Healthy Baking 101

Post image for Healthy Baking 101

Although I love to cook, when it comes to baking I’m something of an amateur. Growing up my parents always kept a kitchen stocked with healthy options, and if I whipped up a sheet of cookies for no reason they often went uneaten (except by me). As I got older and more health conscious, I realized that I probably shouldn’t be devouring these cookies either. So, in an effort to maintain a clean diet, I kind of fell off the baking band wagon and became more of a cook.

Nowadays, we have so many more options for healthy baking. Right here in Philly there is a café that serves up my favorite “nuffins” made with yogurt, olive oil, and splenda. It got me to thinking about baking in an all new way, and I decided to give it a stab again. Up until now, this has involved following other people’s recipes, but this past weekend I attempted making whole-wheat pumpkin cupcakes with yogurt as an experiment. I took photos, and was planning to post on them today, but sadly, they came out entirely too moist, and sort of fell in on themselves.

The week got hectic, and I couldn’t make it to the store to pick up ingredients for another recipe, so as a result, I thought I’d take you all along the learning curve with me. In attempts to get the recipe right, I’ve been doing some research on healthy baking substitutes that I’ve heard about. Here’s what I’ve learned so far and can’t wait to try out. Once I get the cupcakes just right, I’ll be sure to share them with you all & if any of you have tips – please share!

Applesauce

Substituting applesauce is one way to cut down on fat in baking. Using it keeps the finished product moist, but it really only works for oil-based baked goods (i.e. breads, muffins, and some cakes) not recipes calling for butter.  When you substitute applesauce, it’s even more important to work the batter gently, and as little as possible. Most sources recommend a 1:1 swap (1 cup of applesauce in a recipe calling for 1 cup of oil). Measure it out in a liquid measuring cup, and use unsweetened applesauce.

yogurt

Yogurt

Yogurt is another great way to cut fat and calories, but maintain a tender, moist consistency in baked goods. This one can be used in both butter and oil-based recipes. In those calling for butter, replace half of the butter with half as much yogurt (1/4cup yogurt & 1/2cup butter in a recipe calling for 1 cup butter). For oil or shortening, replaice half of the oil with ¾ the amount of yogurt (1/4 cup + 2tbsp of yogurt with ½ cup oil in a recipe calling for 1 cup of oil).

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Whole Wheat Flour

This is where it can get a bit tricky. From what I’ve read, you want to find whole-wheat pastry flour which is generally lighter than the all-purpose kind. You usually still have to include white flour when making this switch. Sometimes you can use 100% whole wheat, but that’s where experimenting comes in. From what I’ve read, going entirely whole-wheat works great with banana bread. Breads in general can take more, as it tends to make the product heavier which is okay with bread. When baking pastries you’ll want to stick to a 50/50 rule (substituting half the amount of all-purpose white flour with whole-wheat flour).

click on images for sources

Hmoureuse -Nov 21, 2011, 10:00AM
@Anonymous : gluten free flour is great ; you can use either coconut flour or rice or corn or chestnut flour (which is quite expensive, so I always mix rice and chestnut flour) As for the egg replacer, arrowroot is GREAT. 1 full tablespoon of arrowroot + 3 tbsp of water for one egg. I always use coconut oil as a substitute for butter as I am allergic to lactose but also almonds, soy, gluten, etc. Every day I find new ways to replace ingredients and it all tastes even better :)
michelle B -Nov 16, 2011, 6:13PM
While, I do love stevia(truvia is pretty good), I find that there is a distinct after taste and it can be tricky to sweeten when used alone. I typically used it with something else like agave, honey, concentrated white grape juice or powdered frutose. Sometimes I substitute it for half of raw sugar just to cup don on the sugar. I love to use it in whipped cream. Add two packets to a 1/2 pint of whipping cream and beat until peaks form. No one will ever know the difference!

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Spicy Four Bean Soup

Post image for Spicy Four Bean Soup

I love crock pots. There’s something magical about them. It’s like the modern day witch’s cauldron that you throw a bunch of stuff into, and poof, it turns into a delicious meal. It’s great for when I’m feeling lazy, or just plain don’t have the time to prep dinners all week. I’ll put together a concoction, turn the temperature to low, and go to bed for the night. When I wake up in the morning I’ll put aside enough for lunch. Then stick about half of the remains into the freezer, the other half in the fridge, and I’m set for a go-to healthy meal all week.

