Recipes from Veria.com

Recipes from Veria.com http://www.veria.com/feed en-us Fri, 24 May 2013 19:24:34 -0400 <![CDATA[Preserved Lemon Hummus]]> http://www.veria.com/recipe/preserved-lemon-hummus Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 cups cooked chick peas
1/2 cup tahini
2 cloves garlic
1 Morroccan Fennel Preserved Lemon, rinsed in water, with pulp and rind roughly chopped 
Olive oil (a few tablespoons)
Salt, if needed
Water, if needed
Naan, pita, and/or fresh raw vegetables, for serving
Preparation: Combine all ingredients in food processor except olive oil. Puree until finely chopped. With motor running, drizzle in olive oil until mixture is smooth. Add a bit of water if too thick.

Taste and season with salt if needed.

Serve with naan, pita, and/or fresh raw vegetables.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/preserved-lemon-hummus <![CDATA[Moroccan Fennel Preserved Lemons]]> http://www.veria.com/recipe/moroccan-fennel-preserved-lemons Level: Easy
Servings: 12
Cook Time: 10 min
Ready Time: 720 hr
Ingredients: 12 un-waxed organic ripe lemons (or waxed lemons that have been very well cleaned with hot water and a scouring brush)
Coarse sea salt
About 2 tablespoons whole fennel seeds

Preparation: Cut 9 of the lemons lengthwise into quarters, but stop short of separating the quarters completely by keeping the stem ends intact.

Gently pull the lemons open and sprinkle about 1 tablespoon of sea salt and 1/2 teaspoon of fennel seeds onto the exposed flesh. Close up the lemons again and put them into a large clean canning jar. Let sit at room temperature to cure for 30 days.

Give the jar a shake every few days to distribute salt and lemon juice.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/moroccan-fennel-preserved-lemons <![CDATA[Grilled Portobello Mushrooms with Star Anise Scented Basmati Rice ]]> http://www.veria.com/recipe/grilled-portobello-mushrooms-with-star-anise-scented-basmati-rice Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 35 min
Ingredients: 4 large portobello mushrooms, stems removed
5 tablespoons olive oil
Salt and freshly ground black pepper
1 cup basmati rice
6 whole star anise
4 tablespoons ghee, or butter
1/2 teaspoon whole black mustard seeds
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1 scallion, green part, julienned
Salt to taste

Preparation: Heat a grill or grill pan to medium-high heat. Brush mushrooms with 1 tablespoon olive oil and sprinkle the open caps with salt and pepper. Grill mushrooms, starting with stem side down, for 6-8 minutes on each side. The mushrooms should be tender and browned (If you do not have a grill, mushrooms can be roasted in a 350°F for about 20 minutes, turning once halfway through cooking.).

Meanwhile, in a large saucepan, bring 2 cups of water and star anise to a boil with 2 tablespoons ghee. Add the rice to boiling water and cook about 8 to 10 minutes or until tender. Remove from heat and keep covered.

Heat 2 tablespoons ghee in a frying pan and add mustard seeds. When they begin to pop, add ginger and turmeric. Cook for one minute, stirring frequently. Remove from heat, add the rice and stir well. Season to taste with salt.

To serve, put each mushroom on a warm dinner plate, gills upward. Divide the rice among the mushrooms, piling them high. Garnish with scallions and serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/grilled-portobello-mushrooms-with-star-anise-scented-basmati-rice <![CDATA[Caraway Seed Colcannon]]> http://www.veria.com/recipe/caraway-seed-colcannon Level: Easy
Servings: 6
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 1 1/2 pounds Russet potatoes, peeled and quartered
1/2 head savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
1 leek, pale-green and white parts only, cut into ½-inch dice
1 cup milk
4 tablespoons unsalted butter
2 tablespoons caraway seeds, roasted and finely crushed
Coarse salt
Preparation: Preheat broiler.
Put the potatoes in a saucepan and pour in enough cold water to cover. Bring to a boil over high heat reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer cover to keep warm.
Meanwhile, in large pan, combine cabbage, leek, milk, 2 tablespoons butter, and caraway seeds season with salt. Cover and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
Spread mixture in an 8-inch square-baking dish or a 9-inch cast iron skillet. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired. Sprinkle with caraway seeds as garnish (optional).

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/caraway-seed-colcannon <![CDATA[Salt Body Polish]]> http://www.veria.com/recipe/salt-body-polish Level: Easy
Servings: 4
Cook Time: 01 min 00 sec
Ready Time: 01 min 00 sec
Ingredients: 4 tablespoons kosher salt
3 tablespoons honey
1 tablespoon coconut oil
1/4 teaspoon ground Indian Long pepper
1/2 teaspoon finely chopped lavender flower

Preparation: In a small bowl, combine all ingredients and mix well.

This body polish will wane away rough or dull skin and leave you smelling like a tropical rainforest -- a little bit spicy, a little bit nutty, and a whole lot sweeter. 

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/salt-body-polish <![CDATA[Licorice Lozenges]]> http://www.veria.com/recipe/licorice-lozenges Level: Easy
Servings: 24
Cook Time: 20 min
Ready Time: 48 hr
Ingredients: 1 teaspoon ground licorice root
1 teaspoon ground rose hips
1/2 teaspoon ground cloves
1/2 cup water
1/2 cup slippery elm bark powder
2-1/2 tablespoons honey
Preparation: Combine licorice root, rose hips, cloves and water in a small saucepan. Heat to simmering and simmer until reduced by about half. Strain and keep warm.

Put slippery elm bark powder in a bowl and make a well in the center. Stir honey together with the warm strained liquid. Let sit for about a minute and add to the slippery elm powder. Mix with a spoon or hands until thoroughly blended. Let stand about 15 minutes or until firm enough to pat out.

Dust your surface and hands with cornstarch. Pat out the lozenge mixture to a rough square about 1/2 inch thick, and dry on a parchment-lined baking sheet until firm enough to cut (about 24 hours).

Use a small circle cutter or bottle top to cut out lozenges or cut them into triangle shapes. Continue to roll out and cut until you have used up all your dough.

Dry pieces on a wire rack until they are the consistency of chewy cough lozenges or gummy candy (24 to 48 hours). After they're completely dry, store in an air-tight container.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/licorice-lozenges <![CDATA[Tandoori Lamb Burgers]]> http://www.veria.com/recipe/tandoori-lamb-burgers Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 2 pounds ground lamb
3 tablespoons Cuban Recaito, thawed (see recipe)
1 tablespoon ground coriander
1 tablespoon sweet paprika
2 teaspoon garam masala
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon cayenne
1/4 teaspoon ground turmeric
Salt and pepper to taste
1/4 cup melted ghee

For Serving:
Whole wheat rolls, burger buns, pita bread or naan
Saffron Tzatziki (see recipe optional)
Spiced Agave Mustard
Thin slices of red onion
Baby greens
Sliced white cheddar cheese

Preparation: Crumble the lamb into a large bowl. Add the Cuban Recaito and all the spices. Mix until all the spices are blended throughout the meat. Chill for 1 hour.

Heat a cast iron griddle pan or outdoor grill. Oil your hands with some ghee, and shape the mixture into 6 patties, making each one about 1 1/2 inches thick.

Brush both sides of the patties with ghee and cook about 3 to 4 minutes or until grill marks appear. Flip patties over and cook on the other side for another 3 to 4 minutes for medium rare. Cook longer for a more well done burger.

Serve the burgers on buns, in pita or on naan bread, and drizzle with Saffron Tzatziki or Spiced Agave Mustard (optional). Top with slices of red onions, baby greens and white cheddar cheese.

Note: You can store uncooked lamb burger in the freezer for up to a month.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/tandoori-lamb-burgers <![CDATA[Greek Salad with Horseradish Dressing and Haloumi]]> http://www.veria.com/recipe/greek-salad-with-horseradish-dressing-and-haloumi Level: Easy
Servings:
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 12 slices haloumi
4 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon flat-leaf parsley, chopped
1 tablespoon fresh horseradish, peeled and grated
1 tablespoon lemon zest
1 tablespoon lemon juice
6 cups mixed greens
1 tomato, seeded and chopped
1/2 cup kalamata olives, pitted
Sea salt and cracked black pepper

Preparation: Heat a non-stick skillet over medium flame. Season haloumi with salt and paper and place in pan. Cook for 2 to 3 minutes on each side, until golden brown and warmed through.

Combine olive oil, garlic, parsley, horseradish, lemon zest and lemon juice in a large bowl and whisk together.

Taste and season with salt and pepper. Add greens, tomato and olives to dressing and toss to coat. Divide salad between 4 plates and top each with 3 slices haloumi. Serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/greek-salad-with-horseradish-dressing-and-haloumi <![CDATA[Safari Pan Roasted Green Harissa Turnips]]> http://www.veria.com/recipe/safari-pan-roasted-green-harissa-turnips Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 45 min
Ingredients: Tunisian Green Harissa Paste (about 1 cup):
1 cup fresh cilantro, chopped
2 tablespoons whole caraway seeds
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
3 large green jalapeno chilies, stemmed and sliced
1/4 cup extra virgin olive oil

Turnips:
2 pounds small turnips, peeled and halved
1 tablespoon extra virgin olive oil, plus another 1/2 cup for blending
Salt and pepper
1/4 cup Tunisian Green Harissa Paste
2 teaspoons fresh lime juice

Preparation: For the Tunisian Green Harissa Paste:
Blend fresh cilantro, caraway seeds, coriander, cumin, green chilies in a food processor until finely chopped. With motor running, gradually add oil and process to a paste. The harissa can be refrigerated for up to 1 week.

For the Turnips:
Preheat oven to 425°F. In a medium bowl, toss turnips with 1 tablespoon oil to coat, and season generously with salt and pepper. Spread out turnips halves in a single layer cut side down on a rimmed baking sheet that's been lined with parchment paper. Roast turnips, turning occasionally, until tender and golden brown, 25 to 30 minutes.

Meanwhile, put 1/4 cup of the Tunisian Green Harissa Paste in a processor. With the motor running, gradually add remaining 1/4 cup oil through feed tube and process until incorporated. Transfer to a small bowl. Stir in lime juice and season with salt and pepper.

Transfer turnips to a platter. Drizzle with Tunisian Green Harissa and serve.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/safari-pan-roasted-green-harissa-turnips <![CDATA[Bolivian Caraway Quinoa Meatloaf]]> http://www.veria.com/recipe/bolivian-caraway-quinoa-meatloaf Level: Easy
Servings: 6
Cook Time: 15 min
Ready Time: 1 hr 30 min
Ingredients: 2 tablespoons extra virgin olive oil
2 large onions, finely chopped
2 medium jalapeños, seeded and finely chopped
2 tablespoons caraway seeds, lightly toasted and ground
4 teaspoons ground cumin
3 cups cooked quinoa
2 pounds ground turkey
1/2 cup chopped fresh basil
1/2 cup chopped Italian parsley
1/2 cup chopped fresh chives
1/4 cup tomato paste
2 large eggs, slightly beaten
2 teaspoons sea salt
2 teaspoons ground black pepper

Preparation: Preheat oven to 375°F. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan.

Heat oil in a heavy medium skillet over medium flame. Add onion and jalapeño, and sauté about 5 minutes or until soft. Add caraway and cumin and cook for 1 more minute. Transfer to large bowl, and add the cooked quinoa, turkey, basil, parsley, chives, tomato paste, eggs, salt, and pepper. Mix thoroughly.

Transfer to prepared loaf pan. Bake 1 hour, turn oven off, and let meatloaf rest in oven for another 10 minutes. Remove and let cool for 5 minutes. Slice and serve.

For the Quinoa:
Place 1/2 cup white quinoa in a fine-mesh sieve. Rinse and drain well. In a medium saucepan, combine 1/2 cup quinoa and 1 cup water (or any type of preferred stock). Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes). The quinoa is done when all the grains have turned from white to transparent and the spiral-like germ of the grain is visible. This portion yields 1 1/2 cups cooked quinoa.

Tip: Quinoa can be cooked a day ahead and stored, covered, in the refrigerator until ready to use.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/bolivian-caraway-quinoa-meatloaf <![CDATA[Gravlax Spread]]> http://www.veria.com/recipe/gravlax-spread Level: Easy
Servings: 8
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 cup cream cheese
3/4 cup gravlax (see Sea Salt Gravlax recipe)
2 tablespoons chopped fresh dill
Salt and pepper, to taste

Preparation: Combine all ingredients in a food processor and pulse until mixed but not entirely smooth. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/gravlax-spread <![CDATA[Rustic Saltine Crackers]]> http://www.veria.com/recipe/rustic-saltine-crackers Level: Easy
Servings: 12
Cook Time: 15 min 00 sec
Ready Time: 1 hr 35 min 00 sec
Ingredients: 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
3 tablespoons coconut oil
1/4 cup ice cold water
1 egg, beaten
Coarse black salt
Coarse pink salt
Coarse sea salt

Preparation: Combine all-purpose flour, whole wheat flour and baking powder in a food processor and pulse a few times to mix. Pour in coconut oil and pulse a few times again until the crumbs are smaller. Slowly add the ice water one tablespoon at a time and pulse until the crumbs form a dough (You might not use all the water, and the dough should still be a bit crumbly). Remove dough from the food processor, wrap tightly in plastic wrap and let sit in the fridge for at least 1 hour.

Preheat oven to 325°F. Lightly flour your work surface and rolling pin and roll the dough out till it's as think as you can get it. You can divide the chilled dough in half and work with 1 piece at a time to make it easier. The edges may tear or crumble a bit, but that's part of the rustic character of this cracker.

Tear small cracker-sized pieces of dough off and lay them out flat on a parchment paper lined baking sheet lined with parchment paper (You can also cut the dough with a knife or make shapes with a cookie cutter.). Brush each cracker lightly with egg and sprinkle with salt. Bake for 15 to 20 minutes.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/rustic-saltine-crackers <![CDATA[Roast Chicken with Wasabi Sauce and Crisp Salad]]> http://www.veria.com/recipe/roast-chicken-with-wasabi-sauce-and-crisp-salad Level: Intermediate
Servings: 2
Cook Time: 15 min
Ready Time: 40 min
Ingredients:
2 chicken thighs, roasted

For the Vinaigrette:
Juice from one lime
1 cup grape seed oil
1/4 teaspoon toasted black sesame seeds
1 teaspoon sweet soy sauce
1/2 teaspoonRed Boat brand fish sauce
1/2 kaffir lime leaf chopped

For the Sauce:
2 oz fresh coconut water
1 piece fresh wasabi (about 2 oz)
3 scallions
1 shallot
1 clove garlic
1 knob ginger
1/4 teaspoon chili oil
1/4 teaspoon sesame oil
1 teaspoon grape seed oil

For the Salad:
2 Tokyo turnips, sliced
1 stalk celery, sliced
1/2 granny smith apple, sliced
2 baby carrots, sliced
2 radishes, sliced

Preparation: For the Vinaigrette:
Whisk lime juice, sweet soy and fish sauce together in a small bowl. Toast sesame seeds and add to bowl. Slowly whisk in the oil, and then the kaffir lime leaf. Set aside.

For the Sauce:
Heat coconut water. Grate half the wasabi, put in strainer and pour hot liquid over to infuse broth. Chop remaining ingredients, including the whites from the scallions, and sauté in oil. Add coconut milk and reduce. Pull sauce off of the heat and whisk in the oils. Then finish with the scallion tops cut on a bias. Grate a bit more fresh wasabi into sauce.

Toss salad with vinagrette and divide between 2 plates. Top salad with chicken, top chicken with sauce.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/roast-chicken-with-wasabi-sauce-and-crisp-salad <![CDATA[Wasabi Tofu Salad with Ginger Sesame Dressing]]> http://www.veria.com/recipe/wasabi-tofu-salad-with-ginger-sesame-dressing Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 25 min
Ingredients: 1 tablespoon black sesame seeds, reserve 1/2 teaspoon for garnish
1 tablespoon white sesame seeds, reserve 1/2 teaspoon for garnish
1 (14-ounce) package firm tofu, cut in half crosswise
1 tablespoon wasabi paste
1 tablespoon coconut oil
2 tablespoons freshly squeezed lime juice
2 teaspoons grated fresh ginger
3 tablespoons sesame seed oil
1 tablespoon honey (optional)
Salt and pepper
Salad greens or bowl of white rice, for serving

Preparation: In a shallow bowl, stir together black and the white sesame seeds. Pat tofu very dry, and spread a bit of wasabi paste on both sides, then season with salt and pepper and dredge the coated sides of tofu in the seeds to coat completely. Heat a frying pan over medium-high flame and add coconut oil.

Once oil starts to simmer, carefully lay tofu in pan. Cook for 2 minutes and then flip to cook other side for 1 minute. Flip one more time to cook the other side for 1 minute so that you have a good sear on all sides. Take care not to burn the sesame seeds. If they start turning brown too quickly, lower the heat. Remove tofu and plate.

In a small bowl, whisk together lime juice, ginger, sesame seed oil, and, if desired, honey. Season with salt and pepper to taste.
Cut tofu in thin slices and arrange on a plate. Drizzle some of the lime-sesame vinaigrette over tofu. Toss remaining lime-sesame vinaigrette with salad greens. Garnish with sesame seeds.

Optional: Serve with a bowl of white rice as main course.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/wasabi-tofu-salad-with-ginger-sesame-dressing <![CDATA[Wasabi Clams]]> http://www.veria.com/recipe/wasabi-clams Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 2 tablespoons extra virgin olive oil
2 tablespoons butter
4 cloves garlic, minced
3 large shallots, minced
1/2 pound chorizo or chicken sausage, thinly sliced
1/2 cup sake or dry white wine
1 cup fresh finely diced tomatoes
1 tablespoon wasabi powder
4 pounds littlenecks (or slightly larger cherry stone clams)
1/2 cup chopped fresh basil leaves
Lime wedges

Preparation: Heat oil and butter in a 4 to 5 quart pot. Add garlic, shallots and sausage and cook for about 2 minutes. Add sake, tomatoes and wasabi. Cook for another minute and stir in clams. Cover and cook for 4 to 5 minutes, or until the clams open.

Spoon clams and some broth into serving bowls. Garnish with basil and lime wedges, and serve with crusty bread. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/wasabi-clams <![CDATA[Basque Lavender Pound Cake]]> http://www.veria.com/recipe/basque-lavender-pound-cake Level: Intermediate
Servings: 5
Cook Time: 15 min
Ready Time: 1 hr 15 min
Ingredients: For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
8-ounce pack of cream cheese, room temperature
1 cup butter, room temperature
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons lemon juice
1 tablespoon lemon zest, plus more for garnish
1 teaspoon vanilla extract
2 teaspoons lavender, plus more for garnish
Grated lemon zest, for garnish
Nigella seeds, for garnish

For the Lavender Whipped Cream:
1/2 cup whipping cream
1 teaspoon finely chopped dried lavender flowers

Preparation: For the Cake:
Preheat oven to 350ºF. Grease a 10-inch decorative tube pan and set aside. Then sift flour, baking powder and salt together into a bowl and set that aside as well. In bowl of an electric mixer, beat cream cheese and butter until blended. Add in sugar gradually and beat until smooth. Add eggs one at time and and beat until light and fluffy, stopping often to scrape the sides of the bowl. Stir in the lemon juice, lemon rind and vanilla. Slowly add flour mixture and mix on low speed until batter is blended and thickened. Add lavender and mix well. Pour the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Let cake cool for 10 minutes. Then invert and place on wire rack to cool further.

For the Cream:
Whip the whipping cream lightly and fold in the lavender flowers.

Place cake on a serving platter and sprinkle with lemon zest and nigella seeds. Serve whipped cream separately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/basque-lavender-pound-cake <![CDATA[Lavender Sweet Potato and Salad]]> http://www.veria.com/recipe/lavender-sweet-potato-and-salad Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 25 min 00 sec
Ingredients: 1 1/2 pounds sweet potatoes
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard or Agave Mustard
2 tablespoons white wine vinegar
2 teaspoons chopped lavender flowers
Salt and fresh ground pepper to taste
1/4 cup chopped chives

Preparation: Wash and peel potatoes. First cut them lengthwise, then cut again into 1/2-inch half-moon shapes. Place them in a large pot and cover with cold water. Bring to a boil and cook for 8 minutes or until the tip of a sharp knife pierces the skin easily. Drain and set aside in a large bowl to cool.

Whisk together oil, mustard, vinegar and lavender. Add salt and pepper to taste. Pour dressing over potatoes. Add chives and toss again. Serve at room temperature.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/lavender-sweet-potato-and-salad <![CDATA[Lavender Honey-Basted Scallops]]> http://www.veria.com/recipe/lavender-honey-basted-scallops Level: Easy
Servings: 5
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 8 large sea scallops (about 3/4 pound)
Sea salt
2 teaspoon Dijon mustard
2 tablespoons olive oil, plus more for cooking the scallops
2 teaspoons lavender honey
1 1/2 tablespoons fresh lemon juice

Preparation: Remove the small muscles, if any, from the sides of the scallops. Pat scallops very dry with paper towels and season them with salt. To make the sauce, combine mustard, 2 tablespoons olive oil, honey and lemon juice. Heat a thin layer of oil in a large skillet over a medium-high flame. Add scallops and let cook until browned on each side and just cooked through (about 2 minutes per side).

Brush scallops with glaze on one side and serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/lavender-honey-basted-scallops <![CDATA[Hibiscus-Licorice Drink]]> http://www.veria.com/recipe/hibiscus-licorice-drink Level: Easy
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 2 cups Erk Soos
3 hibiscus flowers in syrup
2 tablespoons hibiscus syrup
Lemon seltzer water

Preparation: Place hibiscus flowers in bottom of glass pitcher (Any pitcher will do, of course, but glass is prettiest.) Pour Erk Soos into pitcher and stir in hibiscus syrup. Pour into a glass to fill halfway and top with lemon seltzer. Garnish with hibiscus flower in syrup, if desired. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/hibiscus-licorice-drink <![CDATA[Citrus Farro Salad with Roasted Beets and Poppy Seeds]]> http://www.veria.com/recipe/citrus-farro-salad-with-roasted-beets-and-poppy-seeds Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr 40 min
Ingredients: 8 medium beets, tops trimmed to 1 inch, greens reserved
1 1/2 cups farro or wheat berries
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar (keep olive oil and vinegar in separate dishes)
1 teaspoon orange zest
2 oranges, segmented
1/4 cup orange juice
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/2 cup finely chopped red onion
1/3 cup chopped fresh Italian parsley
Vegetable oil
Salt and pepper to taste

Preparation: Preheat oven to 400°F. Arrange beets in single layer foil, and drizzle with vegetable oil. Wrap the beets in foil and roast for about 1 hour or until tender. Cool. Trim beets and peel. (If you like, you can do this step a day ahead and refrigerate the beets overnight).

Cut each beet into 6 to 8 wedges.

Cook the farro in large saucepan with 4 cups of boiling water for about 20 minutes. Drain and transfer to large bowl. Stir in the orange zest and 1 tablespoon of oil. Cool farro to room temperature.

Whisk 2 tablespoons olive oil and 2 tablespoons vinegar along with orange juice, Dijon and poppy seeds in small bowl. Drizzle over farro. Toss the dressed farro with the beets, onion, orange segments and parsley. Season with salt and pepper and serve.

Note: If your beets have nice, bushy leaves, save them to serve with the salad. First, remove the thick stems from the leaves and wash the leaves thoroughly, then spin them dry in a salad spinner. Pour oil into a large skillet (enough to coat the bottom). Heat over medium flame until rippling, then add 3 to 4 cloves sliced garlic. When sizzling, stir in the beet greens and season lightly with sea salt. Cook until just wilted or for a minute or two more if you prefer your greens a bit more tender.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/citrus-farro-salad-with-roasted-beets-and-poppy-seeds <![CDATA[Crunch Topping]]> http://www.veria.com/recipe/crunch-topping Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 20 min
Ingredients: 1 cup old fashioned oats 
1/4 cup shredded coconut 
1/2 cup chopped toasted almonds or pecans
2 tablespoons toasted pepitas
2 tablespoons poppy seeds
1 tablespoon palm sugar or brown sugar 
Pinch cinnamon
Pinch salt
3 tablespoons coconut oil
1/4 cup agave

Preparation: Preheat the oven to 300°F. Line a large baking sheet with parchment paper.

In a large bowl, combine all ingredients except oil and honey.

Pour oil and honey over oat mixture and stir to combine well. Pour mixture onto baking sheet in an even layer. Bake until golden brown, about 20 minutes, stirring once or twice.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/crunch-topping <![CDATA[Poached Pear Parfait]]> http://www.veria.com/recipe/poached-pear-parfait Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 20 min
Ingredients: 1/2 bottle white wine, Gewurtztraminer, Riesling, Viognier, or apple cider
1/2 cup water
2 tablespoons palm sugar or brown sugar
6 juniper berries
Pinch of ground cinnamon
Pinch of ground cardamom or ground nutmeg
3 Bartlett, Anjou or Bosc pears – peeled, cored, quartered
1 1/2 cups whole yogurt
2 tablespoons honey or agave
Crunch Topping

Preparation: Combine wine, water, sugar and spices. Bring to a boil, reduce to a simmer and add pears. Cook pears for 10-15 minutes, until tender but not falling apart.

Remove pears from pan. Increase heat and simmer until liquid is reduced to a syrup.

Whisk together yogurt and honey.

Place a few pear slices in bottom of a glass or bowl, add a layer of honey and crunch topping, and repeat until glass or bowl is full. Top parfait with more crunch topping and a drizzle of pear syrup.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/poached-pear-parfait <![CDATA[Mexican Pumpkin and Chick Pea Salad with Poppy Seed Dressing]]> http://www.veria.com/recipe/mexican-pumpkin-and-chick-pea-salad-with-poppy-seed-dressing Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1/3 cup sunflower seeds
1 1/3 cups grated carrots
2 apples, cored and quartered, with quarters cut into thin triangular slices
1 15-ounce can chickpeas, rinsed and drained
1/3 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon agave mustard
1/4 cup extra virgin olive oil
1 garlic clove
2 teaspoons grated lemon zest
Pinch of salt
1 tablespoon poppy seeds
5 cups arugula, packed

Preparation: Heat a skillet over medium heat and toast sunflower seeds, stirring often, about 2 to 4 minutes or until golden, being careful not to scorch. Transfer to a plate and set aside.

In a large bowl, toss together carrots, apples, and chickpeas.

Combine orange juice, vinegar, mustard, olive oil, garlic, lemon zest, and salt in a blender. Blend until smooth, then add poppy seeds and pulse just to mix. Pour dressing over ingredients in bowl and toss well. To serve, divide salad among 4 plates and top with toasted sunflower seeds.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/mexican-pumpkin-and-chick-pea-salad-with-poppy-seed-dressing <![CDATA[Goan Poppy Seed Swordfish]]> http://www.veria.com/recipe/goan-poppy-seed-swordfish Level: Easy
Servings: 4
Cook Time: 35 min
Ready Time: 3 hr 35 min
Ingredients: 4 swordfish steaks, 8 oz. each
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
6 whole garlic cloves
2 tablespoons whole poppy seed
2 tablespoons paprika
1 tablespoon whole cumin seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper, ground
1/2 cup flat leaf parsley, chopped
1/2 cup fresh cilantro, chopped

Preparation: Place fish steaks in a shallow baking pan and set aside. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, poppy seeds, paprika, cumin, salt, and black pepper until completely emulsified. Stir in parsley and cilantro. Set aside 1/2 cup marinade. Pour the remaining marinade over the fish in the baking pan, and refrigerate for at least 3 hours, or overnight. Turn fish over in pan halfway through marinating.

Prepare the grill.

Grill the fish until the flesh flakes easily, approximately 10 minutes per inch of thickness. Spoon the reserved marinade over the cooked fish and serve immediately

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/goan-poppy-seed-swordfish <![CDATA[Guacamole]]> http://www.veria.com/recipe/guacamole Level: Easy
Servings: 8
Cook Time: 25 min
Ready Time: 25 min
Ingredients: 3 ripe avocados, pitted, peeled and diced
1 small white onion, finely diced
1 clove of garlic, minced
1/4 chopped cilantro leaves
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1/2 lime
Sea salt and pepper to taste
Preparation: Mix all ingredients together in a large bowl until blended. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/guacamole <![CDATA[Chengdu Licorice Hot Slaw]]> http://www.veria.com/recipe/chengdu-licorice-hot-slaw Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 15 min
Ingredients: 1 tablespoon minced ginger
1 tablespoon sesame seed oil
8 cups shredded green cabbage
2 tablespoons fresh lime juice
2 tablespoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon licorice powder
1 tablespoon red chili flakes
1/2 cup fresh chopped cilantro leaves

Preparation: Sauté ginger in oil in large pan over medium-high heat for 1 minute. Add cabbage and sauté for 2 minutes.

Stir in limejuice, sugar, soy sauce, rice wine vinegar, licorice powder and chili flakes. Cook 2 to 3 minutes to soften cabbage.

Garnish with cilantro.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/chengdu-licorice-hot-slaw <![CDATA[Atlas Mountain Licorice Chicken Cutlets with Argan Oil]]> http://www.veria.com/recipe/atlas-mountain-licorice-chicken-cutlets-with-argan-oil Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 4 boneless, skinless chicken breast halves (about 6 ounces each)
1/4 cup all-purpose flour
1 1/2 teaspoons licorice powder
1 tablespoon vegetable oil
1/2 cup pine nuts
1/2 cup chicken broth
3 tablespoons argan oil
1/4 cup chopped basil
Salt and black pepper
Preparation: Sandwich each chicken breast between 2 sheets of plastic wrap and then pound with a meat mallet or rolling pin until 1/2 inch thick. Then season cutlets with salt and pepper. Place flour in shallow dish and dredge both sides of each cutlet in flour.

Heat oil in large sauté pan over medium high flame. Arrange cutlets in pan and sauté until browned on each side, about 5 to 7 minutes total. Remove cutlets from pan and keep warm. Add pine nuts to pan and sauté until toasted, about 4 minutes.

De-glaze pan with stock, scraping up browned bits from the bottom of the pan. Simmer for about 3 minutes or until stock thickens slightly. Reove from heat, and stir in argan oil and basil. Divide sauce evenly over each serving of chicken.

Serve with a rice pilaf, over pasta and Chengdu Licorice Hot Slaw.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/atlas-mountain-licorice-chicken-cutlets-with-argan-oil <![CDATA[Poppy Seed Body Polish]]> http://www.veria.com/recipe/poppy-seed-body-polish Level: Easy
Servings:
Cook Time: 3 min
Ready Time: 3 min
Ingredients: 1 cup plain yogurt
1/2 cup poppy seeds, lightly crushed
1 tablespoon freshly squeezed organic lemon juice
1/4 cup honey

Preparation: First, do a dry scrub. Start with the feet and loofah (or brush) in small circular motions, working your way up. Then take a warm shower to open your pores and soften your skin.

Combine all the ingredients in a small container and mix well. Apply the scurb with your hands, again working in a small circular motion from your feet upwards.

Rinse off and pat body dry with a soft towel.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/poppy-seed-body-polish <![CDATA[Curry Leaf Baked Pita Crisp]]> http://www.veria.com/recipe/curry-leaf-baked-pita-crisp Level: Easy
Servings: 16
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 2 tablespoons olive oil
1 teaspoon ground cumin  
1 teaspoon sweet paprika
1 teaspoon garlic powder 
2 tablespoons julienne curry leaves, plus more for garnish
Black pepper and salt, to taste  
2 whole pitas (5 or 6 inches), wheat or white, with pockets

Preparation: Preheat the broiler. Line a large baking sheet with aluminum foil. In a small bowl whisk the oil, cumin, paprika, garlic powder, curry leaves, salt and pepper. Set aside.

With knife or kitchen shears, carefully split each pita into two rounds, and brush one side of each round with the oil mixture. Cut each round into 8 wedges. Arrange the wedges, oil side up, on a baking sheet. Sprinkle with more curry leaves for garnish. Transfer to boiler and broil for 3-5 minutes, until golden brown. Cool pita crisps in pan or wire racks. Store in tightly covered container or large self-sealing plastic bag for up to one week.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/curry-leaf-baked-pita-crisp <![CDATA[Curry Leaf Pesto]]> http://www.veria.com/recipe/curry-leaf-pesto Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 cup extra-virgin olive oil
1/2 cup grated unsweetened coconut
Leaves from 4 sprigs of curry leaves, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
8 green chilis, roughly chopped
1 teaspoon amchur
1 teaspoon ground cumin
1/4 teaspoon turmeric
Juice of 1 lime
Kosher salt and black pepper to taste
1/4 teaspoon black mustard seeds for garnish

Preparation: In a blender or food processor, whirl all the ingredients except black mustard seeds until the curry leaves are finely chopped. Add more oil according to taste. If necessary, thin to a drizzling consistency by adding water, 1 tablespoon at a time.

Taste and season with salt and pepper. Scrape curry leaf pesto into a glass container and store in refrigerator until ready to serve.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/curry-leaf-pesto <![CDATA[Curry Leaf Potato Frittata]]> http://www.veria.com/recipe/curry-leaf-potato-frittata Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 3 medium russet or yukon potatoes
1 cups extra virgin olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon round coriander
20 curry leaves, julienne (plus more for garnish)
6 large eggs
Salt to taste

Preparation: Peel potatoes and slice them thinly crosswise. Pat dry with paper towels (You can also use a mandolin if you'd like.).

Heat extra virgin olive oil in a large heavy skillet over medium-low heat for 5 minutes. Add potatoes in even layers, stirring to prevent them from sticking together. Reduce heat to low and cook for 15-20 minutes until all of them are soft (They won't be brown). Transfer potatoes to colander and let the oil drain. Add a pinch of salt.

In a large mixing bowl, crack the eggs and beat. Add turmeric, cumin, paprika, coriander, curry leaves, and beat well. Fold in potatoes until are covered in the egg mixture, and let stand for 10 minutes.

In an 8-inch heavy bottom skillet, heat a little olive oil over medium-high flame. When it begins to smoke, pour egg mixture into the skillet and flatten with spatula until all potatoes are lined up horizontally. Let it cook for 6-8 minutes until the top is still a little wet. Carefully slide spatula around the edges to make sure it's not stuck. Place large plate over skillet and flip to invert the omelet onto the plate.

Add a little olive oil and slide omelet back into the skillet with the uncooked side down. Reduce heat to low and cook for 3-4 minutes. Invert omelet one last time using the same plate from before and cook for 1 minute. Slide omelet onto a serving plate and pat with paper towel, getting rid of extra oil. Let it cool and serve in wedges.

Drizzle with Curry Leaf Pesto or garnish with curry leaves.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/curry-leaf-potato-frittata <![CDATA[Solomon Island Curry Leaf and Sweet Potato Fritters ]]> http://www.veria.com/recipe/solomon-island-curry-leaf-and-sweet-potato-fritters Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 35 min
Ingredients: 1/4 cup rice flour
1/2 cup iced water
2 teaspoons baking powder
1 egg, lightly beaten
1 teaspoon ground cumin
1 teaspoon cayenne
1 1/2 cups grated sweet potatoes
1 1/2 cups grated parsnip
30 curry leaves, julienne
1/4 cup vegetable oil
8 ounces goat cheese
Micro greens, to serve
Sea salt and black pepper

Preparation: Mix rice flour, water, baking powder, egg, cumin, cayenne, sweet potatoes, parsnip, curry leaves, salt and pepper in a large bowl. Heat the oil in a large frying pan. Add 2 tablespoons worth of mixture to the pan. Flatten slightly and cook, in batches, for 1 to 2 minutes each side or until golden brown.

Serve warm, topped with goat’s cheese and micro greens.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/solomon-island-curry-leaf-and-sweet-potato-fritters <![CDATA[Crabmeat Salad with Curry Leaf Pesto]]> http://www.veria.com/recipe/crabmeat-salad-with-curry-leaf-pesto Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 2 cups lump crabmeat (about 1/2 pound) picked over for any pieces of cartilage
1/4 cup chopped red bell pepper
3 green onions, finely chopped
1 tablespoon finely chopped shallots
2 green chiles, seeded and chopped
2 teaspoons freshly squeezed lime juice
10 curry leaves, cut into fine julienne
Curry Leaf Pesto (see recipe)
Salt and pepper to taste
Baby greens

Preparation: In a medium bowl, combine crabmeat, pepper, green onions, shallots, chili, lime juice, curry leaves and a few tablespoons of pesto. Toss gently—taking care not to let the crab pieces break apart—until well mixed.

Season with salt and pepper to taste. Cover and refrigerate until ready to use.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/crabmeat-salad-with-curry-leaf-pesto <![CDATA[Spicy Mustard Oven Fries]]> http://www.veria.com/recipe/spicy-mustard-oven-fries Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 45 min
Ingredients: 2 pounds russet potatoes
2 tablespoons olive oil
1/4 cup Spicy Agave Mustard
Sea salt to taste

Preparation: Preheat the oven to 425˚F.

Scrub the potatoes clean and cut them into thick wedges. Pat dry with a paper towel. Place the potato wedges in a large bowl and toss with olive oil. Spread potatoes onto a baking sheet so that they are in one layer (all touching the baking sheet) and have a little space between them. If they're too crowded, the moisture from the potatoes will get trapped and steam them as they cook, yielding a soggy fry. Bake for 30-40 minutes or until they're all brown and crispy on the edges.

Remove from oven, immediately drizzle with spicy agave mustard, and sprinkle with sea salt.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/spicy-mustard-oven-fries <![CDATA[Nirmala's Deviled Eggs]]> http://www.veria.com/recipe/nirmalas-deviled-eggs Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 6 eggs
1/2 cup ricotta cheese
2 to 3 tablespoons Spicy Agave Mustard (or other spicy mustard)
1/2 teaspoon hot sauce
Sea salt

Toppings:
Green peppercorns
Black salt
Finely diced peach chutney
Pink peppercorns and chives

Preparation: Put the eggs in a medium saucepan and cover with water. Bring to a boil, turn heat to low and cook for 11 minutes. Drain them and run under cold water for a few minutes. Roll eggs around the counter to crack the shells, put them back in the water and let them stand until cool.

Peel eggs and cut them in half. Scoop yolks into a bowl and add ricotta, mustard, hot sauce and salt to taste. Beat until smooth, fill the eggs with the yolk mixture, and add toppings of your choice. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/nirmalas-deviled-eggs <![CDATA[Grilled Duck Burgers]]> http://www.veria.com/recipe/grilled-duck-burgers Level: Easy
Servings: 6
Cook Time: 5 min
Ready Time: 20 min
Ingredients: 3 duck breasts with skin still on (about 1 1/4 pounds)
1 small red onion, thinly sliced
6 ounces Haloumi cheese, thinly sliced
Spiced Agave Mustard
3 loaves pita bread, cut into 2 pockets
1 2-ounce package micro greens of your choice

Preparation: Score the duck skin in a criss-cross pattern, being careful not to cut through the skin into the meat. Arrange duck breasts skin side down in a large, heavy skillet set over medium-low heat. After a few minutes, the skin will begin to melt. Cook about 8 to 10 minutes until skin becomes crisp and brown and a great deal of the fat has rendered out.

Turn duck over, increase heat to medium, and cook 3 to 4 minutes, until the bottom is brown and the breasts feel springy to the touch. Transfer to a cutting board and tent with aluminum foil. Let rest for 5 minutes. Carve duck breasts on the bias into thin slices.

Spread pita pockets with agave mustard and overlap the duck slices inside the pocket. Top with slices of Haloumi and micro greens.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/grilled-duck-burgers <![CDATA[Spiced Agave Mustard]]> http://www.veria.com/recipe/spiced-agave-mustard Level: Easy
Servings: 30
Cook Time: 15 min
Ready Time: 24 hr
Ingredients: 1/4 cup yellow mustard seed
1/4 cup black or brown mustard seed
1 tablespoon dry mustard powder
1/2 cup water
1 1/2 cups apple cider vinegar
1/4 cup agave nectar
1 tablespoon minced shallot
2 minced garlic gloves
1 tablespoon turmeric
1 tablespoon ground allspice
1 teaspoon kosher salt

Preparation: In a small heatproof bowl, combine mustard seed and dry mustard. In a medium nonreactive saucepan, heat the remaining ingredients to a boil. Reduce heat and simmer, uncovered, on medium heat about 10 to 15 minutes, or until reduced by half. Pour mixture into the bowl of mustard seeds. Let stand, covered, at room temperature for 24 hours, adding additional vinegar or agave if necessary in order to maintain enough liquid to cover seeds.

Store mustard in clean, dry, tightly covered glass jars, and age at least 3 days in the refrigerator before using.

Note: If you prefer smoother to grainier mustard, whirl the finished mustard in a blender or food processor and blend to the texture you like. The mixture will continue to thicken as it ages. If it gets too thick after a few days, stir in additional vinegar.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/spiced-agave-mustard <![CDATA[Moroccan Mint and Argan Oil Frozen Yogurt]]> http://www.veria.com/recipe/moroccan-mint-and-argan-oil-frozen-yogurt Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 4 hr 30 min
Ingredients: 1/2 cup whole milk
1/2 cup sugar
1/2 cup loose packed mint, finely chopped
3 1/2 cups plain whole milk yogurt
1/2 cup honey
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
Argan oil
Fresh mint sprigs for garnish

Preparation: Heat milk, sugar and mint in a saucepan over medium flame. Stir until sugar dissolves and mixture comes to a boil. Cover and let stand at room temperature until cool, about 30 minutes. Strain into a large bowl and discard mint leaves. Whisk the yogurt, honey, vanilla and lemon juice into the milk mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

(If you don’t have an ice-cream maker, transfer the frozen yogurt to an airtight container, cover and freeze until firm, about 4 hours. If freezing without an ice cream freezer, the texture will be denser. Let the yogurt stand at room temperature for about 45 minutes or until scoopable.)

To serve, drizzle with argan oil and garnish with a sprig of mint.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/moroccan-mint-and-argan-oil-frozen-yogurt <![CDATA[Huacatay Cheese Bread]]> http://www.veria.com/recipe/huacatay-cheese-bread Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 40 min
Ingredients: 1 tablespoon coconut oil
2 small rocoto chili, seeded and ribbed, finely chopped (canned rocotos are fine)
1 tablespoon minced shallot
1 tablespoon Huacatay paste
3/4 cup cake flour
3/4 cup Maseca (instant corn masa flour for tortillas)
2 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1 cup sour cream
1/2 cup buttermilk
1/2 cup grated cheese
Preparation: Preheat oven to 400ºF. Heat oil in a small skillet over medium flame. Add the rocoto, huacatay and shallots, and cook for 5 minutes, stirring a few times. Remove from heat and let cool.

In a large bowl, mix cake flour, Maseca, sugar, salt and baking soda. In a small bowl, whisk the egg, sour cream, buttermilk, and cooked rocoto mixture until blended well. Then combine wet and dry ingredients. The new mixture should be crumbly.

Oil an 8-inch cast iron skillet. Pour batter into skillet and bake for 15 minutes.

Remove from oven, sprinkle with grated cheese and bake for another 5 to 10 minutes, or until a wooden pick inserted into the bread comes out clean and the cheese is melted. Cool before serving.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/huacatay-cheese-bread <![CDATA[Peruvian Roast Chicken with Huacatay and Vegetables]]> http://www.veria.com/recipe/peruvian-roast-chicken-with-huacatay-and-vegetables Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr
Ingredients: 1 (3-pound) whole chicken, backbone removed and cut into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
2 tablespoons coconut oil
5 garlic cloves, peeled and smashed
1 large onion, finely chopped
2 tablespoons Huacatay paste
1 teaspoon aji chili powder or cayenne
1 cup chicken stock
3/4 pound fingerling potatoes (preferably purple and white), halved
3/4 pound baby carrots
Lemon wedges
Salt to taste

Preparation: Preheat oven to 450°F. Season chicken pieces with salt. Heat oil in a large, heavy, oven-proof skillet (preferably cast iron) over medium-high flame. Cook chicken in batches, skin side down, about 5 minutes or until browned. Remove chicken and set aside.

Add garlic, onion, huacatay paste and chili powder to the same skillet and cook for about 2 minutes. Arrange chicken pieces skin-side up in the pan so the largest pieces are in the center, Pour in the stock along with 1 teaspoon salt, and bring to a boil. Scatter the potatoes and carrots around the chicken and transfer skillet to the oven.

Roast, turning potatoes and carrots at the halfway point, until vegetables are tender and chicken is cooked through, about 30 minutes.
Serve with lemon wedges.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/peruvian-roast-chicken-with-huacatay-and-vegetables <![CDATA[Sweet Potato Fries with Coriander Artichoke and White Bean Dip]]> http://www.veria.com/recipe/sweet-potato-fries-with-coriander-artichoke-and-white-bean-dip Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 30 min
Ingredients: Bean Dip:
9 ounces frozen artichoke hearts, thawed and drained
2 cups white beans
1/2 cup olive oil
2 tablespoons fresh orange juice
1 teaspoon fresh orange zest
1/2 teaspoon coriander
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1 tablespoon finely chopped fresh dill

Sweet Potato Fries:
2 large sweet potatoes
2 tablespoon extra virgin olive oil
Juice of 1 fresh lemon
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper

Preparation: For the Bean Dip:
Combine all ingredients in a food processor pulse until smooth. Preheat oven to 350°F and prepare a baking dish with nonstick baking spray.

For the Fries:
Slice sweet potato into 8 fry-like shapes using a sharp knife. In a large bowl, whisk remaining ingredients. Add fries and gently toss to coat. Place coated fries on prepared baking dish, and bake for 15 minutes or until golden brown. Remove from oven set aside to cool for 3 minutes. Serve with bean dip.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/sweet-potato-fries-with-coriander-artichoke-and-white-bean-dip <![CDATA[Cuban Recaito]]> http://www.veria.com/recipe/cuban-recaito Level: Easy
Servings: 12
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 12 garlic cloves, roughly chopped
1 large yellow onion, roughly chopped
12 sprigs of fresh cilantro, washed and roughly chopped
8 ajices dulces or 2 cubanelle peppers, stemmed, seeded and roughly chopped
6 leaves of fresh Cuban thyme

Preparation: In a food processor or blender, process the garlic and onions to a coarse puree. Add the remaining ingredients and blend until the mixture is smooth. Freeze the the recaito in ice-cube trays. When solid, transfer the cubes to a freezer bag.

This condiment can be used to season fish, salad, rice dishes and stews. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cuban-recaito <![CDATA[Cuban Guava and Mango Salad]]> http://www.veria.com/recipe/cuban-guava-and-mango-salad Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1 medium orange, peeled, membranes removed and cut into 1-inch pieces
1 large green guava, seeds and removed cut into 1-inch pieces
1 large firm ripe mango, peeled and cut into 1-inch pieces
1 cup fresh grated coconut
1 medium red onion, diced
2 fresh red chilis, halved and seeded
Juice of 1 lime
Salt and pepper to taste
Garnish with fresh chopped cilantro

Preparation: Toss orange, guava, mango, and coconut in a large bowl. Add onion, chilis, lime juice, and salt and pepper to taste. Garnish with fresh cilantro and serve in coconut shell if grating your own coconuts. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cuban-guava-and-mango-salad <![CDATA[Clove Perfume]]> http://www.veria.com/recipe/clove-perfume Level: Easy
Servings: 1
Cook Time: 1 min
Ready Time: 1 min
Ingredients: 8 to 10 cloves
Preparation: Put the cloves in an incense burner (one with a long handle or stem that won't get hot as the cloves burn). Ignite the cloves -- a long-handled butane lighter works well -- and let them burn for a minute or so. Blow them out and very carefully wave the clove scented smoke near your hair to perfume it. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/clove-perfume <![CDATA[Pizza with Pickled Mushrooms and Gruyere]]> http://www.veria.com/recipe/pizza-with-pickled-mushrooms-and-gruyere Level: Intermediate
Servings: 2
Cook Time: 30 min
Ready Time: 24 hr
Ingredients: For the Dough:
2 cups flour
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil
Olive oil for brushing crust

For the Topping:
1 cup grated Gruyere cheese
1 cup pickled mushrooms, drained and chopped (for recipe, see Pickled Mushrooms)
2 tablespoons chopped flat-leaf parsley

Preparation: To Make the Dough:
Put all dry ingredients in the bowl of a standing mixer and combine with a fork. Add all remaining ingredients except the olive oil for brushing the crust and attach the dough hook. Mix the dough at a medium low speed for 20 minutes. Remove the dough, pat into a ball and bush with olive oil. Place in a bowl and cover with plastic. Refrigerate overnight or up to 24 hours.

Adjust the oven's rack to the lowest setting, and heat oven to 500°F. Remove the dough and allow to come to room temperature. It will rise some and feel quite elastic. Split dough into two balls and roll it out with a rolling pin. Place dough on a pizza stone or cookie tray. Brush the surface of the pizza with olive oil.

Place the pizza in the oven and cook for about 5 minutes, until dough looks chalky. Remove and sprinkle half the Gruyere, mushrooms, and parsley over the pizza. Return it to the oven and cook about 5 minutes more, until the edges of the pizza are brown and the cheese is thoroughly melted. Repeat for the other half of the dough and toppings, and serve immediately.

Notes: If you don’t have a standing mixer with a dough hook, you can knead the dough by hand. You can also use prepared, store-bought dough.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pizza-with-pickled-mushrooms-and-gruyere <![CDATA[Pickled Mushrooms]]> http://www.veria.com/recipe/pickled-mushrooms Level: Intermediate
Servings: 6
Cook Time: 20 min
Ready Time: 24 hr
Ingredients: 6 cups mixed mushrooms, like cremini, hen of the woods, oyster, and shitake, sliced
3 teaspoons 100% coconut oil (see notes)
1 tablespoon fresh thyme leaves
1 4-inch sprig fresh rosemary
1 bay leaf
2 pieces shaved lemon peel
1 tablespoon minced garlic
1 or 2 large garlic cloves stuck with 6 to 8 whole cloves
2 cups extra virgin olive oil
1/4 cup white wine vinegar (or lemon juice or a combination)
Salt and freshly ground black pepper

Preparation: Heat the coconut oil in a large nonstick skillet. Add the mushrooms and cook about 10 minutes or until tender.

In a large non-reactive bowl (glass, ceramic or stainless steel) combine mushrooms and all remaining ingredients. Stir to combine, cover with plastic wrap and refrigerate for 24 to 36 hours. To store, spoon the mushrooms into pint jars that have been sterilized by being boiled in water for 10 minutes. Be sure the mushrooms are covered with oil (you might have to add more oil).

To remove the mushrooms, first pour out oil from the top of the jar, take out the amount of mushrooms you need, then recover with oil and return to the fridge. Do not let more of the mushrooms come to room temperature than you need at a given time or spoilers could be introduced into your jar.

Notes:
These mushrooms must stay refrigerated. There is not enough acid in them to safely waterbath process. But after a day or two of marinating, they'll be good for about 10 days. Also, any 100% pure coconut oil will do. I get mine at Whole Foods or Trader Joe’s. Refrigerate the oil once opened. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pickled-mushrooms <![CDATA[Clove Waffles with Hazelnut Agave Syrup]]> http://www.veria.com/recipe/clove-waffles-with-hazelnut-agave-syrup Level: Easy
Servings: 8
Cook Time: 15 min
Ready Time: 25 min
Ingredients: 3 eggs, separated
1 1/2 cups buttermilk
8 tablespoons unsalted butter, melted
2 vanilla pods, slit and seeds scraped
1 1/2 cups all-purpose flour
4 teaspoons ground cloves
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon plus 2 pinches of kosher salt
3 tablespoons granulated sugar
1 cup agave nectar
1 cup roughly chopped toasted hazelnuts

Preparation: Make sure all ingredients are at room temperature. Preheat a Belgian waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk egg yolks, buttermilk, melted butter and vanilla seeds (keep the pods). Over a sheet of waxed paper, sift together the flour, 3 teaspoons cloves, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, beat the egg whites until stiff peaks form. Then use a rubber spatula to fold egg whites into batter. Cook the waffles according to the manufacturer’s instructions.

In a small pan over medium-high heat, combine agave, vanilla pods, 1 teaspoon cloves and 2 pinches of salt. Heat mixture on low flame for about 10 minutes. Then stir in the hazel nuts, remove from heat and spoon the agave hazel nut mixture over the waffles. Serve immediately.

Notes:
This agave hazelnut syrup can be made a day or more ahead of time. Keeping the vanilla pod in remaining agave will add more flavor. Also, it goes great with pancakes!

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/clove-waffles-with-hazelnut-agave-syrup <![CDATA[Clove and Miso Soup]]> http://www.veria.com/recipe/clove-and-miso-soup Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil
2 large shallots, minced
1 tablespoon minced garlic
6 whole cloves
2 diced celery stalks
2 carrots, peeled and diced
1 cup cooked or canned chickpeas
4 cups water
2 tablespoons white miso
1/8 teaspoon ground cloves
Salt and pepper to taste
1 thinly sliced green scallion
1 egg or some diced tofu, optional

Preparation: In a medium saucepan over medium heat, sauté shallots, garlic and cloves in oil for about a minute. Add celery and carrots and cook about 6 minutes, then add chickpeas and cook for about 1 minute. Pour in the water and bring to a boil, then reduce heat to simmer until all vegetables are tender (about 10 minutes). Remove from heat and stir in miso and ground cloves. Season with salt and pepper to taste, then ladle into a bowl and garnish with scallions.

Variations:
You can add small cubed tofu or crack a good farm egg into the bowl of soup, cover and let sit for a few minutes. The hot broth will poach the egg and heat through the tofu. Make sure the broth is hot enough to fully cook the egg!

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/clove-and-miso-soup <![CDATA[Wild Alaskan Coho Salmon Burger with Horseradish Aioli and Pickled Onions]]> http://www.veria.com/recipe/wild-alaskan-coho-salmon-burger-with-horseradish-aioli-and-pickled-onions Level:
Servings:
Cook Time:
Ready Time:
Ingredients: For the horseradish aioli
1 egg yolk
1 tsp Dijon mustard
Zest and juice of 1/2 lemon
1 Cup canola oil
3 tablespoons buttermilk
2 tablespoons prepared horseradish, below (or store-bought prepared horseradish)
Salt and pepper to taste

For the pickled onions:
1 red onion, cut in half, sliced 1/8th inch thick
1 cup red wine vinegar
1/2 cup sugar

For the burger:
24 ounces wild Alaskan Coho salmon fillet
4 ounces wild Alaskan King salmon filet
1 cup wild arugula
1/2 cup pickled red onions, below
1/2 cup horseradish aioli

Prepared Horseradish
1 cup packed grated fresh horseradish root
1 cup distilled white vinegar

Preparation: To make the aioli: Combine egg yolks, Dijon, lemon juice and zest, buttermilk in medium bowl. Whisk together. Emulsify in oil. Add horseradish. Season with salt and pepper to taste. Keep chilled until ready to serve.

To make the horseradish, combine grated root and vinegar. Let sit until ready to serve. Will keep in fridge for a few weeks.

To make the onions: Soak onion slices in ice water 20 minutes. Drain in colander then drain on paper towels a few minutes. Put onions in a container, preferably glass. Bring vinegar and sugar to a boil in a small pot. Pour over onions. Let cool, then cover and refrigerate. Holds several weeks in refrigerator, covered.

To make the burgers: Dice fish into 1-inch pieces. Grind in medium die of meat grinder attachment on a stand mixer. (or ask seafood store to grind for you) Form into 7-ounce patties. Chill for 15 minutes.

Season burgers with salt and pepper then grill over medium high heat on a grill or a grill pan for approximately one and a half minutes on each side, or until medium rare.
While burgers are cooking, brush cut side of four buns with butter then grill them as well.
Place wild arugula on bottom of buns. Place burger on arugula. Place pickled onions on top of burger. Spread aioli on top half of bun. Put top half of bun on top, place two toothpicks in burger then cut in half.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/wild-alaskan-coho-salmon-burger-with-horseradish-aioli-and-pickled-onions <![CDATA[Israeli Horseradish Cheddar Scones]]> http://www.veria.com/recipe/israeli-horseradish-cheddar-scones Level: Easy
Servings: 8
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 cup chilled unsalted butter, cut into 1/4 inch pieces
3/4 cup whole milk
4 tablespoons horseradish, drained. Reserve the liquid
1/3 cup shredded cheddar cheese
1 large egg, lightly beaten with 1 tablespoon milk

Preparation: Preheat oven to 425°F and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift together flour, baking powder, sugar and salt, taking care to stir well. Cut butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add milk, horseradish, cheese and slightly beaten egg and stir until just combined. The texture should be sticky, moist and lumpy.

Place mixture on a lightly floured surface and knead it gently until you have a smooth dough.

Roll out dough into 7-inch disc and cut disc into eight wedges. Place on baking sheet and brush the tops with the beaten egg, drained water from horseradish, and milk mixture. Bake for about 10 to 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.

Remove from oven and place on a wire rack. Serve warm with butter.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/israeli-horseradish-cheddar-scones <![CDATA[South African Lamb Stew]]> http://www.veria.com/recipe/south-african-lamb-stew Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 50 min
Ingredients: 2 tablespoons olive oil
2 large onions, chopped
2 pounds lean boneless lamb, cut into 2-inch cubes
4 cloves garlic, chopped
2-inch piece ginger, peeled and chopped
1 tablespoon red chili flakes
1 tablespoons ground allspice
1 pound pumpkin or butternut squash, peeled and cut into 2-inch pieces
1/3 cup grated fresh horseradish
1 tablespoon honey
Salt and pepper to taste
Garnish with chopped parsley

Preparation: Heat the oil in a heavy pan over medium-low flame and fry the onion gently until golden brown. Add lamb and cook for 10 minutes, browning the pieces on all sides. Add garlic, ginger, chili flakes, allspice and enough water to prevent the meat from sticking (about 1/2 cup).

Cover pan and simmer on low for one hour. Stir occasionally and add more water if necessary. Add pumpkin, horseradish, honey and bring to a boil, simmer for another hour until pumpkin is cooked and the lamb is tender. Season with salt and pepper to taste.

Garnish with parsley and serve with crusty bread, scones or biscuits.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/south-african-lamb-stew <![CDATA[Nigella Apple-Cranberry Relish Biscotti]]> http://www.veria.com/recipe/nigella-apple-cranberry-relish-biscotti Level:
Servings: 6
Cook Time: 10 min
Ready Time: 55 min
Ingredients: 2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
3 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1 cup Nigella Apple-Cranberry Relish (see recipe)

Preparation: In a medium bowl, blend flour with baking powder and salt and set aside. In a large bowl, use an electric mixer on medium to cream butter until light and fluffy, about 2 minutes. Scrape down bowl and blend in sugar mix. Add eggs, honey, vanilla, and orange zest, and mix well about 1 minute. Fold in flour mixture in two additions using a rubber spatula. Add relish and stir until distributed through batter. Batter will be stiff.

Place batter into center of prepared baking sheet and pat into a loaf, measuring about 3 inches wide by 15 inches long. Bake at 350°F for 25 to 28 minutes. Loaf should feel firm and top should be dry, but loaf should not have begun to brown. Cool on a cooling rack for 15 minutes.

Reduce oven temperature to 250°F.

Using a serrated kitchen knife, cut loaf diagonally into 3/4-inch-wide slices using a sawing motion. Lay each slice on baking sheet. Pieces can be right next to each other. Bake for 25 to 30 minutes, until cookies are firm and dry. Remove from oven and place on a cooling rack. Allow to cool completely, about 20 minutes.

Note: The biscotti will keep in a covered container for up to 3 days, but they'll soften up if left at room temperature. If you’d like to recrisp them, lay them out on a baking sheet and bake in a preheated 250°F oven for 20 to 25 minutes.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/nigella-apple-cranberry-relish-biscotti <![CDATA[Nigella Apple-Cranberry Relish]]> http://www.veria.com/recipe/nigella-apple-cranberry-relish Level: Easy
Servings: 15
Cook Time: 05 min
Ready Time: 25 min
Ingredients: 1/2 cup dried cranberries
1/4 cup red wine vinegar
1/3 cup water
1/4 cup sugar
1 tablespoon whole nigella seeds
1 teaspoon whole yellow mustard seeds
1 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon salt
1/8 teaspoon black pepper, ground
2 teaspoons fresh lemon peel
2 green apples, peeled, cored, cut into slices

Preparation: In a medium saucepan over medium heat, combine cranberries, vinegar, water, sugar, nigella seeds, mustard seeds, ginger, nutmeg, salt,
pepper, and lemon peel. Bring to a simmer, and then add apples. Cook stirring occasionally, until apples are tender, about 15 to 20
minutes. Remove lemon peel. Serve warm, at room temperature, or cold.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/nigella-apple-cranberry-relish <![CDATA[Pan Seared Salmon with Chimichurri]]> http://www.veria.com/recipe/pan-seared-salmon-with-chimichurri Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 6 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup flat-leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
1 to 2 tablespoons nigella
2 teaspoons red pepper flakes
2 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
Salt and pepper to taste
2 (6-ounce) cooked wild salmon fillets

Preparation: Combine all ingredients except salmon and salt and pepper in food processor or blender and puree until just smooth. Taste and season with salt and pepper. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pan-seared-salmon-with-chimichurri <![CDATA[Bitter Melon wth Nigella Seed and Coconut Milk]]> http://www.veria.com/recipe/bitter-melon-wth-nigella-seed-and-coconut-milk Level: Easy
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr 25 min
Ingredients: 1 pound (about 2 medium) bitter melon (kerala)
2 teaspoons kosher salt
3 large sweet onions, chopped
3 tablespoons coconut oil
1 tablespoon turmeric
1 tablespoon nigella seeds
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon sweet paprika
4 cloves garlic, minced
2 teaspoons amchur
1 tablespoon agave or honey
1 large russet potato, peeled and cut into 1 inch pieces (about 2 cups)
2 cups coconut milk, plus more if needed
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1 pound large shrimp (about 25)
Basmati or brown rice or Indian flatbread, for serving

Preparation: Trim the ends of the bitter melon, cut them in half, and scoop out the seeds and pulp from the center. Thinly slice the melon halves and put them in a colander. Sprinkle the kosher salt over them, toss to coat with salt, and cover for 1 hour. This will take the bitterness out.

Heat oil in a large heavy skillet and cook onions for about 10 minutes, stirring frequently, until they are nice and brown. Add the turmeric, nigella, coriander, garam masala, garlic, amchur, agave and potatoes. Cook for another minute. While onions are cooking, squeeze out the salted water from the bitter melon, discard the water and add the bitter melon to the pot along with 2 cups of coconut milk. Stir to coat. Cover and simmer gently until the potatoes are tender, about 10 minutes. Stir in the shrimp. Add more salt, coconut milk, and/or water, if desired.

Remove from the heat and garnish with cilantro. Serve with basmati or any type of white or brown rice or Indian flatbread.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/bitter-melon-wth-nigella-seed-and-coconut-milk <![CDATA[Ginger Caramelized Carrots with Sesame Seeds]]> http://www.veria.com/recipe/ginger-caramelized-carrots-with-sesame-seeds Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 1 hr 10 min
Ingredients: 6 whole carrots, cleaned 
Olive oil
Kosher salt
Freshly cracked black pepper
3 garlic cloves, chopped 
2 tablespoons ginger, peeled, minced
1/2 cup toasted sesame seeds

Preparation: Preheat the oven to 375°F. Chop the carrots into 1 inch pieces, season with salt and pepper and toss with a couple tablespoon of olive oil.  Roast in the oven for about 45 minutes and then toss with chopped garlic and a bit more olive oil if needed.  The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized. 

Remove from oven, toss in the parsley and toasted sesame seeds, and serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/ginger-caramelized-carrots-with-sesame-seeds <![CDATA[Coconut Chicken Noodle Bowl]]> http://www.veria.com/recipe/coconut-chicken-noodle-bowl Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 50 min
Ingredients: For the Chicken:
2 large boneless chicken breast (about 11/4 pounds)
1 cup unsweetened coconut flakes
1/4 cup panko or Italian breadcrumbs
1 tablespoon melted butter
1/2 teaspoon sea salt
1/2 cup Harissa Tahini
1 tablespoon honey
Juice of 1 lemon
Sea salt and black pepper to taste

For the Noodle Bowl:
1 teaspoon sesame seed oil
1 small red chili, seeds removed and finely chopped
1 clove garlic, chopped
1 small shallot, minced
1/4 cup fresh lime juice
6 ounces vermicelli rice noodles
1 large cucumber, peeled and thinly sliced
1/4 cup chopped fresh cilantro or parsley
8 pieces of cooked Harissa Tahini Chicken strips (2-3 pieces per person)
Salt and pepper to taste
Preparation: Preheat oven to 400° F. Coat baking sheet with nonstick cooking spray and set aside. 

Rub together the coconut, breadcrumbs and butter until you have an evenly moistened mix, place in a shallow dish and set aside.

Sprinkle chicken tenders with 1 teaspoon salt. Cut tender in half crosswise. Whisk honey and Harissa Tahini in a separate shallow dish. Coat chicken pieces in honey mixture and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes, or until chicken is tender and no longer pink. Season with salt and pepper to taste.

Heat oil in a small pan, and add chili, garlic, and shallot. Cook for 1 minute, remove from heat, stir in the lime juice, and set aside.

Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with cucumber and parsley. Season with salt and pepper to taste. Divide into four bowls and top each with Harissa Tahini Chicken. Drizzle with Harissa Tahini if desired.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/coconut-chicken-noodle-bowl <![CDATA[Homemade Tahini with Harissa]]> http://www.veria.com/recipe/homemade-tahini-with-harissa Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 3 cups whole sesame seed
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 tablespoon whole caraway seeds
4 large red bell peppers
1 cup extra virgin olive oil, plus more
1/4 cup water or as needed
5 cloves garlic, chopped
2 tablespoons cayenne
1 tablespoon kosher salt and black pepper
Juice of one fresh lemon

Preparation: Toast sesame seeds in a heavy cast iron pan until light brown. Let them cool completely on a baking sheet.

Meanwhile, roast peppers in broiler or directly over a gas flame, turning occasionally, until charred all over. Remove from flame and let stand in a covered bowl for 15 minutes. Then stem, peel, seed and chop the peppers and set them aside.

Blend sesame seeds, spice seeds and olive oil in a food processor until they make a smooth paste. Add chopped peppers, garlic, cayenne and salt, and purée until very smooth. With blender running, gradually add more oil if needed. Season with additional salt and pepper, to taste.

The tahini will keep in the refrigerator for a week. You can use it as a sauce/marinade or as a dip!

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/homemade-tahini-with-harissa <![CDATA[Shrimp Korma with Spaghetti]]> http://www.veria.com/recipe/shrimp-korma-with-spaghetti Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 1 tablespoon blanched almonds
1 tablespoon poppy seeds
1 1-inch cinnamon stick
1 mace blade
1/2 teaspoon black cumin seeds
2 whole cloves
Seeds from 1 black cardamom pod
4 whole black peppercorns
1/2 inch fresh ginger, peeled and chopped
1 small yellow onion, sliced
3 cloves garlic, chopped
1 Thai red or green chili, seeded and chopped
2 tablespoons water
1-1/2 tablespoons ghee
1 pound large shrimp, shelled and devein
1 cup plain yogurt
5 thread of saffron soaked in 1 tablespoon warm water
Kosher salt
1 sprig cilantro, chopped
1 pound spaghetti, cooked according to package directions

Preparation: Grind all the spices and the almond in a coffee mill or with a mortar and pestle. Transfer spice mixture to a blender with ginger, onion, garlic, chili and water until it becomes a paste.

In a large skillet, heat the ghee and the spice paste for one minute, stirring frequently.

Add shrimp and stir to coat with spices. Add yogurt and saffron, season with salt, and cover skillet. Simmer on low heat for 8-10 minutes. The sauce should be nice and creamy; if it's too thick add a bit of water.

Toss shrimp and sauce with spaghetti. Garnish with cilantro.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/shrimp-korma-with-spaghetti <![CDATA[Kashmiri Paneer Kebabs]]> http://www.veria.com/recipe/kashmiri-paneer-kebabs Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 40 min
Ingredients: Kabobs:
1 1/2 pounds paneer, cut into approximately 1-inch cubes
2 tablespoons agave nectar
One whole black cardamom pod ground to powder
1 tablespoon ground turmeric
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon garam masala
1 teaspoon grated ginger
Sea salt
Chopped cilantro and lime wedges for garnish

Green Tea Yogurt Sauce:
2 tablespoons plain yogurt
3 tablespoons milk
1 teaspoon matcha green tea powder
Salt and pepper to taste

To Serve:
4 whole wheat pita breads, cut in half
Mesclun or microgreens

Preparation: Soak paneer in water for five minutes.

Mix agave, cardamom, turmeric, paprika, cayenne, garam masala and ginger in a bowl. Season with salt. Add paneer and stir to make sure the cubes are well-coated, cover with plastic wrap, and marinate for at least 15 minutes (overnight is even better!). Thread the cubes of paneer onto skewers. Heat a charcoal or gas grill until very hot. Grill kebabs 2 to 3 minutes on each side, or until paneer is crisp and a deep gold color. The kebabs can also be cooked in a preheated broiler. Transfer kebabs to a heated serving platter and sprinkle with sea salt. Serve warm on a bed of salad, or in pita bread stuffed with mesclun or microgreens. Also serve with yogurt sauce, chopped cilantro and lime wedges. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/kashmiri-paneer-kebabs <![CDATA[Orange Apricot Quick Bread with Crumb Topping]]> http://www.veria.com/recipe/orange-apricot-quick-bread-with-crumb-topping Level: Intermediate
Servings: 10
Cook Time: 15 min
Ready Time: 1 hr 15 min
Ingredients: For the Streusel Topping:
1/4 cup old-fashioned rolled oats
2 tablespoons plus 2 teaspoons unbleached all-purpose flour
2 tablespoons plus 2 teaspoons light brown sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, cold, diced

For the Bread:
3 large eggs
10 tablespoons unsalted butter, melted
3/4 cup sugar
1/2 cup whole milk
1 1/2 teaspoons vanilla extract
3/4 cup old-fashioned rolled oats
2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cardamom
6 tablespoons golden raisins
1 1/3 cups diced dried apricot
6 tablespoons (2/3 cup) diced peeled orange (no pith)

Preparation: Position one rack in the middle of the oven, and preheat the oven to 350ºF. Grease a 9”x5” loaf pan.

For the Streusel topping:
In a bowl, combine oats, flour, brown sugar, and salt, then add the cold butter and rub together with fingertips to create small pea-size pieces of topping. Work quickly so the butter stays cold and firm. Store in the refrigerator while you continue with the recipe.

For the Bread:
In a medium bowl, whisk together eggs, melted butter, sugar, milk, and vanilla extract. Stir in rolled oats and let soak for several minutes to moisten. In a large bowl, whisk together the flour, baking powder, salt, cardamom, cinnamon, nutmeg, and cloves,
Add the wet ingredients to the dry and fold in gently until almost moistened. Add the raisins, oranges and apricots to the batter and fold in gently until just combined. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping down the middle of the loaf. Bake for 55 to 65 minutes, rotating the pan once after 20 minutes. A toothpick inserted in the center of a loaf should come out clean, and the top of the loaves should be golden brown.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/orange-apricot-quick-bread-with-crumb-topping <![CDATA[Turkey and Ginger Panini]]> http://www.veria.com/recipe/turkey-and-ginger-panini Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 tablespoons pickled ginger, finely chopped
1/2 cup cream cheese, room temperature
1/4 cup cranberry chutney or relish
1/2 pound freshly roasted turkey breast, sliced
4 slices whole grain sandwich bread
2 tablespoons coconut oil

Preparation: Preheat a Panini press, griddle or grill pan. In a small bowl, stir together cream cheese and pickled ginger.

To make the sanwiches, spread a slice of bread with ginger-cream cheese mixture, and then top the cream cheese with a few slices of turkey breast. Evenly spread another slice of bread with cranberry relish and place on top of the turkey. Lightly brush the outsides of the sandwich with coconut oil and place on the grill pan. Press the sandwich down and weigh it down with something heavy, like a cast iron pan (You can also try a brick wrapped in aluminum foil, a full tea kettle, or a plate with a few heavy cans on top!).

Grill the sandwich, flipping once, until the bread is golden brown, the turkey is warm, and the cream cheese is melty. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/turkey-and-ginger-panini <![CDATA[Amazon Ginger and Passionfruit Scrub]]> http://www.veria.com/recipe/amazon-ginger-and-passionfruit-scrub Level: Easy
Servings: 10
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 cup brown sugar
1/2 cup grated ginger
1/2 cup coconut oil
4 tablespoons passion fruit juice

Preparation: Combine all ingredients in a medium-sized bowl until thoroughly blended, making sure to break up any lumps from the brown sugar. Spoon into the glass container and secure with a tight lid.

Scoop a teaspoon or two of the scrub with hands and gently massage in circular motions onto your skin, and leave it there. Don't worry about the way it tightens on your skin. It's supposed to!

Rinse thoroughly after about 3 to 4 minutes. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/amazon-ginger-and-passionfruit-scrub <![CDATA[Payo's Ginger Beer]]> http://www.veria.com/recipe/payos-ginger-beer Level: Easy
Servings: 12
Cook Time: 10 min
Ready Time: 40 min
Ingredients: 1/2 pound fresh ginger, peeled and grated
10 whole cloves
1/2 cup freshly squeezed lime juice
1/2 cup brown sugar
8 cups water
Fresh mint
Preparation: Bring grated ginger, cloves and water up to a boil in a stockpot. Cover, reduce heat and simmer for 30 minutes.

Remove from heat, let cool slightly, and then strain through a fine sieve into a pitcher (For a stronger flavor let the mixture steep off the heat, covered, for up to 24 hours). Stir lime juice and sugar into the strained ginger beer.

Ginger beer can be served warm or chilled. Garnish with fresh mint. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/payos-ginger-beer <![CDATA[Filipino Ginger-Green Peppercorn Baked Coconut Rice with Shrimp]]> http://www.veria.com/recipe/filipino-ginger-green-peppercorn-baked-coconut-rice-with-shrimp Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 2 tablespoons extra-virgin olive oil
3 ounces dried chorizo, or chicken sausages, sliced 1/4 inch thick
1/2 cup finely chopped onion
3 tablespoons minced ginger
3 garlic cloves, minced
2 teaspoons cayenne
1 tablespoon tomato paste
1 1/4 cups Arborio rice
1/4 cup coconut milk
2 teaspoons kosher salt
1 1/2 cups chicken stock
1/4 cup whole green peppercorns in brine, drained
3/4 cup water
8 large shrimp, shelled
Salt to taste
Lime wedge for garnish

Preparation: Preheat oven to 425°F. Heat coconut oil in a large (about 12 inch) heavy bottomed oven-safe skillet (preferably cast iron) over medium-high flame until it starts to shimmer. Add onion, ginger, garlic and chorizo and cook, stirring often, about 5 minutes, or until onion has softened and the edges of the chorizo have browned. Stir in tomato paste, cayenne and rice. Stir in coconut milk, stock, water and green peppercorns, and bring to a boil.

Transfer to oven and bake for 10 minutes. Then nestle the shrimp into the rice and bake another 10 minutes. After you remove the dish from the oven, let it cool about 5 minutes, then salt to taste and serve garnished with lime wedges.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/filipino-ginger-green-peppercorn-baked-coconut-rice-with-shrimp <![CDATA[Spicy Tuna Tartare]]> http://www.veria.com/recipe/spicy-tuna-tartare Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 35 min
Ingredients: 2 dried chipotle chiles, stems removed 6 tablespoons grapeseed oil
1⁄2 teaspoon kosher salt plus more as needed
2 tablespoons gochujang paste
2 tablespoons fish sauce
3 tablespoons seasoned rice wine vinegar
1 tablespoon toasted sesame oil
2 cups chopped sashimi-grade tuna
2 tablespoons finely chopped shallot
1 head bibb lettuce, leaves separated

Preparation: In a small dry sauté pan, lightly toast the chipotle until the essential oils are extracted (about 2 minutes), and let cool. Put the chipotle in a blender with gochujang paste, fish sauce, vinegar, sesame oil, 3 tablespoons of the grapeseed oil, and 1/2 teaspoon salt. Purée until smooth, and chill in the refrigerator for at least 10 minutes.

Meanwhile, lightly toss the tuna with the shallots and remaining 3 tablespoons of oil and salt to taste. Drizzle the tuna with the chipotle vinaigrette and serve wrapped in lettuce leaves.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/spicy-tuna-tartare <![CDATA[Kimchi Fried Rice]]> http://www.veria.com/recipe/kimchi-fried-rice Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 45 min
Ingredients: 4 eggs
4 tablespoons sesame seed oil
1 cup diced uncooked shrimp
2 cloves garlic, minced
1/4 cup diced white onion
1/2 cup frozen peas, thawed
1 cup kimchi, finely chopped
4 cups cooked rice, cooled completely
1 tablespoon soy sauce
2 tablespoons kimchi liquid
Salt and pepper to taste
Garnish with finely chopped chives

Preparation: Heat the sesame oil in a large skillet over medium-high flame. Add shrimp and cook for 2 minutes.

Slip the eggs into a pot of boiling water. Set a timer for 4 minutes.

Stir the garlic, onion and peas into the skillet and cook for another minute. Add the kimchi and stir in the rice and kimchi liquid and soy sauce. Season with salt and pepper if desired, then reduce heat to low and cover to keep warm.

Remove eggs from flame when timer rings, and immediately plunge them into a bowl of ice-cold water for 30 seconds to stop the cooking. Then peel the eggs (carefully, they’ll still be hot!), placing a towel in the palm of your hand and tapping around the shell to loosen it before you start to peel.

To serve, divide the rice into four serving bowls, and place one egg on top of each. Garnish with chives.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/kimchi-fried-rice <![CDATA[Kimchi]]> http://www.veria.com/recipe/kimchi Level: Easy
Servings: 8
Cook Time: 20 min
Ready Time: 48 + hr
Ingredients: 1 head Chinese or Napa cabbage, about 2 1/2 to 3 pounds, outer leaves removed, cut into 2-inch squares
1/2 cup Kosher or sea salt
6 scallions, finely chopped
4 cloves garlic, minced
One 3-inch piece ginger, peeled and minced
6 tablespoons Korean chili flakes, or crushed red pepper flakes
1 whole habanero chili
2 tablespoons fennel seeds, toasted and slightly crushed

Preparation: Toss the cabbage and salt together in a large glass bowl, cover with plastic wrap and set aside for 4 hours.

Place the cabbage—which should now be soft—in a colander. Rinse out the bowl and then, to remove excess salt, rinse the cabbage very well with water, squeeze out excess water and return to bowl.

Add in remaining ingredients and stir together with a wooden spoon. Place into a large, clean glass jar and tamp down to remove any air bubbles. Cover with a lid and let set in a cool, dark place for 2 or 3 days. Open once a day, just to let some air out.

Transfer to a new container and store refrigerated for up to two weeks.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/kimchi <![CDATA[Australian Wattleseed Oat and Almond Cookies]]> http://www.veria.com/recipe/australian-wattleseed-oat-and-almond-cookies Level: Easy
Servings: 24
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 1 cup rolled oats
1 cup all-purpose flour
1/3 cup sugar
3/4 cup grated unsweetened coconut
2 tablespoons agave
4 ounces butter
1 teaspoon baking soda, combined with 2 tablespoons warm water
1 tablespoon wattleseed grounds

Preparation: Preheat oven to 325ºF. Mix the oats, flour, sugar and coconut in a bowl.

Melt agave and butter in a saucepan over low heat. Mix baking soda with water and add to melted butter mixture. Stir in wattleseed grounds and remove from stove. Add butter mixture to the dry ingredients and mix well.

Spoon "dough" onto baking trays that have been lined with non-stick baking paper, leaving space in between each tablespoon-sized cookie. Flatten, then bake for 8 to 10 minutes (or until a deep brown).

Let sit on trays for 5 minutes, then transfer to wire racks to cool completely.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/australian-wattleseed-oat-and-almond-cookies <![CDATA[Wattleseed Vegetable and Cheese Tian]]> http://www.veria.com/recipe/wattleseed-vegetable-and-cheese-tian Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 2 teaspoons wattleseed
1 tablespoon extra virgin olive oil, plus more for oiling the baking dish
1 medium onion, finely diced
2 teaspoon minced garlic
2 medium zucchini
2 medium yellow squash
2 medium Japanese eggplant
1 medium russet potato, peeled
2 medium tomatoes, cored and cut in 3/4 inch thick slices
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup shredded Parmesan cheese
1/2 cup shredded Gouda cheese
Fresh chopped parsley for garnish, optional

Preparation: Preheat oven to 400ºF.

Heat 1 tablespoon of olive oil in a small pan over medium heat. Add the onions and garlic and sauté 4 minutes or until soft.
While onion and garlic are sautéing, wash the eggplant, zucchini and yellow squash, and then cut them into quarter-inch slices. Peel the potato and cut in half lengthwise, then into 1/2 inch half-moons.

Coat the inside of an 8 x 11 square baking pan with some olive oil. Spread the softened onion and garlic on the bottom of the pan, and then fill with alternating rows of vegetables, letting each row overlap slightly with the one below. The vegetables should be as vertical as possible. Drizzle the brewed wattleseed liquid over the vegetables and sprinkle generously with salt, pepper, and ground wattleseed.

Cover the pan with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 25 to 35 minutes or until the cheese is golden brown.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/wattleseed-vegetable-and-cheese-tian <![CDATA[Wattleseed Roasted Leg of Lamb]]> http://www.veria.com/recipe/wattleseed-roasted-leg-of-lamb Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 4 hr
Ingredients: For the Spice Paste:
4 cloves garlic, chopped
2-1/2 inch piece of ginger, peeled and chopped
1 red chili, chopped
1 small bunch cilantro, chopped
2 teaspoons ground wattleseed
2 teaspoons ground cumin
2 teaspoons ground coriander
3 tablespoons ghee

For the Lamb:
1 leg of lamb, on bone (about 5 pounds).
Sea salt and pepper

Preparation: Combine all ingredients for spice paste. Mix well, mashing up the garlic and ginger and chili. Season lamb with salt and pepper. Make deep 1-inch slits all over the lamb and then rub spice paste all over it, working the paste into the slits as you go. Refrigerate the lamb for 2 to 3 hours minimum, or as long as overnight.

Preheat oven to 350°F.

Place lamb in roasting pan and let sit at room temperature for about 30 minutes. Roast until an instant reading thermometer inserted into the thickest part of the lamb near the bone registers 135°F, or about 1 1/2 hours (This is for medium rare lamb, so cook a bit longer if you prefer your meat well done.).

Let sit 15 minutes before carving.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/wattleseed-roasted-leg-of-lamb <![CDATA[Pan Seared Scallops with Black Pepper Rice Grits and Sorghum Gastrique]]> http://www.veria.com/recipe/pan-seared-scallops-with-black-pepper-rice-grits-and-sorghum-gastrique Level: Intermediate
Servings: 6
Cook Time: 15 min
Ready Time: 1 hr 15 min
Ingredients: Grits:
1 tablespoon butter
4 heaping tablespoons finely diced shallot (from 1 large or 2 smaller shallots)
2 teaspoons finely ground black pepper
2 cups (14 ounces) Anson Mills Carolina Gold Rice grits
2 cups whole milk
8 cups chicken stock
1 tablespoon kosher salt

Gastrique:
1/2 cup sorghum syrup
6 tablespoons red wine vinegar
1 tablespoon coriander seed, toasted and coarsely ground

Mushrooms:
10 ounces maitake mushrooms (Also known as hen of the woods mushrooms)
1 tablespoon olive oil
3 to 4 cloves of garlic
3 to 4 sprigs of thyme
Salt and pepper to taste

Scallops (per person):
3 to 4 diver scallops, depending on size (3 to 4 ounces)
1/8 teaspoon salt
2 teaspoons canola oil
1 tablespoon butter
1 sprig thyme

Preparation: To Make the Grits:
Combine milk, salt and chicken stock and bring to a simmer. Turn off and set aside. Sweat shallots in butter in a large saucepan for 2 to 3 minutes at medium low heat. Add pepper and fry for 1 minute or until aromatic. Mix in grits, add hot liquids and whisk. Reduce heat to low and switch to a rubber spatula or wooden spoon, stirring occasionally, for about 25 minutes or until grits appear cooked.

To Make the Gastrique:
Toast whole coriander in dry pan for 2 to 3 minutes until noticeably aromatic. Let cool briefly, then pulse in spice grinder to achieve coarsely ground consistency. In a separate heavy bottomed pan add syrup at medium high heat. Once the entire surface of syrup is producing nickel-sized bubbles (4 to 5 minutes), pour vinegar in slowly and carefully, taking sure to whisk well until the sorghum and vinegar are well combined. Stir and continue to heat until mixture regains larger bubble size. Simmer gently and reduce approximately 3 to 4 minutes. Remove from heat and incorporate coriander.

To Make the Mushrooms:
Remove solid core at base of maitakkes, and then separate into individual florets (Discard stems or reserve for stocks.). Heat olive oil until it shimmers in a 10-12 inch sauté pan, and then quickly and carefully add the mushrooms and toss in the pan with the garlic and thyme sprigs. Stir well and sauté for approximately 4 minutes. Season with salt and pepper and remove garlic and thyme.

To Make the Scallops:
Be sure the scallops are very dry. Pre-heat pan, add oil, and then wait until oil is shimmering and moving fluidly. Then salt and add scallops, monitering closely as you sear them (Most of the cooking will happen on one side.) Once scallops are evenly brown, reduce heat and turn them over. Add butter and thyme and gently baste scallops until the butter is no longer foamy.

Serve scallops over grits, topped with mushrooms and gastrique.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pan-seared-scallops-with-black-pepper-rice-grits-and-sorghum-gastrique <![CDATA[Pink Peppercorn Cheesecake]]> http://www.veria.com/recipe/pink-peppercorn-cheesecake Level: Intermediate
Servings: 8
Cook Time: 15 min
Ready Time: 4 hr
Ingredients: Crust:
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon brown sugar
1 teaspoon ground nutmeg

Filling:
3 cups ricotta cheese
8 ounces Roquefort cheese
6 medium eggs, at room temperature
1 1/2 cup whole cashews, roughly chopped
3 to 4 tablespoons pink peppercorns
1 teaspoon finely chopped fresh thyme
Fresh fruit or marmalade, for serving

Preparation: For the Crust:
Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and nutmeg. Press the crumbs evenly over the bottom and about 1 1/2 inches up the sides of 9-inch spring form pan. Cover and refrigerate while you make the filling.

For the Filling:
In the bowl of your electric mixer, combine the ricotta and Roquefort. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) for each egg. With a spatula, scrape down the sides of the bowl and fold in the cashews, pink peppercorns and thyme.

Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a baking sheet and bake until the center wiggles only very slightly when you shake the pan, 1 hour to 1 hour and 10 minutes.

Let cool completely before covering with plastic wrap. Refrigerate for several hours (or even better, overnight).

Remove the sides of the springform pan, cut into wedges and serve with fresh fruit or orange marmalade.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pink-peppercorn-cheesecake <![CDATA[Sichuan Duck Breast ]]> http://www.veria.com/recipe/sichuan-duck-breast Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 4 6-ounce duck breasts, skin on
Kosher salt
1 tablespoon Sichuan peppercorn, lightly toasted and crushed
2 teaspoons ground allspice

Preparation: Score the skin in 1/4 inch intervals without cutting into the breast meat. This process will allow the fat to melt out of the skin as the breast cooks, making it leaner. Rotate the breast and score again, making a criss-cross pattern. For extra crispiness, season the skin side with salt.

Arrange the breasts skin side down in a large, heavy skillet over medium-low heat. After a few minutes, the skin will begin to melt. Cook about 8 to 10 minutes, until the skin becomes crisp and brown and a great deal of the fat has rendered out.

Turn the duck breasts over and season with Sichuan peppercorn and allspice. Increase heat to medium and cook 3 to 4 minutes, until bottom is brown and breasts feel springy to the touch. (Final internal temperature should be 165 degrees F.)

Transfer all the duck to a cutting board and tent with foil to rest for 5 to 10 minutes. Then cut on the diagonal into 1/8 inch slices.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/sichuan-duck-breast <![CDATA[Vietnamese Crab Salad Dumplings]]> http://www.veria.com/recipe/vietnamese-crab-salad-dumplings Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1 teaspoon fresh grated ginger 
1 teaspoon fresh minced garlic 
1 teaspoon chopped scallions
2 teaspoons chopped fresh tarragon
1 tablespoon mayonnaise
1/4 teaspoon black pepper
1 egg 
1 teaspoon fresh lime juice
1/2 teaspoon fish sauce 
2 tablespoons corn starch 
1 pound crab meat (peekytoe or jumbo lump)
1 package wonton wrappers
2 tablespoon peanut oil
1/2 teaspoon sesame oil 
1/2 cup water
2 tablespoons toasted sesame seeds 

Dipping Sauce:
3 tablespoons lime juice
2 tablespoons sugar 
1/2 cup water
2 1/2 tablespoons fish sauce

Preparation: In a large mixing bowl, combine ginger, garlic, scallions, tarragon, mayonnaise, black pepper, egg, lime juice and fish sauce.

Stir in corn starch until mixture is smooth.

Gently fold in crab meat.  

Place approximately 1 teaspoon of filling mixture in the middle of each wonton wrap.

Fold wraps into triangles and seal edges by moistening.

Continue folding all points of each triangle over so they meet each other on one side of dumpling.

Place on a wire rack to dry and put in refrigerator to set for approximately 30 minutes. 

Dumplings can be steamed or cooked in gently boiling water.

Stir the dipping sauce ingredients together and serve with the hot dumplings. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/vietnamese-crab-salad-dumplings <![CDATA[Hungarian Tarragon and White Bean Soup]]> http://www.veria.com/recipe/hungarian-tarragon-and-white-bean-soup Level: Easy
Servings: 4
Cook Time: 1 hr 30 min
Ready Time: 25 hr 30 min
Ingredients: 1 1/2 cups dried white beans
1 medium white onion, finely chopped
1 medium carrot, finely diced
2 cloves garlic crushed
5 cups vegetable stock
1/4 cup chopped fresh tarragon
2 ounces bleu cheese
Fresh chopped chives for garnish

For croutons:
2 tablespoons olive oil
3 slices Pumpernickel bread, cut into cubes
1 tablespoon chopped fresh tarragon
Salt and pepper
Preparation: Soak the beans overnight. The next day, drain them and cover in four cups cold water. Bring to a boil, then turn down to a simmer and leave for about an hour, until beans are completely soft. They should have little or no bite in them. Drain out extra water.

Warm the oil in a large heavy-bottom pan. Add the onions and cook them for a few minutes, until soft. Then stir in carrot and garlic and simmer over low heat until carrots and garlic are also soft.

Add beans to onions and carrots, pour in the stock and bring to a boil. Turn heat down after a few minutes, add about half the tarragon and let simmer for a good half hour, until beans start to collapse. Add remaining tarragon and process in a blender till smooth and thick, adjusting the seasoning as you wish. Pour into serving bowls, and top each serving with bleu cheese, chopped chives and croutons.

To make croutons, toss bread with olive oil and tarragon and toast in a skillet over medium heat or toast in a 350-degree oven until crisp.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/hungarian-tarragon-and-white-bean-soup <![CDATA[Cypriot Tarragon Lamb Chops with Zucchini Salad]]> http://www.veria.com/recipe/cypriot-tarragon-lamb-chops-with-zucchini-salad Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 30 min 00 sec
Ingredients: Dressing:
1/3 cup olive oil
1 tablespoon fresh chopped tarragon leaves
1 tablespoon spiced agave mustard or Dijon mustard
1 tablespoon white wine vinegar
Sea salt and black pepper

Zucchini and lamb:
2 green zucchini, thinly sliced lengthwise
2 yellow zucchini, thinly sliced lengthwise
Sea salt and black pepper
1 tablespoon olive oil
4 lamb rib chops (about 1 1/2 pounds)
Olive oil, extra, for brushing
1 package baby arugula leaves
1/2 cup fresh chopped basil leaves

Preparation: To make the dressing, place the oil, tarragon, mustard, vinegar, salt and pepper in a bowl and mix well.

Combine zucchini, salt, pepper in a bowl, and gently toss to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the zucchini for 1−2 minutes or until tender. Set aside.

Brush the lamb chops with oil, salt and pepper. Heat a char-grill pan or barbecue over high heat. Char-grill or barbecue the lamb for 3–4 minutes each side for medium rare or until cooked to your liking

Place the zucchini, arugula, basil and dressing in a bowl and toss to combine. Arrange the zucchini and arugula salad on a plate and serve with the lamb chops.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cypriot-tarragon-lamb-chops-with-zucchini-salad <![CDATA[Olive Oil Poached Swordfish with Gewuztraminer-Lemongrass Broth]]> http://www.veria.com/recipe/olive-oil-poached-swordfish-with-gewuztraminer-lemongrass-broth Level: Intermediate
Servings:
Cook Time: 30 min
Ready Time: 1 hr 00 min
Ingredients: Canola oil
1 shallot, thinly sliced
1/2 inch ginger, peeled and minced
1/4 green chili, sliced with seeds
1/2 stalk lemongrass, core sliced
1 cup finely diced pineapple
1 cup Gewurztraminer wine
1 cup water
1/4 cup shaved jaggery or palm sugar
1 sprig mint
1 sprig Thai basil
2 tablespoons fresh lime juice
1/2 teaspoon grains of paradise, ground medium fine
1/2 teaspoon Aleppo pepper
2 6-ounce swordfish filets
3 cups extra virgin olive oil, plus more if needed
Salt and pepper
1 cup black rice, soaked overnight, rinsed and drained
2 cups water or stock

To serve:
1 tablespoon canola oil
1 small shallot, minced
1 tablespoon minced ginger
1 small chili, minced
1 cup Maitake mushrooms, roughly chopped
1 cup pea shoots
Chopped fresh cilantro
Chopped fresh chives

Preparation: Sauce:
Drizzle canola oil into heated skillet, medium heat, and add shallot, ginger, chili, lemongrass. Sweat until tender. Add pineapple to pan and let cook 1 minute. Add wine, water, jaggery, fresh herbs and simmer 15 minutes. Add lime juice, grains of paradise, Aleppo pepper. Let simmer under ready to serve. Remove herbs sprigs before serving.

Swordfish:
Pour olive oil in a large saucepan, large enough to fit fish. Add more oil if needed (0il should cover fish completely.). Season fish with salt & pepper and let rest 5 minutes. Bring olive oil up to 175 degrees over medium heat. Carefully add fish to oil and adjust heat to maintain 175 degrees. Poach fish until cooked through. Remove and drain on paper towel.

Black Sticky Rice:
Soak overnight in refrigerator. Drain & rinse. Cook with two parts water to one part soaked rice. On pickup, moisten with stock, heat until steaming, cover and keep warm.

Vegetables:
Sweat maitake in canola oil with shallots, ginger and chilies. Fold in pea shoots, cilantro and chives. Serve fish over bed of rice and top with pea shoots and mushrooms.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/olive-oil-poached-swordfish-with-gewuztraminer-lemongrass-broth <![CDATA[African Yams and Plantains with Grains of Paradise]]> http://www.veria.com/recipe/african-yams-and-plantains-with-grains-of-paradise Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 2 tablespoons coconut oil
1 to 1 1/2 cups water
1 large (about 1 1/4 pounds) white sweet potatoes (African yams), peeled, cut in half, and cut into 1/4-inch half-moon slices
1 medium green plantain, peeled and cut into 1/2 inch rounds
1 tablespoons grains of paradise, slightly crushed
1 small onion, thinly sliced
Salt and pepper to taste
1 tablespoon chopped parsley

Preparation: Add oil, 1 cup of water, and plantains to a large nonstick skillet.

