Author: Chef Kim

cookie pie

Chickpea Chocolate Chip Cookie Pie

Chef KimLeave a Comment on Chickpea Chocolate Chip Cookie Pie

Cookies are not thought of as healthy foods, but these chickpea chocolate chip cookies are a healthier alternative to typical ones when you want to satisfy your cookie craving.

The chickpeas in this recipe are packed with fiber, which helps to stabilize blood sugar, and they provide a bit of protein along with complex carbohydrates, vitamins and minerals.

Dates and applesauce or banana are used as sweeteners for this cooking and bring with them a host of fiber and antioxidants, which is a much better option than the mound of sugar found in regular cookies.

The chocolate chips can be your choice, but I like to look for ones that are dairy free and made with coconut sugar. Give this cookie recipe a try and see if it will satisfy your internal cookie monster.

cookie pie
Print Recipe

Chickpea Chocolate Chip Cookie Pie

Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chicpea, chocolate chips, date sweetened
Servings: 8
Author: Chef Kim

Equipment

  • food processor
  • 8in round or square pan
  • parchment paper,

Ingredients

  • 1 cup dates if hard, soak in water for 15 minutes
  • 1/3 cup oat or almond milk
  • 2 tbsp almond butter or peanut butter
  • 1 tsp vanilla extract
  • 2 tbsp apple sauce or mashed banana
  • 1 14oz canned chickpeas
  • 1/2 cup almond flour or sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions

  • Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
  • Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
  • Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
  • Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.
goji orange and spice

Cranberry Compote and Pear Tart

Chef KimLeave a Comment on Cranberry Compote and Pear Tart

This Cranberry and Pear Tart is a perfect fall and holiday dessert. The bright compote made with cranberries, goji berries and raspberries, is full of vitamin C and antioxidants that provide your body with immune supporting polyphenols.

The compote can be used by itself as a jam or spread on bread or crackers, it’s delicious over coconut yogurt and frozen banana ice cream and it pairs well with chocolate!

The crust can also be made into balls and stored in the fridge or freezer for a quick healthy snack.

What does fall taste like? Find out when you layer these flavors together into this seasonal treat, cranberry compote pear tart with ginger crust. Let me know if you give this a go.

goji orange and spice
Print Recipe

Cranberry Compote & Pear Tart with Ginger Crust

Bright and festive pie, easy to prepare!
Prep Time1 hour
Course: Dessert
Cuisine: American
Keyword: cranberry, goji berry, nut crust, orange, pear, rose hips
Servings: 8
Author: Chef Kim

Equipment

  • food processor
  • 9 in Spring form pan

Ingredients

Crust:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1 tsp cinnamon
  • 1 teaspoon ginger
  • pinch ground cloves
  • 1/2 cup dates pitted

Filling:

  • ½ cup orange juice or apple cider
  • 3 large firm-ripe pears stems removed, cored and thinly sliced about ¼” thick (no need to peel)
  • 1 cup fresh or frozen cranberries thawed
  • 1 navel orange and zest peeled and cut into chunks
  • 1 cup 1cup raspberries, fresh or frozen, thawed
  • 1/2 cup goji berries, soak to soften about 15 minutes, drain
  • 1/4 cup rose hips, soaked in warm water until soft about 1/2 hour and drain
  • 1 tablespoon chia seed
  • 2 tablespoons maple syrup, honey or coconut sugar
  • 1 teaspoons cinnamon and ginger to taste
  • 2 tablespoons orange juice, if needed

Instructions

  • Pour orange juice or cider into a flat dish and slice pears into the juice. Let marinate while you prepare the crust.
  • Prepare the crust by processing the almonds in a food processor until finely ground. Add the walnuts, dates and spices. Pulse on and off until it forms a sticky crumble, but not until it forms a ball. Press into a parchment lined square pan or a round spring form pan.
  • Prepare the cranberry compote: Add cranberries and orange pieces to a food processor and pulse to chop and combine. Add in remaining ingredients, except orange juice, and blend into a chunky compote. If it's too thick add some of the OJ. It will thicken slightly as the chia absorbs the moisture. Chill for 15 minutes.
  • Take the pears out of the juice and layer them evenly over the crust. You should have about three to four layers. Scoop the cranberry mixture on top and spread evenly. Cover and chill in the refrigerator for 2 hours or overnight.

