Sweet Potato Pie Smoothie

Sweet Potato Pie Smoothie
makes 1 smoothie

I almost always go green when I make smoothies, but this fall my kitchen has been overloaded with winter squash and sweet potatoes from my CSA.  Combining these leftover roasted veggies with cold pressed, unpasteurized apple cider (another CSA item), I make a smoothie that's unusually sweet for me, but tempered by the addition of turmeric, ginger and cinnamon.  Squash and sweet potatoes are good sources of beta carotene and fiber and are easily interchangeable in a recipe like this.  Don't worry about replicating mine exactly; just use what you have on hand.

1 banana
1 cup roasted sweet potato
1 cup roasted winter squash (I had buttercup and delicata)
2 tablespoons hemp seeds
1/2 inch piece of fresh turmeric (or 1/4 teaspoon ground)
1/2 inch piece of fresh ginger (or 1/4 teaspoon ground)
1/2 teaspoon cinnamon
1 cup apple cider

1. In a high powered blender, blend all ingredients until very smooth, adding more cider or water if necessary.  Garnish with extra hemp seeds and a pinch of cinnamon.  

DIY Vanilla Extract

DIY Vanilla Extract
makes 8 ounces

Any baker worth her bundt pan knows that high quality vanilla extract is the key to robust flavorful desserts, particularly chocolate ones.  I created this batch of vanilla extract with vanilla beans that I bought in India and then promptly forgot about and leftover local vodka that was just hanging out in my liquor cabinet.  You can use any high proof alcohol to create vanilla extract--including rum, bourbon or even brandy--but I prefer the vodka, possibly because it's just what I'm used to.  If you are making these as holiday gifts, let your giftees know they take 6-8 weeks to mature.

2-3 whole vanilla beans
8 ounces of vodka

1. Slice beans vertically to expose the inner seeds.

2. Place vanilla beans in an an 8-ounce mason jar and cover to the top with vodka.  Seal tightly.  Keep in a dark, cool place and shake the jar every couple of days.  The extract will slowly darken and flavor will develop, about 6-8 weeks and a minimum of 4.  You can use the extract straight out of the container or strain into smaller bottles.  

Homemade Mounds Bars

Homemade Mounds Bars
makes 10 fun-size candy bars

In celebration of Halloween, I'm posting a candy bar makeover for one of my childhood faves: Mounds bars!  A combination of coconut and dark chocolate, these mini candy bars are a little more grown up than the store-bought ones.  Since these are wholes foods-based, they need to be stored in the fridge, but are delicious served cold.

2 cups unsweetened, desiccated coconut
1/4 cup coconut butter, melted
1/4 cup maple syrup
pinch of sea salt
1 teaspoon vanilla extract
1 tablespoon coconut oil, melted
2 3.5 ounce dark chocolate bars (at least 70% cocoa)

1. Mix coconut, melted coconut butter, maple syrup, sea salt, vanilla extract and melted coconut oil together in a bowl.  Using your hands, form 10 mini bars.  Lay evenly on a wax paper-lined plate and chill in the freezer until firmed up, about 15-30 minutes.

2. In a double boiler (or microwave) melt chocolate bars.  Dip coconut bars in chocolate and remove to another wax paper-lined plate.  Chill in freezer until solidified, 5 minutes.

3. If you have a little leftover chocolate, drizzle a zig-zag pattern on top of the chocolate bars and top with a little flaky sea salt.  Store in the fridge and serve cold.

Asian Snack Mix

Asian Snack Mix
makes about 6 cups

Homemade Chex Mix is a holiday tradition from when I was a kid.  Every year my mom still makes a big batch, and we all go a little too crazy for it.  Here is my slightly "cleaned" up version of the traditional that relies on Asian flavors like tamari and wasabi to give it interest.  I used ghee (Indian clarified butter) for my version, but you could certainly use regular, high-quality butter or substitute coconut oil (I'd go with refined here as not to give the mix a super coconut-y taste).  Feel free to play around with what's in your mix (use more sprouted nuts and seeds, skip the cereal, etc), as long as you keep the ratio of dry ingredients to wet the same.

1 cup dry-roasted, unsalted peanuts
1 cup raw cashews
1/2 cup wasabi peas
2 cups whole grain or rice cereal
1 cup sprouted pepitas
4 tablespoons ghee or refined coconut oil
1 tablespoon maple syrup
1 tablespoon tamari
1 teaspoon vegan worcestershire sauce (like Amy's)
1/2 teaspoon granulated garlic
pinch of red chile flake
sea salt to taste

1. In a large bowl, combine peanuts, cashews, wasabi peas, cereal and pepitas.

2. In a small pot, heat ghee or coconut oil and stir in maple syrup, tamari, worcestershire sauce, granulated garlic and red chile flake.  Add to the bowl and stir to combine evenly.

3. On a parchment-lined sheet tray, bake at 250 for 45 minutes, stirring occasionally.  Remove and let cool.  Store in an airtight container at room temperature.

Salted Caramel Apple Dip

Salted Caramel Apple Dip
makes 1 cup dip

So this isn't "real" caramel because there is no sugar or butter, but the combination of robust, smoky dates with a touch of nut butter makes this creamy dip worthy of all your fall apples.  Dates are rich in fiber and also contain magnesium, a nutrient essential for absorbing calcium, and also crucial to help with muscle cramping.  Lemon juice and sea salt make this dip mature and balanced.

1 cup Medjool dates
1 teaspoon vanilla extract
1/4 cup almond or sunflower butter
1 teaspoon fresh lemon juice
generous pinch of salt + flaked sea salt to garnish

1. In a small bowl, cover dates with hot water and let soak for 5 minutes.  Strain.

2. Combine dates, vanilla, almond/sunflower butter, lemon juice and sea salt in a food processor and blend until smooth.  You made need to add a teaspoon or two of water depending on your food processor.  

3. Garnish with flaked sea salt and serve with apple slices.

Balsamic Roasted Strawberries

Balsamic Roasted Strawberries
makes 2 cups

Roasting strawberries until they are soft, thick and syrupy is one of my favorite ways to eat this summer treat.  I add a splash of sweet and tangy balsamic vinegar here to add some acidity to the fruit, alongside maple and vanilla to give it some earthy, caramelized sweetness.  You can leave the berries and their juices alone or thicken up with kuzu or arrowroot powder (or even chia seeds) to make more a pie-filling like consistency.  Top oatmeal, yogurt or ice cream with this mix.

2 pints strawberries
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon vanilla
1 teaspoon kuzu or arrowroot

1. Preheat oven to 400.  Hull strawberries and cut in 1/2 or in 1/4s if large.  In a small baking dish, toss strawberries, balsamic vinegar, maple syrup and vanilla.  Roast in oven until broken down and bubbling, about 20 minutes.

2. If desired, make a slurry of 1 teaspoon kuzu dissolved in 1 teaspoon cold water.  When strawberries are bubbling, stir in kuzu slurry until it dissolves and thickens the mixture.

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.