This Four Bean Soup recipe as is, is definitely not for wimps. The spice is strong, but burn is good. If you’re not into it, leave out the jalapeno peppers, or cut down on the amount of red pepper. You can also try removing the jalapeno pepper seeds before you add them into the pot as this is where they contain most of their spice. However you like it, it’s simple, good for you, and will make your week much more convenient. Here’s how to make it:

Ingredients:

1 Can Kidney Beans

1 Can Cannellini Beans

1 Can Black Beans

1 Can Pinto Beans

1 28oz Can of Whole Peeled Tomatoes

4 Cups of Vegetable Broth

2 Carrots

2 Celery Stalks

1 Red Onion

2 Jalapeno Peppers

1 Tbsp Chili Powder

1 Tbsp Cumin

1 Tsp Turmeric

1 Tsp Salt

3 Garlic Cloves

Pinch of Red Pepper Flakes

Directions:

Drain and toss all of your beans into the crock pot.

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Pour in tomatoes and then cut each one into smaller pieces.

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Peel and chop carrots

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Peel and slice onion

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Chop celery, jalapenos, and garlic

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Throw all chopped ingredients into the crock pot along with vegetable broth and seasonings. Stir

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Turn crock pot to “low” if you’d like the soup to cook for 6-8 hours. If you want you want to speed the process up to 3-4 hours, you can turn it to “high.”

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Turn off and you’re done!

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Cristan -Nov 08, 2011, 10:48AM
This was ok. Hopefully will be better on day 2! It took A LOT longer than 8 hours to cook, so I was very hungry, and almost sad when I finally got to eat it... maybe i cut my carrots too big? woopsie!
Michelle -Nov 07, 2011, 5:45AM
Looks delicious! x Michelle www.michellesstylefile.blogspot.com

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Post image for Stuffed Acorn Squash with Pistachio and Dried Cranberry

Yet another thing to love about fall is the plethora of squash varieties you can discover at farmer’s markets and the grocery store. It’s a great time of year to dream up dishes, and experiment around. The following recipe is one of my favorite results from doing so thus far this season.

Ingredients:

1 Acorn Squash

1 Pint of Non-Fat Cottage Cheese

¼ Cup Dried Cranberries

¼ Cup Pistachios – shelled and chopped

1 Tbsp Honey

½ Tsp Cinnamon

½ Tsp Allspice

2 Tbsp Macadamia Nut Oil

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Directions:

Preheat oven to 400F. Cut your acorn squash in half

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Scoop out insides with a spoon

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Brush squash with macadamia nut oil

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Cover a baking sheet with tinfoil

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Place acorn squash face down onto baking sheet, and place into the oven to cook until soft (approx 30 min).

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When your squash is almost cooked, throw cottage cheese, honey, cinnamon, allspice, and pistachios into a blender.

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Stir in cranberries, and then spoon filling into squash. Garnish with cinnamon.

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Betsy -Nov 04, 2011, 11:26PM
I finally got around to trying this. It looked really interesting, so I was intrigued, and wanted to try it. I must admit my friend and I were pretty skeptical, but it turned out to be really delicious! I used a sweet dumpling squash instead of an acorn, and Daisy 2% cottage cheese. I think if I were to make this again, I would stir in coarsely chopped pecans along with the cranberries.
response to naida -Nov 03, 2011, 11:57PM
naida. try using the tofuti better than cream cheese. you can find it at any grocery store. it'll be a little smoother and probably even more delicious!

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Post image for Miso Glazed Tofu with Spice Roasted Vegetables

This weekend’s recipe is a two-parter. You can prepare the two dishes to go together or make them separately. I personally love them together for dinner, but I’ll often save the leftover tofu to throw on a salad for the next day’s lunch. There’s a great candied flavor to the tofu while the veggies inject a bit of spice into the meal. I like to think of this meal as the healthy version of potato chips and honey baked ham. It feels like an indulgence, but in reality you’re really being quite healthy.

Ingredients for Miso-Glazed Tofu:

14-16oz Lite Firm Tofu

¼ Cup White Miso Paste

1 Tbsp Sesame Oil

2 Tbsp Mirin

Ingredients for Spice Roasted Vegetables:

1 Lb. of whatever vegetables you chose (I used yellow squash and zucchini)

1 Tsp. Coriander

½ Tsp. Fennel Seeds

½ Tsp. Red Pepper Flakes

½ Tsp. Italian Seasoning

3 Tbsp. Macadamia Nut Oil

Salt & Pepper to Taste

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Directions:

Slice your tofu block into three layers and place in a towel to soak up moisture.

