Healthy Recipes, Green Living Tips & More!

Healthy Recipes, Green Living Tips & More!

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Grilled Corn Fritters with a Chipotle Agave Cream

August 19, 2009.  Posted by Jenny & Heather Goldberg of www.sporkfoods.com
Summertime is the best season for eating fresh corn! We love this recipe because it is quick, easy and will impress any guest.  Tip:To choose the sweetest corn, look for tightly packed kernels in long, straight rows.

Yields approximately 16, 3 inch fritters

Ingredients:
1 cup organic yellow cornmeal (Arrowhead Mills preferred)
½ cup organic spelt flour
2 tsp baking powder
2 tsp egg replacer (Ener-g brand used dry)
1 cup original soymilk + 1 tsp apple cider vinegar
1 Tbsp maple syrup
1 Tbsp safflower oil
1 Tbsp lemon or lime juice
1 tsp sea salt
½ tsp garlic powder
¼ tsp chipotle powder
¼ tsp black pepper
1 Tbsp, plus 1/3 cup neutral tasting oil (refined coconut preferred)
2 cobs organic corn, kernels sliced from cob
½ tsp dry dill
¼ tsp sea salt
¼ tsp ground black pepper
1 tsp agave
1 tsp lemon juice

Chipotle Agave Cream Ingredients:
½ cup organic Veganaise
2 tsp agave
¼ tsp dry chipotle powder
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp ground black pepper
2 cups packed baby arugula or greens

Procedure:
In a small bowl add soymilk and apple cider vinegar.  Let stand until curdled for approximately 3 minutes.

To make the chipotle agave sauce, in a small bowl, whisk ingredients together. Set aside.

In a medium bowl, whisk together the cornmeal, flours, baking powder, baking soda, egg replacer, sea salt, garlic powder, chipotle powder and black pepper.  Whisk until uniform.

Slowly whisk in the soymilk mixture, maple syrup, oil and lemon juice and whisk until uniform.

Heat a skillet and add 1 Tbsp oil and corn. Add dill, sea salt, pepper, agave and lemon juice.  Sauté until golden brown.   Reserve half of the kernels for the nachos

Fold the corn kernels into the batter mixture and heat a skilled to a medium high heat.  Add remaining oil and drop in the batter in Tablespoon sized amounts into the pan. Cook for approximately 3-5 minutes on each side.

Garnish with chipotle agave cream.  Serve over a bed of baby greens or arugula.

© Spork Foods, 2009

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Berries and Creme Fraiche

July 31st, 2009. Posted by Amy Vig of www.deliciousbynature.com

Sometimes the simplest treats are the best. With farm fresh berries bursting out of every Farmer’s Market stand, straightforward really does seem like the best approach. The result? A creamy treat made with a touch of maple syrup and vanilla whipped into creme fraiche. Top the berries with it and serve!

Ingredients

2 cups berries of your choice
1/4 cup creme fraiche
1 1/2 tsp maple syrup
1/2 tsp vanilla

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Directions

Whip together creme fraiche, maple syrup, and vanilla. Top berries with creme fraich mixture and serve.

Want to know how to make your own creme fraiche?  Visit Amy’s blog at www.deliciousbynature.com

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Chunky Jicama Salad (Mock Potato Salad)

July 15, 2009.  Posted by September Death, raw food chef of The Red Carpet Cleanse

This has got to be one of my all time favorite dishes to bring to a party.  It looks and tastes just like Potato salad minus the high glycemic content and calories.  Jicama, former cousin of the potato, is light beige in color and can vary in size from a small baseball to an acorn squash and is calorie-less. It is pronounced with an H …..like hick-a-ma

There are two things you need to get right with this salad: The jicama chunks need be the size of sugar cubes and the sauce needs fine tuning between the yin of the Lemon and the yang of the onion but once you’ve got that….. the culinary canvas is yours to paint.

