The Good Dirt

July 16th, 2018

This recipe comes to us from Meatless Monday Blogger Gigi Stewart, who says: “Just call it Summer in a Bowl. This quick and easy salad showcases the best of the season with fresh corn, juicy vine ripe tomatoes, buttery rich avocado and my favorite herb of the moment, basil. I cannot get enough of this refreshingly light, nutritious bowl of goodness.”

Serves 6

  • 2 c. whole kernel corn, fresh cooked or canned organic corn (if you use canned, rinse and drain well)
  • 2 medium vine ripe tomatoes, washed, dried and diced
  • 1 medium avocado, peeled, pit removed and diced
  • A generous handful of fresh basil leaves, washed, dried and rough chopped
  • A good drizzle of high quality extra virgin olive oil
  • Juice from 1/2 lime
  • Fresh ground black pepper, to taste
  • Coarse sea salt, to taste

In a large bowl, combine corn, tomatoes, avocado and basil.

Drizzle on olive oil (about 1 – 2 T.) and the lime juice; gently toss to combine.

Add salt and pepper to taste.

Serve immediately or cover and leave at room temperature up to two hours.

If not serving within two hours, refrigerate (covered) and store up to 2 days.

July 16th, 2018

Polenta is sliced into rounds and browned on the stove. Edamame, bell pepper, zucchini and tomatoes are seasoned with oregano and basil to top these corn discs, for an Italian spin on southern grits. This recipe comes to use from Janet of Mosiac Kitchen.

Serves 4

  • 2 tablespoons olive oil, divided
  • 1/4 onion, thinly sliced
  • 1/4 bell pepper, thin sliced
  • 1 small zucchini, sliced into sticks
  • 1 cup frozen, shelled edamame
  • 1 15 ounce can chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 18 ounce chub polenta

Place 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the bell pepper and zucchini and cook for 5 minutes, or until soft. Add the edamame and tomatoes. Season with the oregano and basil, reduce heat to simmer and cook for about 15 minutes, or until the edamame is cooked through and hot.

Slice the polenta into 3/4 inch rounds. Place the remaining tablespoon olive oil in a separate skillet over medium heat. Add the polenta rounds to the skillet and cook 7 minutes on each side, or until lightly browned.

Place 2-3 slices of browned polenta on 4 plates. Top with equal portions of the edamame zucchini mixture and enjoy!

July 16th, 2018

These quesadillas are a convenient and family-friendly meal. They come together in about 20 minutes and feature an array of veggies and hearty quinoa, plus the easy cabbage lime slaw adds a flavorful punch. This recipe comes to us from Natalie Rizzo, RD of Nutrition à la Natalie.

Makes 2 quesadillas.

  • 2 tablespoon vegetable oil
    1 small sweet potato, chopped into cubes
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • 1/2 teaspoon chipotle chili seasoning
  • 1 cup red cabbage, thinly sliced
  • 1/2 lime
  • 1 tablespoon olive oil
  • 2 whole wheat tortillas
  • 1/3 cup cheddar cheese
  • Optional toppings:
  • sliced avocado
  • Greek yogurt
  • diced tomatoes

Preheat the oven to 400 degrees Fahrenheit.
In a bowl, combine 1 tablespoon of vegetable oil, sweet potato, 1 teaspoon of chili powder and salt. Stir to mix. Spread evenly on a baking sheet and bake for about 20-25 minutes or until tender.
Meanwhile, combine the quinoa and water in a pot. Bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until all the water is absorbed.
While the quinoa is cooking, heat a frying pan over medium heat. When the pan is hot, add 1 tablespoon of vegetable oil, zucchini and yellow squash. Sautee 5-7 minutes or until the zucchini is tender. Add 1 teaspoon of chili powder and chipotle chili and stir. If needed, season with salt.
In a bowl, combine the thinly sliced cabbage, olive oil and juice of 1/2 a lime. Stir to combine.
If you have a Foreman grill or quesadilla maker, turn them on now. Lay the tortilla out flat. Layer one side with cheese, quinoa, zucchini mixture, sweet potatoes and an extra sprinkle of cheese. Fold the tortilla in half.
If you don’t have a Foreman grill or tortilla maker, heat skillet over medium heat. Place the folder tortilla on the Foreman, quesadilla maker or skillet and grill until the tortilla starts to brown and get crispy. It should take about 5 minutes.
Once the tortilla is brown and crispy on each side, remove from the pan. Open up the tortilla and pile in the Lime Slaw. Feel free to add any of the other optional toppings too!

