Linguine with roasted cauliflower & cabbage

Ingredients

1/2 pkg whole wheat linguine

5 cups water

1 head of cauliflower-cut into flowerets

2 Tbs safflower oil

1/2 head napa cabbage-large dice

1 leek-sliced

1 cup carrots-cut into matchsticks

3 cloves garlic-pressed in garlic press

1 tsp garlic powder

1 tsp red pepper flakes

1/4 cup chives-minced

4 Tbs olive oil

salt/pepper to taste

Directions

1. Preheat oven to 400 degrees

2. Place cauliflower on baking sheet, coat with 1 Tbs safflower oil, and salt/pepper

3. Bake for 30 minutes, stirring halfway through

4. Meanwhile, bring water to a boil and cook pasta for 8 minutes, drain and coat with 3 Tbs olive oil

5. Saute leeks and carrots in the remaining safflower oil for 4 minutes

6. Add cabbage and saute for another 4 minutes, until it wilts

7. Add garlic powder, red pepper flakes, garlic, 1 Tbs olive oil, chives, and salt/pepper to taste :saute for 2 minutes

8. Mix the pasta with the vegetables and serve

I knew I wanted to make pasta tonight and that I had a bunch of veggies that I wanted to use up while they were still fresh. I love pasta for the fact that you can make it different every time and it is a blank slate for veggies. I bought some cauliflower at the farmer's market with my sister today and I thought it would be great roasted in the pasta. I love the way cauliflower tastes when it is roasted! I think that is the best way to serve it! It gets a nice brown crunch on the outside and an addicting flavor. I have also become a big fan of napa cabbage! I love the mild sweet flavor that it gives a dish and it also makes me feel good because it is so healthy for you. Personally, I would rather eat cabbage than a plate of collard greens and they have a similar vitamin content. I am still coming around to loving greens. I don't mind them in dishes, but by themselves they can sometimes be a little too bitter for me to call it love. But I won't give up on them yet. I just need to find a good recipe. When I made this recipe I actually made the whole package of pasta, even though I only used half of it with the veggies, because I like to have leftover noodles in the fridge for a quick lunch the next day.

Pear, Candied-Walnut, & Date Salad

Ingredient

5 cups leaf lettuce

1 pear-sliced

6 medjool dates-pitted and diced

1 cup walnuts

2 Tbs agave nectar

1/2 tsp sea salt

4 Tbs gorgonzola cheese-broken into small pieces

Dressing:

1/2 cup olive oil

3 Tbs balsamic vinegar

1 garlic clove-pressed in garlic press

pinch of salt/pepper

Serves 2

Directions

1. Preheat oven to 400 degrees

2. Put walnuts on baking sheet and toast for 5 minutes in the oven

3. Once the walnuts are toasted, coat with agave nectar and 1/2 tsp of sea salt, and allow to cool

4. Layer salad with greens, pear, dates, cheese, and walnuts (divide onto 2 plates)

5. To make the dressing, pour all the ingredients into a Mason jar, cover, and shake until combined

6. Pour dressing onto salad and mix

I got the idea for this salad from a wonderful salad that I had at W.A. Frost. That was the first time that I ever had medjool dates, which tasted like candy in the salad. Eric and I would savor the few dates that we would get. I tried to make the candied walnuts healthier by using agave nectar instead of a sugar water solution. The little bit of salt on the walnuts with the sweetness of the agave make the flavor addicting. The gorgonzola also adds a nice saltiness which balances out the sweetness of the dressing and pear. I got the leaf lettuce at the farmer's market, so it was nice and fresh. I also liked that it was a sturdier green because it added a nice crunch. This was also my first attempt at making this dressing from scratch. I saw an episode the other day with Jamie Oliver and he said that you should always make your dressings 3 parts oil to 1 part acid. He also made all of his dressings in Mason jar, which I thought was a great idea because then you can shake the dressing up in it and also store the leftover dressing in the jar.