Cream Sauce

• I 1/2 C Soaked Cashews (6 hours soaked in water to soften)
• 1/4 – 1/2 White Onion
• 1/2 Lemon pithed
• 1/4 Cup water or Coconut water if available
• Sea Salt and Herbamare to taste

Salad

• 1 Large Jicama diced into cubes
• 1 Ear of Corn
• 1 Red Pepper Diced
• 1 Stalk of Celery Diced
• 1/2 Cucumber Diced
• 1 Tbsp Celery Seeds
• 1 Dill Pickle diced small (raw if possible)
• 1/8 C Basil, Sage, Cilantro Chopped
• Tumeric drops (health food store)
• Sea Salt
• Herbamare

Blend all sauce ingredients on high except for the cashews, slowly adding them in until a creamy texture  forms if need be add more water.   I like to use coconut water if available as it adds a nice sweet contrast to the sour taste of the lemon (mocking sour cream).  Blend in tumeric drops last to give it a slight yellow tint.

Chop veggies into bite size, cubing the jicama.  Mix cream sauce into chopped veggies and granish with dill pickle bits (not raw), paprika and cayenne pepper (optional).

You can add whatever veggies you have left over in the fridge hence the name “junk”  but the raw corn and celery seeds are the cameos of this the satisfying crunch-a munch salad.  For fun try sage, thyme and rosemary….or whatever is is your garden.

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Quinoa Tabbouleh

Summer is finally here, which means that the Southern California heat is only going to get hotter and hotter.  For most people this also signifies a change to eating lighter dishes.  After all, who wants to walk around in 100 degree heat with a burger and fries in their stomach?

Grain salads are a great way to fill up without weighing yourself down.  This tabbouleh, similar to the traditional version but without the bulgur wheat, is packed with nourishing herbs, fresh flavors, and protein-filled quinoa.  A great meal that’s light on your stomach and time in the kitchen.

For more recipes like this please visit Amy at www.deliciousbynature.com

Quinoa Tabbouleh
Serves 4

• 4 cups cooked quinoa (start with 2 cups, uncooked – see tips on cooking here)
• 1/4 cup mint, chopped (leaves from about 5 sprigs)
• 2 tbsp chives, chopped
• 3/4 cup parsley, chopped
• 1-2 cloves garlic, minced (optional)
• 1/4 – 1/2 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 2 tbsp olive oil
• Salt and pepper

Prep: Cook quinoa according to instructions. Meanwhile, chop herbs and tomatoes and squeeze lemon juice.

In a medium bowl combine quinoa, herbs, garlic, and tomatoes. Whisk together lemon juice and olive oil with a fork in a small bowl. Pour oil mixture over quinoa mixture. Lightly mix to coat with a fork – breaking apart clumps of quinoa as you go. Season liberally with sea salt and fresh cracked pepper.

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Straw Berry Shortcake

June 24, 2009. Posted by Kat Odell, food critic of Cork & Rind, Eater LA and formerly Bon Appetit

ydt Farmer’s Market: Delicious, local strawberry shortcake from Tracy Hepler on Vimeo.

On my most recent trip back home, I spent part of my time in East Hampton. I was psyched that it was still strawberry picking season so I took a trip down memory lane and hit up the patches. The strawberries were just as delicious as I remembered, and as I picked, I thought about what to make with all the luscious fresh berries.

I decided upon a simple version of strawberry shortcake that involved my grandmother’s strawberry jam recipe, some homemade biscuits, and some double clotted cream. The jam recipe can be applied to any fruit, one may just have to alter the amount of sugar based on taste. This strawberry jam perfumes up the kitchen and tastes like the most heavenly strawberry concoction. Here are my recipes.

Babi’s Strawberry Jam
2 quarts strawberries
1/3 cup sugar (or more to taste)

Wash and remove stems from strawberries. Place in medium pot and add desired amount of sugar. Simmer on medium low for about an hour until strawberries have softened and liquid has reduced to jam-like consistency. Set aside.

