Spinach Rice Gratin

This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!

Spinach Rice Gratin

Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
gluten-free

2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.

IMG_8730

Honeydew Gazpacho

This was super simple and a perfect pool day lunch. It was HOT last week as many of you know 😉 and this was a great light lunch to cool us off. So simple yet very complex flavors. Deelish!
Honeydew Gazpacho
Serves 4
  • 2/3 cup slivered blanched almonds, separated
  • juice of 1 1/2 limes
  • 1 tablespoon red wine vinegar
  • 6 plum tomatoes, cored and roughly chopped
  • 1 honeydew; cut in half – 1 half seeded, peeled and chopped &
  • other 1/2 diced
  • Salt and pepper to taste
Blend 1/3 cup almonds, lime juice, vinegar, tomatoes, and chopped honeydew until smooth. Either serve right away or chill. When serving, place diced honeydew and almonds in a bowl and pour soup over. Enjoy!

Cranberry, Cabbage & Almond Chopped Salad

Tomorrow we are starting the Juice Cleanse portion of the July Cleanse, so this was the perfect last meal before a week of Super Cleansing!!

One of my pet peeves is when a salad is full of huge pieces of lettuce that make it difficult and sloppy to eat. Here is one of my versions of the chopped salad. Super easy, tasty, nutritious, colorful and you will even look pretty eating it. 😉 Perfection!

Cranberry, Cabbage & Almond Chopped Salad

1/4 of a green cabbage, chopped
1/2 red bell pepper, chopped
1 large carrot, chopped
1/4 cup almonds
1/3 cup dried cranberries
Juice of 1 lime
2 Tablespoons flax oil
2 Tablespoons agave nectar
1/3 cup red onion, minced
1 large avocado, chopped

Place all ingredients into a large food processor and pulse-chop until chopped. ENJOY!!

Double Broccoli Quinoa

OMG! We loved this! Broccoli Pesto – Genius!! I always love quinoa but this was a really exciting and super deelish way to have it. Such a creamy and well seasoned dish! I know we will have this again soon.

Let me know if you get to try this and what you think! ENJOY!!

Double Broccoli Quinoa
Recipe adapted from 101cookbooks

3 cups cooked quinoa
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup cheddar vegan cheese (preferably daiya)
2 big pinches salt
2 tablespoons fresh lemon juice
1/3 cup olive oil

  1. Heat the quinoa and set aside.
  2. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
  3. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, vegan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
  4. Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds.

Serves 4 – 6.

Pesto in the Vita-Mix

Buckwheat Apple Cinnamon Cookies

More Apple Cookies 🙂 I am on a kick here. These were great! They had a bunch of ingredients and made a little more than I wanted, but since when do I complain about too much of a good thing?!?! It was a little hard to work with all these ingredients in the food processor. I would suggest processing all the dry ingredients and then pouring that mixture into a large bowl. Then adding the wet ingredients to the processor and then combining dy and wet together…that would simplify matters. But either way I am sure you would be happy with the results. These are good!

Buckwheat Apple Cinnamon Cookies
Recipe from The Sunny Raw Kitchen
makes a big batch of cookies

1 1/2 cups soaked almonds
1 1 /2 cups soaked buckwheat
2 cups apples, peeled and roughly chopped
1 cup dates, soaked
3/4 cup dried coconut
1/2 cup sunflower seeds
1/4 cup agave nectar (or to taste)
1/4 cup liquid vanilla
1/4 cup dried cranberries
1/4 cup ground oats
1/4 cup ground flax
1 tbs cinnamon
1/2 tsp salt
1/4 cup oat flakes

Mix all ingredients except oat flakes in a food processor until well incorporated. (You may need to do this in more than one batch!)

Transfer batter to a large bowl and mix in the oat flakes by hand.

Drop by the spoonful directly onto a dehydrator mesh and flatten with a spatula or a glass. (Mine were about 1/3″ thick.)

Dehydrate overnight at 110.

Halva Raspberry Thumbprint Cookies

AMAZING!!!!!!!! Michael and I loved these!!! Growing up in a Jewish household halvah was always one of our go-to desserts and this is a fabulous raw substitute 🙂  I know when I make these for my family they are going to freak! These were (as in they are already gone haha) one of the best cookies ever! I used frozen raspberries and the raspberry sauce tasted sooo fresh and soo BRIGHT! YUMM!!! Plus how cute are they !?!??! Try these asap and let me know what you think.

IMG_2732

Halva Raspberry Thumbprint Cookies
These were thankfully inspired by Ani Phyo’s Halva Chia Thumbprint Cookies

Raspberry Sauce:
1/2 cup fresh or frozen raspberries
1/3 cup pitted semi-soft Medjool dates
1/8 cup agave syrup
1/4 cup water

Combine well in blender. Chill till ready for use.

Cookies:
3/4 cup flax seed powder
1/2 cup tahini
3/4 cup almond meal
1/4 teaspoon salt
3/4 cup pitted semi-soft Medjool dates
Recipe for Raspberry Sauce

Combine dry ingredients with tahini in a food processor and mix well. Add in dates and mix till combined. Roll dough into 10-15 balls. Place on sheet preferably lined with parchment paper. Use your thumb to make an indentation into the center of each cookie. Fill each with generous amount of sauce. Chill in the refrigerator for 20 min. or more to firm up. Will keep for several days or many weeks stored separately from jam if you can keep them that long haha 🙂 Enjoy!!!

