152 West Commercial Street

East Rochester, NY 14445

 

balance152@rochester.rr.com

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

Tel: 585.381.6490

© 2015 by Laura. Proudly created with Wix.com

 

balance acupuncture

& wellness center

RECIPES

 

RUTHIE'S BACKYARD PESTO 

from Darlene Easton's Whole Food lecture

Ingredients:

1/2 to 1 cup olive oil according to desired consistency

2 large or 3 small cloves of garlic, or more to taste

2 cups Basil leaves, about 40-50 leaves total

6 sprigs Oregano, about  8-12 leaves each

2-3 sprigs Rosemary, about  3-4 inches each

12-15 sprigs Thyme.  Pinch and run your fingers over stem in opposite direction of growth to pull leaves off the stem.

Juice of 1 fresh lemon (or more to taste)

1/2 teaspoon Himalayan salt or other whole good quality salt

2 Tablespoons pine nuts or 1/4 cup walnuts (optional)

 

Blend all ingredients to a smooth consistency.  Refrigerate in a mason jar for up to 2 weeks. Can be frozen and thawed if making a large batch.

 

EASY OATMEAL BANANA BREAD

from Darlene Easton's Whole Food Lecture

This recipe is the BOMB! it's gluten free, quick and easy.  Prep time is under 10 minutes and bake time is 30 minutes. Add extra nutrition and flavor by adding a spoonful of Fruity Chia Jam (recipe included).

Always best to use top quality ingredients and organic when possible.

Ingredients:

2 cups gluten free Rolled Oats

3 small-medium or 2 large bananas

2 Eggs

1/4 cup Maple Syrup

1 teaspoon Baking soda

1 teaspoon Vanilla

1/4 teaspoon Spice:   I like pumpkin pie spice but straight cinnamon is delicious too

Directions:

Pre-heat oven to 350 degrees

Lightly grease loaf pan or  use parchment paper for easy removal.

Blend all ingredients in a food processor or large blender until mostly smooth. Pour batter into pan and place in pre-heated oven.

Check bread in 30 minutes. Bake an additional 5 minutes if needed. Allow to cool and remove from pan.

Slice and enjoy with Fruity Chia Jam

 

 

EASY PUMPKIN BREAD

NOTE: 3/4 cup pumpkin puree can replace bananas: If using puree increase maple syrup to 1/3 cup.

 

FRUITY CHIA JAM 

from Darlene Easton's Whole Food Lecture

Ingredients:

3 cups Berries  of choice (blueberries, raspberries, blackberries )

1/4 cup Honey or Maple syrup

2 Tablespoons Chia Seeds

1 teaspoon Vanilla Extract:

 

Directions:

Simmer berries and sweetener for about 5 minutes.  Mash with fork.  Add chia seeds and simmer additional 20 minutes on low heat while stirring frequently.

Transfer to jar and refrigerate.

NO BAKE ENERGY BITES

Ingredients

  • 1 cup old-fashioned oats

  • 1/2 cup natural peanut butter

  • 1/4 cup unsweetened shredded coconut

  • 1/3 cup honey

  • 1 tablespoon chia seeds (optional)

  • 1 teaspoon vanilla extract (optional)

  • 1/4 cup dried cranberries or raisins

Directions

  1. Combine all ingredients together in food processor and pulse a few times.  Cover and chill dough in the refrigerator 30 minutes.  Or Dump, Pulse and Chill :).

    2. Remove dough from refrigerator; roll into balls, about 1 inch in diameter.  Enjoy!

 

3 FRUIT COMPOTE

by Deb Apter, LCSW

 

The balance crew is always looking for a sweet treat during our annual detox.  This satisfies that craving in a whole food way.  

Ingredients:

1 Pineapple

5 tart apples, peeled

4-5 ripe pears, peeled

2 cinnamon sticks

ground cinnamon to taste 

Directions:

Cut all fruit into chunks with a dash of salt.  Cover and cook for 45 minutes.  

