Crispy Chickpeas

Crispy Chickpeas
makes 3 cups

These oven roasted chickpeas are my go-to high protein crunchy snack and salad topper.  They are ridiculously easy to make, but do take at least 45 minutes in the oven, so plan ahead.  They can be stored in an airtight container at room temperature to stay fresh.  Try them on my Kale Salad with Sun-dried Tomatoes or add them to my Spinach Walnut Pasta Salad.

2 15-ounce cans of chickpeas, rinsed and drained
1 tablespoon grapeseed oil
1/2 teaspoon granulated garlic
pinch of red chile flake
generous sprinkle of salt

1. Preheat oven to 400.  On a parchment-lined sheet tray, toss chickpeas with grapeseed oil, granulated garlic, red chile flake and salt.  Roast in the oven for 45-60 minutes, tossing once or twice, until chickpeas shrink and are crunchy and crispy (but not burned).

Afternoon Sunshine Turmeric Smoothie

This superfood turmeric smoothie comes from my friend and paleo blogger Stacey Hutson.  My work day tends to be long, and I often don't get the opportunity to eat lunch until 2-3pm, making me not only a little hangry, but also feeling a little weak, tired and de-energized.  Stacey made me this energizing (but caffeine-free) smoothie to help me make it to lunch and I've become obsessed!  Ginger and turmeric are bursting with anti-inflammatory properties and the touch of black pepper helps your body make better use of the curcumin in turmeric.  Although not proven, many people think bee pollen is energizing, although it should obviously be avoided by anyone with pollen allergies.  Stacey recommends using carrot juice (straining and throwing out the pulp after blending the carrot) for a better texture. 

• 1/2 cup carrot juice (blend 1 carrot with 1/2 cup filtered water and strain out pulp)
• 1/2 inch fresh ginger, peeled
• 1/2 inch turmeric root, peeled (you can sub 1/2 teaspoon of ground turmeric)
• sprinkle black pepper
• 1 frozen banana
• 1 cup frozen mango
• 1 teaspoon bee pollen
• 1 cup unsweetened almond milk

1. In a blender combine all ingredients and blend until smooth.  Garnish with seeds, more bee pollen or goji berries if desired.  

Basic Beginner Green Juice

Basic Beginner Green Juice
makes 14 ounces

Here's a basic green juice recipe to get you started with summer juicing.  Green apples provide a good balance of sweetness and tartness to help balance the earthy taste of the vegetables.  Leafy greens don't generate too much juice, so cucumber and celery help provide more green goodness.  Makes one big serving or two small glasses.

2 granny smith apples, cored
4 celery stalks
1/2 English cucumber
2-3 cups spinach
juice of 1/2 lemon

1. Put apples, celery, cucumber and spinach in the juicer.  Add lemon juice after and serve immediately.

Banana Nice Cream with Peanut Butter and Chocolate

Banana Nice Cream with Peanut Butter and Chocolate
makes 1 pint

This is my take on the "nice cream" trend that uses frozen bananas to make an ice cream-like treat.  I added peanut butter and melted dark chocolate to make it decadent and play off of the banana flavor.  You can serve it immediately like soft serve, or let it harden in the freezer and scoop it out later.  You'll want to take it out 5 minutes before serving to let it soften enough to scoop.  

2 bananas, peeled, sliced thinly and frozen
1 tablespoon natural peanut butter
2 ounces dark chocolate melted

1. In a food processor, pulse frozen bananas until they start to break up.  Then run the food processor continuously until you get a smooth, even mixture the texture of soft serve.  Add peanut butter and blend completely.

2.  Using a spatula, add a heaping scoop of the nice cream to an empty deli pint container.  Drizzle in a little of the chocolate with a spoon.  Add more nice cream, etc, continuing to layer until the pint is full.  Let solidify in the freezer for 2 hours and serve.

Cold Brew Hibiscus Iced Tea

Cold Brewed Hibiscus Iced Tea
Makes 4 cups

Hibiscus flowers can be used to make a tart, floral almost cranberry-like infusion called Jamaica or Agua de Jamaica. High in iron and Vitamin C, you can often find this beverage at your local taqueria. It is also used medicinally in the Middle East and South and Central America and the Caribbean--as with any herbal tea, pregnant women or anyone with allergies or illnesses should consult their doctor before consuming.

