Peach with Cashew Cream and Granola

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Peaches, peaches, peaches…..YUM!!! I have enjoyed this breakfast every morning this week. I add a splash of lemon juice because cashews are so high in iron. The citrus has acid and vitamin C which helps increase absorption of the iron. This cream is so easy, versatile and nutrient dense. Enjoy.

Cashew Cream:

1 cup raw, whole cashew

1/3 c water

1/4 vanilla bean, scrapped

1/8 tsp almond extract

1 Tbl maple syrup

1/2 tsp salt

Splash of lemon juice

Peaches

Candida’s Granola or Raw Granola 

Directions:

1) Cove the cashews with water. Let soak fro 3-24 hours.

2) Strain water. Add the 1/3 c water and remaining ingredients into a blender or even better a vita-mix until silky smooth. NOTE: The vita-mix will make a better product. If using a Cuisinart or blender, scrap the edges down and strain if you want it to be perfectly smooth.

3) Wash and slice the peach. Add a spoonful of the cashew cream. Top with the granola of your choosing.

 

 


Lemon Coconut Kefir Ice Cream/Popsicles

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Quick, clean, fast and easy. This is an extremely versatile recipe. The Coconut Kefir is a vegan version of a tart, creamy drink that is fermented. This process of fermentation creates high amounts of probiotics, supporting digestive and immune health. Making your own Kefir is always the best option but there are products available at the store. I sweetened with maple syrup. It’s 4 ingredients that you blend and spin. That’s it! It makes a great soft serve after chilling for an hour. It will get hard though in the freezer so I made some into popsicles which was fun. Play with the flavors by infusing herbs (rosemary, basil for example) or add spices like ginger, anise, almond, hazelnut. Some serving suggestions are berries, purees, over a crisps or cobblers.

Lemon Coconut Kefir Ice Cream/Popsicles:

1 lemon, zest of chopped finely and juice of

1 2/3 c Coconut Kefir

1/3- 1/2 c maple syrup (depends on how sweet you want it)

1/8 tsp real salt

1 tsp vanilla (almond, hazelnut, mint)

2 tsp Amaretto (I used this one and loved it), Limoncello, Maker’s Mark, Frangelico…whatever flavor you like, double check if gluten free. They would all be great!

(celiac.com)

 

Directions:

1) Put it all in a blender and puree.

2) Chill for an hour (optional).

3) Spin it. Chill for an hour as a soft serve and or place in popsicle trays. See introduction for variations.

 

 

 

 

 


Cauliflower with a Roasted Veggie Vinaigrette

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I went to the market and picked up some beautiful veggies. I love whole roasted cauliflower. It picks up a texture that is so rich, hearty and inviting. I was going to just make the vinaigrette but decided to incorporate more of my lovely, fresh from the garden beauties. Voila! A meal all on its own.

Cauliflower with Roasted Veggie Vinaigrette:

1 head of Cauliflower

3-4 Tbl olive oil, divided

salt and pepper

1 lemon squeezed and zested

1 Tbl vinegar of choice (apple cider, balsamic, sherry all work really well)

parsley, basil, cilantro,dill (whatever fresh herbs you have handy, many are in season)

4-5 shiitake mushrooms (the are $10/pound at the market…great price and adds protein)

1 zucchini, sliced

1/2 onion , chopped

1 small garlic clove, minced

Kernels from 1 ear of corn, cooked by grilling, roasting, steaming

4 Kale leaves, chiffonade (so thinly sliced) Make sure these are dry and lightly oiled.

Capers (optional)

 

Directions:

1) Drizzle the cauliflower head with at least a Tbl of the oil, sat and pepper. Roast at 375 degrees in the oven for about 30-60 minutes (depending on the size of the head). It should be golden brown and very fork tender.

2) While that is cooking, get 1 tsp of oil hot in a saute pan, throw in the onions and cook for 1-2 minutes. Add garlic, mushrooms and zucchini and saute for another 2 minutes. Add salt and pepper. Deglaze the pan with lemon juice. Add the capers.

3) In the last 15 minutes of cooking the cauliflower (so when it’s close to being done), add the lightly sauteed veggies. Let them cook for 7-10 minutes. Then drizzle the kale over the dish. Bake for 5-7 more minutes. You are essentially making crispy kale over the dish.

4) When it’s all cooked, golden and fork tender, take it our of the oven, drizzle with 2 Tbl of oil, vinegar, lemon zest and fresh herbs.

5) Serve with brown rice tortilla, a favorite grilled meat or fish, some whole grains. Add some Pesto, Romesco or Love your Liver Artichoke Dip.

 

 


Meatballs in a creamy lemon and pesto sauce…

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…say what! Yum is you should all be saying. This is a rich sauce because of the olive oil. Such a healthy fat, you can indulge with none of the guilt and all of the pleasure. Serve with lightly sauteed, steamed or roasted veggies and/or over brown rice, GF pasta, polenta, quinoa or amarynth.

Meatballs in a creamy lemon and pesto sauce:

1 pound of extra lean ground beef, chicken breast or turkey breast (or some combo, organic, local and grass fed)

4 tsp olive oil, divided

1/3 medium sized onion, diced

1 Tbl fresh parsley, chopped

1 clove garlic, minced

1 pinch of oregano

1 tsp each real salt and pepper (plus more to season the sauce to taste with)

2 Tbl GF panko breadcrumbs (to make healthier, substitute brown rice, amarynth, quinoa, almond meal)

1/8 c fresh squeezed lemon juice

1/2 c almond milk, plain and unsweetened

1 Tbl homemade basil pesto or fresh chopped basil

 

Directions:

1) Preheat oven to 375 degrees.

2) Heat 2 tsp of oil in a oven safe pan that has a tight fitting lid. Then add the onions on medium/high heat. Saute for 2-3 minutes. Next add the garlic. Saute for 2-3 more minutes. Add the breadcrumbs (or grain) and brown for 2-3 more minutes. Transfer to a glass or stainless bowl to cool.

3) Once mixture is cool, add the meat, oregano, parsley and s and p. Form into meatball size (2 inch rounds, a little bigger than a golf ball).

4) Go back to the original pan (no need to clean it after sauteing the onion etc. Lots of flavor there that you want to keep). Heat up 2 tsp oil on medium/high heat. Brown the meatballs for about 3 minutes before flipping to another side. Brown 2 sides of each. Then add 3/4 c water.

5) Cover and put in the oven. Back about 15 minutes until meat is cooked.

6) Take the meatballs out of the pan. It will have lovely dripping and liquid. Add lemon juice. Reduce on a simmer for about 5 minutes. You will notice it starts reducing. Add the basil or pesto and continue to simmer for a few minutes so the flavors can blend.

7) Whisk in 1/4 c of the milk until it’s incorporated, about 5 minutes then add the remaining milk while whisking for a few more minutes. Season with s and p as you like.

8) Return the meatballs to the pan. Get the sauce all around them and simmer for 3 -5 more minutes.

9) Serve with veggies and over a grain, pasta, polenta…whatever you like. Enjoy!!!