gluten-free

Lucky Lentil Soup!

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lentil soup

Happy New Year!! Many years ago, my boyfriend (now husband) shared this recipe with me and we would make it on New Year’s Day. Since lentils look like small coins, they are supposed to bring good luck and prosperity. Lentils contain one of the highest amounts of protein found in plants and are also a rich source of folate. This recipe can easily be made vegan by eliminating the bacon and simply sauteing the veggies in about a tablespoon of oil. While the ingredients are very simple, all of the flavors really come together into a delicious soup.

Ingredients:
4 slices of applewood-smoked bacon, diced
1 medium onion, small dice
2-3 carrots, small dice
2 stalks celery, small dice
8 cups water
1 lb lentils
1 bunch parsley, de-stemmed and chopped
1 bay leaf
1 clove garlic, minced
2 1/2 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1  14.5 oz can of diced tomatoes
1 tbsp red wine vinegar

Directions:
1. In a large dutch oven or pot, brown bacon.
2. Add onions, celery, and carrots. Saute until veggies are softened and add garlic.
3. Add water, bay leaf, salt, pepper, oregano, parsley, and lentils. Bring to boil and simmer for 45 minutes.
4. Add tomatoes and red wine vinegar. Simmer for 15 minutes. Remove bay leaf. 
5. Enjoy!

Red Lentil Coconut Curry!

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red lentil curry

One of my favorite entrees to order in a Thai restaurant is the red curry. I love how the heat is balanced with the creaminess of the coconut milk. The light coconut milk adds richness without the heaviness that often leaves you feeling sluggish after eating. The red lentils help make it more satisfying, as well as thicken the curry. This would be great with any veggies, especially kabocha squash or Japanese eggplant. Hope you’ll enjoy this comforting dish!

Red Lentil-Coconut Curry

2 tablespoons butter or coconut oil
1 large yellow onion, diced
3 cloves garlic, minced
1 teaspoon minced ginger
1 cup red lentils
1 tablespoon red curry paste
1 tablespoon tomato paste
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cayenne powder
3 1/2 cups vegetable broth
2 cups baby spinach leaves, tightly packed
1 (13.5-ounce) can light coconut milk
cilantro, to garnish

1. Heat the butter or coconut oil in a dutch oven over medium-high heat. Add the diced onion and cook until lightly golden and soft. Add in the minced garlic and ginger, and sauté for another 2 to 3 minutes. Add in the red lentils, red curry paste, tomato paste, and spices, and cook until fragrant. Pour in the broth and bring to a boil.

2. Once the lentils and broth reach a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the lentils are soft. Before serving, fold in the fresh spinach leaves, and pour in the coconut milk.
3. Serve immediately. Enjoy!

Haricot Vert Almondine!

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green beans

Happy Thanksgiving! Hope everyone is enjoying the holiday, surrounded with loved ones. I’m very thankful to have my family to come home to and cook with during the holidays. It’s really fulfilling to see everyone enjoy all of the yummy food.

Green bean casserole was never a tradition in our household, but I’ve always loved crunchy haricot vert. They are rich in Vitamins C and K, folate, potassium, and manganese. I learned this simple, delicious dish when I took a course at the French Culinary Institute several years ago. Normally, I don’t use salted butter, but my Mom bought this by accident and it actually worked well here. Of course, you can use unsalted butter and then adjust the salt level. The haricot vert are so beautifully glazed and the chopped nuts add a nice crunch. We’ll probably be making this again for Christmas! 🙂

Ingredients:
1 pound haricot vert
2 ounces amaretto
freshly ground black pepper
2 tablespoons salted sweet butter
2 tablespoons hazelnuts, toasted, peeled, and chopped or sliced almonds, toasted

Procedure:
1. Bring a large pot of water to a boil. While the water is boiling, prepare an ice bath.
2. Add haricot vert to boiling water and cook for about one minute. Drain and add to ice bath.
3. Bring amaretto to a boil and season with pepper.
4. Add salted butter and cook until thoroughly combined.
5. Add blanched green beans until coated with sauce and just heated through.
6. Top with toasted nuts and serve immediately. Enjoy!

