Category Archives: wellness

Orange Olive Oil Almond Cake

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A few months ago I received a beautiful cookbook from a long-time, beloved BbGer. Every single recipe I’ve made from the Asheville Bee Charmer Cookbook has been delicious and I love that they use only healthy ingredients! This Orange Olive Oil Almond Cake is no exception. Of course there’s a generous amount of sweetener and I don’t have all the special types of honey the authors recommend but as far as desserts go, this gluten-free treat is amazing. I hope you enjoy it as much as we do!

Ingredients

The Syrup

1/2 cup raw cane sugar
1/2 cup orange blossom honey (I used regular)
2 cups water
1 navel orange cut into 1/8-inch-thick slices

 

The Cake

2 cups almond flour
1 1/2 teaspoons baking powder
1 teaspoon ground cardamon
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup raw cane sugar
1/2 cup olive oil
3 large eggs
1/2 cup unsweetened coconut milk yogurt (I used 2% plain dairy)
1 1/2 tablespoons freshly grated organic zest
1 teaspoon pure vanilla extract

Directions

To make the syrup, combine the sugar, honey and water in a small saucepan over medium-high heat. Bring the mixture to a boil, stirring until the sugar dissolves. Add the orange slices, reduce the heat to medium-low, and simmer until the syrup is reduced by half, about 45 minutes.

Transfer the orange slices to a parchment paper-lined baking sheet. Continue simmering the syrup until it is reduced by half again, about 30 minutes (you should have about 3/4 cup left). Remove from heat and set aside.

Preheat the oven to 350º. Grease a 10-inch spring-form pan with a nonstick cooking spray.

To make the batter, place the flour, baking powder, cardamon, salt, baking soda and sugar in a large bowl. Stir to mix well. Add the olive oil, eggs, yogurt, orange zest and vanilla. Mix well.

Pour the batter into the prepared pan and place it on a baking sheet. Bake for 35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven. Poke lots of small holes in the cake with a toothpick. Pour 1/4 cup of the syrup over the cake then transfer the cake in the pan to a wire rack to cool.

After the cake has cooled, run a butter knife around the edge of the pan and open the spring-form pan. Place all the candied orange slices on top of the cake. Slice and serve with the remaining syrup.

Delicious Butternut Pasta

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Who doesn’t love the sweet, nutty taste of butternut squash? Oven roasted, pureed, or spiralized you can’t beat the taste of this sweet treat. An added bonus is the strong nutritional profile. One cup of cubed squash supplies us with tons of vitamins A and C, and a healthy dose of Magnesium, Vitamin B-6 and calcium too.

This little twist on the traditional pasta dish is delicious and nutritious!

Ingredients

  • 1-2 Butternut squash. Look for long, even squash. The big bulbous part can’t be used here. (see photo below)
  • 1/4 pound whole wheat spaghetti

Red Sauce

  •  1 twenty-eight-ounce can crushed tomatoes (Cento)
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 3 cloves garlic, minced

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3/4 teaspoon nutritional yeast
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder

Directions

 Make The Sauce

  1. Heat 1 tablespoon olive oil in small pot over medium heat. Add garlic and saute 1 minute until golden but not burnt.
  2. Turn heat down and carefully add tomatoes to pot. Stir to combine the salt, pepper, basil, oregano and sugar.
  3. Bring to a boil then reduce heat to low, cover and cook for at least 30 minutes.

 Make the Vegan Cheese

Add all ingredients to a food processor and mix until a fine meal is achieved. Store in fridge to keep fresh for several weeks.

Prepare and Cook the Squash

  1. Preheat oven to 400 degrees. Peel the squash. Cut the bottom round section off and save for another recipe (soup or roasted squash). Then cut the remaining large piece in half to make spiralizing easier. Here’s a great video with tips to help make the process easier.
  2. Spread the squash noodles in a single layer on 1 or 2 large baking sheets. Drizzle lightly with olive oil and season with salt and pepper.
  3. Place squash in the oven for about 10 minutes or until soft. Remove from oven.

Cook The Whole Wheat Pasta

Bring 4 cups water to a boil in a medium pot. Add 3/4 teaspoon salt and the pasta. Cook for about 10 minutes but check for doneness at 8 minutes. Remove from heat and drain. Place the cooked pasta in a large bowl and drizzle lightly with olive oil.

Add the squash noodles to the bowl with the pasta. Toss to combine.

Divide pasta mixture evenly among plates. Top with desired amount of sauce and sprinkle with “cheese.” Enjoy!

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Pad Thai A New Way

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Almost everyone loves Pad Thai but most of the time we have to go out to eat or order take-out to enjoy it. Why not try making it at home? This delicious recipe from Minimalist Baker replaces traditional rice noodles with carrot “noodles,” collard greens, thinly sliced bell pepper and cabbage. Talk about eating more plants! Of course, there’s nothing wrong with eating noodles for most of us but all these vegetables are loaded with tons of nutrients for your improved health! This recipe is fast and easy too.

