Sharing the principles of our FP Gather philosophy with the entire community…
As we gear up for Monday’s FP Lets Move event here in Philly, we thought it only right to extend the magic of Chef Greg Glowatz’s kitchen to all of you, especially if you’re unable to stop by. Take note of these 6 simple and quick ways to add life and nourishment to your daily diet!
Beet, Pomegranate, Ginger & Turmeric Juice
(yields approx 24 oz)
4 cups chopped beets
3 cups pomegranate seeds
1 Honeycrisp Apple
1 pc ginger
1 pc turmeric
Thoroughly wash beets, apples, ginger and turmeric. No need to peel anything. Rough chop everything and run through juicer. Start with about an inch each of ginger and turmeric — you can always add more. Seed pomegranate and discard skin. I find it best to mix everything and then juice rather than using 1 item at a time. Juice no more than a few hours ahead of time for maximum nutritional benefits. Be sure to stir before serving so each glass has a bit of foam on top!
Fill a tea cup or heat resistant glass with mint and top off with boiling water. Let sit for a minute and enjoy! Doesn’t get easier than that, does it?
Zucchini & Green Bean Fettucini with Spinach Balls, Oven Roasted Cherry Tomatoes and Sunflower Seed & Parsley Pesto
1 cup small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp minced garlic
1 head baby spinach
1/2 cup organic Panko
1 cup grated pecorino
Sauté diced onions in olive oil, adding garlic toward the end and cook until very sweet and caramelized. Set aside to cool.
Steam spinach until it wilts. Cool quickly to retain color and texture by laying it out flat as quickly as possible.
After cooled, pat dry with clean towel to absorb a good amount of moisture. Chop very small and mix with egg, bread crumbs, grated pecorino, onion mixture, and season with salt and pepper. Let mixture set for 20 minutes and then roll and brown in a few tablespoons of oil.
Sunflower Seed and Parsley Pesto
1 1/2 cups chopped parsley
1/4 cup caramelized shallots
1 tsp toasted minced garlic
1/4 cup sunflower seeds
1 tbsp lemon juice
1 tbsp water
1 tsp lemon zest
2 tbsp extra-virgin olive oil
1 tbsp nutritional yeast
Pulse all items in a food processor and add salt and pepper to taste. Also, more nutritional yeast can be added depending on your preference, but it does absorb quite a bit of moisture so you may need to thin out with a touch more EVOO.
Oven Roasted Cherry Tomatoes
4-5 cherry or grape tomatoes, halved
Extra virgin olive oil
Sherry or white balsamic vinegar
Cut cherry or grape tomatoes in half and lightly season with salt. Toss in enough olive oil to coat and lightly coat with a sprinkle of vinegar. Lay out flat on parchment paper and oven dry at 250F for 1-2 hours depending on size of tomatoes and oven.
1 qt fettucini cut zucchini
1 pt steamed long cut paper thin sliced green beans
3 tbsp caramelized Shallots
1 tsp toasted minced garlic
Sauté fettucini zucchini and steamed shaved green beans with a tbsp of extra virgin olive oil, a tsp of toasted garlic and 3 tbsp of diced caramelized shallots. Season with salt and pepper. Roll on a fork to make a nice nest and serve with the spinach “meatballs,” tomatoes, shaved pecorino, pesto and microbasil.
Shredded Kale Salad with Lemon Dressing
1 bunch cavolo nero kale
8 julienne carrots (matchstick size)
5 scallions, chopped
1 pomegranate, seeded
1 avocado, diced
Sesame seeds, toasted
Micro Beet greens
Char julienned carrots and scallions in a scorching hot pan with a drizzle of extra virgin olive oil. Remove ribs from kale. Roll up leaves and shred with a knife. Season kale with salt and coat in lemon juice and a light drizzle of olive oil.
Mix charred carrots and scallions with kale. Mix in remaining ingredients and taste for seasoning and moisture. Add more lemon juice and a touch more oil. Add salt to taste.
Top with extra seeds, diced avocado and micro beet greens and enjoy!
Sweet Potato Brownies
(yields 36 small brownies)
3 cups mashed sweet potato
1/2 cups smooth organic almond butter
1/3 cup maple syrup
1/2 cup cocoa powder
1/4 cup cacao powder
1 cup gluten free,dairy free chocolate chips
Preheat the oven to 350ºF and grease a small cake/loaf pan. On the stove, melt nut butter with maple syrup. In a large bowl add mashed sweet potato, melted nut butter and maple syrup, and cocoa and cacao powder and mix well. Fold in chocolate chips. Pour mixture into greased pan and bake for 20 minutes or until cooked through. Remove from oven and allow to cool completely before slicing and refrigerating. These brownies are best when cooled completely. Store in the refrigerator!
Raw Peanut Butter Cookies
(makes 22 cookies)
Ingredients 2 cups super fine ground almonds
2/3 cup smooth organic peanut butter, sugar-free (maybe 2 or 3 more tbsp depending on moisture of peanut butter and dates)
2 cups chopped Medjool dates, very small
2/3 cup chopped roasted peanuts
1 tsp vanilla extract
1 pinch Maldon Sea salt
Sea salt for top
Mix all ingredients together and press into rounds. Score with a knife to make hashmarks and top with sea salt. Store in refrigerator.