Fennel, Beets, & Blood Orange

I have never cooked with fennel before, but I'm trying to branch out from my normal weekly veggie rotation, and {FENNEL} was the veggie I've been missing. I had no idea how to use it, and after doing a little research on how to prepare it, came up with this yummy dish, which actually felt pretty fancy for a {Monday} night! This would be a good dish for a special date night dinner at home, or if you want to impress your friends at your next dinner party!

FENNEL

also has innumerous health benefits, and can aid in treating anemia, indigestion, and constipation. It is also helpful in eliminating toxins from the body as a diuretic, prevents hair loss and eye disorders related to aging. 

Ingredients:

Fennel, 3-4 bulbs

Beets, 2-3 bunches 

Red onion

Olive Oil, about 1/2 cup 

Blood oranges, juice of 2

Garlic clove

Lemon, juice of 3

Black pepper

Preheat oven to 400 degrees.

The beets require the longest roasting time, so it's best to start with them. Rinse and remove the stems, and try to remove as much as the outside root as you can, without removing all the skin. Cut beets into fourths and wrap in aluminum foil to create a steaming package. Place directly on the oven rack and let steam for about 50 minutes, or until you can pierce them lightly with a fork. While the beets are steaming, cut off the fronds and bulb end from the fennel. Save the fronds for a garnish. Slice each fennel into fourths. Chop the red onion into large pieces, about the same size as the fennel slices. Place the fennel and red onion on a baking sheet. Drizzle olive oil, lemon juice, and a few grinds of black pepper on the fennel and onions, and place in the oven for 20-25 minutes. I set the timer for my beets at 30 minutes, and then added the fennel and onion to let everything cook for another 20-25 minutes.

To prepare the Blood Orange Vinaigrette, combine 1/2 cup olive oil, a garlic clove, and the juice of 2 lemons, and 2 blood oranges. Whisk all ingredients together, and add black pepper to taste.

Add beets to your dish, and then top with roasted fennel and red onion. Drizzle blood orange vinaigrette, and add fennel fronds as a garnish.

Voila...an easy, healthy, and {fancy} dish!

Kale and Brussel Sprout CHOPPED Salad

This week's Farm Fresh delivery included the most beautiful Lacinato kale I've probably ever seen, it was silky and had the most rich dark green color. I wanted to use it raw, and in a dish that really highlighted how fresh and flavorful it is, instead of throwing it in a smoothie or making kale chips.

Which led me to the most heavenly combination of chopped kale, brussel sprouts, onions, quinoa, and pine nuts, with a lemon garlic vinaigrette!

Let me just say, when I began making this dish, and my guy asked me what was for dinner and saw what I was concocting, he said he would order pizza...fine, more for me! Well, let me tell you, by the time this dish was done, he had forgotten about the pizza and was even suggesting some yummy additions to add to the mix for next time. DOUBLE SUCCESS...there will be a next time, and the kale and brussel sprout chopped salad beat out the pizza!

Ingredients:

Kale, 1-2 Bunches, Chopped with center stem removed

Brussel Sprouts, 12 Ounces,Trimmed and chopped

Onion, 1/4, Sliced

Quinoa, 1 Cup, Cooked

Pine Nuts, 1/4 Cup

Coconut Oil, 1 Tablespoon

Olive Oil, 1/4 Cup

Garlic, 1 Clove

Lemon, Juice of 2-3

Black Pepper

Remove the stems from the kale, chop into small pieces, and place in a large bowl.

In a large skillet, add coconut oil, trimmed and chopped brussel sprouts, and onion. Add a few dashes of pepper, and a squeeze of lemon to season. Saute on medium heat until onion and brussel sprouts soften. For the quinoa, boil 2 cups of water and bring to a boil. Add 1 cup of quinoa, cover and simmer on low for 10-12 minutes. Pine nuts can be added to the quinoa, or toasted in a skillet.

For the dressing, combine chopped garlic clove, olive oil, and juice of 2 lemons. Add 2-3 dashes of black pepper. Whisk to combine all ingredients.

Add brussel sprout mixture, quinoa, pine nuts, and dressing to your bowl of chopped kale and toss together.

