Truffled Miso Eggplant, AKA “Veggie Crack”

September 18, 2012 By 9 Comments

Simplicity at its finest.

I learned this recipe last summer and it has become a favorite in our home -

rich, aromatic, and simple to make.

It requires 3 ingredients, so each one needs to be high quality or the entire recipe suffers:

 

1.  Eggplants

2.  White, Blonde or Chickpea Miso paste

3.  Black Truffle Oil

 

Choose a good quality infused truffle oil. This means a high quality sunflower or olive oil infused with real truffles,

rather than oil that has various chemical compounds added to imitate truffle aromas.

Just know that truffle oil is a finishing oil.

That means you don’t cook with it, but rather drizzle it on at the end of cooking.

This lends its flavors and smells without cooking the aroma away.

 

To make this delicious and highly addictive recipe, do this: 

 

1.      Wash and dry several baby eggplants or one large eggplant.

2.      Cut the baby eggplants in half or slice larger eggplants into 1/4 – 1/2 inch slices.

3.      Cover a baking sheet with foil and lightly grease with olive oil.

 

4.       Set the eggplants cut side down on the foil and broil on high for 3-4 minutes, or until just softening or browning.

5.      Flip the eggplants over and spread a thin layer of miso across the surface of each piece.

 

6.      Broil again for 3-4 minutes, or until the miso just begins to brown.

Remove from broiler and drizzle with truffle oil. Serve hot. Accept raving applause from guests!

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What to do with all that eggplant…

July 20, 2012 By 2 Comments

If your CSA produce is taking over your kitchen, break out the food processor and whip it into shape!

 

A little bit of cooking now will save the savory goodness of the summer eggplant,

zucchini and tomatoes for fall and winter snacks long after this season is over.

Easy Eggplant Spread

 

1 large eggplant

2 red bell peppers (organic preferred), seeded

1 red onion, peeled

2 garlic cloves, peeled

3 tablespoons good olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

*Optional: 1 tablespoon fresh rosemary, oregano or thyme or a combination of all 3

 

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into even sized chunks.

Toss the veggies in a mixing bowl with the garlic, olive oil, salt, pepper, and any herbs.

Spread them on a baking sheet.

Roast for 45 minutes, until the vegetables are lightly browned and soft, stirring with a wooden spoon on the tray once during cooking.

Cool slightly.

Combine all the ingredients in a food processor, fitted with the metal s-blade, add the tomato paste, and pulse to combine to a smooth paste.

 

Storage:

Keep that delicious spread good for up to 6 months: freeze 1-2 cup portions in freezer-safe containers.

To thaw, refrigerate overnight.

Filed Under: Fast Healthy Cooking, gluten free vegan party planning, gluten free vegan recipe, Recipes, Weight loss recipes Tagged With: , , ,

Summer Slimming Soup: OMGazpacho!

July 2, 2012 By 1 Comment

Did you know that when you go to an Italian restaurant on a hot summer night and order

a chilled bowl of refreshing tomato Gazpacho you may be getting a hidden does of gluten?

Gluten-Free Gazpacho Recipe

Gluten-Free Gazpacho Recipe

Many traditional recipes use a piece of bread to thicken the blend, so if you’re sensitive to gluten,

be sure to ask next time you eat out at Ricardo’s.

( A lot of my Rapid Refresh & Reboot members ask about going gluten-free, and it’s something we’ll

be exploring when we start on July 12th in my 5-week program – are you interested? Still 15 spots open!) 

Gazpacho means different things to different people – basically it’s a cold veggie soup

with some vinegar added to it.

This soup really pops the taste buds and adds bright, vibrant color to meals, filling up your senses

and your tummy with a variety of flavors and fiber.

