Easy Veggie Dip

Easy Veggie Dip: Garlic, Lowfat Sour Cream, Lowfat Mayonnaise, Salt, Dill, Oregano, Lemon Juice

Easy Veggie Dip: Garlic, Lowfat Sour Cream, Lowfat Mayonnaise, Salt, Dill, Oregano, Lemon Juice

Easy Veggie Dip

Seriously, who needs store bought ranch?

Ingredients

2 Garlic Cloves, medium

1/2 tsp flaked Sea Salt or Kosher Salt

1/2 c. Light Sour Cream

1/2 c. Light Mayonnaise

2 Tbsp Water

1 Tbsp Fresh Lemon Juice

2 Tbsp Dill

1 Tbsp Oregano

1/2 tsp Black Pepper Powder

To Prepare

Put the Garlic and Salt into a mortar and pestle and grind the Garlic into a paste. Set aside. In a small bowl, combine the Sour Cream, Mayonnaise, Lemon Juice and Water and stir until smooth. Add the Garlic paste and spices. Serve with your favorite fresh veggies.

Yields about 1 cup or 8, 2 Tbsp servings.

Avocado Toast

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper

Avocado Toast

Recreating a sandwich I fell in love with from a local vegan cafe called Greenmouth.

Ingredients

2 Slices Toast (I use Ezekiel sprouted grain for this)

1 Avocado

1-2 Tbsp Lime Juice

Himalayan Salt, to taste

Cayenne Pepper, to taste

To Prepare

Toast the bread. In a small bowl, mash the avocado with the Lime Juice, Salt, and Cayenne Pepper. Once the bread is toasted, spread the avocado mash on top.

Mango Coconut Smoothie

Mango Coconut Smoothie: Mango, Coconut Milk, Vanilla Yogurt, Ice Cubes

Mango Coconut Smoothie: Mango, Coconut Milk, Vanilla Yogurt, Ice Cubes

Mango Coconut Smoothie

Now that the weather is getting warmer, here’s a recipe for a tropical mid-morning pick-me-up.

Ingredients

1 – 14 ounce can Mango (substitute fresh mango where available)

1 – 13.5 ounce can Coconut Milk

1 – 32 ounce container Vanilla Yogurt

1 cup Ice Cubes

To Prepare

Blend all ingredients until smooth.

Makes about 9 cups.

Carrot Ginger Soup

Carrot Ginger Soup: Olive Oil, Onion, Coconut Palm Sugar, Pepper, Ginger, Carrots, Sweet Potato, Chicken Broth, Half-and-half

Carrot Ginger Soup: Olive Oil, Onion, Coconut Palm Sugar, Pepper, Ginger, Carrots, Sweet Potato, Chicken Broth, Half-and-half, Himalayan Salt

Carrot Ginger Soup

I got this recipe from my sister, and it quickly became a favorite. The caramelized onions and ginger really add a lot to the dish!

Ingredients

2 Tbsp Olive Oil

3 c. finely cut onion

2 Tbsp Sugar (I used coconut palm sugar)

Ground Black Pepper (to taste)

2 Tbsp fresh grated ginger (about 1 inch)

1 1/4 lb. Carrots (approximate)

1 Sweet Potato

6 c. Chicken Broth

1 c. Half-and-half

To Prepare

Heat the Olive Oil in a skillet on medium heat. Add the onions, sugar and black pepper and reduce to low heat. Cook for 30 minutes, covered, stirring once or twice.

Meanwhile, add the Chicken Broth to a large saucepan. Peel the Sweet Potato and Carrots and cut into 1 inch pieces, and add them to the saucepan. Cover and bring to a boil, then reduce to medium-low and simmer, covered, for 40 minutes.

After the onions have cooked for 30 minutes, add the freshly grated ginger to the skillet. Stir and continue cooking, uncovered, for about 30 minutes. When it’s finished, the onions and ginger will be caramelized. Divide the mixture into equal halves and set aside.

Once the broth in the saucepan is finished, the carrots and sweet potato should be very soft. It’s time to puree the vegetables. First, add one half of the caramelized onion and ginger mixture from the saucepan to the broth. There are several options for blending the vegetables. You can use a blender, food processor or hand mixer to puree the vegetables until smooth. The soup should be smooth now. Add the half-and-half and mix so that it is a creamy orange color. Season with salt. Pour into serving bowls and garnish with the rest of the caramelized onions.

Serves 4-6.

Credit: Adapted from http://www.bhg.com/recipe/soups/ginger-carrot-soup/

Avocado Smoothie with Chocolate (Jus Alpukat)

Jus Alpukat: Avocado, Yogurt, Vanilla Almond Milk, Honey, Coconut Palm Sugar, Carob Powder

Jus Alpukat: Avocado, Yogurt, Vanilla Almond Milk, Honey, Coconut Palm Sugar, Carob Powder

Avocado Smoothie with Chocolate (Jus Alpukat)

This is a healthier variation of Indonesian Avocado Shake. The traditional recipe uses fresh avocados and sweetened condensed milk with ice. This recipe substitutes Vanilla Almond Milk, yogurt, honey, and palm sugar for the condensed milk. If you can’t find almond milk, you could probably use regular milk and additional honey or sugar.

Ingredients

2 Hass Avocados

1 c. Vanilla Almond Milk

1/2 c. Plain Yogurt

1 Tbsp Raw Manuka Honey

1 Tbsp Coconut Palm Sugar

1 Tbsp Carob Powder *

Chocolate Syrup (for garnish)

* You can use cocoa powder if you can’t find carob powder

To Prepare

Blend all ingredients except for chocolate syrup in a blender until smooth. Drizzle the serving glasses with chocolate syrup. Pour the smoothie into the glasses and enjoy.