Bring to a boil over medium-high heat.

Cover pan and cook, shaking occasionally, until plantains are just barely tender, about 5 to 7 minutes. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/african-yams-and-plantains-with-grains-of-paradise <![CDATA[Brazilian Grains of Paradise Lamb Chops]]> http://www.veria.com/recipe/brazilian-grains-of-paradise-lamb-chops Level: Easy
Servings: 6
Cook Time: 1 hr 00 min
Ready Time: 1 hr 10 min
Ingredients: 1/4 cup dry red wine
1/4 cup acai berry juice
1 tablespoon Dijon mustard
1 tablespoon grains of paradise, slightly crushed
2 pounds rib lamb chops (about 12)
Sea salt and freshly ground pepper

Preparation: Combine the first four ingredients in a baking dish.

Add lamb chops and marinate in refrigerator for 1-2 hours, turning once or twice.

Grill or broil the lamb chops until done as desired.

Season with fresh ground pepper and salt to taste.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/brazilian-grains-of-paradise-lamb-chops <![CDATA[Energy Balls]]> http://www.veria.com/recipe/energy-balls Level: Easy
Servings: 12
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 cup raw cashews
7 Medjool dates, pitted
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 teaspoon maca powder
Hemp seeds
Preparation: Put the cashews, Medjool dates, vanilla, coconut oil and maca in a food processor and process until sticky and finely chopped.

Roll the mix into 1-inch balls and roll the balls in a plate of hemp seed to evenly coat them.

Chill at least one hour. The balls will keep, covered in the refrigerator, for up to 5 days. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/energy-balls <![CDATA[Aioli]]> http://www.veria.com/recipe/aioli Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 cup raw cashews
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
Lemon zest
3 to 4 garlic cloves
1/2 teaspoon Dijon mustard
Pinch sea salt and pepper
Pinch of cayenne
Preparation: Blend all the ingredients until smooth. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/aioli <![CDATA[Sweet Potato Gnocchi with Garlic Sage Sauce]]> http://www.veria.com/recipe/sweet-potato-gnocchi-with-garlic-sage-sauce Level: Advanced
Servings: 4
Cook Time: 1 hr 15 min
Ready Time: 1 hr 30 min
Ingredients: For Gnocchi:
2 large sweet potatoes (about 1 1/2 pounds), baked until tender
1/2 teaspoon salt
1 cup brown rice flour
1 teaspoon ground chia seed stirred into 2 tablespoons warm water

For Garlic Sage Sauce:
3 tablespoons EVOO
1 tablespoon hemp oil
3 cloves garlic, minced
20 whole small sage leaves
1/2 cup hazelnuts, toasted and chopped
Preparation: For the Gnocchi:
Scoop the still-warm sweet potato from the skins into a mixing bowl. Mash very well. Add salt and enough flour to yield a soft but not sticky dough (Start with 3/4 cup and add the more if needed.). Divide the dough into fourths and roll each out into a 1/2-inch log, dusting hands with flour if needed. Cut crosswise into 1-inch lengths, and let sit while you make the sauce.

For the Sauce:
Heat the olive oil in a 8” or 10” skillet over medium heat. Add sage leaves and fry until crisp and darkened. Remove from oil and place on plate. Add garlic to the oil, stirring well to make sure all garlic is covered, and then remove from heat. The heat of the oil will cook the garlic, but keep it from burning. Add sage back to pan.

For the last step, bring a large pot of water to a boil, and cook the gnocchi in salted, boiling water for 5 minutes. Lift them with a spider and place into the skillet of sauce. Toss to coat and garnish with hazelnuts. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/sweet-potato-gnocchi-with-garlic-sage-sauce <![CDATA[Shiitake Kebabs with Garlic Mash]]> http://www.veria.com/recipe/shiitake-kebabs-with-garlic-mash Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 40 min
Ingredients: For the Garlic Mash:
1 small cauliflower, cut into florets
1 parsnip, peeled and chopped
2 cloves garlic, minced
1/4 cup EVOO
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 cup chopped fresh chives

For the Kebabs:
1/4 cup EVOO
2 garlic cloves, minced
1/2 teaspoon sea salt
12 shiitake mushroom caps
2 red peppers cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
Preparation: For the Garlic Mash:
Steam cauliflower and parsnip until tender, approximately 10 minutes. Add to blender with remaining ingredients (except chives) and blend until smooth. Stir in chives.

For Kababs:
Preheat grill or barbecue and soak eight large wooden skewers in water for 20 minutes. In a small bowl, whisk together olive oil, garlic and sea salt set aside. Thread a shiitake mushroom onto the skewer followed by a piece of red pepper and a chunk of onion. Repeat until the skewer is full. Thread the remaining vegetables onto the rest of the skewers in the same pattern. Brush skewers with olive oil and garlic marinade and grill, turning occasionally, until warmed through. Serve immediately with garlic mash. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/shiitake-kebabs-with-garlic-mash <![CDATA[Wake and Shake]]> http://www.veria.com/recipe/wake-and-shake Level: Easy
Servings: 1
Cook Time: 05 min 00 sec
Ready Time: 05 min 00 sec
Ingredients:

1½ cups coconut water
3 stalks kale, large stems removed
Leaves from 2 small sprigs fresh mint
½ frozen banana
½ frozen pear

Preparation:

Put all ingredients in a high-speed blender and blend until smooth.

]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/wake-and-shake <![CDATA[Zucchini Sauteed with Mustard and Cumin Seeds]]> http://www.veria.com/recipe/zucchini-sauteed-with-mustard-and-cumin-seeds Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 medium zucchini, trimmed and cut into ¼ inch rounds
1 tablespoon vegetable oil
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons whole mustard seed
Sea salt and freshly ground pepper
Preparation: Heat the vegetable oil in a large skillet over medium heat. Add the seeds and cook, shaking the skillet, until the mustard seeds start to pop.

Gently stir in zucchini and cook about 4 minutes, or until the zucchini is lightly browned and crisp-tender. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/zucchini-sauteed-with-mustard-and-cumin-seeds <![CDATA[Almond Banana Fig Smoothie ]]> http://www.veria.com/recipe/almond-banana-fig-smoothie Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 frozen banana, ripe
1/2 cup dried figs, hydrated in water
2 cups almond milk
1 tablespoon raw almond butter
Preparation: Blend all ingredients in a high-speed blender until smooth. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/almond-banana-fig-smoothie <![CDATA[Spicy Black Bean and Mango Salsa]]> http://www.veria.com/recipe/spicy-black-bean-and-mango-salsa Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1 (15-ounce) can black beans, rinsed and drained
1 mango, finely diced
1/2 cup finely diced red onion
2 roasted red tomatoes
1 tablespoon grated fresh ginger root
1 cup freshly chopped cilantro leaves
1 tablespoon lime zest
1 tablespoon orange zest
4 tablespoons lime juice
1 orange, juiced
2 tablespoons olive oil
Salt and freshly ground black pepper
Preparation: Put the beans in a large bowl and add the diced mango, red onion, roasted tomatoes, grated ginger root, cilantro, lime zest, orange zest and juices and drizzle with the oil.

Season with salt and pepper, to taste.

Lightly toss, cover and refrigerate until ready to serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spicy-black-bean-and-mango-salsa <![CDATA[Vegatini]]> http://www.veria.com/recipe/vegatini Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 1/2 cups coconut water
2-inch cube fresh ginger
1 tablespoon camu camu powder
1 cup frozen blueberries
2-inch piece frozen banana
Preparation: Blend all the ingredients together in a high-speed blender until smooth. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/vegatini <![CDATA[Tummy Trouble Veggie Juice]]> http://www.veria.com/recipe/tummy-trouble-veggie-juice Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 4 to 5 leaves fresh mint
2-inch piece fresh ginger
1/2 bulb fennel
1 pear, cored
Preparation: Place the mint leaves on your palm and whack them with your other hand to bruise them. Put the mint leaves in a glass, and pour the rest of the ingredients into the glass through a juicer. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/tummy-trouble-veggie-juice <![CDATA[Stuffed Quinoa Bell Peppers]]> http://www.veria.com/recipe/stuffed-quinoa-bell-peppers Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 45 min
Ingredients: 6 red bell peppers
3/4 cup brown quinoa
1 onion, diced
2 cloves garlic, mined
1 zucchini, grated
1 large carrot, grated
1 celery stalk, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
Sea salt and freshly ground pepper
Preparation: Preheat oven to 350 F.

Cut the tops off each pepper, cleaning out the stem portion and seeds. Stand them upright in a casserole dish and set aside.

Cook rice until partially cooked (about three quarters of the way).

Warm 1 tablespoon olive oil in a large pan over medium heat. Add the onion and garlic and sauté for two minutes. Add zucchini, carrot, celery, rice, thyme, oregano, paprika and cayenne. Sauté about 5 minutes or until veggies are tender.

Stuff peppers with the rice mixture. Pour 1/4 cup water in the bottom of the casserole dish so the peppers don’t stick to the bottom while cooking. Drizzle 1 to 2 tablespoons olive oil over peppers and season with sea salt and black pepper.

Cover and bake for approximately 45 to 50 minutes.

]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/stuffed-quinoa-bell-peppers <![CDATA[Grilled Zucchini with Mint Pesto and Feta]]> http://www.veria.com/recipe/grilled-zucchini-with-mint-pesto-and-feta Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 20 min
Ingredients: 2 small (not baby) zucchini
3 lightly packed cup fresh mint leaves
2 to 3 tablespoons extra-virgin olive oil (plus more for grilling the zucchini)
1/4 cup hemp seeds
3 cloves garlic
1 cup crumbled sheep or goat’s milk feta
Preparation: Trim the ends of the zucchini and slice them very thin with a knife or on a mandoline. Rub the slices very lightly with olive oil.

Combine the mint, 2 tablespoons of the olive oil, hemp seeds and garlic in a food processor. Process until the mint and garlic are finely chopped and the pesto is creamy. If necessary, add the remaining oil.

Preheat a grill pan or outdoor grill. Grill the zucchini slices just until marked and softened, about 1 minute per side. Arrange them on 4 plates, folding the slices in half lengthwise so they don’t lie flat on the plate, and scatter the feta over the zucchini.

Drizzle with some of the mint pesto and serve along with the remaining pesto in a separate dish. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/grilled-zucchini-with-mint-pesto-and-feta <![CDATA[Sweet Potato and Jicama Fries]]> http://www.veria.com/recipe/sweet-potato-and-jicama-fries Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 small sweet potato
1 small jicama
1/4 cup coconut oil
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
Preparation: Preheat oven to 400 degrees, and line a baking sheet with parchment paper.

Peel and slice sweet potatoes. In a large bowl, mix potatoes, oil, salt and seasoning, stirring well to thoroughly coat the fries.

Arrange the fries on a baking sheet in a single layer (Optional: Sprinkle with Parmesan). Cook for 20-25 minutes, turning about halfway through. The fries are done when they are browned around the edges. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/sweet-potato-and-jicama-fries <![CDATA[Key Lime Tart]]> http://www.veria.com/recipe/key-lime-tart Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: Chocolate Macaroon Crust:
1 cup pecans
1 cup raisins
1/3 cup unsweetened coconut flakes
3 tablespoons cocoa powder
3 tablespoons hemp seeds

Key Lime Filling:
1 large ripe avocado
Juice of 2 limes
Zest of 1/2 lime
Juice of 1/2 lemon
1 tablespoon coconut oil
1/3 cup coconut nectar
Preparation: For the Crust:
Add all crust ingredients to food processor. Mix until they're finely processed and sticking together. Press mixture firmly into 6 4-inch tart pans with removable bottoms to form crust, and then refridgerate while you prepare the filling.

For the Filling:
Blend all ingredients in a food processor until creamy and smooth, then pour into the pie molds and refrigerate for at least one hour. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/key-lime-tart <![CDATA[Black Bean Burger]]> http://www.veria.com/recipe/black-bean-burger Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 35 min
Ingredients: 1 cup cooked or canned and drained black beans
1/2 cup cooked or canned and drained red kidney beans
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon ground chia seeds mixed with 1/3 cup water
1/4 cup ground oatmeal flakes
Preparation: If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

In a food processor, add beans, cilantro, onion, oil, garlic, salt, chili powder, cumin and pepper, then puree until smooth. Add and chia mixture first, then do the same with the ground oatmeal flakes until the whole mixture is sticky and holds together.

Divide mixture into four patties, and pace patties on baking sheet. Bake about 10 minutes on each side OR grease grill pan with extra virgin olive oil and cook about 6 minutes on each side. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/black-bean-burger <![CDATA[Spinach, Fig, Walnut and Buratta Salad with Honey Vinaigrette]]> http://www.veria.com/recipe/spinach-fig-walnut-and-buratta-salad-with-honey-vinaigrette Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 5 cups baby spinach
1 tablespoon coconut oil
1/4 small onion, sliced
4 figs, quartered.
3 ounces burratta
1 tablespoon Munuka honey

Dressing:
2 tablespoons extra-virgin olive oil
1 tablespoon Manuka honey
1 tablespoon balsamic vinegar
1/4 teaspoon garlic, minced
Sea salt and pepper to taste

Candied Pecans:
2 cups pecans
3 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon cayenne
Preparation: For the Onions:
Melt coconut oil on medium heat in frying pan. Add onions and pinch of sea salt and cook, stirring often, until caramelized, about 20 minutes, and set aside.

For the Dressing:
Whisk all ingredients together in a small bowl until blended. Toss spinach and onion in large bowl with dressing, transfer to plate and top with sliced figs, buratta and candied walnuts. Drizzle with honey.

For the Candied Walnuts:
Toast walnuts on medium flame in pan. Add maple syrup, cinnamon and pinch of cayenne, stirring the whole time. Transfer to parchment lined dish to cool. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spinach-fig-walnut-and-buratta-salad-with-honey-vinaigrette <![CDATA[Salmon with Whole Grain Dijon and Rapini]]> http://www.veria.com/recipe/salmon-with-whole-grain-dijon-and-rapini Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 30 min
Ingredients: 4 5-ounce salmon fillets
1 tablespoon extra-virgin olive oil

For the Glaze:
2 tablespoons whole grain Dijon
1/2 teaspoon turmeric
2 tablespoons manuka honey
Pinch cayenne
1/2 teaspoon sea salt
Freshly ground pepper
1 inch piece ginger, grated (about 1/4 to 1/2 teaspoon juice)

Preparation: Place Dijon, turmeric, honey, cayenne, salt and pepper in a small bowl. Grate ginger, squeeze juice into the bowl, and mix. Brush glaze on salmon.

Place olive oil in sauté pan and heat over medium flame.

Sear salmon, skin side down, for 5 minutes.

Move salmon to sheet pan and place in 350 oven for 8 minutes to finish cooking (Optional: Baste again before placing in oven.). ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/salmon-with-whole-grain-dijon-and-rapini <![CDATA[Kale Chips]]> http://www.veria.com/recipe/kale-chips Level: Intermediate
Servings: 8
Cook Time: 20 min
Ready Time: 50 min
Ingredients: 1 bunch kale
1 to 2 tablespoons extra-virgin olive oil
1 to 2 tablespoons hemp seeds
2 teaspoons lemon juice
1 teaspoon sea salt
Preparation: Heat oven to 300F.

Wash and thoroughly dry the kale. Strip leaves off the ribs, and tear into 1 or 2 inch pieces.

Lay on baking sheet, drizzle oil over leaves and sprinkle with salt. Then rub oil into kale, making sure each piece is shiny, and distribute evenly on sheet. Sprinkle with lemon juice and hemp seeds.

Bake 10 to 15 minutes, depending on the size of the pieces. Check halfway through, and move kale chips around a little if they are on top of each other to help them dry out. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/kale-chips <![CDATA[Creamy Crimini Miso Soup]]> http://www.veria.com/recipe/creamy-crimini-miso-soup Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil
4 1/2 cups crimini mushrooms, sliced (about ¾#)
3 garlic cloves, chopped, plus 1 whole clove
4 cups vegetable broth
2 tablespoons yellow miso paste
Kelp flakes
Truffle oil
Maitake, shiitake and white button mushrooms, for crisping (optional).

Preparation: Heat EVOO in medium soup pot. Add mushrooms and sauté until they start to release their moisture. Add garlic and sauté another 30 seconds.

Add vegetable broth and miso paste. Bring to a boil, reduce heat and simmer 5 to 10 minutes. While soup is heating, sauté crimini and other mushroom slices in a small amount of olive oil until well browned and crisp.

Pour soup into a blender, add remaining garlic clove. Blend about 15 to 20 seconds until no solid pieces remain, and return to pot.

Serve in bowls, topped with a few shakes of crisped mushrooms, kelp flakes, and a drizzle of truffle oil. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/creamy-crimini-miso-soup <![CDATA["Ginger" Ale]]> http://www.veria.com/recipe/ginger-ale Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 2 teaspoons grated fresh ginger
2 cups raspberries
1/4 cup water
1 bottle kambucha (flavor of your choice)
Preparation: Blend ginger, raspberries, and water in a high-speed blender until smooth.

Fill champagne flutes about halfway, and add kambucha to taste. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/ginger-ale <![CDATA[Powerhouse Smoothie]]> http://www.veria.com/recipe/powerhouse-smoothie Level: Easy
Servings: 2
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 2 tablespoons hemp seeds
1/2 teaspoon cinnamon
2 medium bananas, frozen
1/2 teaspoon ground mesquite seed (also called mesquite flour or powder)
2 cups sweetened vanilla hemp seed milk
1 teaspoon vanilla extract
6 tablespoons cacao nibs
2 tablespoons almond butter
1 tablespoons chia seeds
Preparation: Blend everything but the chia seeds for 20 to 30 seconds.

Add chia and blend again. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/powerhouse-smoothie <![CDATA[Hemp Crusted Ahi Tuna]]> http://www.veria.com/recipe/hemp-crusted-ahi-tuna Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 25 min
Ingredients: 1/4 cup fresh squeezed lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1/4 cup coarsely chopped cilantro
Freshly ground pepper
4 (5-ounce) 1-inch thick pieces ahi tuna
1/4 cup sesame seeds
1/4 cup hemp seeds
2 cups sunflower sprouts
Preparation: Whisk the lime juice, soy sauce, sesame oil, cilantro, and pepper together in a medium bowl.

Pour all but 2 tablespoons of the marinade over the tuna fillets in a baking dish. Reserve the 2 tablespoons marinade in the bowl.

Marinate the tuna at room temperature 5 to 10 minutes, turning once or twice.

Heat a sesoned cast-iron or non-stick pan over medium-high heat.

Mix the hemp and sesame seeds together on a plate.

Sear the tuna, turning once, until well browned but still rare in the center, about 3 minutes per side.

Turn the tuna fillets in the seed mixture to coat.

Toss the sunflower sprouts in the remianing marinade to coat and serve alongside the tuna. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/hemp-crusted-ahi-tuna <![CDATA[Creamy Coconut Kelp Noodles]]> http://www.veria.com/recipe/creamy-coconut-kelp-noodles Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Dressing:
1/4 teaspoon toasted sesame oil
1/2 cup macadamia nuts
1/2 cup coconut milk
1 tablespoon coconut oil
1-inch piece fresh ginger, minced
1 garlic clove, minced
1/2 teaspoon ground cumin
1 tablespoon tamari
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons lime juice

Noodles:
1/3 cup goji berries
1 (12-ounce) bag kelp noodles
2 cups sunflower sprouts
1 large carrot, julienned
2 scallions, thinly sliced
1 cup Napa cabbage
1 golden beet
1 cup fresh cilantro leaves
1/2 cup almonds, coarsely chopped
Preparation: For the dressing, pour coconut milk, sesame oil, macadamia nuts, coconut oil, ground cumin, tamari, paprika, cayenne pepper, lime juice and minced garlic into a blender and blend.

Rehydrate goji berries in 1 cup water for 10 minutes.

In a large bowl, toss all ingredients together along with enough dressing to lightly coat noodles. Add goji berries and sunflower sprouts. Chop scallions, napa cabbage, carrots and sunflowers.

Peel beet and cut into sprials using your Spirooli. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/creamy-coconut-kelp-noodles <![CDATA[Skin Saving Sangria]]> http://www.veria.com/recipe/skin-saving-sangria Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1 bottle Pinot Noir
2 oz Reposado Tequila (agave plant base)
2 oz peach Schnapps
1 cup orange juice
Fresh fruits, especially plums, pineapple, blackberries, and oranges
Cinammon
Sugar
Preparation: Mix ingredients in sangria pitcher.

Pre-rim 2 glasses with cinnamon and sugar ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/skin-saving-sangria <![CDATA[Memory Magnifying Mojito]]> http://www.veria.com/recipe/memory-magnifying-mojito Level: Easy
Servings: 2
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 1/2 oz rum
8-10 mint leaves
1 oz fresh lime juice
Splash club soda
1 Stevia packet
Preparation: Fill 2 glasses with ice.

Pour in your pre-made mojitos. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/memory-magnifying-mojito <![CDATA[Gorgeous Green-tini]]> http://www.veria.com/recipe/gorgeous-green-tini Level: Easy
Servings: 2
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 2 oz vodka
2 oz green tea
1/2 oz fresh lemon juice
2 drops chlorophyll extract
Splash agave nectar
Pomegranate seeds
Preparation: Pour all ingredients into 2 martini glasses with pomegranate seeds in the bottom.

Add lemon wedge garnish. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/gorgeous-green-tini <![CDATA[Zucchini Linguini with Sundried Tomatoes and Kalamata Olives]]> http://www.veria.com/recipe/zucchini-linguini-with-sundried-tomatoes-and-kalamata-olives Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 2 medium zucchini

Pesto:
1/2 cup sacha inchi seeds
2 tablespoons hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra virgin olive oil
1 teaspoon sea salt

Topping:
1/2 pint cherry or grape tomatoes
1/2 cup black Kalamata olives
1/2 cup sundried tomatoes, chopped
Preparation: Cut zucchini into "linguine" using a spiral cutting tool, such as a Spirooli. (You can also substitute 1 cup cooked quinoa or pasta for the zucchini.)

For Pesto:
Add all ingredients to food processor and process until well combined. Add 1-2 tablespoons of pesto to the zucchini linguini and mix well. Top with tomatoes, olives and sundried tomatoes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/zucchini-linguini-with-sundried-tomatoes-and-kalamata-olives <![CDATA[Thunder Thigh Slimming Veg Soup]]> http://www.veria.com/recipe/thunder-thigh-slimming-veg-soup Level: Intermediate
Servings: 8
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1 large white onion, diced
4-5 cloves garlic, minced
1 cup celery, diced
1 cup carrots, diced
3/4 cup green peppers, chopped
3/4 cup red peppers, chopped
4 medium tomatoes, crushed (or 1-16 oz. can crushed tomatoes)
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 cup zucchini, chopped
1 14 oz. can red kidney beans
1/2 bunch kale, thick stems removed, leaves coarsely chopped
1 teaspoon dried oregano
Salt and black pepper to taste
Preparation: Fill a large pot with 6 cups water. Add tomatoes, onion, celery, carrots, green pepper, red pepper and garlic and bring to a boil. Keep boiling until veggies are soft, about 8 minutes.

Add broccoli, cauliflower, zucchini, kidney beans, kale, paprika, oregano and a few grinds of fresh black pepper. Boil for another 5-10 minutes, then reduce to a simmer and add a pinch of salt to taste.

Ladle soup into bowls and serve with a few slices of sprouted grain bread on the side. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/thunder-thigh-slimming-veg-soup <![CDATA[BeYoutifying Cocktail]]> http://www.veria.com/recipe/beyoutifying-cocktail Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 3 large stalks celery
1 cucumber
2 apples
2 1/2-inch cube fresh ginger
Juice from 1/2 lemon
Pinch cayenne pepper
Preparation: Juice the celery, cucumber, apples and ginger.

Stir in lemon juice.

Pour into glass and add pinch of cayenne.

Stir, enjoy and feel your skin glow. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/beyoutifying-cocktail <![CDATA[Strawberry Mousse]]> http://www.veria.com/recipe/strawberry-mousse Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr 15 min
Ingredients: 4 cups whole strawberries, hulled
2 cups cashews
1 banana
1/4 cup tablespoons coconut sugar
2 teaspoons vanilla
2 tablespoons camu camu powder
1/4 cup water (or as needed)
Preparation: Combine all ingredients, including water, in a high-speed blender. Blend, using the plunger, until smooth.

Make a thick but smooth puree (Add water if necessary).

Pour the mousse into 4 small serving bowls and refrigerate for at least 1 hour.

Serve chilled, garnished with mint sprigs and sliced fresh strawberries.

]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/strawberry-mousse <![CDATA[Mango Avocado Salad]]> http://www.veria.com/recipe/mango-avocado-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: For Salad:
2 ripe mangos
2 ripe avocados
2 tablespoon diced red onion
1/4 cup diced red bell pepper, diced
3 tablespoons chopped cilantro
Hemp seeds, for sprinkling

For Dressing:
1/3 cup extra-virgin olive oil
1/2 cup lime juice
2 tablespoons chopped cilantro
1/4 teaspoon cayenne pepper
Sea salt
Preparation: Cut mango very close to the pit, then run a glass along the skin and pull along the skin (it scoops up the flesh).

Scoop avocado with a spoon.

For the dressing, blend all the ingredients until well combined. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mango-avocado-salad <![CDATA[Black Cod with Lemon-Olive Vinaigrette]]> http://www.veria.com/recipe/black-cod-with-lemon-olive-vinaigrette Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 4 5-ounce black cod filets

For Marinade:
2 tablespoons avocado oil
2 teaspoons maple syrup
1 clove garlic, minced
1 teaspoon thyme
Sea salt and pepper

Lemon Olive Vinaigrette:
1/4 cup lemon
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon fresh thyme
Freshly ground black pepper
1/4 cup green olives, pitted and chopped
1 teaspoon capers
Preparation: For Marinade:
Whisk all ingredients in bowl and pour over fish in glass casserole dish. Marinate for about an hour.

Meanwhile, make the vinaigrette: Add lemon juice, olive oil, garlic, thyme, pepper to a bowl and mix well, then stir in green olives and capers. Remove fish from marinade.

Place on greased grill over medium heat or grill pan, and cook about 5 minutes per side.

Transfer fish to serving dish and top with lemon olive vinaigrette. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/black-cod-with-lemon-olive-vinaigrette <![CDATA[Pumpkin Mousse]]> http://www.veria.com/recipe/pumpkin-mousse Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 25 min
Ingredients: 2 cups cooked, pureed pumpkin
1/3 cup maple syrup
1/2 cup coconut butter (make sure it’s heated to point of being liquid)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Preparation: Add all ingredients to a bowl and mix well with a fork. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/pumpkin-mousse <![CDATA[Mediterranean Quinoa Salad]]> http://www.veria.com/recipe/mediterranean-quinoa-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 cups cooked white quinoa
1 cup grape tomatoes, halved
1/2 cup diced cucumber
1/2 cup black olives, pitted and chopped
1/2 red bell pepper, diced
1/4 cup feta cheese, crumbled (optional)
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Pinch fresh ground black pepper
1 teaspoon dried oregano
Juice of 1/4 lemon
Preparation: Add all ingredients to a bowl and mix well. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mediterranean-quinoa-salad <![CDATA[Halibut with Fresh Tomato Salsa]]> http://www.veria.com/recipe/halibut-with-fresh-tomato-salsa Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 45 min
Ingredients: For the Halibut:
1/4 cup avocado oil
1/2 teaspoon oregano
1/2 teaspoon dill
1 clove garlic, minced
Juice of 3 limes plus the finely grated zest of 1 lime
Black pepper and sea salt
4 (5-ounce) halibut fillets

For the Salsa:
1 large ripe tomato, de-seeded and diced
1/4 cup finely diced red onion
1 clove garlic, minced
2 tablespoons coarsely chopped cilantro leaves
Juice of half a lime
1 to 2 tablespoons avocado oil
Sea salt
Preparation: For the Salsa:
Toss all ingredients in a bowl until well mixed.

For the Halibut:
Blend the avocado oil, oregano, dill, garlic, lime zest and juice of 1 lime in a deep baking dish, and season with salt and pepper. Turn the halibut in the marinade to coat all sides. (If you have time, marinate the halibut in the refrigerator for 30 minutes.)

Grill the halibut in a grill pan over medium high heat just until cooked through, about 3 minutes per side.

Transfer to plate and squeeze the remaining lime juice over the top. Spoon some of the salsa over the top. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/halibut-with-fresh-tomato-salsa <![CDATA[Quinoa Cookies]]> http://www.veria.com/recipe/quinoa-cookies Level: Easy
Servings: 24
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 1 cup cooked quinoa (whole grain)
1 cup uncooked quinoa flakes (or oatmeal flakes)
1 cup unsweetened, shredded coconut
4 large ripe bananas
1/2 cup coconut sugar
1 tablespoon raw almond butter
1/2 cup dark, unsweetened chocolate chips
Pinch sea salt
1 teaspoon vanilla
Preparation: Pre-heat oven to 375 degrees. In a large mixing bowl, mash bananas in bowl with a fork and add vanilla, almond butter and coconut sugar.

Add quinoa, oatmeal, coconut and pinch of salt. Mix until well combined. Stir in chocolate chips.

Line baking sheet with parchment paper and drop batter on to cooking sheet. Bake for 25-30 minutes.Remove from oven and let cool. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/quinoa-cookies <![CDATA[Fresh Berry Parfaits]]> http://www.veria.com/recipe/fresh-berry-parfaits Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/3 cup raspberries (black raspberries if possible)
1/3 cup strawberries
1/3 cup blueberries

Ricotta Mixture:
2 cups ricotta cheese
1/4 cup coconut nectar
1 teaspoon vanilla
1 teaspoon orange zest
Pinch of cinnamon
Preparation: For Ricotta Mixture:
Mix ricotta, coconut nectar, vanilla and orange zest in bowl or in food processor until well combined.

Layer berries and ricotta mixture in parfait glass. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/fresh-berry-parfaits <![CDATA[Coconut Crème Brulee]]> http://www.veria.com/recipe/coconut-crme-brulee Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 1 cup vanilla coconut milk
1 1/2 cups raw cashews
1/3 cup coconut sugar plus extra for topping
1 small ripe banana, whole
1/2 banana, thinly sliced
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 1/2 teaspoon ground chia
Preparation: In a high-speed blender or food processor, combine cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil until smooth. Add ground chia and continue to blend.

Layer banana slices across bottom of four ramekins, then pour mixture evenly over bananas and refrigerate for about an hour.

Remove from fridge. Sprinkle coconut sugar to completely cover top of each ramekin.

Using a blowtorch, caramelize sugar until bubbling and golden. If you don't have a blowtorch, place ramekins in oven under broiler for a few minutes.

Refrigerate for an hour before serving. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/coconut-crme-brulee <![CDATA[Chai Tea Latte]]> http://www.veria.com/recipe/chai-tea-latte Level: Easy
Servings: 2
Cook Time: 05 min 00 sec
Ready Time: 05 min 00 sec
Ingredients: 1 Rooibos chai tea bag
1 tablespoon almond butter
1 cup boiling water
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Pinch ground cardamom (optional)
Pinch ground nutmeg
Preparation:

Steep tea in boiling water for about 5 minutes and remove bag.
Add tea to blender with almond butter, cinnamon and vanilla.
Blend into a creamy latte.
Garnish latte with a pinch of cardamom and/ or nutmeg.
Serves two.

]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chai-tea-latte <![CDATA[Banana Pear Ice Cream with Luv-Drunk Pears]]> http://www.veria.com/recipe/banana-pear-ice-cream-with-luv-drunk-pears Level: Easy
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: Banana Pear Ice Kreme:
4 very ripe frozen bananas
1 ripe Bartlett pear, peeled and cored
1/2 teaspoon ground cinnamon
Seeds from 1 vanilla bean pod

Luv-Drunk Pears:
4 MacaSure Chocolat bars
2 Bartlett pears
Pinch Himalayan coarse sea salt

Cocoa-Kissed Drizzle:
2 tablespoons yacon syrup
2 teaspoon s cocoa powder
1/4 teaspoon ginger powder
Preparation: For the Ice Kreme:
Blend all ingredients in high-speed blended until smooth. Transfer to a container and keep in the freezer until needed.

For the Luv-Drunk Pears:
Melt MacaSure Chocolat in a double boiler.

Cut pears into wedges, and dip wedges halfway into melted chocolate. Arrange on baking sheet lined with parchment paper. Sprinkle with salt crystals and refrigerate until chocolate hardens.

Scoop Banana Pear Ice Kreme into bowls, drizzle with Cocoa-Kissed Sauce and top with Luv-Drunk Pears. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/banana-pear-ice-cream-with-luv-drunk-pears <![CDATA[Jamaican Rice and Black Eyed Peas]]> http://www.veria.com/recipe/jamaican-rice-and-black-eyed-peas Level: Easy
Servings: 4
Cook Time: 4 hr 00 min 00 sec
Ready Time: 1 hr 15 min 00 sec
Ingredients: 1 cup dried black-eyed peas, soaked for about 4 hours or overnight;
1/3 cup coconut oil;
1 large white onion, finely chopped;
2 tablespoons minced garlic;
1 tablespoon finely chopped fresh thyme;
2 teaspoons ground allspice;
1 teaspoon finely chopped fresh oregano;
1 teaspoon sea salt;
4½ cups water;
1 cup parboiled rice;
1 cup canned thick unsweetened coconut milk;
1 whole habanero chili (optional or use as garnish);
Freshly ground pepper
Preparation:

Drain black-eyed peas and set aside.
Heat oil over medium-high heat in a large pan, add onion, garlic, thyme, allspice, oregano, 1 teaspoon salt and cook until onions are softened, about 2 minutes.
Add water and peas and bring to a boil. Reduce heat to medium and cook, uncovered, until peas are nearly tender for about 25 minutes.
Reduce heat to low and add rice, coconut milk and habanero (if using), simmer covered for 20 minutes more. Stirring occasionally.
Turn off heat, and allow rice to steam in pot, lid on, for 5-10 minutes more. Season with salt and pepper.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/jamaican-rice-and-black-eyed-peas <![CDATA[Allspice Peach Tart]]> http://www.veria.com/recipe/allspice-peach-tart Level: Intermediate
Servings: 6
Cook Time: 40 min 00 sec
Ready Time: 40 min 00 sec
Ingredients: 6 large ripe peaches;
1/3 cup quinoa flour;
1 tablespoon ground allspice, plus 1 teaspoon;
¾ cup white sugar;
1 teaspoon ground ginger;
1 tablespoon brown sugar;
6 sheets phyllo dough;
Untoasted sesame oil
Preparation:

Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them.
Cut each one in half, discarding the pits. Slice the fruit into wedges
about 1/2 inch thick. In a large bowl, combine the quinoa flour, ginger, 1 tablespoon allspice, and 3/4 cup sugar.
Add the peaches and toss. Let stand, tossing occasionally, until the peaches give off enough liquid to dissolve the flour, about 20 minutes.
Brush a sheet of phyllo dough lightly with the sesame oil. Lay into a 10-inch ceramic or glass pie plate, easing it gently into the corners. Don’t worry if it tears.
Repeat with the remaining sheets of phyllo, rotating the position of each sheet as it you lay it into the pan so that when you are finished, the sides and bottom of the pan are evenly coated with phyllo.
Arrange the peaches in an even layer over the phyllo.
Fold the outer edge of the phyllo over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
Lightly brush the phyllo crust with water. Sprinkle the brown sugar and 1
teaspoon of ground allspice. Bake until golden, 15 to 20 minutes. Reduce
temperature to 350° F and bake until the juices bubble and thicken, about 30
minutes more. Let cool for at least 20 minutes before slicing.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/allspice-peach-tart <![CDATA[Braised Allspice Chicken with Corn Relish and Cilantro Rice]]> http://www.veria.com/recipe/braised-allspice-chicken-with-corn-relish-and-cilantro-rice Level: Intermediate
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: For the chicken:
1 whole chicken, quartered;
½ cup chicken stock;
½ cup white wine;
1 tablespoon ground allspice;
1 clove garlic, chopped;
3 tablespoons chopped fresh thyme;
1/2 onion, diced;
1/2 cup olive oil;
½ cup fresh lemon juice;
salt and ground pepper;
For the relish;
3 ears corn;
1/4 cup diced red onion;
3 tomatoes, diced;
1 teaspoon chopped fresh cilantro;
1/2 teaspoon minced garlic;
3 tablespoons extra virgin olive oil;
1 teaspoon agave;
1/2 lime;
For the rice:;
1 cup jasmine rice;
2 cups chicken stock;
1/4 cup chopped fresh cilantro;
1/4 cup chopped onion;
2 cloves chopped garlic;
Olive oil;
Salt and ground white pepper
Preparation:

Preheat the oven to 425 degrees.
Place chicken in large bowl, season with allspice, thyme, garlic, lemon juice, and olive oil, S&P.
Preheat large ovenproof sauté pan on medium heat, place olive oil in pan, and sear chicken on both sides for 3 minutes.
Cover and place in oven for 30 minutes.

To make the corn relish:

Season the corn with olive oil, salt and pepper.
Place the corn over a stove's open flame and cook for about 1 to 2 minutes on all sides.
Remove and cool. Remove the kernels from the cob. Combine the corn, tomatoes, onions, garlic, cilantro, and lemon juice, agave. Mix well. Season the salsa with salt and pepper.

To make the rice:

Heat the oil in a large skillet over medium heat.
Add the garlic and onions and cook for 3 to 4 minutes.
Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn.
Add 2 cups of the stock and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. Just before serving, stir in lots of chopped cilantro.
Serve chicken over bed of rice, topped with corn relish.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/braised-allspice-chicken-with-corn-relish-and-cilantro-rice <![CDATA[Codfish Fritters with Fresh Coconut Dipping Sauce]]> http://www.veria.com/recipe/codfish-fritters-with-fresh-coconut-dipping-sauce Level: Intermediate
Servings: 4
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: For the fritters:;
1/2 pound salt cod;
1/2 cup mashed russet potato;
1 tsp baking powder;
2 to 4 tablespoons warm milk;
Big pinch of allspice;
1 egg, beaten;
1 teaspoon minced garlic;
1 Tablespoon finely chopped chives;
1 tablespoon fresh chopped parsley;
1 tablespoon finely chopped Thai or Serrano chili;
Vegetable oil for frying;
For the dipping sauce:;
1 fresh coconut;
¼ cup finely chopped shallot;
Big pinch of ground allspice;
Juice of 1 lime;
Sea salt;
3 tablespoons olive oil
Preparation:

Place salt cod in medium bowl and cover with 2 inches of water.
Cover with plastic wrap and refrigerate for at least 12 hours or up to overnight.
Drain the cod in a colander, discard the water, and rinse fish under cold running water for 1 minute.
Place the salt cod in a medium saucepan and cover with 1 inch cold water.
Bring to a boil over medium high heat and simmer until the fish flakes easily, about 12 minutes.
Remove saucepan from heat and drain and set aside to cool. When the fish is cool enough to handle, remove any bones and skin. Squeeze out excess water, then shred codfish into small pieces and set aside.
Pour enough vegetable oil in a heavy pot to fill 1 inch. Heat over medium heat to 365-degrees or until a bit of the batter gives off a lively sizzle when added.
To make the fritter batter: Stir the potato, baking powder, 2 tablespoons milk and the egg, together in a bowl.
Stir in garlic, chives, parsley, thyme, chile and shredded codfish. The mixture should be fluffy yet thick enough to roll into balls. If batter is too thick, add a bit more milk and mix gently.
Dampen your hands with water and form fritters into 1-inch balls. Slip them into the oil, a few at a time, and fry until golden brown, 3 to 4 minutes, turning them a few times. Drain on paper towels and season with salt.
To make the sauce: crack open coconut and strain coconut water into a bowl. Shave about ¼ cup of the coconut meat into the bowl.
Add the lime juice, allspice, olive oil, and shallot. Season with salt.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/codfish-fritters-with-fresh-coconut-dipping-sauce <![CDATA[Garam Masala Accordian Baked Potato]]> http://www.veria.com/recipe/garam-masala-accordian-baked-potato Level: Intermediate
Servings: 6
Cook Time: 15 min 00 sec
Ready Time: 45 min 00 sec
Ingredients: For the Garam Masala:;
4 tablespoons whole coriander seeds;
3 tablespoons whole cumin seeds;
1 teaspoon green cardamom seeds from the pod;
4-inch piece of cinnamon stick, broken up;
1 tablespoon whole black peppercorns;
6 whole cloves;
1 teaspoon fenugreek seeds;
2 teaspoons nigella seeds;
1 teaspoon whole fennel seeds;
1 teaspoon yellow mustard seeds; For the potatoes:;
3 large red potatoes;
¼ cup extra virgin olive oil;
1 tablespoon garam masala;
½ teaspoon fine sea salt
Preparation:

To make the garam masala: Combine all the spices in a dry, heavy bottomed skillet over medium heat and toast until fragrant, gently shaking the skillet often.
Remove from heat and let cool completely. In a spice grinder or designated coffee grinder, grind the spices into a fine powder. Store the Garam Masala in an airtight container for 3 to 4 months.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Combine EVOO, Garam Masala and salt in a small bowl and stir together.
Cut potatoes in half lengthwise. Lay each half, cut side down, and carefully slice each potato thinly without cutting all the way through. Lay the accordion potatoes, cut side down, on the parchment lined baking sheet.
Brush each potato with the Garam Masala mixture all over and in between each slice.
Bake for 40 to 50 minutes or until the potatoes are golden and crisp.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/garam-masala-accordian-baked-potato <![CDATA[Cinnamon Roasted Salmon]]> http://www.veria.com/recipe/cinnamon-roasted-salmon Level: Intermediate
Servings: 6
Cook Time: 20 min 00 sec
Ready Time: 40 min 00 sec
Ingredients: 1 bunch fresh spinach, trimmed, washed and spun dry;
5 or 6 sheets phyllo dough;
4 tablespoons extra virgin olive oil, divided;
3 eggs;
2 tablespoons heavy cream;
1 tablespoon ground cinnamon;
½ cup ricotta cheese;
½ cup feta cheese, crumbled;
Salt and ground pepper, to taste
Preparation:

Preheat oven to 350 degrees F.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add spinach, season lightly with salt and pepper and cook until just wilted then remove from heat.
In a medium bowl, whisk together eggs, ricotta cheese, heavy cream, cinnamon and some salt and pepper.
Brush the phyllo dough sheets with some olive oil and layer them into an 8-inch cast iron skillet or 8-inch round cake pan with the ends of the dough overhanging the edges.
Place the spinach on top of the phyllo in the skillet/pan. Sprinkle with crumbled feta cheese.
Pour the egg mixture over the feta and spinach. Gently curl the overhanging phyllo dough back in to form a rustic crust leaving most of the filling exposed. Brush the crust with more olive oil if necessary.
Bake in a preheated 350 degree oven for 30 minutes or until the filling is set and pastry is golden.
Let cool 10 minutes before slicing to serve.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cinnamon-roasted-salmon <![CDATA[Spinach and Cinnamon Phyllo Kugel]]> http://www.veria.com/recipe/spinach-and-cinnamon-phyllo-kugel Level: Intermediate
Servings: 6
Cook Time: 20 min 00 sec
Ready Time: 40 min 00 sec
Ingredients: 1 bunch fresh spinach, trimmed, washed and spun dry;
5 or 6 sheets phyllo dough;
4 tablespoons extra virgin olive oil, divided;
3 eggs;
2 tablespoons heavy cream;
1 tablespoon ground cinnamon;
½ cup ricotta cheese;
½ cup feta cheese, crumbled;
Salt and ground pepper, to taste
Preparation:

Preheat oven to 350 degrees F.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add spinach, season lightly with salt and pepper and cook until just wilted then remove from heat.
In a medium bowl, whisk together eggs, ricotta cheese, heavy cream, cinnamon and some salt and pepper.
Brush the phyllo dough sheets with some olive oil and layer them into an 8-inch cast iron skillet or 8-inch round cake pan with the ends of the dough overhanging the edges.
Place the spinach on top of the phyllo in the skillet/pan. Sprinkle with crumbled feta cheese.
Pour the egg mixture over the feta and spinach. Gently curl the overhanging phyllo dough back in to form a rustic crust leaving most of the filling exposed.
Brush the crust with more olive oil if necessary.
Bake in a preheated 350 degree oven for 30 minutes or until the filling is set and pastry is golden. Let cool 10 minutes before slicing to serve.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/spinach-and-cinnamon-phyllo-kugel <![CDATA[Cinnamon Rack of Lamb]]> http://www.veria.com/recipe/cinnamon-rack-of-lamb Level: Easy
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 30 min 00 sec
Ingredients: 1 Australian rack of lamb, frenched and cut in half vertically;
4-inch piece of a cinnamon stick;
1 pinch red pepper flakes;
1 teaspoon whole juniper berries;
1 teaspoon whole allspice;
2 tablespoons extra virgin olive oil;
½ pound Haricot Verts, stems trimmed;
1 10oz. can white beans, rinsed and drained well;
1 10oz. can chick peas, rinsed and drained well;
Fresh mint, sliced chiffonade, to taste;
Salt and Pepper, to taste
Preparation:

Preheat oven to 375 degrees F. In a small dry skillet over medium-low heat toast the cinnamon stick, red chili flakes, juniper berries and whole allspice, stirring frequently, until fragrant, about 5 minutes.
Grind the toasted spices in a spice grinder until fine then sift into a small bowl.
Season both pieces of lamb with salt and pepper and the spice rub.
In a large oven safe skillet heat the EVOO, over medium-high heat until shimmering.
Sear the lamb until nicely browned, about 5 minutes per side.
Transfer the lamb in the skillet to a preheated 375 degree oven to finish roasting, about 7 to 10 minutes or until it reaches an internal temperature of 125 degrees on an instant read thermometer for medium-rare.
Transfer the lamb to a plate, lightly tent with foil and set aside.
Return the skillet to medium-high heat and add haricot verts, white beans and chick peas. Cook, stirring or tossing frequently until haricots are crisp-tender, about 5 minutes.
Return the lamb to the skillet, sprinkle with mint chiffonade and quickly toss everything together. Serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cinnamon-rack-of-lamb <![CDATA[Vietnamese Lamb Star Anise Pho]]> http://www.veria.com/recipe/Vietnamese Lamb Star Anise Pho Level:
Servings:
Cook Time:
Ready Time:
Ingredients: 2 stalks lemongrass;
8 cups water (beef or vegetable) stock;
8 whole star anise;
2 teaspoons ground coriander;
Two 2-inch cinnamon sticks;
1 small Thai or Serrano chilies, sliced into very thin disks, plus more for garnish;
4 tablespoons fish sauce, plus more to taste;
4 ounces rice vermicelli noodles, soaked in hot water for 10 minutes;
8 ounces lamb loin, sliced and then pounded paper thin with mallet;
Fresh cilantro or Vietnamese Mint sprigs;
¼ cup bean sprouts (2 ounces);
1 lime, cut into 4 wedges;
Salt to taste
Preparation: Cut lemongrass stalk in half. Using a meat mallet, smash the whitish bulb of the lemongrass.
In a large stockpot, combine the water or stock, star anise, coriander, cinnamon, chilies, fish sauce and lemongrass; bring to a boil over medium-high heat for 20 minutes.
Using slotted spoon or tongs; remove the lemongrass, star anise and cinnamon sticks and discard. Adjust the seasoning with salt and fish sauce to taste. Keep hot.
Drain the soaked rice noodles.
Divide the noodles evenly among 4 deep bowls. Divide lamb slices among the 4 bowls and lay over the noodles. Ladle the hot stock into each bowls, covering the lamb. Top each serving with bean sprouts, cilantro or mint and red chili. Serve with lime wedge. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/Vietnamese Lamb Star Anise Pho <![CDATA[Vietnamese Lamb Star Anise Pho]]> http://www.veria.com/recipe/vietnamese-lamb-star-anise-pho Level:
Servings:
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2 stalks lemongrass;
8 cups water (beef or vegetable) stock;
8 whole star anise;
2 teaspoons ground coriander;
Two 2-inch cinnamon sticks;
1 small Thai or Serrano chilies, sliced into very thin disks, plus more for garnish;
4 tablespoons fish sauce, plus more to taste;
4 ounces rice vermicelli noodles, soaked in hot water for 10 minutes;
8 ounces lamb loin, sliced and then pounded paper thin with mallet;
Fresh cilantro or Vietnamese Mint sprigs;
¼ cup bean sprouts (2 ounces);
1 lime, cut into 4 wedges;
Salt to taste
Preparation: Cut lemongrass stalk in half. Using a meat mallet, smash the whitish bulb of the lemongrass.
In a large stockpot, combine the water or stock, star anise, coriander, cinnamon, chilies, fish sauce and lemongrass; bring to a boil over medium-high heat for 20 minutes.
Using slotted spoon or tongs; remove the lemongrass, star anise and cinnamon sticks and discard. Adjust the seasoning with salt and fish sauce to taste. Keep hot.
Drain the soaked rice noodles.
Divide the noodles evenly among 4 deep bowls. Divide lamb slices among the 4 bowls and lay over the noodles. Ladle the hot stock into each bowls, covering the lamb. Top each serving with bean sprouts, cilantro or mint and red chili. Serve with lime wedge. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/vietnamese-lamb-star-anise-pho <![CDATA[Mango Amchur Lassi]]> http://www.veria.com/recipe/mango-amchur-lassi Level: Easy
Servings: 2
Cook Time: 05 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2 ripe mangos, peeld and cut into large pieces; 2 tablespoons agave, plus more to taste;
1/2 cup milk or non-dairy milk like almond, rice, or soy;
1 cup yogurt;
Generous pinch of amchur, plus more for garnish;
Pinch of salt
Preparation:

Combine all ingredients in a blender and blend until smooth. Add more milk if needed.
Mixture should be like a drink, not too thick.
Pour lassi into 2 tall glasses and garnish with a sprinkle of amchur on top.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/mango-amchur-lassi <![CDATA[Cambodian Stir Fried Tofu with Amchur]]> http://www.veria.com/recipe/cambodian-stir-fried-tofu-with-amchur Level: Easy
Servings: 4
Cook Time: 05 min 00 sec
Ready Time: 15 min 00 sec
Ingredients: 8 ounces yellow “chow mein” egg noodles;
2 tablespoons vegetable oil;
2 tablespoons sesame oil;
3 cups diced (3/4-inch) firm tofu, patted dry;
1 tablespoon amchur powder;
4 garlic cloves, minced;
¼ cup chicken stock;
2 tablespoons soy sauce;
2 tablespoons rice wine vinegar;
2 teaspoons cornstarch;
1 teaspoon sugar;
1 small red chili, sliced;
2 cups snow peas;
1 cup shredded carrots;
1 tablespoon grated peeled ginger;
6 scallions, cut into 1-inch lengths;
1/4 cup chopped basil, plus more for garnish;
Salt and pepper to taste
Preparation:

Heat a large saucepan of salted water to boiling over high heat. Add noodles and cook as label directs.
Drain them as soon as they are al dente.
Stir the vegetable and sesame oils together in a small bowl.
Heat 1 tablespoon of oil mix in a large sauté pan over high heat.
Add tofu and sear until browned on one side, about 1 minute.
Flip tofu over and cook until browned on other side.
Remove from pan and toss with amchur, set aside.
In a small bowl, stir together the stock, soy sauce, vinegar, cornstarch, sugar and red chili.
Heat a nonstick wok (or the same skillet used for the tofu) over high heat until very hot.
Add 3 tablespoons of oil and swirl to coat. Add the garlic and stir-fry for 30 seconds.
Add the snow peas, carrots, ginger, scallions and stir-fry until crisp-tender, about 2 minutes.
Stir the sauce mixture and add to the wok. Stir-fry until the sauce thickens, about 2 minutes.
Add the cooked drained noodles to the wok, stir to coat, then stir in the basil.
Transfer to a platter and serve topped with seared tofu and more basil for garnish.
Season with salt and pepper to taste.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cambodian-stir-fried-tofu-with-amchur <![CDATA[Cellophane Noodles with Peaches and Cress]]> http://www.veria.com/recipe/cellophane-noodles-with-peaches-and-cress Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 4 ounces cellophane noodles;
3 large firm peaches, cut into tiny matchstick strips;
One bunch of upland cress or watercress, (remove thick stems if using watercress);
2 tablespoons Amchur Chat Masala;
4 tablespoons freshly squeezed orange juice;
1 Thai red chili, finely chopped, plus more for garnish;
1 teaspoon agave nectar
Preparation:

Put the noodles in a bowl and pour enough cool water over them to cover completely.
Let soak until tender enough for you, 5 to 10 minutes.
Drain the noodles thoroughly and return them to the bowl.
Add the peach and watercress to the bowl. In small bowl whisk together the Amchur Chat Masala, orange juice, chili and agave.
Sprinkle over salad, toss and serve.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cellophane-noodles-with-peaches-and-cress <![CDATA[Amchur Chat Masala Caramelized Black Cod]]> http://www.veria.com/recipe/amchur-chat-masala-caramelized-black-cod Level: Easy
Servings: 4
Cook Time: 05 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: 4 black cod fish fillets, about 1 inch thick and 6 ounces each;
3 tablespoons agave nectar;
1 tablespoon Amchur Chat Masala (see recipe);
Sea salt
Preparation:

Heat the oven to 450 F.
Lightly grease a baking sheet. Line up the cod fillets on the sheet skin side down and brush them with agave.
Sprinkle the amchur chat masala and salt over the fillets.
Bake, changing the position of the tray every 3 minutes or so in order to brown the fish evenly, until the top of the fish is nicely browned, the fish is cooked through or nearly so; generally, figure about 8 to 10 minutes.
When ready to serve, divide the cellophane noodles among four plates.
Put a piece of cod on top of each and sprinkle a little chopped red chili over the fillets.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/amchur-chat-masala-caramelized-black-cod <![CDATA[Karachi Amchur Chat Masala]]> http://www.veria.com/recipe/karachi-amchur-chat-masala Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 tablespoon whole cumin seeds, toasted;
1 tablespoon whole black peppercorns, toasted;
1½ teaspoon ajwain seeds, toasted;
1 tablespoon black salt;
1 tablespoon coarse sea salt;
3 tablespoons ground amchur (green mango powder);
1½ teaspoon dried mint leaves;
1 tablespoon cayenne powder;
Preparation: Grind all the whole spices and salts to a powder, then stir in amchur, mint and cayenne. Store in an airtight container for a month. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/karachi-amchur-chat-masala <![CDATA[Japanoodles]]> http://www.veria.com/recipe/japanoodles Level: Easy
Servings: 4
Cook Time: 5 hr 05 min 00 sec
Ready Time: 5 hr 00 min 00 sec
Ingredients: 4 quarts water;
1 (8-ounce) package dry rice noodles;
½ cup low-sodium miso paste;
2 or 3 medium cloves garlic, crushed;
2 teaspoons gomashio or sesame seeds;
4 cups chopped mixed leafy green vegetables (chard, dandelion greens, collard greens, spinach, and/or kale)
Preparation:

In a medium saucepan over medium-high heat, bring water to a boil.
Add rice noodles and boil for 4 or 5 minutes.
Meanwhile, in a large bowl, mix together miso paste, garlic, and gomashio.
About 30 seconds before noodles are done, add greens to the pan and allow to wilt.
Drain noodles and greens in a colander.
Add noodles and greens to miso paste mixture, and stir to combine. Serve warm.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/japanoodles <![CDATA[Japanese Noritos ]]> http://www.veria.com/recipe/japanese-noritos Level: Intermediate
Servings: 1
Cook Time: 10 hr 10 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2 sheets nori;
1 teaspoon low-sodium miso paste;
¼ cup cooked brown rice;
½ small Persian cucumber, julienned;
1 ½ tablespoon shredded carrots;
1 teaspoon tamari;
1 teaspoon sesame seeds or gomashio
Preparation:

Place nori sheets on a flat surface. Gently and evenly place miso paste on ½ of each nori sheet. Add brown rice, Persian cucumber, and shredded carrots on top of miso paste.
Drizzle with tamari, and lightly sprinkle sesame seeds over top.
Tightly roll nori like a burrito from ingredient-filled side

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/japanese-noritos <![CDATA[Blueberry Banana Pancake]]> http://www.veria.com/recipe/blueberry-banana-pancake Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 medium banana
1/4 cup plant milk (almond, soy, oat)
1 cup whole-grain flour (oat, whole-wheat, etc.)
2 teaspoons baking powder
1 tablespoon pure maple syrup
1 cup fresh or thawed frozen blueberries
Preparation: In a large bowl, mash banana with a fork. Add plant milk and mix until lump free.
Add whole-grain flour and baking powder to banana mixture, and mix with a fork just until dry ingredients are moistened.

Stir in maple syrup and blueberries until incorporated. Heat a medium skillet over medium-high heat until hot. Pour 1/2 cup batter into the skillet.

Reduce heat to medium, and cover. Cook for 2 to 4 minutes or until pancake starts to brown at the edge. Using a spatula, turn pancake and cook other side until light golden brown. Repeat with remaining batter. Drizzle with additional maple syrup if desired to serve.
]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/blueberry-banana-pancake <![CDATA[Mint Chocolate Nib Smoothie]]> http://www.veria.com/recipe/mint-chocolate-nib-smoothie Level: Easy
Servings: 2
Cook Time: 05 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 3 cups packed green leafy vegetables (spinach, dandelion greens, collard greens, kale, and/or other favorite greens);
1 cup fresh mint leaves, chopped;
2 tablespoons hemp seeds and/or flax seeds;
6 medium pitted dates;
½ cup raw cacao nibs;
1 cup frozen blueberries;
2 medium frozen peeled bananas, broken into pieces;
1 cup ice;
2 cups unsweetened chocolate almond milk

Preparation: Minty, sweet, and decadent, this breakfast smoothie will refresh and energize you. ]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/mint-chocolate-nib-smoothie <![CDATA[Kale Salad with Maple-Mustard Dressing]]> http://www.veria.com/recipe/kale-salad-with-maple-mustard-dressing Level: Easy
Servings: 4
Cook Time: 15 hr 15 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: For the Dressing:
Zest and juice of 1 lemon;

For the Salad:
6 cups kale, ribs removed, shredded;
1 cup red cabbage, shredded;
1 cup carrots, shredded (from 2 to 3 medium carrots, peeled);
1 cup broccoli florets, finely chopped;
One 15-ounce can garbanzo beans, drained and rinsed
Preparation: To make the dressing:
In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast, soy suace, maple syrup, lemon zest and juice, and ¼ water, and blend on high until smooth. Add more water as needed to achieve a smooth consistency.

To assemble the salad:
Place the kale, cabbage, carrots, broccoli, and garbanzo beans into large bowl. Pour the dressing over and toss to combine. ]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/kale-salad-with-maple-mustard-dressing <![CDATA[Pineapple Aloha Rice]]> http://www.veria.com/recipe/pineapple-aloha-rice Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1/2 cup light coconut milk
1 medium onion, chopped
1/2 cup carrots, chopped
3/4 bunch celery, chopped
1 medium red pepper, chopped
4 cups brown rice, cooked
1.5 cups pineapple, chopped
3/4 cups macadamia nuts, chopped
Few cranks of black pepper
Pinch of sea salt
1/2 cup teriyaki sauce
Preparation: Simmer the coconut milk; onion, carrot, celery, and red pepper for about 5 minutes (until vegetables have softened). Mix in the remaining ingredients and let simmer for a few minutes. Enjoy! ]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/pineapple-aloha-rice <![CDATA[Fall Harvest Chowder]]> http://www.veria.com/recipe/fall-harvest-chowder Level: Intermediate
Servings: 6
Cook Time: 20 min 00 sec
Ready Time: 1 hr 00 min 00 sec
Ingredients: 6 cups vegetable broth or water;
1 small yellow onion, diced;
3 celery stalks, diced;
1 large carrot, peeled and diced;
2 small zucchini, diced;
1 (16-oz.) package frozen corn;
2 small garnet yams, peeled and diced;
4 bay leaves;
2 teaspoon. dried thyme;
4 cups fresh baby spinach leaves
Preparation:

Over medium-high heat, sauté onion, carrot, and celery in 1/2 cup vegetable broth until slightly browned, approximately 5 to 10 minutes.
Add remaining vegetables, broth or water, bay leaves, and thyme.
Bring to a boil and reduce heat to medium-low.
Simmer until vegetables are tender, about 30-40 minutes.
Remove bay leaves from soup and blend with an immersion blender or in small batches in a blender, holding the lid in place with a pot holder.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/fall-harvest-chowder <![CDATA[Unclassic Oatmeal Raisin Cookies]]> http://www.veria.com/recipe/unclassic-oatmeal-raisin-cookies Level: Easy
Servings: 36
Cook Time: 10 hr 10 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: 1 medium ripe banana, peeled and mashed;
1 cup date paste;
1 tablespoon Alcohol free vanilla extract;
¾ cup oat flour;
½ teaspoon salt;
½ teaspoon aluminum-free baking powder;
½ teaspoon baking soda;
2 cups old-fashioned rolled oats;
1 cup raisins, packed
Preparation:

Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat. In a large bowl, mash banana with a fork.
Mix in Date Paste and vanilla extract.
Slowly stir oat flour, salt, aluminum-free baking powder, and baking soda into banana mixture. When mixture is smooth add old-fashioned rolled oats and raisins, and stir until evenly distributed.
Scoop dough by tablespoons onto the baking sheet.
Bake for 7 to 10 minutes per batch or until edges are golden brown.
Cool on a wire rack and serve.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/unclassic-oatmeal-raisin-cookies <![CDATA[Baked Lentils and Rice Casserole]]> http://www.veria.com/recipe/baked-lentils-and-rice-casserole Level: Intermediate
Servings: 6
Cook Time: 5 hr 05 min 00 sec
Ready Time: 1 hr 30 min 00 sec
Ingredients: 1 medium yellow onion, chopped;
1 cup uncooked wild and/or brown rice;
1 cup dried lentils (red, green, and/or caviar);
1(14-oz.) can crushed tomatoes, with juice;
1 tablespoon chopped fresh or 1 teaspoon dried rosemary;
1 tablespoon chopped fresh or 1 teaspoon dried basil;
1 tablespoon chopped fresh or 1 teaspoon dried oregano;
4 cups vegetable broth
Preparation:

Preheat the oven to 350 degrees F
In a large, deep baking dish, combine onion, rice, lentils, tomatoes, rosemary, basil, oregano, and vegetable broth, and stir gently.
Bake, covered, for 90 minutes, stirring every 30 minutes to prevent sticking, until bubbling and browned. Serve warm.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/baked-lentils-and-rice-casserole <![CDATA[Herbed Balsamic Pasta]]> http://www.veria.com/recipe/herbed-balsamic-pasta Level: Easy
Servings: 4
Cook Time: 20 hr 20 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 4 quarts water
1 (12-ounce) package whole-grain pasta;
1 ½ cups chopped fresh basil;
1 tablespoon minced fresh or 1 teaspoon dried oregano;
1 tablespoon minced fresh or 1 teaspoon dried rosemary;
Pinch sea salt (optional);
¾ teaspoon freshly ground black pepper;
½ cup balsamic vinegar;
2 cups chopped fresh spinach
Preparation:

In a medium pot over medium-high heat, bring water to a boil.
Add pasta and cook according to package directions.
Meanwhile, in a large bowl, combine basil, oregano, rosemary, sea salt (if using), black pepper and balsamic vinegar.
About 1 minute before pasta is done cooking (test it to be sure it’s soft), add spinach to pot with pasta.
After 1 minute maximum, drain pasta and spinach in a colander.
Add to balsamic vinegar mixture and toss well, coating pasta adequately. Serve warm.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/herbed-balsamic-pasta <![CDATA[Savory Kale Chips with Hemp and Flaxseed]]> http://www.veria.com/recipe/savory-kale-chips-with-hemp-and-flaxseed Level: Intermediate
Servings: 6
Cook Time: 05 min 00 sec
Ready Time: 30 min 00 sec
Ingredients: 2 large bunches green or purple kale (or a combination of both), stems removed;
2 tablespoons wheat-free tamari or Bragg Liquid Aminos;
2 tablespoons hemp oil or flax oil;
2 tablespoons water;
¼ cup nutritional yeast flakes;
1 teaspon garlic powder or garlic granules;
1 ½ teaspoon ground cumin;
1 teaspoon chili powder;
½ teaspoon cayenne or chipotle chili powder;
½ teaspoon Himalayan pink salt or sea salt;
¼ cup hemp seeds;
¼ cup finely ground flaxseeds or flaxseed meal
Preparation:

Evenly divide kale between 2 very large bowls. Over each bowlful of kale, drizzle 1 tablespoon tamari, 1 tablespoon hemp oil, and 1 tablespoon water
In a small bowl, combine nutritional yeast flakes, garlic powder, cumin, chili powder, cayenne, and Himalayan pink salt. Evenly divide between the 2 bowls, sprinkling mixture over kale. Using your hands, toss and gently massage kale leaves to evenly coat.
Over each bowlful of kale, sprinkle 2 tablespoon hemp seeds and 2 tablespoon flaxseeds, and again, toss and gently massage kale leaves to evenly coat.
To dehydrate, place kale leaves in a single layer on dehydrator racks (depending on the type of dehydrator you have, it will fill 4 or 5 racks). Dehydrate for 4 to 6 hours or until kale leaves are light and crispy. Alternatively, to bake, preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Working in batches, place kale leaves in a single layer on the prepared cookie sheets and bake for 15 min. Remove from the oven, flip over kale leaves, and bake for 10 to 15 more min. or until kale leaves are light and crispy. Repeat procedures with remaining kale leaves as needed.
Enjoy kale chips as a snack, or lightly crush them up over popcorn, gluten free pasta, or salads as desired. Store kale chips in an airtight container at room temperature for up to 5 days.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/savory-kale-chips-with-hemp-and-flaxseed <![CDATA[It’s Easy Being Green Smoothie]]> http://www.veria.com/recipe/its-easy-being-green-smoothie Level: Intermediate
Servings: 1
Cook Time: 10 hr 10 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 4 cups packed green leafy vegetables (spinach, dandelion greens, collard greens, kale, and/or other favorite greens);
2 tablespoons hemp seeds and/or flax seeds;
1 cup frozen blueberries;
¼ cup frozen cherries;
¼ cup frozen raspberries;
¼ cup frozen pineapple pieces;
¼ cup frozen mango chunks;
1 medium frozen peeled banana, broken into pieces;
2 cups unsweetened almond milk
Preparation: In a high-powered blender, combine greens, hempseeds, blueberries, cherries, raspberries, pineapple, mango, banana and almond milk.
Blend on high speed for 60 seconds or until smooth. Enjoy icy cold. ]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/its-easy-being-green-smoothie <![CDATA[Beans and Greens Chili]]> http://www.veria.com/recipe/beans-and-greens-chili Level: Easy
Servings: 8
Cook Time: 19 hr 10 min 00 sec
Ready Time: 1 hr 00 min 00 sec
Ingredients: 1 medium onion, chopped;
2 medium carrots, chopped;
3 celery stalks, chopped;
2 (15-oz.) cans kidney beans, drained and rinsed;
1 (15-oz.) can chickpeas, drained and rinsed;
1 (28-oz.) can chopped tomatoes;
1 (6-oz.) can tomato paste;
8-12 mushrooms, sliced;
1 (15-oz.) can corn;
2-3 tablespoon. chili powder;
1 tablespoon black pepper;
1 tablespoon curry powder;
2 cups vegetable broth;
4 cups leafy green vegetables, chopped finely
Preparation:

In a large soup pot on medium heat, saute the onions, carrots, and celery in 1/2 cup of the vegetable broth until onions are translucent.
Add the remaining ingredients, except for the leafy green vegetables, and stir together.
Reduce heat to medium-low and simmer for 40-50 minutes, stirring occasionally.
When chili appears soft, mix in the leafy greens and turn the heat off. Serve warm.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/beans-and-greens-chili <![CDATA[Green Juice]]> http://www.veria.com/recipe/green-juice Level: Easy
Servings:
Cook Time: 10 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: About 3 to 4 huge cucumbers;
1 bunch kale;
1 inch piece ginger;
1 to 2 large carrots;
1 cup chopped pineapple (can be frozen) OR 1 cup watermelon OR 1 to 2 apples
Preparation: Pass all ingredients through juicer into a glass
.

]]> What Would Julieanna Do? Julieanna http://www.veria.com/recipe/green-juice <![CDATA[Oven-Dried Thai Basil Tomatoes]]> http://www.veria.com/recipe/oven-dried-thai-basil-tomatoes Level: Easy
Servings: 2
Cook Time: 10 min 00 sec
Ready Time: 2 hr 00 min 00 sec
Ingredients: 3 tablespoons chopped Thai basil;
1 tablespoon chopped oregano;
3 cloves garlic, crushed;
1 teaspoon kosher salt;
2 teaspoons pepper flakes or freshly ground black pepper;
2 tablespoons olive oil;
1 ½ pounds of cherry tomatoes, cut into halves;
Preparation:

Preheat oven to 275F°.
In a bowl, mix all the ingredients, except the tomatoes, Taste and adjust the seasoning.
Place the tomatoes halves cut side up in a single layer in a large ovenproof pan.
Spoon the mixture over tomatoes, cover loosely with foil, and bake for 1 ½ to 2 hours until softened and lightly charred.
Let them cool completely and then store in airtight jars.

Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/oven-dried-thai-basil-tomatoes <![CDATA[Black Quinoa and Paneer Salad with Oven-Dried Thai Basil Tomatoes]]> http://www.veria.com/recipe/black-quinoa-and-paneer-salad-with-oven-dried-thai-basil-tomatoes Level: Easy
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 20 min 00 sec
Ingredients: 1 cup black quinoa (red or white can be substituted);
2 cups water;
1/4 cup golden raisins;
8 ounces of paneer, cut into ½ inch cube pieces, set aside;
¾ cup Oven-Dried Thai Basil Tomatoes (see recipe), julienned;
Fresh Indian basil or regular basil, for garnishing;
For the dressing:;
6 tablespoons freshly squeezed orange juice;
2 teaspoons turmeric;
½ teaspoon kosher salt;
1/2 cup extra-virgin olive oil
Preparation:

Pour quinoa into a fine mesh strainer and rinse until the water runs clear.
In a medium saucepan, combine quinoa, water and golden raisins. Bring to a boil, cover and reduce heat to low.
Cook until all of the water is absorbed, about 20 minutes.
Fluff quinoa with a fork and transfer to a medium bowl.
Allow the quinoa to cool to room temperature. Lightly toss in the paneer and tomatoes.
In a small bowl, whisk together the orange juice, turmeric and salt. While whisking, slowly pour in olive oil.
To serve, toss the quinoa with enough dressing to your liking and garnish with fresh basil. You can keep reserve dressing in refrigerator for 3 days.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/black-quinoa-and-paneer-salad-with-oven-dried-thai-basil-tomatoes <![CDATA[Nirmala's Pad Thai]]> http://www.veria.com/recipe/nirmalas-pad-thai Level: Easy
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: ½ pound thick rice noodles;
3 tablespoons peanut oil;
1 ½ teaspoons shrimp paste;
1 egg, lightly beaten;
1 ½ teaspoons minced garlic;
1 ½ teaspoons minced ginger;
1 red Thai chili, chopped;
½ pound boneless chicken breasts, thinly sliced;
2 scallions, bias-sliced;
2 tablespoons plus 2 teaspoons soy sauce;
2 tablespoons plus 2 teaspoons lime juice;
1 ½ teaspoons brown sugar;
½ cup bean sprouts;
1/4 cup thinly sliced carrot strips;
3 tablespoons cup chopped fresh cilantro leaves
¼ cup roasted unsalted peanuts, chopped;
½ cup Thai Basil leaves, chopped plus more for garnish
Preparation:

Place the rice noodles in a large bowl and cover with boiling water.
Allow to soak until softened. Drain and rinse with cold water.
Add 1 tablespoon of the oil and toss to coat.
Heat 1 tablespoon of oil in a wok or deep frying pan over high heat.
Add the eggs, swirl around and cook until just set. Remove and set aside.
Add the remaining oil and the shrimp paste to the wok and cook for 1 minute or until fragrant.
Add the garlic, ginger and chili and chicken and cook for 3 minutes.
Add the noodles, scallions, fish sauce, lime juice and sugar and cook for 3 minutes.
Toss through the bean sprouts, carrots and coriander and serve immediately sprinkled with the peanuts
and basil.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/nirmalas-pad-thai <![CDATA[Marinated Shrimp, Basil and Feta Salad]]> http://www.veria.com/recipe/marinated-shrimp-basil-and-feta-salad Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 15 min 00 sec
Ingredients: 3 cloves garlic, minced;
1/3 cup olive oil;
2 tablespoons basil leaves, chopped;
¼ teaspoon red pepper flakes;
Salt and pepper, to taste;
2 ounces canola oil;
2 pounds 16/20 count shrimp, cleaned and deveined;
1 lemon, juiced;
½ cup crumbled Feta cheese;
1 tomato, large, diced;
½ cup Kalamata olives;
2 tablespoons chopped basil leaves;
Basil leaves, for garnish
Preparation:

In a large bowl, combine the first four ingredients and salt & pepper.
Add the shrimp and let marinate for at least 10 minutes.
Heat the canola oil in a large sauté pan.
Carefully add the shrimp and sauté for 3-4 minutes then turn over and sauté for additional 3-4 minutes.
Squeeze the lemon juice into the pan.
Remove the shrimp from the pan and place into a separate mixing bowl.
Add the Feta, tomato, olives and basil and mix together.
Season with salt and pepper.
Garnish with fried basil leaves.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/marinated-shrimp-basil-and-feta-salad <![CDATA[Skate with Citrus Juniper Broth and Celery Root Puree]]> http://www.veria.com/recipe/skate-with-citrus-juniper-broth-and-celery-root-puree Level: Intermediate
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 45 min 00 sec
Ingredients: For the celery root puree:
1 cup heavy cream;
4 cups diced celery root (peeled) ;
Kosher salt; For the broth;
1 tablespoon canola oil;
1 tablespoon extra virgin olive oil;
2 cloves garlic, thinly sliced;
1 shallot, thinly sliced;
1 Thai chili, minced;
1 cup dry white wine;
½ cup Fresh orange juice;
1 tablespoon juniper berries;
1 tablespoon fresh lemon juice;
2 sprigs fresh thyme;
Salt to taste;
For the fish;
4 7-oz pieces skate fish on the bone, skin removed;
¼ cup all-purpose flour;
¼ teaspoon cayenne pepper;
kosher salt;
2 tablespoons canola oil, plus more if needed;
2 tablespoons extra virgin olive oil, plus more if needed
Preparation: For the puree:

In a medium size saucepot, combine the celery root and cream.
Add water to just cover the celery root by 1 inch. Bring to a boil and immediately reduce the heat to a simmer.
Cook until the celery root is tender.
Once the celery root is tender, remove the celery root from the pot into a blender.
Puree until the celery root is totally smooth, adding the cooking liquid when necessary.
Season with salt. Keep warm.

For the Broth:

In a medium saucepot, heat the oil.
Add the garlic and shallots to the pot and sweat until they are translucent.
Add wine to the pot with the garlic and shallots.
Bring to a boil. Immediately reduce heat and simmer for 10 minutes.
Add orange juice, chilies, thyme and juniper to the pot.
Reduce until there is 1 quart of liquid remaining.
Strain the broth through a fine mesh sieve.
Season with the salt and fresh lemon juice.

For the fish:

In a medium size bowl, mix the flour, salt and the cayenne pepper.
Dredge the skate in the flour, shaking off any excess.
In a sauté pan, heat the half of the oils until just smoking.
Add the fish, presentation side down.
Cook the fish until golden brown, about 2-4 minutes each side.
Remove the fish from the pan and blot on a plate lined with paper towels.
Repeat with remaining skate.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/skate-with-citrus-juniper-broth-and-celery-root-puree <![CDATA[Juniper Braised Cabbage]]> http://www.veria.com/recipe/juniper-braised-cabbage Level: Easy
Servings: 6
Cook Time: 10 min 00 sec
Ready Time: 15 min 00 sec
Ingredients: 1 small red cabbage;
12 juniper berries, crushed;
6 whole cloves garlic, slightly crushed;
1/4 cup peanut or vegetable oil;
2 tablespoons red wine vinegar;
2 tablespoons agave;
Sea salt and freshly ground pepper
Preparation:

Cut the cabbage in quarters, then cut out the cores.
Cut the cabbage into 1/4-inch ribbons. Heat the oil in a large, heavy pan.
Add the juniper and garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes.
Add the cabbage and cook, stirring, until wilted, about 5 minutes.
Add the vinegar and agave and continue cooking until the cabbage is crisp-tender, about 4 minutes. Season with salt and pepper.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/juniper-braised-cabbage <![CDATA[Scandanavian Juniper Berry Cornish Hens]]> http://www.veria.com/recipe/scandanavian-juniper-berry-cornish-hens Level: Intermediate
Servings: 2
Cook Time: 10 min 00 sec
Ready Time: 45 min 00 sec
Ingredients: 2 (1 ¼ pound) Cornish game hens;
2 tablespoons whole juniper berries, crushed;
2 tablespoons ground allspice ;
1 tablespoon ground coriander;
Olive oil;
Salt and pepper;
2 tablespoons scallions (green part only), sliced thinly;
Rice of your choice, for serving
Preparation:

Preheat the oven to 425ºF. Heat a cast-iron grill or frying pan over medium heat.
Cut the backbones out of the hens with a pair of kitchen shears.
Trim any overhanging skin and fat.
In a small bowl, stir together the crushed juniper, allspice and coriander.
Season the Cornish hens well with salt and pepper and rub them with oil.
Massage the rub into the hens.
When the pan is hot, place the hens in it skin-side down and cook until they are marked and browned, and the skin starts to crisp, about 4 minutes. Flip and cook the second side for 4 minutes, then transfer them to an aluminum foil-lined baking sheet.
Roast until no trace of pink remains near the knee or wing joint (170ºF on an instant reading thermometer), about 35 minutes.
Serve the quail on bed of rice garnish with scallions.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/scandanavian-juniper-berry-cornish-hens <![CDATA[Carrot and Coconut Body Glow]]> http://www.veria.com/recipe/carrot-and-coconut-body-glow Level: Easy
Servings: 5
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 small coconut, freshly grated;
1 small piece of fresh turmeric root, grated;
1 cup grated carrots
Preparation:

In a bowl, mix the coconut, turmeric and carrots.
Gently rub the mixture all over your body in a circular motion
Leave for about 5 minutes and wipe off with a wet warm towel

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/carrot-and-coconut-body-glow <![CDATA[Vegan Turmeric Ice Cream]]> http://www.veria.com/recipe/vegan-turmeric-ice-cream Level: Easy
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 03 min 00 sec
Ingredients: 3 frozen bananas (the bananas should be sliced and frozen firm for at least 12 hours);
1 1/2 tsp turmeric;
1/8 tsp cardamom;
1/8 tsp ground cloves;
3 Tbsp cold, firm coconut milk (The coconut milk can (full fat) should be in the fridge for 4 hours or overnight. Then scoop from the top); For the whipped coconut creme:;
Scoop of firm coconut milk, chilled (must be cold and firm);
Pinch of palm sugar or Stevia;
Pinch of cardamom For the toppings:;
Toasted shredded coconut;
Chopped pistachios;
Dried cherries;
Diced candied ginger
Preparation:

To make the ice cream: Place frozen bananas in a food processor and blend until smooth, creamy, and resembles soft serve ice cream, this will take some time. It will initially look crumbly and need to be scraped down a few times, then eventually it will transform into a creamy delight.
Add coconut creme and spices, whirl once more.
If the bananas are not frozen enough or if it get's a bit over processed simply place in glass container and put back in freezer until firm.
The consistency will be soft serve.
If you want a more classic ice cream texture, freeze longer.
To make the whipped cream: whisk the coconut milk until fluffy and gently fold in sugar and cardamom.
Top with ice cream with whipped cream and choice of toppings.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/vegan-turmeric-ice-cream <![CDATA[Russian Style Turmeric Chicken Pie]]> http://www.veria.com/recipe/russian-style-turmeric-chicken-pie Level: Intermediate
Servings: 6
Cook Time: 1 hr 00 min 00 sec
Ready Time: 1 hr 30 min 00 sec
Ingredients: For the Crust:;
1 large egg;
1/2 cup sour cream, chilled;
2½ cups all-purpose flour;
1 teaspoon ground cardamom;
1½ teaspoon kosher salt;
12 tablespoons (1 ½ sticks) unsalted butter, cut into small pieces and chilled;
(You can substitute a store-bought, all-natural pie crust for the recipe given here. Sprinkle ½ teaspoon ground cardamom over each round of dough before rolling it out to the right size.); For the Pie Filling:;
2 tablespoons unsalted butter;
2 tablespoons extra-virgin olive oil;
¼ cup all-purpose flour;
2 tablespoons ground turmeric;
1 tablespoon ground cumin;
1 tablespoon minced shallot;
2¾ cups chicken or vegetable stock;
¼ cup half-and-half;
Sea salt and freshly ground pepper to taste;
2 pounds boneless and skinless chicken breasts, cooked and shredded (see Note);
1 large egg, lightly beaten
Preparation: For the Crust:

In a small bowl, lightly beat the egg, add the sour cream, mix well and set aside.
In medium bowl, stir together the flour, cardamom and salt.
Mix well using your hands.
Add butter and blend into the dry ingredients using your hands, two butter knives or a until pastry blender until the butter is in pea-size pieces. Add half of the sour cream mixture and stir until combined. Add remaining sour cream mixture and mix until dough begins to form.
Transfer mixture to lightly floured counter and knead briefly until the dough comes together.
Divide the dough in half and form each half into 4-inch disk.
Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight. (Dough can be wrapped tightly in plastic and then aluminum foil and frozen for up to a month. Thaw completely at room temperature before using.)
Remove 1 dough disk from refrigerator and let sit for 10 minutes.
Working on lightly floured counter, roll the dough into a 12-inch round and transfer to 9-inch pie plate, leaving ½-inch overhang all around.
Repeat with second dough disk and transfer to a parchment paper-lined rimmed baking sheet.
Cover both doughs with plastic & refrigerate for about 30 minutes.

For the pie:

Adjust the oven rack to the lowest position and heat oven to 450 F.
In a large pan over medium heat, combine butter and olive oil until the butter is foming.
Add the flour and cook, whisking constantly, until smooth.
Add 1 tablespoon turmeric, the cumin and shallots and cook for about 1 minute.
Slowly whisk in 2 cups of stock and the half-and-half and bring to a boil.
Reduce heat to medium-low and simmer gravy until thickened and reduced to 2 cups, about 8 minutes. Season with salt and pepper to taste.
Pour out about ¾ cups of gravy and set aside for serving.
Stir the shredded cooked chicken into the remaining gravy in the pan and cool.
Transfer the cooled chicken mixture to the dough-lined pie plate and spread into even layer.
Top with the second dough round, leaving at least ½-inch overhang all around.
Fold the edges of the top dough circle under the edges of the bottom dough circle so that the edges of the dough are flush with outer rim of the pie plate.
Flute edges using thumb & forefinger or press with tines of fork to seal.
Cut four 1-inch slits in top.
Brush pie with egg and bake until top is light golden brown, 18 to 20 minutes.
Reduce oven temperature to 375º F. and continue to bake until crust is deep golden brown, 10 to 15 minutes. If the edges or top of the pie turn too dark before the pie is done baking, cover those areas with aluminum foil.
Let pie cool on wire rack for at least 45 minutes.
When ready to serve, bring remaining the 3/4 cup reserved gravy and remaining 3/4 cup reserved broth to boil in medium saucepan.
Whisk in the remaining 1 tablespoon of turmeric.
Simmer over medium-low heat until slightly thickened, 5 to 7 minutes. Season with salt to taste.
Cut the pie into wedges and serve with a drizzle of the turmeric gravy.

Note: For shredded cooked chicken, put the chicken in a medium saucepan and pour in enough water to cover. (Chicken broth can be used instead of water. If using chicken broth, strain after cooking the chicken and use to make the gravy.) Salt lightly and bring to a boil. Adjust the heat so the liquid is simmering and cook until no trace of pink remains at the center, about 10 minutes. Drain and cool completely, then shred in large-bite-size pieces with two forks or your hands ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/russian-style-turmeric-chicken-pie <![CDATA[Cheddar Parmesan Crackers with Ajawain]]> http://www.veria.com/recipe/cheddar-parmesan-crackers-with-ajawain Level: Easy
Servings: 8
Cook Time: 40 min 00 sec
Ready Time: 20 min 00 sec
Ingredients: 1 cup all-purpose flour;
3/4 teaspoon salt;
1/2 teaspoon ground pepper;
½ tsp ajwain seeds;
4 tbsps cold unsalted butter, cut into cubes;
4 ounces grated cheddar cheese;
4 ounces grated parmesan cheese;
3-4 tablespoons water;
truffle oil, for drizzling
Preparation:

Preheat oven to 350° F.
Add the flour, salt, pepper, ajwain and butter to the bowl of a food processor and pulse into a coarse meal.
Add cheeses and process again.
Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough comes together. It should be moist enough to press together and hold. Remove, wrap in plastic, and chill for a minimum of 30 minutes.
Using parchment paper on either side, roll the dough out to 1/8th-in. thickness.
Drizzle the dough with truffle oil and then use a cutter to form little triangles or goldfish.
Bake on a parchment-lined baking sheet for 15-20 minutes or until crackers are golden brown.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cheddar-parmesan-crackers-with-ajawain <![CDATA[Caramelized Onion, White Bean, and Pomegranate Couscous]]> http://www.veria.com/recipe/caramelized-onion-white-bean-and-pomegranate-couscous Level: Easy
Servings: 6
Cook Time: 15 min 00 sec
Ready Time: 40 min 00 sec
Ingredients: ¼ cup extra virgin olive oil;
2 large yellow onion, finely chopped;  
1 ½ half cups sliced chanterelle mushrooms, or other seasonal mushrooms;
1 tablespoon ajwain;
5 clove garlic, minced;
2 cups cooked white beans, or canned beans drained and rinsed;
Salt and pepper to taste; 
5 cups cooked, couscous (follow package instructions)
Fresh chopped fresh mint;
Seeds from 1 whole pomegranate
Preparation:

Heat olive oil in a large skillet set over medium heat.
Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
Add sliced mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally.
Add ajwain seeds. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds.
Add white beans and season with salt and pepper.
Cook for another minute.
Remove from heat and toss in large bowl with cooked couscous.
Sprinkle with mint and pomegranate seeds.
Serve with Ajwain and Ghee Roasted Chicken with Dates.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/caramelized-onion-white-bean-and-pomegranate-couscous <![CDATA[Ajwain and Ghee Roasted Chicken with Dates]]> http://www.veria.com/recipe/ajwain-and-ghee-roasted-chicken-with-dates Level: Easy
Servings: 6
Cook Time: 2 hr 15 min 00 sec
Ready Time: 30 min 00 sec
Ingredients: 3 tablespoons ghee, smen or extra virgin olive oil;
1 tablespoon whole ajowan seeds, lightly toasted and crushed;
1 teaspoon whole cumin seeds, light toasted and crushed;
1 teaspoon whole coriander seeds, lightly toasted and crushed;
1 teaspoon paprika;
1 teaspoon cayenne;
5 garlic cloves, chopped;
4 tablespoons chopped parsley;
1 teaspoon sea salt;
1 whole roasting chicken;
1/2 cup low sodium vegetable stock or water;
½ cup finely chopped dates;
3 tablespoons agave or honey;
Preparation:

Make the spice paste by adding ghee in a blender and combine the ajowan, cumin, coriander, paprika, cayenne, garlic, parsley and salt.
Blend and set aside.
Place the chicken in a large roasting pan.
Rub spice paste under skin of chicken. Season chicken with salt and pepper.
Cover and leave in refrigerator for 2 hours.
Preheat the oven to 400°F.
Spoon the dates and agave mixture over the chicken.
Return the pan to oven and continue to cook for 12 minutes.
Remove from oven and allow lamb to rest 15 minutes before carving.
Serve on a bed of caramelized onion, white beans and couscous.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/ajwain-and-ghee-roasted-chicken-with-dates <![CDATA[Pumpkin and Kaffir Risotto]]> http://www.veria.com/recipe/pumpkin-and-kaffir-risotto Level: Intermediate
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 30 min 00 sec
Ingredients: 3 tablespoons low sodium miso paste;
¼ cup coconut water;
3 cups water;
2 tablespoon extra virgin olive oil;
5 tablespoons unsalted butter, divided;
2 cups peeled and diced fresh pumpkin;
8 kaffir lime eaves, julienned;
1 teaspoon freshly grated ginger;
1 garlic clove, minced;
1 teaspoon ground cinnamon;
3 small shallots, finely chopped;
1 cup arborio rice;
Freshly grated coconut, for garnish;
Salt and Pepper, to taste
Preparation:

Bring the water to a boil in a saucepan. Whisk in miso and coconut water and remove from the heat.
Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat.
Add the pumpkin, kaffir lime leaves, ginger, garlic, cinnamon, salt and pepper.
Cook, stirring frequently, for 10 minutes, until the pumpkin softens and starts to “melt.”
In a large saucepan, heat the remaining butter over medium-low heat. Stir in the shallots, sauté until soft then add the rice.
Cook the rice gently, stirring constantly, for 3 minutes.
Transfer the pumpkin mixture to the rice pot and stir everything together.
Pour or ladle some of the miso broth into the rice pot and cook and stir at a gentle simmer until all of the liquid has been absorbed by the rice.
Repeat with more miso broth adding it gradually and stirring constantly to prevent the rice from sticking to the pot.
Cook and stir until the rice is al dente, about 18 minutes.
Season with salt and pepper. Garnish with freshly grated coconut and more kaffir lime leaves.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/pumpkin-and-kaffir-risotto <![CDATA[Banana Purifying Bath]]> http://www.veria.com/recipe/banana-purifying-bath Level: Easy
Servings:
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 4 tablespoons of coconut milk;
1 tablespoon of plain yogurt;
2 tablespoons of honey;
Pulp of one ripen banana (more ripe the better);
Pinch of freshly grated nutmeg
Preparation:

In a small warm bowl, add all ingredients and mix.
Set aside while you fill your bathtub with warm water.
Massage the mixture onto your body in circular motion, until all is used up.
Soak in tub for 15-20 minutes

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/banana-purifying-bath <![CDATA[Spiced Butternut Squash and Chestnut Soup]]> http://www.veria.com/recipe/spiced-butternut-squash-and-chestnut-soup Level: Easy
Servings: 4
Cook Time: 05 min 00 sec
Ready Time: 25 min 00 sec
Ingredients: 4 large shallots, chopped;
3 large thyme sprigs;
1 Turkish or 1/2 California bay leaf;
2 tablespoons extra-virgin olive oil;
1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups);
12 chestnuts, roasted and shelled (1/2 cup);
5 cups water or chicken stock;
2 tablespoons butter;
2 tablespoons heavy cream;
1/2 teaspoon freshly grated nutmeg;
Freshly snipped chives, for garnish
Preparation:

Cook shallots, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Add squash, chestnuts water (or stock), nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes.
Discard thyme and bay leaf.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids).
Place pureed soup back in pot and add butter, cream and season with salt and pepper.
Ladle into bowls. Garnish with chives and freshly grated nutmeg.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/spiced-butternut-squash-and-chestnut-soup <![CDATA[Mace Curry Couscous]]> http://www.veria.com/recipe/mace-curry-couscous Level: Easy
Servings: 4
Cook Time: 05 min
Ready Time: 15 min
Ingredients: 2 cups whole wheat couscous
2 cups chicken stock
2 teaspoons curry powder
1 teaspoon mace
1 tablespoon finely chopped preserved lemon
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
Fresh chopped parsley for garnish
Preparation: Place couscous in a large heat proof bowl. In medium saucepan, bring stock to boil, add curry powder, mace, preserved lemon, shallots, and olive oil.

Pour mixture over couscous, cover and let stand 10 minutes. Uncover and fluff with a fork.

Season with salt and pepper; drizzle with additional olive oil, if desired. Garnish with parsley. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/mace-curry-couscous <![CDATA[Algerian Nutmeg Lamb Shanks]]> http://www.veria.com/recipe/algerian-nutmeg-lamb-shanks Level: Easy
Servings: 4
Cook Time: 15 min 00 sec
Ready Time: 2 hr 15 min 00 sec
Ingredients: 4 lamb shanks (about 3 ½ pounds), external fat trimmed;
Salt and freshly ground pepper;
2 tablespoons coconut oil;
2 yellow onions, diced;
2 celery stalks, diced;
¼ cup finely chopped dates;
2 carrots, diced;
3 cups vegetable stock;
1 tablespoon ground nutmeg;
3 garlic cloves, crushed;
Chopped flat-leaf parsley
Preparation:

Preheat oven to 350ºF.
Season the lamb shanks with salt and pepper.
In a large ovenproof skillet over medium-high heat, warm the coconut oil until nearly smoking.
Working in batches if needed, brown the shanks on all sides, about 5 minutes total. Transfer to a platter.Add the onions, celery, dates and carrots to the skillet and cook, stirring occasionally, until the vegetables are golden, 3 minutes.
Add stock, stirring to scrape up any browned bits from the skillet bottom.
Add the nutmeg, garlic, and shanks and bring to a boil.
Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl.
Transfer the cooking liquid to a blender and puree the solids until smooth.
Season the sauce with salt and pepper.
To serve, place a shank over a bed of couscous and pour some of the sauce over, garnish with parsley.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/algerian-nutmeg-lamb-shanks <![CDATA[Vanilla Extract]]> http://www.veria.com/recipe/vanilla-extract Level: Easy
Servings: 1
Cook Time: 1 hr 12 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: ½ cup dark rum or vodka;
2 vanilla beans
Preparation:

Split the vanilla beans lengthwise and put the split beans in a 6-ounce jar with a tight fitting lid.
Pour the rum or vodka over the beans and seal the jar tightly.
Let steep for at least 3 days as you use the extract to replace the rum or vodka.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/vanilla-extract <![CDATA[Mexican Vanilla and Pepitas Cookies]]> http://www.veria.com/recipe/mexican-vanilla-and-pepitas-cookies Level: Easy
Servings: 10
Cook Time: 15 min
Ready Time: 25 min
Ingredients: 12 medjool dates, pitted
2 cups old-fashioned rolled oats
1/2 cup dried cranberries
1/4 cup chopped almonds
1/4 cup pumpkin seed (pepitas)
2 teaspoons ground cinnamon
1 teaspoon cayenne
1/4 cup agave syrup
1 tablespoon coconut oil
2 tablespoons vanilla rum extract (see recipe) or standard vanilla extract
Preparation: Pour enough warm water over the medjool dates to cover them completely. Let stand until the dates are very soft, 1 to 2 hours. Drain the dates and reserve the soaking liquid.

Process the drained dates until coarsely chopped. With the motor running, pour in just enough of the soaking liquid to make a smooth but very thick puree, 1 to 2 tablespoons.

