Red Lentil and Squash Curry Soup

Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!

Ingredients
1/2 TBS Extra virgin olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1-2 tbsp curry powder 
1 tsp garam masala (or more to taste)
1/2 tsp ground ginger
4 cups low-sodium broth
1 cup red lentils
3 cups cooked butternut squash or pumpkin, pureed
2 cup greens of choice (I used spinach)
salt & black pepper, to taste

Directions
In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.

Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.

Serves 3-4, depending on how hungry you are ;-)

Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/

Vegetable Quinoa Soup

I was a bit concerned that this soup would not be flavorful enough for myself and my husband, but we really enjoyed it. He kicked it up a bit by adding some heat to it (chipotle or cayenne pepper). 

The soups was surprisingly filling and had a great fresh taste. You can mix it up by changing/adding the vegetables - maybe add some mushrooms - and by changing the type of beans - red kidneys instead of garbanzos. Enjoy!

Ingredients
1 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
1 zucchini, chopped
1 1/2 cups frozen green beans, broken or cut into 3/4-inch pieces
32 ounces vegetable or chicken broth 
1-15 ounce can diced tomatoes
2 bay leaves
1 teaspoon dried thyme
2 tsp dried basil
2 cups cooked red quinoa*
1-15 oz can garbanzo beans, drained and rinsed
Salt and black pepper, to taste

Directions
Heat the olive oil in large, heavy-bottomed stockpot over medium heat. Once hot, add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, zucchini, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the broth, diced tomatoes, bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 15 to 20 minutes. Stir in the cooked quinoa and garbanzo beans and season with salt and pepper, to taste. Serve warm.

*Note: To cook the quinoa, rinse 1 cup quinoa under cold water. Add quinoa, 2 cups water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Serves 4

Adapted from: http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

Ingredients:
2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries

Directions:

Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/ and http://ohsheglows.com/recipage/?recipe_id=6034451.  

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

Ingredients

2 cups cooked red quinoa, cooled 

¾ cup chopped red bell pepper

¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)

¼ cup finely chopped onion (red or yellow)

¾ cup low/no sodium canned black beans, drained and rinsed

¾ to 1 cup chopped fresh cilantro

½ tsp ground cumin

½ tsp ground coriander

1/8 tsp cayenne (optional)

Salt and pepper to taste

Zest and juice of ½ a lime

2 TBS rice wine vinegar (red wine or cider vinegar will work as well)

1 TBS olive oil

Directions

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

Jicama Slaw

Have I told you how much I love the food processor?!  It makes recipes such as this one come together in a snap  - along with other yummy things like hummus and carrot-apple-raisin salad just to name a few...I could just go on and on. 

I served this slaw alongside Beef Carnitas. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my Jerky Turkey Burgers, Southwest Turkey and Black Bean Burgers, Spicy Tequila Lime Chicken, or Black Bean Burgers. Enjoy!

Ingredients
1 small jicama, peeled
3 carrots, peeled (or about 1 cup baby carrots)
3 scallions, chopped
3/4 - 1 cup chopped fresh cilantro 

Dressing
2 TBS olive oil
1 1/2 TBS lime juice
1/4 tsp chile flakes
1/2 tsp chili powder
4 TBS rice wine vinegar
1/2 tsp salt
1/2 tsp pepper

Directions
Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. 

In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!

Chipotle Red Lentil Soup

Spicy, super filling, and "nutty" tasting. I know "nutty" sounds a bit weird, but we loved the flavor and texture - so did my 9 month old!  This is a great recipe for meatless Monday or any day that you want to serve plain old lentils in a new, delicious way. Enjoy!

Ingredients

1 1/4 cups red lentils

1 small onion, diced

1-14.5 oz can of diced tomatoes

1 Tbsp ground cumin

1/2 Tbsp chipotle pepper powder OR 1 chipotle pepper in adobo, finely minced

2 tsp agave nectar (or honey)

1 1/4 cup chicken stock (homemade preferred)

3/4 cup water

1/2 tsp fresh black pepper 

3/4 cup coconut milk (regular, not low-fat OR use yogurt, low-fat is fine)

1/4 cup chopped cilantro

salt to taste

hot cooked brown rice for serving, optional

Directions

Add the lentils, onion, tomato, cumin, chipotle powder and agave nectar to the slow cooker. Pour in water and stock. Stir everything together. Cover and cook on HIGH for 3-4 hours or LOW 8-9. Turn the slow cooker off.

