recipe

  • Planked Beet Hummus

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 CUPS

    3 small beets (about 1 pound), trimmed and peeled

    1 tablespoon extra-virgin olive oil

    1 teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pep­per, divided

    1 (15.5-ounce) can garbanzo beans, rinsed and drained

    2 cloves garlic, chopped

    3 tablespoons tahini

    Juice of 1 large lemon (about 3 table­spoons)

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    ¼ teaspoon crushed red pepper flakes

    1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)

    Soak the plank for at least 1 hour and up to 24 hours.

    Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

    Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.

    Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.

    Source: ©2014 by Dina Guillen. Re­printed from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sas­quatch Books. Image by Rina Jordan.

  • Southern Comfort Baked Apples

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 regular apple wood plank, soaked in apple cider or apple juice

    4 large, tart baking apples

    1 cup Southern Comfort whiskey (approx.)

    1 cup cold water

    ½ cup lightly packed brown sugar

    ½ cup chopped almonds

    ¼ cup golden sultana raisins

    1 teaspoon ground cinnamon

    ¼ teaspoon ground ginger

    Vanilla ice cream

    Core the apples, leaving the bottom ½-inch of the apple intact. Place apples in a large bowl and pour Southern Comfort and cold water over the fruit. Cover and refrigerate to allow apples to marinade for 1 to 2 hours. Remove from liquid.

    Mix together the brown sugar, almonds, raisins, cinnamon, ginger, and a big splash of additional Southern Comfort. Fill the apples with this sugar mixture.

    Preheat grill to medium heat. Place plank on grill; close lid and heat for 2 to 3 minutes, until plank starts to crackle and smoke. Place stuffed apples, evenly spaced, on the preheated plank. Bake plank for 40 to 45 minutes, until the apples are soft and tender but not mushy, and the filling is hot and bubbly. Drizzle with a little extra Southern Comfort and serve immediately with vanilla ice cream.

    Source: Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Coolheaded Flower

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup coconut water

    1 tablespoon fresh chamomile flowers

    ¼ cup grapefruit juice

    1 ½ cups frozen watermelon chunks

    ½ cup frozen peach chunks or 1 fresh peach, pitted and sliced

    Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Coconut Mint Chip

    Weekly Recipe: 
    NonWeekly
    SERVES 1-2

    2 cups coconut water

    ½ avocado, pitted and peeled, or meat from 1 raw, young Thai coconut

    5 fresh mint leaves

    1 tablespoon cacao nibs

    3 or 4 ice cubes

    Blend all ingredients and serve.

    Source: Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press). Photo Credit: Anaïs & Dax

  • Tastes-Like-Ice-Cream Kale Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 2

    ½ cup filtered water

    ½ teaspoon probiotic powder (optional to offset natural sugar content)

    ½ cup raw unsalted cashews (conventional blenders: soak two hours)

    1 cup torn-up curly green kale leaves (1 or 2 large leaves with stalk removed, ripped into small pieces)

    2 ripe bananas, fresh or frozen

    ¼ cup chopped pitted dates (soaked in boiling water for 15 minutes), or 1 tablespoon pure maple syrup

    ½ teaspoon vanilla extract

    2 cups ice cubes (a little less if using frozen bananas)

    ½ teaspoon minced ginger (optional)

    Put all of the ingredients into your blender (I like to use a Vitamix) in the order listed and puree for about a minute, until smooth and creamy. Tweak flavors to taste (you may like a bit more kale, sweetener, or ginger).

    Note: With a conventional blender, you’ll get the smoothest consistency if you use maple syrup or chop the dates finely, and be sure to soak those cashews as well. You can quick soak by covering with boiling water for 10 minutes (but this kills the live enzymes) or soak in room temperature water for 2 hours.

    Source: The Blender Girl

  • Incredibly Edible Edamame Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 1/2 CUPS

    3 tablespoons cold-pressed extra-virgin olive oil

    2 cups shelled raw edamame beans

    2 cups loosely packed baby spinach

    ¼ cup freshly squeezed lemon juice

    3 tablespoons tahini

    1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)

    2 cloves garlic, minced

    ¼ teaspoon ground cumin

    ¼ teaspoon red pepper flakes

    1 teaspoon natural salt

    2 tablespoons sesame seeds (optional)

    ¼ cup finely chopped flat-leaf parsley (optional)

    You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl

  • Picnic Perfect Spinach Hummus Pinwheel Wraps

    Weekly Recipe: 
    NonWeekly
    June 18 is International Picnic Day!

    4 cups packed spinach

    ¼ cup low-sodium vegetable broth or water

    1 (15-ounce) can no-salt-added cannellini beans

    2 tablespoons lemon juice (from about 1 lemon)

    1 tablespoon tahini

    1 clove garlic

    Pinch of fine sea salt

    4 whole grain tortillas

    1 avocado, thinly sliced

    ½ cucumber, peeled and very thinly sliced

    1 small red bell pepper, very thinly sliced

    Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic, and salt in bowl of a food processor and process until smooth. You should have approximately 2 cups hummus. Spread 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge uncovered. Arrange 1/4 each of sliced avocado, sliced cucumber, and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber, and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve. Source: wholefoodsmarket.com

  • Watermelon Trio // Red Hot Blood Cleanser

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 2

    2 cups watermelon chunks

    1 small or medium beet, washed

    1 apple, seeded and cut into cubes

    1 tablespoon apple juice concentrate

    1/8 to 1/4 teaspoon cayenne pepper (depending on taste)

    1/4 teaspoon turmeric

    Place all ingredients in a blender, with watermelon on the bottom. Turn blender on slow speed until watermelon has liquified, then increase speed and blend for 1 minute or until liquified. Source: watermelon.org

  • Watermelon Raspberry Lemonade

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4

    6 cups watermelon cubes (seeds removed)

    1/4 cup raspberries

    1 cup water

    1/3 cup sugar

    1/2 cup lemon juice

    Place watermelon, raspberries, and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Source: watermelon.org