Cumin Cauliflower Rice

If you’re familiar with Indian food, you know that cumin (jeera) rice is served as an accompaniment to other dishes. The rice is simple, yet so flavorful and fragrant. It’s been a while since I’ve actually eaten it since I still avoid grains and opt for steamed veggies in lieu of rice at Indian restaurants, but I came across it recently and knew it would be easy to make at home with cauliflower.

The “rice” is tender and savory, with toasty and earthy flavors. The cumin seeds definitely make it something special. It’s a great base for a meal and delicious take on plain old cauliflower rice. Next time, we order Indian food to-go, I’m going to have a batch of this ready at home! Thankfully, it comes together super fast too.

On another note, I leave for Poland in just over a week! My husband and I are traveling there for adventure and exploration, and are so excited to visit. It’s going to be amazing! I consider it extra special since I have Polish ancestry too. I can’t wait!

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee (or coconut oil if you avoid dairy)
  • 1/2 tsp cumin seeds
  • 14 oz bag cauliflower rice
  • 3/4 tsp ground coriander
  • Sea salt to taste
  • Splash of chicken or vegetable broth (about 1-2 Tbsp)
  • 1/4 cup fresh cilantro, roughly chopped

Directions:

  1. Melt ghee in a large skillet over medium heat. Once melted, add the cumin seeds and toast 1-2 minutes, until fragrant. Be careful not to burn the seeds!
  2. Next, add the cauliflower rice, ground coriander and sea salt. Stir well. Sauté a couple minutes and then add the splash of chicken or vegetable broth. Reduce heat to medium-low, cover, and let cook about 3 minutes more or until cooked to your liking.
  3. Remove from heat and stir in the chopped cilantro.

Yields: 2-3 servings

 

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Mango Lime Cabbage Slaw

The nice weather has arrived in Portland and it’s wonderful! It’s definitely reminiscent of summer, and feels both energizing and nourishing. Needless to say, I’m happy about it!

Meanwhile, this festive slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too, which is this Saturday. It’s fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course).  It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!

Also, you can catch me making this recipe on KATU Afternoon Live this Friday, May 4 between 3-4 p.m. Watch the replay of my segment HERE. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!

Cheers and enjoy!

Ingredients:

  • 1 medium head of cabbage (red, green or combo of both), finely chopped
  • 3 green onions, chopped
  • 1 jalapeño, finely chopped
  • 2 ripe mangoes, peeled and diced (I used champagne mangoes)
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Generous 1 tsp sea salt, or to taste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, minced
  • 1/2 tsp chili powder
  • 1-2 Tbsp raw honey
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup raw pumpkin seeds, preferably sprouted

Directions:

  1. In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
  2. In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
  3. If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!

Carrots with Fennel, Ginger and Lemon

These carrots are incredibly aromatic and exhibit a bit of a floral taste. The combination of lemon juice, crushed fennel seeds, and ginger create a beautiful flavor with the sweetness of the carrots. The flavor is definitely not for everyone, but if you like all of these ingredients, you’ll probably be a fan. If preferred, you can always add the ginger sooner to the pan to mellow it out more or opt for a lesser amount. I personally like the the fresh, vibrant ginger taste, but know it can be overpowering for some.

Also, make sure you don’t skip the step of crushing the fennel seeds. This allows the fragrant oils to be released and ultimately, creates more flavor. For those unfamiliar, fennel has a slight licorice-like flavor and is subtly sweet. It’s also a flowering plant in the carrot family, and native to the Mediterranean.

Meanwhile, combine this side dish with green veggies and protein of choice, and you’ve got yourself a complete meal. I even enjoyed adding a couple scoops of these to my big salad bowl I eat at lunchtime. It was delicious and a nice way to mix things up.

Cheers and enjoy!

P.S. – Tomorrow is my birthday and I’m feeling great about turning 33! It’s my auspicious year and a very exciting one to boot!

Ingredients:

  • 4-5 large carrots, peeled and sliced into ~1/4″ pieces
  • 1 Tbsp pasture-raised ghee or coconut oil
  • 1/2 tsp fennel seeds
  • 1/2-inch piece fresh ginger, peeled and finely chopped
  • 1/2 lemon, juiced
  • 1/2 tsp sea salt
  • Optional: 2-3 Tbsp fresh cilantro, chopped

Directions:

  1. Melt ghee or coconut oil in large pan over medium heat. Place the fennel seeds on a cutting board and slightly crush using heel of hand on the back of a chopping knife. Add to pan and toast 1-2 minutes, or until fragrant.
  2. Next, add the chopped carrots to the pan, along with the sea salt and lemon juice. Toss well and reduce heat to medium-low. Cover and cook 7-8 minutes or until carrots are tender, stirring occasionally.
  3. Lastly, add the fresh ginger and stir well. Cook for another couple minutes. Remove from heat and garnish with fresh cilantro, if using. Serve.