July 16th, 2018

Tahini, lemon juice and a little chipotle powder make a sour spicy seasoning for heart-healthy quinoa. Green onions, snow peas and bell peppers make a delightfully crunchy contrast to the cooked beans and grains in this satisfying salad.This recipe comes to us from Kristina of FormerChef.com.

Serves 10

For the salad:

  • 4 cups low sodium vegetable stock
  • 2 cups red quinoa*, rinsed well and drained
  • 1 tablespoon olive oil
  • 8 ounces crimini mushrooms, sliced
  • 2 cups cooked beans of choice, cooled
  • or
  • 2 cups canned beans of choice, rinsed and drained
  • 1/2 cup green onion, sliced
  • 2 stalks celery, diced
  • 1 cup snow peas, sliced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced

For the tahini chili dressing:

  • 1/4 cup tahini paste**
  • 4 ounces olive oil
  • 2 ounces lemon juice
  • 1/2 teaspoon chipotle chili powder
  • salt, to taste

**Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores. Feel free to substitute brown rice if you can’t find quinoa.

**A sesame seed paste found in health food section or the health food or specialty section of most grocery stores.

To make the salad:

Pour 4 cups of vegetable stock in a large pot over medium high heat heat. Bring to a boil, turn heat down to low and continue cooking for 15 minutes, or until all the water is absorbed and the quinoa is soft. Spread the quinoa on a baking sheet to cool.

Place the oil in a large sauté pan over medium high heat. Add the mushrooms and cook 4-6 minutes, or until the mushrooms have browned and all the moisture has evaporated. Set aside to cool.

Combine the quinoa, beans, mushrooms, green onion, celery, snow peas and bell peppers together in a large bowl.

To make the tahini chili dressing:

Whisk together the tahini paste, olive oil and lemon juice. Season with chipotle chili powder and salt to taste.

To complete the Tahini Quinoa Bean Salad:

Toss the salad so that all ingredients are evenly distributed. Season the servings with dressing to taste and enjoy.

July 9th, 2018

Maitake mushrooms are so full of flavor, all you need to do is sauté them to bring their delicious earthiness to the surface. Squash blossoms, sautéed shallots and fresh herbs contrast the mushrooms and brighten this delightful pasta dish. This recipe comes to us from Kristina of FormerChef.com.

Serves 6

  • 7 ounces maitake mushrooms*
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, thinly sliced
  • 15 squash blossoms, cleaned and sliced in half
  • 2 tablespoons fresh sage, julienned
  • 2 tablespoons fresh basil, julienned
  • 1 pound fettucine or 1 recipe pasta from scratch
  • 2 tablespoons butter, cut into small pieces
  • salt and pepper, to taste

*also known as hen of the woods mushrooms. Any mushrooms will do if maitakes are not available, but flavorful varieties like shiitakes or morels will work best as substitutes.

Bring a large pot of salted water to a boil. Trim the mushrooms off the base, separating them into bite sized pieces.

Put a large sauté pan over medium-high heat. Place 1 tablespoon of the olive oil into the sauté pan. Add the shallots and cook for 1 minute. Add the mushrooms and cook for 3-5 minutes, or until they are soft.

Put the pasta in the boiling water and cook according to package directions if using dried. Cook for 3-4 minutes if using fresh.

Add the remaining 2 tablespoons of oil and 2 tablespoons of butter to the sauté pan. Swirl with a spoon to emulsify the melting butter into the oil. Add the halved squash blossoms and toss quickly so that the blossoms wilt. Toss in 1 tablespoon of the fresh sage and 1 tablespoon of the fresh basil and then turn off the pan.

Drain the pasta and immediately combine with the sauce, seasoning with salt and pepper to taste. Garnish with the remaining 1 tablespoon of fresh sage and 1 tablespoon of fresh basil and serve immediately.

