Recently in Light / Healthy

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.

Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.

Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Maple–Glazed Brussels Sprouts with Chestnuts

Recipe and photo reprinted with permission by Viviane Banquet Farre

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.

Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.

Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.

Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Yield:  2 pounds of prawns should serve approximately 5 people 

Ingredients for Prawn Marinade:  

• ½ cup soy sauce
• ¼ cup lime juice
• ½ cup olive oil
• 2 tbl. garlic, minced
• 1 tbl. horseradish
• 2 tbl. ginger, minced
• 2 tbl. cilantro, chopped
• fresh cracked pepper to taste

METHOD:

Ingredients for Cilantro-Garlic Butter: 

• ½ tbl. peanut oil
• 1 tbl. garlic, minced
• 1 tbl. shallots, minced
• 1 oz. white wine
• 1 oz. pineapple juice
• 1 oz. heavy cream
• 1 oz. lime juice
• 2 tbl. butter
• 1 tbl cilantro, chopped

 METHOD:

"Lemongrass Tea" Soup with Chicken Dumplings, Mango, and Glass Noodles

Exclusive Recipe by Chef Rima Olvera of "Duet"

www.rimaolvera.com

Follow Rima's travels and updates on her blog . . . www.rimaolvera.com/blog

I'm so fortunate to know so many talented chefs.  But, when it comes to truly unique recipes that combine the ultimate ingredients with flavor and beauty, Chef Rima Olvera is the master.  She is considered a celebrity in many countries and has just launched an inventive new television show in Europe and Asia called "Duet."  The premise is compelling.  Rima travels around the world meeting some of the finest chefs from the countries she visits.  She immerses herself in their culture and she teams up with the world's top chefs to prepare wonderful dishes together.  Although the show is airing around the world, it is in English and many US fans are hopeful that one of our food networks will pick it up.... yes, Food Network... that was a hint.

Rima has graciously decided to share her recipes with us.  This is a tremendous honor as her creations are one of a kind.  Like many master chefs, these quantities should be thought of as guidelines, not exact measurements.  As I always say.... think of this as a template and make the recipe your own as you prepare it.  Thank you Rima for sharing this and we are already excited to see what else you may have in store for us next!

Ingredients for chicken dumplings: serves 4

• 1 pound ground fresh chicken breast meat
• 1 fresh garlic clove- crushed
• 1 tb. grated fresh ginger
• ½ bunch green onions, sliced
• 2 cloves fresh garlic, grated
• ½ tsp. Sesame oil
• 2 Tb. soy sauce
• 2 Tb. sugar
• 2+ tsp. Salt
• 1 egg white
• 1 pinch crushed red chiles

Ingredients for lemongrass tea soup:

• 6 cups chicken stock
• 4  fresh lemongrass stalks- bruised with a rolling pin or bottle
• ½ cup Mirin (sweet sake, available at Asian markets) or to taste
• ¼ cup rice vinegar
• 2 stalks celery- sliced
• 1 star anise
• ½ yellow onion- sliced
• 1 tb. grated fresh ginger
• salt to taste

Ingredients for garnishing soup:

• ½ package glass noodles,(bean thread noodles) soaked til clear, then drained
• 1 fresh mango, cut in small cubes
• 1 big handful fresh basil leaves (generous amount per bowl)
• 1 big handful fresh cilantro leaves(" ")
• 1 big handful beansprouts- per bowl
• 1  bunch green onions, thinly sliced- white and light green parts only- generous spoonful per bowl
• limes or lemons, cut in halves- squeeze and drop a half into each bowl.
• Fresh sliced green jalapenos or bird chiles- to taste

to assemble:

process chicken dumpling ingredients in food processor to smooth.

In large soup pot, add all soup ingredients, simmer on low heat for 30 minutes, let sit for few minutes, then strain.

Bring strained stock back to boil, drop small  walnut-size balls of the chicken dumpling mixture into the boiling stock, cook the balls for about 4 minutes or until cooked through.

