antioxidants

Matcha Green Tea Latte!

Jennifer 3 Comments

matcha latte

Lately, I’ve been avoiding drinking coffee since it doesn’t seem to agree with my stomach. Although I love the taste of coffee, I’ve been moving towards tea and love this matcha latte! After paying $7 for one at Teavana, I decided to start making them at home 🙂 Matcha green tea has higher levels of antioxidants than spinach and blueberries. One cup of it has the equivalent nutritional and antioxidant value as 10 cups of regular green tea! Since the matcha powder is consumed as compared to regular tea, where the leaves are discarded following brewing, the chlorophyll is said to detox the body and balance pH levels in the blood. Similar to coffee, matcha is high in caffeine, but rather than giving a short intense burst of energy, it gives a more sustained energy. It is also believed to lower blood pressure, improve memory, and reduce stress. Enjoy a soothing cup!

Ingredients:
½ – 1 teaspoon of matcha green tea powder, depending on how strong you prefer
1/3 cup of warm-hot, but not boiling, water
1 cup warm-hot almond milk or soy milk
Optional: 1 teaspoon honey or agave

Instructions
1. Whisk green tea powder and water in a small bowl until the tea is dissolved and top slightly
foams.
2. Stir in sweetener, if using.
3. Add warm milk to the top of the drink, filling the cup.(If you have a milk frother, froth the warm milk first, then pour.) If you don’t have a frother, you could pulse in a blender.

Red Cabbage & Carrot Slaw!

Jennifer 1 Comment

red cabbage and carrot slaw

One of my friends shared this recipe with me a couple of years ago and I’ve been making it ever since! Red cabbage is such a beautiful, vibrant purple, indicating its high concentration of antioxidants. It’s not only a good source of Vitamin C, but has 10 times more Vitamin A and twice as much iron as green cabbage. For this slaw, I prefer to use the mandolin over the food processor to get it thinner, allowing it to be more tender. The carrots are easily shredded by hand with a box grater or very quickly in the food processor, which is what I did today. Toasting the pumpkin seeds really gives them a greater depth of flavor and extra crunch, which is welcoming in this slaw. I choose to just sprinkle them on top, so that they won’t get soggy. This would be perfect to bring to a bbq or spring/summer potluck. Enjoy!

1/2 red cabbage, thinly sliced
4 carrots, peeled and grated
4 sprigs fresh mint, chiffonade*
2 tablespoons pumpkin seeds, toasted

Dressing:
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1 teaspoon honey
½ teaspoon salt

Directions:
1. In a large bowl, whisk dressing ingredients together.
2. Add cabbage and carrots to bowl and toss, ensuring dressing is evenly distributed.
3. Add mint and gently toss again
4. Sprinkle toasted pumpkin seeds on top and extra mint, if desired, for garnish.

*chiffonade is just a fancy way of saying to cut into thin strips or ribbons. Pick the mint leaves off the sprigs, lay them on top of each other (10 at a time), roll lengthwise, and slice into thin strips.

Snickerdoodles!

Jennifer Leave a comment

snickerdoodles

Since I will be going to a potluck tomorrow, I’m planning on bringing these snickerdoodles, which I’ve been making for years. They’ve been a favorite of my friends and aren’t incredibly unhealthy, considering the recipe yields close to 4 dozen cookies! My friend’s toddler is allergic to eggs, so I decided to use flax eggs this time. Organic cane sugar has some redeeming qualities in that it is less processed than white sugar and is also free of pesticides. With less processing, sugar retains more of the nutrients present in cane juice, including 17 amino acids, 11 minerals, and 6 vitamins, as well as antioxidants. But, of course, sugar is sugar and should be consumed sparingly. At least this will make you feel a little better about having a cookie or two 🙂 These cookies hold up nicely in an airtight container and also freeze well. Enjoy!

Yield: about 4 dozen

1 cup butter (2 sticks), room temperature
1 ¾ cups natural cane sugar
2 eggs or 2 flax “eggs”**
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon sea salt
natural cane sugar and cinnamon for rolling (about ½ cup sugar mixed with ½ teaspoon of cinnamon)

1. Preheat the oven to 375 degrees. Line a sheet tray with a silpat or parchment paper.
2. Cream butter and sugar. Beat in eggs or flax “eggs” until uniform.
3. In a large bowl, sift together flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients.
5. Using a 2-teaspoon ice cream scoop, form dough into balls and roll in the cinnamon/sugar mixture.
6. Place on prepared sheet tray and flatten slightly, leaving about 1 ½ inches between them, to allow room for spreading. They will puff up as they bake and then flatten out as they cool.
7. Bake for 10-12 minutes, or until barely golden. Remove from oven before they flatten out. Allow cookies to cool on sheet tray for 5 minutes and then transfer to wire rack to cool completely.

