Cilantro Chutney

Wash about 2 big handfuls of cilantro leaves well. In a pan sauté one medium sized onion. Add a teaspoon of brown sugar to the onions to turn them golden brown. Remove onions from pan. In the same pan add a little oil and brown urad dhal and no more than three green or red chilies. Add urad dhal and chilies in a blender and grind them until the dhal is more than halfway ground. Add cilantro, onion, salt to taste and a quarter teaspoon of imli paste (tamarind or puli). Blend to a chutney consistency. If you want it spicy leave it or add half a teaspoon of brown sugar. And Enjoy!

Good morning Everyone! Try My Daily Breakfast Smoothie

• 1½ c. of water
• Big handful of frozen or fresh strawberries
• 1 banana
• ¼ c. of raw or unsalted soaked almonds
• 1 tbsp. of ground flaxseed
• 1 tsp. of vanilla

• 1 tbsp. of coco powder (optional)
• ¼ c. of coconut meat (optional)

Blend all ingredients together, pour and enjoy. Sometimes I store my smoothie in a safe, tight to-go cup and drink it after the gym on my way to work. I used to use almond milk in my smoothies, but I have found that water tastes almost the same in this complex smoothie.  I use the frozen strawberries because I like the coldness and the smooth texture. It is much easier to keep frozen strawberries for a longer period of time with out worrying about them going bad. Don’t get me wrong though, if I have gorgeous fresh strawberries available I definitely wouldn’t turn them down, but I would had a handful of ice.  I soak a bunch of almonds over night. Rinse a quarter cup off in the morning and leave the rest- they will last for up to a week in the refrigerator. Almonds are much less taxing on your bodies digestive system when they are soaked, but if you don’t have time or forgot you can just throw them in. We buy flaxseed in bulk, grind it all in a coffee grinder and store it for up to 3 months in the freezer. You should always grind up your flaxseeds otherwise you can’t receive its nutritional benefits through its tough outer shell.  I am a chocolate lover so I add coco powder, I just can’t get enough.  Coconut meat was a new last minute addition. I like chewy aspect of the almonds, flaxseeds, strawberry seeds and coconut. If you don’t like these things, be brave and experiment.

 

 

 

Nutty Spinach Salad

Crunchy nut topping

• 1/3 cup walnuts
• 1/3 cup pecans
• ½ tbsp cinnamon
• 1/3 cup 100% pure maple syrup
• Pinch of salt

Preheat a dry skillet over a medium-high heat. Add the walnuts, pecans, cinnamon, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. Crush up by cutting with knife.

 

Salad

• 3 cups of baby spinach, rinsed and dried
• Apple, cut into chunks
• Avocado, cut into chunks
• Lastly, add the crunchy nut topping and balsamic vinegar for dressing 

Energy Salad

1 medium tomato

1 medium red pepper

1 cup of broccoli

½ cup carrots chopped

1 medium apple

¼ cup of walnuts chopped

¼ cup of pecans chopped

3 cups of baby spinach lettuce

3 cloves of garlic

½ of an orange’s juice

½ of a lemon’s juice

A handful of cilantro

3 tbsp. green onion

Black pepper to taste

Cut all vegetables into bite-sized chunks. In a large bowl, combine all ingredients: vegetables, nuts, spinach, garlic, fruit juice and spices. Toss and serve or place in the refrigerator to pick on throughout the day or eat later.

Ram’s Black Bean Chili

1. 12 oz. jar Trader Joes Southwest Salsa
2. 2 15 oz. cans black beans
3. 1 chopped white onion
4. 9 oz bag of baby spinach watched and chopped
5. 2 cloves of minced garlic
6. 3 cups of low sodium veggie broth
7. 2 tbsp. Chili powder
8. 1 tbsp. Cumin
9. 1 tbsp. Cayenne
10. 3 large flour tortillas
11. 1 tsp. salt
12. 1 lime
13. 5 tbsp olive oil
14. 2 avocados 

Steps:

1. Combine ingredients 1-9 in a medium sized pot and cook on medium high temperature.
2. Preheat oven 400 degrees F.
3. Cut the flour tortillas into strips.
4. In a small bowl combine the salt, the juice from one lime and 5 tbsp. olive oil and toss the tortilla strips.
5. Place strips on a cooling rack on a baking sheet and place in the oven.
6. Bake for 5 minutes. Keep an eye on them so they don’t burn.
7. Broil on hi for less then one minute, until chips are golden brown.
8. Cut avocado into chunks serve on top of chili as garnish.

Every Friday is Pizza Friday!

Ingredient List 

• 2 Garlic Bulbs
• Olive Oil
• Trader Joes Garlic & Herb Pizza Dough
• 12-16 oz jar of Pizza Sauce
• Follow your Heart Cheese Mozzarella
• Smart Deli Pepperoni or your favorite toppings 

 This is optional but it is definitely worth the effort.  

1. Preheat the oven to 425 degrees F.
2. Remove the leaves from two garlic bulbs by rubbing lightly.
3. Cut off the tips of the garlic cloves to expose garlic within each clove.
4. Put the cloves in aluminum foil and pour olive oil over the garlic. Fold the foil tight around the bulbs place in a glass pan.
5. Put in the oven for 45 minutes to an hour.
6. Once the garlic is finished baking remove from the oven and cool.
7. Pop out the garlic cloves into a shallow bowl crush and mix with the a couple tablespoons of olive oil. Put aside for later. 

 Now for the Pizza

1. Preheat the oven at 500 degrees F.
2. Roll out pizza dough and place on a greased cookie sheet for the best crisp. You can’t roll it too thin!
3. Cut off the excess but leave enough to make the crust.
4. Brush on the garlic and oil mixture on the crust.
5. Heat the sauce and use the back of a ladle to distribute the sauce on the pizza in a spiral motion.
6. Cut the ‘Follow your Heart’ Mozzarella so that it appears shredded.
7. Add your favorite toppings. We sometimes use vegan pepperoni on half our pizza. Thinly sliced portabella mushrooms and onions is my favorite topping. If using a veggie as a topping make sure to sautéed them before putting on your pizza.
8. Put on the top shelf and bake for 15 to 20. 

The cheese should melt but if it doesn’t once switch the oven to broil on Hi. Watch intensely- I often burn things when I put the oven on Hi broil because I forget about it. If you have the same problem – I suggest you leave the oven door open when broiling anything to help you remember something is in there.

Bon Appetit!