Strawberry Rhubarb Jam

Ingredients

5 cups rhubarb-diced

1 cup agave nectar

1 pkg strawberry jello-naturally sweetened

Directions

1. Combine rhubarb and agave nectar in a saucepan

2. Bring the rhubarb to a boil and continue to boil for 12 minutes

3. Add in the jello packet and stir

4. Immediately place in sterilized jar and allow to cool

I had a bunch of rhubarb in the freezer that I received from my Mom this winter and I knew I needed to use it up, so I thought jam was a good way. I was pretty lucky because my Mom already had the rhubarb cut up and measured out in the ziplock bag. I was so surprised at how easy it was to make. Eric had the basic idea for the recipe because he had made a jam similar when he worked at a restaurant. I looked up recipes online and they recommended 3 cups of sugar! Well, I thought I would try to make it somewhat healthier, so I cut down the sweetener and used agave nectar instead. Agave nectar has a low glycemic index so it is a good alternative for diabetics. I would probably even use less sweetener if I made it again, but then again I don't eat a lot of sweets so I am more sensitive to sugar. I also found a good jello at the Co-op that didn't look as scary as some of the mainstream brands. I would like to play around with different fruits and recipes. I think making homemade jams would be a great idea for a gift, especially if you put it in a nice jar.

Adobo Scrambled Eggs

Ingredients

5 eggs

1/4 cup vanilla coconut milk

1 cup portobello mushrooms-diced & cooked

salt/pepper to taste

1/4 cup adobo sauce

1/4 cup cilantro-chopped

Directions

1. Whisk eggs, salt/pepper, and coconut milk together in a large glass bowl

2. Stir in cooked mushrooms

3. Bring one inch of water to a low boil in a medium sized saucepan

4. Put the glass bowl with the eggs in it over the saucepan like a double boiler

5. Every few minutes stir the eggs with a wooden spoon

6. The eggs are done in about 20-25 minutes

7. Garnish eggs with the adobo sauce and cilantro

Serves 2

I first tried this scrambled egg technique last year when I was reading a french cookbook by Ina Garten. At first I became impatient with the longer process and was almost going to give up and just cook it the old fashioned way. But I stuck with it and it was completely worth it! The eggs had such a nice texture. When I made these eggs yesterday, I wasn't in a hurry, like last time when I had guests waiting, and I actually enjoyed the longer cooking process. I learned to stop fussing with it and just leave the eggs alone. That way I could go make the toast, set the table, and cleanup a bit. You can add whatever you wish to the egg mixture. I just happened to have some leftover mushrooms that had been cooked with a little truffle salt. It's a good way to clean out the fridge. You don't have to use coconut milk, that's just the kind of milk we always have on hand. The adobo sauce makes these eggs phenomenal! I already discussed my Duluth story earlier about the adobo sauce. I think it's a fun idea to buy an extra side of a sauce or condiment that you love at a restaurant to bring home to explore with, especially the ones that are more complicated. I was pretty pleased with the toast I made. I took a tablespoon of Earth Balance butter and melted it in the microwave with a teaspoon on honey and then I drizzled it on the toast=so yummy and simple! I also decided to make an iced coffee because I had some leftover coffee in the fridge that needed to be used up. I don't drink coffee very often, but when I do I usually have leftovers. So instead of dumping it out, I just pour it into a pitcher and leave it in the fridge until I want an iced coffee. It's so simple to make, you just pour in a little vanilla coconut creamer and some ice and you are good!

Rhubarb Coconut Smoothie

Ingredients

2 cups vanilla coconut milk

1 Tbs hemp protein powder

2 Tbs homemade strawberry rhubarb jam

1 frozen banana-diced

Directions

1. Layer ingredients into blender in the order that is listed and blend!

Sometimes I just feel like having something light in the morning and quick, so a smoothie works perfectly. I usually have frozen bananas in the freezer. Once a banana gets too ripe to eat I just throw it in the freezer and then it turns into something useful rather than garbage. I just made the jam yesterday, so I thought it would be fun to add for some flavor. I am not a big protein shake drinker, but I think it is nice to have some hemp powder on hand when you want to make a meal replacer. Hemp seeds are one of nature's best sources for plant-based protein. Hemp protein contains an almost perfect balance of essential fatty acids (EFA’s) Omega-3 and 6, a high content of fiber, minerals, vitamins and antioxidants.