July 9th, 2018

The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.

Serves 4

  • 2 tablespoons olive oil plus a little more for drizzle
  • 3 eggs
  • 3 eggs whites, beaten
  • 1 cup baby spinach
  • 1/2 cup red onion, chopped
  • 1/4 cup Greek black olives without pits
  • 1/4 cup cherry tomatoes, cut in half
  • 2 tablespoons feta cheese
  • salt and freshly ground pepper, to taste

Place the olive oil in a small nonstick frying pan over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions are beginning to caramelize. Add the spinach, stir and cook for 1-2 minutes, or until just wilted. Season with a little salt and pepper.

Season the egg whites with a little salt and pepper. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves cut side up. Sprinkle with the feta.

Add the egg mixture to the pan. Top the eggs mixture with the olives and cherry tomatoes, placing the tomatoes cut side up. Sprinkle with feta and drizzle with olive oil. Season with salt and pepper. Continue to cook for 7-8 minutes, or until the frittata begins to set 5-7 minutes. Drizzle with a little extra olive oil and turn on the broiler.

Place the frittata under the broiler and cook for 1-3 minutes, or until the cheese has melted. Allow to rest for 5 minutes, cut into 4 slices and enjoy!

July 9th, 2018

Carrots, cabbage, mushrooms and bean sprouts are sautéed with onion and garlic then wrapped in a wonton wrapper. These wontons are will leave you feeling lighter than most because they’re baked in the oven instead of pan fried. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 12

  • 1/3 cup carrots, grated
  • 1/2 cup cabbage, finely shredded
  • 1/3 cup mung bean sprouts
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 1/2 cup shitake mushrooms, chopped
  • 1 tablespoon low sodium soy sauce
  • 1 ounce low fat cream cheese
  • 1/2 teaspoon sesame oil
  • 1 16 ounce package wonton wrappers*

*available in the refrigerated food or specialty food sections of most grocery stores.

Preheat oven to 400 degrees. Prepare both a sauté pan and a baking sheet with a light coat of oil or cooking spray.

Add the carrots, cabbage, bean sprouts, onions, garlic and mushrooms to the prepared sauté pan and cook over medium-high for 2-3 minutes, or until vegetables begin to soften. Set vegetables aside to cool.

In a large bowl, add the cooled vegetables to the soy sauce, cream cheese and sesame oil. Mix until thoroughly combined.

Put a generous teaspoonful of the filling in the center of each wonton wrapper. Dampen the edges of the wonton with water and fold the wonton wrapper in half, pressing at the damp edges to close.

Place each finished wonton on the prepared baking sheet. Bake for 15 min, or until wontons are slightly browned on the bottom.

July 9th, 2018

Tofu is marinated with lemongrass and contrasted with pickled carrots and daikon, cilantro mayonnaise and refreshing cucumber. This recipe may look intimidating, but once you get the ingredients together, these sandwiches come together in a snap! Pickling daikon radish and carrots is simple, but remember to start at least 3 days in advance or use prepared pickled daikon and carrots from your favorite Vietnamese market. This recipe comes to us from Kuya Joshua and Tita Boots of Bok Choy and Broccoli.

Serves 4

For the pickled daikon and carrots:

  • 2 cups daikon radish, sliced into thin strips
  • 2 cups carrots, cut into matchsticks
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt

For the tofu marinade:

  • 1 package (14-ounce) extra-firm tofu, drained, patted dry and sliced
  • 4 tablespoons low-sodium soy sauce
  • 1 stalk lemongrass, trimmed and finely minced
  • 2 cloves garlic, minced
  • 2 teaspoons sugar

For the cilantro mayonnaise:

  • 1/4 cup low fat mayonnaise
  • juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon sriracha*

To complete the Lemongrass Tofu Bahn Mi Sandwiches:

  • a little oil, for preparing the griddle
  • 4 loaves French baguettes or sandwich roll of choice, toasted
  • 1 cucumber, sliced
  • 2 tablespoons cilantro, chopped

*Optional.

