Raw Carrot Cake with Coconut Icing

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Carrot Cake! This is one type of cake that has always made me happy. Even as a kid, carrot cake was my favorite. (Ya, I was one of those weird kids that liked carrot cake and broccoli!) This recipe is very reminiscing of the slices. Ok, so it's not really a cake, it's more like a Carrot Cake square. But, it's pretty darn decadent, healthy, and tastes awesome!

Raw Carrot Cake with Coconut Icing_3
Raw Carrot Cake with Coconut Icing_3

What You'll Need

Raw Carrot Cake:
4 cups grated carrots
1 cup of Medjool dates, pitted
1/4 cup ground flax seeds
2 Tbsp organic apple butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla powder
1/2 lemon, juice
1 cup organic unsweetened shredded coconut
1 cup raw organic walnuts
organic coconut oil for greasing your 9x9 pan

Coconut Icing:
1/2 cup raw whole cashews, soaked 4 hours or overnight
2 Medjool dates, pitted
1/2 Tbsp raw unfiltered honey
juice of 1 lemon
1/4 tsp. vanilla extract
1/4 cup water
shredded coconut for topping
lemon zest for topping
walnut pieces for topping

What You'll Need To Know

Raw Carrot Cake:
1. Use a food processor to grate the carrots, remove carrots and set aside.

2. Place your dates, ground flax seeds, apple butter, cinnamon and lemon juice in a food processor and process until blended. Add the coconut and walnuts and process until the walnuts are coarsely chopped.

3. Add the carrots back to the food processor, process just enough to blend.
Press your finished mixture into a greased 9x9 pan and refrigerate for at least two hours before serving.

Coconut Icing:
1. Process the cashews, dates, agave, lemon juice and vanilla extract in a food processor until smooth. Add the water until desired consistency of icing is reached.

2. Spread icing on carrot cake, top with coconut, lemon zest, and walnut pieces.

Recipe makes 12 squares.

Sweet Potato Toast

Holy sweet potato! Are we in brunch heaven? The fancy-shmancy toast tartine craze continues to wow and mesmerize, but for us gluten-free folks, it’s a special kinda torture. Those uber trendy toast snacks have taken over our Instagram feeds, and not to mention our fav breakfast spots. But before you let those crispy, crunchy bread rafts with those delectable toppings get the best of you, you need to hear the latest foodie trend: Sweet Potato Toast. Yassss! Sweet Potatoes, darl’in!!! Move over Kim K., sweet potato toast is breaking the internet. This is a breakfast game changer. Sweet potato + a toaster… yes! That's it! It doesn’t get any easier than that. Making them is pretty easy, and it's way more nutritious than bread. PLUS…extra breakfast bonus points: sweet potatoes are an amazing source of calcium, potassium & vitamins A and C. POW!💥

What you need to know… Slice the sweet potato into quarter-inch-thick pieces (they should look kind of like toast, obvi!) & pop them into the toaster. After two rounds on the highest setting, they’re ready to eat. Add you usual toast suspects like almond butter or mashed avo and egg. This mornings' SPT has mashed avocado, caramelized onions and mushrooms and a fried egg.

Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1

What You'll Need

1 sweet potato
1 avocado, peeled, sliced and smashed
2-4 eggs (depending on how many you'd like).
1 large avocado, peeled and sliced.
1 cup mushrooms, sliced
1/2 onion chopped
1 tablespoon coconut oil
salt and pepper, to season.

What You'll Need To Know

Toaster METHOD:
1. Slice sweet potato into toast like pieces about 1/4 inch thick and add to toaster and toast on the highest setting.

2. Toast TWICE! It took mine 2 rounds on high in the toaster to cook through and result in this slightly browned “toast”.

Oven METHOD:
1. Preheat oven to 350F

2. Add sweet potato toasts to a baking sheet and cook for 12-15 minutes or until golden brown.
Once your sweet potato toasts are nice and toasty, top with mashed avocado, add the onions and mushrooms and then top with a fried egg (optional)

Toppings:
1. For the caramelized onions, Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices.

2. Melt the coconut oil over medium heat.

3. Add the onions and stir them gently to coat with coconut oil.

4. Next, add the mushrooms and season with salt and pepper.

5. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.

6. While your onions and mushrooms caramelize, mash your avocado and set aside.
 

Peruvian Ceviche

Now that summer is here; there are so many great fresh dishes filled with plenty of fresh ingredients. And, if there is one dish in particular that is a staple in my household it's Ceviche.

Peruvian style fish ceviche is different than the Mexican ceviche that I grew up with. Some of the main differences are that the ones made in Peru tend to marinate for less time in lime juice, and there's the absence of tomatoes and cucumbers. Mexican style ceviche is generally made using shrimp over fish. Peruvian ceviche is typically served on a lettuce leaf, with boiled choclo or corn, cancha corn or Andean style corn nuts, and sweet potato. The sweet potato is usually boiled and sliced and added to the mix as garnish.

This is absolutly my favorite dish. It's a light and delicious summertime dish!

peruvian ceviche
peruvian ceviche

What You'll Need

1 ½ pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi)
1/2 red onion, thinly sliced
8 lemons
1 habanero pepper thinly sliced
1 garlic clove
1/2 fresh boiled corn cup Peruvian corn or Cuzco corn
1 sweet potato boiled thick slices
Salt to taste
Pepper to taste
1/4 cup cilanto
1/4 teaspoon cumin
Sides: Chifles or fried green plantain chips
 

What You'll Need To Know

Cut the fish into squares pieces.

In a bowl put the pieces of fish, pepper (to taste), salt pepper, garlic, cumin, and cilanto and mix together. Once mixed well, add lemon juice and mix together.

Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and add to mix and cover and refrigerate for about 10-15 minutes.