Adobo Veggie Burrito

Ingredients

2 whole wheat tortillas

1/4 cup adobo sauce

1 cup arborio rice-cooked

1 Tbs safflower oil

1 leek-thinly sliced

1/2 cup carrots-thinly sliced

1 portobello mushroom-diced

1 cup greens (kale, spinach, collards) cut into 1 inch pieces

2 cloves of garlic

1 tsp cumin

1 tsp red pepper flakes

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

1 can black beans-rinsed

1 can sliced black olives

1/2 cup Daiya vegan cheddar cheese

1/2 cup Daiya vegan mozzarella cheese

1/2 cup cilantro chopped

Directions

1. Saute the leeks and carrots in the safflower oil for 3 minutes

2. Add mushrooms and saute for 2 minutes

3. Add garlic and greens-saute 2 minutes

4. Add all of the seasonings, black beans, and olives-cook 1 minute

5. Stir in 1/4 cup cilantro

6. Lay tortillas on baking sheet and spread a tablespoon of adobo sauce on each tortilla

7. Place 1/2 cup of rice in each tortilla

8. Layer in the cooked veggie mixture

9. Top with cheese, leaving a small amount for a garnish

10. Roll up burrito, spread remaining adobo sauce on top, sprinkle with cheese, and garnish with cilantro

11. Bake at 400 degrees for 10 minutes

This whole recipe started with my trip to Duluth in which I purchased the best sauce ever, adobo! When I lived in Duluth, Eric and I often went to this burrito restaurant called Burrito Union. Our favorite burrito had this adobo sauce in it and the flavor was addicting! We tried to look up recipes to make our own, but they all looked quite complex and had a large amount of ingredients in them. So now when ever I go to Duluth I stop by and order a side of adobo to go so that we can cherish it in our own home.

I was also inspired to do this recipe because I have a ton of fresh veggies in my fridge from the farmer's market. This would be a great recipe to sneak in veggies for kids or adults who are not big fans of veggies. This recipe is super healthy and is loaded with vitamins. The recipe ended up to be vegan, not that I was planning it that way. Now that I found a tasty vegan cheese I like to use it more in recipes because it cuts out a lot of fat, calories, and cholesterol. That way I don't have to feel as guilty when I overindulge.

Pickled Radishes

Adapted from Kind Diet

Ingredients

8-10 radishes-thinly sliced

3/4 cup ume plum vinegar

1 1/2 cups water

Directions

1. Place the sliced radishes in a Mason jar

2. Cover the radishes with the vinegar and water

3. Place cheesecloth over the top of the jar and secure with a rubber band

4. Allow to sit at room temperature for 3 days and then refrigerate

5. The pickles can be eaten after 24 hours. Make sure to refrigerate after 3 days because they will start fermenting and leave an undesirable taste. They will become more salty as time goes by, so rinse the pickles off before you eat them if they are too salty for you.

I saw this recipe when I was going through my Kind Diet book and thought that it looked like a fun recipe to try out and since I just bought some fresh radishes at the farmer's market it was perfect. The book stressed the importance of eating pickled foods because of their essential digestive enzymes. They recommended eating about 1 tablespoon of these pickles a day. I do have to clarify that they don't mean the typical pickles you buy from the store, but raw naturally fermented pickles. However, I have seen naturally fermented products at the Co-op. The cultures & enzymes in raw naturally fermented pickles are known to support proper digestion, aid in nutrient absorption, contribute to healthy metabolic function, and inhibit harmful microbes in the intestinal system. I don't even like radishes, but I love them when they are pickled! The ume plum vinegar is pretty salty, so you only want to eat a couple a day, even though I'd love to eat more. The pickles will stay fresh in the refrigerator for a good 10 days. The recipe is so simple to make, so it's easy to always have these on hand on the refrigerator.

