Pecan Milk…with Warm Mesquite Variation (Latte di Noce Pecan…con Variazione Calda al Mesquite)

Pecan milk has changed my life in a small, yet significant way.

I essentially stumbled upon pecan milk this weekend when I was making a Marsala mushroom soup and, rather than using 3/4 cup of half-and-half that the recipe called for, I thought I’d “clean” it up a bit and try it with nut milk.  Pecans sounded like they’d combine well with mushrooms and Marsala, so I figured, “why not?”  Even better, the higher fat content in pecans would make the milk less prone to curdling- a problem I often face with fresh almond milk, even when tempered.

I was ecstatic with the results!  Not only was the milk delicious on its own, it paired excellently with the flavors in the soup and didn’t curdle.  I’m not sure why almond milk gets all the spotlight.  While almond milk is delicious (especially mine 😉 ) and definitely more versatile than, say, pistachio or peanut milk, pecan milk is also quite versatile, yet it’s creamier, deeper in flavor and, because of a higher fat content, is less likely to curdle than almond milk.

One Medjool date and a pinch of salt lend the milk just enough of that sweet/savory balance you get from cow’s milk and the nuttiness is mild and bourbon-like.  Not bad :).

Health Benefits: A one ounce serving of pecans contains 60% of the daily value of manganese, which is especially good for brain function, heart health and metabolism of carbohydrates and fat.  You will also get 15% of the daily value of copper from a one ounce serving of pecans, which benefits your nervous system, cellular energy output and connective tissue.*

Step aside almond milk!

Yields 2 cups

What you need:

1 cup raw pecan halves (plus water for soaking)

1/4 teaspoon salt

1 Medjool date

2 cups cold water

What to do:

Place pecans in a medium bowl and fill with water two inches to cover.  Let soak at room temperature for 8-10 hours.

Strain and rinse soaked pecans and place in a blender with the salt, date and 2 cups of water.  Blend on HIGH until smooth and there are no more large specks of pecan meat.  This should only take 30 seconds in a high speed blender (A.K.A. Vitamix, Blendtec, Ninja).  Allow 1-2 minutes for a normal blender.

Strain mixture through a nut milk bag or two layers of cheesecloth placed over a bowl or large measuring cup and squeeze to extract all of the liquid.  The consistency will be creamy and smooth.  Pour milk into desired storage cup and refrigerate.  Should last about four days in the refrigerator.

Mesquite variation:

You’ll also find that pecan and mesquite were meant to be together: for a cozy night cap or soothing breakfast, make this into a warm mesquite milk.  Place 2 1/2 teaspoons mesquite powder, 1 teaspoon raw honey and a pinch of salt in a small pot.  Slowly whisk in one cup of pecan milk and warm gently over a low flame, stirring frequently, for about 4 minutes.  Do not boil.  Pour warmed milk into a mug and serve immediately.  Mmm.

Pecan Milk (Latte di Noce Pecan) - The Clean Gourmet

Latte di Noce Pecan:

Rende 500 ml

Cosa serve:

100 grammi di noce pecan dimezzate (più acqua per mettere a mollo)

1/4 cucchiaino di sale

1 dattero Medjool

500 ml d’acqua fresca

Come fare:

Mettete le noci pecan in una scodella e coprite d’acqua con circa tre dita da coprire.  Lasciate ammollare per circa 8-10 ore a temperatura ambiente.

Colate e sciacquate le noci e mettete in un mixer col sale, il dattero Medjool e l’acqua fresca.  Fate frullare al livello max finché non siano più pezzetti visibili di noce.  Dovrebbero bastare solo 30 secondi in un mixer potente (come Vitamix, Blendtec o Ninja).  Per un mixer normale, fate frullare per 1-2 minuti.

Passate il liquido per due strati di stamigna sopra una ciotola media e stringete bene per fare sì che sia estratto tutto il liquido.  Troverete una consistenza cremosa e liscia.  Versate il latte in un bicchiere da conservazione e mettete in frigo.  Consumatelo entro circa quattro giorni.

