Recipes

Since my plunge into natural health, I have become OBSESSED with food. In truth, I have always been obsessed with food; now it could be said I have a PASSION for good, fresh, wholesome food. If it comes from the earth, I’ll try it. I was admittedly a little dejected when I cut out meat from my diet, but vegetarianism is such a full, delicious world. Here, I will post some of the most beautiful foods and recipes that I have come across on my quest for a healthier me.

• NORI-   People seemed to be SO turned off by the concept of seaweed. If you think of it as the gooey green slug of a plant that washes up on a beach, then I get the repulsion. But dried sea veggies can be one of the most satisfying snacks. It has the savory taste of sea salt and the crisp of chip, but none of the fat and ten times the nutrients. Nori, and many sea greens like it, is packed with protein, iron, vitamin C, vitamin A, potassium, magnesium and vitamin B2 (riboflavin). It is easily digested and is said to help lower cholesterol. Sea greens also can’t be beat for their benefits to skin and hair. (Just think of Aphrodite, Goddess of Beauty who rose from the sea. That’s where the good stuff is, people.) And if you can’t stand the taste of nori, however subtle, you can get the nutritional benefits by crumbling it up and rehydrating it in soups and salads. You’ll still get the nice salty bite but you won’t pick up on much of the natural flavor.  

• “KALE IN A KRUNCH”-  Thank you Alive and Radiant Foods! This product is a blessing to natural foodies everywhere. It is a snack so deceivingly delicious, you would never guess its made out of this antioxidant-rich form of cabbage. The greens are baked and seasoned with flavors like cheese, habanero ranch, pesto, and the essence of Thai. Most of the flavors incorporate nuts or seeds, so you taste the same buttery richness as you would biting into a chip, and just as much crunch. But unlike a chip, these crisps are loaded with vitamins and calcium and have only 100 calories per serving… which is a whole third of a bag! It has never been so easy to get a serving of vegetables.

 

• NORI-WRAPPED SCALLOPS w/ WILTED KALE and CASHEW CREAM-  This recipe is inspired by sushi but better suited for those who don’t have the palate for raw fish. It’s succulent but light and packed with nutrients. Can’t go wrong with this original dish!

To make cream, mix about 1 cup of cashew, 1 Tbs water, and 1 Tbs olive oil in a food processor until creamy. Reserve for later.

In a small pot, bring 1/2 cup water and 1/2 cup seafood stock to a boil. Add 1 cup brown rice and return to a boil, then reduce heat and let simmer for 5 minutes. Remove from heat and allow to sit for 5 more minutes.

Meanwhile, in a large pot, saute about 2 cloves of fresh garlic and 1/2 cup chopped cashews in olive oil.

Once the garlic is beginning to brown and the cashews have a nutty aroma, add about 4 cups shredded kale, 1/4 cup white wine, and 1/2 cup water, Stir to coat the kale then cover the pot to allow the kale to wilt.

Season 4 large sea scallops with sea salt, lemon pepper, and extra virgin olive oil. In a hot pan, sear for about 4 minutes on each side or until the scallops easily flake with a fork. Remove from heat and set aside.

Roll out one sheet of nori. Spoon on the prepared rice and spread out to cover the surface.

With a sharp knife, slice the nori into strips that are the thickness of the scallops (or thinner). Take each scallop and, starting at the beginning of the nori strip, roll up until the scallop is wrapped.

Serve 2 scallops on a bed of kale and drizzle with cashew cream.  Enjoy!

• DON’T FORGET YOUR FARMER’S MARKETS- These are a seasonal must for maintaining a natural lifestyle. They feature a buffet of locally grown, raised, and prepared products that are certifiably fresh and generally free of fungicides and pesticides. Because of their freshness, local foods also maintain a greater nutritional value than store-bought foods that have been factory packaged and shipped. Cutting out the middlemen also cuts back on cost and fuel use, and contributes to the development of the local economy.
  You can usually hit up your town’s markets for more than fruits and veggies… my local stand usually features organic breads, herbs, and preserves as well.

 

• ORIENTAL TOFU SALAD WITH BEAN SPROUTS-    The perfect lunch! While I’m roasting the tofu, I toast a flax flatbread or pita in the oven, laid upside down on an oven-safe custard dish so that it forms a rounded shape. This makes a great edible dish for the salad.

Preheat oven to 450˚ F.

Mix together 2 tbs. reduced sodium soy sauce or tamari, 2 tbs. sesame oil, 2 tbs. natural honey, 1/2 cup  orange juice, and 1 tsp. ground ginger. 

Cut a block of firm tofu into inch cubes, then submerge in and coat with the mixture.

Place on a baking sheet and sprinkle with sesame seeds, if desired. Roast for 20 minutes on a high rack, turning occasionally to brown all sides.

Turn two oven-safe custard dishes upside down and spray bottoms with olive-oil cooking spray. Over each, lay a small pita or flat bread. Brush the outsides with olive oil and sprinkle with sea salt. Toast in oven on a middle rack for approximately 10-15 minutes or until crispy.

Meanwhile, create salad using prepackaged bean sprouts, julienned carrots, and sliced radicchio. Add mandarin oranges (drained, or fresh clementines) and sliced almonds. Pour remaining tofu marinade over salad and mix well.

When “bowls” are toasted, spoon in salad mixture and top with roasted tofu. Serve and enjoy immediately!

• Spring Oatmeal Salad with Maple-Glazed Salmon and Strawberry Vinaigrette- As spring approaches, my palate instinctively craves fresh fruits and moist, leafy greens. Maybe I’m channeling some ancestral rabbit gene, or maybe my body just recognizes the nutritional benefit of eating with the seasons. Either way, I whipped up this recipe as a delicious transition between the warm, wintry comfort foods and juicy spring dishes!

 Salmon works perfectly with this salad because it’s a naturally sweet meat that is perfectly complimented by the maple flavor. Marinate the fish overnight in a mixture of two parts maple syrup (evocative of an oatmeal breakfast) and one part organic strawberry preserve–the amount will depend on the number of fillets you use. Just make sure there is extra glaze to cover the bottom of the baking dish.

When the salmon is marinated, preheat the broiler to high. Pour extra marinade into a foil-wrapped baking dish and lay the evenly coated fillets on top. Place the dish about 6 inches away from the heat and broil for 5-7 minutes or until the fish flakes with a fork.

Meanwhile, prepare your salad. I find spinach works best here, but any sweet and tender leaf will do. Toss the greens with farm-fresh blueberries and sweet granola clusters (I use Kashi GoLean Honey Almond Flax..crazy good!), then drizzle with a natural strawberry vinaigrette. You can make your own by mixing one part red wine vinegar, one part honey or agave (to taste), and one part crushed strawberries.

Lay the glazed salmon filet on top of a serving of salad and sprinkle with a little more granola for texture and display. This plate is packed with protein, omega fatty-acids, antioxidants, and fiber– a meal that you can savor without regret. Spring is waiting, so dig in!