Pickled Radishes

I am not a radish lover but I do love them pickled.

 I love eating them thinly sliced on top of arugula and mixed greens (watercress is also very good) with soft mozzerella and walnuts.  I also found this new chicken patty at Costco that has spinach with aged white cheddare in them.  I throw them on the george foreman.  SOOO good with this salad. 

I thought that the radishes might be good for Rox because they don't have any salt in the brine...its just vinegar. 

ps. did you like the kombucha in the background.  Yes I am obsessed :)

So here is the recipe:

PICKLED RADISHES


INGREDIENTS

3/4 cup Rice Vinegar
2 Tablespoons Raw Sugar
2 Teaspoons finely chopped Ginger
1Teaspoon Black Peppercorns
2 bunches Radish

DIRECTIONS

Wash and trim radishes; if they are smaller leave whole or cut in half.

Combine Rice Vinegar, Raw Sugar, Ginger, and Peppercorns in non-reactionary saucepan over medium heat until sugar is dissolved and flavors are incorporated. Remove from heat.


If you want to refrigerate, toss radishes with dressing, pack in containers, and place in refrigerator. Wait several days for radishes to marinade. Serve in salad or as a side dish.  I did put mine in a water bath for 10 minutes so I could have them canned on a shelf. 

Best healthy muffins ever!

These are to dye for! Way better than anything I have tried.

Chia Seed Pumpkin Muffins

Ingredients
1 tablespoon chia seeds , ground (use a coffee or spice grinder) *I do not grind them at all.

1 cup whole wheat or whole grain flour

1/2 cup white unbleached flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 teaspoons baking soda

1/2 teaspoon salt

1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)

2 eggs

1/4 cup high-quality extra-virgin olive oil

1 cup pure maple syrup or 1/2 cup agave nectar or a combination of the two *I used half and half

1 tablespoon vanilla

1/2 cup chopped walnuts or pecans , optional

Salt and pepper to taste *I did not do this

Directions

 Pre-heat oven to 350°.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.

Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer

Quinoa Vegetable Soup

Hey Ladies!!  I made everyone this soup tonight.  Although it has been a beautiful sunshining day, there was a chill in the air.  You know when you get chilled to the bone and it lingers?  I think we all had some of that goin' on at some point today (I even felt inclined to put my snowboard socks on) which made this a great suppa.  Also I was really craving some vegetables. 

This is also a recipe that you can play with and really make it your own.  I did not use the boullion cube (sparing Roxanne the sodium) and it was still great.  Most likely you will want to add more broth to make it more soup-like.  I did not add it the first go around but I think I will add some for the leftovers as there is no more broth left. 



(Makes approximately 4 quarts)

Ingredients
8 cups vegetable broth
2 cups uncooked quinoa
4 large carrots, peeled and sliced
1 small bunch celery, cleaned and sliced
1 small head broccoli, washed and chopped
2 lbs. mushrooms, washed and sliced
1 red onion, diced
2 T garlic powder
2 T onion powder
1 tsp tyme
2 tsp celery seed
1 T majoram
1 T olive oil
1 vegetable bouillon cube

Directions

Step 1 - Saute the onions and mushrooms over low-medium heat in the olive oil until the onions are translucent and the mushrooms have completely wilted.

Step 2 - In a large soup pot (4 quart), combine 8 cups broth, carrots, celery, broccoli, onion/mushroom mixture, bouillon cube and spices.  Bring to a boil.

Step 3 - When the soup is at a full, rolling boil, add the quinoa.

Step 4 - Reduce heat to a simmer.  Cook until the vegetables are soft and the quinoa is transparent.

Step 5 - Add extra vegetable broth as needed to maintain a soupy consistency.  (You may or may not need to do this)

Recipe from thegraciouspantry.com

Raw Cashew Dip

Raw Cashew Dip

1 1/2 C raw cashews
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dill weed
1 basil leaf (I use more)
1 tsp. Italian seasoning
4 tsp. lemon juice
The original recipe doesn’t call for water but I put water in the blender just over the nuts. Another thing I do that’s different is I use dill that I’ve frozen in ice cubes. That’s how I keep my basil, too.

Blend it up. Can store up to 2 weeks in fridge. Feel free to vary any of the ingredients.