*Note: if you’re not big on ginger, you can add it sooner to mellow out the flavor or opt for a little less.

 

Cocoa Roasted Sweet Potatoes

First off, happy New Year! I hope all of you had great holidays and are enjoying 2018 thus far. I have so much excitement surrounding this year and am feeling giddy, energized, and joyful. There is so much good to come.

On another note, just because the holiday season is over does not mean that chocolate is out of the question! I know many of us had our fair share of treats, but who says you can’t have chocolate with your vegetables? It might sound wild, but in this case, I’m talking about a dusting of unsweetened cocoa or cacao powder on roasted sweet potatoes. It’s a match made in heaven with the natural sweetness and a decadent way to mix things up. For a little spice, I added a dash of turmeric and black pepper too. It’s a magical combo. Also, I know it may appear as if the sweet potatoes are burnt, but I assure you, they’re not. That’s just the covering of cocoa powder.

Meanwhile, just add your protein of choice and some greens, and you’ve got an epic meal. My recommendation would be baked chicken breast and sautéed kale. Perfecto!

Cheers and enjoy!

Ingredients:

  • 2 medium-large sweet potatoes, peeled and chopped
  • 1-2 Tbsp coconut oil, melted
  • 1.5 Tbsp cocoa or cacao powder
  • 1/4 tsp ground turmeric
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F and line baking sheet with parchment paper.
  2. Place chopped sweet potatoes in a large bowl. In a small dish, whisk together melted coconut oil, cocoa powder, turmeric, sea salt, and pepper. Pour mixture over sweet potatoes and toss to coat. Place in an even layer on the baking sheet.
  3. Bake in preheated oven for 45 minutes, stirring halfway through.

Roasted Brussels Sprouts, Delicata Squash, & Cranberries

roasted squash, Brussels and cranberriesThanksgiving may be over, but the holiday season is officially in full swing. Although, I’ll be honest, it doesn’t totally feel like it yet. Anyone else feeling that way?

Anyway, with the holiday season here, there will be plenty more dinners, parties, and get togethers, and I’m willing to bet you’re going to need side dish recipes to share. This festive, healthy, and colorful bounty is perfect. And, not only is it visually pleasing, it’s delicious too. I especially love the pop of color and burst of tart flavor from the cranberries. Also, you may notice that the Brussels sprouts are purple (or would it be red?). I had never seen this variety before and couldn’t resist the beautiful color. If you can’t find the purple ones, green work just fine and taste the same.

Meanwhile, I hope all of you had a lovely Thanksgiving last week, and enjoyed time with family and friends.

Cheers and enjoy!

roasted vegetables with cranberries

Ingredients:

  • 2 cups Brussels sprouts, trimmed and sliced in half
  • 1 medium delicata squash, sliced in half lengthwise, seeded, and cut into half moons
  • 1 cup fresh cranberries
  • 1 large shallot, thinly sliced
  • 1-2 Tbsp avocado oil
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place Brussels sprouts, cranberries, squash, and shallot on a large baking sheet (line with parchment, if desired) and drizzle with the avocado oil. Sprinkle the thyme, sage, sea salt, and black pepper on top. Toss to combine and spread out in an even layer.
  3. Bake in preheated oven for 40-45 minutes or until Brussels sprouts are crispy and browned. If desired, give a gentle stir halfway through cooking time.

Potatoes with Parsley Cashew Sauce

cashew sauce potatoes

I’ve got more spring flavors coming at you with this lovely cold potato salad, made with a creamy parsley cashew sauce. I personally like and tolerate regular potatoes just fine, but if you do not or need to avoid them, substitute sweet potato or cauliflower instead. If using cauliflower, you can lightly steam and cool it or keep it raw. With the sweet potato, I’d recommend peeling and cutting it into one-inch pieces, and either steaming or boiling it (you’ll need to adjust cooking time — it’ll need less).

