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Glowing Temple RecipesA preview of coming attractions! Keep checking back for a monthly recipe as I post developments from my upcoming book. Warming Curry Pâté  Cold winter days can prove to be a bit tough for a strict live foodie like me. Even in Florida, we’ve been feeling the winter chill. I fill my cooler days with pots of tea and foods that create warmth in the body, like the spices in this recipe. Garlic, ginger, turmeric, cayenne, onion and even sunflower seeds all play a role in creating the internal fire we need to stay warm.Makes 1½ cups Ingredients: • 2 small cloves of garlic • ½”x½” cube of fresh ginger, peeled • 1½ TB onion • 1/3 c. red bell pepper, chopped • 1/3 c. carrot, chopped • 2 TB olive oil • 1½ TB curry powder • 2 tsp honey • ½ tsp cumin • ¼ tsp coriander • ¼ tsp salt • pinch of cayenne, or to taste - here’s where you can really turn on the heat • 1 c. sunflower seeds, soaked for 4 hours, drained and rinsed well Instructions: In a food processor use the “S” blade to chop the garlic and ginger. Scrape the sides of your processor with a spatula. Add all remaining ingredients except sunflower seeds. Pulse until veggies are chopped, but not puréed and spices are well combined. Scrape the sides of the processor once again. Add the sunflower seeds and process until the seeds are finely chopped and all ingredients are thoroughly blended. Serve at room temperature on flax crackers with a steaming cup of spicy chai tea. Rainbow Slaw with Chipotle Mayo  I pretty much love any version of a cole slaw. This one combines a rainbow of fresh veggies to nourish all of your chakras. The mayo has a mild heat to suit a sensitive palate like mine, so feel free to add more chipotle for those who like a real kick!Serves 8 as a side dish For the Rainbow Slaw: • 5 c. finely shredded cabbage • 1½ c. shredded carrot • 1 c. red & yellow bell pepper, julienned • ¾ c. red onion, cut into very thin strips, preferably with a mandoline • ¼ c. chopped cilantro leaves (well packed) For the Chipotle Mayo: • 1 c. sunflower seeds, soaked in water for 4-6 hours, drained and rinsed well • ¾ c. olive oil • 1/3 c. water • ¼ c. lime juice • 3 cloves of garlic • 1 tsp ground chipotle pepper • 1 tsp Himalayan salt • 1 tsp cumin • ½ tsp coriander Salad Preparation: Toss all of your veggies in a very large bowl. You may want to save a small amount of chopped cilantro to be used for garnishing. Mayo Preparation: Place all ingredients except olive oil in a high-powered blender. Blend until creamy. Add the olive oil last with the blender motor running until well combined. To serve: Pour your mayo over the slaw and mix very well. Serve chilled. Superfood Brownie Bites  There's no denying it. I'm a super chocoholic. It's a powerful food for me and like all things, best in moderation. Mesquite is a specialty item with a sweet, rich, almost maple flavor, full of essential minerals, fiber & protein. If it's not available to you, feel free to substitute another dry ingredient such as shredded coconut, maca powder (reduce to 1 TB) or more almonds. The flavor won't be exactly the same, but you'll still be blissed out from super powers of cacao and hemp seed.Makes one dozen Ingredients: • 1 c. almonds • 1/4 c. cacao powder • 1/8 c. mesquite powder • 1/4 c. + 2 TB raw honey or equivalent agave nectar • 1/3 c. hemp seeds • 2 TB cold-pressed virgin coconut oil • 1 tsp vanilla extract or the seeds scraped from one vanilla bean • pinch of Himalayan salt Instructions: Place the almonds in your food processor and process until finely ground. Add the cacao powder, mesquite & salt and process again. Pour in the sweetener of choice, hemp seeds, coconut oil & vanilla and process until all is combined and sticking together. Roll into 1.5" balls with your hands. If desired, roll the finished bites in your favorite superfood powder, herb, or spice for a decorated look. I used cacao powder, mesquite, hemp seeds, peppermint and coconut flour topped with a goji berry. Refrigerate or freeze for storage. Serve from the fridge. Creamy Spinach & Cilantro Dip  As much as I enjoy creating and indulging in gourmet living food, I always make sure to have quick and easy recipes up my sleeve for busy days. The freshness of the cilantro and lime with a little kick of jalapeño makes for a very flavorful dip. Pair it with crudités or raw flax crackers for a satisfying snack or light meal.Makes 1 cup Ingredients: • 2 c. spinach • 1 Haas avocado • ½ c. cilantro leaves • 2 TB lime juice • 2 TB chopped onion • 1 large clove of garlic • ½ of a small jalapeño • ½ tsp salt Instructions: Place garlic, onion, and jalapeño in the food processor and chop finely. Add all other ingredients and process until smooth. Chill until ready to serve. Fresh Herb & Kale Tabbouleh  Tabbouleh has long been a favorite summer salad in my family. My recipe uses nutrient-dense kale along side the classic parsley component for a super green, super healthy & super delicious light meal.Serves 6 For the salad: • 2 bunches of parsley • 1 bunch lacinato kale • 3/4 oz package of fresh mint leaves • 1½ c. halved grape tomatoes • 1 c. seeded and diced cucumber • 1 c. hemp seed • 1/2 c. diced sweet onion For the dressing: • 2/3 c. olive oil • 1/2 c. lemon • 2-3 cloves of garlic • 2 TB sweet onion • 1 tsp Himalayan salt • 1 tsp thyme • 1/2 tsp black pepper Salad Preparation: Wash and dry all greens, then remove stems. Finely shred the kale and place in a large bowl. Sprinkle with a little salt and massage with your hands until it begins to soften and wilt. Finely chop the parsley, either by hand or in a food processor. Add to the bowl. Chop the mint by hand and mix with parsley and kale. Toss in your remaining salad ingredients. Dressing: Add all ingredients except olive oil to a blender or food processor. Blend until smooth. With the blade running, add the olive oil last, until just combined. Pour over salad and toss well. You might not use all of the dressing, adjust to your taste! Summer Berry Parfait Mint Chocolate Chip Ice Cream |
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Valentine's Day is just around the corner and in the food world, nothing speaks the language of love like chocolate. I adore a holiday that celebrates love. It doesn't have to be one of those consumerism-driven holidays with pesticide laden floral bouquets and processed chocolates. You can surely have a green Valentine's Day! For my sweetie, I created these raw & organic chocolate hearts. Deep, dark cacao caresses a sweet hazelnut filling for a rich, dreamy indulgence. Enjoying the single life right now? Share the love with friends, family & yourself. Everyone deserves love on Valentine's Day!
No matter the holiday, for me it has always been about getting together with loved ones, sharing yummy food and good conversation. This recipe works nicely with seasonal berries for a red, white & blue dessert that's perfect for 4th of July picnics.
This is a very simple & delicious summer chill-out delight. Rich and creamy like ice cream, but without the fat.
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