02.09.10
Brussels Sprouts and Pistachios
As much as I love my go-to brussel sprouts, I wanted to try something new. Instead of chopping up the brussel sprouts I peeled the leaves off individually. This gave them such a light a deelish texture.I really loved this dish, but then again I have never met a brussel sprout I didn’t like. 
They have such an amazing nutty flavor that I love to pair with nuts. I chose pistachios this time over my usual pine nuts. Loved it! This is also an incredibly fast cooking recipe once the sprouts have been prepped.
SO Bright and Gorgeous!!
Brussels Sprouts and Pistachios
2 tablespoons grapeseed oil, or other neutral oil
1 tablespoon minced shallot
1 pound brussel sprouts, trimmed, and leaves peeled
1/2 cup shelled unsalted natural pistachios
juice from 1 lemon
salt and pepper
In a non-stick skillet heat oil over medium-high heat and saute shallot for 30 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over and season to taste with salt and pepper. Enjoy!
02.08.10
Cracked Pepper Chicken
I always make big batches of chicken so Michael has leftovers for lunch and dinners and I am always trying to come up with new ways to prepare chicken for him. I bet this is a quam with people everywhere! haha This is a twist on the classic lemon pepper chicken. I liked using whole peppercorns because I bet it gave it more a spicier bite Plus it was fun to crush them up!
Cracked Pepper Chicken
Serves 4
2 teaspoons whole black peppercorns
Four skinless, boneless chicken breasts
2 tablespoons freshly squeezed lemon juice
½ teaspoon grated lemon zest
¼ cup extra virgin olive oil
- Place peppercorns in a small ziplock bag and crush with a meat mallet, hammer or back of skillet. Dry chicken breasts and sprinkle peppercorns on both sides to adhere.
- Whisk lemon juice, lemon zest, and olive oil together in large bowl. Season with salt and add chicken breasts and turn to coat. Marinate 15 minutes, turning several times.
- Heat a grill pan or skillet over medium heat. Place chicken in pan (reserving marinade) and cook both sides until golden. Lower heat if they are starting to burn. Pour reserved marinade over chicken to baste. Serve and enjoy!
02.07.10
Low-fat Zucchini Ricotta Cheesecake
This was a great side dish or snack. I also thought it came out so pretty! I love my box grater and shredding so this was a joy for me. But please be careful with your fingers, they can be easily hurt in the grater, eek! Feel free to add in different herbs, flavorings and veggies to this. You can use the recipe as a skeleton and just add what you like.
Low-fat Zucchini Ricotta Cheesecake
adapted from 101 cookbooks
serves 6-8
2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups fat-free or part-skim ricotta cheese
1/2 cup freshly shredded Parmesan cheese
1 onion, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil
- Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan (or tart pan).
- In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.
- In the meantime, combine the ricotta cheese, Parmesan cheese, onion, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).
- At this point, if the cake is baked and set, but the top isn’t quite golden, zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature.
02.06.10
YOGA FOR HAITI
This Sunday Morning
February 7
Jivamukti Yoga School
Presents
YOGA FOR HAITI
With Jivamukti Teachers Cassandra Rigney, Dechen Thurman, Jules Febre, Matthew Lombardo, Monica Jaggi, Rima Rabbath, and Ruth Lauer-Manenti Musical accompaniment by Kelly Britton
Sunday, February 7, 2010
9:30 am – 12 pm
May all beings everywhere be happy and free and may the thoughts, words and actions of my own life contribute in some way to that happiness and to that freedom for all.
Haiti’s situation is obviously very dark for all beings as they suffer the aftermath of the earthquake. It is common during natural disasters for aid to be focused only on human beings as there is a great need for food, water, shelter and medicine. However, many animal beings who are also in the same situation tend to be forgotten during a disaster.
Jivamukti Yoga School is joining forces with P.E.T.A (People for the Ethical Treatment of Animals) and ARCH (Animal Relief Coalition for Haiti) to relieve the suffering of animals affected by the earthquake. P.E.T.A, with the help of funds raised by the Jivamukti Yoga School community, will be working to aid as many animals as possible in the shortest amount of time. Check P.E.T.A.’s blog regarding the Haitian situation by clicking here.