Here is my simple, delicious and gluten-free version that you’ll love on a hot afternoon:

OMGazpacho

Ingredients:

2 pounds rip tomatoes, washed, cored and roughly chopped (dice & reserve a few pieces as garnish)

1 red pepper, washed, seeded, roughly chopped (dice & reserve a few pieces as garnish)

1 cucumber (if it’s a Kirby with thick skin, peel it) and, you guessed it, roughly chopped

(dice & reserve a few pieces as garnish)

3 cups low-sodium tomato juice

2 cups water

1 garlic clove, peeled

1/4 cup red onion, roughly chopped

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil + a little extra for garnish

pinch salt

a few grinds of freshly ground black pepper

Gluten-Free Gazpacho ingredients

Directions:

1. Place all in a blender and blend until smooth.

2. Refrigerate for at least 1 hour to chill and allow the flavors to marry.

3. Serve in chilled bowls with a few diced veggies and an extra drizzle of olive oil as garnish.

Filed Under: Recipes, Weight loss recipes Tagged With: , ,

Dairy-Free Pesto: Cashews & Miso are Cheesy!

June 19, 2012 By 1 Comment

Lactose-intolerant pesto lovers rejoice!

I’ve created a new dairy-free pesto recipe that you’ll love – even my 5 year old ate it, and that’s says a lot.

By the way, this is a great example of the kind of recipe included in my upcoming 5-Week Rapid Reboot & Refresh group program, starting July 12th. To learn more click here:

dairy free pesto recipe ingredients | cashew pesto recipe

dairy free pesto recipe ingredients | cashew pesto recipe

Ingredients:

1 cup cashews (soaked in cool water for 6+ hours, drained and rinsed)

1 cup basil leaves

2 garlic cloves

2 tablespoons freshly squeezed lemon juice

1/4 cup chickpea miso paste

2-4 tablespoons extra virgin olive oil

dairy free pesto recipe ingredients | cashew pesto recipe

Dairy-free Cashew Peso Recipe

Directions:

1. Combine everything except the olive oil in a food processor and pulse 5-10 times to break down the cashews.

2. Process the mixture while drizzling in 2 tablespoons of olive oil. You’ll need to stop and scrape down the sides with a rubber spatula once or twice. Add more olive oil to get the taste and smooth texture you desire.

3. Serve over gluten-free, whole grain or regular pasta, mix with cooked grains or use as a dip for steamed or raw veggies!

Cashew Pesto | Dairy Free Pesto Recipe

Cashew Pesto | Dairy Free Pesto Recipe

 

Filed Under: Reboot Detox Program, Recipes, Weight loss, Weight loss recipes Tagged With: , ,

Shredded Sweet Sprouts! Brussels Sprouts for the whole family

June 4, 2012 By 2 Comments

A simple side dish of Brussels Sprouts makes any meal healthier – but what if your kid won’t eat them?

Add a hint of sweetness with sautéed apples and a touch of maple syrup – they’ll be begging for more!

*A touch of maple syrup won’t degrade the overall healthy benefits of these powerful cancer-fighting sprouts, and 1 serving has 8-12 grams of fiber, which is more than many Americans get in a day! (You should aim for at least 30 grams a day, BTW)

Shredded & Sweet Brussels Sprouts Salad

Shredded & Sweet Brussels Sprouts Salad

Shredded & Sweet Brussels Sprouts

Ingredients

2 tablespoons extra virgin olive oil

1 pound Brussels sprouts, washed, dried and sliced into thin strips

1/2 teaspoon salt

1 large tart apple, cubed and unpeeled

1 clove garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 teaspoons real maple syrup

1/3 cup pecans, toasted and chopped

Freshly ground black pepper

Directions

1. Heat the oil in a large sauté pan over medium heat. Add the Brussels sprouts and salt and sauté for 8 minutes.

2. When the sprouts begin to brighten and turn a nice light green, add the apple, garlic, red pepper flakes, and maple syrup. Stir well and cook for another 5 minutes.

3. Once everything is heated through, but not too soft or mushy, remove the pan from the heat and stir in the pecans, and pepper.

Serves 2-4 people

Inspired by Colleen Patrick-Goudreau’s recipe in Color Me Vegan

Filed Under: gluten free vegan recipe, healthy holiday tips, healthy recipes for kids, Recipes, Weight loss recipes Tagged With: , , ,

Greek Salad, Non-Dairy Style

June 4, 2012 By 2 Comments

Summer salads are the best way I can think of to eat and beat the heat – and avoid sweating over a hot stove in an already hot kitchen.

I whipped up this vegan Greek Salad this weekend for a BBQ, and watched as the mixed crowd (some vegan, some vegetarians, some omnivores) devoured the whole bowl – glad I helped myself first!

