Tuesday, August 8, 2017

2 Ingredient Banana Coconut Cookies

This recipe for 2 Ingredient Banana Coconut Cookies only uses the ingredients in its name to produce an incredibly delicious result (that's free of gluten, added sugar, dairy and eggs)!

It only took 1 banana to make 10 cookies, and 1 frozen banana (and 3 frozen strawberries) to make the ice cream sandwiches below! 

1 banana
1 cup unsweetened shredded coconut
(Add a dash of cinnamon and vanilla for extra yum!)

Preheat the oven to 350° F. Use parchment paper or grease a cookie sheet and set aside.

Pulse the two ingredients for a few moments in a food processor until very well combined.

Shape into discs, then set on the parchment paper/greased cookie sheet and bake in the preheated oven for 25 minutes or until golden.

Optional mix-ins may include:chopped nuts, dried fruit, cacao nibs. 

Do not incorporate more than a small handful of mix-ins into each batch, or the cookies will not hold together.

Preparation is just 5 mins. Baking time is about 25 minutes.
Serves 5

Wishing you excellent health today and always!

Wednesday, May 10, 2017

Apples & Hummus!

Have you tried dipping apple slices in Hummus? You must, right away, it is SO delicious! Enjoy it as a healthy snack, and serve it at your next dinner party or event and I personally guarantee you will get rave reviews!

Our friend Noy came up with this combo and shared it with us at a recent gathering, and we couldn't believe we had never tried it before as we are avid consumers of hummus and have eaten it with most every type of vegetable, pita, chip and cracker, but never apple...how could this be?

I recently shared this special treat with friends & family and all were just as pleasantly surprised as I was!

The sweet & crunchy taste of the apple and the spicy & flavorful taste of the hummus is a real party for the taste buds.

Try different kinds of apple, pear, and other hard and crunchy fruit, it will all taste great. You can find hummus in most every grocery store or supermarket, or make it yourself in just a few minutes.

One can chick peas - rinsed very well (or dried beans soaked overnight and cooked) 
4-5 tablespoons of techina (tahini)
Juice from 1 & 1/2 lemon
Dash of pepper (optional sea salt if you like)
Dash of paprika
A few dashes of cumin
2 garlic cloves minced or a few dashes of garlic powder
Small handful of parsley
* Optional - fresh basil, za'atar (middleastern spice), tablespoon extra virgin olive oil mixed in or dripped on top with toasted pine nuts 

In a Food Processor or Blender mix all ingredients and add water, little by little, until the consistency is smooth, rich and thick. Process or blend for at least a few minutes.

Hope you enjoy!

Tuesday, December 13, 2016

Make Your Own Seaweed Powder Spice!

Add flavor to your food without using salt. Grind any type of dried seaweed into a powder to make a salt substitute to use in your recipes. 

All edible seaweeds contribute healthy vitamins and minerals to your diet, including vitamins A, B, C and E, plus iodine. 

The distinctive flavor of seaweed is known as “umami” — a savory sensation unlike the other four tastes of the tongue: sweet, salty, bitter and sour. Used as a seasoning, seaweed powder can enhance the flavor of any food.

The good news is it is very affordable and easy to make. You can purchase 50 sheets for less than $10 on Amazon and enjoy making wraps with all kinds of healthy ingredients in addition to creating this new addition to your spice rack!

Take a sheet and rip it up into small pieces, placing them in a coffee or spice grinder. 

Pulse the grinder until the dried seaweed becomes pulverized into a fine powder. 

Using a funnel, transfer the seaweed powder to an empty spice container. Approximately 4 sheets fill a small one. You can make a lot more of this powder and store it in an air tight container indefinitely in a cool, dry spot.

Sprinkle the powder over your food or add it to taste for a savory flavor accent.

Try any edible seaweed - such as dried kelp, nori or dulse - for making this seasoning.

Look for dried seaweed in Japanese markets, international grocery stores and on the Internet.

Wishing you excellent health, today and always!

Thursday, March 24, 2016

Vegan Chickpea 'Tuna-Fix'

Easy and quick to prepare and very filling, this is one of my favorite 'go to' dishes - with a salad, in a wrap, in a pita, great for parties and picnics, with veggies or chips, and it stays for several days in the fridge. (It's even yummier the next day!)

The taste and consistency is very much like tuna fish, especially when you add mayonnaise (veganaise) and lemon juice. You can substitute the mayo with blended avocado or a dressing of your choice, and add pickles, onions and/or olives. 

The base is (cooked/canned) chickpeas and celery, but I also like to include carrots as well as different herbs and seasonings.

It's easiest to use a food processor using the 'S' knife to prepare it. Each ingredient should be chopped or 'pulsed' separately for just a few seconds each. If you over-blend it gets too mushy, so be careful.

Delicious in a pepper...
In a seaweed wrap...  
In a salad...

Some people add salt. I like to use Ume Plum Vinegar, which is healthier than salt but satisfies that flavor. You can read about it here and find it at Whole Foods.

No worries (or excuses!) if you don't own a food processor, you can use a salad chopper or chop very fine on your own.

Hope you enjoy! Wishing you excellent health today and always...