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Cover a small baking dish with tin foil

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Slice veggies. You can choose the size; just make sure they’re all more or less uniform.

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Mix oil and spices together with in a ramekin with a basting brush

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Paint over veggies and mix up so each piece is well coated

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Place veggies in oven, and then begin mixing together the miso glaze for your tofu.

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Liberally paint the glaze onto either side of each tofu slice with your basting brush.

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Place pieces into a larger baking dish

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Place into the oven along with your veggies. You can stir up the veggies at this point.

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After about 10 minutes flip tofu over and finish baking until glaze looks candied. You’ll want to take the veggies out once they just begin to brown.

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Serve it up!

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fp naomi -Oct 24, 2011, 9:35AM
melissa - Sorry about that - 375F.
melissa -Oct 23, 2011, 1:14PM
what do you preheat the oven to?

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Post image for Gourmet Cheese & Claudio’s Specialty Shop

Claudio’s, a small specialty shop nestled in Philadelphia’s Italian Market, is one of my all-time favorite spots. The shop has been open for over 50 years serving meats, cheese, olives, pasta, and other imported goods. It’s one of those places you go and feel the old world preserved. The employees who work there were born and raised right down the street. They can recount for you how their mothers used to send them down for a half pound of fresh mozzarella, and now they’re keeping the tradition alive by running the place themselves.

My favorite part about Claudio’s though is the cheese. They’re selection is out of this world. Gourmet cheeses of every kind – Italian, French…fresh, aged…sheep, goat….

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It’s become my go-to place for cheese experimentation. I’ve tried everything from Bulgarian Feta to smoked cheddar – each inspiring me with a new recipe idea. After much sampling, here is some ingredient inspiration with my favorite, and some of the most novel cheeses, that I’ve discovered at Claudio’s.

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(from left to right: Beemster, Vento D’Estate, Crucola, and Testun Occelli al Barolo)

Beemster

Beemster is my absolute favorite cheese that’s I’ve discovered at Claudio’s. It’s a bright orange, 3-year aged cow’s milk cheese that originated in Holland. Its texture is delicate –its flavor sharp and nutty.

I love it on its own, or thrown into a gourmet grilled cheese – think pressed foccacia bread with thin apple slices and mixed greens.

Vento D’Estate

This cheese is the most unique thing I’ve ever tasted. It’s an Italian cheese made from sheep’s milk. In the aging process they actually cover it with hand-picked hay, and place it in wooden barrels. The idea came from a famer who, many years ago, was driving his cart filled with cheese down a country road when hay from the buggie in front of him started to blow off. He sniffed the air, and wondered why, if the scent was so pleasant in the air, couldn’t it be pleasant combined with his cheese. So he wrapped the cheese in the nicest hay he could find, and thus Vento D’Estate (literally meaning summer wind) was born. The hay gives it a pungent earthy flavor unlike any other cheese I’ve ever had.

I can see this cheese being great in a spanokopita-type dish because of its strong earthy flavor.

Crucola

Crucola is a cow’s milk cheese originating from the Italian Alps. The flavor is mild with a slight hint of swiss. The swiss cheese flavor is ever so slight, so if you’re not a fan of swiss (like myself) you may still like it.

This is the perfect cheese to add into morning eggs for a twist on the old cheddar.

Testun Occelli al Barolo

You got it, this beer is bathed in wine – Barolo wine. For the last few months of its 7-month aging process the cheese is infused with it. The blend of cow and goat’s milk picks up the fine flavor, and the outside forms a funny flaky texture of dried wine bits.

I imagine this one crumbled up in a salad with some nuts and grapes, but then again, this guy might go best with some crackers and a glass of…Barolo.

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If any of you love cheese as much as I do, and you’re interested in trying them for yourself, you can order off of their website. I highly suggest getting all four, slicing up an apple, putting out some crackers, pouring some wine, inviting over some friends, and having a cheese party. It’s one of the simplest, pleasure-filled ways to pass an evening.