Preheat oven to 300°F. Stir together the oats, cranberries, almonds, pumpkin seeds, cinnamon, and cayenne in a bowl and mix to combine.

Heat the agave, oil and vanilla in a saucepan over low heat for 2 minutes or until runny. Whisk in the date paste. Pour over the oat mixture and mix well to combine.

Spoon heaped tablespoonfuls onto baking trays lined with non-stick baking paper. Or make larger cookies with an ice cream scoop.
Bake until golden, about 25 minutes.

Allow to cool completely on trays. Keep stored in an airtight container for up to 5 days. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/mexican-vanilla-and-pepitas-cookies <![CDATA[Sweet Peach Cobbler with Vanilla Bean]]> http://www.veria.com/recipe/sweet-peach-cobbler-with-vanilla-bean Level: Intermediate
Servings: 6
Cook Time: 15 min
Ready Time: 15 min
Ingredients: Peach Filling:
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5-6 cups fresh or frozen and thawed, peeled, pitted and sliced peaches
2 tablespoons lemon juice
1 vanilla bean
Oat Topping
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
1/4 teaspoon sea salt
2 tablespoons butter, softened
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1/4 cup water
1 1/2 cups organic rolled oats
Preparation: To make the filling:
In a large saucepan combine the sugar, cinnamon and nutmeg. Stir in the peaches and lemon juice, tossing until the peaches are evenly coated. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the pod as well. Cook the peach filling over medium heat, stirring constantly until the mixture begins to thicken.
Pick out the vanilla pod and pour the peach filling into an ungreased 8 inch x 8 inch baking dish.
To make the topping:
Preheat the oven to 350F. In a medium mixing bowl, whisk together the flour, baking soda, baking powder and sea salt. In an additional medium mixing bowl, blend the butter, brown sugar, egg and vanilla.

Add the water and whisk well, until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible.
Stir in the oats until just incorporated.

Using a large spoon, drop the oat crumble mix onto the peach mixture. Bake for 30-40 minutes or until the topping is golden brown. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/sweet-peach-cobbler-with-vanilla-bean <![CDATA[Vietnamese Sugarcane Vanilla Shrimp]]> http://www.veria.com/recipe/vietnamese-sugarcane-vanilla-shrimp Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1 pound raw shrimp, shelled and deveined
3 cloves garlic, crushed
1 small egg white
One vanilla pod, split length-wise and seeds scraped
1 tablespoon ground roasted rice
2 teaspoons curry powder
1/4 teaspoon kosher salt
One - 12 inch piece of sugar cane
1 tablespoon black sesame seeds

For Nuoc Cham, for dipping:
3 tablespoons lime juice, plus more if needed
2 tablespoons agave, plus more if needed
1/2 cup water
2 1/2 tablespoons fish sauce
2 red chilies, minced
1 teaspoon minced shallot
Preparation: Preheat oven to 400º F. Lightly oil a baking sheet. In a food processor, process the shrimp, garlic, egg white, vanilla seeds, roasted rice, curry powder and salt until the shrimp is very finely ground.

Cut the sugar cane into 4-inch lengths then cut away the outside skin of sugar cane. Cut the length of sugar cane into four thin sticks. (Or, buy ready cut sugar cane skewers or “swizzle sticks.”)

Take 2 tablespoons of the vanilla shrimp mixture and press with wet hands into a compact oval shape. Press the mixture around the sugar cane like a kebab, leaving an inch or two of the stick exposed to serve as a handle.

Lay the kebabs on the prepared baking sheet. Repeat with remaining mixture and sugar cane sticks. Sprinkle a few black sesame seeds on each.

Bake, turning once, for 10 minutes, or until lightly browned and cooked through. Combine all ingredients for Nuoc Cham and serve with shrimp for dipping. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/vietnamese-sugarcane-vanilla-shrimp <![CDATA[Fenugreek Lamb Stew]]> http://www.veria.com/recipe/fenugreek-lamb-stew Level: Intermediate
Servings: 8
Cook Time: 30 min
Ready Time: 02 min
Ingredients: For the caramelized pearl onions:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 cups peeled and blanched pearl onions
1 1/2 teaspoon sugar
For wine reduction:
1/2 teaspoon whole black peppercorns
1 bay leaf
1/2 teaspoon whole allspice
1/2 cinnamon stick, cracked
1/2 teaspoon whole cloves
3 cloves garlic, smashed with the skin
1 cup chopped Spanish onions
1/2 cup chopped celery
1/2 cup chopped carrot
1 bottle red wine, preferably Greek wine

To make the Stew:
3 pounds leg of lamb, deboned cut into 1 ½-inch cubes
2 cups chopped Spanish onions
1 teaspoon chopped garlic
1 teaspoon ground fenugreek
1 28-oz can chopped tomatoes, chopped, juice reserved on the side
2 cups lamb, beef or chicken stock
1/2 cup Mavrodaphne wine
Reserved reduced wine
Caramelized pearl onions (recipe to follow)
For the sachet:
1/2 teaspoon whole cloves
1 tablespoon fenugreek seeds, toasted
1/2 cinnamon sticks
2 bay leaves
Dried orange peel, from one orange

To serve the lamb stew:
Hilopites (Greek noodles), cooked, or egg noodles
2 tablespoons finely chopped parsley
1/4 cup dried mizithra cheese, crumbled
1/4 cup aged kefalotyri cheese, finely grated
5 tablespoons butter
Preparation: Preheat oven to 350º F.

To make the pearl onions:
Heat the butter and olive oil in a medium sauté pan over medium heat. Add the onions and sprinkle with the sugar.

Cook, continually shaking the pan to accelerate the glazing, for about 5 minutes, or until the onions are golden. Add 1/4 cup water and cook, shaking the pan occasionally, for 10 minutes, or until the onions are nicely glazed.

Remove from the heat and set aside until ready to use.

To make the wine reduction:
In a dry skillet, toast the spices until fragrant, then combine all the ingredients and bring to a boil. Let simmer and reduce by half to remove alcohol and intensify fruit characteristics of the wine. Strain and reserve.

To make the stew:
Place the Mavrodaphne wine and reserved red wine reduction, sachet and tomato juice into a pot; bring to a boil, lower flame so that liquid is reduced to a simmer. Reduce the liquid by half. Skim to remove any impurities that rise to the top. Place a large stainless steel pot on a medium high heat; take half the meat and coat lightly with olive oil and season with salt and pepper.

Add oil to coat the bottom of the pot, heat the oil until hot but not smoking. Add half the meat, searing until golden on all sides 3 -5 minutes, place the meat into a colander to strain any excess oil.

Add fresh oil back into the pot to repeat this process until all the meat has been seared. Remove half the oil add the chopped onions, salt and cook covered stirring occasionally 15-20 minutes until soft.

Remove top, raise the heat to reduce liquid, add garlic and cook for 1 – 2 minutes then add the ground fenugreek stir to combine and season with salt and pepper.

Add the canned tomatoes and cook for 10 minutes, add reduced wine to mixture, cook 5 minutes. Add the meat, stir add stock.

Cover and place the pot on the center rack into a 350º F preheated oven. Cook until the meat is tender, checking periodically to make sure the meat does not overcook.

After the first hour, stir in the caramelized onions. Cover and return to the oven until the meat is soft and tender and the liquid has reduced.

Remove from the oven, remove the lid, adjust the seasonings with salt and pepper if necessary.

Stir the 1 tablespoon of reserved butter into the lamb stew. Transfer the lamb stew to a large platter and sprinkle lightly with the finely grated aged mizithra cheese and chopped parsley.

Place the Hilopites on a platter and serve. Place some Hilopites or noodles in a bowl and top with stew. Serve hot. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/fenugreek-lamb-stew <![CDATA[Methi Potato Stuffed Paratha]]> http://www.veria.com/recipe/methi-potato-stuffed-paratha Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 15 min
Ingredients: 1 to 1 1/4 cups all-purpose flour, plus more for dusting;
1/2 cup water, at room temperature;
Pinch of kosher salt;
2 teaspoons extra virgin olive oil, plus more for cooking paratha;
1/2 inch ginger, peeled and minced;
1 small shallot, minced;
1 small clove garlic, minced;
1 tablespoon chopped cilantro;
1 teaspoon red chili, thinly sliced;
1 teaspoon amchur;
1/4 teaspoon garam masala;
1/2 cup fresh methi leaves, chopped;
1/4 teaspoon salt;
1 cup boiled and mashed potatoes, about 1 medium russet potato (peel before cooking)
Preparation: Pulse 1 cup of the flour, the water, and the salt to a rough ball. If necessary, add more flour, a little at a time, until you have a soft dough. Remove the dough and knead on lightly floured surface until smooth.

Form the dough into a smooth ball and set aside. Cover with a damp towel for about 15-30 minutes.

In a large pan heat 2 teaspoons oil and sauté the ginger, shallot, garlic, cilantro, chili, amchur and garam masala for about a minute.

Add the methi leaves and salt and cook until slightly wilted, about another minute. Scrape the mixture into a medium bowl and cool completely.

Add the boiled mashed potatoes to the mixture and blend well. Form 6 even balls from the potato mixture. Divide the dough into 6 equal parts and roll each into a ball.

The potato balls should be about slightly larger than the dough balls. Roll the dough out on a lightly floured surface to 3-inch circles.
Place the potato balls in the center. Pull the edges of the dough around the potato balls and pinch together to completely enclose the potatoes. Cover the stuffed dough and let rest for 5 minutes. Meanwhile, heat a heavy skillet on medium high.

On a lightly floured surface, roll each ball of the stuffed dough out to a 6-inch circle. If the dough sticks to the rolling pin, lightly sprinkle some more flour on both sides of the dough.

Pour enough oil into the skillet to lightly coat the bottom. Place a paratha into the skillet and cook until you begin to see small bubbles around the edges and the underside is spotted golden brown.

Brush 1 teaspoon of oil on the dough’s surface. Then flip to the other side and brush some oil. Lightly press the puffed areas with a spatula.

You can flip again and press with the spatula making sure the dough is golden-brown on both sides. Cool on a wire rack so they don’t get soggy. Serve with Saffron Tzatziki (see recipe) and/or Oven-dried Thai Basil Tomatoes (see recipe). ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/methi-potato-stuffed-paratha <![CDATA[Lemon Myrtle Orzo]]> http://www.veria.com/recipe/lemon-myrtle-orzo Level: Easy
Servings: 4
Cook Time: 05 min 00 sec
Ready Time: 15 min 00 sec
Ingredients: 8 ounces (about 1 1/3 cups) orzo;
2 tablespoons olive oil;
3 garlic cloves, finely chopped;
One 7-ounce package baby spinach (about 6 lightly packed cups);
1/2 teaspoon salt;
2 teaspoons lemon myrtle;
1/2 teaspoon black pepper, freshly ground;
1/2 cup Parmesan cheese, grated
Preparation:

In a large pot, bring 1 gallon water to a boil over high heat.
When water boils, sprinkle in 4 tsp. salt, then add orzo.
Stir pasta well and cook 7 to 9 minutes, stirring once or twice, until just tender, or al dente.
Meanwhile, in a large skillet, heat 1 Tbsp. of the oil over medium-high heat.
Add garlic and cook, stirring, for about 1 minute, being careful not to burn it.
Add spinach in handfuls, stirring well to make sure it all fits in skillet.
Cook, stirring, for about 2 to 3 minutes until spinach is soft.
Add lemon myrtle and stir.
Season with salt and pepper.
Drain orzo and place in a large serving bowl. Add spinach and any juices from skillet, remaining 3 Tbsp. olive oil, and cheese.
Stir well. Taste for seasoning. Serve immediately.

]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/lemon-myrtle-orzo <![CDATA[Lemony Seafood Paella]]> http://www.veria.com/recipe/lemony-seafood-paella Level: Intermediate
Servings: 6
Cook Time: 15 min
Ready Time: 45 min
Ingredients: 12 ounces black cod or monkfish, cut into 1 1/2 inch pieces
6 ounces calamari, sliced into rings
6 shrimp, de-shelled and de-veined, with head on
12 cockles or clams
6 mussels
5 scallops
salt and white pepper
2 tablespoons olive oil, plus more for drizzling
1 tablespoon minced ginger
1/2 cup minced shallots
1/2 cup minced green bell pepper
4 garlic cloves, minced
1 cup bomba rice
1 tablespoon minced lemongrass
1/4 teaspoon ground cumin
1 teaspoon lemon myrtle, plus more for seasoning the seafood
1 Thai chili, minced
1 tablespoon green curry
3 1/2 cups fish stock;
1/2 tablespoon honey or palm sugar
1 tablespoon fish sauce
Juice of 1/2 lime;
1/2 cup coconut milk
Preparation: Preheat oven to 350-degrees. Start by cleaning, drying, then seasoning the seafood with salt white pepper and plenty of lemon myrtle.

In a paella pan, or a large shallow cast iron pan sweat ginger, shallots, peppers, and garlic in olive oil to create a sofrito.

Add bomba rice along with the lemongrass, chili, spices, and curry and saute for a minute to release all the oils and start to infuse the rice.

Follow with the stock, honey, fish sauce, and season with salt and pepper. Give everything a good stir, bring to a boil, then reduce the heat to low and simmer for 10 minutes.

Add the seasoned seafood all around the paella making sure to tuck things into the rice.

Drizzle with coconut milk and a little olive oil and bake at 350 for 10-15 minutes until the seafood is open, and the rice has absorbed all the liquid.

Remove from the oven and let the paella rest for a minute. Garnish with fresh cilantro sliced scallions and Thai basil and lime wedges, drizzle with a little olive oil and serve ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/lemony-seafood-paella <![CDATA[Outback Lemon Myrtle Chicken]]> http://www.veria.com/recipe/outback-lemon-myrtle-chicken Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/4 cup flour;
1/4 cup lemon myrtle;
1 teaspoon black pepper;
3 tablespoons olive oil;
1 pound chicken tenders;
Juice of 1 lemon;
1/2 cup low-sodium chicken stock, (or white wine)
Preparation: Stir the flour, lemon myrtle, and pepper together on a plate. Heat the oil in a heavy pan over medium-high heat.

Pat the chicken tenders dry with paper towels, then dredge them in the seasoned flour, adding them to the hot oil as you go.

Cook, turning once, until browned on both sides, about 3 to 4 minutes per side.

Reduce the heat to low, squeeze the lemon juice over the chicken and pour in the stock (or wine), cover pan and simmer for about 2 minutes to thicken. Serve over bed of Lemon Myrtle Orzo (see recipe). ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/outback-lemon-myrtle-chicken <![CDATA[Achiote Mango Granita]]> http://www.veria.com/recipe/achiote-mango-granita Level: Easy
Servings: 4
Cook Time: 05 min
Ready Time: 4 hr 25 min
Ingredients: 2 large ripe mangos
1 tablespoon lemon juice
1 tablespoon achiote oil
1 cup apricot nectar
1/3 cup sugar
Preparation: Cut the mango flesh from both sides of the pit and remove the peel.

Place the mango, lemon juice, achiote oil, and apricot nectar in food processor or blender and blend until smooth.

Combine pureed fruit mixture and sugar in medium pot over medium heat. Simmer for 10 minutes over low heat, stirring occasionally.

Add 1/2 cup water and simmer for another 15 minutes, stirring occasionally. Pour mixture into a large, shallow glass dish.
Place dish in freezer for 4 hours, making sure to stir the mixture with a fork every 30 minutes.

Before serving, scrape frozen surface with fork to create frozen granules. Spoon into glasses and serve immediately. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/achiote-mango-granita <![CDATA[Yucatan Recado Rojo Arroz with Chorizo]]> http://www.veria.com/recipe/yucatan-recado-rojo-arroz-with-chorizo Level: Easy
Servings: 2
Cook Time: 05 min
Ready Time: 30 min
Ingredients: 1 tablespoon olive oil
2 cloves garlic, sliced
1 onion, chopped
1 chorizo sausage, sliced
1 cup medium-grain rice
2 cups water or vegetable or chicken stock
1 tablespoon Recado Rojo spice paste
1 cup chopped tomatoes
1 tablespoon chopped fresh epazote, plus a sprig or two for garnish
Preparation: Heat the oil in a large, deep frying pan over high heat.

Add the garlic, onion and chorizo and cook for 4–5 minutes or until browned. Add the rice, water, Recado Rojo spice paste and tomato and stir until the spice is dissolved.

Reduce the heat to low, cover and cook until the stock is absorbed and rice is al dente, 15 to 20 minutes.

Stir through the epazote, transfer the rice to a serving bowl and garnish with epazote sprigs ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/yucatan-recado-rojo-arroz-with-chorizo <![CDATA[Achiote-Tamarind Glazed Chicken Wings]]> http://www.veria.com/recipe/achiote-tamarind-glazed-chicken-wings Level:
Servings: 4
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 1 1/4 pounds chicken wings
2 tablespoons Recado Rojo Spice Paste (see recipe)
1 tablespoon tamarind paste
Juice of half an orange
Preparation: Preheat the oven to 400 F. Line a baking sheet with parchment paper.

If the wings are whole, cut off the tips and cut the rest of the wing in half at the joint. Pat the wings dry with paper towels.

Whisk together the spice paste, tamarind and orange juice in a large bowl.

Add the wings and toss until evenly and well coated. Transfer to the baking sheet and bake until the juices run clear from the thickest part of the wings when poked with a skewer, about 20 minutes. Serve hot. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/achiote-tamarind-glazed-chicken-wings <![CDATA[Recado Rojo Spice Paste]]> http://www.veria.com/recipe/recado-rojo-spice-paste Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 2 tablespoons annatto/achiote seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorn
1 tablespoon cumin seeds
2 tablespoons fresh oregano leaves or 1 tablespoon dried
6 garlic cloves, crushed
1 red jalapeno, stemmed and chopped
2 teaspoons ground cinnamon
1 teaspoon ground clove
1 teaspoon kosher salt
2 tablespoons freshly squeezed orange juice
1 tablespoon wine vinegar
Preparation: Grind the first five ingredients in an electric spice grinder and then transfer them to a food processor.

With the motor running, gradually add the garlic, jalapeno, cinnamon, cloves and salt.

Add the orange juice and vinegar and continue to blend until a smooth paste.

Store paste in an airtight jar. This spice paste can stay for months if refrigerated. It can be added to meats, fish and stews ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/recado-rojo-spice-paste <![CDATA[Chupe de Camarones (Shrimp Bisque)]]> http://www.veria.com/recipe/chupe-de-camarones-shrimp-bisque Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1/4 cup olive oil
2 tablespoons achiote seeds
1 large yellow onion, cut into ¼-inch dice (about 1 ¾ cup)
3 cloves garlic, minced
1/4 cup all-purpose flour
2 large, ripe plum tomatoes (about 12 ounces) peeled and seeded and cut into 1/4-inch dice
One 46-ounce can (or six 8-ounce bottles) clam juice
One 12-ounce can evaporated milk
Kosher or fine sea salt and freshly ground pepper
3 carrots, peeled and cut into ¼-inch rounds (about 2 cups)
1/4 cup long-grain rice
2 ears corn, shucked and cut crosswise into 1-inch rounds
2 pounds large (under 15 per pound) shrimp, peeled and deveined
1 cup shelled fresh or frozen peas
Preparation: Heat the olive oil and achiote seeds in a small skillet over medium-low heat until the seeds are sizzling gently and the oil takes on a
bright orange glow, about 3 minutes. Let stand until cool and strain.

Heat the achiote oil in a 4-quart Dutch oven or heavy casserole over medium heat. Add the onion and garlic and cook, stirring, until the onion is softened but not browned, about 4 minutes.

Add the flour, reduce the heat to low and cook until smooth. Add the tomato and stir for a minute.

Pour in the clam broth and evaporated milk and bring to a boil, stirring often, paying special attention to the corners of the pan where the soup might stick and scorch. Season lightly with salt and pepper.

Adjust the heat so the liquid is simmering and add the carrots, corn and rice. Simmer until the rice is very tender, about 20 minutes.

The soup may be prepared to this point and kept at room temperature for up to an hour. Return the soup to simmering if necessary and stir in the shrimp and peas.

Cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper to taste and ladle into large warm bowls. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/chupe-de-camarones-shrimp-bisque <![CDATA[Cumin-Scented Chocolate Fondue]]> http://www.veria.com/recipe/cumin-scented-chocolate-fondue Level:
Servings: 4
Cook Time: 30 min
Ready Time: 10 min
Ingredients: 3 tablespoons heavy cream, at room temperature
1 cup coarsely chopped 70% cacao dark chocolate
1/2 teaspoon toasted and ground cumin
Fruit or whole grain toast strips for dipping
Preparation: Place the salt bowl over low heat to warm for 30 minutes. Pour in the cream and let stand until warm 3 to 4 minutes.

Add the cumin and half the chocolate. Stir gently until the chocolate is almost completely melted.

Stir in the rest of the chocolate and stir until melted. Carefully remove the salt bowl from the heat and place on a trivet or heatproof surface. Serve with fruit and/or bread.
]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/cumin-scented-chocolate-fondue <![CDATA[Slow Cooked Yellow Lentils with Confit Tomatoes, Cumin and Ginger]]> http://www.veria.com/recipe/slow-cooked-yellow-lentils-with-confit-tomatoes-cumin-and-ginger Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 3 hr 00 min
Ingredients: 4 cups chana lentils
1 gallon of water
1 cup olive oil
3 tablespoons black cumin
3 teaspoons white cumin
8 garlic cloves, shaved on a mandoline
1 4-inch piece ginger, peeled and minced fine
10 each plum heirloom tomatoes, peeled and seeded
Sea salt
Preparation: Add the water to a heavy pot and add the rinsed lentils, looked over for small pebbles.

Slowly bring to a boil and skim off all the impurities as they rise to the surface.

Turn to a simmer and skim every 10 minutes.

Once the water appears clear, continue to simmer. Add the olive oil to a pot and warm over medium heat.

Add the two types of cumin and cook until the seeds just begin to brown. Turn the heat to low and add the ginger and garlic.

Cook until tender, about 5 minutes. Add the peeled, seeded and roughly chopped tomatoes. Cook all ingredients together for 30 minutes.

Season with sea salt to taste.

Strain off all the olive oil except 1/4 cup and add the tomato confit to the lentils and simmer for about 2 hours. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/slow-cooked-yellow-lentils-with-confit-tomatoes-cumin-and-ginger <![CDATA[Roasted Cumin Biscuits]]> http://www.veria.com/recipe/roasted-cumin-biscuits Level: Intermediate
Servings: 10
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 2 1/2 cups all-purpose flour
1 tablespoon whole cumin, roasted and ground
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 cup chilled unsalted butter, cut into ¼ inch pieces
3/4 cup whole milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon of milk
Cumin seeds
Preparation: Preheat oven to 400 F and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift together the flour, cumin, baking powder, sugar and salt, stir to mix.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips).

Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.) Place mixture on a lightly floured surface.

Knead dough gently until it comes together and is smooth dough. Roll out dough to about ½ inch thickness.

Cut out biscuits with a lightly floured round 2½ inch cookie cutter. Place on baking sheet and brush the tops with the beaten egg and milk mixture.

Sprinkle cumin seeds over the top and bake for 10 to 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/roasted-cumin-biscuits <![CDATA[Guatamalan Smoked Turkey and Black Bean Chili]]> http://www.veria.com/recipe/guatamalan-smoked-turkey-and-black-bean-chili Level: Easy
Servings: 4
Cook Time: 2 hr 15 min
Ready Time: 1 hr 45 min
Ingredients: 1 pound dried black beans
2 tablespoons coconut oil
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 bell pepper (yellow, red or orange), chopped
2 tablespoons fresh Epazote finely chopped
2 tablespoons ground cumin
1 tablespoon smoked paprika
2 cups diced fresh tomatoes
1 (6-ounce) can tomato paste
2 pounds smoked turkey (wings and thighs-shredded into bite size pieces)
4 to 6 cups of water or chicken stock
One fresh whole small Habanero chili or 2 tablespoons cayenne
1 ounce unsweetened chocolate
Fresh epazote for garnish
Sour cream
Preparation: Rinse beans and cover with water. Let soak for at least 1 to 2 hours or up to overnight. Drain the beans, put them in a saucepan with enough water to cover and bring to a boil.

Adjust the heat to simmering and cook until almost but not quite tender, about 1 hour. Top off with fresh water as necessary to keep the beans submerged.

Heat the oil in a 4 or 5-quart Dutch oven or casserole over medium heat. Add the onions, garlic, celery and bell pepper and sauté until soft and fragrant, about 6 minutes.

Add the epazote, cumin and paprika and cook over medium heat for about 3 minutes. Add the cooked beans, tomatoes, tomato paste, turkey, and enough water or stock to cover turkey.

Simmer gently for 30 minutes, adding more liquid if needed. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/guatamalan-smoked-turkey-and-black-bean-chili <![CDATA[Saffron Tzatziki]]> http://www.veria.com/recipe/saffron-tzatziki Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 05 min
Ingredients: 10 saffron threads
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
1/2 cup plain Greek style yogurt
1 tablespoon chopped fresh dill
1/4 teaspoon ground cardamom
1/2 teaspoon ground cayenne
1 teaspoon lemon juice
Salt and Pepper, to taste
Preparation: Soak the saffron threads in a small bowl with 1 tablespoon hot water.

Sauté garlic and shallots in olive oil in a small skillet over medium-low heat until softened. Remove from heat and cool completely.

Transfer softened garlic and shallots to a medium mixing bowl.

Add yogurt, dill, cardamom, cayenne, lemon juice and saffron to the bowl and stir it all together. Season with salt and pepper.

Refrigerate until ready to serve. Garnish with fresh dill sprigs. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/saffron-tzatziki <![CDATA[Curry Beer-Battered Monkfish]]> http://www.veria.com/recipe/curry-beer-battered-monkfish Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: Ingredients for the batter:
2 quarts vegetable oil
2 1/4 cups all-purpose four
3 tablespoons curry powder
1 1/2 tablespoon kosher salt
1 12-ounce bottle light beer
11/2 pounds 1-inch-thick monkfish filet, cut into eight 3-ounce pieces
Pita bread
Baby arugula
Saffron Tzatziki, for serving (see recipe)
Preparation: In a heavy-bottomed Dutch oven, heat the oil over medium-high heat to 375 degrees. In a large bowl, whisk together the flour, curry powder and salt.

Remove ¾ cup of mixture and transfer to a bowl. Add baking powder to the bowl and whisk to combine. Add beer and stir until the mixture is light and frothy.

Let stand 10 minutes. Meanwhile, thoroughly dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet; transfer the pieces to a wire rack, shaking off excess flour.

Dip one piece of fish in the batter and let the excess run off, shaking gently. Place the battered fish back onto the baking sheet with the flour mixture and turn to coat both sides.

Repeat with the remaining fish, keeping the pieces in a single layer on the baking sheet. When the oil reaches 375 degrees, increase the heat to high and add the battered fish to the oil with tongs.

Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer the fish to paper towels to drain.

Serve stuffed in pita bread with baby arugula and drizzled with saffron tzatziki and or as a sandwich with Sumac Pita Crisp. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/curry-beer-battered-monkfish <![CDATA[Saffron and Coconut Loaf with Cherries]]> http://www.veria.com/recipe/saffron-and-coconut-loaf-with-cherries Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 2 tablespoons rum
1/4 teaspoon saffron threads
1 cup shredded coconut
2 eggs, lightly beaten
1/3 cup sugar
1/3 cup vegetable oil
1/2 cup orange juice
1 tablespoon finely grated orange rind
11/2 cups all-purpose flour
2 teaspoons baking powder
1 cup sweetened dried cherries
Preparation: Pour the rum over the saffron in a small bowl. Let stand until the rum is bright orange, about 2 hours.

Pour the saffron rum over the shredded coconut in a bowl and toss until all the coconut is evenly colored.

Preheat the oven to 350F. Lightly grease a 9 x 5-inch loaf pan. Beat the eggs until foamy. Continue to beat while gradually adding the sugar.

Beat until the eggs are very light and fluffy. Pour in the oil in a slow steady stream. Beat in the orange juice and zest.

Sift the flour and baking powder into a large bowl, then fold into the egg mixture.

Fold in the cherries and all but 2 tablespoons of the saffron coconut. Spoon the mixture into the prepared pan.

Sprinkle the reserved coconut over the top of the cake. Bake for 50 minutes to 1 hour or until a wooden skewer or pick inserted into the center of the cake is removed clean. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/saffron-and-coconut-loaf-with-cherries <![CDATA[ Grilled Tofu and Mango and Saffron Sauce]]> http://www.veria.com/recipe/grilled-tofu-and-mango-and-saffron-sauce Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 1 10 oz. package firm tofu, drained and sliced ½ “ thick
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 baby fennel bulbs, trimmed and thinly sliced
1/2 cup roasted red tomatoes, chopped
1/2 cup kalamata olives, pitted
1/2 cup roasted red peppers, sliced thin
Salt and ground black pepper
For mango and saffron sauce, see below:
1 mango, ripe, peeled and diced
Small pinch saffron threads
2 tablespoons canola oil
Water
Salt and Pepper to taste
Preparation: To make the sauce:
Heat the canola oil in a medium skillet over medium-high heat. Add the peeled and diced mango and saffron cook until softened, about 5 minutes, stirring occasionally.

Transfer the cooked mango to a blender and puree gradually adding water, about ½ cup, until smooth.
To make the tofu:
Preheat a grill or grill pan. Lay tofu slices on the grill and cook for about 3 minutes per side. In a medium skillet, over medium high heat, melt butter and EVOO together. Add sliced baby fennel and sauté until soft and caramelized, about 5 minutes.

When the fennel is ready add tomatoes, olives and roasted red peppers. Season the vegetables with salt and pepper.

Cook and toss until everything is heated through and flavors have had a chance to meld together.

To assemble, pour or spoon a little mango sauce onto each plate. Pile a little of the vegetables on top of the sauce.

Shingle some grilled tofu right on top of the vegetables then drizzle a little more mango sauce on top. Serve immediately. ]]> Nirmala's Spice World Nirmala http://www.veria.com/recipe/grilled-tofu-and-mango-and-saffron-sauce <![CDATA[Double Cherry Almond muffin]]> http://www.veria.com/recipe/double-cherry-almond-muffin Level:
Servings: 12
Cook Time: 15 min
Ready Time: 30 min
Ingredients: 1 tablespoon ground chia; 4 tablespoon water
1 ripe banana
2 tablespoons coconut oil
1/2 cup walnut butter (or almond butter)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup almond milk
1/2 cup coconut sugar
1 cup brown rice flour
1 cup oatmeal;
3 tablespoon maca powder
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
1/2 cup slivered almonds
1/2 cup dried cherries Cherry Cashew Cream:
Almond extract
2 cups raw cashews
Coconut nectar
2 cups pitted cherries
Coconut milk or almond milk
Preparation: Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form.

Mash banana in large bowl then add oil, nut butter, vanilla and milk and stir to mix.

Add the rest of the ingredients and mix until well incorporated.

Grease large muffin tins with coconut oil.

Drop in batter and bake 350o for 25 -30 minutes, until toothpick comes out clean.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/double-cherry-almond-muffin <![CDATA[Chicken Paillard with Daikon and Carrot ]]> http://www.veria.com/recipe/chicken-paillard-with-daikon-and-carrot Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 10 min
Ingredients: Two 4 to 5-ounce chicken breasts
Salt and pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoon s toasted sesame oil
1 tablespoon minced ginger
2 teaspoon s each: Black and white sesame seeds
1 large carrot, cut into thin julienne (or use mandoline)
About 1 cup thin julienne of daikon
2 cups watercress, trimmed of thick stems and washed
1/2 lemon
Preparation: Pound out the chicken breasts to an even ¼ inch. Season the chicken breast with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over high heat.

Cook the chicken breasts, turning once, just until lightly browned and cooked through, about 4 minutes. Transfer to serving plates.

Pour the remaining olive oil into the skillet and add the sesame oil. Add the ginger and sesame seeds.

Stir until fragrant. Add the carrot and daikon and stir-fry just until wilted. Remove the pan from the heat; add the watercress and squeeze in the lemon.

Toss just until the watercress is shiny and top the chicken with the warm salad.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chicken-paillard-with-daikon-and-carrot <![CDATA[Teriyaki Salmon with Bok Choy]]> http://www.veria.com/recipe/teriyaki-salmon-with-bok-choy Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 10 min
Ingredients: Teriyaki Salmon:
4 (5-ounce) salmon fillets

Glaze:
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons maple syrup
Sea salt and freshly ground black pepper
For the Bok Choy:
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 1/2 teaspoon ginger, freshly minced
1 stalk celery, sliced thin
1 pound baby bok choy
2 tablespoons toasted sesame seeds
Sea salt and freshly ground pepper
Preparation: For the salmon:
Preheat the oven to 450 F. Lay the fillets out skin side down on a parchment paper-lined baking sheet. Whisk the ginger, soy sauce, sesame oil and maple syrup together in a small bowl.

Season to taste with salt and paper. Brush the fillets with the glaze and bake 4 minutes.

Brush again and bake until the glaze begins to brown and the salmon is medium, about 5 minutes.
Cook longer for more well done salmon.

For the bok choy:
Heat the oil in a large sauté pan over medium heat. Add the garlic and ginger and cook until it is sizzling and aromatic. Add the celery and cook until wilted, 1 to 2 minutes. Add the bok choy and toss to coat with the oil.

Cover the skillet and steam, stirring occasionally, until the bok choy is bright green and crisp-tender, about 6 minutes.

Season with salt and pepper and sprinkle the sesame seeds over them. Toss again and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/teriyaki-salmon-with-bok-choy <![CDATA[Quinoa and Grilled Pineapple Salad]]> http://www.veria.com/recipe/quinoa-and-grilled-pineapple-salad Level: Intermediate
Servings:
Cook Time: 30 min
Ready Time: 00 min
Ingredients: For the Quinoa Salad:
3 cups cooked quinoa
2 medium carrots, shredded
2 cups shredded baby spinach
1/2 cup chopped walnuts
2 scallions, sliced
1/3 cup goldenberries
2 sliced pineapple, brushed with coconut oil, grilled and diced
For the Pineapple Miso Dressing:
Makes about 1 1/2 cups
1 cup chopped fresh pineapple
4 teaspoons miso
4 tablespoons EVOO
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh ginger
1/2 teaspoon ground turmeric
Preparation: For the salad:
Put all salad ingredients in a large serving bowl and toss to mix.

For the dressing:
Put all the ingredients together in a blender and blend until the dressing is finished. Pour the dressing over the salad and mix well. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/quinoa-and-grilled-pineapple-salad <![CDATA[Stuffed Mini Button Mushrooms]]> http://www.veria.com/recipe/stuffed-mini-button-mushrooms Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 15 min
Ingredients: Kale Pesto (Yields about 1 cup):
4 cups packed kale leaves
1/3 cup walnuts
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
For the Mushrooms:
8 large (2 inch) button mushroom caps
2 tablespoons crumbled goat cheese
3 tablespoons finely diced red pepper
1/2 cup kale pesto
Extra-virgin olive oil
Preparation: Make the pesto:
Put the kale, walnuts and salt into the food processor and process until the kale is finely chopped. With the motor running, pour in the EVOO then squeeze in the lemon.

For the mushrooms:
Heat the oven to 350 F. Lightly oil a small baking dish that fits the mushrooms comfortably with a little olive oil. Mix the goat cheese and 2 tablespoons of the diced red pepper into the pesto. Lightly rub the outside of the mushroom caps with olive oil.

Stuff the mushrooms and roll the tops in the remaining 1 tablespoon red pepper. Bake them until the mushrooms are softened and the tops are lightly browned, about 15 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/stuffed-mini-button-mushrooms <![CDATA[Portobello Burger]]> http://www.veria.com/recipe/portobello-burger Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 10 min
Ingredients: 4 portobello mushrooms
Extra-virgin olive oil
Sea salt and freshly ground pepper
For the Sauce:
2 ounces feta cheese
1/4 cup pitted calamata olives
3/4 cup Greek yogurt
One lemon
2 cloves garlic, minced
3/4 teaspoon dried oregano
Freshly ground black pepper Toppings:
2 sprouted wheat burger buns (if serving open-faced; 4 buns if serving the burger on a whole bun)
Strips of roasted red pepper
2 cups sunflower sprouts
1 tablespoon extra-virgin olive oil
Preparation: Cut off the stems from the mushrooms.

Brush the caps lightly with EVOO and grill until browned and tender, flipping once, about 8 minutes.

Meanwhile, Mash the feta and calamata olives into the yogurt. Add the lemon juice,EVOO and garlic

To Assemble Burger:
Put sprouts on bottoms of buns and top with the mushrooms.

Arrange red pepper strips over the mushrooms and dollop a healthy amount of sauce over the red peppers.

Top with the other half of the burger roll or serve open faced. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/portobello-burger <![CDATA[Mushroom, Swiss Chard, and White Bean Crostini]]> http://www.veria.com/recipe/mushroom-swiss-chard-and-white-bean-crostini Level: Intermediate
Servings: 3
Cook Time: 45 min
Ready Time: 00 min
Ingredients: 1 loaf mana bread
Coconut oil
1 bunch Swiss chard, stemmed and washed
White Bean Dip (recipe follows)
2 cloves garlic, minced
1/2 pound assorted mushrooms, stemmed (if necessary) and sliced: shiitake, maitake, chanterelles, oysters, cremini
Sea salt and freshly ground pepper
Truffle oil

For the White Bean Dip:
1 1/2 cups white kidney beans (1 14oz can)
Juice of 1/2 lemon (about 2 teaspoon s)
2 tablespoons extra virgin olive oil
1 clove garlic
1/2 teaspoon cumin
1/2 teaspoon sea salt
Pinch cayenne;
1 teaspoon chopped fresh rosemary
Preparation: Heat the oven to 350 F. Cut the mana bread into ½ inch slices.

Brush both sides lightly with coconut oil and arrange on a parchment paper-lined baking sheet.

Bake, turning once, until golden on both sides, about 15 minutes. Meanwhile, steam the chard over boiling water just until wilted, about 2 minutes.

Remove and, when cool, chop coarsely.Heat a thin layer of coconut oil in a large skillet over medium-high heat and add the garlic.

Cook just until it starts to sizzle, then stir in mushrooms. Stir until they are lightly browned and any liquid they may give off is evaporated, about 6 minutes. Season with salt and pepper.

To assemble:
Spread the mana with white bean dip. Top with chard and mushrooms and drizzle each with truffle oil.

For the White Bean Dip:
Add all ingredients, except rosemary to food processor, and mix until well combined, scraping down the sides of the processor bowl as necessary. Transfer to bowl and stir in rosemary. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mushroom-swiss-chard-and-white-bean-crostini <![CDATA[Shrimp and Hummus 7-Layer Dip]]> http://www.veria.com/recipe/shrimp-and-hummus-7-layer-dip Level: Easy
Servings: 12
Cook Time: 30 min
Ready Time: 00 min
Ingredients: For the Hummus:
2 cups cooked or canned and drained garbanzo beans
Juice of 1/2 lemon
1 teaspoon ground cumin
1 teaspoon tahini
1/3 cup extra-virgin olive oil
Sea salt

For the Sautéed shrimp:
1 pound baby shrimp (41 to 50 per pound)
1 tablespoon avocado oil
3 cloves garlic, minced
1 tablespoon chili powder, or to taste
Juice of 1 lime

For the Dip:
1 jar (about 16 ounces) salsa of your choice
2 cups shredded romaine lettuce
1 avocado, peeled, seeded and cut into 1/2 inch dice
1 cup diced (1/4 inch) red pepper
1/4 cup chopped pitted Kalamata olives
1/4 cup finely diced red onions
1/4 cup sliced scallions
Toasted sprouted grain bread, cut into triangles
Fresh veggies of your choice for dipping
Preparation: Make the hummus:
Put the chickpeas, lemon juice, cumin and tahini in a food processor. Process until the chickpeas are coarsely chopped. With the processor running, pour the olive oil in.

Season with salt and set aside.

Make the shrimp:
Heat avocado oil in pan over medium heat. Add the garlic, cook until sizzling, then add the shrimp. Season with chili powder and cook, tossing, until pink and cooked through.
Squeeze the lime over the shrimp and set aside.

Assemble the dip:
Spread the hummus over the bottom of a 4- cup round or rectangular glass serving dish. Top with a layer of salsa, then lettuce, then avocado, then shrimp. Scatter the red pepper, olives, red onions, and scallions over the shrimp. Serve with sprouted grain bread or fresh veggies for dipping.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/shrimp-and-hummus-7-layer-dip <![CDATA[Red Snapper-Collard Wrap]]> http://www.veria.com/recipe/red-snapper-collard-wrap Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 1 medium collard leaf, stemmed and washed
3 tablespoons hummus
1/3 cup (or so; store-bought or homemade) crumbled cooked red snapper
1/4 Hass avocado, diced
Preparation: Make the shrimp: Heat avocado oil in pan over medium heat.

Add the garlic, cook until sizzling, then add the shrimp. Season with chili powder and cook, tossing, until pink and cooked through.

Squeeze the lime over the shrimp and set aside.

Assemble the dip:
Spread the hummus over the bottom of a 4- cup round or rectangular glass serving dish.

Top with a layer of salsa, then lettuce, then avocado, then shrimp.

Scatter the red pepper, olives, red onions, and scallions over the shrimp. Serve with sprouted grain bread or fresh veggies for dipping.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/red-snapper-collard-wrap <![CDATA[Mini Maca Chocolate Cupcakes]]> http://www.veria.com/recipe/mini-maca-chocolate-cupcakes Level: Intermediate
Servings: 12
Cook Time: 20 min
Ready Time: 30 min
Ingredients: For the Cupcakes:
1 tablespoon ground chia
1/4 cup water
1 ripe banana
2 tablespoons coconut oil
1/2 cup walnut butter (or almond butter)
2 teaspoon s vanilla extract
1 cup almond milk
1/2 cup coconut sugar
1 cup brown rice flour
½ cup cooked quinoa
3 tablespoon maca powder
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
Chopped walnuts
For the Maca Almond Butter Frosting:
1/4 cup almond butter
1 tablespoon maca powder
2tablespoon mesquite powder
3 tablespoon coconut sugar
1 teaspoon . vanilla
Pinch sea salt
2 tablespoons canned coconut milk
Preparation: For the Cupcakes:
Preheat the oven to 350 F. Place ground chia in a small bowl. Add warm water and mix with a fork. Set aside for gel to form. Mash banana in large bowl then add oil, nut butter, vanilla and milk and stir to mix. Add the rest of the ingredients and mix until well incorporated.

Grease muffin tins with coconut oil. Drop in batter and bake 25 -30 minutes, until toothpick comes out clean.

Frosting:
Mix all ingredients in a food processor until creamy. Add a little more coconut milk if mixture does not move easily in food processor. Cover and rest in refrigerator for 30 minutes, spread on cupcakes.

Sprinkle with raw, roughly chopped walnuts ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mini-maca-chocolate-cupcakes <![CDATA[Yogurt Parfait]]> http://www.veria.com/recipe/yogurt-parfait Level: Easy
Servings: 4
Cook Time: 05 min
Ready Time: 00 min
Ingredients: 1 1/2 cups frozen cherries
2 to 3 teaspoon s coconut sugar
2 cups plain Greek yogurt
1/2 cup crumbled Granola Bars (see recipe)
Preparation: Put the frozen cherries in a medim sauté pan and sprinkle the sugar over them.

Heat over low heat until the juices the cherries give off is bubbling.

Spoon a cherry or two into the bottom of each of 4 martini glasses.

Top with yogurt and then some granola.

Repeat with another layer of cherries, yogurt and granola. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/yogurt-parfait <![CDATA[Veggie Burgers]]> http://www.veria.com/recipe/veggie-burgers Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 10 min
Ingredients: 1/4 cup walnuts
1 cup cooked or canned and drained black eyed peas
1 cup veggie pulp (leftover from juicing)
1 cup crimini mushrooms, grated
1 cup cooked quinoa
1/2 quinoa flakes
2 tablespoons hemp seed
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon ground cumin
cayenne pepper to taste
2 eggs
Sea salt and freshly ground pepper
1 avocado
1 cup Greek yogurt
1/2 cup crumbled goat cheese
1 1/2 teaspoon s adobo (from can of chipotles)
1 clove garlic, minced
1/4 cup cilantro leaves
4 sprouted grain hamburger buns
Sliced tomato
Baby spinach
Sunflower sprouts
Preparation: Process walnuts in food processor until finely ground. Add beans and process until the beans are finely chopped.

Scrape the mixture into a bowl and add the veggie pulp, mushrooms, quinoa, quinoa flakes, hemp seed, onion, garlic, cumin, cayenne, eggs and salt and pepper to taste.

Form the mix into four patties and cook on a lightly oiled griddle or in a grill pan until heated through.

While the burgers are cooking, cut the avocado in half and remove the pit. Place the avocados flat side down and slice each half horizontally into 3 slices.

Slip the sliced avocado onto the griddle or grill and cook just until lightly browned or grill-marked. Peel off the skin.

Top the burgers with sauce, grilled avocado and toppings of your choice. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/veggie-burgers <![CDATA[Sneaky Chef Mini Muffin Tin Meatballs]]> http://www.veria.com/recipe/sneaky-chef-mini-muffin-tin-meatballs Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 20 min
Ingredients: 2 tablespoons tomato paste
1⁄2 teaspoon dried oregano or Italian seasoning
2 tablespoons ground flaxseed
1⁄4 cup Green Puree (see below) or baby food mixed green vegetables
3 tablespoons liquid egg white or 1 egg
1⁄4 cup grated Parmesan cheese
1⁄2 teaspoon salt
1⁄2 pound lean ground beef and/or turkey
Green Puree
2 cups raw baby spinach leaves
2 cups broccoli florets, fresh or frozen
1 cup sweet green peas, frozen
2 to 3 tablespoons water
Preparation: Preheat oven to 350F.Spray a mini muffin tin with oil. In a large bowl, combine all of the ingredients except the meat. Mix well.

Add the ground meat to this mixture and mix until well combined. Using a melon baller or tablespoon, scoop balls into mini muffin tin.

Bake for 20 minutes until lightly browned on top. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/sneaky-chef-mini-muffin-tin-meatballs <![CDATA[Granola Bars]]> http://www.veria.com/recipe/granola-bars Level: Easy
Servings: 12
Cook Time: 15 min
Ready Time: 25 min
Ingredients: 1/2 cup almond butter
1 cup rolled oats or quinoa flakes
1 banana, mashed
1/2 cup walnuts , coarsely chopped
1/3 cup date paste (or other dried fruit paste)
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
3/4 cup chopped dried fruit (any or all: raisins, dried cherries, dried apricots)
1/4 cup mini chocolate chips (optional)
1/2 teaspoon cinnamon
Preparation: Pre-heat oven to 350F. Line a 9 x 5-inch bread pan with parchment paper.

Heat almond butter and banana and dried fruit on stove .

Fold into banana mixture and press batter into prepared pan.

Bake until set and lightly browned, about 20-25 minutes.

Cool 10 minutes before cutting into bars, then cool completely before serving. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/granola-bars <![CDATA[Tricolor Frittata]]> http://www.veria.com/recipe/tricolor-frittata Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 15 min
Ingredients: 4 large eggs
1 medium onion, thinly sliced
2 medium carrots, chopped and cooked with salt
1/3 cup beets, chopped and cooked with salt
1/3 cup asparagus, chopped and cooked with salt
2-3 tablespoonp ghee
1 tablespoon milk
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
Pinch of hing/asafetida
1 teaspoon salt
1 teaspoon black pepper, crushed
Preparation: Heat ghee on medium flame in a non stick fry pan. Add cumin seeds and mustard seeds when they start to splutter add the hing.

Add the sliced onions and cook until translucent. Add the carrots, beets and asparagus. Cover the pan and cook till the vegetables are softened.

In a large bowl, whisk the eggs with milk and spices so they’re light and frothy. Reduce heat to low and add the egg mixture to the frying pan.

Stir the vegetables to ensure they’re evenly distributed. Cover and cook for 12-15 minutes. The frittata is cooked if a toothpick inserted in the center comes out clean. Serve warm with crusty bread. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/tricolor-frittata <![CDATA[Pomegrante Ginger Yogurt]]> http://www.veria.com/recipe/pomegrante-ginger-yogurt Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 00 min
Ingredients: 1/4 cup grated carrots
1/4 cup grated apple
1/4 cup pomegranate seeds
1/4 cup strawberry puree (to make fresh puree, pulse the strawberries in a blender for a few seconds)
1 tablespoon raw honey
1/4 teaspoon ginger powder
Pinch black pepper;
1 cup Greek yogurt (low fat)
Preparation: Combine all the ingredients in a bowl. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/pomegrante-ginger-yogurt <![CDATA[Avacado Cucumber Sandwhiches]]> http://www.veria.com/recipe/avacado-cucumber-sandwhiches Level: Intermediate
Servings: 2
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 1 medium cucumber, thinly sliced with a mandolin peeler
1 medium avocado
2 sprig cilantro leaves
Pinch of cardamom
1 boiled egg
1/2 teaspoon salt
Whole wheat bread
Preparation: Remove the seed from the avocado and mash the pulp with the help of a fork.

Add chopped cilantro and a pinch of cardamom and salt.

Spread a layer of the avocado pulp on the bread.

Place cucumber slices over it and then sliced boiled egg. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/avacado-cucumber-sandwhiches <![CDATA[Apricot Lassi ]]> http://www.veria.com/recipe/apricot-lassi Level: Easy
Servings: 2
Cook Time: 05 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 1/2 cups Greek yogurt
3 fresh apricots, halved and pitted
1 teaspoon cardamom
1 teaspoon maple syrup (optional)
1/4 water
3 to 4 ice cubes
Preparation: Blend all ingredients in a high-speed blender until smooth.

]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/apricot-lassi <![CDATA[Spinach-Beet Salad with Candied Walnuts]]> http://www.veria.com/recipe/spinach-beet-salad-with-candied-walnuts Level: Intermediate
Servings: 4
Cook Time: 25 min
Ready Time: 00 min
Ingredients: For the Caramerlized Onion:
1 tablespoon coconut oil
1 onion
For the Candied Walnuts:
1 cup walnuts
3 tablespoons maple syrup
1 teaspoon cinnamon
2 teaspoon s turmeric
For the Dressing:
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoon s manuka honey
2 cloves garlic minced
Sea salt and freshly ground pepper
For the Salad:
4 cups baby spinach;
2 roasted beets, peeled and cut into wedges;
1 (8-ounce) burrata
Preparation: For the caramelized onion:
Heat the coconut oil in a large sauté pan over medium-high heat.

Add the onions and cook until wilted, about 4 minutes. Reduce the heat to medium-low and cook, stirring often, until deep golden brown, about 25 minutes.

For the spiced walnuts:
Toast the walnuts in a medium skillet over medium heat until lightly browned. Add the maple syrup, turmeric and cayenne and cook until the syrup is boiled down enough to coat the walnuts.

For the dressing:
Whisk all dressing ingredients together in a bowl. Make the salad:
Toss the spinach, onions, and walnuts together in a serving bowl. Top with the beets. Tear the burrata into coarse shreds and scatter over the salad. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spinach-beet-salad-with-candied-walnuts <![CDATA[Red Snapper in Guajillo Adobo]]> http://www.veria.com/recipe/red-snapper-in-guajillo-adobo Level: Advanced
Servings: 4
Cook Time: 40 min
Ready Time: 12 min
Ingredients: Basic Guajillo Adobo
(Makes 1 cup)
2 ounces, about 6 guajillos, lightly toasted and soaked
1 large garlic clove
1/2 cup water, more to dilute if nesecessary
1/4 teaspoon ground cumin
3/4 teaspoon salt or more to taste
2 tablespoons vegetable oil (optional)
1/2 teaspoon sugar (optional)
1 teaspoon apple cider vinegar (optional)
4 (5-ounce) red snapper fillets
1 tablespoon extra-virgin olive oil
Preparation: Blend guajillos, garlic, cumin and water to a fine, smooth puree and strain

Now the adobo is ready to be used as a marinade for any meat of your chioce. amounts and suggested meats will follow.

To cook the snapper:
Brush the fillets generously with adobo (about 2 tablespoons per fillet). If you have the time, let the snapper marinate at room temperature for up to 20 minutes or in the refrigerator for a few hours.

Heat the oil in a large nonstick skillet over medium-high heat. Add the fillets skin side down and cook until the skin is crisp and browned.

Flip and cook the second side just until the fillet is cooked through, about 3 minutes. Serve alongside the guacamole with pineapple and cucumber. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/red-snapper-in-guajillo-adobo <![CDATA[Purple Corn Tea]]> http://www.veria.com/recipe/purple-corn-tea Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 1 quart warm water
1/2 ear (or about ½ cup kernels) dried purple corn
1/2 cup brewed green tea
1/4 cup raspberry puree (see Note)
2 rosemary sprigs
Sparkling mineral water
Preparation: Soak the purple corn in the warm water for at least 4 and up to 8 hours. Strain.

Use 1 cup of the liquid for this cocktail and keep the rest in the refrigerator for up to 3 days.

Fill a cocktail shaker with ice. Pour in 1 cup of the purple corn soaking liquid, the tea, and raspberry puree.

Shake well and strain into two tall glasses. Fill the glasses with mineral water and garnish with rosemary sprigs.

Note: To make raspberry puree, put fresh or frozen raspberries into a food process and blend until smooth. No need to strain. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/purple-corn-tea <![CDATA[Green Pudding ]]> http://www.veria.com/recipe/green-pudding Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 00 min
Ingredients: 3 packed cups kale leaves (strip the leaves from the stems and wash before measuring)
1 packed cup baby spinach
1 small mango
1/2 small banana
Fresh raspberries
Hemp seeds
Preparation: Put the kale, spinach, mango and banana in a high-speed blender and blend until smooth, using the plunger if necessary.

Spoon the pudding into 4 serving bowls and top with the raspberries and a sprinkling of hemp seeds. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/green-pudding <![CDATA[Herbed Trout Fillets with Steamed Dandelion Greens]]> http://www.veria.com/recipe/herbed-trout-fillets-with-steamed-dandelion-greens Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 10 min
Ingredients: For the Trout :
4 (5-ounce trout fillets)
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped parsley
1 tablespoon fresh thyme
1 tablespoon dried oregano
Pinch saffron
Sea salt and pepper;
1 lemon

For the Dandelions:
1 large bunch dandelion greens
1 tablespoon extra virgin olive oil
1 to 2 cloves garlic, minced
1 lemon
Preparation: For the Trout:
Preheat the oven to 400F. Arrange the trout fillets skin side down in a baking dish. Whisk 1/4 cup olive oil with the mint, parsley, thyme, oregano, saffron, sea salt and pepper.

Pour the marinade over the trout and turn the fillets to season both sides.

Let stand at room temperature 5 to 10 minutes. Bake the trout until cooked through, about 10 minutes. queeze the lemon over the fish.

Serve with a side of steamed dandelion.

For dandelion green:
Trim tough ends off the stems and wash the greens thoroughly.

Steam over boiling water until done to your taste, about 3 minutes for al dente greens or longer for more tender greens.

Remove to a bowl and drizzle the olive oil over them. Scatter the garlic and squeeze the lemon over the greens.

Toss well, season with salt and pepper and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/herbed-trout-fillets-with-steamed-dandelion-greens <![CDATA[Fennel and Spinach Salad]]> http://www.veria.com/recipe/fennel-and-spinach-salad Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 25 min
Ingredients: For the Roasted Fennel:
1 bulb fennel
Coconut oil
Sea Salt

For the Salad:
5 cups baby spinach
1 cup sunflower sprouts
1/2 small ed onion, sliced
1/2 cup walnuts

Dressing:
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon stone ground mustard
1/2 gala apple
1 tablespoon water or as needed
Sea salt and pepper
Preparation: To roast the fennel: Preheat oven to 400°.

Cut fennel in quarters and put on a baking sheet.

Drizzle with coconut oil, season with salt and roast, occasionally turning so all sides are browned. Remove and cool.

For the Salad:
Toss the spinach, sprouts, red onion and walnuts in a serving bowl to mix. For the Dressing:
Add all ingredients except water, salt and pepperto blender and blend. Thin with water if necessary and season with salt and pepper.

Drizzle the dressing overthe salad and toss. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/fennel-and-spinach-salad <![CDATA[Detox Juice]]> http://www.veria.com/recipe/detox-juice Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 1 lemon
2 fennel stalks with fronds
2-inch piece ginger
2 cups pineapple chunks
1/2 cup sunflower sprouts
1 cup coconut water
2 dashes turmeric
1 or 2 pinches (to taste) cayenne
Preparation: Squeeze the lemon into 2 glasses.

Pass the fennel, ginger, pineapple and sprouts through the juicer and divide between the two glasses.

Top off the drinks with coconut water and a sprinkling of turmeric and cayenne. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/detox-juice <![CDATA[Whipped Cream-less and Berries]]> http://www.veria.com/recipe/whipped-cream-less-and-berries Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 00 min
Ingredients: 1 young coconut
3 cups ricotta
1 teaspoon vanilla extract
3 tablespoons coconut sugar
Assorted berries: blackberries, strawberries, raspberries
Shredded toasted unsweetened coconut, for sprinkling
Preparation: Lop the top off the young coconut.

Scoop about ½ cup of the pudding-like tender coconut meat into a high-speed blender. Blend until liquidy.

Scrape into a bowl and add the ricotta, vanilla and coconut sugar.

Beat with a hand mixer until light and fluffy. Divide among 4 dessert or parfait glasses and top with berries.

Sprinkle the toasted coconut over the berries and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/whipped-cream-less-and-berries <![CDATA[Peggy's Grilled Cheese]]> http://www.veria.com/recipe/peggys-grilled-cheese Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 06 min
Ingredients: 1/3 cup unsweetened dried cranberries
4 slices sprouted grain bread
3 ounces goat cheese, crumbled (about 3/4 cup) and at room temperature
2 cups baby spinach, chopped
Coconut oil
Preparation: Soak the cranberries in warm water to cover until softened, about 30 minutes.

Drain and transfer to a food processor. Process until fairly smooth.

Spread the cranberries over 2 slices of the bread and the goat cheese over the other 2 slices.

Pile the spinach over the cranberries and close up the sandwiches.

Brush the outside of the sandwiches with coconut oil and grill in a nonstick or griddle pan over medium-low heat until the bread is golden and crisp and the cheese is melted, about 6 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/peggys-grilled-cheese <![CDATA[Green Bean Casserole]]> http://www.veria.com/recipe/green-bean-casserole Level: Easy
Servings: 6
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 2 large Spanish onions, thinly sliced
4 cups roughly chopped green beans
1 1/3 cups Cream of Mushroom Condensed Soup Substitute (see below)
1/2 cup skim or almond milk
1 teaspoon low-sodium tamari soy sauce
Dash ground black pepper
1/3 cup chopped raw almonds

For the Soup Substitute:
2 tablespoons olive oil
1/4 cup minced onion
3 tablespoons whole-wheat or all-purpose gluten-free flour
1 cup low-sodium chicken broth, boiled and reduced by half
1/2 cup skim or almond milk
1 1/2 cups chopped cremini mushrooms
Preparation: Heat 1 tablespoon olive or coconut oil in a large sauté pan on medium-high.

Add onions, stir and sauté for 2 to 3 minutes, until onions begin to soften.

Reduce heat to medium-low and continue to cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown.
Transfer to a large bowl.

While onions are cooking, blanch green beans in a pot of lightly sea-salted, boiling water for about 2 minutes. Refresh in ice water, drain well, and add to bowl with onions.

Add the soup base, milk, soy sauce, and black pepper; mix well until combined.

Transfer to a 1 1/2 qt casserole dish. Bake at 350°F for 25 minutes or until hot and bubbling. Stir carefully, and sprinkle with almonds

Return to oven and bake for 5 minutes or until the almonds are golden brown.

For the Soup Substitute:
In a saucepan or pot, heat oil on medium. Add onion and sauté until translucent.

Add flour and stir for 2 minutes, until golden brown. Stir in broth, milk and 1 1/2 cups chopped cremini mushrooms.

Bring to a gentle boil, reduce heat to medium-low and simmer for 10 minutes, until thickened. Allow to cool and use as desired. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/green-bean-casserole <![CDATA[Chicken Curry]]> http://www.veria.com/recipe/chicken-curry Level: Intermediate
Servings: 6
Cook Time: 20 min
Ready Time: 25 min
Ingredients: 2 tablespoon coconut oil
1 medium yellow onion, sliced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled
1 pound boneless chicken breasts, cut into 1 1/2 inch cubes
2 tablespoons curry powder
3 cups assorted vegetables, a mix of any or all of these: frozen peas, diced zucchini, diced yellow squash, shredded carrot, sliced mushrooms
2 to 3 cups vegetable stock
1 cup unsweetened coconut milk
To finish:
4 cloves black garlic, sliced
A small handful of goldenberries or goji berries
1/2 cup cilantro leaves
Preparation: Heat 1 tablespoon of the coconut oil in a large deep skillet over low heat.

Add the onionand cook until the onion is translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute.

Turn the heat to medium and add the remaining tablespoon of oil to the apn. Add the chicken and cook until lightly browned, about 5 minutes.

Stir in the curry powder. Pour in the coconut milk and add the vegetables.

Cover and simmer until the vegetables are soft and the chicken is cooked through, about 12 minutes. Serve in bowls with rice. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chicken-curry <![CDATA[Stuffed Mushrooms]]> http://www.veria.com/recipe/stuffed-mushrooms Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 4 portobello mushrooms
1 tablespoon coconut oil, plus more for brushing the caps
1/2 cup finely diced onion
1 stalk celery, finely diced
3/4 cup sprouted grain bread crumbs
1/2 teaspoon dried oregano
2 tablespoons chopped fresh basil
1/3 cup grated Parmesan cheese
Preparation: Snap off the stems from the portobellos. Chop them finely.

Brush the mushrooms with coconut oil and grill them, gill side down for 3 to 4 minutes.

Meanwhile, heat 1 tablespoon of the coconut oil in a medium skillet.

Add the onion, celery and mushroom stems and cook until softened. Add the herbs and bread crumbs and cook a minute or two more.

Remove from the heat and stir in all but 1 tablespoon of the grated cheese and salt and pepper to taste.

Turn the cape gill side up and fill them with the stuffing.

Sprinkle the remaining Parmesan over the filling and brown them with a blow torch or transfer them to a broiler pan and broil under a preheated broiler for 1 to 2 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/stuffed-mushrooms <![CDATA[Cornmeal Pancakes, Peggified]]> http://www.veria.com/recipe/cornmeal-pancakes-peggified Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 10 min
Ingredients: For the Peach Topping:
Coconut oil
2 peaches, cut into ½-inch wedges
1 teaspoon vanilla extract
1 cup white or yellow cornmeal
2 tablespoons hemp seeds
1 teaspoon salt
2 tablespoons melted coconut butter
1 to 2 tablespoons coconut sugar
1 cup boiling water; 1/2 cup coconut milk
1 egg
1/2 cup brown rice flour
2 teaspoon s baking powder
2 teaspoon s vanilla extract
1/4 teaspoon ground cinnamon
Preparation: Make the peach topping:
Pour a thin layer of coconut oil into a large skillet and heat over medium heat. Add the peaches and cook just until softened. Add the vanilla and remove form the pan. Cover to keep warm.

Make the pancakes:
Combine the cornmeal, salt, coconut butter and coconut sugar in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.

Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth.

Stir this into the cornmeal mixture. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.

Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures.

Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes.

Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.

Serve immediately with peaches, or keep warm on a cookie sheet in a 200-degree oven. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/cornmeal-pancakes-peggified <![CDATA[ Adrienne’s Favorite Turkey Meatloaf ]]> http://www.veria.com/recipe/adriennes-favorite-turkey-meatloaf Level: Intermediate
Servings: 6
Cook Time: 45 min
Ready Time: 00 min
Ingredients: For the Meatloaf:
1 cup cooked or canned and drained kidney beans, processed until smooth
1 pound lean ground turkey
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon salt
1/2 cup rolled oats, processed into rough flour
1 tablespoon Worcestershire sauce
1 egg
1/2 cup cooked carrot puree
1 large zucchini, grated (about ½ to ¾ cup grated)
1/4 cup each: sautéed celery and onion
1 tablespoon ground chia

Eggplant Bacon:
1 Eggplant (thin and small work best)
2 teaspoon s garlic powder
2 teaspoon s onion powder
2 teaspoon s smoked paprika
1/4 teaspoon cracked pepper
1/2 teaspoon salt
Coconut oil
Glaze:
1 cup Sun-dried tomatoes, soaked until softened
3 tablespoon Apple cider vinegar
1 tablespoon Coconut sugar
1/2 teaspoon Paprika
Preparation: For the Meat loaf:
Preheat the oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray. Mix all the ingredients in a large bowl and stir to combine. Press the mixture into the loaf pan. Bake 30 minutes.

Coat with a generous layer of the glaze and overlap the strips of eggplant bacon to cover the surface.

Cook until golden brown and no longer pink in the center, 50 to 55 minutes. Cool for 10 minutes. Cut into slices and serve.

Glaze:
Soak the sun-dried tomatoes until very soft. Puree them with apple cider vinegar, coconut sugar and paprika

Eggplant Bacon:
Cut the eggplant into very thin strips on a mandoline. Season with garlic powder, onion powder, smoked paprika, brown sugar and pepper.

Fry in coconut oil until crisped up. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/adriennes-favorite-turkey-meatloaf <![CDATA[North African Chicken with Vegetables ]]> http://www.veria.com/recipe/north-african-chicken-with-vegetables Level: Advanced
Servings: 4
Cook Time: 00 min
Ready Time: 00 min
Ingredients: 4 or 5 zucchini or summer squash, julienned
11/2 – 13/4 teaspoon s salt
2 pounds chicken thighs, skin-on with bone (4 to 6 thighs)
2 teaspoon s paprika
2 teaspoon s ground cumin, toasted
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1/2 teaspoon ground ginger
2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Pinch saffron
1 teaspoon unsalted butter
2 teaspoon s vegetable oil
1 onion, julienned or finely chopped
2 cloves garlic, minced
1/4 cup raw, unsalted marcona almonds, toasted
Small bunch of thyme
5 or 6 thin slices of orange (~1/4 of an orange)
1 teaspoon orange zest
Salt to taste
Preparation: Preheat the oven to 400° F and place the rack on the top shelf.

For the zucchini:
Use my mandoline fitted with the julienne attachment. You can also use a food processor or quite simply a knife to do this.

In a large bowl, mix together the julienned zucchini / squash with 1/2 to 3/4 teaspoon of salt and place in a colander over a bowl or in the sink.

You want to remove as much water as possible, so let sit for 15 minutes and then wring out the vegetables using a kitchen towel, paper towels and your hands.

Let the chicken thighs come up to room temperature.

Mix together the paprika, cumin, cinnamon, turmeric, ground ginger, black pepper, cayenne, saffron and 1 teaspoon of the salt.

Season chicken thighs on both sides with the spice blend – I personally add a bit more salt than this but I want to leave it up to you how salty you want these.

Heat a large pan over medium-high heat. Add butter and oil and place thighs skin-side down in the pan. Let cook for 3 to 4 minutes until the skin turns crisp.

Be careful not to let the heat creep up too high or the spices will burn. Flip thighs and let cook another 2 minutes. Remove to a plate and set aside.

Reduce heat to medium and pour off excess fat.

Add onions and garlic with a bit more salt to draw out the moisture and cook for a minute.

Switch off heat and add julienned zucchini, almonds and thyme and toss together.

Layer slices of orange around the outside of the pan and place the thighs on top of the bed of vegetables.

Sprinkle with orange zest and place on the top rack of the oven and cook for 20 to 25 minutes (until the juices run clear out of the chicken.

Serve chicken thighs hot with a side of the vegetables. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/north-african-chicken-with-vegetables <![CDATA[Hummus Fig and Olive Tapenade Crustini ]]> http://www.veria.com/recipe/hummus-fig-and-olive-tapenade-crustini Level: Intermediate
Servings: 8
Cook Time: 45 min
Ready Time: 00 min
Ingredients: For the Fig and Olive Tapenade:
1/2 cup dried figs
1/2 cup sacha inchi seeds
2 cups black Kalamata olives, pitted
2 teaspoon s capers
1 teaspoon dried oregano
2 tablespoons juice of freshly squeezed orange
Freshly ground black pepper to taste
4 fresh figs, as garnish

For the Hummus:
3 cups chickpeas, cooked
Juice of 1 lemon
2 cloves of garlic
1/4 cup water;
1/4 cup extra virgin olive oil
1 1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon cayenne
Place all ingredients in food processor or blender and blend until smooth. You may adjust water for desired level of creaminess.

For the Sprouted Grain Crisps:
4 slices of sprouted grain bread
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
1 tablespoon finely chopped rosemary
Preparation: For the tapenade:
Rehydrate dried figs in a bowl of warm water for about one our until they are plump and tender (Or to speed things up, bring water to a boil in a sauce pan then reduce to low heat.

Add the figs and simmer for about 15 minutes.) Add sacha inchi to food processor and pulse until ground. Remove from food processor and set aside. Once figs are rehydrated, give them a rough chop and pulse together with olives, capers, oregano, and freshly squeezed orange juice in food processor until finely chopped.

Transfer mixture to mixing bowl and season with pepper. Stir in ¾ of the ground sacha inchi into tapenade.

Set aside the rest as garnish for crostini.

For Hummus:
Place all ingredients in food processor or blender and blend until smooth. You may adjust water for desired level of creaminess.

For the Sprouted Grain Crisps:
Preheat oven to 325 F. Using a rolling pin, flatten out each slice of sprouted grain bread until flat.

Using a round cookie cutter, cut out round circle shapes of the bread.

Stir olive oil with garlic. Lightly brush each round with garlic/olive oil mixture.

Place on a baking sheet in a single layer. Lightly sprinkle chopped rosemary over top.

Bake for 15 to 20 minutes or until lightly golden and crisp.

Let crisps cool on a wire cooling rack. Once sprouted grain crisps are cool, first spread layer of hummus, then dollop with fig and olive tapenade and garnish with remaining ground sacha inchi and thin slice of fresh fig. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/hummus-fig-and-olive-tapenade-crustini <![CDATA[Baked Shrimp in Saffron Tomato Sauce with Feta Cheese]]> http://www.veria.com/recipe/baked-shrimp-in-saffron-tomato-sauce-with-feta-cheese Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 30 min
Ingredients: Half medium onion, diced
3 cloves garlic, minced
1 large can(28 to 35 ounces) diced tomatoes
2 pinches saffron threads
1/4 cup dry white wine
1 pound medium (about 25 per pound) uncooked shrimp
2 tablespoons dried oregano
Fresh basil, minced
Salt and pepper
Preparation: Heat oil in pan, add onions and sea salt and sauté until translucent.

Add garlic, diced tomato, saffron, wine.

Bring to a boil and let boil for few minutes.

Reduce heat, add basil and oregano and let simmer 5 to 10 minutes.

Add shrimp and cook until pink.

Scoop sauce and shrimp out into ramekins and top with feta cheese.

Broil (or use torch) to melt cheese. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/baked-shrimp-in-saffron-tomato-sauce-with-feta-cheese <![CDATA[Sea Veggie Salad and Nori Rolls]]> http://www.veria.com/recipe/sea-veggie-salad-and-nori-rolls Level: Intermediate
Servings: 6
Cook Time: 00 min
Ready Time: 00 min
Ingredients: Nori Rolls:
6 nori sheets
2 cups cooked quinoa
2 tablespoons black sesame seeds; avocado, cut into thin julienne
mango, cut into thin julienne
1 cup sunflower sprouts
4 ounces ahi tuna,cut into thin juliene

For the Sea Veggie Salad:
1 cup Arame (dried seaweed)
2 tablespoons soy sauce
2 teaspoon s sesame seed oil
1 teaspoon coconut sugar
1 tablespoon toasted sesame seeds
Preparation: For the Rolls:
Stir the quinoa and black sesame seeds together in a small bowl. Using about 1/3 cup of the mixture, make a line of quinoa across the nori sheet about an inch from the edge closest to you.

Top with strips of avocado, mango and tuna and some of the sunflower sprouts.

Starting wtih the end closest to you, roll up the nori sheet to make a tight roll.

Serve whole or, if you like, cut in half then cut each half on the bias to make four pieces. for each roll

For the Sea Veggie salad:
Soak arame in water for about 5 minutes till well hydrated and moist. Drain thoroughly.

Whisk the soy sauce, sesame oil and coocnut sugar together in a small bowl and pour over arame.

Mix well and top with toasted sesame seeds. Serve alongside nori rolls. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/sea-veggie-salad-and-nori-rolls <![CDATA[Lentil Soup]]> http://www.veria.com/recipe/lentil-soup Level: Easy
Servings: 8
Cook Time: 15 min
Ready Time: 45 min
Ingredients: 12 ounces or 1 3/4 cups dry brown or green lentils
1 large white onion, diced
1 green pepper, diced
1 celery stalk, diced
6 cloves garlic, minced
2 medium tomatoes, crushed or 1/2 15-ounce can or 3/4 cup crushed tomatoes
1 small potato (Yukon Gold or red potato) peeled and cut in quarters
1 teaspoon paprika
5 bay leaves
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
Juice from 1 lemon
Preparation: Rinse lentils thoroughly. Cover with 4 cups water in small pot and bring to a boil.

Once boiled, rinse lentils again and add to large pot filled with 8 cups water.

Add onion, green pepper, celery, carrots, garlic, tomato, potato, paprika and bay leaves to pot and bring to a boil.

Continue to boil until lentils become soft, approximately 15 to 20 minutes.

Remove potato from pot, cut into small cubes or mash with a fork and add back to the pot.

Reduce to a simmer and add oregano, salt and black pepper to taste. Before serving remove bay leaves and stir in lemon juice.
Makes about 3 liters.

OPTION:
Use a pinch of cayenne instead of black pepper and 1 teaspoon kelp granules instead of sea salt for an added nutritional boost. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/lentil-soup <![CDATA[Coconut Cream Pie]]> http://www.veria.com/recipe/coconut-cream-pie Level: Advanced
Servings: 8
Cook Time: 45 min
Ready Time: 00 min
Ingredients: For the Crust:
3 cups coconut flakes
7 Medjool dates, pits removed
1 tablespoon vanilla
3 tablespoonps hemp seeds
2 tablespoonss coconut oil

For the Filling
Yield: 3 cups
3 large bananas, ripe
1 cup fresh coconut meat, from young coconut (about 1 to 2 coconuts depending on thickness of meat)
1/4 cup coconut milk
1/3 cup coconut sugar
1 tablespoon vanilla extract
1/4 cup coconut oil
3 tablespoons white ground chia seeds
Pinch sea salt
1 cup shredded coconut, divided
Preparation: For the Crust:
Place all ingredients in food processor and process until well combined and crust starts to stick together. Press into 6” fluted pie pan (with removable bottom). Refrigerate or freeze until filling is made.

For the filling:
In a large bowl, mash up bananas, set aside. In blender, blend coconut meat and coconut milk until smooth. (Add a little fresh coconut water if the blender does not easily move). Add coconut sugar, vanilla, coconut oil, chia seeds and salt. Blend until incorporated.

Pour into bowl with bananas, add ¼ cup shredded coconut and gently fold until just mixed. Pour into crust.

Top with remaining ¾ cup shredded coconut and refrigerate at least 2 hours until set.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/coconut-cream-pie <![CDATA[Touchdown Tempura]]> http://www.veria.com/recipe/touchdown-tempura Level: Intermediate
Servings: 6
Cook Time: 15 min
Ready Time: 20 min
Ingredients: For the Batter:
1 egg
1/2 cup Greek yogurt
Sea salt and pepper
For the Coating:
1/2 cup rolled oats
2 teaspoon s maca powder
1/3 cup shredded coconut
Coconut oil
Zucchini, cut into thin slices
Mushrooms, sliced
Yellow bell peppers and poblanos, cut into thick julienne
Preparation: For the batter:
Beat the egg together with the yogurt until well blended. Season with S&P.

For the coating:
Grind the oats to a powder in a food processor. Transfer to a plate. Add the maca and coconut and mix until blended.

Heat 1/4 inch or so of coconut oil in a large skillet.

Dip the vegetables in the batter just to lightly coat them.

Roll in the coconut mix until coated, pressing the coating lightly onto the veggies to help it stick.

Fry in batches until golden brown, replacing the oil as needed. Drain on paper towels. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/touchdown-tempura <![CDATA[Mental Pause Seafood Stew Over Linguini ]]> http://www.veria.com/recipe/mental-pause-seafood-stew-over-linguini Level: Intermediate
Servings: 6
Cook Time: 20 min
Ready Time: 25 min
Ingredients: 5 cups of fresh mussels
Shrimp
Calamari
Scallops
Olive oil
1 tablespoon dried chili flakes
One 28 oz. can of plum tomatoes
4 cloves of garlic
1 teaspoon dried oregano
1 cup white wine
1 pound whole wheat or brown rice linguine
Preparation: Saute garlic and chilli flakes in olive oil, add tomatoes, oregano and salt and pepper to taste cook for 8- 10 minute.

Add mussels and 1 cup of white wine, continue cooking until mussels are done.

Toss over whole wheat or brown rice linguine. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mental-pause-seafood-stew-over-linguini <![CDATA[Menopause Mocktails ]]> http://www.veria.com/recipe/menopause-mocktails Level: Easy
Servings:
Cook Time: 00 min
Ready Time: 00 min
Ingredients: Two Menopause Mocktails:
Freshly squeezed tangerine juice
Fresh sage
Mineral water
Shake tangerine and sage with ice in shaker and pour in glass, top with mineral water
Strawberry purée
Mint tea, steamed and chilled
Fresh mint
Ice
Blend in Vita mix
Preparation: Mix all the ingredients together in a shaker and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/menopause-mocktails <![CDATA[Striped Bass Curry with Basmati Rice]]> http://www.veria.com/recipe/striped-bass-curry-with-basmati-rice Level: Advanced
Servings: 6
Cook Time: 15 min
Ready Time: 30 min
Ingredients: 6 cloves garlic, peeled
1/2 cup unsweetened coconut flakes
2 tablespoons ground cumin
2 teaspoon s ground turmeric
1 teaspoon freshly ground black pepper
6 (4-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
Sea salt
3 tablespoons canola oil
2 white onions, sliced thinly
1 fresh green chile, mild-to-moderately hot, including seeds, such as a Calistan (aka a finger hot) but a jalapeno will do
5 cups fish stock
1 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
2 teaspoon s cider vinegar
3 cups Cauliflower florets
Preparation: Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary.

Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.

Season the fish with salt and let stand for 10 minutes.

Heat the oil in a large pot over medium heat.

Add the onions, chile and cook, stirring frequently, until they’re softened but not browned, 5 to 7 minutes.

Add the garlic-coconut paste and cook, stirring often, 4 minutes. Add the fish stock and simmer the sauce for 15 minutes.

Add the coconut milk and vinegar and simmer for 6 minutes Add the bass and the cauliflower to the sauce bring up to a boil, and cook between 5-9 minutes. ]]> http://www.veria.com/recipe/striped-bass-curry-with-basmati-rice <![CDATA[Spicy Chick Pea Soup]]> http://www.veria.com/recipe/spicy-chick-pea-soup Level: Intermediate
Servings: 8
Cook Time: 15 min
Ready Time: 30 min
Ingredients: For the Soup:
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
3 cups cooked or canned and drained chickpeas
2 teaspoon s ground cumin
1/2 teaspoon turmeric
Salt and pepper
2 cups vegetable stock
1 (28-ounce) can plum tomatoes
1 chipotle pepper

For the Toppings:
Hemp seed oil
Chopped fresh chile peppers
Whole chickpeas
Sunflower sprouts
Kelp granules
Hemp seeds
Preparation: Heat a medium pot with extra-virgin olive oil over medium heat. Add onions and sautee for 2 to 3minutes. Add garlic and chickpeas.

Season with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then chipotle pepper and tomatoes.

Simmer 5 to 10 minutes to combine flavours.Ladle into bowls and top with any or all toppings of your choice. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spicy-chick-pea-soup <![CDATA[Pina Colada in a Pan]]> http://www.veria.com/recipe/pina-colada-in-a-pan Level: Easy
Servings: 4
Cook Time: 05 min
Ready Time: 05 min
Ingredients: Coconut Ice Cream for serving
2 cups diced (1/2 inch) pineapple (about ¼ whole fresh pineapple)
2 teaspoon s coconut oil
2 tablespoons white rum
Pinch each: cayenne, cloves and cinnamon
Preparation: Make sure the ice cream is soft enough for scooping before you start the pineapple.

Heat the coconut oil in a medium skillet, add the pineapple and cook until it starts to brown and bubble.

Stand well back from the pan and pour in the rum. Still standing well back from the pan, tilt the pan forward slightly to ignite the rum.

Shake the pan until the flames die down. Scoop the ice cream into dishes and top with the warm pineapple. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/pina-colada-in-a-pan <![CDATA[Tahini Raisin Cookies ]]> http://www.veria.com/recipe/tahini-raisin-cookies Level: Easy
Servings: 24
Cook Time: 15 hr 00 min
Ready Time: 20 hr 00 min
Ingredients: 3/4 cup tahini
1 1/2 cup rolled oats
1/2 cup coconut flakes
1/4 cup cacao nibs
1/4cup chocolate chips
1/2 cup raisins
1/4 cup walnuts
1/3 cup coconut sugar
1/2 teaspoon cinnamon
Pinch sea salt
Preparation: Preheat the oven to 350F.

Mix tahini, sugar and cinnamon.

Stir in remaining ingredients.

Drop on parchment lined baking sheet and bake until golden, about 20 minutes ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/tahini-raisin-cookies <![CDATA[Spinach Hummus Flatbread Pizza]]> http://www.veria.com/recipe/spinach-hummus-flatbread-pizza Level: Easy
Servings: 2
Cook Time: 45 min
Ready Time: 10 min
Ingredients: 1 whole grain pita (9” in diameter)
2 tablespoons hummus
1 oz. feta, crumbled (about 1/4 cup)
3/4 cup baby spinach
6 black olives, pitted and chopped
1 teaspoon dried oregano
3 cloves roasted garlic (see Note)
1 teaspoon extra-virgin olive oil
Preparation: Spread pita with roasted garlic cloves and hummus. top with remaining ingredients and drizzle with olive oil

Cook stove top OR oven method.

Stove top method:
On medium heat, toast bottom of pita crust in medium pan. Once toasted, flip to toast the other side while adding topping.

Once toppings are added, cover pan with lid for 2-3 minutes while toppings cook and cheese melts.

Oven Method:
Preheat over to 400F. Add pizza and cook for 10minutes, or until crust is golden brown. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spinach-hummus-flatbread-pizza <![CDATA[Lobster and Spanish Mackerel Cerviche]]> http://www.veria.com/recipe/lobster-and-spanish-mackerel-cerviche Level: Intermediate
Servings: 4
Cook Time: 25 min
Ready Time: 00 min
Ingredients: 1/4 pound Spanish mackerel fillet, cut into 1/2 inch cubes
2 tablespoons lime juice
One 11/2pound lobster, cooked and removed from the shell
1/2 granny smith apple, cut into thin julienne
1 large or 2 small (or to taste) jalapenos, sliced very thin
3 scallions, chopped
1 small carrot, cut into thin julienne
1/4 cup finely diced red onion
1/2 cup cilantro leaves
1 1/2 cups sunflower sprouts
Dressing:
2 tablespoons lemon
2 to 3 tablespoons orange
1 tablespoon soy
1 tablespoon white wine vinegar
1 tablespoon coconut sugar
2 tablespoons ginger, minced
1 tablespoon sesame oil
2 Tablespoons ginger, minced
1 Tablespoons sesame oil
Preparation: Toss the mackerel and lime juice together in a large bowl. Let sit 5 to 6 minutes to “cook” the mackerel.

Cut the lobster into bite size pieces. Add to mackerel in bowl along with the apple, jalapenos, scallions, carrot, onion, cilantro and sunflower sprouts.

Toss to mix.Whisk together the dressing ingredients in a medium bowl.

Pour the dressing over the sevince and toss well. Spoon into martini glasses and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/lobster-and-spanish-mackerel-cerviche <![CDATA[Broccoli Soup]]> http://www.veria.com/recipe/broccoli-soup Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 10 min
Ingredients: For the Soup:
1 head of broccoli, chopped into florets
2 stalks celery, chopped
1/2 small yellow onion, chopped
1 clove garlic, minced
1 piece fresh ginger, peeled and chopped
Juice of 1/2 lemon
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
Pinch sea salt
1/2 cup veggie stock or water
2 tablespoons olive oil
1 avocado, diced (optional)
For the Toppings:
2 tablespoons pumpkin seeds
1/4 avocado cubed into pieces
1/4 cup arame, broken into pieces
1 teaspoon dulse flakes or kelp granules
Pinch cayenne pepper
Preparation: Steam broccoli until slightly tender, approximately three minutes.

In the meantime, add celery, onion, garlic, ginger, lemon juice, oregano, salt and pepper to high-speed blender.

Add the broccoli and ½ cup veggie stock or water. Blend until well combined.

If soup seems too thick, adjust consistency with more veggie stock or water.

Add olive oil and adjust seasoning with salt and black pepper to taste.

Soak dried arame in water for 5 to 10 minutes and then rinse.

Add soup to serving bowls and top with pumpkin seeds, avocado, arame, dulse or kelp and cayenne.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/broccoli-soup <![CDATA[Watermelon-Kiwi Mocktail]]> http://www.veria.com/recipe/watermelon-kiwi-mocktail Level: Easy
Servings: 2
Cook Time: 05 min
Ready Time: 00 min
Ingredients: 3 cups watermelon cubes
1 kiwi, peeled and halved
Sparkling water
2 mint sprigs
Preparation: Blend watermelon and kiwi in a high-speed blender until smooth.

Pour into tall glasses and top off with mineral water.

Garnish with mint sprigs. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/watermelon-kiwi-mocktail <![CDATA[Salmon and Sweet Potato Cakes with Mango-Pineapple Relish]]> http://www.veria.com/recipe/salmon-and-sweet-potato-cakes-with-mango-pineapple-relish Level: Intermediate
Servings: 8
Cook Time: 20 min
Ready Time: 10 min
Ingredients: For the salmon cakes:
1 pound fresh skinless wild salmon, cut into chunks
1 large sweet potato, baked, peeled and mashed (about 1 cup mashed)
1 large free-range egg, beaten
2/3 cup ground rolled oats
1/4 cup onion, finely diced
1 clove garlic, minced
2 tablespoons cilantro, chopped
1/2 teaspoon cayenne
1 teaspoon sea salt and a few turns cracked pepper
For the Relish:
Yield: 4 cups
1 Mango, small dice;
1/2 Pineapple, small dice
1 Avocado, small dice
1 small red onion, small dice
2 tablespoons to 1/4 cup chopped Cilantro
Juice of 1 Lime
1/2 teaspoon Sea salt
Preparation: Put salmon in food processor and pulse until broken down, but still chunky.

Add to bowl and mix in remaining ingredients. Brush a grill pan or griddle with coconut oil and heat over medium heat.

Cook the cakes, turning once, until browned and the salmon is cooked, about 6 minutes per side.
For the relish:
Combine all ingredients in bowl and serve on Salmon cakes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/salmon-and-sweet-potato-cakes-with-mango-pineapple-relish <![CDATA[Roasted Red Pepper Soup]]> http://www.veria.com/recipe/roasted-red-pepper-soup Level: Easy
Servings: 8
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 3 tablespoons extra-virgin olive oil
1 large onion, sliced
3 cloves garlic
1 teaspoon coconut sugar
Pinch cayenne
2 cups roasted red pepper
1/4 cup Italian parsley leaves
2 medium Yukon gold potatoes, peeled and cut into chunks
3 cups veggie stock, heated
Sea salt and pepper
Preparation: Heat the olive oil in a medium soup pot over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes.

Add the garlic and stir for a minute. Season with cayenne and coconut sugar.

Add the peeled peppers, parsley, potatoes, and veggie broth. Bring to a boil, then reduce to a simmer over med-low heat, cover and cook till potatoes are tender, about 20 minutes.

Blend until smooth with immersion an immersion blender. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/roasted-red-pepper-soup <![CDATA[Pizza with the Works]]> http://www.veria.com/recipe/pizza-with-the-works Level: Easy
Servings: 2
Cook Time: 45 min
Ready Time: 10 min
Ingredients: 6 cloves roasted garlic (see note)
Extra-virgin olive oil
1 large whole grain Naan bread
3/4 cup tomato sauce, store-bought or homemade
1 cup cooked or canned white beans
1/4 cup sautéed onions
1/4 cup roasted red peppers, cut into strips
1/4 cup pitted olives
2 ounce crumbled goat cheese (about 1/2 cup)
1/4 cup sliced sundried tomatoes
1 cup arugula
1 tablespoon extra virgin olive oil
Large pinch dried oregano
Preparation: Preheat oven to 400F.

Put garlic and white beans in processor. With the processor running, drizzle in just enough olive oil--about 2 tablespoons--to make a creamy mixture.

Spread the naan with tomato sauce, then dot with the roasted garlic/bean mix

Scatter the onions, red peppers, olives, sun-dried tomatoes and cheese over the top. Bake until the cheese is melted and lightly browned, about 10 minutes.

Toss the arugula, olive oil and oregano in small bowl and top the pizza with the dressed arugula. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/pizza-with-the-works <![CDATA[Peggified Tiramisu]]> http://www.veria.com/recipe/peggified-tiramisu Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 00 min
Ingredients: Ricotta Layer:
2 cups ricotta cheese
1/4 cup coconut sugar
1 teaspoon vanilla

Granola Layer:
1 cup rolled oats
2 tablespoons coconut oil
1 tablespoon brewed espresso
1 tablespoon maple syrup
1/3 cup unsweetened shredded coconut flakes
1/2 teaspoon cinnamon
70% chocolate (for grating)
Preparation: Make the ricotta layer:
Beat the ricotta, coconut sugar and vanilla together with a handheld electric mixer or whisk until creamy.

Make the granola layer:
Combine all ingredients in a large skillet over medium-low heat and cook, stirring, utnil the coconut and oats are toasted. Cool to room temp.

To serve:
Layer the ricotta mix and the granola mix in 4 martini glasses.

Top with grated chocolate
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/peggified-tiramisu <![CDATA[Boome Shake and Bake Chicken]]> http://www.veria.com/recipe/boome-shake-and-bake-chicken Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 20 min
Ingredients: 4 chicken legs and thighs, separated
1 cup rolled oats
1 cup cornmeal
1/2cup flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoon adobo sauce (from a can of chipotle chiles packed in adobo)
2 eggs beaten
Preparation: Take all dry ingredients and mix together in a bowl, then transfer to a kitchen freezer bag.

Beat two eggs and whisk in adobo sauce.

Dip chicken into egg wash and then transfer chicken into the "dry mix bag"

Shake vigorously until chicken has been covered in the dry mix.

Once covered, transfer chicken on to baking tray and cook in a pre heated oven for 20min at 425.

Depending on the cut of chicken, cook time may vary between 20 to 40 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/boome-shake-and-bake-chicken <![CDATA[Walnut Tacos with Spicy Chili Cucumber Sauce]]> http://www.veria.com/recipe/walnut-tacos-with-spicy-chili-cucumber-sauce Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 00 min
Ingredients: For the Chili Powder:
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoon s ground coriander
1 1/2 teaspoon s paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
2 teaspoon s salt
2 cups walnuts
2 tablespoons olive oil
For the sauce:
1/2 English cucumber, cut into 1-inch cubes
2 poblano chiles, roasted and peeled
Juice of 1 lime
1/4 cup avocado oil
1/2 cup cilantro leaves
2 small shallots coarsely chopped
1 clove garlic
For the tacos:
1 head bibb lettuce, leaves separated
1 avocado, peeled, pitted
Finely diced red onion
Greek yogurt
Diced tomato
Sunflower sprouts
Shredded red cabbage
Cilantro leaves
Preparation: Heat the olive oil in a small skillet over medium heat and add the onion. Cook until wilted, about 4 minutes. Stir in the spinach and cook until wilted. Transfer to a bowl to cool.

When cool, stir in the ricotta, feta and egg. Season with S&P. If making the veggie-kopita, cut the zucchini lengthwise into very thin strips.

Overlap 2 strip. Dollop about 1 tablespoon of the filling onto one end of the strips.

Fold the bottom of the strips up over the filling and so it meets the left hand side of the strip. (The filling will be enclosed under a triangle-shaped layer of zucchini.)

Continue folding up the zucchini as you would a flag to end up with a triangle-shaped packet.

Put the zucchini packet (with any loose ends tucked underneeath) on a parchment-lined baking sheet.

Brush with EVOO and bake at 400 F until the undersides are golden brown, about 15 minutes. Let cool a few minutes and serve browned side up.

To make stuffed mini-peppers:
Cut off the tops of 8 to 12 mini-bell peppers.

Fill with the spinach filling and put them, stuffing side up, into a baking dish that holds them snugly (so they don't tip over during baking).

Bake at 375 F until the peppers are tender and the filling is browned, about 25 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/walnut-tacos-with-spicy-chili-cucumber-sauce <![CDATA[Veggie-kopita]]> http://www.veria.com/recipe/veggie-kopita Level: Advanced
Servings: 10
Cook Time: 30 min
Ready Time: 40 min
Ingredients: 1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 (10-ounce) bag spinach
1 cup ricotta cheese
1/4 cup crumbled feta
Salt and pepper
1 egg
2 small (not baby) zucchini
12 mini bell peppers
Preparation: Heat the olive oil in a small skillet over medium heat and add the onion.

Cook until wilted, about 4 minutes. Stir in the spinach and cook until wilted.

Transfer to a bowl to cool. When cool, stir in the ricotta, feta and egg. Season with S&P. If making the veggie-kopita, cut the zucchini lengthwise into very thin strips.

Overlap 2 strip. Dollop about 1 tablespoon of the filling onto one end of the strips.

Fold the bottom of the strips up over the filling and so it meets the left hand side of the strip. (The filling will be enclosed under a triangle-shaped layer of zucchini.)

Continue folding up the zucchini as you would a flag to end up with a triangle-shaped packet.

Put the zucchini packet (with any loose ends tucked underneeath) on a parchment-lined baking sheet.

Brush with EVOO and bake at 400 F until the undersides are golden brown, about 15 minutes. Let cool a few minutes and serve browned side up.

To make stuffed mini-peppers:
Cut off the tops of 8 to 12 mini-bell peppers.

Fill with the spinach filling and put them, stuffing side up, into a baking dish that holds them snugly (so they don't tip over during baking).

Bake at 375 F until the peppers are tender and the filling is browned, about 25 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/veggie-kopita <![CDATA[Squash-arole]]> http://www.veria.com/recipe/squash-arole Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 45 min
Ingredients: 2 acorn squash
2 cups cooked quinoa
1 1/2 cups chopped fresh spinach
1/3 cup chopped dried apricots
1/3 cup chopped toasted pecans
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1 tablespoon lemon juice
2 teaspoon organic honey, preferably manuka
Sea salt and pepper to taste
1/4 cup crumbled feta cheese
Preparation: Preheat oven to 425 F. Cut squash in half length-wise, scoop out the seeds and put the squash halves cut side down on a parchment paper-lined baking sheet.

Roast until soft when poked with a paring knife, about 30 minutes. Heat the coconut oil in a large skillet over medium heat.