Divide the glass noodles into 4 big bowls, divide the chicken balls into the bowls, pour the hot broth over the noodles, add mango cubes, fresh herbs, and lemon half and serve immediately.

NOTES:

The soup broth can be made 2 days in advance, and the chicken dumplings can also be made in advance and cooked in some regular chicken soup, then taken out and kept in a covered container in the fridge and then re-heated before serving in the lemongrass soup as noted in recipe.

Slow Cooked King Salmon

This salmon melts in your mouth.  Slow cooking anything makes the dish more juicy and tender.  Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Ingredients:

• 1 King salmon fillet, 2-3 pounds
• Extra virgin olive oil
• Gray salt
• Half cracked peppercorns
• Freshly ground pepper

Method:

Preheat your oven to 200 degrees.

Place a baking pan with a few cups of water on the bottom rack of the oven.

Lightly brush the bottom of a baking pan with the olive oil.

Brush olive oil on the salmon (all sides.)  Season generously with gray salt, half cracked pepper and ground pepper.

Place salmon in oiled baking dish and bake in oven for approximately an hour. . . When juices begin to form on top and the salmon is a little firm - it is done.

Serve with freshly made Meyer Lemon Relish

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it's a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.

Favorite Homemade Granola Protein Bars

Adapted from a recipe by Alton Brown

Ingredients:

• 2 cups old fashioned rolled oats
• 1/4 cup whey protein
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/4 cup flax seed
• 1/2 cup locally made organic honey
• 1/4 cup packed dark brown sugar
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped combination of your favorite dried fruit such as cranberries, blueberries, golden raisins and apricots

Method:

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and flax seed and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit and protein, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Shipping Overseas:

• Individually wrap bars in plastic wrap, place them in disposable plastic containers lined with crumpled wax paper. Colorful paper mache boxes also work nicely.
• Place your containers in a second larger box that is cushioned by crumpled wax paper or bubble wrap.
• A friendly letter or greeting is always appreciated. Be sure to include one with your care package.

Assaggiare Mendocino's Eggplant Salad

Recipe and photo submitted by Julia Kendrick Conway

www.assaggiare.com.

Once again, a fellow foodie read my mind.  I was saying how much I loved eggplant to a friend and suddenly... a reference to this eggplant salad pops up on Facebook!  It looked so wonderful, I just had to get the recipe!

The wine country of California offers a bounty of wonderful people who are passionate about food and wine.  Julia Kendrick Conway of Assaggiare Mendocino is no exception.  Her love of food and the art of cooking guided her to the Mendocino area where she started her own business.  Assaggiare provides unique catering services and cooking classes.

Nothing makes Julia happier than sharing her craft with others.  She believes in using nothing but the highest quality local ingredients from neighboring farmer's markets.

If you are visiting the Mendocino area, please consider Julia for catering needs or attend a class in her teaching kitchen.  For more information please visit www.assaggiare.com. Thank you Julia!

Ingredients:

• 3 small sweet peppers, Gypsy or Lipstick are recommended
• 1/2 pint home canned tomato conserva
• sea salt
• 2 garlic cloves, crushed and finely chopped
• 1/4 tsp dried aleppo pepper bits
• 1/4 tsp ground dried chipotle or spanish smoked pimenton (less spicy)
• 1/4 cup robust olive oil
• 4 fresh Italian or Asian eggplant, cut into 1'' cubes with skin on
• 1/4 tsp LaMar's Mendocino Seasoning Sand*

Cut peppers in to quarters, removing ribs and seeds, char, skin side down on the grill until skin blisters. Cool, peel and chop coarsely. Heat tomato in a saucepan (or substitute 1 whole tomato, peeled and seeded plus 3 tablespoons doppio tomato paste and thin with water) and add garlic, aleppo pepper and chipotle. Simmer about five minutes to develop and meld the flavors, taste and season with sea salt as needed or balance the sweetness of the tomato.