Versione al mesquite: 

Troverete che noce pecan e il mesquite vanno benissimo assieme:  per una merendina prima di letto o come una prima colazione leggera, fate un latte al mesquite caldo.  Mettete 2 1/2 cucchiaini di polvere di mesquite, 1 cucchiaino di miele crudo ed un pizzico di sale in un pentola piccola.  Gradualmente unite 250 ml di latte di noce pecan e riscaldate leggermente sul fuoco basso, frustando frequentemente, per circa 4 minuti.  Non fate bollire il latte.  Versate il latte caldo in una tazza, preferibilmente riscaldata, e servitelo subito.

*Sources:

http://healthyeating.sfgate.com/walnuts-vs-pecans-nutrition-1576.html

http://foodfacts.mercola.com/pecans.html


Radish Top and Parsley Stem Pesto (Pesto di Cime di Ravanelli e Gambi di Prezzemolo)

No waste!  It’s satisfying to make a meal out of what is so often thrown away, especially one that tastes really good:).  All those green leaves attached to organic radishes and flavorful parsley stems should not be bound for the garbage!  I am all for “whole foods” cooking*, which means eating entire entities for optimal nutrition, and this recipe is no exception.

I use less oil than most people use when making pestos, as the oil can dilute flavor, make the pesto too runny and, not to mention, it’s expensive!.  Also, I prefer to get a greater proportion of fats from whole sources.  That means olives instead of olive oil, walnuts instead of walnut oil, etc.  This is because eating foods in their naturally occurring state promotes balanced nutrition.  When you eat a whole walnut, for example, you have a balance of fiber, oil and vitamins/minerals.  Eating walnut oil, on the other hand, just gives you the fat, which has been treated by manufacturing with heat, fissure, etc.  With theses processes, the oil’s delicate healthy chemical compounds (a.k.a. “phytonutrients”) have likely been destroyed or altered.

To clarify, I understand the need to use oils and other slightly processed items in cooking to make food taste good, but it’s best to use these in moderation and try to use their whole alternatives where possible.

This pesto is vegan, but you wouldn’t know it!  Miso and walnuts offer a “cheesy” umami flavor and the umeboshi vinegar and lemon give some salty tang.  It’s kind of addictive, actually.

*If you’re interested in the theory behind “whole foods” nutrition, I suggest reading “Food and Healing” by Annemarie Colbin.

What you need:

90 grams (about 2 bunches, picked over) radish tops, well rinsed

12 grams (about 3 cloves) garlic, minced

60 grams (one bunch) parsley stems, rinsed and torn

10 grams (1 1/2 teaspoons) yellow or chickpea miso

70 grams (3/4 cup) walnuts

1 1/2 grams (1/2 teaspoon) black pepper

23 grams (2 teaspoons) lemon juice

15-20 grams (3-4 teaspoons) umeboshi vinegar

45 grams (1/4 cup) extra virgin olive oil

What to do:

Place all ingredients in a blender or food processor and run until smooth.  Store in fridge or serve immediately with pasta or other grain, spread on a sandwich or add a dollop to soup.

Radish Top and Parsley Stem Pesto (L) - The Clean Gourmet

Pesto di Cime di Ravanelli e Gambi di Prezzemolo:

Cosa serve:

90 grammi (circa 2 grappoli) di cime di ravanelli, ben sciacquate

12 grammi (circa 3 spicchi) d’aglio, tritato

60 grammi (un grappolo) di gambi di prezzemolo, sciacquati e strappati a grandi pezzi

10 grammi (1 1/2 cucchiaini) di miso giallo

70 grammi di noci

1 1/2 grammi (1/2 cucchiaino) di pepe nero

23 grammi (2 cucchiaini) di succo di limone

15-20 grammi (3-4 cucchiaini) di aceto d’umeboshi

45 grammi (60 millilitri) di olio extra vergine d’oliva

Cosa fare:

Mettete tutti gli ingredienti nel frullatore o nel robot da cucina e fate frullare finché non abbia una consistenza cremosa.  Conservate in frigo o servite subito con della pasta o altri cereali, su un panino o mettete un goccio nella zuppa.


