This weekend I created the most delicious summer-time chilling soup.  I tossed together fresh cucumbers and watercress for a cooling feeling, but then decided to add a touch of the Fall by including sweet potatoes and onions…and to polish it off, there’s nothing like the natural sweetness of fresh beets.  This soup is delicious as a main dish with gluten-free bread or used as an appetizer or side dish with any meal.

Ingredients

• 4 Tbsp. olive oil
• 1 medium sweet onion, finely chopped
• 1 1/2 cups low-sodium vegetable broth
• 2 cups water
• 1 large sweet potato, peeled and sliced 1/4 inch thick
• 4 beets, peeled and sliced 1/4 inch thick
• 6 lbs. watercress, coarsely chopped
• 1 cup almond milk
• 1 cup Greek plain yogurt
• Sea salt and pepper
• 2 cucumbers, peeled and finely diced
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh cilantro

Directions

1. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened. Add the broth and water; bring to a boil. Add the sweet potato and beets, cover and simmer over low heat until tender, about 20 minutes. Add the watercress and cook for 3 minutes.

2. Transfer the soup to a food processor; puree.  Then, transfer the mixture back to the saucepan. Add milk and Greek yogurt, cucumbers and vinegar.  Season with salt and pepper to taste.

3. Ladle the soup into bowls. Garnish with fresh cilantro and serve.

Also,

Be sure to check out my Kid Friendly Recipe that was posted on the Easy Kids Recipes website today.

and…

My ‘Fruit Not Fat’ Galaxy Granola video that launched today, as well.

Last night, I created a deliciously simple sweet potato and almond soup that warmed me up after my chilly walk home.  Let’s just say that it hit the spot and paired perfectly with a side of grilled vegetables and tofu smothered with organic tomato sauce and sprinkled with nutritional yeast…delicious is an understatement.

Dig in, this is a tasty protein-packed soup with a nice dose of beta carotene that is sure to fill you up (and warm you up) on a chilly March evening.

Ingredients

• 3 large sweet potatoes
• 1 Tbsp. oil
• 1 small sweet onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. lime juice
• 3 cups low sodium vegetable broth
• 2 cups Greek plain non-fat yogurt
• 1 tsp. all spice
• 1 tsp. chili powder
• ½ cup Krema Almond Butter
• Pinch of sea salt and pepper
• Topping: fresh cilantro

Directions

• Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
• In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add lime juice, all spice, chili powder, and sea salt and pepper.  Cook for 10-15 minutes.
• Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and Krema Almond Butter; puree until smooth.  Add the puree to the pot and mix well.
• Transfer to serving dishes and garnish with cilantro.
• Enjoy!

In The News This Week

March is National Nutrition Month

Blood Test Might Sort Out Milk Allergies

First Lady Talks Obesity With School Nutritionists

Are In Season Foods a Better Match for Nutrition Needs?

Last night, I got to thinking…its been quite some time since I’ve whipped up a guacamole, so I picked up an avocado at my corner farmer’s market and decided to get creative…how creative? Well, while at the farmer’s market I stumbled upon a fresh batch of sweet snow peas and a beautiful bundle of asparagus…I simply couldn’t resist and I purchased these incredibly fresh veggies to bring home and have a bit of fun creating a new guacamole recipe…after a bit of altering and tasting, I had perfected my new ‘guac’ and this may be the best one yet.  I present to you…my newest guacamole creation…

Ingredients

• 5 Tbsp. vegetable broth
• 1 medium onion, coarsely chopped
• 4 medium cloves garlic, coarsely chopped
• 2 cups fresh snow peas
• 1 1/2 cups asparagus, chopped into 1 inch pieces
• 4 Tbsp. sunflower seeds
• 1 ripe avocado, peeled, cored and chopped
• 1 tsp. white balsamic vinegar
• 4 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. lemon zest
• 3 Tbsp. fresh parsley, chopped
• 1/8 tsp. chili powder
• 1 tsp. flax seeds
• Sea salt and pepper, to taste

Directions

• Heat vegetable broth in a small skillet over medium heat.  Add chopped onion and garlic; saute until onions are translucent.  Add snow peas, asparagus, sunflower seeds, sea salt and pepper; heat for approximately 4 minutes.
• Transfer snow pea mixture into a blender or food processor.  Add avocado, white balsamic vinegar, lemon juice, lemon rind, chopped parsley, sea salt and chili powder; puree until desired consistency.
• Serve at room temperature or chilled.
• Enjoy!

