Chia Seed Fruit Salad:

FOOD BABE’S CHIA SEED FRUIT SALAD

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Food Babe

Serves: 4

Ingredients

• ⅓ cup chia seeds
• 2 cups nut milk of your choice
• 4 cups of diced fruit of your choice (for this recipe I used pears and strawberries)
• ¼ cup currants or raisins or goji berries
• zest of one orange
• juice of one orange
• 1 tbsp vanilla
• ¼ tsp cinnamon
• ½ cup shredded coconut
• mint leaves for decoration

Instructions

1. Add 1 cup diced fruit and a sprinkle of currents to 4 different bowls
2. Combine nut milk, chia seeds, orange juice, zest, vanilla and cinnamon in a small pitcher and stir
3. Pour ½ cup mixture on top of fruit in bowls
4. Top fruit bowls with shredded coconut
5. Refrigerate fruit bowls for at least 30 mins (or chill overnight)
6. Top each bowl with a mint leaf before serving

Source:  http://foodbabe.com/2013/01/21/chia-seed-fruit-salad/

Vegetable Tian:

Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese

Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

Source:  https://www.facebook.com/photo.php?fbid=10151628835303487&set=a.10150413750383487.413354.689188486&type=1&theater

Almond Butter Chocolate Chip Cookies:

Almond Butter Chocolate Chip Cookies

Sink your teeth into these! Six ingredients, two steps and 20 minutes is all you'll need to whip together two dozen of our no-flour, dairy-free, low-sugar cookies.

By Alison Lewis | Photo: Michael Mahovlich

• Recipe
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• Comments (135)

Serves:
Makes: 24 cookies
Hands-on time: 10 minutes
Total time: 22 minutes

CATEGORY:
Gluten Free, Under 45 Minutes

INGREDIENTS:

• 1 cup unsalted almond butter, stirred well
• 3/4 cup Sucanat
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% cocoa or greater), broken into small pieces

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Source:  http://www.cleaneatingmag.com/Recipes/Recipe/Almond-Butter-Chocolate-Chip-Cookies.aspx

New Hummus recipe:

Hummus

Makes about three cups

1 cup dried garbanzo beans
Water to cover

1 ½ teaspoons kosher salt
1 tablespoon- ¼ cup olive oil
¼ cup tahini, (roasted sesame seed butter)
2-4 cloves garlic
Juice from one large lemon, (2-4 tablespoons)
4 tablespoons cooking liquid

Extra virgin olive oil and paprika for presentation

1.  Rinse dried garbanzo beans in a colander and then set in a medium saucepan with the water level about two inches about the beans.  Place over medium high heat and bring to a boil.  Boil for five minutes and then cover and remove from heat.  Let soak for at least one hour or overnight.

2.  Change water in the saucepan and bring to a boil once again.  Add ½ teaspoon kosher salt.  Boil for approximately one and a half to two hours or until thoroughly cooked and soft.  Remove from heat and let cool for at least 30 minutes.  Scoop garbanzo beans into a blender or food processor.  Reserve cooking liquid.  Add olive oil (1 tablespoon is plenty, but up to a ¼ cup for a rich hummus), tahini, garlic, lemon juice, and 4 tablespoons cooking liquid.  Blend until smooth, scraping sides down occasionally.  Add more cooking liquid or olive oil to thin hummus out.

3.  To present, drizzle with extra virgin olive oil and paprika.  Serve with pita chips.  (Roasted with olive oil, salt, pepper, and oregano in the oven at 400 degrees for 10-15 minutes is a delicious alternative for stale pita.)  Store hummus in a sealed container in the fridge for up to a week.

Source:  http://bakelist.com/2009/06/20/the-dips-it/

Meatless Monday Kale Butternut Squash salad:

Kale Salad

Recipe and Photo Courtesy of Clean Plates

Whether you’re a meat-and-potatoes lover, a vegetarian or going gluten-free, Clean Plates takes the grunt work out of eating healthier. Founded by nutritionist Jared Koch, it features a free email, iPhone app, restaurant guides, food news and tips. If you eat…get fed by Clean Plates by signing up for their email here.

Inspired by and adapted from The Clean Plates Cookbook

Serves 2

Ingredients

•      3⁄4 cup diced kabocha or butternut squash

•      2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided, or more to taste

•      2 1⁄2 cups chopped or shredded kale, ideally Tuscan or black kale

•      1⁄4 cup whole almonds, toasted

•      1⁄4 cup crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar

•      1 tablespoon freshly squeezed lemon juice, or more to taste

•      Fine sea salt to taste

•      Freshly ground black pepper to taste

•      Pecorino or other hard cheese, for shaving (optional)

Directions

1.     Preheat the oven to 375°F/190°C.

2.     In a medium bowl, combine the squash and 11/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12minutes. Set aside to cool to room temperature.

3.     In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.

4.     Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.

Source:  http://www.takepart.com/photos/meatless-mondays/kale-and-butternut-squash-salad?cmpid=foodinc-fb

Moosewood six-minute chocolate vegan cake:

From moxie2burn 4 years ago

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• 30 minutes to make
• Serves 12

I had this cake at Moosewood back in 2004 (with the glaze) and was stunned at how good it was! No one would ever suspect that this dark, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in only 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. Read more

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• chocolate
• rich
• chocolaty
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Ingredients

---

• cake
• 1 1/2 cups unbleached white flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup cold water or brewed coffee
• 2 teaspoons vanilla extract
• 2 tablespoons vinegar
• glaze
• 1/2 lb bittersweet chocolate
• 3/4 cup hot water or milk
• 1/2 teaspoon vanilla extract

How to make it

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• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

People Who Like This Dish 25

Source: http://www.grouprecipes.com/57460/moosewoods-six-minute-vegan-chocolate-cake.html