Here's the Dish

healthy ANDI licious

Pure Delicious Pecan Pie December 29, 2012

Pure Delicious Pecan Pie
with dates & fresh ginger 

Creamy, pure, & simple.

Creamy, pure, & simple

I have moved this recipe to my new website! Find the recipe here. 

 

Buckwheat Banana Gingerbread December 9, 2012

Rich Buckwheat Banana Gingerbread

Rich Buckwheat Banana Gingerbread

Buckwheat Banana Gingerbread
with walnuts & fresh ginger

Ingredients

1 1/2 cups Arrowhead Mills Organic Buckwheat flour
1 1/2 Tbsp fresh grated ginger
1/3 cup molasses
1/4 cup brown sugar
3 ripe bananas
1 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla extract
2 Tbsp coconut oil
1 cage-free egg
1/2 tsp salt
1/2 tsp baking soda
2 Tbsp non-dairy milk (I used unsweetened vanilla almond milk)
1/4 cup chopped walnuts (optional)

Method

1) Preheat oven to 350°F. Combine ingredients (all except buckwheat flour, nuts, & ground spices) in large bowl. You can use a mixer or a hand blender to mix the fresh grated ginger in well with the other ingredients.

2) Mix in the flour and spices until all ingredients are well blended. Mix in nuts using a large spoon (or sprinkle chopped nuts on top of bread batter in pan).

3) Pour mixture into bread pan and bake at 350°F for 40-45 minutes. Test the bread with a toothpick of fork to make sure that full baked.

This was a really fun bread to make. I was craving gingerbread and have been wanting to try something that would complement buckwheat flour (a gluten-free alternative to wheat–which is actually not related to buckwheat despite their similar names–with a distinct nutty taste). Gingerbread & buckwheat paired beautifully together. I really wanted to try this with applesauce but only had bananas on hand so decided to give them a try. Not bad and makes a great bread for those who would enjoy a more complex flavor than traditional banana bread but with some of the light banana sweetness. Enjoy!

 

Curried Cauliflower Soup November 26, 2012

Curry powder & fresh ginger heat up the flavor in this warming soup.

Curried Cauliflower Soup
with ginger & chickpeas

Ingredients

-1 quart reduced sodium broth (vegetable or chicken)
-1 cup cooked chickpeas (or one can drained & rinsed)
-1 1/2 cups sliced tomatoes or grape tomatoes
-1 head cauliflower (separated into florets)
-2 yellow onions (to sauté in 1 tbsp olive or canola oil)
-1 tbsp fresh grated ginger
-2-3 tbsp curry powder (to taste)
-1 tsp lemon juice (or juice or 1/2 fresh lemon)
-1 tsp black pepper
-salt to taste (do not add until serving)

Tip: Store some leftovers in the fridge & some in the freezer for future easy, healthy meals!

Method

1) Peel, chop, and sauté  onions in a large pan with 1 tbsp olive (or canola) oil. Stir frequently. When onion slices begin to brown, add 1/4 cup broth and reduce heat.

2) Rinse and separate cauliflower head into florets. Add florets to skillet with onions and add broth to moisten as needed. Stir frequently and allow florets to soften.

3) In a large pot on the stove top, bring remaining broth to medium heat and pour in contents from the skillet (onions & cauliflower). Add all remaining ingredients (except salt) and blend using an immersion blender.

If you don’t have an immersion blender, you can pour contents into a regular blender and carefully transfer back to your pot. Do not put hot contents in a regular blender–instead blend ingredients with broth before transferring to your large pot and heating. 

You want to blend until the florets are smooth but so that the soup still has some texture to it (it doesn’t need to be puréed).

4) Serve hot & enjoy! Add a light sprinkle of salt on top of poured soup when it is ready to serve.

 

Flourless Spiced Butternut Squash Mini Pies October 3, 2012

Spiced butternut squash mini pies sprinkled with cinnamon.

 This post has moved to my new blog: purefitlosophy.com

 

Spiced Sweet Potato Smoothie May 5, 2012

Warm flavors and aroma of sweet potato, nutmeg, and cinnamon combine with cool, sweet frozen banana and silky almond milk.

I have moved this recipe to my new website! You will find it at Purefitlosphy.com. Enjoy!

 

Blackberry Hazelnut Smoothie December 11, 2011

Blackberry Hazelnut Smoothie

Blackberry Hazelnut Smoothie
with raspberry & peach

Changing up your smoothie base provides flavor and nutritional variety. This smoothie uses Pacific Natural Foods Hazelnut Non-Dairy Beverage. The hazelnut drink base is a good source of vitamin A and vitamin E and an excellent source of calcium, vitamin D, and riboflavin (vitamin B2).

Ingredients
Serves 2

-Handful organic  frozen blackberries
-Handful organic frozen peach slices
– 1/2 cup organic plan unsweetened yogurt (can substitute with plain soy or almond yogurt)
-12 frozen raspberries
-About 3/4 cup Pacific Natural Foods Hazelnut Non-Dairy Beverage
-Dash of cinnamon or chai spices
-1 small ripe banana
-1 tsp crushed frozen ginger (1 cube Dorot frozen ginger)

Methods

Combine ingredients and blend until smooth. Serve fresh (2 servings) or stash one serving in a covered glass in the fridge for later. Drink within 24hrs if stored in the fridge for best taste.

 

Ginger-Peach Smoothie November 13, 2011

Sweet peach & spicy ginger unite playfully in this calming smoothie.

Known for its soothing, anti-inflammatory properties and fiery flavor, fresh ginger creates a delicious contrast to sweet, mellow fruits like pears and peaches. Ginger is commonly believed to aid in digestion and to calm an upset stomach. Across cultures ginger has held many traditional uses. In the U.S ginger ale has often been used to help hydrate and combat nausea for those sick with a flu. While originally all ginger ale was made with real ginger, today it’s worth checking the ingredient list. On a daily basis, ginger provides powerful bursts of flavor and nutrients.

Ginger-Peach Smoothie
with banana and lemon

Ingredients
-3/4 cup frozen peach slices
-l small or 1/2 large fresh or frozen banana
-1 tbsp fresh grated ginger
-1 tbsp fresh lemon juice
-4 tbsp non-fat European or Greek style plain yogurt
-3/4 cup unsweetened almond milk
-Dash of cinnamon (optional)

Methods
Blend until smooth.

Use more fruit and less liquid for a thicker drink. May store covered for up to 12 hours in the fridge.

Note: If you don’t have any fresh ginger on hand, frozen will also work but powdered ginger is not recommended for this recipe.