IMG_2730

IMG_2731

These are the cookies up close, so easy to make!

IMG_2733

a close-up of these little gems! mmmmmm

Raw Teriyaki Almonds

Raw Teriyaki Almonds

I love all the snacks from Gone Nuts! and from Living Nutz! But as many of you probably know buying raw snacks can really add up in cost! Plus I always like to experiment or am just happy to make things on my own. I am sure I will buy from them again but here is my take on Teriyaki Almonds. I was just eyeing the amount of each ingredient I used, so below are all just estimates. These came out so yummy and gooey with the crunch of nuts inside! Deeelish!

almonds

  • 2 cups Almonds
  • 6 Dried Figs
  • 8 Dried Dates
  • 1/4 cup Nama Shoyu
  • 1/4 cup Maple Syrup
  • 2 cloves of fresh Garlic
  • couple of dashes of Cayenne Pepper
  1. Start off by soaking the almonds for 8+ hours. Rinse and set aside.
  2. Blend all the ingredients (besides the almonds) together.
  3. Pour over and combine well with the almonds and allow to marinate for 1 hour – several days. (I only marinated for a few hours)
  4. Then dehydrate at 115 degrees till desired texture. For me this was around 60 hours.

Raw Oatmeal Raisin Cookies

These raw cookies tasted like regular amazing oatmeal raisin cookies!! So deeeelish!!  I would suggest that you double or triple this recipe as these went so fast! The oats softened up in the dehydrator and the cookies were soft and sweet. I am so amazed and highly recommend these! Plus they are so cute 🙂

oatmeal cookies

Raw Oatmeal Raisin Cookies
makes around 12 cookies

2 raw rolled oats (you can use oat groats as well)
1/2 cup almonds
1/2 cup raisins
1/2 cup agave nectar
1/4 cup cashews

1. Grind 1/2 the oats, 1/2 the almonds and cashews in food processor until fine.
2. Pour into a large bowl
3. Pulse the rest of the almonds until chunky
4. Transfer almonds to bowl
5. Add raisins and agave nectar to bowl and combine
6. With your hands or a ice cream scoop make rounds of dough and flatten onto mesh dehydrator sheet
7. Dehydrate for about 12 hours at 110 degrees.

Note: If you are using your hands to form the dough it will be very very sticky, but so worth it! They will fall apart a little while making, but the dehydrator sorts that out.

 oatmeal cookies close up

Grilled Lemon Chicken and Moroccan Couscous Salad

The couscous came out so gorgeous! So colorful and delightful. This could easily be a vegetarian recipe by substituting the chicken broth with vegetable broth. I also loved that the veggies were not cooked, they only get a light steaming due to the hot couscous when you combine them. The smell was incredible! Lemon chicken in any form is popular in our house, especially when grilled. This is just a classic, simple way to prepare chicken. Great meal!

 cous cous and chicken

Grilled Lemon Chicken and Moroccan Couscous Salad
Recipe adapted from Bon Appétit August 2008

Couscous:

2 cups low-salt chicken broth (use veggie broth to make this vegetarian)
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice

Chicken:

2 1/2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 large skinless boneless chicken breast halves
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

  1. Marinate the chicken
  2. Prepare the CousCous
  3. Grill the chicken
  4. Serve

For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.

Prepare barbecue (high heat). (or Griddler in our NYC Apartment’s case) Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Sprinkle almonds over, if desired and garnish with lemon wedges.

cous cous

I love these colors!!

Neapolitan Ice Cream Pie

cake top

How fun is this dessert! I have always felt that you eat with your eyes first, so I love the colors and fresh take on this age old dessert. I know that the bottom later has nuts it in, but I love that the rest is nut free! We make banana ice cream all the time in my house as a quick go-to dessert, so this was a great way to mix it up a little. And now that it looks like the temperatures are finally rising, who wouldn’t love a big, delicious ice cream cake in their freezer?!?! The crust tastes like a fudgey cookie; the chocolate and the banana layers are like smooth ice creams and the strawberry layer is like a sweet/tart sorbet to round out the whole cake. mmmmm….

Neopolitan Ice Cream Pie
Recipe from The Raw Table
Serves 8-10

Pie is in four layers:

Bottom Fudge Layer:
3 C almond meal or flour (finely ground raw almonds)
3 T cocoa powder
1/4 C honey
1/2 C dates, pitted and soaked in water for 2 hours
pinch of sea salt

Prep:
Drain dates and combine with other ingredients in food processor. Blend until very smooth. Press into spring form pan and freeze for 30-40 minutes.

Chocolate Ice Cream Layer:
4 frozen bananas
3 T. cocoa powder
3 T. honey
1/2 tsp. vanilla
pinch of sea salt

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over fudge layer and smooth out with knife. Freeze for about 30-40 minutes. (I would suggest freezing this layer a little longer, more like an hour. )

Banana Ice Cream Layer:
5 fozen bananas
2 T. honey
1/4 tsp. cinnamon

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over the Chocolate Ice Cream Layer and smooth out with knife. Freeze for about 30-40 minutes.

Strawberry Layer:
3 C strawberries
1/2 C raspberries
1/2 C peeled black plums
2 frozen bananas

Prep:
Combine all ingredients in food processor and blend until smooth. Pour over banana layer and smooth out with knife. Freeze for at least 6-8 hours or overnight.

Serving: Remove spring form pan sides. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving as this dish will melt quickly. Seriously!!

cake side

Previous Older Entries

<span>%d</span> bloggers like this: