Wednesday, April 30, 2014

Superfoods Month: Four Berry Mint Salad with Coconut Whipped Cream

There is nothing more summer-y then getting to enjoy a bowl of freshly picked berries. It's one of my all-time favorite things to eat when the weather gets hot and sunny. The addition of mint and coconut whipped cream in this recipe from Heather Connell takes a bowl of fresh berries and elevates it to something sublime. I don't know about you, but I'm going to be eating this ALL summer long.

Want to ask Heather your burning questions about the Paleo diet, superfoods, or anything in between? Join us today at 1 PM EDT for #spoonchat on Twitter. Heather will be answering all of your questions. The best question wins a copy of her new book, Powerful Paleo Superfoods. See you there!

Four Berry Mint Salad with Coconut Whipped Cream
Excerpted from Powerful Paleo Superfoods by Heather Connell and Julia Maranan



Raspberries, strawberries, blackberries, and blueberries at their peak in the summer make for the most spectacular “sweet” treat. A few sprigs of mint give this salad a refreshing twist.

For Salad:
1 cup (145 g) raspberries
1 cup (170 g) sliced strawberries
1 cup (145 g) blueberries
1 cup (145 g) blackberries
2 tablespoons (12 g) fresh mint, chopped, plus more for garnish
1⁄2 tablespoon fresh lemon juice

For Coconut Whipped Cream:
2 (13 1⁄2-ounce, or 378 g) cans full-fat coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract


To make the salad: Combine all the berries in a medium bowl. Add the fresh mint and lemon juice and gently toss to combine.

To make the whipped cream: Place the canned coconut milk in the refrigerator overnight. Open the can without shaking or turning it upside down. Carefully spoon out the top layer of thick coconut cream and add
to the bowl of a stand mixer. Leave the white liquid part at the bottom in the can.

Add the maple syrup and vanilla extract to the coconut cream. Whip the coconut mixture with the whisk attachment starting on low and moving to a higher speed as it becomes creamy. Mix for about 5 minutes, or until you have thick whipped peaks.

Transfer the berry salad to a serving bowl and top with the coconut whipped cream. Top with additional mint or a berry if desired, and serve immediately.

Makes 4 servings

--

Powerful Paleo Superfoods

Unlike other superfood lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional power foods. With superfoods like grass-fed bison, bone broth, and coconut oil, you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases.

Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables.

Powerful Paleo Superfoods is your essential guide to getting the best out of your caveman lifestyle.

Tuesday, April 29, 2014

Superfoods Month: Sparkling Cranberry & Clementine Chia Fresca

If you're looking for a great non-alcoholic drink to serve up at summer barbecues (and maybe even a Cinco de Mayo backyard bash), why not try out this sparkling cranberry and clementine chia drink? Tart and sweet, it's perfectly refreshing and wonderfully good for you. Your guests won't even know the difference.

Have you entered our superfoods giveaway? There's not much time left!

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Sparkling Cranberry & Clementine Chia Fresca
Excerpted from Superfoods for Life, Chia by Lauri Boone




The tart cranberry is a superstar when it comes to promoting good health, including gut health. These super berries contain hearthealthy, cancer-fighting antioxidants and phytochemicals, and they are uniquely rich in infection-fighting compounds that help keep bacteria from sticking to the walls of the bladder and stomach, including the stomach ulcer–promoting bacteria Helicobacter pylori. The bitter flavor of freshly pressed cranberries is a perfect match for sweet clementines in this sparkling drink—no added sugar needed.


2 cups (200 g) fresh cranberries (or thawed frozen)
10 clementines, peeled
6 cups (1.4 L) sparkling water, chilled
2 tablespoons (25 g) chia seeds


Push the cranberries and clementines through a juicer (they should yield about 2 cups [475 ml] of juice). Transfer the juice to a large pitcher, add the sparkling water, and stir in the chia seeds. Let stand for about 10 minutes, stirring once or twice.

Pour into glasses and serve chilled. Refrigerate any unused portion in an airtight container for 2 to 3 days.

Yield: Serves 6 to 8

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Superfoods for Life, Chia

Chia is one of nature's all-star superfoods. High in protein, fiber, minerals and essential fatty acids, this little seed packs a nutritional punch. Moreover, it's portable, versatile, and easy to integrate into your diet. Just a spoonful adds a shot of nutrition to drinks, crunch to salads, or a tasty protein substitute in garden burgers and soups. This handy guide includes 75 delicious recipes, fun facts and lore, and tons of tips for using chia every day for health and beauty.

Learn how you can integrate chia into your diet for improved health and well-being. Superfoods for Life, Chia gives overview of the superfood, fun history and facts, and its reputed nutritional benefits. Once you’ve discovered how great chia is, you’ll learn more about key nutritional properties and “cures” associated with chia, including its role as an inflammation fighter, and natural source of potent omega-3 fatty acids and other essential nutrients. Each chapter references studies and research. The included 75 recipes within this book are sure to get you excited about integrating chia easily and deliciously into every meal.

Monday, April 28, 2014

Superfoods Month: Immunity Smoothie

I'll admit that I'm not normally a smoothie person. I absolutely love the concept of it and will definitely drink one down when it's given to me, but I never actually think to make them at home. This easy-to-make, superfoods smoothie is quickly changing my mind. Made with lime, raspberries, and coconut water, it has a rich, great flavor and blends up in a snap. This may just become my new go-to morning drink this summer.

There is only one day left in our Superfoods Month giveaway. You could take home ALL the books, so get your entries in now. And tell your friends.

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Immunity Smoothie


This smoothie is refreshing and contains one of nature’s natural antibiotics: lime. Lime helps fight infection and keep the body healthy and in top shape. Raspberries and banana provide more immunity-supporting vitamins such as vitamins C and E. Coconut water hydrates the body and flushes out toxins as well as providing natural electrolytes.


1 cup fresh or frozen raspberries (125 g fresh or 250 g frozen) 
1 medium-size banana 
½ lime, peeled 
1 cup (235 ml) coconut water 
3 or 4 ice cubes 


Add all of the ingredients to a highspeed blender and blend to combine until smooth. Serve immediately. 

Serves 1

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Superfoods for Life, Coconut

Coconuts have been used for thousands of years in traditional medicine for their healing and beautifying properties, as well as being used in anti-viral and anti-bacterial products. Coconuts also show promise in stabilizing blood sugar and as a natural weight loss aid. This unique superfood can even be made into flour and used in gluten-free cooking and baking.

Superfoods for Life, Coconut shows you how to integrate coconut meat, milk, oil, butter, and flour into your diet with 75 delicious recipes for incredible health. This handy guide provides an overview of coconuts, fun history and facts and its reputed nutritional benefits, along with a focus on key nutritional properties and “cures” associated with coconuts (detoxification, weight loss, super immunity, disease fighting, and beauty to name a few). Each chapter references studies and research. There are so many ways to use coconutthe possibilities for cooking and healing are endless!