Farmer's Market Salad

Ingredients

2 cups leaf lettuce

1 carrot-thinly sliced

1/2 cup sugar snap peas

1/4 cup green beans-cut into 1 inch pieces

2 Tbs raw pumpkin seeds

1 tsp sesame seeds

1/2 avocado-diced

1/4 cup black beans

1 tsp vegan Parma topping

1 Tbs Annie's Goddess dressing

Corn on the cob

Earth Balance buter

Salt/Pepper

Directions

1. Bring large pot of water to a boil

2. Meanwhile, clean and cut up veggies

3. Once the water is boiling, add sugar snap peas and green beans-cook 1 minute

4. With a small strainer scoop the veggies out of water and allow to cool

5. Then add the corn to the boiling water and cook for 4 minutes

6. Layer salad with all the veggies and toppings

7. Slather the corn with the butter and top with salt/pepper

Today I went to the farmer's market so I had a ton of fresh veggies that needed to be eaten. So I thought the best way to enjoy all the veggie freshness was in a salad. I always love salads that have tons of ingredients in them because every bite is unique and exciting. I always like to throw in some protein if the salad is the main course, so I added the seeds and the beans. I just purchased the vegan Parma topping, which is made of walnuts, nutritional yeast, and sea salt. It's loaded with vitamin B-12 and Omega 3s. If you are a vegetarian or vegan, it is important to get vitamin B-12 because it is typically in meat products. So the Parma product is a great condiment for getting your needed vitamin. You can sprinkle it on popcorn, soups, and pastas. The corn on the cob was like dessert for me. I love corn on the cob! Especially with lots of butter!

Creamy Wild Rice Soup

Ingredients

1 cup wild rice

4 cups water

1 onion-diced

2 tsp safflower oil

2 cloves garlic-minced

1 sweet potato-finely diced

1 can light coconut milk

3 Tbs red curry paste

1 tsp turmeric

2 tsp agave nectar

1 tsp shoyu (soy sauce)

salt to taste (1 tsp)

Directions

1. Saute onion in 1 tsp oil until golden brown

2. Add garlic, turmeric, wild rice, and red curry paste-cook 1 minute

3. Add 4 cups water and bring to boil

4. Cover, reduce heat to low, and simmer for 40-50 minutes until rice it tender

5. Add coconut milk, agave nectar, salt and shoyu-simmer 5 minutes

6. Meanwhile, cook sweet potatoes in remaining oil until tender and golden

7. Ladle soup into bowl and garnish with sweet potatoes

This is a pretty simple recipe that you can just forget about for awhile and then it's done! It's also great for leftovers because it reheats nicely.

Savory French Kak

Adapted from New York Times

Ingredients

1 3/4 cups of all-purpose flour

2 tsp baking powder

1 tsp salt

1/4 tsp black pepper

2 eggs

1/4 cup plain coconut yogurt

1/3 cup vanilla coconut milk

1/3 cup olive oil

1/4 cup parmesano reggiano

1/2 cup portobello mushrooms-diced

1/2 tsp truffle salt

1 Tbs sesame seeds

2 Tbs pumpkin seeds

1/4 cup corn

1 large clove of garlic-pressed

1/2 can sliced black olives

Directions

1. Preheat oven to 350 degrees

2. Butter loaf pan

3. Saute mushroom until slightly browned and top with truffle salt

4. Mix dry ingredients together and then wet ingredients together

5.. Then fold the two together until barely mixed

6. Pour into loaf pan and bake for 40-50 mins

7. Allow to cool for 5 minutes and then remove from pan and cool for 30 minutes

I saw this recipe in the New York Times and I thought that it sounded good and that it wasn't too difficult to tackle. They described this savory quick-bread as a common hors d'oeuvres served in French households. I guess in France they call it cake or for them Kak. I adapted the recipe a little to cater to the ingredients I had on hand and to also make it a little healthier. I only had 2 eggs on hand and it called for 3. So I looked up egg replacers and I found that a 1/4 cup of yogurt can replace an egg. The recipe also called for regular milk, so don't feel the need to purchase anything specific. The basic bread recipe is basically a blank slate for your creativity. You c

an add any kind of olives, pesto, herbs, nuts, different varieties of mushrooms, sun-dried tomatoes, raisins & even fruits. The only rule is to make sure that you chops all the ingredients into smaller pieces so that you don't have large craters in the bread. I was pleasantly surprised as to how well the bread turned out! I recommend eating it warm from the oven, but it's even good cold. There is also no need for butter because it is so flavorful! It is also a great option to bring to a dinner party because it is easy to travel with (that's actually what I did last night!).

Nachos

Ingredients

1/3 bag blue corn chips

1/2 can black beans

1 can sliced black olives

1/2 cup Daiya vegan cheddar cheese

1/2 cup fresh salsa from deli

1/2 cup cilantro-chopped

Directions

1. Spread chips out on baking sheet

2. Layer with black beans, black olives, cheese, and salsa

3. Bake for 10 minutes at 400 degrees

4. Transfer to serving platter and top with cilantro

I decided to make nachos after finding a great vegan cheese at the Co-op. Normally I wouldn't make nachos because they are so bad for you, so I tried to make this version as healthy as possible. The cheese doesn't have any cholesterol in it, so it makes me feel a little better. I also did not drench the nachos in cheese like they are typically served. It's surprising how satisfied you can be from such a small amount of cheese. I added the beans for protein. I also recommend fresh salsa because the flavor is so much better than the canned version. Often delis have an inexpensive fresh salsa on hand. The cilantro added a fresh flavor and great color to the dish.

