I could probably fill a bathtub with all the salsa that I’ve made in my life. Growing up in Southern California has made my family as familiar with tortillas and guacamole as bread and butter. Since the recipe for The Food Matters Project this week called for creating your own salsa I wanted to create something that would complement the asian style tacos that we’ve been making lately. I think that this is going to be the perfect thing to pull out our next taco night. Smoky grilled corn, creamy avocado, sesame seeds, jalapeños and a squeeze of lime makes the perfect salsa to complement a taco or quinoa bowl. Step outside of the ordinary and try this asian inspired salsa! For the original recipe and all the other versions be sure to visit The Food Matters Project!
Asian Corn and Avocado Salsa
Ingredients:
- 2 ears fresh corn, husked
- 1 teaspoon asian sesame oil
- 1 teaspoon unseasoned rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1/4 red onion, finely minced
- 1/2 jalapeño, finely minced
- 1 avocado, pitted, peeled and diced
- 2 tablespoons cilantro, minced
- 1 tablespoon toasted sesame seeds
- salt and pepper to taste
Method:
Prepare a barbecue or grill pan over medium high heat and grill corn under tender and lightly browned about 10 minutes. Let cool while preparing the rest of the ingredients.
Combine sesame oil, vinegar, lime juice, onion, jalapeño, cilantro and sesame seeds in a small bowl. Cut kernels off cobs and add to the mixture along with the avocado; toss gently to combine. Season salsa to taste with salt and pepper and serve.
Spring salads are a delight. After a long winter with limited produce available locally it’s a pleasure when asparagus, peas and radishes make their first appearance. I was supposed to make a soup this week but decided to keep it simple and fresh utilizing the same ingredients and turing it into a salad. If you can find thicker stalks of asparagus grab them, thin spears are harder to shave with a vegetable peeler. If you’d like a more substantial dish consider adding some oil packed tuna to make it a more filling meal. To see the original recipe and all the other versions be sure to visit The Food Matters Project!
Shaved asparagus and white bean salad
Ingredients:
- 1 lb fresh asparagus
- 1 tbsp olive oil
- 1/2 medium red onion thinly sliced
- 1 cup pea shoots
- 1-15 ounce can cannelloni beans drained and rinsed or 2 cups of homemade white beans
- 1 tablespoon fresh lemon juice
- 1 clove of garlic
- zest of one lemon
- 1 teaspoon champagne vinegar
- 1/4 cup shaved parmesan cheese
- 2 tablespoons thinly sliced mint
- sea salt and freshly ground pepper to taste
Method:
To prepare the asparagus hold each spear by its thick stem and lay it down on a cutting board. Using a vegetable peeler shave the asparagus into long ribbons.
Use the same grater that you zest the lemon with and grate the garlic into a medium bowl. Add the olive oil, lemon juice, lemon zest and vinegar. Season to taste with salt and pepper. Add the beans and asparagus and toss lightly to combine. Top with the cheese and mint and serve.
The weather has been teasing us here in Portland. We actually had a day this week where the temperatures hit 80 degrees. Strolling through the park with the dog in tow made me long to pull out the ice cream maker but I wanted to make something that would be kind to my waistline.
This is a light and healthy dessert that’s sure to impress. This pina colada sorbet couldn’t be easier to whip up and tastes indulgent thanks to the addition of the coconut milk. If you are looking for a vegan alternative to ice cream this is the one to try first. The sesame crisps are super simple to make as well and pairs nicely with the sorbet. Click the link below for the full recipe!
Pina Colada Sorbet with sesame crisps
I don’t usually eat granola bars, I find them too sweet for my taste and I don’t like to eat food with an ingredient list that I can’t pronounce. I do however like to make them at home where I can control what goes into them. These are full of toasted oats, quinoa, flax meal and chia seeds so they have a nice amount of protein in them. I like to toast the oats in butter before assembling them but you could substitute coconut oil instead. The butter adds a delicious nutty flavor to the bars and gives them great texture. I think of these as a sweet treat to replace an afternoon cookie or candy bar so I don’t mind the addition of the butter.
Quinoa granola bars
makes 12
Ingredients:
- 1 1/2 cups rolled oats
- 3 tablespoons butter or coconut oil
- 1/2 cup cooked quinoa
- 1/4 cup flaxseed meal
- 2 tablespoons chia seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup honey
- 1/3 cup peanut butter
Method:
Pre-heat the oven to 325 degrees. Lightly coat a 8 x 8 baking pan with cooking spray or line it with parchment for easy removal of the bars.
In a medium skillet melt the butter or coconut oil over medium heat and add the oats. Cook over medium heat stirring occasionally until the oats start to turn golden brown. Transfer the oats to a medium mixing bowl. Add the quinoa, flaxseed, chia seeds, cinnamon and hazelnuts and hazelnuts to the oats.
In a small saucepan add the honey and peanut butter and bring the mixture to a boil, stirring constantly until the mixture comes to a boil. Pour the syrup over the oats and using a spatula make sure that all the ingredients are evenly coated. Spread the mixture into the prepared pan and bake the bars for 20 to 25 minutes until the bars are golden brown. Let them cool completely, slice into 12 portions and serve.