Veggie Eats: Creamy Truffle Sauce

This recipe is inspired by the combination of two foodie obsessions of mine... 

The first inspiration is from a zen little vegetarian restaurant, The Green Temple. They have the most amazing Tofu sauce that is used on almost all their dishes...so delicious and yummy, I literally leave no trace of it on my plate...OUT OF THIS WORLD!

The second inspiration is from my last visit to Italy, where I enjoyed the most decadent, TO-DIE-FOR truffle sauce...it left me searching for truffle anywhere I could, and caused me to make a splurge purchase of some truffle oil at the market so I can make my own sauces (It wasn't really THAT expensive...more than your average olive oil...).

The best thing about the combination of the two is that this sauce gives you the creamy, rich truffle flavor...without the dairy.

I have been experimenting between veganism and vegetarianism, trying to find what feels best for my body, and the one thing that has made the most impact is cutting out dairy...I'm not perfect, and I've been dabbling with cheese 1-2 times per week, but I've definitely noticed a difference in my digestion, energy level, and weight management.

Enough about me though, let's get started...

Ingredients:

*Sprouted tofu, 1 lb.

Olive oil, 1/2 cup

**Bragg's Amino's or Tamari, 1/3 cup

Garlic, 2 cloves

Lemon, juice of 2

**Nutritional Yeast, optional, 1 tsp.

**Truffle oil, 1 1/2 tsp.

Oregano, 3-4 pinches

Add all ingredients to a food processor or blender, and blend until smooth.

You can heat the sauce and top over pasta, vegetables, or use in place of a creamy mushroom sauce in a casserole.

*Un-sprouted tofu can be used as well. I prefer the sprouted, as it is made from sprouted soybeans, which increases the calcium, iron, and protein in the tofu.

**These items can be purchased at your local health food store or Amazon, which is a great resource to get deals on some of the more specialty grocery items.

Veggie Eats: Tofu Tahini Scramble

*Published on MindBodyGreen.

You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make. 

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring. 

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice. 

Ingredients:

Makes 2-3 servings

Coconut Oil, 3-4 Tbsp

Garlic cloves, 2

Tahini 2-3 Tbsp

Tamari, 1 Tbsp

Lemon, juice of 1

Brussel Sprouts or Broccoli

Edamame, 1/4 cup

Garbanzo Beans, 1/2 cup

Tofu, crumbled

Garlic Chili Sauce or Siracha, optional

In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon. 

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!

I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble.  In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

Veggie Eats: Rosemary Hummus

With the holidays in full swing, the party invites are overflowing, and you probably need a healthy contribution to the holiday party menu...

 My Go-to...

HUMMUS

This creamy fiber-filled dip is an easy option that can be made ahead of time, and uses ingredients that you probably already have on hand...and you'll guarantee that you have something healthy to nosh on besides that tempting spinach and artichoke dip!

Ingredients:

Garbanzo beans, 3 cups

Olive oil, 1 cup

Garlic cloves, 3-4

Tahini, 2 Tbsp

Lemons, Juice of 3

Rosemary, 2-3 sprigs, minced

Cayenne pepper

If you are using dried garbanzo beans, you will want to cook them ahead of time, like I showed you here!

Add 2 cups of garbanzo beans to a food processor, as well as olive oil, garlic cloves, tahini, juice of lemons, and rosemary. Pulse to blend all ingredients together. Add 1 more cup of garbanzo beans, and process until you reach a creamy consistency. You may need to add additional olive oil if the beans are being stubborn and not easily reaching a creamy consistency. Add cayenne pepper to taste, and serve with crackers or vegetables!

The rosemary is optional, and can be omitted or substituted. I like to try different flavorings, like...black bean, edamame, or spicy jalapeno!

Veggie Eats: Spinach and Kale Pesto

My Italian Mama is an extremely good cook, and I credit any skill I have in the kitchen to her! 

This pesto has been adapted from her recipe, and one that I crave frequently, perfect for those days when you just need a little Italian comfort food in your life. The spinach and kale provide extra nutritious greens, and a different, yummy bite than your traditional all-basil pesto. Serve over gnocchi, quinoa pasta, or with a bruschetta as seen here!

This sauce is far better than any pesto you buy out of a jar, and...it's HEALTHY...no guilt included!

