Tomato Basil Couscous


2 cups dry couscous (different couscous have diff. water:couscous ratio, so check)
1 tomato, chopped
1/3 cup canned chickpeas, drained and rinsed
2 scallions, chopped
1/2 red onion
1 tsp. extra virgin olive oil
1 Tbs. fresh lemon juice
chopped fresh basil or pesto and/or cilantro
Red pepper flakes
some salt & pepper
Veggies (snap peas are yummy and give it good color)
Lettuce leaves for bed

Cook couscous in correct ratio of water. Then just combine couscous, tomato, chickpeas, scallions, olive oil, lemon juice and basil in a bowl. Toss, and serve on a bed of lettuce.

Mexican Rice Soup



Serves 6

Yum, this is normally made with chicken broth and chicken, here's a vegetarian variation. It's a light, healthy and warming soup, gets its body from diced avocado, which is served with tortilla strips and added right before it's served, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush, if you add them at the end. Enjoy!

Broth
* 1 Tbs. olive oil
* 1 small onion, finely chopped (¾ cup or more)
* 2-4 cloves garlic, minced (2 tsp. or more)
* 3 cups vegetable broth
* 1 Tbs. grated lime zest
* 1 tsp. dried oregano


Soup

* ¼ cup short-grain rice
* 2 small tomatoes, diced (1 cup)
* ¹⁄3 cup fresh or frozen corn (I have also used canned)
* 1 flour tortilla
* 1 avocado, diced (1 cup)
* 2 green onions, thinly sliced (¼ cup)
* ¼ cup chopped cilantro
* 6 lime wedges
* Hot sauce for garnish, optional

To make Broth, Heat olive oil in saucepan over medium heat. Add onion, and sauté about 5 minutes, or until softened. Stir in garlic, and sauté another minute or so. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids (optional), and return to saucepan.
2. To make Soup: Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft. Stir in tomatoes and corn, and season with salt and pepper. Simmer 10 minutes.
3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray or a bit of olive oil, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.
4. Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.

Thai Ginger Coconut Soup - Tom Kha


3 cups coconut milk
2 cups chicken or vegetable stock
4 stalks lemongrass, bruise it with butt of knife and chop into couple inch pieces (will remove later)
2 tablespoons fresh ginger, peeled and thinly sliced (will remove later)
10 black peppercorns, crushed
10 kaffir lime leaves, put cuts in it and/or tear, gives it such good flavor!
2 cups button mushrooms
1/2 cup baby corn cobs
4 Tbsp fresh lime juice
3 Tbsp fish sauce

Garnish
2 red chilies
4 scallions, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
avocado
bean sprouts

-Bring the coconut milk and stock to a boil in a saucepan. Add the lemongrass, ginger, peppercorns, and half of the kaffir lime leaves. Reduce the heat to low and simmer the mixture for 15 minutes.

-Strain the stock into a new pan. Return to heat, add the button mushrooms and baby corn. Simmer for another 10 minutes.

-Stir in the lime juice, fish sauce to taste, and the rest of the lime leaves. Serve hot, garnish with red chilies, scallions, and cilantro.

Eggplant Parmesan



-2 big purple eggplants, peeled and cut into rounds. Sprinkle salt on both sides and let sit for an hour or so...this draws out the moisture and the bitterness. You'll see balls of water all over them, blot with cloth and press to remove salt & water.

-Beat 4 eggs put in one flat pan and a few cups of Italian bread crumbs in another pan.

-Dip eggplants in egg and then breadcrumbs and drizzle with olive oils, put on baking sheet and bake for around 10 minutes, flip and bake another 5-10 minutes, until brown.

-Get 1.5-2 bottles of tomato sauce. Put 1/3 of it on bottom of baking pyrez. I normally add fresh garlic, thyme, sage and oregeno into the sauce. then layer with eggplant, then parmesan and mozzerella, then eggplant, sauce, cheeses etc.

-Bake for 30 minutes at 350

-Top with fresh basil and fresh tomato slices.