Taste the fish ceviche and add additional salt if needed. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.

Serve immediately with your choice of sides and garnish with sweet potato and boiled corn and service with plantain chips.

Healthy Guilt-Free Blondies (Gluten Free)

No regrets.

Ever.

And, I'm talking about dessert. But more specifically, I’m talking about Blondies.

Blondies are often called brownies without chocolate which I find silly. They are a dessert with their own unique deliciousness and personality. Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist, and so worth every bite.

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

I recently came across a healthy Blondie recipe on my friend's instagram feed and knew I had to make these bad boys! My recipe is adapted from Ambitious Kitchen's recipe.

There is a secret ingredient that makes these super duper healthy, packed with protein and fiber. There aren’t any weird ingredients either. So, what is the secret ingredient? Chickpeas!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

Sounds odd, but trust me on this. They are delicious!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

What You'll Need

1 tablespoon coconut oil
2 cups chickpeas/garbanzo beans (or 1 can, rinsed and drained)
1/2 cup all natural peanut butter
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup dark chocolate chips
1 tablespoon stevia*
1/4 cup water
sea salt, for sprinkling

What You'll Need To Know

Preheat oven to 350 degrees F and coat 8x8 inch pan** with coconut oil or a nonstick cooking spray.


In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you.

Spread batter evenly in prepared pan.

Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out.

Cool pan for 20 minutes on wire rack.

Sprinkle with sea salt then cut into squares.
 

* I opted to use stevia, but if you can also use 1/3 cup pure maple syrup or honey

** I used a 9x9 pan

Oven-Baked Chicken Breast with Shiitake Mushrooms

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Oven baked chicken breast with its tasty dinner squad. This recipe is easy to make and requires hardly any effort, and kitchen equipment. You'll need foil, your oven, and your ingredients. That's it! It makes for a quick and easy weeknight dinner that is packed with flavor and good for your ingredients.

What You'll Need

2 3-4oz chicken breast
8 shiitake mushrooms
8 broccoli, thinly sliced
1/4 cup kalamata olives
1 lime, thinly sliced
1 lemon, thinly sliced
1tablespoon grated ginger
2 sheets of foil
1 garlic clove, chopped
1 teaspoon crushed red pepper
1 orange
1 tablespoon olive oil
sea salt, to taste
 

What You'll Need To Know

Preheat the oven to 450°F

Put each chicken breast on a piece of individual foil (about a 14"square), and brush with olive oil.

Arrange evenly shiitake mushrooms, broccoli, kalamata olives, lime and lemon slices, ginger, garlic, crushed red pepper to each chicken breast. Squeeze half and orange over each and season with salt.

Gather together the edges of the foil, seal tightly and shake!

Bake the parcels on a baking tray in the oven for 25-30 minutes.

Plate each parcel individually and allow your guests to open their own parcel.

If you're making more making more than 2 servings double up on your ingredients.

Makes 2 servings.

Cauliflower Pizza Crust

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This is one of my favorite healthy recipes because it is so delicious and a great healthier version of many people's favorite food--pizza! Change up the toppings to whatever tickles your fancy. This was my first attempt at making this crust that everyone keeps talking about. This veggie-powered pizza needs to make its way to your kitchen asap. Literally takes away the craving for pizza. And, if you're intolerant gluten lime myself, you're going to love this. I seriously can't tell you the last time I had a slice of pizza... it's been like eight years. the crust is made up of freshly grated cauliflower that you can fold up just like traditional pizza. The recipe only called for grape tomatoes and fresh basil, but I decided to add fresh mozzarella, roasted garlic, and pepperoni. At less than 250 calories for half the pie, this is a pizza recipe you can enjoy sans guilt.

Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust

What You'll Need

1/4 cup tomato sauce
½ head of cauliflower, cut into florets
½ tsp dried oregano
1 clove garlic, crushed
2 tbsp parmesan cheese
1 large egg, beaten
Salt and pepper, to taste
1/2 cup cherry tomatoes
All-Natural/Nitrate-Free Pepperoni
Roasted garlic
Burrata

What You'll Need To Know

Preheat oven to 425 F. Line a baking tray with baking paper and set aside.

Place the cauliflower florets in a food processor and process until finely chopped. Place the chopped cauliflower in a microwave-safe bowl and cover with cling film. Microwave on high for 8-10 minutes or until soft and let it cool.

In a large bowl, mix the cooled cauliflower, egg, oregano, garlic, cheese salt and pepper together until well combined.

Place the mixture onto the prepared tray and pat into a round shape that is approximately 1cm thick.

Bake for 15-20 minutes or until the base is golden.

Top pizza crust base with tomato sauce, spreading evenly, and top with cherry tomatoes, roasted garlic, pepperoni and burrata.

Return to the oven for 5-10 minutes or until zucchini has softened and asparagus has warmed through.

Remove from the oven, slice and serve!

Greek Yogurt Vanilla Chia Seed Pudding

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Dessert for breakfast! Yesss! O.K., well kinda, sorta. This Greek Yogurt Vanilla Chia Seed Pudding has all the right things for a delicious, at healthy breakfast with a sweet twist. I was excited about this breakfast this morning, after I rolled out of bed, made coffee and realized I had prepared this last night. Talk about winning at the whole breakfast game. Right?

Since my last trip to Greece in September, I've been obsessing over Greek yogurt. I mean, I'm talking about the real thing here! For some reason, it just tastes better. It’s creamier and has the perfect balance of tang and natural sweetness to it. It's a texture that Greek yogurt here in the U.S. are lacking.