1/2 cup dried hibiscus flowers
4 cups filtered water
1 cinnamon stick
1-inch piece of ginger, peeled and sliced
To serve: orange slices and ice

1. In a quart-size mason jar, add all ingredients and fill to the brim. Put on the lid and shake. Store in the fridge for 4-24 hours. Strain and serve unsweetened with orange slices and ice in a tall glass.

*Note: You can add a little simple syrup or honey if you like it sweet. Can also combined with lemonade, iced tea, club soda or cocktail ingredients.  Have fun!

Cinnamon Spice Kettle Corn

Cinnamon Spice Kettle Corn
Makes 10 cups

Upgrade your movie night by making homemade kettle corn.  No special equipment required!  I like the blend of spicy, sweet and salty so I flavor mine with a mix of maple syrup, cinnamon and sea salt.

3 tablespoons grapeseed oil
1/2 cup popcorn kernels
3 tablespoons maple syrup
generous sprinkle of salt
2 teaspoons good quality cinnamon (I like Vietnamese)
1/4 teaspoon cayenne

1. In a large, thick pot, heat oil until it shimmers.  Add 3 kernels of popcorn to test oil.  When they start to pop, add the rest of kernels and drizzle in maple syrup.  Stir and quickly put the lid on the pot and let kernels start to pop.  Shake the pot back and forth on the stovetop to make sure the kernels don't burn.  

2.  When the popping starts to slow (2-3 seconds between each pop), dump out popcorn quickly onto a sheet tray and spread out with a spoon.  (It's super hot, don't touch!).  Sprinkle with salt, cinnamon and cayenne and toss together with a spoon.  Serve immediately or let cool and package into an airtight container and store at room temperature.
 

Chickpeas in Romesco Sauce

Chickpeas in Romesco Sauce
serves 4

Bright tomato-y Romesco sauce is a great accompaniment to chickpeas and zucchini, taking these pretty bland foods and holding them together in a richly textured sauce.  While you can definitely use canned chickpeas for this recipe, I actually prefer to cook them from scratch to get a softer, creamier texture that absorbs the flavor of the sauce better.  I soak 1 1/2 cups of chickpeas overnight and then cook covered in fresh water and nothing else for 2 hours or until soft.  This recipe freezes well too.  

1/2 cup slivered almonds
1 28-ounce can tomatoes
2 roasted red peppers
drizzle of olive oil
1 onion, chopped
2 cloves garlic, minced
pinch of red chile flake
2 teaspoons sherry vinegar (sub red wine or white wine vinegar)
2 zucchini, chopped
4 cups of cooked chickpeas (or 2 15-ounce cans)
salt to taste
parsley or chives to garnish

1. Grind almonds in the food processor until you get a fine meal.  Remove to a bowl.  Next puree tomatoes and roasted red peppers in the food processor until smooth.  

2. In a large pot, saute the onion until soft, about 5 minutes.  Add garlic and red chile flake and stir.  Add vinegar and stir.  Add zucchini and salt and saute for about 5 minutes.  Add chickpeas, tomato-pepper puree, ground almonds and let come up to a simmer.  Season with salt and garnish with chives or parsley, 

Gado Gado (Indonesian Peanut Salad)

Gado Gado
Serves 2-3

I was at an Indonesian restaurant in Chicago recently that serves a salad called Gado Gado.  It's filled with lightly cooked and raw vegetables and draped in a sweet and salty peanut sauce.  The peanut sauce, combined with the lack of lettuce, makes this salad feel more like a fresh vegetable entree than your generic "Asian" salad.  Here I recreated it almost like fondue, with the vegetables lined up neatly and the dipping sauce on the side.  Sub in whatever raw or steamed vegetables you'd like or pare down if you just want to make one portion.  Tempeh provides a vegan-friendly protein, but feel free to omit or sub in chicken cubes or roasted shrimp.   

