Kale greens with mustard

This morning in yoga class, one of my fellow yogis brought fresh kale greens from her garden to share with the class. Organic kale is one of the most nutritious foods on earth and incredibly simple to cook up as a hearty side dish. Try this kale sauté with only four ingredients.

Heat one tablespoon olive oil or safflower oil in a sauté pan. Add one chopped clove of garlic and cook for 3 minutes. Add one cup chopped kale. Cook for another 5 minutes. Turn off heat and stir in 2 tsp. Dijon mustard.  Season with a teeny bit of salt and pepper if you wish.

Serves: 2

kale greens with mustard

Lemony Lentil Soup

It’s been raining a bit here on the Big Island, cooling off the balmy summer nights-perfect for a warming lentil soup. The lemon and Tabasco in this recipe add a bite to this otherwise traditional lentil soup creation. Lentils are so good for you, as are all the parts that make up this creamy and soothing  pot of goodness.

Ingredients:

  1. 2 tbsp. olive oil, coconut oil or safflower oil
  2. 1 onion, chopped
  3. 2 celery sticks, chopped
  4. 2 carrots, chopped
  5. 4 garlic cloves, chopped
  6. 1 cup red lentils
  7. 4 cups vegetable stock
  8. 1 bay leaf (optional)
  9. 1 lemon, halved
  10. Tabasco sauce, to taste

Directions:

Heat the oil in a large stock pot, add the onions and cook for 5-10 minutes. Add the celery, carrots and half the garlic. Cook for 5 minutes. Pour in the lentils and vegetable stock and bring to a boil. Let the soup simmer for 20-25 minutes. Add the remaining garlic, bay leaf and half a lemon. Cook for another 10 minutes. Remove the bay leaf and squeeze in the lemon juice from both halves. Pour the soup into a blender and blend until smooth. Transfer the soup back to the stockpot and add the Tabasco. Serve immediately or keep it in the refrigerator or freezer, depending upon your mood for lemony lentil soup!

Serves: 2-4

Sun-Dried Tomato Marinara

sun-dried tomato marinara over baked tofu

This tangy marinara is inspired by Alicia, the Vegan Epicurean.

What a treat it was! I served it over tofu baked in breadcrumbs and olive oil with 4 whole cloves of garlic, 1 1/2 cups button mushrooms, and a sprinkling of dried rosemary. It was then garnished with a handful of fresh basil.

For the sun-dried tomato marinara, I used:

  1. 2 cups cherry tomatoes
  2. 2 cloves minced garlic
  3. 1 tbsp. ginger root, chopped
  4. 1 tbsp. basil, chopped
  5. juice of 1/2 a lime
  6. 1/2 a date, seeded and chopped
  7. 6 sun-dried tomatoes, chopped
  8. 1 tbsp. olive oil
  9. pinch of dried parsley
  10. dash of Italian seasoning
  11. pinch of salt
  12. dash of pepper
  13. sprinkling of red pepper flakes
  14. 4 sun-dried tomatoes, diced

Directions:

Place all ingredients (except the 4 sun-dried tomatoes) in a blender and blend until smooth. Add the remaining sun-dried tomatoes and serve or preserve in a jar in the refrigerator.

Tonight I will serve the sauce over leftover naan bread with basil and black olives for a mini-pizza experience!

naan mini-pizza

Fresh Mango Sorbet

This sorbet is  simple to prepare and easy to savor. With no sugar added (except what is in the soymilk), this is a healthy vegan treat that everyone is sure to love. For the fresh mango sorbet, you will need:

  1. 1 1/2 cups frozen mango chunks
  2. 1/2 cup soymilk
  3. 1 tablespoon lucuma powder

Place all ingredients in a blender and blend until smooth and creamy. Serves: 2

fresh mango sorbet

Spicy red lentil dahl

I absolutely love Indian food and am trying to experiment a bit more with this country’s rich food traditions. Since I am in travel mode these days, my spice rack is limited. Here is my take on an old favorite. For the spicy red lentil dahl, you will need:

Ingredients:

  1. 1/2 cup red lentils
  2. 1 cup vegetable broth
  3. 1 tbsp. coconut oil
  4. 1/2 cup onions, chopped
  5. 1 clove garlic, chopped
  6. 1 tbsp. jalapeno pepper (chopped)
  7. 1 tbsp. ginger root (chopped)
  8. 1/4 cup coconut milk
  9. 2 tbsp fresh cilantro (chopped)
  10. pinch of salt and dash of pepper
  11. 1/4 tsp. ground coriander
  12. 1/4 tsp. ground cardamom
  13. 1/4 tsp. crushed red pepper flakes
  14. 1/4 tsp. curry powder
  15. 1 tsp. lime juice

Serves: 2

Directions:

  1. Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partly cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
  2. Heat oil in skillet over medium heat. Add onion, garlic and jalapeño pepper. Sauté 5 minutes. Add all spices, cook 3 more minutes, stirring as you cook. Add tomatoes, and cook 3 minutes. Add coconut milk and lentils, and cook 3 minutes more.
  3. Season to taste with salt and pepper. Stir in the lime juice and garnish with cilantro. Serve with Indian naan bread and farm fresh tomatoes.

spicy red lentil dahl

creamy sapote-lucuma smoothie

Our neighbor has an orchard near South Point and gave us a few sapote fruits to try. I thought, why not pair one exotic fruit with another exotic sweetener-lucuma powder. Lucuma powder comes from the Peruvian lucuma fruit. I recently purchased the powder at our local health food store, Island Naturals and have to say, I love it. I haven’t done the nutritional research yet, but I’m guessing organic lucuma powder is a safe bet. This smoothie turned out to be sweet enough for a dessert. However, we enjoyed it for a midday snack!

For the organic creamy sapote-lucuma smoothie, blend:

Ingredients:

  1. 1 1/2 cup frozen sapote chunks
  2. 1/2 banana
  3. 1 1/2 cups rice milk
  4. 1 tbsp. lucuma powder
  5. 1 tbsp. flaxseed
  6. dash of cinnamon
  7. 1/2 tsp. vanilla extract

creamy sapote-lucuma smoothie

An Indian Curry

This is such an easy curry to make and so satisfying. This particular recipe serves 2.

Ingredients:

  1. 1 tbsp. sesame oil
  2. 1/2 cup onion, chopped
  3. 1 large clove garlic
  4. 1 small jalapeno pepper, chopped
  5. 1 1/2 cups coconut milk
  6. 1/2 cup vegetable broth
  7. 2 carrots, chopped
  8. 1/2 cup broccoli, chopped
  9. 1 cup mushrooms, chopped
  10. 1 tsp curry powder
  11. 1/2 tsp. red pepper flakes

Directions:

In a large stockpot, heat sesame oil over medium heat and saute onion, garlic and jalapeno for 5 minutes or so. Next, add the coconut milk, vegetable broth, and  carrots. Bring to a boil. Reduce heat to a simmer and add broccoli, mushrooms, curry powder and red pepper flakes. Let cook for 10 minutes. Serve alone or over brown basmati rice.

Bon appetit!

an Indian curry

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