Wednesday, November 25, 2015

Pumpkin Ice Cream Pie, Oh My!

If you want to make a dessert that is easy, healthy and delicious, with no baking, no sugar and the 'pumpkin-y' taste of Thanksgiving, freeze some bananas, buy some fresh pumpkin and try out this recipe!

Start with the crust, which is made up entirely of almonds and dates - approx. 3 handfuls of almonds and 10 dates - chop in your food processor and mush into pie dish to cover the bottom.

Steam about 2 cups worth of fresh pumpkin (or use canned in a pinch) and combine with spices in food processor - mix in cinnamon, nutmeg, allspice, (soaked) dates, vanilla and anything else you like. Freeze in an ice cube tray for a few hours, pop them out, set aside about 6 cubes for this recipe and save the rest for another time.

Chop the frozen bananas (approx. one per person) into small pieces, and combine with a handful of walnuts, a drop of vanilla and the 6 pumpkin cubes to form a thick creamy mixture to go on top of your pie crust. Freeze until serving time.


Hope you enjoy...have a happy & healthy Thanksgiving!

Monday, September 28, 2015

Waldorf Salad with a Twist

A Waldorf salad is a salad traditionally made of fresh apples, celery, and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.

The Waldorf Salad is said to have been created in the 1890's by Oscar Tschirky, the maitre d' of the famed NYC Waldorf-Astoria Hotel in New York City. It included only diced red apples, celery and mayonnaise. Chopped walnuts were added soon after, and there have been many incarnations since.

Adding extra ingredients like grapes, chickpeas, dried cranberries/raisins and/or shredded coconut bring a wonderful dimension to this already delicious salad, and a vegan mayonnaise or special dressing makes it even healthier and more delectable. There are loads of recipes available online, but below I offer my own delicious variation that will hit the spot and delight your taste buds.

For this recipe I decided to leave the amounts of each ingredient up to you, since the quantities may vary depending on your personal taste.

  • Red Delicious apples, chopped
  • Celery, chopped
  • Walnuts, chopped (toasting them is extra yummy)
  • Grapes - halved
  • Chickpeas
  • Shredded coconut
  • Dried cranberries or raisins (unsweetened)
  • Vegan mayonnaise
  • Juice from lemon/lime
  • Dijon mustard (optional)
  • Ground nutmeg

(You can use cashews, pecans, almonds, pine nuts or any other nut if you prefer instead of walnuts, and replace celery with jicima, fennel, radish, parsnip, red bell pepper if you prefer...be creative and please share!)

  • Combine apples, celery, walnuts, cranberries/raisins, chickpeas in a bowl and set aside.
  • Add mayonnaise, mustard & lemon juice and mix into salad.
  • Serve on a bed of fresh salad greens.
  • Drizzle the dressing on top and sprinkle with coconut and ground nutmeg right before serving.
  • Can be refrigerated in an air-tight container for a few days.
Healthier Mayonnaise Replacement Dressing:
  • 1/2 apple
  • 1/4 cup walnuts
  • 2 tablespoons raisins
  • 2 tablespoons Dijon mustard
  • 2 tablespoons water, more if needed
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon sea salt (optional)
    Blend well until slightly thick, adding water to make it thinner. Pour over salad and enjoy!

    Friday, June 26, 2015

    Mango - The Perfect Addition To Your Salad

    Happy Summer!  Mangoes are now in season and a favorite in our house. We eat them for breakfast, as a snack, and at least a few mangoes get consumed daily these days. The 'king of fruits', as mango is sometimes called, is one of the most nutritionally rich fruits with unique flavor, taste and health-promoting qualities. They taste so good it's hard to believe they are actually healthy, but they are! 

    Mangoes are loaded with more than 20 vitamins and minerals that defend the body against disease. They are high in iron, so people who suffer from anemia can enjoy mangoes regularly. Mangoes help to reduce cholesterol and are a rich source of vitamin A. Mangoes are even good for better sex, since the vitamin E which is abundantly present in mangoes, help to regulate sex hormones and build sex drive.

    Mangoes can also be used externally to improve skin tone, as they clear clogged pores and eliminate pimples. Mangoes help to make the body more alkaline and are also important in preventing constipation due to their high fiber and water content. Recent studies have shown that contrary to popular belief, mangoes may also help to protect against diabetes.

    My favorite salad this season is one that includes mango - I am addicted! I can eat it every day and never tire of the taste. No matter what other vegetables are included, mango makes a salad sweeter, yummier, prettier, zestier and more flavorful. Add some lemon or lime juice and perhaps a little vinegar, olive oil and/or herbs, and you have an amazing and very satisfying dish.

    The easiest and most efficient way to cut little cubes is to slice each side of the mango just past the pit and cut a grid without breaking the skin. Turn it inside out and just use your thumb to push off the little pieces right into your salad.  As you do this, the sweet mango juice will drip into your salad and garnish it with yummy-ness.

    More good news - mangoes are very low in calories, only about 110 in each. The sweetness of mangoes also helps in curbing the appetite for other sweet things, because the high fiber content helps keep us feeling full, with less of a need to snack.

    Mangoes fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin and make the perfect snack. We should all be eating more mangoes, don't you think?

    Hope you enjoy!