Grilled Scallops & Rainbow Peppers over Wilted Greens in a Fresh Cilantro Dressing


from Nina Simonds Cookbook - "Spoonful of Ginger"

Scallops
* 1½ pounds sea scallops, rinsed and drained

Ginger Marinade
* 2 tablespoons rice wine or sake
* 2 tablespoons soy sauce
* 1 tablespoon minced fresh ginger
* 1 teaspoon toasted sesame oil

* 1 red bell pepper, cored, seeded, and cut into 1½-inch squares
* 1 yellow pepper, cored, seeded, and cut into 1½-inch squares
* 1 orange pepper, cored, seeded, and cut into 1½-inch squares

Cilantro Dressing

* 1/3 cup soy sauce
* ¼ cup clear rice vinegar
* 2 tablespoons toasted sesame oil
* 1½ tablespoons sugar
* 1½ tablespoons rice wine or sake
* 1/3 cup chopped fresh cilantro, leaves only
* 1 pound snow pea shoots, tender spinach, or other baby greens, rinsed and drained
* 2 teaspoons canola or corn oil
* 1½ tablespoons minced garlic
* 2 tablespoons rice wine or sake
* 1 teaspoon salt

Directions
-6 to 8 10-inch bamboo or metal skewers (if bamboo, soaked in cold water to cover for 1 hour)
-Put the scallops in a bowl. Mix the Ginger Marinade ingredients and pour them over the scallops, tossing lightly to coat. Cover with plastic wrap, and let the scallops sit at least 30 minutes. Alternately thread the peppers and the scallops onto the bamboo skewers, starting and ending with the peppers. Brush the scallops and peppers with the marinade.
-Mix the Cilantro Dressing ingredients in a bowl. Trim the wilted or any hard stems from the snow pea shoots or baby greens and place near the stove. Pour the Cilantro Dressing into a serving container.
-Heat a wok or large skillet, add the oil, and heat until near smoking. Add the greens and garlic and toss lightly about 20 seconds, then add the rice wine and salt, and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green. Spoon the greens onto a serving platter and mound slightly so that the scallops can be arranged on top.
-Prepare a fire for grilling and arrange the skewers of scallops and peppers about 3 inches from the source of heat. Broil or grill about 3 to 4 minutes on each side, turning once and brushing with the marinade. Arrange the cooked scallops and peppers over the wilted greens, leaving them on the skewers or removing them. Spoon the Cilantro Dressing on top or serve on the side. Serve warm.

Notes

Snow pea shoots and snow peas are sweet and neutral in nature, so they naturally complement many foods. They are reputed to reinforce the spleen and qi and promote the production of bodily fluids, thereby reducing thirst.

Cilantro is pungent and warming. Chinese doctors feel that it promotes blood circulation, and it is often prescribed internally and externally. Cilantro paste is often applied for easing the discomfort of chicken pox and measles.

Lentil-Vegetable Super Soup


This nourishing soup contains not only healthy amounts of iron and calcium but also a big dose of complete protein, thanks to the beans and rice.

* 2 Tbs. oil
* 2 onions, chopped
* 5 cloves garlic, minced
* 1 16-oz. bag lentils
* 10 cups water
* 2 vegetable bouillon cubes
* 3 medium-sized carrots, sliced
* 3 celery stalks, sliced
* 1 15-oz. can navy beans
* 2 15-oz. cans stewed or diced tomatoes, undrained
* 1/4 cup dry brown rice
* 1/2 cup white wine
* 1/2 tsp. dried thyme
* 1/2 tsp. dried basil
* Dash of oregano
* Salt and freshly ground black pepper to taste
* 1 0.2-oz. pkg. dried nori seaweed, crumbled for garnish

-Heat oil in large pot over medium heat. Sauté onion and garlic about 5 minutes, or until tender. Add remaining ingredients. Reduce heat to low, and cook 1 1/2 to 2 hours, or until rice and vegetables are tender.
-To serve, ladle portions into individual bowls, and sprinkle with dried seaweed.

Warm Garbanzo & Quinoa Salad



1 1/2 tsp chopped garlic
1 small zucchini, quartered and sliced
2 carrots, grated
1/2 c chopped red bell pepper
2 c canned garbanzo beans, rinsed and drained
1/2 c (packed) chopped scallions
2 Tbsp extra-virgin olive oil
3 Tbsp white-wine vinegar
1/4 tsp salt
1 c quinoa or couscous, cooked with vegetable broth according to package directions
4 c fresh baby spinach leaves, cleaned and dried

-Coat a sauté pan with olive oil and heat to medium-high. Add garlic, zucchini, carrots, and pepper. Sauté until softened, about 5 minutes, stirring frequently. Add beans and sauté until heated through.
-In a food processor, purée scallions, gradually adding oil, vinegar, salt, and black pepper to taste. Process to a thick consistency.
-Add scallion mixture and cooked quinoa to sauté pan; heat through.
-To serve, arrange 1 cup spinach on each of four plates and pile equal amounts of garbanzo bean mixture on top.