Waffle Panini

Adapted from Kind Diet

Serves 2

Ingredients

4 hemp or whole-grain waffles-toasted

2 tofu kielbasa sausages

1 Tbs safflower oil

6 slices sun-dried tomatoes

2 leaves of Russian kale

1/2 cup Daiya vegan cheddar cheese

1/4 cup Veganaise or preferred mayo

1/3 cup peach jam (all fruit-sweetened with fruit juice)

1 1/2 tsp fresh thyme

1/4 freshly cracked pepper

Directions

1. Brown the sausages in oil, then cut in half lengthwise and then in half again horizontally

2. Warm up sun-dried tomatoes in same pan the sausages were cooked in

3. Mix together mayo, jam, thyme, and pepper

4. Spread the mayo mixture on each waffle

5. Layer the waffles with sausages, sun-dried tomatoes, kale, and cheese

6. Top with another waffle to make two sandwiches

7. Place sandwiches in preheated panini maker and cook until crisp and cheese is melted

As I was reading through the Kind Diet cookbook I saw this recipe and it made me really hungry, so I thought I would try a version of it. I really like the idea of mixing the jam with the mayo. It was absolutely delicious! I think it is really important to have a high quality jam. The original recipe called for apricot jam, but I used peach instead. I also switched out the russian kale for the arugula because that is what I had on hand and besides it's healthier. The hemp waffles are also a healthier alternative. Hemp is so good for you because it is high in protein, rich in omega-3 and omega-6 fatty, rich in chlorophyll, and high in fiber. I really like hemp chocolate milk and even kids really like it. It's much healthier than soy milk, which is highly processed. The Daiya cheese was new at the Co-op so I thought I would try it out. I haven't been too fond of dairy-free cheeses, but I was pleasantly surprised with this one! It is actually made out of tapioca. It doesn't have a funny after-taste like some fake cheeses. It also melts really nice. The original recipe called for mozzarella cheese, so feel free to play around with what you have on hand.

Orzo Curry with Baked Tofu

Ingredients

2 cups orzo pasta

6 cups water

1/2 pkg of firm tofu

2 cups sugar snap peas

1 cup green beans

1/2 cup corn

1 leek-sliced

2 cloves garlic-finely minced

1 inch piece of ginger-finely minced

2 Tbs sesame oil

2 tsp shoyu

3 Tbs red curry paste

2 cups coconut milk

1/2 tsp cardamon

1/2 tsp chili powder

1/2 tsp turmeric

1 tsp cumin

1 tsp brown sugar

1/2 cup dried coconut flakes

1/2 cup cilantro-chopped

Marinade

1 inch piece of ginger-finely minced

1 Tbs sesame oil

2 tsp shoyu

1/2 tsp cardamon

1/2 tsp chili powder

1/2 tsp turmeric

1 tsp cumin

1 tsp brown sugar

Directions

1. Press tofu for 15-30 minutes by wrapping it in a towel, placing it in a bowl, and putting a can of beans/veggies on top to weigh it down slightly