A few months ago I discovered and have been obsessed with Elleno’s Greek Yogurt. This Seattle-based family-run company has been making Greek Yogurt, using a family recipe, which has been passed down from generations. Apparently, it's the cultures in the yogurt that make the difference. I thought I'd use this yogurt as my base for this bowl of chia seed pudding. It turned out pretty amazing. If you're making this recipe, I'd recommend using a creamy yogurt-like Siggi's or Noosa; but, really, any plain Greek Yogurt will do.

Chia Seed Pudding with Kiwi Cashew_1

What You'll Need

1/4 cup chia seeds
1 1/2 cups almond milk
1/2 cup plain greek yogurt
1 tablespoon hemp seeds
1/4 teaspoon ground vanilla
pink Himalayan salt, to taste
2 dates, pitted or 1 tablespoon honey
1/2 kiwi, 6 raw cashews for garnish

What You'll Need To Know

Blend the almond milk, greek yogurt, dates, ground vanilla in a high-speed blender.

In a bowl, add chia seeds, and whisk vigorously for a minute. Leave it in the fridge for 20 minutes or so and take out and give it another vigorous whisk.

Put it back to the fridge for 2 hours or longer. The whisking is to prevent the chia seeds from clumping. If you don’t have time, you don’t have to whisk it a second time. If you prefer your pudding less solid, add a little more almond milk or water.

Top it off with kiwi and cashew nuts before serving.

Avocado Tartine + Quinoa-Flax Bread (Gluten Free)

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Let's talk about tartines. It used to be all about Avocado Toast, but those green tartines are everywhere these days. With fresh toppings like fresh mozzarella, ricotta, basil and pistachio oil, these open-faced sandwiches are insta-worthy.

Making them at home is simple. The trick is to pair contrasting flavors, then layer your slice of toast. Have one for a quick, elevated snack or a few for a beautiful lunch. Now, that's how you elevate the lunch-game!

Lunch can be a tricky thing. So many of us find it difficult to make time to eat it in the first place, let alone make sure it is healthy and nutritious. The other day I made this amazing quinoa-flaxseed bread, topped it with avocado, fresh mozzarella, pistachio oil, and smoked paprika. Not only was it delicious but picture perfect! Plus, quinoa has so many amazing nutritious health benefits!

Quinoa-flax Bread (Gluten-Free)

Wet Ingredients:

1 cup quinoa

2 cups water (for soaking the quinoa)

3/4 cups coconut milk

2 eggs

1 Tbsp. raw honey

Dry Ingredients:

1 cups buckwheat flour

2 Tbsp. tapioca starch

1/2 tsp. baking soda

1 1/4 tsp. baking powder (use a gluten-free variety)

2 Tbsp. ground flax seeds

1/2 tsp. sea salt

Soak quinoa in the 2 cups of water overnight, to start the sprouting process. In the morning, drain excess water and rinse. Preheat oven to 350F, and spray a loaf pan with cooking spray. In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients. Mix the wet and dry ingredients together, and pour into the loaf pan. Bake at 350F for 40 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the loaf pan for 5-10 minutes, then transfer to a cooling rack and enjoy! This loaf is best stored in the fridge, or sliced and frozen.

Tartine

1/4 haas avocado

1/2 fresh mozzarella ball

1/4 tablespoon pistachio oil

Smoked Paprika

Sea salt, to taste

Slice your Quinoa-Flax bread, layer with avocado, mozzarella, drizzled with pistachio oil and sprinkle with smoked paprika and salt.

An Energizing Green Smoothie Bowl

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Green smoothie bowls have been my thing lately. I normally have a bowl of oat bran, but there has been something so exciting about smoothie bowls. Maybe it’s the fact that you can make them pretty with all the toppings and vibrant colors? This week I used H2 Yerba Mate as my liquid base. It turned out SO delicious and provided the perfect energy kick. So, what is in this bowl exactly?

green smoothie bowl with h2y
green smoothie bowl with h2y

What you’ll need
... 1 handful of baby kale 1 handful of baby spinach 1/4 haas avocado 1/4 banana 30g blueberries 1 cup brewed and refrigerated H2Y’s traditional yerba matte 20g oat bran 1 scoop of VegaOne Protein Smoothie (Vanilla)



Toppings… 1/4 banana 10g blueberries a sprinkle of chia seeds a sprinkle of buckwheat

What you’ll need to know… Place the ingredients into a high powered blender. Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth. Pour the smoothie into a bowl and sprinkle your toppings. This recipe makes one serving. 💚Enjoy!

green smoothie bowl
green smoothie bowl

Let’s Celebrate With This Holiday Refresher 

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[dropcap letter="T"]he holidays are a time to spend with family and friends, connecting and making memories. It’s a time to celebrate and enjoy each others company over great food and delicious drinks. If your family is anything like mine, the holidays seem more like a festive party more than a family gathering. Both of my parents come from large families, so the holidays were never very “traditional.” Everyone brings a dish or two, wine and mixing drinks. We mix and mingle, a nibble here and there, laugh and just enjoy our time together.

Clamato Refresher LetsRegale.com

Between shrimp cocktails, bloody maria’s and cocktails, Clamato seems to be the guest that shows up every year. Aside from the typical tomato juice based cocktails, there are so many different ways to incorporate the hints of sweetness and savory taste of Clamato. A little thinking out of the box, you’ll see that it’s the perfect addition to mixing up cocktails.

Clamato's versatility means it can lean in the sweet direction just as confidently as savory if you’re willing to let it. As for spirits, while vodka may seem the go-to, especially in the savory direction, dry gin (which, after all, was the original spirit of the Bloody Mary), tequila, mezcal, and even whiskeys are great complimenting options.

