Raw Cashew Chocolate Mousse

I'm not really a big dessert blogger, but if you've never made a mousse made from cashews, I'm telling you to do yourself a favor and try this recipe, it is delicious and it's SO easy!

If it sounds too weird to be good, completely disregard the fact that it is raw, vegan, healthy, organic and easy. All you need to know is that this is an AWESOME, DELICIOUS DESSERT!

No Cooking required.

Yes,  it's true. There is NO cooking required to make this truly amazing dessert. You are sure to impress even the most critical chocolate aficionados. 

Raw Cashew Chocolate Mousse Printable recipe here

Ingredients:

1 cup cashews, soaked 5-6 hours and drain

1. 3 tbsp cacao powder
2. 2 tbsp coconut oil
3. 2 tbsp raw agave nectar
4. ¼ tsp ground cinnamon
5. 1 tsp vanilla extract
6. 2 tbsp water, or as needed

    Directions:

Combine all the ingredients in a blender or food processor. Blend until very smooth, at least three minutes, adding more water as needed.

Spoon into glasses or serving dishes and let mousse set up in refrigerator to chill for at least 1 hour.

Top with cream if desired, enjoy!

Spicy Turkey Lettuce Wraps

I was always a little skeptical of lettuce taking the place of a tortilla. Something as perfect as a taco just shouldn't be messed with. 

What convinced me to try these lettuce wraps? I am always looking for quick and easy, healthy, low carb, low calorie, low fat, gluten free dinner ideas. What I discovered is that these wraps are super delicious and a nice twist to the taco concept with an Asian flair!

To make these pescatarian friendly, substitute the ground turkey for shrimp, they taste awesome!

Spicy Turkey Lettuce Wraps

Ingredients:

1 pound lean ground turkey

1 tbsp extra virgin olive oil

1 tsp ground ginger

1/2 tsp garlic powder
1 tsp chili pepper flakes

Ground pepper, to taste

2 cups carrots (about 4 medium), shredded

1/2 cup onion, chopped

2 cups mushrooms, chopped
1 cup red bell pepper, sliced thin

½ cup peanuts

2 cloves garlic, minced

¼ cup teriyaki sauce

¼ cup low sodium soy sauce

½ cup (about a handful) cilantro, chopped

1 head leafy lettuce (you could use kale or baby romaine), leaves separated, rinsed and dried

Directions:

In a large skillet, heat olive oil over high heat. Season ground turkey with ground ginger, garlic powder, chili flakes and pepper then add to skillet. Break up the meat with a wooden spoon as it browns. Cook about 5 minutes or until meat is almost cooked through–but still slightly pink. Remove from skillet and place into a bowl; cover loosely with foil to keep meat warm. Set aside.

Using the same large skillet, add shredded carrots, peppers and onions and cook over medium heat until vegetables soften (about 3 minutes). Mix with wooden spoon or spatula to combine ingredients.

Add mushrooms, peanuts and garlic to the skillet and mix to combine ingredients. Cook all vegetables until softened, about 4 minutes.

Add reserved browned turkey to the vegetables. Add teriyaki sauce, soy sauce and cilantro to the meat and vegetable mixture. Combine all ingredients together and cook over medium heat.

Adjust amount of herbs and sauces to taste. Lower heat and simmer, allowing all flavors to meld. Top with cilantro.

While turkey mix is simmering, prepare lettuce leaves. Use a clean dishcloth or paper towels to dry leaves well.

Divide about 1/3 cup of turkey mix among each of the lettuce leaves.

I find it helpful to start eating from the stem side and roll the leafy side up to hold in the juices and filling.

Enjoy!

Chive Flowers, Eat Them!

Photo by Tiffany Arp-Daleo

Have you ever eaten a chive flower? They are actually delicious, especially if you like garlic the way I do.

Delicately flavored, the chive blossom is a cross between garlic and onion, but then there is a slight pop of sweet when you bite into the flower.

There are lots of fun ways to eat the blossoms. They are beautiful and delicious scattered over a salad, tartine or baguette. You might like them in your scrambled eggs, and they make a real purty garnish on a deviled egg!

Or, you could get crazy and mash the blossoms into some goat cheese with a bit of honey for a twist on this appetizer recipe found at The Kitchn, I'm drooling.

Chives are easy to grow from seed, get them here at San Diego Seed Company, or look for them ready to eat in your local farmers market!

Cooking with Fresh Herbs

Oregano

Ever since I can remember my Mom had a herb garden that she used for cooking, so naturally, I have always grown herbs too.