Apple Peel Crisps (Croccantini di Bucce di Mela)

If you went apple picking like me and got a TON of apples, I’m sure you’re coming up with all kinds of uses for those apples.  I always to try to keep the skins on when I’m cooking and baking with apples, but unfortunately, some recipes just don’t work with the skins.  In my case, I wanted pectin-free creamy applesauce so I had to peel my apples.  Fortunately, I didn’t have to throw away the most nutritious part of all those apples!

While it is important to buy all or as much organic produce as possible, it is especially important to buy organic apples.  The Environmental Working Group, who puts together the Dirty Dozen/Clean Fifteen Lists, has put apples as the most chemical-contaminated produce this year!  Sure they cost more, but you’ll probably save on doctor’s bills in the long run anyway buy buying organic apples instead of conventionally grown ones.

Like most fruits and vegetables, the majority of the fiber, vitamins and minerals are found in the peel, which will help control blood sugar and protect you from various diseases.  Apple peel’s unique attribute is that it’s very high in ursolic acid, which promotes muscle growth and reduction of body fat, with a higher proportion of brown fat to white fat (which is beneficial for diabetes prevention and healthy aging).  For more information, check out the links below*.  If you want to enjoy these health benefits of the peel without a side of pesticides, I again stress that you buy organic.

This is probably the easiest recipe I’ve posted so far, so there’s no reason you shouldn’t try it!  Note that I put the apples into a cold oven and then turn the heat on, as this allows for some low temperature dehydration.  I then turn the oven off and wait for it to cool completely before taking the skins out for the same purpose.  I do not have a dehydrator and this method is working for me, but I imagine you could use a dehydrator to get similar results.

*Main Sources: http://www.huffingtonpost.com/2014/02/19/never-peel-apple_n_4791328.html and http://www.dailymail.co.uk/health/article-2000392/Apple-peel-helps-build-muscle-control-weight.html

What to do:

Peel your apples and arrange the peels on a parchment-lined baking sheet and place in the oven.  Turn oven on to 300 degrees Fahrenheit and bake for about 30-40 minutes, tossing once or twice.  When the skins are mostly dry and crisp, turn the oven off and leave pan in there until oven cools down to ensure full dehydration.

Enjoy alone for snacking, steeped in hot water as a “tea” or as a crunchy topping on salad, oatmeal or whatever you can think of!

Apple Peel Crisps (Croccantini di Bucce di Mela) - The Clean Gourmet

Come fare:

Sbucciate delle mele e spargete le bucce su una teglia foderata di carta pergamena e infornate (il forno deve essere freddo).  Accendete il forno e impostate a 150 gradi centigradi e lasciate per circa 30-40 minuti, girando una o due volte.  Quando le bucce sono abbastanza essiccate e croccanti, spegnete il forno e lasciate infornate le bucce finché il forno non sia raffreddata, così per essiccare bene le bucce.

Graditele da sole per spuntini, nell’acqua calda come una tisana oppure come un condimento sull’insalata, sui cereali caldi or qualunque cosa alla quale riuscite a pensare!


Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu)

Follow my blog with Bloglovin

Plums are in season and we’ve been getting a lot of them through our CSA.  These Damsons have that quintessential “prune” taste, so they become very rich when reduced to a preserve and do not need much sweetener.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry juice (that’s whole organic blueberry juice, with no added sugar or preservatives) to get the plums going and to lend bit more depth of flavor, along with a touch of maple syrup.

Since I use very little sweetener and the fruit is quite juicy, I use kuzu to help set up the preserves, especially since plums are not particularly high in natural pectin.  If you are not familiar with kuzu, it’s a starch that’s also known as Japanese arrowroot and it looks like a white clumpy powder.  Kuzu is commonly used in macrobiotics for therapeutic purposes, including (but not limited to) the treatment of expansion headaches, upset stomach, blood circulation, skin disorders and fever.  (Perhaps a post on kuzu remedies is in order…) It’s good stuff.

If you’re not suffering from any of these ailments, it’s still not a bad idea to put some kuzu in your homemade preserves, if nothing else for culinary purposes.  Just be sure to make a slurry with the kuzu by dissolving it in a little water and then bring whatever fruit you’ve added it to to a boil, or else the kuzu won’t be able to work its magic.

