sesame ginger vinaigrette
1 1″ piece of fresh ginger root, grated fine
2 T shoyu
2 T brown rice vinegar
1/4 C sesame oil (not toasted)
pinch of black or white sesame seeds
put all of your ingredients in a jar with a tight fitting lid, give a few shakes and presto! A tangy treat!
The instructions look long, but this recipe takes under ten minutes from start to finish!
3 leaves of swiss chard
2 carrots, sliced into matchsticks
1 cucumber, sliced into matchsticks
1 pear, sliced very thin
black sesame seeds
white sesame seeds
2 sheets of Nori
For the vinaigrette:
2 T shoyu (fermented soy sauce)
2 T brown rice vinegar
1 t ume plum vinegar (optional)
1/4 C sesame oil
1 1 inch piece of fresh ginger grated
1 pinch of red pepper flakes
Rinse & dry swiss chard, carrots, cucumber and pear. Stack the three leaves of swiss chard on top of one another, roll, and slice very thin. Set aside. Slice carrots and cucumber into thin matchstick slices, set aside. Core the pear and slice very thin slices from top to bottom, set aside.
In a small dry skillet, take half of one Nori sheet and lay in skillet with the heat on low. When you see the sheet shrink a little, flip it over and toast the other side. Do this for the remaining sheets of Nori.
Take one half sheet of toasted Nori and place on a clean surface. Take a small amount of swiss chard, carrot, and cucumber and pile close to one corner of the nori. Add a couple of slices of pear and a couple pinches each of the black and white sesame seeds. Start rolling the nori sheet, starting with the corner with the ingredients. Roll to the other corner. Dampen the remaining corner with water and press into the roll. Repeat with the remaining ingredients and sheets of nori.
Whisk together the ingredients for the dressing. Let each person drizzle the ginger soy vinaigrette onto their nori roll. If you add the vinaigrette when you assemble the rolls, the nori will lose it’s crispiness and get soggy.
This is the recipe that I created on a whim. I arrived at an amazing result, but wasn’t exactly sure how I did it. So, after a lot of measuring and testing, I figured it out and couldn’t wait to share it!
1/4 C very high quality extra virgin olive oil
1/4 C equal amounts of balsamic vinegar, ume plum vinegar & brown rice vinegar
2 T very high quality honey (my favorite is 100% raw Manuka honey)
1 T agave nectar
2 tsp. freshly ground pepper
1 big pinch of sea salt
Whisk ingredients vigorously in a small bowl and refrigerate.
Adapted from Gourmet Magazine My little boys and I had so much fun making mini loaves of this incredible pumpkin bread! Now, it’s all they want for breakfast!! 1 1/2 C all-purpose unbleached flour 1 t aluminum-free baking powder 1 C canned pumpkin or cooked & pureed fresh sugar pie pumpkin 1/3 C vegetable oil 2 large organic eggs 1 t pumpkin pie spice 1 C sugar 1/2 t baking soda 1/2 t salt 1 t cinnamon preheat oven to 350 degrees. Whisk together dry ingredients in a bowl and wet ingredients in a separate bowl. Fill loaf pans or muffin tins to 3/4 full. Bake until puffed and golden brown and a wooden toothpick inserted into the center of a muffin comes out clean. About 25-30 minutes. Cool for a few minutes and then they are ready to share!!
Preheat oven to 350 degrees F. Line muffin cups with liners. In a mixing bowl, combine the flours, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the oil, syrup and egg or prepared egg replacer. Add the liquid mixture to the dry ingredients and mix until combined. Now, add the carrot and zucchini, and stir until evenly incorporated. Fill the muffin liners to ¾ full and bake for 15-18 minutes or until a toothpick inserted comes out clean.
Blend for 60 seconds and enjoy!
This is one of everyone’s absolute favorites! I almost always have some around to toss in salads, snack on or have for a meal.
Wash and trim cauliflower. Rinse and pat dry. In a mixing bowl, combine
the cauliflower florets with the rest of the ingredients. Stir to coat the
cauliflower thoroughly with the olive oil. Turn the contents of the bowl
onto a parchment lined baking sheet and bake for 25 minutes in a 450 degree
oven. Remove cauliflower from the oven and turn over each piece so that
the other side can get carmelized too. Put the cauliflower back in the oven for
5-8 minutes. Serve with quinoa and sprinkle roasted shallots on top for an incredibly satisfying plant-based meal.
I love making this museli mix – it reminds me of brisk mornings in The Netherlands just before a hike through the forest. The whole oats, nuts, seeds and dried and fresh berries are perfect for sustaining long lasting energy and keeping your blood sugar nice and balanced. See it on the home page.
Mix everything together in a bowl, then divide between two bowls. Serve with your favorite milk. My favorite is coconut or rice milk.
Mix all together and using a 1/4 C measuring cup, pour the batter in a hot, greased griddle or pan. Once the batter begins to bubble a bit, flip and cook for another 2-3 minutes. Drizzle hot pancakes with Grade B maple syrup-it’s more nutritious than Grade A maple syrup followed by a little dusting of confectioners sugar.