One of my more popular recipes is this Holiday Refresher, which can be made non-alcoholic or spiked up with gin. Whatever version you fancy, it’s something you’re going to love. It’s delicate, yet complex bringing out a wonderful combination of flavors that complement each other so nicely. It is the perfect refresher for easy holiday entertaining. It's equally great paired with tortilla chips at cocktail hour or with huevos rancheros for post-holiday brunch.

What You'll Need

4 oz Clamato Original Fresh Lemon Juice from 1/2 a Lemon 1 Tablespoon Light Agave Nectar 4-5 drops Orange Bitters Ice Mint Leaves Orange Slices Optional: 2 oz Gin

Clamato Holiday Refresher4

Clamato Holiday Refresher5

Clamato Holiday Refresher6

What You'll Need To Know

Combine Clamato juice, lemon juice, agave nectar, orange bitters and Gin (optional.) in an ice-filled cocktail shaker. Shake until chilled, and strain into a chilled glass. Garnish with mint leaves and an orange wedge.

Clamato Holiday Refresher7

Clamato Holiday Refresher10

Clamato Holiday Refresher9

Clamato Holiday Refresher3

Clamato Holiday Refresher2

Clamato Holiday Refresher0


 

 

clamato Clamato® is THE ORIGINAL Tomato Juice brand that adds spice to all your gatherings. Get more amazing recipes by following us on Facebook.com/clamato or by visiting Clamato.com.

This post has been sponsored by Clamato and Let’s Regale received monetary compensation in exchange for publishing the above article. As always, all opinions are my own.

Guacamole with Roasted Serrano Chile

I love guacamole. Ever since I was young, my father would always make a creamy yet spicy guacamole. He always makes it for BBQ's at home, or if Gregg and I are stopping by for dinner. It wasn't until just this month that I decided to take a stab at it. Guacamole is all about freshness. While you want the avocado to be the star, the other ingredients need to be heard as well; and nothing is louder than the crunch of fresh Serrano chiles, the tang of lime juice and the bite of fresh garlic.

This recipe is perfect for a group of 6 people. So, if you need to make some of a party, just make sure to double or triple the recipe. GUACAMOLE WITH ROASTED SERRANO CHILE 3

What You'll Need

8 Hass Avocados 4 - 5 Serrano chile 1/2 cup of cilantro, chopped 3 garlic cloves Juice of 2 lemon, or 3 limes salt to taste

First, you'll want to roast on the stove top the Serrano peppers. I used a comal (used to head tortillas) to roast the peppers. Using a pastel and mortar or molcajete to mash up the Serrano peppers and garlic.

Next,cut the avocados in half, removing the pits and transferring them to a bowl or molcajete (mortar). If you are using a bowl, you'll need a fork to mash up the avocados.

Guacamole with Roasted Serrano Chile 4

What To Love

Avocados may be fatty, but that doesn't mean that they are bad for your health. In fact, this fruit is a nutritional powerhouse providing numerous potential health benefits.

Its creamy texture and rich taste make it a common ingredient in many dishes. It is probably most well known for being a key ingredient in the Mexican dip "guacamole".

Because of its high fat content, avocado is also used as a meat substitute in sandwiches and salads.

[amd-zlrecipe-recipe:16]

Veggie Egg "Muffins" with Goat Cheese

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gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe I don't know about you, but I'm not a huge breakfast person. In fact, I'm not a big fan of eggs, so I'm always looking for creative ways to prepare eggs. I made these egg cups recently and I wondered why I hadn’t made them before. They are satisfying and delicious. You basically take any leftover or raw veggies, combine with beaten eggs, place in muffin tin, bake and top with cheese. The beauty of these is that you can individually freeze them and pop them in the microwave for a satisfying breakfast (I have two at a time). I adapted this recipe from ABC's The Chew, making a few changes here and there. Here is the base recipe – give them a try. PS: The photo does not do the egg cups justice – they taste much better than they look!

What You'll Need

1 tablespoon Olive Oil 8 Eggs 4 shallots, minced 1 tomato, diced 1 small zucchini, minced 3 garlic cloves, minced 1/2 teaspoon Salt, or to taste 1/4 teaspoon Freshly Ground Pepper 1 tablespoon hemp milk (you can use any type of milk) Garnish: Goat cheese, crumbled Garnish: Plain yogurt (optional)

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

Making these Veggie Egg "Muffins" are very simple. You'll want to pre heat your oven at 350 degrees. In a large bowl, mix together all of the ingredients and stir until well combined. Pour into a lightly oiled muffin tin, and bake for 15-17 minutes, until "muffins" have cooked and set. Pop out, serve and garnish with goat cheese crumble. This adds great flavor to the veggie egg "muffins."

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

Using a rubber spatula, loosen the "muffins" from the muffin cups and slide the "muffins" onto a platter. Serve immediately. They taste better right out of the oven.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

Aren’t these the cutest things ever? I adore them! Fluffy and full of flavor.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

I used some plain yogurt to make my plate all fancy. If this isn't your thing, you can easily omit this without compromising any flavor.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

What To Love

  • Okay, so you already know this...eggs are a great source of protein. All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins.
  • I like purchasing pasture-raised eggs; do your research. You can find these generally at the farmers market, Whole Foods, etc. If you have chickens, even better. (I'm jealous!)
  • These are fully loaded with veggie: tomatoes, onions, garlic and zucchini.
  • Garlic may help improve your iron metabolism. That's because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. I love garlic and love cooking with it.
  • Goat cheese has about twice as much protein, and about half the fat and cholesterol that cow milk cheese has. It is also easier to digest because the fat globules are smaller, resembling those of human milk, and the curd is softer than cow milk curd. Goat milk contains less lactose than cow milk and may be an alternative for some people with dairy protein allergies.