Heat olive oil over medium heat in a deep saucepan with a heavy bottom. Add eggplant, and stir to coat with oil. Cook until tender, 15 minutes +/-, stirring to prevent sticking. Add pepper pieces to tomato mixture and set aside. When eggplant is cooked through and translucent, add the tomato mixture and reduce temperature to low, simmering for 5 minutes. Season with LaMar's Mendocino Seasoning Sand and serve warm or at room temperature with pan-toasted flatbread or flour tortillas.

The LaMar's is a fabulous new product from our farmers' market in Mendocino that is made from their locally harvested sea salt, garlic, onion, black pepper and brown sugar. Ask for it at your local retailers or order online here

Mache Greens with Garlic Lemon Vinaigrette, Goat Cheese and Roasted Heirloom Cherry Tomatoes

From NPR.org:  Mache, also called lamb's lettuce, has been cultivated in France since the 17th century. But in California's Salinas Valley, the tiny, dark green plant with the sweet, nutty flavor is making its American commercial debut

I love these greens.  They are nutty and sweet and don't have any bitterness to them.  You can find them in Whole Foods and other good quality markets.

Ingredients:

• 1 bunch or container of Mache greens
• Leaves from 1 large bunch of fresh mint
• 2 scallions, thinly sliced
• 1 container heirloom cherry tomatoes
• 1/4 cup freshly chopped Italian parsley
• Locally made goat cheese (Haystack in Colorado)
• Kalmata olives
• Freshly made vinaigrette  (see recipe below)

Vinaigrette Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 5 garlic cloves, chopped
• 3 TBSP fresh oregano, chopped
• 1 TBSP fresh thyme leaves
• Juice of 1 lemon

Method:

Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl.  Season with salt and pepper.

Preheat oven to 425.  Place heirloom tomatoes in roasting pan.  Toss with parsley, salt and pepper.  Drizzle with olive oil and lightly shake tomatoes in pan to coat with olive oil.  Roast for about 20 minutes in oven.  Remove from heat and set aside.

Toss mache, mint leaves and scallions in a bowl.  Add about 4 tablespoons (approximate) of vinaigrette and toss well to coat mache.  Dress on a plate with crumbles of goat cheese, scallions, pitted kalmata olives and roasted tomatoes.

Island Style Gazpacho

Living in the Boulder Colorado area I am very spoiled by wonderful grocery and specialty food stores.  This includes a fabulous Whole Foods that is so popular it is about to be expanded to nearly double its current size.  This interesting twist on Gazpacho came was inspired by the Whole Foods deli and it is wonderful on a warm day.  Try them with grilled prawns or baby lobster tails.

Ingredients

2 cups high quality tomato juice

1 1/2 cups fresh pineapple juice

1 champagne mango, peeled and coarsely chopped

1 1/4 cups fresh chopped pineapple

1 small hot house cucumber, peeled, seeded and finely chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1/3 cup finely chopped red onion

1/3 cup finely chopped cilantro

3 tablespoons lime juice

1/2 teaspoon lime zest

1/2 teaspoon sea salt

1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

Brining a Whole Chicken

1 1/4 gallons cold water

3/4 cup kosher salt

1/2 cup sugar

2 bay leaves

1/2 bunch fresh thyme, or 2 tbsp dried

1/2 head of garlic, peeled and smashed

1 tbsp cracked black pepper

1. combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store)
2. add one whole chicken. ideally  refrigerate for at least 12 hours... however you can put it in the AM and roast the bird in the evening.
3. remove the chicken and pat dry. drizzle the skin with a little olive oil.
4. roast chicken until done. i usually roast it at 375 for 1.5 – 2 hours, depending on the size of the chicken.  Or if you have  Big Green Egg please try this wonderful recipe -http://laurasbestrecipes.com/2009/04/25/butterflied-chicken-big-green-egg/

I never know where I'm going to find a wonderful new recipe to add to this collection.  This one was discovered on a Facebook page for a Foodie group in Chicago.  They have a group that meets and prepares dinner together.  This recipe was made for their April event that focused on Thai cuisine.  A member named Kin Lui prepared this dish for their group and it received rave reviews.  I don't know Kin Lui and will post more credit information when I receive it.

