Tag Archives: orange

  1. Winter Citrus Salad – Gluten-free w/ Vegan Option

    Winter Citrus Salad - Gluten-free w/ Vegan Option

    I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week. Read the rest of this entry »

  2. Spiced Maple Roasted Baby Carrots with Toasted Coconut – Gluten-free + Vegan

    *The following post is sponsored by Grimmway Farms. All content and opinions are my own.*

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    It is a rare thing that I serve carrots as a side dish with meals around here. My hubby Mark tends to be quite vocal about his disdain for carrots, if they are served any other way than raw. However, I have been on a mission to get him to enjoy carrots other than just being dipped in ranch, blue cheese or hummus. So, when Grimmway Farms contacted me to create a simple holiday side dish with their amazing baby carrots, I was very excited for another opportunity to win my hubby over with this nutrition-packed veggie!

    Spiced Maple Roasted Baby Carrots with Toasted Coconut - Gluten-free + Vegan

    Carrots are a nutrition powerhouse and they are just so darn good for you, which is why I am always trying to get Mark to eat them. Carrots provide over 15 essential vitamins and minerals along with phytonutrients and fiber that are important for good health. One serving of baby carrots (85 grams; about 9 medium baby carrots) provides just 35 calories and is a source of over 15 vitamins, minerals and phytochemicals, including vitamin A, vitamin K, vitamin C, potassium, calcium, phosphorus, magnesium and niacin. Read the rest of this entry »

  3. Grain-free Cranberry-Orange Spice Mini Tarts {Gluten-free and Vegan}

    Cranberry-Orange Spice Mini Tarts - Gluten-free & Vegan

    Since I pulled together the massive recipe round-up list for Thanksgiving this year, I haven’t been super focus on creating recipes for the holiday, since I knew you guys were more than set, but I have just been so inspired by the season and I have been having a lot of fun with the flavors.

    Cranberry-Orange Spice Mini Tarts - Gluten-free & Vegan

    I love coming up with creative and healthy ways to enjoy the flavors of the season. I prefer to make recipes that everyone will enjoy, no matter if they have allergies or intolerances or not, while still accommodating my own personal dietary restrictions. These tarts do just that. They would be a lovely dessert at Thanksgiving or any other holiday gathering. The tart shells have the perfect texture to them, the creamy rich cashew layer is reminiscent of cream cheese and the spiced cranberry orange topping is what holiday dreams are made of. The smell of it simmering is almost as good as how it actually tastes.  Read the rest of this entry »

  4. Grain-Free Orange, Almond & Dark Chocolate Biscotti – Gluten-free + Vegan

    Grain-Free Orange, Almond & Dark Chocolate Biscotti - Gluten-free + Vegan

    I wrote this recipe up back when we were still in Buffalo staying at my parents house but I never had the time to make them while we were there. Both of my parents and Mark are coffee-aholics. Man do they love their coffee. Me, I could take it or leave it these days. I probably drink 2-3 cups a month, at most. Most times it is part of a super early wake up call for an event or on a long road trip. I love the way coffee tastes, but I don’t always like how it makes me feel. I don’t like the caffeine jitters or the burny, acid bitterness of some cups of joe.

    Grain-Free Orange, Almond & Dark Chocolate Biscotti - Gluten-free + Vegan

    Mostly I like the smell of coffee and the culture surrounding it. Yeh, I know that’s weird. I love coffee cups and mugs, local coffee shops, french presses, pour over coffee, fancy organic fair trade beans, and yes, I even love cookies meant for dunking in coffee. That is exactly what I think of when I think of biscotti. That crispy, crunchiness is just begging to be dunked into coffee.

    Grain-Free Orange, Almond & Dark Chocolate Biscotti - Gluten-free + Vegan

    All the nights at my parents house when the three of them would fill up their mugs, add their splash of cream, grab a sweet of some kind and then come out to the living room to watch the evening news. I felt kinda left out. Sometimes I would have a cup (then have a terrible time getting to sleep that night), sometimes I would have some tea and other times I opted for another glass of wine! I should have made these cookies when I was staying there, they could have added dunking these yummy cookies to their evening ritual and I would have dunked mine into Mark’s hot cup of java.

    I was inspired to combine orange and dark chocolate in these biscotti because my mom LOVES that flavor combo. So do I. Just the smell alone is so delicious. Looks like I’ll just have to make these for my parents when then come visit in June! (Which by the way, I cannot wait for) I originally wanted to make these with cocoa nibs, but was unable to find any at the stores locally, so I just went with dark chocolate chunks, I cannot wait to get my hands on some cocoa nibs and make these again!

    Do you drink coffee? What is your favorite thing about coffee?

    Grain-Free Orange, Almond & Dark Chocolate Biscotti - Gluten-free + Vegan

    [print_this]Grain-Free Orange, Almond & Dark Chocolate Biscotti – Gluten-free + Vegan
    Makes 12-15 cookies

    • 1 1/2 cups blanched almond flour (tightly packed)
    • 1 tablespoon arrowroot powder (or tapioca starch)
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 cup maple syrup or honey
    • 1/4 cup sliced almonds or other nut
    • 3 tablespoons freshly squeezed orange juice
    • 2 tablespoons orange zest
    • 1/4 cup dark chocolate chunks, mini chocolate chips or cocoa nibs

    Preheat oven to 350ºF. Line a baking sheet with parchment paper

    In your food processor combine the almond flour, arrowroot powder, salt and baking soda. Process until all of the ingredients are well combined. Then pulse in maple (or honey), orange juice and orange zest until the dough forms a ball. Fold in chopped almonds and chocolate chunks by hand.

    Dampen hands and form the dough into a log approx 10″ long and 2″ wide on the parchment paperlined baking sheet. Bake at 350° for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour. Turn the oven to 250º F.