Please join us for this program that will transform this devastating experience into a reason to cultivate compassion, generosity and love towards all beings.
“You can never go wrong chanting the names of God. Whatever names resonate for you. You can never go wrong chanting auspicious words like shantih-peace. Those sounds are like medicine. They can actually dismantle elemental forms or beings that we have created through negative thoughts, words and actions.” – Sharon Gannon
Program Schedule:
9:30am -10am – Meditation, prayer and chanting for healing and restoration
10am -12pm – Yoga Asana class
12pm – Vegan Brunch starts at the JivamukTea Café
Program Donation: $75
Over 20 In class privates will be raffled off during the program.
Donations can also be made by going to the P.E.T.A.’s website
02.03.10
Pretty in Pink Frozen Strawberry Dessert
I love frozen desserts! It’s funny, I am craving soup to keep me warm and then I end up making some frozen deliciousness to end my meal. Good thing I have my fabulous husband and my snuggie to keep me warm
This was so delightful and I loved the color so much that I had to feature it in a special glass. I always make banana ice cream as my go to dessert (see my Banana Ice Cream Love) and decided to make strawberries the star this time around. YUM!!!!!
Pretty in Pink Frozen Strawberry Dessert
serves 2
2 cups Frozen strawberries
1 banana
5 dates, pitted
4 tablespoons agave
1 1/2 teaspoons Vanilla
1/2 – 2/4 cup Cashews (optional)
fresh strawberries for garnish (optional)
In a Vita-mix, processor or blender combine everything except the cashews and fresh strawberries. If you are having some trouble blending add a little bit of water. Pour into a pretty glass or bowl.
If you prefer to have this a little creamier add cashews to the blender with all the other ingredients and blend away. I chose to do a half and half…. I poured out half the mixture into our bowls and then added the cashews. I poured that mixture on top of the bowls. Add fresh strawberries on top and enjoy tremendously! YUM!
02.02.10
Souen Organic Macrobiotic Restaurant
Souen Organic Macrobiotic Restaurant 212-627-7150 28 East 13th St. (btwn University and Fifth Ave.) & 212-807-7421 210 6th Ave. @Prince St
Soeun never disappoints and has been a favorite restaurant of mine for many years. I am not alone in that either as the restaurant is normally full with happy and hungry diners and many times has a wait. I have eaten many of the vegetarian items on the menu and have always been wonderfully satisfied. The food is simple and healthy all while managing to be delicious. I am all about the healthy vegan food. You can get total macrobiotic simple foods, fun curry and noodle dishes. I think it is fabulous that although they adhere to macrobiotic cooking they serve fish dishes and even some fried foods. When picking a restaurant to dine, it always helps when there is some food like this for friends and family to keep an open mind. Everyone I have taken here has really enjoyed their meal. I love the vibe of this place. The food, the atmosphere and the faint smell of green juice it may not be for everyone, but I am sold!
I always get the deelish Mu Tea which has licorice, ginseng, peony root and dozen other flower and plant essences in it. Divine! The home-made seitan is great! (pictured) I have heard from other friends that their sushi is super fresh and sooo good! Plus I have seen several meat eaters enjoy the fish entrees with zeal, so it must be tasty! I typically order one of their abundant salads or get the Macro Plate (pictured). But I have tried so many of the appetizers and some noodle dishes and loved them too. There is always a big board with specials and desserts (YUM!) to choose from too.
A few months back (sorry it took me so long!) I came here with 2 of my fabulous ladies, Yi-Ching and Rae. Yi-Ching, the amazing photographer took pictures of our meal so we could show to you. Thanks ladies! We need to do this again soon
In March 2009 they opened a Ramen shop. I have wanted to take part in the Ramen craze that is everywhere around me in NYC but have not been able to since everything is also surrounded by pork there! haha! I am beyond excited to get over to the noodle shop to partake finally! Souen Organic Ramen (212) 388-1155 326 East Sixth Street
Planet Platter or Macro Platter
Home-made Seitan
Carrot Ginger Dressing, so good!
Veggie Curry
02.01.10
Anita Lo Wine Dinner at Counter
This is so fabulous! She is amazing and so is Counter, what a perfect combo! ENJOY!