Vegan Greek Salad

Vegan Greek Salad

* Make the tofu “feta” a day ahead for super flavor saturation and throw it all together right before leaving for the party.

Tofu Feta 

Ingredients:

1 block firm tofu, drained and blotted dry with a clean towel

1 cup chickpea or blond miso paste

Tofu Feta Cheese with Miso Recipe

Tofu Feta Cheese with Miso Recipe

Directions:

1. Spread a thin layer of miso on a dinner plate, about the same size as the largest flat side of the tofu square.

2. Cut the block of tofu in half, horizontally. Lay 1/2 of the block of tofu on the miso on plate and spread a 1/4 inch layer of miso on the top side of the tofu, making sure to cover every bit.

3. Place the final piece of tofu on top, flat. Now cover every last bit of the tofu with a thin layer of miso.

4. Wrap the entire block in plastic wrap and refrigerate for at least 6 hours, up to overnight.

5. Remove the tofu from the refrigerator and gently scrape the miso off the tofu. Sorry, I wouldn’t use the miso again.

6. Cut the tofu into 1/2 inch cubes and set aside.

Vegan Greek Salad

2 cups cherry tomatoes, washed and dried

2 cups cucumbers, washed, dried and sliced into 1/2 inch slices

1/2 cup pitted Greek olives (kalamata are perfect)

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

1 clove garlic, minced

Directions:

1. Combine the tomatoes, cucumbers, olives and cubed tofu into a large salad bowl.

2. In a small bowl whisk together the olive oil, lemon juice, salt and garlic. Pour over the salad mix and gently toss with a large wooden spoon or your hands.

3. Refrigerate for an hour before serving to allow all the flavors to combine.

Enjoy!

 

Filed Under: gluten free vegan party planning, gluten free vegan recipe, Recipes Tagged With: , , ,

Heal Your Gut With Easy Turnip-Leek Soup

April 25, 2012 By 4 Comments

Tweet this recipe! 

I’ve said it before and I’ll say it again -

Your gut is the base of your health. When your digestion works well, the rest of your health will be well too.

This simple soup recipe combines sweet turnips, potatoes, leafy greens and garlic for a powerful digestive aid.

(If you’re having trouble with your tummy, enter to win a Go Stool! on my blog here by April 30th!)

Turnip Leek Soup Vegan Soup Recipe

And it’s a perfect dinner on a chilly spring evening. (I served mine with hot polenta and chickpeas tossed in olive oil, garlic and rosemary.)

Turnips aid the digestion, dissolve mucus, and are good for general detoxification. They’re also high in anti-carcinogenic glucosinolates.

Potatoes nurture stomach functions and help cool inflammation, except arthritic conditions.

Leeks support the movement of energy, or chi, throughout the body and are an excellent source of lutein, which protects your eye and cardiovascular health.

Chard treats the large intestines, stomach and cools overheated conditions. It’s also used to ease constipation in the elderly, and has anti-carcinogenic properties.

This soup is powerful!

Turnip-Leek Soup

2 tablespoons extra virgin olive oil

2 medium leeks, or 1 large leek, tender green and white parts only, cleaned & sliced thinly

3/4 teaspoon sea salt

3 garlic cloves

1 bay leaf

1 teaspoon taragon

1 teaspoon dill

1 pound white turnips, cut into 3/4 inch chunks

1 pound small red potatoes, cut into 1 inch chunks

4 cups chard leaves, trimmed and chopped

Directions

1. In a large saucepan over medium heat, warm the oil. Add the leeks, season with a the salt, and sauté until soft, about 3 minutes.

2. Add the garlic, bay leaf, tarragon, and dill and sauté for 1 minute more.

3. Add 6 cups of water, the turnips, potatoes and bring to a boil over high heat. Reduce heat to medium and simmer, covered, until the vegetables are tender, about 15-20 minutes.

4. Add the chard and simmer until wilted, about 2-3 minutes. Taste and season with salt and fresh black pepper and serve hot.

