Holiday Favorites

Pumpkin Crème Brûlée is a decadent crowd pleasing dessert. It's simple to make and can chill in the refrigerator for up to 24 hours. When your ready to serve, sprinkle sugar on top and let your guest torch their own ramekins to caramelize the sugar. Makes a great gluten free alternative to pumpkin pie. 

Have a lot of hungry people staying for the holidays? Impress your guests, by whipping up this ultra simple Apple & Walnut Breakfast Bread Pudding the day before. The next morning simply pop it in the oven and 45 minutes later, your friends and family will be singing your praises.

Make your loved ones a hearty and healthy breakfast with My Sweet Potato Hash. Sweet potatoes cook up quickly and add more nutrition to your breakfast.

This Vegetarian Pot Pie is comfort food at it's best. This recipe is so delicious, you might want to make two pies. 

Enjoy!

Vampire Juice - For Mortals

Warning! This is a HEALTHY Halloween post. It looks like a TRICK but your body will think it's a TREAT. As we approach Halloween, I'm preparing myself for the sugar-fest that will undoubtedly ensue. You can try to deny it but we both know your going to eat too much candy. Why not do something healthy for your body at the same time? Get a super charged healthy boost with my blood red Vampire Juice. 

I feel terrible admitting this but my least favorite vegetable is the beet. However, beets and beet juice are excellent for you and I know I should add them to my diet. My solution was to juice them, that way I could gulp them down quickly. However it turns out, I love this juice. I'm not sure if it's the vibrant color, the kick of ginger, the earthiness from the root vegetables mixed with citrus. Whatever it is, I crave this blend whenever I need a boost.

Vampire Juice is high in Vitamin A, Vitamin C, Vitamin B6 and is packed full of a wide range of anti-oxidants. Plus it has anti-inflammatory, anti-aging, energy and immune boosting properties. 

Vampire Juice

Makes 1 serving

1 medium size beet - peeled and chopped

3-4 carrots - scrubbed and chopped

1-2 oranges - rind, pith and seeds removed (or see below)

1/2 lemon - rind, pith and seeds removed (or see below)

1/4-1/2 inch chunk fresh ginger

Pass all ingredients through a juicer. My latest technique for citrus is to cut them in half, then use my manual citrus juicer to extract the juice. Then add the citrus juices to the beet/carrot/ginger juice and stir to blend. Pour into a glass and enjoy as soon as possible.

Cheers to our health!

Vegetarian Pastitsio (Greek Style Pasta)

Pastitsio is a Greek baked pasta dish that combines ground beef with layers of noodles in a béchamel sauce. This recipe is a vegetarian spin off from traditional Pastitsio and it was one of my favorite meals growing up. For this recipe I used a textured vegetable protein in place of the ground beef. Another healthy vegetarian meat substitute is mushrooms. Simply pulse mushrooms in the food processor to give them a ground beef like consistency.

Vegetarian Pastitsio (Greek Style Pasta)
4 servings

6 cups cooked macaroni
1 lb textured vegetable protein (or use mushrooms & pulse in food processor)
1/2 cup chopped onion
1 can (6 oz) tomato paste
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
1/3 cup grated parmesan cheese
1/4 teaspoon fresh ground nutmeg
1/2 cup mayonnaise
1/4 cup flour
2 cups milk

Heat oven to 325 degrees.

Cook macaroni al dente, drain and toss with a touch of olive oil to keep it from sticking. Set aside.

Over medium heat, brown the textured vegetable protein and onion in a skillet with some olive oil. Turn off heat and stir in tomato paste, cinnamon and salt. Set aside.

Lightly beat the eggs in a small bowl. Add the parmesan cheese, fresh ground nutmeg and stir to blend. Set aside.

In medium saucepan, combine mayonnaise and flour and stir until well blended. Gradually stir in milk. Cook over medium/low heat until thick, stirring constantly. Do not boil. When sauce has thickened remove from heat and gradually stir in the egg and cheese mixture. Combine the cream sauce with the macaroni and stir until noodles are evenly coated with cheese sauce.

Spray a 2 quart baking dish with olive oil spray and spoon 1/2 of the macaroni mixture into the bottom. Cover with the tomato/cinnamon mixture and then top with the remaining macaroni mixture. 

Bake for 45 minutes or until set.

Kali Orexi!