Ingredients

TOFU
  • 1/2 cup extra-firm tofu, excess liquid pressed out, crumbled with a fork
  • 1 Tablespoon tamari
  • 1 tsp chili garlic sauce or 1/8 teaspoon red pepper flake
  • 1/4 tsp ground turmeric
SAUCE
  • 2 1/2 Tablespoons almond butter or peanut butter
  • 3 Tablespoons lime juice
  • 3 1/2 Tablespoons tamari
  • 1/2 teaspoon red pepper flakes or 1 teaspoon chili garlic sauce
  • 1 1/2 Tablespoons maple syrup
VEGGIES
  • 1 Tablespoon sesame oil
  • 3 green onions, ends removed and thinly sliced
  • 1 1/2 cups thinly sliced red cabbage
  • 1 red bell pepper, cored and thinly sliced lengthwise
  • 2 Tablespoons tamari, divided
  • 4-5 large carrots, peeled and ribboned with a vegetable peeler
  • 6 collard greens, large stems removed, stacked and thinly sliced into ribbons (about 2 cups packed)
  • 1/4 teaspoon ground ginger
FOR SERVING optional
  • Fresh cilantro
  • Crushed peanuts
  • Red pepper flakes

Instructions

1. If serving with tofu: Add tofu to a small mixing bowl and season with tamari, chili garlic sauce (or pepper flake), and turmeric. Stir and set aside.

2.  Add all sauce ingredients to a small mixing bowl and whisk to combine. Set aside.

3. Heat a large skillet over medium heat. Once hot, add oil, onions, cabbage, bell pepper, and 1 Tablespoon tamari. Cook for 3 minutes, stirring and tossing frequently.

4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently, about 3-5 minutes.

5. Add carrots and collard greens and remaining 1 Tablespoon tamari and stir. Sauté for 2 minutes.

6. Then add Pad Thai sauce and ginger.

7. Sauté over medium heat until warmed through and collards are slightly wilted, about 3 minutes,  stirring frequently.

8. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or 4 as a side.

 

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Skip-The-Mayo-Summer Potato Salad

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The poor potato has gotten a bad rap in the health world because of it’s high position on the glycemic scale. But potatoes are actually a very good source of vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, and dietary fiber. Eaten in moderation and without gobs of butter and sour cream, potatoes can be an important part of a healthy plant-based diet.

This potato salad is lighter and better for you than the traditional version. Olive oil replaces mayonnaise and lots of vegetables are added to increase the nutritional value and improve the taste! Serve room temperature or cold.

 

Ingredients

8-10 red bliss potatoes (organic is best), cut into quarters or bite-sized chunks

2/3 cup corn

1 celery stalk, chopped into 1/4″ pieces

1/2 teaspoon cumin

1/2 avocado, sliced

1 cup cherry tomatoes, halved

1 zucchini, julienned (excluding seeds)

3-4 cups mixed greens

10 large fresh basil leaves, chiffonade (plus a few small ones for garnish)

Sea salt and pepper to taste

Dressing

1/2 cup olive oil

Juice of 1 lemon

1/4 heaping teaspoon garlic powder

1 Tablespoon honey-Dijon mustard

Instructions

To a medium saucepan add the potatoes and cover completely with cold water. Add a generous pinch of salt and bring to a boil then reduce the heat to cook the potatoes at a simmer. Cook for 8-12 minutes until they’re soft, tender, and creamy; until just tender when pierced with a fork. Remove from heat, drain and set aside in a large bowl.

While the potatoes are cooking make the dressing. Add all dressing ingredients to a bowl or large measuring cup and whisk til thoroughly combined. Set aside.

Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Add the corn and season with cumin, sea salt and pepper. Cook for 8-10 minutes stirring just enough to keep the corn from sticking to the pan but allowing it to brown. Once the corn is golden brown set aside to cool then mix with the potatoes.

Once the potatoes and corn are slightly cooled add the celery and about 3 tablespoons of the dressing. Toss gently to coat.  Mix in the basil then do a taste test and add more dressing and seasoning if desired. Be sure to save some dressing for the greens.

Arrange the Salad

Place a ring of the greens around the outside of the bowl leaving a hole in the center. Then make a small bed of the zucchini strips in the center of the greens. Sprinkle the cherry tomatoes over the greens. Arrange avocado slices around the circle of greens. Season generously with salt and pepper and drizzle lightly with the remainder of the dressing.

Add the prepared potato mixture to the center and sprinkle with a few small basil leaves. Enjoy your beautiful creation!

Before serving mix the greens and potatoes together.

Craving Something Warm & Delicious?

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Every winter when I enjoy my first bowl of lentil soup I’m reminded again how delicious and satisfying it is! Yesterday, while looking through my cupboards for ingredients to make a quick lunch I found a bag of red lentils, so I got to work creating a big pot of soup. Once you learn how to make soup from scratch you can make just about anything taste good…if you have the right mix of herbs and spices on hand.  Simple ingredients, simple to make, simply delicious!

Ingredients

2 tablespoons olive oil
4 stalks celery, chopped
1 large onion, chopped
4 large carrots, sliced into 1/4″ disks
1 red bell pepper, chopped
1 cup chopped sweet potatoes
1 can white beans, rinsed and drained
1 cup red lentils
5-6 cups low-sodium vegetable broth
1  teaspoon sea salt, or more to taste
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
2 bay leaves
15-ounce can diced tomatoes

Instructions

In large pot heat oil over medium-high heat. Add chopped vegetables and saute 6-8 minutes or until soft, stirring occasionally. Add spices and cook for another minute. Add tomatoes, broth and bay leaves. Stir to combine. Bring to a boil. Reduce heat, cover and simmer 25 minutes until all vegetables are soft. Remove bay leaves.  Add beans and heat through. Turn heat to low. Use Immersion blender to blend soup to desired smoothness. Stir in lentils and cook 10-15 minutes. If soup is too thick add more broth. Serve with a nice green salad. Top with a dollop of creamy, plain yogurt if desired.