Filed Under: Natural constipation cure, Recipes

Fruit Kabobs

April 18, 2012 By 1 Comment
This week I taught over 20 preschoolers how to make a yummy, healthy, high-fiber
snack, fruit kabobs.
But this recipe is great for adults too – the high-fiber fruit and seeds are easy to incorporate
for great digestion.
This hands on class offered the kids lots of different techniques that they
enjoyed. Measuring, mixing, skewering, dipping and rolling! And
they loved the food, too!
easy healthy recipe for kids

Easy fruit kabobs - great recipe to make with kids

Fruit Kabobs rolled in Trail Mix
Cut 2 bananas into 4 pieces each, wash 8 strawberries, dry and de-stem.
Set aside.
4 tablespoons sesame seeds (fill up 1/4 measuring cup)
4 tablespoons pumpkin seeds (fills up 1/4 measuring cup)
4 tablespoons raisins (fills up 1/4 measuring cup)
8 tablespoons unsweetened shredded coconut (fills up 1/2 measuring cup)
Measure and mix all together in a bowl.
Skewer pieces of banana and washed strawberries on toothpicks or popsicle sticks.
Dip fruit skewers gently in a bowl filled with dairy-free yogurt and roll in the trail mix.
Filed Under: Recipes Tagged With: , , , ,

Cornbread Waffles

April 8, 2012 By Leave a Comment

I love cornbread, I love waffles, I love coconut, and I love pineapple.

Why not have everything I love in one magical brunch plate?

Vegan Cornbread Waffles with Pineapple Coconut Sauce

Cornbread Waffles with Pineapple Coconut Sauce

These cornbread waffles were inspired by Isa Chandra Moskowitz’s book Vegan Brunch, and I’ve added my own twists for a healthy, delicious taste sensation. I made up the pineapple coconut sauce on the fly and it turned out pretty spectacular, if I do say so…

Cornbread Waffles

2 cups almond milk or other non-dairy milk

1 teaspoon apple cider vinegar

1 1/2 cups cornmeal

1 cup unbleached white flour

1/4 cup ground flaxseeds

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup maple syrup

1/4 cup sunflower seed oil

Pineapple Sauce Ingredients:

1 can unsweetened coconut milk

1 can pineapple chunks, juice reserved

1 tablespoon agave or maple syrup

Directions:

  1. Preheat your waffle iron.
  2. Measure the milk into a large measuring cup and add the vinegar to it. Set mixture aside to curdle.
  3. In a large mixing bowl, mix together cornmeal, flour, flaxseeds baking powder, and salt.
  4. Add the maple syrup and oil to the curdled milk and whisk to combine.
  5. Make a well in the center of the flour and stir in the wet mixture until relatively smooth.
  6. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.
To make the sauce:
Combine the coconut milk, pineapple chunks and 2 tablespoons of pineapple juice together in a small saucepan. Heat over medium until the coconut milk has melted and combined. Stir well and cook until mixture just begins to simmer. Add agave, stir and serve warm. Spoon over waffles!

Freeze waffles for later!

Waffles freeze for easy morning meals – just pop ‘em in an airtight freezer bag, and reheat in the toaster. Spread them with almond butter and jam for a more substantial on-the-run morning meal.

Filed Under: Recipes

5 Minute "Flat-Belly Lunch" Recipe

March 9, 2012 By 1 Comment

If you’re like me, lunch can be an after-thought…

Oh! It’s 1 o’clock, I’m hungry, and I need to keep my energy up to tackle my to-do list!

Most of my clients and Reboot & Refresh members are super busy, mostly moms with a ton on their plates, and they want healthy recipes that give them energy while being easy and delicious. That’s my speciality!

I’ve created the perfect lunch that’s filled with foods for energy, takes 5 minutes to make, and helps keep my tummy in a happy state (read: no gluten bloating, protein rich, and filled with gut-supportive greens):

Collard Wrap “Sandwich”

Ingredients:

2 big collard leaves

1/2 cup hummus

1/2 avocado, sliced

2 tablespoons olive paste (or chopped kalamata olives)

2 tablespoons raw sauerkraut

2 teaspoons hemp seed oil

Directions:

Wash and dry the collard leaves. Remove the thick stem sticking out below the leaf.

With the shiny, “front side” of the leaf facing up, spread half the hummus on the center of each leaf.

Top with the remaining ingredients and wrap, burrito style.

Serve and eat raw ~

 

Filed Under: detox recipes, gluten free vegan recipe, healthy recipes for kids, Recipes, Weight loss, What's Alex eating?
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