Veggie Egg "Muffins"
Cuisine: Brunch, Breakfast, New American
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 tablespoon Olive Oil
  • 8 Eggs
  • 4 shallots, minced
  • 1 tomato, diced
  • 1 small zucchini, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Freshly Ground Pepper
  • Garnish: Goat cheese, crumbled
  • Garnish: Plain yogurt (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, mix together all of the ingredients and stir until well combined.
  3. Pour into a lightly oiled muffin tin, and bake for 15-17 minutes, until "muffins" have cooked and set.
  4. Pop out and serve, or refrigerate and reheat to serve. Garnish with goat cheese

 

Turkish Lamb Meatballs

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe Yes, you are reading that correctly. Turkish Lamb Meatballs. This is rare. I don't typically make meat dishes. In fact, this only happens on very rare occasions. I decided to make Gregg one of his favorite dishes--Köfte, Turkish Lamb Meatballs.

Köfte are made with ground or minced meat and flavored with spices and herbs. Some mixtures include rice, bulgur, or fresh bread crumbs. Their size and shape very: some are formed into large balls and stuffed; others are shapped into tiny balls or may be thumb-shaped. Still, others are threaded onto skewers. They may be grilled, fried, or simmered in some sort of broth or sauce.

Simple but extremely tasty meatballs, köft are one of the absolute staples served up in eateries ranging from the smallest, most primitive hole in the walls, to the most sophisticated posh establishments of gastronomy throughout Turkey.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

What You'll Need

1 lb of ground lamb 2 small onions, finely chopped or grated 1 bunch of parsley, chopped 4 garlic cloves, minced 1 teaspoon cumin sea salt, to taste 1 tablespoon sallflower or sunflower oil

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

Onions seem to be a must in koftes. Fine chopping gives the meat a more assertively oniony flavor. Though it's important to squeeze them out a little, or they'll make the mix too sloppy to hold together in the pan. Peppery parsley is the most popular addition. Together with the onion it brings out a lot of flavor.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

This recipe is extremely easy to make. They’re great on the grill, beautiful on the barbie, but for pure ease, here they are fried. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together, and refrigerate for at least one hour. After, you'll want to divide the mixture into eight and mould it into long sausage shapes. If you are planning on grilling them, you'll want to shape around the skewers and brush with oil. Tip: Cover eight bamboo skewers with cold water and leave them to soak.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

When they are ready to cook, you'll want to heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust. To maintain the juiciness, I popped them in the oven at 350 degrees for 10 minutes before serving.

kofte turkish lamb meatballs, turkish, kofte, turkish cuisine, recipe with lamb, lamb recipe, recipes, gluten-free, savory recipe

These pair perfectly well with Turkish Cucumber Salad. I served them up on Rainbow Swiss Chard for a healthy wrap.

Turkish Lamb Meatballs
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 lb of ground lamb
  • 2 small onions, finely chopped or grated
  • 1 bunch of parsley, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • sea salt, to taste
  • 1 tablespoon sallflower or sunflower oil
Instructions
  1. Pre heat oven to 350 degrees.
  2. Put the minced lamb into a bowl with the onions, garlic, cumin, parsley, and salt. Mix together with your hands until bound together.
  3. Divide the mixture into eight and mould it into long sausage shapes.
  4. Heat a skillet with oil and place the kofte to cook for 2-3 minutes on each side. They should have a nice brown seared crust.
  5. To maintain the juiciness, popped them in the oven at 350 degrees for 10 minutes before serving.

 

Shrimp Tacos with Mango Salsa

shrimp-tacos-with-mango-slsaThe sun has been shining, and the temperature has been rising. It looks like this year we only had a couple of weeks of winter in California. This week it's been in the low to mid 70's here in San Francisco. Even the evenings have been mild. This weather is getting me in the mood for summer. To get in the spirit of the warm climate, I decided to make Tacos de Camarones con Salsa de Mango (Shrimp Tacos with Mango Salsa). These have been one of my favorite types of tacos for many many years. The sweet, yet savory and spicy mango salsa balance out the shrimp. Simple and fresh, these warm weather tacos are ideal for serving at parties, picnics or a perfect Sunday dinner.

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What You'll Need

1lb shrimps 1 mango peeled, pitted, and diced 1/2 purple onion, minced 2-3 jalapeño, seeded and minced 2 tablespoon chopped fresh cilantro 3 limes, juiced kosher salt, to taste pepper, to taste 2 ripe avocados, halved, pitted, and peeled 2 garlic cloves 18 tortillas (I used the mini tortillas) Optional: Cotija Cheese Garnish: Cilantro leaves and 1 radish, sliced thinly

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In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.

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Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa

Next, in a separate bowl I prepared the guacamole that will go on first onto the taco. This guacamole is very simple to make. Add in the finely chopped garlic, salt, lime juice of one lime, and avacados. Using a fork, smoothly mash the ingredients together. Your finished product should be smooth with some clumps.

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With the shrimp, I lightly seasoned the shrimp with salt and pepper.

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After my shrimp were seasoned with salt and pepper, I heated a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.

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Now that all of my ingredients are ready and mixed, the fun begins. Combine the cooked shrimp with the mango salsa.

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Once all the shrimp are pan seared, I placed a skillet over medium heat. Working in batches as necessary, warm both sides of the tortillas in the skillet. Top the tortillas with a dollop of guacamole and some shrimp and mango salad and garnish with cilantro leaves, radish slices and cotija cheese (optional). I served three per plate.

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What To Love

  • What I love about this recipe is that it is going back to my roots of Mexican cooking utilizing fresh ingredients, the principal involved in real Mexican cooking. Fresh is important because the freshness gives Mexican food its vitality and interest.
  • Shrimp is a good source of selenium and protein. One serving of shrimp contains 6g or protein!
  • Avocados are also considered as one of the healthiest foods in the planet because they contain in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosporus, magnesium, and potassium. Avocados also contain fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.
  • Mangos contain antioxidants like quercetin, isoquercitrin, astragalin, fisetin, gallic acid and methylgallat present in mango protect the body against colon, breast, leukemia and prostate cancers.

