Spicy + Sweet: The Ultimate Apple

Ingredients:

IMG_1819

  • Tuscan Bread (any sourdough bread works)
  • 1 apple, peeled and sliced
  • Jack-Pepper/Jalapeño cheese (any spicy cheese works)
  • 1/2 tsp olive oil
  • 1 tsp mustard (sauce)
  • 1/2 tsp agave syrup
  • 1/2 tsp lemon juice
  • salt and pepper (to taste)

Directions:

  1. Marinate the apple slices in agave syrup, olive oil, mustard, and lemon juice for at least 1/2 hour.
  2. Place the marinated apple slices on a piece of bread.
  3. Top the apple slices with any (spicy tastes better) cheese slices.
  4. Toast the bread slice in the oven until the cheese melts completely.

*Serve hot.

Almond Cookie

Ingredients:

Almond Cookies

  • 3 cups all-purpose flour
  • 1 cup almond meal (Trader Joe’s)
  • 3/4 cup butter -0r- 3/4 cup oil
  • 1 cup sliced almonds
  • 1 cup sugar

Directions:

  1. Preheat the oven to 375ºF
  2. Mix the butter and sugar together in a bowl until the sugar dissolves.
  3. Add all the other ingredients to the bowl and mix. (If mixture becomes dry, add a few drops of milk.)
  4. Using a tablespoon (I used a tablespoon, but any round shape works), create hemispheres and place them on a cookie sheet.
  5. Place the cookies in the oven for 10 minutes, and enjoy!

*Cookies can be served warm or cold.

**Cookies can be kept in air-tight containers for up to a week.

Pinto Bean Soup

Ingredients:

  • 1 cup Pinto Beans (soaked overnight)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon ground roasted cumin
  • ½ teaspoon ground coriander
  • 2 dried chili
  • sea salt (to taste)
  • 1 tablespoon Masa Harina (corn flour)
  • 1 tablespoon fresh cilantro
  • 2 tablespoon grated celery

Directions:

  1. Rinse the beans. Heat the oil in a pressure cooker.
  2. Add the oregano, coriander, chili, cumin, and celery. Cook for few minutes.
  3. Add beans with 2 cups of water and 1 teaspoon of salt.
  4. Close the lid and bring the pressure to high, wait for few seconds and slow the heat for half an hour.
  5. Puree beans, and return them to the pot. Add Masa Harina Flour and cook for another 5 minutes on slow heat.
  6. Taste for salt and black pepper.
  7. Add fresh cilantro and serve with some corn chips.

Beet Soup

IMG_1661Ingredients:

  • 1 teaspoon oil
  • ¼ cup onion sliced thin and long
  • 2 small beets sliced thin and long
  • 1 carrot sliced thin and long
  • 1 clove garlic chopped
  • 1 tomato peeled seeded and chopped
  • 4 cups of vegetable broth
  • salt and pepper (to taste)
  • 1 teaspoon lemon juice or rice vinegar
  • 1 tablespoon chopped cilantro

Directions:

  1. Warm the oil in a big pot.
  2. Cook the beet, onion, carrot, and garlic together for five minutes.
  3. Add chopped tomatoes and cook for another 2 minutes.
  4. Add the vegetable stock and boil.
  5. Simmer for 30 minutes, until all the vegetables are cooked.
  6. When all the vegetables are cooked, throw in the rice vinegar or lemon juice and salt and pepper.
  7. Add the chopped cilantro and serve.

Tom Yum Soup

Ingredients:

  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro

Directions:

  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.

Lentil Chili Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 cloves garlic, chopped finely
  • 1/4 cup cilantro, chopped
  • 2 teaspoon chili powder
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can diced tomato
  • 1 cup brown lentils

Directions:

  1. Pour broth in a large bowl over medium to high heat.
  2. Add onion, bell pepper, and garlic and cook for 8 minutes until pepper is tender.
  3. Stir in chili powder and cook for 1 more minute.
  4. Add lentils and tomatoes and bring to a boil.
  5. Reduce heat to low to medium and simmer, partially covered for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 more minutes. Sprinkle in cilantro, stir, and serve.