Tender Ginger Tofu Soup


Women in Okinawa have the longest lifespan in all of Japan. A study of Okinawan centenarians attributes their lasting health to low calorie intake. Okinawans mainly eat tofu and sea vegetables, staples that are naturally low in calories. In this recipe, the tofu soaks up the flavors of the mirin, chili-garlic sauce, and natural inflammation-reducer fresh ginger, which helps with nausea and has proven to help arthritis and ovarian cancer in many studies.

2 c chicken, miso, vegetable broth
1 3/4 c water
1/4 c mirin (aka sweet sake, low-alcohol rice wine. You can substitute brown sugar, but it won't give you the same authentic Japanese flavor.)
2 Tbsp low-sodium soy sauce
1 Tbsp fresh minced ginger root
1 tsp chili-garlic sauce (like Sriracha)
1 14 oz firm tofu, drained and cut into cubes
1 1/2 c shredded carrots
6 oz snow peas, trimmed and cut in half diagonally
1/4 c chopped fresh chives

-Combine broth, water, mirin, soy sauce, ginger, and garlic sauce, bring to a boil.
-Stir in tofu, carrot, and snow peas and return mixture to a boil.
-Reduce heat and simmer until vegetables are tender, 6 to 8 minutes.
-Stir in chives and serve.

Miso Soup


2 Tbsp Dried Wakame
3 cups water
.75 oz packet dashi stock base
2 Tbsp white miso
12 oz. silken tofu (drained and cut into cubes)
1 cup thinly sliced shitake mushroom caps
1/4 cup thinly sliced scallions
1/2 Tbsp soy sauce

-Soak wakame in water for 10 minutes or so, or until fully hydtrated; drain
-Bring water to boil, add dashi packet, reduce heat and simmer, covered, for 10 minutes, remove packet.
-Ladle a half cup of dashi into a small bowl, whisk in miso and set aside.
-Stir tofu and mushrooms into pot, simmer for a few minutes. Stir in miso mixture, top with scallions and soy sauce. Serve :)

Fresh Basil Pesto!!!



By far my favorite thing...I just made a huge batch this morning. I make it in bulk and then normally freeze it, sometimes in ice cube trays, sometimes in small containers, so I can thaw in smaller quantities and use on sooo many different things. I normally change up the recipe every time, just go by taste and what I am feeling that day.

The basic...

4 cups VERY fresh basil (like in the picture), don't settle! You can also use cilantro/arugula etc but I sure love basil the most!
Reserve a few leaves for the topping
4 cloves of garlic
olive oil, 1/4 cup or so? Just so it blends well...
1 tspn of salt (if I put parmesan in it I normally skip the salt)
1/2 cup toasted pine nuts (or walnuts/almonds/mac nuts etc, can reserve a few for topping too.
1/2 cup parmesean (reserve some for top too)

Variations: pepper, balsamic, lemon

Spicy Coconut Fish Cakes

Serves 8
This aromatic treat is a favorite in Peranakan restaurants and hawker stalls. You can grill this tangy appetizer the traditional way—wrapped in banana leaves—or simply bake it in the oven. Otak Otak can be served hot or cold as a snack. Follow the additional instructions for a creamy tofu version of this recipe.

2-inch piece of ginger, peeled and sliced
2-inch piece of turmeric root, peeled and sliced
6 bird chiles
Zest of one lemon
10 shallots or 2 onions, peeled and sliced
1 tablespoon ground coriander
1 14-ounce can light coconut milk
1 tablespoon sugar
1-1/2 teaspoons salt
2 tablespoons flour
1 egg, beaten
10 kaffir lime leaves or zest of 1 lime
1-1/3 pounds chopped, filleted haddock, cod, mackerel or any other white, flaky fish*
Banana leaves for wrapping (optional)

1. Place ginger, turmeric, chiles, lemon, onions and coriander in a blender or food processor and purée. Add a little water if needed.
2. Place ground spices in a skillet or wok and cook 2 minutes, just enough to release spicy flavor. Turn off heat and allow mixture to cool. Stir in coconut milk.
3. Add sugar and salt to mix, and stir.
4. Add flour and beaten egg. Stir thoroughly.
5. Remove center vein of kaffir lime leaves and mince finely, or substitute lime zest. Add to spicy coconut mixture.
6. Chop raw, deboned fish into small chunks. Stir into spicy coconut mixture.
7. Pour fish mixture into an 8-inch cake pan. Bake in 350°F oven for 25-30 minutes until edges are golden brown and mixture has set. Cool slightly and cut into squares and serve. To make small, round fish cakes, pour mix about 1-1/2-inches deep into muffin tins and bake for 15-20 minutes. Or, spoon about 5 tablespoons of the mixture into 6-inch x 12-inch banana leaves, wrap like a tamale, and secure ends with toothpicks or skewers. Grill over hot coals for 10-15 minutes, or until mixture has set.
*To substitute tofu for fish: Use 18 ounces of firm tofu. Chop into cubes and prepare recipe as indicated, but instead of using fish, place tofu and vegetable egg mixture into blender or food processor and purée until smooth. Bake or grill as indicated.

