Saturday, June 2, 2018

Jicama and Radish Salad

This is so, so yummy! So light and refreshing.
I think I found this recipe in Food Network magazine.

Jicama and Radish Salad
1 jicama, peeled and cut into matchsticks
about an equal amount of radishes, cut into matchsticks or shredded
3 or so scallions, sliced into tiny rounds
cilantro and mint, both chopped fine - about 1/4 cup each
Dressing:
2 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons agave nectar
1/2 teaspoon kosher salt
pinch of cayenne pepper
Method:
Whisk together dressing ingredients and pour over jicama, radish, scallion, mint, cilantro mixture in a big bowl. Mix well. 

I also made the Cacao Snack Balls from SUPERFOODS SUPERFAST by Julie Montagu
I've been meaning to make this recipe for some time as I like a little something sweet after lunch sometimes and it usually ends up not being as healthy as this. These are just WOW ... decadent tasting but pretty healthy. 

They just have raw cacao powder, coconut oil, cashews, walnuts, honey*, chia seeds, and flax seeds. 
(*Would probably be fine sans honey if you don't do bee honey.)


Sweet Mustard Broccoli Salad & French Carrot Salad

Both of these are really simple to make, healthy, and delicious. 
I expected the carrot salad to be good, but I didn't expect the broccoli salad to be that good! Yum!

Sweet Mustard Broccoli Salad
1/2 cup black Beluga lentils
1 head broccoli, cut into florets (about 4 cups)
1 small red onion or shallot, sliced in thin strips
1/4 cup chopped almonds
Dressing:
4 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons agave nectar
2 teaspoons Dijon mustard 
Method:
Rinse lentils and place in a medium pot with 1 cup water. Bring to a boil, reduce heat to low, simmer for about 20 mins. Add broccoli during the last 4 minutes or so and cover until broccoli is slightly cooked (bright green). Meanwhile, make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Drain off any liquid remaining in lentils and broccoli and put into a big bowl. Pour dressing over, add onion and almonds. Voila!

French Carrot Salad
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/2 pound carrots (peeled and shredded)
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional: Add minced parsley or shredded apple
Method:
Make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Pour over carrots and stir. Delicious! 



Tuesday, April 5, 2016

Attempts at Healthier Eating and New Cookbooks! Whoo hoo!

I made the granola and açaí bowl from Julie Montagu's Superfoods cookbook. I am never buying granola again! This was so, so good and made of only healthy things - no sugar. I LOVE this cookbook so far. The recipes are super healthy and all vegan. You might know Julie Montagu from Ladies of London on Bravo. Not only is she a healthy guru, she is also a Viscountess! She married the heir to the Earl of Sandwich. Neat!


I also made the Creamy Carrot Soup and Whole Food Proteins bowl from the Rawsome Vegan Cookbook this week. OMG! This was also so, so good and packed with healthy things. I found a purple sweet potato at Whole Foods this week and it was out of this world good. I didn't know potatoes could taste that good. Damn. Anyway, every recipe in this book looks like something I want to make. It's gonna get a lot of use.


Chewie was being so precious today that I had a hard time leaving for work - more than usual when I look at his cuteness. He got a haircut and a new bed. Both seem to be agreeing with him.

Sunday, January 31, 2016

Vegan Protein Blueberry Banana Chocolate Smoothie

Vegan Protein Blueberry Banana Chocolate Smoothie

Ingredients:
1/2 cup frozen organic wild blueberries (Whole Foods has them in the freezer section)
1 banana
1 cup nut mylk (I use 5XProtein Unsweetened Almond Milk by So Delicious Brand)
2 scoops Orgain brand vegan protein - chocolate flavor

Blend all ingredients in a blender. Yum!

Had this smoothie for breakfast and made my cabbage curry for dinner. Yummmmmm.
Cabbage curry recipe here: Sundaegirl108's Cabbage Curry


Sunday, January 24, 2016

Cooking on Snow Days

It snowed a bit in Brooklyn this weekend.
So, I made some yummy stuff. First is this sautéed collard green dish that I adapted from a recipe in The Kind Diet by Alicia Silverstone.
I just sautéed some garlic and olive oil in a large pan, added chopped collards (with a little water on them from when soaking them to rinse them), stirred and covered for a couple minutes to soften the collards, added 2 tablespoons pine nuts, quartered prunes, and 3 tablespoons of balsamic vinegar. Stir to combine and sautee another couple of minutes. Voila!
  I also made a quinoa bowl with cooked quinoa, avocado, cilantro leaves, steamed carrot and broccoli, chickpeas, and homemade lemon olive oil dressing. For the dressing: I just juice a couple lemons, add olive oil, diced shallot, fresh thyme leaves, a tiny bit of Himalayan pink salt, and pepper. Yum!

Tuesday, January 19, 2016

Healthy Vegan Mango Lassi Smoothie

 
Healthy Vegan Mango Lassi Smoothie
Ingredients:
1 mango or about 1 cup of frozen mango chunks
1 cup unsweetened almond mylk (I used 5XProtein So Delicious Brand)
1 - 3 tablespoons hemp protein (Optional: I like to amp up the protein by adding some hemp protein but it makes the smoothie greyish - not that lovely mango lassi color. I used just one tablespoon of Nutiva brand hemp protein. I think more than that wouldn't have tasted so good.)
1/4 cup of raw cashews
a pinch of cardamom powder

Method: Put all ingredients in a high speed blender and blend to smoothie perfection.

Nutritional Info (approximate):
330 calories, 16g protein, 35g carbs, 6g sugar, 15g fat, 0g cholesterol, 60% RDA of vitamin A, 29% RDA of iron

NOTE: I made this again with a scoop of the Vega Brand Vanilla Protein Shake instead of the hemp protein and it was even better tasting and more protein! (Pictured Below)  Yum!