Notes

The compote in this recipe has very high anti-oxidant properties and is great used as a spread, over coconut yoghurt or sliced fruit, or frozen banana ice cream. 
turmeric

Warming Turmeric Chai Tea

Chef KimLeave a Comment on Warming Turmeric Chai Tea

Fall has arrived and that means warming spices are on the menu and this turmeric chai tea hits the spot. It tastes wonderful and helps empower your immune system, which is especially needed this time of year.

Spices are packed full of polyphenols which help calm inflammation and improve your immune response to pathogens or the germs going around. Drinking this tea as a daily habit this fall may help you overcome the crud we are all exposed to this time of year.

Cinnamon sticks are readily available and are packed with antioxidants. Infusing cinnamon into this tea helps naturally sweeten the tea but will also help fight inflammation and stimulate the immune system.

Turmeric is another ingredient that has powerful anti-inflammatory properties. If you can find fresh turmeric, grab it and make this tea. Fresh has more phytochemicals and higher antioxidant activity compared to dried. You can freeze fresh turmeric to increase its usability. Pair turmeric with black pepper to increase the absorbability of the active ingredient, curcumin.

Ginger is also a component to this recipe and also has highly anti-inflammatory properties as well as digestive benefits.

Incorporating these spices into your daily habit can help set you up for a healthy fall and holiday season. You can always bump up the amount for a stronger tea. Let me know if you give it a try.

turmeric
Print Recipe

Turmeric Chai Tea

Immune enhancing and anti-inflammatory
Cook Time15 minutes
Course: Drinks
Cuisine: Indian
Keyword: cinnamon, cloves, ginger, turmeric
Servings: 6
Author: Chef Kim

Ingredients

  • 2 large cinnamon sticks
  • 1/8 tsp cardamom seed or powder
  • 5 whole clove buds
  • 2 inches fresh ginger thinly sliced
  • 2 tablespoons fresh turmeric or 1 tsp dry powder or more depending upon taste
  • 4 cups of water
  • 1 tablespoon coconut sugar or maple syrup or honey to sweeten
  • 2 cups unsweetened coconut milk almond, hemp or oat milk to taste

Instructions

  • In a medium pot, bring the herbs and water to a simmer for 15 minutes.
  • Turn off the heat and allow to steep and cool.
  • Strain liquid through fine-mesh sieve into a jar for storage or for deeper flavor, keep the spices in the tea during storage.
  • To serve, pour desired amount of tea into a cup and add milk of choice and sweetener to taste. Store refrigerated, in a covered jar. Warm up or drink cold.
breakfast bars

Breakfast bars

Chef KimLeave a Comment on Breakfast bars

Do you need a quick breakfast? Have one of these breakfast bars and a piece of fruit and you’ll set yourself up for an energetic day.

You can substitute your favorite nut or seed in place of the pumpkin seeds in this recipe, if you prefer. Or use a mixture.

I add a couple scoops of protein powder to help stabilize blood sugar, but you can leave it out if you want to. If you include it, use protein powder without added sugars or no more than 4 grams per serving. (This is the protein powder I use.)

In the picture, I topped each bar with a couple pieces of chopped dates.

breakfast bars
Print Recipe

Breakfast Bars

Chewing Bars that satisfy and are a great way to start your day.
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, oats, pumpkin seeds
Servings: 12
Calories: 285kcal
Author: Chef Kim

Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 cup dates, pitted, softened if water if hard
  • 1 cup banana, mashed I use bananas with no spots
  • 1/2 cup peanut butter
  • 1/3 cup protein powder
  • 1/3 cup maple syrup
  • 1/3 cup shredded coconut, unsweetened
  • 1/4 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1 1/2 cups gluten free oats
  • 2 tbsp chia seeds
  • 1 tsp vanilla

Instructions

  • In a small bowl, combine flax meal and water, stir and let sit to thicken.
  • In a large mixing bowl, combine the coconut, pumpkin, hemp and chia seeds, the oats and protein powder. Stir to combine.
  • In a food processor, combine the dates, bananas, maple syrup and peanut butter. Process until well combined and the dates have been broken down into small bits. Add the flax and water mixture and vanilla and pulse to combine. Pour this over the dry ingredients.
  • Stir everything together.
  • Line a cookie sheet with parchment paper. Drop onto the pan in 2-3 tablespoon size portions and flatten into a bar shape.
  • Bake at 350 degrees for 15-25 minutes. Check at 15 minutes, you want them firm and lightly golden brown.
  • These will keep for 3-4 days at room temperature in an airtight container or weeks in the fridge or freezer.

