Merry Christmas & Raw Cacao Truffles

I can't believe it's already Christmas! Instead of running around like a crazy person and getting stressing out about Christmas shopping (like everyone else in NYC seems to be doing), I am going the route of homemade edible gifts this year! My Mom always taught me that it's more personal to give homemade gifts. They require a little bit of extra thought and effort, which is always appreciated by the recipient. There is something special about receiving a unique gift that was made just for you. 

The following recipe for cacao truffles makes a perfect holiday gift for family, friends, co-workers, or host/hostesses. I mean who doesn't love getting a present they can eat? The best part about this recipe is that it's deceptively healthy, despite tasting incredibly decadent. Each ingredient boasts different nutritional benefits. Dates offer  calcium, sulphur, iron, potassium, and magnanese. Almonds are an excellent source of fiber, protein, healthy fats, and vitamin E. Chia seeds contain essential omega-3 fatty acids. Raw cacao is rich in antioxidants. Plus all the ingredients are raw, which means they contain vital enzymes required for optimal digestion and absorption of nutrients. So this year give the gift of health, disguised as dessert. Now that's thoughtful. 

Wishing everyone peace, blessings, love, and joy this holiday season!

xx
Severn

Raw Cacao Truffles

Ingredients:

2 cups raw almonds

2 cups pitted dates

1/2 cup raw cacao powder

1/2 cup dried cranberries (finely chopped)

1 cup coconut flakes

1/2 cup chia seeds

1 cup maple syrup


In a food processor finely chop dates with a splash of water.
Remove and place in large mixing bowl.
In the food processor finely chop almonds.
Add to mixing bowl.
Add cranberries, chia seeds, and maple syrup.
Mix until ingredients are thoroughly combined.
With your hands (which will be very sticky soon!) shape dough into balls by rolling between your palms.
Roll each ball in coconut flakes.
Place in a sealed container and freeze for at least two hours.
Enjoy!

Magical Matcha

Whew the last two weeks have been insane! The weeks leading up to the holidays are hectic for everyone it seems, but when you are a college student facing final exams this time of year is extra stressful! So I have a confession to make; this is my first semester making it through final exam week without a single cup of coffee! I used to loooove coffee. I'm not talking about an innocent cup here and there, I'm talking upwards of three cups a day. Obviously as I became more health conscious I knew this little habit had to go. Immediately after quitting coffee I noticed improvements in my overall health. I had higher energy levels (and didn't crash at 4:00 pm), slept more soundly, and found that I didn't get stressed out as easily. I was amazed by how much my overall moods improved when I stopped drinking coffee. I don't miss it a bit.

So how did I survive an incredibly stressful week of finals without coffee? Matcha.

Matcha is a high quality green tea native to Japan. The tea leaves are finely ground into a powder which is added to hot (not boiling) water, the powder is then whisked into the water to attain the correct consistency. Because you consume the entire tea leaf, as opposed to the steeped extract of the leaves, matcha contains 137 times more antioxidants than regular green tea! This is nothing short of amazing considering the fact that antioxidants counteract the effects of free radicals as a result of pollution, UV rays, and chemicals, which can lead to cell and DNA damage. Matcha also boosts the metabolism and fires up the body's ability to burn fat. It increases energy levels and alertness, but doesn't cause a crash later on in the day.

Matcha has been used in Buddhist Zen meditation and tea ceremonies for over a millennium. Matcha has been revered since ancient times for it's ability to make the drinker feel simultaneously calm and alert. Modern science proves these ancient beliefs; Matcha contains  the unique amino acid L-Theanine. L-Theanine promotes a state of relaxation and combats stress. It also stimulates the brain and enhances concentration, it is believed to improve memory and learning ability.

Amazing health benefits? Alert relaxation? Ummm yes please! That's exactly what we all need when things get a little crazy.

Why to Buy in Bulk

I frequently hear people saying that they cannot afford to eat “healthy”. Unfortunately it is a common misconception that “health” food has to be more expensive than “regular” food. This does not have to be the case!

One smart way to save money on whole and pure ingredients is to shop in the bulk bin section of your local grocery store. Whole Foods, and most health food stores, have an excellent selection of items available in bulk. When we buy in bulk we are not paying for expensive packaging and labeling. This is better for our budgets and our environment! The bulk section is an excellent place to stock up on whole grains, nuts, dried fruits, and much more!