Lemony Cayenne Hummus


















1 can organic garbanzo beans, drained
1/2 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/2 teaspoon salt
1/8 teaspoon (or more) cayenne pepper
1 organic cucumber, finely chopped
1 tablespoon chopped fresh dill

1. Combine garbanzo beans, lemon juice, tahini, garlic, salt and cayenne in food processor; purée until smooth (if hummus is too thick, add 1-2 tablespoons more lemon juice).
2. Transfer purée to a bowl and fold in chopped cucumber and dill.

Home made Chai




Beth Baker, a personal chef and the principal cook at Spirit Rock Meditation Center in Woodacre, California, often makes gallons of this decadent chai to warm up meditators on silent retreat.

To make an agni-enhancing herbal version you can sip all day, follow steps 1 and 2, reheat, and strain, adding extra hot water as necessary. For a rich and heavenly pick-me-up, follow steps 3, 4, and 5 to add the milk (dairy or non), black tea, and sweetener.

1. To make 1 quart of chai, grind in a spice grinder:
* 1 1⁄2 teaspoons coriander seeds
* 3 tablespoons fresh cardamom pods
2. Bring to a boil, then let sit overnight:
* 2 cups water
* 1⁄3 cup ginger, finely chopped
* 1⁄2 teaspoon black peppercorns
* the ground cardamom and coriander
* 1 cinnamon stick
* 3 cloves
* 1 dash allspice
* 3⁄4 teaspoon licorice root (optional)
3. Add 3 cups of milk and carefully bring to a low boil, stirring continuously so as not to scorch it.
4. Add 2 or 3 tablespoons good-quality black tea and simmer for 5 minutes.
5. Strain and sweeten to taste with 2 to 31⁄2 tablespoons maple syrup, honey, or sugar.

Asian Slaw



I have made this twice in the last week, soooo beautiful/good/quick/easy and most everything is in season! I changed it up quite a bit, here is what I liked...

Dressing/Sauce

* 1 (3-inch) piece ginger, grated fine
* 1/2 cup rice wine vinegar or seasoned rice vinegar (what i used)
* 1 tablespoon soy sauce
* 1 lime, juiced
* 2 tablespoons sesame oil
* 1/2 teaspoon ground black pepper
* toasted seasame seeds

Veggies (or any other you want to throw in...)

* 1/2 head Napa or Red cabbage, sliced thin
* 1 red bell pepper, julienne fine
* 1 yellow bell pepper, julienne fine
* 2 serrano chiles, minced fine (if you want it spicier)
* 1 large carrot, grated fine with a peeler
* 3 green onions, cut on the bias, all of white part and half of the green
* 2 tablespoons cilantro

Directions

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

Roasted Butternut Bisque



SERVES 12

* Olive oil
* 2 heads garlic, halved crosswise
* 1 3-lb. butternut squash, peeled and cubed, about 8 cups
* 2 Tbs. olive oil
* 2 large leeks, well rinsed and sliced, about 1 3/4 cups
* 1 2/3 cups coarsely shredded carrots
* 3 medium-sized russet potatoes, peeled and cubed
* 1 Tbs. chopped fresh sage
* 6 cups vegetarian stock
* 1/3 cup nutritional yeast
* 1/3 cup mild white miso
* 1/4 cup dry vermouth

1. Preheat oven to 400F. Spray baking sheet with oil.
2. Spray cut surfaces of garlic with oil. Place halves back together, and wrap each tightly in foil. Bake until tender, about 40 minutes. Cool garlic in foil.
3. Place squash in single layer on baking sheet. Spray with olive oil. Bake for 40 minutes, stirring occasionally.
4. In 6-quart saucepan, heat oil over medium-high heat. Add leeks, carrots, potatoes and sage. Cook 5 minutes, stirring frequently. Spray with cooking spray, if needed.
5. Bring stock to a boil, then pour into vegetable mixture. Reduce heat to medi-um, and cook mixture 30 minutes, or until vegetables are tender.
6. In food processor and in two batches, blend soup vegetables with squash, peeled garlic and yeast. Process to thick purée, return to saucepan and mix thoroughly.
7. Combine miso and vermouth in small bowl, blending together with small wire whisk or fork. Add mixture to bisque, and simmer for 5 minutes. Do not boil.

