tag:blogger.com,1999:blog-89611665797432693802024-03-14T07:04:27.767-07:00to be NOURISHED - A Guide to Eating GreenThe use of the word “green” in my blog title refers to the use of fresh, natural ingredients to create delicious, wholesome dishes. Though this blog does not highlight any one specific diet, you are likely to find more vegetarian options. The goal of Nourish is to provide you with scrumptious recipes and nutritional information. I hope this blog inspires you to eat a more whole-foods diet.Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-8961166579743269380.post-56070257639948579302014-12-22T12:54:00.001-08:002014-12-22T12:54:36.361-08:00Dark Chocolate Dipped Satsuma Oranges with Shredded Coconut<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yes, I realize I have taken a brief hiatus from blogging but
it was what I needed to do for “me” at the moment. With teaching, consulting,
clients, vacationing, settling into a new city, making my way through my first
trimester (yeah!!!), etc., I just found the need to let the blogging go for a
bit. But guess what? I’m now in my second trimester, it’s going to be a New
Year in just over one week and most importantly…I really miss creating
delicious, healthy and easy recipes in my kitchen.</span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, without further adieu, I introduce to you the beautiful
dark chocolate dipped satsumas! They look fancy but in reality, they will take
you ten minutes to prepare. The best part, I swear they are better than any
holiday cookie! YUM!<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What is a Satsuma? A Satsuma is a member of the mandarin
orange family, which also includes tangerines and clementines. They have a
thick skin that practically falls off when you peel them, less pith than some
citrus, less pulp and more sweet, melt-in-your-mouth goodness! These beauties
deserve a category of their own. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Loaded with Vitamin C, these citrus babies are immune
boosting, cancer fighting, skin glowing, and detoxifying. If you can find them,
I highly encourage you to buy not one or two but ten of them! <o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 Satsuma oranges (seedless mandarin oranges or
clementines would also work)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup of dark chocolate chips or chunks<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Finely shredded coconut (unsweetened)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peel the satsumas and separate the wedges. Line a baking
sheet or large cutting board with parchment paper and set aside. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Use a double boiler (if you have one) to melt the chocolate.
I don’t actually have a double boiler myself so I create one by using a
saucepan and a smaller glass bowl. Fill the saucepan with water and then set
the bowl on top so that the bottom of the bowl is submerged a few inches into
the water. Continue to stir the chocolate chips until completely melted and
creamy.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Set the glass bowl on a heat-safe counter top and begin
dunking your satsumas. Continue to dunk away, setting your satsumas on to the
lined pan as you finish them. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle with coconut (optional) and cool in the
refrigerator for approximately 5-10 minutes or until the chocolate has
hardened. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Transfer your pretty little treats to a nice platter and
voila! Eat, enjoy and be merry! </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR1ZTP8sVeARVxDnbZOF5bQ0gjAI3ICcF7LnYSceLoCR1bBCXEmKaoJVbn2ZLXCe_uYas2eQegPav54cy9WX7WWDwZZ-_AIWG4KY-Bm3t1jH1i3ot3MehqKPPyQ7-Gw3PnOc5uQDHiKA/s1600/on+platter+angle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqR1ZTP8sVeARVxDnbZOF5bQ0gjAI3ICcF7LnYSceLoCR1bBCXEmKaoJVbn2ZLXCe_uYas2eQegPav54cy9WX7WWDwZZ-_AIWG4KY-Bm3t1jH1i3ot3MehqKPPyQ7-Gw3PnOc5uQDHiKA/s1600/on+platter+angle.jpg" height="542" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-91260778951087922752014-07-09T07:32:00.002-07:002014-07-09T07:32:56.578-07:00Summer Vegetable + Pesto Pizza<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NUDbEQpO4o8LE5frisUGi2tYmD9yUK4xzgyCWdKJ839LJmMOJpVG2p9iS5wLmh5uWlk9H5Blql3Sy4RhnM4Du3Jh2YFt9ax_uoNzn0C4TjO-tAph2o0ka8CQGLkxbuzHUX6yZh1y-N8/s1600/DSC_6249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NUDbEQpO4o8LE5frisUGi2tYmD9yUK4xzgyCWdKJ839LJmMOJpVG2p9iS5wLmh5uWlk9H5Blql3Sy4RhnM4Du3Jh2YFt9ax_uoNzn0C4TjO-tAph2o0ka8CQGLkxbuzHUX6yZh1y-N8/s1600/DSC_6249.jpg" height="422" width="640" /></a></div>
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I’m en route to Wisconsin right now for the Fourth of July
and let’s just say that I get bored very quickly on airplanes. I fanaticize
about falling asleep the moment the plane takes off and waking when the wheels
touch down again. You know, the person next to you, in my case – my husband, who
is asleep the moment they sit down in their chair? Then there’s the girl who
stretches in her chair, walks up and
down the aisle, eats all her plane snacks and has all her magazines read within
the first hour on a flight that is four hours long. Yes, that girl is me! As
much as I believe in savoring each moment and living in the present, I don’t
necessarily enjoy flying. I love the idea of getting from place to place
quickly and adventures in new parts of the world; however, I don’t like
breathing the same stale air as everyone else and being confined to a chair
that is one foot by one foot. Perhaps, my 5’10 frame is just too large for a
coach seat :)<o:p></o:p></div>
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Today, I’ll make the best of traveling and use my time in
the air in the most efficient way I can – I will blog! <o:p></o:p></div>
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I adore spring and summer vegetables! Not only for the
incredibly diverse assortment but also for the rainbow of color. With each new
season I am again reminded of the beauty of the earth’s bounty and how fortunate
we are to have access to fresh, organic and beautiful food! A few of my
favorites for the spring and summer are asparagus, English peas and pea shoots.<o:p></o:p></div>
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This recipe takes a twist on an American classic, pizza, and
slaps you in the face with something unique, light and lust-worthy. Use produce
and herbs from your own backyard for even more love! <o:p></o:p></div>
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*Note, I used whole-wheat pizza dough from Whole Foods but
you could also use <b style="mso-bidi-font-weight: normal;"><a href="http://tobenourished.blogspot.com/2012/03/gluten-free-quinoa-veggie-pizza.html" target="_blank"><span style="color: magenta;">this</span></a> </b>gluten-free crust
recipe. <o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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Whole-wheat pizza dough<o:p></o:p></div>
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2-3 cups of fresh basil (depending how much you pack it in)<o:p></o:p></div>
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1/3 cup of extra virgin olive oil (plus an extra tablespoon)<o:p></o:p></div>
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Zest and juice from one lemon<o:p></o:p></div>
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3 large cloves of garlic<o:p></o:p></div>
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¼ cup of pine nuts (or walnuts, almonds, etc.)<o:p></o:p></div>
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1 bunch of asparagus, cut in 1” pieces<o:p></o:p></div>
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1 cup of fresh English peas<o:p></o:p></div>
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1 large fennel bulb, thinly sliced (green tops for garnish)<o:p></o:p></div>
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Pea shoots (optional)<o:p></o:p></div>
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Goats milk ricotta cheese (optional)<o:p></o:p></div>
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Himalayan pink salt (or sea salt)<o:p></o:p></div>
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Directions<o:p></o:p></div>
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Preheat oven 400<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F or according to dough package.<o:p></o:p></div>
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Heat one tablespoon of EVOO over low heat. Add fennel slices
and sauté for 3-4 minutes. Pour ¼ cup of water or vegetable stock in to the pan
and add the English peas and asparagus bites. Cover and cook for 4-5 minutes.
Remove from heat and set aside. <o:p></o:p></div>
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To make the pesto sauce, add the basil, garlic, pine nuts, lemon zest, lemon juice
and 1 teaspoon of salt to a food processor. Start the food processor and slowly add the olive oil a little at a time. Continue to process until you have
the desired pesto consistency. <o:p></o:p></div>
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Spoon and smear the pesto on the pizza crust. Using a slotted spoon, so any excess liquid drains out, top with
fennel, asparagus and peas. Add small dollops of ricotta cheese (optional) on top. Bake for 20-30 minutes,
or until crust is cooked through. <o:p></o:p></div>
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Garnish with fennel greens and raw pea shoots. Enjoy the taste of summer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEbiOPVq35_agp5-lo2BWgCleZkALT2FLEmoRRgUh0PEDWuvXVDswQXT4f_nf__1wE3EqnUl2wkQFVaqcDf0-1LEq7YMruFzuJRHHfh1L9nsQTQ87VF5pp4pPhFf_wzccDFOgEpfyfV8/s1600/DSC_6258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEbiOPVq35_agp5-lo2BWgCleZkALT2FLEmoRRgUh0PEDWuvXVDswQXT4f_nf__1wE3EqnUl2wkQFVaqcDf0-1LEq7YMruFzuJRHHfh1L9nsQTQ87VF5pp4pPhFf_wzccDFOgEpfyfV8/s1600/DSC_6258.jpg" height="328" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-77932664039946891952014-05-30T10:24:00.000-07:002014-05-30T10:24:31.332-07:00Horchata Smoothie with a Superfood Booster!<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RoZreNDUNtqGCoz-_adh4Bp0hwa5arJviFyZko1CKbZKAtjBoZBp21dFw5nQ0Rb5BOHejuWyEJRmFLykLGUGD47MQNJi9NASMpA2_LIIfJpHZ_mVuiYXyv9Llyw17LJk-FypjLj6osM/s1600/top+down.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RoZreNDUNtqGCoz-_adh4Bp0hwa5arJviFyZko1CKbZKAtjBoZBp21dFw5nQ0Rb5BOHejuWyEJRmFLykLGUGD47MQNJi9NASMpA2_LIIfJpHZ_mVuiYXyv9Llyw17LJk-FypjLj6osM/s1600/top+down.jpg" height="366" width="640" /></a></div>
<br />
When my husband and I lived in San Diego part of our weekly
routine was walking down to the <a href="https://oceanbeachsandiego.com/attractions/annual-events/farmers-market-wednesdays" target="_blank">OB Farmer’s Market</a> on Wednesday nights. We had
our favorite stands for produce, flowers, hummus and fresh pasta that we’d pick
up for the week and then there was also our favorite stand for dinner. Yes,
dinner at the Farmer’s Market. If you haven’t had dinner at the Farmer’s Market
yet – you should try it! Eating amongst fresh produce, artisan foods, handmade
jewelry and crafts with live music in the background and the best people
watching ever is something truly special. For us, our go-to was the stand
<a href="http://www.ortegascocina.com/" target="_blank">Ortega’s Cocina</a> would set up outside their restaurant. We would nosh on fresh
tamales, pupusas and the most amazing horchata. It was probably not the
healthiest of meals but definitely worth the splurge. <o:p></o:p></div>
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<a href="http://en.wikipedia.org/wiki/Horchata" target="_blank">Horchata</a> (or-CHA-tah) is a Mexican or Latin cinnamon rice
milk or drink typically made with white rice, almonds or tiger nuts, water,
cinnamon and sugar. It is smooth, creamy, sweet and so yummy! While I love
horchata in its true form, I also enjoy “healthifying” recipes. It is so fun to
transform a recipe into something a bit healthier (notice I didn’t say
completely healthy <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>).
This is exactly what I did in this horchata smoothie recipe. If you’d rather
just have the milk, not the smoothie, simply leave out the banana<o:p></o:p><span style="font-family: Wingdings;">J</span>.