Here are some of my favorite bulk bin items:

Brown Rice

Quinoa

Beans 

Steel Cut Oats

Nutritional Yeast

Almonds

Walnuts

Dates

Raisins

Goji Berries

Dried Figs

Dried Mango

*All Organic

The Famous Brussel Sprouts

My friends and I are obsessed with Westville, an amazing restaurant with locations in the East and West Village. How could you not love a restaurant that has an entire separate menu dedicated to fresh vegetable dishes? Whenever we eat there, our waiter inevitably laughs at us when we all order the brussel sprouts. We just can't go there without getting them, they are the best brussel sprouts you will ever taste! Brussel sprouts are in season right now, so when my friend Sami (a fellow brussel sprouts enthusiast) came over for dinner the other night I made it my goal to prepare brussel sprouts that would rival Westville's!
Brussel sprouts are a member of the cruciferous vegetable family. You already know how much I love cruciferous vegetables for their detoxifying benefits from this recipe. Brussel sprouts are also an excellent source of vitamin C (perfect for this time of year!), vitamin A, vitamin K, magnanese, folic acid, potassium, fiber, and omega-3 essential fatty acids! They are little nutrient powerhouses. The phytonutrients of brussel sprouts have been proven to protect the body against numerous forms of disease, including cancer! When brussel sprouts are chewed they release sulforaphane. This phytochemical compound triggers the liver to produce enzymes which detoxify the body and eliminate potentially cancer causing chemicals. Need a better reason to try this recipe? Didn't think so.

Just in case you are ever invited over to dinner at my apartment, this is what you can expect to be served. The kabocha squash recipe can be found here. I'll post the spinach raisin quinoa recipe when I get around to measuring the ingredients. As for the brussel sprouts, my friend Sami was very sweet and said that they were just as good as Westville's. I think she was just being polite, but I'm content to take second place because I'm convinced that Westville keeps little wizards in their kitchen to work magic on their brussel sprouts. Ok, I'll stop now, you get the point. If you can't visit Westville here is a recipe that is almost as good (and probably even healthier!) than theirs.

Maple Mustard Brussel Sprouts

Ingredients:
(makes about 2 servings)

15 brussel sprouts

2 tbsp pure virgin coconut oil

3 tbsp maple syrup

3 tbsp dijon mustard

sea salt


Wash brussel sprouts.
Remove stems and chop in half, place in a large mixing bowl.
In a seperate bowl combine coconut oil, maple syrup, and dijon mustard.
Whisk until well combined.
Pour half the marinade mixture over the brussel sprouts.
Add a sprinkle of sea salt and mix together so that the marinade is evenly distributed.
Set the other half of the marinade aside.
Coat a large pan with coconut oil.
Place brussel sprouts face down on the pan.
Cook on medium heat for about 10 to 15 minutes, until the bottoms are a golden brown and you can pierce the brussel sprouts with a fork.
Remove from heat.
Add the other half of the marinade and mix well.
Allow a few minutes for the brussel sprouts to cool and for the flavors to combine.
Enjoy!

Thanksgiving & Healthy Pumkin Pie

Happy Thanksgiving! Hope everyone is enjoying time with loved ones, and remembering to be grateful for the little things. In the company of friends and family, and an abundance of delicious food, there is no better time to reflect on the many blessings which comprise  our lives. Thanksgiving is also a perfect time to share healthful and delicious foods with the people most important to us. So here are a few recipe ideas for dinner:)

Cauliflower Mashed Potatoes

Butternut Squash Soup

Sweet Potato and Black Beans

Also, you just can't have Thanksgiving without pumpkin pie. That being said, here is a recipe for mini pumpkin pies. Of course they are comprised entirely of whole, pure, and nourishing ingredients. 

