Cauliflower Tabouli with Lemon Olive Oil Dressing

July 4th, 2011 § 0 comments § permalink

Ingredients

1 head of cauliflower, cut up in pieces
¼ cup lemon juice
3 tablespoons of olive oil
1 teaspoon sea salt
3 medium tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 cup cucumbers, seeded and diced
¼ cup hemp seeds
2 bunches of flat parsley, finely chopped
1 handful of mint leaves, finely chopped

Directions

Put the cut cauliflower in the food processor and process until it resembles couscous.
Put the cauliflower that now resembles couscous in a large bowl and add the remaining ingredients and mix. Taste and make adjustments.

© Kristin Slaby All rights reserved

Coconut Curry Sauce with Coconut Jicama Rice

July 4th, 2011 § 0 comments § permalink

Ingredients

For the Coconut-Curry Sauce

2 cups of coconut meat
1½ cups filtered water
1 tablespoon coconut butter
1 thumb size knob of ginger, peeled and minced with micro plan
2 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
2 small chili peppers or other small red chilies, with seeds
1 tablespoons kaffir lime powder (take kaffir leaves, dehydrate over night, grind into a fine powder)
1 tablespoon of curry powder or paste
1 teaspoon sea salt
Black pepper

For Jicama Rice

4 cups jicama, peeled and chopped
2 cups coconut meat
½ cup pistaciho
¾ cups almonds (ideally they should be soaked, and dehydrated)
¼ cup extra virgin olive oil or a little more
2 teaspoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cardamom
½ cup ground turmeric
Large knob of ginger, peeled and mince with a micro plan
1 handful cilantro leaves, minced
3 jalapeños, seeded and minced
½ small yellow onion, peeled and minced
1 handful golden raisins
Sea salt
Black pepper

Directions

Place the jicama in a food processor and pulse until the pieces resemble grains of rice.
Place the jicama in a fine sieve and squeeze out the excess water.
Transfer to a large mixing bowl.
Take the coconut meat place in the food processor and pulse until it resembles grains of rice.
Transfer to the mixing bowl with the jicama.
Take the pistachios and almonds, put in the food processor and pulse until ground into crumbs.
Add to the jicama and coconut bowl and mix together.
In a high speed blender, combine the olive oil, coriander, cumin, cardamom, turmeric, and ginger. Blend until thoroughly combined.
Pour the oil/spices over the jicama/coconut and the nuts.
Add all the remaining ingredients. With a large spoon mix well seasoning to taste with salt and pepper.

Serve in a small bowl with the coconut curry sauce on top.

© Kristin Slaby All rights reserved

Kelp Noodles Pad Thai and Almond Sauce

July 4th, 2011 § 0 comments § permalink

Serves 2-4

Ingredients

Pad Thai mixture

1 carrot, julienne
1 red pepper, filled, julienne
½ red cabbage, thinly sliced or mandolin
¼ cup snow peas, cut thinly on diagonal
1 spring onion, sliced thin
2 tablespoons lime juice
2 tablespoons tamari
1 shallot, sliced thin
1 small red chili, minced
2 tablespoons coconut nectar
2 tablespoons tamarind paste
1 cup mung bean sprouts
½ cup kelp noodles, soak in hot water 10 minutes
10 leaves of basil, chiffonade
1 small handful cilantro, roughly chopped
10 mint leaves, chiffonade

Sauce for kelp noodles

½ tablespoon almond butter
1 tablespoon tamari
½ teaspoon of sesame oil

The almond ginger sauce

3 tablespoon almond butter
1 tablespoon coconut nectar
2 tablespoon apple cider vinegar
2 teaspoon tamari
½ cm ginger, minced
1 clove garlic, minced
A pinch of cayenne

Directions

Take Phad Thai ingredients except the kelp noodles, put in a medium size bowl and mix, set aside.
Mix all together in a bowl almond butter, tamari and sesame oil. Once mixed together put the drained kelp noodles in the bowl of sauce and massage thoroughly with hands. Let sit for 10 minutes.
Take part the almond sauce blend all the ingredients in a high speed blender until smooth.
Take the pad thai mixture and the kelp noodles with it’s sauce and mix together, put a good amount on a plate drizzle almond sauce around and over pad thai.

Garnish with mint, chiffonade, cilantro leaves and finely chopped almonds.

© Kristin Slaby All rights reserved

Mexican Spiced Walnut and Tomato Salsa with Collard Green Wrap

July 5th, 2011 § 0 comments § permalink

Serves 3-4

Walnut meat

Ingredients

1½ cups raw walnuts (soaked and dehydrated)
1½ teaspoons ground cumin
¾ teaspoon ground coriander
2 tablespoon nama shoyu
¼ of dried chipotle, soaked
1 teaspoon garlic powder
½ jalapeño, seeded and finely diced
1 green onion, sliced in very thin slices
½ cup sun dried tomatoes in oil, finely chopped
2-4 small collard green leaves
1 cup shredded romaine lettuce
Tomato salsa

Directions

Take the walnuts, grind them in the food processor.
Put the ground walnuts in a bowl, add cumin and coriander and mix well.
Add nama shoyu and mix well.
Spread approximately 13 cup of the walnut mixture along the center stem of each collard green leaf, add a layer of shredded lettuce and some salsa and roll.

Fresh Tomato Salsa

Ingredients

2 cups cherry tomatoes, cut in half or quartered depending on size
¾ cup cilantro, chopped fine
½ cup yellow onions, diced small
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½-1 jalapeño, seeded and finely chopped
½ teaspoon salt
1 teaspoon cumin
½ teaspoon coriander

Directions

Combine all of the ingredients in a medium bowl and mix well.

© Kristin Slaby All rights reserved

Pasta Basil Pine Nut Pesto over Zucchini

July 4th, 2011 § 0 comments § permalink

Makes 1 cup (sauce)

Ingredients

3 fresh basil leaves, tightly packed
½ cup of spinach
5 tablespoons olive oil
4 tablespoons flax oil
4 tablespoons white miso
½ tablespoon garlic, minced
½ teaspoon salt, use less at first
½ cup pine nuts

Directions

Put the basil and salt in the food processor. Pulse a few times to begin chopping the basil leaves.
Once the basil is chopped fine add the olive oil, flax oil, lemon juice, miso and gralic. Process.
Add the pine nuts and process until the desired consistency is achieved. Do not over process the mixture will become to oily.
The texture should be creamy with a tiny specks of pine nuts through out.
Store in a sealed glass jar in the refrigerator for up to 4 days or freeze the pesto in ice cube trays.

Notes: try replacing the pine nuts with walnuts or brazil nuts

Zucchini Pasta

Ingredients

1 Zucchini

Directions

Take the zucchini, cut the ends off and place it in a spiralizer and spiralize.
Or you can use a vegetable peeler or a mandoline to make noodles.
Place the desired amount of “pasta” on your plate, add the pesto basil sauce and serve.

© Kristin Slaby All rights reserved

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