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Friday, January 10, 2014

Warming Pumpkin Kale Soup (V, GF, Low-fat)

Try this simple and delicious soup to warm up in winter. The creamy texture with just enough bite from the kale is sure to win your tastebuds over alongside the health benefits.

Time: 1-2 hours | Yields: 3 bowls | Serves: 1-2

29 oz Pumpkin Puree
4 cloves roasted Garlic, minced
239g Lacinato Kale, massaged
1 (14.5 oz) can of diced Tomatoes
2 tbs + 1tsp raw Coconut Sugar
1/2 Sweet Onion, finely chopped
1 inch fresh Ginger, grated
2 tsp ground Cinnamon
1 tsp ground Cumin
1 tsp Kelp Granules
1 tsp ground Turmeric
1/2 tsp Garam Masala
1/2 tsp Cayenne
Dash Coriander
Juice half lemon
4 cups Water

Peel and chop your garlic and onion, then add to a soup pot. Turn heat to medium and cook in the juice from your can of diced tomatoes. Stir for a few minutes until fragrant.
Meanwhile, wash and de-stem your kale. You can use any type of kale. You may want to rip or chop it into small pieces. Mine was pre-cut to the size of baby spinach. Massage for a minute or two.
Add to pot with the rest of the tomatoes and cover with a lid to wilt for 5-10 minutes. Stir.
Add your spices and water. Stir and let reduce for 5 minutes.
Add pumpkin puree and lemon juice. Stir and reduce heat to low. Let cook for 1 hour or more.
Spoon into bowls and allow to cool before serving. Fresh cilantro is a nice addition.
Enjoy with a flatbread or bowl of rice and feel free to reheat the next day!

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Tuesday, January 7, 2014

Ruby Revelation Smoothie & Healthy Snacks (V, GF, Low-fat)

Ring in the new year with this superb smoothie and some yummy snacks!

Ruby Revelation | Serves: 1

13 oz Orange Juice
415g frozen Strawberries
90g frozen Blackberries
1 large spotty Banana
1 fresh Mango (300g)

Add everything to your blender and mix. Add more or less liquid to desired consistency. Enjoy :)

Kickin' Potato Wedges | Serves: 1-2 | Total Time: 45 minutes

4 medium Gold Potatoes
1/2 tsp Cumin powder
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/4 tsp Cayenne

Rinse and scrub potatoes. Cut in half lengthwise. Cut in half once more. Then turn on side and cut down along the potato to create wedges. Repeat for all potatoes.
Fill two small ramekins with water and put them in different racks within the oven. Preheat oven to 425F.
In two non-stick baking sheets add your potatoes and sprinkle with spices. Bake for 35 minutes.
Mix equal parts Ketchup and Sriracha for a quick and kickin' dip!
Enjoy :)

Zesty Zucchini Chips | Serves: 1 | Total Time: 25 minutes

2 small Zucchini, peeled
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder

Preheat oven to 430F
Wash and roughly peel zucchini. Thinly slice with a sharp paring knife or mandolin. Pat dry with a clean tea towel.
Line two baking sheets with parchment paper. Place your zucchini in rows and sprinkle with spices.
Bake for 18 minutes. Peel off tray and serve immediately. Enjoy :)

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Monday, January 6, 2014

Veggie Supreme Pizza (Vegan, GF-option, Low-fat, Low-Sodium)

A supremely stacked pizza for one or two tummies!

Prep time: 1h 15 minutes | Cook time: 25 minutes

3 cups of Flour
1 packet of Active Dry Yeast
1 tbs of Coconut Sugar
1.25 cups of warm Water
Optional add-ins:
1 tbs minced dry onion
1 tbs dried Italian herbs

1 medium-sized can of Tomato paste
1 small Onion, chopped
2 cloves of Garlic, minced
1 stalk of Celery, chopped
1 small Zucchini, sliced
1 large Carrot, diced
1 Apple, chopped
1 ear of Sweet Corn
Handful of Mushrooms
Handful of Grape Tomatoes
1/4 head of Cauliflower
1/4 head of Broccoli
1/2 Avocado, mashed
10 sprigs of Cilantro
1 tsp of Cumin powder
1/4 tsp of Cayenne

To make the pizza dough I mixed equal amounts of corn, white wheat, and bread flour in a mixing bowl. In a measuring cup I added warm water, then stirred in the sugar and yeast. Let it activate for 5 minutes until foamy. Make a well in the flour bowl and pour in the liquid mixture. Combine by stirring with a wooden spoon. Oil your hands and knead for about 5 minutes. Return to bowl and cover with a wet tea towel in a warm place and let rise for 1 hour minimum.

Preheat oven to 400F. Punch down your dough and knead it a few more times. Toss the dough to stretch it, then roll it out with a pin. This may require a light dusting of flour. Sprinkle corn meal onto a pizza stone and finish shaping your pizza dough. Place in oven for 10 minutes to partially bake.

Meanwhile, in a small pan, mix your tomato paste with water to desired consistency. Add cumin, cayenne, and half your cilantro. Stir occasionally over a medium heat. Add your minced garlic and half the chopped onions to your sauce. While this warms, wash and chop your toppings. I used whatever I had in the fridge. Use as many or as little of your favorite veggies, but if you come for dinner here you have to go big or go home ;)

Remove the pizza base from the oven. Mash your avocado and smear it on the pizza, then cover it with sauce. Sprinkle on onion, apple, corn, mushrooms, and cilantro. Then add your carrot, zucchini, tomatoes, cauliflower and broccoli. Stack it high!

Return to oven for 15-25 minutes. The cooking time depends on how firm or soft you like your veggies. I love a nice crunch but some people prefer softer vegetables. One easy way to achieve this is to pre-cook them in a microwave or sauté pan, but who has time for that? :P

Let cool for 5 minutes, slice, and serve :)

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Here are photos from the first time I made this pizza. I have since perfected/updated the above recipe for maximum enjoyment and simplicity!