for salad:
4 cups broccoli florets
2 red skin potatoes, cubed
3 carrots, peeled and cut into 1 inch rounds
1 lb haricots verts, trimmed
1 cucumber, sliced into thick half-moons

for tempeh:
drizzle of grapeseed oil
1 package tempeh, cut into 1/2-inch cubes
1 tablespoon tamari

for peanut sauce:
drizzle of grapeseed oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup natural creamy peanut butter
2 tablespoons tamari
1 tablespoon Sriracha
1 tablespoon honey or maple syrup
1/2 cup canned coconut milk

1. Using a steamer basket inside a large covered pot with 1-2 inches of simmering water, steam your vegetables, one type at a time.  I like to steam the potatoes (10 minutes), broccoli (2 minutes) and haricots verts (4 minutes) and leave the carrots and cucumber raw.  Remove vegetables and assemble on to a platter or storage containers.

2. Meanwhile, heat oil in a large saute pan and add tempeh, browning on each side.  Douse in tamari to season, shake the pan, and let moisture evaporate.  Remove to the platter/containers.

3. Now make the peanut sauce: in the same saute pan or a small skillet, heat oil and sizzle ginger and garlic to mellow, about 1 minute.  Add to the blender with peanut butter, tamari, sriracha, honey/maple and coconut milk.  You may need to add water to achieve the desired consistency.  I like it thick and creamy, almost like an aioli.  Adjust the seasoning for tamari, sriracha and honey.

4. Serve peanut sauce on the side of your platter or drizzle on the top of an assembled bowl.

Gingery Baby Bok Choy

Gingery Baby Bok Choy
serves 2-3

This is one of my favorite ways to serve baby bok choy and makes a great side dish for an Asian-style meal.  Unlike other greens, the baby bok choy still retains crunch after sauteing while getting super juicy.  Bok choy is a member of the cruciferous vegetable family, which is known for its cancer-fighting properties and high amounts of Vitamin K, Vitamin C and beta-carotene.  Baby bok choy is much leafier and more mild than (adult?) bok choy which can be very spicy.  I also think it's adorable when sliced vertically so you can see the beautiful branches at its base.    

drizzle of grapeseed oil
2-inch piece of ginger, sliced into thin matchsticks
4 heads baby bok choy, sliced vertically into 1/4s
salt to taste

1. In a large skillet, heat grapeseed oil and saute ginger matchsticks for 1 minute.  Add half of the baby bok choy, spreading it evenly around the pan.  Add a sprinkle of salt.  Let cook on high without moving around to let it develop a seared finish, about 2 minutes.  Stir and saute until wilted but still crisp, about 2 minutes.  Remove to a serving bowl.  Repeat with other half.  

3 Ingredient Chocolate Truffles

3 Ingredient Chocolate Truffles
makes 15 truffles

There are few things that make me happier than a dessert I can make with only a couple of steps and a couple of ingredients.  By mixing chocolate with coconut milk, I make a vegan ganache that's smooth and creamy and makes great truffles.  (A regular truffle would use chopped chocolate and heavy cream in a by-weight ratio of 2:1).  Your truffles will only taste as good as the chocolate you get, so be sure to buy a brand that you like to eat.  I love the combination of chocolate and salt so I find chopped pretzels to be a fun topping.  If you want to go more natural, try rolling the truffles in cocoa powder, shredded coconut, or chopped hazelnuts or almonds.

6 ounces of 70% dark chocolate (2 3-ounce bars)
1/4 cup + 2 tablespoons canned coconut milk
1/2 teaspoon vanilla extract
options to garnish: cocoa powder, unsweetened shredded coconut or chopped spelt pretzels

1. Very finely chop dark chocolate and place in a bowl.  Bring canned coconut milk to a simmer (on stovetop or microwave) and pour over dark chocolate.  Cover with plastic wrap and let sit 8 minutes.

2. Add vanilla extract and stir chocolate and coconut milk mixture until totally smooth.  (If there are unmelted pieces, just gently heat for a few seconds at a time to melt.)  Chill in the fridge until firm but not totally hardened, about 1 hour.

3. With a melon baller, tablespoon or small ice cream scoop, scoop out truffle portions and roll into a ball in your hand.  Garnish by rolling in cocoa powder, coconut or chopped pretzels (my favorite).  Serve immediately or store in fridge until serving.  These are best chilled.

