grilled corn salad.

cornsalad

Labor day has come and gone which means summer is sort of officially over. We celebrated the summer with last cook-out.  I decided to try something new and made this grilled corn salad. I’m only wishing I made it earlier in the summer because it was so delicious! Soon corn will be out of season….Definitely keeping this in the grilling rotation for next year!

  • 4-5 ears fresh corn, in the husk
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 teaspoons honey (or agave if you dont do honey)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 of a small red onion, finely chopped
  • 1 small cucumber, seeded & finely chopped
  • 1/2 small red bell pepper, finely chopped
Instructions
Grill your corn on a hot grill in the husks, about 15 minutes. When cool enough to handle, peel back the husks and stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, and bell pepper; toss gently until everything is coated.

skillet pasta sauce.

skilletpasta
One thing that seems to do well in my garden is tomatoes. And this year, like year’s past, I got alot of them.  In the past,  I’ve roasted them, made sauce in the crockpot,  and even added them to salsa.  This time I made a skillet pasta sauce and it turned out really delicious!

1/4 cup cashews
1/4 cup unsweetened almond milk
Dried pasta noodles
1 tspn olive oil
1 small onion, diced
4-6 cloves garlic, minced
2-3 Tablespoons nutrtional yeast
2-3 cups diced fresh tomatoes
3-4 handfuls spinach
3/4 cup packed fresh basil, finely chopped
2-3 tablespoons tomato paste
salt/pepper

1. Place cashews and almond milk in vitamix and mix until smooth. If you dont have a vitamix, you will probalby need to cover your cashews with water and soak for a few hours; drain them and then put in blender with almond milk. set aside.

2. Prepare your pasta. While that is happening heat a wok with 1 tspn oil.

3. Add onion and garlic to wok, saute about 5-10 minutes.  Add tomatoes and continue to cook for about 10 minutes or so. Add spinach and cook until wilted.

4. Stir in the cashew cream, nutritional yeast, basil tomato paste, salt and pepper and cook for about 5-10 more minutes.

5. Add drained, cooked pasta to the wok and stir to combine the pasta with the sauce. Cook for a few more minutes, or until heated through. Season with more salt and pepper and add more basil if desired.

the best beet smoothie.

BEET

This year the beets in my garden turned out pretty small  – i think i planted them too close together; but that means they are smoothie sized! This one is pretty darn good!

1 cup coconut water
1 small beet, chopped
4-5 cubes frozen pineapple
1/4 cup frozen blueberries
1/2 orange, peeled
1 small apple, cored
handful or two of spinach (or kale)
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
Squirt of honey or agave (optional)

blend and enjoy! Add more water if its too thick. This made two smoothies.

kimchi fried rice.

kimchi

This is a really easy dinner to throw together if you have some rice on hand. I usually make a batch on sunday, to use for the week; sometimes I do a double batch and freeze some so I can throw quick dinners together.  Usually the rice cooking is the longest part of making dinner.  You can definitely customize this to your liking – add more vegetables for sure.

I needed something quick and I’m always looking for ways to eat more kimchi and this was perfect.

1/2 onion, diced
2 cloves minced garlic
1/2 block of pressed tofu and diced
1/4 cup kimchi, chopped
2 cups cooked brown rice
2-3 T soy sauce
1 T kimchi juice
4 green onions, sliced

Heat your wok and add about a tablespoon or so of oil. Throw in your onions, garlic and tofu. Saute until onions are soft and tofu is golden; be careful not to burn. Add your kimchi and kimchi juice and swish around a little bit.  Throw in your rice and add the soy sauce ; Cook until heated through and add the green onions.

strawberry rhubarb scones.

scones

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

Topping
2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

granola bars.

GRANOLABARS

I started packing milo’s lunch for school – so I’ve been trying to find healthy snacks (and main courses) for him to bring. I had everything on hand to make these granola bars. They are pretty healthy – not having any added processed sugars and are pretty easy to make your own combinations of flavors. I stuck with dried berries and chocolate chips, but I think next time I will add almonds as well! They can be nut-free if you aren’t able to bring nuts to school – just substitute sunflower seed butter for the peanut butter.

