Archive for October, 2013

FavoriteLoadingAdd to Recipe Box

Roasted Pumpkin Seeds

It’s Halloween so today’s throwback recipe is all about celebrating the holiday in the most delicious way possible – with Roasted Pumpkin Seeds!  There is nothing like homemade pumpkin seeds.  They are so easy to make and are an ideal on the go snack.  Happy Halloween!

~Sarah

Ingredients:

  • Pumpkins
  • Sea Salt

Preparation:

  1. Start by cutting out the top of the pumpkin. Make sure to place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.
  2. Next you want to get the seeds out of the pumpkin.  You can either scoop out all of the insides and then sort through and take out the seeds or if you have little helpers like myself then of course you will want to stick your hands in the pumpkin and take out handfuls of seeds as you go!
  3. Once you have all the seeds out you can start preparing your pumpkin for carving.  I’m no expert on carving so click here for a great site with info on how to carve your pumpkin.
  4. Now that you have all the pumpkin seeds removed you will need to clean your pumpkin seeds to remove any debris left on them.  Place your pumpkin seeds in a colander and wash thoroughly under running water.
  5. Spread the seeds out on some paper towels to dry for about 30 minutes.
  6. Preheat the oven to 275 degrees.
  7. Spread a thin layer of pumpkin seeds on a baking sheet – I line my baking sheet with non stick foil for easy clean up.
  8. Sprinkle a little sea salt on the seeds and pop in the oven for about 30 minutes or so.  I usually take the seeds out half way through and stir them around a little.
  9. You’ll want the seeds to be nice and roasted.  They should be a beautiful golden brown color when done.  Let cool for about a minute and then enjoy!

Notes:

If you want to spice things up a little try adding some different flavors to your pumpkin seeds with the following variations (add these ingredients to 2 cups of pumpkin seeds):

  • Savory: 1-2 tbsp olive oil or Garlic Gold Oil, 1/2 tsp garlic salt and 2 tsp Worcestershire sauce
  • Lemony: 1-2 tbsp olive oil and 1 tsp lemon pepper
  • Halloweeny: 1-2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp sea salt,  and 1/2 tsp ground allspice
  • Spicy: 1-2 tbsp olive oil, 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp sea salt and 1/2 tsp pepper

Did you know……

Oct 30 2013 by | Comments (0)

Did you know that cranberries were called crane berries by the pilgrims because the stalks of the bushes look like the long neck of a crane? Cranberries have been used as a home remedy to prevent and treat bladder infections for many years, a practice that has now been confirmed by several studies as being true. Eating as little as one serving per week can lower the risk of a bladder infection by more than half. A recent study found that cranberries also defeat a number of food-borne bacteria, including staphylococcus, listeria, and E. Coli.

More dried cranberries are consumed than fresh which is unfortunate since the dried berries have only 20 percent of the antioxidant value of fresh berries but fortunately cranberries are so rich in nutrients that even when dried they can still provide many health benefits.

Fresh whole cranberries will stay fresh for about a week if you store them in a perforated bag in the crisper drawer of your refrigerator. Buy fresh cranberries now during the season and freeze to have on hand later in the year.

For a delicious fresh cranberry recipe try our Cranberry Relish.

Categories : Tips and Tricks
Comments (0)

Fall Inspired Broccoli Salad

Oct 25 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

Fall Inspired Broccoli Salad

I love broccoli salad.  Our original Broccoli Salad recipe is one of our most popular recipes but since mayo and bacon are no longer on our menu, it was high time I find an alternative.  Every week I see these beautiful purple, yellow and orange carrots and I always think, “I should make something with these”.  Well, I finally put them to good use in this crunchy, healthy broccoli salad makeover.