I love hummus. When I first met my husband I ate hummus for dinner 3-4 nights a week. It’s just so easy to grab and have dinner on the plate in minutes. This was the first time that I ever tried making hummus with sweet potatoes and I’m sorry it’s taken me this long to try it.
The sweet potato adds a lovely sweetness and the chipotle peppers give it a nice kick and keeps it from being overly sweet. Lately I’ve been making quesadillas with it, just spread a few tablespoons onto a corn tortilla sprinkle an ounce of cheese over the top and grill on both sides until crispy and golden. Click on the link below for the full recipe:
Some days it’s fun to play with your food. I wanted to see if I could make a smoothie using only ingredients that were green and see how it would taste. The result was a super refreshing, super healthy and super green smoothie. Enjoy!
Honeydew kiwi smoothie
Serves 2
Ingredients:
- 2 cups honeydew peeled and seeded honeydew melon
- 1 kiwi, peeled
- 1/2 cucumber, peeled
- 1 tablespoon fresh lime juice
- 1 tablespoon agave nectar or honey
- 5-10 fresh mint leaves
Method:
Combine all ingredients in a blender and process until smooth. Divide between 2 glasses and serve.
Love creamy pasta sauces but not all the saturated fat and calories that come with most recipes? If you love avocados and pasta then this is the dish for you.
And while this dish is not exactly low in calories, it’s full of monounsaturated fat which in studies have found to lower cholesterol and it is thought to prevent inflammation. Avocados are also loaded with 20 vitamins and minerals including vitamin E, vitamin C, folate, fiber, iron and potassium, plus they taste amazing.
This is a perfect weeknight dinner for when you want something on the table fast. Avocado, paired with lime, garlic, basil makes for the richest, creamiest most delicious pasta ever. Click the link below for the full post and recipe.
If you’ve always reserved butternut squash for roasting and soups here is a new recipe for you. I’ve never been a huge fan of coleslaw, usually its too sweet and so laden with dressing that it’s a soggy mess. This is a version of coleslaw that I can really get into, sweet, crunchy and utterly refreshing. Butternut squash julienned into whisper thin slices, dressed lightly with a sweet vinaigrette and topped with cranberries and sunflower seeds it’s the perfect alternative to any slaw. It’s low calorie, chock full of nutrients and vegan so it makes the perfect potluck or party salad to take along. If you don’t have a julienne slicer use a large box grater instead, it won’t be quite as pretty but will still be delicious! If you don’t need it to be vegan a little crumbled feta or goat cheese would make it more substantial and be a nice counterpoint to the sweetness.
Butternut squash slaw
Ingredients:
- 3 cups butternut squash (about 1/2 of a 2 lb squash)
- 1/4 cup parsley leaves
- 1/4 cup sunflower seeds
- 1 1/2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 1/2 lemon
- salt and pepper to taste
Method:
Peel the butternut squash, use a box grater or julienne peel to get 3 cups of butternut and place in a medium sized bowl. Combine the honey, apple cider vinegar olive oil and lemon. Season with salt and pepper, taste and adjust seasoning as needed, you may want to add more lemon or honey. Add the parsley, cranberries and sunflower seeds to the butternut squash, top with the dressing and gently toss.
This edamame dip is rich in protein, filling, fresh and absolutely delicious. Bright green and sprinkled with some toasted sesame seeds it’s great as the centerpiece of a vegetable platter but also delicious on sandwiches, in a wrap or anywhere that you would use hummus. Feel free to substitute the parsley with cilantro or basil or use tahini instead of the avocado.
Edamame Dip
Ingredients:
- one 14 ounce bag of frozen edamame
- 1/4 ripe avocado
- 1 clove of garlic, peeled
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup fresh parsley leaves
- 1 tablespoon miso
- 1 teaspoon red chili paste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- black sesame seeds for garnish
Method:
Cook edamame in a large saucepan of boiling salted water until tender, 4-5 minutes. Drain reserve 1/2 cup of the cooking liquid.
Place the edamame, avocado, garlic, lemon juice, parsley, miso, chili paste, olive oil, salt and pepper and 1/4 cup of the cooking liquid into a food processor or blender. Blend until smooth and creamy, adding some additional cooking liquid if too thick.
Garnish with sesame seeds and serve with raw veggies, rice crackers or pita chips.
Skip the boxed cereal and make your own! This is a recipe that I created for Bliss but it’s just too good not to share it with you all. This is granola with a twist, it substitutes quinoa for the traditional oats for a super crunchy high protein breakfast to start your day the right way.
If you’ve never cooked with quinoa it is actually a seed and related to the beet and chard family not a true grain. It is a complete protein, meaning that it contains all nine essential amino acids and has 6 grams of dietary fiber per serving. Besides lending a lovely spicy note, pumpkin is a great substitute for some of the fat called for in most recipes. If you want a more traditional granola substitute 2 cups of oats for 2 cups of the quinoa and feel free to add raisins, cranberries or a different nut to the mix once it has cooled. Click the link below for the full post and recipe. Enjoy!
