Serves 1
1 cup spinach (may use the greens of your choice)
1 cup liquid (I used almond milk)
1/4 cup chopped beets
1 orange chopped
1/2 cup frozen cherries
1/2 tsp chopped ginger
1 tablespoon almond butter
1 tablespoon ground hemp seed
Blend liquid, beets, and spinach in a blender. Add remaining ingredients and blend until smooth.
Original Recipe: https://www.rebeccakatz.com/recipe-box/asian-rice-salad-with-edamame
2 teaspoons sea salt
2 cups Forbidden rice, rinsed and drained
1 cup shelled edamame beans
1 cup peeled and thinly sliced diagonally celery
1 cup peeled and shredded carrot
1/2 red bell pepper, diced
1/2 cup scallions thinly sliced diagonally, green and white parts
2 tablespoons brown rice vinegar
3 tablespoons tamari
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne
1/4 cup sesame oil
3 tablespoons fresh lime juice
1/8 teaspoon sea salt
1/2 teaspoon Grade A Dark Amber maple syrup
1 cup toasted cashews
1 tablespoon chopped fresh cilantro
1/2 cup chopped fresh basil
1 tablespoon lightly toasted sesame seeds
2 teaspoons fresh lime juice
In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil over high heat. Add the rice and return to a boil. Cover, decrease the heat, and simmer until tender, 20 to 25 minutes. Pour the rice onto a sheet pan and fluff with a fork to separate the grains and cool.
In another medium pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and blanch the edamame until just tender, about 1 minute. Transfer to a colander, rinse with cold water, and set aside.
In a bowl combine the rice, celery, carrot, red pepper, and scallions. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, toasted sesame oil, lime juice, salt, and maple syrup together. Toss the rice mixture with the dressing. Stir in the beans, cashews (reserve a few for garnish), cilantro, and basil. Top with the sesame seeds and a squeeze of lime juice. Serve in a salad bowl, garnished with cashews.
2 lbs boiled, cubed red potatoes
3 stalks celery chopped
1/4 cup red onion
Boil potatoes until soft. Remove from water and spread on a baking sheet and toss with vinaigrette. Refrigerate 12-24 hrs. Add celery and red onion, toss and serve.
Longevity Kitchen, Rebecca Katz with Mat Edelson
MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes
2 tablespoons Balsamic Vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
Combine all of the ingredients in the order in which they are written. Whisk until thoroughly blended.Store in a glass jar in the refrigerator for up to 1 week.
from Good Clean Food, Lily Kunin, p. 72
½ cup raw walnuts
½ cup raw almonds
3-4 tablespoons raw honey or maple syrup
¼ tsp Valencia orange zest
1 tablespoon fresh Valencia orange juice
¼ tsp lemon zest
Pinch of fine sea salt or pink salt
Almond milk or water if needed
2 tablespoons hemp hearts for rolling
Pulse the walnuts and almonds in a food processor until it becomes a crumbly mixture of small chunks. Add the honey, orange zest and juice, lemon zest, salt and blend.
The mixture should stick together when pinched between your fingers. Add a splash of almond milk or water if needed.
Pour hemp hearts into a shallow plate. Use a small cookie scoop or teaspoon to scoop the nut mixture and form it into balls. Roll each ball in the hemp hearts.
Place the balls on a parchment lined plate and chill for 30 minutes before serving.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.
3½ cups water
¾ cup dry/uncooked brown basmati rice
¾ cup dry/uncooked red lentils
1 teaspoon ground cumin ***
1 teaspoon ground coriander
½ to 1 teaspoon crushed red pepper flakes (these are spicy; optional)
¼ teaspoon turmeric
¼ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 medium yellow or white onion, chopped (about 2 cups)
1½ teaspoons finely chopped garlic (about 2 medium cloves)
1 teaspoon finely grated or chopped fresh ginger
3 cups water ½ pound Yukon Gold potatoes, cut into ½inch chunks
(about 1½ cups)
1 medium yam, cut into ½inch chunks (about 2 cups)
2 ribs celery, sliced (about ⅔ cup)
1¼ cups cooked peas (if frozen, thaw a little with warm water)
4 cups coarsely chopped greens (I like curly kale)
Bring the water, rice, lentils, and spices (cumin, coriander, red pepper flakes, turmeric, cardamom, and cloves) to a boil in a soup pot over high heat, uncovered. Reduce the heat to low, then cover and simmer for 45 minutes.
