Archive for November, 2014
Adapted from: Plant Powered Kitchen
… Pink Lady Apple Pie …
1 1/2 cups almond meal
3/4 cup sprouted brown rice flour
1/2 cup tapioca flour
1/4 cup arrowroot powder
1/4 cup coconut sugar
1/2 tsp. sea salt
2 tsp. xanthum gum
3/4 cup coconut oil + 1tbsp for brushing pie crust
7 Tbsp. ice-cold almond milk
Pie Filling Ingredients
juice of 1 lemon
1 tbsp arrowroot powder
1/4 cup coconut sugar
1 1/4 tsp. ground cinnamon
1/4 cup rosé
6 cups peeled, cored, and thinly sliced pink lady apples
Preheat oven to 375 degrees. In a food processor, combine dry crust ingredients. Pulse a few times. Add coconut oil and pulse until combined. Add almond milk 1 tbsp at a time, pulsing to combine to form dough consistency. Separate dough into two balls. On a greased pie pan, press one dough ball evenly to cover pan. Meanwhile, in a large bowl combine pie filling ingredients. Toss to combine and evenly coat apples. Pour apples into pie pan. With the second dough ball, place on top parchment paper and cover with saran wrap. Roll out dough into 1/4” thickness. Cut into 1” strips and place on top of apples to create lattice top crust. Brush lattice top crust with remaining 1 tbsp of coconut oil. Bake in the oven for 40 minutes. Serve warm with coconut milk ice cream.
Pink Lady Apple Pie
…Endive with Pear, Walnut + Goat Cheese…
2 heads of endive
1 Bosc pear, sliced
4 oz goat cheese
1/4 cup walnuts, chopped
Preheat oven to 400°F. On a parchment lined baking sheet place sliced pears. Roast for 10-15 minutes. Take out of the oven and dice. Meanwhile, trim the end of the endive and separate the leaves. Use the largest leaves to stuff. On each endive leaf, spoon 1 tbsp of goat cheese and walnuts. Top with diced pears and drizzle with truffle honey.
Endive with Pear, Walnut + Goat Cheese
4 cups lactino kale, shredded
1 cup shaved brussels sprouts, raw
2 cups roasted cauliflower
1/4 cup raw pine nuts
1 cup pickled apples
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp tamari
1 tbsp olive oil
In a large bowl add all salad ingredients. In a separate small bowl, add dressing ingredients and whisk to combine. Pour dressing ingredients in salad bowl. Toss to combine and serve.
Original article –
Not Your Everyday Kale Salad
Don’t fret, we’re providing ALL of the essential for staying on track this holiday season! We’ve teamed up with Greens Plus to give away a bevy of healthy nutrition bars + superfood smoothie powders.
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Visit our Facebook page to enter to win 11/12 – 11/14. We’ll choose one random lucky winner to win the following prizes! (This giveaway is only valid for entries within the United States).
1 Box Energy Chocolate (12 bars/box)
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1 Box Protein Chocolate (12 bars/box)
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1 Bottle Vanilla Chai Powder (30 day supply)
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+ 2 Bags of purely elizabeth Ancient Grain Granola– after all you need some granola to top those smoothies with!
Giveaway: Greens Plus Nutrition Bars + Superfood Smoothie Powders
…Roasted Eggplant Dip…
2 eggplant, sliced in half 4 tbsp olive oil
2 cloves garlic
3 tbsp tahini
1/2 tsp cumin
1 tsp salt
1 lemon, juiced
Pomegranate seeds to garnish
Preheat oven to 375°F. On a parchment lined baking sheet, place sliced eggplant and drizzle with 1 tbsp olive oil. Roast for 25 minutes. When eggplant has cooled place remaining ingredi- ents in a food processor. Pulse into creamy consistency. Serve with pomegranates seeds and a drizzle of olive oil.
Roasted Eggplant Dip
…Skillet Pumpkin Chocolate Chip Cookie…
For those who still can’t get enough pumpkin, here is a dessert you wont be able to resist. Crispy cookie edges with a warm soft chocolate center, these cookies are to die for!
1 box of purely elizabeth Chocolate Chip Cookie Mix 1 cup of pumpkin puree
1/2 cup olive oil
1 egg (optional)
2 tsp pumpkin pie spice 1 tbsp vanilla extract
Preheat oven to 350°F. In a large bowl, mix together cookie mix and remaining ingredients. Whisk to combine. Place cookie dough in a cast iron skillet and bake for 18-20 minutes. Serve warm with coconut milk ice cream on top.