1 1/4 cups old fashioned oats
1/4 cup oat flour
3/4 cup dried unsweetened shredded coconut
1/3 cup uncooked quinoa
1/2 teaspoon fine sea salt
3/4 cup  chopped dried fruit
3/4 cup choc chips
1/4 cup peanut butter
1/4 cup coconut oil, warmed until liquefied
1/4 cup maple syrup

Heat oven to 350°F. Line an 8-by-8 inch square pan with two sheets of parchment paper.

In a large bowl, combine oats, oat flour, coconut, quinoa, salt, dried fruit and chocolate. In a separate, small bowl, whisk together sunflower seed butter, oil and sweetener of choice until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, press the ingredients tightly into all corners of the pan. Press hard to make sure they are in there good!

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares).

gobo.

gobo

While in japan, I recently discovered gobo. I guess here in the states it is also called Burdock. I found some at my asian grocery store – its sort of like a turnip.  Anyway, served up with some carrots and a light sauce its really delicous and really healthy –  filled with fiber!

GoboCarrots
2 T soy sauce
2 T mirin
2 T vegetarian dashi powder
water

Peel and slice your carrots and gobo at a 90 degree angle. Prep a wok with a little bit of oil and add gobo and carrots to pot. Stir fry around for about 5 minutes, then add soy sauce, mirin and vegetarian dashi.  Let cook for another 4-5 minutes, then add a little bit of water to the pan to get it to sizzle and cook up some of the sauce. Let cook for about 5 minutes more and serve.

blackened tofu tacos.

tofutacos

Tacos! Who doesn’t love them?! We sure do, and we made this recipe twice now. The avocado crema is divine.

1 package extra firm tofu, pressed
2 tablespoons smoked paprika
1/2 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
2 tablespoons conrstarch
2-3 tablespoons olive oil
corn tortillas

Cabbage Slaw
1/2 head red cabbage, thinly sliced
1/4 cup apple cider vinegar
salt

Avocado-Lime Crema

1 avocado
1/2 cup cilantro leaves
2 garlic cloves
juice of 1 lime
1/2 teaspoon salt
pepper

Instructions

  1. P the oven to 400°F. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate.
  2. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown.
  3. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well.
  4. Warm the remaining 1-2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time.
  5. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth.
  6. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately.
  7. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.orginal recipe found here.

bananaberry smoothie.

smoothie
My ultimate go-to-i-cant-get-enough-of-you-smoothie right now.

1 cup almond milk
1 frozen banana
1/2 cup or so of frozen berries
1 tspn peanut butter
Spinach
hemp seeds
Flax seeds

YUM.

curry.

curry
you guys, I MADE A CURRY! and it tasted good!!!

I have the hardest time with curries, every so often i get the urge to make one and its just so bland, so I’ve pretty much given up on it. But something inspired me to try it again. After looking at a few recipes on the internet, I got the basis down and decided to go my own way and just make something up.

Feel free to use whatever vegetables are in season or you have on hand.

I package tofu, pressed and drained
Coconut oil
1 medium onion
Large chunk of fresh ginger
4-5 garlic cloves
1 can coconut milk (i used light)
2 1/2 tpsn madras curry powder
salt
Green beans
brocolli
red bell pepper
kale/and or spinach (i used both because I had a little of both on hand)

cashews, lightly roasted or pan fried
Cilantro
1/2 lime
Rice or quinoa, or grain of your choice

First – Prep your tofu. Set your oven to 400 degrees; cut into 1 inch cubes, put on baking sheet and bake 10 minutes. flip over and bake 10 minutes more. set aside.

Finely chop your onion, garlic and ginger Using about 2T coconut oil, sautee them in a large pan or saucepot. Once onions start to soften, add the curry powder and a 1-2 T water to deglaze the pan so nothing burns. Add the bell pepper and green beans and saute for a few minutes. pour in the coconut milk and add the tofu and let simmer for about 3-5 minutes. Add about 1/2 tspn or so of salt to help bring the flavors out in the vegetables. Add the brocolli and greens and cook for a few minutes more, until your vegetables reach your desired firmness. Squeeze the juice of half a lime over the curry. Let stand for a few minutes to let the flavors meld.

Spoon on top of some rice, and top with cilantro and cashews.  I sprinkled some simply asia ginger and garlic seasoning on top of mine.

Definitely adjust the seasonings to your liking, and feel free to customize with any you might think are good. This is a great recipe to start with and build on to make better and better each time.

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