Notes

Per bar: Protein 11.2g, Carbs 34g, Fat 13g, Fiber 6g
asparagus alfredo

Spring Asparagus Alfredo

Chef KimLeave a Comment on Spring Asparagus Alfredo

When spring arrives, asparagus is usually fresh, tender and found at the farmers markets. I like the thin stalks that are so tender and delicious raw. In this vegan alfredo recipe, asparagus can be lightly steamed and cut or shaved raw and tossed with the sauce. The vegan alfredo sauce is a cauliflower and cashew base for the creaminess you expect. This dish is light and hits the spot when you want comfort and goodness on your plate.

For noodles, pick a good quality gluten free pasta. I like Tinkyada and Jovial brands. Or serve more veggies by spiralizing some zucchini, turnips or sweet potatoes and warm them up before pouring the alfredo over them. Sometimes, I’ll even mix gluten free pasta and veggie noodles together for this dish.

Of course, you can pack this with even more veggies to bump up the variety of nutrients. Try adding sauteed kale, peas, steamed broccoli or sauteed zucchini to the sauce. Find your favorite combo and indulge.

 

asparagus alfredo
Print Recipe

Spring Asparagus Alfredo

Fresh and delicious asparagus atop creamy vegan alfredo sauce makes for a perfect spring dinner.
Prep Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: alfredo, asparagus, cashew, cauliflower, noodles
Servings: 4
Author: Chef Kim

Equipment

  • peeler or mandolin
  • blender

Ingredients

  • 1 lb fresh asparagus
  • Veggie noodles or gluten free pasta of your choice
  • ½ head of cauliflower about 4 cups florets
  • 1 cup cashews, soaked in warm water for 30 minutes and drained
  • 1-2 cup oat or nut milk
  • 2 tbs chopped scallions
  • ½ cup yellow onion
  • 3 cloves chopped garlic
  • 1 tbsp miso paste
  • ¾ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp pepper

Instructions

  • The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
  • For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.

For the alfredo sauce:

  • Steam the cauliflower and onion until tender, then add to the blender.
  • Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
  • Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
  • Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)
chopped salad

Tons of Veggies Chopped Salad

Chef KimLeave a Comment on Tons of Veggies Chopped Salad

This chopped salad you won’t be able to stop eating. All the colors and flavors of the chopped veggies provide a rainbow of nutrients that support your microbiome, immune system and help to reduce inflammation.

The recipe comes together quickly when you use a food processor. Just be sure to use short pulses so the veggies don’t get too small.

The dressing is olive oil based, which is healthy if you use a good quality olive oil. I recommend the olive oil shops where you can see the date the oil was pressed. Look for a date within six months for quality flavor and benefits.

You could use your favorite dressing as well. Just get these veggies into your body and they will benefit you in multiple ways. This delicious, chopped salad is perfect for picnics and family gatherings. Let me know if you try it!

Print Recipe

Tons of Veggie Chopped Salad

Bright and crunchy chopped salad filled with a variety of veggies and tossed in a garlic dressing. Perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: broccoli, cabbage, cauliflower, peppers, spinach, tomatoes, zucchini

Equipment

  • food processor

Ingredients

  • 1/2 small cabbage
  • 1/2 head cauliflower
  • 1 stalk of broccoli
  • 2 cups zucchini, rough chopped
  • 2 cups spinach
  • 2 stalks of celery cut lengthwise then crosswise into dice
  • ¼ cup red onion diced
  • 1 red or yellow bell pepper diced
  • 1 tomato diced, seeds removed

Dressing:

  • 1 cup olive oil
  • ¼ cup Bragg’s or coconut aminos
  • 1 tsp lemon juice
  • 1 Tbsp cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 clove garlic
  • 2 Tbsp red onion diced