 

 

 

CINNAMON APPLE CHIPS

by Darlene Easton MSAOM, L.Ac,  M.C.N

Fall is coming and apple picking season is on our door step! Here is one way to use some of those fresh picked apples (buying apples at the local grocer will also do). This low fat, low sugar, easy to make recipe makes a delicious snack for the whole family.

 

Ingredients:

  • 4 Apples, cored and sliced ⅛” thick (I used McIntosh but any apple variety works)

  • 1-2 tsp. Ground Cinnamon

  • 1 tsp. raw Sugar (as needed / optional)

  • coconut oil: just enough to coat a baking sheet

 

Directions:

 1.   Preheat oven to 200 degrees fahrenheit.

 2.   Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.

 3.   Coat baking sheet with coconut oil and line the apples flat on the pan in a single layer.

 4.   Bake 2-3 hours until the chips are dry yet still soft.

5.    Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).

 

 

HEALTH BENEFIT: There is a long list of health benefits attributed to apples. This is due to the wealth of vitamins, minerals, nutrients, and organic compounds they contain. These important nutritional elements include vitamin C, vitamin K, vitamin B6, and riboflavin, as well as minerals like potassium, copper, manganese, and magnesium. Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. In fact, a single serving provides 10-15% of the daily fiber requirement. Soluble fiber helps keep our digestive system healthy and well functioning, regulates blood sugar and blood lipid (fat) levels. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

 

Nutritional Information: Calories: 88 Fat: 0g Carbohydrates: 23.9g Sugar: 18.4g Fiber: 5.4g Protein: 0g

 

 

 

GREEN SOUP UN-RECIPE

by Kris Carr

www.kriscarr.com

This is a nice way to get your greens in. The amounts of the different ingredients can be decided by your taste preference and by what Old Mother Hubbard has in her  cupboard.  

 

1.  Saute chopped onions and garlic in a tablespoon of olive oil

2.  Add 4 cups of vegetable stock, a chopped white or sweet potato and 2-3 cups of green vegetables (broccoli, zucchini, peas)

3.  Bring to a boil and simmer for 10-15 minutes until potatoes are tender

4.  Add 4 cups of leafy greens and herbs.  Cover and let simmer 5 minutes.  Color should be a vibrant green.

5.  Puree soup.  Return to pot and season with salt and pepper.  Soup will last for 5 days in the fridge or 2 months in the freezer.

 

 

WHITE BEAN DIP

Ingredients

  • 2 (15 ounce) cans cannellini beans, rinsed and drained

  • 1/3 cup chopped fresh cilantro or other fresh herb of your choice

  • 3 cloves garlic, crushed or to taste

  •  1/3 cup olive oil

  • 1 1/2 lemons, juiced

  • salt and pepper to taste

Directions:

In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

 

ESCAROLE AND BEANS

by Wegmans

Nothing says Rochester like Beans and Greens and Garbage Plates.  I'm not going to tread on Nick Tahou's territory and attempt to deconstruct the garbage plate into a healthy recipe.  But Beans and Greens?  Hell yeah.  

Ingredients

1 pkg (15 oz) Chopped Escarole
1 TbspOlive Oil
1 cloveGarlic, minced
1/2 cup  Vegetable Stock
1 can (15.5 oz) Cannellini Beans, undrained
Salt and pepper to taste
Grated Parmigiano Reggiano (Cheese Shop), for garnish (optional but delicious)

Directions​
 

  1. Add oil and garlic to large pan on MED. Cook, stirring, 1 min. Add escarole; cook, stirring, 1 min. Add stock and beans. Simmer, covered, 5 min; season with salt and pepper. Garnish with grated cheese.

 

 

ARUGULA SALAD

by Tyler Florence

 

​Ingredients
2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

 

Directions:
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
 

FOOL PROOF FISH IN FOIL

by BakinBaby

Ingredients

Directions

  1. Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).

  2. Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.

