Miso Kale with Winter & Delicata Squash

Miso Kale with Winter & Delicata Squash

Ingredients:

1/2 pound assorted winter Squash

1 pound delicata squash
1/4 cup miso

2 T oil - olive or grapseed
3 tablespoons freshly squeezed lemon juice

1 large bunch of kale, de-stemmed and finely chopped

2 tablespoons extra-virgin olive oil
5 cloves of garlic, crushed and chopped
1/4 cup nutritional yeast
crushed red pepper flakes

4 radishes, very thinly sliced cone #4
1 1/2 ounces Marcona almonds, toasted pepitas, or other toasted nuts

Instructions:

Preheat  Braiser  pan or Electric Oil Core Skillet  to 300 degrees. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash. Prepare other winter squash, I used Kabocha Squash with skin on. Cut into cude or cut with cone #3.

In a small bowl whisk together olive oil & miso. Place the squash in a large bowl with 1/3 cup of the miso oil. Use your hands to toss well, then place in skillet.  Bake until everything is baked through and browned, about 25 minutes. Toss once or twice along the way after things start to brown a bit.  Thinly slice raw Kale & set aside.

In the meantime, whisk the lemon juice into the remaining miso oil. Taste, it should be intensely flavorful, but if yours is too salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.

Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

Vegan Cashew Nut "Cheese"

Creamy Cashew Nut "Cheese"

Ingredients:

2 cups of soaked raw cashews/pinch of salt, drained
2 tsp garlic powder or 3 fresh garlic cloves
1 1/2 Tbsp (Extra Virgin Olive Oil)
1/4 cup water
3 Tbsp apple cider vinegar OR lemon juice
1 Tbsp agave or maple syrup (or honey)
1/3 cup fresh chives
1 tsp black pepper
salt to taste (about 1/4 tsp minimum)
garnish: handful of fresh chopped chives or DILL

Directions:
1. Add raw cashews to a big bowl of water, add a pinch of salt. Soak in fridge overnight or at least for about  2-4 hours. More soaking = smoother texture.

2. Drain soaked cashews. Add them to a food processor.

3. Add in the vinegar or lemon juice, water, agave and Olive Oil.

4. Blend on high until smooth. This may take a few minutes depending on the strength of your food processor.

Other flavor options:

Lemon/Basil: add juice from one lemon and a handful of fresh basil.  

Black Bean Brownies- Soooo YUM!

Black Bean Brownies Recipe

Ingredients:

15 ounces black beans, drained and rinsed

2 whole bananas

⅓ cup agave nectar or other sweetener

¼ cup unsweetened cocoa

1 tbsp cinnamon

1 tsp vanilla extract

¼ cup raw sugar (optional)

¼ cup instant oats

Instructions:

Preheat oven to 350F. Oil the Bake & Roast Pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing  Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.

You can also cook this in the EOS for 20 mins at 300 then click to low. Rolled oats run through the food processor may substitute for the instant oats.

Ginger, Dill Carrots with Sweet Potato & White Beans

Ginger, Dill Carrots with Sweet Potato & White Beans
Ingredients:
5 medium carrots cone #3

1 cup of white beans

1 bunch of dill chopped
1 small sweet potato cone #3

1/8 of a red cabbage thinly sliced ( raw) don’t cook
¼ cup sesame seeds or almonds
splash of cooking oil (avocado is best for high heat)
2 Tbsp. fresh ginger, minced
1 Tbsp maple syrup
Squeeze of lemon juice

Salt & pepper to taste or tamari

Directions:
1. Begin by toasting the sesame seeds in a dry skillet until they begin to pop and are lightly toasted. Remove from heat and set aside.
2. Slice the carrots and sweet potato with cone # 3
3. Put the oil, minced ginger and vegetables in 11 inch skillet or EOS (electric oil core skillet) and sauté slightly at Medium heat - Place lid on with a water seal and wait for the vapo clicking then turn to low.
4. Remove from heat and toss with the sesame seeds, white beans, red cabbage, maple syrup, dill, tamari and lemon juice.

Cucumber-Radish Dill Salad

Cucumber-Radish Dill Salad
Ingredients:

2 cucumbers cone #3

3 tablespoons cider vinegar

1 tsp maple syrup

2 T. olive oil or sesame

Sea salt and freshly ground black pepper

1 small red onion, sliced thinly cone #4

1 radish watermelon daikon  cone #2

3 tablespoons finely chopped fresh dill 

salt & pepper to taste

Directions:

Wash the cucumber(s) Process veggies with Saladmaster machine

Place the vinegar, maple syrup, salt, oil, and pepper in a bowl and whisk. Add the cucumber, radish, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes

SEXY Lentil Salad

SEXY  Lentil Salad
Ingredients:
2 ¼ cups (1 lb.) green – French green lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

 THE BEST Vinaigrette EVER!! :
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:
Arugula

Fresh FIGS
Walnuts

Chopped almonds
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:
1. Rinse lentils well, drain. Place in 5 qt roaster and cover with a 3-4 inches of water, bring to a high simmer place lid on and reduce heat when the vapo valve clicks. Check lentils for done-ness after 15 minutes, but they should take about 20 minutes in total.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine. Or you can blend in blender on pulse.
3. Cut the red onion with cone #2-with the saladmaster machine or dice small. The salad is best if all the ingredients are about the same size. If  the capers are large chop into smaller bits.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

 

Sticky Nut Bars- YUMMY

Sticky Nut Bars- YUMMY

10-15  fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted) or almond butter
1 cup mixed nuts, I use almonds, raw cashew nuts & pistachio (coarsely chopped)
1/4 cup coconut flakes- raw not sweetened
1/4 cup sunflower seeds or pumpkin

1/4 cup sesame seeds

3 T. rosehips tea (Rose hips are the fruit of rose bushes and, when fresh, can have more than 60 times as much vitamin C as one orange)

3 T. cacao nibs

1/2 cup dried fruit ( raisins, yellow raisins and goji berries, currants, dried cherries)
1/2 tsp salt

Coat bake & roast pan with parchment paper. In 3qt saucepan, stir together dates, water and almond butter and place over low heat. Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry. Pour the mixture in the bake & roast pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.
If you don’t like them sticky you can instead make them as cookies, by baking them in the oven for about 20-25 minutes at 350°. On a saladmaster cookie sheet of course!!

Wolfberry-Goji Berries are a very rich source of vitamin C, having 500 times more vitamin C per ounce than oranges, actually more almost any fruit you could name. They are also a superb source of vitamin A, not surprising because they are a really pretty red color. Goji berries also have vitamins B1, B2, B6, and E; they are becoming a famous antioxidant.