I’ve also added <a href="http://www.sunfood.com/food/raw-organic-lucuma.html" target="_blank">Lucuma Powder</a> to this smoothie as a superfood booster! Lucuma
provides 14 essential trace elements, including calcium, potassium and
magnesium, plus fiber, protein and antioxidants.<br />
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<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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2/3 cup of uncooked brown rice<o:p></o:p></div>
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4 ½ cups of fresh water<o:p></o:p></div>
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1 cup of blanched almonds, skins removed<o:p></o:p></div>
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2 medjool dates, pits removed<o:p></o:p></div>
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1 large banana (if you’re making a smoothie)<o:p></o:p></div>
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1 cinnamon stick<o:p></o:p><br />
1 tablespoon of <a href="http://www.sunfood.com/food/raw-organic-lucuma.html" target="_blank">Sunfood tropical lucuma powder</a></div>
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1 teaspoon of pure vanilla<o:p></o:p></div>
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½ teaspoon ground cinnamon<o:p></o:p></div>
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Directions<o:p></o:p></div>
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Add the uncooked brown rice to the blender and pulverize
until you are left with a rice-powder. <o:p></o:p></div>
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Transfer the rice powder to a large bowl; add the raw
almonds (skins removed), cinnamon stick and 2 ½ cups of boiling water. Let
cool, cover and refrigerate overnight.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Add the rice/almond mixture, dates, ground cinnamon, vanilla
and remaining two cups of water to a high-speed blender. Blend on high until
smooth and creamy.<o:p></o:p></div>
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Place a large metal sieve over a bowl and line with
cheesecloth or a nut milk bag. Slowly pour the horchata mixture through the
fine mesh stirring and using a wooden spoon to press the pulp against the sieve
to extract as much liquid as possible. Lift the cheesecloth or bag and use your
hands to squeeze the remaining pulp to get all the liquid out. Discard the
pulp. <o:p></o:p></div>
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Pour the horchata into a glass bottle or pitcher and store
in the refrigerator for up to 3 days. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWu__8CMRTI5sFStjL0DQ2n5FA-fidWlSwdt-OuI-srrbPMiTkc4zpjFPE6G7oOo_0sgMrkb-i1L1cXDHMa-fBs7NvlbVgIUSdyDQmsUq1XXjATh_BZfE_L4seV7fQaELlnxX3G4IxSM/s1600/horchata+with+jug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWu__8CMRTI5sFStjL0DQ2n5FA-fidWlSwdt-OuI-srrbPMiTkc4zpjFPE6G7oOo_0sgMrkb-i1L1cXDHMa-fBs7NvlbVgIUSdyDQmsUq1XXjATh_BZfE_L4seV7fQaELlnxX3G4IxSM/s1600/horchata+with+jug.jpg" height="620" width="640" /></a></div>
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<b style="background-color: purple;"><span style="color: white;">If you want to make a smoothie – keep reading! </span></b><o:p></o:p></div>
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Pour two cups of horchata into the blender. Add the large
banana, Lucuma Powder and a handful of ice. Blend until smooth. Pour into one large glass, or
two smaller glasses, and drink immediately! So delicious!!! <o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1e6np4iApO6_lc5dJnBxcspmncdnGs5Jvf1sG82V2n_nfn04J9urxZbJPLLg2-fjBFj-QfLMsJsAvEatrUQ_iMwioRNtcqPEFvxyIMw8PZ871GWpbvUr4-qKmg71ymtLeYEPn-rsW5k/s1600/side+view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1e6np4iApO6_lc5dJnBxcspmncdnGs5Jvf1sG82V2n_nfn04J9urxZbJPLLg2-fjBFj-QfLMsJsAvEatrUQ_iMwioRNtcqPEFvxyIMw8PZ871GWpbvUr4-qKmg71ymtLeYEPn-rsW5k/s1600/side+view.jpg" height="422" width="640" /></a></div>
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**Blanching Almonds**<o:p></o:p></div>
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Add the raw almonds to a large glass bowl. Pour boiling
water over the top and let sit for one minute. Pour the almonds and water
through a strainer and rinse with ice-cold water. Use your fingers to slide the
skins off the almonds. That’s it! <o:p></o:p></div>
Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com3tag:blogger.com,1999:blog-8961166579743269380.post-35547493570845571422014-05-23T08:52:00.004-07:002014-05-23T08:52:55.435-07:00Creamy Dairy-Free Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
This post has taken me an eternity to write and I have only
myself to blame. When I blog, I like my posts to be complete, well thought-out,
educational and to feature beautiful food photography. Herein lies the problem
– time. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Since we’ve settled into Santa Cruz, my work has been
pulling me in many different directions (good problems – not complaining ;),
leaving me with less time to create and write about new exciting recipes. Last
night I came to the realization that this is part of life. There will always be
something we’d like to do IF we just had a little more time. Well folks, I hate
to be the bearer of bad news but one day is equivalent to 24 hours or 1,440
minutes, and unless someone quickly builds a time machine – this is not going
to change anytime soon. So…I am done making excuses. It’s time to take control
of the time I have.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* I will find more time to do the things I love – cook,
write, practice and teach yoga, support my clients, get lost in nature and
spend time with my friends and family! <o:p></o:p></div>
<div class="MsoNormal">
* I will spend less time wandering aimlessly on the Internet<o:p></o:p></div>
<div class="MsoNormal">
* I will worry less about whether my blog posts are complete
and instead feel excited to share what I have<o:p></o:p></div>
<div class="MsoNormal">
* I will spend more time learning about nutrition, wellness
and mindfulness<o:p></o:p></div>
<div class="MsoNormal">
* I will find a way to volunteer my time to a cause I
believe in<o:p></o:p></div>
<div class="MsoNormal">
* I will make the best use of the time I have for ME and
those who I love<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I leave you with one question, how will you make the best
use of your time for you, the things you love and for those you love?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now back to the post <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>.
The hubs and I LOVE tortilla soup but not all the heavy cream and cheese that
often times goes into it. I started researching different ways of making
tortilla soups “creamy” without the use of dairy and guess what I found? Tortillas!
Yes, good ol’ corn tortillas to thicken the soup, making it feel thick and
silky. What an incredible idea! I used this as inspiration for my own version –
because I don’t know how to follow recipes. I always end up adjusting spices,
ingredients, etc. Today I leave you with just a recipe and a picture, nothing
more. And it will be okay <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
4 cups vegetable broth<o:p></o:p></div>
<div class="MsoNormal">
1 can (28-oz.) fire roasted diced tomatoes <o:p></o:p></div>
<div class="MsoNormal">
1 can of black beans<br />
1 cup cup of organic whole kernel corn <o:p></o:p></div>
<div class="MsoNormal">
1 small yellow onion, cut into 6 wedges<o:p></o:p></div>
<div class="MsoNormal">
3 cloves of garlic (still in the paper)<o:p></o:p></div>
<div class="MsoNormal">
1 jalapeño<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons dried cumin<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons chipotle chili powder<o:p></o:p></div>
<div class="MsoNormal">
1 ¼ teaspoon dried oregano<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon of smoked paprika<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon of cayenne pepper<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon apple cider vinegar<o:p></o:p></div>
<div class="MsoNormal">
EVOO (extra virgin olive oil)<o:p></o:p></div>
<div class="MsoNormal">
Sea salt & pepper<o:p></o:p></div>
<div class="MsoNormal">
4 corn tortillas, chopped (plus one extra for crispy
topping)<o:p></o:p></div>
<div class="MsoNormal">
Juice from 1 lime<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Optional toppings<br />
crispy tortilla strips<o:p></o:p></div>
<div class="MsoNormal">
cilantro<o:p></o:p></div>
<div class="MsoNormal">
avocado, sliced <o:p></o:p></div>
<div class="MsoNormal">
lime wedges<o:p></o:p></div>
<div class="MsoNormal">
queso fresco<o:p></o:p></div>
<!--EndFragment--><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions</div>
<div class="MsoNormal">
Preheat oven to 350 degrees.<b> </b>Toss the onions, whole jalapeno and
garlic cloves with olive oil, salt and pepper. Spread on a large baking sheet
and roast for about 20-30 minutes or until the edges of the onions darken. Toss
them about halfway through. Remove the garlic after about 5 minutes, so it
doesn’t burn and the jalapeno when the skin is blackened and blistering.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the roasted jalapeno in a small glass bowl and cover
with a lid or plastic wrap (make sure the plastic does not touch the jalapeno). Let
it cool for approximately 15 minutes. Using utensils, carefully peel off the skin and remove
the stem and seeds, being careful not to touch your eyes when doing this.<o:p></o:p></div>
<div class="MsoNormal">
<br />
In a medium pot, heat a few tablespoons of olive oil; add the onions, garlic
(skin removed), jalapeno, tomatoes, oregano, cumin, chili powder, cayenne,
paprika and some salt and pepper. Cook for 4-5 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br />
Add a splash of apple cider vinegar and cook for 30 seconds more. Add the broth
and chopped tortilla pieces and let simmer for 20-30 minutes. The tortillas
will start to break apart. Remove from heat and let cool slightly.<o:p></o:p></div>
<div class="MsoNormal">
<br />
Transfer to a high-speed blender and puree until smooth. Add additional broth
or water if the soup is too thick for your liking. Squeeze in some lime, taste
and season accordingly.<br />
<br />
Stir in the corn and black beans. Serve with an extra drizzle of olive oil and
the optional toppings of your choice <span style="font-family: Wingdings;">J</span>. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMX6sr-8fBrDF-HvAhNLX64Xkz7R7l878huZYD2SqfWe125v-no2Ct7nl2P8quVrwlPQC-ooSv39UD0Hc0KMhw3t5bOqKNNFdQL6Hvo66KeHV4K9zktOuFNxFTBTbYETsKpDB8Ck5Aps/s1600/DSC_6019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMX6sr-8fBrDF-HvAhNLX64Xkz7R7l878huZYD2SqfWe125v-no2Ct7nl2P8quVrwlPQC-ooSv39UD0Hc0KMhw3t5bOqKNNFdQL6Hvo66KeHV4K9zktOuFNxFTBTbYETsKpDB8Ck5Aps/s1600/DSC_6019.jpg" height="458" width="640" /></a></div>
<br />Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-44075849137792230102014-03-22T21:20:00.001-07:002014-05-23T08:54:14.128-07:00Lip Smackin' Delicious Acaí Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfjjca_44hnJzGqeYGQhwTl9T2NWnyBwLThLBg-Vu-CKcmbdwoETeo1lVHWS0XFxpA88BCvCoTbc9UM0BKJbTwWwEEF4gGTHTRkAGZ3cMwGEASXimIrB0sl86DI83sTat2YLIhUc97Z8/s1600/DSC_6011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfjjca_44hnJzGqeYGQhwTl9T2NWnyBwLThLBg-Vu-CKcmbdwoETeo1lVHWS0XFxpA88BCvCoTbc9UM0BKJbTwWwEEF4gGTHTRkAGZ3cMwGEASXimIrB0sl86DI83sTat2YLIhUc97Z8/s1600/DSC_6011.jpg" height="422" width="640" /></a></div>
<br />
<div class="MsoNormal">
A few days ago I snapped a pic of my breakfast, with my
iPhone, and published it on various social media channels: Instagram, Facebook
and Twitter. Before I knew it I was receiving requests for the recipe on my
blog. Instantly I thought, “shoot, I didn’t style this in a way that actually
captured the true beauty of the food using a real camera.” Eek! But then I
realized something, I am just an ordinary girl, in an ordinary world, who
happened to post a picture of a not so special but equally delicious Tuesday
morning breakfast. And guess what? People <b style="mso-bidi-font-weight: normal;"><span style="color: purple;">still</span></b>
wanted the recipe! Awesome!!! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: purple;"><span style="font-size: 10.0pt;">{I have a confession. I made this again just so I could snap a better picture. The image has now been updated </span><span style="font-family: Wingdings;">J</span><span style="font-size: 10pt;">}</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Acaí bowls (pronounced ah-sigh-ee) are gaining popularity on
the West Coast in vegan restaurants, organic cafés, Brazilian food carts and
coffee shops. The downfall, these power-packed beauties can burn a hole right
through your pretty little coin pouch.<span style="mso-spacerun: yes;">
</span>The upside you ask? Thanks to brands like <a href="http://sambazon.com/" target="_blank">Sambazon</a>, frozen acaí packets
can easily be found in the freezer section of Whole Foods and other natural
food markets. Score!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://www.doctoroz.com/blog/lindsey-duncan-nd-cn/so-whats-so-good-about-acai-whole-lot" target="_blank">Acaí</a> is a magical little purple berry that hails from a palm
tree found in the Amazon rainforest. This small fruit is a nutrition powerhouse
and known as the “beauty berry” in Brazil because of its properties to make the
body look and feel good on the inside and outside. Acaí is rich in antioxidants,
specifically one called anthocyanin, known for fighting free radicals in the
body and anti-aging. In addition, it contains healthy fats - omega 3, 6 and 9, essential
for great skin, hair and nails ladies, and more grams of protein than an egg! Still
want more? These little berries contain NO SUGAR!!! Acaí is definitely a
superfruit worthy of being added to your diet. Just be sure to read the labels,
especially on juices, because companies love to sneak in other ingredients like
sweeteners.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe takes a quick 5 minutes to make and is super
filling, energizing and delicious! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Bowl<o:p></o:p></i></div>
<div class="MsoNormal">
1 Sambazon frozen <a href="http://sambazon.com/product/pure-unsweetened-acai/" target="_blank">acaí smoothie pack</a><o:p></o:p></div>
<div class="MsoNormal">
¼ - ½ cup of almond milk (depending on how thick you like
it)<o:p></o:p></div>
<div class="MsoNormal">
1 banana<o:p></o:p></div>
<div class="MsoNormal">
½ cup strawberries (or berries of your choice; frozen is
fine!)<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;">Toppings<o:p></o:p></i></div>
<div class="MsoNormal">
½ banana sliced<o:p></o:p></div>
<div class="MsoNormal">
½ cup strawberries (or berries of your choice)<o:p></o:p></div>
<div class="MsoNormal">
¼ cup of granola<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Add all “bowl” ingredients to a blender or food processor
and blend until smooth. Transfer to acaí mixture to a bowl, top with sliced
