Give your Kale a Coconut Massage and you will be surprised how good this recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) byTerry Hope Romero, will be.
Grilled Kale Salad with Spicy Lentils
TIME: 30 minutes, not including cooking the lentils
Grilled kale marinated with coconut milk pairs wonderfully with lentils: the kale grills in a flash, so it’s easy to fi re up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.
1 pound lacinato (Tuscan) kale 1 bunch (about 6) scallions, root ends trimmed 1 cup coconut milk (full fat or reduced fat) 2 tablespoons freshly squeezed lime juice Pinch of salt 1 tablespoon red wine vinegar 2 tablespoons Sriracha 1 ½ cups Lentils for Salads (page 49) or cooked canned lentils, drained and rinsed 1 red onion, diced 1 pint cherry or grape tomatoes, sliced in half 1⁄4 cup toasted, chopped almonds Lime wedges, for garnish
1. Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.
2. Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.
3. In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.
(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books)
Pasta lovers, unite! This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat! Gluten-free eaters will want to serve this over g-free pasta. If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons and serving it with the No-Meat Neatballs (page 150).
4 tablespoons butter or Earth Balance 1 shallot, finely chopped 2 ½ tablespoons arrowroot powder or cornstarch 1 cup vegetable stock 2 cups unsweetened almond milk 2 tablespoons nutritional yeast 16 ounces fettuccine, cooked ¼ teaspoon ground nutmeg ½ teaspoon salt 1 teaspoon freshly ground pepper ¼ cup chopped Italian parsley
1. In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes.
2. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.
3. Remove from the heat and serve it over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.
Makes 6 servings
Per serving (1/6 recipe, sauce only) Calories: 475 Calories from Fat: 105 Total Fat: 11.7g, 18% Saturated Fat: 5.3g, 27% Total Carb: 75.6g, 25% Dietary Fiber: 1.4g, 5% Sugars: 0g Protein: 16.6g Cholesterol: 114mg, 38% Sodium: 353mg, 15%
Allergic to dairy or just taking a breather from it, Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay offers alternatives.
These no-bake almond butter cups are super for Christmas cookie plates and for gratifying your chocolate cravings in a healthier way. The original version, inspired from a recipe in Alicia Silverstone’s The Kind Diet, is made with peanut butter, but I think this almond butter rendition is better. Vanilla bean seeds can be expensive but lend such intense gourmet flavor to this recipe that I couldn’t help but add them. However, feel free to substitute 1 teaspoon of pure vanilla extract, if you’re feeling particularly happy about having money in the bank, instead of spending it in the baking aisle.
½ cup butter or Earth Balance ¾ cup almond butter ¾ cup graham cracker crumbs ¼ cup raw honey or maple syrup Seeds of 1 vanilla bean 1 cup dark chocolate chips (for vegan, must be labeled “dairy-free”) ¼ cup coconut milk ¼ cup chopped pecans (optional)
Special Equipment: Muffin tin; cupcake liners
1. Place 12 parchment cupcake liners in a muffin tin. In a microwave-safe bowl, cook butter and almond butter together until melted, about 60–90 seconds. Stir in the graham cracker crumbs, honey, and vanilla bean seeds. Spoon the mixture into the bottom of each cupcake liner. 2. In a small microwave-safe bowl, combine the chocolate chips and coconut milk. Heat in the microwave until the chocolate chips are melted, about 60–90 seconds. Remove from microwave and stir until smooth. Spoon it on top of the almond butter mixture. Top with chopped pecans, if desired.
TIP: Make It for You! Go paleo:Swapthegrahamcrackercrumbsforfinelyshreddedcoconut. Use honey as the sweetener and add coconut oil instead of butter. Go Vegan: Use graham cracker crumbs, Earth Balance Butter, and maple syrup or maple sugar. Grain-sweetened, no-dairy chocolate chips will make this recipe totally vegan. Go Gluten-Free: Gluten-free graham cracker crumbs will keep this recipe celiac-friendly.