Add the onions and a pinch of salt and cook, stirring, until golden, about 15 minutes.

Stir in cooked quinoa and add spinach. Remove from heat and cover, just until the spinach wilts, a minute or two.

Add remaining ingredients (except feta) to the skillet and stir to blend. Remove squash from the oven and change the setting to broil.

Scoop out the flesh and chop. Stir into the quinoa stuffing. Spoon the stuffing into the squash halves and top with the crumbeled feta.

Put the squash back on the baking sheet and broil for a few minutes or until the cheese melts. Serve hot or at room temperautre. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/squash-arole <![CDATA[Rainbow Veggie Smoothie Juice]]> http://www.veria.com/recipe/rainbow-veggie-smoothie-juice Level: Easy
Servings: 1
Cook Time: 05 min
Ready Time: 00 min
Ingredients: 2 carrots;
8 big sprigs Italian parsley
2-inch piece ginger, unpeeled
4 stalks kale
1/4 gala apple
3/4 large English cucumber
Preparation: Pass all ingredients through a juicer. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/rainbow-veggie-smoothie-juice <![CDATA[Fudgesicles]]> http://www.veria.com/recipe/fudgesicles Level: Easy
Servings: 6
Cook Time: 15 min
Ready Time: 00 min
Ingredients: 1 really ripe avocado
1 3/4 cup vanilla coconut milk
1/4 cup + 1 tablespoon cocoa powder
1/2 cup coconut sugar
2 teaspoon s vanilla extract
2 teaspoons coconut oil
1/2 teaspoon salt
Preparation: Scoop out avocado into a food processor.

Add remaining ingredients and process until smooth.

Pour the filling into popsicle molds.

Freeze for 30 min, then insert popsicle stick and continue freezing overnight (or at least 3 hours). ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/fudgesicles <![CDATA[Blueberry Cheesecake]]> http://www.veria.com/recipe/blueberry-cheesecake Level: Advanced
Servings: 12
Cook Time: 30 min
Ready Time: 00 min
Ingredients: For the Crust:
11/2 cup fine almond flour
1/2 cup coconut sugar
1/4 teaspoon salt
1/4 cup coconut oil

For the Filling:
3/4 cup dried blueberries
2 1/2 cups cashews, soaked overnight, or at least 2 hours
2 cups unsweetened vanilla coconut milk
2 tablespoons freshly squeezed orange juice
1 tablespoon vanilla extract
Pinch salt
3/4 cup coconut sugar
3 tablespoon psyllium husk
1/4 cup melted cacao butter

For the Topping:
3 cups wild blueberries
1 teaspoon vanilla
2 teaspoon s coconut nectar
2 tablespoons water
1 Tablespoon psyllium husk
Preparation: For the crust:
Place almond flour in food processor with sugar and salt. Pulse to mix. Add coconut oil as processor is running and process until well mixed and meal becomes a little sticky.

Press crust over the bottom of an 8” springform pan, cover with plastic wrap and chill for an hour.

Remove crust from fridge and sprinkle dried blueberries over crust. Set aside.

For the filling:
Drain cashews, place in blender with coconut milk, orange juice, vanilla, pinch salt and coconut sugar.

Blend until smooth and creamy (1 to 2 minutes).

Add psyllium husk and cacao butter, blend until well incorporated.

Pour the filling over blueberries and crust and refrigerate or freeze for an hour.

For the topping:
Put two cups of the blueberries in blender with vanilla, coconut nectar and water, blend until smooth.

Add psyllium husk and continue blending for a few more seconds. Stir in the remaining 1 cup of berries.

Pour over top of cheesecake. Let set in refrigerator for 1 more hour. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/blueberry-cheesecake <![CDATA[Banana Oat Chocolate Chip Cookies]]> http://www.veria.com/recipe/banana-oat-chocolate-chip-cookies Level: Easy
Servings: 24
Cook Time: 15 min
Ready Time: 30 min
Ingredients: 3 very ripe bananas
2 cups old-fashioned oats (not instant)
1 cup pitted end chopped dried Madjool dates
1/2 cup canola oil or vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips
Preparation: Preheat the oven to 350 F.

Mash the bananas in a bowl. Add the remaining ingredients and mix well.

Allow the mixture to sit for 30 minutes.

Using a mini ice cream scoop or tablespoon, scoop out the dough onto parchment lined baking sheet.

Bake until the cookies are brown around the edges, 25 to 30 minutes. (To make bars instead of cookies, palce the dough in a 7x11 inch dish sprayed with cooking spray, bake for 35-40minutes, until golden and allow to cool. Cut into bars or squares) ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/banana-oat-chocolate-chip-cookies <![CDATA[Banana Berry Scones]]> http://www.veria.com/recipe/banana-berry-scones Level: Intermediate
Servings: 8
Cook Time: 20 min
Ready Time: 15 min
Ingredients: 3 large ripe bananas
1 cups fresh strawberries
1 cup fresh raspberries
1 cups quinoa flakes
1 cup cooked quinoa
1 cups shredded, unsweetened coconut
1 cup brown rice flour
1/3 cup coconut sugar
1 1/2 tablespoons ground Chia seeds
2 tablespoons hemp seeds
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
Pinch sea salt
Preparation: Pre-heat oven to 375 F. Blend bananas and strawberries in food processor until smooth.

Add to bowl and stir in remaining ingredients.

Drop into large rounds on cookie sheet lined with parchment paper (or greased with coconut oil)

Bake for 30-35 minutes, until they are browned on bottom and held together. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/banana-berry-scones <![CDATA[Kelp Noodles with Grilled Shrimp]]> http://www.veria.com/recipe/kelp-noodles-with-grilled-shrimp Level: Intermediate
Servings: 4
Cook Time: 30 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: Marinade/Dressing:
2 limes, juiced
1/4 cup sesame seed oil
1 clove garlic, minced
1/2 teaspoon hot chili sauce
1 teaspoon tamari

Salad:
1 package (12-ounce) kelp noodles
1/2 cup cubed mango
1/4 cup cilantro leaves
1 avocado, cubed
1/4 cup red pepper, diced
Preparation: For Marinade/Dressing:
Whisk all ingredients together; reserve half for salad and toss the shrimp in the remaining marinade.

Grill the shrimp in a grill pan over medium-high heat or on an outdoor grill. For the Salad:
Place kelp noodles, mango, cilantro, avocado, and red pepper in a serving bowl. Drizzle with dressing, toss and top with grilled shrimp. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/kelp-noodles-with-grilled-shrimp <![CDATA[Golden Beet Ravioli]]> http://www.veria.com/recipe/golden-beet-ravioli Level: Advanced
Servings: 4
Cook Time: 30 min
Ready Time: 00 min
Ingredients: For the Ravioli:
2 Golden beets
1 tablespoon extra-virgin olive oil
1/2 cup lemon Juice (juice of 4 lemons)
1/2 teaspoon salt

For the Filling:
(Yield: 11/4 cup)
1 cup macadamia nuts
1/4 cup pine nuts;
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
3/4 teaspoon salt
Couple turns fresh ground pepper
3 tablespoons nutritional yeast
3 tablespoons water (if necessary)

Roasted Red Pepper and Basil Sauce:
(Yield: 11/4 cup)
1 large fresh tomato;
3/4 cup roasted red peppers;
1 tablespoon extra-virgin olive oil;
1 garlic clove, minced;
2 sprigs fresh oregano, chopped;
5 leaves fresh basil chopped;

Drizzle:
(Yield: 1/2 cup)
Handful fresh basil leaves
Handful fresh arugula
1/2 cup extra-virgin olive oil
Preparation: For the Ravioli:
Peel beets then slice very thin on a mandolin. Place in large bowl or baking pan and marinate in olive oil, lemon juice and salt, until softened. About 30 minutes to 1 hour.

For the Filling:
Soak the nuts in water to cover overnight.

Drain and put in food processor with the rest of the ingredients and grind to a “cheese.”

If cheese is too thick, add water 1 tablespoon at a time until mixture move easily and looks a little thicker than ricotta cheese.

For the Sauce:
Coarsely chop pepper and tomato, place in bowl and mix with remaining ingredients.
For the Drizzle:
Place in food processor and process until herbs are well chopped.

This “oil” can be chunky with the herbs left in, or strained to just get a green oil for drizzling. Assemble Raviolis using beet slices and filling. Press the edges of the beet slices together to seal.

Arrange them on a servin platter or plates and spoon the sauce over them. Finish with some of the herb drizzle. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/golden-beet-ravioli <![CDATA[Curried Quinoa Salad]]> http://www.veria.com/recipe/curried-quinoa-salad Level: Intermediate
Servings: 8
Cook Time: 20 min
Ready Time: 20 min
Ingredients: Salad:
3 cups cooked quinoa
1/2 cup raisins
1/2 cup chopped dried apricots
1/3 cup sliced green onions
1/3 cup toasted pumpkin or sunflower seeds
1/4 cup cilantro leaves

Dressing:
1 tablespoon curry powder
2 tablespoons chopped cilantro
3 tablespoons extra virgin olive oil or avocado oil
2 tablespoons apple cider vinegar
Preparation: Mix all the ingredients together in a salad bowl. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/curried-quinoa-salad <![CDATA[Amaranth Chocolate Chip Hazelnut Mini Muffins]]> http://www.veria.com/recipe/amaranth-chocolate-chip-hazelnut-mini-muffins Level: Easy
Servings: 12
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 1 tablespoon ground chia seed
4 tablespoonp warm water
2 tablespoons coconut oil
1/2 cup mashed banana, (about 1 banana)
1/2 cup hazelnut butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond or hazelnut milk
3/4 cup cooked amaranth;
1 cup brown rice flour;
2 teaspoons shredded coconut
1 teaspoon baking powder
1 teaspoon non-aluminum baking soda
1/2 teaspoon salt
1/4 cup mini-chocolate chips
1/4 cup hazelnuts, toasted, lightly crushed or chopped
Preparation: Place ground chia in a small bowl. Add warm water and mix with a fork.

Set aside for gel to form. Mix oil, banana, hazelnut butter, maple syrup, vanilla and milk together in a medium bowl.

Add the rest of the ingredients and mix until well incorporated. Place in muffin tins

Bake 350o for 22 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/amaranth-chocolate-chip-hazelnut-mini-muffins <![CDATA[Vegetable Spring Rolls with Chili Sauce]]> http://www.veria.com/recipe/vegetable-spring-rolls-with-chili-sauce Level: Intermediate
Servings: 12
Cook Time: 30 min
Ready Time: 00 min
Ingredients: 1 package spring roll rice paper wrappers

For the Filling:
1/2 avocado, julienned
2 carrots, julienned;
1 red bell pepper julienned
1/2 package kelp noodles
1 (2-ounce) package sunflower sprouts
Cilantro leaves
Chili Dipping Sauce:
2 teaspoons tamarind paste
2 tablespoons low-sodium tamari
Juice of 1/2 lime
Dash cayenne pepper
1 small clove garlic, minced
1 tablespoon ginger, minced (about a 1 inch piece, peeled)
1 tablespoon maple syrup
Chopped cilantro leaves
Minced fresh chile pepper (such as jalapeno or serrano) to taste
Preparation: Prepare filling ingredients.

Fill a container that will accommodate the rice paper wrappers with lukewarm water.

One at a time, place rice paper in water briefly, about 10 seconds making sure all edges are submerged.

Remove from water and place on cutting board.

Arrange a small amount of each filling in the center of rice paper roll, fold sides in, then gently roll away from you.

Serve with Chili Dipping Sauce. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/vegetable-spring-rolls-with-chili-sauce <![CDATA[Prosciutto Wrapped Figs]]> http://www.veria.com/recipe/prosciutto-wrapped-figs Level: Easy
Servings: 12
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 12 black mission figs(destemmed and cut in half)
12 slices Prosciutto di Parma
12 four-inch bamboo skewers
1 cup ricotta
2 tablespoons chopped herbs (15% tarragon, 30% chives, 15% oregano, 40% flat leaf parsley)
4 tablespoons extra- virgin olive oil
Kosher salt and freshly ground black pepper
Preparation: Place ricotta, herbs, and olive oil in a food processor.

Whip until completely smooth. Season with salt and pepper. Place in bowl and serve room temperature.

Wrap figs with prosciutto tightly and skewer end of prosciutto to seal fig.

Arrange on white plate. Drizzle with oil and crack pepper on top.

Serve with whipped ricotta. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/prosciutto-wrapped-figs <![CDATA[Grilled Shrimp and Cilantro Dip]]> http://www.veria.com/recipe/grilled-shrimp-and-cilantro-dip Level: Easy
Servings: 12
Cook Time: 15 min
Ready Time: 08 min
Ingredients: For the Shrimp:
1 pound large (21 to 25 per pound) shrimp
2 tablespoons avocado oil
3 cloves garlic, minced
1/4 teaspoon cayenne pepper;
Sea salt and freshly ground pepper
1 lemon

Avocado-cilantro dipping sauce:
1 avocado, pitted, peeled and diced
1 tablespoon extra-virgin olive oil
Juice of 1 lime
3 cloves garlic, minced
1 cup cilantro leaves
Sea salt and freshly ground pepper
Preparation: Toss the shrimp with the avocado oil, garlic, cayenne and salt and pepper to taste.

Marinate the shrimp 5 to 10 minutes at room temp or 30 minutes in the refrigerator.

Thread 2 shrimp onto each skewer.

Grill the skewers on an outdoor grill or in a grill pan, turning as necessary, until cookied through, about 4 minutes.

Squeeze the lemon over the shrimp.

For the dipping sauce:
Blend all ingredients in a high-speed blender until smooth.
Scrape into a serving bowl. Pass with the shrimp. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/grilled-shrimp-and-cilantro-dip <![CDATA[Cucumber Margarita]]> http://www.veria.com/recipe/cucumber-margarita Level: Easy
Servings: 1
Cook Time: 15 min
Ready Time: 00 min
Ingredients: For the cucumber juice:
1 cucumber
1/2 cup of water

For the seasoned salt:
1/2 cup of salt
2 tablespoons of cayenne pepper

For the margarita:
2 ounces of sauza Hornitos
2 ounces of cucumber water
1 ounce of sour mix
1 ounce of lime juice
1 baby cucumber sliced thin lengthwise on a mandolin
Preparation: For the juice:
Slice the cucumber and place in food processor with the water. Blend for 1 min and pass through a fine sieve.

For the seasoned salt:
Mix the salt and cayenne together on a plate.

For the margarita:
Fill a cocktail shaker with ice. Pour in the tequila, cucumber water, sour mix and lime juice.

Shake very well and strain into a cocktail glass. Garnish with cucumber ribbons. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/cucumber-margarita <![CDATA[Chicken Skewers with a Pommegranate Molasas Sauce]]> http://www.veria.com/recipe/chicken-skewers-with-a-pommegranate-molasas-sauce Level: Intermediate
Servings: 16
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 4 -8oz skinless chicken breasts

Pomegranate BBQ Sauce:
1 cup of pomegranate molasses
1/2 cup ketchup
3 jalepenos (sliced)
1 cup of brown sugar
Preparation: Combine Pomegranate, ketchup, jalepenos and sugar in a sauce pot and heat on low heat for 20 min.

Cool and use room temp. Chicken Skewers: 16-6 inch bamboo skewers (soaked in cold water for 1 hour.

Salt for seasoning. Cut breasts into 6 inch thin strips.

To skewer the chicken you need to thread them onto skewers.

The trick is to sort of fold the pieces accordion-style, and to skewer them through the folds.

Drizzle with olive oil, seasson with salt and grill o\n each side for 2 min. each.

Brush with BBQ sauce or dip into a bowl of sauce. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chicken-skewers-with-a-pommegranate-molasas-sauce <![CDATA[Sleepy-Time Oatmeal]]> http://www.veria.com/recipe/sleepy-time-oatmeal Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 1 cup steel-cut oatmeal
2 cups almond milk (or as needed)
Seeds from 1 vanilla bean Toppings:
Coarsely chopped almonds
Dried blueberries
Diced dried apricots
Chia seeds
Ground cinnamon
Preparation: Heat the oatmeal and 2 cups almond milk to a boil in a small saucepan.

Adjust the heat to simmering and cook, stirring often, until the oatmeal is tender and the almond milk is absorbed, about 25 minutes.

Add more almond milk, a little at a time, if the oatmeal gets too thick before it is tender.

Spoon into bowls and top with the toppings of your choice. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/sleepy-time-oatmeal <![CDATA[Halibut Tacos]]> http://www.veria.com/recipe/halibut-tacos Level: Advanced
Servings: 4
Cook Time: 45 min
Ready Time: 10 min
Ingredients: Halibut Marinade:
1/3 cup avocado oil
Juice of 1 lime
1 teaspoon dried oregano
1 teaspoon dried dill
1 clove garlic, minced
Sea salt and freshly ground pepper
4 (5-ounce) halibut fillets

For the Guacamole:
3 avocados
1 cup finely diced onion
3 cloves garlic, minced
1/4 cup chopped cilantro
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Juice of 1 lime
Sea salt and freshly ground pepper

For the Salsarizzling Sauce:
2 llarge ripe tomatoes, diced
1 /2 cup diced white onion
1 clove garlic, minced
1/2 cup chopped cilantro
Juice of 1 lime
1 tablespoon avocado oil
Sea salt and freshly pepper
For drizzling sauce:
1 to 2 chipotle peppers
1 1/2 teaspoon s chili powder
1/2 cup pine nuts

To serve:
Bibb lettuce leaves or small sprouted grain tortillas
Sunflower sprouts
Greek yogurt
Preparation: Halibut marinade:
Whisk the avocado oil, lime juice, oregano, dill, and garlic together in a deep baking dish. Season with salt and pepper. Add the halibut fillets and turn to coat with the marinade.

Let marinate, turning once or twice while you prepare the guacamole and salsa.

For the gaucamole:

Cut the avocados into 1-inch dice and put in a bowl. Add the onion, garlic, cilantro, cumin, cayenne, and lime juice.

Season with salt and pepper.

For the Salsa and Drizzling Sauce:

Toss the tomatoes, white onion, cilantro, garlic, lime juice and avocado oil together in a bowl.

Season to taste with salt and pepper. Spoon half the salsa into a small serving bowl.

Put the other half in a food processor and add the chipotle pepper(s), chili powder and pine nuts.

Blend until smooth and of drizzling consistency; spoon into small bowl.

To serve:
Cook the halibut on an outdoor grill or in a grill pan over medium-high heat, turning once, until just cooked through, about 3 minutes per side.

Assemble tacos using lettuce leaves or tortillas as shells.

Flake the fish and put the the taco shell. Spoon some of the guacamole and salsa over the fish and drizzle with a little of the drizzling sauce.

Top with sunflower sprouts and/or Greek yogurt if you like. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/halibut-tacos <![CDATA[Chocolate Cherry Truffles]]> http://www.veria.com/recipe/chocolate-cherry-truffles Level: Easy
Servings: 16
Cook Time: 15 min
Ready Time: 00 min
Ingredients: For the Truffles:
1 cup raw cashews
2/3 cup dried tart cherries
3 tablespoons raw cacao powder
1 1/2 tablespoons coconut oil (or as needed)
1 teaspoon raw cacao nibs

Optional coatings:
Coconut sugar
Unsweetened shredded coconut
Cocoa powder
Chopped raw cashews
Preparation: Make the truffles:
Combine all the ingredients in a high-speed blender and blend, using the plunger as necessary, until very finely chopped.

Roll the nut mixture with your hands into 1-inch balls.

If you like, roll the truffles in any or all of the toppings. Chill 1 hour. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chocolate-cherry-truffles <![CDATA[Black Bean Salad]]> http://www.veria.com/recipe/black-bean-salad Level: Easy
Servings: 8
Cook Time: 15 min
Ready Time: 00 min
Ingredients: 1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 red pepper, dicedroughly
3 carrots, diced roughly
3 celery ribs, diced
1/2 red onion, diced
About 1/3 cup fresh cilantro, chopped
Preparation: For the dressing:
Whisk all ingredients in a bowl until blended.

For the salad:
Just add all ingredients to bowl and toss!

Refrigerate for a couple hours before serving to get all the flavours mixed together.

Taste and adjust the seasoning as needed. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/black-bean-salad <![CDATA[Skin Juice]]> http://www.veria.com/recipe/skin-juice Level: Easy
Servings: 1
Cook Time: 00 min
Ready Time: 00 min
Ingredients: Burdock
Cucumber
Preparation: Add to blender until smooth then serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/skin-juice <![CDATA[Lemon Berry Tarts]]> http://www.veria.com/recipe/lemon-berry-tarts Level: Advanced
Servings: 4
Cook Time: 30 min
Ready Time: 00 min
Ingredients: Crust:
1 cup pecans
1/2 cup raisins
1/2 cup dried cherries

Filling:
1 1/2 cups raw cashews
1 large lemon
1 large orange
1 teaspoon vanilla extract
1/2 cup coconut water;
1 tablespoon ground chia seeds
Water
Preparation: Make crusts:
Measure all the ingredients into food processor. Process until it becomes a smooth paste.

Divide dough into quarters and press into four 6-inch tart pans with removable bottoms.

Make filling:
Blend raw cashews, lemon zest and juice, juice of 1/2 large orange and vanilla until smooth. Add coconut palm nectar and ground chia. Pour in water as needed to make a smooth but thick mixture.

Scrape filling into tart shells. Chill at least 1 hour before serving. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/lemon-berry-tarts <![CDATA[Branzino with Tomato and Black Olives and Squash Spaghetti]]> http://www.veria.com/recipe/branzino-with-tomato-and-black-olives-and-squash-spaghetti Level: Advanced
Servings: 2
Cook Time: 00 min
Ready Time: 00 min
Ingredients: 1 spaghetti squash;
Extra-virgin olive oil;
4 (5-ounce) branzino fillets;
3 cloves garlic, minced;
1 (28-ounce) can crushed tomatoes;
1/3 cup pitted black olives. Coarsely chopped;
2 tablespoons capers;
1 teaspoon dried oregano;
Sea salt and freshly ground pepper
Preparation: Prep spaghetti squash:Cut the squash in half, rub the cut sides with olive oil and and place cut side down on a parchment lined baking sheet.

Make the Sauce: Heat the oil in a large skillet. Whack the garlic cloves, peel and mince them and add the to the skillet.

Add the crushed tomatoes and bring to a simmer.

Whack the olives, pit them and chop them coarsely. Add olives to the sauce along with capers and oregano; adjust the heat and simmer for 15 mintues.

Slip the fillets into the sauce adn simmer until cooked through, about 10 minutes.

To serve:
Use a fork to pull the squash into spaghetti. Serve some of the squash on each plate alongside a branzino fillet.

Spoon some of the sauce over the squash and the fillets. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/branzino-with-tomato-and-black-olives-and-squash-spaghetti <![CDATA[Spanish Mackerel en Papillote]]> http://www.veria.com/recipe/spanish-mackerel-en-papillote Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 00 min
Ingredients: For the Mackerel:
4 5-ounce fillets Spanish mackerel
1 cup thinly sliced small zucchini
1 cup halved cherry tomatoes
1 cup thinly sliced onion
3 cloves garlic, minced
1 teaspoon oregano
Extra-virgin olive oil
Sea salt and freshly ground pepper
Preparation: Preheat oven to 450 F. Fold four 18-inch sheets of parchment paper in half.

Cut each into a heart shape. Toss the zucchini, tomatoes, onion and oregano together in a bowl.

Place a mound of the veg mixture over the center of one half of each parchment heart.

Set the fillets on top of the veg and drizzle the fish with oil. Season with salt and pepper.

Fold the other half of the parchment heart over the fish and veg so the edges meet all the way aorund.

Crimp around the edges until the packet is sealed shut. Bake for 15 minutes.

Use a scissor to open up the packet, then slide the mackerel and veg onto plates.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/spanish-mackerel-en-papillote <![CDATA[Poached Egg and Arugula Salad]]> http://www.veria.com/recipe/poached-egg-and-arugula-salad Level: Intermediate
Servings: 2
Cook Time: 15 min
Ready Time: 05 min
Ingredients: 2 eggs
Splash of cider vinegar
2 cups baby arugula
1 tablespoon plus 1 teaspoon lemon juice (preferably Meyer) and 2 teaspoon s of the grated zest
2 teaspoon s balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
Sea salt and pepper
Chunk of Parmesan cheese for shaving

For maple mesquite sacha inchi seeds:
1/2 cup sacha inchi seeds
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon mesquite
Pinch of cayenne
Preparation: Bring 2 inches of water and the vinegar to a simmer in a deep skillet.

Crack in the eggs and simmer just long enough so they are still soft and runny, about 3 minutes.

Pour the lemon juice, balsamic vinegar and olive oil over the arugula in a bowl.

Season with oregano, salt and pepper. Toss to coat.

Divide the salad between two plates Top with poached eggs and shaved fresh parmesan.

Sprinkle the lemon zest over the salads. And top with maple mesquite walnuts.

For the maple mesquite sacha inchi seeds:
Heat stove-top pan on medium with plain savi seeds add maple syrup, cinnamon, cayenne, mesquite. Transfer to parchment lined baking tray and let cool. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/poached-egg-and-arugula-salad <![CDATA[Berry Crumble]]> http://www.veria.com/recipe/berry-crumble Level: Easy
Servings: 4
Cook Time: 10 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: For the Topping:
2 cups rolled oats
1/3 cup coconut oil
2 tablespoons apple butter
2 tablespoons maple syrup
1/3 cup unsweetened shredded coconut
1 teaspoon cinnamon
1 teaspoon ground chia seeds

For the Filling:
4 cups mixed berries (blueberries, blackberries, raspberries, strawberries)
1 teaspoon vanilla extract
1/4 teaspoon finely grated lemon zest
Preparation: To make the topping:
In a bowl, mix coconut oil, rolled oats, shredded coconut, cinnamon, apple butter, maple syrup and ground chia.

Add to a large skillet over medium heat and continue to stir until toasted.

Transfer to plate to cool. Divide the berries among 4 bowls or parfait dishes and top with the oat mixture. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/berry-crumble <![CDATA[PB&J with Sunflower Seeds and Strawberry Jam ]]> http://www.veria.com/recipe/pb-and-j-with-sunflower-seeds-and-strawberry-jam Level: Easy
Servings: 1
Cook Time: 15 min
Ready Time: 00 min
Ingredients: Strawberry Jam:
1 1/4 cup sliced fresh strawberries;
1/2 teaspoon vanilla extract;
1 teaspoon coconut sugar (optional);
1 heaping teaspoon ground chia seeds;
2 slice sprouted grain bread;
Sunflower seed butter
Banana slices
Preparation: To make the jam:
Puree berries in a food processor with the vanilla and optional coconut sugar. Pour into bowl and stir in remaining whole berries and chia until well combined.

Cover and refrigerate overnight.

While you’re sleeping the chia will begin to gelatinize, turning your fresh berries into even MORE of an antioxidant-rich goodness.

To make the sandwich:
Spread one slice of bread with sunflower seed butter and top with banana slices. Spread the other slice of bread with jam and close of the sandwich. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/pb-and-j-with-sunflower-seeds-and-strawberry-jam <![CDATA[Mac and Cheese Muffins]]> http://www.veria.com/recipe/mac-and-cheese-muffins Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 20 min
Ingredients: 2 cups brown rice elbow pasta;
3/4 cup greek yogurt;
3/4 cup pureed cauliflower (see Tip);
1 tablespoon extra virgin olive oil;
2 tablespoon ground chia seeds;
1 red pepper, diced;
1 zucchini, grated;
2 tablespoons almond milk;
1/2 cup aged white chedder cheese, finely grated
Preparation: Pre-heat oven to 375F. Boil water and cook pasta as directed.

Once pasta is cooked and drained, add back to pot, then add greek yogurt, and extra virgin olive oil. Mix well.

Add gound chia and milk.

Mix well, and then stir in cauliflower puree, grated zucchini and red pepper and chedder cheese (reserving a little for topping).

Grease muffin tin with coconut oil and spoon in mixture. Sprinkle top with shredded cheddar cheese and bake for 20min

Remove from oven and let coo. Remove from muffin tins and enjoy! ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/mac-and-cheese-muffins <![CDATA[Frozen Banana Pops with Toppings Bar]]> http://www.veria.com/recipe/frozen-banana-pops-with-toppings-bar Level: Easy
Servings: 8
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 4 bananas

For chocolate avo-pudding:
2 really ripe avocados
1/4 cup cocoa powder
1/2 cup maple syrup Optional Toppings:
Crushed nuts of your choice;
Unsweetened scoconut flakes;
Granola
Preparation: For frozen bananas:
Cut bananas in half and insert popsicle sticks into the flat end.

Line on parchment covered baking sheet and freeze.

For chocolate avo pudding: Cut avocado in half and remove the seed. Scoop out the inside of the avocado into a food processor.

Add the maple syrup and cocoa and continue to blend together until it’s all smooth.

Take frozen banana pop and roll in chocolate pudding, then roll in any or all of the toppings, if you like. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/frozen-banana-pops-with-toppings-bar <![CDATA[Chicken and Rice Stir-fry]]> http://www.veria.com/recipe/chicken-and-rice-stir-fry Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 08 min
Ingredients: 2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1/2 pound ground chicken
1 clove garlic (minced)
1 teaspoon minced fresh ginger
1 cup grated carrots
1/4 cup thinly sliced scallions
1/2 cup frozen peas
2 cups cooked brown rice
2 teaspoon sesame seeds
Preparation: Combine the soy sauce and honey in a small bowl and set aside.

Heat the oil in a wok or large sauté pan over medium high heat.

Add the chicken, garlic, and ginger and sauté for 3 minutes or until the chicken is cooked through, breaking it up as you sauté.

Add the carrots, scallions, and peas and sauté for 2 minutes.

Add the cooked brown rice, soy sauce mixture, and sesame seeds and sauté for 1 minute, or until nicely blended and heated through, and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chicken-and-rice-stir-fry <![CDATA[Vegetarian Chili]]> http://www.veria.com/recipe/vegetarian-chili Level: Intermediate
Servings: 1
Cook Time: 20 min
Ready Time: 00 min
Ingredients: 3 medium onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, minced
2 (15.5 ounce) cans black beans, drained
2 (15.5 ounce) cans red kidney beans, drained
2 (15 ounce) cans crushed tomatoes
1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
2 tablespoons chili powder (or to taste)
2 teaspoons ground cumin
2 tablespoons dried oregano
Preparation: Sautee onions until tender in large pot over medium heat.

Add garlic, peppers, celery, carrots and season with oregano, salt and pepper and sautee untill vegetables are cooked through.

Add tomatoes, cumin, chili powder and beans. Bring to a boil then, reduce heat to low, and simmer 45 minutes. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/vegetarian-chili <![CDATA[Grilled Romaine]]> http://www.veria.com/recipe/grilled-romaine Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 05 min
Ingredients: 1 head Romaine lettuce

For the dressing:
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white balsamic
2 cloves garlic, minced
1 tablespoon Dijon mustard
Kelp granules
Preparation: For the Salad:
Pull off any wilted or brown leaves from he romaine. Cut the head in quarters lengthwise; Brush with oil and season with sea salt and pepper. Grill a couple of minutes on each side or until wilted.

For the Dressing:
Add all ingredients except kelp granules to a blender and blend until creamy.

To serve, drizzle the dressing over the grilled romaine and sprinkle kelp granules over the dressing. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/grilled-romaine <![CDATA[Black Cod with Truffle Oil, Artichoke and Chickpea Puree]]> http://www.veria.com/recipe/black-cod-with-truffle-oil-artichoke-and-chickpea-puree Level: Advanced
Servings: 2
Cook Time: 30 min
Ready Time: 15 min
Ingredients: For the Cod:
1 cup dried crimini mushrooms
4 (5-ounce) black cod fillets
1/4 cup avocado oil
1 teaspoon miso paste
Juice and finely grated zest of 1 lemon
Truffle oil
Artichoke and Chickpea Puree
1 cup drained canned artichokes
1 cup cooked or canned drained chickpeas
2 cloves garlic
1/4 teaspoon ground cumin
Sea salt
Extra-virgin olive oil
Preparation: For the cod:
Using an electric spice grinder, grind crimini mushrooms into a powder.

In a small bowl whisk avocado oil and miso paste.

Brush cod with paste, season with ground pepper then coat cod with ground mushrooms to form a crust.

Bake in oven at 400 for about 10min.

For the chickpea puree:
Combine all ingredients except olive oil in a food processor. Process until finely chopped.

While the processor is running, drizzle in enough oil to make a smooth puree, about 1 to 2 tablespoons. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/black-cod-with-truffle-oil-artichoke-and-chickpea-puree <![CDATA[Parsnip Pear Soup with Chocolate Nibs and Drizzle]]> http://www.veria.com/recipe/parsnip-pear-soup-with-chocolate-nibs-and-drizzle Level: Intermediate
Servings: 8
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 1 quart water
1 onion, skin removed and chopped
2 carrots, peeled
8 parsnips, peeled
2 stalks celery
4 cloves garlic
1 inch cube ginger, peeled
1 bay leaf
3 Bartlett pears, quartered and cored
2 teaspoons vanilla extract
1 teaspoon cinnamon

For the Chocolate Drizzle:
2 tablespoons yacon syrup
2 teaspoons cocoa powder
1/4 teaspoon ginger powder
Preparation: Bring the water, onion, carrots, parsnips, celery, garlic, ginger, bay leaves and 2 of the pears to a boil in a large soup pot.

Adjust the heat and let simmer for 30 minutes.

Remove the bay leaves and blend the soup in batches in a high speed blender until smooth.

Add the remaining Bartlett pear and 1 teaspoon cinnamon, salt and pepper to taste and continue blending.

For chocolate drizzle:
Whisk together all the ingredients until smooth. Ladle the soup into bowls and top with a drizzle of chocolate. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/parsnip-pear-soup-with-chocolate-nibs-and-drizzle <![CDATA[Chocolate Cherry Smoothie]]> http://www.veria.com/recipe/chocolate-cherry-smoothie Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 00 min
Ingredients: 2 cups hemp milk
1 cup frozen tart cherries (or ½ cup tart cherry juice and 1/2 cup cherries)
3 tablespoons cacao powder
1 tablespoon cacao nibs
1 pinch ground cinnamon
1/2 teaspoon yacon syrup
Seeds from one vanilla bean (or 1/4 teaspoon pure vanilla extract)

Preparation: Add all ingredients to blender and combine thoroughly. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chocolate-cherry-smoothie <![CDATA[Chocolate Bark]]> http://www.veria.com/recipe/chocolate-bark Level: Advanced
Servings:
Cook Time: 00 min
Ready Time: 00 min
Ingredients: Dark chocolate
Nuts
Dried fruits
Preparation: Melt chocolate in a double boiler. Spread out onto baking sheet with parchment paper.

Add nuts and dried fruits to your liking and place in the refrigerator until it hardens.

When finished "karate" chop until the choclate is broken about the size of your palm. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chocolate-bark <![CDATA[Choca Moco Tart]]> http://www.veria.com/recipe/choca-moco-tart Level: Advanced
Servings: 2
Cook Time: 30 min
Ready Time: 00 min
Ingredients: Tart Crust:
1/2 cup pecans
1/2 cup hazelnuts
1 cup raisins
1 teaspoon coconut nectar
2 tablespoon raw cacao powder

Filling:
2 cups raw cashews
4 tablespoon cocoa powder
1 shot espresso
1/2 cup water;
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 tablespoon psyllium husk

Raspberry Coulis:
1 cup raspberries
1 teaspoon vanilla extract
1 teaspoon coconut sugar
1 teaspoon ground chia
Preparation: Make the crust: Add pecans, hazelnuts and blend until ground.

Add raisins and process until finely chopped and mixture starts to stick together.

Then add coconut nectar and cacao powder and process until combined.

Press mixture into 2 6-inch spring form pans. Make the filling

Add all ingredients to high speed blender (except psyllium husk) and slowly blend using the plunger to help mix the batter.

Modify water to adjust consistancy. The batter should be thick.

Once blended, add phyllium husk, blend once more then. Spoon out into spring-form pans, filling the pans completely. Refrigerate for at least 3 hours.

To make the Raspberry Coulis, use an immersion blender to blend all ingredients until smooth.
Pour into a small pitcher. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/choca-moco-tart <![CDATA[Peggified Grape Leaves]]> http://www.veria.com/recipe/peggified-grape-leaves Level: Advanced
Servings: 5
Cook Time: 40 min
Ready Time: 10 min
Ingredients: 2 cups raw jicama
1/3 cup + 2 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/3 cup kalamata olives
1/4 cup pine nuts
1 green onion, chopped
1 teaspoon lemon zest
1 clove garlic
1/4 cup chopped fresh dill
1 tablespoon chopped fresh mint
Sea salt and freshly ground white pepper
1 bottle (about 16 ounces) grape leaves
Preparation: Grate jicama on the coarse side of a box grater. In high-power blender, blend pine nuts, evoo, lemon juice, green onion, mint, garlic, sea salt and pepper.

Stir enough into the jicama to moisten it well. Reserve the rest of the pine nut mixture for a dip). Stir in olives, dill, lemon zest and mix until well combined.

Rinse the grape leaves with water then pat to dry. Take one leaf at a time, and place on clean work surface, vein side up, and cut off stem end.

Spoon about 1 tablespoon of jicama filling above the base of the leaf in the middle. Fold up bottom of leaf to cover filling, then fold over each of the sides, and continue rolling.

These can be served raw as is with reserved dipping sauce, or can be placed in baking dish, drizzled with remaining evoo and lemon and bake for 10 minutes.
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/peggified-grape-leaves <![CDATA[Lamb Burgers]]> http://www.veria.com/recipe/lamb-burgers Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 10 min
Ingredients: 1 cup cooked or canned and drained white beans
1/2 cup rolled oats
1/2 pound ground grass-fed lamb
4 cloves garlic, minced
1/4 cup minced onion
2 teaspoons minced fresh lemon balm
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon lemon zest
3/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 lemon, cut in half
Ground pepper
Preparation: In food processor, process beans and oats until well combined.

Place in medium bowl and add lamb, garlic, onion, lemon balm, oregano, cumin, lemon zest, salt, pepper, and cayenne.

Mix well and shape the mixture into 4 patties, about 3/4 inch thick.

Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium.

Squeeze fresh lemon juice on top of each burger.Sserve on bibb lettuce or burger rolls and pass the tomato and cucumber seprately. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/lamb-burgers <![CDATA[Greek Yogurt with Honey and Walnuts]]> http://www.veria.com/recipe/greek-yogurt-with-honey-and-walnuts Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 2 cups Greek yogurt;
2 tablespoons organic honey, preferably Manuka honey;
2 tablespoons Ouzo;
3/4 cup walnut pieces or half
Preparation: Divide the yogurt among 4 small serving bowls. Heat the honey in a small sauté pan until bubbling.

Pour in the Ouzo and cook until the mixture is thick and syrupy. Add the walnuts and toss to coat with syrup.

Spoon the warm honey and syrup over the yogurt and serve. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/greek-yogurt-with-honey-and-walnuts <![CDATA[Eggplant Dip with Sprouted Grain Bread]]> http://www.veria.com/recipe/eggplant-dip-with-sprouted-grain-bread Level: Easy
Servings: 8
Cook Time: 15 min
Ready Time: 20 min
Ingredients: 1 eggplant
1 tablespoon extra virgin olive oil
1 clove garlic
1 tablespoon lemon juice
1 teaspoon salt
Cracked pepper
3 tablespoons chopped parsley leaves
Preparation: Heat oven to 400F. Cut eggplant in half lengthwise, rub with oil

Place on parchment lined baking sheet cut side down and roast until tender, about 20 minutes. Remove from oven and allow to cool.

Once cool, scoop the pulp out into a food processor, and add the remaining ingredients except parsley.

Process until smooth. Stir in parsley. Serve at room temp. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/eggplant-dip-with-sprouted-grain-bread <![CDATA[Watermelon-Cucumber Salad]]> http://www.veria.com/recipe/watermelon-cucumber-salad Level: Easy
Servings: 6
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 English cucumber, cut into ½ inch cubes
1/2 small seedless watermelon, cut into 1-inch chunks (about 4 cups)
1 to 2 tablespoons extra-virgin olive oil
1 big bushy sprig of mint, leaves only
1/4 cup toasted pine nuts
1/2 teaspoon dried oregano
Sea salt and freshly ground pepper
Preparation: Toss all ingredients together in a large serving bowl until well blended. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/watermelon-cucumber-salad <![CDATA[Kale and Hemp Seed Salad]]> http://www.veria.com/recipe/kale-and-hemp-seed-salad Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 00 min
Ingredients: 1 bunch kale
1 pint cherry tomatoes, halved
1 avocado, pitted, peeled and cut into bite-size cubes
2 teaspoons salt
2 tablespoon lemon juice
1/3 cup olive oil
1/2 cup hemp seeds
Cayenne pepper
Kelp granules
Preparation: De-stem kale and tear into small pieces and massage with salt until wilted.

Add lemon juice and massage again.

Add olive oil and hemp seeds and mix well.

Top with chopped avocado, cherry tomatoes. Season lightly with kelp granules and cayenne. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/kale-and-hemp-seed-salad <![CDATA[Grilled Halibut with Wilted Spinach]]> http://www.veria.com/recipe/grilled-halibut-with-wilted-spinach Level: Easy
Servings: 4
Cook Time: 20 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: Halibut:
1/4 cup avocado oil
1/2 teaspoon oregano
1/2 teaspoon dill
1 clove garlic, minced
Juice of 3 limes plus the finely grated zest of 1 lime
Black pepper and sea salt
4 (5-ounce) Halibut fillets
Salsa:
1 large ripe tomatoes, de-seeded and diced
1/4 cup finely diced red onion
1 clove garlic, minced
2 tablespoons coarsely chopped cilantro leaves
Juice of half a lime
1 to 2 tablespoons avocado oil
Sea salt
Preparation: For the Halibut:
Blend the avocado oil, oregano, dill, garlic, lime zest and juice of 1 lime in a deep baking dish. Season with salt and pepper. Turn the halibut in the marinade to coat all sides. (If you have time, marinate the halibut in the refrigerator for 30 minutes.)

For the Salsa:
Toss all ingredients in a bowl until well mixed. Grill the halibut in a grill pan over medium high heat just until cooked through, about 3 minutes per side. Transfer to plate and squeeze the remaining lime juice over the top.Spoon some of the salsa over the top.

To Serve:
Serve the halibut over the wilted spinach and topped with the salsa. Squeeze a lemon over all. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/grilled-halibut-with-wilted-spinach <![CDATA[Frappuccino]]> http://www.veria.com/recipe/frappuccino Level: Easy
Servings: 2
Cook Time: 10 min 00 sec
Ready Time: 10 min 00 sec
Ingredients: 3 cups vanilla coconut milk
3 to 4 tablespoons cocoa powder
2 shots espresso
1 large frozen banana
1/2 cup ice
1 teaspoon mesquite powder
1 teaspoon vanilla
1/2 teaspoons cinnamon
Preparation: Blend all ingredients in a high-speed blender until smooth. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/frappuccino <![CDATA[Everything Sprouts Salad]]> http://www.veria.com/recipe/everything-sprouts-salad Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 00 min
Ingredients: 2 cups sunflower sprouts
4 cups mixed greens
1/2 cup small sprouts, such as broccoli or alfalfa
1 ripe avocado, cubed
1/2 cucumber, chopped
1 red pepper, chopped
1/4 cup arame, broken into pieces
2 tablespoons raw pumpkin seeds
3 tablespoons raw whole walnuts
2 tablespoons hemp seeds
1/2 teaspoon kelp granules

Vinaigrette Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar or apple cider vinegar
1 tablespoon dried oregano
1 tablespoon stone-ground Dijon mustard
Sea salt and fresh black pepper to taste
Juice of 1/2 lemon
Preparation: For the Dressing:
Add all ingredients to bowl and whisk together.

Add all salad ingredients to a large bowl and drizzle with dressing. Toss and serve

Optional: to make dressing extra creamy, whisk in 1 to 2 tablespoons of hummus. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/everything-sprouts-salad <![CDATA[Peggified Bananas Foster ]]> http://www.veria.com/recipe/peggified-bananas-foster Level: Easy
Servings: 2
Cook Time: 05 min
Ready Time: 05 min
Ingredients: 2 teaspoons coconut oil
1 banana, cut into ½ inch slices
2 teaspoons coconut sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
Store-bought coconut ice cream, softened
Preparation: Heat the coconut oil in a medium skillet. Add the bananas and cook, stirring gently, just until, softened.

Add the sugar, vanilla and cinnamon and remove from the heat. Stir until the sugar is melted.

Scoop the ice cream into 2 dishes. Top with the warm bananas. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/peggified-bananas-foster <![CDATA[Goat Cheese and Arugula Omelet]]> http://www.veria.com/recipe/goat-cheese-and-arugula-omelet Level: Intermediate
Servings: 1
Cook Time: 15 min
Ready Time: 05 min
Ingredients: For the omelet:
3 eggs
1 cup arugula, plus more for side salad
1 oz soft goat cheese
1/4 teaspoon cayenne
1/2 teaspoon kelp granules
1 tablespoon coconut butter

For side salad:
2 teaspoon s extra-virgin olive oi
1 teaspoon lemon juice
1/4 teaspoon dried oregano
1/2 cup baby arugula
1/2 cup mesclun
1/2 cup cucumber slices
Sea salt
Black Pepper
Preparation:

For the omelet:

Heat coconut oil in small frying pan on medium. Whisk eggs in bowl with cayenne and kelp granules.

When pan is heated, pour egg mixture into fying pan. Cook for about 4 minutes until the bottom of the egg is set and fluffy. Top with arugula and goat cheese.

Cover pan for a few seconds with lid to melt the goat cheese. Uncover and fold in half.

For the side salad:
Whisk the olive oil, lemon juice, oregano and salt and pepper together in a bowl.

Add the arugula, mesclun, and cucumber and toss to coat with dressing. Serve alongside the omelet. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/goat-cheese-and-arugula-omelet <![CDATA[Fire Roasted Red Pepper Dip]]> http://www.veria.com/recipe/fire-roasted-red-pepper-dip Level: Easy
Servings: 2
Cook Time: 30 min
Ready Time: 10 min
Ingredients: 2 red bell peppers
1 chile pepper, such as Anaheim
1 teaspoon extra-virgin olive oil
1 clove garlic
1 to 2 tablespoons chopped parsley
3/4 cup crumbled feta cheese
1/2 teaspoon salt

For dipping:
Cucumber slices
Fresh fennel
Yellow peppers
Sprouted grain wraps
Preparation: Roast bell and chile peppers directly over a gas flame or hot coals or in 425F oven until blackened.

Immediately place in a bowl and cover with plastic wrap. Once cool, remove the wrap, pull out the core along with the seeds, and peel the peppers.

Put them in a food processor with EVOO, garlic, parsley, feta and salt. Process until smooth.Scrape into a bowl and put it in the center of a large platter.

Surround the bowl with sliced vegetables and sprouted grain wraps
]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/fire-roasted-red-pepper-dip <![CDATA[Poached Egg and Asparagus]]> http://www.veria.com/recipe/poached-egg-and-asparagus Level: Intermediate
Servings: 2
Cook Time: 15 min
Ready Time: 10 min
Ingredients: 1 pound asparagus
1 large shallot, thinly sliced
1 tablespoon unsalted butter
2 large eggs
8 ounces parmasen cheese or 1 ounce truffel, shaved
Coarse salt and freshly
Ground black pepper
Preparation: In a saucepan or non-stick skillet add 3 inches of water and bring to a simmer.

Add to the poaching liquid either vinegar or lemon juice (1 teaspoon per each cup of water).

Bring liquid to a boil, add eggs, then remove from heat and cover. Eggs must be runny, so let cook for 3-5 minutes.

In a large skillet, melt butter over medium-high heat. Add the shallots and cook for 1 minute then add the asparagus.

Cook for 5 minutes and season with a little salt and pepper. Once cooked serve immediately, topped with a warm poached egg and parmesan or truffle shavings. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/poached-egg-and-asparagus <![CDATA[Naughty But Spiced Chocolate Shot]]> http://www.veria.com/recipe/naughty-but-spiced-chocolate-shot Level: Easy
Servings: 8
Cook Time: 00 min
Ready Time: 10 min
Ingredients: 12 ounces dark chocolate chips
8 ounces heavy cream
1 teaspoon chili powder
Rum (Malibu Coconut preffered)
Preparation: Place chocolate into a heat proof mixing bowl. Place a saucepan on low-medium heat and fill it with the cream.

Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate.

Once the chocolate has melted add the chili powder and whisk until smooth and fully infused. Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan.

Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture.

Eat immediately. If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/naughty-but-spiced-chocolate-shot <![CDATA[Chocolate Pumpkin "Martini"]]> http://www.veria.com/recipe/chocolate-pumpkin-martini Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 00 min
Ingredients: 2 cups cooked, pureed pumpkin
1/2 cup maple syrup;
1/2 cup coconut oil (make sure it’s heated to point of being liquid)
1 teaspoon cinnamon
1/4 teaspoon ground clove
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
3 tablespoons almond milk
Preparation: Whisk all ingredients in bowl then refrigerate for at least an hour.

Serve in martini glasses and, if you like, garnish with shaved chocolate, candied pecans, chocolate covered strawberries. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/chocolate-pumpkin-martini <![CDATA["Maca" Chocolate Dipped Strawberries]]> http://www.veria.com/recipe/maca-chocolate-dipped-strawberries Level: Easy
Servings: 6
Cook Time: 00 min
Ready Time: 10 min
Ingredients: 3 (2-ounce) maca chocolate bars
1 maca powder
1 teaspoon coconut sugar
1 teaspoon coconut oi
1/2 teaspoon vanilla
1 pint strawberries
Pinch cayenne
Preparation: Snap chocolate bars into the top of a double boiler set over hot, not boiling, water.

Stir just until melted and remove from heat. Whisk in the maca powder, coconut sugar, coconut oil and cayenne.

Dip berries in chocolate and lay on a parchment paper-lined baking sheet. Refrigerate until the chocolate is set. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/maca-chocolate-dipped-strawberries <![CDATA[Oyster Shooters]]> http://www.veria.com/recipe/oyster-shooters Level: Intermediate
Servings: 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 6 oysters, shucked and cleaned
6 shots vodka
1 dashes of Worcestershire sauce, to taste
1 dashes of tabasco, to taste
1 pinch black pepper
Preparation: Place the oysters into the base of six individual shot glasses. Pour in the vodka.

Add a few dashes of Worcestershire and Tabasco sauce to taste.

Twist a few grinds of pepper over each oyster, add a little salt and serve immediately. ]]> Peggy K's Kitchen Cures Peggy K http://www.veria.com/recipe/oyster-shooters <![CDATA[Herbal Tea For High Blood Pressure & Excessive Pitta]]> http://www.veria.com/recipe/herbal-tea-for-high-blood-pressure-and-excessive-pitta Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: Arjuna, ½ tsp: strength of the heart Brahmi, ½ tsp: high blood pressure, calming on the mind Musta, ½ tsp: high blood pressure, PMS, reduces heat
Preparation: Stir the herbs in ½ cup water. Let sit 7-10 minutes and drink. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-tea-for-high-blood-pressure-and-excessive-pitta <![CDATA[Aloe Vera Treatment For Psoriasis]]> http://www.veria.com/recipe/aloe-vera-treatment-for-psoriasis Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Aloe vera
Brahmi oil
Sandalwood oil
Preparation: To every tablespoon of Aloe vera add 1 drop of brahmi oil and 1 drop of sandalwood oil. Mix till combined. Slather on psoriasis-affected areas. Can wrap with clean cotton cloth, but it can also remain unwrapped. Leave on 45 minutes. Wash off with water.

You may apply a light layer of coconut oil to prevent dryness, if desired. Make sure the skin can breathe. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/aloe-vera-treatment-for-psoriasis <![CDATA[Mustard Leaves & Sesame Oil For Vata Pain]]> http://www.veria.com/recipe/mustard-leaves Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: Mustard Leaves (large bunch, shred or tear by hand)
Raw sesame oil (5-6 cups)
Squares of cotton fabric (about 12 inches x 12 inches)
Preparation: Begin by heating a small amount of oil, (1/4 to ½ cup) in a wok. When oil starts to crackle, slowly drop shredded pieces of mustard leaves. Toss leaves in the oil for two or three minutes. (Leaves should still be crispy, not soggy.) Continue adding leaves and pour in more oil if needed. Next, scoop mustard leaves into center of fabric and tie off with a strip of fabric. Bolus, which means ball in Latin, should resemble a large tea bag. Repeat to make additional boluses. Softly pound and rub boluses on back, legs or other areas to relieve pain. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/mustard-leaves <![CDATA[Carrot & Cheese Stew With Ghee For Balancing Vata]]> http://www.veria.com/recipe/carrot-and-cheese-stew-with-ghee-for-balancing-vata Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 7 Baby Carrots
3 Almonds
1 Tablespoon Ghee
1/3 Slice Swiss Cheese
Pepper
Preparation: Dice carrots into small pieces for faster cooking. Slice cheese into small centimeter-size squares. Chop nuts. Place several tablespoons of water in a fry pan, followed by the ghee. Add a couple pinches of pepper over low heat. Next, add nuts and carrots. When carrots start to soften, add cheese for a minute or two. Don’t let cheese melt too much. Serve and enjoy! ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/carrot-and-cheese-stew-with-ghee-for-balancing-vata <![CDATA[Herbal Honey For Back Pain]]> http://www.veria.com/recipe/herbal-honey-for-back-pain Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: ½ teaspoon Brahmi (good for calming down the mind) ½ teaspoon Ashwagandha (good for building muscle)
Preparation: Mix both herbs with a heaping teaspoon of honey. Stirring the honey with a spoon can be difficult, so use your fingers and eat it. Follow with some water. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-honey-for-back-pain <![CDATA[Concentrated Oil Treatment For Stiffness & Vata Imbalance]]> http://www.veria.com/recipe/concentrated-oil-treatment-for-stiffness-vata-imbalance Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 and 1/2 cups of Karpooradi tailam
Sesame oil
Preparation: 1 and 1/2 cups of Karpooradi infused sesame oil. This oil comes from the Camphor tree and is good for: a stiff neck, a muscle relaxant and strengthening the muscles and the nerves. This oil is good for vata, or air imbalances. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/concentrated-oil-treatment-for-stiffness-vata-imbalance <![CDATA[Herbal-Warm Milk Night Cap Drink For Insomnia]]> http://www.veria.com/recipe/herbal-warm-milk-night-cap-drink-for-insomnia Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1 cup of warm milk.
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Preparation: Stir herbs into milk while warming on stove. Drink and enjoy. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-warm-milk-night-cap-drink-for-insomnia <![CDATA[Shiro Basti Treatment For Pacifying Vata]]> http://www.veria.com/recipe/shiro-basti-treatment-for-pacifying-vata Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Sesame oil 3-4 drops of lavender essential oil (cooling and calming) Dough for the “hat” Graham flour Water
Preparation: Start by making the dough that will seal the bottom of the hat to prevent the oil from leaking. Add several cups of graham flour to a bowl and continue adding water and kneading the dough until it becomes tacky like bread dough. Place the specialized shiro basti hat tightly around the head and seal the bottom perimeter with the dough. Meanwhile, add the lavender oil to a few cups of sesame oil. Pour the oil into the hat until an inch of oil covers the head. Sit for the length of time your body and mind need. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/shiro-basti-treatment-for-pacifying-vata <![CDATA[Herbal Migraine Treatment]]> http://www.veria.com/recipe/herbal-migraine-treatment Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Haritaki, ½ tsp: In this case will pacify the vata in the large colon, drag everything downward.
Musta, 1 tsp: Brings down the heat.
Shatavari, 1 tsp: Balances the female hormone, great for immune system.
Preparation: The combination of the three herbs will be grounding for the vata, but not too heating for the pitta element.

Stir the herbs in ½ cup boiled water. Let sit 7-10 mins. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-migraine-treatment <![CDATA[Pichu Migraine Treatment]]> http://www.veria.com/recipe/pichu-migraine-treatment Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Coconut oil (cooling to the system because the head should never be heated)
Brahmi (Ayurvedic herb that calms down the nervous system)
3 or 4 drops of chamomile essential oil (calming)
Preparation: Combine some coconut oil, brahmi, and chamomile. Cut a hole in the middle of a piece of cloth and douse it in the oil combination. Place the cloth on top of the head. Gently pour on additional oil for a greater vata imbalance. The heaviness on the head calms down the mind. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/pichu-migraine-treatment <![CDATA[Soothing Jatamumsi Herbal Oil Massage]]> http://www.veria.com/recipe/soothing-jatamumsi-herbal-oil-massage Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1-2 quarts of raw sesame oil Several teaspoons of Jatamumsi herb, which helps bring down the vata, calms the mind, and is good for sleep!

Preparation: Mix sesame oil and Jatamumsi together and pour small amount of oil onto forehead while lying down. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/soothing-jatamumsi-herbal-oil-massage <![CDATA[Herbal Tea For Balancing Body]]> http://www.veria.com/recipe/herbal-tea-for-balancing-body Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: Ashwaganda – bring up energy, raises up the fire element Gokshura – helps clean the urinary tract Ginger- heating and helps other herbs work well
Preparation: Mix ½ to ¾ teaspoon of each of these herbs with ½ cup hot water, and drink as tea.Take twice a day!
]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-tea-for-balancing-body <![CDATA[Karpasasthyadi Thailam Ear Treatment]]> http://www.veria.com/recipe/karpasasthyadi-thailam-ear-treatment Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 tspn Karpasasthyadi Thailam
Preparation: To do this correctly, heat a small amount of Karpasasthyadi Thailam on a teaspoon and pour it in your ear. Let it sit there for 5-10 minutes. Then sit up and catch the excess oil with a tissue. Let the rest of the oil drain out of that ear while you are lying on your other side. Repeat the process in your other ear. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/karpasasthyadi-thailam-ear-treatment <![CDATA[Sesame Oil Treatment To Relieve Ligament Damage, Muscle Damage, Chronic Fatigue & Joint Pain]]> http://www.veria.com/recipe/sesame-oil-treatment-to-relieve-ligament-damage-muscle-damage-chronic-fatigue-joint-pain Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Raw natural sesame oil Patchouli
Preparation: Heat sesame oil (so that it gets warm, but not to the point of burning the skin) and add a few drops of patchouli to the oil – stir together Apply all over body with a clean cloth paying extra attention to the problem area Leave on or rinse off, but avoid using soap when rinsing to keep oil working ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/sesame-oil-treatment-to-relieve-ligament-damage-muscle-damage-chronic-fatigue-joint-pain <![CDATA[Millet and Vegetables For Easy Digestion]]> http://www.veria.com/recipe/millet-and-vegetables-for-easy-digestion Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 ½ cups water
1 cup millet
2 tablespoons olive oil
Tomato to taste
Zucchini to taste
Mushroom to taste
Onion to taste
Lemon
Fresh ginger
Fresh basil
Preparation: Add hot water to pot and boil. Once water is boiling, add millet. Bring to boil then let simmer for 10-15 minutes or until millet is cooked thoroughly. Eyeball the amount of tomato, zucchini, mushroom you want to add and chop into small pieces. Chop a smaller amount of onion and ginger. In a separate pan on medium heat, add olive oil. Add chopped onion, ginger, tomato, zucchini and mushroom. Break up a few basil leaves and add to the pan. Add a squeeze of lemon into the pan. Mix and cook for about five minutes or until vegetables are about 90 percent cooked. Add cooked millet to the pan and mix with vegetables. Serve hot. Happy digestion! ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/millet-and-vegetables-for-easy-digestion <![CDATA[Herbal Fruit Tea To Increase Pitta]]> http://www.veria.com/recipe/herbal-fruit-tea-to-increase-pitta Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 tsp Amilaki (type of fruit –gooseberry) gives energy to the body and aids in digestion

1 tsp Bilva (type of fruit): gives energy to the body and aids in digestion
Preparation: Mix herbs together in a cup and add ½ cup of hot water and stir. Let it sit for about 7-10 minutes and enjoy!
Take 2-3 times per day ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-fruit-tea-to-increase-pitta <![CDATA[Colon Cleansing Triphala Herbal Tea For Excessive Vata]]> http://www.veria.com/recipe/colon-cleansing-triphala-herbal-tea-for-excessive-vata Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2 tsp triphala (Ayurvedic concoction of three herbs): cleans out the colon (good for moving Vata)
¾ cup hot water
Preparation: Mix with ¾ cup of hot water and drink 2 hours before bedtime ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/colon-cleansing-triphala-herbal-tea-for-excessive-vata <![CDATA[Ayurvedic Dal Recipe Good For All Doshas]]> http://www.veria.com/recipe/ayurvedic-dal-recipe-good-for-all-doshas Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 packet green dal 1 tsp. turmeric 1 tsp coriander 1 tsp cumin 2 bay leaves 2 tbsp. ghee 2 pinches long pepper Freshly grated ginger root Carrots Zucchini
Preparation: Wash beans and sock overnight.

Heat ghee in pan and add bay leaves (both for flavor and digestive stimulant). Add long pepper and turmeric. Add one part mung beans for parts water, some freshly grated ginger root and simmer for 40 minutes, adding more water when needed.

In a separate pan, fry for a few minutes the cumin and coriander seeds and add them to the dal (beans). Add a few pieces of well chopper up carrots and zucchini to the mung soup. Let the soup simmer for another 5 minutes and turn off the heat. Then let sit for another 10 minutes. It’s now ready to eat! The soup is used in Ayurveda to help cleans the body of heat, ama (toxins) and helps the liver and other organs to rejuvenate. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/ayurvedic-dal-recipe-good-for-all-doshas <![CDATA[Herbal Tea For Hyperthyroidism & Excessive Kapha]]> http://www.veria.com/recipe/herbal-tea-for-hyperthyroidism-and-excessive-kapha Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Ashwaganda, 1 tsp: immune system, stimulates thyroid, energy
Trikatu (1 part ginger, 1 part black pepper and 1 part long pepper), ¼ tsp: hot, carrier herb to make others work, stimulant
Guggulu, ½ tsp: arthritis, strengthens bone, good for thyroid
½ cup water
Preparation: Stir the herbs in ½ cup water. Let sit 7-10 mins. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-tea-for-hyperthyroidism-and-excessive-kapha <![CDATA[Energizing Frankincense & Sesame Oil Blend For Anxiety Relief]]> http://www.veria.com/recipe/energizing-frankincense-and-sesame-oil-blend-for-anxiety-relief Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 3 or 4 drops of frankincense ½ tsp sesame (carrier) oil
Preparation: Combine the essential oil and sesame oil. Place your thumb or finger in the oil mixture. Rub the thyroid area on the neck clockwise to stimulate the thyroid or counterclockwise to cool down the thyroid. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/energizing-frankincense-and-sesame-oil-blend-for-anxiety-relief <![CDATA[Sandalwood Oil Rub For Stress Relief ]]> http://www.veria.com/recipe/sandalwood-oil-rub-for-stress-relief Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 3 or 4 drops of sandalwood essential oil ½ tsp. sesame (carrier) oil *Always dilute essential oils 5 drops to 1
Preparation: Combine the essential oil and sesame oil. Place your thumb or finger in the oil mixture. Rub the breastbone region clockwise to energize the heart and counterclockwise to bring down the heat. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/sandalwood-oil-rub-for-stress-relief <![CDATA[Herbal Tea For Excessive Kapha And Not Enough Pitta]]> http://www.veria.com/recipe/herbal-tea-for-excessive-kapha-and-not-enough-pitta Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: ½ tsp Tulsi (holy basil): very balancing and cool in property – helps drag mucus out of chest

½ tsp Yashtimadhu (licorice): warm in property – helps drag mucus out of the chest)

¼ tsp Pipali (pepper) : pungent and helps stimulate the other two herbs to work better

½ cup of hot water
Preparation: Add the three herbs to ½ cup of hot water and stir. Let it sit for about 7-10 minutes and enjoy! ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-tea-for-excessive-kapha-and-not-enough-pitta <![CDATA[Warm Salt Water Nasal Rinse For Congestion & Sinus Infection]]> http://www.veria.com/recipe/warm-salt-water-nasal-rinse-for-congestion-and-sinus-infection Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Warm water
Salt
Preparation: Take a small amount of warm water and add a few pinches of salt. Place water in the palm of one hand and sniff it up one nostril and then let it out. Repeat in the other nostril. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/warm-salt-water-nasal-rinse-for-congestion-and-sinus-infection <![CDATA[Peas Pulao & Rice For Digestion & Congestion]]> http://www.veria.com/recipe/peas-pulao-and-rice-for-digestion-and-congestion Level: Easy
Servings: 2
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2 - 3 pinches of rock salt
2 pinches of pepper
1 - 2 pinches of turmeric (anti inflammatory and good for digestion)
1 -2 sticks of cinnamon
1 tsp. ghee (good for digestion and adds lubrication to body)
1 pinch of cumin (good for digestion and hot in property)
1 ½ cups of water
¾ cup whole basmati rice
Handful of fresh peas removed from their pods (blood cleansers)

Preparation: On medium heat add ghee to a small pot. Once ghee has melted add cumin. Once the cumin is toasted add water and rice. While water is preparing to boil add salt, turmeric, pepper and cinnamon. Bring to boil and then cover with a lid and let simmer for 5-7 minutes or until cooked thoroughly. Bon apetit! ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/peas-pulao-and-rice-for-digestion-and-congestion <![CDATA[Anu Thailum For Allergy & Congestion Relief ]]> http://www.veria.com/recipe/anu-thailum-for-allergy-and-congestion-relief Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 5-6 drops of Anu Thailum
Preparation: Put 5-6 drops of Anu Thailum inside each nostril Breathe in and allow 10 ten minutes for oil to take effect ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/anu-thailum-for-allergy-and-congestion-relief <![CDATA[Massage Oil Blend To Boost Energy]]> http://www.veria.com/recipe/massage-oil-blend-to-boost-energy Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1 fluid ounce of sesame oil 6 drops of chamomile oil
Preparation: Take one fluid ounce of sesame oil, add six drops of chamomile oil to it, mix, and rub right on the heart area. As the mind and the heart are connected and the heart is the seat of consciousness, rubbing the chamomile oil in this area will help to balance the mind. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/massage-oil-blend-to-boost-energy <![CDATA[Ginger-Lemon Paste To Relieve Pitta Headache]]> http://www.veria.com/recipe/ginger-lemon-paste-to-relieve-pitta-headache Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: ½ tsp. of ginger
¼ cup of warm water
Juice of half a lemon
Preparation: Add ½ tsp. of ginger to ¼ cup of warm water. Add the juice of half a lemon. Stir together to form a paste. Apply to your forehead and leave on as needed. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/ginger-lemon-paste-to-relieve-pitta-headache <![CDATA[Licorice Drink For The Common Cold]]> http://www.veria.com/recipe/licorice-drink-for-the-common-cold Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: ½ cup warm water 1 tsp. licorice
Preparation: Combine a small amount of licorice into ½ cup warm water. The amount of licorice depends on your individual needs, but be sure not to use too much since it's strong. In Abigail's case, 1 tsp. of licorice was enough. Drink immediately. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/licorice-drink-for-the-common-cold <![CDATA[Herbal Tea For Better Digestion/Excessive Kapha]]> http://www.veria.com/recipe/herbal-tea-for-better-digestionexcessive-kapha Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: ¾ tsp. ginger (universal herb, hot property, but can also cool you down. Strong, so don't use too much)

1 tsp. coriander (great for vata, pitta, and kapha. Neutralizes toxins in the stomach and helps digestion. And it's great for skin rashes as well.)

½ tsp. cardamom (sweet, but pungent, so produces heat. Brings down vata, brings down kapha, raises pitta a little. Can combat asthma and wheezing.)
Preparation: Add the three herbs to ½ cup of hot water and stir. Let it sit for about 7-10 minutes and drink. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/herbal-tea-for-better-digestionexcessive-kapha <![CDATA[Sauteed Cauliflower For Better Kapha Digestion]]> http://www.veria.com/recipe/sauteed-cauliflower-for-better-kapha-digestion Level: Easy
Servings: 2
Cook Time:
Ready Time:
Ingredients: Half a head of cauliflower
1 tsp. ghee
½ tsp. ginger [good for digestion]
½ tsp. coriander [also good for digestion, and skin rashes]
Preparation:
Add the cauliflower and a little bit of water to a pan. Warm the cauliflower on low-medium heat until it's partially cooked. Add the ghee until melted. Add the ginger and coriander and sautee until cooked thoroughly. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/sauteed-cauliflower-for-better-kapha-digestion <![CDATA[Natural Toothpaste With Sesame Oil & Licorice]]> http://www.veria.com/recipe/natural-toothpaste-with-sesame-oil-and-licorice Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Sesame oil
Licorice root
Preparation: Mix a small amount of licorice with sesame oil and rub it on your gums with your finger or use it in lieu of toothpaste (with a toothbrush). ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/natural-toothpaste-with-sesame-oil-and-licorice <![CDATA[Organic Zucchini Salad With Rice & Dhal For Balancing Pita]]> http://www.veria.com/recipe/organic-zucchini-salad-with-rice-and-dhal-for-balancing-pita Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 2-4 organic zucchinis 2 cups of Dhal 1-2 tbsp ghee 1 cup of rice 1 dash of Turmeric ¼ cup of water
Preparation: Chop 2-4 small zucchinis into small pieces for quicker cooking. Cook 1 cup of white rice. In a separate pot, boil 2-3 cups water with 2 cups of dhal that has soaked overnight and been drained. Cook for 10 minutes. In a fry pan, melt 1-2 tablespoons of ghee with a small amount of water (about ¼ cup) over low heat. Add a dash of turmeric. Add zucchini slices and cook until softened by still a bit crunchy, about 7-8 minutes. Drain water from dhal, and serve with cooked rice and zucchini. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/organic-zucchini-salad-with-rice-and-dhal-for-balancing-pita <![CDATA[Vegetable Soup For Digestive Health]]> http://www.veria.com/recipe/vegetable-soup-for-digestive-health Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1 dash of turmeric or coriander Carrots or cauliflower Beets Ghee
Preparation: Pureed carrots or cauliflower, beets, sautéed with ghee. Add a dash of turmeric or coriander for digestion.
Prescribed for 1 week, twice daily to slowly bring up the fire in the stomach without inflaming too much and push vata down. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/vegetable-soup-for-digestive-health <![CDATA[Coriander Tea To Ease Digestion]]> http://www.veria.com/recipe/coriander-tea-to-ease-digestion Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 teaspoon coriander 1/2 cup hot water
Preparation: *Take 3 times per day, 30 minutes after the Turmeric/Ghee Digestive Drink. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/coriander-tea-to-ease-digestion <![CDATA[Turmeric/Ghee Digestive Drink ]]> http://www.veria.com/recipe/turmericghee-digestive-drink Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: ½ teaspoon Turmeric 2 tablespoons Ghee, melted
Preparation: Stir turmeric into the ghee and spoon feed, or sip out of small cup or bowl. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/turmericghee-digestive-drink <![CDATA[Mustard Oil Treatment For Muscle Pain]]> http://www.veria.com/recipe/mustard-oil-treatment-for-muscle-pain Level: Easy
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1 oz of Mustard oil – hot property, great for digestion, can be used for cooking. 1 drop of Myrrh oil – great for nerve endings and nervous system.
Preparation: Mix 1 oz of mustard with 1 drop of myrrh oil. Don’t apply oil directly to skin. Instead, wipe oil on small cotton sheets, then wrap cotton sheets around you. NOTE: UNDILUTED MUSTARD OIL WILL BURN THE SKIN! ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/mustard-oil-treatment-for-muscle-pain <![CDATA[Hot Sesame Oil Treatment For Muscle Pain]]> http://www.veria.com/recipe/hot-sesame-oil-treatment-for-muscle-pain Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 cup raw sesame oil 2-3 tbsp bala (a plant from India that aids the nervous system)
Preparation: Add 2-3 tablespoons of Bala to 1 cup of sesame oil. Bring oil to a boil then turn down heat and simmer for 30 to 45 minutes. Let oil cool to a warm temperature and drizzle onto skin. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/hot-sesame-oil-treatment-for-muscle-pain <![CDATA[Ginger Paste Treatment For Joint And Muscle Pain ]]> http://www.veria.com/recipe/ginger-paste-treatment-for-joint-and-muscle-pain Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Ginger powder
Water
Camphor Oil
Preparation: Mix ginger powder, water and a few drops of camphor oil (good for the nerves.) Stir until consistency of paste. The more moist the paste, the longer it will last before drying on the body. (5-10 minutes.) Leave on until it starts to dry and then wipe off with a damp towel. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/ginger-paste-treatment-for-joint-and-muscle-pain <![CDATA[Marma Massage Sandalwood Oil For Better Circulation]]> http://www.veria.com/recipe/marma-massage-sandalwood-oil-for-better-circulation Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Sandlewood oil Sesame oil
Preparation: Add a few drops of Sandlewood oil to Sesame oil and massage into skin. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/marma-massage-sandalwood-oil-for-better-circulation <![CDATA[Nikki’s Ghee And Milk Concoction For Boosting Immunity]]> http://www.veria.com/recipe/nikkis-ghee-and-milk-concoction-for-boosting-immunity Level: Easy
Servings: 1
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Herbs: Dasamoola - good for getting into the deeper tissue Bala - for the strength of the body Shatavari - is a herb which is for the immune system. Other ingredients: 1 tbsp. Ghee 1/8 cup water 1 cup whole milk Brown sugar, raw sugar or molasses (optional)
Preparation: Mix 1 spoonful of each herb in water. Bring mixture to a boil, then turn down heat . Simmer for 5 minutes, mixture should thicken. The water is breaking down the herbs in this step. In a separate pot, add whole milk and ghee. Mix in cooked herb mixture and bring to boil. (add brown sugar, raw sugar or molasses for sweetening) Once boiling, turn off heat and let settle until fat starts to sit on top. Serve warm in a mug. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/nikkis-ghee-and-milk-concoction-for-boosting-immunity <![CDATA[Test Model Guru]]> http://www.veria.com/recipe/test-model-guru Level:
Servings:
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: Test test test
Preparation: Put the test in a pot and stir it until it goes live. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/test-model-guru <![CDATA[Sweet Potato Recipe For Vata Grounding]]> http://www.veria.com/recipe/sweet-potato-recipe-for-vata-grounding Level: Easy
Servings: 2
Cook Time: 00 min 00 sec
Ready Time: 00 min 00 sec
Ingredients: 1 sweet potato 1 onion 1 carrot Ghee Buttermilk
Preparation: Warm a little water in a pan and add the ghee (this will help the ghee not burn). Chop up potato, onion and carrot into small bits. Cook until it starts to get slightly crisp. ]]> A Model Guru Yogi Cameron http://www.veria.com/recipe/sweet-potato-recipe-for-vata-grounding <![CDATA[evoknow test]]> http://www.veria.com/recipe/evoknow-test Level:
Servings:
Cook Time:
Ready Time:
Ingredients: test
Preparation: test ]]> http://www.veria.com/recipe/evoknow-test <![CDATA[Baby spinach, Beet and Goat Cheese salad]]> http://www.veria.com/recipe/diets-that-work-baby-spinach-beet-and-goat-cheese-salad Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 55 min
Ingredients: 4 beets
2 cups water
2 cups baby spinach, washed
2 ounces goat cheese, crumbled
1/3 cup extra-virgin olive oil
Juice of 1 lemon
Sea salt
Freshly ground black pepper

Preparation: Bring water to a boil in a medium-sized pot.
Add beets. Cover and cook until tender (35-40 minutes).
Once beets are cool enough to handle, remove beet skin.
Cut beets in half and cut each half into quarters.
Toss beets, baby spinach and crumbled goat cheese in a salad bowl.
In a separate bowl, whisk together olive oil, lemon juice, sea salt and black pepper to taste.
Toss salad in dressing and let marinate 15-20 minutes before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-baby-spinach-beet-and-goat-cheese-salad <![CDATA[Couscous and Chickpeas]]> http://www.veria.com/recipe/couscous-recipes-couscous-and-chickpeas Rating: 3 Level: Easy
Servings: 4 to 5
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 1 teaspoon grass-fed butter or olive oil
1 1/2 cups water or vegetable stock
Pinch of sea salt
1 cup whole grain couscous
1 cup chickpeas, cooked (can use canned)
5-6 mint leaves, minced
2 scallions, minced
1 tablespoon parsley, minced

Preparation: Bring water, butter and salt to a boil in a pot over high heat.
Add couscous, cover and turn off the heat. Let sit 5 minutes.
Fluff couscous with a fork. Stir in chickpeas, mint, scallion and parsley.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/couscous-recipes-couscous-and-chickpeas <![CDATA[Stewed Lamb with Apricots]]> http://www.veria.com/recipe/stewed-lamb-with-apricots Rating: 3 Level: Intermediate
Servings: 2 to 3
Cook Time: 5 min
Ready Time: 50 min
Ingredients: 1 tablespoon olive oil
1/2 pound grass-fed lamb stew meat, diced
2 garlic cloves, peeled and minced
1 onion, peeled and diced
6-8 dried apricots, diced
1/4 cup raisins
1/2 teaspoon dried cinnamon
2 pinches nutmeg
1/2 teaspoon cumin
1/2 teaspoon sea salt
2 cups stock (beef, lamb, chicken or vegetable)
1 cup red wine

Preparation: Sauté lamb in olive oil, 2-3 minutes.
Add garlic, onion, apricots, raisins, cinnamon, nutmeg, cumin, sea salt, stock and red wine. Bring to a boil.
Cover and cook over low heat, 45 minutes to 1 hour.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/stewed-lamb-with-apricots <![CDATA[Creamy Oyster Chowder]]> http://www.veria.com/recipe/creamy-oyster-chowder Rating: 3 Level: Intermediate
Servings: 4 to 5
Cook Time: 5 min
Ready Time: 20 min
Ingredients: 1 tablespoon grass-fed butter
1 onion, peeled and diced
3 medium Yukon Gold potatoes, peeled and diced
5 cups chicken stock
2 celery stalks, diced
1/2 tablespoon fresh tarragon (or 1/2 teaspoon dried tarragon)
1 teaspoon sea salt
8 ounces shelled whole oysters (can use canned if fresh are not available)
Freshly ground black pepper
2 strips naturally cured bacon (optional)

Preparation: Sauté onion in a pot over high heat, 2-3 minutes.
Add potatoes and chicken stock and bring to a boil.
Reduce flame and cover. Simmer over medium heat for 10-12 minutes or until potatoes soften.
With a slotted spoon, remove 1/2 potatoes and purée in a food processor or blender.
Return purée to the soup and add celery, tarragon, sea salt and oysters. Season with freshly ground black pepper and cook 7 minutes over medium heat.
Cook bacon under a broiler or on the stove top until crispy.
Dice bacon and use as garnish.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/creamy-oyster-chowder <![CDATA[Baked Apples Stuffed with Walnuts and Raisins]]> http://www.veria.com/recipe/healthy-desserts-baked-apples-stuffed-with-walnuts-and-raisins Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 45 min
Ingredients: 4 apples, cored
1/2 cup walnuts, chopped
2 tablespoons raisins
1 tablespoon honey
1/2 teaspoon cinnamon
Dash of ground cloves
1 tablespoon brown sugar (or other sugar)
2 tablespoon grass-fed butter
1/2 cup apple juice

Preparation: Preheat oven to 375 degrees.
Place apples in a 9x9 baking dish.
In a mixing bowl, combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter. Stuff cored apples with walnut mixture. Pour apple juice into the baking dish.
Bake apples uncovered for 40-45 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-baked-apples-stuffed-with-walnuts-and-raisins <![CDATA[Quinoa with Chicken and Apple Sausage]]> http://www.veria.com/recipe/quinoa-recipes-quinoa-with-chicken-and-apple-sausage Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 15 min
Ingredients: 1 cup quinoa, rinsed
2 cups chicken stock
1 tablespoon olive oil
1 onion, peeled and diced
1 tablespoon fresh sage, minced (or 1 teaspoon dried sage)
2-3 links chicken and apple sausage, diced
Sea salt
1/4 cup dried cranberries
1 tablespoon parsley, minced

Preparation: In a deep frying pan, sauté onion in olive oil over medium-high heat, 2 minutes.
Add sage, sausage, sea salt and cranberries and stir to coat.
Add quinoa and stock and bring to a boil.
Reduce flame to simmer, 12 minutes.
Garnish with parsley.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-quinoa-with-chicken-and-apple-sausage <![CDATA[Fried rice with chicken]]> http://www.veria.com/recipe/healthy-chicken-recipes-fried-rice-with-chicken Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 5 min
Ready Time: 12 min
Ingredients: 1 tablespoon peanut oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, diced
1 stalk broccoli, florets only
1/2 teaspoon sea salt
1 cup cooked long-grain brown rice
1/2 cup cooked chicken breast, diced
1 tablespoon toasted sesame oil
2-3 tablespoons shoyu
1 tablespoon maple syrup
1/4 cup water
2 scallions, minced

Preparation: Sauté onion and garlic in 1 tablespoon of peanut oil over high heat, one minute.
Add carrots and cook, one minute.
Add broccoli, pre-cooked brown rice and pre-cooked chicken breast and stir to mix.
In a separate bowl, whisk together sesame oil, shoyu, maple syrup and water. Pour into sauté pan, cover and cook 3-4 minutes.
Garnish with scallions before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-fried-rice-with-chicken <![CDATA[Chicken Wraps with Raspberry Dressing]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-wraps-with-raspberry-dressing Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 4 min
Ingredients: 1 grilled chicken breast, sliced into strips
1/2 package mesclun greens
4 whole wheat wraps
1/4 cup olive oil
1 tablespoon raspberry jam
1 teaspoon apple cider vinegar
Sea salt
Freshly ground black pepper

Preparation: Heat wraps in a frying pan.
Whisk together olive oil, jam and vinegar. Season with salt and pepper.
Toss chicken and mesclun greens in dressing. Place on wrap and roll up.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-chicken-wraps-with-raspberry-dressing <![CDATA[Rosemary Roasted Roots]]> http://www.veria.com/recipe/rosemary-roasted-roots Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 50 min
Ingredients: 3-4 carrots cut into thin diagonal strips (3-4 inches long)
2-3 parsnips cut into thin diagonal strips (3-4 inches long)
1 tablespoon olive oil
1/2 teaspoon dried rosemary or 1 tablespoon of fresh rosemary
Sea salt
Freshly ground black pepper

Preparation: Preheat oven to 375°.
Coat the vegetables with olive oil and season with rosemary, sea salt and black pepper. Cover and bake 30 minutes.
Uncover and continue cooking 25-30 minutes or until soft and slightly shriveled.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/rosemary-roasted-roots <![CDATA[Shrimp with Aromatic Vegetables]]> http://www.veria.com/recipe/easy-appetizers-shrimp-with-aromatic-vegetables Rating: 3 Level: Intermediate
Servings: 2 to 3
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 8-12 medium sized shrimp, cleaned and deveined
1 tablespoon coconut oil
1 tablespoon ginger, minced
1 leek, cleaned and cut into thin diagonals (use both white and green)
2 carrots, cut into matchsticks
1 red pepper, seeded and sliced thin (optional)
1/2 cup chicken stock or water
3-4 kale leaves, cut into thin strips (can use other greens)
Sea salt
1 tablespoon basil, minced
1 tablespoon cilantro minced
1/2 tbsp kudzu

Preparation: In a sauté pan, heat coconut oil and ginger and cook 1 minute. Add leek and cook 1 minute. Add carrots, pepper (optional) and chicken stock and cook 1 minute.
Add kale and a pinch of sea salt and cook 2-3 minutes.
Add shrimp and basil. Add kudzu, dissolved in a small amount of water. Cook 1-2 minutes.
Garnish with cilantro.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-appetizers-shrimp-with-aromatic-vegetables <![CDATA[Savory Rice Pilaf]]> http://www.veria.com/recipe/brown-rice-savory-rice-pilaf Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 45 min
Ingredients: 1 1/2 cups brown rice, soaked
2 3/4 cup chicken stock
1-inch piece of kombu, soaked and sliced thin
1-2 pinches sea salt
1-2 sprigs of fresh tarragon (or 1-2 teaspoons dried)
1 shallot diced
1-2 cloves of garlic, minced.

Preparation: Discard rice soaking water.
Sauté shallot, garlic and tarragon until softened. Add 2 3/4 cups of chicken stock (plus fresh water if needed) to the pot. Bring to a boil.
Add 1-2 pinches sea salt. Cover and reduce flame to simmer, cook for 40 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-savory-rice-pilaf <![CDATA[Herbed chicken Stock]]> http://www.veria.com/recipe/healthy-chicken-recipes-herbed-chicken-stock Rating: 3 Level: Easy
Servings: 10-12 cups
Cook Time: 5 min
Ready Time: 6 min
Ingredients: Bones, skin and/or other chicken parts or turkey parts
6 quarts water
2 onions, peeled and halved
3 carrots, chopped
2-3 garlic cloves, peeled
3-4 sprigs fresh thyme
1/4 bunch fresh parsley
1 tablespoon peppercorns
Sea salt

Preparation: Bring bones, skin and water to a boil in pot.
Skim off foam and discard.
Add onions, carrots, garlic, thyme, parsley, and peppercorns. Return to a boil, then cover and simmer 6-12 hours.
Strain liquid and discard bones and cooked vegetables. Place stock in the refrigerator and let fat congeal overnight.
Skim off fat.

To Use:
Take 4 cups of the defatted stock and bring to a boil. Reduce flame, simmer. Add 1/2 teaspoon sea salt (adjust to taste) and freshly ground black pepper.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-herbed-chicken-stock <![CDATA[Chocolate Hazelnut Pudding]]> http://www.veria.com/recipe/healthy-desserts-chocolate-hazelnut-pudding Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 1 hr
Ingredients: 2 tablespoons kudzu root starch + 1/4 cup water
2 cups hazelnut milk (or other milk)
1/3 cup Sucanat or granulated cane sugar
1 heaping tablespoon cocoa powder
1/4 cup hazelnuts

Preparation: In a pot combine hazelnut milk, Sucanat and cocoa powder. Bring to high heat and then lower the heat to medium.
Mix kudzu and water, add to pot. Cook until thick and creamy.
Chill in the refrigerator.
Top with toasted hazelnuts.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-chocolate-hazelnut-pudding <![CDATA[Tex-Mex Turkey Chili]]> http://www.veria.com/recipe/chili-recipe-tex-mex-turkey-chili Rating: 3 Level: Intermediate
Servings: 3 to 4
Cook Time: 7 min
Ready Time: 35 min
Ingredients: 2 tablespoons olive oil
1/2 teaspoon coriander
1 teaspoon cumin
2 garlic cloves, peeled and minced
1 large onion, peeled and diced
2 celery stalks, diced
1 jalapeño pepper, seeded and diced
2 tomatoes, seeds removed and diced
1 1/2 cups pinto beans, pre-cooked (may used canned)
2 links raw turkey sausage, removed from casing
3/4 - 1 cup water or stock (chicken, beef or veggie)
1 teaspoon sea salt
Chives, minced

Preparation: Sauté coriander and cumin in oil for 1 minute. Add garlic and onion and sauté 2-3 minutes. Add sausage and brown 1-2 minutes.
Add celery, jalapeño pepper, tomatoes, pinto beans, water or stock and sea salt. Cover and bring to a boil.
Reduce flame to medium and cook 25-30 minutes.
Garnish with chives.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/chili-recipe-tex-mex-turkey-chili <![CDATA[Summer Slaw]]> http://www.veria.com/recipe/summer-slaw Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 5 min
Ready Time: 1 hr 45 min
Ingredients: 2-3 carrots, sliced into thin matchsticks
1/2 head Chinese cabbage, sliced into thin matchsticks
1 bell pepper, seeded and sliced thin
1 teaspoon sea salt
3 tablespoon toasted sesame oil
2 tablespoon brown rice vinegar
1 tablespoon maple syrup
2 tablespoon shoyu
1 teaspoon toasted sesame seeds

Preparation: Place carrots, cabbage, pepper, and salt in a large bowl. Work the salt into the vegetables with your hands.
Place all ingredients into a salad press or pickle press and apply pressure for 1½ -2 hours. If you do not have a salad press, keep the vegetables inside the mixing bowl and place a flat plate on top, then lay a heavy object on top of the plate to apply pressure.
Drain water that releases from the vegetables. Rinse under cold water if too salty. Add dressing (sesame oil, rice vinegar, maple syrup, shoyu).
Garnish with toasted sesame seeds.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/summer-slaw <![CDATA[Simple Brown Basmati Rice]]> http://www.veria.com/recipe/brown-rice-simple-brown-basmati-rice Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 5 min
Ready Time: 40 min
Ingredients: 2 cups brown basmati rice, soaked overnight
3 3/4 cup water
2 pinches sea salt

Preparation: Discard rice soaking water.
Bring rice and fresh water to a boil. Add a pinch of sea salt, cover and simmer for 40 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-simple-brown-basmati-rice <![CDATA[Sauteed brussels Sprouts and kale with Walnut Vinaigrette]]> http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-brussels-sprouts-and-kale-with-walnut-vinaigrette Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 2 cups Brussels sprouts, halved
3-4 kale leaves, cut into bite-sized pieces
Water
1/3 cup walnut oil
1/3 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 tablespoon honey
1 shallot, peeled and minced
Sea salt and pepper
1/4 cup dried cranberries
1/3 cup roasted walnuts, chopped

Preparation: Place steamer basket over a water-filled pot and bring water to a boil.
Add Brussels sprouts and steam for 5-7 minutes or until bright green.
Remove Brussels sprouts from the pot and repeat with kale, steaming for 3-5 minutes or until bright green and tender.
Whisk together walnut oil, white wine vinegar, Dijon mustard, honey and shallots. Add sea salt and pepper to taste.
In a large bowl, combine Brussels sprouts, kale, cranberries and walnuts. Toss with vinaigrette.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-brussels-sprouts-and-kale-with-walnut-vinaigrette <![CDATA[French Lentil Soup with Vegetables]]> http://www.veria.com/recipe/soup-recipes-french-lentil-soup-with-vegetables Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 15 min
Ready Time: 1 hr
Ingredients: 1 cup French lentils (small greenish/black), soaked overnight
1 inch dried kombu (sea vegetable)
2 1/2 cups water
1 medium onion, peeled and diced
2 carrots, diced
1/2 cup celeriac (celery root), peeled and diced
2 bay leaves
1 teaspoon sea salt
Parsley, minced
Grated cheddar cheese

Preparation: Put lentils into a pot with fresh water and bring to a boil. Skim and discard any foam that rises to the top.
Add all other ingredients except shoyu. Bring to a boil.
Reduce flame to simmer; cover and cook 40 minutes.
Add sea salt and continue cooking 10-15 minutes or until lentils soften.
Garnish with minced parsley and grated cheddar cheese.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-french-lentil-soup-with-vegetables <![CDATA[Coconut Noodles with Tempeh]]> http://www.veria.com/recipe/pasta-recipes-coconut-noodles-with-tempeh Rating: 3 Level: Intermediate
Servings: 3 to 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 1 eight-ounce package soba or udon noodles
1 eight-ounce package tempeh (fermented soy), cut into 1 inch cubes
2 tablespoons coconut oil
1 teaspoon toasted sesame oil
1 leek, cleaned and cut thin on the diagonal
2 garlic cloves
2 inches ginger, peeled and cut into matchsticks
1/2 cup water or vegetable stock
1/2 cup coconut milk
2 carrots, cut into thin matchsticks
1 cup snow peas
2-3 dashes cayenne pepper
2 scallions, minced
1/4 cup cilantro leaves
Sea salt

Preparation: Cook noodles according to package directions. Set aside.
In a frying pan over medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides.
In a separate large skillet over medium heat, heat toasted sesame oil. Add leek, ginger and garlic, and sauté 2 minutes.
Stir in coconut milk, carrots, snow peas and cayenne pepper. Bring to a boil.
Cover; reduce heat and simmer 5 minutes.
Put noodles in a bowl and toss with vegetables and coconut milk. Top with crispy tempeh and garnish with cilantro.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-coconut-noodles-with-tempeh <![CDATA[Sautéed Cabbage and Carrots with Caraway]]> http://www.veria.com/recipe/sauted-cabbage-and-carrots-with-caraway Rating: 3 Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 12 min
Ingredients: 1/2 teaspoon caraway seeds
2 tablespoons butter
1 tablespoon olive oil
1/4 head green cabbage
1/4 head red cabbage
2 carrots, cut into thin matchsticks
Pinch of sea salt

Preparation: Sauté carrots in 1 tablespoon of butter with a pinch of sea salt, 1-2 minutes.
Add cabbage and the remaining 1 tablespoon of butter.
Cover and cook on medium-low heat for 8-12 minutes (or until cabbage wilts). Garnish with caraway seeds.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-cabbage-and-carrots-with-caraway <![CDATA[Pan-Seared chicken with Herb Gravy]]> http://www.veria.com/recipe/healthy-chicken-recipes-pan-seared-chicken-with-herb-gravy Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 1-2 tablespoons olive oil
4 six-ounce pieces of chicken breast
Sea salt
Freshly ground black pepper
2 teaspoons butter
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
2-3 sage leaves, minced
1/2 cup chicken stock
1 teaspoon kudzu root starch plus 2 tablespoons water

Preparation: Season chicken breast with sea salt and black pepper.
Heat olive oil in a pan. Add chicken, cover and cook 3-4 minutes on each side.
Let chicken rest 6-8 minutes.
In a separate pot, bring butter, thyme, rosemary, sage and chicken stock to a boil. Lower flame to medium heat and cook 3-4 minutes.
Combine kudzu with water and add to the pot. Cook until liquid is clear. Season to taste.
Pour gravy over chicken to serve.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-pan-seared-chicken-with-herb-gravy <![CDATA[Mixed Wild Rice and Mushrooms]]> http://www.veria.com/recipe/brown-rice-mixed-wild-rice-and-mushrooms Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 55 min
Ingredients: 1 tablespoon butter
1 leek, cleaned and diced (use both white and green)
1 teaspoon dried tarragon
4-5 dried shiitake mushrooms, soaked and diced (reserve and strain soaking water)
3-4 dried Maitake mushrooms , soaked and diced (reserve and strain soaking water)
1 cup mixed wild rice (wehani, black rice, japonica, short grain brown rice, red rice), soaked overnight (discard soaking water)
2 cups water or mushroom water
1/4 teaspoon sea salt

Preparation: Sauté leek, tarragon and mushrooms in butter in a saucepan, 2-3 minutes.
Add wild rice, mushroom soaking water and sea salt. Bring to a boil.
Cover and reduce flame to simmer, 50 minutes.
Turn off flame and let sit for 5-10 minutes before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-mixed-wild-rice-and-mushrooms <![CDATA[Creamy Lentil Soup]]> http://www.veria.com/recipe/creamy-lentil-soup Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 1 hr
Ingredients: 1 tablespoon olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
2 carrots, diced
4 cups chicken stock (or water)
1 Yukon gold potato, peeled and diced
1/2 celeriac root, peeled and diced
1 cup black lentils, soaked
2 bay leaves
1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons parsley, minced

Preparation: Sauté onion, garlic and carrot in olive oil for 2-3 minutes.
Add chicken stock, potato, celeriac root, lentils and bay leaves. Cover, reduce heat and simmer 45 minutes.
Add sea salt and continue cooking 5-10 minutes.
Remove bay leaves and discard.
With a slotted spoon remove 1/2 the lentils and vegetables. Purée in a food processor. Stir purée into remaining soup. Serve garnished with fresh parsley.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/creamy-lentil-soup <![CDATA[Steamed vegetables with Tangy Tahini Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-vegetables-with-tangy-tahini-dressing Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 head cauliflower, florets only
2 carrots, cut thinly on the diagonal
1 broccoli stalk, florets and stem
4 tablespoons sesame tahini
1 1/2 tablespoons maple syrup
Juice of 1 lemon
2-3 tablespoons shoyu
1/2 cup water

Preparation: Place water in a pot with a steamer basket over high heat. Add cauliflower florets to basket. Cover and cook 5-7 minutes or until cauliflower is tender.
Repeat with carrots and broccoli.
In a food processor or blender, combine tahini, maple syrup, lemon juice, shoyu and water.
Top steamed vegetables with tahini dressing.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-vegetables-with-tangy-tahini-dressing <![CDATA[Pan-Seared Sesame Seed and Nori Encrusted White fish with Marinade Reduction]]> http://www.veria.com/recipe/fish-recipes-pan-seared-sesame-seed-and-nori-encrusted-white-fish-with-marinade-reduction Rating: 3 Level: Intermediate
Servings: 4 to 5
Cook Time: 10 min
Ready Time: 55 min
Ingredients: 1 tablespoon maple syrup
1/4 cup water
1/4 cup shoyu
1 tablespoon ginger, peeled and minced
1 garlic clove, peeled and minced
16 ounces lemon sole, fluke or flounder
1/4 cup nori flakes
1/4 cup dulse flakes (or kelp flakes)
4 tablespoons black sesame seeds
3 tablespoons flour
2-3 tablespoons coconut oil

Preparation: Whisk together maple syrup, water, shoyu, ginger and garlic. Pour marinade over fish and marinate for 45 minutes or overnight in the refrigerator.
In a plastic resealable baggie, combine nori flakes, dulse flakes, black sesame seeds and flour. Drop marinated fish into the baggie and shake to coat with flour mixture (make sure to reserve any remaining marinade).
Heat oil in a pan over medium-high heat. Sear fish, 2-3 minutes on each side.
In a separate saucepot, bring marinade to a boil on a high heat. Cook uncovered until reduced by 2/3.
Drizzle marinade reduction on top of fish before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-pan-seared-sesame-seed-and-nori-encrusted-white-fish-with-marinade-reduction <![CDATA[Quick Quinoa with Cilantro Pesto]]> http://www.veria.com/recipe/quinoa-recipes-quick-quinoa-with-cilantro-pesto Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 15 min
Ingredients: 1 cup quinoa, rinsed
2 cups water
Sea salt
1/2 bunch cilantro, cleaned
1-inch piece of ginger, peeled and minced
1/2 cup extra virgin olive oil
2-3 tablespoons rice vinegar

Preparation: Rinse quinoa in a large bowl with cold water. Discard any grains that float to the top.
Bring quinoa and 2 cups of fresh water to a boil. Add a pinch of sea salt. Lower heat to simmer; cover and cook 12-15 minutes (or until all the water evaporates).
Combine cilantro, ginger, olive oil, rice vinegar and 1/2 teaspoon sea salt in a food processor or blender. Pulse until smooth and creamy.
Toss cooked quinoa with cilantro pesto.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-quick-quinoa-with-cilantro-pesto <![CDATA[Fried rice with Shrimp]]> http://www.veria.com/recipe/brown-rice-fried-rice-with-shrimp Rating: 3 Level: Intermediate
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 2 tablespoons peanut oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
3-4 button mushrooms, sliced thin
1 stalk broccoli, florets only
1/4 cup green peas
1/2 tsp sea salt
2 eggs, beaten
1 cup cooked long grain brown rice
1 cup small shrimp, peeled
1 tablespoon toasted sesame oil
2-3 tablespoons shoyu
1 tablespoon mirin (optional)
1/4 cup water
2 scallions, minced

Preparation: Scramble eggs in a pan. Set aside.
In the same pan, sauté onion, garlic, mushrooms, broccoli and green peas in 1 tablespoon of peanut oil, 3-5 minutes.
Add sea salt.
Remove vegetables from the pan.
Add another tablespoon of peanut oil to the pan before returning cooked vegetables to the pan, along with cooked rice and shrimp.
Season with toasted sesame oil, shoyu and mirin.
Add the scrambled eggs. Cook together for 3-5 minutes.
Garnish with scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-fried-rice-with-shrimp <![CDATA[Homemade Pita chips]]> http://www.veria.com/recipe/healthy-snacks-homemade-pita-chips Rating: 3 Level: Easy
Servings: 2 to 4
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 2 pitas
Olive oil
Dried oregano
Basil
Sea salt
Freshly ground black pepper

Preparation: Preheat oven to 350 degrees.
Cut pita into snack-size triangles and coat with olive oil. Sprinkle with oregano, salt and pepper to taste.
Bake for 5-7 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-homemade-pita-chips <![CDATA[Baba Ghanoush]]> http://www.veria.com/recipe/eggplant-recipes-baba-ghanoush Rating: 3 Level: Intermediate
Servings: 4 to 5
Cook Time: 10 min
Ready Time: 50 min
Ingredients: 2 large eggplants
Olive oil
2 tablespoons toasted sesame tahini
Juice of 1 lemon
1 garlic clove, peeled and diced
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper

Preparation: Preheat oven to 400 degrees.
Lightly coat eggplant with olive oil. Place in oven, cut side down. Cook 35-40 minutes or until eggplant is soft and skin has shriveled.
In a food processor, combine sesame tahini, lemon juice, garlic, sea salt, black pepper and a dash of cayenne.
Add eggplant and pulse until ingredients are evenly mixed.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/eggplant-recipes-baba-ghanoush <![CDATA[Daikon salad]]> http://www.veria.com/recipe/diets-that-work-daikon-salad Rating: 3 Level: Easy
Servings: 2 to 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 daikon root, cut into thick matchsticks
2 carrots, cut into thick matchsticks
1/4 cup cilantro, leaves only
1 tablespoon brown rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger juice
Juice and zest of one lime
Sea salt
1 scallion, minced

Preparation: Place daikon, carrots and cilantro in a mixing bowl.
In a separate bowl, whisk together rice vinegar, sesame oil, ginger juice, lime juice and lime zest. Season to taste.
Toss daikon and carrot mix with dressing and scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-daikon-salad <![CDATA[Shrimp with Spicy Plum Sauce on Brown rice]]> http://www.veria.com/recipe/brown-rice-shrimp-with-spicy-plum-sauce-on-brown-rice Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 7 min
Ready Time: 15 min
Ingredients: 1 tablespoon toasted sesame oil
1 leek, cleaned and sliced into 1/2 inch thick diagonals
2 garlic cloves, peeled and minced
1 inch of ginger, peeled and minced
1/4 head red cabbage, cut into 1/2 inch thick pieces
1/4 cup chicken stock
10-12 medium sized shrimp, peeled and cleaned

Spicy Plum Sauce:
1 heaping tablespoon plum jam
2 tablespoons tamari
1 tablespoon toasted sesame oil
1/2 teaspoon hot pepper flakes
1/2 tablespoon maple syrup
1/4 cup water or chicken stock
1 teaspoon kudzu root starch

Preparation: In a medium-sized saucepan, bring rice and water to a boil. Add two pinches of sea salt.
Cover and reduce heat to simmer for 40 minutes.
While rice is cooking, sauté leek, garlic and ginger in sesame oil for 1-2 minutes. Add cabbage and 1/4 cup chicken stock. Cover and cook 2-3 minutes.
Add shrimp and continue cooking 1-2 minutes.
While shrimp is cooking, make the spicy plum sauce: mix all ingredients together until well-blended. Season to taste.
Pour plum sauce into frying pan with shrimp and vegetables and stir to coat.
Top brown rice with shrimp and vegetables.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-shrimp-with-spicy-plum-sauce-on-brown-rice <![CDATA[Chicken Soup]]> http://www.veria.com/recipe/soup-recipes-chicken-soup Rating: 3 Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 55 min
Ingredients: 5 cups chicken stock (or water)
1 onion, peeled and diced
2-3 celery stalks, diced
3 carrots, cut into thin rounds
2 red potatoes, diced
Organic, free-range chicken pieces with bones (wings, drumsticks)
2 teaspoons sea salt
1/4 cup parsley
2 garlic cloves, peeled and minced.