Anita Lo Wine Dinner at Counter
(read on http://thestrongbuzz.com/)
She’s been on Top Chef Masters and is the executive chef/owner of the Michelin-starred Annisa. On February 3 at 7 p.m., Anita Lo is cooking a fabulous dinner at Counter, a vegetarian bistro in the East Village, with wine pairings from Bloomer Creek, a New York vineyard that produces award-winning wines in the Finger Lakes region. The four course menu ($65 per person, $30 for wine pairing, excluding tax and tip) features dishes like salad of edamame and peanuts with Korean chili, and six onions with green lentils and red wine reduction. The wines, such as dry riesling and pinot noir, will enhance the vegetarian menu. Counter is located at 105 First Avenue (212-982-5870).
Chicken and Mushrooms & Spinach Bread Pudding
OH MY GOODNESS, WE HAVE A WINNER!!! This was a fabulous dinner! I had the bread pudding which was insane! And Michael Loved the chicken and the bread pudding! I would say try this one asap
This chicken was pretty simple and I am guessing that any dish with white wine, garlic and mushrooms must be good! I loved making a bread pudding a little healthier by using multi-grain bread instead of plain old sugary white bread. It was divine!
Chicken and Mushrooms
4 servings
- 3 tablespoons olive oil
- 8-10 ounces cup white button mushrooms, sliced
- 2 tablespoon garlic, minced
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 6 tablespoon dry white wine
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley, minced
Heat oil in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms soften, about 5 minutes. Transfer mushrooms to plate and keep warm. Salt and pepper the chicken and add to skillet. Cook on both sides until cooked through and the browned. Add wine and lemon juice and continue cooking until reduced to 4 tablespoons, about 5 more minutes. Serve chicken with mushrooms, pan sauce and sprinkled parsley on top.
Spinach Bread Pudding
6 servings
- 6 eggs2 cups low-fat milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- dash ground nutmeg
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Monterey Jack cheese
- 8 slices multi-grain bread, cut into 3/4-inch pieces (crusts discarded)
Preheat oven to 375 degree. In a large bowl, whisk eggs, milk, thyme, salt, pepper, and nutmeg until combined. Stir in spinach, Monterey Jack, and bread. Pour the bread mixture into lightly sprayed or greased 13″ by 9″ glass baking dish. Bake until browned and puffed, and knife inserted in center comes out clean, 25 – 35 minutes. Remove from oven; let stand 5 minutes before serving and ENJOY!
Pre-Cooked Bread Pudding
01.31.10
Spicy Vegan Gumbo
I have made a ton of soups lately (its BRRRRRR outside!!) and was in the mood for some more heartier fare. This did the trick So hearty, spicy, nutritious AND delicious! YUM! This is a definite pleaser! This also freezes well, just in case you don’t need all 8 servings right away 
You can also substitute or add other veggies & greens to your liking.
Spicy Vegan Gumbo
Serves 8
4 ribs celery, chopped
2 carrots, peeled and chopped
1 onion, peeled and quartered
1 green bell pepper, seeded, chopped
2 cloves garlic, peeled
2 tablespoons olive oil
4 cups vegetable broth
1 can (28 ounces) diced tomatoes (if you can find fire roasted, go with that)
1 can (15 ounces) kidney beans, rinsed and drained
1 box frozen chopped spinach, thawed
1/2 head green cabbage, chopped
1 package (16 ounces) chopped frozen okra
1/2 bunch flat-leaf parsley, finely chopped
2 tablespoons dried parsley
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
1/8 teaspoon cayenne pepper
2 cups uncooked long-grain brown rice
- Combine the celery, carrots, onion, bell pepper, and garlic in a food processor and pulse chop (do not purée).
- In a large soup pot, heat the oil over medium-high heat. Add the celery mixture and sauté for 10 minutes, stirring occasionally. Stir in the vegetable broth, tomatoes (with juice), beans, spinach, cabbage, okra, parsley, bay leaves, oregano, thyme, salt, black pepper, sugar, and cayenne pepper. Reduce the heat to medium-low, cover and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves.
- While soup in simmering prepare rice. When the rice is almost done stir in with gumbo and simmer 10 minutes more all together.
- Enjoy!