Tony's Mashed Potatoes

5 mid-sized red potatoes
3 cloves of garlic
4 sprigs of rosemary (chopped finely)
1 small container yogurt (or less)
blue/gorgonzolla cheese (added to taste)

boil potatoes with skin on until fork tender. mince garlic and then add with rosemary and yogurt. add cheese, salt and pepper. i always add salt to the water before boiling and then add more later. cracked pepper from a grinder is always nicer - so those chunks of pepper make it into the mix. you can use sour cream instead of yogurt, but i think yogurt is sweeter and tastes better.

Buddha's Delight


In keeping with the Buddhist tradition of cleansing the body with only vegetables, Jai must be eaten on New Year's Day. The dish has been eaten in one form or another for hundreds of years. It contains 18 different ingredients, including dried black moss, dried bean curd and ginkgo nuts, but this simplified version is just as good and much easier to prepare.

* 2 tsp. dark sesame oil
* 1 1/2 tsp. sugar
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper
* 8 Chinese dried mushrooms
* 2 oz. dried bean thread noodles, broken into 4-inch pieces
* 1 1/2 Tbs. vegetable oil
* 3 scallions (white and light green parts), cut into 1-inch pieces
* 1 small clove garlic, minced
* 1 tsp. grated fresh ginger
* 1 medium carrot, thinly sliced on diagonal
* 1/2 cup canned sliced water chestnuts
* 1/2 cup canned bamboo shoots, julienned
* 15-oz. can baby corn, drained
* 8 oz. snow peas, strings removed
* 8 oz. Chinese (Napa) cabbage (1/4 small head), cut into 2 x 1-inch pieces
* 8 oz. firm tofu, drained and cut into 1-inch cubes
* 2 Tbs. soy sauce
* 2/3 cup vegetable broth

Sauce

1. Make sauce: In small bowl, mix all sauce ingredients. Set aside.
2. In medium bowl, soak mushrooms in 1/2 cup cold water until softened, about 30 minutes. In another bowl, soak noodles in hot (not boiling) water to cover 5 minutes.
3. Drain mushrooms and squeeze dry (reserve soaking water to use in soups). Cut off and discard stems; thinly slice caps and set aside. Drain noodles and set aside.
4. In wok or large deep skillet, heat vegetable oil over high heat. Add mushrooms, scallions, garlic and ginger and stir-fry 1 minute. Add carrot, water chestnuts, bamboo shoots, baby corn, snow peas and cabbage and stir-fry 2 minutes.
5. Add sauce, cover and cook 5 minutes. Gently stir in noodles and tofu until well coated. Reduce heat to low, cover and cook until most of the sauce is absorbed, about 15 minutes. Serve at once.

Mock Chicken Tofu

1 block firm tofu, drain well
3 Tbsp. safflower oil or butter (I still use Olive Oil)
3 Tbsp. soy sauce or Bragg's Liquid Aminos
1/3 C. nutritional yeast
2 tsp. Spike seasoning salt
¼ tsp. black pepper (optional)
1. Drain tofu well, press with cloth/paper towels to get water out.
2. Heat oil in frying pan, preferably a non-stick skillet. When oil is hot, add tofu by breaking it into random size pieces about 1" by 1". Cook tofu without turning for about 5 minutes. This will allow the tofu to get nice and crisp.
3. Turn tofu and cook for about 4 minutes on the other side. Turn off the heat and add the remaining ingredients. First put in the soy sauce and stir, so as to cover all the pieces of tofu. Then add the nutritional yeast, Spike and black pepper. Toss and coat all the tofu pieces.
4. Serve with brown rice and it will increase the protein content by four times.

White Almond and Artichoke Hummus - Renee Loux




















1-1/2 cups almonds, soaked and peeled or chickpeas (almonds are soooo good though!)
2 Tbspn raw tahini or pine nuts
1 can artichoke hearts in water (or four hearts)
Olive oil
Sea salt
(I add garlic to this)

Place the almonds or chickpeas, tahini or pine nuts, and 3 of the prepared artichoke hearts in a high-speed blender or food processor. Blend until silky smooth. Add olive oil to aid blending if necessary.

Season to taste with sea salt.

