recipes

  • In Season: Beets

    The beet, part of the Chenopodiaceae family, shows a number of health benefits not available in other food families. Betalains are the phytonutrients that give beets their distinctive red color—they provide beet eaters with antioxidant, anti-inflammatory, and detoxification support. While beets have a hard crunchy, rough-looking exterior, once cooked they become soft and buttery.

  • Cook’s Corner: Paleo Paradise

    Sometimes dieting is hard. The summer begs for you to eat ice cream, potato salad, chips, and other unhealthy summer staples. You can still get great taste without falling into these food traps, however. Meals that are low-carb and full of protein will pack a punch.

    Low-carb, high-protein meals
  • Brother Bru Bru’s Hot Wings with Blue Cheese Dipping Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 24 hot wings

    12 whole chicken wings

    1 ounce extra virgin olive oil

    ½ teaspoon salt*

    ½ teaspoon pepper

    Hot Wing Sauce

    ¼ cup (4 oz) Brother Bru Bru’s Chipotle Pepper Sauce

    2 tablespoons (1 oz) unsalted butter

    Dipping Sauce

    4 ounces plain (unsweetened, unflavored) Greek style yogurt

    1 ounce crumbled blue cheese

    ½ teaspoon salt

    1 teaspoon cracked pepper

    Preheat oven to 350 degrees. Cut off the tips from the wings and discard. Separate the drumettes and wingettes by cutting through the joint between them. This yields 24 hot wings. Put the wings in a plastic bag or bowl, pour the olive oil and sprinkle the salt and pepper over the wings and mix until coated. Place wings on a greased cookie sheet and bake for 45 minutes, turning once halfway through (after about 20-25 minutes). When the wings are done baking put them under the broiler for about two to three minutes.

    To prepare the hot wing sauce, melt the butter and then stir it and add the Brother Bru Bru’s Chipotle Pepper Sauce together in a bowl large enough to hold all of the wings. Prepare the blue cheese dipping sauce by placing the yogurt, crumbled blue cheese, salt, and pepper into a mixing bowl and stirring them together until well blended.

    When the wings are cooked, remove them from the oven, place them into the bowl with the hot wing sauce, and toss until the wings are thoroughly coated. Serve wings with dipping sauce and carrots, celery, and/or apple slices. Source: Cynthia Riddle, brobrubru.com

    Tips: Want your wings hotter? Replace all or part of the Chipotle Pepper Sauce (hot) with Brother Bru Bru’s African Hot Pepper Sauce (very hot). Want to take the edge off? Mix the Chipotle Pepper Sauce with Brother Bru Bru’s Chili Pepper Sauce (warm), or use just the Chili Pepper Sauce for a tamer version. *Low-sodium diet? Omit the salt and use Brother Bru Bru’s No/Low Sodium Sauces.

  • Georgia Juice Shrimp

    Weekly Recipe: 
    NonWeekly

    Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.

    Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com

  • Honey Lemon Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 whole chicken, 2 to 3 pounds

    2 tablespoons olive oil

    2 tablespoons honey

    1 tablespoon sea salt

    3 lemons

    2 medium onions

    1 head garlic

    Preheat the oven to 350 degrees. Rinse the chicken and pat dry. Place the chicken, breast side down, in a 13 by 9-inch baking dish. Drizzle the chicken with the olive oil and honey, sprinkle with sea salt, and stuff with one of the whole lemons. Cut the remaining two lemons in half and place in the corners of the baking dish. Cut the onions in half (leaving the skin on) and place alongside the lemon halves. Break the head of garlic apart (leaving the skin on) and scatter the cloves around the baking dish. Bake the chicken for 50 to 60 minutes, or until the skin is well browned. Increase the heat to 450 degrees, turn the chicken breast side up, and bake for about 15 minutes more, until an instant-read thermometer inserted into the thigh reads 170 to 180 degrees. Remove the chicken from the oven. Carve the chicken, drizzle with the pan juices, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam and photo by Leigh Beisch

  • Creamy Spinach Artichoke Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 2 cups

