Saturday, May 18, 2013
I hope you're enjoying spring so far! Today, I have an extra special treat for you. The lovely Dreena Burton has shared her mouth-watering recipe for Wonder Spread with us! Plus, she's doing a giveaway of her awesome new book, Plant-Powered 15!! Winner will be announced on May 29th. To enter, please reply to this blog post and answer the question "What is your favorite thing to spread on toast?" And no, you don't get to enter twice when you change your answer to WONDER SPREAD after trying this recipe... ; ) xo and good luck!
From Dreena Burton's Plant-Powered 15
Dreena says: This recipe has such simple ingredients, that you might think it doesn’t taste particularly special. But it does! Be forewarned, this spread (or dip, sauce, mayo!) is addictive!
Tess says: As a cookbook author, I rarely get a chance to try other author's recipes. However, Imma have to make an exception for this one!! Seriously, does this not look amazing?! Plus, for those of you who follow my color-coding system in my books (and in the Get Waisted program), this is a go-go-GREEN recipe! WIN, babies. OK, enough talk. Here's the goods...
1 cup soaked cashews (soak in advance, see note)
1 1/2 tbsp chickpea miso (see note)
1 1/2 - 2 tbsp nutritional yeast (adjust to taste)
1 1/2 tbsp freshly squeezed lemon juice
1/4 - 1/2 tsp pure maple syrup
1/3 - 1/2 cup water (see note)
Salt and pepper if desired, to taste
In a blender, puree all ingredients on high speed until very smooth. Season to taste with additional salt if desired. Spread on breads, use for sandwiches, wraps, baked potatoes, veggie burgers, or to mix into grains or vegetable dishes. Many serving options with this recipe, it is delicious! Transfer to airtight containers to refrigerate. Makes about 1 1/2 cups.
Cashew Note: Raw cashews take about 3-4 hours to soak, so I find it helpful to soak in batches and then freeze in portions until ready to use. To soak, place nuts in a bowl of water and cover for several hours. The nuts will become larger after soaking, as they swell from absorbing some of the water. Drain the soaking water, and rinse the nuts. Then store in the fridge for a couple of days until ready to use, or in the freezer for a few months.
Miso Note: Chickpea miso is something I discovered this past year. It has such a mild, mellow flavor and a very fermented, umami essence. If you cannot find it, use a very mild miso like a brown rice - and start with just 1 tbsp as it tastes stronger than chickpea miso.
Water Note: Using just 1/3 cup of water will give you a thicker spread. However, if you don’t have a high-speed blender, you may find it difficult to get a smooth puree. If so, use the full 1/2 cup of water. The mixture will thicken slightly with refrigeration.
Recipe from “Plant-Powered 15” by Dreena Burton. Dreena is the author of vegan cookbooks including Let Them Eat Vegan. For more recipes, visit www.plantpoweredkitchen.com.
Photo credit: Nicole Axworth, www.adashofcompassion.com
Tuesday, April 30, 2013
Friday, April 12, 2013
Basically, what I was going for was a crispy, very finely textured potato snack that was simultaneously low in fat and high in fun. Success! And plus, this thang is super easy to whip together - the only downside is that you do need a spiralizer. I don't really know of any other tool that would do the trick. I have a Benriner spiralizer (I think it cost me around $40) and I love it - it's great for making carrot "hair" (shown to the left of the spring roll in the picture below of a recent lunch my daughter posted on her page), zucchini "pasta," and beautifully textured beets!
OK, so how does one make these "swirly potatoes," you may be wondering?? It's super easy... Ready?? Here goes...
1. Preheat your oven to 400 F. Spray a large baking sheet with oil and set aside.
2. Wash any number of potatoes well and spiralize them, using a good spiralizer such as the Benriner one I have. You'll have some bits or slices of taters that don't spiralize but DO NOT PANIC. You can use these little babies elsewhere - personally, I like to dice them up and bake them for lil' cubed crunchy taters. The dimensions of potato fun just never end!!
3. Squeeze the moisture out of the spiralized potatoes. I do this using paper towels. You want those stringy taters DRY.
4. Spread the spiralized potatoes out on the oiled pan and spray them again with some oil (I use a coconut oil spray or olive oil spray). Sprinkle lightly with some seasoned salt and garlic granules. Bake until nicely browned and crisp. You may need to turn the whole thing over mid-way. The whole process really depends on your oven and your pan. For me, it took about 10 minutes on each side.
5. Remove from the oven and serve with ketchup and/or hot sauce. Hope you find them as addictively fun and delicious as I do!!
This recipe is GF/SF/Green (according to the recipe and health guidelines in my books)
Tuesday, April 2, 2013
I'd sincerely like to say THANK YOU to everyone who entered the contest, both on my blog and my Facebook page. Your lovely comments always made me smile!! : )
This week, my new fantabulous assistant Stacey will be blogging here, so please let her know if you have any requests! She's amazing, talented, wise, and has lots of inspiring ideas, so I know you'll love having her around just as much as I do!!
