Mushroom Stock

Dried Mushrooms, soak in cold water-washing 3 times then pour hot water over and let it rest with knobs of ginger. Safe this hot water rinse for the stock later.

Water

Ginger

Peels of roasted onion

Dried Chili Pepper

Kombu

Spices: Cumin seeds, fennel seeds, and chinese 5 spice (mix because didn't have the star anise etc). toast then add oil. 

Cinnamon stick

Bay leaf

Sea Salt

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Soak the mushrooms

Almond-Crunch Brownie Bites

I love brownies. When I was younger the boxed mix from Ghiardelli with added chocolate chips was my favorite. However, now, I don't eat many processed sweets because of the sugar content. Over the past few weeks I've been craving brownies but did not see any recipes online that appealed to me so I created these and did the HAPPY DANCE when I bit into the first bite. Try this recipe and send me your happy dance! 

Recipe:

1/2 cup Dates, Soaked

1 Tb. Agave

1/4 tsp. vanilla

1/4 cup Coconut Oil, melted

1/2 cup Shredded Coconut

2 Tb. Chia Seeds

2 Tb. Cocoa Powder

1/2 cup Oat Flour

1 tsp. cinnamon

1/4 tsp. Himalyean Sea Salt

Toppings:

Crunchy Almond bits

Other options (pick one for each ball): Coconut Flakes/ Cocoa Powder/ Cinnamon

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1. Blend together the wet ingredients: Soaked dates, agave, vanilla, and melted coconut oil.

2. In a bowl, mix together the dry ingredients: Coconut, Chia Seeds, Cocoa Powder, Oat Flour, Cinnamon, and Salt.

3. With a fork, combine the wet ingredients into the dry mix to form the batter.

4. Scoop 1 Tablespoon from the batter and roll to form balls.

5. Roll the brownie bites in the almond bits.

6. Chill the bites in the fridge for at least 30 minutes to set the bites. 

YOU'RE WELCOME! ;)

The Glow Up Salad

I thought of this salad combination while in the steam sauna at the gym. Truth. 

After a body pump workout and a steam I knew I wanted something light, refreshing, yet fulfilling. This salad is basically a smoothie (minus the garlic)... that you eat with a fork! Mmmm 

It's strawberry season here (and the locally grown berries are sweet, tender yet firm, and actually taste like strawberries...go figure!) They are relatively inexpensive and worth it! I buy strawberries and mandarins weekly at my fruiteria blocks from my school during the daily break. So, adding them to a spinach salad has been a goal for the past few weeks but I end up eating them en crudo before that ever happens! 

Salad:

Kale, chopped

Spinach

Beets, peeled and julienned

Strawberries, cleaned and quartered

Craisins

Walnuts, broken into bits

Seeds (chia/sesame/sunflower), optional 

My favorite salad dressing: The contrast of the garlic and ginger against the sour lemon is irresisable to me.

Lemon, zest and juice

Garlic, grated

Ginger, Grated

Agave

Olive Oil

Himalayean Salt

Black Pepper

Cauliflower Nuggets, Potato Wedges, and Arugula Salad: A Kid's Meal for Adults

Cauliflower nuggets have been a craze among vegans and I will admit, they are a tasty. However, trying to veganize everything that you ate as a carnivore will not be satisfying because cauliflower and chicken are not the same so you end up playing a mental game of whether the plant-based item stands up to the animal product. Also, let's give cauliflower the credit it deserves with its wide range of versatility and textures without setting it to a comparison to one of the world's favorite proteins. 

Honey-Mustard Cauliflower Nuggets with Spiced Fries and an Arugula-Kale Salad

Nuggets:

• Cauliflower
• Chickpea Flour
• Water
• Harissa
• Turmeric
• Black Pepper
• Himalyean Sea Salt
• Bread Crumbs

1. Clean and cut the cauliflower florets into chunks.
2. Prepare the batter by mixing together the chickpea flour, water, and spices. 
3. Dip the cauliflower florets into the batter, shake off any extra batter, roll each of the batter-covered florets in bread crumbs and then place on a baking sheet lined with parchment paper.
4. Bake the nuggets at 375 for 25 minutes, turning and rotating them about half way through the process.