This article is from:
Skillet Pumpkin Chocolate Chip Cookie
Wild Mushroom, Onion + Spinach Crostini
…Wild Mushroom, Onion + Spinach Crostini…
1 tbsp coconut oil
2 cloves garlic, minced
1 yellow onion, diced
1/2 pound wild mushrooms
8 oz spinach
1/4 cup white wine
Himalayan Sea Salt
8 slices of gluten-free baguette
In a large skillet, heat coconut oil over medium heat. Add garlic and onions and sauté until fragrant 3-5 minutes. Add mushrooms and sauté for another 5-7 minutes. Add spinach and cook until wilted. Stir in the wine and season with salt. Set aside. Meanwhile, heat a grill pan to medium heat. Brush bread with olive oil on both sides. Grill for 2-3 minutes a side then top with mushroom mixture.
Continued here –
Wild Mushroom, Onion + Spinach Crostini
We are thrilled to be a part of Healthy Happy Hour with Sasha Nelson and Edible Schoolyard NYC this Friday, November 14th. Proceeds will go to Edible Schoolyard NYC, a non-profit organization that partners with New York City public schools to build gardens and kitchen classrooms, creating an interdisciplinary, seed-to-table education for the students.
Please join us in supporting ESYNYC as they change the way our future generation approaches food!
Spread the wealth, spread the health. Peace, love, and healthy happy hour!
Healthy Happy Hour Yoga Benefit
Warm up with this healthy and flavor filled soup! A little coconut milk and herbs is the perfect touch to make this carrot soup different from the rest. Perfect for dinner, enjoy the leftovers throughout the week.
…Roasted Carrot Soup…
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp cumin
1/4 tsp coriander
2 lbs carrots
4 cups vegetable broth
1 can coconut milk
2 tsp salt
Heat two tablespoons olive oil in large pot over medium heat. Add onion, garlic, coriander and cumin and saute until fragrant, 3-5 mins. Add carrots and saute for 10-15 minutes. Add broth and coconut milk then cover pot with lid. Simmer for 30 minutes. Puree soup in a blender or with an immersion blender until smooth.
See original article:
Roasted Carrot Soup
Love this fun recipe from Addie Martanovic! We just had to share her creation.
I think this year I’ve become more obsessed with pumpkin and banana. A weird combination to most but when they’re blended together, a whole new world is opened up. The sweetness of the banana with the fall flavor of the pumpkin is unbeatable. I love having this smoothie for a snack post-class or in the morning for breakfast. It’s like having dessert in the middle of the day and is a great pick me up of energy. Whenever I make it, I never use measurements because really… who needs them sometimes? A little bit of vanilla, a dash of pumpkin spice, 3 chunks of frozen banana.. Whatever works.
I wanted to put a date in this smoothie for extra sweetness but then I realized I had bought a Pumpkin Pie Lara Bar the other day and decided to use half of it in this smoothie. I first noticed the pumpkin flavor last year and was HOOKED. Lara Bar came out with a Pumpkin Pie flavor and Snickerdoodle last year and when I first tried them, I am almost positive I kept going back to Whole Foods every week for more. Around a month ago, I kept checking to see when my Whole Foods would get them in and FINALLY, they arrived.
The pumpkin pie flavor’s ingredient list is simple and delicious (as always) including dates, cashews, almonds, DRIED PUMPKIN, cinnamon, nutmeg, allspice and ginger. The best dessert around the holidays because its like a mini pumpkin pie in bar form with the best ingredients a pie could ever have. When you’re on the go and you whip out one of these bars from your purse, it’s like a portable pumpkin pie. Pumpkin pie at your desk, pumpkin pie on the subway, pumpkin pie EVERYWHERE!
With this Lara Bar and some other easy ingredients, I managed to blend together an amaaaazing smoothie that you need to make right away instead of chugging down a pumpkin spice latte… because we all know real pumpkin is better!
If you want to you can add more milk and more ice to this to make it fill up a larger glass, along with more granola or pumpkin seeds, almonds, cashews… really any super food or nut topping would taste amazing with it. I’m starting to eat/drink/blend these smoothies a few times a week because the ingredients are super simple and bananas are always in my freezer.
I buy my pumpkin pie spice and pumpkin puree at Trader Joe’s for suuuuper cheap and if you don’t have Purely Elizabeth granola (shame on you because it’s the best out there) you can use another brand obviously! Most people I know don’t use protein powder or know about Sunwarrior but I highly recommend it as an organic, dairy-free plant-based protein powder. I use it in this smoothie to give a vanilla flavor (aside from extra protein) but you can easily substitute with a splash of vanilla extract!
- See more at: http://chickpeainthecity.org/pumpkin-pear-spiced-smoothie/#comments
Originally from –
Pumpkin Pear Spiced Smoothie from Chickpea In The City