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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

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.

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.

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

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.

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.

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.

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

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.

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!

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!

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!

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!

Carrot-Squash Potstickers & Steamed Spinach-Chicken Dumplings

On February 25, 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, party food, recipes, Seasonal Eating, sweet treats, toddlers, Vegetarian Friendly / Leave a comment

Ingredients:

1 package wonton wrappers

For the Carrot-Squash Potstickers (makes approx 20 potstickers)

1 small butternut squash (or other), peeled and cubed

About 3-4 carrots, peeled and diced

1 small onion, diced

olive oil

sea salt & fresh pepper, to taste

For the Steamed Spinach-Chicken Dumplings (makes approx 20 dumplings)

1 package frozen organic chopped spinach, thawed and water squeezed out

3-4 pieces of italian chicken sausage (meat removed from casings)

sea salt and fresh pepper, to taste

Directions:

For the Carrot-Squash Potstickers: saute carrots, squash and onion in a little olive oil over medium heat until tender. Add to a bowl and mash. Season with salt and pepper. Stir to combine. Place wonton wrapper on a flat surface, add a small amount of the carrot-squash mixture to the wrapper. Lightly outline the edges using your finger with a little water. Fold into a triangle. Set aside on a baking sheet, cover with a wet paper towel to keep them moist. Repeat with remaining wonton wrappers and filling. Lightly coat a pan with olive oil. Cook potstickers in batches, until golden brown on both sides.

For the Steamed Spinach-Chicken Dumplings: thaw spinach and place in a piece of cheesecloth (or in a clean kitchen towel), squeeze all water from the spinach. Add to a bowl and mix in chicken sausage meat. Season with salt and pepper. Stir to combine. Place wonton on a flat surface, add a small amount of the spinach-chicken mixture to the center of the wrapper. Lightly outline the edges using your finger with a little water. Pinch into a small package, folding all the corners to the center. Set aside on a baking sheet, cover with a wet paper towel to keep them moist. Repeat with remaining wonton wrappers and filling. Fill pot with about 1-2 inches of water, using a bamboo steamer basket or metal steamer basket, fill basket with dumpling pouches. Steam for about 10-15 minutes.

Serve with a simple Citrus-Tamari Dressing:

1/4 cup tamari (we love the low sodium, gluten free option from Eden Organic)

1 orange, juiced

1 teaspoon sesame oil

1-2 cloves garlic, minced

1-2 scallions, finely diced

Directions: Whisk all ingredients together, serve alongside potstickers and dumplings.

Don’t limit yourself to just carrot-squash or spinach-chicken. Other great ingredients to fill these with are mushrooms, ginger, cabbage, bell peppers, fresh herbs like parsley and cilantro, sweet potato and even apples!

ENJOY!

Quinoa-Veggie Taquitos

On February 21, 2013 / classes, Clean Eating, cooking classes, cooking projects, cooking with kids, 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, quinoa, recipes, Seasonal Eating, toddlers, Vegetarian Friendly / 1 Comment

Ingredients:

1 cup quinoa, cooked and cooled (this is a great way to use leftover quinoa and transform it into another meal. We used a organic grain blend of golden quinoa, red quinoa, amaranth and millet from one of our favorite stores in NYC – Dual Specialty Store located at 91 1st Avenue between 5th and 6th Streets)

1/2 bunch organic kale, finely shredded

2 organic carrots, shredded or julienned

1 can organic black beans (we prefer the Eden Organic brand, not only are their cans BPA-free but they do not add salt to their beans and cook their beans with the mineral-rich sea veggie, Kombu)

1 small organic yellow onion, diced (red onion works nicely too!)

1 tomato, diced

1 lime, juiced

1-2 tablespoons unrefined coconut oil or good quality extra virgin olive oil

Sea salt & fresh pepper, to taste

Cumin, to taste

Cilantro, chopped (we love cilantro so we probably used a pretty big handful, but feel free to add as much or as little as you would like. Not a fan of cilantro? No problem, add some fresh parsley or oregano)

1/4 cup organic shredded cheddar, pepper jack or blend of cheeses

1 package organic corn tortillas (sadly, corn is one of the top 3 genetically modified crops, so be sure to buy organic!)

Optional: kick it up with a sprinkle of cayenne pepper

Use what you have on hand – substitute with other veggies and ingredients: try diced or shredded zucchini, chopped broccoli, chopped cauliflower, sweet potatoes, avocado, adzuki beans, black lentils, corn, bell peppers, etc. Get creative!

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and lightly spray with olive oil.

In a saute pan over medium heat, add 1-2 tablespoons oil and saute onion until translucent, about 4-5 minutes. Add in quinoa, kale tomatoes and black beans, cook for about 5-7 minutes. Add in shredded carrots, cilantro, lime juice and cheese. Season with salt, pepper and cumin. Stir to combine. Remove from heat.

Warm up tortillas to make them pliable. We prefer to not use the microwave and came across this article from The Kitchn that gives you two great how-to options for warming up your tortillas sans microwave!

Add about 2+ tablespoons of the quinoa-veggie mixture to the warmed tortillas. Roll each into a log (or cigar shape).

Place seam-side down on the baking sheet. Repeat with remaining tortillas.

Lightly spray with olive oil and baking until golden brown, about 10-15 minutes.

Serve with fresh guacamole or salsa.

Have some leftover quinoa-veggie mix? It’s great all on it’s own, add a few dashes of yummuy ume plum vinegar and you have yourself a healthy snack! Or try it with some scrambled eggs for breakfast!

ENJOY!!!

finger foods

Lemony Tahini-Oat Cookies

Baked Black Bean-Banana Empanadas

Almond-Oat Bites

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

Fresh & Fruity Guacamole

Wild Salmon Burgers & Cauliflower Fried “Rice”

Crispy Baked French Toast Sticks with Raspberry-Lychee Sauce

Carrot-Squash Potstickers & Steamed Spinach-Chicken Dumplings

Quinoa-Veggie Taquitos

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