banana, berries and granola. Take a big spoonful and eat <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com1tag:blogger.com,1999:blog-8961166579743269380.post-73857329273551308842014-02-13T14:52:00.000-08:002014-02-13T14:52:27.119-08:00Valentine Chocolates with Caramel and Coconut Filling<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2tMyIYumj3mVT1-DLm0-oS3bAMab5VH9WG23cML17s12AnGQ9hq72JfDFzAUbsVbNXOX8iWOwKFzNEVjMf4IX8zcPcnBEM9BmSBZFw2yeKEe2b2Myi2QuZW8lCS1SxGaAHeByMvg9p0/s1600/DSC_5956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2tMyIYumj3mVT1-DLm0-oS3bAMab5VH9WG23cML17s12AnGQ9hq72JfDFzAUbsVbNXOX8iWOwKFzNEVjMf4IX8zcPcnBEM9BmSBZFw2yeKEe2b2Myi2QuZW8lCS1SxGaAHeByMvg9p0/s1600/DSC_5956.jpg" height="386" width="640" /></a></div>
<br />
Valentine’s Day is tomorrow and I have a super easy and
delicious treat for you to make for yourself or for someone else ;) Yes, you have time - don't worry! I have been
meaning to make homemade raw chocolate for so long and for some reason I’ve
always hesitated because I figured the ingredients for something so decadent
and awesome would cost a fortune! I mean have you seen the going rate for a
chocolate bar these days? Upwards of $5-6! Holy smokes! After seeing <a href="http://www.mynewroots.org/site/2014/02/valentine-rawlos/" target="_blank">this post</a>
from <a href="http://www.mynewroots.org/site/" target="_blank">My New Roots</a>', Sarah Britton, and with Valentine’s Day around the corner, I
decided to go for it! <o:p></o:p></div>
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To my surprise (pleasant surprise!) raw cacao butter is not
that expensive! For $10, I was able to get this entire bag of organic cacao
butter. You only use a couple tablespoons at a time, so it will last a while
(even if you are a raw chocoholic). If you cannot get your paws on cacao
butter, just use coconut oil instead. The chocolates won’t have the same super
creamy melt-in-your-mouth consistency but it’ll do the job.<o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKl4lV4bAIlVofS5Ltie1y8NMrlNI6EU-3JUxq2H3gGMpcnFqf93yYaYWMST1ywcQ6tj2GasaDbMiFrTunD7am6nTx0kXfbwKzKIEZSy5VdvdQCBoWZGXTLC6ZboTCWAHIxXZfvNxaOs/s1600/DSC_5977.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKl4lV4bAIlVofS5Ltie1y8NMrlNI6EU-3JUxq2H3gGMpcnFqf93yYaYWMST1ywcQ6tj2GasaDbMiFrTunD7am6nTx0kXfbwKzKIEZSy5VdvdQCBoWZGXTLC6ZboTCWAHIxXZfvNxaOs/s1600/DSC_5977.jpg" height="422" width="640" /></a></div>
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I followed Sarah’s recipe for the raw chocolate and caramel
(a.k.a. Rollo’s) but then I also created a coconut filling (think Mounds candy
bar!) for half of them. Both versions are so incredibly delicious that I cannot
put my finger on which I prefer. The answer is both!!! “Life is like a box of
chocolates right? You never know which one you’re gonna get.” And in my life I
like to have variety when it comes to chocolate. <o:p></o:p></div>
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*Note, you will want a silicon candy mold to make these
chocolates (any shape will do!)<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Raw Chocolate<o:p></o:p></b></div>
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¼ cup coconut oil, melted <o:p></o:p></div>
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1 ½ tablespoons cacao butter, melted <o:p></o:p></div>
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2 ½ tablespoons raw honey (or maple syrup)<o:p></o:p></div>
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4 ½ tablespoons raw cacao powder <o:p></o:p></div>
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1/8 teaspoon sea salt<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Caramel<o:p></o:p></b></div>
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¼ cup pitted dates (soak dates in warm water if they are
firm, then drain) <o:p></o:p></div>
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2 tablespoons maple syrup <o:p></o:p></div>
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Sea salt to taste<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Coconut<o:p></o:p></b></div>
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¼ cup of unsweetened shredded coconut<br />
2 tablespoons of coconut butter<o:p></o:p></div>
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1 teaspoon of coconut oil <o:p></o:p></div>
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2 tablespoons of raw honey (or maple syrup)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwlDHSsvRfUUIRMcou7mwRDHKxdIXmKZGmylguRH8NWms2Gtm-kO7JRR11ykjfxpfVqU7sJ_XfEkUXPPwmEdTvMDmUA8vZ5D-qMQerfLRbletLCSIq0XVTvfUv9EQeAEtlM7Eug7KAhI/s1600/DSC_5895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwlDHSsvRfUUIRMcou7mwRDHKxdIXmKZGmylguRH8NWms2Gtm-kO7JRR11ykjfxpfVqU7sJ_XfEkUXPPwmEdTvMDmUA8vZ5D-qMQerfLRbletLCSIq0XVTvfUv9EQeAEtlM7Eug7KAhI/s1600/DSC_5895.jpg" height="510" width="640" /></a></div>
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Directions<o:p></o:p></div>
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In a double boiler or heatproof bowl over a simmering
saucepan of water, melt cacao butter and coconut oil. Remove from heat and
whisk in honey until incorporated. Sift in cacao powder and salt (to avoid
lumps) and whisk to combine until smooth. <o:p></o:p></div>
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In each chocolate mold, spoon in some of the liquid chocolate.
Tilt the mold so that it coats the sides. Place in the freezer to set for about
10 minutes. <o:p></o:p></div>
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In a food processor blend dates and maple syrup until
smooth. Add as much salt as desired, blend and taste. Transfer to a small bowl
and set aside. Rinse out the bowl to the food processor so you can make the
coconut filling.<o:p></o:p></div>
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<br /></div>
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In a clean food processor blend the coconut, coconut butter,
coconut oil and honey until smooth. <o:p></o:p></div>
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Remove the chocolates from the freezer. Spoon a little of
the caramel or coconut (or maybe both!) into each mold on top of the set
chocolate. Spoon remaining liquid chocolate over top, covering the filling
completely. Place it back in the freezer to set. Wait until the chocolate is
totally firm before taking it out of the mold, at least 1 hour. Remove from
mold and place chocolates in a tightly sealed container in the freezer for one
month (or store them in the mold and remove just before serving). Do not store
chocolates at room temperature for more than 1 hour.<o:p></o:p><br />
<br />
The creamy caramel in the inside was just the right texture and consistency - perfectly gooey! AHmazing!<br />
<br />
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* Optional, sift raw cacao powder over the top of the
caramel filled chocolates or garnish with sea salt. Sprinkle coconut on top of
the coconut filled chocolates. Plus this way you’ll be able to tell what
filling is hiding inside of the chocolates (if you don’t like surprises <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>). <o:p></o:p><br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-73116323235971939172014-02-09T11:44:00.002-08:002014-02-09T11:44:35.647-08:00Vegan Chocolate Mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1F5wPYxtjbKgvhQyzTD4O_xpuQUOdTggHOn1gyPQQ-Tg9YiJQU053TyrHUj3avNuI4O-gzt3qVHJH_E7Mv0uKeWHA97kn3Y948HC1HvurnKzXtPrRCQn4DAiAIqh-3ZxeARHL0CLwwQ/s1600/mousse+side+angle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1F5wPYxtjbKgvhQyzTD4O_xpuQUOdTggHOn1gyPQQ-Tg9YiJQU053TyrHUj3avNuI4O-gzt3qVHJH_E7Mv0uKeWHA97kn3Y948HC1HvurnKzXtPrRCQn4DAiAIqh-3ZxeARHL0CLwwQ/s1600/mousse+side+angle.jpg" height="422" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal">
Over the past few days my mind has been racing through
recipe ideas for Valentine’s Day treats and decadence. Color, flavor, texture,
aromatics and spices, accessibility due to food sensitivities and diet
restrictions – these are just a handful of things that I’ve considered. After
all the brainstorming and numerous ideas I shot down, I am happy to reveal this
light, velvety vegan chocolate mousse that is sure to tantalize your taste buds
and leave you begging for more. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If the thought of chocolate mousse typically turns your
stomach into knots, fret no more. This dessert is super easy to make and free
from dairy and eggs. I topped it with raw cacao nibs because that’s what I had
in my pantry. However, fresh strawberries or raspberries would be a beautiful pop
of color and a delicious accompaniment to the rich dark chocolate. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If an amazing, quick and simple Valentine's Day recipe hasn't made your day yet, then <a href="http://tobenourished.blogspot.com/2011/12/guilt-free-chocolate-peanut-butter.html" target="_blank">click here</a> to learn about the health benefits of raw cacao and why you should be eating more chocolate! Any excuse to eat more chocolate definitely makes my day! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
1 - 12 oz. can of coconut cream (I used Trader Joe’s Extra
Thick & Rich – Thai Kitchen brand works well too!) <o:p></o:p></div>
<div class="MsoNormal">
8 oz. of dark chocolate chips (I used Trader Joe’s chips –
they are dairy free!)<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of coconut water (from the can of coconut
cream)<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons of vanilla<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of raw organic maple syrup<o:p></o:p></div>
<div class="MsoNormal">
* cacao chips for garnish - optional<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Place the can of coconut cream in the refrigerator overnight
(the night before you plan to make this recipe).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove the can of coconut cream from the fridge – do not
shake it. Carefully remove the lid and scoop all of thick cream into a large
bowl. Leave behind the coconut water. If you’re using the Trader Joe’s Coconut
Cream there will be very little coconut water. That’s fine! You want as much of
the thick cream as possible. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the bowl with coconut cream back in the fridge while
you melt the chocolate. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Create a double boiler. I used a small saucepan and placed a
glass bowl, slightly bigger than the saucepan, over the top. Add enough water
to the saucepan to cover the bottom of the pan but not too much - you don’t
want your glass (or metal) bowl sitting in the water but rather resting over
top. Begin heating the water.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add two tablespoons of coconut water, from the reserved
water in the can, to the bowl (sitting on top of the saucepan). Next, pour in
the chocolate chips. Stir continuously until the chocolate chips have melted
completely and the consistency is smooth and creamy. Remove from the heat and
set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a hand mixer, begin to whip the coconut cream until it
starts to thicken. Add the vanilla and maple syrup and continue to beat until
it thickens even more and increases in volume.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer about ¼ cup of the coconut cream mixture to a jar
or bowl, cover and place in the fridge. Use this as your whipped topping when
you serve the mousse. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, slowly fold the chocolate mixture in with the coconut
whipped cream. Beat for another 30 seconds making sure it stays nice and
fluffy. Spoon the mousse into individual jars, bowls, martini glasses or other
fancy cups, cover and place in the refrigerator for at least four hours (it
will get thicker the longer it chills). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When you’re ready to serve, remove the mousse and whipped
topping from the fridge. Add a dollup of whipped topping to each bowl of
chocolate mousse, sprinkle with raw cacao nibs or cacao powder (optional) or
top with fresh raspberries or strawberries. Enjoy by the spoonful!!! <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
* makes four small servings<o:p></o:p></div>
<div class="MsoNormal">
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-20608400781197871222014-02-06T13:25:00.003-08:002014-02-06T13:25:59.489-08:00Chive + Basil Cashew Cheese<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtiyZnKiRVS24uEkF1qAJjtJXLoJOD80PiFRxbYYFI4cRLIkN26A6BgslqKv7hcEmm0N0VO1vs9sTfYv6phUFqI9NDVSU-Rx0tZyXMQrMB0RImoLcHjAuMmZeBuziNmmD9HqKMaB6jpQ/s1600/cheese+on+spoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtiyZnKiRVS24uEkF1qAJjtJXLoJOD80PiFRxbYYFI4cRLIkN26A6BgslqKv7hcEmm0N0VO1vs9sTfYv6phUFqI9NDVSU-Rx0tZyXMQrMB0RImoLcHjAuMmZeBuziNmmD9HqKMaB6jpQ/s1600/cheese+on+spoon.jpg" height="422" width="640" /></a></span></div>
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<div class="MsoNormal">
<br />
I’m from Wisconsin, America’s dairy land, home of cheddar
cheese and all things cheese related – including “cheese heads." Let’s face it
I love cheese. And while I do have an undying love for cheese, every kind of
cheese, I make a <i style="mso-bidi-font-style: normal;">personal</i> choice to
limit my dairy intake. Why you may ask?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Did you know that 70% people have trouble digesting dairy? True statement. Humans produce an enzyme in the body
called lactase which allows us to break down lactose the sugar found in
dairy. As we get older our body stops producing this enzyme, or produces much less, which is why many adults are <a href="http://www.fda.gov/downloads/ForConsumers/ConsumerUpdates/UCM143705.pdf" target="_blank">lactose intolerant</a> and experience a host of negative symptoms (that we won't discuss right now <span style="font-family: Wingdings;">J</span>). This is the body’s
inability to break down lactose. Crazy, right? Did you also know that people can have difficulty digesting casein and whey, the proteins found in dairy? Sometimes lactose takes the blame when really the problem is the protein! Oh yeah, and many cows are pumped with hormones
and antibiotics which leads to a plethora of other problems. Lastly, did you know
dairy is one of the most addicting foods and also high in saturated fat? No wonder many of us crave cheese!<br />
<br />
* Is all dairy bad? No.<br />
* Should you eat it in moderation? Sure.<br />
* Do I still eat dairy products from time to time? Yes!<br />
<br />
But...when I do eat cheese, yogurt and other dairy products I buy the best quality I can afford - organic, hormone and antibiotic free - you should too!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
No cheese you say? Hardly! Cashew “cheese” is like a rebound
from my breakup with dairy. The consistency is similar to ricotta or cream
cheese and can be used in lasagna, on crackers, sandwiches, with raw veggies…or
by the spoonful! The best part – guilt free! In this recipe I chose to add in
fresh herbs to give it a delightful boost for my zucchini pinwheels. Don’t like