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What’s your favorite cheese? What’s your favorite way to eat it?

la casara -Feb 29, 2012, 4:29PM
The list would be way too long but my top choices are: fresh ricotta, fresh mozzarella and the burrata made by Caludio is delicious. When I also find in the store mozzarella di bufala and stracchino just arrived from Italy I am in heaven. Also love pecorino toscano and Occelli butter and more ... can i mention prosciutto di Parma not a cheese but it does go well with everything above :)
sara -Oct 19, 2011, 10:33AM
english 5 county cheddar. hard to find but the best cheese in the world! usually have it at east village cheese shop in nyc!

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Post image for Do it Yourself Granola

These days the word “granola” seems to be slightly vague. When you go to the grocery store there are so many versions. It can be made with oats. It can be made with nuts. There can be cinnamon, or vanilla – even chocolate. You get the point. Basically, to be granola it has to have crunch, and it has to be delicious. When you make it at home, however, there are even more versions to experiment with. The options are endless, so I wanted to share some of the interesting granola recipes that have been catching my eye lately. I love the idea of making your own granola, and really controlling what goes into it. I’m still deciding which I should throw together, but if any of you try one, let me know how it is!

Crunchy Quinoa Granola

Ingredients:

3 cups old-fashioned rolled oats
1/2 cup dry quinoa
1/4 cup flaxseeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup applesauce
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons agave syrup
2 tablespoons blackstrap molasses

Directions:

  1. Preheat oven to 300F.  
  2. Combine all dry ingredients (oats, quinoa, flaxseeds, sesame seeds, sunflower seeds, almonds) in a large bowl. Mix well. 
  3. In a small bowl stir together all wet ingredients (applesauce, cinnamon, vanilla, agave, molasses).
  4. Pour over the dry ingredients and stir until well coated.
  5. Spread the granola on a baking sheet and bake for 30 minutes. Turn it over every 10 minutes or so to provide even toasting.
  6. Let cool completely. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Lemon Rosewater Pistachio Granola

Ingredients:

1 lemon, zest and juice of
1/4 cup date syrup or honey
1 tablespoon rosewater
3 cups rolled oats
1/2 cup flax seeds
1 cup chopped pistachios
1/2 cup raisins

Directions:

  1. Preheat oven to 300F.
  2. Line large baking sheet with parchment paper.
  3. Combine lemon zest, lemon juice, rosewater and syrup/honey in a saucepan.
  4. Bring to a boil. Take off the heat and let cool a little. Set aside.
  5. In a big bowl, combine oats, flax seeds, and chopped pistachios.
  6. Pour the lemon syrup mixture over the oat nut mixture and stir until well combined.
  7. Let sit for 5 to 10 minutes.
  8. Spread the granola evenly on a baking sheet and bake for 20 to 25 minutes.
  9. Let cool completely. Stir in raisins (optional).
  10. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Pumpkin Granola

just because I’m loving fall :)

thepastryaffair

Ingredients:

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened flaked coconut
1/4 cup roasted pumpkin seeds

Directions:

  1. Preheat oven to 350F
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt.
  4. Stir in the brown sugar and maple syrup until smooth.
  5. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
  6. Spread out evenly on prepared baking sheet.
  7. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes.
  8. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

(recipe via The Pastry Affair)


Linda -Oct 27, 2011, 7:39AM
Thank you! I'm simply crazy about healthy recipes and this one will help me a lot in my diet.. Thanks again.. :D
dragon fruit -Oct 09, 2011, 11:33PM
omg I am SO trying this this week! I have all the ingredients already too, perfect :) thank you againnn, FP! xo www.dragonnfruit.com

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Post image for Chilled Lentil Salad

Most people do not eat many lentils, but they’re a great food to try and incorporate into your diet more often. Technically legumes, they are high in protein (especially great for vegetarians), and have a multitude of vitamins like magnesium, iron, zinc and vitamin B.  They’re also good to lower cholesterol, but perhaps the best part is that these little guys are extremely filling which isn’t always the case with healthy foods.

I’ve been trying to eat lentils more often, and this week’s recipe is my first stab at a chilled lentil salad. I used to think that lentils were hard to cook, and generally stayed away from them. After reading up a bit, I realized I was wrong – they’re just about as easy to cook as rice. Some might think lentils can get a bit bland, but that’s why I’ve added some kick with Serrano peppers for this recipe. The onions throughout help to add a bit of crunch, and the spinach is just plain tasty. This is a great to-go lunch or side dish for dinner.

photo incorporates tomatoes which aren’t in this recipe, but feel free to add them in! (via the grub daily)

Ingredients:

2 Cups of Dried Green Lentils

6 Cups of Hot Water

5 Cups of Spinach

3 Serrano Peppers

1 Red Onion

½ Tbsp Cumin Seeds

½ Tbsp Minced Ginger

2 Tbsp Grapeseed Oil

Directions:

Pour dried lentils into a strainer and pick over for any bad looking bits.