If you can’t find kuzu or don’t want to wait to get it, reduce the preserve for a longer period of time over the heat.  Regular arrowroot powder is an option as well, but the consistency will get stringy-gummy, which I don’t find appetizing at all.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

I kept mine simple this time by leaving out any spices in order to let the vanilla stand out.  In the past, however, I’ve made it warm and spicy by adding cinnamon, star anise and clove.  See what suits you and feel free to play around with it.  I imagine fresh ginger would be a nice addition as well.

Makes about 16 ounces

Ingredients:

1 quart Damson plums, pitted and roughly chopped

1/3 cup good quality blueberry juice

2 teaspoons vanilla extract or half a vanilla bean, sliced lengthwise

1-2 tablespoons maple syrup

1 tablespoon vodka, lemon juice or red wine vinegar

Optional Spices: 1 cinnamon stick, 1 star anise, 4 cloves

2 teaspoons kuzu + 2 teaspoons water

What to do:

Place all ingredients, except for kuzu, in a medium pot (heavy-bottomed is best) over medium-low heat.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

 

Bring to a boil and reduce heat to very low and simmer for 1 hour, until the plums have broken down and the liquid has reduced.  Stir every 15 minutes or so to make sure there is no sticking to the pot.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Make a slurry with the kuzu by dissolving it in the 2 teaspoons of water.   Add to simmering plums and mix thoroughly.  Bring plums to a low boil and let continue for about 5 minutes.  Reduce heat and simmer for another 20-30 minutes, until the liquid is thickened and reduced enough.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Remove from heat and let cool 10-15 minutes.  Remove cinnamon stick and/or star anise, if using, and pour cooked plums into blender and run until smooth.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Pour into a sterilized jar (or several small jars), seal and refrigerate.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Spread on toast, grain-free biscuits (as pictured) or dollop onto local grass-fed yogurt.  Keeps for 2-3 weeks in refrigerator.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Rende circa 450ml

Ingredienti:

800 grammi di prugne Damson, snocciolate e tagliate a cubetti

90 ml di succo di mirtillo

1 cucchiaino di estratto di vaniglia o metà d’un baccello di vaniglia, dimezzato

1-2 cucchiai di sciroppo d’acero

1 cucchiaio di vodka, succo di limone fresco o aceto di vino rosso

Spezie Facoltative: 1 bastoncino di canella, 1 anice stellato, 4 chiodi di garofano

2 cucchiaini di kuzu (oppure di amido di mais) + 2 cucchiaini d’acqua

What to do:

Mettete tutti gli ingredienti (tranne il kuzu) in una pentola media (meglio una pesante) sul fuoco medio-basso.

Fate bollire la miscela e abbassate la fiamma quanto possibile e lasciate sobbollire per circa un’ora, finché le prugne non siano molle e il liquido sia abbasstanza ridotto.  Girate circa ogni 15 minuti, stando attenti che le prugne non s’appiccichino al fondo della pentola.

Fate una malta fluida col kuzu ed i 2 cucchiaini d’acqua.  Aggiungete alle prugne cotte e mescolate bene.  Fate bollire lentamente per 5 minuti.  Riducete la fiamma un’altro pò e lasciate sobbollire per altri 20-30 minuti, giusto per far addensare e ridurre abbastanza il liquido.

Togliete dal fornello caldo la pentola e lasciate raffreddare 10-15 minuti.  Togliete il bastoncino di canella e l’anice stellato, se usando, e versate le prugne cotte in un frullatore e fate andare finché la consistenza non sia liscia.

Versate la conserva in un vasetto sterilizzato (o alcuni piccoli), chiudete e mettete in frigo.

Dura circa 2-3 settimane in frigo.

Vanilla Plum Kuzu Preserves - The Clean Gourmet


Winter Citrus and Escarole Salad (Insalata Invernale di Agrumi e Scarola)

This is a result of healthy/seasonal food cravings after having an heavy lunch this past Sunday.  It completely hit the spot…If you want to be “fancy” you can serve at as in the picture, but feel free to chop up the escarole and orange for easier communal serving.

