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Lemony Tahini-Oat Cookies

On March 18, 2013   /   Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, recipes, Seasonal Eating, sweet treats, toddlers, Vegetarian Friendly   /   Leave a comment

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Ingredients:

  • 1 cup raw tahini (well mixed)
  • 1 1/2 cups organic honey
  • 1/2 teaspoon sea salt
  • 1 1/2 cups raw sunflower seeds (lightly toasted)
  • 4 cups organic rolled oats (we prefer the gluten-free oats from Bob’s Red Mill brand)
  • Zest of 2 lemons
  • Pinch of cinnamon

Directions:

Preheat oven to 375 degrees.

Place honey bottle in a bowl of hot/warm water to “soften” the honey to make it easier to work with.

Combine oatmeal, sunflower seeds, cinnamon, lemon zest and salt.  Stir to combine.

In a separate bowl mix together the tahini and honey.

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Mix the wet and the dry ingredients together until well combined.

Using wet hands, roll “dough” into balls and flatten slightly.  Place cookies on a baking sheet lined with parchment paper.

Bake about 15 minutes or until golden brown.  Let cookies cool completely before serving.

This recipe is dairy-free, gluten-free (if using gluten-free oats) and refined sugar-free.  Tahini is made from sesame seeds which are rich in calcium and fatty acids.

 

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Tropical Green Lemonade

On March 18, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, recipes, Seasonal Eating, sweet treats, toddlers, Vegan, Vegetarian Friendly   /   Leave a comment

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Ingredients:

  • 1/4 of a whole pineapple, peeled
  • 1 organic cucumber
  • 2 organic apples
  • 1 handful organic baby spinach
  • 2-3 lemons (peeled)

Directions:

Press all ingredients through a juicer.

Serves approximately 4 people

We recommend using organic ingredients.  Apples, spinach and cucumbers are all on EWG’s Dirty Dozen list, with apples being at the top of the list.  If you cannot find organic or cannot afford organic, simply peel the skin and juice as normal.

This delicious, refreshing juice was a big hit with our cooking class!  The kids asked for seconds and even thirds!

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Baked Black Bean-Banana Empanadas

On March 18, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, recipes, Seasonal Eating, sweet treats, toddlers, uncategorized, Vegan, Vegetarian Friendly   /   Comments Off

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Ingredients:

  • 2 tablespoons coconut oil
  • 1 large banana, diced
  • 3/4 cup yellow onion, diced
  • 1 can organic black beans, rinse and drained (we love the Eden Organics brand, their cans are BPA-free and they do not add salt)
  • handful cilantro, chopped
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (or 1/4 teaspoon chipotle powder for a little kick)
  • Sea salt & fresh pepper, to taste
  • Garlic powder
  • Olive oil
  • Dough (see below for recipe)

Directions:

In a large saute pan, add coconut oil and onions, saute for about 2-3 minutes.  Add bananas, saute until they begin to caramelize.  Toss in black beans, cumin, paprika and season with salt and pepper.  Cook until beans are heated through, about 5-7 minutes.  Remove from heat and toss in fresh cilantro.

Transfer to a large bowl, using the back of a fork or a potato masher, mash the bean-banana mixture until slightly smooth, leaving some texture.
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Roll out dough, use a drinking cup to cut out circles.  Spoon about 1 tablespoon of the bean-banana mixture into each circle.  Fold the circle in half and press the edges lightly.  Using the back of a fork, press down to seal the edges.

Place empanadas on a parchment-lined baking sheet.  Lightly spray with olive oil (we love using the Prepara Mister for this job but if you don’t have one you can use a basting brush), sprinkle with salt, garlic powder and paprika.

Bake at 400 degrees for about 15 minutes or until golden brown.

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Serve alongside fresh salsa, guacamole or make a simple “Lime Aioli” with plain greek yogurt, fresh lime juice/zest, minced garlic, chopped cilantro, and sea salt.

To make the dough:

Ingredients:

  • 2 1/4 cups all-purpose flour (we love the gluten free AP flour from Bob’s Red Mill)
  • 1 1/2 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubs (we love the pasture butter from Organic Valley)
  • 1 large organic egg
  • 1/3 cup ice water
  • 1 tablespoon apple cider vinegar

Directions:

Combine flour and salt in a large bowl.  Blend in butter with your fingertips until mixture resembles a course meal.

In a small bowl, whisk together egg, water and vinegar.  Add to flour mixture and mix together with a fork until just incorporated.

Turn out mixture onto a lightly floured surface and knead together until smooth.  Wrap in plastic wrap and chill in refrigerator  for at least one hour.

