Tag Archives: Healthy Foods

Raw Almond Thai Noodles

Raw Almond Thai Noodles

I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.

I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:

http://www.amazon.com/Essential-Spiralizer-Tri-Blade-Spiral-Vegetable/dp/B006THC75E/ref=sr_1_4?ie=UTF8&qid=1406215399&sr=8-4&keywords=spiralizer

Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:

Ingredients:

  • Raw zucchini noodles, spiralized
  • Pine Nuts
  • Cilantro
  • Shelled Hemp Seeds
  • Pairs well with Avocado

Sauce:

  • Almond Butter
  • Water
  • Hoison Sauce
  • Gluten Free Soy Sauce (or Braggs Amino)
  • Lime juice
  • Coconut Milk (optional)
  • Udo’s oil (add last, also optional)

To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. ย And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the endย I also added a bit of Udo’s oil for added nutrients.

I hope you give this a try and enjoy it as much as I have!

Cheers to good Health!

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Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Acorn Squash
Autumn Harvest Acorn Squash

Ingredients:

  • Acorn Squash, cut in 1/2
  • 1 cup Organic Brown Rice (cooked with 2 1/2 cups of water)
  • 1/4 cup Chopped Pecans
  • 1/4 Organic dried Cranberries
  • 2-3 medium-sized stalks of Celery, Thinly sliced
  • 1 small Onion, chopped
  • 1-2 cloves of Garlic
  • Fresh Thyme
  • Ghee / vegan Butter/ Coconut Oil (any)
  • dash of Maple Syrup (optional)
  • Salt and Pepper to taste

Measurements are approximate, if replicating this dish please use your discernment for right amount and enjoy the leftover stuffing!

Directions:

  1. Prepare rice
  2. Pre Heat Oven to 450
  3. Cut Squash in half and remove seeds
  4. With 1/4 inch of water in pan, cook Squash cut side facing downward for 15 minutes
  5. Flip Squash and coat with ghee / vegan butter / coconut oil (any), drizzling a dash of maple syrup on as well and cook for an additional 10 minutes cut side facing upward.
  6. Meanwhile prepare veggies in your choice of oil: Onions first, then celery slices, adding garlic towards the end. Cook on medium heat, stirring occasionally until softened, approximately 6 minutes. Then add Thyme and cover for about 1 minute until fragrant.
  7. Remove from heat, stir in rice, pecans, cranberries and S & P.
  8. Stuff Squash, drizzle with ghee or vegan butter, cover with aluminum foil and cook for 10-15 minutes.
  9. Remove foil and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork

Stuff squash, garnish with Thyme and continue to cook 20-25 min

Green Goddess

Breakfast of Champions

Ingredients:ย 

  • Lots of Greens: Kale, Spinach, Cilantro
  • 1/2 Cucumber
  • 1 Apple
  • Pineapple Chunks, Frozen or Fresh
  • Slice of Ginger and Turmeric
  • 1 tsp Lemon Juice, Fresh squeezed
  • 1 tbsp chia seeds, pre-soaked
  • 1/2 cup unsweetened almond milk, or any milk substitute
  • 1 1/2 cups of coconut water
  • dash of cayenne (optional)
Green Goddess

Directions:

  1. Soak chia seeds ahead of time until they become a gel like consistency
  2. In a high-speed blender combine all ingredients and blend until smooth