    Once fully cooled cut the log into 1/2-inch slices on the diagonal with a very sharp knife.

    Spread slices out on a baking sheet cut side down and bake at 250° for 10 minutes then turn over and bake another 10 minutes on the other side. Turn off the oven and let them sit inside the oven on the baking sheet until cool.

    Once cooled they should be nice and crispy. Serve with coffee, tea, ice cold almond milk, etc. Also, you’ll want to consider sharing these with friends or you will likely eat the entire batch yourself. In one sitting.

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  5. Orange Chia Refresher – Gluten-free, Vegan + Sugar-free

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    For the last 4 weeks, I have been working on a running program. A gradual build-up to a 5K for beginner runners, such as myself. It is an 8 week program, so this week marks the halfway point. So far I am really loving it. First time in my entire life I have tried running and I actually didn’t adamantly HATE it.

    I think the biggest difference for me, is with now living here in California, every single run brings the sun shining it’s amazing rays down on me, I am surrounded by the beautiful views of the ocean, lagoon, palm trees, amazing birds, etc. These amazing surroundings has really changed running for me.

    That being said, the thing I have found most challenging is being alone with my thoughts. What I enjoy about yoga is with the practice being a moving meditation, it is a wonderful way to get out of my head for a while. I don’t look at yoga as an escape from my life, but a time to acknowledge, express gratitude and strengthen, in more ways then one. I am able to shut off the constant chatter in my head and my inner voice telling me that “I can’t” or “I am not good enough”. Instead I just am. I just do. It is such an amazing thing. Yoga has taught me to not just ignore those thoughts as they arise, but to acknowledge them and the place they are coming from, then set them aside and focus on my breath and being.

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    With running, I haven’t quite gotten there, yet. However, that is part of what I like about running, the time it gives me to think. To really focus on the things in my head, process them fully without distractions and deal with them in whatever way needed. There are lots of thoughts swirling in my head when I run, good and bad. So different from yoga, but a really nice compliment.

    Sometimes I have deep thoughts when running and sometimes I think about food and recipes. The idea for this Orange Chia Refresher came to me during a run and I couldn’t wait to make it and share it with you guys. Based on the response on my Facebook page when I asked who would be interested, you guys couldn’t wait either.

    In looking around, I realized I didn’t exactly have some unique idea on my run, I discovered a drink like this has existed in Mexico for a long time. They call it a chia fresca. I don’t recall ever seeing this, but either way I guess it was in my subconscious.  This drink could be made with lemon, lime or grapefruit and be just as tasty, plus I bet it would also be amazing with a sparkling water. First time I tried chia seeds in a drink, was in kombucha and I wasn’t a huge fan. However, I do think there were WAY too many seeds in it, so it was super thick and weird. I went light on the seeds with this, but feel free to add as much or as little as you’d like and sweeten according to your own preferences. I find with these measurements, you end up with a delicious water drink that isn’t overwhelmed with seeds and isn’t thick or chunky. I particularly enjoy drinking this with a straw.

    Chia seeds are a super food that provides a variety of wonderful health benefits. It a nutshell – by adding just 2 tablespoons of chia seeds to your daily diet it will give you approximately 7 grams of fiber, 4 grams of protein, 205 milligrams of calcium, and a whopping 5 grams of omega-3! OK, I won’t go into a huge rant about all of the many benfits of chia – instead I will ask:

    What is your favorite benefit(s) of chia seeds? 

    Orange Chia Refresher - Gluten-free, Vegan + Sugar-free

    [print_this]Orange Chia Refresher – Gluten-free, Vegan + Sugar-free
    Makes 1 drink

    • 12 ounces (1 1/12 cups) of cold filtered water
    • 1/4 cup freshly squeezed orange juice (grapefruit, lime or lemon would also be amazing)
    • 2-3 teaspoons whole chia seeds
    • Sweetener to taste (stevia, maple syrup, sugar, etc)

    Pour water and orange juice into a glass jar with a lid (or a glass), add the chia seeds. Put the lid on and shake very well to combine (or stir if in a glass). Let stand for 10-15 minutes to let the chia seeds do their thing and get all puffy.

    Take a quick sip and add sweetener to taste, shake (or stir) again, well to combine. Add ice and an orange garnish and enjoy.

    *Fresher seeds will float throughout the liquid, while older ones tend to sink to the bottom. If they sink, that is totally ok, you will just need to stir them up a bit to keep them evenly dispersed as you are drinking it. [/print_this]

    **Please don’t be turned off by the odd color of this drink in the photos, as the seeds soak, settle and swell even more, you will see the pretty and subtle orange hue more than the color of the seeds. I happened to only have black chia seeds on hand, but I bet white seeds would be even prettier.

  6. Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts (Gluten-free + Vegan)

    Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts

    Happy New Year Everyone!! Is everyone as excited to welcome 2013 as I am? We have a lot on schedule for this year and at the stroke of midnight on New Year’s Eve it all felt very real! We are still in the middle of packing up our house for the big move to California. The moving truck comes on Friday and our house closes in just over a week and we have been working like crazy to wrap up all of the end of year loose ends with the business and to go through the house room by room to decide what is making the move, what can get donated and what can be sold. It has been an arduous few weeks with the holidays squished into the middle of it all, but it was a welcomed distraction during such a stressful time.

    A few days after Christmas we had an emergency scare with our dog Seri, when she got into some gum with Xylitol in it. As you can imagine, this definitely aded to the stress. You can read a little about it here. I do plan to do a post here on Tasty Yummies about our experience, as well. I would like to share my story and get the word out about how dangerous and highly xylitol is for dogs, since the I feel that not enough dog owners know. I am so grateful for the other food bloggers that have mentioned it, otherwise I wouldn’t have known to act quickly. I consciously do not keep it in the house, but I didn’t know it was hidden in so many common things. I was unaware we even had it in the house. She is thankfully (and very luckily) OK now, but it was a very rough few days, my body actually broke out into a full on cold in the middle of it. I could feel I had been fighting it for a few days and I guess the stress of worrying about my baby just brought it on full force.

