Sunday, October 31, 2010

Clean Eating: Berry Extravaganza


This morning's smoothie was unbelievably tasty. I was out of fresh fruit (besides apples but I don't like them in my smoothies), but a bag of frozen blueberries was still there, somewhere in my freezer. And so it started. 

Vegan Berry Smoothie
1 cup almond milk
1/2 banana, ripe
1/2 cup of frozen blueberries
1/2 cup of fresh cranberries (local, from the FM)
1 pouch of Vega raw protein powder, berry flavor

Put in blender, and there you go -- Berry extravaganza on a Sunday morning. 

Saturday, October 30, 2010

Clean Eating: Sauteed Belgian Endive


On my trip to Trader Joes yesterday, I snagged a bag of green and purple Belgian endive. In the winter, I like them best sauteed with a bit of olive oil and salt and pepper. The meal was rounded out with a wheatberry-wild rice salad and hummus mixed with organic ketchup. 

Tuesday, October 26, 2010

Clean Eating: Vegan Overnight Oats


Oh dear. I think if you just read about something often enough, you will try it out eventually. Talk about brain washing/the influence of fellow bloggers. Overnight oats, especial in an almost empty peanut butter jar, seems to be a favorite on many of the health/running blogs I read. So far, I've been immune to the idea (similar to as to the idea of running a marathon), but looking for variety for breakfast yesterday, I gave it a try. The result? Oh my! So good!!

Vegan Overnight Vermont Muesli
1/4 cup Vermont Mountain muesli (King Arthur flour online shop)
1 cup almond milk
1 TB chia seeds and cacao bits
1/2 banana, sliced
1/2 scoop Sun Warrior raw vegan protein powder (vanilla flavor)

Mix all ingredients in the evening, and store in a glass jar with a lid in the fridge. Serve the next morning/lunch. The muesli is eaten uncooked and cold, just soaked overnight. Add dried cranberries, apple slices or nut butter (almond, peanut, etc)  if desired. I had it straight up, and it was SO GOOD!

Sunday, October 24, 2010

Clean Eating: Home-made Hummus


Trying to avoid dairy for a while, I have been looking for a new spread on bread. Hummus is a likely choice. Not only is it tasty, natural and filling it also can be mixed with many flavors (at least according to the grocery aisle :-)). I decided to make my own batch, and go as natural snd gently prepared as possible: dried chickpeas, soaked over night, gently cooked with a garlic clove and fresh bay leaf,  mixed with with fresh meyer lemon juice, meyer lemon rind, fresh ground black pepper, tahini and extra-virgin olive oil. Throughout the preparation process I avoided salt; it really only needs very little in the finished product. Because it is made of dried chickpeas it has a very mild, sweet, almost nutty flavor. Love it!

Soaking Chickpeas:
1/2 cup dried organic chickpea/garbanzo beans
1 quart/ltr water (use plenty of water, 3-4 times more than the chickpeas, they will soak it all up!)

Soak over night. The chickpeas will absorb most of the water, and quadruple in size.


Cooking Chickpeas:
Soaked chickpeas
1-2 garlic cloves, peeled, halved
1 bay leaf (dry or fresh)

In a medium sized sauce pan, place the soaked chickpeas, and cover with water with about 1 inch water above the chickpeas. Add the bay leaf and garlic clove to the water. Bring to a boil, and turn down heat to a very low simmer, and simmer chickpeas for ca. 40min.  Discard the bay leaf, preserve the cooked garlic and the cooking liquid. 

Alternatively: place the chickpeas in a steamer inset, and the water, bayleaf and garlic cloves in the bottom of the pot, and steam the chickpeas for 45min. They will still absorb some of the bayleaf and garlic aroma, but loose less vitamins.

For hummus:
cooked chickpeas (and preserved cooking liquid!)
cooked garlic cloves
juice of 1 Meyer lemon (or regular lemon)
zest of 1 Meyer lemon (or regular lemon)
1 TB tahini (sesame nut butter)
1-2 fresh garlic cloves, peeled, quartered
3-4 TB extra virgin olive oil
fresh ground black pepper
salt to taste


Place all ingredients (excluding the salt) in a blender or food processor (I used a Vitamix and got a very smooth texture), and add a few ladles of the cooking liquid. You might need up to 5-6 ladles to get the right thickness and texture. Blend until smooth. Pour into a storage container, and add salt to taste.

Thursday, October 21, 2010

Clean Eating: Vegan Strawberry Smoothie


Another vegan option: strawberry smoothie!

1 cup almond milk (silk, vanilla flavor)
1 cup fresh strawberries
1/2 banana
3/4 scoop Sun Warrior raw vegan protein powder

For decoration: dried tropical fruit

Place all ingredients in blender (preferrably a vitamix), and blend until smooth. Serve!

Tuesday, October 19, 2010

Clean Eating: Vegan Green Smoothie



Lately, I've been trying to eat vegan for a change (no dairy, no meat, no chemicals), so the green smoothie needed a revamping. This came out very, very well and tasty.

1 cup almond milk (vanilla flavor)
1 frozen banana
handful of tuscan kale leaves
1 packet wheatgrass powder
1/2 cup water
2 TB soaked whole raw oats

Blend and serve!

Saturday, October 9, 2010

Southwestern Salad


Another arugula creation --- again with Whole Foods 365 Chipotle Ranch dressing, black beans (dry, soaked overnight and cooked for 45min with a bay leaf and garlic clove), diced leftover chicken and a mild red chili pepper from the farmers market. As Rachel R. would say: Yummo!  (Trader Joes sells a similar salad, just add some sweet corn).

Friday, October 8, 2010

Arugula Salad with Pomegranate Seeds and Spiced Walnuts


The farmers market still has the most crunchy and peppery arugula, and so one of my favorite salad this time of the year is still arugula salad. Often, just plain with a dressing and blue cheese, but today with the first pomegranate seeds, some gorgonzola crumbles and candied spiced walnuts. The dressing is Wholefoods 365 chipotle ranch dressing.

Wednesday, October 6, 2010

Fall Greek Yogurt


The leaves are changing their colors into bright red and yellow, and the grapes in the garden are sweet this year, thanks to a long and sunny summer. Morning Greek yogurt got a fall spin.....

Greek yogurt
juice of 1/2 Meyer lemon
agave nectar
Vermont muesli (@ King Arthur Flour online)
grapes

Sunday, October 3, 2010

Meatloaf in a ramekin



After I ate my last frozen stuffed Moroccan pepper for lunch today, I decided to make a new batch. This time  I filled a few ramekins with sliced roma tomatoes, and filled them up with stuffing mix. They are baked also 45min at 400F. A great snack or dinner component!

1/2 lb. ground turkey
1/2 medium onion, chopped
1/2 c sliced baby portabella mushrooms
1/2 packet Knorr vegetable soup mix
3 TB Trader Joes red pepper spread
2 TB harissa
1/4 cup frozen sweet corn
2 TB panko bread crumbs
1/4 cup eggwhites
1 roma tomato, sliced
 
 
  • Preheat oven to 400 degrees.
  • Mix all ingredients in a large bowl.
  • Place a tomato slice on the bottom of the ramekin, and fill with turkey mix.
  • Bake for 45 minutes to an hour, until the turkey stuffing is fully cooked.