The Benefits of Drinking "Green Water" - Chlorophyll

Drinking "green water" was normal for me as a child, everyone in my family drank it. Green water (aka chlorophyll) was easy to swallow and had a slight minty flavor. Even as a teenager, I knew that it had to be good for me, so I kept chlorophyll in my diet.

The popularity for green drinks has risen in recent years, which means the intake of chlorophyll has also gone up through our increased consumption of greens. However, not many people know about liquid chlorophyll, which is a staple in my house.

Chlorophyll is the common ingredient found in all green foods on land and in water. It's essential to all life and helps plants purify the air and raise oxygen levels. Chlorophyll has been referred to as the "blood" of plants, which is ironic since it has been shown to help increase the quality and quantity of red blood cells in humans.

The molecular structure of chlorophyll is nearly identical to hemoglobin, which makes up about 75% of our blood. The only differences between the two is that chlorophyll has magnesium and hemoglobin has iron (both metallic atoms). When chlorophyll is ingested it can help do the job of hemoglobin to rebuild and replenish red blood cells and help boost our energy.

Besides being an awesome blood builder, chlorophyll has additional health benefits such as detoxification, internal deodorizer and some say it can help in weight loss. I have only used the liquid chlorophyll and can only speak from my personal experience. Each person should do their own research before using any new health product. If you have any additional information to share, I would love to hear from you.

To our health!

Vegetarian BBQ

My favorite vegetables to grill are artichokes, asparagus, sweet potatoes, sweet onions and portobello mushrooms. Adding fresh lemon, herbs and garlic really make these vegetables shine on the grill. Don't skip on making my awesome dipping sauce to accompany the artichoke and sweet potatoes. 

Grilled Artichoke:

Trim artichoke by cutting off the top inch and the sharp tips of each leaf. Rinse well. Steam artichoke whole in boiling water until stem is just fork tender, but make sure to not let it get too tender. Remove from water and let artichoke cool in a strainer. Once cooled cut in half, length wise and place cut side up in a dish. Generously drizzle cut sides with olive oil, a splash of balsamic vinegar, the juice of one lemon and season with sea salt and fresh ground pepper. When the grill is ready, place the artichoke halfs cut side down and grill until they have a nice char. Flip and drizzle with any remaining juice from your dish. Serve with dipping sauce.

Grilled Asparagus:

Snap the ends off the asparagus and then trim ends with a knife so they are cut straight. Place asparagus spears on baking tray and drizzle with olive oil. Toss spears with your hands to coat evenly with the olive oil. Season with sea salt and fresh ground pepper. When ready to grill, transfer asparagus into a BBQ grill basket. Keep an eye on the asparagus and flip spears in the basket as they get a little charred.

Skewered Grilled Sweet Potato:

Peel sweet potatoes and cut into 1/2" thick rounds. Use metal skewers, bamboo skewers will not work for sweet potatoes. Using a slight twisting motion, insert the metal skewer into each round and carefully thread onto skewers. Place skewers flat onto a baking sheet and brush top side with olive oil, then season with sea salt and fresh cracked pepper. Flip skewers over and brush the other side with olive oil and again season with sea salt and fresh cracked pepper. Grill until you get some nice grill marks on each side. Serve with dipping sauce.

Grilled Portobello Mushroom:

Snap out stem from mushrooms and place stem side up on a plate. Generously drizzle with olive oil, making sure both sides get coated. Keeping mushrooms stem side up in dish, sprinkle with crushed red pepper, fresh garlic, the juice of one lemon, and season with sea salt and fresh ground pepper. Let the mushrooms marinate while you heat up the grill. When ready to grill, place mushrooms stem side up and flip once they have have nice grill marks.

Dipping Sauce:

Blend 1/3 cup mayonnaise, the juice of one lemon, 2 cloves minced garlic and some finely chopped fresh parsley and fresh thyme, in a small bowl. Chill and serve as a dipping sauce with artichokes and sweet potatoes. This makes enough dipping sauce for 2-3 people.


To our health!

Anti-Aging Blackberry and Maqui Super Smoothie

Enjoy a beautiful start to your day with this vibrant, nourishing super food smoothie made with maqui powder. The maqui berry originates from the nutrient rich region of Patagonia, Chile. This incredible berry has the highest antioxidant content of any discovered food on earth. Higher than blueberries and twice as much as acai berries.

Maqui is said to help slow the aging process because of it's high levels of antioxidants. Antioxidants protect cells from oxidative stress, and helps support healthy aging and immune functions.