Carefully, with an immersion blender, purée the soup until it is as smooth as you like it. If you like it a bit chunky I recommend setting aside a small portion before pureeing so that some chunkiness is left (stir it back in once you are done with the immersion blender .  Stir in the coconut milk and salt to taste. Serve over rice and topped with fresh cilantro. 

Adapted from: http://www.soupchick.com/2012/02/recipe-for-chipotle-red-lentil-and-tomato-soup.html#more

My Favorite Pizza Dough (No Knead!)

After trying many a recipes for pizza dough this one, with a blend of whole wheat and white flour, is my favorite. It is not to heavy, rises well, and crisps up without need to be overcooked (a had a lot of trial and error here...luckily my husband isn't too picky otherwise we would have been throwing out a lot of pizza dough). 

It is great for pizzas, calzones, flatbreads, breadsticks, etc. I make it without kneading it (that is one of my favorite things about the recipe, besides the flavor of course). It can be kept in the refrigerator in a zip-top plastic bag for up to 3 days or frozen for up to 3 months. Enjoy!


1 3/4 cups white flour 
1 1/2 cups whole wheat flour)
1/4 cup olive oil (original recipe had 2 tbsp oil)
1 1/3 cup warm water
1 packet yeast (1/4th oz)
2 tsp sea salt

In a mixing bowl, whisk together all the dry ingredients. Stir in the water and olive oil using a wooden spoon. You may need to use your hands to incorporate the last bit of flour. 

Cover the bowl with a dish towel and let rise for about 2 hours or until it has doubled in size. After the dough has doubled in size, cut in half or fourths. You can now store it in a zip-top bag in the refrigerator or freezer.  When using freshly made dough roll it out, cover it with your favorite toppings and bake at 425 for 10-15 minutes. 

If you are using dough from the refrigerator, let it sit out on the counter in the plastic bag for about an hour, then proceed with rolling, topping, and baking as indicated above. If you are using dough from the freezer, I suggest moving it to the refrigerator the night before so it can thaw. Once it is fully thawed, proceed using the direction for dough from the refrigeration as indicated above. 

Makes enough for 2 large pizzas or 4 small pizzas. 

Minimally adapted from: http://www.eatliverun.com/the-best-pizza-dough/

Golden Rice

Delicious!  I really enjoyed the mild flavor of the saffron balanced with the sweetness of the cinnamon, apricots and raisins and the almonds add a really nice crunch. I hope you enjoy it as much as I did =)

Ingredients
3 tablespoons unsalted butter (use vegan buttery sticks if desired)
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon saffron 
1/4 teaspoon cinnamon
2 1/4 cups jasmine rice
3 cups chicken stock
1 cup water (or all stock)
2 teaspoons salt
2 scallions, thinly sliced
2/3 cup salted roasted almonds, coarsely chopped
8-10 dried apricots, chopped
2/3 cup golden raisins
Freshly ground pepper

Directions
In a large saucepan, melt 2 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, 7 minutes. Stir in the saffron, cinnamon, stock, water and salt and bring to a boil. Reduce the heat to low and cover the pot. No peeking....for 20 minutes! If the rice is still a bit moist at this point turn the burner off, but leave the lid on until you are ready to serve it. 

Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter. Add the scallions and cook over moderately high heat for 30 seconds. Add the almonds, apricots and raisins and cook until the apricots start to brown, about 2 minutes. Stir the mixture into the rice, season with pepper and serve hot.

Serves 6-8

Minimally adapted from: http://www.foodandwine.com/recipes/golden-basmati-rice-with-apricots

Spicy Lentil Stew

Flavorful, spicy and filling, this stew is definitely a keeper. The garam masala imparts a wonderfully exotic flavor and the Rotel tomatoes and jalapeno add quite a bit of heat. This stew is also great served over hot rice. Enjoy!