Butternut Squash-Red Lentil Soup!

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butternut squash-lentil soup2

For a long time, I only bought pre-cut butternut squash due cutting my finger while using a knife to remove the peel off over Thanksgiving one year. Since then, I’ve learned that you can actually use a peeler to get the skin off more easily and safely, as long as it is not a dull peeler. The best way to do this is to cut off the ends, cut the squash in half cross-wise, and then use the peeler on each of the sections. My favorite peeler is the Kuhn Rikon Original Swiss Peeler, which we were given in culinary school, and retails for under $3 each on Amazon. It’s sharp, lightweight, and comes in a variety of bright colors. Dicing this squash brought me back to my culinary internship when I had to dice 12 quarts of butternut squash every Friday for the restaurant’s popular weekend brunch hash. Thankfully, this recipe only requires dicing one squash, so you won’t be left with orange, sticky hands 🙂

The addition of red lentils adds protein as well as thickens the soup. Red lentils have a really beautiful, coral color, before turning yellow when cooked. They are also really thin compared to other lentils, so they break down and cook quicker than other lentils. When the soup is pureed in the Vitamix, the result is really silky and delicious, with a hint of spice.

Ingredients:
2 tablespoons avocado oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon minced fresh ginger
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 3.5 cups diced squash)
1 cup red lentils, rinsed
1 ½ quarts of vegetable stock
Salt
Black pepper

Procedure:
1. Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes.
2. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
3. Stir in turmeric, squash, red lentils and vegetable stock. Turn up heat, add salt to taste and bring to a boil.Reduce heat to low, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
4. Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.

Chickpea-Tuna Salad!

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chickpea-tuna salad

I’ve been enjoying this chickpea-tuna salad as part of the salads that I bring to work this week. I love the addition of pickles and rosemary in here and it would be just as delicious if you substituted in capers and minced parsley. Tuna is a perfect lean protein to always keep stocked in your pantry. Not only is it rich in omega 3s, but it is also a good source of niacin, a B vitamin that is believed to maintain HDL (good cholesterol) levels. Hope you’ll enjoy it!

Ingredients:
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon pickle juice
zest of lemon
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 teaspoon sea salt

1 cup dried chickpeas, soaked overnight and cooked, or a 15.5 ounce can of chickpeas
7 ounce can of tuna, drained and flaked
1 orange or red bell pepper, finely diced
1 cup finely chopped red onion (about 1 small red onion)
½ cup finely chopped pickles
1 teaspoon finely chopped fresh rosemary

Procedure:
1. In a large bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and sea salt.
2. Add remaining ingredients, ensuring dressing is evenly distributed.
3. Enjoy!

Creamy Carrot-Ginger Soup!

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carrot-ginger soup

The other night, I was on my way home from a volunteer event and was hungry, but didn’t have the energy to cook anything. I stopped by my local supermarket and picked up a carton of organic cashew carrot-ginger soup which was delicious. However, I was appalled by the fact that the third ingredient was cane sugar! After that, I was determined to make my own healthier version. This uses Japanese sweet potato to both add sweetness and creaminess to the soup. Trader Joe’s recently started stocking them 🙂 I love the kick of the ginger that offsets the sweetness of the carrots and sweet potato. This soup is a good source of Vitamin A, especially from the carrots, and ginger is warming to the body, perfect for this chilly weekend! Hope you’ll cozy up to a bowl soon!

Serves 4

4 ½ cups low-sodium vegetable broth, divided
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoons minced ginger
1 pound carrots, coarsely chopped
1 medium Japanese sweet potato or regular sweet potato, peeled and cut into 1-inch chunks
1 tablespoon sliced fresh chives

1. Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.

2. Stir in ginger, carrots, sweet potato, and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.

3. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Garnish with chives.

Zucchini, Almond, & Mint Soup!

Jennifer 4 Comments

zucchini almond mint soup

I think I’m in denial that we are fully into autumn and am clinging to the tastes of summer, before we’re hit with winter weather. This is perfect for those of you cleaning out your garden of the last zucchini and mint. The almonds provide creaminess to the soup, while keeping it vegan and light. Zucchini is a good source of Vitamins A and C, as well as potassium. Most of the nutrients are found in the skin, so if you can, buy organic and don’t peel it. The skin also lends a beautiful hint of green to the soup. I added beluga lentils on top in order to give it some heartiness as well as texture. Enjoy!

