Crepes- Happy Easter

Billy woke up this morning and wanted something special for breakfast, he didn't want today to feel just like any other day and since neither set of parents had invited us over for a meal today it was up to me to make is request happen. Billy grew up having crepes every weekend, his mom was nice enough to share the recipe and I've been making them ever since. We don't have them alot but when we do it seems to be a very special time we share, this is one of the best recipes Billy has brought to our relationship. Thanks sweetie.

-Crepes-

1 1/2 c. flour (I use whole wheat pastry flour)
2 c. milk (I use almond milk)
3 eggs, local if you can get them
3 T. butter (I use coconut oil)
1 tsp. vanilla
1 tsp. sugar (I use sucant)
1/2 tsp. salt (I use real salt or Celtic salt)
1/2 tsp. cinnamon
1/4 tsp. nutmeg, fresh grated

1. Use a blender- start with the eggs, crack them into the blender and blend lightly. Next add the milk and mix again.
2. Sift together the flour, sugar, salt, cinnamon and nutmeg together in a bowl. Add half the mixture to the blender with the milk and eggs, mix lightly. Add the rest of flour mixture and mix all together.
3. Add the vanilla and coconut oil, mix together.
4. Let the mixture rest for up to 30 minutes.

-To Cook-

1. Heat a small nonstick skillet over medium heat, melt a little coconut oil in the pan and swirl around.
2. Using a 1/3 measuring cup, ladle the crepe mixture in to the skillet and swirl around to coat the pan. Cook just until the edges start to pull away from the pan, flip for maybe 30 seconds.
3. I place the cooked crepe into a 200 degree oven on a lined parchment cookie sheet while I make the rest.

-Toppings-

*Nutella, Almond Butter
*Chopped Fruit- Strawberries, Mango, Raspberries
*Banana's India House- 1 c. organic sour cream, 1/4 c. sucant (sugar, agave) stir to combine, when the sugar dissolves add 1-2 chopped bananas. Fold mixture gently together.

101 Post!

Last night was my 100th post, how cool is that? I just saw that as I was getting ready to post our Easter Breakfast. I hope my recipes are inspiring you all to get in the kitchen and cook. Much love to my friends, family and followers, I do this for you.
-B

Ravioli Salad- Kim's Birthday Hangout & Earth Day

 Ravioli Salad

 TBC (Tall Bitches Club, minus Sadie)

Birthday Spread- Ravioli Salad, Cheese Plate w/ local Beehive Cheese and Cerignola Olives from Tony Caputo's Market.

-Ravioli Salad-

1 package Asiago Garlic ravioli, (got them at Tony Caputo's Market)

1 lb asparagus (roast in the oven @ 400 degrees for 15 minutes, drizzle w/olive oil and sprinkle w/salt and pepper)

1/2 purple onion, diced

3 cloves garlic, chopped

1/2 c. basil, chopped

1 5oz container baby spinach (you could use mixed greens or arugula)

1/3 c. olive oil

1/3 c. balsamic vinegar

salt and pepper

1. Heat a large pot of water over medium high heat, when it comes to a boil add some salt to the water. Add the ravioli, stir. When the ravioli float to the top their ready. Drain and set aside.

2. In a large bowl mix the olive oil and balsamic vinegar together, add salt and pepper to taste. Add the garlic and onion and let them marinate for a minute in the mixture.

3. Next add the basil and the spinach, and when the ravioli are cooled add them on top of the spinach, then the roasted asparagus.

4. When ready toss to combine and serve. Enjoy!

*Sping- use asparagus

*Summer- use heirloom tomatoes

*Fall- use pomegranate's

Nu Nooz Pasta- Eat Local First

 This is the Broccoli Romaine Salad (posted June 21, 2010) using the dry Nu Nooz Pasta, a new local pasta maker here in SLC. I found it at Tony Caputo's Market on 15th&15th.

This is the fresh Nu Nooz Pasta with the Pasta alla Vodka Sauce (posted January 17, 2011), I made this for Big Mike's birthday dinner. It was a big hit!

*The TBC (Tall Bitches Club) girls Kim, Alisa and I are taking a pasta making class w/ Nu Nooz Monday April 25, set up through Slow Food Utah. I hope to take some photos and share them on the blog. You can find Nu Nooz Pasta at Tony Caputo's Market.