~Sarah

Ingredients:

  • 1/4 cup neutral oil (sunflower, grapeseed or canola)
  • 1/8 cup soy milk or other nondairy milk
  • 1/2 tbsp Dijon mustard
  • 1/2 tsp raw honey, coconut nectar or brown rice syrup
  • 1/2 tsp freshly squeezed lemon juice
  • 1/2 tbsp coconut aminos
  • sea salt to taste
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • 1/4 cup finely diced red onion
  • crushed almonds, optional garnish

Preparation:

  1. Place the first 7 ingredients in a blender and process until thick and creamy.  Set the dressing aside.
  2. Add the remaining ingredients to a large bowl along with the dressing and mix well.
  3. Sprinkle with crushed almonds, if desired, and serve.

Yield:

Makes 2 servings.

Notes:

The dressing for this salad is an excellent mayo substitute.  You can use it whenever mayo is called for.

Leftover salad can be stored in an airtight container in the fridge for up to 2 days.

Throwback Thursday: Quinoa Pizza Bake

Oct 24 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Quinoa Pizza Bake

If my kids could find a way to survive on just pizza alone they would be very happy.  They would easily eat pizza for breakfast, lunch and dinner if I let them – which I don’t!  This weekend I was searching through our old recipes and came across this pizza inspired dish.  I went through a phase after making this the first time and ended up eating it for lunch and dinner for 2 weeks straight.  I had some quinoa that needed to be used up and made this for dinner.  I can’t believe I forgot about this recipe.  It’s so yummy and my kids happily ate it all up!  Needless to say this fantastic meal is back in our weekly meal rotation and it won’t be leaving anytime soon.

~Sarah

Ingredients:

  • 3 1/2 cups cooked quinoa (I used a 50/50 mixture of black and white quinoa but any variety will do)
  • 14 ounces no salt added tomato paste
  • 3-4 cloves garlic, minced
  • 1/2 cup finely diced onions
  • heaping 1/2 cup Homemade Breadcrumbs *see notes
  • 2 tbsp Garlic Gold Oil or olive oil
  • 1 cup mozzarella cheese + additional for topping, optional (I used Daiya Mozzarella Shreds)

Preparation:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the tomato paste, garlic, onions, breadcrumbs and oil.  Mix well.
  3. Add in the cooked quinoa and cheese, if using, and stir well until throughly mixed.  Do a taste test and if necessary add a pinch of sea salt.
  4. Divide the mixture evenly between four 16 ounce ramekins or 1 large casserole dish and sprinkle with cheese if desired.
  5. Bake for 30-35 minutes until the cheese is golden brown or until the quinoa on top is golden and crispy.
  6. Remove from oven and serve immediately.

Yield:

Makes 4 main dish servings or 6-8 servings as a side dish.

Notes:

If you don’t have any Homemade Breadcrumbs on hand you can substitute with the following:

  • 1/4 cup store bought plain unseasoned breadcrumbs
  • 1/4 cup nutritional yeast
  • 1/16 tsp Italian seasoning
  • 1/16 tsp onion powder
  • 1/16 tsp garlic powder

Leftover quinoa bake can be stored in an airtight container for up to 3 days.

 

Apple Cucumber Basil Salad

Oct 23 2013 by | Comments (1)

Apple Cucumber Basil Salad

There are so many things about fall that I love and one thing is the new crop of fresh apples.  This time of year there are so many tasty and delicious varieties of apples.  Each week when I go to the market there is always a fun new variety to try so I never get bored.  I love this seasonal dish that Chef Matthew Purnell from Living On the Veg put together for you.  It’s clean and crisp and so full of flavor.  Give it a try with your favorite apples today!

4960545-set-of-original-vector-design-elements

This simple and seasonally fantastic recipe shines in fall because of the quality of apples that are available at this time. Paired with some bold and earthy flavors this dish is great as a quick snack or as an addition to any wrap or salad.

~Chef Matthew Purnell, Living On The Veg

Ingredients:

  • 1 cup chopped fresh basil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped medjool dates
  • 1 tsp chopped garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups diced apples of your choice
  • 2 cups diced cucumber
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced red onion

Preparation:

  1. Place the first 8 ingredients in a high speed blender and process until smooth.  Set the dressing aside.
  2. In a large bowl mix together the remaining ingredients.  Add the dressing and toss to coat.
  3. Serve immediately or chill in the refrigerator until ready to serve.

