Monthly Archives: July 2014

Condiments

Ginger Scallion Dressing

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Ginger Scallion Dressing - Healing and Eating

This is an easy salad dressing that I threw together quickly for dinner. For this recipe, I would definitely use a high speed blender like the Vitamix, so that everything is finely blended, and there are no chunks of onion in your salad dressing. I also kept the sugar low on this recipe, but if you like your dressing on the sweeter side, I would substitute in honey and increase the amount.

Ginger Scallion Dressing
 
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Ingredients
  • 4 stalks of scallions
  • ½ cup of rice wine vinegar
  • ¼ sesame oil
  • 2 tbsp of coconut aminos
  • 2 tbsp of grabe b maple syrup
  • 1 tsp of fresh grated ginger
Instructions
  1. Rough chop scallions.
  2. Put all ingredients in Vitamix, and blend.
Nutrition Information
Serving size: 2

Desserts

Mango Lassi Popsicles

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Mango Lassi Popsicles - Healing and Eating

Sorry for all the popsicle posts, but I am completely head over heels for my lastest kitchen gadget – my popsicle mold. I never realized how easy they were to make, or I would have been doing this for a while now. I bought some fancy silicone reusable ones, when I first tried to make them, but I hated them. They were too small, and the silicone was a pain to remove from the popsicles. These are just basic molds, but the trick is to run them under hot water when you want to remove them, and then lay them on a cookie sheet with parchment paper to store them. Plus, then they develop a pretty layer of frost for pictures.

I am particularly proud of this recipe, since my husband loves anything mango, and any Indian food. I made this with coconut milk, instead of yogurt and I didn’t miss it at all. This one we will definitely be repeating.

Mango Lassi Popsicles
 
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Serves: 10 popsicles
Ingredients
  • 3 cups of frozen mango (about 1.5 small bags)
  • 1 can of regular coconut milk
  • ½ cup of grade b maple syrup
Instructions
  1. Blend mango, coconut milk, and maple syrup in Vitamix
  2. Pour into popsicle molds, and freeze.
  3. Store in freezer for at least five hours
  4. Run molds under hot water to easily remove from popsicles.

Appetizers

Tuna Salad Cucumber Bites

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Tuna Salad Cucumber Bites - Healing and Eating

I loved tuna salad growing up. When I used to make it for myself, I would always add a ton of onions. Even back then, I guess I couldn’t get enough of them. Since they’re so healthy, I don’t mind the onion breath.

Since tuna can contain a lot of mercury, avoid eating this very often. We also bought the expensive cans of Wild Albacore Tuna from Whole Foods by Wild Planet. There is no liquid or fillers added, it’s just 100% tuna and sea salt, plus the can lining is BPA free and since it’s wild, it’s non-GMO. It’s also the best choice for sustainability since it’s pole and troll caught. Shameer and I sampled some when we were at the Monterey Bay Aquarium, and liked it, so we thought we’d stroll down memory lane with an old fav – tuna salad.

The mayo will make or break this recipe. Which is why I recommend making coconut oil mayo. This homemade mayo has a strong lemon and dijon flavor that pairs well with tuna. You can substitute the mayo, but it will change the flavor of the final dish. When I’m lazy, I use store bought avocado oil mayo and add fresh lemon juice and dijon mustard to taste.

Tuna Salad Cucumber Bites
 
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Ingredients
  • ⅓ cup of homemade coconut oil mayo
  • ⅓ cup of thinly chopped red onions
  • 1 can of Wild Planet Wild Albacore Tuna
  • 1 cucumber sliced
  • sea salt to taste
  • fresh ground black pepper to taste
Instructions
  1. Mix together coconut oil mayo, red onions, tuna, sea salt, and black pepper in a bowl set aside.
  2. Slice cucumbers, and add one small scoop approx. 1 tbsp to each cucumber.
Nutrition Information
Serving size: 1

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Health & Wellness

Passport to Healthy Skin

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Passport to Healthy Skin - Healing and Eating

Hey guys! I just wanted to let everyone know about a cool event that I’m planning on attending. It’s FREE! How awesome is that? Here are the details:

Date: Saturday, July 12th
Location: The Park at The Grove, Los Angeles, CA
Time: 12:00pm-4:00pm
Guests will have the opportunity to partake in various free activities that promote healthy living such as yoga sessions, de-stress massages, sampling healthy recipes, testing out Simple’s skin care products and will leave with a free goodie bag of products! Don’t you just love LA!
Sides

Purple Coleslaw

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Purple Coleslaw - Healing and Eating

Although coleslaw normally isn’t considered the healthiest of options. Paleo fans who make their own mayo know differently. I used coconut oil and extra virgin olive oil to make this mayo, so it full of healthy fat. The fat plus the fiber from the cabbage makes this crazy filing, and since it’s healthy, feel free to eat as much as you like. Personally, I hate portion control. If I eat healthy and limit the amount of sugar I eat, then not only do I feel better, but I look better too 🙂   With this recipe, backyard BBQ won’t make you want to run to the gym…to run some more.

Purple Coleslaw
 
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Ingredients
  • 1 small head of green cabbage
  • 1 small head of red cabbage
  • 4 eggs yolks
  • 1 cup of extra virgin olive oil
  • 1 cup of coconut oil
  • 2.5 tbsp dijon mustard
  • 1 package of bacon
  • 1 lemon
  • 1 tsp sea salt
Instructions
  1. To make dressing in food processor, combine yolks, mustard, lemon juice, and sea salt until smooth.
  2. With food processor on, slowly pour in coconut and olive oil. The slower the better so the mayo doesn't break. Set aside.
  3. In food processor, slice green and purple cabbage, set aside.
  4. In a large pan cook bacon, until crisp then crumble it over the cabbage.
  5. Add desired about of mayo to coleslaw. I used ¾ of what I made, then mix everything together.
Notes
Yolks at room temperature work better for emulsification.
Nutrition Information
Serving size: 6-8

Posted on Allergy Free Wednesdays.

Appetizers

Mild Peach Salsa

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Mild Peach Salsa - Healing and Eating

I love salsa, and I love peaches, so naturally I love peach salsa. I used to buy peach salsa all the time when I was in high school. I’m a big fan of the sweet and salty if you eat them with chips, or sweet and spicy if you decide to add more peppers, which I plan on doing in the future. The mild version would be great for a party, and since this recipe makes a ton of salsa, I suggest sharing it.  But for myself, I would add in a few more jalapenos or a serrano pepper. For the healthiest option, I eat them with some cucumbers – my favorite chip alternative.

Mild Peach Salsa
 
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Ingredients
  • 5 ripe yellow peaches
  • 2 medium tomatoes
  • 1 finely diced jalapeno
  • 1 half a large red onion
  • 1 cup of cilantro chopped
  • juice of 1 lime
  • 1 tsp of sea salt
Instructions
  1. Roughly chop tomatoes and pulse in food processor until no big chunks are left. Set aside.
  2. Then pulse peaches and onions in a food processor, a few times, so they are larger chunks, add to tomatoes.
  3. Finely dice jalapeno and remove most of seeds to keep salsa mild, add to rest of the ingredients.
  4. Add in juice of one lime and sea salt.
Nutrition Information
Serving size: 8-10

This post is on Wellness Wednesday by Richly Rooted.