Now that the temperatures are heating up, this is a perfect and refreshing dish to serve on a hot afternoon.

By the way... this photo doesn't do this dish justice... it's very colorful and fresh looking.  My flash wasn't cooperating when I took this photo.  Will try again next time I make it - which will be VERY soon!

8 servings

• 2 stalks lemon grass trimmed, top one-third pf stalks discarded, remaining stalk thinly sliced
• 1 piece fresh galangal or fresh ginger, minced
• 2 shallots halved lengthwise, sliced thinly crosswise
• 1/2 cup fresh sprigs of cilantro, washed and coarsely chopped
• 1/2 cup fresh mint, washed and coarsely chopped
• 3/4 pounds squid skinned, tentacles left whole, body cut into 1 inch rings (optional)
• 2/3 pounds fresh medium shrimp shelled, deveined, butterflied
• 2/3 pounds sea scallops (optional)
• 2/3 pounds sea bass fillet cut into 1 inch chunks
• 3-4 large lettuce leaves

Hot and Sour Chili-Lime Dressing:

• 10 fresh thai chilies chopped
• 6-8 cloves garlic chopped
• Juice of 2 limes
• 3 tablespoons fish sauce
• 2 teaspoons sugar

Directions for dressing:

1) Pound the chilies and garlic into a paste in a mortar with a pestle, transfer to a medium bowl.

2) Whisk in the lime juice, fish sauce and sugar

Directions for salad:

1) Place lemon grass, galangal, shallots, cilantro, and mint in a large bowl; toss. Set aside.

2)Heat water in a large saucepan to boil.

3) Blanch the seafood, one variety at a time, until just cooked through: 20-30 seconds for the squid; 30 -40 seconds for the shrimp and scallops; 1-2 minutes for the sea bass. Drain well.

4) Add the warm seafood to the herb mixture; add the dressing.

5) Toss to distribute; transfer to a lettuce-lined serving platter.

Bowl of Sunshine Soup - Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells...

also known as "Grandma Dave."

www.grandmadave.com

I continue to be amazed by my good friend David Well's refreshing, nutritional and delicious creations.  This morning I was struggling with what to post as I've been neglecting this website for the last couple weeks.  He read my mind and sent me this wonderful recipe.  I love the name and look forward to including this in my portfolio of family favorites.  Please excuse the stock image... a real photo will be added as soon as I make a batch!

Some Nutritional Benefits:

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings

Prep time: 45 minutes

Cooking time: approx. 2 hours

Ingredients:

• 1 TB.  olive oil
• 1 large onion, sliced
• 1/4 cup ginger, peeled and sliced
• 2-4 cloves garlic, thinly sliced
• 1 cup rice vinegar or sake
• 1 lg. butternut squash, peeled seeded and rough cut
• 3 quarts H20
• 3 TB. orange zest (orange part of skin only)
• 1/2 bunch cilantro, chopped
• 1/2 bunch scallions, thinly sliced on bias (angle)
• Salt and pepper to taste

Method:

Heat soup pot on medium heat w/olive oil until smoking.

Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.

Add rice wine and simmer for 2-3 minutes.

Add butternut squash and 2 quarts of H20.

Simmer slowly for 2 hours.

Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate.  Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.

Return pureed mixture to rinsed pot, heat and simmer.

Add cilantro, orange zest, and scallions.

Season w/salt and pepper and serve.