These dynamo berries are also high in vitamins A, C and E, along with several important minerals such as calcium, iron and potassium. Plant based iron is more easily absorbed if it's accompanied by vitamin C, which is why I added the juice of one lemon. Use any citrus or vitamin C source you prefer.

Here is a link to my favorite Nativas Natural Maqui Powder. Using a superfood powder is such a creative way to get more health into your life. I hope this product inspires you to create your own super food recipes. If so please share!

Blackberry and Maqui Super Smoothie

Makes one serving

1 cup vanilla almond milk
2 cups baby spinach
2 cups chopped romaine
1 banana (optional)
1/2 cup fresh blackberries
2-3 rounded teaspoons Maqui Powder
Juice of 1 lemon (or less depending on your preference)

Add ingredients to blender as listed, pulse/blend in between each ingredient. Once all ingredients are added, add ice if desired and blend until smooth. Keep maqui powder airtight in the refrigerator after opening. 

Enjoy.

Vegan "Cheesecake"

Traditional cheesecake is very rich and extremely fattening. It has no redeeming quality, other than being completely delicious. This "cheesecake" is vegan, gluten free and taste pretty darn close to the real thing. It's a wonderful make-ahead option and keeps in the refrigerator for several days. Simply top with fresh fruit or fruit sauce before serving. Tiny mason jars are a great option because you can bake, store and serve in the adorable jars.

Vegan "Cheesecake"

Makes 8 - 4 ounce servings

Crust:

3/4 cup raw almonds

1/2 cup shredded organic coconut

1 1/2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat oven to 350 Fahrenheit. Process almonds and shredded coconut in a food processor until they become a fine meal. Add remaining ingredients until just combined, however do not over-process, you want the mixture to be crumbly. Drop about 1 1/2 tablespoons of crust mixture into each 4 ounce mason jar. Using the bottom of a small juice glass or shot glass, slightly press the crumb mixture down into the mason jar so it forms a nice even crust.

Filling:

2 - 8 ounce containers of Trader Joe's Vegan Cream Cheese (*see note for substitute)

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 cup organic sugar

1/2 teaspoon vanilla extract

pinch of salt

In a medium bowl, blend all filling ingredients together until smooth and creamy. Spoon about 2 1 /2 tablespoons of filling into each mason jar and smooth out the top as desired. Place jars onto baking sheet and bake for 25-30 minutes until they are set, but still jiggly in the middle. While the mini "cheesecakes" are baking, it's time to make the blueberry sauce.

Blueberry Sauce:

1 cup fresh blueberries

3 tablespoons orange juice

1-2 tablespoons organic sugar (optional)

1/2 tablespoon cornstarch

Combine all blueberry sauce ingredients in a small saucepan and heat over medium heat, stirring, until thick. Remove from heat and pour into a small bowl to cool slightly.

Spoon slightly cooled blueberry sauce over each mini cheesecake and cover with mason jar lid. Place covered mini mason jars in refrigerator to chill for a minimum of 1 hour or overnight if possible.

Enjoy!

*Tofutti Better Than Cream Cheese is the substitute for Trader Joe's Vegan Cream Cheese in this recipe.

All Natural Sweet Potato Dog Treats

Clean eating means putting fresh, healthy, non-processed foods into our bodies. This philosophy should extend to all members of our family, even the furry ones. The best way to ensure my two dogs are eating healthful, preservative free snacks is to make them at home. Max and Maya go crazy over these all natural, vegetarian, grain free, gluten free, easy to make treats. 

What makes these dog cookies unique is the combination of sweet potato and coconut flour. Sweet potatoes not only taste great, but they are loaded with nutrients and they make a healthy addition to your dogs diet. Coconut flour is high in fiber. It's also a great source of protein, iron and is naturally gluten free. The ingredients in this recipe can also help benefit your pups digestion, skin and coat.

All Natural Sweet Potato Dog Treats

Makes approx. 36 cookies

1 large sweet potato

3 tablespoons creamy organic peanut butter

2 tablespoons honey

1 egg

1 cup coconut flour

1 tablespoon organic virgin coconut oil

Peel and cut sweet potato into 1 inch chunks. Place sweet potato pieces into a microwave safe bowl, cover with a paper towel and heat for 4-6 minutes until soft. Mash using a potato masher and let cool.