    With our pooch being back home with us now and yesterday officially ending the holidays and making this move our only focus, the stress of it definitely hit me like a ton of bricks last night. I am not at all a person stricken with anxiety in the least, I consider myself to be mostly calm, but wow, is this move testing me on that. You always hear people say that a big move is one of the most stressful things you can ever go through. They aren’t kidding.

    I have been trying to find as much time to cook as I can in this time, since like my yoga it is one of the most calming and soothing things to me. I made a huge pot of chicken pho when my cold was in it’s full force and it was so perfect! I also made a big feast on New Year’s Eve for hubby and I. Yesterday we had dinner with my family at my parents house and since I am now in full-on clean out the fridge and pantry mode, I decided to come up with a salad inspired by what is in season and in my fridge!

    Everyone absolutely LOVED this salad, which made me so happy! It is full of beautiful vibrant colors and bright fresh flavors. If you can’t find baby kale, you could also use arugula, baby spinach, field greens, frisée, endive, etc.

    I am starting to pack up my kitchen stuff today, so this may be the last recipe post you see for a while. We will be temporarily staying with my parents for a few weeks while we fly out to California to find a house and get everything in order. Hopefully I will have some time to cook for and with my parents in that time.

    What are you most looking forward to in 2013?

    Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts

    [print_this]Baby Kale and Roasted Sweet Potato Salad with Pomegranate and Toasted Pine Nuts (Gluten-free + Vegan)
    serves 4-6

    Salad:

    • 2-3 small/medium organic sweet potatoes, cleaned well and cut into 1-inch cubes, I leave the skin on
    • 1 tablespoon olive oil
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon onion powder
    • sea salt and pepper, to taste
    • 5 cups organic baby kale (or arugula, baby spinach, field greens, frisée, endive, etc.)
    • 2 green onions, thinly sliced
    • 1/4 cup toasted pine nuts
    • 1 small organic pomegranate, seeded – you are looking for about 1/2 to 3/4 cup of seeds

    Dressing:

    • 1/2 cup olive oil
    • 1/4 cup fresh squeezed orange juice, plus some fresh orange zest
    • 2 tablespoons champagne vinegar (or white wine vinegar)
    • 2 small cloves garlic, minced
    • 1/8 teaspoon red pepper flakes (optional)
    • sea salt and pepper, to taste

    (I didn’t need all of this dressing, so use as much as you’d like and then store the rest in a sealed container in the fridge for other salads)

     

    Preheat the oven to 400ºF. Toss the sweet potatoes with olive oil, thyme, onion powder, salt and pepper. Spread into a single layer on a baking pan and roast for 20-30 minutes until they start to brown and are tender. Set aside to cool.

    While the potatoes are roasting make the dressing. Whisk all of the ingredients together. Taste and adjust seasonings, as needed.

    After the sweet potatoes have cooled a bit, layer those on top of the baby kale in a large serving bowl, add the green onions, toasted pine nuts, and top with toasted pine nuts and pomegranate seeds. Toss with the dressing just before serving (you may not need all of it, so add slowly). Grate a little fresh orange zest on top as you are serving.

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  7. Homemade Chai Concentrate – Gluten-free (Vegan + Sugar-free Options)

    Homemade Chai Tea Concentrate

    Ingredients for Homemade Chai Tea Concentrate

    This month for my ongoing monthly series with the Free People blog BLDG25, our theme is giftable recipes. Tasty gifts you can make and give to your loved ones, a holiday party hostess, co-workers, neighbors, etc. What better way to say “Happy Holidays” than with delicious treats, right?

    Spices for Homemade Chai Tea Concentrate

    This first recipe is a classic Tasty Yummies recipe, that many of you have likely seen on here before, but it had to be shared again, as it is one of my most popular and it makes a wonderful gift. I myself have made and gifted it to quite a few chai lovers and it was very well received each time.

    Homemade Chai Tea Concentrate

    The great thing about this chai concentrate as a gift, is you can either make the finished concentrate and give it in a cute vintage bottle or jar with some cute twine or ribbon and a hand made tag, or if you are worried about giving a refrigerated item, you can out together a cute cheesecloth pouch full of the spices with the tea bags and wrap it all up with twine and print the instructions for the recipient to make their own batch when they are ready.

    Head over to the Free People blog to see the full recipe and check back each week through the month of December for other giftable recipes.

    Ice Chai Latte made from Homemade Chai Tea Concentrate

  8. Raw Butternut Squash and Kale Salad – Gluten-free + Vegan

    A Very Tasty Thanksgiving

    Today I am sharing a recipe as part of both our Very Tasty Thanksgiving series as well as my ongoing vegetarian Thanksgiving series I am doing with Free People this month. This colorful raw squash and kale salad is so simple to make, full of delicious seasonal flavors and doesn’t require any cooking or baking, which is a huge bonus on Thanksgiving, when the oven and stove are in high demand. Enjoy.

    • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 

    Raw Butternut Squash and Kale Salad - Gluten-free + Vegan

    I shared this recipe previously when I made it last year for Thanksgiving. It was such a hit, so easy to make, I couldn’t let it get passed by this year. Anything raw and this healthy should be celebrated on a day of indulgences.

    Raw Butternut Squash and Kale Salad - Gluten-free + Vegan
    This vibrant and bright salad is crunchy, sweet and so satisfying. It would be a welcome side dish at any Thanksgiving feast and it is a wonderfully unique option for everyone, especially for those who are gluten-free, vegan and/or vegetarian. Plus, I personally love the idea of any Thanksgiving sides that aren’t heavy and carb loaded and more importantly, that don’t require the use of the oven that is always far too crowded on Thanksgiving.  Head over to the Free People blog BLDG 25 now to get both recipes.