Ingredients:

Fresh organic basil, 4-5 cups 
Garlic cloves, 3
Pine nuts, (2) 1/4 cups
Olive Oil, (2) 1/4 cups
Kale, large handful
Spinach, large handful
Lemons, Juice of 2
Black Pepper
Crushed Red Pepper

In a large food processor, blend basil, garlic cloves, 1/4 cup pine nuts and olive oil, and juice of one lemon. When pesto reaches a creamy consistency, add kale and spinach to basil mixture, so processor is full. Add the second 1/4 cup pine nuts and olive oil, and blend again till pesto becomes creamy. Add black pepper and crushed red pepper to taste.

**Makes enough for a large bowl of pasta. If you make too much, the extra will freeze well in an airtight container.

For the Bruschetta:

Chop cherry tomatoes and basil, and add to a bowl with olive oil, garlic, and juice of one lemon. Mix together all ingredients. Add black pepper to taste. 

Serve over a baguette with your spinach and basil pesto!

Buon Appetito!

Veggie Eats: Everyday Brussel Sprouts

So often these yummy little guys get such a bad rap! I hear people "yuck" and "ekk" when you start talking brussel sprouts...but they are missing out!!

If not prepared correctly, this cruciferous vegetable can be a little bitter, so that's why we're gonna change all that with a really simple preparation that I whip up a few times a week. 

Brussel sprouts are a staple in this house...just as much as water!

Brussel sprouts pack a POWERHOUSE of nutrients, and because I can't give you a recipe without telling you how awesome it is for you, I've included a quick list of their nutritional benefits:

RICH in protein, fiber, antioxidants, vitamins A, C, E, K, iron, and potassium.
Fight inflammation in the body, and aid digestion.

Prevent retinal damage, and bone loss.

Protect against colon and prostate cancer.

Ingredients:

Brussel sprouts, 20 large

Olive oil, 4 Tbs

Garlic, 2 cloves

Lemon, juice of 2

Black pepper, 1/2 tsp

Red pepper, 1/2 tsp

Capers, optional, 1 tsp

Balsamic vinegar, drizzle or 1 cup for reduction

In a large skillet or wok on low heat, add olive oil, garlic, juice of 1 lemon, and capers. Clean and halve the brussel sprouts, and add to heated oil. Add black and red pepper, and combine all ingredients so seasoning and oil coat the sprouts. Cover and set on medium for 10-15 minutes. This will soften the brussel sprouts. 

While brussel sprouts are steaming, prepare balsamic reduction. Add balsamic vinegar to a small saucepan. Heat on medium-low. In about 10 minutes, balsamic will begin to reduce down and develop a syrup-like consistency. 

Once brussel sprouts are al dente (not too soft, not too raw), add juice of second lemon and brown further by heating on low, uncovered. Add additional pepper to taste. When they begin to get a little crispy, remove from pan, and drizzle with balsamic reduction.

Give these green, cruciferous beauties another shot, and you will reap the benefits!

Besides...don't you need to bring a side dish for Thanksgiving dinner?!

I ♥ Lemons!

Lemons Via

When Life Hands You Lemons, Make...EVERYTHING!

These detoxifying, and beautifully bright fruits are present in almost every recipe I make. Not only do they give a little zing to every dish, but they have innumerous health benefits as well. It has been found that starting your day with lemon and hot water will detoxify and cleanse your digestive system and liver.

Some of my favorite benefits of lemon include:

1.  They are extremely high in Vitamin C, and can fight off colds, flu, and throat ailments. Add lemon to your echinacea or green tea when you feel a cold coming on.

2.  The citric acid in lemon aids digestion, relieves constipation, and can prevent formation of kidney stones. I start my day with warm water and lemon just for these reasons, and the smell will wake up your senses.

3.  Lemon has preservative qualities. If you sprinkle lemon on your apples or avocados, you can keep them from turning brown, and extend their life.

4.  It can be used as an aromatherapy aid, as lemons lift mood and energy levels, helpful to those with depression, and going through menopause. It clears the mind allowing for better focus and concentration.

5. It has antibacterial and astringent properties, and can improve the appearance of dull skin. When applied to the skin as a toner, it acts as an anti-aging treatment.