Friday, April 25, 2014

Superfoods Month: Blackberry-Glazed Salmon

Whether you're growing your own blackberries or picking them up at the local farmer's market, you'll find they add the most wonderful flavor to most dishes, including salmon. This easy paleo and superfoods recipe from Heather Connell's newest book can also be cooked up on the grill if you're looking to get out into the sunshine for a bit.

Join us on Wednesday April 30th for a special #spoonchat with Heather where we'll talk all about paleo and superfoods. Best question wins a copy of Heather's book, Powerful Paleo Superfoods. It's even signed!

Have you entered the superfoods giveaway? Get in on the action below.

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Blackberry-Glazed Salmon
Excerpted from Powerful Paleo Superfoods by Heather Connell and Julia Maranan



This dish is wonderful during the late spring and summer months when blackberries are at their ripest and can be found at your local market in abundance. I like to serve this dish with steamed asparagus or over a nice spinach salad.

For Salmon:
Zest of 1 lemon
1 tablespoon (1.7 g) fresh rosemary, chopped
1 clove garlic, minced
1⁄4 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 (6- to 8-ounce, or 168 to 224 g) wild-caught salmon fillets

For Glaze:
1⁄2 cup (75 g) fresh blackberries, plus additional for garnish, if desired
1⁄4 cup (60 ml) balsamic vinegar
1⁄2 teaspoon fresh rosemary, minced


To make the salmon: In a small bowl, combine the lemon zest, rosemary, garlic, sea salt, and pepper and mix together. Rub the lemon-herb mixture on the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for at least 3 hours or (even better) overnight.

Remove the salmon from the refrigerator and scrape the lemon-herb mixture off the salmon. Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the salmon fillets flesh side down, and cook
until a nice golden crust forms, about 4 to 5 minutes. Flip the fillets and continue cooking until the skin becomes nice and crispy, about 3 to 4 minutes.

To make the glaze: While the fish is cooking, mash the blackberries in a small bowl with the back of a spoon. Combine the blackberry mash, vinegar, and rosemary in a small frying pan. Place it over medium heat and
stir occasionally. Allow the liquid to reduce by about half, about 3 to 5 minutes. It will thicken and become syrupy. Stir in a few additional whole blackberries, if desired.

Spoon the glaze over the top of the salmon and serve.

Makes 2 servings

--

Powerful Paleo Superfoods


Unlike other superfood lists you may have seen that include things like soy, legumes, quinoa, and goji, the Paleo community has a very different idea of what constitutes nutritional power foods. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases.

Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables.

Powerful Paleo Superfoods is your essential guide to getting the best out of your caveman lifestyle.

Thursday, April 24, 2014

Superfoods Month: Chocolate Chip Flax Cookies

I don't know about you guys, but it has been the never ending week here, and right now all I want to do is eat some cookies. Lots of cookies. Chocolate chip cookies are my all-time favorite thing. They're so comforting and wonderful, especially with a giant glass of milk. This recipe from the marvelous Lauri Boone takes a classic recipe and gives it a superfoods spin by adding flaxseed meal.

Be sure to enter our giveaway below.

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Chocolate Chip Flax Cookies
Excerpted from Powerful Plant-Based Superfoods by Lauri Boone



Flax is a great addition—both for health and its binding properties—to this modified version of the traditional chocolate chip cookie I grew up on. I use an all-purpose, gluten-free flour in this recipe (Bob’s Red Mill Gluten-Free All Purpose Flour is my favorite), but if you don’t have celiac disease, gluten intolerance, or a wheat allergy, feel free to use an equivalent amount of regular whole wheat or whole wheat pastry flour.

Yield: about 2 dozen cookies

1 tablespoon (7 g) ground flaxseed meal
3 tablespoons (45 ml) water
1 cup (136 g) all-purpose, gluten-free flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup (113 g) coconut oil, liquefied
½ cup (96 g) cane sugar
¼ cup (48 g) brown sugar
½ teaspoon pure vanilla extract
1 cup (170 g) dark chocolate chips
½ cup (60 g) walnuts, chopped (optional)

Preheat the oven to 375°F (190°C, or gas mark 5). Line two cookie sheets with parchment paper. In a small bowl, stir together the flaxseed meal and water. Set aside for a few minutes to thicken. Combine the flour, baking soda, and salt and set aside. In a separate bowl, beat together the coconut oil, sugars, vanilla, and flaxseed mixture at medium speed. Gradually beat in the dry mixture at low speed until a ball of cookie dough forms.

Fold in the chocolate chips and walnuts (if using) and drop by tablespoons (15 g mounds) onto the prepared cookie sheets. Bake for 8 to 10 minutes until lightly browned. Remove from the oven, let cool on the cookie sheets for 1 to 2 minutes, and then transfer to cooling racks.

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Powerful Plant-Based Superfoods

Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.

Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.

From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.

Wednesday, April 23, 2014

Superfoods Month: Blueberry Basil Kefir

I had my first backyard picnic dinner last night thanks to the warm weather and my grill not being covered with snow. It was wonderful. It got me thinking about planting fruits and vegetables and canning, preserving, and fermenting. I'm a huge advocate of fermented beverages, not only because they taste great (and they really do), but because they're also great for you. If you're just getting started in the world of cultured and fermented beverages, you should give this blueberry basil kefir a shot. It's perfect for sipping on a hot summer's day.

Have you entered our #superfoodsmonth giveaway yet? You could take home an entire collection of superfoods cookbooks. Just think what you could make!

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Blueberry Basil Kefir
Excerpted from Superfoods for Life, Cultured and Fermented Beverages by Meg Thompson




A wonderful flavor combination makes this drink refreshing and delicious.


1 cup (235 ml)  Coconut Water Kefir (recipe follows)
2 tablespoons (18 g) blueberries (preferably organic)
12 small fresh basil leaves


Place all of the ingredients into a glass jar, leaving 1 inch (2.5 cm) of space at the top, and put the lid on. Keep the jar at room temperature and out of direct sunlight for 2 days.

Strain out the blueberries and basil and enjoy right away, or store in an airtight bottle in the refrigerator for up to 1 month.

Yield: 1 cup (235 ml)


Basic Coconut Water Kefir

4 cups (946 ml) coconut water
2 tablespoons (about 20 g) water kefir grains

Equipment you will need :
Glass jar (no lid required), plus a jar with lid for storage
Small piece of cheesecloth, or a paper towel or coffee filter
Rubber band
Fine-mesh strainer


Add the coconut water and water kefir grains to the first glass jar, cover with cheesecloth and seal with the rubber band, and leave to ferment at room temperature for 24 to 48 hours.

Strain the kefir grains through the mesh strainer and transfer the fermented kefir to the lidded glass jar, leaving about 1 inch (2.5 cm) of space at the top. Add any flavorings you like (fruit, herbs, juice) and
allow to ferment for 1 to 3 days (usually 2 days, but this depends on the temperature of your home).

After fermentation is complete, keep in the refrigerator for up to 1 month. Transfer the kefir grains to a new jar to start a new batch.