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 sweet onion, small dice
6 cups chopped zucchini (about 2-3 medium zucchini, unpeeled)
1 1/2 cups slivered almonds
5 cups vegetable stock
1 cup fresh mint
Salt and pepper, taste

1.Heat olive oil in a large pot, then add garlic and onion and sauté over low heat until soft and fragrant, stirring often. Add in chopped zucchini and almonds, and cook everything together for about 5 minutes.
2. Then cover with stock and bring to a boil. Reduce heat and simmer until zucchini is soft and tender, about 15 to 20 minutes. Let cool before blending.
3. Add fresh mint to the soup and blend in a high speed blender until smooth. Season to taste.
4. Serve the soup, hot or cold.

Sprouted Buckwheat Granola!

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raw granola

Buckwheat is not related to wheat at all, which makes it gluten-free. It is actually a fruit seed and is believed to be easier to digest than grains. The purpose in soaking and sprouting the buckwheat is to neutralize enzyme inhibitors that prevent absorption of nutrients. If you don’t want to sprout and dehydrate buckwheat, you can always buy it already sprouted or even substitute in sprouted quinoa or millet. I really love this recipe because it uses date paste, a whole food, rather than a highly processed sweetener like white sugar or agave nectar. You can feel good about sharing this granola with loved ones.

Sprouted Buckwheat Granola

1 ½ cups sprouted, dehydrated buckwheat*
1 pear, diced and roughly chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins or other dried fruit, soaked for 30 minutes and roughly chopped
¾ cup date paste**
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ teaspoon cinnamon
pinch ground clove
pinch salt

1. Mix all ingredients by hand in a large bowl, until well combined.
2. Spread onto a dehydrator sheet in ½ inch thick layer, allowing some space between granola pieces.
3. Dehydrate at 115 degrees F for 18-24 hours or until dry.
4. Enjoy!
*Sprouting Buckwheat:
1. Rinse buckwheat several times until water becomes clear
2. Soak in slightly warm water for 20 minutes, to begin sprouting process
3. Transfer to mesh strainer and rinse well again
4. Place strainer over a bowl and cover with a kitchen towel
5. Leave on counter to sprout (1-2 days), rinsing every 8-12 hours.
6. When the buckwheat is sprouted, it should have a tail no longer than the buckwheat groat itself.
7. Rince and spread out the sprouted buckwheat on a mesh dehydrator screen, being careful not to overcrowd the groats.
8. Dehydrate at 115 degrees F until completely dry.

**Date Paste: Process 5-8 soft dates with ¼ – ½ cups of water until a paste is formed.

Sesame-Ginger Kelp Noodles!

Jennifer 1 Comment

kelp noodles_blog

Kelp noodles are made out of the seaweed kelp and are fat-free, gluten-free, and very low in carbs, which makes them perfect for people with different dietary requirements.They are rich in a number of nutrients, mainly calcium, iron, and vitamin K. However, they are naturally high in sodium, so be mindful if you need to watch your sodium intake. They are a healthy and delicious alternative to conventional pasta and noodles and actually remind me of vermicelli or glass noodles, common in asian cooking. The sesame-ginger sauce coats the noodles nicely and the addition of a rainbow of thinly sliced veggies makes it really appealing and yummy. They also hold up well in soup and do not require cooking. Hope you enjoy them as much as I do!