'Salted' Vegan Chocolate Almond Butter Fudge

This is a super fast, super easy and super delish. And did I mention only five ingredients as you can see from the picture. The fun thing about this recipe is the salted flavor, it helps balance the the chocolate and almond butter. I use Celtic Grey Salt- it has a natural balance of minerals and trace elements. I usually find it at Whole Foods or Good Earth. 
-Salted Vegan Chocolate Almond Butter Fudge-

1 c. vegan chocolate chips
1 c. almond butter
2 T. agave nectar
1 T. vanilla
1/2 tsp. Celtic Salt

1. In a small saucepan over low heat melt the chocolate, stir until melted. Make sure to melt the chocolate low and slow.
2. When chocolate is melted stir in the almond butter until combined well. Then add the vanilla, salt and agave, stir again to combine.
3. Pour mixture into a small loaf pan or small square casserole pan. (I did prep the casserole dish with some coconut oil to make it easy to get the fudge out when sliced)
4. Place the fudge into the fridge for at least two hours to set up.
5. When ready, slice any way you want. (I sliced into 1" squares)

Quinoa- Tabbouleh Style, It's What's For Lunch

I wanted something light and fresh for lunch this last week and I've been on a Quinoa kick so VIOLA! this is what I came up with- Quinoa Tabbouleh! Enjoy!

-Quinoa Tabbouleh Style-

2 c. cooked Quinoa
1 cucumber- peeled, seeded and diced
4 scallions, chopped
1/2 c. parsley leaves
1/4 c. chopped mint
1/2 c. Cerignola olives, chopped (I get these at Tony Caputo's, you could use your favorite olive)
2 lemons, both juiced and 1 zested
2 T. olive oil
1/2- 3/4 c. chopped dehydrated tomatoes or sun dried tomatoes
salt and pepper

1. In a large bowl combine quinoa, cucumber, scallions, parsley, mint, olives and tomatoes. Toss lightly to combine.
2. In a separate bowl combine lemon juice and zest with olive oil and salt and pepper.
3. Pour the lemon and olive oil mixture over the quinoa and toss together lightly to combine. Taste for salt and pepper, add more if needed.
4. Refrigerate for a few hours to let flavors combine.

Hummus # 2

The last time I posted a Hummus recipe was June 20, 2009 it is one of the first recipes I blogged and this is just a hybrid of that original. Billy is the snack king, he is always looking for something to snack on so if I have veggies and hummus in the fridge he's happy, I'm happy, we're all happy. This is a great healthy snack to have around for dipping or a great topping for a veggie hummus sandwich. Enjoy!

-Hummus #2-

15oz can garbanzo beans (drained, and rinsed- *optional: after you drain and rinse cover with fresh water and a piece of kombu and soak for 24 hours, save 1/4 c. soaking water for the hummus)

1/4 c. tahaini paste

1/4 c. olive oil

1 lemon, zest and juiced

3 garlic cloves, chopped

1/2 small purlpe onion, chopped

1/2 tsp. garlic salt

1/2 tsp. celtic salt

1/8 tsp. cayenne pepper

1/2 c. sliced almonds or chopped walnuts

1. In a food processor pulse the garlic and onion just a bit to chop into smaller pieces.

2. Next add the beans, tahaini, lemon zest and juice, salt and garlic salt, cayenne pepper. Pulse to combine, add soaking water, or regular water and mix again.

3. Scrape down sides and with the motor running drizzle in olive oil.

4. Add the almonds or walnuts and pulse lightly to combine.

*Beans and nuts make a complete protein, and nuts and seeds make a complete protein. This is why I wanted to revise this recipe and add the nuts.

*Kombu helps tenderize beans and adds minerals.

Eat Local First- Good Ol' Ham Sandwich

Last weekend I was very sick, thank goodness I had done the grocery shopping before I was down and out. Billy was a little lost on what to eat! But lucky for him I had picked up some great local products such as Criminelli Prosciutto Cotto Ham, they are a new local purveyor of pork products and you can find them at Tony Caputo's. This sandwich is also highlighting Beehive Full Moon Cheese, you can find  them at the Farmers Market during the summer and the rest of the year you can find them at Tony Caputo's, Liberty Heights Fresh, Harmon's, and Whole Foods. The whole sandwich is held together with Great Harvest Sourdough Multigrain Bread. I have never seen Billy eat a sandwich so slow, he savored every little bite and said this is the best sandwich he has ever had! Yeah for our local hard working food artisan's they took my place and saved my sweetie from starvation.