 

 

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Black Bean-Mango Salad

On March 12, 2013   /   catering, classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, Family Dinner, family recipes, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, quinoa, recipes, Seasonal Eating, toddlers, Vegan, Vegetarian Friendly   /   Leave a comment

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Ingredients:

  • 1 cup red quinoa, cooked and cooled slightly
  • 1 bunch of organic baby spinach
  • 1 can organic black beans, rinsed and drained
  • 1 avocado, cubed
  • 1 mango, cubed
  • 1 small red onion, diced
  • handful of cherry tomatoes, quartered
  • handful of fresh cilantro, chopped
  • 1-2 lemons or limes, juiced
  • about 2 tablespoons olive oil
  • sea salt & fresh pepper

Directions:

In a small bowl, whisk together fresh lemon juice, olive oil, sea salt and fresh pepper.  Set aside.

In a large bowl combine black beans, avocado, mango, red onion, cherry tomatoes, and cilantro.  Season with sea salt and pepper.    Add in half of the dressing.  Toss to combine.

In a separate bowl add spinach and toss with the remaining dressing.

Plate spinach, top with quinoa and then top with black bean-mango salad.

ENJOY!

 

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Almond-Oat Bites

On March 12, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, recipes, Seasonal Eating, sweet treats, toddlers, Vegetarian Friendly   /   Leave a comment

almond balls

Ingredients:

  • 1 cup organic old-fashioned oats rolled oats
  • 1/4 cup ground flax
  • 1/4 cup sliced organic almonds, choppped
  • 2 tablespoons chia seeds
  • 1/8 teaspoon cinnamon
  • pinch of sea salt
  • 1/4 cup + 2 tablespoons creamy, organic almond butter, melted and slightly cooled
  • 1/4 cup + 1 tablespoon organic honey
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons mini chocolate chips
  • 1/4 cup ground almonds (pulse in a food processor), to roll the balls in

Directions:

Combine oats, chopped almonds, flax, chia, sea salt and cinnamon in a large bowl and stir.

Melt almond butter in a saucepan over medium-to-low heat.  Once almond butter has melted, remove from heat and stir in honey and vanilla.  Once the mixture has cooled slightly pour it over the oat mixture and mix well with a spoon.  Fold in the chocolate chips.

Roll the mixture into small bite-sized balls and then roll it into the ground almonds, coating all sides.

Let chill in the ‘fridge before eating.  YUMMMM!

Optional add-in’s & substitutions:  unsweetened organic shredded coconut, goji berries, raisins, chopped dates, dried cranberries, dried cherries, raw/unsalted sunflower seeds, hemp seeds, walnuts, pecans, cashews, etc.

 

 

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Spring-Inspired Salsa Duo: Blueberry-Corn Salsa & Strawberry-Mango Salsa

On March 4, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, Raw Food, recipes, Seasonal Eating, sweet treats, toddlers, Vegan, Vegetarian Friendly   /   Leave a comment


Blueberry-Corn Salsa

Ingredients:

  • 1 pint organic blueberries
  • 1 cup organic frozen corn, thawed
  • 1 organic cucumber, diced
  • 1/2 small red onion, finely diced
  • handful of fresh cilantro, chopped
  • 1-2 limes, juiced
  • drizzle of honey
  • 1/4 teaspoon ground cumin
  • sea salt, to taste

Directions:  In a large bowl mix together blueberries, corn, cucumber, red onion, and cilantro.  Mix in fresh lime juice, honey, and cumin.  Season with salt.

Strawberry-Mango Salsa

Ingredients:

  • 1 package organic strawberries, diced
  • 1 cup mango, diced
  • 1/2 medium sized jicama, peeled and diced (if you cannot find jicama, substitute 1 green apple)
  • 1/2 small organic red onion, finely diced
  • handful of fresh basil, chopped
  • 1-2 lemons, juiced
  • sea salt, to taste

Directions:  In a large bowl, mix together strawberries, mango, jicama (or apple), red onion, and fresh basil.  Add in fresh lemon juice.  Season with salt and pepper.

These salsas are multi-functional!  Serve with blue corn chips, top grilled chicken or steamed fish, toss with a salad, toss with quinoa, toss with wild rice, add inside of a wrap sandwich, top your pancakes, waffles or french toast, etc.  Other ingredients you can add or substitute with are jalapenos, avocados, pineapples, peaches, watermelon, plums, cherries and more!  

 

 

 

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Fresh & Fruity Guacamole

On February 28, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, Family Dinner, family recipes, finger foods, Gluten-Free, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, party food, Raw Food, recipes, Seasonal Eating, sweet treats, toddlers, Vegan, Vegetarian Friendly   /   Leave a comment

Ingredients:

2-3 ripe avocados (serves approx 4 people)

1-2 limes, juiced

1 cup diced mango

1/2 small red onion, finely diced

handful of fresh cilantro, chopped

1/4 teaspoon ground cumin

sea salt

Directions:  Cut open avocado, remove pit.  Remove avocado from the skin.  In a bowl, using a fork or potato masher, mash the avocado with fresh lime juice.  Fold in fresh mango, red onion and cilantro.  Season with sea salt and cumin.