Ready for the big game on Sunday?

Here’s a quick and easy recipe that will have your Superbowl fans begging for more.

Ingredients

• 1 cup gluten-free vegetable broth
• 1 Roma tomato, sliced
• 1 cup organic tomato sauce
• 1 large sweet onion, finely diced
• 2 scallions, finely chopped
• 1/4 cup sliced black olives
• 1 tsp. chili powder
• 1 tsp. agave nectar
• 1 cup SoyaKaas Gluten-Free, Dairy-Free Cheddar Cheese, shredded
• 1 cup SoyaKaas Gluten-Free, Dairy-Free Jalapeno Cheese, shredded
• 1 tsp. oregano
• 1/2 tsp. ground cumin
• 1/6 tsp. ground sage
• Dash of sea salt and pepper
• 2 cups shredded chicken or turkey
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups organic corn or rice chips
• 4 Tbsp. fresh cilantro, chopped
• Toppings: Greek plain yogurt, guacamole, organic salsa

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine vegetable broth, tomato sauce, tomato slices, onions, scallions, olives, spices, agave nectar, sea salt and pepper to form a sauce.  Set aside.
• Spray a casserole dish with cooking spray.  Layer half of the chicken, then beans, then half of the sauce, Cheddar Cheese, Jalapeno Cheese and tortilla chips.
• Repeat layers, ending with cheese on the top.
• Bake for 40-45 minutes or until casserole is bubbling and cooked.
• Garnish with cilantro and top with a dollop of each: Greek plain yogurt, guacamole and salsa.
• Enjoy the Game!

Last night I created a homemade gluten-free, dairy-free veggie pizza that had my taste buds dancin’ for more…it was fabulous (to say the least).  Here are the easy and delicious recipes for my pizza crust, sauce and topping.

Gluten-Free Pizza Crust

Ingredients

• 1/4 cup rice milk
• 2 large eggs or egg substitute
• 1/3 cup cornstarch
• 2/3 cup rice flour
• 1 tsp. salt
• 1/4 cup ripened avocado, mashed and slightly melted

Directions

• Preheat oven to 400 degrees.
• In a large bowl, beat together milk and eggs.  Add flours and salt.  Slowly add in avocado.
• Transfer mixture to a 12 inch circle on a baking sheet or round pizza pan. Be sure to leave a thicker crust along the outsides to keep the sauce and vegetables from running onto the pan.
• Top with sauce and vegetables of your choice (see below).
• Bake for 25-30 minutes or until pizza is golden brown and fully cooked.

Gluten-Free Pizza Sauce

Ingredients

• 1 (8 ounce can) organic tomato sauce
• 4 fresh basil leaves, finely chopped
• 1/2 cup sweet onion, finely chopped
• 1 garlic clove, finely chopped
• 2 Tbsp. agave nectar
• 1/2 tsp. sage

Directions

• In a large bowl, combine all above ingredients and mix well.
• Spread evenly atop unbaked crust.
• Top with the following or any toppings of your choice:

Pizza Toppings

• 1 Tbsp. ground flax seeds
• 2 Tbsp. Nutritional yeast
• 1 Fresh small zucchini, sliced
• 1 Fresh small summer squash, sliced
• 1/4 cup Fresh button mushrooms, sliced
• 2 Fresh red peppers, diced

Simply add any or all of the above toppings to your pizza.  I enjoy sprinkling nutritional yeast and ground flax seeds atop my pizza…it adds a perfect nutty, cheese-like taste without the dairy!

