Mushroom and Leek Pot Pies

Serves 4

Ingredients:

• 1 (8oz) sheet thawed frozen puff pastry
• 2 tbsp unsalted butter
• 1 large leek, halved lengthwise and thinly sliced
• 4 carrots, halved lengthwise and thinly sliced
• 3/4 lb cremini mushrooms, quartered
• 3 tbsp all purpose flour
• 1 1/4 cups low-sodium vegetable or mushroom broth
• 2/3 cup frozen peas
• 2 1/2 tsp dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• 1 egg beaten with 2 tsp water

To make top crusts for the pies, place pastry on a parchment-paper-lined baking sheet. Place a ramekin on pastry and trace around it with a knife; repeat until you have 4 circles. Save pastry scraps for another use. Poke circles all over with a fork and refrigerate on the baking sheet.

Preheat the oven to 400. Melt butter over medium heat in a large saucepan. Add leek and carrots; cook, stirring frequently, 5 mins. Add mushrooms and continue to cook until they are softened, about 8 minutes. Sprinkle flour over vegetables and cook, stirring 1 minute. Slowly stir in broth. Stir in peas, mustard, salt, pepper, and nutmeg. Cook until thickened, 3 to 4 minutes. Pour into the ramekins and cover tops with prepared pastry circles. Brush pastry lightly with egg and place the ramekins on a baking sheet to catch drips. Bake until pastry is very browned and filling is bubbling, about 25 minutes. Cool at least 10 minutes before serving.

YOU WILL NOT BE DISAPPOINTED.

The Frozen Chango

Serving size: 1 glass

• 1/2 cup frozen mango
• 1/2 cup frozen cherries
• 2 tbsp flaxseed
• 2-3 prunes
• 2 tbsp real coconut flakes (unsweetened)
• 1/2 cup vanilla kefir   
• Water to get the desired consistency 

Blend all until smooth. This one's nice and tart.

Fig, Prosciutto, and Mixed Greens Pizza

Serving Size: 1 big pizza

Ingredients:

• 1 prepared multigrain dough ball (from Whole Foods)
• ~3 cups Mixed greens (such as spinach, arugula, swiss chard, kale.....)
• 6 large figs, sliced in 1/4 inch pieces
• 1 oz package of prosciutto, thinly sliced.
• 8 oz fontina cheese, sliced or shredded into small pieces
• 1 red onion
• Balsamic Vinegar
• olive oil
• black pepper
• salt
• 1-2 tbsp butter
• cornmeal

Preheat oven to 450. Place pizza stone in oven to preheat.

Melt butter in skillet over medium heat. Thinly slice red onion and add to skillet. Cook slow and steady until onion caramelizes (about 10-15 minutes). Reserve on the side.

Put sliced figs in a small bowl. Add 1 tbsp of balsamic vinegar and toss well to combine. Let sit on the side.

Sprinkle counter top with flour and roll out dough to desire shape. Sprinkle fontina cheese all over it. Then sprinkle crushed black pepper all over it. Take pizza stone out of the oven. Sprinkle cornmeal over pizza stone, then immediately transfer pizza to the stone. Place in oven and bake around 10 minutes...or until edges brown and cheese is bubbly. You should be able to smell it really good!

Meanwhile, place mixed greens in a bowl and toss with 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper. Reserve on the side.

Take pizza out of the oven and immediately arrange prosciutto slices, figs, and caramelized onions evenly over the top of the oven. Put entire pizza back in the oven for 1-2 minutes, just until the figs/prosciutto/onions get hot. Remove pizza from oven and top with tossed mixed greens. Some might be a little confused...is it a salad or a pizza??  (i.e. Paul Sprehe) Taste and see.

Let cool for about 5 minutes and then slice and serve. Unbelievable.

The "Too Good to Be True" Smoothie

Serving size: 1 glass

• 1 cup frozen mango
• 1 generous handful of super greens (spinach, kale, swiss chard, collards...whatever you have)
• 5-7 prunes
• 1 generous splash of vanilla kefir
• enough water to give it a smoothie consistency

Add all to a blender or magic bullet and voila. It is too good to be true.

Spicy Bean and Vegetable Chili

This is a variation of a recipe from Whole Foods. Delicious! 