  9. Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    This granola was something I quickly created with what I had on hand for our road trip to Chicago a couple of weeks ago. When I shared the photo on Instagram and Facebook, people were asking for the recipe like crazy! So, twist my arm, of course I made it again and this time I actually measured and paid attention to what I added in.

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    If you are gluten-free and can tolerate (and enjoy) gluten-free oats, you have to make your own granola. It is so simple, so inexpensive and you can always make it just the way you want it. Plus, I really enjoy cleaning up the pantry and making use of all of the random leftover seeds, nuts and dried fruit by just dumping it all into a delicious and creative granola. The bonus is how incredible it makes the house smell, too. Obviously if you aren’t gluten-free, you can just make this with regular rolled oats!

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free

    This granola keeps quite well in sealed glass jars or you could also just store it in ziplock bags, etc. It’s great straight-up as cereal with your favorite non-dairy (or dairy) milk with some freshly sliced bananas, sprinkled over ice cream or yogurt, you could also use it as a topping or filling on a baked apple, on top of muffins, etc. Get creative  and do yourself a favor and make your own granola ASAP if you never have. You will be obsessed.

    Orange Spice Granola with Black Mission Figs and Pistachios - Gluten-free, Vegan + Refined Sugar-free
    [print_this]Orange Spice Granola with Black Mission Figs and Pistachios – Gluten-free, Vegan + Refined Sugar-free

    • 4 cups certified gluten-free rolled oats
    • 1 cup dried organic Black Mission figs, sliced
    • 3/4 cup shelled pistachios (raw or roasted will work)
    • 1/2 cup finely shredded unsweetened organic coconut
    • 1/4 cup flax seeds
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 1 pinch of ground ginger
    • Juice from 2 oranges (about 1 cup)
    • 1-2 teaspoons orange zest
    • 1/4 cup maple syrup (honey or any other liquid sweetener will work, too)
    • 1 1/2 teaspoon vanilla extract
    • 1 tablespoon blackstrap molasses (optional)

    Preheat oven to 300ºF.
    Line a large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.

    Combine all of your dry ingredients: oats, figs, pistachios, flaxseeds and coconut with all of your spices, in a large bowl (or in your roasting pan). Mix well.

    In a small bowl stir together all the wet ingredients: orange juice, zest, maple syrup, vanilla and blackstrap molasses.

    Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.

    If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s) and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.

    Let cool completely – it will get crispier as it cools. Keep in airtight container.

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  10. New NuNaturals Stevia Flavors and Giveaway

     

    ****** This giveaway is now closed.******

     Congrats to the winners – Nicole, Cara, Sonja and raechel.

    These winners were chosen at random using random.org. Ladies, you will be contacted via email shortly to get your contact info. Thank you to everyone that participated.

    ——————————————————————————————————————————————————————-

    Stevia is one of my favorite alternative healthy sweeteners. It’s a herb from South America that has been used for over a thousand years. It’s 100% natural and has zero calories. Unlike other alternative sweeteners stevia does not impact blood sugar and insulin. NuNaturals Stevia is my favorite brand of liquid stevia for so many different reasons. There are no artificial ingredients and there is no lab altered weirdness. Plus, unlike some brands of Stevia that I have tried, NuNaturals leaves no bitter aftertaste. The key with stevia is to know that a little goes a long way, a few drops in a smoothie, tea, oatmeal, etc. is more than enough. I personally haven’t yet experimented too much with using stevia when baking, but I need to just take the plunge and play.

    NuNaturals recently released a line of all-natural flavored stevia liquids that are are far superior than any other flavored stevia products available. Unlike other manufacturers, that use artificial flavors, these new products use all natural, REAL ingredients. NuNaturals was nice enough to send the new flavors for me to try and I have really been having fun with them. The aroma from these when I just opened the box, was incredible. The three new flavors are lemon, orange and peppermint. I plan to share some really fun recipes in the coming weeks with you guys, but some of my favorite ways to use them are, of course, in smoothies, vegan ice cream and they are also great in chia seed puddings. Just a few drops of the lemon and orange flavors are also great in dressings and sauces. A few drops of orange or peppermint in hot cocoa or coffee would be amazing, and the lemon in iced tea or sparkling water, yum! The possibilities are endless and I cannot wait to keep playing around, so look for some new recipes in the coming weeks here on Tasty Yummies.

    I am very excited to be hosting a giveaway of NuNaturals’ newest flavors. NuNaturals is giving four (4) of my lucky readers one bottle each of Pure Liquid Orange NuStevia, Pure Liquid Lemon NuStevia and Pure Liquid Peppermint NuStevia. That’s right, we are giving away 12 bottles of stevia! It’s very simple to enter, too.

     

    NuStevia Flavors Giveaway

    Enter the contest

    Please leave a *separate comment* below for each entry!
    You can enter up to 4 times

     

    1) Leave a comment below telling me what you’d use the stevia for.

    For additional entries:

    2) Like both the Tasty Yummies and NuNatural pages on Facebook.
    Then, share the post I put up on the Tasty Yummies page to be included in the giveaway then come back and comment here telling me you liked both pages and that you’ve shared my post.

    3) Tweet about the contest and while you are there follow me on Twitter @herobeth and follow @nunaturals
    You could say something like: “ I just entered to win @nunaturals‘ 3 new all-natural flavored stevia liquids from @herobeth on Tasty Yummies http://wp.me/p23r4t-Dt ″
    Make sure you comment here to let me know you follow both of us and that you posted about the giveaway.

    4) Subscribe to the Tasty Yummies RSS feed in your RSS reader or by email.
    Again, make sure to comment here to let me know that you subscribed.