  3. Serve with fresh lemon if desired.

 

 

SIMPLE TURKEY CHILI

by Amanda Ingraham

 

Ingredients

  • 1 1/2 teaspoons olive oil

  • 1 pound ground turkey

  • 1 onion, chopped

  • 2 cups water

  • 1 (28 ounce) can canned crushed tomatoes

  • 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

  • 1 tablespoon garlic, minced

  • 2 tablespoons chili powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

Directions:

Heat the oil in a large pot over medium heat.

Place turkey in the pot, and cook until evenly brown.

Stir in onion, and cook until tender.

Pour water into the pot.

Mix in tomatoes, kidney beans, and garlic. Add chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes

 

 

POPEYE SMOOTHIE:

Adapted from Kris Carr,yields 2 -3 Servings

http://kriscarr.com/crazysexyjuicebook/

Ingredients:

  • 1 banana, frozen

  • 1 cup of mango cubes, frozen

  • A generous handful of baby spinach or kale

  • 1 TBSP Chia Seeds

  • 2 cups nondairy milk of choice (almond, hemp, coconut, rice etc)

 

Directions:

  1. Wash and prep ingredients

  2. Blend and enjoy!

SCRAMBLED EGGS WITH GREENS

Makes 2 servings.

3 fresh eggs, lightly beaten
1 tablespoon unsalted butter
1 spring onion (scallion), chopped
1½ to 2 cups young greens, roughly chopped
1 tablespoon crème fraîche (optional)
Salt and pepper to taste

Have everything ready before you begin. Over low heat melt the butter in a 9- or 10-inch skillet and soften the scallions in it; a non-stick pan is especially good here. Add the greens and fold them over until they are barely wilted in the heat.
Pour in the eggs and over the lowest heat.   Very gently cook them to keep them soft and prevent hard curds from forming.


If using crème fraîche,  add just before eggs are done, stir through the eggs to keep them soft. Season with salt and pepper and serve right away before the eggs have achance to firm up.  

For a heartier meal, serve with a side of lwhole grains, such as quinoa or farro. 

NO COOK NO RECIPE MAKE AHEAD OATMEAL

by Anna Stockwell

1 PART OATS + 2 PARTS MILK + 1/4 PART SEEDS

Then sweeten, season, and eat! (Actually, you let the oats rest, then you eat. Details below.)

START WITH OATS:  

This is really the only ingredient you have no choice about. Skip the steel-cut oats and quick cooking oats and stick with old-fashioned rolled oats. For me, about 1/2 cup of oats makes the right amount of overnight oats (a little over a cup) for my breakfast. If you want to make more, or less, go for it. Put these oats into a jar.

 

ADD SOME SEEDS AND STUFF (or not) If you want your overnight oats to have a thicker, slightly tapioca-like texture, chia seeds will do that while also adding some healthy protein. Add about 1/4 the amount of oats you added. (So if you're starting with 1/2 cup of oats, add 2 tablespoons of chia seeds.) You don't have to use just chia seeds though: you can use flax seeds, pumpkin seeds, or any other kind of seed you like. But only chia will give you that tapioca effect. You can also add other stuff like chopped nuts, shredded coconut, cocoa nibs, or dried fruit. Me? I add a big tablespoon of chia and another of pumpkin seeds.

ADD TWICE AS MUCH LIQUID AS OATS:  You can use any kind of milk you like to make your overnight oats: I like mine with whole cow's milk. Rice milk, almond milk, coconut milk, hemp milk—you name it, it'll work. You can also use whey or buttermilk for a tangier flavor, or thinned yogurt or keifer. You can use plain yogurt (not Greek) without thinning it, but you'll get a much thicker product in the end. You want to be careful to keep your  overnight oats far away from anything resembling a cement-like texture. So if you use 1/2 cup of oats and 2 tablespoons of seeds, pour 1 cup of milk into your jar. One caveat to the ratio: If you are not adding any chia seeds or significant extras, reduce the amount of liquid a little (say, 3/4 cup milk for 1/2 cup oats).