Sesame-Ginger Kelp Noodles

12 ounces kelp noodles
juice of half a lime
1/3 cup tahini
1 tablespoon rice vinegar
1 tablespoon ume plum vinegar
1 tablespoon finely grated fresh ginger or 1 teaspoon of ground ginger
1 tablespoon white miso
1 teaspoon tamari
1 teaspoon sesame oil
pinch red pepper flakes
¼ cup water
¼ cup shredded red cabbage
¼ cup thinly sliced green beans
1 carrot, julienned
2 tablespoons chopped cilantro
2 tablespoons thinly sliced scallion
2 tablespoons sesame seeds (preferably black)
1. Soak kelp noodles in a large bowl of warm water with lime juice for 30 minutes
2. Rinse noodles thoroughly, then drain and transfer to a dry bowl
3. In a small bowl, whisk together the tahini, rice vinegar, ume plum vinegar, ginger, miso, tamari, sesame oil, and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
4. Toss the kelp noodles in the sesame-ginger sauce (depending on how saucy you like your noodles, you may have some sauce left over). Toss in the cabbage, green beans, and carrots. Garnish with cilantro, scallion, and sesame seeds. Serve immediately.

Heavenly Chocolate Ice Cream!

Jennifer 1 Comment

chocolate ice cream

When I made this ice cream for the first time, I couldn’t wait for it to freeze because it already tasted incredible out of the Vitamix. Vegans and non-vegans will absolutely fall in love with this rich, chocolatey ice cream. The cashews and coconut meat give it an ultra creamy texture that you won’t want to stop eating. You can find fresh young thai coconuts in Whole Foods or if you don’t want to crack open your own coconut, frozen coconut meat (popular brand: Exotic Superfoods) can be found in health food stores. However, the bonus of opening a fresh coconut is the refreshing coconut water!

Raw coconut is full of medium-chain triglycerides, a type of dietary fat that has been shown to curb hunger more effectively than other forms of fat and could improve cholesterol levels. It is also full of minerals and could help boost immunity. This would a be great to treat to consider for Labor Day weekend, whether or not you want to share 🙂 (An ice cream maker is not absolutely necessary, but it will deliver creamier results. The churning prevents tiny ice crystals from forming. I made this without one and it’s still delicious!)

1 cup cashews, soaked overnight
½ cup young coconut meat
½ cup honey (non-vegan) or agave (vegan)
1 ¼ cups coconut water
¼ cup coconut oil
1 tablespoon vanilla extract
4 tablespoons cacao powder
¼ teaspoon sea salt

1. Blend all ingredients in blender until very smooth.
2. Pour into ice cream machine and freeze according to manufacturer instructions.

Zucchini-Avocado Tartare!

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tartare_blog

This month is super busy for me since I’m doing an online culinary program that is more intense than expected! But I will try to blog when I have free time 🙂 This is a recipe that I just learned and really love for its simplicity. You can easily impress guests with it! Because it’s raw, you’ll be absorbing more of the nutritional goodness. Lemon juice and olive oil help to make the zucchini nice and tender. Also, this is done best with a ripe avocado that is not too soft. Enjoy!

1 small zucchini, small dice
½ tablespoon lemon juice
1 teaspoon olive oil
1/8 teaspoon agave
½ tablespoon chives, minced
½ teaspoon salt
½ avocado, small dice

1. Toss all ingredients until well combined, saving avocado for last so that it doesn’t get mushy.

2. Press into a ring mold (using a spoon) to serve. Garnish with
chive points, fresh ground pepper and a drizzle of olive oil.

Matcha Spinach Smoothie!

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matcha spinach smoothie

This morning, I was in a rush to meet friends to go to the beach, so I didn’t have time to cook breakfast. Improvising with what I had in the fridge, I came up with this smoothie which I was really happy to take on the train 🙂 Matcha green tea is rich in catechin polyphenols, which are compounds with high antioxidant activity. The green tea powder has a strong flavor that is mellowed out with the addition of banana, coconut water, and almonds. It also seems like a lot of spinach but you honestly can’t taste it. This yummy smoothie packs in 2 servings of fruit, 2 servings of veggies, and also 10 grams of protein!

Yield: About 3 cups

1 ½ cups coconut water
1 teaspoon matcha green tea powder
1 banana
1/3 cup raw almonds
2 cups fresh baby spinach
ice cubes (optional)

1. Combine all ingredients in powerful blender and blend until smooth. Enjoy!

Grasshopper “Ice Cream”!