Brussels Sprout Salad with Leeks and Almonds

Brussels Sprout Salad with Leeks and Almonds
serves 2-3

Are you tired of the same kale salad?  Don't forget that you can use kale's cousins like brussels sprouts, cabbage, and collards to make similar raw but hearty salads.  Like kale, you'll need to massage them to break down the plant fiber to make them more digestible and keep you from feeling bloated.  This salad still follows my kale salad formula of kale with lemon and olive oil + something sweet (caramelized leeks and currants) + something crunchy (almonds).  Feeling lazy?  Shred up brussels sprouts using the shredding blade of the food processor.

drizzle of grapeseed oil
2 leeks, white and light green parts, sliced into thin half-moons
1 lb Brussels sprouts, shredded
1 bunch lacinato kale, chopped into bite-sized pieces
juice from 1/2 lemon
generous sprinkle of salt
1 tablespoon maple syrup
2-3 tablespoons extra virgin olive oil
1/2 cup toasted almonds, chopped
1/4 cup dried currants

1. In a large skillet, heat grapeseed oil and saute leeks with a pinch of salt until soft and golden brown, about 10 minutes.

2. In a large bowl combine Brussels sprouts, kale, lemon juice, salt, maple syrup, and olive oil.  Massage with clean hands to break down the rough leaves until they start to soften and tenderize and are coated with the dressing.  Taste the leaves: if they are bland, add more salt; too tart, more oil; not bright enough, more lemon, too bitter, more maple syrup.  If it's still rough and raw, get in there and massage a couple minutes more.  

3. Add almonds and leeks to kale mixture.  Store in the fridge for 2-3 days.  

Mashed Cauliflower

Mashed Cauliflower
serves 3-4

Steamed cauliflower?  Gag noise.  Steamed cauliflower that's pureed and blended with chives, garlic and nutritional yeast?  Amazing!  Try this as a side to a protein or underneath vegetables and sauce as if it's polenta.  Feel free to play around with the flavor profile by adding different herbs or even vegetables.  This mash freezes great too so save the leftovers for another night.

1 head cauliflower, chopped into florets
1/2 clove garlic
2 tablespoons nutritional yeast
1 tablespoon olive oil
generous sprinkle of salt and pepper
1/4 cup+ unsweetened almond milk
salt to taste
1 bunch chives, finely chopped

1. Steam cauliflower until soft, 5-10 minutes.  Remove from heat and blot off extra moisture with a clean kitchen towel.  

2. Add cauliflower to food processor with garlic, nutritional yeast, olive oil, salt and pepper.  Puree until smooth with just enough almond milk to make blend.  Taste and season with salt and top with chives.

Maple-Mustard Brussels Sprouts

Maple-Mustard Brussels Sprouts
serves 2-3

Roasted Brussels sprouts are great on their own, but the addition of sweet maple syrup and pungent grainy mustard makes them perfectly balanced.  Be sure to turn your oven up high and use a high-heat appropriate oil--like grapeseed or avocado--to get them to crispy perfection.

1 lb Brussels sprouts, cut in half
1 tablespoon grapeseed oil
1 tablespoon maple syrup
2 teaspoons grainy mustard
generous sprinkle of salt and pepper

Preheat oven to 450.  On a parchment-lined sheet tray, toss brussels sprouts with oil, maple syrup and mustard and sprinkle with salt and pepper.  Roast for 20 minutes, tossing once or twice, until browned and crispy.

Chocolate Avocado Pudding

Chocolate Avocado Pudding
Makes 4 cups

One of my clients has me make this pudding for him every single week!  It has a beautiful smooth texture and it always surprises people how delicious it is .  This is easier to make than a traditional pudding and a great way to get more avocado into your diet.

2 avocados
1 15-ounce can coconut milk
1/2 cup cocoa powder
1/2 cup maple syrup
pinch of salt

1. In a blender, combine all ingredients until smooth.  You may need to add a couple splashes of water. Chill well before serving.
 