 

STIR IN SOME SWEETENER AND SPICE:   Add a pinch of salt no matter what, and then decide how you want your overnight oats to taste. Add a pinch of cinnamon or cardamom or a splash of vanilla if you like. Or stir in some cocoa powder or matcha powder. Then choose your sweetener: maple syrup, honey, agave, date sugar, brown sugar, or white sugar, and stir in a small spoonful. You don't need to add sweetener at all though—I often just add a bit of vanilla and cinnamon without any sugar and then eat it with fresh fruit on top. A small squeeze of lemon juice can help give your overnight oats a nice little tang, and balance out the sweetness. Stir it all together, taste, and adjust the flavoring until it's right where you want it.

 

CHILL OVERNIGHT:   Once everything is mixed together, seal your jar (or jars), put it in the fridge, and go get your beauty rest. Overnight oats don't need to be eaten right away the next morning—they're good for about three days after you make them. They will continue to get soggier the longer they sit, which isn't necessarily a bad thing. Longer than three days though and they're too soggy.

TOP OR NOT:  Before digging into your jar or serving of overnight oats, you can make it prettier (and tastier!) with some toppings. Fresh fruit is always good: try mango, berries, or sliced apple. Or add a dollop of peanut butter and a sprinkling of crunchy cocoa nibs. Or top it with some crunchy nuts and seeds or dried fruit. Or don't worry about toppings at all and just eat it as it is—either way, it's going to be the best homemade breakfast you didn't actually have to make in the morning.

2 MEALS IN ONE:   JAMIE'S PERFECT ORGANIC ROAST CHICKEN

One of my favorite comfort food meals is a simple roast chicken.   I start with an organic chicken, about 4 lbs.  I know, I know - I say organic, you hear KA-CHING!  Organic meat is expensive.   $3.29 a pound at Wegmans for a whole organic bird (which is actually pretty darn cheap if compared to big city prices) to be exact.  Per pound price doesnt sound bad until 4+ pounds are involved.  But if you follow this recipe, we will stretch your dollar out so you get 2-3 meals from one tasty bird.

 

I start with an excellent recipe,  Jamie Oliver’s Simple Roast Chicken.  Maybe add in a few potatoes or parsnips.  The aroma that will fill your home will have your family waiting in line.   Pair it with a salad and you have a gorgeous Sunday dinner.   That’s meal number one. 

 

After you finish this first meal, remove the chicken meat from the carcass and store it to be used in another dish.   You can chop it up and make a chicken salad, toss it in a burrito or in soup.  Meal number 2.

 

Take the carcass and other bits and place them in your slow cooker.  Cover it with water, add 1 TBSP of apple cider vinegar and simmer the carcass for a minimum of 6 hours on low until the bones and cartilage start to break down.  If you’d like, add some vegetables in too – carrots, celery parsley.  Strain the broth and you have a delicious bone broth to use for another meal.

 

INGREDIENTS

  • 1 approximately 3 1/2 to 4 pound chicken, preferably free-range, organic or higher welfare

  • 2 medium onions

  • 2 carrots

  • 2 stalks celery

  • 1 bulb of garlic

  • Olive oil

  • Sea salt and freshly ground black pepper

  • 1 lemon

  • A small bunch of fresh thyme, rosemary, bay, or sage, or a mixture

DIRECTIONS

1. To prepare your chicken: Take your chicken out of the refrigerator 30 minutes before it goes into the oven. Preheat your oven to 475°F. There's no need to peel the vegetables—just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables and garlic into the middle of a large roasting pan and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in there for 40 seconds at this point as this will really bring out the flavor. Put the lemon inside the chicken's cavity, with the bunch of herbs.

 

2. Place the chicken on top of the vegetables in the roasting pan and put it into the preheated oven. Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes. Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them burning. When cooked, take the pan out of the oven and transfer the chicken to a board to rest for 15 minutes or so.​

3. Remove any string from the chicken and take off the wings. Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off. Repeat on the other side, then cut each leg between the thigh and drumstick you so end up with four portions of dark meat. Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other. When you get down to the fussy bits, use your fingers to pull the meat off, then turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with piping hot gravy, and roasted vegetables.