Quinoa with Roasted Peppers and Carmelized Onions

Submitted by: Greg Boynton

Haute Touch Catering

303-725-2654

www.hautetouch.com

In his own words:

Here is the recipe for the quinoa dish I (Haute Touch Catering)did for a Food Network wedding 2 years ago. Take the time to do this right and you will be rewarded with a deep earthy quinoa which will stand apart from any you have had before.

Start by caramelizing one large yellow onion.

Cut into 1/2" squares, add salt and pepper to taste and lightly coat with olive oil. Sweat them in a pan for 45 minutes covered making sure not to color. Sweating is very slowl cooking while keeping covered with a tight fitting lid. The water in the onion turns to steam and the sugar turns into a sweet onion syrup. Stir occasionally to prevent coloring.

After onions are cooked, add in 1c. quinoa and 1 3/4 c. water, s&p to taste. Bring to a boil and simmer for 15 to 20 minutes depending on how you like it cooked. Add more water if you don't like it aldente.

Adjust seasoning to taste. Season prior to boiling so that the flavor cooks into the quinoa giving a deeper flavor.

Once cooked, add in roasted peppers, caramelized onions, blanched asparagus and 1/2 cup each chopped Italian parsley and whole Thai basil leaves.

Finish with a tapanade of tomato, your favorite chopped olives, shaved fresh fennel, shaved Parmesan cheese, lemon zest, lemon juice, extra virgin olive oil

Keep in mind that the olives are salty, so don't season to heavily.

This is a great summer dish which goes well on a buffet.

Burdock Root Salad with Scallions & Cilantro

Submitted by:

David Wells, Chef / Nutracoach

www.grandmadave.com

Ingredients:

1/2 cup seasoned rice vinegar

one thick Burdock root julienned (usually 4-5" long and 1" diameter

Peel skin off and julienne right into the vinegar to stop oxidation)

1/2 bunch Scallions thinly sliced on a bias

1 Tablespoons toatsed light and dark sesame seeds

1/2 bunch fresh cilantro chopped

Chocolate Granola Bars

Submitted by:

David Wells, Chef / Grandma Dave

www.grandmadave.com

I like to start with my favorite granola or make one yourself that is high in protein by adding lots of nuts and seeds (and or quinoa or amaranth flour sprouted) but no oil and sweetened with a lower glycemic sweetener such as brown rice syrup. My granola lends itself to the bar nicely with a few additions and this 10 minute preparation.

Wholearth Spice Organic Granola was created by David Wells, a professional chef with a nutritional vision! This granola is a blend of the finest quality organic delicious, nutritious ingredients, to bring you an absolute harmony of flavor, nutrition, and satisfaction.

Wholearth Spice all-natural granola combines seeds, nuts, grains, spices, and other wholesome ingredients that are rich in omega-3 fats (good fats) and heart healthy nutrients. There are absolutely NO REFINED SUGARS, NO ADDED OIL and NO ANIMAL PRODUCTS in this granola. Taste and feel the difference!

Ingredients: Organic Rolled oats, Organic Brown Rice Syrup, Organic Flax Seed, Organic Quinoa, Organic Raw Sunflower Seeds, Organic Dates, Organic Raisins (organic raisins, organic sunflower oil), Organic Pumpkin Seeds, Organic Cranberries (organic cranberries, organic evaporated cane juice, organic sunflower oil), Organic Molasses, Organic Almonds, Organic Orange Juice Concentrate, Organic Vanilla, Organic Ground Cinnamon, Organic Ground Allspice, Organic Ground Ginger, Organic Ground Nutmeg.

Click HERE to order Grandma Dave's Granola.  Amazon ships in quantities of 12 - 14 oz. bags.  The granola will also be available in Whole Foods on the west coast.

Chocolate Granola Bars:

• 3 pounds Grandma Dave's or your favorite granola
• 2 cups chocolate chips (dark chocolate with high % of cacao is best)
• 1.5 cups Lewis Labs Lecithin with Pineapple bromelain
• One jar Lundburgs Farms Brown rice syrup
• 2 T vanilla

In addition you will need one sheet pan and a piece of parchment.