zucchini? Cucumbers are equally delicious! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* Makes one heaping cup of cashew cheese<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
1 cup of raw unsalted cashews, soaked in cold water for 1-2
hours<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup of fresh cold water<o:p></o:p></div>
<div class="MsoNormal">
Juice of one small lemon<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of <a href="http://www.huffingtonpost.com/2012/04/12/nutrional-yeast-not-just-for-vegans_n_1420734.html" target="_blank">nutritional yeast</a><o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of fresh chopped basil<o:p></o:p></div>
<div class="MsoNormal">
1 heaping tablespoon of sliced green onion<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon of raw <a href="http://bragg.com/products/bragg-organic-apple-cider-vinegar.html" target="_blank">apple cider vinegar</a><o:p></o:p></div>
<div class="MsoNormal">
1 clove of garlic, minced<o:p></o:p></div>
<div class="MsoNormal">
Sea Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* 1 large zucchini if you’re making the pinwheels<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Drain the raw cashews and rinse with cold water. Transfer to
a food processor or high-speed blender (I used a <a href="https://www.vitamix.com/" target="_blank">Vitamix</a>). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the lemon juice, nutritional yeast, basil, green onion,
apple cider vinegar and sea salt to the blender. Slowly add the water as you
blend the ingredients. Continue to blend and process until smooth and creamy. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the “cheese” into a glass jar or container, add the
garlic and stir. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* If you are using a Vitamix it is important not to add the
garlic to the blender. Wait until it is processed and then add. I have found
that the speed of the blender transforms the garlic into the spiciest thing
ever!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Store the cashew cheese in your refrigerator for at least a
couple of hours to thicken. I let mine sit overnight before serving <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>. <o:p></o:p><br />
<br />
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<br /></div>
<div class="MsoNormal">
Pinwheel Directions<o:p></o:p></div>
<div class="MsoNormal">
Using a large vegetable peeler or mandolin, slice the
zucchini or cucumber into very thin long strips. Spread the veggie strips with
cashew cheese and tightly roll up. Secure with a toothpick. <o:p></o:p></div>
<div class="MsoNormal">
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Sprinkle with basil, sesame seeds, chili powder or anything else you’d like to make them look pretty! Enjoy!<br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-79415854936470665662014-01-27T17:45:00.000-08:002014-01-27T17:45:04.422-08:00A Slightly Spicy Bean + Veggie Soup!<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAPAuxRO8rAfpwfOEvQ_pADY6I2u2XN3fEOr080nLlx0vpJPG5yRcVx55Pqij_KedtyvA_bkYuO6iMR1PnnC_qxvfX5_gUeVOUyNJmTqWdxC0t9krfDyuuYoD1P04MhPnBVkyGpU_2V0/s1600/DSC_5787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAPAuxRO8rAfpwfOEvQ_pADY6I2u2XN3fEOr080nLlx0vpJPG5yRcVx55Pqij_KedtyvA_bkYuO6iMR1PnnC_qxvfX5_gUeVOUyNJmTqWdxC0t9krfDyuuYoD1P04MhPnBVkyGpU_2V0/s1600/DSC_5787.jpg" height="422" width="640" /></a></div>
<br />
So I have good news and bad news. The bad news, today was
one of those days where you know you should go grocery shopping but you don’t
really feel like it – so you don’t kind of days. The good news, you can almost
always find enough ingredients on-hand to make something tasty! Yup, this is
the exact predicament I found myself in today. <o:p></o:p></div>
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I typically provide my health-coaching clients with a list
of items to always have on hand. This way, if you ever find yourself in a pickle (like I did today) you can still make something quick, healthy and delicious! Some items I suggest
are canned beans and tomatoes (BPA free of course), vegetable stock, onion,
garlic and an array of fresh and frozen veggies. Today I used these items and
created a somewhat spicy, hearty and delicious vegetable soup! In fact, it
almost reminded me of Minestrone but without the pasta.<o:p></o:p></div>
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Now I realize I live in California so I will not complain
about the weather (nor will I brag). I also realize that the rest of the country is experiencing
extreme temperatures in the negatives and so I dedicate this warming soup
recipe to YOU! <o:p></o:p></div>
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This soup is chock full of nutrient dense veggies, warming spices, protein and fat! Yes, I did it! I said the "f" word! Why? Because every healthy diet needs healthy fat. <a href="http://www.webmd.com/diet/features/skinny-fat-good-fats-bad-fats" target="_blank">Fat</a> gives us energy and is what allows our body to absorb the nutrients needed for health, vitality and most life-functions. Notice I said "healthy fat." Potato chips and fried foods do not count. Fats such as ghee (clarified butter), olive oil, coconut oil, grape seed oil, avocados and nuts are all excellent sources of fat! </div>
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Ingredients<o:p></o:p></div>
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4 cups of vegetable stock<o:p></o:p></div>
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1 – 12 oz. can of diced tomatoes<o:p></o:p></div>
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1 can of white kidney beans (garbanzo, cannellini, or any
other beans would work)<o:p></o:p></div>
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2 cups of green beans, cut in bite sized pieces<o:p></o:p></div>
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2 cups of kale<o:p></o:p></div>
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1 cup of frozen corn<o:p></o:p></div>
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2 large carrots, thinly sliced<o:p></o:p></div>
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2-3 stalks of celery, diced<o:p></o:p></div>
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½ onion, diced<o:p></o:p></div>
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3 cloves of minced garlic<o:p></o:p></div>
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2 bay leaves<o:p></o:p></div>
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1-2 tablespoons of basil<o:p></o:p></div>
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1 tablespoon of ghee (butter or oil of your choice)<o:p></o:p></div>
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1 teaspoon of red pepper flakes (add more if you like it
really spicy!)<o:p></o:p></div>
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Fresh parsley for garnish<o:p></o:p></div>
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Salt & pepper to taste<o:p></o:p></div>
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Directions<o:p></o:p></div>
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Warm the ghee in a large stockpot. Add the onion and sauté
until translucent. Next add the garlic, celery and red pepper flakes and continue
to sauté for another 30-60 seconds. Be careful not to burn the garlic. <o:p></o:p></div>
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Add the vegetable stock, diced tomatoes, beans, bay leaves,
basil, salt and pepper to taste. Simmer, covered, for approximately 20 minutes.
<o:p></o:p></div>
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Next, toss in the carrots, corn and kale and simmer on low
heat for five minutes. Add the green beans and continue to cook for another 3-5
minutes (or until beans are tender). No one likes mushy green beans <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>.<o:p></o:p></div>
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Remove from heat. Transfer to serving bowls and garnish with
fresh parsley. This soup is sure to warm your bones <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>.<o:p></o:p><br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com1tag:blogger.com,1999:blog-8961166579743269380.post-91470159813150828432014-01-13T09:25:00.003-08:002014-01-13T09:27:46.720-08:00Cacao Goji Berry Smoothie<div class="MsoNormal">
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<br />
Have you jumped on the juicing or blending bandwagon yet? Normally
my husband and I whip up a power-packed green smoothie that, you know, tastes
healthy. But who said you have to trade in kale for rich velvety deliciousness?
With a couple of Superfood additions, raw cacao and goji berries, I have
transformed a nutrient dense kale smoothie into a chocolate-berry treat!<o:p></o:p></div>
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If you’re new to <a href="http://navitasnaturals.com/product/449/Goji-Berries.html" target="_blank">goji berries</a> – theses red little berries
are loaded with nutrients! Packed with vitamins, minerals, antioxidants and
protein. In fact, just one single goji berry contains over 21 trace minerals, vitamins
A, C, E, zinc, iron, copper, calcium and if that’s not enough – 18 different
amino acids. These berries may be quite small but they contain BIG stuff! Ounce
for ounce, they contain more beta-carotene than carrots, more vitamin C than oranges
and more iron than spinach. Wowza! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
1 ½ cups of unsweetened almond milk<o:p></o:p></div>
<div class="MsoNormal">
2 large handfuls of kale<o:p></o:p><br />
1/4 cup of raw cashews</div>
<div class="MsoNormal">
1 frozen banana<o:p></o:p></div>
<div class="MsoNormal">
1 medjool date, pit removed<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of raw cacao powder<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of goji berries<o:p></o:p></div>
<div class="MsoNormal">
Large handful of ice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Toss all ingredients into a high-speed blender and blend
until smooth and creamy. Pour the smoothie into a tall glass, sprinkle with
goji berries and slurp down with a pretty straw.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0LUEHWh27lM7SuA14Jl6inmGfFfPWEheYa9snZH_GmrR5LSMsMQarfey1NLLZfZSav4dk_YX4PeP2CGG06d_tIl0C1olgxosSy2N3oXww4sFb-ixlX1VwQR7wQpzoratRpNMUOFn1XU/s1600/DSC_5766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0LUEHWh27lM7SuA14Jl6inmGfFfPWEheYa9snZH_GmrR5LSMsMQarfey1NLLZfZSav4dk_YX4PeP2CGG06d_tIl0C1olgxosSy2N3oXww4sFb-ixlX1VwQR7wQpzoratRpNMUOFn1XU/s400/DSC_5766.jpg" width="290" /></a></div>
<br /></div>
Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com1tag:blogger.com,1999:blog-8961166579743269380.post-78651879455313802322013-10-15T10:49:00.003-07:002013-10-15T15:58:40.289-07:00Autumn Roasted Vegetables and Farro Salad<style>
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<br />
Last weekend was a weekend of firsts for me: my first
California football game – Cal vs. UCLA, my first tailgating experience, my
first time at the Rose Bowl. It was so much fun! The Rose Bowl is not your
typical tailgating experience. Essentially it’s like a big park (beautiful
green space!) with A LOT of people picnicking. We had a few “yard” games to
play like beanbags and yard golf and of course plenty of food…including this yummy
salad.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As much as I love quinoa, a girl just has to spice things up
from time to time to add variety and excitement to cooking and eating. And so,
with that in mind, I decided on farro tossed with a few of my fall favorites. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://en.wikipedia.org/wiki/Farro" target="_blank">Farro</a> is an ancient grain with a lovely texture, nuttiness
and elegance that exceeds many common grains. It is also the perfect substitute for Arborio rice in a risotto dish. Though farro is much lower in gluten
and easily digested, it should still be avoided by those with <a href="http://www.drweil.com/drw/u/ART02955/Celiac-Disease.html" target="_blank">celiac disease</a> or a wheat sensitivity. Farro is
an excellent source of complex carbohydrates and unlike other whole grains, it
contains <span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">cyanogenic glucosides, which have been found to stimulate
the immune system, lower cholesterol and help maintain blood sugar levels.</span>
It is also high in fiber, magnesium and vitamins A, B, C and E.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There are different types of farro (pearled, semi-pearled
and un-pearled) so make sure you prepare your farro according to the label. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
1 ½ cups of uncooked farro</div>
<div class="MsoNormal">
1 butternut squash, peeled, seeds removed and cubed</div>
<div class="MsoNormal">
3-4 cups of Brussels sprouts, sliced in half<br />
3 tablespoons of fresh sage, chopped finely </div>
<div class="MsoNormal">
½ cup of raw unsalted pepitas (pumpkin seeds)<br />
1 tablespoon of coconut oil </div>
<div class="MsoNormal">
Sea salt</div>
<div class="MsoNormal">
* dried cranberries - optional</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Vinaigrette Ingredients</div>
<div class="MsoNormal">
¾ cup EVOO (plus a little extra)</div>
<div class="MsoNormal">
¼ cup apple cider vinegar (plus a little extra)</div>
<div class="MsoNormal">
1-2 tablespoons of honey</div>
<div class="MsoNormal">
1 teaspoon of ground cinnamon</div>
<div class="MsoNormal">
Sea salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* Vinaigrette recipe makes one cup. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions</div>
<div class="MsoNormal">
Preheat the oven to 375<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss the butternut squash and Brussels sprouts (separately)
in a large bowl with a drizzle of olive oil and sea salt. Line two baking
sheets with foil or parchment paper (easier clean up) and transfer the squash
cubes and Brussels sprouts to the separate pans. Shake the pans to evenly
distribute the veggies.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roast the Brussels sprouts for approximately 15-20 minutes
and the squash for approximately 25-30 minutes, or until tender. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Prepare the farro according to the package or label. When it
has finished cooking, transfer to a large bowl and set aside.<br />
<br />
Heat the coconut oil in a small skillet. Add the finely chopped sage and fry until slightly crispy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the vinaigrette, whisk together the olive oil, apple
cider vinegar, honey, cinnamon and a pinch of sea salt until emulsified and
somewhat opaque. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the farro, squash, Brussels sprouts and fried sage to a large bowl. Drizzle
with some of the vinaigrette and toss well. Top with pepitas, dried cranberries
(optional) and serve!</div>
<div class="MsoNormal">
<br /></div>
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Note, you will have left-over vinaigrette. Seal it in a jar and keep for up to two weeks.