Chop the remaining artichoke heart and fold into the hummus, gives it great texture.

Indian Spiced Couscous Soup





















a quick and easy vegetarian and vegan Indian food recipe with a bit of spicy kick!

* 2 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 tsp ground coriander
* 1/2 tsp cumin
* 1/2 tsp chili powder
* dash cayenne (optional)
* dash salt, to taste
* 5 cups vegetable broth
* 1/3 cup couscous, uncooked
* 1/2 cup chickpeas
* 1 tbsp fresh mint, chopped
* 1 tbsp fresh parsley, chopped (optional)

Sautee the onions and garlic in olive oil until soft, about 3 to 5 minutes. Add the spices and cook for one more minute.

Add the vegetable broth, chickpeas and couscous. Bring to a slow simmer and cook for 3 to 5 minutes. Stir to fluff the couscous. Allow to sit for a few more minutes, if needed, to allow couscous to finish cooking.

Garnish with mint and parsley and serve hot.

Polenta Lasagna


Serves 6

Polenta

* 4 cups water
* 1 1/4 cups polenta or cornmeal
* 1/4 tsp. chopped fresh rosemary
* Salt and freshly ground black pepper to taste

Vegetable Filling

* 1 large eggplant
* 1 large red bell pepper
* 2 cups diced mushrooms
* 1 cup diced onion
* 2 cloves garlic, minced
* 2 Tbs. minced fresh basil
* 2 Tbs. minced fresh oregano
* 1/2 cup cooked cannellini beans (if canned rinsed and drained)
* 4 oz. grated (can be non-fat or soy) mozzarella
* 3 cups marinara sauce
* 1/4 cup grated Parmesan

1. To make polenta, in large saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta. Stir with whisk, and cook until polenta is thick, about 10 minutes. Season with rosemary and salt and pepper to taste.
2. Pour polenta into two 8x8-inch baking pans until 3/4-inch thick. (You will need two layers of polenta.) Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8x12-inch lasagna pan. Smooth and level surface with spoon. Let cool, and refrigerate for 1 hour or until firm.
3. Preheat oven to 400F.
4. To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred. Alternatively, grill or broil eggplant. Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely. Increase temperature to 450F.
5. To roast pepper, place on baking sheet, and cook, turning, until skin chars and flesh softens. Remove from heat, peel, seed and cut into strips. Set aside.
6. Unmold polenta, taking care not to break. If using two 8x8-inch pans, cut the pieces so they fit in 8x12-inch lasagna pan. Reserve single piece of polenta for top layer.
7. Reduce heat to 350F.
8. To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft. Uncover, and cook until liquid evaporates.
9. Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese. Spread 1 cup marinara sauce in bottom of lasagna pan. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta. Add remaining marinara sauce. Top with Parmesan-style cheese. Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.
10. Bake for 30 minutes, or until thoroughly heated through. Remove from oven, and let stand 10 minutes before slicing.

Jalapeños en Escabeche


Jalapeños en Escabeche

Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Soooo yummy!

Makes about 2 cups

* Olive Oil -- 2 tablespoons
* Whole jalapeño peppers, a small slit cut in the side of each
* Carrot, peeled and sliced into rounds
* Onion, thinly sliced
* 5 cloves Garlic, crushed
* 1 teaspoon Oregano
* Peppercorns
* 1 Bay leaf
* 1/2 tesspoon Salt
* 1/2 cup Water
* 1/3 cup Cider or white vinegar

1. Heat the oil in a saucepan over medium. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4-5 minutes. Do not brown.
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
3. Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2-3 months. Allow to cure for at least one day before using.

Variations: Sometimes I add cauliflower florets if I have. Also add some marjoram and/or thyme if you want.

White Bean Tuna Salad Recipe - Giada



* 2 cans tuna, packed in olive oil (I use whatever tuna I have)
* 2 cans cannelini white beans, drained and rinsed
* 1/3 cup small capers, nonpareil in brine, drained and rinsed
* 6 tablespoons red wine vinegar
* Sea salt and fresh ground black pepper
* 1 medium red onion, thinly sliced
* 1 1/2 cups cherry tomatoes
* 2 cups fresh arugula (or other greens)
* 6 fresh basil leaves

Directions

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

My Apple Pie

Been making this for more years than I can remember! Soooooo yummy!