Biscuits (Makes 6)
2 cups all purpose flour
2.5 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter
3/4 cup whole milk
2 tablespoons heavy cream

Preheat oven to 400°F and grease a baking pan. Combine flour, sugar, baking powder, and salt in bowl. Cut butter into 1/2-inch cubes and add to bowl. Using hands, mix together until coarse meal forms. Add milk and mix. Form dough into 6 balls and place on baking sheet. Brush with heavy cream. Bake 20 minute until biscuits are lightly brown. Let cool and slice in half.

To serve, place a spoonful of strawberry jam on biscuit, followed by a dollup of clotted cream. Top with biscuit top and serve.

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Avocado Refresher

June 23, 2009.  Posted by Kat Odell, food critic of Cork & Rind, Eater LA and formerly Bon Appetit

Blend the following:

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Save Water for the L.A. Draught

June 16, 2009.  Posted by Nancy Astrid Lindo, Interior Designer/LEED AP of Astrid Design Studio.

Use a brick or a two-liter bottle, filled with sand or water and set it into your toilet tank, avoid the flapper valve. This saves on water every time you flush!  Not sure exactly how to do this, here are some leads:

• Complicated YouTube:  http://www.youtube.com/watch?v=dnOvmgRDXNo
• Not-so-complicated Step-by-Step Photo Guide:  http://urbanhomesteader.wordpress.com/2009/04/18/spend-20-minutes-adapting-your-toilet-save-3000-gallons-of-water-a-year/
  

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Watermelon Basil Agua Fresca – A Perfect Drink for Summer

Now that Memorial Day has passed, more and more of the “summer” fruits and vegetables are showing up at the Farmer’s Markets. Cherries, strawberries, and summer squash are just a few.

But perhaps one of the most “summery” fruits in my mind is the watermelon. It could be it’s sweet flavor or how great it tastes cold out of the fridge in the sweltering Southern California heat. Or it might be that all of us could use a little extra water during the summer months and this delicious fruit is made up of about 90% water.

The recipe below is based loosely off of an agua fresca that you might find in Mexican restaruants. However, this version also includes basil, which cuts some of the sweetness and adds some extra nutritional kick.

Want more recipes like this? Check out Amy’s blog at www.deliciousbynature.com

Ingredients (Serves 2)

• About 2 1/2 cups watermelon, peeled and cubed (1/4 large watermelon)
• 1 cup water
• 2 tbsp sugar, preferable sucanat
• Juice of 2 limes
• 2 tsp basil, sliced (just a few leaves)

Directions

Prepare watermelon. Taste it – if the watermelon is particularly sweet you might want to use lesssugar, if it’s not sweet use more.

Place water and sugar in a small saucepan over medium heat. Stir and heat through until sugar is just combined. Let cool.

Place watermelon, water/sugar mixture, limes, and basil in a blender. Blend until well combined.

Taste for seasoning.

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.Low-Cal Margarita From Milagro Tequila Contributed by Kat Odell of Cork and Rind Food and Wine Blog:

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Pomenade Cocktail

April 26, 2009. Submitted by Kat Odell of “Cork & Rind” food and wine blog.

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Spring Egg Bake

With Easter just passing, we’re sure that you may have some extra eggs lying around (the chicken kind not the chocolate ones). If so, this would be a perfect recipe for breakfast, lunch, or dinner to use up your stash.

The tomato mixture adds a nutrient rich and tasty base for the slightly runny eggs. And the fried capers add a salty crunch at the end. Just be sure not to cook the egg to much more than 15 minutes as it can turn from deliciously gooey to rubbery rather quickly.

Want more recipes like this? Check out Amy’s blog at www.deliciousbynature.com

Serves 2

1 tbsp olive oi
2 cloves garlic, minced cup canned, diced tomatoes
½ cup frozen spinach or 1 cup fresh spinach
10 kalamata olives, chopped finely
About 5 basil leaves, thinly sliced
2 eggs
¼ cup grapeseed oil
2 tbsp capers
Salt and pepper to taste
Preheat oven to 350 degrees F.

In a medium saucepan, heat olive oil over medium heat. Add in minced garlic and stir until just starting to cook, about 1 minute.