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<br /></div>
Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-64851748160267251302013-10-01T12:17:00.000-07:002013-10-01T12:17:01.800-07:00Rich & Creamy Butternut Squash Smoothie<!--[if gte mso 9]><xml>
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<br />
Nothing screams fall like heaping baskets of various winter
squash. And though I don’t usually discriminate when it comes to squash, butternut…well,
lets just say it holds a very special place in my heart. The smooth creamy
color on the outside gives way to the rich buttery flesh on the inside. You can
count on almost anything with the word butternut in it to be delicious,
including this beautiful velvety butternut squash smoothie.<br />
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When buying squash, look for those with a nice firm healthy
stem, with even shiny skin free from dents, dings, blemishes and soft spots.
Store your squash in a cool dry place (around 50-55 degrees Fahrenheit) and it
will keep for weeks, possibly even months. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The hardest part of roasting squash is cutting it open. First,
rinse (with water only) the outside of the squash and dry it off. Next trim
both ends, slice the squash in half length-wise (keep your fingers out of the way!)
and use a spoon to scoop out all the seeds. Drizzle a tiny bit of extra virgin
olive oil on the flesh and use your fingers to coat it evenly. Place the squash
flesh side down on a rimmed baking sheet and you’re ready to roast! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Suggestion, buy more than one butternut squash because you’ll
want to enjoy this again ASAP after slurping it down the first time around. Can
you say addicting?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
1 small to medium butternut squash <o:p></o:p></div>
<div class="MsoNormal">
1 ½ cups of unsweetened almond milk<o:p></o:p></div>
<div class="MsoNormal">
3-4 dates, pits removed<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon of vanilla<o:p></o:p></div>
<div class="MsoNormal">
1-2 teaspoons of cinnamon (your choice!)<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon of nutmeg<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon of ginger<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon of ground cloves<o:p></o:p></div>
<div class="MsoNormal">
1 large handful of ice<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* If you want to add some superfoods, try either 1
tablespoon of lucuma or chia seeds. This is completely optional <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span> and doesn’t change the
flavor of the smoothie at all.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions<o:p></o:p></div>
<div class="MsoNormal">
Following the squash prep advice above, roast the squash at
350°F
for approximately 40-45 minutes or until tender when pierced with a knife.
Remove from oven and let cool. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Scoop out all the squash flesh and toss it into a high-speed
blender. Add all remaining ingredients and blend on high until velvety smooth
and creamy. Pour into glasses or jars and enjoy immediately! Enjoy this dreamy
deliciousness with a cinnamon stick for an extra special touch.<o:p></o:p></div>
<!--EndFragment-->Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-18721956347487757212013-09-23T11:49:00.002-07:002013-09-23T11:49:29.833-07:00Fresh & Tangy Goat's Milk Yogurt<style>
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<br />
The other day I met a friend for tea and naturally we
started chit chatting about food and nutrition, two of my favorite topics. The
discussion was primarily around how corrupt our food system is and how easy it
is to make many things at home, for example yogurt! Susan, my friend, was kind
enough to let me try a bite of her homemade soy yogurt and explained how easy
it was to make. Making yogurt has been top of mind for a while now; however,
there has always been some intimidating aspect of this process. I left her house
that day with the intention and motivation to make my very own yogurt…the
following weekend. And voila! I did it! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For my first batch I decided on a goat’s milk yogurt using
<a href="http://www.summerhilldairy.com/" target="_blank">Summerhill</a> Goats Milk from Trader Joes. A client of mine took a cheese-making
class at a local goat farm and the farmers suggested using Summerhill because
they treat their goats very well, the milk is free from antibiotics and added
hormones and it does not undergo ultra pasteurization. Perfect! Now, if you
don’t care for the flavor of goat’s milk or cheese, you can always use cow’s
milk or any other milk alternative. Next weekend I am going to try cultured
almond milk (I’ll keep you posted!). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You may be thinking, but I don’t have one of those fancy
yogurt makers. I have great news for you - you do not need one! In fact all you
need is a cooking thermometer, saucepan, a stove and a crock-pot, besides the
obvious ingredients of course. One thing you will need to decide is whether you
would like to use the live bacteria strains from an existing plain yogurt (make
sure it lists live bacteria cultures in the ingredients) or the bacteria from a
probiotic supplement as your yogurt starter. You can also find yogurt starter
packages (by the gelatin) in some stores. I just so happened to have a PLAIN
(you’ll want to use plain) organic Greek yogurt in my fridge so I used that for
this batch; however, next weekend I plan to use a probiotic supplement for my
cultured almond milk. If you choose to use a probiotic supplement it needs to
contain live bacteria so it must be one that is kept under refrigeration. You
would simply pull the capsule apart and sprinkle the powder in your milk (when
the directions tell you to do so).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*Note, due to the length of time the yogurt needs in order
to thicken, I suggest starting this process in the late afternoon so it is
ready for breakfast the following morning!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
1 quart of goat’s milk or 4 cups (cow’s milk, almond, soy, etc.)</div>
<div class="MsoNormal">
½ cup of yogurt starter (or the powder from one probiotic
supplement)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions</div>
<div class="MsoNormal">
Plug in your crock-pot and turn it to high.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the milk in a saucepan over medium heat until it
reaches 180<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F (or 110<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F if using raw milk). The milk will get
frothy but should not boil. Remove from heat and let it cool until it reaches
100-110<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F.
This part should only take about 30 minutes.</div>
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</div>
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<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br />
While the milk is cooling, remove your yogurt starter from
the fridge and let it come to room temperature.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove approximately one cup of milk from the saucepan and
mix it with your yogurt starter. Whisk until no lumps remain. Then add it back
in with the remaining milk. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*If you are using a probiotic supplement, remove
approximately one cup of milk add in the probiotic powder, stir and add it back
to the remaining milk. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Turn off your crockpot. Transfer the milk into small jars
(that can fit beneath the lid of the crock-pot. </div>
<div class="MsoNormal">
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Top the jars with lids and seal them loosely. Place them in the crock-pot. </div>
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Put the lid on the crock-pot and wrap the entire crock-pot, including the base, in blankets or
towels to create a warm, dark incubating environment. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ9__sAWaGo-Rs4viml9IsM0FWz4YmOluQMSVsRCF_BfqnjYRc-owSj0bS50bb_VsdaDEEHg6lie1kx1hGUcEJHjuGSxowWoG1Yf3njm6IkZi8YDY28EN_LLu5FV9LftpXTkYAFOOCtE/s1600/incubating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJ9__sAWaGo-Rs4viml9IsM0FWz4YmOluQMSVsRCF_BfqnjYRc-owSj0bS50bb_VsdaDEEHg6lie1kx1hGUcEJHjuGSxowWoG1Yf3njm6IkZi8YDY28EN_LLu5FV9LftpXTkYAFOOCtE/s640/incubating.jpg" width="640" /></a></div>
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Keep it covered overnight for approximately 8-12 hours so
the yogurt thickens. In the morning transfer the yogurt cups to the
refrigerator and enjoy! </div>
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I sprinkled mine with granola, <a href="http://tobenourished.blogspot.com/2011/12/vanilla-coconut-almond-granola.html" target="_blank">click here for the recipe</a>, cranberries
and chia seeds. Yum!!<br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-2243190493109796072013-08-26T11:05:00.000-07:002013-08-26T11:11:16.842-07:00Lemon Ricotta Buckwheat Pancakes with Fresh Strawberries<div class="separator" style="clear: both; text-align: center;">
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I am back and happily married!!! Our wedding was completely magical and absolutely perfect in every way. I hired a yoga instructor to lead me and my bridesmaids through a vinyasa flow class the morning of the wedding, which set the tone for the entire day…calm and relaxed. No nerves only feelings of excitement, love and happiness. After the wedding, my husband (still feels new and exciting to say that word!) and I took a trip to Lake Tahoe for a few nights and then Napa for a few nights. It was the perfect combination of relaxation and adventure paired with beauty and fine-dining. I would love to push instant replay and do it all over again but I wouldn’t change one thing. It was like a dream come true. If you're interested in a sneak peek, pop over to the <a href="https://www.facebook.com/photo.php?fbid=474323915996080&set=pb.160870824008059.-2207520000.1377539884.&type=3&theater">To Be Nourished Facebook</a> page for a couple pictures from the wedding (and "like us" while you're there!). And so, with that said, I’m back and I’m ready to share a delicious new recipe with you. <br />
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During the weekend I like to spend a little more time in the kitchen creating a delicious breakfast. My husband doesn’t really eat fruit so I am somewhat limited to what I can whip up; however, I was able to get these on the table without any excuses or complaints. He just left the berries off :) These pancakes are light, fluffy, delicate and delicious! They are slightly sweet but could also be made savory by omitting the coconut sugar and adding in rosemary and thyme. If you go the savory route, perhaps top them with smoked salmon or lox.<br />
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Ingredients<br />
¼ cup of whole-wheat all-purpose flour<br />
½ cup of buckwheat flour<br />
1 teaspoon of baking soda<br />
Pinch of sea salt<br />
4 tablespoons of coconut sugar (low on the glycemic index!)<br />
1 cup of raw organic ricotta cheese<br />
3 eggs, separated<br />
Juice and zest from one lemon (save a little zest for garnish)<br />
3 tablespoons of <a href="http://en.wikipedia.org/wiki/Ghee">ghee</a> or coconut oil<br />
Fresh strawberries (sliced)<br />
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*Vanilla Greek yogurt or crème fraiche for serving - optional. You could also use cultured almond of coconut milk yogurt to keep them dairy free.<br />
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Directions<br />
Mix the ricotta, lemon juice, half the zest, egg yolks (save the whites in a separate bowl for later) and half the ghee or coconut oil. <br />
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Gently stir the flour, baking soda and salt in a separate bowl and then slowly sift into the ricotta mixture. <br />
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Using an electric handheld mixer, whisk the egg whites until soft peaks form. Add the coconut sugar and whisk again until glossy and peaks are stiff and firm. Using a large spoon, slowly fold the white into the pancake batter. Do not over mix. <br />
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Heat a buttered or lightly oiled pan or griddle. Drop the batter onto the pan in large circles and cook for approximately two minutes per side of until fluffy and cooked through. <br />
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Serve with Greek yogurt, or crème fraiche and top with fresh strawberries (blackberries or blueberries would also be delicious!) and lemon zest. Enjoy!<br />
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Recipe adapted from <a href="http://www.anthropologie.com/anthro/product/home-books/24703936.jsp" target="_blank">The Perfect Start to your Day Cookbook</a>Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com1tag:blogger.com,1999:blog-8961166579743269380.post-27268974732472119672013-07-22T13:46:00.000-07:002013-07-22T13:46:04.805-07:00Raw Kelp Noodles with Almond Tahini Sauce<style>
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This post has been a long time coming, please forgive me.
With only 12 days left until our wedding, unfortunately, Nourished – A Guide to
Eating Green has had to take the back seat. Wedding planning is in full force! From
now until after the wedding you can expect quick and tasty recipes that don’t
require much time in the kitchen. The content will primarily just be the recipe
(and photo of course!) until after our honeymoon when there will be some
normalcy in my life again. I hope you still enjoy the recipes…even if they are
on the short side <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">:) </span></span>I am so grateful for all of you! </div>
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Ingredients</div>
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1 package of kelp noodles (check out <a href="http://www.tobenourished.blogspot.com/2013/03/black-pepper-kelp-noodles-with-cashew.html" target="_blank">this recipe</a> to learn more about kelp noodles!)</div>
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2 large carrots</div>
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1 cup of green raw organic edamame (peas would also work!)</div>
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¼ cup of raw unsalted almond butter</div>
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¼ cup of tahini (sesame seed butter)</div>
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¼ cup of purified water</div>
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2 tablespoons of tamari (or soy sauce)</div>
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1 teaspoon of honey</div>
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Sesame seeds for garnish</div>
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* Add more or less water depending on how thin or thick you
prefer the sauce</div>
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Directions</div>
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Place the kelp noodles in a strainer and rinse with cold
water. Strain the noodles and then transfer them to a large bowl. Using a
scissors cut the noodles into smaller pieces and set aside.</div>
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Use a vegetable peeler to create thin carrot ribbons and
place them in the bowl with the kelp noodles. Stir in the edamame.</div>
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Mix the almond butter, tahini, water, tamari and honey in a
separate small bowl and pour over the kelp noodle mixture. Toss the mixture
until the sauce has coated the noodles and vegetables. </div>
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Transfer to small plates, sprinkle with sesame seeds and
serve! <br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-60873671677252355402013-06-24T11:12:00.000-07:002013-06-24T11:17:53.765-07:00Herbed Couscous with Roasted Fennel and Asparagus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">I have come to understand the importance of scheduling and
time management more than ever before.</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Time Management = <span style="background-color: white; line-height: 19px;">the act or process of planning and exercising conscious control over the amount of time spent on specific activities, especially to increase effectiveness, efficiency or productivity (wik.)</span></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">As a <a href="http://tobenourished.com/yoga.html" target="_blank">Yoga Teacher</a> in this huge city
called Los Angeles, you may have heard of it before :), I find myself driving all
over town to guide my lovely students through a 60-minute class. Do I love it?