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Rinse a few times, mixing around with your hand to be sure every piece gets rinsed well.

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Throw into a pot, with 6 cups of hot water, and let cook for about 25-30 minutes.

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Slice onion and peppers, mince ginger, and throw into a saucepan with grapeseed oil to sauté.

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While that is sautéing mix cumin seeds into your lentils, and then begin to stir in spinach. You’ll have to stir it in bit by bit as bulky spinach moistens and wilts, creating space to add more.

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Once onions begin to appear transparent, mix everything in the sauce pan into your lentils. Let sit until they reach room temperature, and then stick them in the fridge to chill overnight.

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Okay, it’s not the prettiest food out there, but it sure is delicious – and good for you!

chelsea -Oct 13, 2011, 1:33PM
this looks super yummy - especially on a cold winter night
-Oct 04, 2011, 9:38PM
its in the fridge as we speak! i wish i didnt have to wait overnight to try it!! im so impatient!

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Post image for Superfood Sushi Salad Bowl

This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine.   This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl.  I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.

Ingredients:

3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)

3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)

1 Handful onion sprouts (or scallions)

4 Nori Sheets

1 Carrot

Ginger or Shoyu dressing to taste

Directions:

Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.

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Cut 4 Nori sheets in half.

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Make one pile, and cut in half again.

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Make one pile, and now cut them going the other way to make lots of small strips.

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Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.

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Make sure rice is room temperature, and add it to the mixture.

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Mix it all up.

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Add dressing & mix again.

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Serve!

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-Sep 29, 2011, 2:12PM
Just prepared this for lunch. IT. IS. DELICIOUS! Thanks so much for the recipe. This will definitely become a staple.
karen -Sep 25, 2011, 11:06PM
Good! Will try this weekend! Thank you!

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Post image for Superfood Watermelon Chia Fresca

One of our amazing readers, Julie Morris, is an employee for Navitas Naturals and just came out with her very own recipe book, Superfood Cuisine. She kindly sent me a copy of the recently published book, and I have to say, it’s amazing. The whole concept is cooking delicious cuisine with high-energy, nutrient-rich ingredients – superfoods. She defines superfoods as natural food with an exceptionally high nutrient density (nutrient:calories). They are ingredients that help to rejuvenate the body and keep the mind sharp. The funny thing is that most of these ingredients (mostly fruits, roots, seeds, plants, and berries) were discovered long ago by ancient cultures, but have since lost their popularity. The book is packed with info on superfoods. If you’re interested in learning more on why they’re so good to incorporate into your diet, I suggest picking up a copy.

I decided to recreate one of the many delicious looking recipes in Julie’s book for this week’s recipe. Watermelon Chia Fresca is made using the superfood chia seeds. These tiny seeds were originally used by the Aztec, Incas, and Mayans to increase stamina on a long journey. They are high in Omega-3 fatty acids, fiber (1tbsp = ¼ daily fiber needs), and important minerals like calcium and iron. Another fun fact about Chia seeds is that they can absorb 9x their own weight in water which means that once in the stomach they will expand and increase your feeling of being full. Check out this delicious fresh beverage using the powerful superfood, and stay tuned next week for another of Julie’s recipes.

Ingredients:

1 Cup of Water

2 Teaspoons of Chia Seeds

2 ½ Cups of Chopped Watermelon Flesh

1 ½ Tablespoons Fresh Lime Juice

Stevia or Agave Nectar to taste (I used Agave)

Directions:

Combine water and chia seeds. Stir.

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Place into the fridge for 10 minutes. After ten minutes, take out and stir. Then place back into the fridge for another 10 minutes. This allows the chia seeds to plump up.

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Place chia mixture and remaining ingredients into a blender and blend.

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Chill and then serve.

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sharron -Jun 08, 2013, 7:01PM
Yummy. I didn't think it needed a sweetener
Jordan -Sep 22, 2011, 2:06PM
This was so light and yummy! Even my 12 and 13 year old brothers had some :) I would definitely make this again. I think it would be a perfect punch for a party.