Cosmo Hippie Chef Lunch- The Soup and Salad with Cilantro Miso Vinaigrette

Who wouldn't want to eat this beautiful food for lunch?! I have really enjoyed my lunches the last couple days, especially today. I haven't been sleeping well due to come serious back aches that have really been challenging. So even though I was tired and not wanting to put in the effort for lunch, I'm glad I did.

Pictured above:

-The Soup (recipe posted June 2010) made with soba noodles

-The Salad, mixed baby greens, diced carrots, diced snap peas, diced avocado, Sunbridge micro greens (local grower), broccoli sprouts and topped with Tempeh (it is a meat sub and it's 19.5% protein, rich in unsaturated fats and highly alkalizing, strengthening and easy to digest) and of course dressed with Cilantro Miso Vinaigrette (on the blog).

P.S. The bowl and plate my soup is in was given to me by my sweet grandma Little Polly. Still miss her terribly.

Cilantro Miso Vinaigrette

I made this vinaigrette a couple weeks ago with organic basil for my Green Lentil Salad (not on the blog...yet) and it was amazing and so flavorful. So this week I was craving my favorite soup, The Soup (on the blog) and because that recipe is heavy in Asian flavors I thought why not try this dressing with cilantro?! I know that people either love cilantro or hate cilantro, so feel free to use basil or parsley. But for me this vinaigrette was spot on for my salads this week for lunches. I also thing this recipe would be great as a veggie dip, for you your kids or your picky significant other. Enjoy!

-Cilantro Miso Vinaigrette-

1/4 c. miso paste (I used Westbrae Natural Organic Mellow White Miso)
1/4 c. olive oil
1/4 c. apple cider vinegar
1 1/2 T. water
2 T. brown rice syrup (you could use honey or agave)
1/4 c. chopped green onions
1/4 c. cilantro leaves

1. In a food processor or blender, blend the miso, olive oil, apple cider vinegar, water and brown rice syrup until well blended.
2. Add the chopped green onions and cilantro and pulse lightly to blend.
3. Pour into container with tight fitting lid and refrigerate for just a few hours for flavors to develop.

*Miso: Contains living enzymes that aid in digestion and help maintain healthy gut flora. Miso is a rich source of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down the bad. Miso is a living food that gives recipes a salty, rich flavor. Good quality miso will be in the refrigerated section. NEVER bring miso to a boil as doing so destroys it's living enzymes. (Information provided by: Terri Walters, author of 'Clean Food' cookbook)

*Cilantro: Helps eliminate the heavy metal build up of mercury and lead from the bones and tissues in the body.

Roasted Fennel Tomato Soup

Well yesterday was the perfect day to have soup and sandwich's due do the fact that it snowed 5" at our house, seriously! Saturday was warm and beautiful and great fish taco weather and them BAM, more snow. Any one who lives in Utah just knows that this is spring time weather but I know I speak for many of us when I say "enough already". But- it's great to make one of my favorite soups and cuddle up with Billy on the couch and do nothing. Now the weather looks crappy again this weekend so maybe there is time for you to whip up a batch of this yummy soup. Enjoy!
-Roasted Fennel Tomato Soup-

1 large onion, skin removed, cut in half and both halves quartered (total of eight pieces)
1 large fennel bulb, leafy top removed (cut off), cut in half and quarter both halves
4 large garlic cloves, skin removed
2 carrots, chopped
7-8 c. pureed tomatoes, (I used 2 16oz jars of my canned tomatoes)
2 c. vegetable stock (I used homemade)
1tsp. coconut oil (for sauteing the carrots), you can use whatever oil you have
2 tsp. grape seed oil (to drizzle over the vegetables before roasting) whatever oil you have
Salt and pepper

1. Preheat the oven to 400 degrees. Place the chopped onion, fennel, and garlic on a cookie sheet lined with parchment paper, drizzle with oil and season with a little salt and pepper. When oven is ready place the vegetables in the oven and roast for 30 minutes, turn the vegetables over once during that time.
2. When vegetables are done pull out of oven and set to the side.
3. In a large pot or dutch oven heat the coconut oil over medium heat, when melted add the carrots and saute until a little browned on both sides. Add the roasted vegetables and toss around for just a minute.
4. Add the tomato puree, veggie stock and season with salt and pepper. Bring to a boil, then turn down to a simmer and simmer for 30 minutes with the lid askew. After those 30 minutes, puree the soup using a hand held blender or you can use your tradtional blender.
5. Taste for salt and pepper, and sevre hot.