To pickle the daikon and carrots:

Combine the daikon, carrots, vinegar, sugar, salt and 1 cup water in a medium sized airtight container. Refrigerate for at least 3 days.

To marinate the tofu:

Mix together the soy sauce, lemongrass, garlic and sugar together in a medium bowl. Add the slices of tofu, transfer to a sealable bag, refrigerate and let marinate overnight.

To make the cilantro mayonnaise:

Whisk the mayonnaise together with the lemon juice, cilantro, salt, sugar and sriracha, if using, together in a small bowl.

To complete the Lemongrass Tofu Bahn Mi Sandwiches:

Prepare a griddle with the oil and preheat. Prepare a plate with paper towels. When the griddle is heated, fry the tofu slices 3-5 minutes per side, or until golden. Repeat until you are out of tofu, transferring the tofu to the plate as they cook.

Spread the cilantro mayonnaise on both sides of every roll. Top with a few slices of cucumber, 1-2 slices tofu, a handful of pickled daikon and carrots and a few springs of cilantro. Repeat with the other 3 sandwiches and enjoy!

July 2nd, 2018

These veggie burgers are a great meatless option for barbecues and gatherings, but also refrigerate well once cooked for meatless meals throughout the week. This recipe comes to us from from Plant-Powered for Life by Sharon Palmer, RDN, The Plant-Powered Dietitian.

Makes 10 servings (1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each)

  • 3/4 cup (156 g) uncooked farro
  • 3 cups (711 ml) water
  • 1 teaspoon reduced sodium vegetable broth base
  • One 15-ounce (425 g) can cannellini beans, no salt added, rinsed and drained (liquid reserved), or 1 3/4 cups cooked
  • 1 medium onion, finely diced
  • 1 cup (70 g) finely chopped mushrooms
  • 1 cup (110 g) grated carrots (2 medium)
  • 1/4 cup (29 g) chopped walnuts
  • 1/4 cup (15 g) chopped fresh oregano, or 1 teaspoon dried
  • 2 tablespoons minced fresh chives
  • 1/3 cup (52 g) uncooked old-fashioned oats
  • 1/2 cup whole grain bread crumbs
  • 1 teaspoon low-sodium herbal seasoning blend
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon turmeric
  • Pinch of sea salt, optional
  • 3 tablespoons extra virgin olive oil
  • Ten 1 1/2-ounce (43 g) whole grain buns
  • 10 lettuce leaves
  • 3 medium tomatoes, sliced into 20 slices
  • 2 avocados, sliced into 20 slices

Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid.

Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour.

In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of ½ cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done.

Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices.

July 2nd, 2018

Celebrate summer with this patriotic fruit salad. Hearty quinoa is paired with sweet blueberries, strawberries and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette. This recipe comes to us from Donna of Apron Strings.

Serves 4

  • 2 cups water, salted
  • 1 cup quinoa*, rinsed thoroughly
  • ½ cup fresh squeezed grapefruit juice
  • 1 teaspoon grapefruit zest
  • 1 tablespoon agave nectar**
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • ½ cup pecans, diced
  • 1 cup strawberries, diced
  • 1 cup blueberries
  • ½ cup sweetened dried cranberries
  • ¼ watermelon, rind removed and cut into 5 flat triangles
  • ½ cup low-fat vanilla Greek yogurt, for drizzling

*Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores. Feel free to substitute brown rice if you can’t find quinoa.

 

** Agave nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.

Bring the salted water to a boil. Turn down the heat so that the water reaches a rolling simmer.

Pour the quinoa in the salted, simmering water. Cover and let simmer for 12-15 minutes, or until the water is absorbed and the quinoa is fluffy.

While the quinoa is cooking, whisk the grapefruit juice, zest, agave nectar and oil together in a medium bowl. Season the vinaigrette with salt and pepper to taste.

Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature.

After the quinoa has cooled, toss it together with the diced pecans, diced strawberries, blueberries and cranberries. Chill the quinoa berry salad in the fridge for at least 1 hour.

Pile the chilled quinoa berry salad into a large mound in the middle of a serving plate. Evenly surround the quinoa salad with the 5 watermelon triangles, so that the dish as a whole resembles a star. Just before serving, drizzle everything with the vanilla Greek yogurt.