Ingredients:
1 yellow onion, chopped
1 tbsp olive oil
1 large carrot, chopped
3 cloves garlic, minced
1 jalapeno, seeded and minced (optional - depends on how hot you like it)
2 1/2 tsp garam masala
1 butternut squash (about 3 lbs–average sized), peeled and chopped
2 10-oz cans Rotel tomatoes with their juice
1 quart chicken or vegetable broth
1 3/4 cup red lentils
1 15-oz can chickpeas, drained and rinsed
1-2 tsp sea salt (to taste)
fresh minced cilantro, golden raisins, and shredded coconut for serving (optional)


Directions:
Heat the oil in a skillet over medium high heat. Add the onion, carrot and jalapeno (if using) and saute for 6-8 minutes. Add the minced garlic and saute for 1-2 more minutes, and then add the garam masala, stirring well to coat. Take off the heat.


Place the chickpeas, butternut squash, Rotel tomatoes, red lentils, broth and onion mixture in your slow cooker. Turn the heat on LOW and cook for 8-10 hours (longer equals a thicker stew).


Season with sea salt to taste and serve with minced cilantro, golden raisins and coconut on top. 


Serves 6. 


Adapted from: http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Mediterranean Quinoa Salad

Quinoa is such a versatile grain making it super easy to combine with just about anything and since I love Mediterranean flavors I thought this salad was amazing. Enjoy this super fresh salad as a side dish (I served it with baked turkey meatballs) or as a vegetarian entree. You taste buds will thank you ;-)


Ingredients
3/4 cup quinoa (any color is fine, but I used white)
1 1/2 cups water
1 clove of garlic, minced
1 pint grape tomatoes, cut in half
2 carrot, grated (large slices done with a hand peeler)
4 scallions, sliced (white and light green sections)
1/3 cup Kalamata olives, pitted and cut in half
1/3 cup chopped nuts- pecans, almonds or walnuts (I used walnuts)
2 large handfuls of baby spinach
1 TBS chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1 (15 oz) can garbanzo beans, drained and rinsed (optional)
2 TBS Extra Virgin Olive Oil
Juice of 1-2 lemons, depending upon size (about 1/4 cup of juice)

Salt and pepper, to taste


Directions
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer, cover and let cook for about 15-20 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.

In a large bowl combine the garlic and the next 9 ingredients (through the garbanzo beans); toss lightly to combine. Fold in the cooled quinoa. Drizzle the salad with the olive oil and lemon juice. Gently stir to combine; season with salt and pepper to taste. 

This salad is best served chilled (at least one hour, but longer is even better as the flavors will continue to meld and develop).

Makes about 4 servings. 

Heavily adapted from: http://glutenfreegoddess.blogspot.com/2009/07/quinoa-salad-with-yellow-tomatoes.html

African Spiced Lentils

This recipe was originally designed as a dip, but while I thought the flavors were great, I found the texture to be a bit off putting. Therefore, I adapted the recipe so that the lentils remain whole and are served as a main dish. If you prefer a richer texture than the recipe yields, puree just a portion of the lentils, adding water to the food processor bowl as needed. Enjoy!

Ingredients
2 cups brown lentils
1 carrot, cut into 1-inch pieces
1 medium red onion, chopped
1 quart water
4 TBS unsalted butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp ground allspice
1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 TBS fresh lemon juice
2 TBS chopped cilantro
Cooked rice or toasted pita triangles, for serving


Directions
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. 


In a small saucepan, melt the butter. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the spice mixture to the lentils and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm with rice or pita toasts.


Adapted from: http://www.foodandwine.com/recipes/african-spiced-lentil-dip

Peanut Butter-Almond Energy Bars

Super healthy (loaded with vitamins and healthy fats) these bars are a delicious treat that even the kids will love.  They are easy to assemble and don't take much time to make. Definitely better for you and your wallet than those store bought kind. These bars tend to fall apart easily so be sure to pack them tight and chill them as indicated. Enjoy! 