Of course I do! The teaching part that is, not the driving and sitting in
traffic part - although it has taught me patience. Add in my nutrition clients - whom I adore, leading nutrition
classes, recipe development, preparing and blogging, admin time and oh yeah,
planning my wedding…whoa! Someone please throw me a <a href="http://tobenourished.com/calendar" target="_blank">calendar</a> with loads of
reminders :)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">I am beyond grateful for the life that I am living, the
career and business that I am building and for the support of my fiancé,
friends and family. Through this journey I now realize how important it is to
block off every commitment of my day to stay organized whether this be for
teaching, counseling, exercising or relaxing. Let me tell you, I feel better
already! Are you in the same boat? You should try it! It is all about prioritizing
your time.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Okay, on to the recipe. Cooking a delicious healthy meal
doesn’t have to take an abundance of your time. In fact, sometimes the tastiest
meals take the shortest amount of time to prepare. Here, I have paired roasted
fennel and asparagus with couscous for a simple, fresh and light summer dish. </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Interested in learning more about the health benefits of <a href="http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-fennel.html" target="_blank">fennel</a>? Click <a href="http://tobenourished.blogspot.com/2012/02/roasted-fennel-sweet-potatoes.html" target="_blank">here</a>! </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Note, you could also use quinoa to keep it gluten-free. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">* Serves 2 as a dinner entree</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Ingredients</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 large fennel bulb sliced thin (I used my mandolin)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 large bunch of asparagus, washed and ends trimmed</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 can of organic garbanzo beans (chickpeas)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 cup of whole-wheat couscous</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 cup of vegetable stock (or water)</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">2 tablespoons of fresh chopped basil</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">2 tablespoons of extra virgin olive oil</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Sliced raw almonds</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 lemon</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Sea salt</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Pepper</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Directions</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Preheat oven to 375<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Place the sliced fennel and asparagus on a pan and lightly
drizzle with 1 tablespoon of olive oil. Add sea salt and pepper to taste. Roast
for approximately 8 minutes. </span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br /></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">In a medium saucepan, bring vegetable stock (or water) and
one tablespoon of olive oil to boil. Add the couscous, stir, cover and remove
from heat. Let the couscous sit, covered, for approximately five minutes. Add basil, garbanzo beans and fluff with a fork.</span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Spoon the couscous onto a plate. Top with roasted fennel and
asparagus. Squeeze with fresh lemon and top with sliced almonds just before
serving. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoSe_87mcyMtS174PHQFGMLyXNRSlUUVdswa9p-Qji7oIno1iCNPzPrc0p6CoIrTkHo0TbNpZpFQ8EAN9H2G_ZFFN3ilHQw4Eq4Hfkt-iUT6tac_Z3-m-kCJF26wog_dYDeLXjujoHnw/s1600/DSC_4274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifoSe_87mcyMtS174PHQFGMLyXNRSlUUVdswa9p-Qji7oIno1iCNPzPrc0p6CoIrTkHo0TbNpZpFQ8EAN9H2G_ZFFN3ilHQw4Eq4Hfkt-iUT6tac_Z3-m-kCJF26wog_dYDeLXjujoHnw/s640/DSC_4274.jpg" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com2tag:blogger.com,1999:blog-8961166579743269380.post-41834671955722447392013-06-14T08:41:00.000-07:002013-06-14T08:41:09.053-07:00Nectarine and Arugula Salad with Pistachio Puree and Citrus Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZQPbg1aamncDoj43PcRvSx1bYI6-jDQNG-LivGShedroWRWWWkbHFjl47aOtMqmSTBzxf-WBMEI_xreGoool62CEwiiCP5xKVSxBcqW9xSPyDO0m1FX_Yum1oxOXeUUfkHobXQ9o414/s1600/DSC_3830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZQPbg1aamncDoj43PcRvSx1bYI6-jDQNG-LivGShedroWRWWWkbHFjl47aOtMqmSTBzxf-WBMEI_xreGoool62CEwiiCP5xKVSxBcqW9xSPyDO0m1FX_Yum1oxOXeUUfkHobXQ9o414/s640/DSC_3830.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">In case you aren't aware, I got engaged a little over one
year ago and I am getting married in 7 weeks! I cannot believe it is almost
here! It feels like just yesterday I was calling my friends and family back
home to share our exciting news. Tomorrow morning I am leaving (on a jet plane ;) for my wedding shower
back in Wisconsin – can you believe it?! I wanted to post an inspiring seasonal
salad before checking out for a few days and this beautiful work of art is what
I’ve created. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I’ve been extremely busy teaching yoga, leading nutrition
classes and meeting with other wellness professionals in my community that my
time in the kitchen has taken a back seat. I absolutely LOVE to cook and create
new healthy delicious recipes and realized that I need to find time for this
“therapy” in my crazy, somewhat chaotic world. I always tell my clients that if
they enjoy something enough they will find a way to make it a priority. Today I
listened to my own advice and made creative cooking a priority! </span></div>
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<span style="font-family: inherit;"><a href="http://www.healthdiaries.com/eatthis/10-health-benefits-of-arugula.html" target="_blank">Arugula</a> (a.k.a. rocket) is a leafy green, which is sometimes
classified as an herb, with a spicy peppery flavor. The smaller leaves are
generally milder in taste and less bitter. Arugula is high in antioxidants
essential in reducing free radical activity in the body. The flavonoid
compounds and Vitamin A in arugula may prevent certain forms of cancer such as
skin, lung and oral. The sharp leafy green is rich in Vitamins A, K and C and
is great at boosting the immune system and improving eye health. Unlike
spinach, arugula is low in oxalates, which inhibit mineral absorption in the
body, and is therefore a great alternative for people seeking greens high in
calcium and other minerals. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Ingredients</span></div>
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<span style="font-family: inherit;">Organic wild arugula (rinsed and dried)</span></div>
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<span style="font-family: inherit;">Sliced white or yellow nectarines</span></div>
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<span style="font-family: inherit;">1/2 cup of soaked pistachios (raw and unsalted)</span></div>
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<span style="font-family: inherit;">1/4 cup of freshly squeezed orange juice</span></div>
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<span style="font-family: inherit;">1/2 cup of EVOO</span></div>
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<span style="font-family: inherit;">1 teaspoon of apple cider vinegar</span></div>
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<span style="font-family: inherit;">1/8 cup of fresh water</span></div>
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<span style="font-family: inherit;">1 teaspoon of honey</span></div>
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<span style="font-family: inherit;">Sea salt</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Directions</span></div>
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<span style="font-family: inherit;">Blend the pistachios, apple cider vinegar, water, honey and a
dash of salt in a blender or food processor until you have a creamy puree. Set
aside. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">To make the vinaigrette, add the orange juice to a blender
or glass bowl. Slowly begin to add the olive oil (at low speed if using a
blender or whisk quickly) until the ingredients have emulsified and look opaque
and thoroughly combined. Add sea salt to taste. Transfer to a small jar or
bottle and set aside. </span></div>
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<span style="font-family: inherit;">Spoon some of the pistachio puree to a plate. Top with
arugula and nectarine slices. Drizzle with orange vinaigrette and add a few
whole pistachios as a garnish (optional). Enjoy! </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">* Add cooked quinoa to the salad if you’re eating this salad
as an entrée.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYTHf566CtjsYEnruRX0BqYf9PHn6KWXRlTHKxVJFhEE__gCLxy9CDzHMVazMCZslvv1JMEqmrQzepnWo8fKgaMhnPxgBiwAQAIxVuYd0rJ_4LNbE8agS4YKLNDGiDTaoBJcDzVIgvro/s1600/DSC_3834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYTHf566CtjsYEnruRX0BqYf9PHn6KWXRlTHKxVJFhEE__gCLxy9CDzHMVazMCZslvv1JMEqmrQzepnWo8fKgaMhnPxgBiwAQAIxVuYd0rJ_4LNbE8agS4YKLNDGiDTaoBJcDzVIgvro/s640/DSC_3834.jpg" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-77891221856829799052013-05-30T14:40:00.001-07:002013-05-30T14:40:49.259-07:00Watermelon Basil Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8erK0NVwOSQz_rlQu64pNdHQXv64rIrdn9f6CsZDkXSEONzdxM99TmHuD7d1zSgn9bB159-je4an0x7gHmVmNyxvvkRPXZKlftyGUnzKTy1DumK3K8SS6P_9EreqYKcgpqVX97gs0PcU/s1600/Watermelon+Basil+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8erK0NVwOSQz_rlQu64pNdHQXv64rIrdn9f6CsZDkXSEONzdxM99TmHuD7d1zSgn9bB159-je4an0x7gHmVmNyxvvkRPXZKlftyGUnzKTy1DumK3K8SS6P_9EreqYKcgpqVX97gs0PcU/s640/Watermelon+Basil+Image.jpg" width="640" /></a></div>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">I featured this recipe in my newsletter last month but it is so yummy and easy that I had to share! What can be more refreshing than watermelon on a hot summer day? This summertime salad literally takes five minutes to make, if the watermelon is already cut up, and oddly the flavors play nicely together. So before you turn your nose up at the thought of balsamic vinegar and watermelon - try it! Did I mention that this watermelon salad is also the perfect choice for your friend's backyard barbeque? No cooking involved, less than five minutes to make, extremely beautiful, nutritious and even the kids will eat it! </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31" target="_blank">Watermelon</a> is sweet, juicy and delicious and has recently been catching the eye of researchers and scientists due to its high concentration of lycopene. <a href="http://www.mayoclinic.com/health/lycopene/NS_patient-lycopene" target="_blank">Lycopene</a> is a <a href="http://www.webmd.com/diet/phytonutrients-faq" target="_blank">phytonutrient</a> (natural chemical found in plants) that supports cardiovascular health and more recently noted - bone health. In addition, watermelon also contains an amino acid called citrulline which is converted by our kidneys into another amino acid called arginine. <a href="http://www.mayoclinic.com/health/l-arginine/NS_patient-arginine" target="_blank">Arginine</a> can help improve blood flow and may prevent excess accumulation of fat in fat cells. Toss in antioxidants, vitamin C, zinc and iron (if you eat the seeds) and you've got yourself an incredibly delicious and nutritious fruit! In order to get the most nutrients out of your perfectly selected watermelon, make sure you enjoy it once it has fully matured or ripened (a.k.a. red flesh!). </span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><i>Ingredients</i></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">One watermelon</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">Fresh basil (add as much as you like!)</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">Balsamic vinegar</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">Raw organic feta cheese, crumbled</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">* Simply leave out the feta cheese to make it vegan friendly!</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><i>Directions</i></span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">Slice a watermelon up into bite-sized cubes and place the fruit into a
large bowl. Drizzle with balsamic vinegar, top with chopped basil and
feta cheese and enjoy!</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #444444;">*Store in the refrigerator and eat within two hours of making or the watermelon may get soft.</span></span>Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-68517513031982508932013-05-16T14:08:00.001-07:002013-05-16T14:08:20.179-07:00Fudgy Chocolate Flax Muffins<div align="center" class="MsoNormal" style="text-align: center;">
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Sometimes I get the urge to bake. I will raid my pantry and
cabinets looking for items that I can combine to make something delicious and worth
devouring. Today happened to be one of those days. And of course I had overripe
bananas, which are cause for instant toss-in (shhh…don’t tell my fiancé, he
doesn’t eat bananas and he LOVED these :).
What you don’t know can’t hurt you right? </div>
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Most of the ingredients found in this recipe can easily be
found in your everyday grocery store. The only thing you may have to search for
at a food coop or specialty market may be flaxseed.</div>
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<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81" target="_blank">Flaxseeds</a> are extremely small and provide “huge” benefits to
your health. There are three unique benefits when it comes to flaxseed. First,
flax is an excellent source of omega-3 fatty acids, specifically
<a href="http://en.wikipedia.org/wiki/Alpha-Linolenic_acid" target="_blank">alpha-linolenic acid</a> (ALA). ALA has been found to be stable for up to three
hours of cooking which means you are still getting the benefits of omega-3s
even after using them in baked goods! Second, another feature of flaxseed is
its lignans. Lignans are fiber-like structures that also provide antioxidant
protection. The third quality that makes flaxseed unique is its mucilage (gum)
content. What in the world does this mean? Mucilage refers to the
water-soluble, gel-forming fibers that can support the intestinal tract by
improving nutrient absorption. Still lost at gel-forming? If you place a
tablespoon of flaxseed in water and let it sit for a few moments the mixture
will become thick and viscous. This is due to mucilage. Amazed? Me too!</div>
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Muffins generally get a bad reputation for being junk food. Now,
I can’t always argue this statement because more times than not I would agree. However,
these muffins call for a natural sweetener, whole-wheat flour and almond meal,
flax (super seed!), raw cacao, coconut oil (no butter!) and dark chocolate.
Overall I consider these muffins to be super yummy and a lovely upgrade! </div>
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Ingredients</div>
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½ cup of coconut oil, melted</div>
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¼ cup of pure maple syrup</div>
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4 very ripe bananas, mashed</div>
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2 tablespoons of coconut cream </div>
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1 teaspoon of pure vanilla extract</div>
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¼ cup of water</div>
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2 large eggs</div>
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1 ½ cups of whole wheat flour</div>
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1/3 cup of raw cacao powder</div>
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½ cup of almond meal or flour</div>
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2 tablespoons of ground flax</div>
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1 ½ teaspoons of baking soda</div>
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¼ teaspoon of sea salt</div>
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1/3 cup of chopped dark chocolate </div>
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Directions</div>
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Preheat oven to 350<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F. Line a large muffin pan with liners
or spray with a non-stick cooking spray. </div>
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Using an electric mixer or standup mixer, cream the oil and
maple syrup. Add the bananas, coconut cream, vanilla and water until smooth.