Makes 4 cups (946 ml)

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Superfoods for Life, Cultured and Fermented Beverages

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system—and they’re delicious!

It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to powerful benefits of this amazing superfood. This book also contains 75 enjoyable recipes for cultured drinks like Kombucha, Kefir, Fermented Nut and Grain Beverages, Herbal and Medicinal Ferments, Ciders and Ales, and Cultured Smoothies.

Tuesday, April 22, 2014

Happy Earth Day: An Organic Tequila Cocktail

It's Earth Day and we are going green! Lime-green to be exact.


With Cinco De Mayo on its way, Tales of the Cocktail coming up, and several little samplers of Casa Noble organic tequila in our hands, we thought we'd create a classic margarita. We opened up our favorite little blue book that has the stars of the MTV Movie Awards talking. Architecture of the Cocktail has amazing illustrations just perfect to help us to build a perfect margarita. And with the organic alcohol, Earth Day cocktails just got so much better!


Casa Noble Organic Margarita 
2 oz Casa Noble Crystal
1 oz fresh lime juice(or the juice of 1 whole lime)
¾ oz La Sierra agave nectar
Garnish- lime wheel optional kosher salt rim

Casa Noble's blanco, reposado, and anejo.  All organic, all delicious.

Combine all ingredients in a shaker with ice, shake, strain, serve up or on the rocks. Garnish with a lime wheel. To salt rim- moisten rim of glass with lime, gently roll in a plate of kosher salt.



Now you can win the little book that everyone loves, plus a gorgeous poster depicting the illustrations from the book!

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Monday, April 21, 2014

Superfoods Month: Collard Wraps with Spiced Aioli Dipping Sauce

I picked up some seeds to grow my own collard greens this season at the Mother Earth News Fair (thanks to Botanical Interests). If they come up at all (fingers crossed), I now know exactly what I'll make first. These collard wraps from Heather Connell's newest book are a healthier option than your typical bread-based wraps and add a distinctive flavor that will have you polishing them off in no time.

Collard Wraps with Spiced Aioli Dipping Sauce
Excerpted from Powerful Paleo Superfoods by Heather Connell and Julia Maranan


These wraps make a perfect lunch or light dinner, and if the only greens you tend to eat are spinach and romaine lettuce, collards are a fantastic way to diversify. Be sure to include the spiced dipping sauce to give these wraps an extra kick.

For Wraps:
4 large collard leaves
2 pastured-raised organic chicken
breasts, grilled and cut into strips
1⁄2 raw zucchini, cut into small strips
1 carrot, shredded
6 large strawberries, thinly sliced
1 medium avocado, sliced
1⁄3 cup (13 g) fresh basil, chopped

For Spiced Aioli Dipping Sauce :
1⁄3 cup (75 g) homemade mayonnaise
1 1⁄2 teaspoons fresh chives, chopped
1⁄2 teaspoon garlic powder
1⁄4 teaspoon chili powder
Juice from 1⁄2 lime
Sea salt to taste

To make the wraps: Wash the collard greens and use a knife to carefully cut out any big stems. Don’t cut the leaves in half—only remove as much as you need to get the thick parts out. Then steam the collard leaves for 1 to 2 minutes, or just until tender.

Divide the remaining wrap ingredients except the basil evenly among the collard leaves. Sprinkle the chopped basil over the all. Fold the bottom edge of the collard leaf over the filling, followed by the sides, then roll as
tightly as you can—still being gentle—until you get to the end of the leaf. Hold in place with a toothpick and cut in half on a slight angle.

To make the dipping sauce: Place all the ingredients in the bowl of a food processor and process until smooth. Serve the wraps with the spiced aioli sauce for dipping.

Makes 4 wraps

--

Powerful Paleo Superfoods

Unlike other superfood lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional power foods. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases.

Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables.

Powerful Paleo Superfoods is your essential guide to getting the best out of your caveman lifestyle.

Friday, April 18, 2014

Passover Recipes: Mashed Potato, Kale, and Feta Cheese Pancakes

We thought we'd switch it up today and share some of our favorite Passover recipes. These are not superfood recipes, but are sure to satisfy those keeping Kosher and those just wanting to try something new and exciting. Enjoy! And happy Passover everyone.

These recipes are a sneak peek from the upcoming cookbook, The Modern Kosher Kitchen by Ronnie Fein. It publishes November 2014. You can preorder your copy today.

Mashed Potato, Kale, and Feta Cheese Pancakes


I think I could eat a hundred of these! They’re soft and creamy inside, with that vaguely mineral-y mashed potato taste, but there’s that crispy, golden brown surface too! And tangy cheese and bitter kale! I like them plain for lunch or brunch, but for a bigger meal, I serve them with eggs or roasted vegetables.

2 cups (145 g) matzo farfel
2 tablespoons (30 ml) olive oil
1 tablespoon (14 g) butter
1 medium onion, chopped
2 cups (140 g) chopped fresh kale
2 cups (450 g) mashed potatoes
6 ounces (170 g) crumbled feta cheese
1 large egg
Salt and freshly ground pepper, to taste
Vegetable oil, for frying

Place the matzo farfel in a bowl, cover with very hot water, and let soak for a few minutes until soft. Drain the farfel and squeeze out as much water as possible. Return the drained farfel to the bowl.
While the matzo farfel is soaking, heat the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for a minute. Add the kale, cover the pan, and continue to cook, stirring occasionally, for 5 to 6 minutes, or until the kale has wilted.

Spoon the mixture into a strainer and squeeze out as much liquid as possible from the vegetables. Add to the matzo farfel and mix to distribute the ingredients evenly. Add the mashed potatoes, feta cheese, and egg and mix ingredients thoroughly. Season to taste with salt and pepper.

Heat about 1/2 inch (1.3 cm) vegetable oil in a large sauté pan over medium-high heat. Shape the potato mixture into patties and fry for 2 to 3 minutes per side, or until golden brown. Drain on paper towels.

Makes about 16 to 18 pancakes, or 6 to 8 servings

Serving Suggestions and Variations: Change this to a pareve dish by substituting ground cooked meat or sausage for the cheese and frying the onion/kale in olive oil.

Baby Fudge Cakes


These are ultra-rich and chocolaty.

Raspberry Sauce, optional (see below for recipe)
1/4 cup (56 g) Passover margarine
1/4 cup (56 g) coconut oil
5 ounces (140 g) bittersweet chocolate, chopped
3 large eggs
1/2 cup (43 g) unsweetened cocoa powder
3/4 cup (150 g) sugar
1 teaspoon vanilla extract
Passover confectioners’ sugar and crushed candied ginger, optional

Make the Raspberry Sauce, if desired. Set aside. Preheat the oven to 300°F (150°C, or gas mark 2). Generously grease 12 muffin tin cups, preferably nonstick.