Ingredients:
(makes about 3 servings)

Pumpkin Chia Pudding

2 cups canned pumpkin

3/4 cup unsweetened almond milk

1/3 cup pure maple syrup

2 tbsp chia seeds

1tbsp grated ginger

2 tbsp pumpkin pie spice


Raisin Walnut Crust

1 cup almond flour

1/2 cup raisins

1/2 cup walnuts

1/4 cup pure maple syrup

1 tbsp pure virgin coconut oil

1 tbsp chia seeds

1 tbsp water


In a bowl whisk all pudding ingredients together until smooth.
Set in fridge to chill.
In a bowl mix chia seeds with water.
Allow to sit for about 10 minutes, until the seeds reach a gel consistency.
In a blender or food processor combine walnuts and raisins and puree until finely chopped.
Add the walnuts, raisins, almond flour, maple syrup, and coconut oil to chia seed gel.
Mix until ingredients are thouroughly combined.
Place dough into small serving bowls, and with your fingers shape into the form of a pie crust.
Pour pudding into the crust.
Chill for about an hour.
Enjoy!

Classic Butternut Squash Soup

It's almost Thanksgiving, and I finally gave in and wore my winter coat for the first time this year. It's getting cold! In my opinion this time of year just wouldn't be complete without butternut squash soup. There is something so comforting and familiar about this traditional recipe. It's incredibly healthy, and easier to make than you would think. Making it a perfect dish to bring to family Thanksgiving dinner!

According to Ayurveda, the traditional holistic health and wellness practice from India, this time of year marks the beginning of the season associated with the Vata Dosha. Ayurvedic philosophies emphasize the importance of eating seasonally. There are three seasons; Kapha (Spring), Pitta (Summer and early Fall), and Vata (late Fall and Winter). According to Ayurveda our dietary needs change with the seasons, because our bodies have to acclimate to different climates. During the late Fall and Winter the weather is cold and arid, therefore are bodies benefit from warm and moist foods such as soups, cooked vegetables, and hot drinks. Ever noticed that you naturally crave these foods on chilly days? It's because your body is trying to find balance with your environment. So listen to your body, it might just be saying it wants some of this soup!

Ingredients:

(makes 5 to 6 servings)

1 large butternut squash

1 large apple

1/2 of a sweet onion

1 small clove of garlic

2 tbsp coconut oil

6 cups vegetable broth

Chop the top and the bottom off of the butternut squash so that it can stand upright.

Remove the skin with a vegetable peeler.

Cut in half and remove seeds (save for baking!)

Chop squash into about 1 inch chunks and set aside.

Core and chop apple and set aside.

Mince garlic.

In a large pot combine garlic and coconut oil and simmer on low heat.

Chop onion and add to pot.

Stir so that coconut oil is evenly distributed and continue to simmer until onion is tender.

Add butternut squash chunks and apple to the pot.

Add vegetable broth and cook on high heat.

When soup is almost boiling reduce to low heat and allow soup to simmer for about 20 minutes.

Transfer soup to a blender and puree until smooth (it might take two batches depending on how big your blender is).

Serve warm with rosemary garlic croutons.

Enjoy!

Rosemary Garlic Croutons

2 slices of whole grain bread (I always use Ezekiel sprouted grain bread)

4 tbsp olive oil

2 small cloves of garlic

a few sprigs of rosemary

Preheat oven to 400 degrees.

Mince garlic.

In a pan lightly sautee garlic with olive oil.

Cut pieces of bread into crouton sized pieces.

Place on lightly oiled baking sheet.

Drizzle olive oil and garlic evenly over bread.

Gently tear rosemary leaves from stems.

Sprinkle evenly over bread.

Place bread in oven and bake for about 10 minutes.

Serve over homemade soup.

Enjoy!

Peppermint Tea

Recently every time I go to the farmer’s market I cannot resist the beautiful fresh herbs available. I always end up coming home with a delicious smelling bunch of peppermint leaves. As a result I’ve become obsessed with peppermint tea. For centuries peppermint has been revered for it’s curative properties. It helps to alleviate stress, depression, headaches, and insomnia. It also benefits the digestive system and liver and is known to relieve indigestion.
To make peppermint tea you simply pour boiling water over fresh mint leaves. You can adjust the strength of the tea to your taste by changing the ratio of water to leaves. Cover the tea and allow it to steep for about 10 minutes. I also like to add a little bit of raw honey. People who suffer from insomnia or anxiety will find this drink to be very helpful before bed due to it’s calming properties.