2. Bring water to boil for orzo and cook for 8 minutes

3. Cut pressed tofu into 4 slabs

4. Mix marinade together and coat tofu

5. Bake tofu on baking sheet at 350 degrees for 30 minutes-flipping halfway

6. During the last minute the orzo is cooking, add the sugar snap peas and green beans

7. After they have cooked for a minute drain, pour a little sesame oil on pasta and set aside

8. Meanwhile, cook leeks in sesame oil for 2 minutes, then add garlic and ginger and cook for another minute

9. Add the red curry paste and remaining spices-cook and stir for 1 minute

10. Whisk in coconut milk and shoyu-cook for 5 minutes

11. Add coconut flakes, corn and orzo mixture to the curry sauce

12. Mix thoroughly and top with cilantro

13. Assemble the baked tofu on plate with the orzo curry

I know this may look like a lot of ingredients, but it is completely worth it! Once you start cooking more you will start building up your spice cupboard and then it won't seem so overwhelming. I often just look in my cupboard for what seems to go with the dish and I start adding spices. It's fun to play around with spices because you can come up with some exciting new inventions. This was the first time I baked tofu and it is now my favorite way to eat tofu! With the marinade the tofu had great flavor and by pressing and baking the tofu it also had a great texture. I just got the sugar snap peas and the green beans at the farmer's market so they were exceptionally good! I only cooked them for a minute because I didn't want to ruin their fresh flavor. I also thought it would be fun to make orzo instead of rice. I thought it was a good switch because the orzo was much lighter, which was also great because then I could eat more:)

Refreshing Summer Drink

During these hot summer months you want something that will quench your thirst and cool you down. Instead of drinking the typical sugary drink or boring water (which actually I don't mind), make yourself some iced tea. There are so many different types of teas to try so you never get bored. I like to buy my tea in the bulk section in the Co-op because then you can buy a small amount of tea to test to see if you like it. That way you are not stuck with a box full nasty tea in your cupboard. I also recommend buying small amounts at a time because then it will be fresh when you use it.

I have been making a lot of Twig tea lately. Japanese Twig Tea, also known as Kukicha, is a very mild tea that is also beneficial for digestion. Twig Tea has many health benefits. It is strongly alkalizing and contains an array of nutrients including calcium, zinc, selenium, copper, manganese, B-complex vitamins, vitamin C and A, flavonoids and catechins. It is also low in oxalate and very low in caffeine, so you can serve it to children. I think it's a great tea for people who are trying to cut down on coffee because it has an earthy nutty taste.

When I make iced tea I fill a large saucepan with filtered water and bring it to a boil. Then I turn off the heat and put in the required amount of teabags or loose leaf tea and let it steep for the required amount of time. Not all teas steep at the same time, so make sure you do your research before hand. Once it's done I usually forget about it for an hour until it cools off. Then I pour it in a pitcher and put it in the fridge. It's so easy! That way I have cold tea waiting for me for a few days. When I make twig tea I prefer to add fresh lemon juice to it. If you are not used to an unsweetened drink, just add a splash of fruit juice. I like to experiment with different berry juices. Just have fun and play around!

English Breakfast

Adapted from the Kind Diet

Ingredients

Russian kale or any other greens

Earth Balance butter

Sesame seeds

red pepper flakes

1 can of baked beans

French bread-sliced

Button mushrooms

tomatoes

Fakin bacon

Avocado

1 clove garlic-minced

1 tsp lime juice

Salt/Pepper

Twig tea

Directions

1. Warm the bake beans in saucepan on low

2. Slice tomato in half, spread butter on top, sprinkle with salt and pepper

3. Place until broiler 3-4 minutes until cooked

4. Mash avocado, add lime juice, garlic, and salt and pepper

5. Melt butter in pan, add greens to one half of pan, and mushroom to the other half

6. Add sesame seeds and red pepper flakes to greens

7. Saute for 4 mins until cooked, sprinkle with salt/pepper

8. Saute bacon 2 mins each side

9. Layer french bread with beans and avocado mixture

I saw a version of this recipe in the Kind Diet and I thought I would make my own adaptation. My mouth was watering just by looking at the pictures. You don't have to make every thing I have listed, these are just options. Each picture is from a different breakfast. I have to admit I thought that it was odd having bake beans on toast, but that was actually my favorite thing! Now when I need a quick lunch I'll just warm up a can of beans and I am ready. Avocado is probably not in a traditional English breakfast, but I had some leftover guacamole that I needed to use up, so it worked perfectly. My second favorite ingredient were the mushrooms! It's amazing how a little butter can make mushrooms so tasty! It took me awhile to get use to eating greens for breakfast, but they are actually pretty good and because I know they are good for me it's even better! I just tried the Russian kale for the first time this week and I think it's my favorite green. It's a lot more mellow than most greens and it's even good in a sandwich. I just starting drinking twig tea. It's really good for you and it's a good alternative to coffee because it has a dark earthy taste.

