Posts Tagged ‘vegetarian’

Raw Pecan Butter

February 10, 2012

Fresh, Raw Pecan Butter

I was inspired by this post over at Cookie + Kate via TheKitchn to whip up some pecan butter. So, I did!

The only change I made was to use raw pecans. I skipped the toasting. While I’m sure this seriously added to the deliciousness, I’m trying to eat a high raw diet. Also, I could have processed mine longer, but I was impatient! Process longer for an even creamier texture.

Fresh Raw Pecan Butter

I chose to enjoy mine on a slice of toasted Ezekiel bread with some raw honey and a sprinkling of sea salt and cinnamon. Delish!

Eight ounces of nuts produced one jelly jar of pecan butter. Store in the fridge. I imagine it’s best to use this up within a week.

Homemade nut butter would make a great last minute hostess gift! It literally took me all of ten minutes to make. Can’t wait to try more varieties of nut butters. Enjoy!

How to Make Pecan Butter from Cookie + Kate.

I’m baaaack!

January 31, 2012

Well, hello there. I’m finally back to feeling like myself again after my jaw surgery… mostly. It’s been a hard emotional journey. I wasn’t prepared for that. All of life is a journey, right? This is part of my journey.

Ok, enough chit chat. Try this!

The Purple One.

THE PURPLE ONE
Makes one large (2 cup) or two small (1 cup) servings.

8 oz. unsweetened almond milk (Almond Breeze or freshly made)
3 oz. frozen strawberries
2 oz. frozen wild blueberries (Trader Joe’s, delicious!)
1/4 cup rolled oats
3 T unsweetened shredded coconut
3 Medjool dates, pitted (4 if your dates are small)
tiny pinch of salt (optional)

Process until very smooth.

Full serving is around 450 calories.
Half serving is around 225 calories.

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I survived on a liquid/soft diet for a long time. This is my favorite smoothie from the recovery. It’s high in calories, but it’s packed with fiber and lots of good stuff. Don’t be afraid of “healthy” calories!

Watching your weight? Share with someone you really love. I was having a hard time keeping my weight up during recovery so I didn’t share mine! (wink)

Hope you enjoy this delicious smoothie as much as I do! I just can’t get over how gorgeous the color is. So lovely.

xoxo ~ whitney ~

Fresh Summer Tartine

September 11, 2010

Fresh Summer Tartine

Simple. Fresh. Delicious. Try this with your local farmers market produce! A variety of toppings would be wonderful! Play with your combinations. Can you imagine lovely, fall butternut squash in place of the tomatoes?!

Fresh Summer Tartine

Fresh Summer Tartine
Makes two tartines.

Handful of peppery, local arugula, hard stems trimmed
1 smallish fruity, local heirloom tomato, diced and put in a bowl
1 ounce of goat chevre (store bought)
2 1/3″ slices of fresh, local bread
(I used Country Levain from Bread & Cie)
1-2 tbsp good quality extra virgin olive oil
kosher salt & pepper

Drizzle your bread slices with a little olive oil and toast under broiler (or toaster oven) only on one side. While bread is toasting, season your tomatoes with a little salt and pepper. Toss and allow flavors to develop. Toss your arugula with a tiny bit of the extra virgin olive oil, just to barely coat.

Remove bread from oven. Divide goat chevre between the two slices and spread. Top with tomatoes and a little of the juices from bottom of the bowl. Drizzle a little extra virgin olive oil over the tomatoes. Top with arugula and enjoy with an icy, cold glass of sweet tea. Served in a mason jar, of course!

Fresh Summer Tartine

This was such a simple and deliciously satisfying light lunch. I just adore simple, fresh flavors without a lot of fuss. Allow your local produce to really shine! Always so much more flavorful than store bought produce from who knows where. If you haven’t tried out your local market yet, I encourage you to do so. You won’t regret it!

Simple Figgy Breakfast

September 9, 2010

Simple Figgy Breakfast

This weekend I bought some figs at the Farmers Market, but they were quickly heading towards the grave. Knowing we wouldn’t eat all of them before they went bad, I thought: JAM!