 

 

 

​4 INGREDIENT CHOCOLATE CHIA PUDDING

This satisfying and nutritious dessert is healthy enough to have for breakfast.  So easy to whip up.

  • 6 tablespoons chia seeds

  • 2 tablespoons unsweetened cocoa powder

  • 1 cup plant-based milk of choice - I love coconut milk 

  • 3 tablespoons maple syrup

1. Mix all the ingredients in a bowl and let stand for 15 minutes. Then stir and store the mixture in a sealed container in the fridge overnight or for at least 4 hours.

2. Serve with your favorite toppings. We added some banana slices, raspberries, chopped pistachios and cacao nibs on top.

 

LAURA'S GO-TO KALE SALAD RECIPE 

adapted from Dr. Andrew Weil's Kale Salad

This salad can turn kale-haters into kale-lovers!  Scouts honor- I've seen it happen!  My favorite part of this recipe is this salad will keep in the fridge for a couple of days- even with dressing on.  I make a big batch for dinner so i can have salad to go for lunch the next day.  

INGREDIENTS

1/2 cup extra-virgin olive oil

1/4 cup lemon juice

3 cloves garlic, mashed

1/2 teaspoon coarse salt

Pinch red pepper flakes

2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds, curly kale works too

1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish.  Use Pecorino         Romano if you are sensitive to cows milk.  It's made from sheeps milk and just as delicious.  

2 tablespoon whole wheat breadcrumbs, toasted - optional  ( I add pepitas instead for that satisfying crunch and added nutrition)

Handful on pepitas

 

DIRECTIONS

1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

2. Add grated cheese and breadcrumbs or pepitas and toss.

3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

 

 

Hi.  My name is Laura and I'm a kale-aholic.  And this is the very best kale chip recipe I have made, and I've made quite a few. This one is so good, even your kids will eat them, so hide them if necessary.  Experiment with the seasonings, use what you have around.  These kale chips even taste delish the next day! 

 

All-Dressed Kale Chips

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

YIELD:  1-2 SERVINGS,   PREP TIME:  15 MINUTES,  COOK TIME: 25 MINUTES

Ingredients:  PER BAKING SHEET:

  • approx. 1/2 bunch kale leaves

  • 1/2 tablespoon extra virgin olive oil or melted coconut oil

  • 1.5 tablespoons nutritional yeast

  • 1 teaspoon garlic powder

  • 3/4 teaspoon chili powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

  • 1/8 teaspoon cayenne pepper (optional)

Directions:

  1. Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

  2. Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

  3. Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

  4. Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

  5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

  6. Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

  7. Repeat this process for the other half of the bunch.

 

BRUSSELS SPROUTS, CRANBERRY AND QUINOA SALAD

from gimmesomeoven.com

This Brussels Sprouts, Cranberry and Quinoa Salad is simple to make, naturally vegan and gluten-free, and wonderfully light and delicious!

YIELD: 4-6 SERVINGS    PREP: 10 MINS     COOK: 20 MINS      TOTAL: 30 MINS

INGREDIENTS:

SALAD INGREDIENTS:

 

  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

  • 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)

  • 1 cup dried cranberries

  • 2/3 cup chopped pecans, toasted

  • orange vinaigrette (see below)

ORANGE VINAIGRETTE:

  • 1/4 cup freshly-squeezed orange juice

  • 1/4 cup olive oil

  • 2 tablespoons apple cider vinegar

  • pinch of salt and pepper

DIRECTIONS:

TO MAKE THE SALAD:  Toss all ingredients together until combined.

TO MAKE THE ORANGE VINAIGRETTE:  Whisk all ingredients together until combined.