Preparation: Sauté onion, potatoes and carrots.
After the vegetables have softened, add stock, sea salt, chicken bones/wings. Bring to a boil Reduce flame, cover and simmer for 35 minutes.
Add garlic and continue cooking for 3-5 minutes.
Add parsley for garnish.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-chicken-soup <![CDATA[Fresh Fruit Fondue with Dark Chocolate]]> http://www.veria.com/recipe/fresh-fruit-fondue-with-dark-chocolate Rating: 3 Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 16 ounces dark chocolate (can substitute sweet or semi-sweet chocolate)
1 1/2 cups light cream
1 teaspoon vanilla extract
2 ripe bananas
Strawberries
Dried apricots

Preparation: Break chocolate into small pieces and place in double boiler.
Add cream and stir gently but constantly until the chocolate is melted and smooth. Stir in vanilla extract.
Use a fork to spear the fruit, then dip in the chocolate.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fresh-fruit-fondue-with-dark-chocolate <![CDATA[Whole Grain Pasta with Sautéed Vegetables and Fresh Basil]]> http://www.veria.com/recipe/whole-grain-pasta-with-sauted-vegetables-and-fresh-basil Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: Whole wheat pasta (ziti or rotelle)
1 tablespoon olive oil
1 tablespoon grass-fed butter
1 onion
3 garlic cloves, peeled and minced
2 yellow summer squash
2 tomatoes, thickly chopped
2 links Italian-style turkey or chicken sausage, cooked
2-3 olives, pitted and chopped
3-4 leaves of fresh basil, sliced thin
Sea salt
Freshly ground black pepper
Grated parmesan or Romano cheese

Preparation: Cook pasta according to package directions.
While pasta is cooking, sauté onion and garlic in olive oil and butter for 2-3 minutes over medium heat. Season with a pinch of sea salt.
Add summer squash, tomatoes, turkey sausage and olives to sauté pan. Season with another pinch or two of sea salt. Cover and continue cooking 3-5 minutes.
Add basil. Taste and adjust seasoning.
Put pasta into a large bowl and top with sautéed vegetables. Garnish with grated cheese.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/whole-grain-pasta-with-sauted-vegetables-and-fresh-basil <![CDATA[Arugula Salad with Shaved Manchego Cheese]]> http://www.veria.com/recipe/diets-that-work-arugula-salad-with-shaved-manchego-cheese Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 bag baby arugula
1 large tomato, diced
3-4 black olives
1-2 ounces Manchego cheese, shaved
1/4 cup olive oil
2 tablespoons red or white wine vinegar
Sea salt
Freshly ground black pepper

Preparation: Wash arugula and dry completely.
On a serving plate, top arugula leaves with diced tomato, olives and shaved cheese. Whisk together olive oil, vinegar and salt and pepper. Drizzle dressing on top of salad.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-arugula-salad-with-shaved-manchego-cheese <![CDATA[Sweet Cinnamon Peaches]]> http://www.veria.com/recipe/healthy-desserts-sweet-cinnamon-peaches Rating: 3 Level: Intermediate
Servings: 6-7 servings (1/2 peach each person)
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 3-4 peaches
2 tablespoons butter, softened
1/4 cup granulated cane juice (Sucanat or brown sugar)
2 shakes of cinnamon

Preparation: Cut peaches in half and discard the pits.
Mix sugar and butter evenly.
Brush peaches with butter and sugar mixture and place on the grill.
Cook 3-5 minutes on each side. Sprinkle with cinnamon before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-sweet-cinnamon-peaches <![CDATA[Roasted Red Peppers]]> http://www.veria.com/recipe/roasted-red-peppers Rating: 3 Level: Easy
Servings:
Cook Time: 5 min
Ready Time: 30 min
Ingredients: Red peppers

Preparation: Place peppers directly on the grill and char until the skin is black on all sides. Remove from the grill and place inside a paper bag for 15-20 minutes.
Peel or wash off the black outer coating and cut pepper into long strips.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/roasted-red-peppers <![CDATA[Grilled Summer Squash]]> http://www.veria.com/recipe/grilled-summer-squash Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 15 min
Ingredients: 1 yellow summer squash, cut into long thin strips
Olive oil
Sea salt
Freshly ground black pepper

Preparation: Lightly coat squash with olive oil and season with sea salt and black pepper.
Cook on the grill 4-5 minutes until you can see dark grill marks on the surface of the squash.
Repeat on the opposite side.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/grilled-summer-squash <![CDATA[Roasted Corn with Cilantro Butter]]> http://www.veria.com/recipe/roasted-corn-with-cilantro-butter Rating: 3 Level: Easy
Servings:
Cook Time: 5 min
Ready Time: 25 min
Ingredients: 4-5 ears of corn, shucked
2 tablespoons grass-fed butter
1/4 cup cilantro, minced
Sea salt

Preparation: Place each ear of corn on a piece of aluminum foil.
Mix cilantro into butter evenly. Drop 1-2 teaspoons of cilantro butter in with each ear of corn. Seal tightly.
Place on the grill and cook for 15-20 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/roasted-corn-with-cilantro-butter <![CDATA[Shrimp and Chicken Skewers]]> http://www.veria.com/recipe/healthy-chicken-recipes-shrimp-and-chicken-skewers Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 12-16 medium sized shrimp,peeled and deveined
1 boneless chicken breast, cut into 1-inch cubes
1 red pepper, cut into 2-inch pieces
1 onion, cut into thick wedges
1 bunch cilantro
1/3 cup olive oil
Juice of 2 limes
1 garlic clove, peeled and minced
1 tablespoon ginger, peeled and minced
Sea salt

Preparation: Alternate shrimp, red pepper, chicken cubes and onion on a metal skewer.
In a food processor, purée cilantro, olive oil, lime juice, garlic, ginger and sea salt.
Coat shrimp and chicken skewer with the puree. Cook on the grill, 2 minutes each side on high heat.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-shrimp-and-chicken-skewers <![CDATA[Chocolate Covered Strawberries]]> http://www.veria.com/recipe/healthy-desserts-chocolate-covered-strawberries Rating: 3 Level: Easy
Servings: 6 servings (2 strawberries per person)
Cook Time: 5 min
Ready Time: 10-15 min
Ingredients: 1 bag non-dairy chocolate chips
10-12 strawberries

Preparation: Clean strawberries and let dry completely.
Boil water in a double boiler. Lower heat.
Add chocolate chips to the upper bowl. Stir until the chocolate begins to melt.
Remove top bowl from the heat and continue to stir the chocolate (off heat) until fully melted.
Hold strawberry by its crown and dip into the chocolate, turning to coat evenly.
Set on wax paper to dry.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-chocolate-covered-strawberries <![CDATA[Ginger Chicken with Udon Noodles and Vegetables]]> http://www.veria.com/recipe/pasta-recipes-ginger-chicken-with-udon-noodles-and-vegetables Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 package udon noodles (8 ounces)
2 tablespoons coconut oil
1 tablespoon ginger, peeled and minced
8-12 ounces chicken breast, diced into 1-inch cubes and seasoned with sea salt and cumin
1/2 head Chinese cabbage, sliced thin
1 red pepper, seeded and sliced thin
Sea salt
Cilantro, minced

Preparation: Cook noodles according to package directions.
While noodles are cooking, heat coconut oil and ginger in a skillet.
Add chicken. Sauté chicken cubes 1-2 minutes.
With tongs, remove chicken from pan.
Add more coconut oil if needed, and add cabbage to pan. Sauté for 2-3 minutes with a pinch of sea salt.
Add red pepper and another pinch of sea salt. Sauté vegetables together 2-3 minutes until lightly cooked and still crisp.
Return chicken to the skillet and toss with vegetables.
Add cooked noodles to chicken and vegetables. Garnish with minced cilantro.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-ginger-chicken-with-udon-noodles-and-vegetables <![CDATA[Summer Squash Soup with Mint Yogurt Dressing]]> http://www.veria.com/recipe/summer-squash-soup-with-mint-yogurt-dressing Rating: 3 Level: Intermediate
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 15 min
Ingredients: Summer Squash Soup:
1 tablespoon olive oil
1 large white onion, peeled and diced
3-4 yellow summer squash, chopped
1 teaspoon sea salt
4 cups chicken stock (may use vegetable stock or water)

Mint Dressing:
1/2 cup mint leaves
1/4 cup parsley
2-3 tablespoons water
1/4 cup extra virgin olive oil
1/4 cup yogurt
Sea salt

Preparation: Summer Squash Soup:
Sauté onion in olive oil over medium-low heat for 2-3 minutes.
Add chopped summer squash, sea salt and chicken stock. Bring to a boil. Cover and reduce heat to a simmer, 8-10 minutes.
With a slotted spoon, remove vegetables from liquid. Purée vegetables in a food processor.
Return the purée to the remaining soup and adjust seasoning to taste.
Garnish with a teaspoon of mint dressing.

Mint Dressing:
Put mint, parsley and water into a food processor or blender and purée.
Add olive oil and yogurt and a pinch or two of sea salt; continue blending until smooth.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/summer-squash-soup-with-mint-yogurt-dressing <![CDATA[Sweet Corn Cake with Strawberry Compote]]> http://www.veria.com/recipe/healthy-desserts-sweet-corn-cake-with-strawberry-compote Rating: 3 Level: Easy
Servings: 6 to 8
Cook Time: 25 min
Ready Time: 25 min
Ingredients: Cake:
3/4 cup corn meal
3/4 cup whole grain pastry flour or all-purpose flour
1/2 cup beet sugar or granulated cane juice
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1 egg, beaten
2/3 cup whole milk yogurt
3-4 tablespoons butter, softened
Lemon zest

Compote:
1 tablespoon butter
1 cup strawberries, washed
1/4 cup apple juice
1 teaspoon vanilla

Preparation: Cake:
Preheat over to 350 degrees.
Lightly oil a 9x9 baking pan.
Mix dry ingredients (corn meal, flour, beet sugar or granulated cane juice, sea salt and baking powder) in a large bowl.
Mix wet ingredients (egg, yogurt, butter) in a separate bowl. Combine with dry ingredients.
Pour into pan and bake 20-25 minutes. Let cool completely before topping with strawberry compote and lemon zest.

Compote:
Remove crowns from strawberries and discard.
Dice strawberries.
In a small pot or pan, sauté strawberries in butter, 1 minute or until wilted.
Add apple juice and vanilla and cook on medium heat until liquid reduces (about 5-7 minutes).
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-sweet-corn-cake-with-strawberry-compote <![CDATA[Stewed Chicken with Garlic and Tomatoes]]> http://www.veria.com/recipe/healthy-chicken-recipes-stewed-chicken-with-garlic-and-tomatoes Rating: 3 Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 1 hr 30 min
Ingredients: 12-16 ounces skinless chicken thighs
1/4 cup olive oil
Juice of 1 lemon
Sea salt
Freshly ground black pepper
1 onion, peeled and cut into thick wedges
2 garlic cloves
2-3 large tomatoes, chopped
5-6 olives, sliced thin
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

Preparation: Mix olive oil and lemon juice and pour over chicken in a deep dish or pan. Marinate for 1-2 hours or overnight in the refrigerator.
In a heated skillet, sauté chicken with remaining marinade for 4-5 minutes.
Add onion, garlic, tomatoes, olives and oregano. Cover and cook 20-25 minutes on medium heat.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-stewed-chicken-with-garlic-and-tomatoes <![CDATA[Brown Basmati Pilaf]]> http://www.veria.com/recipe/brown-rice-brown-rice-pilaf Rating: 3 Level: Easy
Servings: 4
Cook Time: 1 hr 10 min
Ready Time: 13 hr 45 min
Ingredients: 1 tablespoon olive oil
1 leek, cleaned and diced
4-5 mushrooms, sliced thin
1 teaspoon sea salt
1 cup brown basmati rice, rinsed
1 3/4 cups of chicken broth or water

Preparation: Sauté leek for 1-2 minutes.
Add mushrooms and sea salt and sauté for 2-3 minutes.
Add rice and chicken broth (or water) and bring to a boil. Cover, reduce flame to simmer and cook for 40 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-brown-rice-pilaf <![CDATA[Brown Basmati Pilaf]]> http://www.veria.com/recipe/brown-rice-brown-rice-pilaf-2 Rating: 3 Level: Easy
Servings: 4
Cook Time: 1 hr 10 min
Ready Time: 13 hr 45 min
Ingredients: 1 tablespoon olive oil
1 leek, cleaned and diced
4-5 mushrooms, sliced thin
1 teaspoon sea salt
1 cup brown basmati rice, rinsed
1 3/4 cups of chicken broth or water

Preparation: Sauté leek for 1-2 minutes.
Add mushrooms and sea salt and sauté for 2-3 minutes.
Add rice and chicken broth (or water) and bring to a boil. Cover, reduce flame to simmer and cook for 40 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-brown-rice-pilaf-2 <![CDATA[Collard Greens with Garlic]]> http://www.veria.com/recipe/easy-vegetarian-recipes-collard-greens-with-garlic Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 7 min
Ready Time: 10 min
Ingredients: 1/2 cup water
1 bunch collard greens, chopped (can substitute kale, bok choy or other dark leafy green)
2 garlic cloves, peeled and minced
2 teaspoons olive oil
Sea salt

Preparation: In a medium-sized pan, sauté greens in water over high heat, 3-5 minutes.
Add garlic, olive oil and sea salt. Cook an additional 2-3 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-collard-greens-with-garlic <![CDATA[Whole Wheat Linguine with Littleneck Clams]]> http://www.veria.com/recipe/whole-wheat-linguine-with-littleneck-clams Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 2 hr
Ingredients: 1 package whole grain linguine (8 ounces), cooked according to package directions
2 dozen littleneck clams (may substitute canned or thawed frozen clams)
1/2 cup fish stock
1 tablespoon olive oil
2 garlic cloves, peeled and minced
3 shallots, peeled and minced
1/3 cup dry white wine
2 bay leaves
1 tablespoon grass-fed butter
Freshly ground black pepper
A squeeze of fresh lemon juice
1 tablespoon parsley, minced

Preparation: If using fresh clams: Clean clams and soak in cold salted water. Change the water 1-2 times over a 2-3 hour period (clams should release sand during this time). Discard soaking water.
Put fish stock and whole clams in a deep frying pan and bring to a boil. Cover and cook 4-7 minutes. Clams will open when they are done.
Remove clams from the pan and set aside.
Strain the liquid from the pan to remove any sand particles. Reserve this liquid.
In a sauté pan, cook garlic and shallots in olive oil until translucent. Add wine and bay leaves and cook 2-3 minutes.
Add reserved cooking liquid and butter. Cook until reduced by 1/3 (about 6-7 minutes). Add clams and season with freshly ground black pepper and a squeeze of lemon.
Top cooked linguine with clams and juice from the pan. Garnish with freshly minced parsley.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/whole-wheat-linguine-with-littleneck-clams <![CDATA[Beet and Herb Salad]]> http://www.veria.com/recipe/weight-loss-foods-beet-and-herb-salad Rating: 3 Level: Easy
Servings: 4
Cook Time: 35 min
Ready Time: 35 min
Ingredients: 3-4 beets, chopped
2-3 cups of water
Minced parsley, chive, tarragon, Italian parsley, cilantro (a few springs of each)
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Sea salt
Freshly ground black pepper

Preparation: Place beets and water in a pot and bring to a boil. Cover and cook 25-30 minutes or until beets soften.
Allow beets to cool. Peel and slice thin.
Mix beets with fresh herbs.
Whisk together vinegar, mustard, olive oil, sea salt and black pepper. Drizzle dressing over beets and herbs.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-beet-and-herb-salad <![CDATA[Roasted Summer vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-roasted-summer-vegetables Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 30 min
Ingredients: 2 yellow squash, cut into 1/2 inch thick rounds (may use summer squash)
1 zucchini, cut into 1/2 inch thick rounds
1 red onion, peeled and cut into thin wedges
Olive oil
Sea salt
Fresh rosemary
Fresh thyme

Preparation: Preheat over to 375 degrees.
In a large bowl, toss vegetables with olive oil, sea salt and fresh herbs.
Place vegetables in a large baking pan (9x12) and roast 25-30 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-roasted-summer-vegetables <![CDATA[White Bean Bruschetta]]> http://www.veria.com/recipe/healthy-snacks-white-bean-bruschetta Rating: 3 Level: Intermediate
Servings: 6
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 1 cup white beans (cannellini or navy), soaked 8-18 hours with a piece of kelp
1 shallot, peeled and minced
2-3 basil leaves, minced
1 tomato, diced
1-2 cloves of garlic
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh oregano
Parsely, minced
Sea salt
Freshly ground black pepper
Whole grain baguette
Prosciutto, sliced thin and heated until crispy (optional)

Preparation: Preheat oven to 350 degrees.
Cut baguette into 1-inch-thick pieces. Drizzle with olive oil and bake 5-7 minutes. Discard bean soaking water.
In a pot, bring beans, kelp and fresh water to a boil. Cover, reduce heat and simmer for 50 minutes.
Add 1/2 teaspoon sea salt and continue cooking for 15 minutes.
Whisk together olive oil, garlic, vinegar, oregano, sea salt and black pepper.
Toss cooked beans with basil and dressing. Scoop bean mix onto toasted baguette pieces and top with crispy prosciutto.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-white-bean-bruschetta <![CDATA[Smooth and Savory Baby Lima Bean Soup]]> http://www.veria.com/recipe/smooth-and-savory-baby-lima-bean-soup Rating: 3 Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 1 cup baby lima beans, soaked overnight (may also use 2 cans of beans, rinsed, or frozen beans, thawed)
2 1/2 cups of water
1 teaspoon sea salt
1 tablespoon olive oil
1 large onion, peeled and diced
2 carrots, diced
3 celery stalks, diced
4-5 cups chicken stock
1 teaspoon fresh savory herb, minced (can use marjoram)
2 slices naturally cured turkey bacon, cooked and chopped

Preparation: If using canned beans, rinse thoroughly. Caned beans are pre-cooked and do not need to be cooked for an hour.
If using soaked beans, discard soaking water.
Place beans and fresh water in a pot. Bring to a boil. Skim and discard any foam that rises.
Cover and lower heat to a simmer. Cook for 1 hour. Add 1/2 teaspoon sea salt and continue cooking until beans soften (20-25 minutes).
In a separate pot, sauté onion 1-2 minutes on medium heat.
Add carrots and celery and cook 2-3 minutes.
Add chicken stock, baby lima beans and fresh savory. Cover and simmer on low heat 5-7 minutes.
Remove 1/3 of the ingredients and purée in a food processor or blender. Stir puréed ingredients into the remaining soup.
Garnish with crispy bacon pieces.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/smooth-and-savory-baby-lima-bean-soup <![CDATA[Test Recipe]]> http://www.veria.com/recipe/caesar-salad4622 Rating: 3 Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time:
Ingredients: This is a test.
Preparation: This is a test. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/caesar-salad4622 <![CDATA[Fresh Watermelon with Lime Zest & Mint]]> http://www.veria.com/recipe/healthy-snacks-fresh-watermelon-with-lime-zest-and-mint Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 2 cups watermelon cut into two-inch squares
Juice of one lime
Fresh mint, thinly cut

Preparation: Squeeze lime on watermelon pieces. Garnish with fresh mint.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-fresh-watermelon-with-lime-zest-and-mint <![CDATA[Sautéed Summer Vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-summer-vegetables Rating: 3 Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 2-3 tablespoons water
1 spring onion or leek, cut into thin slivers
1/4 head Chinese cabbage, sliced thin
1 bell pepper, seeded and sliced thin
1 summer squash, cut into thin matchsticks
2 teaspoon toasted sesame oil
Sea salt
1 teaspoon toasted sesame seeds

Preparation: In a sauté pan over high heat, sauté water and leeks 1-2 minutes.
Add a pinch of sea salt and Chinese cabbage. Cover and cook 1-2 minutes.
Add bell pepper, summer squash, sesame oil and another pinch of sea salt. Cook 2-3 minutes. Garnish with toasted sesame seeds.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-summer-vegetables <![CDATA[Bean Salad Lettuce Cups with Honey Mustard Dressing]]> http://www.veria.com/recipe/diets-that-work-bean-salad-lettuce-cups-with-honey-mustard-dressing Rating: 3 Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 1/2 cups kidney beans, cooked (can use canned)
1 1/2 cups garbanzo beans, cooked (can use canned)
1 red onion, peeled and diced small
2 celery stalks, diced small
1/4 cup olive oil
2 teaspoons mustard
1 teaspoon apple cider vinegar (or white wine vinegar)
1 1/2 teaspoon honey
Sea salt
Freshly ground black pepper
Lettuce leaves

Preparation: Place all beans, onion and celery into a mixing bowl.
In a separate bowl, whisk together olive oil, mustard, vinegar and honey. Toss salad in dressing and season with sea salt and pepper to taste.
Fill individual lettuce leaves with 1/2 cup salad each.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-bean-salad-lettuce-cups-with-honey-mustard-dressing <![CDATA[Quinoa & Chicken with Mint-Parsley Dressing]]> http://www.veria.com/recipe/quinoa-recipes-quinoa-and-chicken-with-mint-parsley-dressing Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 12 min
Ready Time: 15 min
Ingredients: 1 cup quinoa, rinsed
2 cups water
8-10 ounces pastured/organic chicken breast
1 medium tomato, seeded and diced
1 cucumber, peeled, seeded and diced
1/4 packed cup fresh mint
1/2 packed cup fresh parsley
1/3 cup extra virgin olive oil
Juice of 1 lemon (plus zest)
1/4 to 1/2 teaspoon sea salt

Preparation: Bring quinoa and 2 cups of water to a boil over high heat. Reduce flame to simmer and add a pinch of sea salt. Cover and cook 12-15 minutes.
In a separate pot, blanch chicken 7-10 minutes or until cooked. Let cool, then dice into small pieces.
Combine cooked quinoa, cooked chicken, diced tomato and cucumber.
Combine mint, parsley, olive oil, and lemon juice plus zest in a food processor or blender. Blend until smooth. Season with sea salt to taste.
Toss quinoa and chicken mix in mint-parsley dressing.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-quinoa-and-chicken-with-mint-parsley-dressing <![CDATA[Gluten-Free Almond Cookies]]> http://www.veria.com/recipe/healthy-desserts-gluten-free-almond-cookies Rating: 3 Level: Intermediate
Servings: 10 to 14
Cook Time: 10 min
Ready Time: 20 min
Ingredients: 1 1/4 cups rice flour
1/4 cup almonds, minced
1/4 teaspoon sea salt
1/3 cup maple sugar (optional)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs, beaten
5 tablespoon butter
12-14 whole almonds

Preparation: Preheat oven to 375 degrees.
Combine rice flour, almonds, sea salt and maple sugar in a mixing bowl.
In a separate bowl, mix vanilla extract, almond extract and eggs. Combine dry ingredients with wet ingredients to form a batter. Cut butter into small pieces and work into the mixture.
Line a baking tray with wax or parchment paper. Drop tablespoons of batter onto tray, 1-inch apart. Place one almond on top of each unbaked cookie. Bake 15-18 minutes or until lightly browned on the edges.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-gluten-free-almond-cookies <![CDATA[Quinoa Pilaf with Shallots and Shiitakes]]> http://www.veria.com/recipe/quinoa-recipes-quinoa-pilaf-with-shallots-and-shiitakes Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1 tablespoon grass-fed butter
2 shallots, peeled and minced
2 teaspoons fresh thyme
3-4 shiitakes, sliced thin (discard the stems)
1 cup quinoa, rinsed
1 3/4 cups chicken stock or other stock
2-3 pinches sea salt
1-2 cloves garlic, minced

Preparation: In a deep skillet over high heat, sauté shallots for one minute.
Add thyme, butter, garlic and shiitake mushrooms and continue cooking 1-2 minutes.
Add quinoa, chicken stock and sea salt. Bring to a boil, cover and lower flame to simmer. Cook for 12-15 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-quinoa-pilaf-with-shallots-and-shiitakes <![CDATA[Sautéed Swiss Chard with Butter and Herbs]]> http://www.veria.com/recipe/sauteed-swiss-chard-with-butter-and-herbs Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 tablespoon grass-fed butter
1/2 tablespoon olive oil
1 teaspoon fresh thyme
2 summer squash, chopped into 1/2 inch thick rounds
1 cup Swiss chard, coarsely chopped
1/2 cup vegetable stock (or water)
1-2 pinches sea salt

Preparation: Heat butter, oil and herbs in a skillet.
Add summer squash and Swiss chard; sauté 1-2 minutes.
Add stock and sea salt. Cover and cook 2-3 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauteed-swiss-chard-with-butter-and-herbs <![CDATA[Teriyaki Marinated Baked Filet of Sole]]> http://www.veria.com/recipe/fish-recipes-teriyaki-marinated-baked-filet-of-sole Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 25 min
Ready Time: 35 min
Ingredients: 1 pound sole
1/4 cup tamari
1 tablespoon maple syrup (or honey)
2 tablespoons apple cider vinegar (or rice wine vinegar)
2 garlic cloves, peeled and minced
1 tablespoon ginger, peeled and minced
1/2 cup water
2-3 scallions, minced

Preparation: Preheat oven to 375 degrees.
Combine tamari, maple syrup, vinegar, garlic, ginger and water, and pour over sole to marinate 20-25 minutes.
Bake sole in a casserole or baking dish 6-12 minutes (depending on thickness of fish: 10 minutes per inch of thickness).
Garnish with minced scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-teriyaki-marinated-baked-filet-of-sole <![CDATA[Three-Berry Kanten with Fresh Mint]]> http://www.veria.com/recipe/healthy-desserts-three-berry-kanten-with-fresh-mint Rating: 3 Level: Easy
Servings:
Cook Time: 15 min
Ready Time: 1 hr
Ingredients: 1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
3 cups apple juice or other juice
3 tablespoons agar flakes
Fresh mint

Preparation: Soak agar flakes in juice for 10-12 minutes. Bring mix to a boil in a saucepan, then reduce to medium-low heat and cook for 5-7 minutes.
Place berries in a bowl or casserole dish and pour hot liquid on top.
Let set in the refrigerator for an hour or more. Once gelled, cut into squares. Serve garnished with fresh mint.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-three-berry-kanten-with-fresh-mint <![CDATA[Sautéed Sugar Snap Peas, Carrots and Bok Choy]]> http://www.veria.com/recipe/sauted-sugar-snap-peas-carrots-and-bok-choy Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1/2 tablespoon olive oil
2-3 carrots cut into matchsticks
1/2 cup vegetable or chicken stock (can substitute water)
1 cup sugar snap peas, veins removed
4-6 bok choy leaves
1-2 pinches sea salt
1 tablespoon grass-fed butter

Preparation: Heat oil in a skillet over medium flame. Add carrots and stock or water and sauté for 1-2 minutes.
Add sugar snap peas and sauté 1-2 minutes. Add bok choy and sea salt; cover. Cook 2-3 minutes more.
Stir in butter before serving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-sugar-snap-peas-carrots-and-bok-choy <![CDATA[Chilled Soba Noodles with Sesame Vinaigrette]]> http://www.veria.com/recipe/pasta-recipes-chilled-soba-noodles-with-sesame-vinaigrette Rating: 3 Level: Easy
Servings:
Cook Time: 5 min
Ready Time: 10 min
Ingredients: Water for noodles
8 ounces soba noodles
Iced water
2 tablespoons toasted sesame oil
1 tablespoon brown rice vinegar
1/2 tablespoon black sesame seeds, toasted
2 scallions, minced
1 sheet nori (Japanese seaweed), cut into thin strips

Preparation: Bring water (for noodles) to a boil in a pot. Add noodles and cook according to package directions (approx. 8-10 minutes).
In a mixing bowl, whisk together sesame oil and rice vinegar.
Drain noodles and drop into a bowl filled with iced water. Once chilled, remove noodles and put in a dry, empty bowl.
Combine chilled noodles with sesame dressing. Garnish noodles with minced scallions, strips of nori and toasted black sesame seeds.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-chilled-soba-noodles-with-sesame-vinaigrette <![CDATA[Baked Alaskan Cod]]> http://www.veria.com/recipe/fish-recipes-baked-alaskan-cod Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 35 min
Ingredients: 2 tablespoons sweet miso
1 tablespoon mirin (sweet rice wine)
2 teaspoons maple syrup
1 teaspoon grated ginger
1/2 cup water
4 3-ounce fillets black cod (sablefish)
Scallions, minced

Preparation: Preheat oven to 375 degrees.
Combine miso, mirin, maple syrup, ginger and water. Place cod fillets in a baking pan and coat with the miso liquid. Marinate 15-20 minutes.
Bake the marinated fish, uncovered, 10-20 minutes (depending on the thickness of the fillets: bake 10 minutes per inch of thickness).
Remove fillets from the baking pan and drizzle some of the remaining marinade on top. Garnish with scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-baked-alaskan-cod <![CDATA[Baked Pears]]> http://www.veria.com/recipe/baked-pears0423 Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 1 hr 15 min
Ready Time: 1 hr 15 min
Ingredients: 4 Bosc pears
2 cups apple juice
1 cinnamon stick
6-8 cloves

Preparation: Preheat oven to 400 degrees.
Cut a thin slice off the bottom of each pear to set them upright.
Place pears in a baking dish. Pour in apple juice and add the cinnamon stick and cloves.
Roast the pears, basting every 15 minutes, until tender, brown and puckered.
Remove pears and place on a serving plate. Drizzle the liquid from the bottom of the baking pan on the pears.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/baked-pears0423 <![CDATA[Curried Sweet Potatoes]]> http://www.veria.com/recipe/curried-sweet-potatoes Rating: 3 Level: Intermediate
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 1 hr 10 min
Ingredients: 2 large sweet potatoes, diced into 2 inch cubes (skin on)
1 tablespoon olive oil
2-3 teaspoons curry powder
Sea salt

Preparation: Preheat oven to 375 degrees.
In a large bowl, combine sweet potato chunks, olive oil, curry and sea salt. Coat potatoes evenly.
Place potatoes in a baking pan and cover with foil. Cook for 35-40 minutes. Uncover and continue cooking for 15-20 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/curried-sweet-potatoes <![CDATA[Black-Eyed Peas with Turkey Sausage]]> http://www.veria.com/recipe/turkey-recipes-black-eyed-peas-with-turkey-sausage Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr 35 min
Ingredients: 1 1/2 cups black-eyed peas, soaked overnight (or two 15-ounce cans, rinsed)
3 cups water
2 bay leaves
1 tablespoon olive oil
2 onions, peeled and diced
3 garlic cloves, peeled and minced
1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
1 1/2 cups chicken stock
2 links turkey sausage, diced and cooked
1 1/2 teaspoons sea salt
Freshly ground black pepper
1 tablespoon fresh parsley, minced

Preparation: Discard soaking water from black-eyed peas.
Place peas in 3 cups fresh water in a pot over high heat. Bring to a boil. Skim and discard the foam that rises to the top.
Add bay leaves. Cover and simmer over a low flame for 1 hour.
Add 1 teaspoon sea salt and continue cooking 15-20 minutes or until beans soften.
In a deep frying pan, sauté onions and garlic with olive oil for 2-3 minutes. Add the cooked beans and bay leaves, chicken stock, oregano and sausage. Season the with remaining sea salt (1/2 teaspoon) and black pepper. Adjust to taste.
Cover and cook on medium-low heat for 15 minutes. Serve hot and garnish with fresh parsley.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-black-eyed-peas-with-turkey-sausage <![CDATA[Sweet Corn and Red Pepper sauté]]> http://www.veria.com/recipe/sweet-corn-and-red-pepper-saut4507 Rating: 3 Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 1 tablespoon grass-fed butter
2 ears of fresh corn kernels
1 red pepper, seeded and diced
1/2 jalapeño pepper, seeded and diced
2 tablespoons cilantro, minced
Pinch of sea salt

Preparation: Place butter and corn in a pan. Sauté 3-5 minutes.
Add peppers, cilantro and sea salt. Cook 2-3 minutes and serve hot.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sweet-corn-and-red-pepper-saut4507 <![CDATA[Grilled Teriyaki Salmon]]> http://www.veria.com/recipe/fish-recipes-grilled-teriyaki-salmon Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr 15 min
Ingredients: 4 salmon fillets
1/2 cup shoyu (naturally fermented soy sauce)
2 cloves fresh garlic, peeled and crushed
1 inch fresh ginger, peeled and grated
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Chili sauce or powder (optional)

Preparation: Combine shoyu, garlic, ginger, mirin, maple syrup and chili powder. Pour over the fish fillets and marinate for at least 1 hour. Toward the end of marinating time, preheat the grill.
Lay the fish on the grill skin side down over high heat (you can use foil under the fish for an easier clean-up). Skin will crisp, but will protect the fish from burning.
After about 10 minutes, flip the fish and grill the other side for a few minutes, taking care not to burn it.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-grilled-teriyaki-salmon <![CDATA[Grilled Asparagus]]> http://www.veria.com/recipe/asparagus-recipes-grilled-asparagus Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 1 bunch asparagus, trimmed
Olive oil
Sea salt

Preparation: Coat asparagus with olive oil and season with a pinch of sea salt. Place on hot grill; cook 2-3 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/asparagus-recipes-grilled-asparagus <![CDATA[Marinated Chickpea Salad]]> http://www.veria.com/recipe/diets-that-work-marinated-chickpea-salad Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 1/2 cups cooked garbanzo beans (can use canned)
8-10 cherry or grape tomatoes, halved
1 cucumber, peeled, seeded and diced
3-4 black olives, pitted and chopped
3 shallots, peeled and minced
1 teaspoon fresh oregano, minced
1/3 cup olive oil
2-3 tablespoons white wine vinegar
Sea salt
Freshly ground black pepper
1 ounce feta cheese, crumbled
Lettuce leaves (preferably butter lettuce)

Preparation: Place cooked beans, cherry tomatoes, cucumber and black olives in a mixing bowl.
In a separate bowl, whisk together shallots, oregano, olive oil, vinegar and sea salt and pepper to taste.
Pour dressing over salad. Fill individual lettuce leaves with 1/2 cup of mix and garnish with crumbled feta cheese.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-marinated-chickpea-salad <![CDATA[Herbed Turkey Gravy]]> http://www.veria.com/recipe/turkey-recipes-herbed-turkey-gravy Rating: 3 Level: Easy
Servings: 8
Cook Time: 5 min
Ready Time: 7 min
Ingredients: 2-3 tablespoons all-purpose flour
1 cup turkey stock
1/2 teaspoon fresh sage, minced
1/2 teaspoon rosemary, minced
1 teaspoon fresh thyme
1/2 teaspoon sea salt
Freshly ground black pepper to taste
1 tablespoon butter

Preparation: Whisk flour into turkey stock. Add fresh herbs, sea salt and pepper.
Cook on medium heat until mixture becomes thick and creamy.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-herbed-turkey-gravy <![CDATA[Sautéed Carrots and Cabbage with Caraway]]> http://www.veria.com/recipe/sauted-carrots-and-cabbage-with-caraway Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 tablespoon olive oil
1/2 cup vegetable stock or water
2-3 carrots, cut on a thick diagonal
1 cup cabbage, cut into thick wedges
1/2 teaspoon caraway seeds
1-2 pinches sea salt

Preparation: Heat olive oil and caraway seeds in a frying pan over medium heat, 1-2 minutes.
Add carrots and cabbage, plus stock or water, to the pan. Cover and cook 2-3 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-carrots-and-cabbage-with-caraway <![CDATA[Millet and Cauliflower Mash]]> http://www.veria.com/recipe/millet-and-cauliflower-mash Rating: 3 Level: Easy
Servings: 6
Cook Time: 15 min
Ready Time: 40 min
Ingredients: 1-2 tablespoons butter
1 large shallot, peeled and diced
1 pinch dried tarragon
1 cup millet
1 1/2 cups cauliflower florets, chopped
3 cups beef stock (may substitute chicken stock or water)
2-3 pinches of sea salt

Preparation: Heat butter in a skillet over medium-high heat. Sauté shallot and tarragon in the melted butter.
Add millet, cauliflower and stock. Bring to a boil and add sea salt. Cover, lower flame to a simmer and cook 25-30 minutes.
Mash with a potato masher until smooth and creamy (you can add more butter at this stage if needed).
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/millet-and-cauliflower-mash <![CDATA[Herb Roasted Turkey]]> http://www.veria.com/recipe/turkey-recipes-herb-roasted-turkey Rating: 3 Level: Easy
Servings:
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 whole turkey
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
Olive oil
Thyme sprigs, rosemary sprigs and sage
Sea salt
Freshly ground black pepper

Preparation: Preheat oven to 350 degrees.
Wash the turkey and pat dry.
Combine garlic, herbs, sea salt and black pepper for seasoning. Rub the seasoning onto the turkey (inside, outside and underneath the skin).
Put onions into a roasting pan and place turkey on top. Cover with foil and roast for approximately 2 hours (or 15 minutes per pound).
Let turkey rest at least 45 minutes before carving.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-herb-roasted-turkey <![CDATA[Creamy Celery Root Soup]]> http://www.veria.com/recipe/soup-recipes-creamy-celery-root-soup Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 25 min
Ingredients: 1 tablespoon butter
1 large leek, cleaned and chopped
2 celeriac (celery root), peeled and cut into large chunks
4-5 cups chicken stock
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 scallion, minced

Preparation: In a sauce pot over high heat, sauté leek in butter. Add chopped celery root, chicken stock and sea salt. Bring to a boil.
Cover and reduce to medium-low heat for 20 minutes, or until vegetables are soft.
Remove vegetables with a slotted spoon, leaving the liquid in the pot. Purée vegetables in a food processor or blender. You may add some of the liquid to the mix in the processor, for a creamier consistency.
Return the puréed vegetables to the pot with the remaining broth. Add a dash of freshly ground black pepper. Garnish with minced scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-creamy-celery-root-soup <![CDATA[Whole Wheat Tortilla Chips]]> http://www.veria.com/recipe/healthy-snacks-whole-wheat-tortilla-chips Rating: 3 Level: Easy
Servings: 2 to 3
Cook Time: 5 min
Ready Time: -710 min
Ingredients: 1-2 whole wheat tortilla(s), cut into triangles
Olive oil
Sea salt
Freshly ground black pepper

Preparation: Preheat oven to 350 degrees.
Coat tortilla triangles in olive oil. Sprinkle with salt and pepper.
Bake for 5-7 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-whole-wheat-tortilla-chips <![CDATA[Munchy Mix To Go]]> http://www.veria.com/recipe/healthy-snacks-munchy-mix-to-go Rating: 3 Level: Easy
Servings: 4
Cook Time: 2 min
Ready Time: 2 min
Ingredients: 1/2 cup roasted almonds
1/4 cup roasted peanuts
1/4 cup roasted walnuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup raisins
1/4 cup sesame stix or whole grain mini-pretzels
1/4 cup semi-sweet chocolate chips

Preparation: Mix all ingredients together in a bowl or a resealable plastic bag.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-munchy-mix-to-go <![CDATA[Super Salmon Salad Wrap]]> http://www.veria.com/recipe/fish-recipes-super-salmon-salad-wrap Rating: 3 Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 can of wild salmon
1/2 red onion, peeled and diced small
1/4 cup parsley, minced
1/3 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons apple cider vinegar
Sea salt
Freshly ground black pepper
Mesclun greens
Whole wheat wrap

Preparation: Drain salmon and put into a mixing bowl. Combine with diced red onion and parsley.
In a separate bowl, whisk together olive oil, mustard, honey, apple cider vinegar. Season with sea salt and pepper to taste.
Mix dressing with salmon salad, spread on a wrap and roll up.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-super-salmon-salad-wrap <![CDATA[Healthy Hummus Wraps]]> http://www.veria.com/recipe/healthy-lunch-ideas-healthy-hummus-wraps Rating: 3 Level: Easy
Servings: 3 to 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 1/2 cups cooked chickpeas (1 can)
1 heaping tablespoon sesame tahini
2 garlic cloves, peeled and chopped
1 teaspoon cumin
1/4 cup water
1/4 teaspoon black pepper
Juice and zest of 1 lemon
1/4 cup olive oil
1 jar roasted red peppers
1 package whole grain burrito wraps or other whole wheat wraps
2 carrots, grated
1 cucumber, peeled and sliced thin
Sunflower sprouts, rinsed

Preparation: In a food processor, purée cooked beans, tahini, garlic, lemon and zest, cumin, water, olive oil and black pepper.
In a frying pan over a low flame, heat whole grain wrap. Lay wrap flat and add a couple of tablespoons of hummus, 1 slice of roasted red pepper, grated carrots and cucumber slices, and a bunch of sunflower sprouts. Tuck in the sides and roll up.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-lunch-ideas-healthy-hummus-wraps <![CDATA[Savory Sautéed Vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-savory-sauteed-vegetables Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 7 min
Ready Time: 7 min
Ingredients: 2-3 tablespoons water
1 leek, cut into thin slivers
1/4 head green cabbage, sliced thin
1 orange pepper, seeded and sliced thin
1 yellow summer squash, cut into thin matchsticks
2 teaspoons toasted sesame oil
Sea salt
1 teaspoon toasted sesame seeds

Preparation: Sauté leek with water over high heat for 1-2 minutes. Add a pinch of sea salt and Chinese cabbage; cover and cook 1-2 minutes.
Add bell pepper, summer squash, sesame oil and another pinch of sea salt. Cook 2-3 minutes.
Garnish with toasted sesame seeds and serve hot.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-savory-sauteed-vegetables <![CDATA[Spicy Soba Noodles with Creamy Tangy Tahini Dressing]]> http://www.veria.com/recipe/pasta-recipes-spicy-soba-noodles-with-creamy-tangy-tahini-dressing Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 eight-ounce package soba noodles
2 cups water
8-12 ounces extra firm tofu, diced into 1-inch cubes, dusted in seasoned flour
2-3 tablespoons coconut oil (or other high-heat oil)
3 tablespoons tahini (ground sesame seeds)
2 tablespoons maple syrup
2 tablespoons shoyu (naturally fermented soy sauce)
2 dashes cayenne pepper
1 1/2 - 2 inches ginger, peeled and chopped
1 garlic clove, peeled and diced
1/2 cup water
2 scallions, minced

Preparation: Cook soba noodles according to directions on package.
In a separate pot, sauté tofu 2-3 minutes on each side or until lightly browned.
In a food processor or blender, combine tahini, maple syrup, shoyu, cayenne pepper, ginger and garlic. Purée until smooth and creamy. Slowly add water to the food processor and purée again until you reach desired consistency.
Toss together tahini sauce, soba noodles, tofu and scallions.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-spicy-soba-noodles-with-creamy-tangy-tahini-dressing <![CDATA[Bean Salad with Honey Mustard Dressing]]> http://www.veria.com/recipe/diets-that-work-bean-salad-with-honey-mustard-dressing Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 1/2 cups kidney beans, cooked (may use canned)
1 1/2 cups garbanzo beans, cooked (may use canned)
1 red onion, peeled and diced small
2 celery stalks, diced small
1/4 cup olive oil
2 teaspoons mustard
1 teaspoon apple cider vinegar (or white wine vinegar)
1 1/2 teaspoons honey
Sea salt
Freshly ground black pepper
Lettuce leaves

Preparation: Place beans, onion and celery into a mixing bowl.
In a separate bowl, whisk together olive oil, mustard, vinegar and honey.
Toss dressing into salad and season with sea salt and pepper. Fill individual lettuce leaves with 1/2 cup of salad each.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-bean-salad-with-honey-mustard-dressing <![CDATA[Quick & Easy Sprout Salad]]> http://www.veria.com/recipe/diets-that-work-quick-and-easy-sprout-salad Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 4 cups mesclun greens (or baby mixed greens)
1 mixed cup of broccoli sprouts, clover sprouts and radish sprouts
1/4 cup extra virgin olive oil
1 1/2 tablespoons raspberry vinegar
1 teaspoon local honey
Sea salt
Freshly ground black pepper
3 ounces cheddar cheese, cut into 1/2 inch cubes

Preparation: In a large bowl, mix mesclun greens and sprouts.
In a separate bowl, whisk together olive oil, vinegar and honey. Pour over the greens. Season to taste with sea salt and black pepper and top with cheese.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-quick-and-easy-sprout-salad <![CDATA[Grass-Fed Lamb with Couscous and Mint Dressing]]> http://www.veria.com/recipe/couscous-recipes-grass-fed-lamb-with-couscous-and-mint-dressing Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 1/2 pound grass-fed lamb steak, diced into one-inch pieces
Sea salt
Freshly ground black pepper
Cumin
1 cup whole wheat couscous
3 cups water or vegetable stock
1/3 cup mint leaves (about 15 leaves)
1/4 cup parsley
2 garlic cloves, peeled and minced
1/3 cup extra virgin olive oil
Juice of one lemon
10-12 grape tomatoes, diced

Preparation: Season lamb with sea salt, black pepper and cumin.
Put a small amount of olive oil into a frying pan and heat. Add diced lamb steak and quickly sauté, 1 minute or less on each side (do not overcook the lamb; it should be medium rare).
Bring water (or veggie stock) to a boil and add couscous. Cook 3-5 minutes or until all liquid is absorbed.
Put mint, parsley, garlic, olive oil and lemon juice into a food processor and purée. Season with sea salt to taste.
Toss the lamb cubes, couscous and diced tomatoes in the mint dressing. Serve immediately.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/couscous-recipes-grass-fed-lamb-with-couscous-and-mint-dressing <![CDATA[Spiced Black Bean Soup]]> http://www.veria.com/recipe/soup-recipes-spiced-black-bean-soup Rating: 3 Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 1 1/2 cups canned black beans, rinsed
2 tablespoons olive oil
1 large onion, peeled and diced
3 garlic cloves, peeled and minced
1 1/2 teaspoons cumin
1 jalapeño pepper, seeded and diced
2 celery stalks, diced
1 Yukon gold potato, diced
4 cups chicken stock or water
1 1/2 teaspoons sea salt
Freshly ground black pepper
1/4 cup cilantro, minced

Preparation: In a pot, sauté onion, garlic and cumin with olive oil for 1-2 minutes.
Add jalapeño, celery, potato and chicken stock. Season with sea salt and black pepper to taste. Add beans.
Cover and cook for 15-20 minutes. Garnish with cilantro.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-spiced-black-bean-soup <![CDATA[Curried Chicken Salad Sandwich]]> http://www.veria.com/recipe/healthy-chicken-recipes-curried-chicken-salad Rating: 3 Level: Easy
Servings: 2
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 10-12 ounces cooked chicken, diced
2 celery sticks, diced
1/3 cup dried cranberries
1 apple, seeded and diced
1/4 cup extra virgin olive oil
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 1/2 teaspoons curry powder
1/2 teaspoon sea salt
Freshly ground black pepper to taste
Whole grain bread

Preparation: Combine cooked chicken, celery, cranberries and apple in a mixing bowl.
In a separate bowl, whisk together olive oil, apple cider vinegar, mayonnaise, curry powder and sea salt. Pour dressing onto chicken salad and mix well.
Season with fresh black pepper and more salt, if needed. Serve on whole grain bread.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-curried-chicken-salad <![CDATA[Arugula Chicken Salad]]> http://www.veria.com/recipe/arugula-chicken-salad Rating: 3 Level: Intermediate
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 package arugula
1/4 cup olive oil
2 tablespoons white wine vinegar
Sea salt
Freshly ground pepper
1 chicken breast, cooked and diced

Preparation: Whisk together olive oil, vinegar, and salt and pepper to taste.
Toss arugula with diced chicken and dressing.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/arugula-chicken-salad <![CDATA[Herb-Roasted Chicken]]> http://www.veria.com/recipe/healthy-chicken-recipes-herb-roasted-chicken Rating: 3 Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 1 hr 15 min
Ingredients: 1 (3-4 pound) roasting chicken
Olive oil
Sea salt
Freshly ground black pepper
6-7 sprigs fresh thyme
1 sprig fresh rosemary
4-5 garlic cloves, peeled
1 large yellow onion, thickly sliced
2-3 carrots cut into 2-inch chunks

Preparation: Preheat over to 400 degrees.
Rinse the chicken inside and out. Trim excess fat and pat the outside dry. Season the chicken (inside and out) with olive oil, sea salt and pepper.
Place the herbs, onions and carrots in a roasting pan. Toss with olive oil, sea salt and pepper. Place the chicken on top and cover with aluminum foil.
Roast the chicken for 45 minutes. Remove the foil and continue roasting for 30 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-herb-roasted-chicken <![CDATA[Polenta with Sautéed Shiitake Mushrooms and Leeks]]> http://www.veria.com/recipe/polenta-with-sauted-shiitake-mushrooms-and-leeks Rating: 3 Level: Intermediate
Servings: 6 to 8
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 3 cups water
1 cup cornmeal
1 teaspoon sea salt
1 tablespoon butter or olive oil
1 leek, minced (use the white and greens)
6-8 shiitake mushrooms
1 red pepper, seeded and diced
1 pound ground turkey sausage
1/2 cup chicken stock or vegetable stock
1 tablespoon fresh thyme
1/2 cup raw milk cheese

Preparation: Combine water and cornmeal in a saucepan over high heat and bring to a boil.
Reduce to medium-low heat and add 1/2 teaspoon of sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps.
While polenta is cooking, brown sausage in a separate pan, breaking into small pieces as it cooks. Add butter or olive oil.
Add leeks, red peppers, mushrooms, stock, remaining sea salt and thyme. Cook for 5 minutes.
Pour cooked polenta into a 9x13 casserole dish. Let sit 2-3 minutes to stiffen. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/polenta-with-sauted-shiitake-mushrooms-and-leeks <![CDATA[Low-Cal Sautéed Collard Greens with Garlic]]> http://www.veria.com/recipe/easy-vegetarian-recipes-low-cal-sauteed-collard-greens-with-garlic Rating: 3 Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 7 min
Ingredients: 1/2 cup of water
1 bunch collard greens, chopped
2 garlic cloves, peeled and minced
2 teaspoons olive oil
Sea salt

Preparation: Put water and collard greens in a sauté pan over high heat. Sauté for 3-5 minutes.
Add the garlic, olive oil and sea salt to taste. Cook an additional 2-3 minutes.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-low-cal-sauteed-collard-greens-with-garlic <![CDATA[10-Minute Minestrone]]> http://www.veria.com/recipe/soup-recipes-10-minute-minestrone Rating: 3 Level: Intermediate
Servings: 6
Cook Time: 10 min
Ready Time: 30 min
Ingredients: 1 tablespoon olive oil
1 leek, cleaned and chopped
3-4 garlic cloves, peeled and diced
4-5 cups bone stock (beef or chicken)
2 carrots, sliced into 1-inch rounds
1 celery stalk, diced
1/2 cup canned diced tomatoes
1 1/2 teaspoons sea salt
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 cup Kamut rotini (or other pasta)
1 1/2 cups cannellini beans, cooked
2 leaves Swiss chard, chopped
Parmigiano-Reggiano (optional)

Preparation: Sauté leek in butter and olive oil for 2-3 minutes.
Add garlic, carrots, celery, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium-high heat for 5-7 minutes.
Add pasta, cooked beans and Swiss chard. Bring to a boil.
Cover and cook on low an additional 10-12 minutes. Garnish with shaved Parmigiano-Reggiano.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-10-minute-minestrone <![CDATA[Carrot Ginger Squares with Cream Cheese Frosting]]> http://www.veria.com/recipe/carrot-ginger-squares-with-cream-cheese-frosting Rating: 3 Level: Intermediate
Servings: 9
Cook Time: 15 min
Ready Time: 45 min
Ingredients: Carrot Ginger Squares:
3/4 cup whole grain pastry flour
3/4 cup whole grain all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon sea salt
3 tablespoons maple sugar (or other sugar)
1 cup walnuts, toasted and coarsley chopped
1/4 cup crystallized ginger, diced small
1/3 cup raisins
3 eggs, beaten
1/3 cup yogurt
3 tablespoons honey
1 tablespoon walnut oil
2 teaspoons vanilla extract
1 1/2 cups carrots, finely grated
Butter

Cream Cheese Frosting:
2 tablespoons unsalted butter, room temperature
12 ounces cream cheese (or Neufchatel cheese), room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup toasted walnuts, finely chopped

Preparation: Preheat oven to 350 degrees.
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, allspice, sea salt, maple sugar, walnuts, ginger and raisins) in a large bowl.
In a separate bowl, mix wet ingredients (eggs, yogurt, honey, walnut oil, vanilla and carrots).
Combine wet ingredients with dry ingredients.
Butter or oil a 9x9 casserole dish or baking pan. Pour mixture into pan.
Bake 35-40 minutes or until lightly browned around edges. Let cool.
In a food processor, combine butter, cream cheese, powdered sugar and vanilla and process until creamy. Spread cream cheese frosting on top of cake. Sprinkle with toasted walnuts.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/carrot-ginger-squares-with-cream-cheese-frosting <![CDATA[Savory Mushroom Gravy]]> http://www.veria.com/recipe/quinoa-recipes-savory-mushroom-gravy Rating: 3 Level: Easy
Servings: 6
Cook Time: 05 min 00 sec
Ready Time: 05 min 00 sec
Ingredients: 1 tablespoon butter or olive oil
1 tablespoon all-purpose flour (may substitute rice flour if gluten intolerant)
1 cup duck stock (or other stock)
1 shallot, peeled and minced
3-4 shiitake mushrooms, sliced thin (if using dried mushroom, soak until soft)
1/2 teaspoon sage, minced
Sea salt
Freshly ground black pepper
Preparation: Heat butter and add flour until combined.
Slowly add stock, stirring to break up butter and flour.
Add shallots, mushrooms and sage. Bring to a high heat and cook for 3-5 minutes. Adjust seasoning to taste. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-savory-mushroom-gravy <![CDATA[Stuffed Squash with Quinoa, Duck and Savory Mushroom Gravy]]> http://www.veria.com/recipe/stuffed-squash-with-quinoa-duck-and-savory-mushroom-gravy Rating: 3 Level: Intermediate
Servings: For this innovative holiday entrée, nutty acorn squash is stuffed with hearty quinoa, tart cranberries and savory duck.
Cook Time: 20 min
Ready Time: 55 min
Ingredients: 2 acorn squash, halved and seeded
Olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1/4 cup dried cranberries
1/2 tablespoon fresh sage, minced
1 cup quinoa, rinsed
2 cups duck stock (or substitute chicken stock or water)
1 teaspoon sea salt
8-10 ounces cooked duck (or substitute turkey)
Savory Mushroom Gravy

Preparation: Preheat oven to 375 degrees.
Lightly oil halved squash and season with salt and pepper.
Place squash, flesh side down, in a baking pan. Cover and bake 35-45 minutes or until soft.
While squash bakes, sauté onion in a frying pan until translucent. Add garlic, cranberries and sage, and sauté 3-4 minutes.
Add quinoa and stock and bring to a boil. Add sea salt. Cover and reduce flame to simmer. Cook 12-15 minutes or until liquid evaporates.
Fold in pre-cooked diced duck.
Once quinoa mixture is evenly heated and squash is cooked, fill squash with mixture. Top with 2-3 dollops of Savory Mushroom Gravy.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/stuffed-squash-with-quinoa-duck-and-savory-mushroom-gravy <![CDATA[Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale]]> http://www.veria.com/recipe/diets-that-work-beet-apple-and-feta-cheese-salad-nestled-in-winterbor-kale Rating: 3 Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 45 min
Ingredients: 6 beets, cleaned
2 cups water
1 apple, cored and diced
2 ounces feta cheese, crumbled
3 tablespoons olive oil
1 tablespoon apple cider vinegar (or white wine vinegar)
Sea salt
Freshly ground black pepper
1 teaspoon dill, minced
2-3 kale leaves, cleaned and chopped

Preparation: Bring beets and water to a boil. Cover and reduce heat to medium.
Cook 35-40 minutes or until beets soften.
Remove beets, peel and dice.
Combine diced apple, beets and feta cheese.
Whisk olive oil, vinegar, dill and a pinch of sea salt and black pepper. Mix into the salad.
Steam kale leaves until bright green and soft (5-7 minutes). Place kale on a plate and top with Beet Apple Feta Salad.
]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-beet-apple-and-feta-cheese-salad-nestled-in-winterbor-kale <![CDATA[Elderberry extract or tincture]]> http://www.veria.com/recipe/elderberry-extract-or-tincture Level:
Servings: 1 liter
Cook Time:
Ready Time: 30 days maceration time hr
Ingredients: 1/4 to 1/2 lb of dried elderberries 1 liter vodka
Preparation: How to make your own Elderberry Tincture or Extract: First : Dehydrate approximately 2 to 3 lbs of freshly picked eldeberries in an electrical dehydrator or buy already dried elderberries, if available in your area. Place 1/4 to ½ lb of dried elderberries in a clean quart size mason jar, add 1 full bottle of vodka. Put lid on and store in a dark, dry place for at least 30 days. Shake the jar every few days. Then, strain it immediately OR leave the berries in the tincture and strain them when you use the tincture (it will continue to get stronger). Take 4 tbsps of the tincture at the first signs of a cold or the flu, two to three times a day OR take 1 tsp twice a day (morning and night) to prevent you and your family from getting a cold or the flu. ]]> Labor of Love http://www.veria.com/recipe/elderberry-extract-or-tincture <![CDATA[Test Acne Mask two]]> http://www.veria.com/recipe/test-acne-mask-two Level:
Servings: YieldYield
Cook Time: 20 hr
Ready Time: 25 hr
Ingredients: IngredientsIngredients
Preparation: PreparationPreparation ]]> Labor of Love http://www.veria.com/recipe/test-acne-mask-two <![CDATA[Test Acne Mask]]> http://www.veria.com/recipe/test-acne-mask Level:
Servings: Yield
Cook Time: 10 hr
Ready Time: 15 hr
Ingredients: Ingredients
Preparation: Preparation ]]> Labor of Love http://www.veria.com/recipe/test-acne-mask <![CDATA[Biryani]]> http://www.veria.com/recipe/biryani Level:
Servings: Biryani
Cook Time: 1 hr
Ready Time: 2 hr
Ingredients: Meat testing
Preparation: Testing ]]> Labor of Love http://www.veria.com/recipe/biryani <![CDATA[testing recipe submission]]> http://www.veria.com/recipe/testing-recipe-submission Level: easy
Servings: yield
Cook Time: 5 hr NULL min NULL sec
Ready Time: 15 hr NULL min NULL sec
Ingredients: IngredientsIngredients
Preparation: PreparationPreparation ]]> http://www.veria.com/recipe/testing-recipe-submission <![CDATA[test recipe sub]]> http://www.veria.com/recipe/test-recipe-sub Level: advanced
Servings: Yield
Cook Time: 11 hr NULL min NULL sec
Ready Time: 30 hr NULL min NULL sec
Ingredients: Ingredients
Preparation: Preparation ]]> http://www.veria.com/recipe/test-recipe-sub <![CDATA[test recipe]]> http://www.veria.com/recipe/test-recipe Level:
Servings: yield
Cook Time: 1 hr NULL min NULL sec
Ready Time: 1 hr NULL min NULL sec
Ingredients: Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients
Preparation: Preparation Preparation Preparation Preparation Preparation Preparation ]]> http://www.veria.com/recipe/test-recipe <![CDATA[Whole Wheat Tortilla chips]]> http://www.veria.com/recipe/healthy-snacks-whole-wheat-tortilla-chips-old Level: Easy
Servings: warts, thuja, essential oil, castor oil, sesame oil
Cook Time: 2 min
Ready Time: 2 min
Ingredients: test
Preparation: test ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-whole-wheat-tortilla-chips-old <![CDATA[Ma Po Tofu]]> http://www.veria.com/recipe/tofu-recipes-ma-po-tofu Level: Intermediate
Servings: 4
Cook Time: 30 min 00 sec
Ready Time: 50 min 00 sec
Ingredients: Pork: 4 ounces ground pork 2 tablespoons soy sauce 1 1/2 tablespoons tapioca starch 1/2 teaspoon salt Stir-Fry Sauce: 2 tablespoons water 1 tablespoon cornstarch 1 tablespoon sweet soy sauce 1 tablespoon oyster sauce Ma Po Tofu: 2 tablespoons canola oil 6 garlic cloves, coarsely chopped 1/2 teaspoon freshly ground Szechuan peppercorns 2 teaspoons Chinese black bean paste 1 tablespoon garlic chili sauce (or more, depending on your preference) 1 pound firm tofu, drained, cut into 1/2-inch cubes 1/2 cup chicken stock 3 scallions, chopped
Preparation: To Marinate the Pork:
Mix the pork, soy sauce, tapioca starch, and salt together in a bowl. Cover and refrigerate for 20 minutes. Meanwhile, to Prepare the Stir-Fry Sauce:
Mix the water, cornstarch, sweet soy sauce, and oyster sauce together in a small measuring cup and reserve. To Make the Ma Po Tofu:
Heat a large wok over high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the garlic and Szechuan peppercorns and stir until fragrant, about 20 seconds.

Add the marinated pork and cook until the pork is no longer pink, smashing the pork over the surface of the wok and scraping it from the pan, about 2 minutes.

Stir in the black bean paste and garlic chili sauce. Add the tofu and fold the pork mixture over the tofu. Pour the chicken stock over the tofu mixture and gently toss to coat the tofu. Reduce the heat to medium-low and simmer gently until the liquid reduces by about half, stirring occasionally, about 3 minutes.