Besides all of the above everyday uses, lemons look fantastic and bright in a bowl in your kitchen, which is personally one of my favorite uses!

**Try a few of my favorite recipes with lemon here, here, and here...with plenty more coming soon!

Veggie Eats: Creamy Balsamic...Without the Cream

I hate to break the news to you, but those salad dressings you buy at the store, the ones that say they're low-fat...less this...less that...well they're full of sugar and hydrogenated oils, and there's an easier, tastier alternative out there! Yay!

It's so EASY to make your own dressings, and I guarantee once you start, you'll never buy another bottle of processed salad dressing again!

Tahini

is the star player in most of the dressings that I whip up, and gives it a creamy, nutty taste! Tahini is a paste made from ground up sesame seeds, and is usually used in making hummus. It contains a laundry list of B vitamins, increases metabolism, aids in your immune and nervous system functioning, and promotes vibrant skin and muscle tone.

**Tahini can be purchased at your local health food store, like Whole Foods, and is usually near the nut butters.**

To Whip up Your Own Creamy Balsamic:

Gather...

Tahini, 3 T

Balsamic Vinegar, 1 T

Olive Oil, 1 T

Lemon

Black Pepper, to taste

In a small bowl add tahini, and juice of 1/2 of a lemon. Add balsamic vinegar and olive oil till you reach a creamy, not-too-oily consistency. You don't want to add too much balsamic vinegar, or you'll get a really tart taste. Add black pepper to taste.

You're now ready to take your salads to the next level, and enjoy their full nutritional benefit! My favorite use of this dressing is drizzled over cooked veggies and quinoa...comfort food at it's best!

More Bean for Your Buck!

If you're like me, and you use beans daily as a protein, then you know it can take multiple cans to get through the week, and can cost $1-$2 per can! I know that's not gonna break the bank, but buying in bulk can get you weeks worth of beans for the price of one can! That means more $$$ for that coffee addiction!!!

To find your inner cost-saving bean goddess...or god, follow these easy steps:

1.  First, you'll need to visit your local market where you can buy foods in bulk...that would be Whole Food or Sprouts for me.

2.  Once you get your dried beans home you will want to rinse them to get rid of any excess dirt. Place them in a bowl, and soak with about 3 inches of water above them. You don't have to soak them, but doing so reduces the acid that makes you gassy and gives you the toots!

3.  Once beans have soaked for about 12 hours, overnight is best, bring a large pot to boil, and add beans.

4.  Once beans have come to a boil, reduce heat to simmer and cover. Simmer for 1-2 hours until beans are soft..

I store my beans in mason jars, which you can buy at your local hardware store, and freeze any jars that I'm not ready to use. Now you're all set to make salads, hummus, chili...and oh yeah these Roasted Garbanzo Beans...

These Roasted Garbanzo beans are quick and easy, and have been my go-to snack lately...sorry Kale chips...

In a large bowl, combine beans, a splash of olive oil, lemon, salt, pepper, cayenne pepper, and cumin. Place on a baking sheet at bake at 425 degrees for 10-20 minutes until crispy.

That's it...enjoy as a snack or replace as croutons in your salad! It's like a healthy CornNut! 

Veggie Eats: Jalapeno Cashew "Cheese"

Let's EAT!

What started as a personal challenge to eat vegan for 2 weeks recently, has turned into something I've tried to integrate in my diet most days of the week now. I definitely never thought I would go this route, as I am a major cheese-aholic, but I actually feel so much cleaner and energetic since making the change...slow change that is!

So to semi-satisfy my cheese craving, I tried out a Jalapeno Cashew "Cheese," and was quite surprised with how much I didn't miss the real thing. Try it out for yourself if you dare, and add in your own twist for different dishes!

Ingredients:

Jalapeno

Raw Cashews, 1 Cup

Juice of One Lemon

Garlic Cloves, 3

Black Pepper to Taste

Cayenne Pepper to Taste

Water

Throw all ingredients into a food processor. Add small amounts of water until you reach a creamy consistency. And that's it...add to your favorite Mexican dish!

I topped mine onto mushroom and lentil tacos, and it was creamy deliciousness!