**each flax egg requires 1 tablespoon of ground flax seed and 3 tablespoons of water. Grind whole flax seeds in coffee grinder and stir in water in a bowl. Allow to set for 10 minutes before using.

Purple Asparagus Salad!

Jennifer Leave a comment

asparagus salad

Asparagus is a sign of spring to me, so when I saw purple asparagus at the coop, I had to have it! I love my purple veggies (carrots, cauliflower, broccoli, kale..). Asparagus is a rich source of folates, B vitamins, antioxidants, and vitamin K. This recipe is so easy and doesn’t require any cooking. The simplicity allows the star ingredient to really shine and the asparagus ribbons are beautiful.

2 tablespoons avocado oil or olive oil
2 tablespoons lemon juice
1 teaspoon dijon mustard
pinch of salt
1 bunch purple asparagus, trimmed

1. Whisk together the first 4 ingredients in a large bowl.
2. Cut off asparagus tips and halve lengthwise. Then use the peeler to shave the rest of the asparagus spear into thin strips.
3. Add asparagus to dressing and toss well, making sure each piece is lightly coated.

Truffled Celery Root-Cauliflower Puree

Jennifer Leave a comment

celery root-cauliflower puree

Celery root belongs to the carrot family and has a mild celery flavor, with a rather knobby appearance. It is a good source of vitamin K and phosphorus, while cauliflower is high in vitamin C and antioxidants. Puree these together with truffle oil and the result is a silky, luxurious puree that will beat out mashed potatoes any day!

Truffled Celery Root-Cauliflower Puree

1 celery root (aka celeriac), peeled and diced
1 head of cauliflower, cut into florets
1 quart veggie broth
2 cloves of black garlic or 1 clove of roasted garlic (optional)
2 tablespoons truffle oil
sea salt

1. In a large pot, add celery root, cauliflower, and broth. Allow to steam for 15-20 minutes, until the vegetables are very tender.
2. Drain and reserve liquid. This flavorful broth can be repurposed to cook grains or as a soup base.
3. Add veggies to food processor with garlic, truffle oil, and sea salt. Puree until smooth.

Chia Pudding!

Jennifer 1 Comment

chia pudding

When the book Born to Run was released in 2009, chia seeds burst onto the scene as a superfood. The book highlights the Tarahumara Indians in Mexico that are naturally superfit ultrarunners with a diet high in chia. Chia seeds are full of calcium, antioxidants, protein, fiber, and are the most concentrated sources of omega 3 fatty acids. Chia seeds are able to absorb up to 12 times their own weight! And when soaked in liquid, they turn into a gelatin. This is perfect for breakfast or a healthy snack and is quite filling. The sweetness comes from bananas, rather than sugar or any sweeteners, so you can really feel good about eating this and sharing with family.

Makes 2-3 servings

2-3 ripe bananas
1 cup almond milk or coconut water
¼ cup chia seeds
½ teaspoon vanilla extract
1/8 teaspoon cinnamon

1. Blend bananas in Vitamix or other powerful blender.
2. In a large bowl, whisk the pureed bananas with almond milk or coconut water until thoroughly combined.
3. Add the chia seeds while whisking in order to prevent clumps.
4. Add vanilla extract and cinnamon and mix well.
5. Cover bowl with plastic wrap and refrigerate for at least 8 hours to set.
6. Enjoy!

Black Garlic Hummus!

Jennifer 3 Comments

blackgarlic hummus

This was my first time using black garlic, which I purchased at my co-op. However, I’ve definitely seen it at Trader Joe’s, but I’m not sure if it’s a regular item there. I’m pretty sure you could find this in Whole Foods in the produce area. Through a month-long fermentation process, regular garlic turns into supergarlic! While regular garlic is touted for being high in antioxidants, black garlic has been shown to contain double the antioxidant properties of regular garlic. Not only is it more nutritious, but it is richer and sweeter, with a melt-in-your-mouth consistency. The flavor really enhances this hummus and would work really well in other dips, spreads, and sauces.

2 15 oz cans of chickpeas or 3 cups of cooked chickpeas
½ head of black garlic, peeled
1 teaspoon lemon juice
½ teaspoon salt
Olive oil

1. Drain the beans and place into a food processor with the black garlic, salt, and lemon juice.
2. Pulse several times to combine, scraping down the sides as you go.
3. While the food processor is on, drizzle in olive oil to desired consistency.