Kale Salad with Asian Pears and Pine Nuts

Kale Salad with Asian Pears and Pine Nuts
Serves 8 - 10

A great make-ahead dish that can sit at room temperature or be made a day ahead—it will only get better.  A kale salad stands up to holiday sides much better than wilty mesclun or spinach.  It’s a nice, just slightly bitter contrast to the sweet dishes on the table as well.  This will be the number one leftover that everyone reaches for the day after to repent for holiday overeating.

2 bunches of lacinato kale
 juice of 1/2 lemon
2 tablespoons olive oil
salt to taste
2 asian pears, cored and sliced (can also use apples, bosc/anjou pears or red barletts)
½ cup pine nuts, toasted
honey or maple syrup to taste

1. Remove the stems from the kale leaves and chop or tear the leaves into small pieces.

2. In a large bowl combine the kale, olive oil, lemon juice, and salt.  Massage the leaves with clean hands until they start to soften and break down, about 5 – 10 minutes.

3. Add the asian pears and pine nuts and toss to combine.  Taste and add more lemon juice, salt or olive oil if necessary.  If it’s not sweet enough for your tastes, add a little honey.

Dukkah

Dukkah
makes 1/2 cup

Dukkah is an Egyptian spice and nut blend that's often served with flatbread an oil.  It's a great way to add flavor and crunch to salads, sautéed vegetables, soups and more. It takes about 10 minutes to make and I promise you'll find tons of uses for this nutty, sweet and cooling flavor blend.     

1/4 cup pistachios
1/4 cup cashews
2 tablespoons coriander seeds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon sea salt

1. Toast pistachios and cashews in the oven at 300 for 8 minutes.  Remove and let cool.

2. Meanwhile, in a dry skillet, toast coriander, sesame, cumin and fennel seeds on low just until fragrant, 2 minutes. Cool.

3. Combine the spices with the nuts and rough chop or pulse in the food processor.  Store in a sealed mason jar at room temperature for up to a month.

Cauliflower, Kale and Chickpea Saute

Cauliflower, Kale and Chickpea Saute
serves 2-3

We call these Depression Meals in my house: you look at all the leftover, random ingredients in the fridge, toss them into a sauté pan with some good seasonings and call it a bowl full of dinner.  While I wouldn’t serve this at a dinner party, this style of “food in a bowl” cooking is so key to getting me to eat clean daily instead of just when I have time.  Feel free to sub whatever vegetables and beans you have on hand and try my salty-sweet-tangy seasoning to see what magic you can create.

1 15-ounce can chickpeas, rinsed and drained
1 2-inch piece of ginger, minced
2 cloves garlic, minced
1 red onion, sliced
1 small head cauliflower, cut into 1/2-inch pieces
1/2 cup water
2 tablespoons Tamari
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 bunch lacinato kale, shredded
1 teaspoon toasted sesame oil
salt and lots of black pepper

1. In your largest skillet, drizzle some grapseed oil and add the chickpeas and some salt.  Shake the pan occasionally and cook until the chickpeas start to crisp and brown about 5-10 minutes.  Remove to a bowl.

2. In the same skillet, add another drizzle of oil and the red onion, ginger and garlic. Saute until soft and fragrant, about 5 minutes.  Add the cauliflower and stir.  Mix up your sauce in a bowl: water, tamari, maple and Dijon.  Add this to the pan and let cook until the cauliflower is cooked through, about 5-10 minutes.

3. Wilt in the kale and taste to add more salt/tamari if necessary.  Drizzle with toasted sesame oil and serve.  Add any herbs, nuts or seeds you want as a garnish.

Bitters and Soda

Bitters and Soda
1 serving

Bitters and soda is my new go-to drink when I don't feel like drinking and don't want whatever sugary soda or mocktail is available.  Originally used medicinally, bitters are considered digestive aids and are infused with powerful plants.  This drink will be fizzy, lightly flavored and very herbal.  You can add a splash of simple syrup too if you just can't go totally bitter.  Bitters are easy to make at home too--just get a super high proof alcohol drop herbs, spices or roots into it and wait (rosemary + cinnamon + orange peel is a great holiday combo).  Note: this mocktail isn't totally alcohol free--see my note in the full post.