This is a good side to accompany a white fish, cannellini beans or marinated tempeh.  I like the balance of multiple acids, which is why I use lemon juice over oranges with a touch of apple cider vinegar to balance the lemon.  However, if you don’t have any good apple cider vinegar on hand, I recommend you just use more lemon juice in its place.

I highly recommend that you mix the dressing before preparing the vegetables to allow the flavors to marry and to allow the dried mint to open up in the liquid.  Also, be sure to rinse the escarole well as it can be quite sandy.

I hope you enjoy my first NY recipe!

What you need:

For the dressing:

2 tablespoons fresh lemon juice

2 tablespoons walnut or extra virgin olive oil

1 tablespoon apple cider vinegar (or more lemon juice)

1 tablespoon maple syrup

juice from 1 tablespoon grated ginger (simply squeeze it in the palm of your hand or through a cheesecloth or nut milk bag and discard the fiber)

2 tablespoons finely chopped shallot (about 1 shallot)

1/2 teaspoon dried mint

1/2 teaspoon fine sea salt

freshly ground black pepper, to taste

For the salad:

1 head escarole, leaves removed from core, well rinsed and dried in a salad spinner or on a clean dish towel

1 orange, peel and pith removed with your knife and sliced into 1/4″ slices

5 radishes, thinly sliced

chia seeds, for sprinkling

What to do:

Whisk dressing ingredients together in a small bowl and set aside.

Assembly:*

Arrange in layers: escarole leaf, orange slice, radish slice.  Repeat three times per plate.

Drizzle with dressing and sprinkle chia seeds.

*You can also chop the escarole leaves and quarter the orange slices to toss in a communal bowl with the radish slices, dressing and chia seeds.

Insalata Invernale di Agrumi e Scarola:

Cosa serve:

Per la salsa:

2 cucchiai di succo di limone

2 cucchiai d’olio di noce o extra vergine d’oliva

1 cucchiaio d’aceto di mele

1 cucchiaio di sciroppo d’acero

succo d’un cucchiaio di zenzero grattugiato (semplicemente stringetelo tra i palmi e raccogliete il succo, scartando le fibre)

2 cucchiai di scalogno, tritato (circa un scalogno)

1/2 cucchiaino di menta essiccata

1/2 cucchiaino di sale marino

pepe nero macinato

Per l’insalata:

1 grappolo di scarola, foglie separate dal torsolo e ben lavate ed asciugate (consiglio di asciugarle in una centrifuga scolaverdure o in uno strofinaccio)

1 arancia, pelata (inclusa la parte fibrosa) e tagliata in fette da circa un centimetro

5 ravanelli, affettate sottilmente

semi di cia, per cospargere

Cosa fare:

Frustate gli ingredienti per la salsa in una scodella piccola e mettete da parte.

Preparazione:*

Mettete in strati su ogni piatto: una foglia di scarola, una fetta d’arancia ed una fetta di ravanello.  Ripetete tre volte per ogni piatto.

Fate cadere gocce di salsa e cospargete i semi di cia sulla verdura.

*Potete anche servire in un’insalatiera grande, tagliando la scarola e facendo pezzetti d’arancia per unire al ravanello, la salsa ed i semi di cia.

Downloadable/Printable Version

Related Articles


Mexican Wild Rice Salad (Insalata di Riso Selvatico alla Messicana)

I finally made the move to NY to begin the Chef’s Training Program at The Natural Gourmet Institute and once again have INTERNET!  Here is the last meal I made pre-move…a whole foods approach to Ameri-Mex fare.   It is both winter and summer friendly…serve it warm in the winter (leftovers sauté nicely) or cold in the summer (great for picnics and barbecues).  Add the jalapeño if you like some heat.

Wild rice is especially high in fiber and vitamins compared to other types of rice (it’s not really a rice, actually) and yes, it’s gluten free.  I hear the Native American hand cultivated wild rice is the best in quality, nutrition and taste, but I have yet to try it.  In the meantime, I use the common black variety.

About the corn…if it’s summer, get it fresh, slice the kernels right off the cob and throw it in the water with the asparagus.  However, this time of year you’ll want to go ahead and get it frozen.  Don’t worry about cooking it, it will thaw as the rice cooks and especially once it’s tossed with the warm rice.