Place the margarine, coconut oil, and chocolate in the top part of a double boiler over barely simmering water. Stir until the chocolate has melted and the mixture is uniform. Remove the top part of the pan from the heat and set it aside to cool.
In the bowl of an electric mixer, beat the eggs for about 1 minute at medium speed, until well blended. Add the cocoa and beat it in thoroughly. Add the sugar gradually and continue to beat for about 3 minutes, or until all the sugar has been incorporated and the mixture is thick. Add the chocolate mixture and vanilla extract and beat them in thoroughly.

Spoon equal amounts of the batter into the prepared muffin tins. Place the muffin tin in a bain-marie. Bake for about 45 minutes, or until the cakes are set and have risen slightly (they may look slightly broken on top). Remove the muffin tin from the bain-marie.

Place the muffin tin back in the oven without the bain-marie. Bake for 5 minutes. Remove the pan from the oven and let cool for 5 minutes. Invert the pan over a cake rack. Let the cakes cool upside down on the rack. Once cool, use a knife to loosen the edges of the cakes around the sides of the cups. Shake out the cakes.

Serve the cakes with the Raspberry Sauce and sprinkled with Passover confectioners’ sugar or crushed crystallized ginger, if desired.

Makes 12 cakes

Raspberry Sauce:
2 cups (250 g) fresh raspberries
3 tablespoons (40 g) sugar
2 tablespoons (30 ml) orange flavored liqueur or orange juice

Place the berries, sugar, and liqueur in a blender or food processor and purée for a minute until the ingredients are well combined. Strain if desired. Makes about 11/2 cups (450 g).
--

This isn’t your traditional kosher cookbook.

Whether you’re new to the kitchen, or new to keeping kosher, you’ll love the array of creative and interesting recipes found in The Modern Kosher Kitchen.This modern cookbook includes recipes for preparing a family meal, hors d’oeuvres, vegetarian entrees, budget-friendly dishes, and new takes on holiday favorites for Passover and Hannukah.

Don’t worry about needing the talent or equipment of a professional chef. Ronnie Fein’s recipes are creative and interesting, but never intimidating for home chefs. Throughout the pages of this cookbook, Ronnie also provides suggestions on what to serve with her dishes; how to change the dish from dairy to parve to meat (and vice versa); or how to change the recipe to suit a different need. You’ll learn valuable tips on recipe shortcuts, information on unusual or new ingredients, and receive advice on product usage.
Recreate your favorite family dishes and learn some new tricks with the help of The Modern Kosher Kitchen.

Thursday, April 17, 2014

Superfoods Month: Tamarind-Chocolate Chili

Cacao isn’t your run-of-the-mill healthy food; it’s a superstar among superfoods. We have heard quite a lot about the phytochemical content of tea, wine, and blueberries, but cacao has more than all of them. And though these foods are great, you can consume them in only so many ways. How many dishes can you make with tea or wine? There are probably more culinary uses of cacao than there are ways to eat blueberries!

We are talking about a nutrient-dense, phytochemical-rich food that can be eaten in breakfasts, desserts, and every way in between. You don’t need to be a super-adventurous eater or fringe chef to use cacao in new ways and reap the benefits of this superbean. Check out this amazing recipe from Matt Ruscigno that helps you to get cacao into your nutrition plan in an easy and delicious way. Matt's new book, Superfoods for Life, Cacao publishes in July 2014. We thought you'd enjoy this sneak peek.

Have you enter our #superfoodsmonth giveaway? If not, here's your chance.

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Tamarind-Chocolate Chili
Excerpted from Superfoods for Life, Cacao by Matt Ruscigno (with Joshua Ploeg)


This is an easy and tasty way to have a hearty chocolate stew. Lentils are a nutrition powerhouse, chock-full of protein and minerals, and are low cost, quick to cook, and extremely versatile! Enjoy them here with the additional benefits of cacao and vegetables.


Ingredients
2 cups (396 g) cooked lentils or other legumes
1 cup (150 g) chopped seasoned tofu or cooked tempeh
½ cup (80 g) diced onion
1 cup (235 ml) vegetable broth (more as needed)
1 cup (240 g) crushed tomatoes
2 minced garlic cloves
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced ginger
⅓ cup (82 g) tamarind purée
1 tablespoon (15 ml) lemon juice or balsamic vinegar
1 tablespoon (9 g) minced chile pepper
½ cup (75 g) diced bell pepper
¼ cup (27.5 g) minced carrot
½ cup (75 g) corn, fresh, frozen, or canned
2 tablespoons (18 ml) tamari
½ teaspoon black pepper
⅓ cup (27 g) cocoa powder or 2 to 4 ounces (55 to 115 g) chopped dark chocolate
¼ cup (4 g) chopped fresh cilantro
Sweetener of your choice, to taste (optional)

Garnish options: diced red bell pepper, cocoa powder or crushed cacao nibs, minced scallions, chopped cilantro, chopped pineapple, diced onion

Directions:
Cook everything except the chocolate and cilantro at a simmer in a large pot, stirring occasionally, for 25 minutes. Add more broth or water if needed to keep your desired texture. Add the chocolate and cilantro and cook for 10 minutes more.

Yield: 5 servings

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Superfoods for Life, Cacao

Are you craving chocolate? Go ahead, give in! Cacao—raw chocolate—often referred to as "food of the gods", is high in antioxidants. It is also an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. A good source of omega-6 fatty acids and rich in heart-healthy oleic acids, it will boost your mood, improve cognition and help lessen stress! Sounds too good to be true.

But it isn’t, as author Matt Ruscigno explains, this hot superfood has powerful benefits. Then Matt gives you what you really want—recipes for chocolate! Superfoods for Life, Cacao contains 75 recipes for sweet and savory cacao recipes—from main dishes to desserts—including Huitlacoche-Chocolate Empanadas, Cocoa Buffalo Tempura Vegetables, Dolmathes with Currant-Chocolate Rice and Cacao Tzatziki.

Wednesday, April 16, 2014

Superfoods Month: Sweetheart Juice

Looking for the perfect thing to add a little romance to your evening? Why not try out Tina's Sweetheart Juice? A clever combination of immune-boosting and mood-enhancing, this cup of juice is ideal for any night of the week.

We have a new #superfoodsgiveaway going on. Enter below for your chance to take home ALL of our superfoods books. Tell your friends.

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Sweetheart Juice
Excerpted from Superfood Juices & Smoothies by Tina Leigh



Tangy, succulent, and full of nutrients, this juice will leave you puckering in delight. Red beet oxygenates and purifies your blood, while grapefruit and camu camu powder deliver immune-boosting and mood-enhancing
vitamin C. Ginger reduces inflammation in the body and aids in digestion. The apple provides a sweet balance to the juice and delivers nutrients that nourish the gut and support healthy elimination.

Time: 10 minutes
Equipment: Juicer
Yield: Approximately one 16-ounce (500 ml) juice

Ingredients:
1 (1/2-inch, or 1 cm) piece fresh ginger
1 medium Ruby Red grapefruit, peeled, with pith intact, and quartered
1 medium red beet, trimmed and halved
2 medium sweet apples (such as Red Delicious), halved
1/2 teaspoon camu camu powder

Preparation:
Pass ginger, grapefruit, beet, and apples through the juicer in the order specified. Transfer to a serving glass and garnish with camu camu powder. Enjoy immediately and sip slowly.