Yield:

Makes approximately 3 1/2 cups.

Notes:

Store leftovers in an airtight container in the fridge for up to 2 days.

FavoriteLoadingAdd to Recipe Box

Crunchy Apple and Cabbage Salad

As inexpensive as cabbage is, it’s one of the richest in vitamins and nutrients.  Hailed as a cancer inhibitor, particularly colon cancer, cabbage also stimulates the immune system, kills harmful bacteria, soothes ulcers, and improves circulation.  In this dish, crunchy cabbage and crisp apples are paired with a sweet and delicious dressing and topped with flavorful toasted pecans.  This is one of my favorite fall salads so I often make a double batch and enjoy it throughout the week for lunch and dinner.  It’s also perfect for potlucks and get togethers – just don’t expect to leave with any leftovers!

~Sarah

Ingredients:

  • 1 small head savoy cabbage (green cabbage or napa will work also), thinly sliced
  • 1 medium apple, julienned (a tart and crunchy apple like Braeburn or Granny Smith works best)
  • 1/4 cup dried unsweetened cherries
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup red wine vinegar
  • 3 tbsp neutral flavor oil (canola, grapeseed or sunflower work well)
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp coriander
  • 1/4 tsp sea salt

Preparation:

  1. In a large bowl combine the cabbage, apple, and cherries.
  2. In a small bowl whisk together the oil, vinegar, honey, mustard, coriander and salt until smooth.
  3. Just before serving toss the dressing with the cabbage mixture.
  4. Serve garnished with the toasted pecans.

Yield:

Makes 6-8 cups depending on the size of the cabbage.

Notes:

If you plan on having leftovers keep the salad portion separate from the dressing portion.  This will help keep the cabbage from getting soggy.

FavoriteLoadingAdd to Recipe Box

Cauliflower Steaks with Red Pepper Sauce

I was preparing to chop up a head of cauliflower for soup the other day but instead of cutting it in my usual method I cut the stem off the bottom and then made slices through the whole head. The middle pieces held together by the core and looked kind of cool, like a tree. I thought it was so unique looking that I should make something with it. I love how cauliflower tastes when it gets browned and caramelized around the edges so I decided to start with searing the steaks and then because I had the leftover loose pieces of cauliflower I chopped them up and made them into a savory sauce to top the steaks.

My son in law likes to quote from a favorite book “If you always do what you always did then you will always get what you always got”. It’s so fun that a little change like how I cut a head of cauliflower can turn into a new recipe that not only looks good but tastes great too.

Kristy

Ingredients:

  • 1 head yellow cauliflower
  • 3 tbsp olive oil, divided
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 1 tsp sea salt, divided
  • 1/4 tsp ground black pepper or to taste
  • 1-2 cloves garlic, minced
  • 1 tsp cumin
  • 1/8 tsp cayenne or to taste
  • 7 ounce jar no salt added tomato paste
  • 2 tsp apple cider vinegar
  • 1/2 cup water
  • 1/4 cup fresh parsley, roughly chopped

Preparation:

  1. Remove the leaves from the cauliflower and trim the stem so it is flush with the bottom of the florets. Place floret side up and slice 1/2-3/4 inch slices across the head. The outer slices will fall apart but they will be used in the sauce so that’s ok. You should have at least 4 center slices that hold together into “steaks”. Set aside the steaks. Roughly chop the loose florets and set aside. You should have about 3/4-1 cup.
  2. Heat 2 tbsp oil in a skillet over medium high heat and add the onion, red pepper, chopped cauliflower, 1/2 tsp salt and black pepper. Sauté until the vegetables are tender, about 5 minutes. Add the garlic, cumin and cayenne. Stir and continue to cook another 1-2 minutes.
  3. Add the tomato paste, vinegar and water. Stir to combine. Reduce heat to low and cook 4-5 minutes while you brown the cauliflower steaks.
  4. In a large skillet or griddle heat the remaining 1 tbsp oil. Carefully lay the steaks on the skillet and sprinkle with the remaining 1/2 tsp salt. Cook 3-4 minutes on each side until brown around the edges and tender but not soft.
  5. Carefully transfer the steaks to individual serving plates and top each with 1/4 of the sauce and 2 tbsp parsley.