About 15 minutes before the rice and lentils are done cooking, heat 1 tablespoon of water in a large frying pan over medium high heat. Once the water starts to sputter, add the onion, and cook while stirring for 3 minutes, adding a little water, as needed. Add the garlic and ginger, and cook while stirring for 1 minute.
Add the 3 cups of water, potatoes, yams, and celery to the frying pan, and return to a boil, uncovered. Reduce the heat to medium low, then cover and cook for 7 minutes. Stir in the peas and greens, then cover and cook for 3 minutes more, or until the potatoes are tender.
Stir the cooked vegetables into the pot of cooked rice and lentils.
Notes: If you don’t want to bother with all of the individual dried herbs and spices (cumin, coriander, red pepper flakes, turmeric, cardamom, ground cloves), you may replace them with 2 to 3 teaspoons of your favorite curry powder. If you’re not in the chopping mood, you can also make a meal of just the lentils, rice, and herbs and spices after cooking them all together in step 1.
Original Recipe: http://www.straightupfood.com/blog/2012/04/03/kichadi/
MAKES ABOUT 24 MINI MUFFINS • PREP TIME: 15 minutes • COOK TIME: 15 minutes
Original Recipe: https://www.rebeccakatz.com/recipe-box/rosemary-and-pear-muffins
2 cups almond meal
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
3 large organic eggs
3 1/2 tablespoons extra-virgin olive oil
1/2 tablespoon lemon juice
1/2 tablespoon water
1 1/2 teaspoon Grade A Dark Amber maple syrup
1/2 cup diced ripe Anjou pear
3 tablespoons chopped walnuts
1 1/2 teaspoons finely minced fresh rosemary
Preheat the oven to 350°F. Oil a mini muffin tin or line it with muffin papers.
In a bowl, mix together the almond meal, salt, pepper, and baking soda. In another bowl, whisk together the eggs, olive oil, lemon juice, water, and maple syrup. Add the wet ingredients to the dry and stir well to combine. Then add in the pears, walnuts, and rosemary. Fill each muffin cup with about 2 tablespoons of batter.Bake for 13 to 15 minutes, until a toothpick comes out clean.
8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor), chopped
¾ cup water
1 cup old-fashioned rolled oats (will be ground into flour)
1 teaspoon ground cardamom (see Notes)
1 teaspoon cinnamon
½ teaspoon baking soda
¼ cup tahini
1½ teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)
1½ cups old-fashioned oats
½ cup chopped peaches
¼ cup white sesame seeds (without their light brown hulls)
Place the pitted and chopped dates into a small bowl with the ¾ cup water and set aside for at least 15 minutes so the dates can soften. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Grind 1 cup of rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cardamom, cinnamon, and baking soda.
Transfer the dates and water to a blender, and add the tahini and vanilla, and blend until smooth (using a tamper if necessary, as this will be a little thick).
Add the date mixture to the bowl of dry ingredients and stir until all of the dry ingredients disappear. Stir in the oats, apricots, and sesame seeds.
To get the most uniformly sized cookies, use a 2-tablespoon cookie scooper or a soup spoon. Place 12 scoops of dough onto each baking sheet. These cookies will not spread out during baking, so press each scoop with your fingers or a small piece of parchment, until it is the size and shape of an already-baked cookie.
Bake for 16 to 17 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.
original recipe: http://www.straightupfood.com/blog/2018/06/26/apricot-cardamom-oatmeal-cookies/
1 medium carrot, peeled or unpeeled
6-inch length of an English cucumber, peeled or unpeeled
1 medium zucchini (about 6 inches long), unpeeled
¼ pound jicama, peeled
¼ pound golden beet, peeled
3 large red radishes
After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.
Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.
3 tablespoons lemon juice
2 tablespoons salt-free sodium mustard
½ teaspoon dried Italian herb seasoning
1 small-medium clove of garlic, put through a garlic press (or finely chopped)
Place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss.
original recipe: http://www.straightupfood.com/blog/2018/06/20/summer-slaw
Original recipe: https://dorignacs.com/summer-mediterranean-recipes/