Beat in the eggs. </div>
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In a separate bowl, mix the flour, cacao powder, almond
meal, ground flax, baking soda and sea salt. Slowly mix the dry ingredients in
with the wet ingredients. Fold in the dark chocolate. </div>
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Spoon the batter into the muffin liners and bake for
approximately 12-15 minutes, or until a toothpick or skewer inserted comes out
clean. Place the muffins on a cooling rack for five minutes, or as long as you
can wait before diving in :)<br />
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-84241186420421570202013-05-06T12:31:00.000-07:002013-05-06T12:38:30.080-07:00Coconut Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57gYUOy6YNHUgfzxwStjz3tgjQulBUHwgdKO4S0RpbyiDxVetAxsCqFbMJO5jmu9t6-yVUyAMF8zOY9DQtJvoYZEtO1K6NAfsodqs6dZJseFEWEf0T_8QPeCuO8r2HSUlBDiuEweS1Fw/s1600/DSC_3488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57gYUOy6YNHUgfzxwStjz3tgjQulBUHwgdKO4S0RpbyiDxVetAxsCqFbMJO5jmu9t6-yVUyAMF8zOY9DQtJvoYZEtO1K6NAfsodqs6dZJseFEWEf0T_8QPeCuO8r2HSUlBDiuEweS1Fw/s640/DSC_3488.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">After days of blazing temperatures, hovering right around
100 degrees, it has finally cooled down bringing heavy rain! Hooray! Most
people don’t cheer for cooler, wetter weather but I do! I have this narrow
window of what I feel ideal temperature is and 90 degrees (and above)
definitely does not fit into this range. Plus my garden and lawn were starting
to dry up!</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">As a child, my aunt used to make a rice pudding dish that
was one of my favorites but it was generally served cold. Naturally, when it is
damp and cool my body demands warming foods. So this morning as I was
brainstorming what to make I decided on a dairy-free hot rice pudding to warm
my bones <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>.
I also added flavors of vanilla and cinnamon for added comfort and spice and
topped it off with raisins for sweetness. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Cinnamon is not only a spice used for culinary purposes but for
health purposes too! Cinnamon can be used to lower cholesterol, regulate blood
sugar, to stop medication-resistant yeast infections, increase libido and to
prevent certain types of cancer. Cinnamon can be used in its whole form (a.k.a.
cinnamon stick), ground or as an <a href="https://www.iact1.com/doterra/ShoppingCart/Shop.cfm?CurrPage=FrontPage&NextPage=CategoryDetail&CategoryID=78&pid=50027418275848396" target="_blank">essential oil.</a> </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">* You are more than welcome to use regular milk if you
choose but know that the coconut milk does not make it taste coconut”y”. </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Ingredients</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cup of brown basmati rice (or any other long grain rice)</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 can of full fat coconut milk</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 cup of water</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">½ cup of raisins</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 tablespoons of maple syrup </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">2 teaspoons of pure vanilla </span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">1 teaspoon of ground cinnamon</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Directions</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Bring the rice, coconut milk and water to a boil. Add the
raisins and then cover and simmer until the rice is tender and most of the
liquid has been absorbed (approximately 35 minutes). Remove from heat.</span></div>
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<span style="color: #444444; font-family: Verdana, sans-serif;">Add the maple syrup, vanilla and cinnamon. Stir, serve and
enjoy! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOsfois5-NHjMwZpDJAMwmNMDkgvYqITA4B3tidAz_dsXAjP4txPiAMrLyJtOm-NvmoinwFH7rpvqTdSdbXvCAxy-amnN-zDQuJahSIeisU5hwIbQptqbOXGUiIhqVVo4yoSOwsxn_jY/s1600/DSC_3496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOsfois5-NHjMwZpDJAMwmNMDkgvYqITA4B3tidAz_dsXAjP4txPiAMrLyJtOm-NvmoinwFH7rpvqTdSdbXvCAxy-amnN-zDQuJahSIeisU5hwIbQptqbOXGUiIhqVVo4yoSOwsxn_jY/s640/DSC_3496.jpg" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-54516109411473690082013-04-24T14:11:00.001-07:002013-04-24T14:11:55.096-07:00Veggie Noodle Tom Yum Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1tviGRGD0rWidWZ6CTEMj3TrcGWhymhdF9j0NZMkRnB5DCoORQ8cC21_eewHe1W6rSyGtTx1v-xxekS5ON0k58x13_Dn4KQIbMab0W5NbbCu0hMik8M_vkRz_U_FprY6lSPRjF3ZQ-M/s1600/DSC_3405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1tviGRGD0rWidWZ6CTEMj3TrcGWhymhdF9j0NZMkRnB5DCoORQ8cC21_eewHe1W6rSyGtTx1v-xxekS5ON0k58x13_Dn4KQIbMab0W5NbbCu0hMik8M_vkRz_U_FprY6lSPRjF3ZQ-M/s640/DSC_3405.jpg" width="640" /></a></div>
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Many people think of soup as a winter dish. I can somewhat
understand this theory based on the ingredients in the soup; however, I find
that a zesty, vegetable filled soup can be just as delicious on a warm summer
(or SoCal :)
day. </div>
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Our fridge is typically loaded with vegetables and one of
the best ways to use veggies up before they spoil is soup or stir fry’s. <a href="http://en.wikipedia.org/wiki/Tom_yum" target="_blank">TomYum</a> is a clear spicy soup that originates from Laos and Thailand. The name comes
from two words “Tom” and “Yam”. “Tom” refers to the boiling process while “yam”
means a spicy sour salad. So literally the name Tom Yum is hot and sour soup. Not too tricky huh? Now
I added a special twist to the soup by adding the soba noodles; however, you
could most definitely leave these out and it would be just as delicious! </div>
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If you haven’t seen lemongrass before it can typically be
found in an ethnic grocery store or a specialty market (can be found at Whole
Foods). It is green and white in color with razor-like blades and has been used
as a super-herb for hundreds of years for medicinal and culinary purposes.
Lemongrass does in fact have a very strong citrus flavor when cut or crushed
due to the essential oils being released. Lemongrass is anti-microbial and
anti-fungal and can be used to inhibit the growth of bacteria in the body
externally and internally. Additionally lemongrass can be used for aromatherapy
to restore and revitalize the body and in teas to flush toxins and waste. Check
out more health benefits <a href="http://planetwell.com/lemongrass-health-benefits-and-healing-properties/" target="_blank">here!</a></div>
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Ingredients</div>
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1 package of soba noodles</div>
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6 cups organic vegetable stock</div>
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2 stalks of lemongrass, smashed and cut into 1 inch slices</div>
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5 kaffir lime leaves, shredded (found at an Asian food store
or specialty market)</div>
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4 tablespoons of fresh squeezed lime juice</div>
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2 tablespoons of fish sauce</div>
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1 tablespoon of fresh grated ginger</div>
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1 tablespoon of chili paste</div>
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3 cloves of minced garlic</div>
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2 cups of broccoli florets</div>
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2 baby bok choy, chopped</div>
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1 cup of shiitake mushrooms, sliced</div>
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1 cup of sugar snap peas</div>
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1 red bell pepper, diced</div>
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2 carrots sliced</div>
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2 green onions, sliced thinly</div>
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Cilantro for garnishing</div>
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Directions</div>
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Add all ingredients from the vegetable stock through the
garlic to a large stockpot and bring to a boil. </div>
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In the meanwhile prepare the soba noodles as directions
indicate on the package and set aside. </div>
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Add the broccoli, bok choy, mushrooms, bell pepper and
carrots to the boiling stock. Reduce heat to low and simmer, covered, for
approximately 15 minutes. Add in the sugar snap peas and simmer for an additional
five minutes. Remove from heat.</div>
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Add soba noodles to individual bowls, top with Tom Yum broth
and vegetables. Garnish with cilantro and green onion before serving.
Delicious! </div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-36139397276475604372013-04-17T15:55:00.001-07:002013-04-17T15:55:04.516-07:00RAWkin Mediterranean Cauliflower Salad <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJaTfnU4cmsPJsYNGvmi1Fllu5GwHJQXqlRCthiOyVXXAS2VclFMpmV-kW9xSO71qFNKwRULUREI8UsP7bwlKU2UelxJYMM-Puq3Iolu5pTLKbPutyRKm3y5jnnvtpVIHucxe3tWX7Q8/s1600/Close+up+on+platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJaTfnU4cmsPJsYNGvmi1Fllu5GwHJQXqlRCthiOyVXXAS2VclFMpmV-kW9xSO71qFNKwRULUREI8UsP7bwlKU2UelxJYMM-Puq3Iolu5pTLKbPutyRKm3y5jnnvtpVIHucxe3tWX7Q8/s640/Close+up+on+platter.jpg" width="640" /></a></div>
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My fiancé’s mother arrives tomorrow morning so I have been
busy cleaning, planning meals and trying to get some work done in advance
because well, it’s difficult to get things done when I’d rather be enjoying
time spent with my guests. There were three things that came to mind when I started
thinking about my newest post…</div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>I needed to get a post written for my blog
today! </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>I wanted to try and use things I had on hand and
in my refrigerator</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>It is sunny and beautiful and I wanted to create
something light and refreshing</div>
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Are you ready to see what I came up with?? Of course you are
because you already got a sneak peek from the picture above! Silly me <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>. Anyway, I used a
handful of raw veggies, a couple of fresh herbs, some citrus, olive oil and a
bit of sea salt. Voila - RAWkin Mediterranean Cauliflower Salad. This was so
easy, requires no cooking and is surprisingly addicting. </div>
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Typically I choose one item in the recipe to talk about in
terms of the health benefits…and well, lets be honest, most times it is a
vegetable. Today I have decided to switch things up a bit and feature the
amazing herb, <a href="http://www.bewellbuzz.com/wellness-buzz/ten-health-benefits-parsley-herb/" target="_blank">Parsley</a>! Parsley is rich in so many vitamins such as: Vitamins A,
K, Beta Carotene, Folate, Iron and Vit C.<span style="mso-spacerun: yes;">
</span>Actually, the Vitamin C found in Parsley supports the absorption of Iron
and can help cure anemia and fatigue. This herb can improve the hormonal
balance in women and can be helpful in easing cramps during menstruation and
other pre-menstrual symptoms. Parsley is also a power plant when it comes to
chlorophyll and can curb the growth of bad bacteria in the body. Its volatile
oils can prevent certain forms of cancer and consuming parsley daily (uh hum…in
your smoothies or juices! Add it to this <a href="http://www.tobenourished.blogspot.com/2011/11/green-juice-right-way-to-start-your-day.html" target="_blank">recipe</a>!) may reduce high blood pressure and prevent high blood
pressure. So next time this little herb is used as a garnish on your plate –
EAT it!!</div>
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Ingredients</div>
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1 small head of cauliflower </div>
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1 red bell pepper, diced</div>
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2-3 zucchini chopped into cubes </div>
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1 cup of cherry or grape tomatoes, sliced (I used yellow!)</div>
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1 cup of kalamata olives, sliced</div>
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½ cup of chopped mint</div>
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½ cup of chopped parsley</div>
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¼ cup of extra virgin olive oil</div>
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Juice from two lemons </div>
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2 cloves of garlic, minced or pressed</div>
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Sea salt</div>
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Directions</div>
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Grate or finely chop the cauliflower (so it looks like rice
or little crumbles) into a large bowl. Squeeze the juice from ½ of one lemon
and 1/8 cup of EVOO into the bowl and stir. Set aside. </div>
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Chop the remaining veggies and herbs and add them to the
cauliflower along with the olives. </div>
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Squeeze the juice from the remaining lemons into a small
bowl. Whisk in the olive oil, garlic and salt. Once it starts to emulsify pour
it over the veggie mixture, stir and serve!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_fKhj0gk1Fl08brk_7I-Zymij5S5z-UOKCZamoOOIxJMc-2yHonmKyP9mLuGrNspTLFQx0vN3u9NBMyZDN-1r0QviA_nvTc_qUFKJfHQNyx0UD__qND8d934IH1RScpIb-QOJu1CsAw/s1600/DSC_3396+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_fKhj0gk1Fl08brk_7I-Zymij5S5z-UOKCZamoOOIxJMc-2yHonmKyP9mLuGrNspTLFQx0vN3u9NBMyZDN-1r0QviA_nvTc_qUFKJfHQNyx0UD__qND8d934IH1RScpIb-QOJu1CsAw/s640/DSC_3396+(1).jpg" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com2tag:blogger.com,1999:blog-8961166579743269380.post-33953472011314849232013-04-09T14:30:00.003-07:002013-04-09T14:30:53.979-07:00Strawberry Lime Mini Desserts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4F7uyjPGaSTs0iJJxYYGhP1hMKAQNGp5z6yVVuG9ApMrubRwtD71Vydw5SIV_MujlGyPuTsYYB-SznT5EGmaj4IU31Lj_gv-E97QtbXgFldoNLuWOfnQ2Go3aziKL7HCuwRzkaq4qi0/s1600/Platter+with+desserts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4F7uyjPGaSTs0iJJxYYGhP1hMKAQNGp5z6yVVuG9ApMrubRwtD71Vydw5SIV_MujlGyPuTsYYB-SznT5EGmaj4IU31Lj_gv-E97QtbXgFldoNLuWOfnQ2Go3aziKL7HCuwRzkaq4qi0/s640/Platter+with+desserts.jpg" width="640" /></a></div>
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I’m sure that some of you may despise me for this
excitement-filled post about Spring because, well, I know that Spring hasn’t