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Post image for Homemade Tomato Sauce

As requested, a recipe for delicious, fresh, homemade tomato sauce.

If there’s one thing an Italian child is raised on, it’s tomatoes. Italians are obsessed with tomatoes. I’ve even seen it go as far as a dinner conversation centered around the different kinds of tomatoes and their individuals uses – for a whole hour! Anyways, their obsession led to tomato sauce, which is something I think many of us could not live without. They’ve perfected it into one of the world’s best comfort foods, and it’s also pretty easy to make. I’ve taken tips from various individuals and come up with my own personal recipe. There’s nothing like homemade tomato sauce, so enjoy :)

Ingredients:

1 – 28oz Can of Whole Peeled Tomatoes

1 – 6oz Can of Tomato Paste

2 Extra Large Garlic Cloves (minced)

Approx 10 Basil Leaves (ripped into thirds)

2 Tbsp Olive Oil

1 Tsp Dried Oregano

10 Cherry Tomatoes

½ Cup 2% Milk

Salt and Pepper to taste

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Directions:

Place olive oil, garlic, and half of your basil into a sauce pan to sauté

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Once your garlic is browned, lower the heat as low as it will go, add in tomato paste and whole peeled tomatoes (it’s important to lower the heat A LOT so that it doesn’t explode all over you when you pour in the peeled tomatoes). Sprinkle with oregano, add remaining basil, and stir.

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Turn the heat up to about a medium flame. Once it starts boiling, lower heat and let simmer for about 25 minutes. Be sure to stir every 5-10minutes.

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While the tomato sauce is thickening you’ll want to peel the skins off of your cherry tomatoes. After you’ve peeled them, quarter each one.

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Once the sauce is almost to the desired consistency, put water on to boil for your pasta. As you do this, add the cherry tomatoes into the mixture so they have about 5-10 minutes of simmer time. Once you’re ready to throw in the pasta, turn off the sauce’s burner, and slowly stir in milk. Let sit until pasta is ready.

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Drizzle over or mix into pasta.

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kaleigh -Sep 13, 2011, 3:25PM
i made this tonight with organic whole wheat pasta, absolutly delicious! thank you for sharing :}
Corina -Sep 12, 2011, 4:32PM
This looks amazing. It's very similar to a recipe one of my aunts gave me (sans milk). There's nothing like homemade pasta sauce. :)

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Post image for DIY Inspiration

Hey guys! I’m not quite ready to share the results of my natural dye experimentation just yet… i need a little more time, so check back for that next week! To hold you over, here’s a lovely little idea from Liz of Late Afternoon:

Spice up ice water (or any beverage for that matter!) by putting berries and flowers in your ice cubes! Just drop them in the ice cube trays before freezing :)  This would be such a sweet touch for a party!

Taylor -Sep 08, 2011, 10:32AM
Ashley- There is a very similar color nailpolish at urban outfitters! http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=18986992&itemdescription=true&navAction=jump&color=049&selectedProductSize=false
Ashley -Sep 08, 2011, 7:31AM
Can I ask whar nail polish you are wearing in this pic?

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Post image for Breakfast of Champions

I’ve been waking up really early, and rather than lay there tossing and turning trying to fall back asleep, I’ve decided to put my mornings to good use. Like a crazy person I’ve been getting up and putting in early morning workouts. It’s great to get it out of the way, but it definitely leaves you wanting a good recharge with breakfast.  As a solution, I’ve put together a great post-workout morning meal that is full of healthy energy and protein. The combination of nuts, seeds, and fruit helps rebuild those muscles, and gets you set to conquer the day.

Ingredients:

2 Slices of Flax Seed Bread

½ Banana

Almond Butter

Honey

Flax Seeds

Directions:

Spread almond butter on one slice of bread

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Cut banana lengthwise into three slices and lay them on top of the almond butter.

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Place both halves into a toaster oven (or regular oven) until both slices of bread are toasted.

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Drizzle with honey and sprinkle with flax seeds

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Place seconds slice on top, cut in half, and eat!

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-Sep 07, 2011, 10:04PM
This looks delicious for any meal! Sarah Jane is right about the flax seeds though. Also try Chia seeds. They are nutritional powerhouse(s?) and nice to sprinkle on yogurt.
-Sep 06, 2011, 9:15AM
That looks yummy

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