Mochi Waffles

Adapted from Kind Diet

Ingredients

1 pkg raisin-cinnamon mochi

Syrup:

1/2 cup brown rice syrup

3 Tbs water

Juice of half lemon

1/2 cup chopped walnuts

Directions

1. Prepare syrup by combining all ingredients in a saucepan and simmer for 5 mins-stirring frequently

2. Preheat waffle iron

3. Cut the mochi into 1/2 inch slices

4. Layer 6-8 mochi slices in waffle iron, close iron, and cook until it is puffed up and golden

5. Drizzle with syrup and enjoy!

This is a super easy breakfast that I found in the Kind Diet book. I decided to try the raisin and cinnamon mochi for added flavor. Mochi is made from whole-grain brown rice and can be made many different ways. Mochi has been traditionally eaten by the Japanese for centuries. I have to admit I thought it was a little odd at first because it come in a package hard as a rock, but it made super easy and tasty waffles. I have even made them for guests and they loved them! It's much faster that whipping up a waffle batter and cleanup is a breeze! Since the mochi is made of a sticky rice you don't want to layer the waffles on top of each other on a plate because they will stick together. They taste best eaten right away. I store leftovers layered with wax paper so they don't stick together. I just put the waffle in the toaster to warm it up and you are good to go! I like to eat my waffles with some fakin bacon on the side. In the Kind Diet they recommend a side a greens as well, but I haven't gotten that healthy in the morning yet:)

Berry Sweet Cornbread

Ingredients

1 mini cornbread loaf-thinly sliced

Blackberries and raspberries to garnish

Syrup:

1/2 cup brown rice syrup

3 Tbs water

Juice of half lemon

1/2 cup chopped walnuts

Serves 2

Directions

1. Prepare syrup by combining all ingredients in a saucepan and simmer for 5 mins-stirring frequently

2. Layer the cornbread slices on the plate, drizzle with syrup, and garnish with berries

I saw these cute little mini cornbreads in the deli section of the Co-op and I thought they would be great for a quick dessert. I had actually had the syrup recipe leftover from my waffle breakfast, so I only needed to warm it up. The berries came from my dear bearded friend John who has raspberry and blackberry bushes (thanks so much!). The berries definitely taste way better when they are picked fresh!

Red Lentil Patties with Cilantro Sauce

Adapted from The Healthy Hedonist, Myra Kornfeld

Red Lentil Patties

Ingredients

1 cup short grain brown rice

1/2 cup red lentils

2 tsp ground turmeric

pinch of salt

2 Tbs safflower oil

2 tsp cumin

2 cups finely diced onions

1 tsp red pepper flakes

1/4 cup arrowroot powder

Directions

1. Rinse rice and lentils

2. In one pot add rice, 1 tsp of turmeric, and 2 cups of water, bring to boil, cover, and simmer for 40-50 mins

3. In another pot add lentils, 1 tsp of turmeric, and 1 1/2 cups of water, bring to boil, cover, and simmer for 30-40 mins

4. Meanwhile, saute onions in 1 Tbs safflower oil on low heat for 12 mins until browned, then stir in cumin and red pepper flakes

5. Mixed cooked lentils, rice, and onions together with a pinch of salt

6. Allow to cool for 20 mins, then form into 8 patties

7. Spread arrowroot on large plate and dredge the patties in it

8. Add 1 Tbs of safflower oil to cast iron pan on medium high heat

9. Cook 4 patties at a time, 2 mins per side until golden

Cilantro Sauce

Ingredients

2 Tbs lemon juice

1/4 cup unsweetened lite coconut milk from can-shake can before opening

1 jalapeno-diced

1 garlic clove-minced

1 inch piece of fresh ginger-minced

pinch of salt

1 cup of roughly chopped cilantro

Directions

Combine all ingredients in blender and blend until smooth. Drizzle the sauce over the patties.

Eric recently bought me this great cookbook and I thought this recipe sounded great! I decided to use brown rice instead of basmati rice to amp up the nutrition. The recipe called for cumin seeds, but I didn't have them so I just used powdered cumin. This was the first time that I used arrowroot powder, which is similar to cornstarch and it is gluten-free. It was a really silky powder and I think it helped the patties brown up better. I would like to experiment with it more to see if it is worthwhile because it is a little expensive. I just bought it in the bulk section in the Co-op for the amount that I needed. I highly suggest using the bulk sections in grocery stores, especially when you only need a small amount of an ingredient. I think it is especially great with spices because they expire in 6-12 months, so only buy a small amount at a time so you don't waste and then your spices are always fresh and flavorful!