made an appearance in some parts of the country yet :). But contrary to what you may
think, this post is intended to get you just as excited about the change in
season as it is for those of us on the west coast! I will offer you one word -
strawberries! Where does your mind wander when you think of the word
strawberry? </div>
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I’ll go first, dessert! It is strawberry season here in
California and they are everywhere! Grocery stores, farmers markets and stands on the side of the road. The berries are juicy and sweet and
a rich vibrant red (all the way through!) in color. I purchased a great big
carton of them, even though my fiancé does not eat strawberries, and figured I
could eat all of them by myself. I was wrong. My eyes were once again bigger than my tummy :) Naturally, I did not want the
berries to spoil so I decided to whip up a tasty treat using strawberries and
limes as the filling and almonds and coconut as the crust.<span style="mso-spacerun: yes;"> </span>These mini desserts not only look awesome for
Spring/Summer but they taste amazing too! </div>
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<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=32" target="_blank">Strawberries</a> have been ranked number 27 on the 50 best
antioxidant sources among commonly eaten foods (many of these 50 are spices and
number four when only fruits were considered. The lovely red berries support
cardiovascular health, improve the regulation of blood sugar and may prevent
certain types of cancer such as breast, cervical and colon. Strawberries are
also loaded with vitamin C, which boosts our immune system, helps detoxify our
body and promotes healing of our cells. </div>
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Ingredients</div>
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<br /></div>
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Crust Ingredients</div>
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1 cup of raw almond meal (ground raw almonds)</div>
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½ cup of unsweetened shredded coconut</div>
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4-5 large medjool dates (pits removed)</div>
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1 teaspoon of vanilla</div>
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1 teaspoon of coconut oil</div>
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Filling Ingredients</div>
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1 cup of raw cashews (soaked in water for at least 1-3
hours)</div>
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2 cups of sliced strawberries</div>
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Zest and juice from one lime</div>
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½ heaping cup of coconut cream or coconut butter (can be found at Trader Joes, Whole Foods and most grocery stores in the ethnic food aisle)</div>
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2 tablespoons of raw honey or agave </div>
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1 teaspoon of coconut oil</div>
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4-5 drops of liquid <a href="http://en.wikipedia.org/wiki/Stevia" target="_blank">stevia</a></div>
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* Recipe makes 12 mini desserts<br />
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Directions</div>
<div class="MsoNormal">
Put all of the crust ingredients into a blender or food
processor and mix until you have a sticky dough. </div>
<div class="MsoNormal">
<br /></div>
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Next, get your mini cheesecake pan or muffin pan out and
press the almond/date mixture down into the pan to form the crust. Place the
pan in the freezer or refrigerator while you make the filling. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Rinse the blender or food processor out so you start with a
clean slate! Add the cashews and lime-juic (make sure you save the peel so you have the zest for later!) and blend until smooth. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the strawberries, coconut cream, coconut oil, honey and
stevia. Continue to blend until well mixed, thick and creamy. </div>
<div class="MsoNormal">
<br /></div>
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Remove the cheesecake/muffin pan from the freezer. Top each
crust with strawberry mixture and lime zest. If you have extra strawberries you
can also top each mini dessert with half of a strawberry or a thin slice. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Store in the freezer. Let each dessert sit for a few minutes
before serving so it thaws slightly and becomes creamy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
* To remove from a muffin pan, use a sharp knife and carefully insert the knife between the dessert and the side of the pan. Gently work your way under and around the dessert. They should pop out easily. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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</div>
Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com2tag:blogger.com,1999:blog-8961166579743269380.post-68676823442382879472013-04-03T08:36:00.000-07:002013-04-03T08:36:41.114-07:00Roasted Beet Pasta Sauce
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<div class="MsoNormal">
Wow! Life just turned up its speed on me and things got
crazy…in a good way <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>.
Generally after a busy week, or when I’m feeling tired, I start to crave
comfort foods. You know what I mean right - foods that are warming and often
times rich, thick and creamy. But, yes there is a but, my body does not agree
with foods that come with rich, thick and creamy (i.e. cheese, heavy cream,
cream soups, butter, etc.). And so I set out to create a pasta dish that seemed
like comfort food and would leave me feeling light and nourished rather than
full and sluggish. It is my pleasure to introduce to you this creamy, healthy
(check out the health benefits <a href="http://tobenourished.blogspot.com/2012/01/beautiful-beet-hummus.html" target="_blank">here!</a>) and lip-smacking good Roasted Beet Pasta Sauce!
<o:p></o:p></div>
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For this recipe, I topped brown rice pasta noodles with the
beet sauce and roasted Brussels sprouts; however, you can use any pasta and
veggie of your choice. Oh and don’t forget the goat cheese. Though I try to
stay away from cheese most of the time, goat cheese and beets just go together
if you ask me <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>
Use just a little bit!<o:p></o:p></div>
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* Sorry for all the noodle recipes lately, you can look
forward to a Spring dessert next week!<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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4 medium sized beets<o:p></o:p></div>
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½ cup of purified water (or vegetable stock) to thin out the
sauce<br />
2 tablespoons of extra virgin olive oil<o:p></o:p></div>
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4-5 fresh basil leaves<o:p></o:p></div>
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2 cloves of roasted garlic<o:p></o:p></div>
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Sea salt (I love Himalayan pink salt) <o:p></o:p></div>
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Directions<o:p></o:p></div>
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Preheat the oven to 400°F. Rinse the beets under fresh
water, cut the beet greens off of the beets and wrap individually in foil.
Transfer the beets to a pan or baking dish and roast for approximately 40
minutes or until you can easily pierce the beet with a fork. Add your garlic
cloves (with skin on) to the oven for the last 10 minutes. <o:p></o:p></div>
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Remove the foil and let the beets cool long enough for you
to handle. Use a wet cloth or paper towel and gently remove the beet skin or
peel. It should come off easily. Cut the beets in smaller chunks and transfer
to a blender or food processor. <o:p></o:p></div>
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Add the garlic (skin removed), olive oil, basil leaves and
vegetable stock or water to the blender or food processor and mix until creamy.
Continue to add stock or water until you reach your desired consistency. Add
salt to taste. <o:p></o:p></div>
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Serve over your favorite pasta and top with your favorite
veggie (the Brussels sprouts paired nicely). <o:p></o:p></div>
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<!--EndFragment-->Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com0tag:blogger.com,1999:blog-8961166579743269380.post-24210199406553245712013-03-19T15:47:00.001-07:002013-03-19T15:47:35.003-07:00Black Pepper Kelp Noodles with Cashew Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxRezillK5fK9vJ0qTUkn0ZXGNF_9yVW3OCivJr4MQXYLCUJ5DANozSTxTHNNNUykuCe_lqJLiEZ58GprEC087evOqx4RQQb1cOpU7KmdjdaeFG5CRMvrh_8RlMRe4HDTjrlg2D-lHnM/s1600/Kelp+Noodles_Use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxRezillK5fK9vJ0qTUkn0ZXGNF_9yVW3OCivJr4MQXYLCUJ5DANozSTxTHNNNUykuCe_lqJLiEZ58GprEC087evOqx4RQQb1cOpU7KmdjdaeFG5CRMvrh_8RlMRe4HDTjrlg2D-lHnM/s640/Kelp+Noodles_Use.jpg" width="640" /></a></div>
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Back in January, my fiancé and I took a Vegan cooking class
that was led by the head chef at Matthew Kenny <a href="http://matthewkenneycuisine.com/restaurants/santa-monica/" target="_blank">M.A.K.E. in Santa Monica</a>. The
food was not only vegan but also raw. I would like to note that raw cuisine
doesn’t mean the food has to be served or enjoyed cold but rather nothing is
heated over 105<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F.<span style="mso-spacerun: yes;"> </span>Dehydrators are
often used in raw cuisine world to achieve this luke-warm temperature without
diminishing the nutrients in the food. Let me tell you, this raw vegan cuisine
is like nothing you have ever seen or tasted before. It is so vibrant,
beautiful and out-of-this-world delicious! </div>
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One dish that was featured was kelp noodles with a black
pepper cream sauce (dairy free of course!). Kelp noodles are exactly what you’d
think – kelp! Kelp is an edible seaweed or sea vegetable that grows in shallow
oceans. The noodles contain three basic ingredients, water, kelp and sodium
alginate (salt extracted from brown seaweed). Kelp noodles are a sea vegetable
in the form of an easy to eat noodle and are fat free, gluten free and low in
carbs and calories. The best part is that you don’t even have to cook them!
Remove the noodles from the package, soak in water for a few minutes and dress
them anyone you’d like. So easy and so good!<span style="mso-spacerun: yes;">
</span></div>
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<a href="http://www.bewellbuzz.com/nutrition/kelp-noodles/" target="_blank">Kelp noodles</a> contain over 70 nutrients and minerals such as
iron, iodine, calcium, magnesium and potassium. This means stronger bones from
the calcium, improved thyroid functioning from the iodine and anti-inflammatory
properties due to the magnesium. In addition, raw kelp noodles contain over 21
amino acids. With only six calories per serving, they are an ideal pasta
substitute for those trying to shed a few pounds. <span style="mso-spacerun: yes;"> </span>Check out <a href="http://www.kelpnoodles.com/recipes.html" target="_blank">Sea Tangle</a> for more recipes!</div>
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Ingredients</div>
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1 bag of Kelp Noodles (brand Sea Tangle - found at Whole Foods)</div>
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<span style="mso-spacerun: yes;"> </span>1 teaspoon of baking
soda</div>
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¼ cup + 2 teaspoons of lemon juice</div>
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¼ cup of Tamari (soy sauce)</div>
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2 tablespoons of EVOO</div>
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1 tablespoon of agave</div>
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1 cup of raw unsalted cashew (soaked in water)</div>
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¾ cup filtered water</div>
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½ tablespoon of black peppercorns</div>
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1 tablespoon of nutritional yeast</div>
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Sea salt</div>
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1 cup of snap peas sliced thin</div>
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½ cup of pea sprouts/tendrils</div>
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*1 cup of black olives dehydrated (optional)</div>
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Directions</div>
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Empty the bag of kelp noodles into a strainer and rinse with
water. Transfer the noodles to a bowl of warm water and baking soda for 15
minutes. Rinse well and marinate the noodles in the tamari (or soy sauce), 1
tablespoon of olive oil and agave. </div>
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Add the cashews, filtered water, peppercorns, ¼ cup of lemon
juice, nutritional yeast and sea salt (based on your preference) to a blender.
Blend on high until you have a smooth, creamy sauce. </div>
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Toss the sugar snap pea slices and pea tendrils with 1
tablespoon of olive oil, 1 teaspoon of lemon juice and sea salt. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmStXIHS8l2KK19lbyo41ollIsd9QltyW9ot8uKSXeVxnKkqogNydpfCoci_bD9b8nefDQQW3BiGFZnbgonkqdMAvn79joyiFyPZ7WgApxuaxihQJUpwwVoWnYv1j_aVHItEIVIijqSg/s1600/DSC_3121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmStXIHS8l2KK19lbyo41ollIsd9QltyW9ot8uKSXeVxnKkqogNydpfCoci_bD9b8nefDQQW3BiGFZnbgonkqdMAvn79joyiFyPZ7WgApxuaxihQJUpwwVoWnYv1j_aVHItEIVIijqSg/s640/DSC_3121.jpg" width="640" /></a></div>
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Strain the kelp noodles and toss them with the cashew cream
sauce and snap pea mixture. Top with the crispy dehydrated olives and enjoy!!</div>
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* I dehydrated by black olives in the oven at the lowest
temperature setting for approximately one hour, rotating every 20 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwGNmZvBLWcbkEAYjKDsKCiMD80wb8JKqF1OpRW81bre3Tjv-_rcjL_nfE88p9Kbz0BlN4ZPEXNRkxo604wQHBK85Qb6CzNQK0aMoFUrzOuAAdBwKUHvMEqUhljmMsqCUc7gG8oKE3dI/s1600/Kelp+Noodles_closeup_use.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwGNmZvBLWcbkEAYjKDsKCiMD80wb8JKqF1OpRW81bre3Tjv-_rcjL_nfE88p9Kbz0BlN4ZPEXNRkxo604wQHBK85Qb6CzNQK0aMoFUrzOuAAdBwKUHvMEqUhljmMsqCUc7gG8oKE3dI/s640/Kelp+Noodles_closeup_use.jpg" width="640" /></a></div>
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Jennifer Gunneshttp://www.blogger.com/profile/11807705805083612255noreply@blogger.com2