Once sweet potato is cool add peanut butter, honey and blend with a wooden spoon. In separate bowl lightly beat egg and then stir into potato mixture. Gradually stir in flour until just combined. Add one tablespoon coconut oil and use hands to mix until a smooth dough forms. Separate into 2 balls, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Sprinkle light coconut flour on work surface and roll out dough, on ball at a time. Sprinkle additional flour on dough and rolling pin as needed to prevent dough from sticking. Cut into shapes with cookie cutters. Place cookies on parchment paper lined cookie sheets and bake 20-30 minutes until slightly golden. 

Cool completely on wire racks. These dog treats cool to a semi-firm. Store in an airtight container in the refrigerator for one week or in the freezer for up to six months.

"Bone" Appetit!

Dark Chocolate, Coconut and Almond Hearts of Joy

One of my favorite childhood candy bars was Almond Joy. Sweet chewy coconut, toasted almonds and milk chocolate. However, that was a long time ago and I don't eat that kind candy anymore. I found this healthy, decadent recipe from TastyYummies and it's soooo good.

I added the crunch of roasted almonds and added a pinch of Hawaiian Red Alaea Sea Salt to the tops. Healthy ingredients like 100% cacao chocolate, organic coconut and maple syrup bak this a guilt free candy. There is no refined sugar, it's vegan, gluten free and literally melts in your mouth.

I usually use candy molds because I love making themed shapes, but you can also use mini muffin pan and add cupcake liners. The cupcake liners make the candy easy hold and eat without getting chocolate all over your fingers! 

Dark Chocolate, Coconut and Almond Hearts of Joy

Makes 12-15 hearts or mini cups

Coconut Filling:

2 1/2 cups (8-oz bag) 100% organic shredded coconut - unsweetened

1/2 cup melted organic virgin coconut oil

1/4 cup organic maple syrup

1 teaspoon vanilla extract

Chocolate Topping:

6 ounces organic dark chocolate baking bar - 100% cacao, unsweetened

1 tablespoon organic virgin coconut oil

1/3 cup organic maple syrup

Roasted almonds (see below) - coarsely chopped

Pinch of Hawaiian Red Alaea Sea Salt (optional)

Roast almonds in a 300 degree oven, for about 15 minutes or until a nice nutty smell wafts from the oven. Watch them carefully because they could burn quickly. Once cooled, give the almonds a course chop.

In a large mixing bowl, combine all the coconut filling ingredients and mix until well combined. Scoop 1 tablespoon of coconut filling into the bottom of a candy mold or a mini muffin pan lined with paper liners. Using your fingers press the coconut mixture down into the candy mold, try to make sure its evenly pressed. Place in freezer on a flat surface until frozen, about 30 minutes.

After 30 minutes (when the coconut is frozen) it's time to make the chocolate topping. Melt chocolate with 1 tablespoon coconut oil in the microwave at 10 second intervals, stirring in between intervals. When the chocolate is melted, smooth and silky, add the maple syrup and stir until well combined. 

Take the coconut filled candy molds out of the freezer and spoon chocolate mixture over the top. Top with roasted almonds, a pinch of sea salt or any other topping you fancy and place back into the freezer to chill for another 30 minutes. 

You will be delighted by how delicious "healthy" can be. Store chocolates in an airtight container, between layers of parchment paper, in the refrigerator. Keep chilled because these candies will start to get soft at room temperatures above 76 degrees Fahrenheit.

Hope you enjoy!

Pomegranate and Acai Super Smoothie

Pomegranate powder is made from the whole pomegranate fruit. This ruby red powder is chocked full of vitamins and minerals and is particularly high in Vitamin C and potassium. It's sweet fruity flavor can be used in a variety of recipes. Pomegranate has three times the amount of antioxidants found in green tea and has been shown to be effective in fighting certain cancers, lowering blood pressure and supporting cardiovascular health.

The deep purple hue of Acai Powder indicates the abundance of powerful antioxidants, which makes it exceptional at fighting free radicals and promoting longevity. Acai is low in sugar, and is high in protein and fiber which helps to keep you feeling full throughout your day. The acai berry is said to be one of the most nutritious foods on Earth.

Pomegranate & Acai Super Smoothie

Makes 2 servings

2 cups frozen strawberries

1 1/2 cups almond milk ice cubes (see below)

1 frozen banana

1 1/2 cups pomegranate juice

1 tablespoon acai powder

1 tablespoon pomegranate powder

To make almond ice, simply freeze unsweetened almond milk in an ice cube tray until solid. Almond ice creates a lovely creamy texture, similar to a milk shake. While blending if the consistency is too thick add additional unsweetened almond milk.

Blend all ingredients together until frosty and delicious.

Enjoy!