Serves 2.

Mom’s Cranberry Sauce

Mom's Cranberry Sauce: Fresh Cranberries, Granny Smith Apples, Raspberries, Orange Marmalade, Sugar, Lemon Juice

Mom’s Cranberry Sauce: Fresh Cranberries, Granny Smith Apples, Raspberries, Orange Marmalade, Sugar, Lemon Juice

Mom’s Cranberry Sauce

My family used to buy the obligatory canned cranberry sauce in a can. We would usually ignore it, and most of it would go to waste. All that changed when my Mom found this recipe one year. Now we LOVE cranberries on Thanksgiving!

Ingredients

2, 12 ounce bags Fresh Cranberries

1, 6 ounce container Fresh Raspberries (or 1 small bag frozen raspberries)

2 Granny Smith Apples

1, 10 ounce jar Orange Marmalade

1/2 c. Stevia (or 1 cup Sugar or equivalent)

Juice from 1 Lemon

To Prepare

In a large food processor, roughly chop the Cranberries, then put them in a large mixing bowl. Peel the Apples, then rough chop them in the food processor, and put them in the mixing bowl. Add the Lemon Juice and stir well. (The Lemon Juice prevents the apples from turning brown.) Add the Orange Marmalade and Stevia (or sugar). Stir well. Fold in the Raspberries until the fruit starts to become moist and juicy. Serves 8-10.

Pumpkin Spiced Fruit Dip

Pumpkin Spiced Fruit Dip: Whipped Cream Topping, Vanilla Pudding Mix Powder, Canned Pumpkin, Pumpkin Spice Seasoning

Pumpkin Spiced Fruit Dip: Whipped Cream Topping, Vanilla Pudding Mix Powder, Canned Pumpkin, Pumpkin Spice Seasoning

 

Pumpkin Spiced Fruit Dip

This is a sweet, dessert style dip that tastes good with apples or pears.

Ingredients

1 – 16 ounce container of Whipped Cream Topping

3 – 3.4 ounce boxes of Vanilla Pudding Mix powder

1 – 16 ounce can of Pumpkin

2 Tbsp Pumpkin Spice Seasoning

To Prepare

In a large mixing bowl, thoroughly mix all ingredients together. Serve with sliced apples or pears.

Masala Tea (Chai)

Masala Tea: Water, Milk, Tea, Ginger, Green Cardamom, Palm Sugar

Masala Tea: Water, Milk, Tea, Ginger, Green Cardamom, Palm Sugar

 

Masala Tea (Chai)

Some people use a spice mix to make chai, but it’s really not hard to make your own, and it’s more authentic with fresh ingredients.

Ingredients

1 Mug Water

1 Mug Milk

3-4 Green Cardamom pods

1 inch Fresh Ginger, crushed or roughly chopped

2-3 Tbsp Loose Black Tea Leaves

2 Tbsp Palm Sugar

To Prepare

Put the Water, Milk, Cardamom pods, Ginger, and Sugar into a small pot. Heat on the stove until it simmers, not quite to boiling. Remove from heat, and stir in the Tea Leaves. Cover, and let the tea steep in the pot for about 5 minutes. Strain into mugs and serve hot, preferably with tea biscuits or Indian sweets.

Serves an intimate gathering of 2 or 3 dear friends.

Turkish Lentil Soup (Mercimek Çorbasi)

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil

Turkish Lentil Soup: Red Lentils, Onion, Carrot, Garlic, Vegetable Stock, Tomato Purée, Cumin, Paprika, Salt, Pepper, Olive Oil, Mint (Picture by Rachel)

Turkish Lentil Soup (Mercimek Çorbasi)

This soup is lovely, especially if you add lemon juice from a lemon wedge.

Ingredients

2 Tbsp Olive Oil

1 medium sized Onion, diced

1 large Carrot, diced

2 cloves Garlic, minced

2 Tbsp Tomato Purée

1 tsp Ground Cumin

1 tsp Paprika

1 c. Red Lentils, rinsed and drained

4 c. Vegetable Stock

Salt and Black Pepper

Fresh Mint and Lemon Wedges, for garnish

To Prepare

Heat the Oil over medium heat in a large pot. Sauté the Onion. When the Onion is almost done, add the Garlic, Carrot, Cumin, Paprika, and Tomato Purée. Toss until the ingredients are covered in seasoning and cook for 5 minutes. Add the Lentils and Stock, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the Carrots and Lentils are tender. Remove from heat and let cool for a few minutes. Purée with a hand blender until the carrots and onions are blended. Sprinkle with fresh Mint and serve with Lemon Wedges on the side.

Curried Lentil Soup

Curried Lentil Soup: Red Lentils, Onion, Korma paste, Vegetable Stock, Coconut Milk, Coriander, Olive Oil

Curried Lentil Soup: Red Lentils, Onion, Korma paste, Vegetable Stock, Coconut Milk, Coriander, Olive Oil

Curried Lentil Soup

I wanted to use up the red lentils from last week’s soup, and was thrilled when I found this recipe.

Ingredients

1 Tbsp Olive Oil

1 medium sized Onion, chopped

2 Tbsp Korma paste

2 c. red lentils

6 c. Vegetable Stock

1 c. Coconut Milk, unsweetened

1/3 c. Fresh Coriander, chopped

To Prepare

Heat oil in a large saucepan. Add the Onion and cook for 5 min on medium heat. Add korma paste. Stir and cook for 1 minute. Add lentils and Vegetable Stock. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes, stirring often. Remove from heat and cool slightly by stirring. Using a hand mixer or food processor, puree the soup until smooth. Return to low heat and add Coconut milk, stirring soup for about 4 minutes. Sprinkle with coriander and serve.