Tuesday, February 12, 2013

Juice Feast

Basically, these recipes were developed as I was cleaning out my fridge. They're variations on drinks I make all the time. They're freaking delicious. You should make your own!

Pink Juice
3 Grapefruit
1 large bunch grapes
handful kumquats
3 tangerines
1 lime
1 mango

Green Juice
2 apples
2 cucumber
3 celery stalks
1 lime
2 inch ginger
2 bunches kale stems

1 cucumber
8 small apples
3 stalks celery
1 lime
1 bunch kale

4 small beets
2lbs carrots
4 apples
6 oranges

3 grapefruit
2 mango
8 oranges

1lb carrots
3 oranges

Arugula Pesto Stuffed Shrooms

12 Crimini or Baby bellas
1 colored bell pepper
2 c arugula
1/2 c pecans
1/2 lemon, juiced
2 cloves garlic
1/4 small red onion
1 T hemp oil
1 T miso
mushroom stems

Place all the ingredients, except the mushroom caps and 1/2 of the bell pepper, into food processor and blend until smooth. Fill caps with the smooth pesto and place in a glass dish with a touch of water for moisture. Make at 400 for 15 minutes. dice the remaining 1/2 of the bell pepper and use as garnish.

Blueberry Lavender Smoothie

2 c blueberries
1 T lavender
2-3 c coconut kefir or almond milk
1 big handful spinach
pinch sea salt
1/2 vanilla bean

Monday, February 11, 2013

Avocado Chocolate Truffles

Say what? Chocolate Avocado Truffles don't sound so good to you? Allow me to explain.

First, stop thinking about guacamole. Think smooth, simple, creamy, fatty, avocado. Thats the base for the creamy center of these truffles. Avocado, blended with cocoa, vanilla, maple syrup.. til it forms the consistency of a rich chocolate pudding. Way healthier than Russel Stover. Healthier means more bio-available nutrients, good fats that quickly burn into energy, plus its easy to metabolize & digest. Okay? Great!

This concept was 1st introduced to me 3years ago by a dear friend & uber talented culinary classmate, Ms. Kristy Butts. Many thanks to Ms. Butts for the many truffles she fed me over the 2years I lived in Austin.

         frozen avocado creme before being dipped in melted chocolate

Chocolate Avocado Truffles
4 small-med avocados
1/2 c cocoa powder
1/2 c almond milk
1/4 C maple syrup
1 vanilla bean
1 T cinnamon
pinch salt

1 bag high quality chocolate chips

Blend everything except the chocolate chips in a food processor until smooth. Set a peice of parchement on top of a cutting board or tray (somthing that will fit in your freezer) and place small 1/2 T size dollops the mixture onto the parchement. Place in the freezer for an hour.
Melt the chocolate chips in a double boiler or in the microwave for 10second intervals, stirring between each interval.
Once the avocado creme has set in the freezer & your chips are melted, carefully drop the avocado centers into the melted chocolate, one at a time, then place on a clean sheet of parchment. They'll take another minute to set, then are ready to eat! Store in the fridge or freezer.

Banana Cacao Smoothie

1.5 frozen banana
2 T cacao nibs
2 T cacao powder
1 t cinnamon
1 T maca powder
2 c almond milk
1 T real maple syrup
pinch sea salt

Almond Milk
3/4 c raw almonds soaked overnight
pinch sea salt
1/2 vanilla bean
dash real maple syrup

For the Almond Milk:
Soak the almonds in a bowl of water overnight. Drain. Pop the almonds out of their skin. Discard the skin, and toss the white almond centers into a blender. Add 4c water plus the remaining ingredients and blend on super high. Pour the liquid through a fine mesh sieve and discard the almond pulp. Keep the Almond milk in the fridge for up to 5 days.