Method:

in large mixing bowl mix granola, choc chips and 1 cup lecithin together well.

Heat rice syrup with vanilla to a simmer.

Combine and mix well before pressing into the parchment lined sheetpan.

Sprinkle liberally with the other half cup of lecithin.

Let cool for two hours in fridge.

Cut to desired size.

Quinoa Pilaf

Submitted by:

David Wells, Chef / Nutracoach

www.nutracoach.com

Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue.

I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever you like, even grilled and chopped one to accompany a grilled protein etc.

Quinoa Pilaf

Makes approx 4- 5 servings

Prep time: 30 minutes

cooking time: 15-20 min.

• 1 Tbs. olive oil
• 1 small carrot, peeled and diced
• 1 sticks celery, peeled and diced
• 1 Tbs. garlic, finely chopped
• 1 onion, diced
• 1 cup quinoa thoroughly rinsed.
• 2 cups H20 or seasoned vegetable stock
• Fresh herbs: basil, chives, oregano, parsley (optional)

In 4-quart sauce pot, saute garlic, onion for two minutes (med heat)

Add carrots and celery stirring for approx 5 minutes

Add quinoa, sauteeing slightly approx 3 minutes

Season with salt and pepper

Add water or stock and bring to a boil, immediately lower to a simmer

Give a final stir, and cover with tight fitting lid

Cook on low for 15 minutes.

Turn off and let stand for 10 minutes before serving

Quinoa Tabouli

Submitted by:

David Wells, Chef  - Grandma Dave

www.grandmadave.com

Some Nutritional Benefits

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.

Yield: 12 (1 cup) servings

Prep time: 40 minutes

Cooking time: 20 minutes

Ingredients

• 1 T olive oil
• 1 T garlic, finely chopped
• 1 sm. onion, diced
• 2 T Wholearth Spice blend of choice
• 2 cups quinoa, rinsed under cool water for 30 seconds
• 3 ½ cups vegetable broth or water
• 2 small cucumber, diced
• 4 small tomato, diced
• 2 bu. parsley, chopped
• 1 bu. mint, chopped
• 2 lemons, juiced
• Salt and pepper to taste

Method

Heat olive oil to smoking point.

Sauté onions and garlic until translucent.

Add rinsed quinoa and sauté until lightly coated with oil.

Add spice blend of choice.

Add vegetable broth or water and season with salt and pepper.

Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.

Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.

Add all other ingredients and let stand in refrigerator for 1 hour.

Plate and serve.

Safta (Grandma- in Hebrew!) Rima's quinoa salad:

get a big pot of water, add salt, bring to boil.

add 2 cups quinoa, and let boil for 4 mins.

strain and rinse the quinoa briefly w cold water.

take 2 cups water, bring to boil with a nice fat splash of extra virgin oilve oil, add the blanched quinoa, reduce heat to low, cover, and cook until water is absorbed, it's about 6 mins i think.. leave covered for another 6 mins, then dump into a very big bowl and fluff up w a fork. 

let cool, but not in the refrigerator!

in a separate bowl, mix:

• fresh lemon juice plus zest
• sea salt
• small amount crushed fresh garlic
• fresh black pepper
• some honey
• a spoonful or to taste, chipotle chile adobo sauce (the liquid of the chipotles which is in the tins)
• thin sliced green onions (white and light green parts only)

add this to the cooled quinoa, add a lot of olive oil, adjust seasonings to taste.

Just before serving add:

• a whole lot of toasted, coarsely crushed pecans
• a lot of fresh chopped parsley
• halved fresh cherry tomatoes

ENJOY!! ps. this is really good under grilled fish/chix. as well...

Vietnamese Spring Rolls with Peanut Sauce

Submitted by:

David Wells, Chef Grandma Dave

www.grandmadave.com

Some Nutritional Benefits:

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.