I have been more successful growing some herbs more than others. For some reason I struggle with cilantro, perhaps my most favorite herb of them all. I don't understand it, I can keep all kinds of herbs and vegetables alive and thriving, but the cilantro never makes it.

Which reminds me.......

When I need gardening advice, I am very lucky to know one of the best in the business, my friend Brijette owns San Diego Seed Company, if you are interested in organic sustainable seeds, they are your resource!

But I am writing today to talk more about some of the herbs that I can grow successfully, and how to use them everyday. I am not by any means an expert in the field of gardening, or cooking for that matter, but I tend to have a knack for pairing herbs and spices with foods.

Here are some of my favorite  fresh herb/food combinations and some tips too;

Basil - Incredibly versatile, try this basil walnut pesto, great on flatbreads, pasta, salads, legumes, egg dishes and compliments many cheeses beautifully. Oh, and basil is perfect with tomatoes, fresh, dried or in a tomato sauce, try to add the leaves at the end of cooking for maximum flavor.

Chives - Super easy to grow, great in egg dishes, salads, potatoes and fish.

Cilantro - Most people either love it or hate it, I love it in almost everything. Cilantro pairs great with chicken, fish and shellfish, pork, avocados, legumes, peppers, salads, salsas, tomatoes and yogurt. Especially nice with these fish tacos!

Green Onions (Scallions) - Egg dishes, salads, stir fry, great on the grill. You can grow green onions in a pot in a sunny windowsill, just cut off the stocks as you need them, they will re-grow!

Mint - Tea, fruit salads, cocktails or try this amazing sauce the next time you grill fish.

Oregano - Potatoes, meat, poultry, eggs, sauces, roasted vegetables. I like to cut several stems off my oregano plant each week and keep it on the counter to dry out, it's easy and ready to use.

Parsley - Salads, sauces and soups, and it is an excellent source of vitamins A and C.

Rosemary - Fantastic on roasted potatoes, meat (especially lamb), soups, fruit salad, breads and pasta.

Thyme - Love fresh thyme on roasted carrots! Potatoes, meats, poultry, soups and sauces. We keep 2 or 3 different varieties in the garden, each one offers a different flavor.

Also keep in mind, herbs have powerful antioxidant properties, with oregano, dill, thyme, rosemary and sage among the most potent. They've been used for centuries to ward off disease. And if you are watching your weight, herbs are a natural way to add nonfat flavor!

Spicy Crunchy Chickpeas

Chickpeas, or garbanzo beans, are perhaps one of the oldest legumes on earth. Popular in numerous cultures and countries around the world, they are loaded with fiber, protein, iron and good for you phosphorus.

We enjoy them in hot and cold salads, stews and casseroles, as hummus, or for a low fat healthy snack try them spicy and crunchy like this…..

Spicy Crunchy Chickpeas

Ingredients:

1 16 oz can of chickpeas

Your favorite seasoning

Olive oil cooking spray

Instructions:

Preheat oven to 400 degrees F.

After rinsing, dry the chickpeas by laying them out on a paper towel covering a dishtowel. Let them sit for at least 10 minutes until mostly dry.

Place chickpeas in a large bowl and add 1 tbsp olive oil, toss well.

Sprinkle with your favorite seasoning. I use salt, garlic salt, smoked paprika and cayenne pepper. The seasoning options are endless, you could use - garam masala, Parmesan cheese, herbs and the list goes on.

Place seasoned chickpeas on a rimmed baking sheet sprayed lightly with olive oil cooking spray.

Bake until golden and crunchy for 30-40 minutes, stirring a few times during cooking.

Enjoy while warm but don't save them for too long, they tend to get stale after a day or so.

Sweet Potato Fries - Baked and Crispy!

I can not tell you in words how fantastic these fries are, really, you just have to make them. 

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make? 

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

                   Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil 
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil


*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Roasted Spicy Pumpkin Seeds

There are so many reasons to love Halloween! The cooler temps and brisk winds are great reasons for making soups and casseroles, or maybe you like to use Halloween as an excuse to decorate your house, get dressed up in crazy costumes and have a party!

Some people might also enjoy stealing a piece or two of candy, but I for one get very excited about carving pumpkins and roasting the seeds.

I have tried a hundred ways of preparing pumpkin seeds, but I think this is my favorite method so far......

Roasted Pumpkin Seeds

(printable version)

1 ½ cups fresh pumpkin seeds (approx. seeds from one medium pumpkin)

1 tsp Kosher salt

1 Tbsp olive oil

1 tsp chile powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Preheat oven to 400 F. Line a baking sheet with foil, or use a non-stick cookie sheet.