Typically, you want to use your best fruits for making jam, but I figured I needed to whip up a small batch that I’d use over the course of this week. This was such a simple quick jam to make, and it pairs beautifully with this local lemon quark on a warm toasty english muffin.

Fig & Honey Jam
Yields about 1 cup.

1 pound figs, peeled and finely chopped
3/4 cup local clover honey
Juice of 1/4 lemon and some zest

Simply combine all ingredients over medium high heat. Bring to a boil then reduce to a simmer until thick. Consistency is up to your preferences. Once ready, transfer to a pretty jar, and allow to cool before refrigerating.

Again, I paired mine with a local lemon quark from Spring Hill Cheese Co. Quark is lower in fat and calories than most cheese and so rich in flavor. It’s a German style cream cheese. This lemon flavor tastes like dessert on it’s own! But, add the jam and whoa! So good.

Enjoy!

Burrata and Heirloom Tomato Salad

September 7, 2010

Burrata and Heirloom Tomato Salad

I recently discovered burrata cheese, and have come to really enjoy it! And, since I had some on hand, I was inspired to update my favorite lunch salad after reading this post from TheKitchn earlier today. It was a lovely addition to the salad. I simply swapped out my usual goat feta for one ounce of burrata. I also added a few drops of black truffle oil to my dipping plate which took it to a new level!

Hope everyone had a fabulous holiday weekend. Here’s to a short week!

Burrata and Heirloom Tomato Salad

Fresh Farmers Market Dinner

July 30, 2010

Fresh Farmers Market Dinner

As promised, here is my recent dinner of roasted tomatoes, cipollini onions and potatoes served with the simple squash blossom salad I shared yesterday.

Do you see those juices? Who needs a dressing with all the flavor of the roasting juices oozing around the plate?

Fresh Farmers Market Dinner

This was an easy meal to whip up. Simply toss tomatoes, onions and potatoes in olive oil. Season with salt and pepper. Roast at 375 for 25-30 minutes. Potatoes will take about 5-10 minutes longer so put those in a separate pan.

Once you pull them out, allow to cool a few minutes before plating. Pile your roasted vegetables on your plate alongside a simple salad like this one. Be sure to pour all the roasting juices over your vegetables. It will add a nice sauce to the plate.

Fresh Farmers Market Dinner

When you eat this, be sure to mix everything up with each bite. The flavors all go together so nicely, and this meal will certainly give you your fill of vegetable servings for the day!

It’s quite satisfying without being heavy, and it’s oh so tasty!

Roasted Veg with Spinach and Squash Blossom Salad

On a side note, I’m pleased to share this whole plate of food was straight from my local farmers market with the exception of the tomatoes and olive oil. However, those were both from a local California source. It feels good to support my community!

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You might also like this post:
Polenta with Oven Roasted Tomatoes and Cipollini Onions

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Squash Blossoms: 2 Ways

July 29, 2010

Squash Blossoms

Are these not absolutely gorgeous? I couldn’t resist picking these up from the Farmers Market recently. I had never tried squash blossoms, but I’ve been intrigued by them for a while now. While I’d love to try some of the fried recipes I’ve come across online, I try to cook and eat in a (mostly) healthy way 85-90% of the time.

Mozzarella Stuffed Squash Blossoms

That said, I decided to try these in two simple ways. Freshly torn and added into a simple salad, and stuffed with a little fresh mozzarella and quickly sauteed in a bit of olive oil. Both were quite lovely.

Simple Spinach & Squash Blossom Salad

The simple salad was accompanied by my new favorite dish, roasted tomatoes and cipollini onions. I’m completely addicted to them. So simple, yet so flavorful and versatile. The juices really added a lovely “dressing” to the plate for the salad. I’ll share more on that tomorrow…

Tofu Shirataki Noodles

February 17, 2010

Tofu Shirataki Noodles

Have you heard of these noodles? I’ve been hearing about them quite a bit over the last year, but was never able to find them. Finally, I tracked them down at Whole Foods Market. There are mixed reviews on their flavor and texture, but I found them to be a satisfying substitute for regular, starchy noodles. Rinse them as the package suggests, and add to your favorite broth for an instant, healthy Ramen dish.