--

Superfood Juices & Smoothies

Mom always told you, “Drink your juice!” But let’s face it— the choices in the grocery store can be boring, full of sugar, and getting more expensive every day. Well, move over orange and cranberry cocktail! This looks like a job for superfoods like kale, chia, coconut, goji, and cacao!

Never heard of things like sacha inchi or yacon? Not to worry—Superfood Juices & Smoothies offers an easy-to-follow guide that anyone interested in getting healthy will love. Author Tina Leigh breaks down each nutrient rich food and provides you with taste, texture description, health benefits, storage and more!
Juices and smoothies are so fun and simple to make and with the 20 key superfoods found in this book, you can start to enjoy 100 delicious and nutritious recipes!

Tuesday, April 15, 2014

Superfoods Month: Josephine’s Red Sauce

It's amazing how easy it can be to incorporate superfoods into your everyday diet. Take this easy red sauce recipe, for example. It seems simple enough, but it can make a big difference in your daily health. And eating well doesn't mean you have to eat things you don't like. Who doesn't love a hearty bowl of pasta, after all?

Manga! :)

Josephine’s Red Sauce
Excerpted from Powerful Plant-Based Superfoods by Lauri Boone



This sauce recipe has been handed down for at least three generations. It is the original sauce recipe that my grandmother Josephine made—and it combines an abundance of healthful herbs and spices, including oregano, parsley, and bay leaves. Enjoy this thick and rich sauce on pasta, vegetable pizza, or tossed with strands of spaghetti squash (my favorite way to serve it).

2 to 3 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1 small onion, chopped
1 can (6 ounces [170 g]) tomato paste
4 cans (28 ounces [785 g] each) crushed tomatoes
Pinch of sugar
2 teaspoons dried parsley, or 1 tablespoon plus 1 teaspoon (5 g total) chopped fresh parsley
2 teaspoons dried oregano, or 1 tablespoon plus 1 teaspoon (5 g total) chopped fresh oregano
2 dried bay leaves, whole
Sea salt and freshly ground pepper, to taste

Yield: 12 cups


Place the oil in a large pot and add the garlic and onion. Stir while cooking over medium-high heat until the
onion is soft, about 3 minutes. Add the tomato paste and stir for 1 minute. Add the crushed tomatoes, sugar, parsley, oregano, bay leaves, and salt and pepper, to taste. Continue to heat until the sauce begins to bubble, lower the heat, and simmer covered, for about 1 hour, stirring occasionally. Remove bay leaves before serving.

--

Powerful Plant-Based Superfoods

Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.

Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.

From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.

Monday, April 14, 2014

Superfoods Month: Beet-tastic Kombucha

There is nothing more amazing than a beet. From its deep red color to its delicious taste and multiple health benefits, this savvy veggie sure packs a punch. I had never really thought about including it in a beverage until I had my first taste of beet kvass last year at the Mother Earth News Fair. It seriously changed my world. So when I saw this recipe for Beet-tastic Kombucha in Meg's upcoming book Superfoods for Life, Cultured and Fermented Beverages (publishing July 2014), I knew I had to try it. You should too. You'll be amazed.

Beet-tastic Kombucha
Excerpted from Superfoods for Life, Cultured and Fermented Beverages by Meg Thompson



I adore beets. They are completely underrated, fabulously nutrient rich, and unapologetically messy! There are a number of studies that show beetroot’s protective effect on liver cells and also their role in assisting phase II liver detoxification. Beets are fabulous for the liver. They have a wonderful antioxidant profile, and
traditionally they have been used to treat liver stagnancy, to purify the blood, and for liver problems in general. Couple that with kombucha, and you have a powerful detoxifying drink that just happens to be refreshing and delicious, too!

1 large beet (preferably organic)
1⁄2 cup (120 ml) Basic Kombucha (recipe follows)
Fresh mint leaves, for serving

Peel the beet and put it through a juicer. You should end up with about 1⁄2 cup (120 ml) juice. Combine the beet juice and kombucha in a glass, adorn with some fresh mint leaves, and sit back and enjoy, all aglow in
the fact that you have done your good deed for the day—helping out your liver.

Yield: 1 cup (235 ml)

Basic Kombucha

If this is the first time you are making kombucha and you don’t have any tea left over from a previous batch, use the liquid that came with your SCOBY when you received it.

4 cups (946 ml) water
1⁄4 cup (50 g) organic sugar
2 organic black tea bags
1 kombucha SCOBY
1⁄2 cup (120 ml) kombucha tea from a previous batch

Equipment you will need :
Saucepan
Wide-mouth glass jar (no lid required), plus a jar with lid for storage
Clean kitchen towel

Place the water in the saucepan and bring to a boil. Turn off the heat. Add the sugar, stirring until dissolved.
Place the tea bags into the saucepan and leave to brew until the tea cools to room temperature.

Once cool, remove the tea bags and transfer the tea to the wide-mouth glass jar. Add the SCOBY and the kombucha tea from the previous batch. Cover with the clean kitchen towel or an unbleached coffee filter or paper towel, and place in a warm spot away from sunlight (ideally 70 to 85°F, or 21 to 29°C). The top of
the refrigerator is a great spot! The time it takes your kombucha to ferment will vary slightly depending on the
temperature; the warmer the temperature, the faster the process. Also, the longer you leave it, the more sour your tea will become, as the bacteria are consuming the sugar. Be aware that the SCOBY can move around in the jar. It may sit at the bottom, float in the middle, or hang out on top and fuse to the second developing SCOBY. All of this is fine. The end result should be slightly sour and a little fizzy.

--

Superfoods for Life, Cultured and Fermented Beverages

Maintaining good bacteria is critical to a healthy gut—unfortunately our modern-day diet, replete with sugar, caffeine, processed foods, additives, toxins, stress, and common medications wildly disrupts that balance. Probiotics found in these cultured beverages that you can brew at home will help to add the good bacteria back into your system— and they’re delicious!

It’s time to get back into balance with Superfoods for Life, Cultured and Fermented Beverages. Join author Meg Thompson as she explains to powerful benefits of this amazing superfood. This book also contains 75 enjoyable recipes for cultured drinks like Kombucha, Kefir, Fermented Nut and Grain Beverages, Herbal and Medicinal Ferments, Ciders and Ales, and Cultured Smoothies.

Friday, April 11, 2014

Mother Earth News Fair Asheville and Butterbean Hummus

For those of you who don't know yet, we will be at the Mother Earth News Fair this weekend in beautiful Asheville, North Carolina. If you're looking for a book (on cooking, gardening, sustainability, beekeeping, chicken-keeping, and more) be sure to swing by booth 3010 and say hello. We'll also be serving up Brys Stephens' amazing Butterbean Hummus. And you can meet him! That alone should be reason enough to come by.