DIFFICULTY: EASY CATEGORY: VEGAN

 

 

Laura’s Clean & Easy Marinara Sauce adapted from New York Times Cooking

After trying quick recipe, you won't go back to jarred sauce.  It's fast and features clean ingredients we always have in our pantry.

30 minutes, 4 servings

 

INGREDIENTS

  • 1 (28-ounce) can organic crushed tomatoes

  • 1-2  tablespoons extra virgin olive oil

  • 2 garlic cloves, minced

  •  Salt to taste

 

Add ins: 

1 tsp dried oregano

3 TBSP chopped basil

Crushed red pepper flakes to taste

1 small onion, chopped

1 carrot, chopped (adds sweetness instead of sugar)

 

PREPARATION:

Heat the oil over medium heat and add the garlic.  Add onion and carrot here if using. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes, salt and any other herb/spice add ins.  Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Taste and adjust seasonings.

 

Serving Tip:  Serve over my favorite gluten free pasta – Jovial  brown rice spaghetti.

 

 

SIMPLE SESAME NOODLES

I love this easy recipe for potlucks.  It's vegan and portable.  I make the sauce in a mason jar and toss the noodles with it once I get to my destination.  

 

  • 1⁄4 cup soy sauce

  • 1 1/2 tablespoons sugar or 1 TBSP agave nectar

  • 4 garlic cloves, minced

  • 2 tablespoons rice vinegar

  • 3 tablespoons pure sesame oil

  • 2-3 teaspoon hot chili oil (or to taste)

  • 3 tablespoons vegetable oil

  • 4 whole green onions, Sliced Thin

  • 12 ounces Jovial Brown Rice Spaghetti or any thin noodles

  • 1 TBSP sesame seeds

 

DIRECTIONS

  1. Whisk together first 8 ingredients.

  2. Cook the noodles as directed on package and drain.

  3. Add sauce to warm noodles to taste,  making sure that all the noodles get well covered.  You many not need all the sauce.  

  4. Serve topped with green onions and sesame seeds.  

 

 

KOREAN RADISH SALAD

You gotta check out this Korean chick's cooking website.  She is the best?   And funny too.  I love her recipes and her videos.  www.maangchi.com

 

3 1/2 cups of korean radish * or daikon peeled and cut into matchsticks

1 Tablespoon kosher salt

2 garlic cloves, minced

1 green onion, sliced

2 tsp. korean hot pepper flakes *

1 1/2 tsp sugar or 1 tsp agave nectar

 

Add 1 TBSP kosher salt to radish and mix with your hands.  Let stand for 5 minutes.  Mince and slice other ingredients while you are waiting.  Drain excess water from salted radish.  Combine all ingredients in a bowl and serve.

 

*You can find Korean radish and Korean hot pepper flakes in an Asian market.  Many grocery stores carry daikon if you can't find Korean radish. 

 

 

5 MINUTE VEGAN KALE PESTO

from www.pinchofyum.com

 

True confession: I can be a little skeptical when it comes to certain vegan recipes.  There are some that are naturally vegan, like Indian and Asian vegetarian dishes.  I don’t question those.  Then there are the ones that try to simulate meat.  Not my thing.  What’s the point?  If you don’t want to eat animal meat, why would you be jonesing for mock meat?  When I stumble across an excellent vegan recipe that’s a keeper, it gets rotated into our meal plan and this one qualifies.  It’s vegan. It’s raw.  It’s quick and easy to throw together. It’s da bomb. 

 

  • 2 cups: organic kale (did you know kale is on the dirty dozen list?) and a green herb such as parsley or basil

  • ¼ cup olive oil

  • juice of a lemon

  • 1 clove garlic

  • ¼ tsp salt or more to taste

  • ¼- ½ cup raw almonds

 

  1. Pulse the kale and green herbs, olive oil, salt, garlic and lemon juice in a food processor until smooth.

  2. Add the almonds and pulse until the almonds are ground to desired consistency

  3. Serve on pasta, crackers, scrambled eggs, sandwiches or put a dollop in a bowl of soup.