CRUST (You can buy two 9" deep dish if you don't want to make your own)
-1 3/4 cups of flour
-1/4 cup of sugar
-1 teaspoon of cinnamon
-1/3 pound of butter
-2/3 teaspoon of salt
-apple cider or juice or water to bind dough
Roll out and place in 10 inch pie pan


FILLING
-6 large or 9 small Granny Smith - apples peeled, pared and sliced thinly
-1 & 2/3 of sour cream
-1 organic, free-range egg (2 if small)
-1 cup white sugar
-1/4 teaspoon of salt
-2 teaspoon of vanilla
-1/3 cup of flour
-Mix together and fill shell. Bake at 450 degrees for 10 minutes - then at
350 degrees for 35 to 40. Mush filling a little bit.

TOPPING
-1/3 cup of brown sugar
-1/3 cup of white sugar
-1/2 of flour
-pinch of salt
-1 tablespoon cinnamon
-1 cup of chopped walnuts
-1/4 pound of butter
blend topping together and top pies. Bake for last fifteen at 350 degrees.

Good Nutrition Reminder

PROTEIN
Adzuki Beans- buy them canned to start out. Eden Organic is a good brand. This bean strengthens the adrenal glands and supports kidney function

Garbanzo Beans (chick peas)- for those eating less meat this bean packs more iron than any other. Hummus is made from chickpeas and is a great creamy replacement for dairy. Use the whole legume in salads to double as a complex carb and a protein for longer lasting energy.

Tempeh- a natural fermented soy that makes a great veggie burger patty. Full of protein, dietary fiber and b vitamins; a healthier choice than tofu and easy to cook.

Fresh Fish- Look for "wild caught" to protect yourself from heavy metals and to maintain the integrity of the nutrient content. Fish is the fastest protein to cook so if you are intimidated by it, start out with the flaky white fish like red snapper and tilapia and look up some recipes for baking them in less than 20 minutes. Then move on to salmon, tuna, and any others that pique your curiosity.

Nuts and seeds- raw almonds and walnuts are a great daily source of protein and healthy fat; bound to sustain you for hours. Have a handful of these with an apple for a snack and enjoy the long-lasting feelings of satiety.

PRODUCE
Leeks, red radishes, daikon radishes, and green onions- GREAT fat emulsifiers for those trying to detox, loose weight or lower their cholesterol. Daikon radishes mirror the shape of carrots but they are white and translucent. Grate them into a salad just like they do at Japanese restaurants.

Broccoli Sprouts- 10x more cancer-fighting ability than regular broccoli. Keep your fridge stocked with these to put in salads, wraps and sandwiches. Great detox and weight loss vegetable as well.

Sweet Vegetables- beets, sweet potatoes, parsnips and yams are a great way to stave off sweet cravings during this time of year as well as help us to stay grounded. Cut up your favorites, coat them in olive oil and bake them for 45 minutes at 375. Good on their own for breakfast, over a salad for lunch or as a side dish with dinner.

Boxed/bagged mixed field greens and arugula- easy, convenient way to eat your greens and to get more than one variety in your salads. Store with a paper towel to ward off excess moisture that wilts the greens.

Kale- most powerful source of well-absorbed calcium than any other food. You will be doing yourself a huge favor if you incorporate this food in your diet on a daily basis. Use in sandwiches and wraps in place of lettuce, mix in with a salad or sautee it with garlic and olive oil (or coconut oil).

Lemons- powerful cleanser. This fruit is highly alkaline and helps wash excess acids from the stomach into the intestines so our bodies can eliminate them. Try the juice of ½ a lemon in water (cold or hot), with a dash of cayenne and a bit of maple syrup first thing in the morning. This is a great way to kick start your metabolism for the day and to assist with elimination.


WHOLE GRAINS
Bread- try wheat alternatives like brown rice bread, ezekial sprouted grain tortillas, manna bread, or many others to avoid allergies, mental fog and weight gain.  Look for high fiber.

Pasta- pick up brown rice pasta for a low-glycemic choice. You will never taste the difference, but your body will process it much better.

Quinoa- a south American seed packing more protein than any other grain. Delicious, full of fiber and b vitamins and one of the least allergenic foods. Cooks in 20 minutes!

Millet- this light, fluffy grain is good to use as a breakfast porridge when mixed with almond milk, trail mix and a touch of agave and cinnamon. It is a complex carbohydrate easily processed by any body type.


FATS AND OILS
Flax Oil- great source of desperately needed Omega 3 fatty acids. Never heat it - best on steamed veggies and used in salad dressings or in smoothies. The good fats lower cholesterol, balance our moods, reduce inflammation and promote weight loss!

Coconut Oil- use to bake and stir-fry. Helpful with weight loss and stable under high heat because it is a medium-chain fatty acid.