Now that’s what I call a seriously delicious (and healthy) New York pizza!  Enjoy.

Last evening, I created a delicious dinner for myself…I spent my afternoon in the long lines of Whole Foods Market at Columbus Circle…after waiting online and fighting the New Year’s Eve crowds (at 3 PM), I was a happy camper with my fresh piece of sole, parsley, cilantro, onions, tomatoes and kale.

I created a tasty dish, quite simple, in fact…I simply cooked the fillet on the stove top, covered, with a touch of low sodium vegetable broth, sea salt and freshly ground white pepper.  Once the fillet was cooked, I served it over steamed kale and my new concoction ‘Spicy Cilantro Salsa’.

Spicy Cilantro Salsa

Ingredients

• 1/4 cup Greek plain yogurt
• 2 Tbsp. spicy, stone ground mustard
• 1 small tomato, finely diced
• 2 Tbsp. fresh cilantro, finely chopped
• 2 Tbsp. fresh parsley, finely chopped
• 1/4 cup sweet onion, finely chopped
• 2 Tbsp. lemon juice
• 1 Tbsp. balsamic vinegar
• 1 tsp. dulse flakes

Directions

• Simply combine all of the above ingredients into a medium sized bowl and mix well.
• Serve chilled or at room temperature atop fillet of sole, steamed kale and blanched sweet onions.
• I served my sole with an additional dollop of Greek plain yogurt and salsa (gotta love the extra’s, hehe) as you can see in my picture below.
• Enjoy!

Happy New Year Bloggies!

Honestly, I’ve fallen in love with a cutting board…

The John Boos Cutting Board, that is…and O, how fine it is!

Now, this isn’t just any ol’ cutting board, aside from the fact that it’s incredibly well crafted and aesthetically pleasing to the eye, this John Boos cutting board can handle anything you desire.  The best part? It’s reversible…yes, you’ve heard me correctly, the easy to grip side hand grips allow you to flip the cutting board and start chopping right away on the other side.  I opted for the Maple Board as I think the wood  looks incredibly beautiful on my counter top.  This professional cutting board is cream finished with beeswax and used in many fine restaurants all over the country…now, who wouldn’t love one of these babies in their kitchen?

Today I was hard at work in my tiny kitchen…chopping, dicing, slicing…you name it, I did it!  That’s why good ol’ John Boos came in handy.  I opted for a vegetable stew to warm me up on this chilly December day.

Hearty Chickpea n’ Veggie Stew

Ingredients

• 2 cups green beans, trimmed and cut in half
• 2 cups onion, sliced
• 2 tsp. garlic, minced
• 1 can chickpeas, drained and rinsed
• 2 large zucchini, cut into 1″ cubes
• 2 yellow bell peppers, sliced
• 1 medium eggplant, cut into 1′” cubes
• 2 sweet potatoes, cut into 1/2″ cubes
• 1 3/4 cup all natural tomato sauce
• 1/4 cup olive oil
• 1 cup low-sodium vegetable broth
• 4 fresh basil leaves
• 1 bay leaf
• 1/4 tsp. chili powder
• 1/4 tsp. cinnamon
• Sea salt and pepper, to taste

Directions

• In a large stock pot, add onions, olive oil and garlic.  Cook for 2 minutes.
• Add all remaining ingredients and cook, covered, on low heat for 6-7 hours or until vegetables are tender.
• Enjoy!

Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.

Ingredients

• 2 small onions
• 4 garlic cloves, finely minced
• 1 tsp. chili powder
• 1 teaspoon peppercorn
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seed
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 2 teaspoons ground ginger
• ¼ cup fresh basil, chopped
• 1 teaspoon garam masala
• 1 tablespoon sweet paprika
• 14 ounces diced tomatoes
• 1 1/2 cups Oikos plain Greek yogurt
• 1 tablespoon olive oil
• 1/3 cup macadamia nuts, mashed
• 1 lb chicken breasts, cut into 1 inch pieces

Directions

• Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
• Add garlic and cook for another 2-3 minutes.
• Add all spices.
• Stir until well combined; let it all mix together in the skillet for a few minutes.
• Add tomatoes and water; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
• Whisk Oikos plain Greek yogurt into the sauce; mix well.
• When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
• Serve over warm brown rice or whole wheat pasta.
• Sprinkle with mashed macadamia nuts and fresh basil.