Shrimp Tacos with Mango Salsa
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1lb shrimps
  • 1 mango peeled, pitted, and diced
  • 1/2 purple onion, minced
  • 2-3 jalapeño, seeded and minced
  • 2 tablespoon chopped fresh cilantro
  • 3 limes, juiced
  • kosher salt, to taste
  • pepper, to taste
  • 2 ripe avocados, halved, pitted, and peeled
  • 2 garlic cloves
  • 12 tortillas
  • Optional: Cotija Cheese
  • Garnish: Cilantro leaves and 1 radish, sliced thinly
Instructions
  1. In a bowl, I combined the diced mango, purple onion, jalapeños, cilanto, lime juice of two limes, and salt together. I set this aside while I prepared the rest of my ingredients.
  2. Lightly seasoned the shrimp with salt and pepper.
  3. Heat a large saute pan with oil over a high heat. One heater, I immediately added my shrimp and sauteed for 1 minute on each side, until the shrimps began to turn red. The shrimp should have a nice brown crust, tender and not over cooked.
  4. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
  5. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

 

Kelp Noodle Pad Thai

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Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I've been craving a lot of Pan Asian food lately, and I have some really great recipes for you. I want to share this Pad Thai recipe with you. Pad Thai is one of my absolute favorite dishes. Salty fish sauce, tart lime, spicy pepper, crunchy peanuts and refreshing cilantro. The best combination of flavors.

In 2013, I got a chance to learn how to make Pad Thai, amongst many other traditional Thai dishes while in Chiang Mai, Thailand.

Today, I decided to try something a little different using the recipe we learned from the Thai Cooking School. It's same, same but different to your traditional Pad Thai. I picked up a package of raw kelp noodles, and set out to recreate the same flavor I love, only in raw form. Kelp noodles are a food made from kelp, an edible brown seaweed that contains high amounts of iodine.

Marketed as a low-calorie alternative to pasta and other noodle varieties, kelp noodles contain kelp, sodium alginate (a form of seaweed-derived salt), and water. You can easily find them online on places like Amazon or Whole Foods.

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Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp noodles couldn’t be easier to prepare. No cooking is necessary – just soak them in purified water. Before getting started, I first took my kelp noodles out of their packaging and soaked them in a bowl of water. I let them soak while I was preparing my ingredients and blended my sauce. This help with separating the noodles.

For the sauce, I blended up a combination of fish sauce, raw almond butter, red chili flakes, garlic, onion and lime juice. In a blender or food processor, you'll want to blend the ingredients together until smooth. I tossed the mixture with the kelp noodles, using two utensils, using a gentle "lift and turn" method (like tossing a salad) so that they're coated well. I then added the carrots and bean sprouts.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

I garnished it with green onion, cilantro, chopped peanuts, and a dash of sesame seeds. Once I took a bite, I knew I'd used the right ratios. The sauce was spot on. I also immediately fell in love with the crunch of the kelp noodles. I don't think I'll be making pad thai the traditional way anymore.

What To Love

What I love about this recipe is that it's much healthier than traditional Pad Thai without compromising the flavor.

  • Kelp noodles contain no fat, cholesterol, protein, or sugar. Per serving, they typically contain 1 gram of carbohydrates, 1 gram of fiber, and 35 milligrams of sodium. Kelp noodles typically provide 15% of your daily calcium needs and 4% of your daily iron needs per serving.

  • Almond butter provides one way to boost your almond intake. It offers health benefits thanks to its impressive nutritional profile with a great source of Healthy Fats, Fiber, Calcium, Cooper, Vitamin E and Magnesium.

  • Bean sprouts contain protein, vitamin C and B vitamins; they're especially a good sources of folate.

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

Kelp Noodle Padthai, gluten-free pad thai, raw pad thai, kelp noodles, kelp noodle recipe, gluten-free recipe, recipe, healthy recipe

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IMG_1168

Kelp Noodle Pad Thai

Raw, Gluten-Free, Vegetarian

Serves 4


What You'll Need


1 package raw kelp noodles

Garnish:

1 green onions, sliced

1/2 cup fresh cilantro

1/3 cup roughly chopped peanuts

a dash of sesame seeds

Optional: Sriracha sauce (Here is a great homemade recipe)

2 heaping tablespoons raw almond butter

4 cloves garlic, minced

2 cups fresh mung bean bean sprouts

1/2 onion, sliced 1/4 carrot, sliced

4 tablespoons fish sauce*

juice of 1 lime (or 1 tablespoon tamarin or white vinegar)

*You can easily make this a vegan dish by replacing the fish sauce with alternatives such as this one.


What You’ll Need To Know

  1. For the sauce, in a bowl mix in almond butter, red chili flakes, fish sauce, garlic, onion and lime juice. Keep mixing until a sauce forms.

  2. Add the bean sprouts and carrots and mix together in a bowl with the kelp noodles..

  3. Add the mixture with the kelp noodles. Using two utensils, use a gentle "lift and turn" method (like tossing a salad) so that they're coated well. (You don't want to cook the kelp noodles!)

  4. Taste-test for seasoning, adding more fish sauce or chili until desired flavor is reached.

  5. Garnish with cilantro, green onion and peanuts.



Butternut Squash Asparagus Soup

butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup

It's no secret that I love soups. Soup is one of those things that I enjoy and have daily. Our fridge is always stocked with soup since it is an easy to grab meal or snack. I particularly love soups because they are packed with tons of nutrients. Well, the thing is when you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the food and making it easier for your body to assimilate the nutrients. One of my favorite vegetables to make into soup is butternut squash. I love the nutty taste. Today I decided to make a butternut squash with asparagus and leeks as my main ingredients. This soup is great served warm or cold, and has a smooth, flavorful texture and taste.