    1/2 cup cashews, soaked for 20 minutes

    1 15-ounce can cannellini (white) beans, drained and rinsed

    1/2 cup water

    2 tablespoons lemon juice

    1/4 cup grapeseed Vegenaise

    3 tablespoons nutritional yeast

    1 tablespoon extra-virgin olive oil

    1 medium yellow onion, diced

    4 garlic cloves, minced

    1 1/2 cups thawed and chopped frozen artichoke hearts (or substitute 1 1/2 cups jarred artichoke hearts)

    3 cups chopped fresh spinach (chopped small)

    1 teaspoon sea salt

    Dash red pepper flakes

    1/4 cup gluten-free bread crumbs

    Preheat the oven to 400 degrees. Drain the cashews. In a food processor or blender, blend the cashews and beans with water, lemon juice, Vegenaise, and nutritional yeast until creamy. If mixture is too thick, add water one tablespoon at a time until thick and creamy. Scrape into a bowl and set aside. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until soft. Add the artichokes and sauté until lightly browned. Add the spinach and let it wilt down, about two to three minutes. Pour into a large bowl and add the cashew and bean mixture, salt, and red pepper flakes (to taste). Stir to combine well. Pour into a lightly oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more until a little browned. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Quinoa Cilantro Taco Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 teaspoons olive oil

    1 teaspoon apple cider vinegar

    1 teaspoon cumin

    1/2 teaspoon chili powder

    1/4 teaspoon sea salt

    2 tablespoons poppy seeds

    1 cup quinoa, cooked

    4 cups mixed salad greens

    5 fresh chives

    1/2 cup cabbage, shredded

    6 cherry tomatoes

    1/3 cup sunflower seeds

    1 medium onion, sliced

    1/2 cup fresh cilantro, finely chopped

    2 tablespoons fresh parsley, finely chopped

    1 medium carrot, cut into matchsticks

    1 cup Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

    1 cup shredded mozzarella cheese

    1 ripe avocado, peeled, pitted, and sliced

    1 papaya, cut into 1/4-inch slices

    Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds, and quinoa in a large mixing bowl: gently toss to combine. In a large serving bowl, add mixed salad greens, and top with quinoa mixture. Add remaining ingredients: mix well. Source: crunchmaster.com

  • Hot ‘n Sweet Broccoli and Asparagus

    Weekly Recipe: 
    NonWeekly
    Serves 4

    1/4 cup honey

    2 tablespoons soy sauce

    1 teaspoon ground ginger

    1/2 to 1 teaspoon crushed red pepper

    1 pound asparagus, trimmed

    1 pound broccoli, trimmed

    2 tablespoons olive oil or vegetable oil

    Combine honey, soy sauce, ginger, and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet—add broccoli and asparagus and stir-fry over medium-high heat for three minutes. Add 1/2 cup water to pan—cover and steam vegetables for two minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about two minutes. Source: naturenates.com

  • Chickpea “Tuna Salad”

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    2 15-ounce cans chickpeas, drained and rinsed

    1 small red onion, diced

    3 scallions, thinly sliced

    2 tablespoons capers

    1 tablespoon fresh chopped dill or 1 teaspoon dried dill

    ¼ cup chopped walnuts or sliced almonds

    3 tablespoons grapeseed Vegenaise

    1 tablespoon Dijon mustard

    2 teaspoons apple cider vinegar

    Sea salt and pepper to taste

    Using a food processor fitted with the S-blade, grind the chickpeas to small flaky pieces. Add to a bowl with the remaining ingredients and mix well using a large spoon. Season with salt and pepper. Source: The Karma Chow Ultimate Cookbook by Melissa Costello

  • Colorful Winter Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 small head purple cabbage, grated (about 3 cups)

    1 small head romaine lettuce, grated (about 1 cup)

    2 medium carrots, julienned (about 1 cup)

    1/4 cup tahini dressing

    In a large bowl, combine the cabbage, lettuce, and carrots. Add the tahini dressing: toss to combine, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam photo by Leigh Beisch

     

    Tahini Dressing:

    1/2 cup roasted tahini

    1/2 cup water

    1/4 cup freshly squeezed lemon juice

    2 tablespoons olive oil

    1 teaspoon sea salt

    In a high-powered blender, puree the tahini, water, lemon juice, olive oil, and salt until very smooth. Use right away or store in a glass jar in the refrigerator for up to 3 days. Makes 2 cups.