Stir in canned tomatoes and let cook about 3 minutes. Add in spinach and cook for another 5 minutes. Add in olives about 1 minute before cooking in complete. Then turn off flame and stir in basil leaves. Season with salt and pepper.

Pour tomato mixture into two ramekins. Break one egg onto the top of each ramekin and sprinkle with a little salt. Then place ramekins on a baking sheet in the oven. Bake for about 15 minutes, until whites have started to firm.

While the eggs are baking baking, add grapeseed oil to a small saucepan. Heat over medium-high heat. Then add in the capers and let them fry for about 1 minute. Remove to a paper towel and then use to garnish the baked eggs.

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Do You Want To Feel Like a Rawkstar?

Raw Food Chef September Death has shared one of her best shake recipes with the ydt team and we’re happy to pass it along to our readers. It’s absolutely delicious, healthy and nutritious and definitely leaves you full. For more information on September’s work please visit http://redcarpetcleanses.com/

Rawkstar Smoothie

1 1/2 Cup of raw almond milk or (Trader Joe’s Organic low fat almond milk)
Handful of kale leaves (approx. 1 C)
1/2 C of frozen mango
1/2 Frozen banana
1 T Cinnamon
1 T Raw Almond Butter
Pinch of sea salt

Blend until creamy smooth….

Raw Almond Milk
2 C Soaked raw almonds (for 8 hours)
Stain Almonds then
blend with 4 C Water
Blend and strain.

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St. Paddy’s Day Potato and Kale Croquettes

Make a festive and green treat by using some the kale and potatoes that are available at your local Farmer’s Market right now. With just a touch of horseradish, some fresh breadcrumbs, and a couple eggs, these two sometimes ordinary ingredients are totally transformed into a comforting and delicious treat.

Want more fresh and delicious recipes? See Amy’s other ideas at www.deliciousbynature.com

St. Paddy’s Day Potato and Kale Croquettes

Makes about 6 patties

1 russet potato, peeled and cut into 1 inch cubes
½ head kale, trimmed off stems
About 1 tbsp chopped parsley
1-2 tbsp horseradish, depending how hot you like it
Salt and pepper
2 eggs, beaten in separate bowls
2 slices day-old French bread or about 2 cups bread crumbs (unseasoned)
Olive oil

Boil a medium pot of water. Add in potato cubes and boil until soft, about 20 minutes. Once fork tender, drain potatoes and mash until broken into very small clumps.

In another pot, add a shallow layer of water and the kale leaves. Cover and bring to a simmer. Cook until the leaves are bright green. Once done, remove from pan and slice into thin strips.

Allow the potatoes and kale to cool.

Once cooled, mix together kale, parsley, horseradish, salt and pepper. Taste mixture and add more seasoning as needed. Then add in one of the beaten eggs and stir to combine well.

If using day-old bread, tear into about 1 inch pieces and grind in a blender / food processor to make coarse bread crumbs. If they don’t seem hard enough to grind, you may want to toast the bread first and then try grinding.

Lay breadcrumbs out on a flat dish. Place other beaten egg in a bowl that you can dip into (flatter is best). Then make patties (about ¾” thick) by putting potato mixture in your hands, making a golf ball sized wad, and then flattening into a disk. Next, dip into the egg mixture, making sure to coat both sides. Then press into breadcrumbs, also covering both sides. Repeat with remaining mixture until all of the potato mash has been used.

Coat a large, medium-sided skillet, with olive oil. I used just enough to create a thin layer over the entire bottom – don’t skimp here but you don’t have to use too much oil. Heat over medium-high temperature. Once the oil is lightly rippling place a few patties in. Cook about 1-1:30 minutes until bottom starts to brown, then flip and cook another 1-2 minutes until the other side browns and the inside is no longer gooey (I checked this by pressing down with my finger). Repeat with remaining patties until they’re all cooked.

If you have it on hand, these would be great topped with some greek yogurt mixed with horseradish to make a light sauce. But I didn’t have it and these were still great!

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Seafood Stew in Phyllo Dough