    Please make sure to leave a comment for each entry and please make sure to comment using a working email address. The giveaway will be open until Wednesday August 29 with the winners announced on Thursday August 30. Winners will be announced here and contacted  via email. Good luck guys!

     

    NuNaturals

     

    **** If you cannot wait to see if you are a winner and you want to start shopping at nunaturals.com right away – you guys get 15% off! Enter the DISCOUNT CODE “BLG1212” at the checkout page and you will receive a 15% DISCOUNT on your ENTIRE ORDER. This discount remains EFFECTIVE UNTIL DECEMBER 31, 2012. Plus you will also receive FREE SHIPPING to the CONTINENTAL U.S. on all orders exceeding $35.00 after discounts.****

  11. Raw Butternut Squash and Kale Salad

     

    Raw Butternut Squash and Kale Salad

     

    I was so excited to be participating in A Book of Yum’s Gluten-free Vegetarian Thanksgiving Event, that I of course couldn’t decide on just one recipe, so I made two! I wanted to re-imagine a classic side dish like stuffing, but I also really wanted to bring something completely new and unique to the table (pun intended). I came across a recipe in Edible Buffalo’s Fall 2011 issue a few weeks ago that I cut out and set aside, since it really intrigued me. It was a raw butternut squash salad – I had never thought about eating squash raw, but I honestly couldn’t wait to try it. In thinking about the recipe and really wanting there to be a rainbow of beautiful fall colors, I decided to change it up add some fresh local kale and dried cranberries instead of golden raisins. I also had some a fresh organic navel orange that I had zested earlier in the day to make another batch of my Chai concentrate and I thought the juice from that would be the perfect complement to all of the flavors going on in this salad.

    This beautiful salad is crunchy, sweet and bright. It would be a welcome side dish at any Thanksgiving feast and it is a wonderfully unique option everyone, especially for those who are gluten-free, vegan and/or vegetarian. Plus, I personally love the idea of any Thanksgiving sides that aren’t heavy and carb loaded and more importantly, that don’t require the use of the oven that is always far too crowded on Thanksgiving.

    Raw Butternut Squash and Kale Salad

     

    Raw Butternut Squash and Kale Salad
    Serves 4-6

    1 butternut squash (about 1 pound), peeled, seeded and grated by hand or with a food processor
    1 cup kale, washed and stems removed, cut into very thin strips
    1/2 cup dried cranberries
    1/4 cup olive oil
    1 tablespoon rice vinegar
    1 tablespoon fresh orange juice
    2 tablespoons fresh ginger, minced
    Salt and freshly ground black pepper, to taste

    Combine all ingredients, toss and adjust seasonings to taste. Refrigerate, covered, for an hour before serving.

  12. Arugula, Fennel and Orange Salad

    Arugula, Fennel and Orange Salad

    Once the fall really sets in, I already start missing my green veggies. I know we are blessed with squash and root vegetables aplenty throughout the winter, but I really start missing all the beautiful local green stuff from the peak of the summertime. I love that at this point that we are still able to get our hands on arugula, kale, spinach and other leafy greens, but I know soon those will be hard to come by. So, I try to get in as much as possible. I grabbed the fennel, arugula and red onion at the farmers market this past weekend along with some potatoes, bok choy, peppers, beets, carrots and as many other vegetables as I could get my hands on. Gotta get it all in now.

    I absolutely love salads, any type really. I rarely meet a salad I don’t love. This cool-weather winter salad has so much vibrant flavor. The peppery crisp from the arugula, the subtle hint of anise from fennel and the tangy sweetness of the oranges all come together perfectly. If I had some in the pantry, I would have topped this salad with some toasted walnut pieces.

    What is your favorite fall/winter salad?

    Arugula, Fennel and Orange Salad
    serves 4

    Vinaigrette
    1 small clove garlic, minced
    1 teaspoon wholegrain or stoneground mustard, no salt added
    1 1/2 tablespoons olive oil
    juice from half an orange (or lemon) – approximately 1 1/2 tablespoons
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Salad
    5 cups baby arugula, trimmed and roughly chopped
    1 small fennel bulb, trimmed, cored and thinly sliced crosswise
    1 1/2 oranges, peeled, white pith removed and cut into segments (use the remaining half for the vinaigrette)
    1 small red onion, thinly sliced

    In a small bowl combine all dressing ingredients and whisk to thoroughly combine, set aside.

    Place the arugula in the bottom of a large serving bowl, scatter the orange segments, fennel slices and onions over the arugula; drizzle the dressing over the salad to serve, toss gently. Serve.

  13. Citrus Quinoa Salad with Toasted Almonds

    Citrus Quinoa Salad with Toasted Almonds

     

    I have sung quinoa’s praises many, many times on this blog, so I think you know by now how I feel about it. It really is a super food and incredibly versatile. This salad caught my eye while I was searching the web last week, looking at recipes. I couldn’t wait to make it as a side for dinner and to enjoy the leftovers throughout the week for lunch. I ended up doubling the recipe so we had extra for leftovers.

    This salad has a bright and sunny taste to it and it was the perfect side with the grilled pork steaks from Sojourner Farms that we were making. It was even more perfect being that it finally warmed up a bit here. It was a balmy 42º when we were getting ready to start dinner last night and rather than heating up the oven and cooking inside, we decided it would be the perfect night to fire up the grill. Honestly, it felt a bit like a heat-wave, it has been such a brutal and frigid winter here. I am actually calling “Uncle” on the 2010/11 Winter season, officially here and now! I am done, I want to see the sun, some lovely flower buds and the beautiful green grass and trees. We have been buried since early December in so many feet of snow. Don’t get me wrong, I love the snow and I still, after all these years of living here, get excited with each and every flake that falls and even the major storms, but this year I have hit my limit. Thankfully Spring is just around the corner and with the Spring comes more green and more fresh produce, which I am equally missing.