Honey Mustard Sauce:

• Honey
• Mustard
• Coconut oil

1. Combine honey, coconut oil, and mustard to desired taste.
2. Once the nuggets are done baking, coat them in this sauce.

Spiced Fries:

• Potato
• Sea Salt
• Coconut Oil
• Espices de Pollo

1. Clean potatoes and cut them into wedges.
2. In a bowl, mix the wedges with liquid coconut oil and then sprinkle on the spices.
3. Place on a silpat or parchment lined baking sheet and bake at 375, rotating midway until they have a crispy edge.

Salad:

• Arugula
• Kale, ripped into pieces
• Red pepper, diced
• Tomato, diced

1. In a bowl, mix all of the salad ingredients and coat with the lemon-pepper dressing (below).

Lemon-Pepper Dressing:

• Lemon, zest and juice
• Garlic, grated
• Salt and Pepper (extra pepper for kicks)
• Honey/Agave
• Olive Oil

1. To a bowl add all of the above ingredients and whisk until it is well combined.

This plate is quite simple to make. Start with the nuggets and potatoes and while they are baking in the oven, you can prepare the honey-mustard sauce, salad, and salad dressing. In less time than you could drive to McD's and get back home, you can have a healthy, homemade adult style-kid's meals ready for dinner!

I first learned how to prepare these nuggets from Hot For Food's Cauliflower Wing Challenge. Check out their video to get some more ideas for your new favorite use of cauliflower. I made the spicy cauliflower wings for a Super Bowl party two years ago and they were a hit. So, give cauliflower another try....it's grown up from being a decoration on the crudite plate. 

Have you tried cauliflower nugget? What do you think?

Eagles Green Smoothie

1 Frozen Banana

6 Raw Walnuts

1/2 Avocado

1 tsp Agave/Raw Honey

2 Handfuls Spinach

Water

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Allow frozen banana and walnut to sit in the water for about 10 minutes. This softens the ingredients so they blend easier. Add remaining ingredients, blend until smooth, and drink.

This smoothie has the benefits of healthy fats and protein.

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This recipe was made in light of the 2018 Philadelphia Eagles Super Bowl win! Fly Eagles Fly!

Sundried Tomato and Cauliflower Soup | Sopa de tomate seco y cauliflor

Cauliflower is one of those vegetables, like beets, that most people do not prefer but with its versatility of use, neutral flavor, and multitude of health benefits, cauliflower deserves attention beyond the crudité plate. 

I prepared this soup, on a whim, for a dinner with my host family and it was a hit. 

Ingredients:

Onion| Cebolla

Salt| Sal

Oil from sundried tomato jar | Aceite de tomate seco

Garlic| Ajo

Thyme| Tomillo

5 sundried tomatoes| Tomate seco

2 Brazilian Chilies| Pimienta picante

1 head of cauliflower| Coliflor

• broken into pieces; set aside a few larger ones for the garnish

Vegetable Broth and or Water| Caldo de Veduras o Agua

1 Bay leaf| hoja de laurel

For soup:

Sliced onion in pan with salt.

Once browned, add oil and chopped garlic.

Later, add thyme and diced sundried tomato

Then add cauliflower and sauté until browned.

Then add the broth and water.

Bring to a boil until the cauliflower is translucent.

Turn off the heat, allow to sit for a few minutes.

Remove bay leaf, blend soup until pureed.

Taste for seasoning.

Add bay leaf back and cook longer, if needed to reach desired thickness.

For garnish:

Slice mini cauliflower florets into mini steaks.

Pan sear until browned on each side, add the lid to cook the cauliflower through.

Once done, add finely chopped onion then sundried tomato to the pan for a few minutes until onions are cooked.

Serve:

Ladel soup into a bowl and garnish with a mini cauliflower steak and sundried tomato-onion mixture.

Give it a try and let me know what you think in the comments!