Follow us ALL weekend long using #QPGatMENF. We'll be tweeting, Facebooking, instagramming, and more. It'll be like you're there.

If you don't live in Asheville and won't be able to make it to the fair, don't worry. We're sharing the recipe for the hummus today so you can make it at home. We're also sharing a great giveaway in partnership with Botanical Interests to get you excited about spring. Enter below.

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Butterbean Hummus
Excerpted from The New Southern Table by Brys Stephens




I’ll never forget exploring the various hummus restaurants in Jerusalem and Tel Aviv, where it’s often eaten for breakfast and where disputes over the best hummus spots reach biblical proportions. Back home in the South, lima beans are a fresh substitute for the chickpeas called for in classic hummus. Baby limas are probably the closest to chickpeas in color and flavor, but any lima variety will work here. Hummus is all about personal taste and balance, so try different amounts of limas, tahini, lemon juice, and garlic.

4 tablespoons (60 g) sesame tahini
Juice of 1 lemon, or to taste, divided
1 clove garlic, minced, divided
2 1⁄2 cups (425 g) cooked lima beans
1 tablespoon (15 g) nonfat Greek yogurt
1 tablespoon (15 ml) lima bean cooking liquid or water
Kosher salt
Optional garnish: Olive oil, for drizzling

In a small bowl, mix together the tahini with one-half of the lemon juice and one-half of the garlic to lighten the tahini’s texture. Combine the tahini mixture, the remaining lemon juice, garlic, lima beans, yogurt, and lima bean. In a small bowl, mix together the tahini with one-half of the lemon juice and one-half of the garlic to lighten the tahini’s texture. Combine the tahini mixture, the remaining lemon juice, garlic, lima beans, yogurt, and lima bean cooking liquid in a food processor, and blend until smooth. Season to taste with salt, and then blend again to incorporate the salt. Drizzle with olive oil, if desired.

Yield: 2 to 3 cups (490 to 740 g)

--

The New Southern Table

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.

Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.

Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.

With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Thursday, April 10, 2014

Superfoods Month: Open-Face PLT Sandwiches with Avocado Chia Mash

The weather is warmer, the sun is shining, and I want a sandwich... at the park... in the sun. Don't you? This open-faced PLT is a great option for a number of reasons, not the least of all is that it's delicious. I had no idea that parsnips could replace bacon, but being a huge parsnip fan, I am really excited to try this one out.

Don't miss out on this great coconut giveaway. Enter today.

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Open-Face PLT Sandwiches with Avocado Chia Mash
Excerpted from Superfoods for Life, Chia by Lauri Boone


The “P” in PLT stands for parsnip, a sweet root vegetable that is a relative of the carrot. A few years ago, I read about a “parsnip bacon” trend in Food & Wine magazine. I fell in love with the salty crunch of the “bacon” and began using it in sandwiches (when I wasn’t devouring the crunchy crisps alone). Top this sandwich with a generous spread of Avocado Chia Mash for flavor and health.


1 parsnip
1 tablespoon (15 ml) extra-virgin olive oil
Sea salt, to taste
1 avocado, halved, pitted, and peeled
1⁄2 teaspoon freshly squeezed lime juice
1 teaspoon chia seeds
4 slices whole-grain, sprouted-grain, or gluten-free bread of choice
4 leaves romaine lettuce
1 medium tomato, sliced


Preheat the oven to 300°F (150°C, or gas mark 2). Peel the parsnip lengthwise into wide, thin strips using a vegetable peeler. Lay the parsnip strips on a baking sheet lined with parchment paper. Brush the olive
oil on both sides of the parsnip strips and season with sea salt. Place a sheet of parchment paper over the parsnips and cover the pan with another baking sheet so that the parsnip strips are firmly pressed between the pans. Bake for about 40 minutes until the parsnip strips are golden brown and crisp.

In a small bowl, combine the avocado halves, lime juice, chia seeds, and pinch of sea salt and mash. Spread about 1 tablespoon (15 g) (or more) of the mash onto each slice of bread. Top with a lettuce leaf, a slice or two of tomato, and a few strips of parsnip bacon and serve.

Yield: Serves 4

--

Superfoods for Life, Chia

Chia is one of nature's all-star superfoods. High in protein, fiber, minerals and essential fatty acids, this little seed packs a nutritional punch. Moreover, it's portable, versatile and easy to integrate into your diet. Just a spoonful adds a shot of nutrition to drinks, crunch to salads, or a tasty protein substitute in garden burgers and soups. This handy guide includes 75 delicious recipes, fun facts and lore, and tons of tips for using chia every day for health and beauty.

Learn how you can integrate chia into your diet for improved health and well-being. Superfoods for Life, Chia gives overview of the superfood, fun history and facts, and its reputed nutritional benefits. Once you’ve discovered how great chia is, you’ll learn more about key nutritional properties and “cures” associated with chia, including its role as an inflammation fighter, and natural source of potent omega-3 fatty acids and other essential nutrients. Each chapter references studies and research. The included 75 recipes within this book are sure to get you excited about integrating chia easily and deliciously into every meal.

Wednesday, April 9, 2014

Superfoods Month: Liquid Sunshine Juice

Don't you just want to sip up the sunshine? Well, now you can. Tina's recipe for Liquid Sunshine Juice is not only a great way to start the day, but it's also packed with superfoods and healthy ingredients to keep you going all day long. Your own personal ray of sunshine. That's a win.

Have a question for Tina about superfoods, smoothies, and/or juices? Now's your chance. Tina is our featured guest on today's #spoonchat. Join us at 1 p.m. EDT to ask all of your questions. The best one wins a copy of Tina's new book, Superfood Juices and Smoothies. See you there!

Love coconut? Want to take home a coconut-filled prize pack? There's still time to enter our giveaway below. Good luck!

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Liquid Sunshine Juice
Excerpted from Superfood Juices and Smoothies by Tina Leigh


Think carrot juice on steroids! Carotenoids responsible for aiding in the prevention of cardiovascular disease and cancer are at an all-time high in this vibrant juice. Both carrots and goji are loaded with these powerful
antioxidants. The combination of fresh orange and pure goji juices as well as sweet pressed carrot juice results in a delightfully creamy and nourishing tonic.

Time: 5 minutes
Equipment: Juicer

Yield: Approximately one 16-ounce (500 ml) juice


Ingredients:
1/2 lemon, peeled with pith intact
1 medium orange, peeled with pith intact
3 medium carrots, ends trimmed
6 ounces (177 ml) Pure Goji Juice (recipe follows)


Preparation:
Pass lemon, orange, and carrots through juicer. Transfer to a pint glass or jar and stir in goji juice. Enjoy immediately and sip slowly.


Pure Goji Juice

Making your own goji juice will save you money and result in pure, fresh, liquid gold rich with immune-boosting vitamin C and disease-fighting antioxidants. You also benefit from producing a tasty juice that
doesn’t have added sugar, an unnecessary additive often present in bottled varieties. The taste of this nutrient-rich juice is tangy and sweet and can be enjoyed alone or mixed into smoothies and juices.