Serves 4-6

Ingredients:

1 cup wild rice, soaked for 2-8 hours and rinsed

3 cups light vegetable broth or well salted water

2 teaspoons extra virgin olive oil

2 heads Belgian endive (red or white), cut into 1/2″ slices

1 cup corn (frozen or fresh)

1 jalapeño, seeded and minced

1 teaspoon ground cumin

2 tsp fresh thyme leaves, minced

1 golden beet*, peeled and chopped into small chunks

1 bunch fresh asparagus, stems snapped off and the rest cut into 1″ pieces

juice of 1 large (or 1 1/2 small) lemons

salt and black pepper, to taste

avocado, to serve

cilantro, rinsed well and finely chopped

What to do:

Begin to cook soaked wild rice in the broth or water, covered, in a medium pot.

In the meantime, place olive oil, endive, corn (if using frozen), jalapeño, cumin and thyme in a medium bowl and toss together.

After the rice has cooked for 15 minutes, add the beet chunks.  After 10 more minutes, begin to test the rice for doneness.  Once the rice is just a few minutes from doneness, add the asparagus (and corn if using fresh) and let steam with the rice.

Test the rice, asparagus and beet chunks to ensure doneness.  Pour into a strainer to allow everything to cool and to let any excess water drain off (about 10 minutes).

Add cooled rice, lemon juice, salt and pepper to bowl with vegetables.  Toss gently and serve with sliced avocado and cilantro.

Great alongside roasted tomatillos and “refried” black beans :).

*Unfortunately, I didn’t have yellow beet for this photo and had to use turnip instead.

Mexican Wild Rice Salad - The Clean Gourmet

Insalata di Riso Selvatico alla Messicana:

4-6 porzioni

Ingredienti:

200 gr di riso selvatico, impregnato per 2-6 ore e sciacquato

700 ml di brodo leggero oppure d’acqua salata

2 cucchiaini di olio d’oliva extra vergine

2 indivie, tagliate in pezzi a 1 cm

175 gr di mais fresco o 200 gr di mais surgelato

1 peperoncino fresco, tritato coi semi tolti (facoltativo)

1 cucchiaino di cumino in polvere

2 cucchiaini di timo fresco, tritato

1 barbabietola gialla, pelata e tagliata in cubetti

1 grappolo di asparagi, tagliati in pezzi da 2 cm coi gambi rimossi

succo di un limone grande

sale e pepe, a piacere

avocado, per servire

coriandolo fresco, tritato

Cosa fare:

Fate cuocere il riso selvatico nel brodo o nell’acqua, coperto, in una pentola media.

Intanto, metteteci l’olio, l’indivia, il mais (se congelato), il peperone piccante, il coriandolo, il cumino ed il timo in una scodella media e mescolate.

Dopo 15 minuti di cottura, aggiungete i pezzi di barbabietola al riso.  Dopo altri 10 minuti, cominciate a controllare il riso per la cottura.  Poco prima che sia pronto il riso, aggiungete i pezzi d’asparagi (ed il mais se usando fresco) e fateli ammorbidire col riso.

Controllate il riso e l’altra verdura per la cottura.  Scolate e lasciate raffreddare per una decina di minuti nel colino.

Unite il cotto al crudo ed aggiungete il succo di limone, del sale e del pepe.  Agitate e servite con delle fette d’avocado.

Downloadable/Printable Version

Related articles


“Cheesy” Kale Chips

Yes, I know there is a ton of recipes out there for these, but here is one similar to the version that Trader Joe’s produces, except a little less spicy and less “powdery.”  If I leave anyone with this unattended there won’t be any left for me, so it must be good! Right?

This is one of the very few times that I prefer to use a bagged vegetable over the fresh version.  I prefer the pre-torn, pre-washed kale in this case, as it’s key that the leaves are super dry in order to crisp up efficiently.  You could also use a salad spinner if you’re working with fresh kale, but sometimes I’m just lazy or short on time.

Also, I’m sure that if you have a dehydrator, you could use that instead of the oven, but I don’t have one and am pretty satisfied with the results from using the oven.