Stir in the stir-fry sauce. Bring the sauce to a simmer over medium-high heat and continue simmering until the sauce thickens and coats the tofu, about 2 minutes. Spoon the Ma Po Tofu into a serving bowl. Sprinkle with the scallions and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/tofu-recipes-ma-po-tofu <![CDATA[Vegetable Lo Mein Noodles]]> http://www.veria.com/recipe/pasta-recipes-vegetable-lo-mein-noodles Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Mushrooms and Stir-fry Sauce: 4 dried shiitake mushrooms (also known as black Chinese mushrooms) 1 tablespoon oyster sauce 1 tablespoon toasted sesame oil 1 teaspoon sugar 1/2 teaspoon dark soy sauce Lo Mein Noodles: 3 tablespoons canola oil 1 1/2 tablespoons matchstick-size strips fresh peeled ginger 2 teaspoons minced garlic 4 ounces savory baked tofu, cut into 1-inch squares about 1/4-inch-thick 8 ounces pre-cooked lo mein noodles 4 ounces baby bok choy (about 2), bottoms removed, large leaves halved diagonally 1/2 cup drained canned bamboo shoot strips 1 1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water 2 scallions cut into 1 1/2-inch pieces 1-2 thinly sliced scallions, for garnish
Preparation: To prepare the mushrooms and stir-fry sauce: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften—about 5 minutes. Transfer the mushrooms to a work surface; reserve the mushroom soaking liquid. Using a sharp knife, remove the stems from the mushrooms and cut each mushroom into 3 slices. Set the mushrooms aside. Combine the oyster sauce, sesame oil, sugar, and dark soy sauce in a 2-cup liquid measuring cup. Stir in 1 cup of the mushroom soaking liquid. Set the stir-fry sauce aside. To make the lo mein noodles: Heat a large wok over high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the ginger and garlic and stir until fragrant and beginning to color, about 15 seconds. Stir in the tofu to coat with the ginger and garlic. Add the noodles, then the bok choy, bamboo shoots, and the reserved mushroom slices. Using silicone-coated tongs, toss the mixture to combine all the ingredients, and cook until heated through, about 1 minute. Add the scallion pieces and toss to combine. Pour the stir-fry sauce over the noodle mixture. Stir the cornstarch mixture to blend then stir it into the noodle mixture. Cook over medium heat, tossing occasionally, until the sauce simmers and thickens and the vegetables are tender, about 2 minutes. Using the tongs, mound the noodle mixture onto plates. Garnish with the thinly sliced scallions and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-vegetable-lo-mein-noodles <![CDATA[Raita, Naan, and Dal]]> http://www.veria.com/recipe/lentil-recipes-raita-naan-and-dal Level: Intermediate
Servings: 10
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: Raita: 1 teaspoon cumin seeds 1/2 English hothouse cucumber 1 1/2 cups plain yogurt 1/2 cup very finely chopped red onion 1 medium tomato, seeded, finely chopped 1 fresh green jalapeño chile or serrano chile, finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh mint leaves 1 tablespoon fresh lemon juice 1 teaspoon kosher salt or sea salt Whole Wheat Naan: 2 1/2 cups all purpose flour 2 cups whole wheat flour 1/4 cup cornmeal 1 tablespoon rapid-rise yeast (from 2 envelopes) 1 1/2 teaspoons salt 3/4 teaspoon sugar 1/2 teaspoon baking soda 1 1/4 cups warm water (about 105¡F) 3/4 cup plain yogurt 2 tablespoons olive oil 1 extra-large egg, room temperature 4 tablespoons (1/2 stick) butter 3 garlic cloves, finely chopped Cumin-Scented Red Dal 3 tablespoons canola oil 1 tablespoon cumin seeds 2 teaspoon garam masala (a popular Indian spice that is easily purchased in specialty food shops) 1/2 teaspoon cayenne pepper 2 yellow onions, finely diced 2 tablespoons chopped peeled fresh ginger 1 tablespoon finely chopped garlic 3 pounds red lentils 3 1/2 quarts (14 cups) water 1 tablespoon salt, plus more to taste 1 teaspoon turmeric 1 tablespoon (about) fresh lemon juice 1 small bunch fresh cilantro, chopped
Preparation: Raita: Toast the cumin seeds in a heavy small skillet over medium-low heat until the seeds pop and become fragrant, about 2 minutes. Cool the seeds and then grind them in a spice grinder or with a mortar and pestle. Cut the cucumber in half lengthwise. Using a teaspoon, scrape out the seeds from the cucumber. Cut the cucumber into 1/4-inch pieces. Stir the cucumber, cumin, yogurt, onion, tomato, chile, cilantro, mint, lemon juice, and salt in a medium bowl. Cover and refrigerate for 30 minutes to allow all the flavors to blend. Serve chilled or at room temperature. Whole Wheat Naan: Whisk the all purpose flour, wheat flour, cornmeal, yeast, salt, sugar, and baking soda in a large bowl to blend. Whisk the warm water, yogurt, and olive oil in a large measuring cup. Whisk the egg into the yogurt mixture. Form a well in the center of the dry ingredients. Pour the yogurt mixture into the well and, using a silicone spatula, gradually stir the dry ingredients into the yogurt mixture until the dough begins to form. Transfer the dough to a lightly floured work surface and knead until a smooth and elastic dough forms, about 5 minutes. Form the dough into ball. Lightly oil a clean large bowl. Set the dough in the bowl and turn to coat with the oil. Cover with a moist clean towel and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Gently press down the dough. Turn the dough out onto a lightly floured work service. Divide the dough into 7 equal pieces. Using the friction of the board, roll the dough pieces into balls then place them 2 inches apart on a lightly oiled baking sheet. Cover loosely with a moist towel. Let stand in a warm draft-free area until the balls double in size, about 30 minutes. Meanwhile, melt the butter in a heavy small saucepan over medium-low heat. Add the garlic and stir until fragrant. Remove the pan from the heat and set aside. Preheat a heavy flat griddle pan over high heat. Working in batches, roll out each dough ball on a lightly floured surface to a 9-inch round. Brush the naan with the garlic butter and place them buttered side down on the hot pan. Cook until the naan puffs and browns on the bottom, about 2 minutes. Brush the tops of the naan with more garlic butter and flip them over. Continue cooking until they brown on the bottom, about 2 minutes longer. Transfer the naan to a clean towel to keep them warm. Cumin-Scented Red Dal: Heat the oil in a heavy large pot over medium heat. Add the cumin seeds and stir until the seeds pop, about 1 minute. Add the garam masala and cayenne and stir until the spice mixture looks frothy, about 1 minute. Add the onions, ginger, and garlic to the spice mixture. Cook until the onions begin to brown and turn translucent, stirring often, about 5 minutes. Stir in the lentils. Stir in the water, scraping up any browned bits stuck to the bottom of the pot. Stir in 1 tablespoon of the salt and the turmeric. Bring the mixture to a simmer, then reduce the heat to medium-low, and simmer gently until the lentils are very tender and the mixture thickens to a loose oatmeal consistency, stirring often for about 20 minutes. Add more water as needed while the dhal cooks to maintain a thick but loose consistency. Season the dal to taste with the lemon juice and more salt. Transfer the dal to plates. Sprinkle with cilantro and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/lentil-recipes-raita-naan-and-dal <![CDATA[California Rolls]]> http://www.veria.com/recipe/california-rolls Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 12 ounces cooked crab meat, drained of excess liquid 2 tablespoons mayonnaise 2 tablespoons wasabi powder 2 tablespoons cold water Six 7x4-inch dried nori sheets (find them at a health food store in the gourmet section of your local grocery store) 3 cups Sushi Rice (see recipe) 1/2 Japanese cucumber, peeled, seeded, cut lengthwise into thin, long strips 1/2 large avocado, pitted, peeled 3 teaspoons toasted sesame seeds Pickled ginger, for serving Soy sauce, for serving
Preparation: Mix the crab meat and mayonnaise in a small bowl. Stir the wasabi powder and 1 tablespoon of cold water in a small bowl until a thick paste forms. Place 1 sheet of nori on a cutting board, with the short side closest to you. With dampened hands, spread 1/2 cup of rice over the nori, leaving a 1-inch border along the top edge. Spread a small bit of wasabi paste horizontally across the rice, about 2 inches from the short edge closest to you. Spoon about 2 ounces of the crab meat over the wasabi. Arrange a few cucumber slices alongside the crab meat. Cut the avocado lengthwise into 1/4-inch slices and arrange 2 avocado slices alongside the crab meat. Sprinkle with 1/2 teaspoon of the sesame seeds. Grasp the edge of the nori on the side closest to you, lift the nori over the fillings, and roll the nori evenly away from you to enclose the fillings completely. Set a plastic wrap-covered bamboo mat over the roll and squeeze gently. Remove the bamboo mat. With a very sharp knife dipped in hot water, cut each roll crosswise into four 1-inch sections. Arrange the pieces cut side down on plates. Make 5 more rolls in the same manner. Serve immediately with the pickled ginger, soy sauce, and more wasabi paste. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/california-rolls <![CDATA[Nigiri Sushi]]> http://www.veria.com/recipe/fish-recipes-nigiri-sushi Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 2 hr
Ingredients: 1 (8-ounce) piece sashimi-grade ahi tuna, salmon, or yellowtail 1 1/2 teaspoons prepared wasabi, plus more for serving 2 1/4 cups sushi rice pickled ginger, for serving soy sauce, for serving
Preparation: Using a large, very sharp knife, slide the knife through the fish at a slight angle to cut the fish into 2-inch-wide by 1/4-inch slices. Place 1 fish slice across the middle joints of your fingers, palm side up. Spread 1/8 teaspoon of wasabi over the center of the fish slice. Moisten your other hand and squeeze about 2 tablespoons rice into a football shape about the same size of the fish slice. Place the shaped rice on the fish. Curl your fingers to cup the fish and rice, and at the same time, with two fingers from your other hand, gently press the rice to adhere to the fish. Turn the sushi over and repeat this pressing motion. Using your thumb and middle finger, press the sides of the fish so that they cling to the sides of the rice. Set the sushi on a plate, rice side down. Repeat. Serve immediately with the pickled ginger, soy sauce, and more wasabi. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-nigiri-sushi <![CDATA[Rainbow Sushi Roll]]> http://www.veria.com/recipe/fish-recipes-rainbow-sushi-roll Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 3 hr
Ingredients: 4 ounces cooked crab meat, drained of excess liquid 1 tablespoon mayonnaise 1 tablespoon wasabi powder, plus more for serving 1 tablespoon cold water Two 7x4-inch dried nori sheets 1 1/2 cups sushi rice 1/4 Japanese cucumber, peeled, seeded, cut lengthwise into thin strips 1/4 large ripe avocado, pitted, peeled Three 3 1/2-inch-long x 1-inch-wide diagonal slices sashimi-grade ahi tuna (about 4 ounces total) Three 3 1/2-inch-long x 1-inch-wide diagonal slices sashimi-grade salmon (about 4 ounces total) Three 3 1/2-inch-long x 1-inch-wide diagonal slices sashimi-grade yellowtail (hamachi) (about 4 ounces total) Pickled ginger, for serving Soy sauce, for serving
Preparation: Mix the crab meat and mayonnaise in a small bowl. Stir the wasabi powder and 1 tablespoon of cold water in another small bowl until a paste forms. Place 1 nori sheet shiny side down on a cutting board with one long side positioned closest to you. Using moistened hands, spread 3/4 cup of the rice in an even layer over the nori sheet, leaving a 1/2-inch border on the top long side. Turn the rice-covered nori sheet over so that the rice is on the board and the same long side is positioned closest to you. Spread a small bit of wasabi paste horizontally across the rice, about 2 inches from the long edge closest to you. Spoon some of the crab meat over the wasabi. Arrange some cucumber slices alongside the crab meat. Cut the avocado lengthwise into 1/4-inch slices and arrange 2 avocado slices alongside the crab meat. Grasp the edge of the nori at the side closest to you, lift the nori over the fillings, and roll the nori evenly away from you to enclose the fillings completely. Set a plastic wrap-covered bamboo mat over the roll and squeeze gently. Remove the bamboo mat. Starting at the left end of the roll, lay the fish over the roll, overlapping slightly, in following sequence: tuna, salmon, yellowtail, tuna, salmon, yellowtail, tuna, salmon, yellowtail. Cover the sushi roll with plastic wrap then set the sushi mat over the roll. Squeeze the mat to wrap the fish securely around the sushi roll. Remove the mat (keep the plastic wrap over the roll). Using a large, very sharp knife, cut the roll crosswise into 6 to 8 slices, cutting gently so the slices retain their shape. Remove the plastic wrap. Transfer the roll to a plate, arranging the slices to resemble a moving caterpillar. Repeat to make another roll. Serve immediately with the pickled ginger, soy sauce, and more wasabi paste. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-rainbow-sushi-roll <![CDATA[Spicy Tuna Hand Rolls]]> http://www.veria.com/recipe/fish-recipes-spicy-tuna-hand-rolls Level: Easy
Servings: 4
Cook Time: 45 min
Ready Time: 2 hr 45 min
Ingredients: 8 ounces sashimi-grade ahi tuna, coarsely chopped 1/2 cup mayonnaise 2 teaspoons (or more) hot chili sauce (such as Sriracha) Four 7x4-inch dried nori sheets 1 1/2 cups sushi rice 1/2 teaspoon prepared wasabi paste 1/4 Japanese cucumber, peeled, seeded, cut lengthwise into thin, long strips pickled ginger, for serving soy sauce, for serving
Preparation: Using a large sharp knife, chop the tuna, mayonnaise, and chili sauce together on a cutting board until the tuna is finely chopped and the mixture is well blended. Place one nori sheet in your dry hand, shiny side down, so that the left half of the nori covers your hand. Spread a thin line of wasabi from the top left corner of the nori and at a slight diagonal to the bottom left side of the nori. Wet your other hand and pick up a small handful of sushi rice (about a generous 1/3 cup) and mound the rice over the wasabi. Using moistened hands will help prevent the rice from sticking to your fingers. Spoon a fourth of the tuna mixture alongside one side of the rice. Place 1/4 of the cucumbers alongside the other side of the rice. Beginning with the covered side, roll the nori around the filling at a slight angle, to achieve a conical shape. Repeat with the remaining nori, rice, tuna mixture, and cucumbers to make 4 rolls total. Serve immediately with soy sauce and pickled ginger to taste. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-spicy-tuna-hand-rolls <![CDATA[Indian Chicken Curry]]> http://www.veria.com/recipe/healthy-chicken-recipes-indian-chicken-curry Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 2 hr
Ingredients: 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger 3 tablespoons canola oil 1 large onion, chopped 4 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 2 pounds boneless skinless chicken thighs, cut in half Salt and freshly ground black pepper, to taste 2 medium tomatoes, chopped 1 tablespoon tomato paste Water, to cover 1 bay leaf 1/2 lemon, juiced 2 tablespoons chopped fresh cilantro, for garnish steamed brown basmati rice
Preparation: Combine the curry powder, cinnamon, paprika, cayenne, and ground ginger in a small bowl then set this spice mixture aside. Heat a heavy large pot over medium-high and add 2 tablespoons of the oil. Add the onions, garlic, and fresh ginger and cook until the onions are translucent and light brown, about 5 minutes. Push the onion mixture to one side of the pot. Add the remaining 1 tablespoon of oil to the uncovered side of the pot. Sprinkle the spice mixture over the oil and stir until the spices are fragrant and frothing, about 30 seconds. Be careful not burn the spices. Stir the onion mixture into the spice mixture. Sprinkle the chicken with salt then stir the chicken into the onion mixture. Add the tomatoes and tomato paste. Pour just enough water over the mixture to cover. Add the bay leaf. Cover and simmer gently over medium-low heat until the chicken is cooked through, stirring occasionally, about 20 minutes. Uncover and continue cooking until the sauce reduces and thickens slightly, about 5 minutes longer. Season to taste with salt and pepper. Just before serving, stir in the lemon juice. Garnish with the cilantro and serve with the rice. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-indian-chicken-curry <![CDATA[Steamed Brown Basmati Rice]]> http://www.veria.com/recipe/brown-rice-steamed-brown-basmati-rice Level: Easy
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 1 1/2 cups uncooked brown basmati rice 2 1/2 cups water, plus more for rinsing
Preparation: Place the rice in a large bowl and fill the bowl with cold water. Mix the rice gently with your hand until the water is cloudy. Drain in a sieve and repeat 3 times or until the water is nearly clear. This will help remove the starch from the rice. Drain well. Combine the rinsed rice and 2 1/2 cups of fresh cold water in the inner container of a rice cooker. Cook the rice according to the manufacturer's instructions—until the rice is tender and the water is absorbed, about 40 minutes. Remove the inner container from the rice cooker and set aside for about 10 minutes. Uncover the rice and fluff it with a fork. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/brown-rice-steamed-brown-basmati-rice <![CDATA[Chicken with Shiitake Mushrooms]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-with-shiitake-mushrooms Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: Mushrooms and Stir-fry Sauce: 3 ounces dried shiitake mushrooms (also known as black Chinese mushrooms) 1/4 cup Shaoxing rice wine or dry Sherry 1/4 cup mushroom soy sauce (can be purchased in gourmet or specialty food shops and is flavored with shiitake mushrooms) 2 tablespoons sugar 1 tablespoon cornstarch mixed with 1 tablespoon water Stir-Fry: 2 large egg whites 1 1/2 tablespoons cornstarch, divided 3/4 teaspoon salt 1 1/2 tablespoons Shaoxing rice wine or dry Sherry 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch-wide strips 2 tablespoons canola oil, divided 1 tablespoon chopped garlic 1 tablespoon very thin matchstick-size strips peeled fresh ginger 1 pound baby bok choy, bottoms removed, large leaves quartered diagonally 3-4 green onions, cut diagonally into 1-inch pieces steamed brown long-grain rice
Preparation: To prepare the mushrooms and stir-fry sauce: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften, about 5 minutes. Transfer the mushrooms to a work surface; reserve the mushroom soaking liquid. Using a sharp knife, remove the stems from the mushrooms and cut each mushroom into 4 slices. Set the mushrooms aside. Stir the Shaoxing wine, mushroom soy sauce, sugar, cornstarch mixture, and 1/2 cup of the mushroom soaking liquid together in a large measuring cup to blend. Set the stir-fry sauce aside. To make the stir-fry: Whisk the egg whites, 1 tablespoon of the cornstarch, and the salt in a large bowl until frothy. Whisk in the Shaoxing rice wine. Toss the chicken with the remaining 1/2 tablespoon of cornstarch in another large bowl to coat. Add the chicken to the egg mixture and toss to coat. Let stand at room temperature for 30 minutes. Bring a large pot of water to a boil then reduce the heat to medium. Add 1 tablespoon of oil to the simmering water. Working in batches, strain the chicken from the egg mixture and add the chicken to the simmering water (do not overload the water). Cook until the chicken is just cooked through, about 2 minutes. Using a slotted spoon, transfer the chicken to a clean large bowl and set aside. Heat a large wok over high heat. Add the remaining 1 tablespoon of oil. When the first wisp of white spoke comes off of the wok, add the garlic and ginger and stir until fragrant and beginning to color, about 15 seconds. Add the reserved mushrooms and the bok choy and cook until the bok choy softens, stirring and folding the ingredients to ensure they do not stick to the wok, about 2 minutes. Add the chicken and stir to coat. Reduce the heat to medium. Rewhisk the stir-fry sauce to blend then pour it over the chicken mixture. Add the green onions. Cook until the sauce simmers and thickens, stirring and folding constantly, about 1 minute. Transfer to a platter and serve with the steamed rice. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-chicken-with-shiitake-mushrooms <![CDATA[Steamed Brown Long-Grain Rice]]> http://www.veria.com/recipe/brown-rice-steamed-brown-long-grain-rice Level: Easy
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 1 1/2 cups uncooked brown long-grain rice 2 1/2 cups water, plus more for rinsing
Preparation: Place the rice in a large bowl and fill the bowl with cold water. Mix the rice gently with your hand until the water is cloudy. Drain in a sieve and repeat 3 times or until the water is nearly clear. This will help remove the starch from the rice. Drain well. Combine the rinsed rice and 2 1/2 cups of fresh cold water in the inner container of a rice cooker. Cook the rice according to the manufacturer's instructions until the rice is tender and the water is absorbed, about 40 minutes. Remove the inner container from the rice cooker and set aside for about 10 minutes. Uncover the rice and fluff it with a fork. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/brown-rice-steamed-brown-long-grain-rice <![CDATA[Vegetable Fried Rice]]> http://www.veria.com/recipe/brown-rice-vegetable-fried-rice Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 3 tablespoons canola oil 4 to 6 garlic cloves, coarsely chopped 2 large eggs 1/2 cup thinly sliced fried tofu 1/2 cup shelled edamame 1/2 cup fresh corn kernels 4 cups cold day-old steamed brown long-grain rice 1 1/2 tablespoons soy sauce 1 tablespoon oyster sauce 1 1/2 teaspoons sugar 1/2 teaspoon plus 1 pinch ground white pepper 1/2 teaspoon salt 3 green onions, sliced diagonally
Preparation: Heat a large wok over high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the garlic and stir until fragrant, about 15 seconds. Add the eggs and lightly scramble until just set, about 1 minute. Add the tofu, edamame, and corn and stir-fry until warm, about 1 minute. Fold in the rice and press the rice to separate the grains. Add the soy sauce, oyster sauce, sugar, and 1/2 teaspoon of white pepper. Continue to fold for about 1 minute. Don't be afraid to scrape the rice that sticks to the bottom of the wok. Add the salt. Cook until rice absorbs the sauces and is slightly crisp on the edges. Stir in half of the green onions. Transfer the rice to bowls and garnish with the remaining green onions. Sprinkle with a pinch of white pepper and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/brown-rice-vegetable-fried-rice <![CDATA[Thai Chicken Stock]]> http://www.veria.com/recipe/healthy-chicken-recipes-thai-chicken-stock Level: Intermediate
Servings: 8
Cook Time: 30 min
Ready Time: 2 hr
Ingredients: 1 whole chicken, cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings) 20 cups (about) cold water 3/4 cup thinly sliced galangal (related to ginger, but with a more citrusy taste; available in specialty and gourmet shops) 1 stalk fresh lemongrass, ends trimmed, thinly sliced diagonally 4 kaffir lime leaves 2 garlic cloves, peeled, pounded 1 large shallot, thinly sliced 2 fresh Thai chilies, pounded
Preparation: Place the chicken pieces and the carcass in a heavy stock pot and add enough cold water to cover the chicken (about 10 cups). Bring the water to a simmer over medium-high heat and simmer 5 minutes. Pour the mixture into a colander to drain and discard the liquid. Rinse the chicken until all the sediment is removed. Transfer the chicken to a clean large pot and cover with 10 cups of fresh water. Add the galangal, lemongrass, lime leaves, garlic, shallot, and chilies and bring to a gentle simmer over medium heat. Reduce the heat to medium-low and allow to gently simmer for 1 1/2 hours, skimming off any foam and fat that rises to the top. Set a colander over another large pot then line the colander with cheesecloth. Strain the stock through the cheesecloth and into the pot. Cool slightly, then refrigerate uncovered until cold. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-thai-chicken-stock <![CDATA[Tom Kha Gai]]> http://www.veria.com/recipe/tom-kha-gai Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 4 cups Thai chicken stock 1 1/2 cups chopped cabbage 1 15-ounce can straw mushrooms, drained and rinsed 1 14-ounce can coconut milk 5 tablespoons fish sauce 1/4 cup fresh lime juice 1 tablespoon chili paste in soybean oil 3 dried Thai chilies 2 boneless skinless chicken breasts, cut crosswise into thin slices 2 kaffir lime leaves, for garnish cilantro sprigs, for garnish
Preparation: Bring the stock to a simmer in large saucepan over medium-high heat. Stir in the cabbage, mushrooms, coconut milk, fish sauce, lime juice, chili paste, and dried chilies. Return the soup to a simmer. Reduce the heat to medium-low. Add the chicken and gently simmer until the chicken is cooked through, about 4 minutes. Season to taste, adding more fish sauce and lime juice if necessary. Meanwhile, stack the lime leaves on top of each other then roll them up tightly. Using a very sharp knife, very thinly slice the roll of leaves crosswise into fine strips (this technique is called chiffonade). Ladle the soup into serving bowls. Garnish with the lime leaves and cilantro and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/tom-kha-gai <![CDATA[Tom Yum Goong]]> http://www.veria.com/recipe/pasta-recipes-tom-yum-goong Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 4 cups Thai chicken stock 1/2 cup canned straw mushrooms, drained and rinsed 2 tablespoons fish sauce 3 tablespoons fresh lime juice 1 teaspoons chili paste in soybean oil 3 to 4 dried Thai chilies 12 large shrimp, peeled and deveined 1/8 package (about) dried thin glass noodles 2 kaffir lime leaves, for garnish cilantro sprigs, for garnish
Preparation: Bring the stock to a simmer in a large saucepan over medium-high heat. Add the mushrooms, fish sauce, lime juice, chili paste, and dried chilies. Return the soup to a simmer. Reduce the heat to medium-low. Add the shrimp and gently simmer until the shrimp are just cooked through, about 2 minutes. Season to taste, adding more fish sauce, lime juice and chili paste if necessary. Meanwhile, soak the noodles in a large bowl of cold water until they soften slightly, about 5 minutes. Drain well. Add about 2 cups of the noodles to the soup (reserve any remaining noodles for another use). Stack the lime leaves on top of each other then roll them up tightly. Using a very sharp knife, very thinly slice the roll of leaves crosswise into fine strips (this technique is called chiffonade). Divide the soup among serving bowls. Garnish with the lime leaves and cilantro and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-tom-yum-goong <![CDATA[Dashi]]> http://www.veria.com/recipe/soup-recipes-dashi Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 4 cups cold water 1 ounce dried kelp (kombu - available in specialty and gourmet shops) 1 ounce dried bonito flakes (hana katsuo bushi - available in specialty and gourmet shops)
Preparation: Combine 4 cups of cold water and the kelp in a medium pot. Heat the water over medium heat until it is very hot but not simmering. (Do not allow the mixture to simmer or the kombu flavor will be too strong.) Remove the pot from the heat. Sprinkle the bonito flakes over the kelp water and let steep until the bonito flakes settle at the bottom of the pot, about 3 minutes. Set a sieve over a large saucepan. Line the sieve with cheesecloth, allowing the cheesecloth to hang over the sides of the sieve. Pour the dashi through the cloth-lined sieve and into the saucepan below. The broth will be pale yellow and aromatic. Gather the edges of the cheesecloth together, but do not squeeze, and allow the dashi to drain into the saucepan. Discard the bonito flakes and cheesecloth. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/soup-recipes-dashi <![CDATA[Miso Soup with Buna Shimeji Mushrooms]]> http://www.veria.com/recipe/soup-recipes-miso-soup-with-buna-shimeji-mushrooms Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1/2 cup dried wakame seaweed (available at gourmet and specialty food shops) 4 cups dashi 1 cup buna shimeji mushrooms, bottoms trimmed (a Japanese mushroom known for its sweetly nutty flavor, it's available in gourmet and specialty shops) 1/4 cup (or more, according to taste) red miso 1/2 14-ounce container soft tofu, drained, cut into small dice 2 to 3 scallions or Japanese scallions, thinly sliced on the bias
Preparation: Place the wakame in a large saucepan and cover with water. Cook over medium-high heat just until the water is very hot but not simmering. Remove the saucepan from the heat and let the wakame steep until it softens and expands, about 15 minutes. Drain the soaking liquid and thinly slice the wakame. Set the wakame aside. Bring the dashi to a simmer in a large saucepan over medium-high heat. Add the wakame and mushrooms and cook until the mushrooms are cooked through and softened, about 5 minutes. Submerge the sieve into the dashi. Using a wooden spoon, stir 1/4 cup of the miso through the sieve and into the soup. Stir well and taste the soup; if the soup is not salty enough add more miso. Add the tofu and scallions and cook just until the tofu is heated through and the soup is steaming but not simmering, about 1 minute. Ladle the soup into bowls and serve. To enjoy the soup, sip it from the bowl (traditionally, this soup is not served with a spoon). ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/soup-recipes-miso-soup-with-buna-shimeji-mushrooms <![CDATA[Misoyaki Black Cod]]> http://www.veria.com/recipe/fish-recipes-misoyaki-black-cod Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 1/2 cup sake 1/4 cup mirin (a rice wine available in gourmet and specialty shops) 1/2 cup white or yellow miso 1/4 cup (about) granulated sugar 2 tablespoons grated peeled fresh ginger 2 pounds boneless black cod filet (with skin) 2 tablespoons canola oil
Preparation: Combine the sake and mirin in a heavy medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low. Simmer for about 10 minutes to burn off the alcohol and reduce the liquids slightly. Whisk in the miso. Mix in 1/4 cup of sugar, or enough to sweeten to taste. Add the ginger. Cook until the mixture turns a pale caramel color, about 5 minutes. Remove from the heat and cool the miso sauce completely. Slide a very sharp knife on a diagonal and crosswise through the fish to cut 3/4-inch-thick slices. Lay the fish slices in a single layer in a baking dish. Brush all but 1/2 cup of the miso sauce over the fish. Cover and marinate the fish in the refrigerator for about 1 hour. Reserve the remaining 1/2 cup of miso sauce. Heat a heavy large grill pan over medium-high heat. Using a silicone brush, brush the pan with oil. Blot the fish with paper towels to remove most of the marinade. Grill the fish until grill marks form and the fish is just cooked through, about 4 minutes per side. Meanwhile, rewarm the reserved 1/2 cup of miso sauce over medium heat. Transfer the fish to plates. Brush the warmed miso sauce over the fish and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-misoyaki-black-cod <![CDATA[Chicken Satay with Peanut Sauce]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-satay-with-peanut-sauce Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 2 hr
Ingredients: Chicken: 1 tablespoon curry powder 1 tablespoon salt 1 tablespoon sugar 1 teaspoon garlic powder 1/2 teaspoon freshly ground white or black pepper 1/4 cup coconut cream (from one 14-ounce can) 2 pounds boneless skinless chicken breasts 12 to 16 bamboo skewers, soaked in water for 30 minutes Peanut Sauce: 1 14-ounce can coconut milk, unstirred 11/2 teaspoons red curry paste, or more to taste 2 tablespoons chunky peanut butter, or more to taste 1 tablespoon fish sauce 1 teaspoon rice vinegar 1 tablespoon sugar, or more to taste
Preparation: For the chicken: Mix the curry powder, salt, sugar, garlic powder, and pepper in a baking dish. Mix in the coconut cream. Set the marinade aside. Slice the chicken breasts at an angle and against the grain into 1 1/2-inch-wide slices. Add the chicken to the marinade and stir to coat evenly. Insert 1 skewer through the center of each slice of chicken (do not weave the chicken on the skewer), covering the top half of each skewer. Cover and refrigerate for at least 1 hour and up to 1 day. Meanwhile, to make the peanut sauce: Spoon 4 tablespoons of the coconut cream from atop the coconut milk in the can. Heat the coconut cream in a small saucepan over medium-high heat. Bring the cream to a simmer. Add the curry paste and stir to blend well. Cook until the mixture thickens slightly and is aromatic, about 1 minute. Stir in 3/4 cup of coconut milk and the peanut butter (reserve any remaining coconut milk for another use). Stir constantly until the mixture is well blended and the sauce simmers, about 3 minutes. Reduce the heat to medium-low. Add the fish sauce, rice vinegar, and sugar, to taste. Simmer gently, stirring constantly, about 1 minute longer. Remove from the heat. If any oil rises to the top, skim it off with a spoon. Preheat a heavy large grill pan over high heat or prepared a barbecue for high heat. Grill the chicken satays just until the chicken is cooked through and grill marks appear, about 3 minutes per side. Transfer the chicken satays to a platter and serve the peanut sauce on the side. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-chicken-satay-with-peanut-sauce <![CDATA[Larb Gai]]> http://www.veria.com/recipe/larb-gai Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 tablespoon tamarind paste 2 pounds freshly ground chicken breast 1 tablespoon canola oil 4 garlic cloves, minced 1 large shallot, thinly sliced 1 teaspoon (or more) roasted Thai chile powder 1/2 cup palm sugar or brown sugar 1/3 cup fresh lime juice 1/4 cup fish sauce 2/3 cup thinly sliced red onion 3 scallions, thinly sliced on the bias 1/2 cup fresh mint leaves, divided 4 tablespoons roasted rice powder, divided (available in specialty shops or see instructions below) 1 large carrot, peeled, thinly sliced into rounds 4 ounces long beans, cut into 3-inch lengths (about 1 cup) 1/2 head cabbage, leaves separated 1/2 head romaine lettuce, leaves separated and cut crosswise in half
Preparation: Stir the tamarind paste and 1/4 cup of warm water in a small bowl until the tamarind dissolves and forms a tamarind juice. Spoon the juice into a large bowl; and discard the tamarind seeds. Mix the chicken into the tamarind juices. Let stand for 15 minutes. Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the garlic and shallot and stir until fragrant, about 30 seconds. Add the chicken and cook until the chicken is cooked through, about 4 minutes. Reduce the heat to low. Stir in 1 teaspoon of the roasted Thai chile powder, adding more if desired. Stir in the palm sugar, lime juice and fish sauce. Add the red onion, green onions, 1/3 cup of the mint leaves and 3 tablespoons of the roasted rice powder. Give the mixture a good toss and remove from the heat. Transfer the larb to a platter. Sprinkle with the remaining 1 tablespoon of roasted rice powder and garnish with the remaining mint leaves. Arrange the carrot, long beans, cabbage, and lettuce on a large plate. Serve the larb and the vegetable plate. Eat the vegetables between bites of larb to cool the palate, or use the lettuce and cabbage leaves to form cups to fill with the larb, carrots and long beans. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/larb-gai <![CDATA[Chicken Biryani]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-biryani Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 1 hr 30 min
Ingredients: Chicken: 2 1/2 tablespoons canola oil 1 medium onion, thinly sliced 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 2 large ripe tomatoes, coarsely chopped 2 small serrano chilies, thinly sliced into rings 2 tablespoons garam masala 1 tablespoon dried fenugreek leaves (not ground) Salt and freshly ground black pepper, to taste 6 boneless skinless chicken thighs, cut into 3x1-inch slices 1/4 cup plain yogurt Water, as needed 8 cilantro sprigs Rice: 2 tablespoons canola oil 4 green cardamom pods 1 black cardamom pod 1 cinnamon stick 1 bay leaf 4 cups uncooked basmati rice 2 quarts water 1/2 teaspoon salt, plus more to taste 1 teaspoon saffron strands
Preparation: To make the chicken: Heat the oil in a heavy large pot or Dutch oven over medium-high heat. Add the onion and sauté until tender and beginning to brown, about 3 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Stir in the tomatoes and serrano chilies. Cook until the tomatoes are tender about 2 minutes. Add the garam masala and fenugreek. Season with salt and pepper. Cook until fragrant, about 1 minute. Stir in the chicken thighs, then the yogurt. Add just enough water to barely cover the chicken with the liquids. Tear the cilantro sprigs and add them to the chicken mixture. Bring the mixture to a simmer. Reduce the heat to medium-low. Cover and simmer gently until the chicken is cooked through, stirring occasionally, about 30 minutes. Meanwhile, to make the rice: Heat a heavy large saucepan over medium heat. Add the oil, green cardamom, black cardamom, cinnamon, and bay leaf. Stir constantly until fragrant, about 2 minutes. Add the rice and stir to coat with the oil and until the rice is fragrant and lightly toasted, about 2 minutes. Add the water and 1/2 teaspoon of salt. Stir in the saffron. Bring the liquid to a gentle simmer. Reduce the heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. To assemble: Preheat the oven to 350ºF. Spoon one-third of the cooked rice over the bottom of a large baking dish. Spoon half of the chicken mixture over the rice. Repeat this layering 1 more time. Top with the remaining rice. Bake uncovered until the rice is crisp on top and the biryani is heated through, about 30 minutes. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-chicken-biryani <![CDATA[Chicken Tikka Masala]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-tikka-masala Level: Intermediate
Servings: 6
Cook Time: 45 min
Ready Time: 1 hr 15 min
Ingredients: Masala Sauce: 2 tablespoons canola oil 1 small red onion, finely diced 1 small red bell pepper, finely diced 1/4 teaspoon cayenne pepper 1/4 teaspoon garam masala 1 cup diced tomatoes 1/2 teaspoon kosher salt, plus more to taste 1/4 cup golden raisins 1/4 cup slivered blanched almonds 1/4 cup heavy cream 2 tablespoons finely chopped fresh cilantro Chicken Tikka: 2 tablespoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/2 cup plain yogurt 2 tablespoons minced cilantro 2 tablespoons minced garlic 2 tablespoons minced peeled fresh ginger 1 1/2 teaspoons kosher salt 2 pounds boneless skinless chicken breasts, cut into 2-inch cubes Metal or wooden skewers Canola oil Cilantro, for garnish
Preparation: To make the masala sauce: Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion and red bell pepper and sauté until tender but not brown, about 2 minutes. Stir in the cayenne and garam masala. Add the tomatoes and 1/2 teaspoon of the salt and stir to deglaze the pan with the juices that exude from the tomatoes. Stir in the raisins and almonds. Stir in the cream. Bring to a simmer. Reduce the heat to medium and simmer uncovered until the vegetables are very tender, stirring occasionally, about 10 minutes. Using an immersion blender, blend the sauce in the saucepan until it is smooth. Simmer the sauce until it thickens slightly, about 2 minutes. Season the sauce to taste with salt. Stir in the cilantro. Meanwhile, to make the chicken tikka: Stir the cumin, paprika, cayenne pepper, garam masala, and turmeric in a large bowl to blend. Whisk in the yogurt, minced cilantro, garlic, ginger, and salt. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes and up to 1 day. If using wooden skewers, soak them in water for 30 minutes to help prevent them from burning while they're on the grill. Preheat a heavy large grill pan over high heat or prepare a barbecue for high heat. Thread the chicken onto the skewers. Using paper towels, blot any excess marinade from the chicken. Lightly oil the grill. Grill the chicken until grill marks form and the chicken is cooked through, about 3 minutes per side. Remove the chicken from the skewers. Transfer the chicken to plates and spoon the sauce over. Garnish with the cilantro and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-chicken-tikka-masala <![CDATA[Pho Ga]]> http://www.veria.com/recipe/pho-ga Level: Easy
Servings: 10
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: Broth: 1 3-pound whole fryer chicken, backbone removed, chicken cut into 8 pieces 1 large onion, peeled, quartered 6 4-inch slices fresh ginger 4 anise stars 1 cinnamon stick 3 whole cloves Salt, to taste1 6-inch square piece cheesecloth 1/3 cup (about) Vietnamese fish sauce 1/4 cup (about) sugar Soup: 8 ounces rice stick noodles 12 ounces bean sprouts 1 onion, sliced paper thin 5 green onions, thinly sliced on the bias 3 bunches Vietnamese basil 1 cup cilantro 5 jalapeño chilies, thinly sliced into rings 2 limes, cut into wedges hoisin sauce (a Chinese barbecue sauce, available in Asian and specialty shops) Sriracha sauce
Preparation: To make the broth: Bring 6 quarts of cold water to a boil in a large stockpot. Meanwhile, place the chicken in another large pot and add enough cold water to cover. Bring to a boil over medium-high heat and boil for 5 minutes. Remove the chicken from the cooking liquid and rinse to remove any sediment; discard the cooking liquid. Transfer the chicken to the 6 quarts of boiling water and bring to a simmer. Add the onion and ginger. Simmer uncovered over medium-low heat for 2 hours, occasionally skimming the foam and fat that rises to the top of the broth while it simmers. Wrap the star anise, cinnamon stick, and cloves in the cheesecloth and tie them in a bundle. Add this spice bundle to the broth and continue simmering for 45 minutes. Remove the spice bundle. Transfer the chicken pieces to a bowl and set aside until cool enough to handle. Season the broth to taste with the fish sauce and sugar. Meanwhile, for the soup: Soak the noodles in a large bowl of cold water for 30 minutes; drain. Bring a large saucepan of water to a boil. Add the noodles and cook just until al dente, about 1 minute. Drain well in a colander. Rinse the noodles with cold water; drain well again. Arrange the bean sprouts, onion, green onions, basil, cilantro, chilies, and lime wedges on a large plate. Once the chicken is cool enough to handle, remove the meat and discard the skin, tendons and bones. Coarsely shred the meat. Divide the noodles among bowls. Place the chicken meat on top of the noodles. Ladle the steaming broth over the chicken and noodles. Serve with the greens plate, hoisin sauce, and Sriracha sauce. Allow guests to add the sauces and the vegetables from the greens plate to their soup as desired. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pho-ga <![CDATA[Vietnamese Fresh Spring Rolls with Hoisin Peanut Sauce]]> http://www.veria.com/recipe/vietnamese-fresh-spring-rolls-with-hoisin-peanut-sauce Level: Easy
Servings: 6
Cook Time: 45 min
Ready Time: 1 hr 15 min
Ingredients: Spring Rolls: 2 ounces rice vermicelli 8 8.5-inch-diameter rice wrappers 2 green leaf lettuce leaves, leaves quartered 1/2 cup fresh Thai basil leaves 1/2 cup fresh mint leaves 1/2 cup fresh cilantro leaves 8 large cooked shrimp, peeled, deveined, and cut lengthwise in half Hoisin Peanut Sauce: 1/2 cup hoisin sauce 3 tablespoons creamy peanut butter 2 tablespoons water 1 tablespoon (or more, to taste) rice vinegar
Preparation: To make the spring rolls: Soak the vermicelli in a large bowl of cold water for 30 minutes; drain. Bring a large saucepanof water to a boil over high heat. Add the vermicelli and cook just until al dente, about 1 minute. Drain well in a colander. Rinse the noodles with cold water; drain well again. Fill a large bowl with hot water. Dip 1 wrapper into the hot water for 3 seconds to soften slightly. Lay the wrapper flat on the work surface. Lay 1 piece of lettuce across the center of the wrapper then top the lettuce with a small handful of vermicelli, basil, mint, and cilantro, leaving about 1 1/2 inches uncovered on each end. Beginning with the side closest to you, tightly roll the wrapper around the fillings. Once you have rolled about half of the wrapper around the fillings, arrange 2 shrimp halves, pink side down, on the wrapper. Fold the uncovered ends inward, then finish rolling up the wrapper to enclose the shrimp and fillings completely. Repeat with remaining ingredients to form 7 more spring rolls. Meanwhile, to make the Hoisin Peanut Sauce: Mix the hoisin sauce, peanut butter, water, and 1 tablespoon of vinegar in a small bowl to blend. Season the sauce to taste, adding more vinegar, if desired. Serve the spring rolls with the Hoisin Peanut Sauce. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/vietnamese-fresh-spring-rolls-with-hoisin-peanut-sauce <![CDATA[Papaya Salad]]> http://www.veria.com/recipe/weight-loss-foods-papaya-salad Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 3 tablespoons fish sauce 3 tablespoons fresh lime juice 2 tablespoons sugar 2 garlic cloves, coarsely chopped 1 to 2 Thai chilies, coarsely chopped 1 tablespoon dried salted shrimp (Thai style; available in specialty and gourmet shops) 1/2 cup of 1 1/2-inch pieces Chinese long beans (available in Asian and specialty markets) 3 small tomatoes, quartered 2 tablespoons chopped roasted peanuts, plus more for garnish 1 green papaya, peeled, seeded
Preparation: Combine the fish sauce, lime juice, sugar, garlic, chilies and dried shrimp in the food processor. Add half of the long beans, half of the tomatoes, and 2 tablespoons of peanuts. Pulse until the beans are coarsely chopped. Season this dressing to taste, if necessary. Using a julienne vegetable peeler, cut the papaya lengthwise into long spaghetti-like strands. Toss the papaya with the dressing in a large bowl to coat. Cover and refrigerate until cold. Divide the salad among individual serving bowls. Garnish with the remaining long beans, tomatoes, and peanuts. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/weight-loss-foods-papaya-salad <![CDATA[Thai BBQ Chicken]]> http://www.veria.com/recipe/healthy-chicken-recipes-thai-bbq-chicken Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 6 hr
Ingredients: 1 cup coconut milk 1/4 cup soy sauce 2 tablespoons coarsely chopped garlic 2 tablespoons coarsely chopped peeled fresh ginger 2 tablespoons curry powder 2 tablespoons finely chopped lemongrass 1 tablespoon coarsely chopped coriander root or cilantro 1 tablespoon sugar 1 teaspoon freshly ground black or white pepper One 3 1/2- to 4-pound whole chicken Asian sweet chile sauce (available in specialty shops) Thai Sticky Rice
Preparation: Combine the coconut milk, soy sauce, garlic, ginger, curry powder, lemongrass, coriander root, sugar, and pepper in a blender and blend until smooth. Remove the backbone from the chicken. Lay the chicken skin side up on the work surface and flatten it gently. Cut the chicken in half. Arrange the chicken halves in a baking dish. Pour the marinade over the chicken and rub the marinade all over the chicken. Cover and refrigerate for at least 4 hours and up to 2 days. Preheat the oven to 350ºF. Line a heavy large baking sheet with parchment paper. Set a rack over the baking sheet and arrange the chicken halves, cut side down, on the rack. Discard the excess marinade. Roast the chicken in the oven until it is almost cooked through, about 45 minutes. Cool slightly. Cut each chicken half into 4 pieces: 1 breast, 1 wing, 1 leg, and 1 thigh piece. Prepare the barbecue or grill pan for medium-high heat. Grill the chicken pieces until they are just cooked through and golden brown, about 10 minutes. Transfer the chicken to a platter and serve with the sticky rice and sweet chile sauce. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-thai-bbq-chicken <![CDATA[Thai Sticky Rice]]> http://www.veria.com/recipe/thai-sticky-rice Level: Easy
Servings: 8
Cook Time: 40 min
Ready Time: 4 hr 40 min
Ingredients: 4 cups Thai sweet rice (available in gourmet and specialty shops) 4 cups cold water, plus more for soaking
Preparation: Soak the rice in a large bowl of water for at least 4 hours but preferably overnight. Bring 4 cups of water to a boil in the steamer pot over high heat. Drain the soaking liquid from the rice and transfer the rice to the bamboo steamer basket. Set the basket in the pot. Cover with a pan lid. Cook for 10 minutes. Remove the steamer basket from atop the pot and squeeze the basket to help loosen the rice. With a quick flick of the wrist, flip the rice once. Return the basket to the pot, cover, and let steam for another 10 minutes or until the rice is tender and sticky. Let rest for 10 minutes and serve warm. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/thai-sticky-rice <![CDATA[Hot and Sour Soup]]> http://www.veria.com/recipe/soup-recipes-hot-and-sour-soup Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 5 dried wood ear mushrooms 4 dried shiitake mushrooms (also known as black Chinese mushrooms) 8 dried tiger lily buds 4 cups chicken stock 1/3 cup bamboo shoot strips 2 tablespoons red wine vinegar 1 teaspoon salt 1 teaspoon soy sauce 1/2 to 1 teaspoon dried red chile flakes 1/2 teaspoon ground white pepper 1/2 teaspoon sugar 1/2 (16-ounce) package firm tofu, cubed 2 tablespoons cornstarch 3 tablespoons water 1 large egg, lightly beaten 1 teaspoon toasted sesame oil 2 tablespoons thinly sliced green onion
Preparation: Place the dried mushrooms and tiger lily buds in separate bowls. Add enough hot water to cover them. Place a small plate atop the mushrooms and lily buds to weigh them down in the water. Set aside until they soften, about 20 minutes. Drain the soaking liquid. Thinly slice the wood ear mushrooms. Cut off the stems on the shiitake mushrooms then cut the mushrooms into a small dice. Coarsely chop the tiger lily buds. Combine the mushrooms, tiger lily buds, stock, and bamboo shoots in a heavy large saucepan. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Stir in the vinegar, salt, soy sauce, chile flakes, white pepper, and sugar. Add the tofu, and simmer gently for 1 to 2 minutes. Stir the cornstarch with 3 tablespoons of water in a small bowl to blend. Add a little of the hot soup to the cornstarch mixture, then add all of the cornstarch mixture to the soup in the saucepan, stirring constantly. Bring the soup to a boil, stirring often. Just before serving, turn off the heat. Gradually add the beaten egg, stirring gently. Mix in the sesame oil. Ladle the soup into bowls. Sprinkle with the green onions and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/soup-recipes-hot-and-sour-soup <![CDATA[Minced Chicken in Lettuce Cups]]> http://www.veria.com/recipe/healthy-chicken-recipes-minced-chicken-in-lettuce-cups Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr 15 min
Ingredients: Chicken: 1 tablespoon soy sauce 2 teaspoons Shaoxing rice wine or dry sherry 1 teaspoon cornstarch 1 teaspoon toasted sesame oil 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 1/2 pounds boneless skinless chicken breasts, finely diced Sauce: 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons water 1 tablespoon soy sauce 2 teaspoons cornstarch 1 teaspoon sugar 1 teaspoon toasted sesame oil Stir-Fry: 8 dried shiitake mushrooms (also known as black Chinese mushrooms) 3 tablespoons canola oil 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 8 ounces canned bamboo shoots, drained, minced 8 ounces canned water chestnuts, drained, minced 2 green onions, minced 2 heads butter lettuce, leaves separated 2 green onions, cut into very thin strips that resemble blades of grass
Preparation: To marinate the chicken: Whisk the soy sauce, wine, cornstarch, sesame oil, salt, and pepper in a large bowl to blend. Add the chicken and stir to coat. Cover and refrigerate at least 15 minutes and up to 1 day. To prepare the sauce: Whisk the hoisin sauce, oyster sauce, water, soy sauce, cornstarch, sugar, and sesame oil in a large measuring cup to blend. Set aside. To prepare the stir-fry: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften, about 5 minutes. Transfer the mushrooms to a work surface. Using a sharp knife, remove the stems from the mushrooms and mince the mushrooms. Set the mushrooms aside. Heat a large wok over high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the ginger and garlic and stir until fragrant and beginning to color, about 15 seconds. Add the chicken mixture and cook, stirring and folding the ingredients to ensure they do not stick to the wok, until the chicken is almost cooked through, about 2 minutes. Add the mushrooms, bamboo shoots, and water chestnuts; stir fry 2 minutes. Stir the sauce into the chicken mixture and cook until the sauce thickens and simmers. Stir in the minced green onions. Arrange the lettuce leaves on a platter. Spoon the chicken mixture into the lettuce leaves. Garnish with the green onion strips and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-minced-chicken-in-lettuce-cups <![CDATA[Imperial Rolls]]> http://www.veria.com/recipe/imperial-rolls Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 4 ounces thin rice stick noodles (bun) 1 to 2 wood ear mushrooms 1 carrot, peeled and grated 1 shallot, minced 1 garlic clove, minced 12 ounces ground pork 8 ounces uncooked large shrimp, peeled and deveined 1 to 2 teaspoons fish sauce 1 teaspoon ground white pepper 8 to 12 egg roll wrappers 1 large egg, beaten lightly Canola oil (for deep-frying) Greens Plate: 1 head green leaf lettuce, leaves separated 1/2 bunch fresh Vietnamese basil 1/2 bunch fresh mint 1 cup bean sprouts 12 fresh perilla (also called shiso) leaves 2 green onions, cut lengthwise into long strips Nuoc Cham (see recipe) or Asian-style sweet chili sauce.
Preparation: To prepare the noodles: Cook the noodles in a large pot of boiling water until tender but still firm to the bite, about 7 minutes. Drain and rinse the noodles under cold running water to remove the excess starch and cool the noodles completely. Drain well and chop the noodles into 2 inch pieces. To prepare the filling: Soak the mushrooms in hot water until rehydrated, about 15 minutes. Squeeze the excess liquid. Cut off the tough end, then roll up the mushroom and slice it into very thin strips. Combine the noodles, mushrooms, carrot, shallot, and garlic in large bowl and set aside. Combine the pork and shrimp in a food processor and pulse about 4 times or just until the shrimp are coarsely chopped. Stir the pork and shrimp mixture, fish sauce, and white pepper into the noodle mixture. To assemble the rolls: Lay 1 egg roll wrapper flat on the work surface with one corner pointed toward you. Place about 3 to 4 tablespoons of the filling in the lower half of the wrapper. Roll the wrapper over twice to make a tight log, and then bring in the sides to make a package. Brush some egg over the remaining edges of the wrapper, then continue to roll up the wrapper completely. Repeat with the remaining wrappers and filling. Preheat the oil in a large wok to 360ºF. Working in batches, fry the egg rolls until light golden and cooked through, about 4 minutes. Transfer the egg rolls to a rack to drain the excess oil. For the greens plate: Arrange all the vegetables and herbs on a platter or large plate. To serve: Transfer the egg rolls to a platter and serve with the greens plate and nuoc cham or sweet chili sauce. Finally, wrap the egg rolls in the lettuce leaves, tucking in your choice of herbs, and dip the roll into the nuoc cham. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/imperial-rolls <![CDATA[Nuoc Cham]]> http://www.veria.com/recipe/nuoc-cham Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 3 hr 15 min
Ingredients: 1/4 cup fish sauce 1/4 cup fresh lime juice 1/4 cup cold water 2 tablespoons sugar 1 tablespoon finely shredded carrots (optional) 1 tablespoon rice vinegar 1 garlic clove, minced 1 Thai chili, minced
Preparation: Stir the sugar and water together in a bowl until sugar is dissolved. Add remaining ingredients and chill, covered, for a few hours to allow flavors to develop. Bring to room temperature before serving (about 1 hour). ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/nuoc-cham <![CDATA[Pork with Cold Rice Noodles]]> http://www.veria.com/recipe/pasta-recipes-pork-with-cold-rice-noodles Level: Intermediate
Servings:
Cook Time: 45 min
Ready Time: 2 hr 45 min
Ingredients: 1 pound pork butt 3 shallots, minced 2 garlic cloves, minced 2 tablespoons fish sauce 2 tablespoons sugar 1/8 teaspoon ground white pepper 8 ounces thin rice stick noodles (bun) 1 tablespoon (about) canola oil 1/2 cup matchstick-size strips peeled carrot 1/2 cup matchstick-size strips peeled daikon radish 3 scallions (green part only), thinly sliced 1/4 cup chiffonade fresh mint 1/4 cup chiffonade green leaf lettuce 1/4 cup chiffonade Vietnamese basil 1/4 cup coarsely chopped roasted peanuts Nuoc Cham dipping sauce (see recipe; double recipe)
Preparation: To marinate the pork: Chill the pork in the freezer for 1 to 2 hours, or until it is slightly tacky and firm but not frozen solid (this will make it easier to cut into paper thin slices). Using a large sharp carving knife, cut the pork against the grain into paper thin slices. Toss the pork slices, shallots, garlic, fish sauce, sugar, and pepper in a large bowl. Cover and refrigerate at least 1 hour and up to 1 day. To prepare the noodles: Cook the noodles in a large pot of boiling water until tender but still firm to the bite, about 7 minutes. Drain and rinse the noodles under cold running water to remove the excess starch and cool the noodles completely. Drain well and set aside. To serve: Heat 1 tablespoon of the oil in a heavy large frying pan or grill pan over high heat. Working in batches and adding more oil as needed, lay the pork slices flat in the pan and cook until browned, about 1 minute per side. Divide the noodles among 4 bowls. Place the warm pork on top of the noodles. Sprinkle with the carrot and radish strips. Sprinkle with the scallions, mint, lettuce, and basil. Top with the roasted peanuts. Serve each bowl with the nuoc cham in small bowls. Finally, pour the nuoc cham over the noodles and mix well like a salad. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-pork-with-cold-rice-noodles <![CDATA[Chai Tea]]> http://www.veria.com/recipe/chai-tea Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 4 cups water 3 tablespoons loose black tea One 2-inch piece fresh ginger, thinly sliced 6 whole green cardamom pods 3 cinnamon sticks, broken in half 1 teaspoon whole black peppercorns 1 cup whole milk, warmed 3 tablespoons sugar
Preparation: Bring the water to a boil in a teapot. Add the tea, ginger, cardamom, cinnamon, and peppercorns. Reduce the heat. Cover and simmer for about 10 minutes. Pour the tea through a tea strainer and into tea cups. Stir in the warm milk and sugar to taste and serve hot. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/chai-tea <![CDATA[Matar Pulao]]> http://www.veria.com/recipe/matar-pulao Level: Easy
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 3 tablespoons canola oil 2 (3-inch) cinnamon sticks 5 black cardamom pods 7 whole black peppercorns 3 whole cloves 2 cups uncooked brown basmati rice, rinsed and drained 1 cup frozen green peas, not thawed 4 1/2 cups water 3/4 teaspoon kosher salt, plus more to taste
Preparation: Heat the oil in a heavy large saucepan over medium heat. Add the cinnamon sticks, cardamom pods, peppercorns, and cloves. Cook until the spices simmer and begin to pop and smell fragrant, about 2 minutes. Add the rice and sauté until slightly nutty, about 2 minutes. Stir in the peas. Reduce the heat to medium-low. Add the water and 3/4 teaspoon of salt to the rice mixture. Bring to a simmer. Cover and simmer gently until the rice is tender and the liquid is absorbed, about 25 minutes. Season to taste with more salt. Fluff the rice with a spoon or fork. Transfer the rice to a bowl and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/matar-pulao <![CDATA[Vegetable Korma]]> http://www.veria.com/recipe/easy-vegetarian-recipes-vegetable-korma Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 4 tablespoons canola oil, divided 4 ounces paneer, cut into 3/4-inch cubes (available in specialty shops) 1 medium onion, minced 1 teaspoon minced garlic 1 teaspoon minced peeled fresh ginger 1/2 cup diced green bell pepper 2 teaspoons ground coriander 1 teaspoon cayenne pepper 1 teaspoon garam masala 1/2 teaspoon paprika 1 (8-ounce) can tomato sauce 2 cups diced Yukon Gold potatoes 1 carrot, peeled, thinly sliced diagonally 1/2 cup 1-inch pieces green beans 1 cup water Salt, to taste 1/4 cup heavy cream 1/4 cup whole milk 2/3 cup cashews, roasted
Preparation: Heat 2 tablespoons of the oil in a Dutch oven or large heavy pot over medium-high heat. Add the paneer and cook until nearly brown all over, stirring only as needed to ensure even browning, about 5 minutes. Transfer the paneer to a plate. Add 1 tablespoon of the oil to the pot, then add the onion and sauté until translucent, about 3 minutes. Mix in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and sauté until it softens slightly, about 2 minutes. Reduce the heat to medium-low. Add the remaining 1 tablespoon of oil. Stir in the coriander, cayenne pepper, garam masala, and paprika and sauté until fragrant, about 1 minute. Stir in the tomato sauce. Stir in the potatoes, carrot, and green beans. Fold in the browned paneer and water. Season to taste with salt. Bring to a simmer. Reduce the heat to low and simmer uncovered until the potatoes are tender and the liquid thickens slightly, stirring occasionally, about 20 minutes. Stir the cream, milk, and half of the cashews into the curry. Bring to a simmer, and continue cooking until the sauce thickens slightly and the flavors blend, about 3 minutes. Season the curry to taste with salt. Transfer the curry to a bowl. Sprinkle with the remaining cashews and serve with steamed brown basmati rice or whole wheat naan. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/easy-vegetarian-recipes-vegetable-korma <![CDATA[Crying Tiger Shrimp Salad]]> http://www.veria.com/recipe/diets-that-work-crying-tiger-shrimp-salad Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped garlic 1/2 teaspoon finely ground white pepper 1/2 tablespoon fish sauce 1/2 tablespoon palm sugar 1/2 tablespoon soy sauce 8 ounces uncooked large peeled and deveined shrimp Dressing: 2 tablespoons canola oil 3 garlic cloves, minced 1 stalk lemongrass, trimmed, minced 3 kaffir lime leaves, very thinly sliced 1/2 red onion, very thinly sliced 1/2 cup fresh mint leaves 1/4 cup fish sauce 1/4 cup fresh lime juice 3 tablespoons palm sugar 2 tablespoons chili paste in soybean oil Salad: 6 cups mixed salad greens 1 small cucumber, peeled and thinly sliced on the bias 1/4 cup very thinly sliced red onion 1/4 cup fresh mint leaves 2 green onions, thinly sliced on the bias Freshly ground white pepper
Preparation: To marinate the shrimp: Pound the cilantro, garlic, and white pepper in a mortar until well blended. Mash in the fish sauce, palm sugar, and soy sauce. Transfer the marinade to a bowl; add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour. To prepare the dressing: Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the lemongrass and kaffir lime leaves and sauté until the garlic is pale golden, about 2 minutes. Remove the skillet from the heat and stir in the onion, mint, fish sauce, lime juice, palm sugar, and chili paste. Chill for 5 to 10 minutes. To grill the shrimp: Prepare the barbecue or grill pan for medium-high heat. Lightly dab any excess marinade from the shrimp, then grill the shrimp until just cooked through, about 2 minutes per side. To serve the salad: Toss the salad greens with half of the juices from the dressing in a large serving bowl to coat. Place the grilled shrimp and cucumber on top of the salad. Top with the vegetables from the dressing. Garnish with red onions, mint, and green onions. Drizzle remaining dressing on top of the salad. Sprinkle with pepper and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/diets-that-work-crying-tiger-shrimp-salad <![CDATA[Striped Bass with Green Apple Slaw]]> http://www.veria.com/recipe/striped-bass-with-green-apple-slaw Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 1 hr 15 min
Ingredients: Slaw: 1 tablespoon canola oil 1 shallot, thinly sliced 2 fresh garlic cloves, minced 1 to 2 Thai chilies, very finely chopped 1 whole head Thai pickled garlic, peeled, sliced (available in Asian specialty shops and online) 1/2 cup palm sugar (used interchangeably with “coconut sugar” in Thai cooking, it's sold in tubes or cans and can be found in Asian specialty shops) 1/2 cup Thai pickled garlic juice (the juice that comes in the bottle of pickled garlic) 1/3 cup fish sauce 1/3 cup fresh lime juice 1/4 cup water 1 tablespoon chili paste in soybean oil 1 Granny Smith apple, cored, julienned 1 cup roasted cashews 1/2 red onion, very thinly sliced Fish: 4 striped bass filets (with skin) Salt and freshly ground white pepper Canola oil
Preparation: To prepare the slaw dressing: Heat the oil in a heavy small saucepan over medium heat. Stir in the shallot, fresh garlic, and chilies. Add the pickled garlic and stir until fragrant and very pale golden, about 2 minutes. Add the palm sugar, garlic juice, fish sauce, lime juice, water, and chili paste. Bring to a boil and stir until the sugar is dissolved and the dressing is well blended. Set the dressing aside until cool, then refrigerate until cold. To prepare the fish: Using a sharp knife, score the skin on the fish filets. Season both sides of the filets with salt and pepper. Preheat a grill pan over medium-high heat. Lightly coat the grill pan with oil. Grill the fish, skin side down, until the skin is golden brown and crisp, about 2 minutes. Using a metal spatula, turn the fish over and grill until the fish is just cooked through, about 3 minutes longer. Toss the apples, three-fourths of the cashews, and three-fourths of the red onion in a large bowl with enough of the dressing to coat. Mound the slaw on each of 4 plates. Scatter the remaining red onions and cashews over the slaw. Top each with a warm grilled fish filet. Spoon more dressing over the fish and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/striped-bass-with-green-apple-slaw <![CDATA[Salmon Teriyaki]]> http://www.veria.com/recipe/fish-recipes-salmon-teriyaki Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Sauce: 1/3 cup dark soy sauce 1/4 cup mirin (a Japanese cooking wine found in gourmet and specialty food shops) 1/4 cup sake 2 tablespoons sugar Salmon: 8 3/4-inch-thick slices boneless salmon fillets (with skin) Kosher salt and ground white or black pepper, to taste 2 tablespoons canola oil steamed rice (preferably brown) 1 tablespoon toasted sesame seeds
Preparation: To make the sauce: Simmer the soy sauce, mirin, sake, and sugar in a heavy medium saucepan over medium heat, stirring, until the sugar dissolves, about 2 minutes. Set aside. To prepare the salmon: Sprinkle the salmon with salt and pepper and let rest 10 minutes. Heat 2 heavy large skillets over high heat until the pan is very hot. Drizzle 1 tablespoon of oil in each pan. Once the first wisp of white smoke appears, lay 4 salmon filets in each skillet. Cook until the salmon is golden brown on the bottom, about 3 minutes. Turn the salmon over. Drizzle the sauce over the salmon, dividing it equally between the pans. Boil until the sauce reduces to a glaze, about 2 minutes. As the sauce thickens, spoon it over the salmon. Spoon the rice onto plates. Place the salmon atop the rice. Spoon the glaze over and around the salmon. Sprinkle with the sesame seeds and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-salmon-teriyaki <![CDATA[Tofu Salad with Tangy Sesame Dressing]]> http://www.veria.com/recipe/tofu-recipes-tofu-salad-with-tangy-sesame-dressing Level: Easy
Servings: 4
Cook Time:
Ready Time:
Ingredients: Dressing: 1 3-inch piece peeled fresh ginger 2/3 cup light mayonnaise 1/4 cup rice vinegar 1/4 cup roasted sesame powder (also known as goma, available in specialty shops and online) 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon water 1 1/2 teaspoons mirin (a Japanese rice wine, available in specialty shops) Salad: 1 (14-ounce) carton medium tofu 1 ripe tomato, cut into wedges 1 small Japanese cucumber, sliced on the bias 1/4 cup daikon sprouts, bottoms trimmed 1/2 cup bonito flakes (katsuobushi, available in specialty shops) 1/2 cup coarsely crumbled nori (dried seaweed, available in specialty shops)
Preparation: To make the dressing: Lay a sheet of plastic wrap over the fine grate side of a box grater. Rub enough of the ginger over the grater to make 1 tablespoon of ginger pulp (the pulp will collect on top of the plastic wrap. Blend the ginger pulp with the mayonnaise, vinegar, sesame powder, soy sauce, sugar, water, and mirin in a blender until smooth. Cover and refrigerate until cold. To make the salad: Drain the tofu and pat dry with paper towels. Cut the tofu into 1-inch cubes and place them in a medium serving bowl. Arrange the tomato wedges, cucumber slices, and then the sprouts on top. Pour enough of the dressing over the salad to coat as desired; cover and refrigerate any remaining dressing. Garnish with the bonito flakes and nori and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/tofu-recipes-tofu-salad-with-tangy-sesame-dressing <![CDATA[Kung Pao Shrimp]]> http://www.veria.com/recipe/kung-pao-shrimp Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: Sauce: 2 tablespoons oyster sauce 1 1/2 tablespoons chili garlic sauce 1 teaspoon rice vinegar 1 teaspoon toasted sesame oil Stir-Fry: 2 tablespoons canola oil 1/4 cup small dried chilies (such as chilies de árbol) 3 garlic cloves, minced 1 medium onion, sliced 1/2 red bell pepper, cut into about 1/3-inch-wide strips 1/2 green bell pepper, cut into about 1/3-inch-wide strips 1 pound large shrimp, peeled and deveined 1/2 cup roasted cashews 1/2 teaspoon ground white pepper 2 green onions, thinly sliced Steamed Brown Rice (see recipe)
Preparation: To prepare the sauce: Whisk the oyster sauce, chili garlic sauce, vinegar, and sesame oil in a small bowl to blend and set aside. For the stir-fry: Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the chilies and garlic and stir-fry until fragrant, about 15 seconds. Add the onion and bell peppers and stir-fry until the onion begins to soften, about 3 minutes. Add the shrimp and stir-fry until they begin to turn pink, about 2 minutes. Add the sauce and half of the cashews and stir-fry until the shrimp are just pink and cooked through, about 2 minutes. Try not to over cook the shrimp, as they can get tough and chewy. Sprinkle with the white pepper. Transfer the stir-fry to a platter. Sprinkle with the green onions and remaining cashews and serve immediately with steamed rice. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/kung-pao-shrimp <![CDATA[Steamed Brown Long-Grain Rice (Stove Method)]]> http://www.veria.com/recipe/brown-rice-steamed-brown-long-grain-rice-stove-method Level: Easy
Servings: 8
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1 1/2 cups uncooked brown long-grain rice 2 1/2 cups (about) water, plus more for rinsing
Preparation: Place the rice in a large bowl and fill the bowl with cold water. Mix the rice gently with your hand until the water is cloudy. Drain in a sieve and repeat 3 times or until the water is nearly clear. This will help remove the starch from the rice. Drain well. Place the rice in a heavy medium-sized saucepan. Add enough water to cover the rice by about 1 1/4 inches. When the tip of your finger touches the top of the rice, the water should come halfway between the first and second knuckle of your finger. Bring the water to a gentle simmer over medium heat. Cover and simmer gently until the rice is tender and the water is absorbed (do not stir the rice as it cooks), about 20-25 minutes. Set aside, covered, for about 15 minutes. Uncover the rice and fluff it with a fork. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/brown-rice-steamed-brown-long-grain-rice-stove-method <![CDATA[Szechuan Green Beans with Tofu]]> http://www.veria.com/recipe/tofu-recipes-szechuan-green-beans-with-tofu Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 1 hr 45 min
Ingredients: Sauce: 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 1 tablespoon brown sugar 1 tablespoon Shaoxing rice wine or dry sherry 1/2 teaspoon chili garlic sauce Stir-Fry: 3 cups (about) canola oil, for deep-frying; plus 3 tablespoons for stir-frying 2 pounds green beans, trimmed, halved crosswise on a bias 1 cup (about) cornstarch, for dredging 2 tablespoons chopped pickled cabbage (Tianjin preserved vegetables, available in specialty shops) 1 tablespoon chopped garlic 1 tablespoon thin matchstick-size strips peeled fresh ginger 1 (14-ounce) container firm tofu packed in water, drained, cut into 1/2-inch cubes Steamed Brown Rice (see recipe)
Preparation: To prepare the sauce: Whisk the hoisin sauce, oyster sauce, brown sugar, rice wine, and chili garlic sauce in a small measuring cup to blend and set aside. For the stir-fry: Pour enough oil into a heavy large wok to fill it one-third full. Heat the oil over medium heat to 375ºF. Toss the green beans with the cornstarch in a colander to coat. Working in batches, shake off the excess cornstarch from the green beans and add the green beans to the oil. Fry until the green beans are crisp-tender and their skins begin to wrinkle, about 3 minutes per batch. Using a meshed strainer, remove the green beans from the oil and drain them on a plate lined with paper towels to absorb the excess oil. Heat 3 tablespoons of fresh canola oil in another wok or large sauté pan over medium-high heat. Add the cabbage, garlic, and ginger and stir-fry until fragrant and pale golden, about 1 minute. Add the tofu and stir-fry until heated through and beginning to brown, about 1 minute. Stir in the green beans. Spoon the sauce over the tofu mixture and stir-fry to coat all the ingredients. Cook until fragrant and heated through, about 1 minute. Transfer the stir-fry to a platter and serve immediately with steamed rice. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/tofu-recipes-szechuan-green-beans-with-tofu <![CDATA[Fried Hokkien Mee]]> http://www.veria.com/recipe/pasta-recipes-fried-hokkien-mee Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: Shrimp Stock: 8 ounces large uncooked whole shrimp (with heads and shells) 1 tablespoon canola oil 6 cups water Stir-Fry: 2 tablespoons (or more) canola oil 4 garlic cloves, coarsely chopped 2 large eggs 5 ounces pork tenderloin, cut crosswise into thin slices 8 ounces fresh chow mein noodles, rinsed, drained well 2 teaspoons Chinese soy sauce 2 teaspoons fish sauce 1 ounce Chinese garlic chives, cut into 1-inch-long strips 8 ounces bean sprouts 2 fresh Persian or Key limes, halved 4 red jalapeño chili peppers, sliced thinly 3 tablespoons sambal oelek (an Indonesian-style ground chili paste, available in specialty shops)
Preparation: To make the shrimp stock: Remove the heads and shells from the shrimp and reserve. Heat a large wok over medium-high heat. When the first wisp of white smoke comes off of the wok, add 1 tablespoon of the oil then the reserved shrimp shells and heads. Stir-fry until the heads and shells become bright orange, about 2 minutes. Stir in the water. Reduce the heat to low and simmer gently until the stock is rich and flavorful and has reduced slightly, about 15 minutes. Strain the mixture through a fine sieve and into a small saucepan. Discard the heads and shells. You will have about 2 to 3 cups of stock. For the stir-fry: Heat a large wok over medium-high heat. When the first wisp of white smoke comes off of the wok, add 2 tablespoons of the oil then add the garlic and stir-fry until fragrant, about 15 seconds. Move the garlic to one side of the wok. Add the eggs to the wok and cook until they are loosely set, stirring gently to scramble, about 10 seconds. Stir in the pork, adding more oil if necessary. Stir in the reserved shrimp. Cook until the shrimp and pork are halfway cooked through, stirring and scraping to loosen the food from the wok, about 1 minute. Stir in the noodles then cook until hot and some of the noodles become crunchy and golden brown on the bottom, stirring after 30 seconds, about 1 minute. Stir in the soy sauce, fish sauce, and then the shrimp stock. Stir in half of the chives. Bring the stock to a boil over high heat, stirring to scrap any food from the wok. Divide the noodle mixture among individual serving bowls. Sprinkle with the remaining garlic chives and the bean sprouts. Serve the limes, chilies, and sambal olek alongside, allowing diners to add them to their noodles as desired. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-fried-hokkien-mee <![CDATA[Laksa]]> http://www.veria.com/recipe/laksa Level: Intermediate
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: Rempah: 1 shallot, peeled, thinly sliced 1 (1-inch) piece galangal, peeled, finely chopped 1 stalk lemongrass, trimmed, thinly sliced 1 ounce dried shrimp, soaked in hot water 10 minutes, drained 4 to 8 small dried chilies (such as chilies de arbol), seeded, soak in hot water, drained 3 candlenuts, coarsely chopped (available in specialty shops) 3 garlic cloves, peeled, smashed 1 1/2-inch-piece fresh turmeric, peeled, finely chopped 2 teaspoons dried shrimp paste (blachen) Water or canola oil, as needed salt to taste Laksa: 3 tablespoons whole coriander seeds 6 cups coconut milk or canned coconut cream (unstirred) 1/2 teaspoon ground white pepper, plus more to taste Salt, to taste 2 pounds rice vermicelli noodles 1 pound uncooked peeled deveined large shrimp 6 ounces bean sprouts 2 cucumbers, peeled and finely shredded 2 handfuls fresh Thai basil leaves 1/4 cup sambal oelek (an Indonesian-style ground chili paste, available in specialty shops)
Preparation: To make the rempah: Blend all the ingredients in a food processor or with a mortal and pestle until a smooth paste forms, adding a touch of water or canola oil to help move the ingredients around, if necessary. To make the laksa: Toast the coriander seeds in a heavy small skillet over medium heat until fragrant, about 1 minute. Set aside to cool. Then grind the toasted coriander seeds in a clean spice mill or coffee grinder. Heat a heavy large pot over high heat. Add 1/2 cup of the coconut cream that floats atop the coconut milk in the can (do not stir the milk in the can in order to keep the thick cream separate from the thinner milk). Add the rempah and stir to blend. Simmer until the mixture thickens, begins to brown on the bottom of the pot, and the oil begins to exude from the coconut cream, stirring constantly for about 2 minutes. Add the remaining coconut milk, stirring to loosen the brown bits off the bottom of the pot. Stir in the ground coriander and 1/2 teaspoon of the white pepper. Simmer uncovered until the sauce thickens to the consistency of a creamy soup, stirring occasionally, about 20 minutes. Season the laksa broth to taste with salt and more white pepper. Meanwhile, soak the noodles in a large bowl of cold water for 30 minutes; drain. Cook the noodles in a large saucepan of boiling water over high heat just until al dente, about 1 minute. Drain in a colander. Rinse the noodles with cold water; drain well. Steam the shrimp until pink and just cooked through, about 3 minutes. Blanch the bean sprouts in a large saucepan of boiling water for 30 seconds; drain. To serve: Mound the noodles in individual serving bowls. Spoon the hot laksa broth over the noodles. Top with the warm bean sprouts, shrimp, cucumber, and basil. Serve the sambal oelek alongside. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/laksa <![CDATA[Drunken Noodles]]> http://www.veria.com/recipe/pasta-recipes-drunken-noodles Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Sauce: 3 tablespoons dark soy sauce 2 tablespoons fish sauce 1 tablespoon oyster sauce 1 tablespoon sweet soy sauce Stir-Fry: 3 tablespoons canola oil 2 large eggs 3 garlic cloves, minced 1/2 medium onion, sliced 6 ounces tofu 1 medium tomato, cut into large chunks 4 cups fresh wide rice noodles, separated 1 cup (loosely packed) Thai basil leaves, tough stems removed 1/2 teaspoon ground white pepper Thai basil sprigs, for garnish
Preparation: To prepare the sauce: Mix the dark soy sauce, fish sauce, oyster sauce, and sweet soy sauce in a small bowl to blend and set aside. For the stir-fry: Heat a large wok over medium heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the eggs and scramble until set, about 30 seconds. Add the garlic and sauté until fragrant, about 15 seconds. Stir in the onion. Add the tofu and tomato and stir-fry until the onions begin to soften, about 2 minutes. Push the ingredients to one side of the wok. Add the noodles to the empty side of the wok and cook until they are seared on the bottom, about 1 minute. Stir the noodles into the remaining cooked ingredients and cook until the noodles begin to soften, about 1 minute. Pour the sauce over the noodles and add the basil leaves. Fold to combine and cook until the noodles absorb the sauce and become tender, and the edges of the noodles become slightly crisp, about 3 minutes. Sprinkle 1/4 teaspoon of the white pepper over the noodles then fold the pepper into the noodles. Adjust the seasonings to taste, as desired. Transfer the noodle mixture to a platter. Sprinkle with the remaining 1/4 teaspoon of white pepper. Garnish with the basil sprigs and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-drunken-noodles <![CDATA[Pad Thai]]> http://www.veria.com/recipe/pasta-recipes-pad-thai Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: Sauce: 1/4 cup fish sauce (preferably Tiparos) 1/4 cup sugar 1/4 cup tamarind paste 1 tablespoon fresh lime juice 1 tablespoon rice vinegar 1 tablespoon Sriracha hot chili sauce (optional) Stir-Fry: 7 ounces chantaboon rice stick noodles (1/2 package) 3 tablespoons canola oil, divided 3 to 4 garlic cloves, coarsely chopped 1 1/2 tablespoons minced salted turnip or salted radish (available in specialty shops) 1 teaspoon dried shrimp 1/2 cup diced baked tofu 2 large eggs 8 uncooked large shrimp, peeled and deveined 1 teaspoon paprika (optional) 3 green onions, cut on the bias into 2-inch strips 1 cup bean sprouts 1/4 cup chopped dry-roasted unsalted peanuts 4 lime wedges
Preparation: To prepare the sauce: Mix together the fish sauce, sugar, tamarind paste, lime juice, vinegar, and chili sauce, if using. Set aside. To prepare the noodles: Place the noodles in a bowl and add enough warm water to cover. Soak for 1 hour. Do not drain. For the stir-fry: Heat a large wok over medium-high heat. Add 2 tablespoons of the oil. When the first wisp of white smoke comes off of the wok, add the garlic, turnip, and dried shrimp and stir-fry until fragrant, about 15 seconds. Add the tofu and stir-fry until it begins to soften and brown, about 3 minutes. Push the ingredients to one side of the wok. Heat the remaining 1 tablespoon of oil in the center of the wok. Add the eggs and lightly scramble until the eggs are half-cooked, scraping up any egg that sticks to the bottom of the wok, about 30 seconds. Stir the eggs into the remaining cooked ingredients in the pan. Using your hands, lift 3 to 4 cups of the noodles from the water, and add the noodles to the egg mixture, allowing any clinging water from the noodles to drip into the wok. Stir-fry until the noodles begin to soften, about 2 minutes. Drizzle the sauce over the noodles and stir to coat. Add the paprika, if using, while the noodles are moist. Fold together until the paprika evenly colors the noodles, the noodles are soft, and all the liquid is absorbed, about 2 minutes. If the noodles look too dry, add some of the noodle soaking water. Push the noodle mixture to one side of the wok. Add the large shrimp to the empty side of the wok, then cover the shrimp with the noodle mixture. Let cook without stirring until the shrimp begin to turn pink, about 30 seconds. Place the green onions and half of the bean sprouts in the center of the noodles, and then spoon some noodles over to cover. Let steam without stirring until the shrimp are cooked through and the bean sprouts soften slightly, about 30 seconds. Stir the bean sprouts through the noodles. Transfer the pad thai to a serving platter. Garnish with the remaining bean sprouts and the peanuts. Serve with lime wedges. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-pad-thai <![CDATA[Grilled Eggplant with Miso Sauce]]> http://www.veria.com/recipe/eggplant-recipes-grilled-eggplant-with-miso-sauce Level: Easy
Servings: 6-Apr
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Miso Sauce: 1/2 cup mirin (a Japanese cooking wine found in specialty shops) 1/2 cup sake 1/2 cup evaporated cane sugar (or to taste) 1 cup white or yellow miso 2 tablespoons grated fresh ginger pulp Grilled Eggplant: 8 Japanese eggplants Canola oil 2 teaspoons toasted sesame seeds
Preparation: To prepare the miso sauce: Combine the mirin and sake in a heavy medium saucepan over medium heat. Whisk in the sugar. Simmer gently for about 5 minutes to burn off the alcohol, stirring until the sugar dissolves. Reduce the heat to medium-low and whisk in the miso. Simmer gently until the sauce is a pale caramel color, about 5 minutes. Remove from the heat. Whisk in the ginger. Meanwhile, to prepare the eggplant: Preheat a grill pan over high heat. Peel the eggplant lengthwise, leaving some strips of skin between each peeled section of eggplant. Brush the eggplants lightly with oil. Lower the heat under the grill pan to medium-high. Grill the eggplants, turning occasionally, until the eggplants are tender and dark golden brown and slightly charred with grill marks, 5 to 10 minutes. Cut the eggplants lengthwise in half, leaving them attached at the stem end. Arrange the eggplants on a platter. Brush with the miso sauce. Sprinkle with the sesame seeds and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/eggplant-recipes-grilled-eggplant-with-miso-sauce <![CDATA[Yakitori Japanese Skewers]]> http://www.veria.com/recipe/yakitori-japanese-skewers Level: Easy
Servings: 10
Cook Time: 45 min
Ready Time: 1 hr 45 min
Ingredients: Miso Sauce: 1/2 cup mirin (a Japanese cooking wine, found in specialty shops) 1/2 cup sake 1/2 cup evaporated cane sugar (or to taste) 1 cup white or yellow miso 2 tablespoons grated fresh ginger pulp Teriyaki Sauce: 1/3 cup mirin 1/3 cup sake 1/2 cup evaporated cane sugar (or to taste) 1/2 cup dark soy sauce 1 teaspoon grated fresh ginger pulp Yakitori Skewers: 2 pounds boneless skinless chicken thighs or pork tenderloin, cut into 1-inch pieces 1 bunch green onions, most of green parts trimmed and reserved, remaining onions cut into 1-inch-long pieces 30 (about) bamboo skewers, soaked in water for 1 hour Kosher or sea salt Freshly ground white pepper
Preparation: To prepare the miso sauce: Combine the mirin and sake in a heavy medium saucepan over medium heat. Whisk in the sugar. Simmer gently for about 5 minutes to burn off the alcohol, stirring until the sugar dissolves. Reduce the heat to medium-low and whisk in the miso. Simmer gently until the sauce is a pale caramel color, about 5 minutes. Remove from the heat. Whisk in the ginger. To prepare the teriyaki sauce: Combine the mirin and sake in a heavy medium saucepan over medium heat. Whisk in the sugar. Simmer gently for about 5 minutes to burn off the alcohol, stirring until the sugar dissolves. Reduce the heat to medium-low and whisk in the soy sauce and ginger. Simmer until the mixture has thickened to a sauce consistency and coats the back of a spoon. Cool and reserve. To prepare the skewers: Thread 2 pieces of chicken or pork with 1 piece of green onion alternately on each skewer. Lightly brush with oil then sprinkle lightly with salt and white pepper. Preheat a heavy large grill pan over high heat. Lightly oil the grill. Grill the skewers until the meat is just cooked through and brown on the outside, about 2 minutes per side. Transfer the skewers to plates. Brush with the miso sauce or teriyaki sauce. Thinly slice the reserved green parts of the green onions and sprinkle them over the skewers. Serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/yakitori-japanese-skewers <![CDATA[Crispy Three Flavor Fish]]> http://www.veria.com/recipe/fish-recipes-crispy-three-flavor-fish Level: Intermediate
Servings: 2
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 4 cups canola oil for deep-frying, plus 2 tablespoons for sautéing 1 large whole trout (about 14 ounces), cleaned, scaled Salt and ground white pepper, for seasoning Cornstarch, for dredging 1 medium red bell pepper, cut into 3/4-inch pieces 1/2 medium green bell pepper, cut into 3/4-inch pieces 1/2 medium red onion, medium dice 2 green onions, cut crosswise into 1/2-inch pieces 1/2 cup Thai sweet chili sauce 2 tablespoons chicken stock or water Cilantro sprigs, for garnish Thinly sliced green onion, for garnish
Preparation: Heat 4 cups of oil in a large wok over medium heat to 375ºF. Place a cooling rack on a baking sheet and set aside. Using a sharp knife, cut about 5 slits crosswise over one side of the fish, spacing evenly and making sure to cut all the way through the flesh and to the spine. Repeat on the second side of the fish. Sprinkle the fish with salt and pepper. Dredge the fish in the cornstarch to coat completely. Shake off any excess cornstarch. Carefully lower the fish into the hot oil and fry until cooked through and crisp on the outside, about 5 minutes on each side. Using a large slotted metal spatula and tongs, carefully lift the fish out of the hot oil and set it on the rack to drain the excess oil. Meanwhile, heat the remaining 2 tablespoons of oil in a heavy large saucepan over medium-high heat. Add the bell peppers, red onion, and the green onion pieces and stir to coat with the oil. Stir in the chili sauce and chicken stock. Reduce the heat to medium-low and simmer until the vegetables are crisp-tender, stirring occasionally, about 3 minutes. Set the fish on a platter. Spoon the vegetables and sauce over the fish. Sprinkle with the cilantro and thinly sliced green onion and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-crispy-three-flavor-fish <![CDATA[Steamed Fish with Ginger and Green Onion]]> http://www.veria.com/recipe/fish-recipes-steamed-fish-with-ginger-and-green-onion Level: Intermediate
Servings: 6
Cook Time: 45 min
Ready Time: 45 min
Ingredients: Mushrooms and Sauce: 4 dried shiitake mushrooms (also known as black Chinese mushrooms) 1/4 cup thin soy sauce 2 tablespoons Shaoxing rice wine or dry Sherry 3/4 teaspoon sugar Fish: 6 boneless tilapia filets (with skin) Salt and ground white pepper, for seasoning 3 tablespoons minced peeled fresh ginger 1 1/2 teaspoons minced garlic 1 tablespoon canola oil 1 tablespoon toasted sesame oil 2 green onions, cut into long matchstick-size strips Cilantro sprigs, for garnish
Preparation: To prepare the mushrooms and sauce: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften, about 5 minutes. Transfer the mushrooms to a work surface; reserve the mushroom soaking liquid. Using a sharp knife, remove the stems from the mushrooms and thinly slice the mushrooms. Set the mushrooms aside. Stir the soy sauce, rice wine, sugar, and 2 tablespoons of the mushroom soaking liquid together in a measuring cup to blend. Set the sauce aside. To prepare the fish: Using a sharp knife, score the skin side of the tilapia filets, cutting just about one-third of the way through the flesh. Lay 4 filets skin side up in each of two glass pie dishes. Sprinkle the filets with salt and pepper. Rub 2 1/2 tablespoons of the ginger and the garlic over the filets. Stir the sauce and pour it over the filets. Scatter the mushrooms over the filets. Pour about 3 cups of water into a large wok. Bring the water to a boil. Set one large steamer basket in the wok, making sure the bottom of the basket does not touch the water. Set 1 pie dish in the basket. Stack another steamer basket on top, then set the second pie dish in the second basket. Cover and steam until the fish is cooked through, about 10 minutes. Just before serving, combine the canola oil and sesame oil in a small saucepan and heat over high heat until almost smoking, about 2 minutes. Using a metal spatula, transfer the fish to plates. Drizzle the hot oil over the fish (it will sizzle). Spoon the sauce from the pie dishes over the fish. Scatter the green onions, the remaining 1/2 tablespoon of ginger, then the cilantro over the fish and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/fish-recipes-steamed-fish-with-ginger-and-green-onion <![CDATA[Soba Noodles in a Basket]]> http://www.veria.com/recipe/pasta-recipes-soba-noodles-in-a-basket Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Sauce: 2 1/2 cups Dashi (see recipe) 2/3 cup dark soy sauce 1/4 cup mirin (a Japanese cooking wine, found in specialty shops) 1 teaspoon evaporated cane sugar 1 ounce (about 3 cups) bonito flakes Noodles: 8 ounces dried buckwheat noodles 1/4 cup finely shredded nori (dried seaweed sheets, available in Asian markets and specialty shops) 5 tablespoons finely chopped green onions 1/4 cup grated peeled daikon 1 tablespoon wasabi paste
Preparation: To make the sauce: Mix the dashi, soy sauce, mirin, and sugar in a heavy medium saucepan and bring just to a simmer over medium-high heat. Add the bonito flakes. Reduce the heat to low and cook without boiling until the bonito flakes have settled at the bottom of the saucepan and their flavor has permeated the sauce, about 5 minutes. Strain the sauce into a bowl. To prepare the noodles: Boil the noodles in a large pot of boiling water until tender but still firm to the bite, about 5 minutes. Drain in a colander then transfer the noodles to a large bowl of ice water. Let stand until the noodles are cold, about 5 minutes. Drain. Rinse the noodles under cold running water, gently rubbing them with your hands to eliminate any starch from the surface of the noodles. Drain very well and divide the noodles among 4 bamboo basket plates, or ordinary plates, as long as the noodles are well drained. Sprinkle the shredded nori over the noodles. Serve the dipping sauce in individual small bowls. Place the green onions, grated daikon, and wasabi in small dishes and let each diner add them to their sauce as desired. To eat, mix a dab of wasabi and about 1 tablespoon of the green onions and daikon into the dipping sauce. Using chopsticks, pick up some of the noodles, dip them into the sauce, and eat. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/pasta-recipes-soba-noodles-in-a-basket <![CDATA[Udon Noodle Soup]]> http://www.veria.com/recipe/soup-recipes-udon-noodle-soup Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 8 cups Dashi (see recipe) 1 tablespoon mirin (a Japanese cooking wine, available at specialty shops) 1 tablespoon soy sauce 1 (7-ounce) package fresh udon noodles 1 cup fresh spinach leaves, stemmed 2 small round fish cakes, thinly sliced into strips 1/4 (14-ounce) carton medium tofu in water, drained, cut into 1-inch squares about 1/4-inch thick 1 green onion, chopped
Preparation: Bring the dashi to a boil in large saucepan over medium-high heat. Add the mirin and soy sauce. Add the noodles and simmer until soft, about 2 minutes. Using a large spoon with tongs, remove the noodles from the soup and divide the noodles between 2 bowls. Add the spinach to the soup and simmer just until wilted, about 1 minute. Using tongs or chopsticks, remove the spinach from the soup and mound it atop the noodles in the bowls, dividing equally. Arrange the fish cake slices and the tofu atop the noodles. Divide the soup between the bowls and top with the green onion. To eat, use chopsticks to slurp the noodles. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/soup-recipes-udon-noodle-soup <![CDATA[Spicy Basil Stir-fry with Pork]]> http://www.veria.com/recipe/stir-fry-recipes-spicy-basil-stir-fry-with-pork Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: Sauce: 1/4 cup fish sauce 2 tablespoons chili paste in soybean oil 2 tablespoons dark soy sauce (found in Asian markets and specialty shops) 2 tablespoons sweet soy sauce (found in Asian markets and specialty shops) Stir-Fry: 3 tablespoons canola oil 1 tablespoon minced garlic 1 red jalapeño chile, thinly sliced on the bias into rounds 1 green Thai chile, thinly sliced on the bias into rounds 3 cups ground pork 1 medium onion, thinly sliced 1 small red bell pepper, thinly sliced 1/2 teaspoon ground white pepper 1 1/2 cups (lightly packed) Thai basil leaves 2 green onions, thinly sliced on the bias steamed brown rice (see recipe) Thai basil sprigs, for garnish
Preparation: To prepare the sauce: Whisk the fish sauce, chili paste, dark soy sauce, and sweet soy sauce in a small bowl to blend then set aside. For the stir-fry: Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the garlic and chilies and stir-fry until the garlic begins to brown, about 30 seconds. Add the pork and cook until it starts to brown, flattening the meat to cover the surface of the wok and breaking it up with a spatula, about 2 minutes. Add the onion and bell pepper and stir-fry until the pork is cooked and the onions are crisp-tender, about 2 minutes. Pour the sauce over the stir-fry and sprinkle with the white pepper. Stir to combine thoroughly. Cook until the sauce reduces, about 2 minutes. Stir in the basil leaves and half of the green onions. Spoon the rice onto 4 plates. Spoon the stir-fry over the rice. Garnish with the remaining green onions and basil sprigs and serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/stir-fry-recipes-spicy-basil-stir-fry-with-pork <![CDATA[Steamed Brown Jasmine Rice]]> http://www.veria.com/recipe/brown-rice-steamed-brown-jasmine-rice Level: Easy
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 1 1/2 cups uncooked brown jasmine rice 2 1/2 cups water, plus more for rinsing
Preparation: Place the rice in a large bowl and fill the bowl with cold water. Mix the rice gently with your hand until the water is cloudy. Drain in a sieve and repeat 3 times or until the water is nearly clear. This will help remove the starch from the rice. Drain well. Combine the rinsed rice and 2 1/2 cups of fresh cold water in the inner container of a rice cooker. Set the inner container in the rice cooker and cook the rice according to the manufacturer's instructions until the rice is tender and the water is absorbed, about 40 minutes. Remove the inner container from the rice cooker and set aside for about 10 minutes. Uncover the rice and fluff it with a fork. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/brown-rice-steamed-brown-jasmine-rice <![CDATA[Thai Iced Tea]]> http://www.veria.com/recipe/thai-iced-tea Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 4 cups water 1/2 cup Thai tea mix (available in Asian markets and also online) 1 cup (about) sugar Ice cubes 3/4 cup (about) half-and-half
Preparation: Bring the water to boil in medium saucepan. Stir in the tea mix. Cover and simmer over medium-low heat for 20 minutes. Stir enough sugar into the tea mixture to sweeten to taste. Strain the tea through a sieve lined with a pastry cloth. Refrigerate the tea until it is cold. To serve, fill 4 tall glasses with ice. Pour the tea over the ice. Pour the half-and-half into the glasses. Serve immediately. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/thai-iced-tea <![CDATA[Chili Crab]]> http://www.veria.com/recipe/chili-recipe-chili-crab Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: Sauce: 1 cup water 1 1/2 teaspoons cornstarch 5 tablespoons ketchup 1 1/2 tablespoons evaporated cane sugar 2 teaspoons salted soybeans, coarsely pounded 1/4 teaspoon salt Crabs: 2 pounds Alaskan king crab legs, cut into 4-inch-long pieces, shells cracked or split 3 tablespoons canola oil 8 garlic cloves, roughly chopped 8 fresh red jalapeño chilies, roughly sliced 1 large egg, beaten to blend 2 green onions, cut on the bias into 2-inch-long pieces 1 teaspoon freshly squeezed lime juice Fresh cilantro sprigs, for garnish 1 French bread baguette, sliced, buttered
Preparation: To prepare the sauce: Whisk the water and cornstarch in a medium bowl to blend. Mix in the ketchup, sugar, soy beans, and salt. Set aside. To prepare the crabs: Heat the oil in a large wok over high heat. Add the garlic and jalapeño chilies and stir-fry until fragrant, about 1 minute. Add the crabs and stir-fry until the shell are hot, about 2 minutes. Add the sauce and stir-fry until the crab meat is heated through and the sauce simmers, about 2 minutes. Make a well in the center of the crab mixture. Pour the egg into the well and stir gently so that the egg streaks through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Stir in the green onions and lime juice. Meanwhile, preheat a grill pan over medium-high heat. Grill the bread until hot and golden brown, about 2 minutes per side. Transfer the crab mixture to a large platter. Garnish with the cilantro and serve with the grilled bread. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/chili-recipe-chili-crab <![CDATA[Rendang Chicken]]> http://www.veria.com/recipe/healthy-chicken-recipes-rendang-chicken Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 2 hr
Ingredients: Rempah: 1 tablespoon coriander seeds 5 ounces shallots, coarsely chopped 5 candlenuts, coarsely crushed (available in Asian markets and specialty shops) 3 fresh red jalapeño chilies or Thai chilies, coarsely chopped 5 small dried chilies (such as chilies de arbol), seeded, soak in hot water, drained, coarsely chopped 1 teaspoon blachen (dried shrimp paste) Stew: 2 tablespoons canola oil 3 kaffir lime leaves, very thinly sliced 3 turmeric leaves, torn in half 3 (3-inch) pieces lemongrass, lightly pounded 3 cups coconut milk 2 teaspoons sugar, plus more to taste 1/2 teaspoon salt, plus more to taste 1/4 teaspoon ground white pepper, plus more to taste 4 boneless skinless chicken breasts, each cut into 6 pieces Steamed Brown Jasmine Rice (see recipe)
Preparation: To make the rempah: Toast the coriander seeds in a heavy small skillet over medium heat until fragrant and beginning to pop, about 3 minutes. Set aside to cool. Grind the toasted coriander seeds in a spice mill of coffee grinder. Pulse the shallots, candlenuts, fresh chilies, dried chilies, and the blachen in a mini food processor until a coarse paste forms. Add the ground coriander seeds and blend to form a smoother sauce. To prepare the stew: Heat the oil in a heavy large saucepan over medium-high heat. Add the rempah and 2 kaffir lime leaves and sauté until fragrant, about 1 minute. Add the turmeric leaves and lemongrass and cook until the paste begins to brown on the bottom of the pan. Add the coconut milk and stir to scrape up the browned bits. Add 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Simmer over medium-low heat to allow the flavors to blend and the sauce to thicken slightly, stirring occasionally, about 5 minutes. Add the chicken and continue simmering gently until the chicken is just cooked through, about 10 minutes. Remove the lemongrass and the turmeric leaves, if desired. Season to taste with more sugar, salt, and pepper. Spoon the rice onto plates and spoon the rendang over the rice. Garnish with the remaining kaffir lime leaves and serve. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/healthy-chicken-recipes-rendang-chicken <![CDATA[Buddha's Delight]]> http://www.veria.com/recipe/buddhas-delight Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: Mushrooms and Sauce: 4 dried shiitake mushrooms (also known as black Chinese mushrooms) 1 tablespoon cornstarch or tapioca starch 2 tablespoons dark soy sauce 2 tablespoons vegetarian oyster sauce 1 teaspoon toasted sesame oil 1/2 teaspoon brown sugar Pinch of ground white pepper Stir-Fry: 1/4 ounce dried tiger lily buds (sometimes called “golden needles,” they're available in Asian markets and specialty shops) 2 tablespoons canola oil 1 tablespoon matchstick-size strips peeled fresh ginger 2 teaspoons minced garlic 2 carrots, peeled, cut into matchstick-size strips 2 cups shredded Napa cabbage 4 ounces snow peas, stringed 6 canned water chestnuts, drained, very coarsely chopped 1 (14-ounce) container firm tofu packed in water, drained, cut into 1-inch tiles that are 1/4-inch thick 1 cup mung bean sprouts Salt and ground white pepper, to taste Mu Shu Pancakes (see recipe)
Preparation: To prepare the mushrooms and sauce: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften, about 5 minutes. Transfer the mushrooms to a work surface; reserve the mushroom soaking liquid. Using a sharp knife, remove the stems from the mushrooms. If the mushrooms are small, leave them whole. If the mushrooms are large, quarter them. Set the mushrooms aside. Stir 1/4 cup of the mushroom soaking liquid and cornstarch in a 2-cup measuring cup to blend. Stir in the soy sauce, oyster sauce, sesame oil, brown sugar, and pepper. Set the sauce aside. For the stir-fry: Place the tiger lily buds in a small bowl. Add enough hot water to cover them. Set aside until they soften, about 20 minutes. Drain the soaking liquid and set the tiger lily buds aside. Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the ginger and garlic and stir-fry until fragrant, about 20 seconds. Add the carrots and stir-fry 30 seconds. Add the cabbage, snow peas, and water chestnuts. Stir-fry until the cabbage begins to soften, about 2 minutes. Stir in the lily flowers and mushrooms. Stir in the tofu and bean sprouts. Pour the sauce over the vegetable mixture and stir until the sauce thickens slightly and the vegetables are crisp-tender, about 2 minutes. Season to taste with salt and white pepper. Transfer the stir-fry to a platter and serve with the mu shu pancakes. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/buddhas-delight <![CDATA[Mu Shu Pancakes]]> http://www.veria.com/recipe/mu-shu-pancakes Level: Easy
Servings: 6-Apr
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 3/4 cup boiling water 1 1/2 tablespoons toasted sesame oil Canola oil, for brushing wok
Preparation: Mix 1 3/4 cups of flour and the salt in a large bowl. Slowly add the boiling water and stir in one direction with a wooden spoon until the flour absorbs the water and the dough begins to form. Gather the dough into a ball and place it on a lightly floured work surface. Knead the dough until it is smooth, about 2 minutes. Form the dough into a 12-inch-long log. Cover with plastic wrap and let rest 30 minutes. Cut the log crosswise into twelve 1-inch pieces. Using your palm, flatten each piece into about 3-inch-diameter rounds, using more flour if the dough is sticky. While working, cover the unused dough with plastic wrap. Working with 2 pieces of dough at a time, brush the sesame oil over 1 side of each dough round, then stack the dough rounds atop each other with the oiled sides facing each other. Roll them together into 7-inch rounds. The result is a 2-layer pancake. Repeat until 6 (2-layer) pancakes are made. Heat a wok over medium heat. Brush the wok lightly with canola oil. Place a double pancake in the wok and cook until it begins to bubble and dark spots form on the bottom, about 1 minute. The heat must be carefully controlled. If the wok is too hot, the pancakes will burn. Turn the pancake over and cook until a few brown spots appear, about 1 minute. Remove from the wok and separate into 2 pancakes. You will have 2 pancakes, each browned lightly on 1 side and white on the other. Repeat until all the dough is used and you have 12 pancakes. Before serving, stack all the pancakes and steam them until they are soft and hot, about 5 minutes. Serve immediately alongside a dish of your choosing. ]]> Chasing the Yum Jet Tila http://www.veria.com/recipe/mu-shu-pancakes <![CDATA[Commuting Blend]]> http://www.veria.com/recipe/commuting-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 drops clary sage essential oil 8 drops peppermint essential oil 8 drops lavender essential oil
Preparation: 2 or 3 drops on each diffuser pad ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/commuting-blend <![CDATA[Personal Commuting Blend]]> http://www.veria.com/recipe/personal-commuting-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 drops lavender essential oil 3 drops peppermint essential oil 1 drop clary sage essential oil 2 ounces sweet almond oil, as a base
Preparation: Mix everything in 2 ounce bottle. Roll, don't shake. Put a few drops on your palms, rub together and inhale. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/personal-commuting-blend <![CDATA[Motivation and Circulation Blend]]> http://www.veria.com/recipe/motivation-and-circulation-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 ounce apricot kernel oil 1 ounce vitamin E oil 6 drops grapefruit 6 drops clary sage essential oil 6 drops ginger 6 drops eucalyptus radiate essential oil
Preparation: Gently roll to mix oils. Rub the oil into your hands and on lymph nodes, veins, neck, throat, and any other area of tightness. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/motivation-and-circulation-blend <![CDATA[Sore Muscle Rub]]> http://www.veria.com/recipe/sore-muscle-rub Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 ounce arnica oil 1/2 ounce vitamin E oil 20 drops helichrysm/everlasting essential oil (same oil different names) 20 drops eucalyptus citriodora essential oil 15 drops juniper oil 15 drops rosemary 5 ounces avocado oil
Preparation: Roll to mix ingredients, don't shake. Rub on any sore muscles as needed. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/sore-muscle-rub <![CDATA[Stability Gel]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-stability-gel Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 ounce aloe vera gel 2 drops geranium essential oil 1 drop basil oil 3 drops peppermint oil
Preparation: Mix ingredients in a mixing bowl. Funnel into the squeeze bottle. Before and during your workout, rub under nose, on the lymph nodes on the side of your neck, and on your temples. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-stability-gel <![CDATA[Bathroom and Kitchen Cleanser Spray]]> http://www.veria.com/recipe/bathroom-and-kitchen-cleanser-spray Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 ounces distilled water 1 ounce white vinegar 20 drops eucalyptus globulus 10 drops lemon oil 20 drops tea tree oil
Preparation: Use just like commercial cleanser sprays. Spray on countertops and sinks, wipe away. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/bathroom-and-kitchen-cleanser-spray <![CDATA[Bedroom Relaxing Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-bedroom-relaxing-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 5 drops lavender essential oil 5 drops mandarin petitgrain essential oil
Preparation: Place 3-5 drops in plug-in diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-bedroom-relaxing-blend <![CDATA[Bug Repellent]]> http://www.veria.com/recipe/bug-repellent Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 ounces witch hazel 25 drops citronella or sweet orange 25 drops geranium essential oil 25 drops cedarwood essential oil 25 drops eucalyptus citriodora
Preparation: Put all the ingredients into the spray bottle and shake well. Apply directly to exposed areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/bug-repellent <![CDATA[Wood Furniture Polish]]> http://www.veria.com/recipe/wood-furniture-polish Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/4 ounce olive oil 1 3/4 ounce white distilled vinegar 12-15 drops lemon or orange oil
Preparation: A few drops on a cloth and wipe down any wood furniture, just like any other furniture polish. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/wood-furniture-polish <![CDATA[Chest and Body Rub]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-chest-and-body-rub Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/4 ounce vitamin E oil 3/4 ounce sweet almond oil 5 drops rosemary verbenone 5 drops eucalyptus globulus 3 drops frankincense 3 drops thyme essential oil, thujanol type
Preparation: Mix all ingredients into pump dispenser bottle. Shake well. Pump into hands and rub on neck, throat and chest as needed. Use a couple of times per hour. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-chest-and-body-rub <![CDATA[Inhalation Blend for Easy Breathing]]> http://www.veria.com/recipe/influenza-inhalation-blend-for-easy-breathing Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 20 drops rosemary verbenone 20 drops peppermint oil 20 drops eucalyptus radiate
Preparation: 1 or 2 drops on a cloth or paper towel, cup hands and inhale. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/influenza-inhalation-blend-for-easy-breathing <![CDATA[Prevention And Germ Killing Spray Blend]]> http://www.veria.com/recipe/prevention-and-germ-killing-spray-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops lemon essential oil 10 drops eucalyptus radiata 5 drops pine essential oil 4 ounces distilled water
Preparation: Pour all ingredients into spray bottle. Shake well and spray on areas that need disinfecting ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/prevention-and-germ-killing-spray-blend <![CDATA[Meditation/Final Shivasana Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-meditation Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 5 drops sandalwood essential oil 5 drops myrrh essential oil 4 drops lavender essential oil 10ml apricot kernel oil
Preparation: Put all ingredients into glass dropper top bottle. Gently roll or agitate. Put a couple of drops on hands, rub together and inhale. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-meditation <![CDATA[Yoga Mat Wash Spray]]> http://www.veria.com/recipe/holistic-approach-yoga-mat-wash-spray Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 ounces distilled water 1 ounce white vinegar 1-2 teaspoons castile soap 20 drops tea tree oil 10 drops lemon, sweet orange, grapefruit or other citrus or light floral
Preparation: Mix all ingredients together in blue glass spray bottle. Shake well before using. Spray on yoga mat as needed to clean and refresh. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/holistic-approach-yoga-mat-wash-spray <![CDATA[Yoga Room Transitional Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-yoga-room-transitional-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops cedarwood essential oil 10 drops palmarosa essential oil 5 drops ylang-ylang essential oil
Preparation: Mix ingredients together in a glass, gently agitate, and put about 10 drops into nebulizing diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-yoga-room-transitional-blend <![CDATA[Bath Salts]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-bath-salts Level: Easy
Servings:
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 cup Dead Sea salt (available in health food stores and online) 2 drops jasmine essential oil 2 drops ylang-ylang essential oil
Preparation: Add all ingredients to bath. Soak and enjoy! ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-bath-salts <![CDATA[Face Mask]]> http://www.veria.com/recipe/face-mask Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 ripe banana 1 egg yolk 1/4 cup Dead Sea clay (available in health food stores, natural product shops and online) 1/2 tablespoon orange blossom honey A splash of heavy cream 10 drops neroli essential oil
Preparation: Mash and mix ingredients together in a bowl. Scoop mask out and apply it to your face, avoiding eyes and lips. Relax with mask on for about 10 minutes. Rinse well. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/face-mask <![CDATA[Hand and Foot Mask]]> http://www.veria.com/recipe/calluses-hand-and-foot-mask Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 ripe avocado 2 tablespoons honey—orange blossom if possible 1 tablespoon olive oil 2 teaspoons plain yogurt 10 drops sandalwood 8 drops myrhh
Preparation: Blend all ingredients together in a food processor or blender. Apply to hands and feet, then wrap in plastic bags and a towel to allow the mask to penetrate the skin more effectively. Allow 15 minutes for full effect. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/calluses-hand-and-foot-mask <![CDATA[Hand and Foot Scrub]]> http://www.veria.com/recipe/calluses-hand-and-foot-scrub Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 vanilla beans 1/2 cup jasmine rice, uncooked 20 drops vetiver essential oil brewed jasmine green tea—enough to make a paste