Detox Salad

I shamelessly stole this recipe idea from the Whole Foods salad bar. I just loved the idea of useing naturally cleansing cruciferous vegetables to make a detoxifying meal. I used the original salad as an inspiration, then my goal was to make it healthier, yummier, and of course cheaper! I switched up the ingredients a bit, and was delighted with the results. The raisins balance out the flavors of the vegetables, and the lemon and apple cider vinegar in the dressing increase the cleansing benefits of this salad.
Cruciferous vegetables are some of the most nutrient dense plants in nature. Examples of cruciferous vegetables in season right now include; broccoli, cauliflower (guess I'm still obsessed), kale, brussel sprouts, bok choy, and cabbage, to name a few. Cruciferous vegetables offer a wide array of health benefits; they support the liver and aid the body’s detoxification system (hence the name of the salad!), provide antioxidants which eliminate free radicals in the body, and even protect against certain forms of cancer. These veggies are also an excellent source of vitamin A, vitamin C, vitamin K, folic acid, and fiber. You can understand why I was so inclined to steal this recipe featuring cruciferous vegetables as the key ingredients! 

Ingredients:

1 cup of broccoli (finely chopped)

1 cup of cauliflower (finely chopped)

1/2 cup of kale (finely chopped)

1 large carrot (grated)

1/2 cup of raisins

Dressing:

juice of 1/2 a lemon

2 tbsp of apple cider vinegar

1 tbsp of maple syrup

Combine broccoli and cauliflower in a blender or food processor and blend until finely chopped.

Finely chop kale with a knife.

Grate carrot with a cheese grater.
Combine dressing ingredients in a seperate bowl and whisk together.

Combine all ingredients in a salad bowl and add dressing.

Toss well.

Enjoy!

The Secret Garden

The weather in New York has been so beautiful recently. Crisp and sunny = perfect fall weather. Don’t even get me started on the amazing colors of the fall foliage. I’ve been trying to spend as much time as possible outside, because in New York you never know what the weather will be like tomorrow.

The other day I discovered an adorable little pocket of nature in the heart of the East Village. One of my favorite things about living in New York is turning down a familiar block and stumbling upon a place you never knew existed. The city never fails to amaze me. This little garden is a pocket of tranquility in this crazy city. It’s a community sponsored garden project on 9th Street and Avenue C. It’s amazing how you don’t feel like you’re in a city the second you enter the garden. I brought a book and a cup of tea and took advantage of the gorgeous weather. In our fast-paced society it’s so important to take the time to enjoy the quiet moments and commune with nature. And yes, it’s possible to do so even in the middle of Manhattan.

Energy Smoothie

I love to start my day off with a green smoothie. In fact, I eat one for breakfast almost every morning. This smoothie recipe is particularly energizing due to the addition of bee pollen. It might seem like an unusual ingredient, but bee pollen is a superfood which contains energy and health enhancing properties. What is it? Bee pollen is the flower pollen which bees collect to make honey. It is a complete protien, containing all twenty-two essential amino acids. Bee pollen is a rich source of antioxidants, enzymes, phytonutrients, and minerals. On top of all that, a little bit of bee pollen adds a creamy consistency to the entire smoothie and makes it taste like a milkshake! 

Smoothies are an ideal way to start our day. Every night as we sleep our bodies cleanse and rejuvanate. If we eat a heavy meal in the morning, our bodies switch from cleaning to digesting. Digestion requires lots of energy. This is why heavy breakfasts can actually drain our energy. Smoothies are essentially predigested food. Therefore they require less energy to process while making nutrients more readily available to our bodies. Eating a smoothie for breakfast is an ideal way to extend our body’s cleansing process, while providing energy and easily assimilated nutrients.

Ingredients:

1 large banana

2 cups of spinach

1/2 cup of shredded kale

1 cup of unsweetened almond milk

1 tbsp of bee pollen

1 tsp of spirulina

1 drop of pure vanilla extract

Combine all ingredients in a blender and blend until desired consistency is reached. Enjoy boundless energy!

Ridiculously Easy Sweet Potato Dish

This dish is so simple, I’m not sure that it can even be called a recipe. Although I suppose most of my recipes fall into this grey area category. I guess I just believe that when vegetables are this fresh they require minimal preparation to taste their best! I’ll just call this a really easy and delicious way to prepare sweet potatoes, which have just come into season.