In a medium pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups of water for every 1/2 cup pumpkin seeds, and 1 tsp salt for every cup of water. Once it comes to a boil, reduce heat and simmer for 10 minutes, drain and discard water.

Place the drained seeds in a large mixing bowl. Drizzle with olive oil and toss to coat.

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds, and toss well to coat.

Arrange seeds in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until seeds are lightly browned, stirring once or twice halfway through.

Allow seeds to cool for 5-10 minutes and enjoy! Seeds can be stored in an airtight container or plastic bag for 4-5 days.

Wishing you a happy and safe Halloween!

Prickly Pear Fruit

I have always been curious about the odd brightly colored spiky globes that protrude from the cacti in our yard, today was the day I found out what they taste like!

We have several kinds of cactus in our yard. Couldn't tell you what kind they are but this is what they look like......

There are several varieties of cactus pear. The prickly pear cactus is a fruit AND a vegetable. The green pods are the napolito and the vegetable part, and the red to purple pears are the fruit, also known as tuna.

The pears have a melon-like aroma and a sweet but bland flavor. Popular in Mexico, Central and South America, the green pods are abundant year around but the pears are harvested in the later Summer months.

Cactus pear is fantastic raw, peeled and chilled by itself or made into a tasty salsa. You will find it used for its medicinal properties, but it can also be used to make juice, salads, jelly or even in a margarita!

Selecting and preparing the prickly pears should be done with care. If you are buying them, make sure they have been de-spined. If you are picking them yourself, wear thick gloves when handling and carefully scrape off the prickly spines. You will also need to trim the “eyes,” and remove any remaining prickers with a vegetable peeler or a sharp knife. Another effective method of removing the thorns and spines is with a blowtorch which may sound extreme, but it is a quick and effective way of getting getting it done!

The fruit is edible raw, with a flavor reminiscent of watermelon, but with a more granular texture. The fruit is full of tiny seeds which can be chewed and eaten, swallowed whole, or spit out. It has been used to make juice, jelly and candy.  You can peel and dice the pear much like a pineapple for cereal or toppings on ice cream and mixed in salads. Seeds can also be dried and ground into flour. 

To cook, steam over boiling water for just a few minutes (if cooked too long they will lose their crunchy texture). Then slice and eat. Steamed cactus is delicious added to scrambled eggs and omelets, or diced fresh and added to tortillas. They taste especially good with Mexican recipes that include tomatoes, hot peppers and fresh corn.  

Now that I know how sweet and delicious they are, I can't wait to experiment and try more recipes. Not only are they tasty but the prickly pears are full of antioxidants and they provide vitamin C, vitamin E, Magnesium and fiber. 

Roasted Carrots with Fresh Thyme

Roasted Carrots with Fresh Thyme

I used to think roasted carrots needed balsamic vinegar or a little honey or lots of spices, and those are all great options, but sometimes the simplest ingredients make the BEST dishes!

Ingredients:
Carrots, cut into even sizes (don't peel for extra vitamins and nutrients)
Toss with fresh thyme and olive oil

Directions:
Heat oven to 400*
Place on baking sheet and cook for about 25 to 40 minutes, (depending on size and how many you are making) stirring halfway through.

That's it.

Simple. Delicious. Healthy.

We served these carrots alongside a grilled pork loin, (simply seasoned with orange juice and rosemary) but they would also be fantastic with beef, fish, chicken, a la mode...... you get the drift.

Another great thing about carrots is that you can keep them in the refrigerator for about a month. Just wrap them in a paper towel and place them in a bag to avoid condensation from forming. Oh, and don't put them near apples or pears, for some reason that makes them get soft.

I know I keep promising you details about our latest move and our new house, I am working on that post and it is coming soon!!

Shrimp and Scallop Ceviche

It's almost time for Taste of Little Italy in San Diego!! 

The annual event is happening this Wednesday June 20,2012 from 5PM to 9PM. The list of restaurants participating is impressive, including Bencotto, Petrini's, Mona Lisa's, and I can't wait to try the sample from Po Pazzo!

If you haven't gotten your tickets yet, you can still buy them on the day of, call 619-615-1092.

In honor of this fabulous event, I am posting one of the featured recipes created by San Diego's awesome Chef Deborah Scott, the head chef at one of our favorite restaurants Indigo Grill. We made it this weekend, the perfect blend of ingredients and so simple and perfect for Summer!