Time: 8 to 12 hours (includes brewing time)
Equipment: 32-ounce (1 L) glass jar with a tight-fitting lid, blender, fine-mesh strainer

Yield: Approximately 32 ounces (1 L)


Ingredients:
1/2 cup (75 g) goji berries
32 ounces (1 L) filtered water


Preparation:
Combine goji berries and water in a large glass jar. Apply lid and let rest at room temperature for at
least eight hours and ideally up to twelve.

Transfer soaked berries and liquid to a blender and purée on high for 1 minute. Pour juice back into glass jar
through a fine-mesh strainer. Store juice in refrigerator until ready to use. The juice will remain fresh for up to seven days.

--

Superfood Juices & Smoothies

Mom always told you, “Drink your juice!” But let’s face it—the choices in the grocery store can be boring, full of sugar, and getting more expensive every day. Well, move over orange and cranberry cocktail! This looks like a job for superfoods like Kale, chia, coconut, goji, and cacao!

Never heard of things like sacha inchi or yacon? Not to worry—Superfood Juices & Smoothies offers an easy-to-follow guide that anyone interested in getting healthy will love. Author Tina Leigh breaks down each nutrient rich food and provides you with taste, texture description, health benefits, storage and more!
Juices and smoothies are so fun and simple to make and with the 20 key superfoods found in this book, you can start to enjoy 100 delicious and nutritious recipes!

Tuesday, April 8, 2014

Superfoods Month: Creamy Coconut Caesar Salad Dressing

I am learning a ton about superfoods this month. Hopefully you are too. For example: I never would have thought to add coconut to my salad dressing. Sounds weird. Now that I've tried it, I can't imagine going back. This dressing is rich, creamy, and healthy, making each salad a delectable treat rather than a chore. Plus, I know you'd rather make your own salad dressing anyhow. It's easier than you think!

Love coconut as much as we do? Enter our coconut giveaway below. You could take home Superfoods for Life, Coconut and some really sweet coconut swag. Good luck!

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Creamy Coconut Caesar Salad Dressing
Excerpted from Superfoods for Life, Coconut by Megan Roosevelt



Think that creamy salad dressings are a no-go when it comes to watching your weight? Try this recipe out. Not only is it delicious and similar in appearance and texture to Caesar dressing, but it’s also full of fiber and protein thanks to the white beans, which provide the creamy texture. This dressing can also be drizzled over brown rice or buckwheat noodles or dolloped over a bowl of cooked rice and beans.


½ cup (91 g) cooked white beans
¼ cup (60 ml) canned coconut milk
1 tablespoon (14 g) organic, raw, unrefined coconut oil, melted
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (15 ml) apple cider vinegar
2 teaspoons chia seeds
¼ teaspoon kosher salt
¼ teaspoon dried dill
⅛ teaspoon onion powder
⅛ teaspoon garlic powder


Add all of the ingredients to a high-speed blender and blend until creamy and smooth. Transfer to a glass jar, such as a mason jar. Store in the refrigerator and serve chilled.

Yield: 1 cup (235 ml)

--

Superfoods for Life, Coconut

Coconuts have been used for thousands of years in traditional medicine for their healing and beautifying properties, as well as being used in anti-viral and anti-bacterial products. Coconuts also show promise in stabilizing blood sugar and as a natural weight loss aid. This unique superfood can even be made into flour and used in gluten-free cooking and baking.

Superfoods for Life, Coconut shows you how to integrate coconut meat, milk, oil, butter, and flour into your diet with 75 delicious recipes for incredible health. This handy guide provides an overview of coconuts, fun history and facts and its reputed nutritional benefits, along with a focus on key nutritional properties and “cures” associated with coconuts (detoxification, weight loss, super immunity, disease fighting, and beauty to name a few). Each chapter references studies and research. There are so many ways to use coconut - the possibilities for cooking and healing are endless!

Monday, April 7, 2014

Superfoods Month: Raw Zucchini Pasta With Pesto Sauce

Okay, I'll admit that lately I've become a little obsessed with my burning desire to own a spiralizer. I already own a ton of kitchen gadgets (everything from pizza stones to avocado cutters to garlic presses), so it's not like I'm hard done by, but I REALLY feel like I need a spiralizer. Seeing this pasta dish in Lauri's book, Powerful Plant-Based Superfoods, has just reconfirmed that desire. I mean, look at it. Healthy, gorgeous, delicious... imagine the possibilities.

In case you haven't entered our amazing coconut giveaway, be sure to get your chance below.

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Raw Zucchini Pasta With Pesto Sauce
Excerpted from Powerful Plant-Based Superfoods by Lauri Boone


This no-cook recipe combines fresh, zucchini-based pasta with a garlicky pesto sauce. If you don’t
have a spiralizer to transform the zucchini into long, wavy noodles, simply use a vegetable peeler to create flat noodles for this dish.

2 medium-size zucchini, unpeeled
2 cups (48 g) tightly packed fresh basil, or 1 cup (24 g) fresh basil plus 1 cup (30 g) fresh spinach
1 cup (135 g) raw pine nuts
½ cup (120 ml) extra-virgin olive oil
2 cloves garlic, crushed
2 tablespoons (12 g) nutritional yeast
¼ to ½ teaspoon sea salt

Trim the ends of the zucchini. Peel into thin strips using a vegetable peeler for flat noodles or run through a spiralizer for long, thin, curly noodles. Place the noodles in a large mixing bowl.

For the pesto sauce, combine the basil, pine nuts, olive oil, garlic, nutritional yeast, and salt in a food processor and process until a smooth and creamy sauce forms. Pour the sauce over the noodles, toss to coat, and serve.

Yield: 3 to 4 servings

--

Powerful Plant-Based Superfoods

Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.

Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.

From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.

Friday, April 4, 2014

Superfoods Month: Slow Cooker Chicken, Sweet Potato, and Kale Stew

There are two things I love more than anything (okay three if you count my family). I love my slow cooker and I love kale. I don't know where my obsession with kale came from, but I really just love it in everything. And my slow cooker? Well, it just makes everything easier... and delicious. And that's a win win.

This recipe combines them together. And it's healthy for you. And Paleo. And contains superfoods. It's really just an all around superb recipe and you should definitely give it a try.

And if you haven't entered our Superfoods for Life, Coconut giveaway, you should definitely jump on that boat. There's coconut. And that's exciting.

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Slow Cooker Chicken, Sweet Potato, and Kale Stew
Excerpted from Powerful Paleo Superfoods by Heather Connell and Julia Maranan



Kale packs this stew with a wealth of vitamins and minerals. Change it up and add a combo of other leafy greens, like Swiss chard and spinach. Just be sure to remove the thickest center ribs before breaking leaves into pieces, and wash well to remove any grittiness.