    Oranges and other citrus are in season right now, but I have never been a big orange eater. However, I have been trying out different types of oranges and tangerines and I am liking them more each time, I particularly like them in dishes instead of just plain. The tangerines in this salad were perfectly juicy and sweet but not too overpowering. You could certainly use your citrus of choice, oranges would be just as good. The fresh scallions and parsley were both perfect, I changed the original recipe a bit by adding garlic and adding a bit more sriracha, since I like spicy, though even with increasing the sriracha it was still a very subtle spiciness, not intense by any stretch of the imagination. This salad is best served room temperature and it was perfect with the grilled pork and green beans with pine nuts that I also made. This salad was great as a side, but would also be great as the main dish or an appetizer. Additionally, it would be a nice vegan dish to bring to a party. If you double the recipe as I did, just top each individual serving with the toasted almonds and keep them on the side, this way they won’t lose that lovely crunch by sitting in the fridge with the salad. Just top each serving individually as you serve them.

    Citrus Quinoa Salad with Toasted Almonds
    Serves 4
    adapted from Cooking with Amy

    1 tangerine, peeled, seeded and cut into chunks (remove as much of the membranes as you can)
    1 cup organic quinoa, rinsed well
    1 3/4 cups water
    1/2 teaspoon kosher salt, plus more for serving
    1/2 lemon, preferably organic
    2 tablespoons extra-virgin olive oil
    2 garlic cloves, minced
    2 medium scallions, thinly sliced
    2 tablespoons Italian parsley, minced
    1/2 tablespoon sriracha, or more to taste
    2 tablespoons thinly sliced toasted almonds

    Toast your almond slices ahead of time and set aside.

    Rinse the quinoa thoroughly, then toast it in a dry medium saucepan, over medium heat for a few minutes until it is fragrant.

    Add the water and salt to the quinoa, and bring to a boil over a high heat. Cover and reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender, 10 to 15 minutes. Spread the quinoa out on a baking sheet to cool to room temperature quicker, while you prepare the salad.

    Before cutting the lemon, finely grate the zest and then squeeze the juice into a large serving bowl. Add the olive oil, garlic, scallions, parsley and sriracha. Once the quinoa has cooled and is room temperature add in the quinoa and tangerine pieces, season to taste with salt and top with almonds and a bit of fresh parsley just before serving.

  14. A New Year’s Cleanse – Banana Pom-Berry Smoothie

    Happy New Year to you all!! I am so incredibly excited to dive head first into 2011! 2010 was a wonderful, blessed year filled with many great moments and though I experienced a few tough and trying moments in 2010, I have tried my best to look at all of those experiences as times where my strengths are tested and I learn just what I am capable of. I personally decided to make 2010 the year I tried to relax and not take everything so seriously, to take each moment for what it is and to love myself more. I have always made sure to see the positive in things and to realize things could always be worse, 2010 was the year I really made certain to keep that mindset in the forefront. I have also decided to focus on all that I have and how lucky I am to be healthy, happy and loved. I truly feel that each day is special and that I am lucky to have a loving husband, an incredible family, and a job and career that I not only love, but am immensely proud of. For us, both personally and professionally, 2011 is already shaping up to be an incredible year and I am elated for each and every moment to come!

    One of the things I accomplished in 2010 that I am quite proud of, besides shedding 30lbs of excess weight, is the ability to be so in tune with my body and my health that I can sense when it is off-balance and needing a clean-up. I kept with my lifestyle and eating habits through the holidays, but it is inevitable that you are just consuming more food and drink than any other stretch of time throughout the year, at least for me anyhow. It is a week of excess, in all facets of life. I knew just before New Year’s eve, when I felt some sniffles coming on and I was feeling a bit more sluggish than usual, that I was in need of a good cleanse. I decided I would do a 2-week cleanse beginning today.

    There are many different cleanses and detoxes out there, some are VERY intense and limited to just liquids, others aren’t nearly as strict, still allowing poultry and fish. I think the type of cleanses I practice, fall somewhere in the middle. I always avoid added sugar and salt, meat, fish, dairy, eggs, caffeine, and alcohol. Of course my cleanses also always include my usual no gluten and no processed foods. This time around I am also avoiding soy and corn. To most people this sounds limiting and difficult, but I actually look forward to it and think it is an exciting time. I love the focus on fruit, vegetables, legumes, whole grains, herbs and spices. Life tends to get crazy and meals get rushed and these important elements often get forgotten and overlooked.

    I find that these cleanses allow my body to not only detox but to also get back to a clear digestive tract that is able to do its job at it’s fullest. I have also done a bit of reading on Ayurvedic healing and learning to avoid or focus on foods specific to you and your body-mind type (or your dosha) and it’s needs. When I cleanse, I don’t follow the Ayurvedic cleanses per se, I just include that general focus on food types, herbs and spices and the importance of yoga and meditation when cleansing. There is big emphasis on digestion-enhancing, detoxifying spices in Ayurvedic healing such as turmeric, cumin, coriander, clove, ajwain, fenugreek, dried ginger, Chinese cinnamon and fennel. According to Ayurveda, each meal should be a feast for all of your senses. When your plate reflects an appealing variety of colors, textures, flavors and aromas, your digestive juices start freely flowing in anticipation and your body, mind and heart are all fulfilled by the eating experience.

    I am by no means an expert on cleansing or Ayurvedic medicine, I simply know my body and have tailored a cleanse to me and what I need, so please don’t take any of what I am doing as “medical advice” or anything more than me keeping a journal of my journey through this cleanse.

    I plan to cleanse for 2 weeks, longer if I feel I need it. I will be posting many of the recipes here on my blog as I go. Hope it helps any of you looking to try out a cleanse or maybe you are just looking to add in some very healthy, clean detoxifying recipes! Happy New Year and happy clean eating to you all!