Preparation: Grind vanilla beans and jasmine rice in a coffee grinder. Mix all ingredients in a large mixing bowl and use to scrub feet and hands. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/calluses-hand-and-foot-scrub <![CDATA[Flea Repellent]]> http://www.veria.com/recipe/flea-repellent Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3 drops eucalyptus globulus 3 drops lavender essential oil 3 drops lemon essential oil 3 drops lemongrass essential oil 4 ounces distilled water
Preparation: Put all ingredients into spray bottle and shake well. Spray on pet and also rub on areas in your home where fleas tend to congregate. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/flea-repellent <![CDATA[Pet Anxiety Blend]]> http://www.veria.com/recipe/anxiety-disorder-pet-anxiety-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 drop cape chamomile essential oil 1 drop neroli essential oil
Preparation: Combine drops onto a cloth and hold up to pet for inhalation. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/anxiety-disorder-pet-anxiety-blend <![CDATA[Creativity Blend]]> http://www.veria.com/recipe/soup-recipes-creamy-lentil-soup Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops jasmine essential oil 10 drops coriander essential oil 6 drops juniper essential oil
Preparation: Mix all ingredients in a small bottle and gently roll to agitate. Add 10 drops in the nebulizing diffuser and enjoy. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/soup-recipes-creamy-lentil-soup <![CDATA[Focus Personal Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-focus-personal-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 15 drops peppermint essential oil 10 drops lemon essential oil 5 drops basil essential oil
Preparation: Mix ingredients together in glass dropper top bottle. Gently roll to agitate. Place 5-10 drops in a plug-in ball diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-focus-personal-blend <![CDATA[Prevention and Immune System Bolstering Blend]]> http://www.veria.com/recipe/prevention-and-immune-system-bolstering-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 3/4 ounces apricot kernel oil 1/4 ounce vitamin E oil 6 drops bay laurel essential oil 6 drops lavender essential oil 6 drops frankincense essential oil 6 drops eucalyptus globulus essential oil
Preparation: Pour all ingredients into bottle. Roll to mix. Apply wherever and whenever you please. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/prevention-and-immune-system-bolstering-blend <![CDATA[Arthritis Rub]]> http://www.veria.com/recipe/arthritis-rub Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 8 drops peppermint essential oil 12 drops rosemary officinalis essential oil 8 drops juniper essential oil 8 drops helichrysum/everlasting essential oil 1 ounce arnica infused oil 1 ounce sweet almond oil
Preparation: Put all the ingredients into the bottle and roll to gently agitate. Pump into hands and rub on painful areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/arthritis-rub <![CDATA[Facial Wrinkle Blend]]> http://www.veria.com/recipe/evening-primrose-oil-facial-wrinkle-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 4 drops frankincense essential oil 3 drops rose essential oil 3 drops geranium essential oil 1/4 ounce rose hip seed oil 1/4 ounce evening primrose oil 1/2 ounce hazelnut oil
Preparation: Put all the ingredients into the bottle. Gently roll to mix. Put some on hands and rub into wrinkle areas of face in the mornings and the evenings, after washing. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/evening-primrose-oil-facial-wrinkle-blend <![CDATA[Spider Veins/Broken Capillaries Remedy]]> http://www.veria.com/recipe/evening-primrose-oil-spider-veins Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2/3 ounce hazelnut oil 2/3 ounce evening primrose oil 1 ounce sweet almond oil 10 drops Moroccan chamomile (tancetum annuum) 10 drops everlasting 10 drops lavender essential oil 10 drops Roman chamomile essential oil
Preparation: Put all ingredients in bottle and roll blend to gently agitate. Put a little bit on your hands and rub on problem areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/evening-primrose-oil-spider-veins <![CDATA[Hand Sanitizer Blend]]> http://www.veria.com/recipe/hand-sanitizer-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 6 drops tea tree oil 6 drops lavender oil 1 ounce organic aloe vera gel for base
Preparation: Add essential oils to bottle first, then add base. Gently roll to mix oils. Pump into hands and rub it in. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/hand-sanitizer-blend <![CDATA[Hyperactive/Tantrum Blend]]> http://www.veria.com/recipe/hyperactivetantrum-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 5 drops marjoram essential oil 1 drop melissa essential oil 4 drops mandarin petitgrain essential oil 3 drops cape chamomile essential oil
Preparation: Put oils into bottle and roll to mix oils. Use 3-5 drops in a scent ball plug-in diffuser or 10 drops in a nebulizing diffuser for larger areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/hyperactivetantrum-blend <![CDATA[Scrapes and Cuts]]> http://www.veria.com/recipe/scrapes-and-cuts Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 ounce lavender hydrosol (a distillation of lavender, available in natural product shops and online) 5 drops tea tree oil 4 drops German chamomile essential oil 5 drops helichrysum/everlasting essential oil 4 drops cypress essential oil 2 ounces distilled water for base
Preparation: Add essential oils first, then add base. Shake well to mix. Spray on scrapes and bruises to aid healing. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/scrapes-and-cuts <![CDATA[Cramp Relief]]> http://www.veria.com/recipe/evening-primrose-oil-cramp-relief Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 10 drops geranium 8 drops lavender 6 drops marjoram 6 drops ginger 2 drops rose or chamomile Base Oils: 1/4 ounce arnica infusion oil 1/4 ounce evening primrose oil 1 ounce castor or sesame oil
Preparation: Add essential oils first, then add base oils. Roll to mix. Use about a teaspoon and rub into hands and body when cramps are a problem. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/evening-primrose-oil-cramp-relief <![CDATA[Detox Blend]]> http://www.veria.com/recipe/healthy-breakfast-recipes-detox-morning-elixir Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 20 drops juniper 20 drops cypress 10 drops eucalyptus citriodora 10 drops cedarwood oil Base Oil: 6 ounces apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll to mix. Pump into hands and rub all over your body to detox and rejuvenate. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/healthy-breakfast-recipes-detox-morning-elixir <![CDATA[PMS Inhalation Blend]]> http://www.veria.com/recipe/pms-pms-inhalation-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 16 drops hyssop essential oil 20 drops lemongrass essential oil 16 drops bergamot essential oil
Preparation: Put all ingredients into dropper bottle and roll to mix oils. Inhale out of bottle or pour a little bit onto a cloth and breathe. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/pms-pms-inhalation-blend <![CDATA[Lavender Sachet]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-lavender-sachet Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/4-1/2 cup dried lavender flowers
Preparation: Place lavender flowers in the center of the material. Gather the edges together and tie off with a nice ribbon. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-lavender-sachet <![CDATA[Candlemaking]]> http://www.veria.com/recipe/candlemaking Level: Intermediate
Servings:
Cook Time: 45 min
Ready Time: 1 hr 30 min
Ingredients: 1 block natural unbleached beeswax Bliss Blend: 1/8 scoop alkanet (for soft mauve color) 10 drops sandalwood 12 drops ylang ylang 16 drops orange Zen Blend: 1/4 scoop paprika (for earthy color) 1/4 scoop tumeric powder (for yellow color) 10 drops cedarwood essential oil 12 drops lavender essential oil 16 drops basil essential oil
Preparation: Newspaper the floor and countertops to protect from wax spills. Use a double boiler to melt the wax. Keep track of the temperature—the wax will melt at 140-150 degrees. As the wax melts, add natural spices to achieve the color of your choice. Spray the interior of each mold with olive oil spray, being sure not to miss any spots. Feed wick through the base of pillar molds, seal the bottom or the outside of the mold with mold sealant. Prepare votive molds by spraying the interior with olive oil spray, being sure not to miss any spots. Cut pieces of wick for votives, leaving plenty of extra wick. Feed wicks through the wick tabs, place in the bottom of each votive. Add essential oils to the melted wax. Pour wax into molds, being careful not to spill. For votives, use a toothpick across the top of the mold to keep the wick centered. Keep an eye on your candles as they dry, being sure the wicks don't move. Allow candles to dry 20-40 minutes. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/candlemaking <![CDATA[Digestion Blend]]> http://www.veria.com/recipe/digestion-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 5 drops peppermint 12 drops fennel seed 12 drops ginger 12 drops cardamom Base Oil: 2 ounces sweet almond oil
Preparation: Add essential oils first, then add base oil. Roll to mix oils. Apply to palms and breathe deeply. Can also be applied to abdomen before and after large meals to aid digestion. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/digestion-blend <![CDATA[Festive Environment Blend]]> http://www.veria.com/recipe/festive-environment-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 20 drops orange 10 drops nutmeg 8 drops cinnamon bark 8 drops clove Base: 4 ounces distilled water
Preparation: Add essential oils first, then add base. Can be diffused using a nebulizing diffuser, or plug in diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/festive-environment-blend <![CDATA[Holiday Stress Personal Blend]]> http://www.veria.com/recipe/anxiety-disorder-holiday-stress-personal-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 2 drops basil 4 drops bergamot 2 drops Roman chamomile 3 drops neroli Base Oil: 10ml apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll to mix oils. Use on pulse points, as you would use a perfume, or rub on palms and inhale deeply. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/anxiety-disorder-holiday-stress-personal-blend <![CDATA[Aphrodisiac Massage Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-aphrodisiac-massage-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 6 drops coriander 6 drops ginger 18 drops sandalwood Base Oil: 6 ounces hazelnut oil
Preparation: Add essential oils first, then add base oils. Roll to mix oils. Use as a massage oil. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-aphrodisiac-massage-blend <![CDATA[Love Potion Blend]]> http://www.veria.com/recipe/love-potion-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 5 drops ginger 4 drops lavender 3 drops jasmine 1 drop myrrh 3 drops rose Base Oil: 1 ounce hazelnut oil
Preparation: Add essential oils first, then add base oils. Roll to mix oils. Use as you would use your favorite perfume. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/love-potion-blend <![CDATA[Romantic Room Blend]]> http://www.veria.com/recipe/romantic-room-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 40 drops bergamot essential oil 10 drops cardamom essential oil 8 drops clove essential oil 8 drops cinnamon essential oil
Preparation: Roll to mix oils. Use 5-6 drops on a plug-in diffuser. Scent will begin to fill the room in a few minutes. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/romantic-room-blend <![CDATA[Blemish Blend]]> http://www.veria.com/recipe/blemish-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 10 drop everlasting 8 drops frankincense 8 drops rosemary verbenone 2 drops lemon Base Oils: 1/4 ounce tamanu oil 1/4 ounce rose hip seed oil 1/2 ounce hazelnut oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix oils. Apply to affected areas twice daily. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/blemish-blend <![CDATA[Body Cream]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-body-cream Level: Easy
Servings:
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Oil Phase: 12 grams avocado oil 10 grams apricot kernel oil 2 grams jojoba oil 2 grams vitamin E oil 6 grams cocoa butter 8 grams palm stearic emulsifier 6 grams vegetable emulsifying wax Water Phase: 36 grams distilled water 40 grams rose hydrosol Essential Oils: 12 drops palmarosa 6 drops sandalwood 6 drops frankincense
Preparation: Add oil phase ingredients into a bowl, melt in double boiler. Add water phase ingredients in separate bowl, then warm water phase ingredients in separate double boiler. Water phase should be gently warming up as the oil phase is melted. After oil phase ingredients have melted, remove double boilers from heat. Mix oil and water phase ingredients together with a hand mixer on low while adding the essential oils. Continue mixing until texture is creamy. Pour cream into glass jar, tap jar to remove air bubbles. Allow to cool before putting lid on. Store in refrigerator. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-body-cream <![CDATA[Clear Skin Blend]]> http://www.veria.com/recipe/clear-skin-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 3 drops thyme linalool 1 drop rosemary verbenone 6 drops neroli 3 drops spike lavender Base Oil: 1 ounce hazelnut oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix oils. Apply to affected areas twice daily. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/clear-skin-blend <![CDATA[Edema Blend]]> http://www.veria.com/recipe/edema-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 5 drops ginger 4 drops lavender 3 drops cypress Base Oil: 2 ounces fractionated coconut oil
Preparation: Add essential oils first, then add base oils. Gently roll to mix oils. Massage into feet as needed. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/edema-blend <![CDATA[Labor Blend]]> http://www.veria.com/recipe/due-date-labor-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 6 drops jasmine 6 drops clary sage Base Oil: 2 ounces apricot kernel oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix. Rub on hands and inhale during labor to aid relaxation. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/due-date-labor-blend <![CDATA[Morning Sickness Blend]]> http://www.veria.com/recipe/signs-of-being-pregnant-morning-sickness-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops peppermint essential oil 30 drops lavender essential oil
Preparation: Put drops into bottle and gently roll to mix. Inhale out of bottle to settle morning sickness. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/signs-of-being-pregnant-morning-sickness-blend <![CDATA[Stretch Mark Blend]]> http://www.veria.com/recipe/stretch-mark-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 16 drops neroli 20 drops red mandarin Base Oils: 3 ounces rose hip seed oil 3 ounces hazelnut oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix oils and apply to stretch mark areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/stretch-mark-blend <![CDATA[Psoriasis Soother]]> http://www.veria.com/recipe/psoriasis-soother Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 6 drops juniper 12 drops lavender 12 drops German chamomile Base Oils: 1 ounce hazelnut oil 1 ounce rosehip seed oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix oils, apply to affected areas. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/psoriasis-soother <![CDATA[Face Cleanser and Scrub]]> http://www.veria.com/recipe/face-cleanser-and-scrub Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 1/2 tablespoons ground organic almonds 2 1/2 tablespoons ground oats 1/4 cup whole milk 2 drops geranium essential oil 3 drops lavender essential oil
Preparation: Mix all ingredients well in a glass bowl. (Any combination of geranium and lavender can be used, for a total of 5 drops.) Apply to face and use as a scrubbing cleanser. Keep leftover scrub refrigerated. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/face-cleanser-and-scrub <![CDATA[Face Serum]]> http://www.veria.com/recipe/face-serum Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 4 drops geranium 4 drops lavender 6 drops neroli Base Oils: 1/4 ounce evening primrose oil 1/4 ounce hazelnut oil 1/2 ounce rose hip seed oil
Preparation: Add essential oils first, then add base oils. Roll gently to mix oils. Apply to face to moisturize after cleansing and toning. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/face-serum <![CDATA[Toner]]> http://www.veria.com/recipe/toner Level: Easy
Servings:
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 2 ounces rose hydrosol (rosewater)
Preparation: Put rose hydrosol into plastic bottle with spray top. Spray directly on the face, keeping eyes closed. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/toner <![CDATA[Calming Concentration Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-calming-concentration-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 2 drops jasmine 4 drops lemon 2 drops bergamot 3 drops neroli Base Oil: 10 ml. apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Place on pressure points (for example wrists and temples), or inhale form the bottle. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-calming-concentration-blend <![CDATA[Detox And Energizing Blend]]> http://www.veria.com/recipe/detox-and-energizing-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 10 drops lemon 12 drops fennel seed 10 drops juniper 6 drops geranium Base Oil: 2 ounces fractionated coconut oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Inhale deeply, or rub on abdomen before or after a long night of studying. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/detox-and-energizing-blend <![CDATA[Home Sweet Home Dorm Room Blend]]> http://www.veria.com/recipe/home-sweet-home-dorm-room-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 8 drops ginger essential oil 15 drops lavender essential oil 8 drops benzoin resin (available at any aromatherapy supply shop) 10 drops cardamom essential oil
Preparation: Roll gently to mix oils. Place a few drops on a plug-in diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/home-sweet-home-dorm-room-blend <![CDATA[Asparagus with Lemon and Coriander]]> http://www.veria.com/recipe/asparagus-recipes-asparagus-with-lemon-and-coriander Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 25 min
Ingredients: 1/2 pound asparagus, trimmed and peeled 1 tablespoon good quality fruity olive oil 4 drops culinary grade lemon essential oil (or zest of 1 lemon) 3 drops culinary grade coriander essential oil (or 3/4 tsp ground coriander) 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper
Preparation: Place asparagus on a small baking sheet or platter; set aside. Stir together olive oil with lemon essential oil and coriander essential oil. Drizzle 2 teaspoons oil over asparagus and season with salt and pepper. Toss asparagus until well coated. Roast in a preheated 375 degree oven or grill over direct medium-high heat for 8 to 15 minutes depending on the size of the asparagus. Asparagus is done when it is still bright green and the stalk can easily be pierced with the tip of a knife. Remove from oven and toss with the remaining teaspoon of oil. Serve hot or at room temperature. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/asparagus-recipes-asparagus-with-lemon-and-coriander <![CDATA[Chicken Grilled with Herbes de Provence]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-grilled-with-herbes-de-provence Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 4 boneless, skinless chicken breast halves, about 6 ounces each 2 tablespoons good quality fruity olive oil 5 drops culinary grade lavender essential oil 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 tablespoon dried herbes de Provence (recipe below) Herbes de Provence: 4 teaspoons dried thyme 3 teaspoons dried savory 2 teaspoons dried marjoram 2 teaspoons dried basil 1 teaspoon dried rosemary 1 teaspoon dried lavender flowers 1 dried bay leaf, crushed 1/2 teaspoon fennel seeds, crushed
Preparation: To make chicken: Rinse chicken breasts with cold water and pat dry with paper towels. Set aside. Stir together olive oil with lavender essential oil. Reserve 2 teaspoons of the lavender olive oil in a small bowl. Brush chicken breasts with lavender olive oil. Season both sides with salt, pepper, and Herbes de Provence. Grill over direct high heat or in a grill pan over high heat for 3 to 4 minutes per side. Remove chicken to serving platter and use a clean pastry brush to dab reserved lavender olive oil on chicken breasts. Garnish with fresh herbs, if desired. To make Herbes de Provence: Crush or grind herbs together. Store in an air-tight container for up to 3 months. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/healthy-chicken-recipes-chicken-grilled-with-herbes-de-provence <![CDATA[Fresh Berries with Rosewater Sabayon]]> http://www.veria.com/recipe/healthy-desserts-fresh-berries-with-rosewater-sabayon Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 1 hr 45 min
Ingredients: Berries: 3 to 4 cups fresh mixed berries 1/2 cup simple syrup 1 tablespoon culinary grade rosewater zest from 1 lemon Rosewater Sabayon: 4 egg yolks 1/3 cup sugar 1/2 cup riesling or white zinfandel wine 1 tablespoon culinary grade rosewater
Preparation: To macerate berries: combine all ingredients for berries in a medium bowl. Carefully stir until well combined. Cover and let berries macerate in the refrigerator for at least 1 hour. Remove from refrigerator 20 minutes before serving. To make sabayon: In a stainless steel bowl with sloped sides, whisk together egg yolks and sugar until light and fluffy. Add the wine. Place bowl over a pan of gently simmering water and whisk constantly until the mixture is hot and thick enough to coat a spoon. Serve berries in a wine glass with warm sabayon. Go the extra step and lightly caramelize the sabayon with a kitchen torch. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/healthy-desserts-fresh-berries-with-rosewater-sabayon <![CDATA[Rosemary and Lavender Scented Baby Potatoes]]> http://www.veria.com/recipe/rosemary-and-lavender-scented-baby-potatoes Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 15 min
Ingredients: 1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling) 1 tablespoon good quality fruity olive oil 2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves) 3 drops culinary grade lavender essential oil 1 clove garlic 3/4 teaspoon sea salt for divided use 1/2 teaspoon freshly ground black pepper 1 teaspoon finely chopped flat leaf parsley
Preparation: Preheat oven to 375 degrees F. Wash potatoes with cold water and dry on paper towels. Place on small baking sheet; set aside. In a small bowl, stir together the olive oil, rosemary essential oil, and lavender essential oil; set aside. Mince garlic well and sprinkle with a bit of the sea salt. Cream the garlic into a smooth paste by using the side of your chef's knife and pressing the garlic against the cutting board; the salt will act as an abrasive. Scrape up garlic and stir into the oil. Drizzle 2 teaspoons of the oil over the potatoes and season with remaining salt and pepper. Toss potatoes on baking sheet until well coated. Roast in preheated oven for 40 to 45 minutes or until potatoes are fork tender. Remove from oven and toss with the remaining teaspoon of oil and finely chopped parsley before serving. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/rosemary-and-lavender-scented-baby-potatoes <![CDATA[Aftershave]]> http://www.veria.com/recipe/aftershave Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 25 drops sandalwood 25 drops lavender 15 drops palmarosa Base: 4 ounces witch hazel hydrosol 2 ounces distilled water
Preparation: Add essential oils first, then the base ingredients. Shake before each use. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/aftershave <![CDATA[Prostate Health Formula]]> http://www.veria.com/recipe/enlarged-prostate-prostate-health-formula Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 8 drops cedarwood 4 drops juniper 2 drops myrrh 4 drops pine Base: 2 oz. sweet almond oil
Preparation: Add essential oils first, then the base oil. Roll gently to mix oils. Apply to lower back, kidneys, lower abdomen, and groin area up to 3 times a week. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/enlarged-prostate-prostate-health-formula <![CDATA[Thinning Hair Scalp Treatment]]> http://www.veria.com/recipe/holistic-approach-thinning-hair-scalp-treatment Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 4 drops clary sage 4 drops rosemary 2 drops cedarwood 2 drops ylang-ylang Base: 1 ounce jojoba oil
Preparation: Add essential oils first, then the base oil. Roll gently to mix oils. Apply to scalp up to a few times per day or as desired. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/holistic-approach-thinning-hair-scalp-treatment <![CDATA[Baby Blues Blend]]> http://www.veria.com/recipe/baby-blues-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 2 drops jasmine 2 drops bergamot 3 drops geranium 1 drop ylang-yang Base: 10 ml sweet almond oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Use on pulse points, lymph nodes, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/baby-blues-blend <![CDATA[Body Back In Shape Blend]]> http://www.veria.com/recipe/body-back-in-shape-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 10 drops lemongrass 14 drops grapefruit 14 drops fennel seed Base: 6 ounces avocado oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Use before workouts. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/body-back-in-shape-blend <![CDATA[Burnout Prevention Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-burnout-prevention-blend-for-teachers Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 4 drops basil 5 drops lemon 6 drops cypress Base: 1 ounce apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Apply to pulse points, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-burnout-prevention-blend-for-teachers <![CDATA[Mega-Stress Blend]]> http://www.veria.com/recipe/anxiety-disorder-mega-stress-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 4 drops clary sage 3 drops vetiver 3 drops jasmine 5 drops hyssop decumbens Base: 1-ounce apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Apply to pulse points, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/anxiety-disorder-mega-stress-blend <![CDATA[Burnout Prevention Blend for Teachers]]> http://www.veria.com/recipe/burnout-prevention-blend-for-teachers Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 4 drops basil 5 drops lemon 6 drops cypress Base: 1 ounce apricot kernel oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Apply to pulse points, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/burnout-prevention-blend-for-teachers <![CDATA[Hand Sanitizing Lotion]]> http://www.veria.com/recipe/hand-sanitizing-lotion Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 1 drop melissa 5 drops thyme thujanol 6 drops lavender Base: 1 ounce unscented lotion
Preparation: In small bowl, mix essential oils with lotion. Use a spatula to transfer lotion to a plastic bag. Cut corner of the bag to squeeze lotion into plastic bottle, like a pastry bag. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/hand-sanitizing-lotion <![CDATA[Jet Lag Management Awake]]> http://www.veria.com/recipe/jet-lag-managementawake Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 3 drops peppermint 3 drops rosemary 3 drops juniper Base: 1 ounce jojoba oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Apply to pulse points, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/jet-lag-managementawake <![CDATA[J_x001A_e_x001A_t_x001A_ _x001A_L_x001A_a_x001A_g_x001A_ _x001A_M_x001A_a_x001A_n_x001A_a_x001A_g_x001A_e_x001A_m_x001A_e_x001A_n_x001A_t_x001A_]]> http://www.veria.com/recipe/jet-lag-managementdrowsy Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 2 drops mandarin petitgrain 3 drops melissa 4 drops marjoram 4 drops Roman chamomile Base: 1 ounce jojoba oil
Preparation: Add essential oils first, then add base oil. Roll gently to mix oils. Apply to pulse points, or inhale deeply after rubbing into palms. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/jet-lag-managementdrowsy <![CDATA[Sanitizing Blend]]> http://www.veria.com/recipe/sanitizing-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Ingredients: Essential Oils: 8 drops thyme linalool 10 drops tea tree 8 drops lavender Base: 2 ounces distilled water
Preparation: Add essential oils first, then add base. Shake before each use. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/sanitizing-blend <![CDATA[Damaged Hair Treatment Pack]]> http://www.veria.com/recipe/damaged-hair-treatment-pack Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Ingredients: 1 whole avocado 4 ounces jojoba oil 2 ounces calendula oil 2 ounces rose hip seed oil Essential oils: 6 drops cedarwood 4 drops geranium 4 drops lavender 4 drops carrot seed
Preparation: Mash avocado in small bowl. Combine jojoba, calendula, and rose hip seed oils, then add to mashed avocado. Add essential oils to avocado blend. Mix well. Apply to damaged hair, let sit for 20 minutes, then wash out. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/damaged-hair-treatment-pack <![CDATA[Dry Hair Help]]> http://www.veria.com/recipe/dry-hair-help Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 3 drops lavender 2 drops juniper 6 drops sandalwood Base: 1 ounce olive oil 1 ounce rose hip seed oil
Preparation: Add essential oils first, then add base ingredients. Roll gently to mix oils. Massage into scalp, leave on for an hour, or sleep with the treatment in and wash out in the morning. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/dry-hair-help <![CDATA[Hair Rinse]]> http://www.veria.com/recipe/hair-rinse Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 5 drops eucalyptus radiata 5 drops palmarosa 5 drops rosemary Base: 3 ounces apple cider vinegar 5 ounces distilled water
Preparation: Add essential oils first, then add base ingredients. Work through hair with hands or comb through in shower, then rinse out. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/hair-rinse <![CDATA[Noelle's Perfume]]> http://www.veria.com/recipe/noelles-perfume Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: Essential Oils: 12 drops rose 4 drops vetiver 5 drops coriander 9 drops frankincense 2 drops neroli 6 drops white grapefruit Base: 1 ounce jojoba oil
Preparation: Add essential oils first. Roll gently to mix fragrances well before adding base oil. Add some Jojoba oil, roll gently again, then top off the bottle, and roll one last time. Use as you would your favorite perfume. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/noelles-perfume <![CDATA[Essential Massage Oil]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-essential-massage-oil Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 15 drops essential oil of juniper 20 drops essential oil of fennel 15 drops essential oil of cedarwood 10 drops essential oil of cypress 4 ounces sweet almond oil or other base
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Apply liberally during the massage treatment, with a focus on lymph nodes. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-essential-massage-oil <![CDATA[Energizing Massage]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-energizing-massage Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops peppermint essential oil 20 drops common pine essential oil 15 drops helichrysum/ everlasting essential oil 15 drops rosemary officinalis esential oil 4 ounce sweet almond, or other carrier, to use as the base
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Apply liberally during the massage treatment. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-energizing-massage <![CDATA[Sleep Enhancing Massage]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-sleep-enhancing-massage Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops mandarin petitgrain essential oil 15 drops lavender essential oil
15 drops German chamomile essential oil 12 drops marjoram essential oil 4 oz sweet almond oil
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Apply liberally during the massage treatment. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-sleep-enhancing-massage <![CDATA[Eczema Remedy]]> http://www.veria.com/recipe/eczema-remedy Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 7 drops palmarosa essential oil 10 drops lavender essential oil 7 drops green myrtle essential oil 1/2 ounce calaphyllum inophylum (tamanu oil) for base 1/2 ounce rose hip seed oil for base
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Apply to affected area up to 3 times per day. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/eczema-remedy <![CDATA[Rosacea Remedy]]> http://www.veria.com/recipe/evening-primrose-oil-rosacea-remedy Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 6 drops thyme linalol essential oil 12 drops helichrysum essential oil 6 drops German chamomile essential oil 1/4 ounce evening primrose oil essential oil 1/4 ounce calaphyllum inophylum for base 1/4 ounce rose hip seed oil for base 1/4 ounce hazelnut oil for base
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Carefully apply to affected area up to 3 times per day. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/evening-primrose-oil-rosacea-remedy <![CDATA[Sunburn Relief]]> http://www.veria.com/recipe/sunburn-relief Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 8 drops German chamomile essential oil 8 drops Moroccan chamomile (tanacetum annum) essential oil 16 drops lavender essential oil 2 ounce organic aloe vera gel (for base) 1 ounce lavender hydrosol (for base) 1 ounce distilled water (for base)
Preparation: Add essential oil drops into bottle first, then add the bases. Cap the bottle and shake each time before use. Apply liberally to affected areas whenever needed. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/sunburn-relief <![CDATA[Carpal Tunnel Treatment]]> http://www.veria.com/recipe/carpal-tunnel-treatment Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 6 drops eucalyptus citriadora essential oil 6 drops eucalyptus globulus essential oil 8 drops helichrysum / everlasting essential oil 8 drops German chamomile essential oil 2 ounce aloe vera gel or unscented lotion for base
Preparation: Add essential oil drops into bottle first, then add the base. Cap the bottle and gently roll it to combine. Massage into hands, wrists and forearms 2-3 times per day. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/carpal-tunnel-treatment <![CDATA[Home Office Diffuser Blend]]> http://www.veria.com/recipe/home-office-diffuser-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 10 drops lemon essential oil 15 drops bay laurel essential oil 15 drops black pepper essential oil
Preparation: Drop essential oils into bottle, and gently roll it to combine. Add 5-10 drops to a plug in diffuser; 10-15 to a nebulizing diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/home-office-diffuser-blend <![CDATA[I'm Home Diffuser Blend]]> http://www.veria.com/recipe/im-home-diffuser-blend Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 15 drops vetiver essential oil 20 drops bergamot essential oil 15 drop geranium essential oil
Preparation: Drop essential oils into bottle, and gently roll it to combine. Add 5-10 drops to a plug-in diffuser; 10-15 to a nebulizing diffuser. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/im-home-diffuser-blend <![CDATA[Cleopatra Cream Bath Blend]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-cleopatra-cream-bath-blend Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 5 drops jasmine essential oil 5 drops ylang-ylang essential oil 5 drops sandalwood essential oil 2-4 ounces organic heavy cream 2 tablespoons organic honey
Preparation: Add organic honey and organic heavy cream to a glass measuring cup. Add essential oil drops and mix well. Start running the bath water, and put a little of the warm water into the cream mixture—this will raise the temperature and gently temper the mixture to avoid curdling. Right before getting into the bath, add the entire mixture to the tub and swish to disperse. Add some rose petals if you wish. Relax in the bath for about 20 minutes. Gently pat your skin dry. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-cleopatra-cream-bath-blend <![CDATA[Invigorating Body Scrub]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-invigorating-body-scrub Level: Easy
Servings: 2 1/4
Cook Time: 7 min
Ready Time: 7 min
Ingredients: 1 cup oatmeal 1/2 cup almonds 1/2 cup ground coffee 1/4 cup apricot kernel oil 10 drops juniper essential oil 8 drops eucalyptus radiata essential oil
Preparation: Grind together the oatmeal, almonds and coffee in a coffee grinder, chopper or food processor. In a separate bowl, combine the apricot kernel oil and essential oils. Combine the wet and dry ingredients to make a paste, adjusting the amount of dry ingredients or apricot kernel oil until the consistency is to your liking. Do not change the number of essential oil drops. In a bathtub or shower, apply the scrub all over—start with your feet and work your way up your body, always using gentle strokes toward your heart. Allow scrub to remain on your skin for 15 minutes, then slough off with a loofah, washcloth or sisal mat. Rinse with warm water. Dry off, then apply your favorite body oil or lotion. Enjoy the glow. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-invigorating-body-scrub <![CDATA[Papaya Face Mask]]> http://www.veria.com/recipe/papaya-face-mask Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 ripe papaya 1 tablespoon rosehip seed oil 5 drops geranium essential oil 5 drops lavender essential oil
Preparation: In a food processor or small chopper, puree the papaya. Add the rosehip seed oil and essential oil drops to the papaya, and blend. Apply mixture to face, being careful to avoid eyes. Relax with the mask on for about 10 to 15 minutes. You will feel a little tingle from the papaya's natural fruit acids. Rinse off mask, apply a gently skin toner and moisturizer. Use once per week. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/papaya-face-mask <![CDATA[Anytime Body Oil]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-anytime-body-oil Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 10 drops sandalwood essential oil 20 drops lavender essential oil 10 drops neroli essential oil 2 ounces jojoba oil (base) 2 ounces apricot kernel (base)
Preparation: Add essential oil drops to bottle first, then add base. Cap the bottle and gently roll it to combine. Apply liberally to body after a bath or shower. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-anytime-body-oil <![CDATA[Grounding Salt Bath]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-grounding-salt-bath Level: Easy
Servings: 1 1/4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1/2 cup Dead Sea Salts 1/4 cup Himalayan Pink Salt 1/2 cup baking soda 10 drops palmarosa essential oil 20 drops rose essential oil 10 drops myrhh essential oil 1 teaspoon fractionated coconut oil
Preparation: Blend salts and baking soda in a bowl. Add essential oil drops and coconut oil, mix. Run bath water. Add the blend right before getting into the tub, swish to dissolve. Relax and enjoy. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-grounding-salt-bath <![CDATA[Weekly Body Mask]]> http://www.veria.com/recipe/relaxation-techniques-for-anxiety-weekly-body-mask Level: Easy
Servings: 4-Mar
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1 tablespoon avocado oil 1 tablespoon aloe vera gel 7 drops palmarosa essential oil 6 drops geranium essential oil 6 drops frankincense essential oil 3/4 cup French green clay distilled water (optional)
Preparation: Add avocado oil and aloe vera gel to a small bowl, then add essential oils. Blend well. In a separate bowl, add clay, then gently mix in the essential oil and base mixture to create a paste. For a thinner paste, add a little distilled water. Smooth mask on your skin from your neck down to your toes. Wrap yourself in a sheet or cover a comfy chair with a sheet or towel and relax for about 20 to 25 minutes, until the mask dries. Rinse off the mask, or slough it off with a loofah, washcloth or sisal brush. Finish by slathering on your favorite body oil or lotion. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/relaxation-techniques-for-anxiety-weekly-body-mask <![CDATA[Bathroom Cleaner and Air Freshener]]> http://www.veria.com/recipe/bathroom-cleaner-and-air-freshener Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 1/4 cup distilled white vinegar 1/4 cup distilled water 8 drops cinnamon bark essential oil 10 drops lemon essential oil 8 drops clove essential oil
Preparation: Add essential oils to the bottle first, then add the white vinegar and distilled water. Shake before each use. Use as you would any other household cleaner for the bathroom. Works on tile and fixtures. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/bathroom-cleaner-and-air-freshener <![CDATA[Bug Repellant for Ants or Flies]]> http://www.veria.com/recipe/bug-repellant--for-ants-or-flies Level: Easy
Servings: 4
Cook Time: 5 min
Ready Time: 5 min
Ingredients: 4 ounces regular cider vinegar (base) 25 drops sweet orange essential oil 25 drops pine essential oil 25 drops peppermint essential oil
Preparation: Add ingredients to bottle and shake to blend. Shake vigorously before each use. For ants, spritz on the floor in doorways, on thresholds, windowsills and under sinks where ants may show up. Spritz around windowsills for flies. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/bug-repellant--for-ants-or-flies <![CDATA[Carpet Freshener]]> http://www.veria.com/recipe/carpet-freshener Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 24 hr
Ingredients: 1/2 cup baking soda 1/2 cup cornstarch 15 drops lavender essential oil 15 drops common pine essential oil
Preparation: Mix dry ingredients, then add essential oil drops. Mix well and place in a covered nonporous container overnight so the oil can be absorbed. Sprinkle over your carpet the next day and then vacuum. ]]> Everybody Nose Noelle Katai http://www.veria.com/recipe/carpet-freshener <![CDATA[Goat Cheese and Greens]]> http://www.veria.com/recipe/easy-vegetarian-recipes-goat-cheese-and-greens Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 40 min
Ingredients: 1/2 cup soft fresh goat cheese 3-4 Swiss chard leaves, chopped 1-2 scallions, minced Freshly ground black pepper 3-4 cherry tomatoes, center removed
Preparation: Take goat cheese out of the refrigerator and let soften (about 20 minutes). Steam Swiss chard leaves for 5-7 minutes or until soft and wilted. In a bowl mix Swiss chard, scallions and goat cheese. Season with freshly ground black pepper. Put goat cheese mixture inside cherry tomatoes, being careful not to tear the tomato skin. Transfer to a small platter and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-goat-cheese-and-greens <![CDATA[Oatmeal Raisin Cookies]]> http://www.veria.com/recipe/healthy-desserts-oatmeal-raisin-cookies Level: Easy
Servings: 8
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 1/4 cup walnut oil 1 egg, beaten 3 tbsp. organic butter, room temp 1/4 cup maple syrup 2 tsp. vanilla extract 3/4 cup oat flour 3/4 cup rolled oats 1/2 cup walnuts, chopped 1/2 cup raisins 1/4 tsp. sea salt
Preparation: Preheat oven to 350. Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together. Lightly oil a cookie sheet. Take roughly one and half tablespoons of batter and flatten with a fork to be about 1/2 inch high and 3 - 4 inches wide. Bake for 15 - 20 minutes or until the edges turn brown. Let cool. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-oatmeal-raisin-cookies <![CDATA[Roasted Asparagus]]> http://www.veria.com/recipe/asparagus-recipes-roasted-asparagus Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 bunch asparagus (about 1 pound), ends trimmed 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons minced garlic sea salt, to taste freshly ground black pepper 1-2 tablespoons fresh lemon juice
Preparation: Preheat the oven to 400 degrees. In a large baking dish, toss the asparagus with the olive oil and garlic. Season lightly with sea salt and pepper. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks. Remove from the oven and toss with lemon juice. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/asparagus-recipes-roasted-asparagus <![CDATA[Wild Rice with Turkey]]> http://www.veria.com/recipe/turkey-recipes-wild-rice-with-turkey Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 2 tbsp. olive oil 1 onion, peeled and diced 3-4 cremini mushrooms, sliced thin 2 celery stalks, diced 1 green apple, cored and diced 12 ounces, smoked turkey breast (not deli slices, whole breast) 1 tbsp. fresh thyme 2 tbsp. parsley, minced sea salt to taste 1 cup mixed wild rice (wehani, long grain, black rice; all are available in specialty food shops) 2 cups chicken stock
Preparation: In a frying pan sauté onion in olive oil for 2-3 minutes. Add cremini mushrooms and cook 1-2 minutes, until tender-crisp. Add celery, green apple, smoked turkey, thyme, parsley, plus a couple pinches of sea salt. Cook 3-5 minutes. Add rice and stock and bring all ingredients to a boil. Add a pinch of sea salt (if desired), lower flame and simmer for 35-40 minutes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-wild-rice-with-turkey <![CDATA[Almond Butter Balls]]> http://www.veria.com/recipe/healthy-desserts-almond-butter-balls Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1/2 cup almond butter 1/2 cup brown rice syrup 2 cups brown rice crispy cereal 1/4 cup raisins 1 pinch cinnamon, to taste roasted almonds, finely chopped
Preparation: In a saucepan over medium heat, combine almond butter, brown rice syrup and cinnamon. Stir until creamy. In a bowl, mix the almond butter mixture with the rice crispy cereal and raisins and form into (approximately) 1-inch balls. Roll the balls in chopped roasted almonds. Place on a wax paper or plastic wrap-covered plate and put the balls into the refrigerator. Allow to set for about 30 minutes. To serve, place on a platter. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-almond-butter-balls <![CDATA[Baked Chicken Fingers with Honey Mustard Dressing or Raspberry Dressing]]> http://www.veria.com/recipe/healthy-fast-food-baked-chicken-fingers-with-honey-mustard-dressing-or-raspberry-dressing Level: Easy
Servings: 4
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 2 skinless, boneless chicken breasts 1/2 cup whole grain bread crumbs 1/2 teaspoon sea salt 1/4 teaspoon black pepper 3 tbsp honey 2 tbsp. Dijon or stoneground mustard 1/4 cup olive oil (plus a bit more for baking sheet) 2 tablespoons raspberry preserves
Preparation: Preheat the oven to 400. Cut the chicken breasts into 4 or 5 lengthwise pieces. Place in a bowl. Add the olive oil and stir to coat everything evenly. In a plastic bag, mix whole grain bread crumbs, sea salt and black pepper. Add chicken strips, 3 or 4 at a time, and shake to coat with crumbs. Arrange the chicken pieces on a lightly oiled baking sheet. Bake 10 minutes, turn strips over and continue baking 5 to 10 minutes, until nicely browned. Combine the honey and Dijon mustard in one small bowl and the raspberry preserves and olive oil in another. Transfer chicken fingers to plates and season with sea salt and black pepper. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-fast-food-baked-chicken-fingers-with-honey-mustard-dressing-or-raspberry-dressing <![CDATA[Danny's Potato Leek Soup]]> http://www.veria.com/recipe/soup-recipes-dannys-potato-leek-soup Level: Easy
Servings: 4 servings
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 2 leeks, cleaned and chopped (use both white and green parts) 2-3 garlic cloves, peeled and chopped 1 large Yukon Gold potato, peeled 5-6 cups water or chicken stock 1 teaspoon sea salt a few pinches of freshly ground black pepper 2 tablespoons scallions, diced
Preparation: Put leeks, garlic, diced potato, chicken stock and sea salt into a soup pot. Bring to a boil. Cover, reduce flame to medium and cook for 10-15 minutes or until potato is soft. Remove vegetables and puree in a food processor. Add back to soup and simmer for another minute to blend flavors. Garnish individual bowls with scallions and freshly ground black pepper. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-dannys-potato-leek-soup <![CDATA[Primo Pasta Salad]]> http://www.veria.com/recipe/pasta-recipes-primo-pasta-salad Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 8-12 ounce box of spelt or kamut spirals (or other pasta) 1 cup water 1 smallish bunch broccoli florets and stem, sliced 1/2 red pepper, seeded and diced 3-4 sundried tomatoes, diced 4-5 olives, pitted and chopped 1/3 cup olive oil 2-3 tablespoons white wine vinegar 1 shallot, peeled and minced 1 teaspoon dried oregano or 2 tablespoons fresh oregano, minced 1 teaspoon dried sweet basil 1/8 teaspoon sea salt
Preparation: Cook pasta according to instructions on package. In a separate pot bring 1 cup water to a boil. Add broccoli stem and florets for 2-3 minutes or until bright green. Remove and drain. In a large bowl mix broccoli, cooked pasta, red pepper, sundried tomatoes, and chopped olives. Whisk olive oil, white wine vinegar, shallot, oregano, basil and sea salt together. Coat pasta and veggies with dressing and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-primo-pasta-salad <![CDATA[Carrot Couscous Salad]]> http://www.veria.com/recipe/couscous-recipes-carrot-couscous-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 cup carrot/orange juice 1/4 cup small raisins or currants 1/2 teaspoon cinnamon 1 teaspoon olive oil 1/4 teaspoon sea salt 1/8 teaspoon black pepper 3/4 cup couscous 1/2 cup cooked chickpeas (can use canned chickpeas) 1/4 cup roasted almonds, chopped 2 tablespoons parsley, minced
Preparation: Bring carrot/orange juice, raisins, cinnamon, sea salt and black pepper to a boil. Add couscous, turn off heat and cover for 5 minutes. Fluff with a fork. In a mixing bowl combine cooked chickpeas, couscous, roasted almonds, and parsley. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/couscous-recipes-carrot-couscous-salad <![CDATA[Carrot Ginger Soup]]> http://www.veria.com/recipe/soup-recipes-carrot-ginger-soup Level: Easy
Servings: 6-Apr
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 10-12 carrots 2 inches ginger, peeled 5 cups chicken stock 1 cup apple juice Sea salt, to taste Scallions, minced
Preparation: Bring carrots, ginger, stock and apple juice to a boil. Add 1 teaspoon sea salt (or to taste), cover and lower flame to medium for 15 minutes or until carrots are soft. Remove carrots and ginger and puree in food processor with a small amount of liquid from the soup. Add pureed carrots back to the soup and bring to a simmer to blend flavors. Ladle into bowls and garnish with minced scallions. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-carrot-ginger-soup <![CDATA[Chocolate Almond Pudding]]> http://www.veria.com/recipe/healthy-desserts-chocolate-almond-pudding Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 2 cups almond milk 2 tablespoons non-dairy cocoa powder 1/3 cup maple syrup 2 heaping tablespoons agar flakes (a vegetarian gelatin substitute, available in health food stores) Toasted almonds, chopped
Preparation: Bring all ingredients to a boil on a medium high heat and cook for 5-7 minutes. Allow the mixture to cool in the refrigerator and gel (about 1 one hour). Puree in the food processor or blender until smooth and creamy. Divide into bowls and garnish with toasted almonds. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-chocolate-almond-pudding <![CDATA[Creamy Squash Ginger Soup]]> http://www.veria.com/recipe/creamy-squash-ginger-soup Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 tablespoon butter 1 onion, peeled and chopped 1 large butternut squash, peeled and seeded (can also use kabocha squash or pumpkin) 2-3 inches ginger, peeled and chopped 5-6 cups chicken stock 1 teaspoon sea salt or to taste 2 scallions, minced
Preparation: Sauté onion in for 2-3 minutes. Add squash, ginger, stock and sea salt. Bring to a boil, cover and reduce heat to medium for 7-10 minutes. Remove squash, ginger and onion with a slotted spoon and puree in a food processor. Add back to soup and simmer for a minute to blend flavors. Ladle into bowls and garnish with scallions. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/creamy-squash-ginger-soup <![CDATA[Lamb Kabobs]]> http://www.veria.com/recipe/lamb-kabobs Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 4 hr 30 min
Ingredients: 1/2 cup olive oil Juice of 2 lemons 2 garlic cloves, peeled and minced 1/4 cup mint leaves 2 tablespoons fresh rosemary 2 tablespoons fresh thyme 1/4 teaspoon sea salt 1 pound boneless leg of lamb, cut into 1/2 inch cubes (or extra firm tofu) 1 pint cherry tomatoes 2 cucumbers, peeled and cut into 1/2 inch rounds 24 pearl onions 12 cremini mushrooms, cut each in 1/2 or quarters Sea salt and black pepper
Preparation: In a large mixing bowl combine olive oil, lemon juice, garlic, mint, rosemary, thyme and sea salt. Clean and chop lamb into 1/2 inch cubes. Add lamb (or tofu) toss and coat evenly. Marinate in the refrigerator 4 -6 hours or overnight. On each skewer put a mushroom, onion, meat, tomato, cucumber, and repeat. Season with sea salt and pepper. Grill 3-5 minutes on each side, or bake in the oven at 375¼ for 5 minutes on each side. Serve with Parsley Mint Pesto. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lamb-kabobs <![CDATA[Mint and Parsley Pesto]]> http://www.veria.com/recipe/pasta-recipes-mint-and-parsley-pesto Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1/2 cup mint 1/2 cup parsley 1/3 cup extra virgin olive oil 2 tablespoons white wine vinegar 1/4 Ð 1/2 teaspoon sea salt
Preparation: Combine all ingredients in a food processor or blender. Season to taste. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-mint-and-parsley-pesto <![CDATA[Creamy Asparagus Soup (Sans Cream)]]> http://www.veria.com/recipe/asparagus-recipes-creamy-asparagus-soup-sans-cream Level: Easy
Servings: 6-Apr
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 bunch asparagus (1-2 pounds) 2 garlic cloves, peeled and diced 1 red potato, diced 1 leek, cleaned and chopped 5-6 cups water 1 teaspoon sea salt 2 tablespoons scallions, diced
Preparation: Remove and discard woody stems from the bottom of the asparagus (about 1 inch). Put asparagus, garlic, diced potato, leek, water, and sea salt. Bring to a boil. Cover, reduce flame to medium and cook for 10-15 minutes or until potato is soft. Remove vegetables and puree in a food processor. Add back to soup. Ladle into bowls and garnish with scallions. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/asparagus-recipes-creamy-asparagus-soup-sans-cream <![CDATA[Fresh Watermelon Salad]]> http://www.veria.com/recipe/diets-that-work-fresh-watermelon-salad Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 cup yellow watermelon, cubed 1 cup red watermelon, cubed
Preparation: Combine watermelon in a serving bowl and enjoy. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-fresh-watermelon-salad <![CDATA[Quinoa Tabouli]]> http://www.veria.com/recipe/quinoa-recipes-quinoa-tabouli Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 cup quinoa, rinsed 2 cups water 1 cucumber, peeled and diced 1 small tomato, seeded and diced 5-6 scallions, chopped 1/2 cup parsley, chopped 1/4 cup mint, chopped 1 garlic clove, peeled and chopped Juice of 1 lemon 1/3 cup olive oil 1/4 teaspoon sea salt
Preparation: In a medium sized pot, bring quinoa and water to a boil. Cover, reduce flame to simmer and cook for 10-12 minutes. In a bowl, combine diced cucumber, tomato and cooked quinoa. Put scallions, parsley, mint, garlic, lemon juice, olive oil and sea salt in food processor and pulse for 2-3 minutes. Mix dressing into salad. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-quinoa-tabouli <![CDATA[Sautéed Black Eyed Peas and Collard Greens]]> http://www.veria.com/recipe/turkey-recipes-sauteed-black-eyed-peas-and-collard-greens Level: Intermediate
Servings: 4
Cook Time: 2 hr
Ready Time: 14 hr
Ingredients: 1 cup black eyed peas, soaked overnight 2 cups water 1/2 teaspoon sea salt 1 tablespoon olive oil 1 onion, peeled and diced 1/4 cup chicken stock (or water) 2-3 collard green leaves, sliced thin 1 tablespoon fresh thyme or 1 teaspoon dried thyme 2-3 strips turkey bacon (preferably Applegate Farms or another organic brand) Sea salt and black pepper
Preparation: Bring black eyed peas and water to a boil. Cover, lower flame to simmer for 1 1/2 hours. Add sea salt and continue cooking for 20-30 minutes. In a separate frying pan, sauté onion in olive oil for 1-2 minutes on medium heat. Add chicken stock or water, collard greens and thyme. Cover and cook for 3-4 minutes. Add diced turkey bacon, two cups cooked black-eyed peas, sea salt and black pepper to taste. Cover and cook 5-7 minutes. Transfer to a large bowl and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-sauteed-black-eyed-peas-and-collard-greens <![CDATA[Steamed Carrots]]> http://www.veria.com/recipe/steamed-carrots Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 3-4 carrots, rinsed well and cut into rounds Water Sea salt, to taste
Preparation: Put steamer basket in the bottom of a pot with water. Add carrots and bring to a boil. Add a pinch of sea salt. Steam 5-7 minutes or until tender. Transfer to a platter and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/steamed-carrots <![CDATA[Celery Root Mash]]> http://www.veria.com/recipe/celery-root-mash Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 large celery root, peeled and chopped 2 medium Yukon Gold potatoes, peeled and chopped 1/2 - 1 cup water 1/4 teaspoon sea salt 2 tablespoons butter, softened A few pinches of chives, for garnish
Preparation: In a pot bring celery root, potatoes, water and sea salt to a boil. Cover and cook for 10-15 minutes until veggies are soft and almost all the water is evaporated. Puree veggies in a food processor with softened butter until smooth and creamy. Transfer to a serving dish and garnish with chives. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/celery-root-mash <![CDATA[Pan Seared Striped Bass]]> http://www.veria.com/recipe/fish-recipes-pan-seared-striped-bass Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 striped bass fillets with skin 1/2 cup mixed fresh herbs: thyme, parsley, chives, marjoram 1/2 cup whole grain bread crumbs, finely ground Sea salt, to taste Black pepper, to taste 2-3 tablespoons peanut or coconut oil 2-4 lemon wedges for garnish
Preparation: Combine finely ground whole grain bread crumbs with chopped thyme, parsley, chives, and marjoram. Coat striped bass with bread crumb and herb mixture. Season with sea salt and black pepper. Heat the peanut oil in a pan. Lay fish in the pan and sauté on high heat 5-7 minutes. Gently turn over and cook an additional 3 minutes. Transfer to a serving dish and garnish with lemon wedges. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-pan-seared-striped-bass <![CDATA[Sautéed Summer Squash]]> http://www.veria.com/recipe/sauted-summer-squash Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 yellow summer squash 1 garlic clove, peeled and minced 6-7 cherry tomatoes, halved 4-5 fresh basil leaves, chopped 1/2 tablespoons olive oil Sea salt, to taste
Preparation: Cut yellow summer squash into 1/4-inch thick rounds. In a frying pan, heat olive oil on medium high flame. Add summer squash, tomatoes, garlic and fresh basil. Add a pinch of sea salt, cover and cook for 3-5 minutes. Transfer to a platter and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-summer-squash <![CDATA[Simple Sautéed Vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-simple-sauteed-vegetables Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1-2 tablespoons olive oil 2 garlic cloves, peeled and minced 2-3 carrots, cut into matchsticks 1 head of broccoli, stems and florets 1/3 cup water Sea salt, to taste
Preparation: Heat oil on medium-high heat. Add garlic and sauté one minute. Add carrots and sauté 2 minutes. Add broccoli and water and continue cooking until broccoli turns bright green. Season with sea salt. Transfer to a serving dish. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-simple-sauteed-vegetables <![CDATA[Trail Mix]]> http://www.veria.com/recipe/healthy-snacks-trail-mix Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1/4 cup raw almonds 1/4 cup raw walnuts 1/4 cup raw pumpkin seeds 1/4 cup raw sunflower seeds 1/4 cup non-dairy chocolate chips 1/4 cup dried cranberries 1/4 cup dried raisins Sea salt, to taste
Preparation: Preheat oven to 375. Dry roast almonds and walnuts for about 15 minutes or until they release a nutty fragrance. Dry roast pumpkin and sunflower seeds for about 8-10 minutes or until the sunflower seeds turn light brown. Let nuts cool completely, then mix nuts and seeds with non-dairy chocolate chips, cranberries and raisins, and a dusting of sea salt. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-trail-mix <![CDATA[Berries with Yogurt]]> http://www.veria.com/recipe/healthy-snacks-berries-with-yogurt Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 2 cups strawberries, blackberries and blueberries 1/3 cup unsweetened, unpasteurized, non-homogenized yogurt (full fat) 2 tablespoons honey 1-2 tablespoons lemon juice
Preparation: Combine yogurt with honey and lemon juice. Pour over berries. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-berries-with-yogurt <![CDATA[Iced Green Tea with Mint and Honey]]> http://www.veria.com/recipe/iced-green-tea-with-mint-and-honey Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 24 hr 40 min
Ingredients: 4 green tea bags 2 mint tea bags 1/3 cup honey 5 cups hot water 4-6 sprigs of fresh mint
Preparation: Boil water and add tea bags. Let steep for 5 minutes. Discard tea bags. Add honey and stir. Cool in the refrigerator for 30-60 minutes. Serve over ice and garnish with fresh mint leaves. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/iced-green-tea-with-mint-and-honey <![CDATA[Long Grain Brown Basmati Rice]]> http://www.veria.com/recipe/brown-rice-long-grain-brown-basmati-rice Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 1 cup long grain rice 2 cups water Pinch of sea salt
Preparation: Rinse rice well to remove excess starch. Bring rice and water to a boil in a medium-size saucepan. Add a pinch of sea salt, cover and simmer 40 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-long-grain-brown-basmati-rice <![CDATA[Marinated Chicken with Broccoli]]> http://www.veria.com/recipe/healthy-chicken-recipes-marinated-chicken-with-broccoli Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 12-16 ounces chicken breast, cubed 1/3 cup soy sauce 2 tablespoons maple syrup 1 tablespoon toasted sesame oil 1 tablespoon ginger juice (grated ginger) 1/2 tablespoon kuzu (root starch, found in the macrobiotic section of the health food store), diluted in 3/4 cup water (+ marinade from chicken) 1 red onion, peeled and sliced into thick crescents 1 head broccoli, stems and florets 1 red pepper, seeded and diced.
Preparation: Mix the soy sauce, maple syrup, sesame oil and ginger juice in a bowl. Add the chicken and marinate in the refrigerator for 25-30 minutes. Sauté onion and broccoli, just until the broccoli turns bright green. Add marinated chicken, red pepper, and some of the marinade (plus kuzu root starch) into the frying pan. Cook 3-5 minutes or until done. Serve over rice. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-marinated-chicken-with-broccoli <![CDATA[Grilled Nectarines with Stewed Blackberries]]> http://www.veria.com/recipe/healthy-desserts-grilled-nectarines-with-stewed-blackberries Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 4 nectarines, halved (pit removed) 1 tablespoon unsalted butter Pinch of sea salt 1 cup blackberries 1 cup apple juice or other fruit juice
Preparation: Heat a grill pan (or frying pan) on medium/high and melt butter. Lightly sprinkle nectarines with sea salt. Place nectarines flesh side down and cook 7-10 minutes or until slightly softened. While nectarines are grilling, place blackberries and juice into saucepan and cook on high heat until liquid is reduced by 2/3 (about 10-15 minutes). Flip nectarines and grill on opposite side for 2-3 minutes. Remove nectarines from the pan, place on a plate and spoon 1-2 blackberries and juice into the center. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-grilled-nectarines-with-stewed-blackberries <![CDATA[Savory Chili]]> http://www.veria.com/recipe/chili-recipe-savory-chili Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 12 hr
Ingredients: 1 cup pinto beans (before soaking), soaked overnight 3 cups water 2 inches kombu sea vegetable (available in specialty and gourmet food shops) 1 tablespoon olive oil 1 onion, peeled and diced 2 garlic cloves, peeled and minced 1/2 pound ground turkey meat 1 red pepper, seeded and diced 1 poblano pepper, seeded and diced 1 tomato, diced 2 teaspoon fresh thyme 1 tablespoon fresh savory, minced (an herb; if you can't find it, use more thyme instead) 1 1/2 teaspoons sea salt, to taste Raw milk cheddar cheese (optional)
Preparation: Soak beans overnight. Discard the soaking water and cook beans in 3 cups fresh water. Bring beans to a boil, skim off foam. Add kombu, cover and lower to simmer for one and a half hours. Add 1 teaspoon sea salt and continue cooking for 30 minutes. In a large frying pan, sauté onion and garlic in olive oil, on medium/high heat for 2-3 minutes. Add ground turkey and cook 3-4 minutes (break into small pieces as it cooks). Add red pepper, poblano pepper, tomato, thyme, savory, remaining 1/2 teaspoon sea salt, plus cooked beans. Cover and cook on low heat for 30 minutes. Garnish with grated raw milk cheddar if desired. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/chili-recipe-savory-chili <![CDATA[Simple Brown Rice]]> http://www.veria.com/recipe/brown-rice-simple-brown-rice Level: Easy
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 2 cups brown rice 3 1/2 cups water Sea salt
Preparation: Bring rice and water to a boil. Add a pinch of sea salt, cover and reduce flame to simmer. Cook 40 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-simple-brown-rice <![CDATA[Brown Basmati Pilaf]]> http://www.veria.com/recipe/brown-rice-brown-rice-pilaf-1 Level: Easy
Servings: 4
Cook Time: 1 hr
Ready Time: 13 hr
Ingredients: 1 tablespoon olive oil 1 leek, cleaned and diced 4-5 mushrooms, sliced thin 1 teaspoon herbed salt seasoning (herbamare, for example) 1 cup brown basmati rice (soaked overnight) 1 3/4 cups water
Preparation: Sauté leek for 2-3 minutes. Add mushrooms, and herbed salt seasoning and sauté for 2-3 minutes. Add rice and water and bring to a boil. Cover and simmer on low flame for 40 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-brown-rice-pilaf-1 <![CDATA[Creamy Kanten]]> http://www.veria.com/recipe/healthy-desserts-creamy-kanten Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 20 min
Ingredients: 2 cups apple juice (or other juice) 2 heaping tablespoons agar (sea vegetable flakes; available in specialty and gourmet shops) 1 cup strawberries, diced Mint leaves
Preparation: Put apple juice and agar in a pot and let sit for 7-10 minutes (let the agar become soft). Bring to a boil and cook on medium heat for 5-7 minutes. Put strawberries in a casserole dish and pour hot liquid on top. Put into the refrigerator for one or more hours until firm. For a creamy consistency, puree in a food processor or blender. Garnish with mint leaves. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-creamy-kanten <![CDATA[Steamed Brussels Sprouts and Kale with Walnut Vinaigrette]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-brussels-sprouts-and-kale-with-walnut-vinaigrette Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 2 cups Brussels spouts 3-4 kale leaves, cut into bite sized pieces Water 1/3 cup walnut oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/2 tablespoon honey 1 shallot, minced Sea salt and pepper 1/4 cup dried cranberries 1/4 cup roasted walnuts, minced
Preparation: Clean Brussels sprouts and cut in half. Place in steamer basket inside pot and steam for 5-7 minutes or until tender. Remove and repeat with kale for 3-5 minutes, or until bright green. Whisk walnut oil, white wine vinegar, Dijon mustard, honey, shallot and sea salt and pepper. In a salad bowl combine Brussels sprouts, kale and cranberries, then toss with vinaigrette until lightly coated. Garnish with minced roasted walnuts. Serve with remaining vinaigrette on the side. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-brussels-sprouts-and-kale-with-walnut-vinaigrette <![CDATA[Teriyaki Salmon]]> http://www.veria.com/recipe/fish-recipes-teriyaki-salmon Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 1 pound of wild salmon 1/3 cup tamari or soy sauce 1 tablespoon maple syrup 2 tablespoons apple cider vinegar (or other) 2 garlic cloves, peeled and minced 1 tablespoon ginger, minced 1/3 cup water 2-3 scallions, minced
Preparation: Preheat oven to 375¼. Make the teriyaki sauce by combining the tamari or soy sauce, maple syrup, apple cider vinegar, garlic, ginger and water. Pour teriyaki sauce over salmon and bake for 35-40 minutes. Garnish with scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-teriyaki-salmon <![CDATA[Blueberry Corn Cakes]]> http://www.veria.com/recipe/healthy-desserts-blueberry-corn-cakes Level: Intermediate
Servings: 6
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 1/2 cup corn meal 1/2 cup whole grain pastry flour 1/3 cup granulated cane juice 1/4 teaspoon sea salt 1 1/2 teaspoon baking powder 1 egg, beaten 1/2 cup yogurt 3 tablespoon butter, softened 1 cup blueberries
Preparation: Preheat oven to 375¼. Lightly oil a mini-muffin tray. Combine corn meal, flour, granulated cane juice, sea salt and baking powder. Mix wet ingredients (egg, yogurt, butter) into dry ingredients. Fold in blueberries. Bake 20-25 minutes. Let cool before serving. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-blueberry-corn-cakes <![CDATA[Brown Basmati Rice]]> http://www.veria.com/recipe/brown-rice-brown-basmati-rice Level: Easy
Servings: 8
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 2 cups rice 3 1/2 cups water Sea salt
Preparation: Bring rice and water to a boil. Add two pinches sea salt. Cover, reduce flame and simmer for 40 minutes, until water is completely absorbed. Let stand, covered, for 5 minutes. Fluff with a fork and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-brown-basmati-rice <![CDATA[Red Beans and Rice]]> http://www.veria.com/recipe/brown-rice-red-beans-and-rice Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 12 hr
Ingredients: 1 cup dried red beans, soaked overnight 3 cups water 2 bay leaves 1-2 tablespoons olive oil 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 tomato, diced 1 1/2 teaspoon cumin 1 teaspoon coriander 1/2 - 1 1/2 teaspoons habanero sauce or hot sauce 1/4 teaspoon black pepper 1/2 teaspoon sea salt 1/4 cup fresh parsley, minced 2 cups cooked long-grain brown rice (see recipe)
Preparation: After soaking the beans overnight, discard bean soaking water. Bring beans, fresh water and bay leaves to boil. Reduce heat to medium low, cover and cook for about 45 minutes, then test for doneness. If necessary, continue cooking till beans are tender but not mushy. In a separate pan, sauté onion, and garlic on low heat for about 5 minutes. Add tomato, cumin, coriander, habanero sauce, black pepper, salt and cooked beans to the sauté and continue cooking for 30 minutes. Serve with long-grain brown rice and garnish with parsley. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-red-beans-and-rice <![CDATA[Shrimp Salsa]]> http://www.veria.com/recipe/shrimp-salsa Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 12 hr
Ingredients: 1 pound small shrimp, peeled 2-3 celery stalks, diced small 1 apple, cored and diced 1 shallot, peeled and diced 2 tablespoons fresh cilantro, minced 1/4 cup olive oil Juice of 1 lemon 2 teaspoons honey 1/2 tablespoons ginger juice (grate ginger and squeeze pulp) 1/8 teaspoon sea salt 4 cups mesclun greens
Preparation: Boil shrimp 3-5 minutes. Let cool, peel skins, remove vein, and dice shrimp into 1 inch pieces. In a large bowl combine chopped shrimp, celery, apple, shallot and cilantro. Whisk olive oil, lemon juice, honey, ginger and sea salt. Pour dressing into the bowl, mix thoroughly and marinate 45 minutes to an hour or even overnight. Place 1 cup mesclun greens on each plate and top with 1/2 cup shrimp salsa. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/shrimp-salsa <![CDATA[Herbed Chicken Salad]]> http://www.veria.com/recipe/healthy-chicken-recipes-herbed-chicken-salad Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 16 ounces grilled chicken 4-5 stalks celery, diced 1/2 cup fresh cilantro, minced 2 tablespoons fresh parsley, minced 1/3 cup olive oil 1/4 cup champagne or white wine vinegar (or to taste) 1/2 teaspoon sea salt Black pepper to taste 1 head red leaf lettuce, or other lettuce
Preparation: Put cubed cooked chicken in a mixing bowl with diced celery. In a food processor combine cilantro, parsley, olive oil, vinegar, sea salt and black pepper. Combine cilantro mixture with the chicken or tempeh. Separate lettuce leaves and put a dollop of herbed chicken inside each lettuce leaf. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-herbed-chicken-salad <![CDATA[Sweet Beet Salad]]> http://www.veria.com/recipe/diets-that-work-sweet-beet-salad Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr 45 min
Ingredients: 5-6 beets 2 cups water 1 small red onion, peeled and sliced into thin half moons 2 tablespoons fresh dill, minced Juice of 1 lemon 1/4 cup olive oil 1/4 tsp. sea salt
Preparation: Bring beets and water to a boil. Simmer for 30 minutes or until tender. Cool. Remove beet skins. Cut beets in half and then into thin half moons. Combine beets with red onion. Mix dill, lemon, olive oil and sea salt. Coat beet salad and marinate for 45 minutes. Transfer to a platter or bowl and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/diets-that-work-sweet-beet-salad <![CDATA[Creamy Coconut Rice Pudding]]> http://www.veria.com/recipe/brown-rice-creamy-coconut-rice-pudding Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 cups cooked brown rice 2/3 cup coconut milk 1/2 cup almond milk 3 tablespoons shredded dried coconut 1/3 cup maple syrup 1/2 teaspoon cinnamon
Preparation: Combine all ingredients in a pot, and cook on a medium high flame top of the stove until creamy, about 7-10 minutes. Serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-creamy-coconut-rice-pudding <![CDATA[Fried Rice]]> http://www.veria.com/recipe/brown-rice-fried-rice Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 2 tablespoons peanut oil (or other oil) 2 eggs, beaten 1 onion, peeled and diced 2 garlic cloves, peeled and minced 4 ounces chicken, diced 2 stalks broccoli, florets and stems 1/4 cup green peas Sea salt (1/4 teaspoon or less) 2 cups cooked rice 1 tablespoon toasted sesame oil 3 tablespoons soy sauce 1 tablespoon mirin (a Japanese rice wine, available in Asian markets and specialty food shops) 1/4 cup water 2 scallions, minced
Preparation: In peanut oil cook eggs until scrambled. Remove from pan and set aside. In the same pan, sauté onion, garlic, for 1-2 minutes. Add chicken, then broccoli and green peas for 3-4 minutes. Add sea salt and then the cooked rice to the pan. Season with sesame oil, soy sauce and water. Cover and steam for 2-3 minutes. Garnish with scallions. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-fried-rice <![CDATA[Quick Hummus with Pita]]> http://www.veria.com/recipe/quick-hummus-with-pita Level: Easy
Servings: 6-Apr
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 16-ounce can chickpeas 1/3 cup tahini 2 garlic cloves, peeled and diced Juice of 1 lemon 1 teaspoon ground cumin 1/2 teaspoon ground coriander Sea salt, to taste Black pepper, to taste Whole grain pita bread
Preparation: In a food processor add tahini, garlic, lemon, cumin, coriander, cooked chickpeas and salt and pepper. Puree until smooth and creamy. Serve with whole grain pita bread. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quick-hummus-with-pita <![CDATA[Steamed Kale and Carrots with Cranberry Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-and-carrots-with-cranberry-dressing Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 bunch kale, rinsed well, de-stemmed, cut into bite sized pieces 2-3 carrots, chopped 1/3 cup toasted walnut oil 1/4 cup apple cider vinegar 3 tablespoons cranberry juice concentrate 2 tablespoons maple syrup Sea salt, to taste (a pinch or two) Black pepper, to taste (a pinch or two)
Preparation: Put steamer basket into a pot with water. Turn heat up to high. Add carrots and steam for 2-3 minutes. Add kale on top and continue steaming for 3-5 minutes or until bright green. Remove from basket and put in a bowl. Combine walnut oil, apple cider vinegar, cranberry juice concentrate, maple syrup and sea salt and black pepper. Drizzle onto vegetables. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-and-carrots-with-cranberry-dressing <![CDATA[Basic Brown Rice]]> http://www.veria.com/recipe/brown-rice-basic-brown-rice Level: Easy
Servings: 8
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 2 cups brown rice 3 3/4 cups water 2 pinches sea salt
Preparation: Rinse rice well with cold water. Bring rice and water to a boil. Add two pinches of sea salt. Cover, lower flame and allow to simmer for 40-45 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-basic-brown-rice <![CDATA[Basic Lentils]]> http://www.veria.com/recipe/lentil-recipes-basic-lentils Level: Easy
Servings: 8
Cook Time: 30 min
Ready Time: 12 hr 30 min
Ingredients: 2 cups lentils, rinsed well and soaked overnight 4-5 cups water 2 bay leaves
Preparation: Bring lentils, water and bay leaves to a boil. Cover and simmer until tender, about 20-25 minutes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lentil-recipes-basic-lentils <![CDATA[Lentil Soup]]> http://www.veria.com/recipe/soup-recipes-lentil-soup Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 tablespoon olive oil 1 onion, peeled and diced 2 garlic cloves, peeled and minced 1 teaspoon cumin 2 carrots, diced 2-3 celery stalks, diced 1 teaspoon sea salt 2-3 cups cooked leftover lentils 4 cups water 2 tablespoons cilantro, minced
Preparation: On a medium/high heat, sauté onion and garlic for 1-2 minutes. Add cumin, carrots, celery, sea salt, lentils and water. Cook for 15-20 minutes, stirring occasionally. Garnish with cilantro and serve with a piece of whole grain bread. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-lentil-soup <![CDATA[Lentils and Sausage with Sautéed Leeks and Spinach]]> http://www.veria.com/recipe/lentil-recipes-lentils-and-sausage-with-sauteed-leeks-and-spinach Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 tablespoon olive oil 2 garlic cloves, peeled and minced 1 large leek, cleaned and chopped 1/2 bunch spinach, cleaned and chopped 2 tablespoon fresh thyme 2 cups cooked lentils 11/2 cups chicken stock 3-4 chicken sausage links (for example chicken with feta and spinach) 1 teaspoon sea salt
Preparation: Sauté garlic and leek 1-2 minutes. Add spinach and cook until wilted or 2-3 minutes. Add thyme, lentils and chicken stock. Bring to a boil, cover and simmer on low flame for 10 minutes. Add diced sausage and sea salt. Continue cooking 5 minutes, stirring occasionally. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lentil-recipes-lentils-and-sausage-with-sauteed-leeks-and-spinach <![CDATA[Quick Stir Fry]]> http://www.veria.com/recipe/stir-fry-recipes-quick-stir-fry Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 tablespoon peanut oil (or other oil) 1 onion, peeled and diced 2 garlic cloves, peeled and minced 1 stalk broccoli, florets A pinch of sea salt 1 cup cooked rice 8-12 ounces, diced chicken 1 red pepper, seeded and diced 1 tablespoon toasted sesame oil 3 tablespoon soy sauce 1 tablespoon mirin (a Japanese rice wine, available in Asian markets and specialty shops) 1/4 cup water 2 scallions, minced
Preparation: In peanut oil sauté onion, garlic, for 1-2 minutes. Add broccoli and sea salt. Add diced chicken, red pepper and cooked rice. Season with sesame oil, soy sauce and water, and cover and steam for 2-3 minutes or until rice is warmed through. Garnish with scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/stir-fry-recipes-quick-stir-fry <![CDATA[Walnut Lentil Pate]]> http://www.veria.com/recipe/lentil-recipes-walnut-lentil-pate Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1/3 cup roasted walnuts 1 teaspoon dried basil 1/4 cup olive oil 1 shallot, minced 1/4 teaspoon sea salt Pinch of black pepper 2 cups cooked leftover lentils 2-3 tablespoon balsamic vinegar
Preparation: Puree all ingredients in a food processor or blender until smooth and creamy. Serve with rice crackers. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lentil-recipes-walnut-lentil-pate <![CDATA[Black Bean and Corn Salad]]> http://www.veria.com/recipe/weight-loss-foods-black-bean-and-corn-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 20 min
Ingredients: 2 cups cooked black beans 1 red onion, peeled and diced 1/2 cup corn kernels (can use frozen) 1 red pepper, seeded and diced 2 tablespoons fresh cilantro, minced 1/3 cup olive oil 3 tablespoons apple cider vinegar Juice of 1 orange, plus 1 teaspoon zest Sea salt and black pepper to taste
Preparation: In a mixing bowl, combine black beans, red onion, corn, red pepper and cilantro. Whisk olive oil, apple cider vinegar, orange juice, zest and season with salt and pepper to taste. Coat salad and let marinate for 45 minutes to 1 hour. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-black-bean-and-corn-salad <![CDATA[Caesar Salad with Grilled Chicken]]> http://www.veria.com/recipe/healthy-chicken-recipes-caesar-salad-with-grilled-chicken Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 heads romaine lettuce, chopped into bite-sized pieces 12 oz grilled chicken breast, cubed 1/2 cup olive oil 2-3 anchovy fillets 1 garlic clove, peeled Juice of 1 lemon 1 tablespoon prepared mustard 2 tablespoon red wine vinegar 1 tablespoon granulated cane juice or Sucanat (available in health food and specialty shops) 1/3 cup freshly grated parmigiano reggiano cheese 1 cup whole grain croutons
Preparation: Combine romaine lettuce and cubed chicken in a large mixing bowl. In a food processor puree olive oil, anchovies, garlic, lemon juice, mustard, vinegar, granulated cane juice and parmigiano cheese. Pour dressing onto salad and toss until coated. Top with whole grain croutons. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-caesar-salad-with-grilled-chicken <![CDATA[Fresh Berries]]> http://www.veria.com/recipe/healthy-desserts-fresh-berries Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 cup assorted berries — blackberries, blueberries, raspberries, strawberries
Preparation: Rinse the berries well in cool water. Place in a bowl and enjoy! ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-fresh-berries <![CDATA[Sautéed Spinach with Roasted Garlic]]> http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed--spinach-with-roasted-garlic Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 40 min
Ingredients: 3 bunches spinach, washed 1 head garlic Olive oil Sea salt, to taste
Preparation: Preheat oven to 400. Chop off 1/4 of the top of garlic head. Drizzle garlic with olive oil and sprinkle lightly with sea salt. Wrap in foil and roast until garlic is dark brown and soft (about 45-50 minutes). Allow to cool. Sauté spinach in 1 tablespoon olive oil. Add sea salt and roasted garlic cloves by squeezing out cloves from the bottom of the bulb up. Cook until the spinach is wilted, just a minute or two. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed--spinach-with-roasted-garlic <![CDATA[Jumpin' Jambalaya]]> http://www.veria.com/recipe/turkey-recipes-jumpin-jambalaya Level: Intermediate
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 1 tablespoon olive oil 2 garlic cloves, peeled and minced 1 onion, peeled and diced 1/3 cup parsley, minced 1 yellow or red bell pepper, seeded and diced 1/2 cup green peas 1/2 pound of shrimp, peeled 1 organic turkey sausage link, diced (or baked tofu cubed) 2 bay leaves 1 cup plain tomato sauce 11/2 cups water 1 cup long grain rice 1/2 teaspoon sea salt 1/4 teaspoon cayenne pepper (couple of shakes) Black pepper, to taste
Preparation: In a pot, sauté the garlic and onion over medium heat for about 5 minutes, until translucent. Add parsley, red pepper and green peas, shrimp, diced turkey sausage, bay leaves, tomato sauce, water and rice. Bring to a boil add sea salt, cayenne pepper and black pepper to taste. Reduce flame, cover and simmer for about 30 minutes, until rice is tender. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-jumpin-jambalaya <![CDATA[Sautéed Leeks and Carrots]]> http://www.veria.com/recipe/sauted-leeks-and-carrots Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 tablespoon olive oil 1 bunch leeks, cut on thin diagonals 2 carrots, cut on thin diagonals A pinch of sea salt
Preparation: Sauté leeks in olive oil for 2-3 minutes on a medium high heat. Add the carrots to the pan with a pinch of sea salt. Cover and cook for 3-5 minutes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-leeks-and-carrots <![CDATA[Spring Greens Salad]]> http://www.veria.com/recipe/weight-loss-foods-spring-greens-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 cup lemon sorrel (a leafy herb available in farmers' markets and gourmet shops) 5 ounces baby mesclun greens 1/4 cup almonds 1/4 cup raisins 2 tablespoons toasted pumpkin seeds 1/3 cup extra virgin olive oil 1/3 cup apple cider vinegar 2 tablespoons balsamic vinegar 11/2 tablespoons maple syrup 1 garlic clove, peeled and minced 1 tablespoon fresh basil, minced 2 teaspoons fresh oregano, minced 1/4 teaspoon sea salt
Preparation: Mix the salad greens, almonds, raisins and pumpkin seeds. Whisk together olive oil, vinegars, maple syrup, garlic, basil, oregano and sea salt. Spoon some dressing over the salad and toss to lightly coat. Transfer to serving bowls and serve with remaining dressing on the side. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-spring-greens-salad <![CDATA[Strawberry Sorbet]]> http://www.veria.com/recipe/healthy-desserts-strawberry-sorbet Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 10-ounce packages frozen strawberries 3-4 tbsp. grape jam (naturally sweetened)
Preparation: Let the strawberries thaw for 5-10 minutes. Put strawberries into a food processor with grape jam and puree. Transfer to serving bowls and enjoy! ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-strawberry-sorbet <![CDATA[Bone Building Bean Soup]]> http://www.veria.com/recipe/soup-recipes-bone-building-bean-soup Level: Intermediate
Servings: 6-Apr
Cook Time: 45 min
Ready Time: 2 hr 15 min
Ingredients: 11/2 cups cannellini or white beans (before soaking), soaked overnight 3 cups water 2 bay leaves 1 teaspoon sea salt 2 tablespoons olive oil 1 onion, peeled and diced 3 garlic cloves, peeled and minced 1/2 head escarole, chopped 5 cups chicken stock (see recipe) 1/2 teaspoon dried rosemary 1 teaspoon dried thyme Sea salt and black pepper (to taste) Minced chives for garnish
Preparation: Cook beans with 3 cups fresh water. Bring to a boil and skim off and discard foam. Add bay leaves, cover and lower flame to simmer. Cook 1 hour and 15 minutes. Add sea salt and continue cooking 30 minutes. In a separate pot, sauté onion and garlic in olive oil for 2-3 minutes. Add escarole and cook until wilted. Add chicken stock, thyme, rosemary, and cooked beans (puree half the beans in a food processor before adding to the pot). Bring to a boil, lower flame to medium and cook 15 minutes. Add sea salt and pepper to taste. Garnish with minced chives and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-bone-building-bean-soup <![CDATA[Chicken Stock]]> http://www.veria.com/recipe/healthy-chicken-recipes-chicken-stock Level: Intermediate
Servings: 8-Jun
Cook Time: 1 hr
Ready Time: 6 hr
Ingredients: Bones and/or other chicken parts from one chicken 1 onion, peeled and quartered 3 carrots, chopped 3-4 sprigs of fresh thyme 1/4 bunch parsley 1/2 teaspoon sea salt 1 teaspoon peppercorns Water to cover
Preparation: Bring bones and water to a boil in a large pot. Skim off foam and discard. Add onions, carrots, thyme, parsley, sea salt and peppercorns. Bring back to boil then cover and simmer 3-4 hours. Strain bones and vegetables from liquid and discard. Place stock in the fridge and let fat congeal. Skim off fat and discard. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-chicken-recipes-chicken-stock <![CDATA[Lemon Tahini Dressing]]> http://www.veria.com/recipe/lemon-tahini-dressing Level: Easy
Servings: 8
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 3 tablespoons sesame tahini 1 tablespoon maple syrup Juice of 1 lemon 2 tablespoons soy sauce 1/2 cup water
Preparation: Combine tahini, maple syrup, lemon, soy sauce and water. Stir well. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lemon-tahini-dressing <![CDATA[Steamed Greens and Carrots with Lemon Tahini Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-greens-and-carrots-with-lemon-tahini-dressing Level: Easy
Servings: 6-Apr
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 4-5 carrots, chopped 1 bunch dark leafy greens (kale, collards, etc.) rinsed well, destemmed and chopped 2 cups water Lemon Tahini dressing (see recipe)
Preparation: Place a steamer basket in a pot with water. Bring water to a boil. Add carrots and steam 5-7 minutes. Remove carrots. Repeat steaming process with kale. Remove kale and with the carrots, transfer to serving platter. Top with Lemon Tahini Dressing. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-greens-and-carrots-with-lemon-tahini-dressing <![CDATA[Super Salmon Salad]]> http://www.veria.com/recipe/fish-recipes-super-salmon-salad Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 can of wild salmon (or tempeh) 1/2 red onion, peeled and diced small 1/4 cup parsley, minced 1-2 celery stalks, diced 1/3 cup olive oil 1 tablespoon Dijon mustard 1 teaspoon honey 3-4 tablespoons apple cider vinegar Sea salt and pepper to taste 1-2 cups baby mixed greens 2-4 slices whole grain bread
Preparation: Drain salmon and put into mixing bowl. Combine with diced red onion, celery and parsley. Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste. Mix dressing and salmon and lay on bed of baby greens. Serve with one or two slices of bread. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-super-salmon-salad <![CDATA[Braised White Beans and Kale with No-nitrate Bacon]]> http://www.veria.com/recipe/healthy-meals-braised-white-beans-and-kale-with-no-nitrate-bacon Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 3 hr
Ingredients: 1 cup white cannellini beans (or northern beans), soaked overnight 3 cups water 2 bay leaves 1 tsp. olive oil 2 garlic cloves, peeled and minced 1/2 bunch kale, cleaned, destemmed and chopped 1 cup water chicken stock (see recipe) 2 pieces naturally cured bacon (no nitrates), cooked until crispy
Preparation: Discard bean soaking water. Place beans, 3 cups fresh water and bay leaves into a pot. Bring to a boil. Skim any foam that rises to the top and discard. Cover pot, lower heat to simmer and cook for 2-2 1/2 hours or until beans are soft. In a separate pan, sauté garlic in olive oil for 1 minute, then add kale and cook until slightly wilted. Drain cooked beans and add to the sautéed garlic and kale. Add 1 cup chicken stock and cook on medium/low heat for 5-7 minutes. Garnish with crumbled crispy bacon and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-meals-braised-white-beans-and-kale-with-no-nitrate-bacon <![CDATA[Herb-Roasted Carrots]]> http://www.veria.com/recipe/herb-roasted-carrots Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 1 hr
Ingredients: 10-12 heirloom carrots 1 tablespoon olive oil 1 teaspoon fresh thyme or rosemary Sea salt and black pepper, a pinch or two each
Preparation: Preheat oven to 400º. Wash carrots (keep whole) and coat with olive oil, thyme, sea salt and black pepper. Place in a roasting pan and cook, uncovered, for 40-45 minutes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/herb-roasted-carrots <![CDATA[Savory Quinoa Pilaf with Sausage]]> http://www.veria.com/recipe/turkey-recipes-savory-quinoa-pilaf-with-sausage Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 1 tablespoon olive oil 1 leek, cut in half, cleaned and sliced into thin half moons (use both white and green parts) 2 celery stalks, diced 3-4 mushrooms, sliced thin 2 links organic turkey sausage, diced (turkey, pork or other sausage) 1 teaspoon poultry seasoning 1 cup quinoa, rinsed 1/4 cup dried cranberries 1 3/4 cups water Sea salt Black pepper
Preparation: Sauté leek for 1-2 minutes, then add celery and mushroom for 2-3 minutes. Add diced turkey sausage, cranberries and poultry seasoning and cook an additional 1-2 minutes. Put quinoa and water into the pan with the sautéed veggies and sausage, and bring to a boil. Add 1-2 pinches sea salt, cover and cook on low heat for 12-15 minutes or until all the water is absorbed. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/turkey-recipes-savory-quinoa-pilaf-with-sausage <![CDATA[Baked Black Cod with Sweet Miso]]> http://www.veria.com/recipe/fish-recipes-baked-black-cod-with-sweet-miso Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr
Ingredients: 1/4 cup mirin (a Japanese cooking wine available in specialty shops and Asian markets) 1/3 cup water 2 tablespoons maple syrup 3 tablespoons sweet white miso (a fermented soybean paste available in health food stores and specialty shops) 11/2 pounds Alaskan black cod fillets
Preparation: Preheat oven to 400¼. Combine mirin, water, maple syrup and miso. Place cod in a baking dish and slather with miso dressing. Marinate 30-35 minutes at room temperature. Cover and bake in the oven 7-8 minutes. Remove cover and continue baking 5-7 minutes. Transfer to serving platter and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-baked-black-cod-with-sweet-miso <![CDATA[Oatmeal Walnut Chocolate Chip Cookies]]> http://www.veria.com/recipe/healthy-desserts-oatmeal-walnut-chocolate-chip-cookies Level: Intermediate
Servings: 8-Jun
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 1 1/2 cups rolled oats 1/2 cup whole grain pastry flour 1/4 teaspoon sea salt 1/3 cup granulated cane juice 1/2 cup walnuts, chopped 1/4 cup dark chocolate chips 1 egg, beaten 2 tablespoons butter, softened 2 tablespoons walnut oil 1 teaspoon vanilla flavoring
Preparation: Preheat the oven to 350 degrees. Mix dry ingredients and wet ingredients separately. Then combine the two. Lightly oil a baking tray or cookie sheet. Take one and half tablespoons of batter and form into round 1/2 inch high cookie. Place cookies onto the tray, leaving at least one or two inches of space between cookies. Bake 25-30 minutes or until brown around the edges. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-oatmeal-walnut-chocolate-chip-cookies <![CDATA[Chinese Cabbage Sauté]]> http://www.veria.com/recipe/chinese-cabbage-saute Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1/4 cup water 3 carrots, cut into matchsticks Sea salt 1/2 head Chinese cabbage, sliced thin 3-4 leaves of kale, rinsed well, destemmed and sliced thin 2 tablespoon soy sauce 1 tablespoon toasted sesame oil
Preparation: On a high heat, cook carrots in water 2-3 minutes. Add a pinch of sea salt. Add Chinese cabbage and kale. Add soy sauce and toasted sesame oil. Cover and steam 7-10 minutes or until vegetables are wilted. Transfer to a serving dish and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/chinese-cabbage-saute <![CDATA[Tahini Noodles]]> http://www.veria.com/recipe/pasta-recipes-tahini-noodles Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 package soba noodles (8.8 oz) 4 tbsp. tahini 1/4 cup soy sauce 1/4 cup brown rice vinegar 1/4 cup maple syrup 1 garlic clove, peeled and chopped 2 inches ginger, peeled and minced 3/4 cup water 2-3 scallions, minced
Preparation: Bring water to a boil and add soba noodles. Cook 8-10 minutes. Drain and set aside. In a food processor combine tahini, soy sauce, brown rice vinegar, garlic, ginger and water. Pour tahini sauce over cooked noodles and toss lightly. Garnish with scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-tahini-noodles <![CDATA[Breakfast Porridge]]> http://www.veria.com/recipe/healthy-breakfast-recipes-breakfast-porridge Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 3/4 cup leftover grain (for example brown rice) A pinch or two cinnamon, to taste 1/8 cup raisins 1-2 teaspoons maple syrup 1/8 cup toasted walnuts 1-2 tablespoons unsweetened almond milk
Preparation: Cook leftover grain, cinnamon, raisin and maple syrup in an equal amount of water for 6-8 minutes or until soft and creamy, stirring occasionally. Top with toasted walnuts and almond milk. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-breakfast-recipes-breakfast-porridge <![CDATA[Poached Eggs on Whole Grain Bread]]> http://www.veria.com/recipe/healthy-breakfast-recipes-poached-eggs-on-whole-grain-bread Level: Easy
Servings: 1
Cook Time: 15 min
Ready Time: 15 min
Ingredients: water 2 eggs 1 slice whole grain bread 1 teaspoon apple cider vinegar or other vinegar A pinch of sea salt A pinch of black pepper
Preparation: Bring about two inches of water to a boil in a small pot. Reduce flame to medium-low, water should barely simmer. Add 1 teaspoon vinegar. Crack egg into a small bowl. Drop eggs, one at a time, into the water. After a minute, gently turn eggs over with a rubber spatula. Cook 2 minutes for thin, runny egg; 3 minutes for firmer egg; 4 minutes for fully poached egg. Remove from the water with a slotted spoon, dabbing under the spoon with a paper towel to remove excess water. Gently place eggs on top of whole grain toast. Season with sea salt and pepper to taste. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-breakfast-recipes-poached-eggs-on-whole-grain-bread <![CDATA[Rolled Oats]]> http://www.veria.com/recipe/rolled-oats Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1/2 cup rolled oats 1 1/2 cups water 1/8 cup (about) fresh blueberries 1/8 cup (about) fresh strawberries 1/8 cup (about) toasted walnuts 1-2 tablespoons almond milk
Preparation: Put oats and water in a sauce pot and bring to a boil. Cover and simmer 6-8 minutes. Top with blueberries, strawberries, walnuts and almond milk. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/rolled-oats <![CDATA[Vegetable Omelet]]> http://www.veria.com/recipe/easy-vegetarian-recipes-vegetable-omelet Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 15 min
Ingredients: A splash of olive oil 1/3 cup onion, diced 1/4 cup broccoli florets 1/4 cup red pepper, diced 4 eggs, beaten 1 tablespoon butter Sea salt and black pepper, to taste
Preparation: Sauté vegetables in olive oil for 3-4 minutes. Remove vegetables from pan and set aside. Add butter and eggs to pan. Cook 2-3 minutes. Add vegetables back into the pan and fold omelete in half. Season with sea salt and pepper. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-vegetable-omelet <![CDATA[Coconut Date Truffles]]> http://www.veria.com/recipe/healthy-desserts-coconut-date-truffles Level: Easy
Servings: 8-Jun
Cook Time: 20 min
Ready Time: 2 hr
Ingredients: 6-10 medjool dates 1 cup pecans, roasted 2 teaspoon vanilla flavoring 1/2 cup dried shredded coconut
Preparation: In a food processor or blender pulse pecans until finely chopped. Set aside in a bowl. Remove pits from dates and puree in the blender or food processor with vanilla flavoring. Combine dates, nuts, and 1 tablespoon coconut. Roll into small balls and coat with shredded coconut. Put inside refrigerator for 1-2 hours to set. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-coconut-date-truffles <![CDATA[Roast Fingerling Potatoes]]> http://www.veria.com/recipe/roast-fingerling-potatoes Level: Easy
Servings: 4
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 12-16 small fingerling potatoes or other small potatoes, cut in half A few splashes olive oil 1 tablespoon fresh rosemary, minced A few pinches sea salt and black pepper to taste
Preparation: Preheat oven to 375¼. Sprinkle potatoes with olive oil, rosemary, sea salt and black pepper. Place in a baking pan, cover and cook for 35 minutes. Uncover and continue cooking for 15-20 minutes or until brown and crispy. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/roast-fingerling-potatoes <![CDATA[Sautéed Collard Greens with Garlic]]> http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-collard-greens-with-garlic Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 tablespoon olive oil 2 garlic cloves, minced 1 bunch collard greens, rinsed well and cut into 1/4-1/2 inch strips 1 cup water 1-2 pinches sea salt, to taste
Preparation: Sauté garlic in olive oil for 1-2 minutes. Add collard greens, water and a pinch of sea salt. Cook 5-7 minutes or until collards are soft. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-collard-greens-with-garlic <![CDATA[Stuffed Peppers]]> http://www.veria.com/recipe/quinoa-recipes-stuffed-peppers Level: Intermediate
Servings: 6
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 6 medium sized red or orange bell peppers, seeded and core removed 1 tablespoon olive oil 1 onion, peeled and diced 2-3 celery stalks, diced 1 garlic clove, peeled and minced 1/2 pound ground chicken (naturally raised) 1 large tomato, diced 1 teaspoon cumin 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/4 cup quinoa, rinsed 1/3 cup chicken stock (see recipe) 2 tablespoons fresh parsley, minced 1/4 cup raw cheddar cheese, grated (optional)
Preparation: Preheat oven to 375¼. Lightly oil a baking pan. Place hollowed peppers in, standing up, and bake for 20 minutes. While peppers are baking, sauté onion, celery, garlic and ground chicken on medium high heat. Break up chicken into small pieces as it cooks. Add tomato, cumin, sea salt, and black pepper. Add quinoa, chicken stock and parsley, and bring to a boil. Cover and reduce flame to simmer for 12 minutes. Remove cooked peppers from oven and stuff with quinoa/chicken mixture. Top with grated cheddar cheese and cook an additional 2-3 minutes. Transfer to serving platter and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-stuffed-peppers <![CDATA[Blackberry and Orange Sorbet]]> http://www.veria.com/recipe/healthy-desserts-blackberry-and-orange-sorbet Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 3 hr
Ingredients: 2 10-ounce packages frozen blackberries 1/2 cup frozen orange juice concentrate
Preparation: Put ingredients into a food processor and puree until smooth. Remove from food processor and push through a wire mesh strainer to separate out the small seeds. Refreeze for 2-3 hours. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-blackberry-and-orange-sorbet <![CDATA[Buffalo Chili]]> http://www.veria.com/recipe/chili-recipe-buffalo-chili Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 2 tablespoons olive oil 1 onion, peeled and diced 1/2 pound ground buffalo meat 11/2 teaspoons cumin 1 teaspoon sea salt 1/4 teaspoon black pepper 3 celery stalks, diced 2 garlic cloves, peeled and minced 1 red pepper, seeded and diced 1 can pinto beans, rinsed 1 15-ounce can (Muir Glen or other brand) organic tomatoes with green chiles 2-3 tablespoons blue cheese, crumbled (optional)
Preparation: Sauté onion in olive oil for 2-3 minutes. Add small pieces of ground buffalo meat to the pan and cook 1-2 minutes. Add cumin, sea salt, black pepper, celery, garlic, red pepper, pinto beans and tomatoes. Bring to a boil, cover and reduce flame to medium/low for 25 minutes. Garnish with crumbled blue cheese and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/chili-recipe-buffalo-chili <![CDATA[Long Grain Brown Rice]]> http://www.veria.com/recipe/brown-rice-long-grain-brown-rice Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 1 cup long grain brown rice 2 cups water A pinch sea salt
Preparation: Rinse rice well. Bring rice and water to a boil. Add a pinch of sea salt. Cover and simmer 40 minutes. Allow to stand, covered, for 5 minutes. Fluff with a fork. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-long-grain-brown-rice <![CDATA[Miso Soup with Fish]]> http://www.veria.com/recipe/fish-recipes-miso-soup-with-fish Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 5-6 cups water 1 leek, cleaned and sliced thin 4-5 shiitake mushrooms, sliced thin 1 inch ginger, peeled and minced 8 ounces white fish (for example black cod, also known as sable) 4 tablespoons (South River or other brand) chickpea miso (available in health food and specialty shops) 2-3 scallions, minced
Preparation: Bring leek, shitake mushrooms, ginger and fish to a boil. Cover and reduce flame to simmer for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Cover and simmer 2-3 minutes. Garnish with scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-miso-soup-with-fish <![CDATA[Sautéed Broccoli with Garlic]]> http://www.veria.com/recipe/sauted-broccoli-with-garlic Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 tablespoon olive oil 2 cloves garlic, peeled and minced 1 head broccoli florets 2 tablespoons water Sea salt, to taste
Preparation: Sauté garlic in olive oil 1-2 minutes. Add broccoli, 2 tablespoons water and sea salt. Cover and cook on high heat 2-3 minutes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-broccoli-with-garlic <![CDATA[Minestrone Soup]]> http://www.veria.com/recipe/soup-recipes-minestrone-soup Level: Intermediate
Servings: 8
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 2 tablespoons olive oil 1 leek, cleaned and diced 3 garlic cloves, peeled and minced 2 carrots, diced 2 celery stalks, diced 1 zucchini, cut into 1/2-inch rounds 5 cups chicken stock (or water) 2 tablespoons fresh basil, chopped 1 15-ounce can of stewed or diced tomatoes 1 15-ounce can of cannellini beans or 2 cups freshly cooked cannellini beans 3-4 leaves of swiss chard, chopped (or use any dark leafy green) 1/2 cup elbow pasta 1 teaspoon sea salt 1/2 teaspoon black pepper 1/4 cup parsley, chopped
Preparation: Sauté onion and garlic for 1-2 minutes. Add carrots and celery and continue cooking for 3-4 minutes. Add chicken stock, basil, tomatoes, cooked cannellini beans, chard, pasta and seasonings. Cover and bring to a boil. Reduce heat to simmer for 12-15 minutes. Add parsley in the last 2-3 minutes of cooking. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/soup-recipes-minestrone-soup <![CDATA[Primo Pasta Puttanesca]]> http://www.veria.com/recipe/pasta-recipes-primo-pasta-puttanesca Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 8 ounces dried whole grain pasta spirals (kamut, spelt, quinoa) 2 tablespoons olive oil 1 onion, peeled and sliced into 1/2-inch crescents 3 garlic cloves, peeled and minced 4-5 anchovy fillets 1 can (Muir Glen or other brand) diced tomatoes with basil and garlic 1/4 cup water 1 1/2 tablespoon capers 6-7 olives, pitted and sliced thin 2 1/2 cups cauliflower florets 1-2 pinches sea salt 1-2 pinches black pepper 1/4 cup grated parmigiano reggiano
Preparation: Bring water to a boil and cook pasta according to directions on the box (between 6-10 minutes). Sauté onion and garlic in olive oil 2-3 minutes. Add anchovy filets and break apart in small pieces as they cook. Add tomatoes, water, capers, olive, cauliflower florets, sea salt and black pepper. Cover and cook 5-7 minutes or until cauliflower is soft. Drain cooked pasta. Ladle sauce over pasta and top with grated parmigiano reggiano. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-primo-pasta-puttanesca <![CDATA[Simple Baby Arugula and Greens Salad]]> http://www.veria.com/recipe/weight-loss-foods-simple-baby-arugula-and-greens-salad Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 2 cups baby arugula 2 cups mixed baby greens 1/3 cup olive oil 3 tablespoons red wine or balsamic vinegar, or less, to taste 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1 teaspoon granulated cane juice (or sucanat, a contraction of sugar cane natural, available in health food stores) A few dashes of grated parmigiano reggiano 1/4 cup pine nuts 1/2 cup cherry tomatoes, cut in half salt, to taste
Preparation: Combine olive oil, red wine or balsamic vinegar, basil, oregano and cane juice. Coat greens with dressing. Transfer to salad bowls and top each with parmigiano reggiano, pine nuts and cherry tomatoes. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-simple-baby-arugula-and-greens-salad <![CDATA[Bean Salad with Dijon Dressing]]> http://www.veria.com/recipe/weight-loss-foods-bean-salad-with-dijon-dressing Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 45 min
Ingredients: 1 cup cooked kidney beans 1 cup cooked chickpeas 2 celery stalks, diced 1/2 red bell pepper, diced 1/2 cup parsley, minced 1 garlic clove, peeled and minced 1/3 cup extra virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 teaspoon Sea salt Dash of black pepper 4 cups arugula or other lettuce
Preparation: In a bowl, combine celery, red bell pepper, parsley, garlic and cooked beans. Mix olive oil, apple cider vinegar, honey, Dijon mustard, sea salt and black pepper. Combine with beans and veggies. Marinate for 25-30 minutes. Place arugula on a plate and top with bean salad. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-bean-salad-with-dijon-dressing <![CDATA[Brown Rice Crispy Treats]]> http://www.veria.com/recipe/brown-rice-brown-rice-crispy-treats Level: Easy
Servings: 12-Oct
Cook Time: 20 min
Ready Time: 2 hr 20 min
Ingredients: 2 cups brown rice crispy cereal 1 cup peanut butter 1 cup brown rice syrup (available in health food shops) 2 tablespoons non-dairy chocolate chips
Preparation: Heat peanut butter and rice syrup until creamy. Pour on top of rice crispy cereal. Mix well and add chocolate chips. Press into a 9x9 baking dish and let set for 1-2 hours in the refrigerator. When cooled and set, slice into 12 pieces. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/brown-rice-brown-rice-crispy-treats <![CDATA[Hiziki, Carrot and Burdock Salad]]> http://www.veria.com/recipe/weight-loss-foods-hiziki-carrot-and-burdock-salad Level: Intermediate
Servings: 4-Feb
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 1/4 cup dried hiziki, soaked (also known as hijiki, a mineral rich sea vegetable available in Asian markets and specialty shops) 2 carrots, thin matchsticks 1 burdock root, thin matchsticks (a root vegetable popular in Japanese food and available in specialty markets) 1/2 cup water 1 inch of ginger, minced 2 tablespoons toasted sesame oil 1 teaspoon mirin (a Japanese rice wine, available in specialty markets) 2 tablespoons soy sauce 1 tablespoon maple syrup Juice of 1 lemon 2-3 scallions, minced
Preparation: On a medium-high heat, sauté hiziki, burdock and ginger in water for 25 minutes. Mix sesame oil, mirin, maple syrup, soy sauce and lemon. Add sesame oil mixture to the pan and cook for 2-3 minutes. Garnish with scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/weight-loss-foods-hiziki-carrot-and-burdock-salad <![CDATA[Steamed Chinese Cabbage with Tangy Tahini Dressing]]> http://www.veria.com/recipe/steamed-chinese-cabbage-with-tangy-tahini-dressing Level: Easy
Servings: 4-Feb
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 6-8 leaves of Chinese cabbage (or other leafy green) 3 heaping tablespoons tahini (a paste made of ground sesame seeds, used in Middle Eastern cooking and available in gourmet and specialty shops) 2 tablespoons soy sauce 2 tablespoons umeboshi vinegar (umeboshi are pickled ume fruits—a type of plum—and umeboshi vinegar is the leftover pickling liquid) 1/2 cup parsley 3-4 scallions
Preparation: Fill a pot with water and put in a steamer basket. Bring water to a boil. Add Chinese cabbage leaves and steam for 2-3 minutes. Transfer to a serving bowl or platter. In a food processor or blender puree tahini, shoyu, umeboshi vinegar, parsley and scallions. Add water as needed to reach desired consistency. Spoon dressing over cabbage and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/steamed-chinese-cabbage-with-tangy-tahini-dressing <![CDATA[Summer Quinoa]]> http://www.veria.com/recipe/quinoa-recipes-summer-quinoa Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 1/2 cup quinoa, rinsed 3 cups water A pinch of sea salt 1/4 cup fresh basil, minced 1 cucumber, diced small 1 tomato, diced small
Preparation: Bring quinoa and three cups water to a boil. Add a pinch of sea salt, cover and simmer for 12-15 minutes. Mix cooked quinoa with parsley, cucumber and tomato. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-summer-quinoa <![CDATA[Butternut Squash with Pheasant Sausage]]> http://www.veria.com/recipe/butternut-squash-with-pheasant-sausage Level: Intermediate
Servings: 8
Cook Time: 15 min
Ready Time: 1 hr 25 min
Ingredients: 2 butternut squash, seeded and quartered 1 tablespoons olive oil 1 onion, peeled and cut into thin crescents 1/2 head cabbage (purple or green), sliced thin 2-3 shiitake mushrooms, diced (stems removed) 2 links naturally smoked sausage (turkey, pork, pheasant, chicken, or tempeh) 1 tablespoon fresh thyme 1/2 cup Sea salt and black pepper to taste
Preparation: Preheat oven to 375¼. Seed and quarter the squash. Lightly oil a baking pan and place squash flesh side down. Bake 45 minutes or until soft. Sauté onion 1-2 minutes. Add cabbage, shitake mushrooms, sausage, thyme and water. Season with sea salt and pepper and cook for 20-25 minutes or until vegetables are soft. Spoon sautéed vegetables into cooked squash and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/butternut-squash-with-pheasant-sausage <![CDATA[Fruit Crisp]]> http://www.veria.com/recipe/healthy-desserts-fruit-crisp Level: Intermediate
Servings: 12-Aug
Cook Time: 30 min
Ready Time: 1 hr 10 min
Ingredients: 3 apples, washed and diced (1/2 inch) 2 pears, washed and diced (1/2 inch) 1/3 cup apple juice 1/2 cup granulated maple sugar (available in specialty shops, this dehydrated maple syrup is a delicious natural sweetener and is popular in New England and also available for purchase from maple farmers) 1/2 cup whole grain pastry flour 1 cup rolled oats 1/4 cup walnuts, chopped 1/4 teaspoon ground cardamom 1-2 cloves, ground 1/2 teaspoon ground cinnamon 1/8 teaspoon sea salt 3 tablespoons cold butter
Preparation: Preheat oven to 350 degrees. Lightly oil a 12x12 baking pan. Spread fruit evenly in the pan and add apple juice. In a bowl combine maple sugar, whole grain flour, rolled oats, walnuts, cardamom, cinnamon, cloves and sea salt. Work in cold butter until evenly combined and there are no large lumps. Sprinkle dry ingredients on top of fruit. Cook uncovered 35-40 minutes, until topping is golden brown and fruit is tender. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-desserts-fruit-crisp <![CDATA[Steamed Kale and Carrots with Raspberry Vinaigrette]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-and-carrots-with-raspberry-vinaigrette Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 bunch kale (or other dark leafy green), rinsed well, destemmed, chopped into 1/2-inch thick strips 2-3 carrots, sliced into 1/4-1/2-inch thick rounds 1/4 cup walnut oil 3 tablespoons raspberry vinegar (available at gourmet and specialty food shops) 1 teaspoon honey 1 teaspoon raspberry preserves sea salt and black pepper
Preparation: Place a steamer basket into a pot with water. Bring to a boil. Add carrots and cook for 3-5 minutes. Put kale on top and cook for 3-5 minutes or until bright green. Remove from steamer and place on a serving platter or in individual bowls. Blend walnut oil, raspberry vinegar, honey and raspberry preserves together in a food processor until mixed well. Pour raspberry vinaigrette over vegetables and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-and-carrots-with-raspberry-vinaigrette <![CDATA[Fat-Free Sweet Corn and Red Pepper Sauté]]> http://www.veria.com/recipe/fat-free-sweet-corn-and-red-pepper-saute Level: Easy
Servings: 2
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 1/4 cup water 2 ears fresh corn kernels 1/2 red pepper, seeded and diced 1 tablespoon fresh cilantro, minced Pinch of sea salt
Preparation: Place water and corn into a pan. Bring to a boil, reduce flame to medium and cook 5-7 minutes. Add red pepper, cilantro and a pinch of sea salt, and continue cooking 2-3 minutes. Transfer to a bowl and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fat-free-sweet-corn-and-red-pepper-saute <![CDATA[Crunchy Caramel Corn]]> http://www.veria.com/recipe/healthy-snacks-crunchy-caramel-corn Level: Easy
Servings: 12-Aug
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1/3 cup popcorn kernels