Meanwhile, this sauce makes quite a bit, so know that you’ll have extra leftover for salads, veggie slices, roasted vegetables or even hard-boiled eggs. The sauce is completely dairy-free and full of refreshing, bright flavors from the lemon and parsley. It tastes incredible on the potatoes!

Also, please plan ahead for cooling the potatoes completely in the fridge and soaking the cashews. If you choose to let the salad marinate a bit, you’ll need to plan for that as well.

Cheers and enjoy!

P.S. If you didn’t catch the replay of my segment on KATU Afternoon Live from Monday, March 20, you can watch it HERE. I made my lemon dill avocado chicken salad.

cashew sauce potatoes-2Ingredients:

  • 1.5 lb mixed baby potatoes, cleaned and scrubbed
  • 2 cups raw cashews, soaked for at least 2 hours
  • 1 shallot bulb, peeled
  • 1 small clove of garlic, peeled
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp fresh lemon zest
  • 1/4 cup + 2 Tbsp filtered water
  • 1/4 cup full-fat coconut milk (I opened this little box since I didn’t need much)
  • 1 cup fresh curly parsley
  • 1 tsp sea salt plus more to taste, if needed
  • Black pepper to taste
  • Pinch of cayenne

Directions:

  1. Place potatoes in a medium pot and fill with enough cold water to completely cover the potatoes. Add a generous dash of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer about 15 minutes or until potatoes are tender, but not mushy and falling apart. Drain and set aside to cool. Then, place in fridge for at least a few hours or overnight.
  2. After cashews have soaked, rinse thoroughly and drain. Add to food processor with all the remaining ingredients. Pulse to combine, scraping down the sides with a spatula as needed. Blend until smooth, but still slightly gritty.
  3. After potatoes have completely cooled in the fridge for at least a few hours, slice them in half (if larger, slice into thirds or quarters) and place in large bowl. Spoon in desired amount of parsley cashew sauce (I used about 1/2 cup) and mix well. You can eat it right away or let it sit in the fridge to marinate a bit, but this is optional. Store any leftover cashew sauce in the refrigerator.

Spinach Artichoke Dip

spinach-artichoke-dipSo, I am totally not a sports person, but I know many people are and therefore, many people may be looking for Super Bowl recipes (to be honest, I didn’t even know what teams were playing until I asked my husband this week). This recipe fits the bill and is a great appetizer any other time too. But, for all you folks going to Super Bowl parties or hosting one yourself, make this dip recipe to share! It is incredible and a healthified version of the classic.

You’ll first need to make a batch of almond “cream cheese,” which is super easy, but does involve soaking the almonds overnight (unless you buy sprouted almonds, then you can just skip to soaking them in boiling water to remove the skins). I have made this almond cream cheese other times too and it is so good, even on its own.

Even though this dip is a healthy twist on the original, it’s still hard to stop going back for more! It’s pretty much been my lunch (along with some added protein) everyday since making it. That’s okay, right?

Cheers and enjoy!

spinach-artichoke-dip-bite-2

Ingredients:

  • 1 batch homemade almond cream cheese (visit HERE for recipe)
  • 1 Tbsp extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 1 large clove garlic, minced
  • 1 13.5 oz can quartered artichoke hearts, roughly chopped
  • 1.5 Tbsp fresh lemon juice
  • 1/2 cup full-fat coconut milk (I like and used this brand)
  • 1/2 tsp paprika
  • Sea salt and black pepper to taste
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • 5 oz clamshell fresh spinach, roughly chopped
  • Optional: 3 Tbsp fresh raw Parmesan, if tolerated (can also replace with nutritional yeast to yield a cheesy flavor)

Directions:

  1. Heat oil in a large pan over medium heat. Add the onion and garlic and sauté a few minutes, until softened. Then, add the chopped artichoke hearts and sauté about five minutes more.
  2. Turn the heat to medium-low and add the fresh lemon juice, coconut milk, almond cream cheese, paprika, cayenne, nutmeg, sea salt and black pepper. Stir well and let cook down a few minutes.
  3. Then, add in the chopped spinach and stir well. Let cook down a couple minutes or until softened and wilted a bit. Lastly, turn heat to low and mix in Parmesan, if using (or nutritional yeast, if using). Taste and add more sea salt and black pepper, if desired.
  4. Serve warm with vegetable slices, plantain chips, or good-quality sweet potato chips (this brand is my favorite). You can even find good-quality regular potato chips made with avocado, olive or coconut oil, which are also good options if you eat and tolerate white potatoes.

spinach-artichoke-dip-close