Ingredients: 

2 tablespoons olive oil

• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 medium red bell pepper, cored, seeded and chopped
• 1 small jalapeno, finely chopped
• 6 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon finely chopped chipotles in adobo
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 tablespoon chili powder
• 1 1/2 teaspoon salt
• 1 (28 ounce) can diced tomatoes, with their liquid
• 1 can red kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can hominy or yellow corn, rinsed and drained
• Avocado and cilantro, for garnish

Method: 

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers, jalapeno, and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, turmeric, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. (Make sure it gets to a nice boil before you cut the heat down to simmer). Add beans and corn and simmer an additional 30 minutes. Garnish individual bowls with cilantro and sliced avocado, if desired.

Pair with some homemade cornbread and call it a day.

Full of plant protein, fiber, and antioxidants! 

Live Longer, Stronger, and Disease Free

Tips to achieve long-term health and to prevent and reverse disease. 
Who wouldn't want that?








According to Joel Fuhrman, MD, board-certified family physician and nutritional researcher:

Five Basic Rules to Adopt Daily:

• Consume a large green salad every day, and put some raw onion and shredded cruciferous veggies on top.
• Consume a large portion of cooked greens daily, and utilize mushrooms and onions in your dishes.
• Eat at least 3 fruits a day, including berries.
• Eat some beans each day.
• Eat some seeds and nuts daily, utilizing some chia seeds, flax seeds and walnuts.                           

Avoid these Five Deadliest Foods:

• Barbecued meat, processed meat, and commercial red meat
• Fried foods
• Full-fat dairy (cheese, ice-cream, butter, whole milk) and trans-fats
• Soft drinks, sugar, artificial sweeteners
• White-flour products

For more information, read Joel Fuhrman, MD's book, Super Immunity

Roasted Red Pepper Soup With Broccoli Pesto Trees

Total Time:

1 hr 30 min

Prep

30 min

Cook

1 hr 0 min

Yield:

4 servings

Level:

Easy

Ingredients

For the pesto:

• 1/4 cup blanched almonds
• Kosher salt
• 1 1/2 cups small broccoli florets
• 1 cup packed fresh basil
• 2 cloves garlic, smashed
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated parmesan cheese

For the soup:

• 3 red bell peppers
• 2 tablespoons extra-virgin olive oil
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 large leek (white and light green parts only), halved lengthwise and thinly sliced crosswise
• Kosher salt
• 1 tablespoon fresh thyme
• 2 tablespoons tomato paste
• 1 quart low-sodium chicken broth
• 1 small russet potato, peeled and diced
• 8 slices white bread

Directions

Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes. Transfer to a food processor.

Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water to cool, then drain and pat dry. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil. Add the parmesan and pulse to combine. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.

Make the soup: Preheat the broiler. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.

Heat the olive oil in a medium pot over medium heat. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm.

Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls. Spread the pesto on the toast and float in the soup. Serve immediately.

Photograph by Lisa Shin

Courtesy: www.foodnetwork.com

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Things are lookin' up.

Week 3

Soon, I'll be able to feed my area code.

Braided Lemon Bread

Ingredients:

sponge

• 3/4 cup warm water
• 2 teaspoons sugar
• 1 tablespoon instant yeast
• 1/2 cup King Arthur Unbleached All-Purpose Flour

dough

• all of the sponge
• 3/4 cup plain or vanilla yogurt
• 1/2 cup ( 1 stick) unsalted butter, softened
• 2 large eggs, beaten
• 1/2 cup sugar
• 2 teaspoons salt
• 2 teaspoons Buttery Sweet Dough Flavor OR vanilla
• 5 cups King Arthur Unbleached All-Purpose Flour
• egg wash for brushing braid
• pearl sugar or sparkling white sugar for sprinkling on braid

cream cheese filling

• 2/3 cup cream cheese, softened
• 1/4 cup sugar
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup prepared lemon curd

Directions:

In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.

1) In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.

If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself.

2) If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.

3) While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.

4) Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling.

5) To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf

6) Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy

7) Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving.

Yield: 2 loaves.

Courtesy: http://www.kingarthurflour.com/recipes/braided-lemon-bread-recipe

Grounded and growing.

Week 1

Pumpkin Chocolate Chip Cookies

cookies

• 2 1/4 cups King Arthur Unbleached All-Purpose Flour (I use 1/2 Whole Wheat Pastry Flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 (15 ounce) can pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• grated zest of 1 orange, optional
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

glaze

• 1 1/2 cups confectioners' sugar
• 2 1/2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 
  
• For the cookies: Preheat the oven to 375°F. Spray baking sheets with cooking spray or line with parchment paper. Set aside.
  1. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
  2. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl,
  3. then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
  4. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
  5. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
  6. While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
  For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern as we did for the photo.
  Courtesy of www.kingarthurflour.com