• Spring roll wrappers (rice) 8, medium
• Carrots 2, medium
• Snow peas 12
• Bell pepper red and yellow 1 of each
• Scallions 1 bunch
• Diakon radish 4” chunk
• Cucumber ½ each (English)
• Cabbage ¼ head
• Leek (blanched) 1
• Shiitake mushrooms 8 each (poached or sauteed)
• Cilantro (chopped) ½ bunch
• Mint (chopped) ½ bunch
• Basil (chopped) ½ bunch
• Furiake shake ¼ jar(can be purchased at Asian market)
• Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Julienne all vegetables, chop all herbs.

Blanch leeks and sautee or poach mushrooms.

Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.

Uniformly place vegetables into the center of each roll.

Top with herbs, scallions, shake and sesame seeds.

Gently roll the rice paper, if needed, seal the ends with a small amount of water.

Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce Yields: 1 1/2 cups

• 1 Tb. sesame oil (light)
• 1 cup organic peanut butter
• 2 Tb. ginger root- chopped
• 1 Tb. garlic- chopped
• 1 Tb. lemon grass- chopped
• 2 Tb. scallions- chopped
• 1 Tb. sesame seeds- toasted
• ½ bu. cilantro, chopped
• 2 Tb. rice vinegar
• 2 Tb. agave nectar
• Water to adjust consistency

Sautee ginger, garlic, lemon grass, and scallions in sesame oil.

Put all other ingredients into food processor and pulse.

Add water to adjust consistency.

Immune-Enhancing Smoothie Recipe

by Chef David Wells ('Grandma Dave')

www.grandmadave.com

From David Wells, in his own words:  One morning, I was walking through downtown SF, at six thirty in the morning, on my way to teaching nutrition at California Culinary academy when I saw a man drinking something out of a blender that looked like dirt!. I couldn’t help but stop and ask what he was drinking and why? He was angular and lean, with a clear and sharp snap to his movements, and a twinkle in his eyes. A Mason, who had been doing cement work since he was twenty, extremely fit looking but beaten up as well.

He went on to tell me about the drink that I was scowling at, “Its called Mud, I put sunflower seeds, flax seeds, pumpkin seeds, and almonds into the blender with water, and down it goes each and every day.”

“Wow! How long have you been drinking this?” I asked

“Since I was forty “he replied

“With all due respect sir, how old are you now?”

“Eighty two” he said with a calm smile.

I shook his hand, and as I looked into his eyes I could feel his vitality and strength.

I could hardly believe this was true; he looked like he was 50 at the most!

So I went and formulated this smoothie recipe and have been enjoying it ever since!

It may seem like a bit much, but a blender of this will keep you going for quite a while!

Yours in good health,

Cheers!

David

For my friends so they stay healthy and live long!

Ingredients:

All organic ingredients only! 

• One banana 
• One scoop or serving Protein powder (whey based) *Optional 
• One cup Low fat milk, almond or rice milk 
• A few Berries (½ cup or so)
• A tablespoon of Lecithin granules * Optional
• A tablespoon raw Pumpkin seeds 
• A tablespoon of raw sunflower seeds 
• A tablespoon of raw flax seed oil or meal 
• ¼ cup whole raw almonds soaked overnight to soften and alkalize them- in pre sprout phase they posses 100's x's the nutrients
• A teaspoon of spirulina or Blue green algae or ProGreens *
• two ounces aloe vera juice or gel 
• Water to adjust consistency

Method: 

Put all ingredients into a blender excluding water and spirulina/algae Blend until smooth, add spirulina and/or algae and adjust with water.

*As with any supplements, be sure to consult your physician before use.

Chef David Wells is the founder of Wholearth Spice Company... creator of the finest hand-crafted and organic spices, marinades and sauces on the market.  For more information, please visit - www.wholearthspice.com