Thanks again and congrats, Kimberly!! : )
Sunday, March 17, 2013
So, what am I giving away?? Check it!!
The winner will receive the following...
1. A set of my books (all signed!): "Radiant Health, Inner Wealth," "The Two-Week Wellness Solution," and "Radiance 4 Life"
2. A signed copy of Dr. Mary Clifton's book "Waist Away" (how to joyfully lose weight and supercharge your life)
3. A one-hour coaching session with me (via phone or skype)!
Total value?? About $250!!
How to win??
1. Reply to this post with your answer to the question "What do you love best about Spring?"
2. Check back here (and on my Facebook page) on April 2nd to see if you've won!!
Good luck...and thanks again for being awesome. Love you guys!!! : )
Monday, February 18, 2013
So, the first questions you may be asking yourself: "Why would I want to pop amaranth? By the way, what's amaranth??"
Good questions! So, first of all, amaranth is a grain-like food that is off-the-charts nutritious. Scientists actually had to reclassify it into its own C4 group, due to the insanely high nutrient levels! It contains twice the calcium of milk and boasts loads of iron, fiber, and protein. Plus, it's energizing and strengthening.
But why would you want to pop the stuff, you ask? Well, if you saw the look on my daughter's face when I even say the words "popped amaranth" you'd see that kids freak out over this healthy treat. (Yes, adults love it too!) Plus, it's the world's tiniest, cutest popcorn! The tiny grains pop up into miniscule popcorn-looking puffs. It's adorable. Deliciously adorable. And easy!
So without further blah-blah-blahs, here is my how-to on popping amaranth. And remember - if you have failed at this before (or fail at this again), don't give up. I'll give you the tips that will help you avoid common problems so you can be an amaranth popping pro! I do recommend that you read through all of the directions first, so that you are well prepared to rock the adventure ahead...
1. Here's what you'll need:
From left to right, you'll need amaranth. The kind you can find in most health food stores (often in the bulk section). Then, you'll need coconut oil (or olive oil) and salt. The last thing you'll need is a nice pot with a tight fitting lid. I use a stainless steel soup pot (medium-sized). Basically, something that has a slippery surface (not cast iron, for example!) so that the amaranth can easily slide around. Also, have a medium sized bowl handy.
2. The first thing that's very important: Getting your pot to the right temperature. This is where most amaranth-popping wannabes fail. I was once that person. I gave up because it seemed my amaranth always burned and never popped! So, pay attention - be sure to have your pot at the right temperature. To do this: Place it over medium-high heat and add about 3 amaranth grains to the pot. Cover and just sit back and watch. Once the amaranth grains turn dark brown, you should be ready to go. Discard the browned amaranth and get ready to rock and roll with this thing...
3. Add just enough amaranth to barely cover the bottom of the pot with a single layer. Another important step not to be missed. If you put too much amaranth in there, some will burn or pop and some won't. All of the amaranth needs to be touching the hot surface at once. For me, I use about a teaspoon of amaranth for a medium sized soup pot.
4. Another important point (Are you sick of me saying this yet? Don't be. It's because I love you.) - Shake that pan constantly as soon as those amaranth grains go in the pot! Don't stop shaking! Once the popping slows down, immediately empty them into the bowl. If you wait too long, the amaranth will burn.
5. Continue to repeat steps 3 and 4 until you have enough popped amaranth to satisfy your amaranth desires.
6. To season: Melt a little bit (you don't need much) of the oil in the pan and drizzle it over the amaranth. Season with a bit of salt and stir well. Personally, I don't like to use overpowering seasonings for the amaranth as I love to let the natural, wild, wonderful flavor of the amaranth come through!
Enjoy your uber healthy, fun, delicious treat!!! And let me know how your amaranth popping adventure goes!
Tuesday, February 5, 2013
Last night, my fiance made me chili lime popcorn and I had to ask "Where has this stuff been all of my life??!!" It has everything! Tons of flavor, nutrition, vitamin B-12, and it's even super immune-boosting! The only thing I'll warn you about is that it's very "wet." Personally, I like this as it means all of the seasonings stick perfectly without having to use tons of oil. But if you do want yours a bit more dry, simply omit the tamari and add a little sea salt instead. Enjoy!! And for more unusual and delish popcorn recipes, be sure to check out my books. I'm a popcorn addict!
1 tablespoon oil (sunflower, coconut, or olive)
1 tablespoon nutritional yeast
1 teaspoon minced lime zest
½ teaspoon ground cayenne powder
3 large cloves garlic, minced or pressed
3 tablespoons fresh lime juice
1 tablespoon tamari (optional)