Sweet Potatoes are rich in fiber and potassium. Their vibrant orange color represents high levels of beta-carotene, in fact they are one of the nature’s best sources of this valuable nutrient. Beta-carotene is a fat soluble vitamin, meaning that it is best absorbed by the body when complemented with healthy fats. The coconut oil in this dish aids the body in assimilating the precious beta-carotene. Beta-carotene is beneficial because it helps the body combat free radicals and promotes optimal immune function. Very important this time of year!

Ingredients:

1 large sweet potato

1 can of black beans (including liquid)

1 tbsp coconut oil

sea salt 

Preheat oven to 400 degrees.

Wash and scrub sweet potato, but do not remove skin (buy organic!).

Chop sweet potato into 1 inch pieces.

Coat pieces evenly with coconut oil.

Place on lightly oiled baking pan.

Pour beans and liquid evenly over the sweet potato chunks.

Season lightly with sea salt.

Bake for about 20 minutes.

Enjoy!

Eat Your Apples!

It’s apple season here in the North East! It’s one of my favorite things about fall in New York. Every time I go to the farmer’s market I am ecstatic to see bushels upon bushels of colorful apples. Needless to say I have been eating them non-stop recently. My favorites are Honeycrisp and Fuji apples. The crunchier and sweeter the better!

Apples live up to the old adage, “An apple a day keeps the doctor away”. Apples are rich in antioxidants and vitamin C. The phytonutrients and polyphenols in apples help to regulate blood sugar and lower cholesterol. The skin of the apple is where most of the nutrients are concentrated, so be sure to buy organic!
Apples are extremely cleansing due to their high fiber and water content. When eaten on an empty stomach, their natural detoxifying powers are maximized. According to food combining theory, fruits should always be eaten alone and on an empty stomach. This is because fruit digests very quickly due to the fact that fruit is comprised primarily of water. When the passage of fruit is blocked by slower digested foods, the fruit becomes trapped in the digestive tract. This makes the precious nutrients of fruit less available to the body, and can cause bloating and abdominal discomfort.

To maximize the amazing health benefits of fruits, such as apples, eat them on an empty stomach in the morning. This is when our bodies crave simple carbohydrates and natural sugars to provide energy after our nightly fast. Eating fruit in the morning extends our body’s natural daily cleansing cycle. Imagine the fiber and nutrients of an apple as a broom; sweeping through your digestive tract and cleaning out any leftover crud so that your body can efficiently process food throughout the rest of the day. Don’t worry, if you enjoy heartier breakfasts it’s fine to eat an apple and then 20 minutes later eat other foods too. If you want to eat fruit later in the day, just wait a few hours after a meal. Eating fruit alone will make you feel pure and energized!

Chocolate Covered Dried Mangoes

Happy Halloween! For most of us the first thing that comes to mind when we think of Halloween is candy. Lots of it. This recipe is a healthy alternative to sugary processed candy. Made out of wholesome, naturally sweet,  antioxidant-rich ingredients these treats taste way better than regular candy. Plus they look cute and Halloweenish.
Mangoes are one of my all time favorite foods, which I ate a lot growing up in Hawaii. However I rarely eat them now because they obviously aren't local to New York. The mangoes available here simply can't compare to the ones I pick fresh off the tree back home. In between trips to Maui I get my mango fix from dried mangoes. Dried mangoes are high in antioxidants, fiber, potassium, iron, Vitamin C, and Vitamins B1, B2, B3, and B6. You can find dried mangoes at Whole Foods and most health food stores, just be sure to buy a brand without any added sugar or preservatives. I'm spoiled because my Mom sends me dried mangoes from my favorite health food store on Maui.
The other superfood in this recipe is raw cacao. Cacao contains more antioxidants than blueberries, red wine, or green tea. Cacao raises the levels of serotonin in the brain and acts as a natural anti-depressant. So this Halloween indulge in something sweet that will also benefit your health! I should warn you that these are delicious and highly addictive.

Ingredients:

about 15 pieces of dried mango

1 cup of dark chocolate chips

1/3 cup of pure maple syrup

1 tbsp of coconut oil

raw cacao powder

In a double boiler bring water to a simmer.
Turn off heat.
In the top pot of double boiler combine chocolate chips and maple syrup.
Allow to melt for about 5 to 10 minutes, stirring frequently.
When chocolate has completely melted stir in coconut oil.
Dip the dried mango into the melted chocolate.
Fill a small bowl with cacao and immediately dip the chocolate coated mango into the cacao.
Place on a piece of parchment paper.
Chill in the fridge until the chocolate is solid.
Enjoy!