     

    Banana Pom-Berry Smoothie

     

    This recipe will be the first of many smoothie recipes I will feature. I think they make great breakfasts and if you include different ingredients each time, you won’t get bored. I decided to add flax seeds to this smoothie (and will likely do so often through this cleanse) to get some added fiber and healthy omega-3 fats, it is great for adding to smoothies as it tends to keep you a bit more satisfied, a bit longer. Flax seeds are also great sprinkled on salads, cooked vegetable or added to breads or cereals. This smoothie had a ton of flavor and it is now over 3 hours since I drank it and I am still quite satisfied. This is one I will for sure be making again.

    Banana Pom-Berry Smoothie
    serves 1

    1/2 orange, peel and pith removed (I used a cara cara pink navel, any orange will work)
    1/2 cup organic 100% pomegranate juice (no additional ingredients and definitely no sugar added)
    1 organic banana, halved
    1 tbsp ground organic flax seed (I buy them whole and grind them myself)
    1/2 cup frozen organic mixed berries

    Add all the ingredients to your blender, blend until smooth. Enjoy!

  15. Beet, Orange and Walnut Salad

    Beet, Orange and Walnut Salad

    The finished salad without the preserved lemons since those made it on at the last-minute and the walnuts since we burnt them

    Whenever we travel to Chicago for either Flatstock or the Renegade Craft Fairs, we are lucky enough to stay with our good friends Jason (of Delicious Design League), his lovely wife Margaux and their adorable 18-month old son, Desmond. They are always so incredibly gracious and welcoming to us and staying with them makes being on the road not so uncomfortable. Margaux always cooks or bakes for us, which is one of my favorite parts of our visit. I absolutely love traveling, but being away from my kitchen and home-cooked food is hard, especially since we spend so much time working when we travel, that we rarely get to go out and experience nice restaurants fit for a foodie, so it ends up being a lot of fast eating and festival food. That part of traveling exhausts me.

    This trip, since Margaux and I both recently started our own cooking blogs, we decided to make something together, along with our good friend Anne, and post about it on our blogs. Check out Margaux’s blog,  Sweet and Savory Kitchens, that she keeps with her Aunt Suzy. I love the way they post and comment on each other’s recipes or take inspiration from each other’s dishes and create their own.

    Margaux had made some preserved lemons, when the Meyer lemons were in season this year and has been experimenting with a lot of different Moroccan dishes using them. She really wanted to make a Moroccan inspired dinner for us and I was all for it since I had never cooked Moroccan food. The dish we were both most excited about was this Beet, Orange and Walnut Salad which features the preserved lemons (which coincidentally, we almost forgot at the end). Since Meyer lemons are no longer in season, you could purchase premade preserved lemons from the store, make preserved lemons with regular lemons or you can skip them all together in this salad and it would still be great. Either way, you must try preserved lemons if you never have, they are incredible and bring a level of fresh and tangy flavor that I have never tasted before. I definitely plan on making some preserved lemons next year when they are in season. I can’t wait.

    With this Beet, Orange and Walnut Salad, we also made a simple Oven Baked Chicken, which Margaux marinated beforehand with some delicious Moroccan inspired spices. As an additional side we made Margaux’s house staple, Green Rice, which I loved so much that I made it the first day we were home (look for a blog post about that soon).

    Being with good friends and/or family, sharing food, cooking and spending time in the kitchen is most definitely one of my favorite things in the world and I cherish those memories and hold them close to my heart. I have memories from being a child and cooking with good friends of the family, with my Yia Yia, my Dad and so many other people whom I love. Those moments, whether you realize it at the time or not, have so much emotion attached to them that you can smell or taste something years later, that you cooked with someone you love and those memories just come flooding back. Preserved lemons will definitely do that for me and always remind me of Margaux and this dinner.
    Check out Marguax’s post about this dinner here.

    Beet, Orange and Walnut Salad

    The Beets


    Me cutting the beets for the Beet, Orange and Walnut Salad

    Me, cutting the beets, which by the way really leave your hands stained


    Beets for the Beet, Orange and Walnut Salad

    1 lb. beets
    olive oil

    Wash beets, pat dry, peel and cut into wedges. Place in a baking dish and lightly coat with olive oil. Cover with foil and bake 45-60 minutes in a 375 degree oven until done. Cool and set aside. The original recipe called for baking the beets whole with the skin on, slipping it off after they come out and cutting them into wedges then. We decided it seemed easier to peel and cut them first.

    The Walnuts

    Walnuts for the Beet, Orange and Walnut Salad

    the walnuts, before they were burnt

    1/2 cup walnut halves
    pinch of sugar
    1 tbsp walnut oil
    salt and pepper to taste

    Toss all ingredients together and place on a baking sheet. Toast in the 375 degree oven for 5-7 minutes (keep a close eye on them after 5 minutes!!! (We had them on the bottom rack in with the beets and I was in charge of watching them. I definitely burnt them and we didn’t have extra, so had to go without in the salad). Cool. Chop coarsely and set aside.

    The Dressing

    5 tbsp fresh orange juice
    1 tbsp walnut oil
    2 tbsp olive oil
    1 tbsp red wine vinegar
    salt and pepper

    Whisk together.

    Final Assembly

    IMG_0362

    we ended up with blood oranges, which we didn’t know until we cut into them, but they were delicious and so beautiful

    2 navel oranges
    1/4 preserved lemon, diced (optional)
    1 head romaine lettuce

    Prepare the oranges by cutting off the top and bottom. Cut off the skins with a knife so that no white pith remains. Then cut into sections. Wash the lettuce and either tear or cut into pieces. Dry. Toss the lettuce with half the dressing and place on a platter. Toss the beets with the remainder of the dressing and place on top of the lettuce. Garnish with the orange sections, preserved lemon and walnuts.