Yield:

Approximately 4 steaks with 1/2 cup sauce each.

Notes:

You can use any color cauliflower for this recipe but the yellow looks the nicest. Store leftover steaks and sauce in a sealed container in the refrigerator for 1-2 days.

 

 

 

Raw Vanilla Protein Balls

Oct 14 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

Raw Vanilla Protein Balls

If you’ve ever made a raw pie crust using dates and nuts then you know how delicious the dough is and how hard it is not to eat the whole thing before the filling even gets added.  Chef Fuji from Living On The Veg has taken inspiration from those delicious pie crusts and made a protein rich snack that is healthy and perfect for on the go.  Enjoy!

4960545-set-of-original-vector-design-elements

Every time I make a raw pie, my little girls are always asking for the crust to eat while I am putting it in the pie pan. I have to plan on adding a little extra to the batch just so I have enough to cover the bottom of the pan! Along with a delicious crust I added some of our favorite All-in-One shake supplement from Vega for an extra boost of nutrients. You can add your favorite supplement but the taste will be different depending on depth, flavor, and sweetness of the powder. Quick, easy, full of nutrition, and the kids love them!

~Chef Fuji from Living On The Veg

Ingredients:

  • 1 cup raw or sprouted and dehydrated almonds
  • 1 cup raw pistachios
  • 1 cup medjool or barhi dates
  • 2 tbsp chia seeds
  • 1/4 cup shelled hemp seeds
  • 1 scoop Vega All-in-One Vanilla Chia
  • 1 zest of lime
  • 1/4 tsp vanilla bean powder

Preparation:

  1. Place first 3 ingredients in food processor and process until a sticky ball forms. Transfer to a mixing bowl.
  2. Add the remaining ingredients to the mixing bowl and stir until thoroughly combined. The mixture should adhere to itself but not be overly wet.
  3. Form into balls, bars, hearts, or cookie shapes. Store in the fridge until ready to serve.

Yield:

The yield will depend on the size and shape of the protein balls.  On average this makes approximately 12-14 protein balls.

Notes:

Store in an airtight container in the fridge for up to 4 weeks.

Fall Inspired Meal Plan

Oct 11 2013 by | Comments (0)

The Naked Kitchen Meal Plans

This week has given us the first real taste of fall in Southern California.  It’s been cool, cloudy and we even had a day of rain!  It’s been wonderful and I want nothing more than to put on a big thick sweater, warm up some soup and sit by the fire with a glass of hot apple cider.  I love fall, it’s my favorite season.  Here’s my fall inspired meal plan that is sure warm you up on those cool, crisp days.

~Sarah

Breakfast - Pumpkin Sausage Patties served with a side of roasted potatoes.

Snack - A delicious Honeycrisp apple – is there anything better?!

Lunch - A warm bowl of Chickpea Stew.

Snack - A cup of hot Spiced Cider and an Apple Cinnamon Donut.

Dinner - A bowl of Creamy Carrot, Cauliflower and Ginger Soup and a warm Autumn Pumplings for dessert!

Comments (0)

Throwback Thursday: Autumn Pumplings

Oct 10 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

Autumn Pumplings

This by far one of my most favorite fall inspired treats.  When that first can of pumpkin puree is cracked open during the first few days of autumn, this recipe aways comes to mind.  The last few days Southern California has had cool, rainy weather and it’s making me want to curl up with a thick blanket and eat pumplings till I pop.  If you’re thinking ahead to the Holidays then this is a great addition to any dinner celebration.

~Sarah

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
  • 1 1/2 cups nondairy milk, divided
  • 1/3 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups water

Preparation:

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
  2. In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
  3. Stir the flour mixture into the wet ingredients until just mixed.
  4. Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling.  Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
  5. Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
  6. Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of nondairy yogurt.

Yield:

Makes 4 servings.

Notes:

Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.