What To Do With Pumpkins (Besides Carve Them!)

How is it the end of October already? Chances are (I hope!) pumpkin carving is somewhere on your agenda this weekend. Wether you’re carving Jack-O-Lanterns, or preparing squash or pumpkin to eat, the first step is to scoop out the seeds. Just don’t know throw them out! The seeds are nutrient power houses with unique health benefits. The seeds of pumpkin, and other sweet squash, are an excellent source of magnanese, phosphorus, iron, copper, vitamin K, and zinc.

Ok so the picture above isn’t of pumpkins; it’s kabocha squash. Cute right?! The little guy on top was my dinner last night. Kabocha squash might not be as widely popular as it’s cousins pumpkin and butternut squash, but it’s just as delicious and has an even more impressive nutrition profile. The vibrant colors of kabocha squash (usually bright orange or green) signify high levels of antioxidants, Vitamin A, Vitamin C, potassium, and magnesium.

Squash season is at it’s peak right now, therefore it's the perfect time of year to experiment with different varieties of squash. So go crazy! My favorite right now are the sweet squashes. Here is an easy and delicious way to prepare them.

Sweet Squash

Ingredients:

1 sweet squash (pumpkin, butternut squash, buttercup squash, kabocha squash)

1 tbsp of coconut oil

cinnamon

sea salt and pepper

pure maple syrup

Preheat oven to 350 degrees

Wash squash thoroughly (buy organic so you don’t have to remove the skin!)

Chop into 2 inch pieces

Lightly coat with coconut oil

Season generously with cinnamon and a dash of sea salt and pepper

Bake for about 20 minutes or until soft enough to easily pierce with a fork

Serve warm with a drizzle of maple syrup

Squash Seeds

Ingredients:

squash seeds

extra virgin olive oil

Preheat oven to 350

Rinse and wash seeds thouroughly

Place on lightly oiled baking pan

Bake for about 20 minutes

Season with sea salt to taste

Enjoy!

Hummus Recipe/Ode to Cauliflower Part Two

I cannot stop eating cauliflower recently! It’s just so fresh and delicious this time of year. One of my favorite combinations right now is cauliflower and hummus. This recipe was inspired by my picnic lunch last week, the one that started this whole addiction. 

I had been meaning to try out a new hummus recipe to pair with my current favorite vegetable, when I found this one on Green Lemonade. I love the flavor and the health benefits of adding turmeric to the hummus. Turmeric aids the liver in detoxification, speeds up the metabolism, purifies the blood, and improves skin tone. Also the flavor just so happens to complement cauliflower perfectly! Need I say more?

Serve with raw cauliflower and carrots. The leftovers are great as salad dressing. Today I made a salad  of spinach, carrot, and cauliflower topped with hummus, lemon juice, sea salt, and pepper. Perfect lunch to bring to work!

Ingredients:

1 can of chickpeas (drained and rinsed)

1 tbsp of tahini

1 tbsp of extra virgin olive oil (optional, I usually omit)

the juice of 1 large lemon

1/4 tbsn turmeric

dash of cayenne pepper

dash of sea salt and pepper

Combine all ingredients in a blender or food processor and puree until smooth. It’s that simple. Enjoy!

Angelica Kitchen

As much as I love cooking at home, sometimes there is nothing better than going out, enjoying a good meal, and letting someone else do the dishes! Recently some friends and I went out to a healthy dinner at Angelica Kitchen in the East Village. It had been on my mental list of restaurants to try for quite some time now. Every New York based health freak I know claims it’s their favorite local restaurant. Thankfully the vegan restaurant lived up to it’s reputation! Everything was delicious. Angelica Kitchen uses only organic and local ingredients, and you can taste the difference! Many of the dishes are inspired by Macriobotic philosophy, which is particularly comforting this time of year as the weather is getting colder.

I ordered the restaurant’s signature dish, called the dragon bowl. It’s a wholesome combination of squash, rice, beans, and sea vegetables. I would recommend ordering the half portion, what they call the wee dragon bowl. It was such a generous serving I can’t even imagine what the full portion would look like!