In The News…

Benefits of Eating Fish May Depend on Preperation

Whole Foods Rewards Healthy Employees

Feeling Blue, Green Tea May Help

Last night, instead of heating up my Turkey Day leftovers…I decided to whip up a tasty cauliflower soup with crunchy gluten-free croutons.  The vegetable stand on my corner had the most beautiful heads of cauliflower this morning on my way to work and I simply couldn’t resist…

Ingredients

• 3 Tbsp.olive oil
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 heads cauliflower, cut into florets
• 1 Tbsp. agave nectar
• Dash of cinnamon
• Dash of red pepper flakes
• ½ cup white wine
• 1½ quarts vegetable stock
• 4 thyme leaves
• 2 bay leaves
• 1 cup Greek plain yogurt
• 2 Tbsp. white balsamic vinegar
• Sea salt and fresh ground pepper, to taste

Toppings

• 2 cups gluten free bread, cut into cubes
• 1 cup reserved cauliflower, cut into florets
• ¼ cup golden raisins
• 4 Tbsp. ghee

Directions

• In a large saucepan or soup pot, heat the oil over moderate heat. Add the onions and garlic and cook until translucent, about 5 minutes.
• Add the cauliflower; set aside 1 cup for the topping.
• Season with sea salt, pepper, cinnamon and pepper flakes and cook for 5 minutes longer. Add the white wine and enough vegetable stock to cover the cauliflower; add the thyme and bay leaves. Cover and simmer until the cauliflower. Discard the bay leaves and remove 2 cups of the cooking liquid to set aside.
• In a blender, puree the cauliflower mixture a little bit at a time. Add the reserved cooking liquid as needed if the mixture is too thick.
• After pureeing, return mixture to a clean pot and cook over low heat. Stir in the ghee and Greek yogurt, then adjust seasonings.
• For the topping, melt the ghee over medium heat in a skillet. As it starts to brown, add the bread cubes and gently toss. Season with sea salt and pepper.
• Add the cauliflower and cook until bread is crispy and cauliflower is soft, then add the golden raisins.
• Serve warm with the crouton mixture topping.

You simply cannot go wrong with a gluten-free bread stuffing, especially when its enlivened with fresh sage, white balsamic vinegar and dried cherries. Chunks of bread, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.

Ingredients

• 1 onion, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 ripened avocado, mashed
• 1 Tbsp. olive oil
• 1 Tbsp. white balsamic vinegar
• 6 cups gluten-free bread, chopped into cubes
• 1/3 cup chopped celery leaves
• 1 Tbsp. sage, chopped
• 1 cup reduced-sodium vegetable broth
• 1 egg
• 1/2 cup dried cherries, chopped
• Sea salt and crushed white pepper, to taste

Directions

• Preheat oven to 400°F.  Spray a baking dish with non-stick cooking spray and set aside.
• Over medium heat, cook onion and celery in a large skillet with olive oil, salt and pepper; stirring occasionally, until softened, 8 to 10 minutes.
• Transfer to a bowl and toss with bread cubes, dried cherries, white balsamic vinegar, mashed avocado, celery leaves, and sage.  Set aside to cool for five minutes.
• Whisk together vegetable broth and egg in a large bowl.  Gently toss with bread mixture until absorbed.
• Transfer to baking dish and bake, covered with foil for about 45 minutes.

In The News This Week…

Sodium Reduction- A Top Trend

Relaxation Snacks- A Trend for 2010

Whole Foods Endorses Healthy Lunches