Shrimp and Scallop Ceviche

by Deborah Scott

2 lbs fresh scallops

2 lbs fresh shrimp

Combine:

2 large onion, chopped

2 jalapenos, stemmed, seeded, and minced

10 tomatoes, chopped

10 cucumbers, peeled, seeded, and chopped

2 bunch cilantro, cleaned and chopped

1 cup lime juice

4 tbsp orange juice

Marinate seafood and vegetables in non-reactive container.  Cover mixture and chill.  Marinate for 30 minutes to 2 hours (more than a two hour marinade and the seafood will toughen). 

Salt and Pepper to taste

Garnish with baked corn chips, fresh avocado, or orange slice

Hope to see you all at the festival!

Rainbow Chard

I took these photos just before we found out we had to move.......beautiful Rainbow Chard that we pulled from our garden.....

Chard has always been our go-to side with chicken, fish and pork. Not only is it one of the healthiest vegetables available, it is full of nutrients, vitamins and natural anti-oxidants, but it's also gorgeous!!

Basic Chard Recipe (you can use Swiss, Rainbow, Green etc.)

1 bunch of chard
1/2 small onion thinly sliced
2 cloves garlic, thinly sliced
2 tbsp. olive oil
1 tsp red pepper flakes
salt and pepper

Rinse chard thoroughly in a colander. Roughly chop into 1 inch strips. Place chard in a large bowl and toss with 1 tbsp of olive oil until thoroughly coated. Add the onion, garlic and pepper flakes to a large skillet with the other half of olive oil and saute for about 5 minutes, add the chard and mix well over medium high heat. Chard is done when soft and wilted, add salt and pepper to taste.

You can also add other ingredients, olives, nuts, mushrooms, leeks, bacon, don't be afraid to experiment!

Black Bean, Corn and Mango Salad

I am blessed to have a husband that doesn't mind grocery shopping, especially since I HATE grocery shopping! Instead, I scour the weekly ads and coupons and meticulously write out the grocery list with detailed instructions of what brand to buy, what to get if that brand isn't available, how many, etc.....


Apparently, last week my penmanship was less than perfect because instead of a jar of mayonnaise, or "mayo" my beloved came home from shopping with a beautiful MANGO. No sandwiches this week.


The unexpected ingredient was actually a welcome treat since I recently saw a recipe for Thai Green Mango Salad that I really wanted try. Ramya of The Mistress Of Spices is one of my favorite food bloggers.She and her husband recently moved to Thailand, but her cooking influence includes India, France and America, her catalog of recipes are mostly vegetarian, and always tempting!


I still want to make that salad, but while browsing her site, I found this other salad that I thought would be perfect to serve with our grilled salmon, Black Bean Corn and Mango Salad. There are a lot of flavors going on in this salad......it was Mark's suggestion to add the fresh strawberries, it worked quite well!

Black Bean, Corn and Mango Salad
Adapted from The Mistress Of Spices  serves 4

1 tbsp. olive or canola oil
1 cup corn kernels (fresh, canned or frozen)
1 (15-ounce) can black beans*, rinsed and drained
1/2 roasted or fresh red bell pepper, chopped
1/4 red onion, diced
1 large, ripe mango, chopped
5 large fresh strawberries, chopped
1/4 cup fresh cilantro, chopped
1 Serrano chili de-seeded and finely diced 
Juice of one lime
1/2 tsp. cumin powder
1/2 tsp. salt 

Spray a large nonstick pan with cooking spray or heat the oil in the pan. Add the corn (undrained if from a can) and stir well. Pan-roast until the corn begins to blacken in spots, about 8-10 minutes, stirring occasionally to make sure that it doesn't stick. Remove from heat and set aside to cool.

While the corn is cooking, mix the beans, bell pepper (any color bell pepper will work), onion strawberries and mango in a large bowl. Once the corn has cooled down to room temperature, add it to the bowl.

Add the lime juice, cilantro, salt, cumin and chili and mix well. Adjust seasonings to taste.


*We also added a handful of garbanzo beans for more fiber

Ham, Kale and Bean Soup

I don't know how official it is, but I heard that January is National Soup Month. Why not? It's hard to pick just one to start with..... but we managed.

We co-hosted a fabulous New Year’s Day party this year where we enjoyed the company of some fantastic friends and family and we got to feast on some amazing food. Extra bonus, we received some yummy hostess gifts and somehow we even ended up with a substantial portion of leftover honey baked ham……

If you live in Santa Barbara and you are a foodie, you probably know my cousin Krista. She is the editor of Edible Santa Barbara, one of the most impressive food magazines on the stands today. Krista and her husband Steve have worked hard to create an amazing publication including recipes, articles on gardening, organic farming, wineries and so much more, click here to explore.