Ingredients
1 cup rolled oats
3/4 cup sweetened coconut (can use unsweetened)
1/2 cup sliced almonds (slivered work well or you can use whole almonds)
1/4 cup raisins or cranberries (or chopped apricots, dates...the possibilities are endless)
1/4 cup sesame seeds
1/2 cup peanuts  
3/4 cup tahini, natural peanut butter, or almond butter (or a combo - I used 1/4 cup each)
1/4 cup agave or honey
1/4 cup almond or soy milk


Directions
In a large bowl combine the oats through peanuts; stir to combine. Put the honey, nut/seed butter and milk in a microwave safe bowl and heat on high for one minute; gently stir to combine. Mix the wet ingredients into the dry ingredients until thoroughly combined. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required if you prefer a raw bar) until golden. Cut into bars and chill.


Makes 8 large bars. 

Adapted from http://www.active.com/nutrition/Articles/Pre-and-Post-Workout-Meals-in-15-Minutes.htm

Whole Wheat Cornbread

This bread has a great rustic texture. It is not too sweet or dense...it is just right. Plus, I love that it is 100% whole grain. Great served along side some spicy chili. Enjoy!


Ingredients
1 cup yellow cornmeal (I used corn grits)
1 cup whole-wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon coarse salt
1 large egg
1 cup low-fat soy milk  (you can use buttermilk instead of the soy milk and vinegar)
1 TBS vinegar 
3/4 cup fresh or frozen corn kernels (optional)
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
agave or honey for serving (optional)


Directions
Heat oven to 400 degrees. Mix soy milk and vinegar, allow to stand for 2 minutes (it will curdle). In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. In a small bowl, whisk together the egg, curdled soy milk, corn and 1/4 cup oil. Fold wet ingredients into dry and mix until just combined.


Add remaining 1/2 tablespoon of oil to an 8" cast-iron skillet (you can use a cake pan if preferred), swirling to coat the bottom. Pour in batter and smooth the top with a spatula. Bake until golden brown and a tester comes out clean from the center, 30 to 40 minutes. Let it cool slightly. Cut into wedges and serve.



Serves 6. 


Adapted from: http://www.wholeliving.com/150860/whole-grain-skillet-corn-bread

Vegan Chocolate Cake

Initially, I thought the cake a bit bland and too "vegan" tasting (I guess I missed the butter;-). However, after putting it in the refrigerator overnight I really enjoyed it...I would not have know it was vegan or that anything was "missing." I would describe it a much healthier version of a Texas sheet cake. Enjoy!


Ingredients
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1 cup granulated sugar
1/2 cup canola oil 
1/2 tsp salt
2 TBS vinegar
1/2 TBS vanilla extract
1 cup soy or almond milk
1 cup vegan semi-sweet chocolate chips (or regular chocolate chips if you're not vegan)


Icing:

2 TBS oil

2 TBS water

3 TB. sifted cocoa powder

1 cup sifted powdered sugar

Directions
Preheat oven to 375. Thoroughly grease and flour one 9" square cake pan, shaking off the excess flour.


Sift together the flour, cocoa, baking soda and salt in a large bowl. Combine the soy milk and the vinegar in a glass measuring cup and let stand for two minutes to curdle. Then, pour into another bowl and add the oil, sugar and vanilla extract; whisk gently. Mix wet ingredients with the dry ingredients until combined and then fold in the chocolate chips. Pour the batter in the prepared pan and bake for about 20-25 minutes, until cakes start to separate from the sides of pan and a toothpick comes out with just a few crumbs. Remove from oven and let cool completely before removing it from the pan (It is best to apply the icing while it is still in the pan).

Icing: In a small saucepan over medium high heat, bring the water and oil to boiling.  Remove it from the heat. Whisk in the cocoa and sugar; beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool.

Adapted from the following: http://www.eatliverun.com/vegan-double-chocolate-cake-with-brown-sugar-7-minute-frosting/#more-34935 and http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysVeganChocolateCake.html

Roasted Fall Vegetable "Salad" with Lentils

This healthy, hearty and tasty "salad" can be served as a main dish or as a side along with some roasted chicken. Enjoy!


Ingredients
1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 TBS extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
4 tsp balsamic vinegar
1 tsp Dijon mustard


Directions
Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.


Meanwhile, place lentils in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; season with salt and pepper.


Combine vinegar and mustard. Pour in remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss the lentils the with vinaigrette and season with salt and pepper. Spoon over the over roasted vegetables. Serve hot.


Yields: 2-3 main dishes or 4-5 sides. 