1 pound (454 g) skinless, boneless, pasture-raised chicken breasts
1 yellow onion, diced
3 carrots, peeled and cubed
1 large sweet potato, peeled and cubed
3 cloves garlic, minced
1 cup (235 ml) low-sodium chicken broth
1⁄3 cup (90 g) tomato paste
3 tablespoons (45 ml) balsamic vinegar
2 teaspoons gluten-free yellow mustard
3 bay leaves
1 bunch kale, stems removed and broken into pieces
Sea salt and freshly ground black pepper to taste


Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.

On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on
high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.

Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.

Makes 5 to 6 servings


Tip:
If you don’t like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon. Using the slow cooker to cook the chicken makes this super easy to do. I’ve had the stew both ways, and both are delicious.

--

Powerful Paleo Superfoods

Unlike other superfood lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional power foods. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases.

Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables.

Powerful Paleo Superfoods is your essential guide to getting the best out of your caveman lifestyle.

Thursday, April 3, 2014

Superfoods Month: Blackberry Breeze Smoothie

Not sure how to incorporate superfoods into your diet? Why not try a delicious smoothie? Smoothies are the perfect choice for those on the go. Not only are they a healthy, easy option, but they taste great. This blackberry smoothie is a favorite of mine because it's both sweet and tart at the same time. It also uses coconut water, which is another superfood.

Want to take home an amazing superfoods coconut prize pack? Enter below. Tell your friends.

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Blackberry Breeze Smoothie
Excerpted from Superfood Smoothies & Juices by Tina Leigh



When blackberries are in season, there is almost no other fruit that tastes more luscious. Sweetened with low-glycemic yacon and hydrating coconut water, their natural tang is enhanced and balanced in this smoothie. Stomach-soothing mint adds vibrancy and freshness to this cool and delicious blend and coconut oil boosts energy and your metabolism for optimum caloric burn.

Time: 5 minutes
Equipment: Blender
Yields: Approximately one 20-ounce (.5-L) smoothie

Ingredients:

1/2 cup (75 g) fresh blackberries
6 to 8 mint leaves
1/8 cup (30 ml) inner leaf aloe vera gel
1 tablespoon (15 ml) coconut oil
2 tablespoons (30 ml) yacon syrup
Pinch sea salt
2 cups (.5 L) coconut water
6 to 8 ice cubes

Preparation:

In a blender combine all the ingredients. Blend on high for 20 seconds or until smooth. Enjoy immediately and sip slowly.

--

Superfood Juices & Smoothies



Mom always told you, “Drink your juice!” But let’s face it— the choices in the grocery store can be boring, full of sugar, and getting more expensive every day. Well, move over orange and cranberry cocktail! This looks like a job for superfoods like Kale, chia, coconut, goji, and cacao!

Never heard of things like sacha inchi or yacon? Not to worry— Superfood Juices & Smoothies offers an easy-to-follow guide that anyone interested in getting healthy will love. Author Tina Leigh breaks down each nutrient rich food and provides you with taste, texture description, health benefits, storage and more!
Juices and smoothies are so fun and simple to make and with the 20 key superfoods found in this book, you can start to enjoy 100 delicious and nutritious recipes!

Wednesday, April 2, 2014

Superfoods Month: Carrot Pizza with Arugula, Caramelized Onions & Toasted Walnuts

I know pizza tends to be more of a Friday night thing for most people, but with a healthy superfoods pizza recipe (like the one below), you can be a little bad and enjoy it any night of the weeklike Wednesday for example. ;)

We'll be talking with Megan Roosevelt of Superfoods for Life, Coconut in today's #spoonchat, so be sure to join us from 1-2PM EST on Twitter. Just use #spoonchat in each of your tweets so you're part of the conversation. As usual, the best question wins a copy of Megan's delicious coconut cookbook.

If you really can't make it to today's chat, fear not. You can still enter to win Megan's book (along with some great coconut goodies). Enter below.

a Rafflecopter giveaway

Carrot Pizza with Arugula, Caramelized Onions & Toasted Walnuts
Excerpted from Superfoods for Life, Coconut by Megan Roosevelt



This pizza is delicious and thoroughly debunks any thought that pizza is not a healthy food. If you have a homemade dough recipe that you like, by all means use it here.

2 tablespoons (28 g) organic, raw, unrefined coconut oil, divided
½ white onion, sliced
½ head cauliflower, chopped
Kosher salt and freshly ground black pepper, to taste
1 cup (100 g) raw walnuts
1 tablespoon (15 ml) pure maple syrup
1 jar (2½ ounces, or 71 g) carrot baby food
1 teaspoon crushed garlic
1 disk (1 pound, or 455 g) ready-made whole wheat pizza dough
2 ounces (100 g) sliced black olives
3 baby bell peppers (preferably 1 each orange, red, and yellow), chopped
2 handfuls microgreens
½ teaspoon organic, raw, unrefined coconut oil, melted
Balsamic vinegar, for drizzling
Crushed red pepper flakes, to taste

Preheat the oven to 425°F (220°C, or gas mark 7).

In a medium-size skillet over medium heat, add 1 tablespoon (14 g) of the coconut oil and the sliced onion. Cook, stirring occasionally, until the onion has caramelized, 15 to 20 minutes.

Rub the cauliflower with the remaining coconut oil. Sprinkle with salt and pepper and roast on a baking sheet for about 10 minutes, or until lightly brown. Drizzle the walnuts with the maple syrup and toss to coat evenly. Spread in a single layer on a baking sheet and roast until lightly toasted, about 8 minutes. Stir often, being careful they don’t burn.

Put the carrot baby food in a small bowl and stir in the crushed garlic. After the cauliflower and walnuts have
cooked, turn the oven temperature up to 500°F (250°C, or gas mark 10). Stretch the pizza dough to fit a nonstick 14-inch (35.5 cm) pizza pan. Bake the dough until it is golden brown, about 7 minutes. Let
cool slightly.

Spread the carrot sauce over the baked dough. Top with the onions, cauliflower, walnuts, black olives, and bell peppers. Bake the pizza for another 7 minutes While the pizza bakes, lightly dress the microgreens with the melted coconut oil and balsamic vinegar. Top the warm pizza with the microgreens, sprinkle with crushed red pepper flakes, and serve.

Yield: Serves 2 to 4

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Superfoods for Life, Coconut

Coconuts have been used for thousands of years in traditional medicine for their healing and beautifying properties, as well as being used in anti-viral and anti-bacterial products. Coconuts also show promise in stabilizing blood sugar and as a natural weight loss aid. This unique superfood can even be made into flour and used in gluten-free cooking and baking.

Superfoods for Life, Coconut shows you how to integrate coconut meat, milk, oil, butter, and flour into your diet with 75 delicious recipes for incredible health. This handy guide provides an overview of coconuts, fun history and facts and its reputed nutritional benefits, along with a focus on key nutritional properties and “cures” associated with coconuts (detoxification, weight loss, super immunity, disease fighting, and beauty to name a few). Each chapter references studies and research. There are so many ways to use coconutthe possibilities for cooking and healing are endless!