Harvest Grain Soup

Ingredients:

  • 2 tsp. Harvest Grain Blend from Trader Joe’s
  • 1/4 cup red lentil
  • 1 stick celery
  • 1/4  cup bell pepper
  • 1/4 cup banana squash
  • 1/4 cup zucchini
  • 2 tbs tomato puree
  • 2 cloves garlic
  • 1/4 cup onion
  • 1/2 tsp cumin seed
  • 1 cup vegetable broth
  • 1 tbs oil
  • salt and pepper (to taste)
  • cilantro (to taste)

Directions:

  1. Pour the oil in a pan.
  2. Sauté the onion, garlic, celery, and cumin seed for 5-7 minutes.
  3. Add the red lentil, bell pepper, banana squash, zucchini, and vegetable broth and let it cook for 10 minutes.
  4. Add the tomato puree and salt and pepper.
  5. Let it cook for 3 minutes.
  6. Add the cilantro and serve.

 Strawberry Salad

  
Ingredients:

  • 1 bunch chopped lettuce leaves
  • 2 cups Strawberry, sliced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Salt & Pepper (to taste)
  • 3 tablespoon sliced salted Almonds
  • 1 tablespoon Strawberry Jam

Directions:

  1. Toss lettuce and strawberry in the bowl.
  2. Mix the oil, balsamic vinegar, salt, pepper, and jam, and drizzle it over the lettuce and strawberry.
  3. Add the almonds and serve.

Orange-Fennel Salad

Orange-Fennel Salad

Ingredients:

  • 6 oranges, peeled and sliced 1/4 inch thick
  • 1/4 of a fennel or anise bulb
  • Snipped fresh basil
  • Salt and Pepper (to taste)

Directions:

  1. Arrange the orange slices on a platter.
  2. Using a peeler, shave the fennel into thin small stripes and sprinkle over oranges.
  3. Sprinkle basil and salt and pepper over salad.
  4. Serve.

Spinach, Lettuce, and Orange Salad

Ingredients:

  • ½ pack Spinach
  • 1 bunch Lettuce
  • 3 Mandarin Oranges, peeled and skin removed
  • 2 tablespoon Almonds, sliced and toasted
  • 1 tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Sugar
  • ½ teaspoon poppy seed
  • 1 teaspoon Mustard
  • Salt and Pepper (to taste)
  • 1 teaspoon Mango Vinegar

Directions:

  1. Mix Spinach, Orange, and Lettuce in bowl.
  2. In a separate bowl, mix the Olive Oil, Lemon Juice, Musturd, Sugar, Poppy Seed, and Mango vinegar.
  3. Pour dressing into main bowl.
  4. Add toasted nuts and mix.
  5. Serve.

Papaya Salad

IMG_1856Ingredients:

  • 2 cups raw grated Papaya
  • 1 tomato chopped
  • 1 tablespoon cilantro
  • 1/4 cup grated carrots
  • 1/4 cup green onion chopped
  • 1/4 cup peanuts crushed (sweet or salty per taste)
  • 1 green chili chopped
  • 2 dry red chili crushed
  • salt (to taste)
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 tsp oil
  • 1/4 tsp mustard seeds

Directions:

  1. Head oil and add mustard seeds and red chili.
  2. Mix everything  (except peanuts) in a big bowl.
  3. Top with the peanuts.
  4. Let it sit for 5 minutes.
  5. Serve.

Edamame Bean Salad

 

IMG_1925

Ingredients:

  • 1 cup edamame beans (frozen)
  • 1/2 cup corn kernels (frozen)
  • 1/4 cup chopped onion
  • 1 tbsp dried cranberry
  • 1 tbsp lemon juice (more to taste)
  • 1 tbsp chopped cilantro
  • 1 mini bell pepper (chopped)
  • 1 tsp olive oil
  • salt and pepper (to taste)

Directions:

  1. Microwave edamame beans and corn for 3 minutes.
  2. Cool for 10 minutes.
  3. Mix everything in a bowl.
  4. Mix and serve.

*Salad can be eaten with couscous or cooked quinoa.

**Salad can be refrigerated for up to 2 days.

Apple Salad

IMG_1791

Salad:

  • ½ pack spinach
  • 1 bunch lettuce
  • 1 crispy apple
  • 1 handful walnuts, toasted
  • 2 tablespoon goat cheese

Dressing:

  • 2 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • salt and pepper (to taste)

Directions:

  1. Mix Spinach, Apple, and Lettuce in bowl.
  2. In a separate bowl, mix the dressing.
  3. Pour dressing into main bowl.
  4. Add walnuts and goat cheese.
  5. Mix and serve.