Makes 12 Almond Butter Cups
Per serving (1 Almond Butter Cup) Calories: 286 Calories from Fat: 202 Total Fat: 22.5g, 35% Saturated Fat: 8.6g, 43% Total Carb: 20.2g, 7% Dietary Fiber: 1.2g, 5% Sugars: 12.4g Protein: 4.7g Cholesterol: 20mg, 7% Sodium: 102mg, 4%
Concerned about damage to soil that cattle grazing can bring switch from cows to almonds.
In Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes ( Da Capo Lifelong Books, March 2014), Cheeky Kitchen Brooke McLay shows us ways to cut down on wheat and dairy products.
Here's a first dip into the book, a gluten free one
Creamy Almond Butter and Honey Apple Dip
(Gluten-free, grain-free, vegetarian)
Quick and easy to toss together for snacking, almond butter and honey mixed with yogurt make a great dip for apples, strawberries, or slices of bananas and kiwi. Little cubes of banana bread also pair well with this yummy dip.
3 tablespoons creamy almond butter 4 ounces cream cheese ¼ cup Greek yogurt 2 tablespoons honey ¼ teaspoon apple pie spice 2 Granny Smith apples, cored and cut into ½-inch slices.
1. Whip the almond butter, cream cheese, yogurt, and honey together in a medium bowl and chill for 1 hour to let the flavors meld. 2. Sprinkle with the apple pie spice before serving. Serve with the apple slices for dipping.
Makes 8 servings
Per serving (1/8 recipe) Calories: 121 Calories from Fat: 72 Total Fat: 8.0g, 12% Saturated Fat: 3.3g, 17% Total Carb: 12.2g, 4% Dietary Fiber: 1.9g, 7% Sugars: 9.4g Protein: 2.4g Cholesterol: 16mg, 5% Sodium: 63mg, 3%
"Renowned and beloved cookbook author, Paula Wolfert, was recently diagnosed with Alzheimer’s disease. In true fighting spirit, Paula has become a leading spokesperson for Alzheimer’s; championing preventative measures and ways to mitigate symptoms of the disease.
Mediterranean Feast for Paula is a grassroots fundraising and outreach campaign organized by chefs Farid Zadi and Susan Park with the support of Paula Wolfert and the Alzheimer’s Association. All proceeds go to the Alzheimer’s Association."
Taking a break from comfort food for winter days, I found healthy inspiration in Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James.
Let's not jump the gun, it's not time yet for her 'Soaked Summer Muesli' recipe.
Instead we put quinoa in your breakfast bowl
Breakfast quinoa with raisins and honey
Personally, I feel that quinoa when cooked by itself as a hot cereal is not that exciting. However, I am a big fan of the expression “whatever floats your boat,” and in the case of this recipe if you like the fresher taste of pure quinoa, then go for it and don’t add the oats as I’ve suggested. For me, this combination is tasty as well as good for you, and my children adore it for breakfast. I have used coffee mugs in this recipe—when measuring early in the morning, why not keep it simple?
Serves 2 generously
1/2 cup or small mug quinoa flakes, rinsed in a seive 1/2 cup or small mug quickcook oats * 2 tablespoons chia seeds, preferably ground (optional) 3 cups milk (or 2 cups milk and 1 cup water) A handful of raisins or summer fruits Honey, preferably Manuka
Put the quinoa, oats, chia (if using), and milk or milk/water combo into a pan and bring to a simmer. Cook over low heat for 8–10 minutes, stirring every so often, until just thickened. Add the raisins for the final 2–3 minutes; if using fresh fruit, just sprinkle it onto the bowls of cereal once cooked. Serve straight away, drizzled with honey.
* see page 235 for a note about uncontaminated, gluten-free oats
(* Recipe reproduced with permission from 'Amazing Grains' from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)