Pumpkin Pancakes
2 cups whole wheat or spelt flour
3 Tbsp. molasses
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk (almond milk works great)
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp walnut or coconut oil
2 Tbsp vinegar
Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. Make as normal pancakes.
These are AMAZING. I make the full recipe (I sometimes add a tiny bit more milk before cooking the last batch as the batter tends to thicken up as it sits), which makes 12 large pancakes, then I freeze leftovers.
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Sunday, September 26, 2010
Katrina's Ginger Garlic Fish
I have to give props to Katrina for this recipe. It is AMAZING and not nearly as hard as it sounds. Easy to prep ahead and then just heat and serve.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Ginger-Garlic Fish in Parchment
3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper
Preheat oven to 375
Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.
Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.
Homemade Pizza with Salad
DOUGH:
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
1 tsp light brown sugar
½ .25oz pkg dry yeast
3/4c whole wheat pastry flour
1/3c all purpose flour
1T flax meal or ground flaxseed
2t olive oil plus more for oiling bowl and skillet
3/4t salt
PIZZA TOPPING
2T olive oil
3 garlic cloves, minced
8c loosely packed kale
1c sliced mushrooms
2T Neufchatel cheese
1c crumbled feta
12 cherry tomatoes, halved
2T chopped fresh oregano or basil
To make dough: dissolve brown sugar in 1/2c warm water in large bowl. Stir in yeast, and let stand 5 minutes or until liquid is cloudy and bubbly. Stir in whole wheat flour, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.
To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.
Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.
SALAD:
2 t olive oil
1 large shallot, finely chopped
¼ c balsamic vinegar
2 T honey
12 cups mesclun salad mix
1 pink lady apple, thinly sliced
3 oz goat cheese, crumbled
1 c pomegranate seeds
Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.
Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.
Turkey Burgers and Sweet Potato Fries
Turkey Burgers
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
¾ lb lean, ground turkey breast
1 ½ t oil
1 ½ T minced shallots
1 T ground flaxseed
1 T whole wheat flour
1 T minced, fresh, flat leaf parsley
1 large egg whites
Fresh ground pepper to taste
Mix together and cook as you would any other turkey burger. Great topped with fresh guac.
Sweet Potato Fries
1 t chili powder
1 t cumin
1 t paprika
1 t kosher salt (I always cook with sea salt)
Fresh ground pepper to taste
Sprinkle over fresh cut sweet potato fries (they have pre cut bags in the veggie section at Trader joes). Bake at 400 for 35 minutes. Turn fries once about halfway through.
Thursday, September 23, 2010
More recipes coming soon!
I know I haven't posted much lately. We've had a lot of computer issues and we've been outside a lot. I have so many new recipes (like pumpkin pancakes, more kale chips and carrot oatmeal cookies) I am excited to share with you so please check back soon!
Monday, August 2, 2010
Not Just Kale
I am so excited I think I might explode! My business is almost official. Well, I have a business name, a professional email address, and a website. Stay tuned for an official launch, but here is a sneak peak for all 10 of you that follow me. :)
www.notjustkale.com
www.notjustkale.com
Shannon's Superfood Brownie Bites
Sorry I haven't been posting much lately. I've been busy with school and trying to get my business ready to go so I can take clients in the next month. I am so excited I am bursting at the seams. It really feels like a dream come true.
Anyway, a fellow student gave me her recipe for these AMAZING treats. My kids absolutely adore them and even my Dad (who thinks much of what I eat makes me wierd) said they were really good. Unfortunately, they are pretty caloric and fattening...so while they are excellent for active kids' brain development, they aren't so wonderful for Mommy who could still stand to lose a few pounds (I am talking about myself). Consider yourself forewarned.
1 cup almonds
1/4 cup cacao powder
1/4 cup raw honey
1/3 cup hemp seeds
1 T raw shredded coconut
2 T chia seeds
1 T maca powder
2 T coconut oil
1 small pinch of vanilla extract (I used crushed vanilla seed, but realize that is an ingredient most don't have on hand)
1 small pinch of Himalayan sea salt
Place the almonds in your food processor and process until finely ground. Add the cacao & salt and blend again. Pour in the honey, hemp, oil and vanilla and process until it is all combined and sticking together. Roll into balls with your hands. Roll the finished bites in your favorite "powder". I have been using cacao nibs but hemp seeds, coconut flour or cacao powder would all work. Refridgerate or freeze for storage. Serve cold from the fridge.
Enjoy! My little one begs for them. She's only 19 months so she says, "TREAT! Balls! Treat!! Ball. CHOC!" Cute.
ETA: For those of you worried about hemp seed, here is an article. Not only is it completely free of THC, it is a superfood.
http://www.boulderweekly.com/article-2454-hemp-is-not-pot-itrss-a-superfood_.html
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Anyway, a fellow student gave me her recipe for these AMAZING treats. My kids absolutely adore them and even my Dad (who thinks much of what I eat makes me wierd) said they were really good. Unfortunately, they are pretty caloric and fattening...so while they are excellent for active kids' brain development, they aren't so wonderful for Mommy who could still stand to lose a few pounds (I am talking about myself). Consider yourself forewarned.
1 cup almonds
1/4 cup cacao powder
1/4 cup raw honey
1/3 cup hemp seeds
1 T raw shredded coconut
2 T chia seeds
1 T maca powder
2 T coconut oil
1 small pinch of vanilla extract (I used crushed vanilla seed, but realize that is an ingredient most don't have on hand)
1 small pinch of Himalayan sea salt
Place the almonds in your food processor and process until finely ground. Add the cacao & salt and blend again. Pour in the honey, hemp, oil and vanilla and process until it is all combined and sticking together. Roll into balls with your hands. Roll the finished bites in your favorite "powder". I have been using cacao nibs but hemp seeds, coconut flour or cacao powder would all work. Refridgerate or freeze for storage. Serve cold from the fridge.
Enjoy! My little one begs for them. She's only 19 months so she says, "TREAT! Balls! Treat!! Ball. CHOC!" Cute.
ETA: For those of you worried about hemp seed, here is an article. Not only is it completely free of THC, it is a superfood.
http://www.boulderweekly.com/article-2454-hemp-is-not-pot-itrss-a-superfood_.html
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