July 2nd, 2018

The burst of blackberries and crunch of walnuts stand out even in these hearty whole-wheat cornmeal muffins. Vanilla and cinnamon gives these breakfast pastries a sweetly spiced flavor to compliment their tasty texture. This recipe comes to us from Jen of Domestic Divas.

Serves 10

  • a little oil or nonstick cooking spray, for preparing the pan
  • 1 cup cornmeal
  • 1 cup whole wheat spelt flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup almond or rice milk
  • or
  • 1 cup nonfat milk
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 cup fresh blackberries
  • 1/2 cup walnuts, chopped

Preheat the oven to 425 degrees. Prepare muffin tins with a light layer of oil or nonstick cooking spray.

Place the cornmeal, flour, baking powder, salt and cinnamon together in a mixing bowl. Stir to combine.

In a separate mixing bowl, whisk together the milk, olive oil and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine, taking care not to over beat. Fold the blackberries and chopped walnuts carefully into the batter.

Spoon the matter evenly into 10 of the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick comes out of the muffins clean and the muffins are golden brown. Serve 1 muffin per person and enjoy!

July 2nd, 2018

Beets are roasted and then seasoned with onion and thyme before being purred with vegetable stock. Dill croutons make a creative use of old crusty bread and the grassy herb as well as a healthy drizzle of Greek yogurt completes this refreshing soup. This recipe comes to us from culinary entertainer Laura Lafata of La Diva Cucina.

Serves 6

For the chilled beet soup:

  • 4 medium red beets, cut into 1 inch chunks
  • 1 medium white onion, quartered
  • 1 tablespoon olive oil
  • salt, to season the beets
  • 1 liter low sodium vegetable stock
  • 1 teaspoon dried thyme
  • 1 bay leaf

For the dill croutons:

  • 1 tablespoon olive oil
  • ½ day old baguette, cut into bite-size pieces
  • 3 sprigs fresh dill, minced
  • 1 tablespoons butter
  • a little salt, to taste

For the yogurt swirl:

  • ½ cup low fat plain Greek yogurt
  • a dash of salt

To make the chilled beet soup:

Preheat an oven to 450 degrees.

Toss the beets and onion quarters in the olive oil and spread them out evenly on a baking sheet, taking care not to crowd them. Season generously with salt and roast for about 10 minutes, or until the beets brown on the bottom. Flip the beets over with a spatula and bake for another 10 minutes, or until the beets are tender when punctured with a fork.

While the beets are cooking, heat the vegetable stock, thyme and bay leaf in a stock pot over medium-high heat. When the stock begins to boil, reduce the heat to low and add the roasted beets and onion.

Turn the heat back up to high and bring the stock mixture to a boil. When stock boils, turn heat back down to simmer and cook for about 45 minutes. Season the soup with salt and pepper to taste. Take the soup off the stove and allow it to cool until just warm.

When the soup has cooled, remove the bay leaf and puree and with an immersion blender. Push the soup through a small mesh strainer or chinois into a large bowl to create a smooth texture*.

Chill in the refrigerator until ready to serve.

To make the dill croutons:

Heat the olive oil in a fry pan over medium-high heat.  Add the stale bread cubes and cook evenly on all sides for 2-3 minutes each, or until browned.

Melt the butter in small pan over medium heat. Add the fresh dill and remove the pan from heat.

Toss the browned bread cubes to large bowl and with the dill butter until croutons are thoroughly coated. Season with salt to taste.

To make the yogurt swirl:

In a small bowl, season the yogurt with a dash of salt. Stir the yogurt briskly with a spoon to thin it a bit.

To complete the chilled beet soup with dill croutons:

Ladle the chilled soup into bowls and spoon a swirl of yogurt across the soup’s surface. Top with dill croutons and enjoy.

*optional

June 25th, 2018

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! You’ll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD.

Ingredients:

  • 4 ripe peaches seed removed, and cut into cubes
  • 2 tablespoons chia seeds
  • 1 tablespoon tapioca flour*
  • 3 tablespoons + 2 teaspoons pure maple syrup divided
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt divided
  • 3/4 cup gluten free oats*
  • 1/4 cup sorghum flour or rice flour*
  • 2 tablespoons melted virgin coconut oil
  • 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving

Instructions:

1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish.