    IMG_0353

    Margaux and Anne in the kitchen

    Desi

    Desi being cute.

    IMG_0384

    The spread

  16. Quinoa Rhubarb Muffins

    IMG_9768

    I apologize for the lack of posts, we are beyond overwhelmed over here. As I type this, we are supposed to be leaving for Brooklyn in about 12 hours and we still have mountains and mountains of work to do. We haven’t even yet begun packing up our work (this is a process we usually start two or three days before we are departing). While Mark is printing, I am working on a big project for a client that is due today, and the files are HUGE. So, I figured as long as I am sitting here waiting for the files to save, I would write this post, finally.

    I planned ahead for this trip and decided I would pack up some fresh and healthy goodies to eat both on the road and while we are at the festival grounds on Saturday and Sunday. One of the things I wanted to make, after seeing a similar recipe that my friend, April, had posted on Facebook, were these quinoa rhubarb muffins. I figured these would be easy to pack up in a small cooler, along with some fresh local yogurt from White Cow Dairy and some almonds. These were very yummy, the rhubarb definitely could have been a bit riper and sweeter, but I just bought what they had at the farmers market. The little sprinkle of pure cane sugar right out of the oven really gave it a nice touch at the end. I had meant to use quinoa flakes instead of the buckwheat cereal, and I had sworn I had some, but alas what I thought was quinoa flakes was cream of buckwheat cereal, so I just tried that out. It worked perfectly. You could add all sorts of goodies to this recipe, bananas, nuts, fruit, etc. I can’t wait to make these again.

    Quinoa Rhubarb Muffins
    makes 12 muffins

    2-3 cups of chopped fresh rhubarb
    1 tablespoon of coconut oil
    3/4 cup fresh orange juice
    2 organic free-range farm eggs, whisked
    1 teaspoon vanilla
    3 tablespoons honey
    1/2 cup organic cream of buckwheat cereal or organic quinoa flakes
    1/2 cup organic quinoa flour
    pinch of salt
    cinnamon
    2 teaspoons baking powder
    1 teaspoon baking soda
    organic pure cane sugar

    Preheat your oven to 400° F

    In a large bowl, mix together the coconut oil, orange juice, eggs, vanilla and honey until combined. In the large bowl from your mixer (or another large bowl) mix the buckwheat cereal, quinoa flour, salt, baking powder, baking soda, and cinnamon. Add the wet ingredients to the dry, mix until the batter is combined. Add the chopped rhubarb and stir by hand until incorporated throughout.

    Spoon the batter into paper lined muffin tins and bake in the center of your oven for 20 minutes. The muffins should be firm to the touch and a tooth pick inserted should come out clean. Sprinkle each muffin lightly with cane sugar as soon as you remove them from the oven. Cool the muffins briefly in the pan, then remove them from the pan and allow them to finish cooling or serve warm. These were delicious warm, with a small bit of local strawberry preserves, from the farmers market, spread on top.

    Wrap any leftover muffins, or bag and freeze them and reheat briefly in the microwave to thaw. Enjoy.

    IMG_9772_2

  17. Spring Black & Mahogany Rice

    IMG_8630

    When I made the decision to start this blog, I wanted to make sure that I was not only cooking and sharing my recipes that I have been making for years, but to also try new things and new recipes. I came across a wonderful site a few weeks ago, Fresh365, and quickly realized that I would definitely be trying out a lot of her recipes. The site features a collection of fresh, vegetarian recipes as well as beautiful photography.

    When I read this recipe I couldn’t wait to make it. I had never had black rice before and I love rice and all of it’s varieties. I wasn’t able to find just plain black rice, but I found something called “Black Japonica” – a blend of Japanese short grain black rice and medium grain mahogany. Between a brand new grain and all of these delicious and beautiful in-season items, I knew that I couldn’t go wrong.

    The asparagus was the best I have seen it yet at the market and my chives have been growing like crazy in the yard. The taste of the black and mahogany rice was nutty, mushroom-like and even a little bit sweet. That paired with the bright hints of orange, the crunch of the fresh herbs and pine nuts, made my mouth and mind just explode with thoughts of “fresh” and “spring”. This dish actually made me insanely excited for the upcoming months and for even more fresh vegetables and herbs. I am counting down the days till I can start my veggie and herb gardens again and that time can’t seem to come soon enough. For now delicious dishes like this, taking advantage of the in-season items I can get at the grocery store and at farmers markets, will definitely hold me over.

    IMG_8615

    IMG_8617

    Spring Black & Mahogany Rice
    Adapted from Fresh365
    serves 4

    14 oz extra firm tofu, drained and pressed, then cut into 1/2″ cubes
    1 1/2 c fresh orange juice (I had 3 oranges and was only able to get 1 c of juice so that’s what I used)
    1 T honey
    4 garlic cloves, minced
    1/2 t salt
    1 c Japanese black and mahogany rice
    2 c water
    4 T olive oil
    20 stems asparagus, tough stems discarded, cut into 1” pieces
    1 small bunch chives, finely chopped
    1 c packed basil leaves, cut into thin strips
    1/4 c pine nuts, toasted
    1 T vinegar (I used red wine)
    salt & pepper, to taste

    Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes.

    In a medium sauce pan, combine black rice and water, over high heat. Bring to boil, cover and reduce heat to simmer, 40 minutes. Set aside. (I found that I needed to keep adding more water to my rice as it was just soaking it up)

    In a large sauté pan, heat 2 T olive oil, over high heat. Add marinated tofu cubes, and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. It was taking a bit for the tofu to start browning so I spooned out some of the marinade and allowed the tofu to brown up a bit then added it back in. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).

    In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.

    IMG_8632

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