Ingredients:

1 cup raw cashews, soaked 1-2 hours in cold water (or hot water for 30 mins if you’re in a bind)

1 small red, orange or yellow bell pepper (4.5 wt oz)

1/3 cup nutritional yeast

1/4 teaspoon turmeric powder

1/2 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon chili powder

1/2 teaspoon sea salt

2 tablespoons Bragg Liquid Amino Acids

2 tablespoons freshly squeezed lemon juice

1 tablespoon olive oil or avocado oil

2 bunches of kale, torn into large pieces, rinsed and spun in a salad spinner

What to do:

Preheat oven to 250 degrees Fahrenheit and line two large baking sheets with parchment paper.

Blend all ingredients except for the kale in a mini food processor or high-speed blender for about a minute, until a purée forms.  The purée should not be completely smooth- visible cashew “crumb” is desirable.

Toss mixture with kale in a large bowl until thoroughly coated.  Spread the kale onto the two baking sheets.

Place in oven and bake about 90 minutes, until dehydrated and slightly crispy.  I like to toss halfway through cooking to promote even crisping.


Vegan Pistachio-Coconut Ice Cream (Gelato Vegano di Pistacchio e Cocco)

This is a recipe I devised to satisfy a certain family member’s ice cream addiction without having to experience feelings of guilt for watching him eat such artery-clogging, acidifying food… Thus, while it requires full-fat coconut milk (light coconut milk will become icy when frozen), at least the fat is plant-based and is argued to have many metabolic benefits, unlike milk fat.  Also, the sweetness is derived from the coconut milk, banana and agave, not cane sugar.

I wish I had an ice cream maker to try using for this recipe, but after some trial-and-error I got it to work sans the appliance.  By using not only “whole” coconut milk,  throwing in a banana gave extra natural sweetening power, along with preventing the “ice cream” from becoming too hard in the freezer.

While this vegan version of ice cream is much better for you than the traditional cream version, I would still eat this as an occasional treat.  Enjoy!

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Ingredients:

1 can coconut milk

1 very ripe banana (the browner, the better)

1/2 cup plus 3 Tbsp raw, shelled pistachios

1 1/2 teaspoons vanilla extract

1/2 teaspoon fine sea salt

1/4 cup honey, light maple syrup, or agave

2 tablespoons chia seeds (optional)

What to do:

Blend the coconut milk, banana, 1/2 cup of the pistachios, vanilla, agave, and salt in a blender for about 1 minute, or until there are no pistachio chunks remaining.

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Pour in freezer-safe container or bowl and fold in the 3 Tbsp of pistachios and the chia seeds (if using).

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Cover and place in freezer for 4-6 hours before serving.  If possible, stir once or twice to “churn” during the freezing process.  If you freeze longer than 6 hours, remove from freezer about 20 minutes before serving and stir well.

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Gelato Vegano di Pistacchio e Cocco:

Ingredienti:

1 lattina di latte di cocco intero

1 banana, molto matura (più marrone, meglio è)

1/2 tazza, più 3 cucchiai di pistacchi crudi e sbucciati

1 1/2 cucchiaini d’estratto di vaniglia

1/2 cucchiaino di sale fino di mare

75 ml di sciroppo d’agave o di sciroppo d’acero

2 cucchiai di semi di cia (facoltativo)

Come Fare:

Frullate il latte di cocco, la banana, la metà tazza di pistacchi, la vaniglia, lo sciroppo d’agave e il sale in un frullatore per circa un minuto, o finché non ci siano più pezzi di pistacchio rimasti.

Versate in un contenitore adatto per il freezer e unire i pistacchi interi rimasti e i semi di cia (se ne volete).

Coprite e mettete in freezer per 4-6 ore prima di servire.  Se possibile, agitate una o due volte mentre si congela.  Se lo lasciate in freezer per più di 6 ore, toglietelo dal freezer circa 20 minuti prima di servire e agitate.

 


Braised Fennel with Oil-Cured Olives (Finocchio Brasato con Olive)

This is a super simple snack that I whipped up, but would be a great complement to some simply baked or sautéed fish, poultry or tempeh.

