Archives for December 2011

My favorite snack-a-tizer Alive and Radiant Foods Kale Chips are on sale at Whole Foods for $4.99

My favorite snack-a-tizer Alive and Radiant Foods Kale Chips are on sale at Whole Foods for $4.99

Holiday recovery Rx!

Holiday recovery Rx! 4 thick slices pineapple, 2 clementines, 1 banana, 1 apple, 1 cup pomegranate arils, half of a Japanese cucumber, huge handful kale, squeeze of lime. Blend all ingredients on high speed for 90 seconds. Top with ice, blend 15 seconds, enjoy! a

(via Cute Food)

(via Cute Food)

Simple snack from Shirokiya

Simple snack from Shirokiya

Sweet Potato noQuesa-dilla

One of my favorite restaurants in San Francisco, Gracias Madre, is closing * cries*. But you can still make this fantastic dish at home. Start on the salsa char first, and then bake your sweet potato while the oven is still hot. Finish making the salsa and cashew cream while your waiting for the sweet potato and you can finish everything in about an hour.

The sweetness of the sweet potato puree is a great contrast to the spice and heat from the salsa and chipotle. I like to add tamari pumpkin seeds for texture and crunch. Use organic high fiber tortillas and this beta-carotene packed snack will have about 10 grams of fiber!

Sweet Potato noQuesa-dilla

by Veggietorials

Prep Time: 20 minutes

Cook Time: 1 hour

Keywords: bake food processor blender appetizer entree snack dairy free vegan vegetarian low-sodium sweet potato yam Cinco de Mayo Southwest Mexican

Ingredients (2 servings)

    For the Filling

    • 1/2 large sweet potato or yam baked (bake 400 degrees for about an hour or until easily pierced)
    • ¼- ½ banana OR cooked plantain
    • sea salt
    • If you are not going to use the puree immediately, do NOT use the banana. It will oxidize and turn the mixture brown.

    Salsa Verde

    • 5 Tomatillos (outer husk removed)
    • ½ onion, diced
    • 1 jalapeño pepper, minced
    • Juice of one lime
    • 1 teaspoon cumin
    • 3 cloves roasted garlic
    • 1/2 cup cilantro leaves
    • sea salt

    Chipotle Cashew Cream

    • 1 cup raw cashews soaked for an hour, drained
    • 2 tablespoons miso
    • 2 chipotle chiles in adobo
    • lime juice
    • sea salt

    Instructions

    For the Filling

    Puree baked sweet potato or yam and ¼ banana. Start with a little and add more to sweeten to taste. Add a pinch of sea salt. Blend until smooth.

    For the Salsa Verde

    Place everything in foil-lined pan. Broil until well charred on both sides, about 8 minutes. Pour tomatillos, onion and pepper into food processor. Add 3 cloves roasted garlic, cilantro, lime juice, cumin and salt. Pulse in food processor until smooth. Correct seasonings to taste.

    For the Chipotle Cashew Cream

    Put all ingredients in a VitaMix or food processor and blend until creamy and smooth. You can keep the unused portion in the fridge for about 3 days in a sealed container.

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    Mele Kalikimaka

    Mele Kalikimaka

    Ahhhh, that makes it all better. 64oz of green love can give you just the attitude adjustment you ne

    Ahhhh, that makes it all better. 64oz of green love can give you just the attitude adjustment you need. I used: 1 organic navel orange, 1 organic fuji apple, 1 organic bosc pear, 1 large handful EACH- organic kale, parsley, cilantro, 1 slice lime. Blend 90 seconds on high speed. Top with ice, blend 15 seconds. Enjoy!

    Green smoothies and eating only high fiber foods is my secret weapon to staying slim through the holidays. With the exception of Thanksgiving, Christmas, New Year’s Eve and Day, my holiday eating rule is I do not eat anything that has less than 2 grams of fiber per serving. It can all add up really fast…a cookie here, slice of pie there, the muffins that your neighbor brought over-GAH! Suddenly I’ve gained 10 pounds and don’t even feel full.

    The fiber trick helps me two ways: it keeps me full so I’m not tempted to snack more. And by avoiding the low fiber/high calorie/fat foods, it greatly reduces the chance that I need liposuction by January. I mean, isn’t it a drag to start the New Year and the first thing you need to do is diet?!

    What are your tips and tricks for healthy holiday eating?

    Garbanzo better-than-tuna salad. All the flavor, none of the stink ;) *video recipe coming soon

    Garbanzo better-than-tuna salad. All the flavor, none of the stink 😉 *video recipe coming soon

    Sweet Potato noQuesa-dilla w/Salsa Verde & Chipotle Cashew Cream

    One of my favorite restaurants in San Francisco, Gracias Madre, is closing * cries*. But you can still make this fantastic dish at home. Start on the salsa char first, and then bake your sweet potato while the oven is still hot. Finish making the salsa and cashew cream while your waiting for the sweet potato and you can finish everything in about an hour.

    The sweetness of the sweet potato puree is a great contrast to the spice and heat from the salsa and chipotle. I like to add tamari pumpkin seeds for texture and crunch. Use organic high fiber tortillas and this beta-carotene packed snack will have about 10 grams of fiber!

     Sweet Potato noQuesa-dilla

    One half sweet potato or yam baked (bake 400 degrees for about an hour or until easily pierced)

    ¼- ½ banana or plantain

    sea salt

    tortillas

    Puree baked sweet potato and ¼ banana. Start with a little and add more to sweeten to taste. Add sea salt. Spread on half of a warmed tortilla. Top with salsa verde and chipotle cashew cream. Garnish with tamari pumpkin seeds.

    *If you are not going to use the puree immediately, do NOT use the banana. It will oxidize and turn the mixture brown.

    Salsa Verde

    5 Tomatillos (outer husk removed)

    ½ onion

    1 jalapeno pepper

    Place everything in foil-lined pan. Broil until well charred on both sides, about 8 minutes. Pour tomatillos, onion and pepper into food processor. Add 3 cloves roasted garlic, cilantro, lime juice, cumin and salt. Pulse in food processor

    Chipotle Cashew Cream

    1 cup raw cashews soaked for an hour, drained

    2 tablespoons miso

    2 chipotle chiles in adobo

    lime juice

    salt

    Put all ingredients in a VitaMix or food processor and blend until creamy and smooth. You can keep the unused portion in the fridge for about 3 days.

    *Be sure to check out my video recipe in the other post!

    Kimchi ramen

    Kimchi ramen