Sometimes it can be difficult to make healthy choices while eating out. I know it’s not fun having to navigate an entire menu for your healthiest option, only to end up with an expensive and flavorless salad. That is exactly why I love restaurants like Angelica Kitchen. I know I can order anything of the menu and it will be a healthy choice! On top of good food, the restaurant has a pleasantly eccentric and busy East Village vibe. It was also very reasonably priced. The total bill for the three of us (and we all ate a full meal) came to barely $35! I would recommend this restaurant to anyone living or visiting New York. I feel so fortunate to live in the East Village, where there are a plethora of health focused and innovative restaurants.

Cauliflower Mashed Potatoes/ An Ode to Cauliflower

I have a new vegetable obsession; cauliflower! Last night I made this recipe and I ended up eating an entire giant head of cauliflower all to myself! So simple and so delicious.

Cauliflower is in season right now, so look for it at the farmer’s market. It’s a cruciferous vegetable, which means it has natural cleansing properties and supports the body’s detoxification process. Cauliflower is an excellent source of vitamin C, vitmain K, folate, and fiber.
My cauliflower obsession began the other day. After trying out a new yoga studio in Brooklyn, my friend Lea and I bought hummus and cauliflower and ate it picnic style on the Williamsburg shore of the East river. I love that cauliflower is so versatile,and so easy to make into a complete meal. Also, it was such a beautiful fall day! Couldn’t imagine a better day to enjoy a healthy meal outside by the water. As I’m writing this I am regretting not having a camera on hand at the time, as the weather allowed for such a beautiful view of Manhattan, si la vie.

Ingredients:

1 large head of cauliflower

1 tbsp of extra virgin olive oil

salt + pepper

Remove the greens and the stem from the head of cauliflower.
Wash thoroughly and cut the cauliflower into small florets. 

Steam cauliflower for about 10 minutes. 

When soft (you should be able to easily pierce it with a fork) transfer cauliflower to a blender or food processor. 

Puree until smooth, add unsweetened almond milk if needed. 

Before serving drizzle with olive oil.

Season generously with pepper and a dash of sea salt to taste.

You can also top with fresh herbs, I used finely chopped onion chives.

Enjoy!

Quinoa Stuffed Acorn Squash

This time of year there is an abundance of delicious squash at the local farmer’s market. They are so beautiful in color, signaling their high nutrition content! Vibrant colors in fruits and vegetables are a sign that the plant contains high levels of antioxidants, vitamins, and minerals. Squash are high in antioxidants, Vitamin A, Vitamin C, potassium, and magnanese. They are a healthy complex carbohydrate and an excellent source of fiber.

Unfortunately many people admire the colors of squash, but don’t bring them home because they are unsure of how to prepare them. This is a shame because squash is one of the most amazing vegetables of the fall harvest!

Here is a recipe for acorn squash, although I’m sure this recipe would work with other types of squash as well. The flavors are a delicious contrast of sweet and pungent. The cinnamon adds a warming effect to the entire dish, making it a perfect dinner on a chilly day.

Ingredients:

1 acorn squash

1/2 cup of quinoa

1 medium clove of garlic

1/2 of a sweet onion

4 large kale leaves

1 cup of raisins

olive oil

cinnamon

salt + pepper

Preheat oven to 350.

Cut squash in half, lengthwise.

Scoop out the seeds and gunk (save the seeds to bake later!)

Coat the inside of the squash with olive oil.

Season generously with cinnamon, and a dash of salt and pepper.

Place squash on baking pan, and bake for 45 minutes.

While squash is cooking prepare quinoa.

Add 1/2 cup of quinoa to one cup of water or vegetable broth.

Bring to a boil, then lower heat and allow to simmer for about 15 minutes.

While the quinoa is cooking prepare the vegetables.

Finely chop the garlic and sauté it in a frying pan with a little bit of olive oil.

Finely chop the onion and sauté with the garlic.

Wash and finely chop the kale and add to the garlic and onion.

Add quinoa and raisins.

Season generously with cinnamon, and a dash of salt and pepper.
Stir fry for a few minutes, and then remove from heat.

After 45 minutes, remove squash from oven.

Fill the bowl of the squash with the quinoa mixture.

Put back in the oven and bake for another 15 minutes.

Serve in the squash bowls, remember that the skin of the squash is edible and delicious!

Enjoy!