Krista and Steve gifted us with a fantastic hostess gift from Shepherd Farms in Carpenteria. I have not been there yet, but I can say that Sheperd Farms makes a fantastic organic dried “Herbs de Provence”. This particular blend includes sage, rosemary, thyme, marjoram, oregano and bay. I can only imagine the possibilities, soups, sauces, marinades, eggs, salads.........

Inspired by our gifts and the desire to eat something that is NOT stuffed, fried or drenched in butter or alcohol, we threw together the following ingredients to create this delicious and healthy Ham, Kale and Bean Soup. Remarkably quick, mostly healthy and incredibly delicious!

Ham, Kale and Bean Soup

Makes 4-6 servings
printable version

1 ½ cup cooked ham, chopped 

3 medium carrots, chopped

2 stalks celery, chopped

4 cloves garlic, diced

½ onion, chopped

1 leek, chopped

2 tbsp olive oil

1 can pinto beans

1 can cannelloni beans

2 cups chopped kale

5 cups vegetable stock

Salt and pepper to taste

Herbs de Provence (or blend of dried herbs)

In a large pot or Dutch Oven heat olive oil over medium heat. Add carrots, celery, onions and garlic and saute until tender about 10 minutes.

Add the ham, beans, vegetable broth and season with salt, pepper and Herbs de Provence. Bring to a light boil and add kale. Simmer for about 30 minutes or until kale is cooked to desired tenderness.

You can't get much easier than that! Enjoy with a nice piece of crusty bread, or better yet, a grilled cheese sandwich!

Roasted Baby Artichokes

We try to make it to our local Hillcrest farmers market every Sunday. Last weekend we discovered baby artichokes. Many of the vendors had the big green spiky artichokes that you can find in the grocery store, but it was the small purple ones that caught my eye.

Artichokes can be stuffed, steamed, boiled, fried or stewed. When I was growing up my Mom would steam them, then we would dip them in mayonnaise, GOBS of melted butter and lemon juice, not the healthiest way, but delicious all the same!

Baby artichokes don't fully develop, so you can eat them whole after they are trimmed before they are cooked. After steaming for a few minutes, it is recommended that you roast or sauté them so that he flavor gets more "artichokey", and they get melt in your mouth tender.

However you cook them, artichokes are very healthy as well as delicious. They are a good source of vitamin C, folate, fiber and they have a number of minerals especially potassium, phosphorus and magnesium.

Roasted Baby Artichokes

Ingredients:
2 lbs baby artichokes
1/4 cup olive oil
salt and pepper to taste

Instructions:
Place the artichokes in a pot of boiling water and cover. Simmer for about seven or eight minutes or until tender, then drain.

When cool enough to handle, you will need to trim them. Once they are trimmed, cut the larger artichokes in half, or if they are really small leave them whole.

Toss artichokes in olive oil, sprinkle with salt and pepper and place in a glass baking dish lined in foil. Roast in a pre-heated 400 degree oven for about 8-10 minutes. Sprinkle with salt and pepper to taste, and drizzle with more olive oil. Enjoy!

Black Bean Salad with Grilled Chicken

Black Bean Salad with Grilled Chicken

It's diet time. It really has nothing to do with a new year resolution, but rather a sobering visit to the doctors "official" scale.

It's time to break out my old tried and true favorite diet recipes which includes a lot of salads, chicken and fish. No fad diets or shakes for me, the only way to lose weight is to eat in moderation, keep a food journal, and most important, work out on a regular basis.

I like to make a big batch of this black bean salad. It's easy to keep track of how many calories are in it, it's filling and satisfying on it's own, or it goes great with a little chicken or fish.

Black Bean Salad with Chicken
(printable recipe)

Makes 4 servings

Pre grilled chicken cut into strips (optional)

1 can 14oz black beans

1/2 can of yellow corn
½ cup diced tomatoes

¼ cup chopped red bell pepper

1/8 cup chopped red onion

¼ cup chopped fresh cilantro

Juice of 1 lemon

2 tbsp olive oil

Salt and pepper

Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature. All quantities can be adjusted to your preference

I love my black bean salad dressed simply with lemon juice and olive oil, but if you like cilantro, you should try this Cilantro Dressing, it's delicious on this salad!

This is a fabulous vegetarian salad without the chicken!