I love fennel and I love that it’s good for you, as well as low in calories.  Luckily, it’s a fall/winter vegetable so it’s currently in season!  Unfortunately, my jaw has trouble with it lately in its raw form, so I can only enjoy it cooked.  This was a good way to satisfy my craving in a way that I can enjoy.

Ingredients:

2 teaspoons olive oil

1 large head fennel (outer parts removed), halved, cored, cut into fourths and sliced

1 large shallot, quartered and sliced

2/3 cup vegetable broth

6 oil-cured olives (the wrinkly kind)

1/2 lemon

salt and pepper

What to do:

Heat oil with a bit of salt in a medium pan over medium heat.  Add shallot and cook for 2 minutes, until it begins to soften.

Add fennel, broth and olives.  Cover and turn heat to medium-low.  Allow to cook for 10-15 minutes, stirring occasionally, until soft and the broth is reduced.  (If the broth is cooked off before the fennel is soft, add more.)

Once the vegetables are soft, squeeze juice of 1/2 lemon and add salt and pepper.  Cook an additional 2 minutes and serve immediately.

Finocchio Brasato con Olive:

Ingredienti:

2 cucchiaini olio d’oliva

1 finocchio, dimezzato, torsolo rimosso, e tagliato in quarti e affettato

1 scalogno grande, tagliato a quarti e tritato

175 ml di brodo di verdura

6 olive (quelle sgualcite)

metà di un limone

sale e pepe

Cosa fare:

Scaldate l’olio con un pò di sale in una padella media sul fuoco medio.  Aggiungete lo scalogno e fate cuocere per 2 minuti, finché cominci ad ammorbidire.

Aggiungete il finocchio, il brodo e le olive.  Coprite e abbassate un pò il fuoco.  Lasciate cuocere per 10-15 minuti, agitando ogni tanto, finché la verdura sia tenera e il brodo sia ridotto.  (Se il brodo si riduca prima della cottura, aggiungete un pò di più.)

Appena tenera la verdura, spruzzateci il limone e insaporite di sale e pepe a piacere.  Fate cuocere altri 2 minuti e servite subito.


Fruity Chia Pudding (Budino di Semi di Cia alla Frutta)

Chia in many ways outdoes flax; first of all, chia does not need to be ground up in order to absorb all of its benefits, which include: as much protein as flax (but, unlike flax, is a complete source of protein), twice the phosphorous, more than double the calcium, and less fat.  Also, chia is packed with gelatinous fiber, meaning it is especially effective for lowering cholesterol, and it alkalizes the body.

Besides adding chia to smoothies, yogurt and salads, this pudding is a great way to introduce a good dose of chia into your diet.

*Note:  Matsu was not around during the action, so the in-process photos are mine and way inferior!  I hope you enjoy his lovely pictures of the finished product though 🙂

Serves 1-2 

Ingredients:

1/2 nectarine, 1/2 banana, a few figs or other fruit, mashed

2 tablespoons chia seeds

2/3 cup almond milk, coconut milk or any other milk

1/2 teaspoon vanilla extract (or you can have fun and do 1/4 teaspoon vanilla, plus 1/4 teaspoon coconut, ginger or some other extract)

1 teaspoon honey, agave or maple syrup

pinch salt

What to do:

Mix all of the ingredients in a small bowl (not too small, as the mixture will double in size) and let sit in fridge for 4 hours or more,  stirring once to ensure all chia seeds come in contact with liquid.

Mix again before serving.

Fruity Chia Pudding - The Clean Gourmet

1-2 porzioni

Ingredienti:

1/2 nettarina

2 cucchiai di semi di cia

2/3 tazza di latte di mandorle, latte di cocco o qualsiasi tipo di latte

1/2 cucchiaino di estratto di vaniglia (oppure 1/4 cucchiaino di vaniglia, più 1/4 cucchiaino di estratto di cocco, zenzero o qualsiasi altro tipo)

1 cucchiaino di miele, agave oppure sciroppo d’acero

pizzico di sale

Cosa fare:

Mescolate tutti gli ingredienti in una scodella piccola (ma non troppo piccola, perché la mescolanza raddoppierà) e lasciatelo in frigo per almeno 4 ore, agitando una volta.

Agitate un’altra volta prima di servire.

Downloadable/Printable Version