This recipe is adapted from Jason Wrobel, chef and star of “How to Live to 100” on the Cooking Channel. (http://www.cookingchanneltv.com/how-to-live-to-100/video/index.html)
It’s so easy – you just plop everything in a food processor and you’re done!
- 3 – 4 Roma (or any) tomatoes, chopped
- 2-3 crushed garlic
- 1/2 onion (I use a whole small), chopped
- 2 cups soaked sundried tomatoes (reserve the soaking water for blending later) (I also have skipped the soaking step and it was fine)
- 1/4 cup olive oil
- handful fresh basil
- 1 Tbsp Oregano
- 1 Tbsp lemon
- S & P to taste
Optional additions (I add them all)
- 1 carrot
- 1-2 kale leaves
Blend all ingredients in a food processor, adding the reserved soaking water until you get the consistency you want (It will be slightly chunky).
You could just plop it fresh onto some warm quinoa or pasta and call it a meal. The first time I made it the raw garlic was too intense so I simmered it for a while to blend the flavors. The next time I made it, I only heated it slightly because it was SO delicious fresh from the processor.
I threw in some kidney beans with my pasta just to add some more fiber and protein to round the meal out.
This raw recipe is filled with wonderful nutrients and was very easy to make – only took about 5 minutes! It would go great on toast, crackers, plopped on top of a green salad, or just plain in a bowl (that’s how Olivia ate it).
The recipe was adapted from this blog: http://diaryofanutritionist.com/2012/10/24/sunflower-seed-mock-tuna-and-new-earth-product-review/
- 1 cups sunflower seeds, soaked (I soaked for about an hour)
- 1/2 teaspoon mustard powder (or use already prepared mustard)
- 1/4 cup chopped celery (I used dried celery salt)
- 1/4 cup chopped carrots
- 1 garlic cloves, minced
- 2 tbsp lemon juice
- 1/2 tbsp capers
- 1 tbsp dulse flakes (or any seaweed flake)
- 1-2 kale leaves, chopped
Throw everything in a food processor and blend until it is pate consistency. done!
I am in love with this new cookbook I recently purchased. Wild About Greens by Nava Atlas
I don’t think there is anything in this book I’m not excited to make. I love escarole and I love soup this time of year so when I saw this recipe – had to try it!
I use a slotted spoon to take out the potatoes, carrots, and chickpeas for Olivia. And I finely chop the escarole before adding it to her plate. Sprinkle a little nutritional yeast on top to add a little cheesy flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 medium or 4 small potatoes (russet or golden), peeled and diced
- 2 medium carrots, peeled and chopped
- 1 32oz box of low-sodium veg broth
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 can chickpeas or cannellini
- 1 medium head of escarole, chopped and rinsed really well (this would also work with any other type of green)
- 1/2 cup fresh parsley
- S & P to taste
- Tamari sauce to taste (I added to recipe b/c I thought it could use a bit more flavor). Braggs Liquid Amino would work too.
- Saute onion in oil or water until soft. Add garlic and saute a bit more
- Add potatoes, carrots, broth, basil, thyme, and two cups water. Bring to boil, then cover and simmer until potatoes are soft (about 20 min)
- Stir in the chickpeas, escarole, tamari if using, and half of the parsley. simmer until escarole is tender (8-10 min)
- Mash some of the potatoes to thicken the soup some. Stir in remaining parsley, salt & pepper to taste.
These are what Olivia and I had for breakfast today!
In a small bowl, mix and let sit for a few minutes:
- 4 Tbsp Ground Flaxseed
- 3 tsp Chia Seed
- 14 Tbsp Water
In large bowl, mix:
- 2 bananas, mashed
- 1/2 c applesauce
- 1/3 c milk (I used oat but any kind will work)
- flax/chia mixture
- 1/2 c sugar (I used coconut sugar crystals – lower glycemic levels)
- 2 c spelt flour
- 3 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 c oats
- 2 Tbsp Hemp Seeds (optional – adds some protein)
- 1 1/2 c blueberries – folded in after all of above are mixed.
Spoon batter into greased 12 muffin pan. I filled mine to just over the rim as they don’t rise much. Bake in 350 oven for 20-25 min.
They came out moist and delish!
These are so moist and delish. I keep them in the freezer and take a few out at a time. Healthy snack!
I did not create this recipe but cannot recall where I found it.
Process til ground:
- 1c walnuts
- 1c oats
- 1/2c raisins
- 1/2c cranberries or dates
- 1/2c whole wheat pastry flour
- 1 1/4t baking powder
- 1 1/4t cinnamon
- 1/2t ginger
- 2 carrots, grated
- 1 apple, grated
- 1 mashed banana
- 1/4c almond milk
- 2T maple syrup
Bake at 350 for 20-25 min
Sometimes you just don’t feel like making a grand breakfast (or even a simple one). Make these and freeze them for those days 🙂 Also make a great snack.
Original recipe here: http://www.wisebread.com/whats-cooking-breakfast-cookies-for-the-life-hacker-on-the-go
- 3 mashed bananas
- 1/3 cup apple sauce
- 2 cups oats
- 1/4 cup almond milk
- 1/2 cup raisins
- 1 tsp vanilla
- 1 tsp cinnamon
preheat oven to 350 degrees. bake for 15-20 minutes.
This makes a great snack to grab-n-go. I’ve kept them in the freezer and took out a few at a time.
Recipe comes from Weelicious: http://weelicious.com/2012/01/04/spinach-cake-muffins/
- 1/2 cup unsweetened applesauce
- 1 flax egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed
- 1/3 cup sugar
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups spelt flour (or other kind)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 F.
- Place the first 6 ingredients in a food processor and puree.
- Place the remaining ingredients in a separate bowl and combine.
- Pour the spinach puree in a large mixing bowl.
- Slowly mix the dry ingredients into the wet until combined.
- Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
- Bake for 12 minutes.