Slightly adapted from: http://www.wholeliving.com/146164/roasted-fall-vegetables-lentils

Sun-Dried Tomato Pasta

This healthy pasta dish has an amazing sun-dried tomato flavor. Dishes like this are why I love Mediterranean food - simple, healthy and flavorful. Enjoy!


Ingredients
1/2 pound whole wheat fusilli (spirals) pasta
Kosher salt
1 pint cherry tomatoes, cut in half
3/4 cup kalamata olives, pitted and diced
6 sun-dried tomatoes in oil, drained and chopped


Dressing:
5 sun-dried tomatoes in oil, drained
2 TBS red wine vinegar
4 TBS good olive oil
1 garlic clove, diced
1 TBS capers, drained
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1 cup freshly grated Parmesan (optional)
1 cup packed basil leaves, julienned


Directions
Cook the pasta in a large pot of boiling salted water according to the package directions. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, and chopped sun-dried tomatoes.


For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in the bowl of a food processor and process until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan (if using) and basil, and toss well. Best served chilled (this also allowing the flavors to meld for a few hours). 


Yield: 6 servings


Adapted from: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-sun-dried-tomatoes-recipe/index.html

Toasted Coconut and Almond Rice

This rice dish is flavorful and exotic tasting. The nuts add crunch and the coconut adds richness. It would also be great with some chopped dried fruit such as apricots or golden raisins for a bit of sweetness. It is great served with grilled chicken or flank steak. Enjoy!


Ingredients
4 cups water
2 1/4 cups jasmine rice
1/2 TBS kosher salt
1/2 tsp ground cardamom 
3/4 cup sliced almonds, toasted
3/4 cup shredded unsweetened coconut, toasted


Directions
In a large saucepan, bring the water to a boil. Stir in the rice, salt and cardamom and cover. Reduce the heat to low and cook for 20 minutes without removing the lid. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Using a fork, fluff the rice. Stir the toasted almonds and coconut into the rice and serve.


Yield: 8 servings


Adapted from http://www.foodandwine.com/recipes/toasted-coconut-basmati-rice

Pumpkin Pie Smoothie

There is nothing that signals the holidays to me more than pumpkins. I love decorating with them, roasting them, making them into pies, cakes, muffins...and enjoying them in smoothies. This recipe gives your all the flavors of a pumpkin pie without all the calories and fat. If you prefer your smoothies a bit sweeter, add in a dab of agave or maple syrup. Enjoy!


Ingredients
1/2 cup of canned pumpkin puree (or roasted pumpkin, mashed)
1 small banana (I prefer mine frozen)
4 oz yogurt (I used peach-flavored soy)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
Pinch of each: nutmeg, allspice and cloves
1/2 cup almond milk


Directions
Mix all ingredients together in a blender until smooth. If you are not using a frozen banana and prefer your smoothie cold, either chill it for at least a half hour before serving or add a bit of ice when blending. Yield: 1 large smoothie


Adapted from: http://www.brettbara.com/recipes/recipe-pumpkin-smoothie/

Natural Energy Bars

Looking for an energy bar that tastes good, is good for you and doesn't cost $2 a pop? Then this recipe is for you. These bars are sweet, but not overly so, and are really easy to make. If you are not a fan of figs you could try using dates instead, though I would skip the honey as they will get too sticky. If you prefer larger pieces of nuts, chop them up first then stir them into the fruit mixture by hand. Also, you can use any fruit or nuts that you prefer...blueberries instead of the raisins...almonds in place of the hazelnuts...this recipe is really flexible. Play with it and, above all enjoy!


Ingredients
3/4 cup dried figs, turkish or black mission
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup dry roasted hazelnuts
1-2 tablespoons organic honey (optional)

Directions
Place the first three ingredients in a food processor and pulse just until the batter comes together. Add in the hazelnuts and honey, and plus until combined. Empty the batter onto a sheet of parchment or wax paper (using a small cookie sheet or loaf pan really helps get the edges tight). Press out the mixture with your hands until it is even in height all the way around, about 1/2 inch high. Wrap tightly in plastic and let harden overnight in a cool place or the refrigerator.


Yield: 4-6 bars


Adapted from: http://recipes.runnersworld.com/Recipe/PaleysEnergyBar.aspx