Jennifer 3 Comments

mint chip ice cream

Last week, I spotted this recipe on the Well and Good site and was really intrigued. No-churn, healthy ice cream? I’m in! This is really clever in that it uses fresh baby spinach to make the ice cream a minty green without tasting like spinach since such a small amount is incorporated. It’s sweetened naturally with banana and some maple syrup. The coconut milk and chocolate chips add some richness, yet it still tastes light. Although you can’t sell this to friends and family as actual ice cream, I believe health nuts, like myself, will enjoy it! Nonetheless, it’s a refreshing, summer treat. Hope you’ll give it a try!

1 medium banana, sliced and frozen
1 cup baby spinach leaves
2 tablespoons maple syrup
1 cup coconut milk, chilled in fridge
2 cups ice
1/2 tablespoon peppermint extract
2 tablespoons dark chocolate chips

1. Place the first five ingredients in a high-speed blender until thick and smooth.
2. Add in the peppermint extract and mix until just combined.
3. Add the dark chocolate chips and fold through.
4. Pour into a container and leave to set in freezer. This needs to sit out of the freezer for 25-30 minutes before serving.

Cumin-Spiced Beet Chips!

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beet chips

This was my first endeavor in making beet chips and I ate the whole batch, so if you plan on sharing, maybe make a double batch! The sweetness of the beets is enhanced by the coconut oil and balanced out with the savoriness of the cumin.Beets are high in folate, manganese, and also the chemical betaine, which is important for cell reproduction and liver function. These would be a great, healthy snack, especially if you’re traveling. I would choose a cone of these chips over fries at a restaurant any day. These are even more nutritious because the skin is left intact, preserving more of the nutrients. Forget those veggie straws and make your own snacks 🙂

INGREDIENTS
3 medium beets
2 teaspoons coconut oil
1 teaspoon cumin
1/2 teaspoon sea salt

INSTRUCTIONS
1. Preheat oven to 350°F.
2. Wash and dry beets (no need to peel). Using a mandoline, thinly slice the beets, about 1/16”.
3. In a large bowl, toss beet slices, oil, cumin and sea salt.
4. Spread beet slices onto baking sheets in a single layer.
5. Bake beet chips for 35-45 minutes until crunchy, flipping slices once halfway through baking time.
6. Allow chips to cool thoroughly and blot any excess oil with paper towels. Store in an airtight container.

Broccoli Carpaccio!

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broccoli salad

This recipe does not require cooking and comes together very quickly, making it ideal for summer. I personally love broccoli stems and for this recipe, be sure to trim and peel them before slicing thin. Broccoli is packed with phytochemicals that boost the immune system and antioxidants that fight cancer. While the toasted almonds are optional, they really add a nice earthy flavor and crunch on top. Enjoy!

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
pinch freshly ground black pepper
¼ cup olive oil
1 pound broccoli, rinsed, trimmed, and sliced thinly (using mandolin or food processor)
sliced almonds, toasted (optional)

1. Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a large mixing bowl. While whisking constantly, gradually add the olive oil until uniform.
2. Add broccoli and toss to coat. Cover and place in the refrigerator at least an hour before serving.
3. Before serving, toss again. Sprinkle with toasted almonds.

Haricot Vert Summer Salad!

Jennifer 1 Comment

green bean salad

French green beans are sweeter, crispier, and more elegant than ordinary green beans. They are also full of fiber, protein, iron, calcium, and various other vitamins and minerals. Slicing them on a sharp bias is really beautiful but also allows the beans to really absorb the delicious dressing. This is one of my favorite recipes that I had made many times years ago and had forgotten about, until I had an abundance of haricot vert. Enjoy!

1 pound french green beans
5-6 mini bell peppers, thinly sliced
1 medium red onion, thinly sliced
¼ cup avocado oil or EVOO
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

1. Bring a large pot of water to a boil and add green beans. Cook for 1 minute. Remove and place in large bowl of ice water until cool. Drain well. Slice each green bean on the bias into 2-3 pieces, based on size.
2. In a large bowl, whisk together oil, vinegar, and spices.
3. Add green beans, bell peppers, and onion to dressing and toss until evenly distributed. Let stand at room temperature at least 15 minutes and toss again before serving.

Zucchini Noodles with Garlic Scape Pesto!