What You'll Need

1 butternut squash, cubed 6 asparagus, chopped 1/4 medium onion, chopped 1/2 tomato, chopped 1 teaspoon, salt 1 tablespoon tarragon, chopped 3 cups water 1/2 leak 5 garlic cloves 1 tablespoon sallflower oil Optional: 1/4 cup chardonnay (or any white wine) Garnish: Poppyseed and cilantro leaves

(This recipe serves roughly 2-3; you cna double up the recipe if you need to feed more.)

I love making foods in its simplest form. I don't use stocks, canned items, dairy or butter. Some say that those items boost flavor. I beg to differ. This recipe calls for white wine (truthfully, wine is the only other "extra" I'll add to me food) because it does help bring out the flavor of the tarragon. You can choose to leave it out, if you wish.

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butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day

To make this soup, you'll want to heat oil in saucepan over medium heat. I first added the onion and leeks, and cook until soft. Then, add in the garlic and cook until they were fragrant. I added in the tomato, asparagus and butternut squash, tarragon, and white wine and cook for about 5 minutes before stirring in water. With the water added in, I brought it to a boil and reduced the heat to a medium-low, and added salt. I simmered for 20 minutes until the squash was fork-tender. Once the squash is tender, I removed the ingredients from the heat, and puréed the soup in batches in blender and blended until smooth. You can also use a food processor, or use immersion blender in saucepan. Once my soup was a silky consistency, I returned the soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through; and, garnished with a sprinkle of poppy seeds and cilantro leaves. I love the color and slight crunch that that poppy seeds gives the soup.

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butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

What To Love

  • Leeks are high content of manganese, vitamin B6, vitamin C, folate, and iron make them an excellent food for helping to stabilize blood sugar.
  • One cup of cubed butternut squash has 10 percent of the recommended daily intake of potassium, 11 percent of magnesium and 7 percent of calcium.
  • Poppy Seeds contain niacin and folate, but poppy seeds are a great source of minerals. Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.
  • Cilantro is a great heavy metal detox agent for detoxifying mercury, aluminium, lead, cadmium and others.

Butternut Squash Asparagus Soup

Prep time:

10 mins

Cook time:

30 mins

Total time:

40 mins

Serves:

2

Ingredients

  • 1 butternut squash, cubed
  • 6 asparagus, chopped
  • 1/4 medium onion, chopped
  • 1/2 tomato, chopped
  • 1 teaspoon, salt
  • 1 tablespoon tarragon, chopped
  • 3 cups water
  • 1/2 leak
  • 5 garlic cloves
  • 1 tablespoon sallflower oil
  • Optional: 1/4 cup chardonnay (or any white wine)
  • Garnish: Poppyseed and cilantro leaves

Instructions

  1. Heat oil in saucepan over medium-low heat.
  2. Add onion and leeks, and cook until soft. Add in the garlic and cook until fragrant.
  3. Add in the tomato, asparagus and butternut squash and white fine and cook for about 5 minutes
  4. Stir in water and tarragon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
  5. Remove from heat, and purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with poppy seeds and cilantro leaves.

Calories:

110

Fat:

3.7

Saturated fat:

.4

Carbohydrates:

18.5

Sugar:

4.9

Sodium:

14

Fiber:

5.0

Protein:

2.1

Notes

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

3.2.1283

Daily Kaleaide Ritual

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kaleaide, kale, green juice, kaleaid juice, lets regale, letsregale, healthy, recipes, green recipes, green juice recipesThis kaleaidejuice has been my daily ritual the last two years or so. I can't get enough of this kale green, lemony, yet subtle sweet libation. I've made a lot of different green juices, but I had never used celery as the base. It's about 95% water, so it makes perfect sense to juice it. Also, I was reading one of my juicing books the other day, and apparently celery juice is a nutritional powerhouse. It's loaded with potassium, folic acid, magnesium, calcium, iron, phosphorus, and essential amino acids. On top of all that, it's one of the most alkalizing things you can put in your body, and the essential oils in it help to regulate and calm the nervous system.

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What You'll Need:

1 bunch celery 1 bunch lacinato kale leaves 1 big handful of parsley leaves 1 lemon (or 1 lime) 2 small to medium apples (I used Fuji apples) 1 tablespoon Bee Pollen (optional) 1 tablespoon fresh ginger (optional) Tools: A juicer or a Vitamix

Aside from the celery, I throw in a huge handful of parsley, a kale leaves, a lemon (or a lime), apple slices, and a sprinkle of bee pollen. Oh, and a bit of ginger, if I feel like spicing it up with this aromatic. kaleaide, green juice, green juice recipe The bee pollen doesn't add much flavor to the Kaleaide, but by itself it has a sweet taste. Whole Foods and natural health foods shops carry bee pollen in the refrigerated section, where one can generally find Fish Oil. My local Whole Foods Market carries a wide variety of brands, but I prefer buying local bee pollen from Northern California.

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A few reasons to drink up:

  • Bee Pollen is a powerhouse superfood. It contains all the essential components of life, rich in proteins, free amino acids, vitamins, including B-complex, and folic acid.
  • Lemons and limes are powerful cleansers and full of Vitamin C.
  • Parsley is another potent cleanser, and packed with antioxidants, beta carotene, chlorophyll, essential fatty acids, iron, B vitamins, vitamin K, and vitamin E.
  • Ginger fights inflammation, boosts the immune system, and soothes the digestive tract.
  • Kale has more calcium than milk.