Fish Taco Sauce

Who doesn't like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It's even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.

Fish Tacos

Billy loves my fish tacos and probably request them every other week for dinner, so I thought tonight would be a great night to treat him since he's been working in the yard all day! The fish is great grilled on the BBQ or you can bake it in the oven @ 400 degrees for 20 minutes. Which ever way is easiest at the time, both ways produce amazing flavor. Enjoy!

-Fish Tacos- Serves 4

1 lb. Wild Cod (you can use whatever fish you like or use shrimp)

-Marinade-

1/2 onion, sliced in half moons
1/4 c. cilantro leaves, pulled from the stem

All in a bowl:

1 lemon, juiced and zest
1 orange, zest, peeled and segmented
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper

1. Place the fish in a baking dish.
2. Sprinkle the sliced onion and cilantro over the fish.
3. Mix all  the other ingredients in a bowl, mix well and pour over fish.
4. Marinate the fish in the fridge, covered. No longer than 8 hours, toss around the fish 1 or 2 times during the time it's marinating.
5. To cook, either on the barbecue or in the oven @ 400 degrees for 20 minutes.

Other essentials for the complete Fish Tacos:

Tortillas, (I like sprouted grain tortillas)
Shredded cabbage
Shredded carrots
fresh chopped onion
fresh cilantro leaves
fish sauce (recipe to follow)
lime wedges
sauteed veggies (I do this when I trying to sneak more vegetables into Billy, mushrooms, bell peppers, carrots, onion, zucchini)

Warm Bulgar Soup- Thanks to my Whole Foods App

Yummy! I made this soup at the beginning of the week and it was super easy and super delish! The blueprint for this recipe came from my Whole Foods App on my phone, I did add a few things of my own of course. Now listen it has been beautiful here (SLC) yesterday, today and hopefully tomorrow but then Sunday more rain and chilly. No big deal make a pot of this soup and some tuna sandwiches and it will be a great day. I think when I make this soup again on Sunday I am going to use Quinoa instead of the Bulgar. I'll be sure to update y'all on which one is better. Good luck and Enjoy!

-Warm Bulgar Soup-

2 tsp. Coconut Oil (this is what I saute with)
1 carrot, diced
1/2 c. leafy celery, diced
1/2 purple onion, diced
1/2 yellow onion, diced
1 garlic clove, chopped
1 jar tomatoes (I used my own canned tomatoes), or 14oz can
1 tsp. ground coriander
1/2 tsp. cinnamon
1 c. Bulgar (I get mine in the bulk section at Whole Foods), this is also what you use for tabbouleh
1/4 c. chopped parsley
1 T. fresh thyme, chopped
1 lemon, juiced and zest
3 c. chicken stock (I used my homemade stock)
2 c. vegetable stock (I used my homemade stock)
Salt and Pepper
Olive Oil and Parmesan Cheese, for garnish

1. In a large pot or dutch oven warm the coconut oil over medium heat, when it starts to sizzle just a bit add the onions and start to saute. After about 2 min add the carrots, cook for another 2 min then add the celery and garlic and saute all together for about 5 min. Salt and pepper lightly.
2. Next add the coriander and cinnamon and stir around to coat all the vegetables. When the spices start to stick to the bottom of the pot add the tomatoes and make sure to scrape the spices off the bottom of the pot. Next add the chicken and veggie stock (side note: you can use all chicken stock or all veggie stock, whatever you have) and bring the mixture to a boil. Salt and pepper lightly.
3. Add the Bulgar, turn stove to a simmer and cook with the lid on for about 10 min, check to see if the Bulgar is softened if not cook another 5 min. Taste the broth for salt and pepper, add more if needed.
4. Remove lid and add the fresh herbs, juice and zest of lemon and stir to combine. Turn the heat off and get ready to serve.
5. Ladle the warm soup into individuals bowls and drizzle some olive oil and sprinkle a bit of Parmesan cheese on top, VIOLA! Mangie, Mangie! (that means EAT, EAT in Italian)