Jazz it up!  Get creative with your guacamole, try some of our favorite add-in’s:  diced jalapeño, diced tomatoes, diced papaya, diced grapefruit, diced pineapple, pomegranate arils, diced bell peppers, black beans, organic corn, smoked paprika, etc.

Guacamole is great on it’s own but equally delicious spread on a sandwich as a healthy substitute for mayo.  Try it with baby greens, sprouts, and shredded carrots.

Did you know there are more than 80 varieties of avocado?  Haas avocados are the most common and available year-round.  Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One avocado contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

ENJOY!

 

 

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Wild Salmon Burgers & Cauliflower Fried “Rice”

On February 27, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Family Dinner, family recipes, finger foods, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, recipes, Seasonal Eating, toddlers, Vegetarian Friendly   /   Leave a comment

For the Salmon Burgers:

Ingredients:

Approx 1 pound wild salmon, bones removed, skin removed (will make approx 10 small-to-medium sized burgers)

1 red bell pepper, diced

1-2 cloves garlic, minced

3-4 scallions, diced

1/4 cup panko breadcrumbs

Handful cilantro, chopped (we are big fans of cilantro, however you can use as much or as little as you’d like)

1 egg, lightly beaten

1 teaspoon low sodium tamari (tamari is a natural soy sauce)

1/2 lemon, juiced

Sea salt & fresh pepper, to taste

Dash of sesame oil

Directions:

Roughly cut salmon into several pieces.  In a food processor, lightly pulse salmon. Transfer to a large mixing bowl.

Combine salmon, cilantro, scallion, bell pepper, garlic and panko.

In a small bowl, combine egg, tamari, sesame oil, lemon juice, sea salt and pepper.  Add to salmon mixture.

Combine gently.  Form into patties.  Add a little extra panko if your mixture is “too wet”.

Lightly coat a pan with olive oil.  Add salmon burgers and cook until golden brown on each side, about 7-8 minutes.

For the Cauliflower Fried “Rice”

Ingredients:

1 head organic cauliflower

1 small organic yellow onion, diced

1 ripe mango, diced

Approx 1 cup snow peas

1-2 cloves garlic, minced

2-3 carrots, diced

1-3 scallions, chopped

1-2 teaspoons tamari

1/2 teaspoon sesame oil

Sea salt & fresh pepper, to taste

Sesame seeds, for garnish (we love the way a sprinkle of black sesame seeds look in this dish!)

Directions:  On a box grater, grate cauliflower.  Set aside.

In a large saute pan, add a little olive oil and saute onion for about 3-5 minutes.  Add carrots and snow peas, saute for another 3-5 minutes.  Add cauliflower and garlic.  Stir to combine.  Add in tamari and sesame oil.  Season with salt and pepper.  Cook for another few minutes.  Add in scallions, mango and cilantro, stir to combine.  Remove from heat and sprinkle with sesame seeds.

ENJOY!

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Crispy Baked French Toast Sticks with Raspberry-Lychee Sauce

On February 26, 2013   /   classes, Clean Eating, cooking classes, cooking projects, cooking with kids, Dairy Free, family recipes, finger foods, healthy eating, healthy living, healthy snacks, kid friendly, Make it healthy, non-GMO, Nutrition, Organic, recipes, Seasonal Eating, sweet treats, toddlers, Vegetarian Friendly   /   Leave a comment

Ingredients:

Raisin brioche, cut into sticks (we love love love the brioche from Le Pain Quotidien)

3 to 4 eggs, lightly beaten

1 1/4 cup unsweetened vanilla almond milk (or dairy)

1 tablespoon pure vanilla extract

1 cup panko breadcrumbs

1/2 teaspoon cinnamon

1/2 teaspoon brown sugar

Pinch sea salt

1/2 can lychees, quartered

1 package organic raspberries

1 lemon, juiced

1/4 teaspoon kuzu root starch (or arrowroot)

Directions:

Line a baking sheet with foil.  Lightly spray with olive oil.  Preheat oven to 400 degrees.

Mix egg, milk, vanilla and sugar in a shallow bowl.  Whisk to combine.  In a separate shallow bowl, mix panko, cinnamon and sea salt.  Stir to combine.

Cut brioche into sticks.  Dip each stick in the wet mixture, coating both sides.  Dip each into the panko mixture, coating both sides.  Place on baking sheet.  Bake at 400 degrees for about 10-15 minutes or until golden brown.

For the Raspberry-Lychee Sauce:

Add lychees and raspberries into a small sauce pot, bring to boil and drop to simmer.  Add yuzu (or arrowroot) to lemon juice, mix to combine.  Slowly add into pot.  Whisk to combine.  Cook until thick, about 5-10 minutes.  Puree in a food processor or blender.  Serve warm with french toast sticks.

ENJOY!

 

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