2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/8 teaspoon salt in a mixing bowl.

3. Stir well to combine, and spoon mixture, divided equally, into ramekins/custard cups.

4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches.

5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/2 cup yogurt if desired.

Recipe Notes:

  • Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential.
  • May use regular oats if not following a gluten-free diet
  • May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version.

June 25th, 2018

Looking for a way to spice up your summertime? You have to try this delicious dish that’ll satisfy your taste buds with naturally sweet and spicy flavors. It’s the perfect recipe to start the season on the right note. This recipe comes to us courtesy of Jackie Newgent, RDN.

Yield: 3 servings

Serving size: 2 tofu steaks

INGREDIENTS:

  • 1 (14-ounce) package extra-firm organic tofu
  • 2 tablespoons unrefined coconut oil or avocado oil
  • 1 shallot, chopped (3 tablespoons)
  • 1 small red hot chili pepper, chopped, with or without seeds
  • 1 tablespoon grated fresh ginger root
  • 2 cups sliced fresh strawberries
  • ½ cup unsweetened applesauce
  • Juice and zest of 1 lime (2 tablespoons juice)
  • ½ teaspoon sea salt, or to taste
  • Garnishes: Fresh cilantro sprigs, toasted sliced almonds, and fresh or grilled sliced strawberries

DIRECTIONS:

1. Drain tofu of liquid. Squeeze of excess liquid using a clean kitchen towel or several layers of unbleached paper towels. Cut tofu lengthwise into 6 “steaks” Set aside.

2. Heat the oil in a medium saucepan over medium heat. Add the shallot, chili pepper, and ginger and cook while stirring until the shallot is softened, about 5 minutes.

3. Stir in the strawberries, applesauce, lime juice, and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the mixture is sauce-like, about 15 minutes. Remove from heat and let cool slightly.

4. Add the strawberry mixture to a blender container using the hot fill line as a guide. Cover and puree until velvety smooth, at least 1 minute.

5. Prepare and preheat a grill or grill-pan.

6. Brush the tofu “steaks” with about 2/3 cup of the strawberry-ginger glaze. Grill the tofu “steaks” until rich grill marks form, about 6 minutes per side. (Note: Grill in batches, if necessary.)

7. To serve, sprinkle with desired amount of the lime zest and add salt to taste. Garnish with the cilantro, almonds, and strawberries. Enjoy over brown basmati or jasmine rice. Serve with the remaining strawberry-ginger glaze on the side. Enjoy!

Recipe Variation: Before grilling, cut these tofu steaks into cubes and pop onto skewers along with enticing seasonal veggies, like zucchini or bell peppers!

June 25th, 2018

This recipe is raw and therefore it requires ZERO cooking.  It’s so easy to throw together, you’ll have a happy full belly without ever breaking a sweat. The recipe comes to us courtesy of Myra Mingo of the blog The Happy Health Freak.

Serves 2

For the Salad:

  • 1 small zucchini, spiralized
  • 1/2 cup jicama, grated
  • 1/2 red bell pepper, julienned
  • 1 carrot, grated
  • 1 green onion, diced
  • 1/2 cup bean sprouts

For the Dressing:

  • 3 Tbsp tahini
  • 1 Tbsp tamari or soy sauce
  • 1 Tbsp fresh lime juice
  • 1 Tbsp maple syrup
  • 1/2 Tbsp white miso sauce
  • 1 Tbsp water to thin as needed
  • 1 clove fresh garlic
  • 1 Tbsp fresh grated ginger
  • Pinch of red pepper flakes

Optional Garnish:

  • 1 tsp sesame seeds
  • 2 Tbsp chopped raw peanuts
  • Lime wedges
  • Fresh cilantro

 

1. Combine all of the vegetables in a large mixing bowl.

2. Whisk together all of the ingredients for the dressing until smooth and creamy.

3. Pour dressing over vegetables and toss.

4. Add optional garnishes.

Dish up and enjoy!