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.