10+ dashes bitters of choice (I used Hella Bitters Ginger Lemon)
8 ounces club soda
slice of lemon

1. Fill a tall collins glass with ice.  Add bitters, soda and lemon. Stir and serve immediately.  

Saag Tofu

Saag Tofu (Vegan Saag Paneer)
serves 2-3

Slow-cooked saag paneer is one of my all time favorite ways to eat greens.  It's my go-to order in Indian restaurants, but I actually prefer the homemade version without all the cream.  Pounds of spinach cook down into a rich, creamy sauce that's comforting and gently spiced.   This dish freezes amazingly too so don't be shy about doubling the recipe.  Serve with brown rice or (better) naan or flatbread.  By blending the greens in the blender/foodprocessor, I create that "creamy" consistency without dairy.  However, this recipe is extra good if you add a touch of ghee or finish by swirling a dollop of plain yogurt, coconut yogurt or coconut milk right before serving.

1 brick of extra firm or firm tofu, cut into 1-inch cubes
1/2 teaspoon turmeric
1 tablespoon grapeseed oil
1 white onion, chopped
3-inch piece of ginger
6 cloves garlic
serrano chile (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
2 lbs frozen spinach, defrosted and moisture squeezed out
1 lemon
salt to taste

1. Toss tofu cubes with turmeric, grapeseed oil and an extra generous pinch of salt.  Heat a large skillet and saute until they are browned on all sides.  Remove to a bowl.

2. In the same skillet, add a drizzle more oil and saute the onion until it is a warm brown, about 10-15 minutes.  Rough chop the ginger, garlic and chile and add to the food processor or blender until it forms a fine paste (you can add a splash of water if needed).  Add the paste to the onions and continue cooking and stirring until the rawness goes away.  Add the cumin, coriander and garam masala and stir.

3. Add one handful of the greens to the skillet and add the rest to the food processor/blender and blend until pretty smooth.  Add this to the skillet with a pinch of salt and continue cooking until flavors combine, about 5-10 minutes. If mixture looks too dry, add a splash of water.

4. Finish the dish by adding a squeeze of lemon juice and tasting for more salt.  Stir in a spoonful of coconut milk or yogurt for extra creaminess.

Quinoa, Cranberry and Squash Bake

Quinoa, Cranberry and Squash Bake
Serves 6 as an entrée; 10 or more as a side

This vegan, gluten-free and nut-free entrée is your solution to pleasing everyone at the table at a holiday meal.  With bold colors, it makes a solid alternative entrée and isn’t too “weird” for your more traditional guests to enjoy as a side.  I’ve left the seasonings simple in this one so you can customize with your favorites—try replacing the sage with chives or dried cranberries with fresh, or add some spices like cinnamon, herbs de Provence or curry powder. Once the holidays are over, keep this one in your arsenal for a balanced weeknight meal as well!

1 tablespoon olive oil, plus extra for oiling pan
2 red onions, chopped
2 garlic cloves, minced
2 portabella mushrooms, chopped
½ cup of red quinoa
1 cup of white quinoa
1 squash, peeled and cut into ½ inch cubes
6 sage leaves, finely chopped
½ cup of dried cranberries
2 cups of mushroom stock (or vegetable stock)
½ cup of pepitas
2 tablespoons maple syrup
salt to taste

1. Preheat oven to 375 and lightly oil a 9 x 13 baking dish.

2. In a large skillet heat oil and then sauté onions for 5 minutes until soft.  Add garlic and sauté an additional 30 seconds.  Add portabellas and sauté for 5 more minutes, until they release their water.  Pour out contents of skillet into the baking pan.  Add quinoas, squash, chives and cranberries.

3. Heat mushroom stock in the empty skillet until it’s boiling.  Pour into baking dish and stir to evenly incorporate ingredients.   Cover with foil and bake for 1 hour or until quinoa and squash are fully cooked and liquid is absorbed.

4. Uncover and top with pepitas and drizzle with maple syrup and sprinkle with salt.  Return to oven uncovered and cook for 10 minutes more.

REHEAT: Can cook completely and reheat at 375, covered, for 30 minutes or until warm.