Spicy Corn Ebelskivers with a Tomatillo Salsa Verde

An ebleskiver (pronounced "able-skeever") is a traditional Danish pancake in the shape of a sphere. It's solid like a pancake, but light and fluffy like a popover. These airy treats are often served with a dusting of powdered sugar and accompanied by a fruit jam. 

Ebelskivers can be sweet or savory, filled or unfilled, feature fresh fruit, vegetables, cheese, preserves, chocolate, and more. The possibility for fillings is endless. These heavenly puffs can be served as a delightful breakfast, an innovative hor d’oeuvre, as a satisfying light supper or a delectable dessert.

Try something different this year at your Superbowl party. Instead of the standard football fare of chips and salsa, treat your guests to a more unique appetizer. These ebelskivers are also great served with Jakes Vegetarian Chili.

Spicy Corn Ebelskivers

Recipe from Ebelskivers by Kevin Crafts

Makes 21 pancakes, 4-7 servings

1/2 cup all-purpose flour

1/2 cup white cornmeal

1 1/2 teaspoon sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup milk

3 tablespoons unsalted butter, melted and cooled

4 green onions, finely chopped

1 jalapeno chile, stemmed, seeded and finely chopped

1 1/2 cups shredded queso fresco

1 cup fresh corn kernels

Preheat the over too 200 degrees. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl, lightly whisk the egg yolk, then whisk in the milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and, and using a wooden spoon, stir until well blended. The batter will be slightly lumpy. 

In a clean bowl, using an electric mixer set on high speed, beat the egg whites until stiff (but not dry) peaks form. Fold one-third of the egg whites into the batter to lighten it, then fold in the rest and gently blend until no white streaks remain. Carefully fold in the green onion, jalepeno, cheese, and corn kernels, taking care not to deflate the mixture.

Brush the wells of the ebelskiver pan with some of the remaining butter and place over low-medium heat. When the butter starts to bubble, add about 2 tablespoons batter to each well. Cook until the bottoms of the pancake are lightly browned and crisp, 3-5 minutes. Use two bamboo skewers to turn the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make two more batches. Can be made ahead of time and re-warmed in the oven. Serve with Tomatillo Salsa Verde. 

Tomatillo Salsa Verde

Makes about 3 cups

10-12 tomatillos, husks removed, roasted
3-4 cloves garlic
1/2 cup yellow onion - chopped
1 small bunch cilantro (about 1/2 cup packed leaves) - chopped
1 teaspoon salt
1/2 teaspoon vegetable oil
1 jalapeno, seeds removed - chopped
1 large poblano chili, roasted and skins removed - chopped
1 lime - juiced

Remove papery husks from tomatillos and rinse well to remove stickiness. Roast tomatillo in whichever method you prefer. I like to roast them over a flame on the burner, it's fun to hear them sizzle and pop. Using tongs rotate the tomatillos on the flame until they are blackened and blistered all around. Roast the poblano in the same fashion. Once the poblano has cooled slightly, remove all the burnt skin and chop (keep the burnt skins on the whole tomatillos). 

Place whole tomatillos, onions and jalapeno into a food processor or high powered blender and pulse.

Add in remaining ingredients and pulse until desired consistency.

Enjoy!

The Ultimate Sangria Mocktail

Luscious fruit and antioxidant rich juices come together to create this healthy power packed non-alcoholic Sangria. The star ingredients in this "Sangria" are Cara Cara oranges and the incredibly juicy Cocktail Grapefruit. Cocktail Grapefruits are not grapefruits at all, they are actually a cross between a mandarin and a pummelo. I wanted to create a healthier super charged punch, so in addition to Vitamin C rich citrus, I used juices made from acai, blueberry, pomegranate, concord grapes and grape seed extract. There is no added sugar. It's a refreshing and delicious combination.

Sangria Mocktail

2 cups Langers Grape Juice Plus
2 cups Sambazon Acai with Blueberry & Pomegranate Juice
1 cup fresh squeezed cara cara orange juice
1 cup fresh squeezed cocktail grapefruit juice
1 apple - chopped
1 lemon - sliced into rounds
1 lime - sliced into rounds
1 blood orange - sliced into rounds
1 cara cara orange - sliced into rounds
2 cups sparkling mineral water - chilled

Mix all ingredients (except sparkling mineral water) in a large pitcher. Refrigerate for a minimum of 2-3 hours for all the flavors to blend. Add chilled sparkling water just prior to serving.

Cheers!