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Garlic Scapes Pesto

Garlic scapes are the flower stalks that spring out of the garlic bulb and impart a milder garlic flavor. They are harvested at this time of year so that they won’t drain nutrients from the garlic bulbs that will be dug up in a couple of months. Similar to garlic, they are high in antioxidants, believed to have anti-cancer properties, and strengthen the immune system. Zucchini noodles are such a nice no-cook summer dish and they absorb the pesto beautifully. Leftover pesto can be used in numerous ways, such as a spread on toasted baguette, tossed into a pasta with heirloom tomatoes, mixed into scrambled eggs, or spread on pizza. Unlike basil pesto, this will not brown, so it will maintain its vibrant green for the week!
1 zucchini, spiralized or julienned

Pesto:
1 cup garlic scapes, trimmed and thinly sliced crosswise (about 1/3 lb)
¼ cup pine nuts
½ cup olive oil
¼ cup freshly grated pecorino romano or parmesan
Salt and pepper, to taste

1. Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit.
2. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. 3. Add cheese, pulse, then season with salt and pepper to taste.
4. Mix 2-3 tablespoons into the zucchini. Enjoy!

Cilantro Quinoa with Sumac Vinaigrette!

Jennifer 2 Comments

cilantro quinoa

Sumac is a reddish-purple spice that is commonly used in Middle Eastern cooking to add a tangy lemony flavor. The sumac bush produces deep red berries, which are dried and ground into this coarse powder. It was used to treat different ailments in medieval medicine. A tiny sprinkle adds tremendous flavor and pairs really well with cilantro in this quinoa salad. Sumac would also be great in hummus or sprinkled over grilled veggies before serving. Hope you’ll try this unique spice!

1 cup quinoa, cooked and cooled to room temperature
1 bunch cilantro, de-stemmed and chopped

Vinaigrette:
1 tablespoon apple cider vinegar
1/8 teaspoon sumac
1/8 teaspoon sea salt
few grinds fresh black pepper
2 tablespoons avocado oil or EVOO

1. In a large bowl, whisk together vinaigrette ingredients.
2. Add quinoa to vinaigrette and mix thoroughly, making sure to coat all of quinoa.
3. Add cilantro and mix again. Enjoy!

Balsamic Strawberry Salad!

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balsamic strawberries

Rather than just eating an entire one pound carton of strawberries today, I chose to be a little more adventurous 🙂 A while back, one of my culinary friends suggested making a salad with balsamic vinegar and arugula. This recipe comes from Mark Bittman, who can always be trusted in the kitchen. The simplicity and freshness of the salad make it truly satisfying. Strawberries are a member of the rose family and the only fruit with its seeds on the outside. A single cup of strawberries provides more than 100% of the daily value of vitamic C as well as other powerful antioxidants. It’s important to buy organic strawberries, as conventional are grown with more pesticides than most other crops.

Makes 2 servings

1 cup strawberries, hulled and halved or quartered
1 teaspoon balsamic vinegar
freshly ground black pepper
2 cups mixed greens
sea salt
1 teaspoon extra virgin olive oil

1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes
2. Add the greens, sprinkle with sea salt and toss again. Drizzle with olive oil and toss gently one last time.
3. Taste, adjust the seasoning, and serve. Enjoy!

Miso-Lime Dressing!

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miso-lime carrots

The combination of miso, lime juice, and walnut oil makes for a very unique and delicious dressing. Walnut oil is best used in dressings, as it loses flavor and nutritional value when heated. It is a good source of omega-3 fatty acids, which aid in memory and overall brain function. Walnut oil is also high in ellagic acid and antioxidants which have been shown to kill cancer cells and fight free radicals. The dressing is perfect on roasted veggies, such as the roasted carrots here. However, it would be wonderful on grilled veggies, like zucchini, in the summer or mixed in with your favorite grains. This would make for a great side dish at a barbecue or picnic, and intrigue your guests! Enjoy!

2 tablespoons lime juice (about 1 lime)
1 ½ teaspoons white miso paste
2 tablespoons walnut oil

Whisk together lime juice and miso paste until smooth. While whisking, drizzle in walnut oil until mixed thoroughly.