3 tablespoons coconut oil

1/4 teaspoon sea salt

1/2 cup Sucanat (granulated cane juice)

3 tablespoons butter

1/2 cup maple syrup

2 teaspoons vanilla

Preparation: Heat oil on high and add popcorn kernels. Cover and cook, shaking pot occasionally, until kernels are popped. Season popcorn with sea salt. In a saucepan heat sucanat, butter, maple syrup and vanilla on medium for 7-10 minutes. Pour over popcorn and coat evenly. Spread out on a cookie sheet and bake 10 minutes at 350°. Allow to cool for a few minutes before serving. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/healthy-snacks-crunchy-caramel-corn <![CDATA[Light Lentil Salad]]> http://www.veria.com/recipe/lentil-recipes-light-lentil-salad Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 1 hr
Ingredients: 1 cup lentils 2 bay leaves 2 cups water 1 teaspoon sea salt 3 celery stalks, diced 2 shallots, peeled and minced 1/4 cup parsley, minced 1/2 cup feta cheese, crumbled (optional) 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons Dijon mustard 1/4 teaspoon sea salt
Preparation: Bring lentils, bay leaves and water to a boil. Lower flame, cover and simmer for 35 minutes. Add sea salt and continue cooking for 15 minutes. In a large mixing bowl combine cooked lentils with celery, shallots, parsley and feta cheese. Mix red wine vinegar, olive oil, Dijon mustard and sea salt. Coat lentil salad and chill for 2-3 hours before serving. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/lentil-recipes-light-lentil-salad <![CDATA[Sautéed Baby Bok Choy]]> http://www.veria.com/recipe/sauted-baby-bok-choy Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 6-7 baby bok choy 2 inches ginger, grated and minced 1 tablespoon sesame oil (not toasted) Soy sauce, to taste Sea Salt, to taste
Preparation: Sauté ginger in sesame oil 1 minute. Add baby bok choy and sauté for 2-3 minutes. Add a quick drizzle of soy sauce and a pinch of sea salt. Cook another 1-2 minutes and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/sauted-baby-bok-choy <![CDATA[Udon Noodles with Spicy Sesame Dressing]]> http://www.veria.com/recipe/pasta-recipes-udon-noodles-with-spicy-sesame-dressing Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Udon Noodles: 1 10-ounce package of udon noodles (or soba noodles) 1 red onion, peeled and sliced thin 2-3 carrots, cut into thin diagonals 1 head broccoli, florets and stem 12 ounces chicken breast, cooked and diced 1 tablespoon toasted sesame seeds 2 scallions, minced Spicy Sesame Dressing:
Juice and zest of 1 lemon 1 tablespoon brown rice vinegar 1/3 cup toasted sesame oil 1 teaspoon hot pepper sesame oil 2 tablespoons shoyu or tamari 2 tablespoons maple syrup or other sweetener 1 pinch cayenne pepper (optional)

Preparation: Bring water to a boil. Add noodles and cook according to the time on the package (usually 7-10 minutes). Drain noodles and set aside in a large bowl. In a separate sauce pan add water and blanch onion 1 minute. Remove and let drain in a colander. Repeat with carrots and then broccoli for 2-3 minutes, until the broccoli is bright green. Add blanched vegetables and diced chicken to cooked noodles. In a separate bowl whisk together all ingredients for spicy sesame dressing and pour over noodles, tossing to coat evenly. Garnish with sesame seeds and scallions and serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-udon-noodles-with-spicy-sesame-dressing <![CDATA[Cilantro Pesto]]> http://www.veria.com/recipe/pasta-recipes-cilantro-pesto Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 3 cups cilantro (packed), cleaned 1 inch ginger, peeled and minced 1/2 cup olive oil 1/4 cup rice vinegar 1/2 teaspoon sea salt
Preparation: Combine all ingredients in a food processor or blender. Toss with pasta or veggies. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-cilantro-pesto <![CDATA[Hiziki with Sweet Summer Vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-hiziki-with-sweet-summer-vegetables Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 45 min
Ingredients: 1/4 cup hiziki, dried (available in Asian markets and health food stores) 2 teaspoons toasted sesame oil 1 onion, peeled and cut into thin half moons 1/3 cup water 1 1/2 tablespoons soy sauce 1 red pepper, seeded and sliced thin 1 ear of corn, kernels removed from cob
Preparation: Cover hiziki with water and soak 15 minutes or until soft. On medium flame, heat sesame oil in a frying pan. Sauté onion for 2-3 minutes. Drain hiziki and add to the pan. Add 1/3 cup water plus soy sauce to the pan. Cover and cook 7-10 minutes. Add red pepper and corn and continue cooking 7-10 minutes or until all the liquid evaporates. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-hiziki-with-sweet-summer-vegetables <![CDATA[Honey Roasted Figs]]> http://www.veria.com/recipe/honey-roasted-figs Level: Easy
Servings: 8
Cook Time: 10 min
Ready Time: 40 min
Ingredients: 16 figs 1 tablespoon honey Juice and zest of 1 tangerine or orange 1 tablespoon butter 1/4 teaspoon cinnamon
Preparation: Preheat oven to 375. Cut an X on top of each fig. Place figs in a 4.5 x 4.5 baking pan or casserole dish. In a small saucepan melt butter, honey, tangerine juice and zest, and cinnamon until combined. Pour on top of figs and bake, uncovered, for 25-30 minutes. Serve immediately. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/honey-roasted-figs <![CDATA[Rice Pasta with Cilantro Pesto]]> http://www.veria.com/recipe/pasta-recipes-rice-pasta-with-cilantro-pesto Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 12-ounce box of rice pasta 2-3 cups water 1 pinch sea salt Cilantro Pesto (see recipe)
Preparation: Bring water to a boil in a large pot. Add pasta and cook according to directions. When done, drain in a colander, transfer to a large bowl, and toss with Cilantro Pesto (see recipe). ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/pasta-recipes-rice-pasta-with-cilantro-pesto <![CDATA[Sesame Crusted Fish (or Tofu)]]> http://www.veria.com/recipe/fish-recipes-sesame-crusted-fish-or-tofu Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 16 ounces lemon sole or extra firm tofu 1 tablespoon maple syrup 1/4 cup water 1/4 cup soy sauce 1 tablespoon peeled and chopped fresh ginger 1 garlic clove, peeled and minced 3 tablespoons flour 4 tablespoons black sesame seeds 2-3 tablespoons coconut oil (or other oil)
Preparation: Combine maple syrup, soy sauce, ginger, and garlic in bowl. Place fish (or tofu) in the bowl and marinate 45 minutes or up to overnight in the refrigerator. In a baggie, combine flour with sesame seeds. Drop fish into the baggie and coat with flour-seed mixture. Heat oil in a pan on medium-high heat. Sauté fish 2-3 minutes on each side. If using tofu sauté until lightly golden brown (5-7 minutes). ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/fish-recipes-sesame-crusted-fish-or-tofu <![CDATA[Steamed Cruciferous Veggies]]> http://www.veria.com/recipe/steamed-cruciferous-veggies Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 25 min
Ingredients: 1 bunch broccoli (or other cruciferous vegetable such as cauliflower), sliced into 1 1/2- to 2-inch-wide florets; stem peeled and cut lengthwise into 1/3-inch-wide sticks Water Sea salt, to taste
Preparation: Place steamer basket in a pot with water. Put vegetables on top of steamer and bring water to a boil. Add a pinch of sea salt, cover and steam 3-5 minutes or until bright green. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/steamed-cruciferous-veggies <![CDATA[Baked Pears]]> http://www.veria.com/recipe/baked-pears Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 20 min
Ingredients: 4 ripe Bosc pears (or other pear) 2 cups apple juice 4 cinnamon sticks 6 cloves
Preparation: Preheat oven to 400¼. Cut a thin slice off the bottom of each pear to help keep them upright. Put pears into a baking dish. Pour apple juice over the pears. Add cinnamon sticks and cloves into the baking dish. Roast the pears, basting occasionally, until they are tender (50 minutes or more). Remove the pears and place on a plate. Pour the liquid from the baking pan into a saucepan and bring to a boil. Cook until reduced and slightly thickened. Drizzle the liquid over pears. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/baked-pears <![CDATA[Black Bean & Quinoa Salad]]> http://www.veria.com/recipe/quinoa-recipes-black-bean-and-quinoa-salad Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 2 cups black beans, cooked (canned are okay) 2-3 cups quinoa, cooked 1 red onion, peeled and minced 1 red pepper, seeded and diced small 12-16 ounces chicken, cooked and diced 1/4 cup cilantro Juice of 2 limes 2 tablespoons red or white wine vinegar 1 tablespoon maple syrup granules or other natural sugar (optional) 1/3 cup olive oil 1 teaspoon cumin 1/8 teaspoon black pepper Sea salt, to taste
Preparation: Combine cooked black beans, cooked quinoa, red onion, red pepper and diced chicken. In a food processor pulse cilantro, lime juice, red wine vinegar, natural sugar (if desired), olive oil, cumin, black pepper and sea salt. Pour dressing on top of black bean and quinoa salad and marinate for 35-40 minutes (or longer). ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/quinoa-recipes-black-bean-and-quinoa-salad <![CDATA[Easy Roasted Carrots]]> http://www.veria.com/recipe/easy-roasted-carrots Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 1 hr 20 min
Ingredients: 4-5 carrots, cut into 1/2 to 1-inch chunks A few splashes olive oil Sea salt, to taste Black pepper, to taste Dried rosemary, to taste
Preparation: Preheat oven to 400. Place the carrots in a roasting pan and drizzle with olive oil. Season with sea salt, black pepper and rosemary. Cover pan with foil and cook 30 minutes. Uncover, turn with tongs and cook additional 15-20 minutes or until soft. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-roasted-carrots <![CDATA[Steamed Kale with Tahini Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-with-tahini-dressing Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 bunch kale, rinsed well, destemmed and cut into bite sized pieces 3 heaping tablespoons tahini Juice of 1 lemon 1/2 cup water 2 tablespoons soy sauce 1 garlic clove, peeled and minced 1 shake black pepper 1 tablespoon maple syrup
Preparation: Put steamer basket into a pot with water. Turn heat up to high. Add kale and steam for 3-5 minutes or until bright green. Remove from basket and put in a bowl. In a blender or food processor combine tahini, lemon juice, water, soy sauce, garlic, pepper and maple syrup. Drizzle kale with tahini dressing and serve. ]]> Fed Up! Andrea Beaman http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-kale-with-tahini-dressing <![CDATA[Pokeweed Saute with Goat Cheese and Pecans]]> http://www.veria.com/recipe/pokeweed-saute-with-goat-cheese-and-pecans Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 1 hr 15 min
Ingredients: 4 cups pokeweed shoots 1 tablespoon pecan oil dash salt and pepper 1/4 teaspoon wild mustard flower vinegar goat cheese chopped pecans
Preparation: Prepare the pokeweed shoots for the sauté by cooking them in three changes of water: Bring two pots of water to a boil, one small pot and one large. When the water in the small pot comes to a vigorous boil, add the poke shoots and cook for about 1 minute. Pour off the water, leaving the shoots in the pot. Add boiling water from the large pot to the poke shoots in the small pot. Continue boiling the poke shoots for about another minute. Pour the pour off the water again, and cover the shoots with the remaining boiling water from the large pot. Boil the shoots for about 15 minutes, then drain for the final time. Heat a skillet over medium-high heat. Add the pecan oil and drained pokeweed shoots. Sauté for 3 to 5 minutes, stirring occasionally, until the shoots are heated through. Stir in mustard flower vinegar and salt and pepper to taste. Sauté another 1 to 2 minutes to blend flavors. Serve warm, topped with crumbled goat cheese and chopped pecans. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/pokeweed-saute-with-goat-cheese-and-pecans <![CDATA[Curly Dock Bread]]> http://www.veria.com/recipe/curly-dock-bread Level: Intermediate
Servings: 4
Cook Time: 35 min
Ready Time: 1 hr 25 min
Ingredients: 5/8 cup warm water 1/2 teaspoon active dry yeast 1/2 cup curly dock seed 2 1/2 cups unbleached white flour 1 1/2 teaspoons sea salt 1 cup cold water
Preparation: Place warm water in a small bowl and add the yeast. Set the bowl aside for about 5 minutes, until the mixture looks foamy. Meanwhile, grind curly dock seed, using a mortar and pestle, a blender, or a coffee or spice grinder. In a large mixing bowl, carefully combine the ground seeds with the other dry ingredients. Cover the bowl and set it aside till the dough rises. When the dough has doubled in size, put it on a floured surface and pat it into a rectangle. Fold it over on itself twice, then shape it to fit the baking pan. Let dough rest for about 15 minutes, it will rise slightly. Meanwhile, preheat oven to 350 degrees. Bake bread in preheated oven for about 20-25 minutes. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/curly-dock-bread <![CDATA[Curly Dock Soup]]> http://www.veria.com/recipe/soup-recipes-curly-dock-soup Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 40 min
Ingredients: 2 tablespoons pecan oil 1/2 cup chopped onions 1 clove garlic, minced 1/2 cup shiitake mushrooms 1 small to medium red potato, diced 4 cups vegetable broth 1/2 cup canned tomatoes, chopped 1/2 to 1 cup cooked brown rice 2 cups curly dock greens, cut into strips pinch of cayenne pepper salt and pepper
Preparation: Add pecan oil to a medium-size soup pot, and heat over a medium-high flame. Add onions and garlic, saute about 5 minutes, until translucent. Stir in the mushrooms and diced potato, cook until tender. Add broth, tomatoes and rice to the soup pot, and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Add greens and seasoning to the soup, and simmer for 2 to 3 minutes, until greens are wilted. Adjust seasonings, if necessary, and serve warm. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/soup-recipes-curly-dock-soup <![CDATA[Kudzu Chips in Kudzu Batter]]> http://www.veria.com/recipe/healthy-snacks-kudzu-chips-in-kudzu-batter Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: 1 cup unbleached white flour 1 tablespoon kudzu root starch powder (available at specialty stores and online) dash of salt 1 cup cold water about 1 cup pecan oil 30-40 kudzu leaves
Preparation: Prepare a smooth batter by combining all of the dry ingredients in a medium-size bowl, and slowly adding the cold water, mixing it to get rid of any lumps. Set the bowl aside to let the batter rest for a few minutes. Meanwhile, add pecan oil to a medium skillet, to a depth of about 1 inch. Heat over a medium-high flame. Carefully dip each leaf in the batter and fry in hot oil, until golden brown. Drain briefly on paper towels and serve immediately. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/healthy-snacks-kudzu-chips-in-kudzu-batter <![CDATA[Kudzu Cider]]> http://www.veria.com/recipe/kudzu-cider Level: Easy
Servings: 1
Cook Time: 10 min
Ready Time: 15 min
Ingredients: 4 tablespoons kudzu root starch powder (available at specialty stores and online) 5 tablespoons cold water 4 cups apple juice 1/2 teaspoon wild ginger powder
Preparation: In a small bowl, dissolve kudzu root powder in cold water. Pour apple juice into a medium-size pot, then add the kudzu mixture and ginger powder. Bring mixture to a boil over high heat. Reduce heat to low and simmer for 5 minutes, stirring constantly. Serve warm or cool. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/kudzu-cider <![CDATA[Stuffed Kudzu Leaves]]> http://www.veria.com/recipe/quinoa-recipes-stuffed-kudzu-leaves Level: Intermediate
Servings: 5
Cook Time: 30 min
Ready Time: 72 hr 30 min
Ingredients: 10 kudzu leaves 1 tablespoon sea salt 3 cups water 3 tablespoons pecan oil, divided 1 onion, diced 2 cloves garlic, minced 1 cup cooked quinoa pinch of cayenne 1 teaspoon wild bee balm 1 tomato, diced ½ cup chopped pecans Salt and pepper, to taste
Preparation: Ferment kudzu leaves by combining them with sea salt and water in a covered jar. Allow to ferment in a warm place for about 3 days. Then move the container to a cooler or refrigerator until you're ready to use the leaves. To prepare the stuffing, heat 2 tablespoons of pecan oil in a skillet over medium heat. Add onions and garlic and sauté for about 2 minutes, until onions are translucent. Add remaining ingredients and mix well. Cook for 2 minutes, stirring occasionally. Set aside to cool. Carefully flatten a fermented kudzu lea and lightly brush it with pecan oil. Spoon a small amount of the stuffing into the center of the leaf. Roll the leaf around the stuffing and secure it with a toothpick. Repeat with each leaf. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/quinoa-recipes-stuffed-kudzu-leaves <![CDATA[Cream of Nettle Soup]]> http://www.veria.com/recipe/soup-recipes-cream-of-nettle-soup Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 25 min
Ingredients: 4 cups wood nettle leaves water as needed 4 cups organic whole milk shavings of nutmeg sea salt organic cream for garnish
Preparation: Pick wood nettle leaves from stems and wash thoroughly. Coarsely chop the leaves, add to a medium-size pot and add just enough water to cover. Bring the pot to a boil and simmer for 5 to 10 minutes, until tender. Puree the cooked greens in a blender. Return the pureed greens to the pot, add the whole milk, nutmeg, and salt to taste. Warm the soup over low heat, do not boil. After reheating, divide into bowls and swirl a bit of cream on top of the soup. Serve immediately. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/soup-recipes-cream-of-nettle-soup <![CDATA[Wood Nettle Vinegar]]> http://www.veria.com/recipe/wood-nettle-vinegar Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time:
Ingredients: 2 cups wood nettle leaves apple cider vinegar 1 large glass jar
Preparation: Wash and chop the wood nettle leaves. Place the leaves in a glass jar, and add apple cider vinegar to cover. Seal the jar with a plastic lid, or cover the jar with parchment paper secured with a rubber band. Store the container out of direct sunlight for at least six weeks. Use muslin or cheesecloth to strain the vinegar, discarding the greens. Store in a glass jar with a lid. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/wood-nettle-vinegar <![CDATA[Dandelion Clam Chowder]]> http://www.veria.com/recipe/dandelion-dandelion-clam-chowder Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 35 min
Ingredients: 1 cup clam juice 6 fresh medium-sized clams, well scrubbed 2 tablespoons sunflower oil 1 cup chopped onion 1 cup chopped burdock root (available in Asian grocery stores) 1 cup dandelion petals 1 cup cream 1/8 cup glasswort leaves Dash of freshly ground pepper
Preparation: Bring clam juice to a boil, add the clams and steam them for about three minutes, or until shells open. Remove clams from shells, chop and set aside. Discard shells. Reserve clam juice. Heat oil in a medium-sized pot, add onion and saute until translucent. Stir in the burdock and reserved clam juice. Bring to a boil, reduce heat to low and simmer for about 15 minutes. Stir in the dandelion petals and cream. Slowly heat through, but do not boil. Add chopped clams and heat briefly. Divide chowder into four bowls, garnish with glasswort leaves and a dash of pepper. Serve warm. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/dandelion-dandelion-clam-chowder <![CDATA[Dandelion Honey]]> http://www.veria.com/recipe/dandelion-dandelion-honey Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 10 min
Ingredients: 2 or 3 dandelion flower heads 1 cup warm, softened honey
Preparation: Wash the dandelion heads, then use scissors to cut off the backside where the flowers come together. The flowers will fall apart into petals. Add the petals to the softened honey, and stir to mix thoroughly. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/dandelion-dandelion-honey <![CDATA[Dandelion Root Coffee]]> http://www.veria.com/recipe/dandelion-dandelion-root-coffee Level: Easy
Servings:
Cook Time: 10 min
Ready Time: 1 hr 40 min
Ingredients: Dandelion roots
Preparation: Wash and dry roots thoroughly. Chop coarsely into small pieces. Spread pieces in a single layer on a baking sheet and roast roots at 250 degrees for about 1 hour. When fully roasted, the roots will have a sweet aroma and the inside will be brown. Put roasted root pieces into a coffee press or a coffee maker, pour hot water over them, and let them steep. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/dandelion-dandelion-root-coffee <![CDATA[Chickweed Pesto]]> http://www.veria.com/recipe/pasta-recipes-chickweed-pesto Level: Easy
Servings: 2
Cook Time: 20 min
Ready Time: 25 min
Ingredients: 1/2 cup extra virgin olive oil 2 cloves garlic dash of salt 1/2 teaspoon sumac powder 2 teaspoons water 1 1/2 well-packed cups of fresh chickweed leaves, washed and torn into pieces 2 tablespoons grated Parmesan cheese 1/2 cup shelled, roasted pumpkin seeds 4 ounces whole-wheat spaghetti
Preparation: Blend together the olive oil, garlic and salt. Mix the sumac powder into the water, then add to the blender and pulse briefly. Add the chickweed leaves, cheese and pumpkin seeds, blend until smooth. Cook whole-wheat spaghetti according to package directions. Drain and toss with chickweed pesto. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/pasta-recipes-chickweed-pesto <![CDATA[Chickweed Vinegar]]> http://www.veria.com/recipe/chickweed-vinegar Level: Easy
Servings: 1
Cook Time: 15 min
Ready Time: 15 min
Ingredients: Chickweed leaves, washed and torn into bite-size pieces 1 quart apple cider vinegar
Preparation: Pack torn chickweed leaves into a glass jar. Add vinegar to cover completely. Top jar with a piece of muslin cloth, secure it in place with string, then cover tightly with a lid. Store the jar in a cool, dry place, out of direct sunlight, for about six weeks. Strain the chickweed from the vinegar, then store in a clean glass jar. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/chickweed-vinegar <![CDATA[Cattail on the Cob]]> http://www.veria.com/recipe/cattail-on-the-cob Level: Easy
Servings: 4
Cook Time: 3 min
Ready Time: 10 min
Ingredients: 4 green flower spikes of cattail
Preparation: Bring to a boil 1 or 2 inches of water in a wide, shallow pan. Meanwhile, wash green flower spikes. Drop spikes into boiling water and cook for about 2-3 minutes, roughly as long as it would take to cook an ear of corn. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/cattail-on-the-cob <![CDATA[Cattail Wild Rice]]> http://www.veria.com/recipe/brown-rice-cattail-wild-rice Level: Intermediate
Servings: 6
Cook Time: 15 min
Ready Time: 30 min
Ingredients: 1 cup chopped cattail hearts 4 cups water 2 cups wild rice 1/4 cup sunflower oil 1/4 cup chopped fresh spring onion 1/4 cup dried cranberries 1 teaspoon sumac powder 1 teaspoon dried thyme
Preparation: To prepare cattails, peel the outside layers of leaves one at a time until the sweet inside heart is uncovered. Rinse and chop the hearts. Combine water and wild rice in a covered pot and bring to a boil. Reduce the heat and simmer for about 20 minutes. Meanwhile, heat the oil in a shallow pan. Add the cattail hearts and onions, and saute until the onion is translucent. Stir in the rest of the ingredients, and cook 2 to 3 minutes until heated through. Toss wild rice with cattail and cranberry mixture, and serve warm. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/brown-rice-cattail-wild-rice <![CDATA[Swamp Tea]]> http://www.veria.com/recipe/swamp-tea Level: Easy
Servings: 4
Cook Time: 2 min
Ready Time: 40 min
Ingredients: 4 cups water Cattail or Labrador leaves Maple syrup

Preparation: Bring water to a boil in a large pot. Add leaves to boiling water, remove pot from heat and let leaves steep for about 30 minutes. Strain and sweeten with maple syrup to taste before serving. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/swamp-tea <![CDATA[Mustard-Tillas]]> http://www.veria.com/recipe/mustard-tillas Level: Intermediate
Servings: 10 to 12
Cook Time: 45 min
Ready Time: 45 min
Ingredients: 2 cups flour 1 teaspoon whole mustard seeds Pinch of salt Water as needed
Preparation: In a mixing bowl, combine flour, mustard seeds and salt. Add water, 1 tablespoon at a time, until a smooth dough is formed. Knead the dough until it is smooth and elastic. Divide the dough into pieces about the size of a golf ball. Flatten into a circle by hand, then use a rolling pin to form a thin, flat tortilla. Heat a griddle or frying pan, and cook each tortilla about 1 minute per side, until heated through and lightly browned on each side. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/mustard-tillas <![CDATA[Sautéed Mustard Greens]]> http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-mustard-greens Level: Easy
Servings: 2
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 cups mustard greens Spinach and salsify buds to taste 1 tablespoon butter 2 tablespoons chokecherry syrup Salt to taste
Preparation: Wash the greens and cut them into narrow ribbons. Melt butter in a skillet. Add greens and buds and sauté until tender. Season greens with chokecherry syrup and salt before serving. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/easy-vegetarian-recipes-sauteed-mustard-greens <![CDATA[Milkweed Sautéed Silkweed]]> http://www.veria.com/recipe/milkweed-sauted-silkweed Level: Intermediate
Servings: 4
Cook Time: 20 min
Ready Time: 30 min
Ingredients: 3 cups tender young milkweed seed pods Water 2 tablespoons grapeseed oil 1/2 cup chopped spring onion 1 large glove garlic, minced 3 tablespoons soy sauce Pinch cayenne pepper
Preparation: Rinse seed pods. Boil in 2 changes of water, for about 5 minutes each -- discard the cooking water both times. When cool enough to handle, separate the inside silk from the pods and reserve. Heat oil in pan and sauté onion until translucent. Add milkweed pods and minced garlic, sauté 1 minute. Add soy sauce, silks and cayenne pepper, toss to blend and heat through. Serve warm. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/milkweed-sauted-silkweed <![CDATA[Sunny Seed Bannock]]> http://www.veria.com/recipe/sunny-seed-bannock Level: Intermediate
Servings: 2 to 4
Cook Time: 15 min
Ready Time: 45 min
Ingredients: 2 1/2 cups water 2 teaspoons salt 2 cups sunflower seeds 4 tablespoons corn flour 2 teaspoons baking powder Grapeseed oil
Preparation: Bring salted water to a boil, add sunflower seeds, reduce heat and gently simmer for about 30 minutes. Drain seeds and mash them into a dough. Thoroughly mix in corn flour and baking powder. Shape into thin cakes. Heat oil in a frying pan, and fry cakes for about 1 or two minutes per side, until heated through and lightly browned on each side. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/sunny-seed-bannock <![CDATA[Lambsquarter Crepes]]> http://www.veria.com/recipe/lambsquarter-crepes Level: Intermediate
Servings: 2 to 4
Cook Time: 12 min
Ready Time: 12 min
Ingredients: 1 large egg 1 1/4 cup milk 1/2 cup unbleached white flour 1/2 cup lambsquarter seed flour 1/2 teaspoon salt Grapeseed oil
Preparation: In a mixing bowl, combine all ingredients except grapeseed oil. Heat a small skillet and add a bit of oil to lightly coat the entire bottom of the pan. Add enough batter to thinly cover the bottom of the pan. Cook briefly, until the edges of the crepe begin to look slightly dry and pull away from the side of the pan. Flip crepe to briefly cook the other side. Repeat with the remaining batter, lightly oiling the pan as necessary between cooking crepes. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/lambsquarter-crepes <![CDATA[Quinoa and Lambsquarter Stuffing]]> http://www.veria.com/recipe/quinoa-recipes-quinoa-and-lambsquarter-stuffing Level: Easy
Servings: 4
Cook Time: 15 min
Ready Time: 20 min
Ingredients: 2 cups water 1 cup quinoa 2 tablespoons grapeseed oil 1/2 cup chopped spring onion 1 large clove garlic, chopped 1 cup chopped tomato 1 teaspoon dried bee balm leaves 2 cups chopped lambsquarter greens Salt and pepper to taste
Preparation: Bring water to a boil in a medium-size saucepan and add quinoa. Reduce heat to a simmer and cook for about 10 minutes. Meanwhile, heat oil in a large skillet and saute onion for 2-3 minutes. Stir in garlic, tomato and bee balm, and cook for 3 more minutes. Strain quinoa and add to sauteed ingredients, mix. Add greens and seasonings, cook for 1 minute. Serve hot. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/quinoa-recipes-quinoa-and-lambsquarter-stuffing <![CDATA[Chokecherry Syrup]]> http://www.veria.com/recipe/chokecherry-syrup Level: Advanced
Servings: 8
Cook Time: 1 hr
Ready Time: 2 hr
Ingredients: 1 gallon chokecherries Water 1 teaspoon cream of tartar 8 cups organic cane sugar
Preparation: Wash and pick over the chokecherries. Put them in a large pot and add water, but do not completely cover the fruit. Simmer the cherries for about 1 hour, until they are soft. Check occasionally to make sure the water level stays just below the top of the fruit. Strain the mixture into a clean cooking pot, removing the pulp and pits and squeezing out some of the cherry juice. Add cream of tartar to juice. Heat the juice slightly, then stir in sugar. Cook over medium-high heat, stirring constantly, until the juice comes to a boil. Continue stirring, cooking the mixture at a full boil for at least 1 minute. Remove from heat. Carefully fill canning jars with hot chokecherry syrup, leaving about 1/2-inch headspace in each. Cap the jars tightly. Fit a canning pot with a wire rack, and fill it halfway with boiling water. Use tongs to position jars on the rack, making sure there's plenty of room between each. When all the jars are in place, add more boiling water, pouring the water down the side of the pan, not directly onto the jars. Be sure to cover the jars with at least 2 inches of water. Cover the pot with a tight lid and bring the water to a full rolling boil. Reduce the heat, but maintain a rapid boil. Check the water level regularly, adding boiling water as needed to keep the jars completely covered. Boil for 15 to 25 minutes, depending on your altitude. (See tip below for ensuring the correct cooking time.) Use oven mitts and tongs to remove each jar. Set them on a rack or on several layers of towels to cool. Check the seal when the jars are completely cooled. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/chokecherry-syrup <![CDATA[Sumac Juice]]> http://www.veria.com/recipe/diets-that-work-summer-balsamic-salad Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 35 min
Ingredients: Sumac seedheads 1 quart water
Preparation: Fill a large glass jar half full of sumac seedheads. Add 1 quart of water and seal the top. Let the mixture sit for at least a half hour, occasionally shaking it to help release flavor from the seedheads. Strain and serve chilled. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/diets-that-work-summer-balsamic-salad <![CDATA[Sweetened Sumac Juice]]> http://www.veria.com/recipe/sweetened-sumac-juice- Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 20 min
Ingredients: 1 cup maple syrup 1 cinnamon stick 1/8 teaspoon powdered wild spicebush berries 1/8 teaspoon wild ginger powder 1 quart sumac juice
Preparation: Combine first 4 ingredients in a pot, bring almost to a boil, reduce heat and simmer for 15 minutes. Cool, then add to 1 quart plain sumac juice. Shake well. Serve chilled or over ice. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/sweetened-sumac-juice- <![CDATA[Elderberry Orange Sauce]]> http://www.veria.com/recipe/healthy-desserts-elderberry-orange-sauce Level: Easy
Servings: 2 to 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 1 1/2 cup elderberries, rinsed and picked over Juice from 2 medium oranges 2 tablespoons orange peel zest, cut in long, thin strips 1/4 cup agave nectar Pinch of salt 1 tablespoon butter
Preparation: Combine all ingredients, except butter, in a saucepan. Bring to a simmer. and cook until it's reduced and slightly thickened. Remove saucepan from heat and stir in butter. Serve spooned over fish or chicken. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/healthy-desserts-elderberry-orange-sauce <![CDATA[Sautéed Chanterelles]]> http://www.veria.com/recipe/sauted-chanterelles Level: Easy
Servings: 4
Cook Time: 10 min
Ready Time: 10 min
Ingredients: 2 cups sliced chanterelles 1 tablespoon olive oil 1 tablespoon butter 2 medium cloves garlic, crushed 1 tablespoon wild black walnuts, finely chopped 1 tablespoon parsley 1/2 cup grated Romano cheese
Preparation: Combine olive oil and butter in a skillet and heat over a medium flame. Meanwhile, clean and slice chanterelles. Add them to pan and cook until the mushrooms are juicy and tender. Stir in garlic and cook for about 1 minute. Add the rest of the ingredients, stirring constantly until heated through. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/sauted-chanterelles <![CDATA[Rosehip Sparkler]]> http://www.veria.com/recipe/rosehip-sparkler Level: Easy
Servings: 6
Cook Time: 10 min
Ready Time: 40 min
Ingredients: 3 cups rosehips, rinsed 6 cups water Sparkling apple cider
Preparation: Place rosehips in a large pot and add 6 cups of water. Cover pot and bring almost to a boil. Reduce heat and simmer for about 30 minutes, until rosehips are tender. Set aside to cool. Strain cooled rosehips, using muslin cloth, two layers of cheesecloth or a nut-milk bag, to remove the seeds and fine hairs from the fleshy pulp. Add 1 cup of the strained rosehip pulp to sparkling apple cider, and stir to blend. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/rosehip-sparkler <![CDATA[Rosehips Mignonette with Roasted Oysters]]> http://www.veria.com/recipe/rosehips-mignonette-with-roasted-oysters Level: Intermediate
Servings: 4 to 6
Cook Time: 20 min
Ready Time: 1 hr
Ingredients: 3 cups rosehips, rinsed 6 cups water 4 tablespoons white balsamic vinegar 1/4 cup finely minced shallot 1 tablespoon light-colored honey Salt and white pepper to taste 12 fresh oysters
Preparation: Place rosehips in a large pot and add 6 cups of water. Cover pot and bring almost to a boil. Reduce heat and simmer for about 30 minutes, until rosehips are tender. Set aside to cool. Strain cooled rosehips, using muslin cloth, two layers of cheesecloth or a nut-milk bag, to remove the seeds and fine hairs from the fleshy pulp. Mix 1 cup of the resulting pulp with all the remaining ingredients, except oysters. Cook the pulp mixture to warm through and reduce slightly. Place oysters in a skillet over high heat until shells crack open, lightly steaming the oysters in their own juices. Top each warm oyster with a dab of sauce and serve on the half shell. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/rosehips-mignonette-with-roasted-oysters <![CDATA[Acorn Hummus]]> http://www.veria.com/recipe/healthy-snacks-acorn-hummus Level: Advanced
Servings: 1
Cook Time:
Ready Time:
Ingredients: 1/2 cup acorn flour 1/2 cup organic olive oil 3 cloves garlic 3 pitted dates 2 medium lemons, juiced 1/2 cup of organic tahini Pinch cayenne pepper Pinch sea salt
Preparation: To make acorn flour: Open acorns with a nutcracker and remove nut meat. Dry acorns by placing them in a single layer on a baking sheet and putting in a low-temperature oven. Rub dried acorns with hands to remove skin, allowing a breeze or fan to blow away the skin. Grind the acorn meat in a blender. To remove tannic acid that can make acorns bitter, put a quarter of the ground nut meat into a 1.2 gallon glass jar, fill the jar with water and let it sit for 3 days. Strain half the water, refill the jar, and repeat the process until the water is almost clear. To make hummus: Combine all ingredients in a blender jar and process until smooth. Serve with crackers and raw veggies. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/healthy-snacks-acorn-hummus <![CDATA[Cactus Nectar]]> http://www.veria.com/recipe/cactus-nectar Level: Easy
Servings: 1
Cook Time: 5 min
Ready Time: 5 min
Ingredients: Tunas from cactus
Preparation: Cut ripe tunas in half, then use a spoon to scoop out the seeds and flesh. Wrap the tunas in cheesecloth and squeeze out all the juice, leaving the pulp in the cheesecloth. Serve nectar immediately.

]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/cactus-nectar <![CDATA[Sunny's Texas Cactus Breakfast]]> http://www.veria.com/recipe/healthy-breakfast-recipes-sunnys-texas-cactus-breakfast Level: Intermediate
Servings: 4 to 6
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 2 or 3 prickly pear pads, cleaned to yield 2 cups 1 cup sliced onions 1 tablespoon southwestern seasoning 4 cloves garlic 4 tablespoons cilantro 4 eggs Toasted corn tortillas
Preparation: Singe cactus pads over an open flame, and put them in a bucket of clean sand. While wearing rubber gloves, rub cactus between hands to loosen spines, then rinse in water. Cut off base of cactus pad and trim edges on all sides. Cut pad in half and cut down the middle into strips. Cook onions in a skillet over high heat for 2 to 3 minutes, add the prepared cactus and saute another 3 to 5 minutes. Add garlic, seasoning and cilantro. In a small bowl, scramble eggs, then add to cactus mixture. Cook, stirring constantly, until eggs have set up. Serve on toasted corn tortillas. ]]> Hot on the Trail Sunny Savage http://www.veria.com/recipe/healthy-breakfast-recipes-sunnys-texas-cactus-breakfast <![CDATA[Caesar Salad]]> http://www.veria.com/recipe/diets-that-work-caesar-salad Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 40 min
Ingredients: Caesar Dressing: 1/3 cup vacuum-packed extra-firm silken tofu (such as Mori-Nu) 1/3 cup fresh lemon juice (approximately 1 lemon) 1/4 cup Veganaise (non-dairy mayonnaise, available in health food stores) 3 garlic cloves 2 teaspoons drained capers 2 teaspoons white or yellow miso (fermented soybeans, available in health food stores) 1 1/2 teaspoons nutritional yeast (available in health food stores) 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 (8-inch) nori sheet, snipped into thin shreds (toasted seaweed, available in Asian markets and health food stores) 1/3 cup extra-virgin olive oil Croutons and Salad: 4 cups of 3/4-inch cubes whole grain bread (approximately 3 large slices) 1 teaspoon crumbled dried rosemary 1 teaspoon dried basil 1/4 teaspoon dried dill 1/8 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 12 cups coarsely chopped hearts of romaine lettuce 1 cup blackened tempeh (available in health food stores) as garnish
Preparation: To make the dressing: Combine the tofu, lemon juice, Veganaise, garlic, capers, miso, nutritional yeast, salt and pepper in a blender. Sprinkle the nori into the mixture. Pulse once, then let stand for 5 minutes, or until the nori softens. With the machine running, gradually blend in the oil. To make the croutons: Preheat the oven to 375ºF. Stir the bread cubes, rosemary, basil, dill, and pepper in a medium bowl. Drizzle the oil over and toss to coat. Arrange the bread cubes in a single layer over a rimmed baking sheet. Bake for 20 minutes, stirring occasionally to ensure even browning, or until the croutons are golden brown. Cool completely. Toss the lettuce and croutons in a large bowl with enough dressing to coat. Mound the salad atop 4 large plates. Top with blackened tempeh over and serve immediately. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/diets-that-work-caesar-salad <![CDATA[Grilled Herb Tofu Sandwiches with Sun Dried Tomato Pesto]]> http://www.veria.com/recipe/tofu-recipes-grilled-herb-tofu-sandwiches-with-sun-dried-tomato-pesto Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 8 hr
Ingredients: Grilled Herb Tofu: 2 (12-ounce) containers water-packed extra-firm tofu, drained, each piece halved horizontally and containers reserved 1/2 cup extra-virgin olive oil 1/2 cup fresh lemon juice 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/4 cup minced garlic 1/4 cup mirin 1/4 cup tamari (a type of soy sauce made without wheat, available in Asian markets and specialty shops) 2 tablespoons chopped fresh dill 1 tablespoon freshly ground black pepper Sun Dried Tomato Pesto: 2 cups water 1 1/2 cups sun-dried tomatoes 3/4 cup lightly packed fresh basil leaves 3/4 cup pine nuts, toasted 2 garlic cloves 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Sandwiches: 1 tablespoon olive oil 2 red onions, cut crosswise into 1/2-inch-thick rings Sea salt and freshly ground black pepper, to taste 8 slices hearty whole-grain bread, lightly toasted 4 slices Grilled Herb Tofu 3 cups chopped mixed baby greens
Preparation: To make the herbed tofu: Pat the tofu dry with paper towels. Cover a large baking sheet with more dry paper towels. Arrange the tofu over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour. Whisk the oil, lemon juice, basil, parsley, garlic, mirin, tamari, dill and pepper in a bowl to blend. Pour some marinade into the reserved tofu containers. Place 1 tofu slice in each container. Pour more marinade over the tofu slices. Repeat layering with the remaining tofu slices and marinade. Cover and refrigerate at least 4 hours and up to 1 day. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the tofu 4 minutes on each side, or until it is heated through and grill marks appear. Alternately, the tofu can be baked. To do so, preheat the oven to 400ºF. Arrange the tofu on a baking sheet and bake for 10 minutes on each side, or until it is golden brown and heated through. Drizzle any remaining marinade over the tofu and serve. To make the pesto: Bring the water to a boil in a small saucepan over high heat. Add the tomatoes. Cover and set aside for 30 minutes, or until the tomatoes are tender. Drain the tomatoes, reserving the soaking liquid. Combine the tomatoes, basil, pine nuts, garlic, salt and pepper in a food processor and blend until the tomatoes and basil are minced. With the machine running, gradually blend in the oil. Blend in about 3 tablespoons of the reserved soaking liquid to form a thick and creamy spread. To make the sandwiches: Heat the oil in a heavy large skillet over medium heat. Add the onions and sauté for 12 minutes, or until the onions are tender and beginning to brown. Season the onions to taste with salt and pepper. Spread the pesto over the bread slices. Arrange the grilled tofu atop 4 bread slices. Top with the warm sautéed onions, lettuce, and the remaining bread slices. Cut the sandwiches in half and serve warm. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/tofu-recipes-grilled-herb-tofu-sandwiches-with-sun-dried-tomato-pesto <![CDATA[Tofu Whip]]> http://www.veria.com/recipe/tofu-recipes-tofu-whip Level: Easy
Servings: 4
Cook Time: 25 min
Ready Time: 1 hr 25 min
Ingredients: 1 (12.3-ounce) container vacuum-packed extra-firm silken tofu (such as Mori-Nu) 1/4 cup pure maple syrup 1 teaspoon vanilla extract 1/3 cup apple juice 1 tablespoon agar flakes (a vegetarian gelatin, available in health food shops) Pinch of salt
Preparation: Blend the tofu, maple syrup, and vanilla in a food processor until smooth and creamy. Set aside. Combine the juice, agar and salt in a heavy small saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 15 minutes, stirring frequently, or until the agar dissolves. Immediately blend the hot agar mixture into the tofu mixture. Transfer the tofu mixture to a bowl, cover and refrigerate for 1 hour, or until the mixture is set. Return the tofu mixture to the food processor and blend until it is smooth and creamy. Whisk before using. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/tofu-recipes-tofu-whip <![CDATA[Broiled Tempeh with Kale and Garlic]]> http://www.veria.com/recipe/easy-vegetarian-recipes-broiled-tempeh-with-kale-and-garlic Level: Intermediate
Servings: 6
Cook Time: 40 min
Ready Time: 8 hr
Ingredients: Tempeh: 1 pound soy tempeh 1/2 cup tamari 2 tablespoons pure maple syrup 2 tablespoons toasted sesame oil 4 teaspoons mirin 1 1/2 teaspoons minced peeled fresh ginger 1 1/2 teaspoons minced garlic Roasted Garlic: 20 cloves garlic, unpeeled 2 tablespoons olive oil 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper Greens: 2 tablespoons canola oil 2 large onions, thinly sliced 1 (4-inch) piece ginger, peeled and cut into julienne strips 2 garlic cloves, minced 2 bunches of green kale 2 bunches of red chard 1 tablespoon tamari (a type of soy sauce that's made without wheat; available in health food and specialty stores)
Preparation: To make the tempeh: Cut the tempeh into 4 by 1 by 1/2-inch strips. Whisk the tamari, syrup, sesame oil, mirin, ginger and garlic in 13 by 9 by 2-inch baking dish. Add the tempeh and turn to coat (the tempeh should be almost completely submerged in the marinade). Cover and refrigerate overnight, turning occasionally. Preheat the broiler. Line a rimmed heavy baking sheet with aluminum foil. Lightly oil the foil. Remove the tempeh from the marinade, and allow the excess marinade to drip off. Arrange the tempeh in a single layer over the prepared baking sheet. Broil for 5 minutes, or until the tempeh is brown. Turn the tempeh over and brush with some of the reserved marinade. Broil 5 minutes longer, or until the tempeh is brown. Cut the tempeh into 1-inch pieces and set aside. To roast the garlic: Preheat the oven to 400ºF. Place the whole garlic cloves in a small glass baking dish. Add the oil, salt, and pepper, and toss to coat. Cover the baking dish tightly with foil and bake for 30 minutes, or until the garlic is golden brown and tender. Cool. Peel the garlic to release the cloves. Transfer the cloves to a small bowl. To make the greens: Heat the oil in a heavy large pot over medium heat. Add the onions, ginger, and minced garlic. Sauté for 5 minutes, or until the onions are translucent. Add the greens and toss to coat. Cover and cook over medium heat for 5 minutes, stirring occasionally, or until the greens are almost tender. Uncover and continue cooking the greens for 5 minutes, or until the greens are tender. Remove from the heat. Stir in the tamari, then the broiled tempeh pieces and roasted garlic cloves. Sauté for 2 minutes, or just until the tempeh and roasted garlic are heated through. Transfer the tempeh-greens mixture to a bowl and serve immediately. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/easy-vegetarian-recipes-broiled-tempeh-with-kale-and-garlic <![CDATA[Daily Greens with Tahini Miso Sauce]]> http://www.veria.com/recipe/easy-vegetarian-recipes-daily-greens-with-tahini-miso-sauce Level: Intermediate
Servings: 4
Cook Time: 45 min
Ready Time: 45 min
Ingredients: Daily Greens: 1 bunch of mustard greens 1 head of Napa cabbage 2 teaspoons sea salt 3-4 scallions for garnish (optional) Tahini-Miso Dressing: 1/2 cup tahini (a sesame paste, available in health food stores) 1/3 -1/2 cup fresh lemon juice (approximately 1 1/2 lemons) 1/4 - 1/2 cup water 1/4 cup yellow miso (made from fermented soybeans, miso is very healthy and available in health food shops) 2 teaspoons minced peeled fresh ginger 1/4 teaspoon minced garlic
Preparation: To make the greens: Cut out the center vein of the mustard greens. Cut the vein into 1 inch squares. Cut the mustard green leaves and cabbage leaves into 1 inch squares. Bring a large pot of water to a boil over high heat. Add the salt and mustard green veins and boil for 5 minutes. Add the collard green leaves and boil for 10 minutes, stirring occasionally, or until almost tender. Add the cabbage and cook for 5 minutes, or until the cabbage and mustard greens are tender. Drain. Transfer the greens and cabbage to a bowl, top with tahini-miso dressing and scallions for garnish, and serve. To make the tahini-miso dressing: Combine all the ingredients in a food processor and blend until smooth, about 3 minutes. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/easy-vegetarian-recipes-daily-greens-with-tahini-miso-sauce <![CDATA[Basic Seitan]]> http://www.veria.com/recipe/seitan-basic-seitan Level: Intermediate
Servings: 8
Cook Time: 30 min
Ready Time: 2 hr 30 min
Ingredients: 3 cups gluten flour (available in health food stores) 1 1/2 cups whole wheat pastry flour 2/3 cup nutritional yeast 2 teaspoons ground coriander 2 teaspoons ground sage 1 teaspoon ground ginger 1 teaspoon sea salt 4 cups water 1/2 cup canola oil 1/2 cup tamari (a type of soy sauce, made without wheat and available in health food stores)
Preparation: Preheat the oven to 350ºF. Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Stir the gluten flour, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend. Whisk the water, oil, and tamari in another bowl to blend. Quickly stir the tamari mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil. Place the pan of seitan dough inside a larger roasting pan. Add enough water to come half way up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/seitan-basic-seitan <![CDATA[Black Beans for Taco Hero]]> http://www.veria.com/recipe/black-beans-for-taco-hero Level: Intermediate
Servings: 8-Jun
Cook Time: 30 min
Ready Time: 10 hr
Ingredients: 2 cups (about 14 ounces) dried black beans, picked through and rinsed 1 (2- to 3-inch) piece kombu (a type of edible seaweed, available in Asian markets and health food stores) 7 cups water 2 teaspoons canola oil 1 small onion, finely chopped 3 garlic cloves, minced 1 tablespoon finely chopped fresh basil 1 tablespoon sea salt
Preparation: Place the beans and the kombu in a bowl. Add enough cold water to cover the beans by 3 inches. Let stand overnight. Drain and rinse the beans. Reserve the kombu. Combine the beans, reserved kombu, and 7 cups of fresh water in a heavy large pot. Bring the water to a simmer over high heat. Decrease the heat to medium-low. Simmer the beans for 1 hour and 30 minutes, stirring occasionally, or until tender. The beans should hold their shape but be tender and creamy when mashed. Meanwhile, heat the oil in a heavy skillet over medium heat. Add the onion and garlic, and sauté for 5 minutes, or until the onion is tender. Add the basil and sauté for 1 minute, or until it wilts. Transfer the onion mixture to the cooked beans. Stir in the salt. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/black-beans-for-taco-hero <![CDATA[Seitan Tacos with Spanish Rice]]> http://www.veria.com/recipe/seitan-seitan-tacos-with-spanish-rice Level: Intermediate
Servings: 6
Cook Time: 45 min
Ready Time: 1 hr 45 min
Ingredients: Filling: 2 teaspoons canola oil 1 small onion, finely chopped 1/2 red bell pepper, finely chopped 1/2 green bell pepper, finely chopped 1 plum tomato, finely chopped 1/2 jalapeño chile, minced 2 garlic cloves, minced 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 12 ounces Basic Seitan (see recipe), cut into 1/4-inch cubes 3/4 cup ranchero sauce (available in many supermarkets) Tacos: 12 corn tortillas Canola oil, for deep frying 3 cups shredded romaine lettuce Crumbled tofu cheddar (optional, available in health food stores) Spanish Rice: 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, peeled and finely diced 1 celery stalk, finely diced 1 green bell pepper, finely diced 1 red bell pepper, finely diced 1 jalapeño chili, seeded and finely chopped 4 garlic cloves, finely chopped 2 cups (about 12 ounces) uncooked long-grain brown rice, rinsed well 2 tablespoons tomato paste 1 teaspoon sea salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 2 cups water 1 (14 1/2-ounce) can diced tomatoes 1/4 cup chopped fresh cilantro
Preparation: To prepare the filling: Heat the oil in a heavy large pot over medium heat. Add the onion and bell peppers and sauté for 5 minutes, or until tender. Add the tomato, jalapeño, garlic, cumin, paprika, salt and black pepper. Sauté for 5 minutes, or until the tomato is tender. Stir in the seitan and sauce. Simmer for 5 minutes, stirring occasionally, or until the mixture is heated through and the flavors are well blended. Cool the filling to room temperature. To prepare and serve the tacos: Heat a griddle over medium-high heat. Cook a tortilla on the hot griddle just until warm, about 10 seconds per side. Spoon 1/4 cup of the filling over the center of the tortilla. Fold the sides of the tortilla over the filling to form a taco. Secure the tortilla edges with a toothpick. Repeat with the remaining tortillas and filling. The tacos will keep up to this point for 4 hours, covered and refrigerated. Heat the oil in a heavy large frying pan over medium heat. Working in batches, fry the tacos until crisp and golden, about 1 minute per side. Transfer the tacos to a paper towel-lined plate to drain any excess oil. Remove the toothpicks and fill the tacos with lettuce and cheese. Serve immediately. To make the Spanish rice: Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, celery, bell peppers, jalapeño and garlic. Sauté for 5 minutes, or until the vegetables are tender. Stir in the rice. Stir in the tomato paste, salt, cumin and black pepper. Add the water and tomatoes with their juices. Bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer without stirring for 45 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat. Let stand covered for 10 minutes before serving. Transfer the rice to a serving bowl. Add the cilantro and fluff with a fork. The rice will keep for 2 hours, covered and kept at room temperature. Rewarm the rice over low heat before serving. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/seitan-seitan-tacos-with-spanish-rice <![CDATA[Sweet and Sour Tempeh with Vegetables over Brown Rice Pilaf]]> http://www.veria.com/recipe/brown-rice-sweet-and-sour-tempeh-with-vegetables-over-brown-rice-pilaf Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 12 hr
Ingredients: Sweet and sour tempeh: 1 cup tamari (a type of soy sauce made without wheat, available in Asian markets and health food stores) 1/4 cup water 3 tablespoons toasted sesame oil 5 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 2 (8-ounce) packages soy tempeh (available in health food stores) 3/4 cups pure maple syrup, or more to taste 1 1/4 cups brown rice vinegar 1/4 cup arrowroot (a thickening agent, available in health food stores) 2 teaspoons dried crushed red pepper 4 small onions, cut into 1/2-inch pieces 4 carrots, peeled, halved lengthwise then cut crosswise into 1/2-inch pieces 3 celery stalks, cut crosswise into 1/2-inch pieces 1 red bell pepper, cut into 1/2-inch pieces 1 green bell pepper, cut into 1/2-inch pieces 1/2 head of green cabbage, cored and chopped into 1-inch pieces 3 ears of yellow corn, kernels cut from cobs Brown rice pilaf with roasted peanuts and cilantro: 2 teaspoons toasted sesame oil 3 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 2 cups uncooked basmati rice, rinsed well 3 cups water 1 teaspoon sea salt 1/3 cup coarsely chopped roasted peanuts 3 tablespoons finely chopped fresh cilantro
Preparation: For sweet and sour tempeh: Whisk 1/2 cup of tamari, water, 2 tablespoons of sesame oil, garlic, and ginger in a 13 by 9 by 2-inch glass baking dish. Cut each tempeh square in half, then cut each tempeh piece horizontally in half. Arrange the tempeh pieces in the marinade and turn to coat. Cover and marinate at least 1 hour at room temperature or up to 1 day in the refrigerator, turning occasionally. Preheat the broiler. Line a heavy baking sheet with foil. Transfer the tempeh pieces to the baking sheet, reserving the marinade. Broil for 5 minutes, or until the tempeh is golden brown. Turn the tempeh over and brush with a little of the reserved marinade. Broil 5 minutes longer, or until the tempeh is golden on top. Cut the tempeh into 1/2-inch squares. Whisk the remaining 1/2 cup tamari, maple syrup, vinegar, and arrowroot into the reserved marinade. Set the sweet and sour sauce aside. Heat the remaining 1 tablespoon sesame oil and crushed red pepper in a heavy large frying pan with high sides or a large pan or wok over medium-high heat. Add the carrots and onions and sauté for 2-5 minutes, or until they begin to soften. Add the celery and sauté for 2 minutes. Add the bell peppers and sauté for 2 minutes. Add the cabbage and corn kernels, and sauté for 2 minutes. At this point the vegetables should be crisp-tender. Add the broiled tempeh. Stir in the sweet and sour sauce. Simmer for 2 minutes, stirring occasionally, or until the flavors blend and the sauce thickens slightly. Transfer the mixture to a bowl and serve with the rice. To make brown rice pilaf with roasted peanuts and cilantro: Heat the oil in a heavy large saucepan over medium heat. Add the garlic and sauté for 1 minute, or until fragrant. Add the ginger and sauté for 1 minute, or until fragrant. Add the rice and sauté for 2 minutes. Stir in the water and salt. Increase the heat to high and bring the mixture to a boil. Decrease the heat to medium-low. Cover and simmer gently without stirring for 45 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat. Let stand covered for 5 minutes. Using a fork, toss the peanuts and cilantro into the rice. Transfer the rice mixture to a bowl and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/brown-rice-sweet-and-sour-tempeh-with-vegetables-over-brown-rice-pilaf <![CDATA[Barbecued Tofu]]> http://www.veria.com/recipe/tofu-recipes-barbecued-tofu Level: Intermediate
Servings: 6
Cook Time: 40 min
Ready Time: 8 hr
Ingredients: 3 (14-ounce) containers water-packed firm tofu, drained, each piece halved horizontally and containers reserved 1/2 cup tamari (a type of soy sauce, made without wheat and available in health food stores and Asian markets) 1/3 cup plus 2 teaspoons canola oil 1/4 cup water 1/4 cup pure maple syrup 2 tablespoons minced garlic 2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon maple crystals (dehydrated maple syrup, available in health food stores, online, or directly from maple farmers) 1 1/2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1 teaspoon curry powder 1 teaspoon dried oregano leaves 1 teaspoon freshly ground black pepper 1 teaspoon mustard powder 1/2 teaspoon cayenne pepper 1/2 cup Hickory Barbecue Sauce (see recipe), warm
Preparation: Pat the tofu slices dry with paper towels. Cover a baking sheet with more dry paper towels. Arrange the tofu slices in a single layer over the towels on the baking sheet and drain for 2 hours, changing the paper towels after 1 hour. Meanwhile, whisk the tamari, 1/3 cup of oil, water, maple syrup, garlic, paprika, chili powder, maple crystals, thyme, cumin, curry powder, oregano, black pepper, mustard powder and cayenne pepper in a heavy medium saucepan to blend. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 2 minutes. Cool the marinade slightly. Pour some marinade into each reserved tofu container. Place 1 tofu slice in each container. Pour more marinade over the tofu slices. Repeat layering with the remaining tofu slices and marinade. Cover and refrigerate at least 4 hours and up to 2 days. Prepare the barbecue for medium heat or preheat a grill pan over medium heat. Brush the barbecue grill or grill pan with the remaining 2 teaspoons oil. Grill the tofu slices for 4 minutes on each side, brushing with the remaining marinade, or until the tofu slices are heated through and grill marks appear. Brush the warm barbecue sauce over the hot tofu slices and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/tofu-recipes-barbecued-tofu <![CDATA[Barbecued Tofu Chopped Salad]]> http://www.veria.com/recipe/barbecued-tofu-chopped-salad Level: Advanced
Servings: People love chopped salads. The idea behind this one was to create a high-protein, nutritious chopped salad with originality, flavor and texture.
Cook Time: 2 hr
Ready Time: 12 hr
Ingredients: 4 ounces green beans, cut into 1/4-inch pieces 3 large carrots, peeled and cut into 1/4-inch pieces 4 celery stalks, cut into 1/4-inch pieces 1 ear yellow corn, kernels cut from cob 1 red bell pepper, cut into 1/4-inch pieces 1 small red onion, finely chopped Barbecued Tofu, warm (see recipe) 1/4 cup Hickory Barbecue Sauce, warm 8 cups chopped romaine lettuce (approximately 1 head) 1 1/4 cups (about) Ranch Dressing Sea salt and freshly ground black pepper, to taste 3/4 cup grated cheddar cheese
Preparation: Bring a large pot of water to a boil over high heat. Add the green beans and cook for 30 seconds. Add the carrots and cook for 30 seconds, or until the green beans and carrots are bright and crisp-tender. Drain the green beans and carrots and immediately place them in a bowl of ice water to cool. Drain again, then pat them dry (be sure they are very dry). Combine the green beans, carrots, celery, corn kernels, bell pepper, and onion in a bowl. The vegetables will keep for 1 day, covered and refrigerated. Cut the warm tofu into 3/4-inch pieces. Toss the tofu pieces and barbecue sauce in another bowl to coat. Cover and set aside to keep warm. Toss the lettuce in a large bowl with enough dressing to coat, and season it to taste with salt and black pepper. Mound the lettuce on plates. Toss the vegetables with enough dressing to coat, and season them to taste with salt and black pepper. Mound the vegetables atop the lettuce. Scatter the tofu pieces and cheese over the salad and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/barbecued-tofu-chopped-salad <![CDATA[Farm Chop with Living Citrus Herb Dressing]]> http://www.veria.com/recipe/farm-chop-with-living-citrus-herb-dressing Level: Easy
Servings: 6
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Salad: 8 cups romaine lettuce, rinsed well and chopped into 1-2 inch strips 4 ounces green beans, cut into 1/4-inch pieces 3 large carrots, peeled and cut into 1/4-inch pieces 4 celery stalks, cut into 1/4-inch pieces 1 ear yellow corn, kernels cut from cob 1 red bell pepper, cut into 1/4-inch pieces 1 small red onion, finely chopped Citrus Herb Dressing: 1/2 cup orange juice 1/2 apple cider vinegar 1/4 cup lemon juice 1/8 cup agave nectar (a natural sweetener, available in health food stores) 1/4 tablespoon minced garlic 2 teaspoons fresh thyme 2 teaspoons fresh parsley 2 teaspoons fresh basil 1/2 cup extra virgin olive oil
Preparation: Put the ingredients for the dressing into a blender or food processor and puree until well blended. Set aside. Toss the lettuce in a large bowl with enough dressing to coat, and season it to taste with salt and black pepper. Mound the lettuce on plates. Toss the vegetables with enough dressing to coat, and season them to taste with salt and black pepper. Mound the vegetables atop the lettuce and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/farm-chop-with-living-citrus-herb-dressing <![CDATA[Hickory Barbecue Sauce]]> http://www.veria.com/recipe/hickory-barbecue-sauce Level: Intermediate
Servings: 6
Cook Time: 30 min
Ready Time: 1 hr 30 min
Ingredients: 4 plum tomatoes 1 tablespoon olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 mango, peeled, pitted and chopped 1 (15-ounce) can peeled whole tomatoes 1 cup water 1 (6-ounce) can tomato paste 3/4 cup pure maple syrup 1/2 cup light unsulfured molasses 1/4 cup apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 1 teaspoon mustard powder 1 teaspoon onion powder 1/2 teaspoon garlic powder
Preparation: Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tomatoes over medium heat for 30 minutes, or until the skins loosen and the tomatoes soften. Meanwhile, heat the oil in a heavy large saucepan over medium heat. Add the onion and sauté for 8 minutes, or until translucent. Stir in the garlic. Add the mango pieces and sauté for 8 minutes, or until the mango pieces become mushy. Add the smoked tomatoes, canned tomatoes with their juices, water, tomato paste, maple syrup, molasses, vinegar, lemon juice, Worcestershire sauce, salt, pepper, mustard powder, onion powder and garlic powder. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally, or until the sauce thickens slightly and the tomatoes are very tender. Cool slightly. Using an immersion blender, puree the sauce until smooth. (Alternately, working in batches, transfer the sauce to a blender, and blend until smooth.) ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/hickory-barbecue-sauce <![CDATA[Ranch Dressing]]> http://www.veria.com/recipe/ranch-dressing Level: Easy
Servings: 6
Cook Time: 20 min
Ready Time: 2 hr 20 min
Ingredients: 3/4 cup Veganaise (a non-dairy mayonnaise, available in health food stores) 4 ounces vacuum-packed firm silken tofu (such as Mori-Nu) 1/4 cup minced onion 1/4 cup plain soy milk 2 tablespoons fresh lemon juice (approximately 1 lemon) 2 teaspoons Dijon mustard 1 teaspoon minced garlic 1 teaspoon onion powder 1 teaspoon vegan Worcestershire sauce (available in health food stores) 1/2 teaspoon celery seed 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon sea salt, plus more for seasoning 2 tablespoons finely chopped fresh chives
Preparation: Blend the Veganaise, tofu, minced onion, soymilk, lemon juice, mustard, garlic, onion powder, Worcestershire sauce, celery seed, 1/4 teaspoon of pepper and 1/4 teaspoon of salt in a blender until smooth. Transfer the tofu mixture to a bowl. Whisk in the chives. Cover and refrigerate at least 2 hours and up to 2 days to allow the flavors to blend. Season the dressing to taste with more salt and pepper, if desired. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/ranch-dressing <![CDATA[Antipasto with Tarragon Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-antipasto-with-tarragon-dressing Level: Easy
Servings: 8-Jun
Cook Time: 30 min
Ready Time: 30 min
Ingredients: Antipasto: 2 14 oz. cans of chickpeas, drained, then rinsed 1/4 pound green beans, trimmed and cut into 1-inch pieces 1/2 cup cherry tomatoes Ð cut in half 1/3-cup red onion, cut into thin half moons 1/3-cup artichoke hearts, roughly chopped 1/3 cup Kalamata olives 1/4 cup Italian parsley Ð roughly chopped Dressing: 3/4 cup fresh tarragon 2 cups extra virgin olive oil 1/4 Spanish onion 3/4 cup balsamic vinegar 1/4 cup Dijon mustard 1 teaspoon sea salt 1/2 teaspoon white pepper 2 tablespoons maple syrup
Preparation: Mix the antipasto ingredients together in a large bowl. Set aside. In a blender blend all dressing ingredients with the exception of tarragon leaves and olive oil. Pour oil in slowly and allow the oil to blend into the mixture. When all oil is incorporated, add the tarragon. Process tarragon into the dressing to the point where you can still see green flecks. Spoon some of the dressing over the antipasto and toss to lightly coat. Serve immediately, with remaining dressing on the side. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/easy-vegetarian-recipes-antipasto-with-tarragon-dressing <![CDATA[Santa Fe Salad]]> http://www.veria.com/recipe/weight-loss-foods-santa-fe-salad Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 3/4 zucchini cut in half lengthwise, slice across, 1/4 wide 3/4 pound yellow crookneck squash, cut same as zucchini 1/2 pint cherry tomatoes, halved (colorful ones if possible: orange, yellow, red) 1/2 cup red pepper, diced medium 1/2 cup scallions, thinly sliced on diagonal 1 jalapeño pepper, minced 1/2 cup pumpkin seeds 1 cup cilantro, minced Dressing 1/3 cup filtered water 1/4 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tablespoon minced garlic 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon sea salt 1/2 teaspoon black pepper
Preparation: Mix the salad ingredients together in a large bowl. Set aside. In a blender, pulse the salad dressing ingredients, besides the olive oil and the salt and pepper, together for a few seconds. When they're well mixed, pour oil in slowly and allow the oil to blend into the mixture. Spoon some of the dressing on the salad, season with salt and pepper, and toss to lightly coat. Serve with remaining dressing on the side. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/weight-loss-foods-santa-fe-salad <![CDATA[Flapjacks a la Almondine and Berry Smoothie]]> http://www.veria.com/recipe/healthy-breakfast-recipes-flapjacks-a-la-almondine-and-berry-smoothie Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 12 hr
Ingredients: Flapjacks: 6 ounces brown rice flour (available in health food stores) 1 ounce tapioca flour 1 ounce almond meal flour (available in health food stores) 1/2 teaspoon non-aluminum baking powder (available in health food stores) 1/4 teaspoon Xanthan gum (a thickening agent, available in health food stores and specialty shops) 1/8 teaspoon sea salt 8 ounces cold milk 1 egg 1 tablespoon cooking oil Berry smoothie: 1/2 cup grape juice 1 banana, frozen 1/4 cup strawberries, frozen 1/4 cup almonds, soaked overnight in water 1/2 date, fresh
Preparation: For flapjacks: Mix the dry ingredients in a mixing bowl. Whisk the wet ingredients, then pour the wet into the dry and mix well. If using baking soda, let mixture sit for about five minutes so that the soda can do its job. Using a non-stick griddle or skillet, place the pan over medium-high heat. If you aren't using a non-stick pan, then add just enough oil or butter to coat the surface of the pan. Using a 4-6 ounce. ladle, pour the pancake patter into rounds on the pan. When the upside of the pancake is filled with bubbles turn over. Serve warm, top with real butter and pure maple syrup. If using corn meal, you can pour boiling water over the corn meal, then mix gently. Use same amount of water as you do corn meal. Then follow the steps of the recipe as is. This allows the corn meal to lighten up. For smoothie: Remove the pit from the date. Place all ingredients in blender and blend until smooth and creamy. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/healthy-breakfast-recipes-flapjacks-a-la-almondine-and-berry-smoothie <![CDATA[Baked Spelt Macaroni & Cheese]]> http://www.veria.com/recipe/baked-spelt-macaroni-and-cheese Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 12 ounces spelt elbow macaroni 2 1/4 cups melted cheddar cheese 2 slices whole wheat bread 1 tablespoon chopped fresh Italian parsley 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon freshly ground black pepper
Preparation: Preheat the oven to 325ºF. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 8 minutes, stirring often, or until the macaroni is tender but still firm to the bite. Drain, reserving 3/4 cup of the cooking liquid. Toss the macaroni with the melted cheese in a large bowl, adding enough reserved cooking liquid to moisten and coat the pasta. Transfer the macaroni mixture to an 8-inch square baking dish. Cover and bake for 20 minutes, or until heated through. Meanwhile, chop the bread in a food processor until coarse crumbs form. Toss the bread crumbs with the parsley, oil, garlic, and pepper in a bowl to coat. Uncover the hot macaroni and cheese, and sprinkle the bread crumb mixture over. Continue baking uncovered for 15 minutes, or until the topping is golden brown and crisp. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/baked-spelt-macaroni-and-cheese <![CDATA[Better with Cheddar Nachos with Pico De Gallo, Guacamole, and Tofu Sour Cream]]> http://www.veria.com/recipe/tofu-recipes-better-with-cheddar-nachos-with-pico-de-gallo-guacamole-and-tofu-sour-cream Level: Intermediate
Servings: 6
Cook Time: 1 hr 30 min
Ready Time: 3 hr 30 min
Ingredients: Nachos 1 cup canola oil, more if needed 12 6-inch corn tortillas, cut into wedges Sea salt, to taste 1/3 cup melted cheddar cheese 1/2 cup black beans, warmed 1/4 cup pico de gallo (recipe below) 1/4 cup guacamole (recipe below) 2 tablespoons tofu sour cream (recipe below) 1 green onion, thinly sliced Pico de Gallo Makes 2 1/2 cups 2 cups diced ripe tomatoes (approximately 2 large tomatoes) 1/2 cup finely chopped white onion 1/4 cup chopped fresh cilantro 1 small jalapeño chili (ribs and seeds removed), finely chopped 1 tablespoon fresh lime juice 1/2 teaspoon sea salt Tofu Sour Cream: 1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu) 1 1/2 tablespoon umeboshi vinegar (available in Asian markets and health food stores) 1 tablespoon olive oil 1 teaspoon dry mustard (available in the spice aisle of grocery stores, also called ground mustard.) 1/4 teaspoon minced garlic 1 teaspoon dried dill Guacamole 1 small tomato, seeded and finely diced 1/2 small white onion, finely diced 1/2 cup chopped fresh cilantro 3 tablespoons fresh lemon juice (approximately 1 lemon) 1 1/4 teaspoons sea salt, plus more for seasoning 4 ripe avocados, peeled, pitted and coarsely chopped
Preparation: To make the nachos: Heat the oil in a heavy large frying pan over medium-high heat. Working in batches, add the tortilla wedges and fry for 2 minutes, stirring occasionally, or until golden. Using a slotted spoon, transfer the tortilla chips to a paper towel-lined plate. Sprinkle with salt. Arrange the warm tortilla chips over a large platter. Spoon the warm melted cheese over the chips. Spoon the beans over the cheese. Spoon the pico de gallo over the beans. Spoon the guacamole atop the nachos. Drizzle the sour cream over the nachos. Sprinkle with the green onion and serve immediately. To make the pico de gallo: Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir the pico de gallo before serving. To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days To make the guacamole: Toss the tomato, onion, cilantro, lemon juice, and 1 1/4 teaspoon of salt in a medium bowl. Let stand for 20 minutes. Mash the avocados in a large bowl. Stir in the tomato mixture. Season the guacamole to taste with more salt, if desired. Transfer the guacamole to a serving bowl and serve. The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir the guacamole again before serving. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/tofu-recipes-better-with-cheddar-nachos-with-pico-de-gallo-guacamole-and-tofu-sour-cream <![CDATA[Cashew Cheddar Cheese]]> http://www.veria.com/recipe/healthy-snacks-cashew-cheddar-cheese Level: Intermediate
Servings: 8-Jun
Cook Time: 45 min
Ready Time: 4 hr 45 min
Ingredients: 1 1/4 cups raw cashews 1/2 cup nutritional yeast (available in health food stores) 2 teaspoons onion powder 2 teaspoons sea salt 1 teaspoon garlic powder 1/8 teaspoon ground white pepper 3 1/2 cups plain soy milk 1 cup (about 1 1/2 ounces) agar flakes (a vegetarian gelatin, available in health food stores) 1/2 cup canola oil 1/4 cup yellow miso (fermented soybeans, available in health food stores) 2 tablespoons fresh lemon juice
Preparation: Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices. Combine the milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso and lemon juice. For grated or sliced cheese: Transfer the cheese to a container then cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soymilk to the melted cheese to thin, if necessary. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/healthy-snacks-cashew-cheddar-cheese <![CDATA[House Salad with Tahini Dressing]]> http://www.veria.com/recipe/weight-loss-foods-house-salad-with-tahini-dressing Level: Easy
Servings: 4
Cook Time: 20 min
Ready Time: 20 min
Ingredients: Dressing: 3/4 cup lightly packed watercress leaves (approximately 1 bunch) 1/3 cup roasted tahini (a paste made from ground sesame seeds, popular in Middle Eastern cooking and available in health food stores) 1/4 cup fresh lemon juice (approximately 2 lemons) 2 green onions, coarsely chopped 1 tablespoon tamari (a type of soy sauce, available in Asian markets and health food stores) 1 tablespoon water 1 garlic clove Salad: 8 cups mixed baby greens 1 cup thinly sliced red cabbage 1 cup thinly sliced green cabbage 1 small cucumber, cut into 1/2-inch cubes 1 beet, peeled and shredded 2 carrots, peeled and shredded Sea salt and freshly ground black pepper, to taste
Preparation: To make the dressing: Blend all the ingredients together in a blender until smooth and creamy. The dressing will keep for 2 days, covered and refrigerated. To make the salad: Combine the baby greens, cabbages, cucumber, carrots, and beet in a large bowl. The undressed salad will keep for 8 hours, covered and refrigerated. Just before serving, toss the salad with enough dressing to coat. Season the salad to taste with salt and pepper. Mound the salad in 4 wide shallow bowls and serve immediately. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/weight-loss-foods-house-salad-with-tahini-dressing <![CDATA[Athena Barley with Kalamata Olives and Tomatoes]]> http://www.veria.com/recipe/lentil-recipes-athena-barley-with-kalamata-olives-and-tomatoes Level: Intermediate
Servings: 8-Jun
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 3 cups water 1 pound pearl barley 1 1/2 teaspoons sea salt, plus more for seasoning 1/2 cup fresh lemon juice (approximately 3 lemons) 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 1 pound tomatoes, seeded and cut into 1/2-inch pieces 3/4 cup kalamata olives, pitted and quartered 3/4 cup finely diced red onion 3/4 cup finely chopped fresh Italian parsley 2/3 cup finely chopped green onions 3 tablespoons chopped fresh dill Freshly ground black pepper, for seasoning
Preparation: Combine the water, barley, and 1 1/2 teaspoons of salt in a large saucepan. Cover and bring to a boil over high heat. Reduce the heat to medium-low, and simmer for 20 minutes, until the barley is tender. Transfer the barley to a large bowl. Refrigerate until the barley is cold, if desired. Whisk the lemon juice, oil, and oregano in a bowl to blend. Pour the vinaigrette over the barley and toss to coat. Add the tomatoes, olives, red onion, parsley, green onions, and dill. Toss again to combine. Season the mixture to taste with salt and pepper and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/lentil-recipes-athena-barley-with-kalamata-olives-and-tomatoes <![CDATA[Confetti Jasmine Rice with Coconut]]> http://www.veria.com/recipe/brown-rice-confetti-jasmine-rice-with-coconut Level: Intermediate
Servings: 6
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 2 tablespoons toasted sesame oil 3/4 teaspoon curry powder 3/4 teaspoon ground ginger 1/8 teaspoon turmeric 1 1/2 cups uncooked brown jasmine rice, rinsed well 1 1/2 cups water 1 teaspoon sea salt 1/4 cup unsweetened shredded coconut 1/2 cup yellow corn kernels 1/3 cup finely chopped red bell pepper 1/4 cup finely chopped peeled carrot 1/4 cup slivered almonds, toasted
Preparation: Heat 1 tablespoon of oil in a heavy large saucepan over medium-high heat. Stir in the curry powder, ginger, and turmeric. Stir in the rice. Add the water and salt. Bring the water to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer gently for 20 minutes, or until the rice is tender and the water is absorbed. Meanwhile, heat the remaining 1 tablespoon oil in a heavy large skillet over medium-high heat. Add the corn, bell pepper, and carrot. Sauté for 2 minutes. Add the coconut and sauté 5 minutes longer, or until the coconut is golden and the vegetables are crisp-tender. Transfer the rice to a bowl. Fluff the vegetable mixture into the rice and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/brown-rice-confetti-jasmine-rice-with-coconut <![CDATA[Indian Quinoa Salad]]> http://www.veria.com/recipe/quinoa-recipes-indian-quinoa-salad Level: Easy
Servings: 6
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 2 cups quinoa, rinsed well (a high-protein grain, available in health food stores and many standard grocery stores as well) 4 cups water 2 teaspoons garam masala (a basic blend of spices common in Indian food; it is available in specialty and gourmet shops, as well as many standard grocery stores in the spice aisle) 1 teaspoon sea salt 1 cup currants 1 tablespoon toasted sesame oil 3 celery stalks, finely diced 1 red bell pepper, seeded and finely diced 5 green onions, thinly sliced diagonally 1/2 cup slivered almonds, toasted
Preparation: Heat a heavy large skillet over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa is fragrant, dry and golden. Combine 3 cups of water, 1 teaspoon of garam masala, and the salt in a heavy large saucepan. Bring to a boil over high heat. Add the toasted quinoa and return the water to a boil. Cover and decrease the heat to medium-low. Simmer gently without stirring for 15 minutes, or until the liquid evaporates and the grains are tender. Fluff the grains with a fork. Meanwhile, bring the remaining 1 cup water to a simmer in a small saucepan. Remove from the heat. Add the currants and soak for 20 minutes, or until plump. Drain well. Heat the oil in a heavy large skillet over medium heat. Add the celery, bell pepper, and remaining 1 teaspoon garam masala. Sauté for 2 minutes, or until the vegetables are crisp-tender. Add the green onions and sauté 1 minute longer, or until just wilted. Add the celery mixture, currants, and almonds to the quinoa and fluff with a fork to mix. Serve the salad at room temperature, or cover and refrigerate until the salad is cold. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/quinoa-recipes-indian-quinoa-salad <![CDATA[Sesame Tahini Sauce with Onions over Udon]]> http://www.veria.com/recipe/pasta-recipes-sesame-tahini-sauce-with-onions-over-udon Level: Easy
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 1 teaspoon toasted sesame oil 1 onion finely diced 2 cloves garlic minced 1/2 cup tahini (roasted sesame seed paste, available in health food stores) 1/4 cup tamari (a type of soy sauce made without wheat, available in Asian markets and health food stores) 3/4 cup water of Kukicha twig tea (A Japanese blend of green tea made of stems, stalks, and twigs; available in health food stores) 1 tablespoon brown rice vinegar 3 scallions, cut thin on the diagonal 9 ounce good quality dry udon noodles
Preparation: For the sauce: Heat the oil in the skillet, sauté onion, and garlic until translucent. Mix all ingredients except the onion mixture. After well mixed, add in onions. For Udon:Bring large pot of salted water to a boil. Add noodles and stir occasionally, for 5 minutes, or until tender but still firm to the bite. Drain and reserve a little of the cooking liquid. Immediately toss the hot noodles with the sauce and add liquid as need to coat. Top with scallions and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/pasta-recipes-sesame-tahini-sauce-with-onions-over-udon <![CDATA[Teriyaki Stir-Fried Vegetables with Steamed Rice]]> http://www.veria.com/recipe/stir-fry-recipes-teriyaki-stir-fried-vegetables-with-steamed-rice Level: Intermediate
Servings: 6-Apr
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: Teriyaki Sauce: 3/4 cup water 3/4 cup pure maple syrup 2/3 cup chopped cored peeled pineapple (from approximately 1/4 pineapple) 2/3 cup chopped pitted peeled mango (from approximately 1 mango) 2/3 cup orange juice 1/2 cup mirin (a Japanese cooking wine, available in Asian markets and health food stores) 1/2 cup tamari (a type of soy sauce made without wheat, available in Asian markets and health food stores) 3 tablespoon minced peeled fresh ginger 2 tablespoons toasted sesame oil 1 tablespoon minced garlic Vegetable Stir Fry: 3 tablespoons canola oil 2 teaspoons finely chopped garlic 8 ounces broccoli florets 2 carrots, peeled and cut into julienne strips 2 yellow crookneck squash, cut into julienne strips 1 cup snow peas, cut into julienne strips 8 shiitake mushrooms, stemmed and thinly sliced 1/2 red bell pepper, cut into julienne strips 4 green onions, cut into julienne strips 1/2 head of Napa cabbage, shredded Steamed Brown Rice: 2 1/2 cups purified water 1 1/2 cups short-grain brown rice, rinsed well 1/4 teaspoon sea salt
Preparation: To make the teriyaki sauce: Combine all the ingredients in a heavy large saucepan. Bring to a simmer over high heat. Decrease the heat to medium and simmer uncovered for 15 minutes, or until the fruit is very tender. Using a hand-held immersion blender or a regular blender, puree the sauce until it is completely smooth. Strain the sauce through a meshed strainer. Discard any solids. The sauce will keep up to 3 days, covered and refrigerated. Rewarm before using. To make the vegetable stir-fry: Heat a heavy large wok over high heat until it is very hot. Add the oil and stir to coat the wok and heat the oil. Add the and garlic and sauté for 10 seconds. Add the broccoli, carrots, squash, snow peas, mushrooms, bell pepper, and green onions. Pour the sauce over the vegetables and stir-fry for 5 minutes, or until the vegetables are crisp-tender and the sauce thickens slightly. To make the rice: Combine water and salt in a heavy large saucepan. Bring the salt water to a boil. Add the rice and return the salt water to a boil. Decrease the heat to low. Cover and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat. Let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand 5 minutes longer. Fluff the rice again and serve. Transfer the vegetables to a large serving bowl. Serve the rice alongside. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/stir-fry-recipes-teriyaki-stir-fried-vegetables-with-steamed-rice <![CDATA[Almond Flan with Raspberry Sauce]]> http://www.veria.com/recipe/almond-flan-with-raspberry-sauce Level: Easy
Servings: 8-Jun
Cook Time: 20 min
Ready Time: 2 hr 20 min
Ingredients: 5 cups soymilk or rice milk 1/3 cup agar (a vegetarian gelatin substitute, available in health food stores) 1/4 cup arrowroot or kudzu (arrowroot is a root used for thickening purposes, kudzu is a sea vegetable, also used for thickening; both are available in health food stores) 1/2 cup maple syrup 2 tablespoons almond extract 2 tablespoons vanilla extract 1 cup almonds 12 ounces raspberry jam 3/4 cup water
Preparation: In a 2-quart saucepan, combine 4 cups of the soymilk and the agar flakes and simmer until the agar dissolves. Combine the arrowroot or kudzu with the remaining soymilk, then add the maple syrup and extracts and add to the soymilk-agar mixture. Stir continuously over heat until the mixture thickens slightly and comes to a boil, about 3 to 4 minutes. Pour into individual small serving bowls. Chill for about 2 hours. Preheat oven at 350¼. Roast almonds until slightly brown. Cool, and then chop rough to fine. Mix the raspberry jam and water. To serve, turn each bowl upside down to allow the flan to slip out. Use knife if necessary. Spoon several tablespoons of the liquid jam over the top. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/almond-flan-with-raspberry-sauce <![CDATA[Saucy Southwestern Meal]]> http://www.veria.com/recipe/quinoa-recipes-saucy-southwestern-meal Level: Intermediate
Servings: 12-Oct
Cook Time: 1 hr
Ready Time: 1 hr
Ingredients: 3/4 cup quinoa, rinsed well 1 tablespoon canola oil 2 onions, finely diced 3 carrots, peeled and finely diced 3 celery stalks, finely diced 2 zucchini, finely diced 1 ear yellow corn, kernels cut from cob 1 red bell pepper, finely diced 1 tablespoon minced garlic 2 teaspoons sea salt, plus more for seasoning 12 cups Vegetable Stock (see recipe) or water 1 (28-ounce) can whole peeled tomatoes 1 tablespoon ground cumin 2 teaspoons ground coriander 1/3 cup finely chopped fresh cilantro Freshly ground black pepper, to taste
Preparation: Heat a heavy large cast iron skillet or sauté pan over medium heat. Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa crackles and becomes golden. Transfer the quinoa to a bowl and set aside. Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, carrots, and celery. Sauté for 12 minutes, or until the onions are translucent. Add the zucchini, corn, bell pepper, garlic, and 2 teaspoons of salt. Sauté 3 minutes longer, or until juices form. Add the stock. Cover and bring to a boil over high heat. Add the toasted quinoa. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally, or until the quinoa is almost tender. Squeeze the tomatoes into the soup; add the tomato juices from the can. Stir in the cumin and coriander. Simmer uncovered over medium heat for 10 minutes, stirring occasionally, or until the quinoa is tender. Stir in the cilantro. Season the soup to taste with black pepper and more salt, if desired. Ladle the soup into bowls, and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/quinoa-recipes-saucy-southwestern-meal <![CDATA[Tempeh Enchiladas with Salsa Verde]]> http://www.veria.com/recipe/tempeh-enchiladas-with-salsa-verde Level: Intermediate
Servings: 6
Cook Time: 50 min
Ready Time: 50 min
Ingredients: Enchiladas: 3 tablespoons olive oil 1 large white onion, finely chopped 1 jalapeño chile, finely chopped 3 large garlic cloves, minced 1 teaspoon sea salt 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/2 cup vegetable broth (see recipe) or water 1 pound Basic Seitan (see recipe), cut into 1/4-inch cubes 1/3 cup canola oil 12 (6-inch) corn tortillas 1/4 cup finely chopped fresh cilantro Salsa Verde: 1 1/2 pounds tomatillos, husked, rinsed and coarsely chopped 1 white onion, coarsely chopped 1 jalapeño chile, coarsely chopped 3/4 teaspoon sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 cup coarsely chopped fresh cilantro Tofu Sour Cream: 1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu) 2 tablespoons umeboshi vinegar (umeboshi are a type of pickled plum and umeboshi vinegar is the liquid leftover after the pickling process; available in Asian markets and health food stores) 1 tablespoon olive oil 1 teaspoon dry mustard 1/4 teaspoon minced garlic 1 teaspoon dried dill
Preparation: To make the enchiladas: Heat the olive oil in a heavy large skillet over medium heat. Add the onion and sauté for 3 minutes. Add the jalapeño chile, garlic, salt, cumin, cayenne pepper, and black pepper. Sauté for 3 minutes, or until the onion is tender. Stir in the broth and 1 cup of salsa verde. Add the seitan and toss to coat. Simmer for 5 minutes, or until the liquid evaporates. Preheat the oven to 375ºF. Pour 1 cup of salsa verde in a 13 by 9 by 2-inch baking dish. Heat the canola oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil for 15 seconds per side, or just until softened. Transfer to paper towels and drain. Place 1/3 cup of the seitan mixture in the center of 1 tortilla. Roll up the tortilla and place the enchilada seam side down in the prepared baking dish. Repeat with remaining tortillas and seitan mixture. (The enchiladas will keep up to this point for 1 day.) Cover the enchiladas and refrigerate them until ready to proceed. Pour some of the remaining salsa verde over the enchiladas. Bake until the enchiladas are heated through, about 25 minutes. Sprinkle the cilantro over the enchiladas and serve with the remaining salsa verde alongside and tofu sour cream on top if desired. To make the salsa verde: Combine the tomatillos, onion, jalapeño chile, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a heavy large saucepan over medium heat. Cover and bring to a boil. Simmer for 15 minutes, or until the tomatillos are very tender. Add the cilantro. Using a hand-held immersion blender, blend the tomatillo mixture until it is smooth. Season the salsa to taste with more salt and black pepper, if desired. To make the tofu sour cream: Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/tempeh-enchiladas-with-salsa-verde <![CDATA[Grilled Polenta and Vegetable Stacks with Tomato-Saffron Coulis]]> http://www.veria.com/recipe/eggplant-recipes-grilled-polenta-and-vegetable-stacks-with-tomato-saffron-coulis Level: Intermediate
Servings: 6
Cook Time: 1 hr
Ready Time: 8 hr
Ingredients: Polenta: 3 cups water 3 cups plain soy milk 1/4 cup olive oil 3 garlic cloves, minced 2 teaspoons sea salt Pinch of ground white pepper 2 cups polenta (coarse cornmeal) or yellow cornmeal Stacks: 6 (1/2-inch-thick) eggplant slices 2 red onions, cut crosswise into 1/3-inch-thick slices 6 (4-inch-diameter) portobello mushrooms, stemmed 1 cup balsamic vinaigrette Sea salt and freshly ground black pepper, for seasoning 1 1/4 cups tofu ricotta cheese 3 cups Tomato-Saffron Coulis (recipe follows), warmed Tomato-Saffron Coulis: 2 teaspoons olive oil 1 onion, thinly sliced 1 fennel bulb, thinly sliced 2 garlic cloves, finely chopped 1 (15-ounce) can whole tomatoes 8 ounces plum tomatoes, chopped 1 1/2 tablespoons pure maple syrup 1 teaspoon sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon crumbled saffron threads Pinch of cayenne pepper 1 cup water
Preparation: To make the polenta: Combine the water, soymilk, oil, garlic, salt, and pepper in a heavy large saucepan. Bring to a boil over medium-high heat. Gradually add the polenta, whisking until boiling and smooth. Reduce the heat to low. Cook for 25 minutes (about 15 minutes for yellow cornmeal), whisking often, or until the mixture is very thick. Spread the hot polenta over a 13 by 9-inch baking sheet. Cool slightly. Cover and refrigerate at least 6 hours and up to 1 day. Using a 3 1/2-inch cookie cutter, cut out 6 rounds of polenta. Reserve any remaining polenta for another use. To grill the vegetables and polenta, arrange the eggplant slices, onion slices, and mushrooms, gills side up, on a heavy large rimmed baking sheet. Generously coat the vegetables with the vinaigrette. Cover and marinate at room temperature at least 1 hour or in the refrigerator up to 1 day. Drain any excess marinade from the vegetables. Prepare the barbecue for medium-high heat. Sprinkle the vegetables with salt and pepper. Grill the vegetables until they are tender, turning often, about 12 minutes for the mushrooms and eggplant, and 8 minutes for the onions. Grill the polenta until heated through, about 5 minutes per side. To assemble: Place 1 grilled polenta round in the center of each plate. Spoon 1 tablespoon of cheese over each polenta round. Top each with an eggplant slice. Spoon another tablespoon of cheese over the eggplant. Top with the onions. Spoon 1 more generous tablespoon of cheese over each. Top each with a mushroom, gill side down. Spoon the coulis around the vegetable stack and serve. To make the tomato-saffron coulis: Heat the oil in a heavy saucepan over medium heat. Add the onion and fennel, and sauté for 5 minutes, or until the vegetables are tender and translucent. Add the garlic and sauté for 2 minutes, or until tender. Stir in the canned tomatoes, plum tomatoes, maple syrup, 1 teaspoon of salt, 1/4 teaspoon of black pepper, saffron, and cayenne pepper. Bring the mixture to a boil over high heat. Stir in the water. Return the mixture to a boil. Decrease the heat to medium-low and simmer uncovered for 1 hour, stirring occasionally, or until the liquid reduces slightly and the vegetables are very tender. Cool the mixture slightly. Using a hand-held immersion blender, puree the mixture until smooth. Season the coulis to taste with more salt and black pepper, if desired. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/eggplant-recipes-grilled-polenta-and-vegetable-stacks-with-tomato-saffron-coulis <![CDATA[Peaches and Nectarines with Cashew Almond Cream]]> http://www.veria.com/recipe/peaches-and-nectarines-with-cashew-almond-cream Level: Easy
Servings: 6-Apr
Cook Time: 15 min
Ready Time: 15 min
Ingredients: 4 fresh peaches, rinsed and quartered 4 fresh nectarines, rinsed and quartered 1 cup cashews 1 cup almonds 2 tablespoons maple syrup 1 tablespoon vanilla extract 1/3 cup water 2 tablespoons mirin (a Japanese cooking wine, available in Asian markets and health food stores)
Preparation: In a food processor or blender grind the nuts until pulverized. Add maple syrup, vanilla, mirin and water. Blend. Pour over quartered fruit. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/peaches-and-nectarines-with-cashew-almond-cream <![CDATA[Roasted Spring and Summer Vegetables]]> http://www.veria.com/recipe/easy-vegetarian-recipes-roasted-spring-and-summer-vegetables Level: Intermediate
Servings: 4
Cook Time: 40 min
Ready Time: 40 min
Ingredients: 2 tablespoons olive oil 1/2 teaspoon sea salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 2 yellow crookneck squash, halved crosswise, then cut lengthwise into 1/2-inch-wide strips 1 zucchini, halved crosswise, then cut lengthwise into 1/2-inch-wide strips 1 red bell pepper, cut into 1/2-inch-wide strips 3 ounces thin green beans, trimmed 1 small leek, cut diagonally into 1-inch slices 1 teaspoon chopped fresh tarragon 1/2 teaspoon chopped fresh dill
Preparation: Preheat the oven to 450ºF. Whisk the oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl to blend. Add the squash, zucchini, bell pepper, green beans, and leek, and toss to coat. Arrange the vegetables evenly over the a heavy large rimmed baking sheet. Reserve the bowl. Roast the vegetables for 20 minutes, stirring after the first 10 minutes, or until they are tender. Return the vegetables to the reserved bowl. Add the tarragon and dill and toss to coat. Season the vegetables to taste with more salt and pepper, if desired, and serve. ]]> Naturally Delicious Ann Gentry http://www.veria.com/recipe/easy-vegetarian-recipes-roasted-spring-and-summer-vegetables <![CDATA[Steamed Spring and Summer Vegetables with Sesame Dressing]]> http://www.veria.com/recipe/easy-vegetarian-recipes-steamed-spring-and-summer-vegetables-with-sesame-dressing Level: Intermediate
Servings: 4
Cook Time: 30 min
Ready Time: 30 min
Ingredients: 8 ounces green beans, trimmed and cut diagonally into 1-inch pieces 1 leek, cut diagonally into 1/2-inch-thick slices 2 large yellow crookneck squash, halved lengthwise then halved crosswise Oil-Less Sesame Dressing: 2 cups brown sesame seeds 1/4 cup umeboshi vinegar (umeboshi are a type of pickled plum and umeboshi vinegar is the leftover pickling liquid) 1/2 cup brown rice vinegar 1/2 cup mirin (a Japanese cooking wine, availabl