I used a can of vegetable broth, celery, onions, garlic, salt and pepper for my soup. In about 20 minutes I had my meal ready! While I won’t lead you on and say this is one of the best things I have ever eaten… It was quite satisfying for a light dinner. Experimentation is in order to find the perfect flavor combos and pairings for these noodles. Their texture is a bit “springier” than normal ramen noodles, but again, this did not bother me. Some people really disliked the texture. I’ll let you be the judge.

Their flavor? I found them to be a blank canvas. I think they would absorb the taste of whatever you were cooking them with. Personally, I would stick to Asian inspired dishes, rather than Italian.

Tofu Shirataki Noodles

Want to try these  healthy “noodles” for yourself? Click here.

The Facts:

  1. Variety of shapes (spaghetti, fettuccine, angel-hair)
  2. Low Carb (3g per serving)
  3. Low Calorie (40 calories for the entire package!)
  4. No Cholesterol
  5. No Sugar
  6. Gluten-Free
  7. Dairy-Free
  8. Contains 10% Calcium
  9. Vegan

Have you tried these? I’d love to hear your favorite way to prepare them.
Must be refrigerated. Last for several months from purchase date. Cannot be frozen. Purchased mine for under $2 per package.

How To: Balsamic Caramelized Onions

January 20, 2010

Caramelizing Onions

Caramelizing onions is simply cooking them slowly in olive oil until the natural sugars are released and the onions have browned nicely. The flavor is so wonderful, and a lovely topping for pizzas, bruschetta, sandwiches, eggs, salads, burgers… and the list continues! Eat them warm, room temperature or even cold. I’m 99.9% sure I prefer them cold after they’ve been in the fridge overnight. Such a rich taste.

My husband hates onions and says they look like worms, and I guess they sort of do. Doesn’t change the fact that they are so good!

What I Used:

1 medium yellow onion, sliced into rings
1-2 tablespoons olive oil
salt & pepper

Drizzle of balsamic vinegar to deglaze the pan. (optional)

What I Did:

Heat olive oil over medium-high heat. Sprinkle salt and pepper over onions. Toss in sliced onion and give a quick stir. Continue to cook until onions have browned, about 20 minutes. Next, I drizzled with balsamic vinegar and stirred to deglaze the pan. I love the flavor balsamic adds to the caramelized onions. This is optional, but I find it takes them to another level.

Here are some helpful links:

How To Caramelize Onions by Simply Recipes
Caramelizing Onions by allrecipes.com

Bruschetta :: 2 Ways

January 20, 2010

Bruschetta with Tomatoes and Caramelized Onions

Bruschetta is one of my favorite things. You can top it with anything and the possibilities are endless! This was my lunch today. It was so light and satisfying! I topped most of the bruschetta with a fresh tomato mixture, and the others with caramelized onions. Delish!

Bruschetta

Bruschetta is so simple to make. Slice a baguette into 1/4 to 1/2 inch slices, whichever you prefer. I like mine a bit thinner. Next, drizzle with olive oil and sprinkle with salt and pepper. Pop it into a 400 degree oven and bake until edges brown and bruschetta is crisp. Keep an eye on it, it can burn before you know it! You can enjoy the bruschetta like this alongside your main meal or start experimenting with toppings.

Tomato topping (above) is 2 Roma tomatoes – chopped/diced, 1 clove of garlic – diced, chopped fresh basil, drizzle of olive oil and salt & pepper. Combine in a small bowl and let sit. The flavors get better the longer they sit, but if you need to eat it right away you can. It will still be wonderful.

Caramelized Onion Crostini

Don’t you want a bite?! I adore caramelized onions. I used to hate onions, but somewhere along the way I’ve developed an appreciation for them. This makes me happy as they are so fabulously delicious!

Tomorrow I’ll be sharing a How-To on caramelizing onions. Be sure to check back!