Ghee- alternative to butter because it's clarified, which means the milk solids have been taken out.

Avocado- more vitamin E than any other food and provides monounsaturated fat 80% of which is digested immediately.


DAIRY AND ALTERNATIVES
Goat's milk yogurt- considered dairy-free for those who cannot process lactose, casein or whey.

Feta Cheese/Goat cheese- dairy-free, low fat, and the healthiest cheese.

Almond Milk- Great source of magnesium and protein.

Rice Milk- healthy alternative to milk and much easier to digest.

Coconut Milk- use for asian dishes and to replace milk and crème on deserts. Nice topper to your breakfast cereal.

CONDIMENTS
Tamari- wheat-free soy sauce.

Apple cider vinegar- healthiest vinegar to alkalize the body. Can alleviate indigestion and acid reflux with regular use of 1T/day. Make it your mainstay in the vinegar category.

Kelp Flakes: This super food is charged with essential trace minerals and large amounts of iodine to boost a sluggish thyroid, improve digestion, water absorption and weight loss. Shake it on anything savory. Found in the Asian or Macrobiotic section.

Cayenne Pepper- boosts metabolism and warms us from the inside.

Herbs and Spices -(a variety of fresh or dried)

Cinnamon- will balance your blood sugar for 24 hours and stave off sweet cravings.

Agave Nectar- honey-like natural sweetener that is completely safe for diabetics, low in calorie and 1/4x sweeter than sugar. My personal favorite!

Xylitol- This natural sweetener comes from plants and can be used cup for cup in place of sugar in any recipe for a healthy "sugar free" treat.

Celtic Sea salt- matches the exact mineral profile of our blood; supports healthy skin and digestion.

Raw Almond butter- healthier than peanut butter and more satisfying. High in magnesium to calm the nerves and relax the muscles.

Cannellini Bean, Rosemary Hummus & Greek Salad Wraps

































For the Hummus:
* 1 15-oz. can cannellini beans, drained and rinsed
* 2 stems fresh rosemary, leaves stripped from stem and chopped
* 1 clove garlic
* Extra virgin olive oil
* Black pepper to taste

For the Salad:
* 2 firm vine-ripened tomatoes, quartered and thinly sliced
* 1/4 cucumber, halved and thinly sliced
* 1/4 medium-sized red onion, thinly sliced
* Handful pitted kalamata olives
* Handful chopped fresh flat-leaf parsley
* 1/4 lb. mixed greens
* Juice of 1 lemon
* Coarse salt to taste
* 4 large pita breads, flour tortilla wraps or flavored wraps
* 1/4 lb. feta cheese, crumbled

Directions

1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
3. Warm pitas or wraps in oven or on a pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll.

MEXICAN RICE


-2 to 3 tbls. olive oil
-1 cup white long grain rice
-1 chopped onion (yellow onion is best, but white is ok)
-2 cloves of chopped garlic
-1 or 2 anaheim peppers or similar
-1 or 2 ripe medium size tomatoes cored and chopped coarsely, canned tomatoes, or 1/2 cup tomatoe sauce
-salt to taste
-2 cups water or vegetable/chicken broth
-Cilantro & Lime

In pan with a cover, heat oil and add onion and rice and saute until rice is a golden brown. Add garlic and peppers and saute about 1 minute more. Add water or broth to cover the rice. Add tomatoe, bring to a boil then just as it starts to boil, lower the flame to a simmer and cook for approximately 30 minutes or until all the water is evaporated. Important!! Do not lift the cover on the rice until it has cooked for about 20 minutes. Top with Cilantro and serve with lime.

BLACK BEAN, CORN & AVACADO SALAD



-1 can black beans, rinsed and drained
-1 can Mexicorn, drained (I use fresh sweet white corn; 2-3 ears)
-1-2/3 cups chopped avocado
-1-1/4 cups chopped cucumber
-1-1/4 cups chopped tomatoes
-1/2 cup thinly sliced green onions (sweet or red onion is good too)
-1-1/4 small jalapeno pepper, seeded and chopped
-1-1/4 teaspoons lime juice

DRESSING:

-2.5 tablespoons cider vinegar (Sometimes I use rice vinegar instead)
-1 tablespoon and 3/4 teaspoon olive oil
-1-1/4 teaspoons ground cumin (or a bit less if you don't like strong cumin taste)
-3/4 teaspoon dried oregano
-1/4 teaspoon salt
-1/8 teaspoon pepper
-I throw in a bunch of cilantro and/or parsley too

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.