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Do yourself a favor and try this juice. It's the perfect fuel in the morning. Your body will thank you.

Daily Greenaide Ritual
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 bunch celery
  • 1 bunch kale leaves
  • 1 big handful of parsley leaves
  • 1 lemon
  • 1 lime
  • 2 small to medium apples (I used Fuji apples)
  • 1 Tablespoon Bee Pollen
  • fresh ginger (optional)
Instructions
  1. Place all the ingredients in a juicer or vitamix, and enjoy.
Serving size: 24 oz

Savory Mushroom Stuffed Belgian Endives

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarianIt has been beginning to feel a lot like spring time here in San Francisco, and it is only February. The sun has been shining, and the weather has been unbelievably warm. Since it is been feeling much like spring on my side, I’ve been on a flower and bright vegetable (and fruit) craze. The other day I strolled around San Francisco’s Ferry Building Farmers Market for inspiration, and was in awe of the bright colors of the tented produce tables, lined with all the colors of the season. Inspired? Yes. Strolling through the farmers market is the easiest way to get inspired.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian My stroll inspired me (and my tastebuds) to make Mushroom Stuffed Belgian Endives. These bite size boats have a lot going for them: the sautéed mushrooms with zucchini, shallots, garlic, and a splash of white wine compliment the sweet, nutty flavor with a mild bitterness of the endives. endives

What You'll Need:

8 oz. Crimini Mushrooms (caps, sliced; stems, minced) 1/4 cup Sugar Plum Tomatoes 1 Medium Zucchini, diced 3 Shallots, diced 10 Garlic Cloves, minced 1/4 Cup White Wine 2 Whole Endives 1/2 teaspoon salt 1/4 teaspoon pepper 1 Tablespoon Safflower Oil (or Sunflower Oil) Garnish: flat leaf parsley

The result of sautéing all of the ingredients is a savory mouthwatering, hearty, and luxurious stuffing, with a sweet garlic tone.

stuffed endives The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms’ liquid and causes them to steam, so leaving them alone is the way to go. recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian Garnish with flat leaf parsley for a refreshing aftertaste.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian The natural crunch of the endives is like a bite of winter bidding farewell to the meaty and hearty crimini, and welcoming the spring time with bright zucchini, shallot and sugar plum tomato mix.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian These beautiful little gourmet goodies can be enjoyed without any guilt. What I like a lot about this savory dish, is that it is unique appetizer recipe. They take very little effort to prepare, so you can whip up an impressive batch in a pinch.

recipes, healthy recipes, mushroom recipe, endive recipe, savory mushroom stuffed endives, vegan, gluten-free, vegetarian This is also a perfect Meatless Monday dish!

Mushroom Stuffed Belgian Endives
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8 oz. Crimini Mushrooms (caps, sliced; stems, minced)
  • 1/4 cup Sugar Plum Tomatoes
  • 1 Medium Zucchini, diced
  • 3 Shallots, diced
  • 10 Garlic Cloves, minced
  • 1/4 Cup White Wine
  • 2 Whole Endives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon Sallower Oil
  • Garnish: flat leaf parsley
Instructions
  1. Heat oil in a large skillet over medium-high heat. Sautée the shallots until translucent. Add in the mushroom stems and zucchini, 2 to 3 minutes. Cook mushrooms without stirring, until they are caramelized, 4 to 5 minutes. Reduce heat to medium. Toss mushrooms, and season with salt and pepper. Add in tomatoes, and cook until mushrooms are well browned, about 5 minutes more. Add garlic, and cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Once cooked, stuff the endive leaves. Enjoy!
Notes
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.

[amd-zlrecipe-recipe:12]

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

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Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. this classic soup is on nearly every menu in Turkey, and it is so simple, nutritious and delicious. This is one of my favorites here and another quick and easy weeknight meal. Certainly, the Turks would scoff at soup being offered as a meal, and not to mention, gluten-free! (It is generally a starter to the typical feast).

I first fell in love with this soup in 2008, when my Turkish mother-in-law made it for me early on when my husband I first started dating. (It's funny, this soup is also called bride soup is fed to new brides right before their wedding.) I loved it so much I asked her for the recipe, and show me how to make it.

Fast forward a year later (and dozens of bowls of lentil soup)...I found out I was gluten intolerant, and in 2012, I began to follow a plant based diet. I knew I had to recreate this dish--especially since my hungry husband loves this soup. It even taste just as delicious chilled a la gazpacho.

Vegan and Gluten-Free Turkish Red Lentil SoupServes 4-6

What You'll Need

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water

Pul Biber (garnish)

  • 2 tsp dried mint
  • 2 tsp crushed red peppers

What You'll Need To Know In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent. Then add in the garlic and tomatoes to incorporate. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender). Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

The original recipe had chicken broth, butter and flour.  Through trial and error, I have found that the zucchini gives it the constancy that the butter and flour would. This soup is a favorite in my household. I make it on a weekly basis for an easy grab meal.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

Cuisine:

Turkish, Soup, Gluten-Free

Ingredients

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water
  • vegan and Gluten-Free Turkish Red Lentil Soup
  • *Pul Biber (garnish)*
  • 2 tsp dried mint
  • 2 tsp crushed red peppers
  • vegan and Gluten-Free Turkish Red Lentil Soup

Instructions

  1. In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent.
  2. Then add in the garlic and tomatoes to incorporate.
  3. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil.
  4. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time.
  5. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender).
  6. Blend for a few minutes with an immersion blender until smooth.
  7. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

3.2.1275

This recipe was originally published on my travel blog, Ramblist.com. Follow @valeriefidan and tag your food photos with #letsregal! Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

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It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

[amd-zlrecipe-recipe:7]

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.