Greek Salad

IMG_1592Ingredients:

Salad:

  • 1 bunch lettuce
  • 1 cucumber (washed and chopped in round slices
  • 1 tomato (washed and chopped in small pieces)
  • 1 tablespoon chopped olives
  • 2 tablespoon feta/goat cheese

Dressing:

  • 2 tablespoon olive oil
  • 1 clove garlic (chopped)
  • 1 tablespoon lemon juice
  • salt and pepper (to taste)
  • 1 teaspoon dry crushed oregano

Directions:

  1. Arrange all the salad in a bowl.
  2. In a separate bowl, mix the dressing.
  3. Pour dressing into main bowl.
  4. Mix and serve.

Romaine Salad with a Mexican twist.

IMG_0092

Salad:

  • 2 cups chopped romaine lettuce
  • ½ cup fresh/frozen corn kernels
  • 1 cup tomato, chopped
  • ½ cup pinto beans, rinsed and drained

Dressing:

  • 1 ripe avocado
  • ¾ cup prepared salsa
  • ½ cup yogurt
  • 3 tablespoons lemon juice
  • 4 drops Tabasco sauce (optional)
  • Salt and Pepper (to taste)
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • about 20 crushed tortilla chips (optional)

Directions:

  1. Arrange all the salad in a bowl.
  2. Sprinkle the green onion and cilantro over the salad.
  3. Mash avocado in separate bowl and add salsa, yogurt, and lemon juice.
  4. Season with hot sauce (optional) and Salt and Pepper, if desired.
  5. Pour dressing over salad, toss well, and top with chips.

Angel-Hair Pasta with Tomato Cream Sauce

Ingredients:

  • 3 cups Marinara Sauce
  • 2/3 cup Evaporated Milk (5-ounce can)
  • 1(9-ounce) package Angel Hair Pasta
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil or parsley

Directions:

  1. Place the evaporated milk and marinara sauce in a medium saucepan.
  2. Cook over medium-high heat, stirring frequently for 4 to 6 minutes or until hot.
  3. Prepare pasta according to package directions; then drain and toss with sauce.
  4. Season with salt and ground black pepper to taste.
  5. Sprinkle with cheese and basil and serve.

Orange-Mint Crackers

Ingredients:

Orange-Mint Crackers

  • Several Multi-Grain Crackers
  • 2 tbs. Cream Cheese
  • ½ tbs Orange Marmalade
  • One tangerine; peeled and skinned
  • A few mint leaves (optional)

Directions:

  1. Mix cream cheese and marmalade together.
  2. Spread it on one cracker.
  3. Place one orange slice on the cracker.
  4. Place one or more leaves of mint atop the orange slice and serve.

Mouth-Watering Avacado-Bean Dip

Ingredients:

  • 19 oz can of black beans
  • 1 tbs. lime juice
  • 1 1/2 tsp.chili powder
  • 1/2 tsp. minced garlic
  • guacamole (see below)
  • tomato salsa (see below)
  • sour cream (to taste)
  • shredded cheddar (to taste)
  • 1 cup chopped tomatoes
  • 1/4 cup chopped scallions

Directions:

  1. Mash the black beans with the garlic and chili powder; spread this on the bottom of a bowl.
  2. Layer the guacamole, salsa, and sour cream on top.
  3. Sprinkle the cheddar, tomatoes, and scallions and serve.

Blueberry Buttermilk Pancakes

IMG_1639Ingredients:

  • 1 cup pancake mix
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon butter or oil
  • 1/2 cup fresh or frozen blueberry
  • 1 tablespoon almonds (optional)

Directions:

  1. Mix everything except the blueberries and almonds together.
  2. Let it sit for 10 minutes.
  3. Heat a lightly oiled griddle or frying pan to medium temperature.
  4. Pour or scoop the batter and pour on the griddle.
  5. Add the blueberry and cover with a little more batter.
  6. Sprinkle the almonds over the pancake.
  7. When the pancake is brown on both sides, serve with maple syrup/butter.

Strawberry Crepe

Ingredients:

IMG_0255

  • 1 cup pancake mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon sugar
  • 1/2 tablespoon butter or oil
  • Nutella (To taste)
  • Strawberries, sliced (to taste)

Directions:

  1. Mix everything together except the Nutella and Strawberries.
  2. Let it sit for 30 minutes.
  3. Heat a lightly oiled griddle or frying pan to medium temperature.
  4. Pour or scoop the batter and pour on the griddle.
  5. Spread out the batter to however thin you want your crepe.
  6. When both sides are cooked, spread the Nutella across your crepe.
  7. Place the strawberries in a line over the Nutella.
  8. Wrap and enjoy.