This recipe is really good with zuchinni, carrots, celery, or any other veggies.  I have also eaten it with brown rice crackers.

Pictures from dinner

We had that amazing chicken last night for dinner.  Definitely better with fresh thyme, but still very good!

Thyme + Balsamic Roasted Chicken, Leeks + Wild Mushrooms

Okay here is that awesome recipe to try...thanks Heather and Rox for sharing it with me. 

I had it for left overs tonight and it actually gets even better a couple days later if you can believe it.  I liked using about half dried thyme and half fresh from my yard. I made a bed of spinach and arugula, topped with brown rice (quinoa would be excellent too), grilled asparagus and red peppers, then lastly placing the chicken, leeks, and mushrooms with the juice spooned on top. 

Jonathan had a $60 dinner in NYC tonight and he said this meal I made was a hundred times better.  Ahhh he makes it fun to cook good food. 

 Where is a good place to find wild mushrooms? Mine were still delicious but a little boring being the same old mushrooms we always eat. 

Portobello Surprise Wrap

My recipe book didn't have a picture of this and I can see why.  It doesn't look that good, but it really is!  I had it for lunch today and it was perfect.

1 large portobello cap

1 wedge laughing cow cheese

salt and pepper, to taste

1 tsp Worcestershire sauce

1/2 cup yellow onion strips

1 Tbl balsamic vinegar

1 whole-wheat tortilla (which I didn't use...just used the uncooked tortillas I already had)

Place the mushroom cap, stemmed side down, on a cutting board.  Holding a knife parallel to the cutting board, slice the cap in half, creating two disks.  Remove the top and spread the cheese over the bottom disk.  Place top disk on the bottom disk.  Coat the cap with olive oil spray.  Season with salt and pepper.  Set the mushroom stemmed side up and drizzle the Worcestershire sauce into the gills.

Mist a small nonstick skillet with olive oil spray.  Set over medium head.  Add the onion to the pan.  Cook, stirring occasionally, for 2 minutes.  Drizzle in vinegar.  Cook for 3 to 4 minutes, or until soft.  Transfer teh onion to a place and cover.  Place the reserved mushroom, stemmed side down, in the pan.  Cook for 3 minutes, pressing gently with a spatula.  Flip the mushroom and cook for 3 minutes, or until tender.  Transfer the mushroom to the onion plate.  Place tortilla in the pan and cook for 30 seconds per side.  

Put the tortilla on a serving plate.  Place the mushroom on one side of the tortilla.  Top with onion.  Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the center.  Serve immediately.  

183 calories, 9g protein, 24g carbs, 5g fat, 10mg cholesterol, 5g fiber, 593mg sodium

From the Biggest Loser Cookbook

Coconut, Cranberry & Chocolate Oatmeal Cookies

This cookie recipe is all vegan...no butter, no unhealthy fats.  It is a great alternative when you just feel the desire for a good delicious cookie. 

1/2 C. apple sauce (no sugar added)
1/2 C. raw cane sugar
1 flax egg (1T flax meal & 3T water)
1 tsp. vanilla
1T. maple syrup or agave necter
1T. coconut oil
1C. whole wheat flour
1 1/2 C. oats
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1T. cinnamon
1/4 C. raw coconut (no sugar)
1/2 C. dried cranberries
1/2 C. dark chocolate chips

Preheat oven at 350
Cream together sugar and apple sauce. 
Then add flax egg, vanilla, agave/maple syrup, and coconut oil.
In a separate bowl sift together dry ingredients.  Then mix in gradually with the wet ingredients.  Add coconut and cranberries last.
Stir in chocolate chips.
Bake for 12 minutes.

Of course you can substitute any dried fruit and even nuts.  Take a look in your pantry.  I have tried it with walnuts and pecans.  And also cherries when I didn't have the cranberries.  It is fun to play around with and use up what you have around.

I also always double this recipe as the cookies fly off the plate!

* recipe and photo from thecleaneatingmama.com

Eating to live

I have long thought that I would like my motto to be:
EATING TO LIVE,
Rather than living to eat.

Bring on the goodness!  Bring on the recipes!
My first request is the balsamic chicken with leeks please :)  I want to make it this week!