Instructions

  • Use a food processor to chop cabbage, broccoli, cauliflower, zucchini and spinach. Fill processor container with one kind of vegetable and use very quick tapping pulses to chop. If you hold down the button rather than tap, the vegetables will chop too fine. Pour chopped veggies into a large bowl. Repeat.
  • Prepare celery, onion, pepper, and tomato by dicing with a chef knife. Add to the mixing bowl.
  • Blend the dressing ingredients until smooth, pour ½ over chopped veggies, mix to coat and add more if needed to coat all the veggies. Store any leftover dressing in the fridge for 5 days.
  • The dressing can be whisked together instead of blending, but blending creates a creamy dressing, which I prefer, but whisking it together works as well.

Lemon Tart

Chef Kim2 Comments on Lemon Tart

I love using lemons in dishes, especially sweet breads, cakes, cookies, this lemon tart. Lemon lifts the flavors and add an acidity and brightness to each dish. And I think of using lemon more so in spring and summer than year-round.

I think this lemon tart is pretty and the filling is versatile and can be used several ways. It would make a perfect dessert for Easter.

Print Recipe

Lemon Tart - Vegan

This sweet and tangy lemon tart is perfectly creamy and rich without the dairy.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: cashew, lemon
Servings: 8
Author: Chef Kim

Equipment

  • food processor
  • blender

Ingredients

For Crust

  • 1 ½ cups cashews
  • 1 cup shredded coconut unsweetened
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

For Lemon Filling:

  • ½ cup oat or almond milk
  • 1 cup cashews, soaked for 1/2 hour in hot water to soften
  • 3/4 cup maple syrup
  • 3/4 cup lemon juice, fresh squeezed
  • 2 tbsp lemon zest
  • 1/2 cup melted coconut oil
  • pinch turmeric

Instructions

Prepare crust:

  • Place the cashews and coconut in a food processor fitted with S blade and blend into a coarse meal.
  • Add the maple syrup and vanilla and pulse until it begins to clump together.
  • Transfer to a removable bottom tart pan or spring form pan. Press evenly into pan. Place in the refrigerator to set while you make the filling.

Prepare the filling:

  • Combine the cashews, milk, maple syrup, lemon juice, zest and turmeric in the blender and blend on high until smooth and creamy.
  • Scrape the sides and add the coconut oil and blend again until the oil is completely incorporated and creamy.
  • Pour this into the chilled crust. Let chill for at least two hours before serving.
  • It is lovely when served topped with fresh berries. Enjoy!
green goddess dressing

Green Goddess Dressing

Chef KimLeave a Comment on Green Goddess Dressing

Oh my, this green goddess dressing is one of the best! Dressings are one of the easiest things you can make that can be a boon for your health. That is if you eat a lot of salads.

Store bought dressings are old, who knows how long they have been sitting. The oils used in shelf-dressings are low quality and have often gone rancid, which does harm in your body. They also have more ingredients, since they need stabilizers and sugar and gums to increase their shelf-life. Ingredients that do not bring any benefit to you.

Make a dressing once a week and dress your salads with high quality ingredients that elevate your salads to superfood status. Give this one a try.

Print Recipe

Green Goddess Dressing

Creamy tangy and full of love and good things for you. You might just want to drink it.
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: avocado, cilantro, parsley
Author: Chef Kim

Equipment

  • 1 blender

Ingredients

  • 1/2 cup cold pressed, good quality olive oil look for a pressed date within 6 months.
  • 1/2 cup fresh lemon juice
  • 1 bunch parsley chopped
  • 1 bunch cilantro chopped
  • 1/4 cup hemp seeds
  • 1 clove garlic
  • 1/2 avocado, pitted and peeled
  • 3 chives chopped
  • 1/2 tsp salt
  • 1/2 cup water

Instructions

  • Put everything in your blender and puree on high for about a minute. Scrape the sides of the container and blend again until smooth and creamy.
  • Store in a tight sealed jar in the fridge. Will keep for a week.

 

Veggie Shepherd’s Pie

Chef KimLeave a Comment on Veggie Shepherd’s Pie

Veggie Shepherd’s pie is a true comfort food. It is a hearty meal with loads of veggies and lentils in a rich gravy and then topped with mashed potatoes. What could be better?

It takes a bit of time to chop the veggies but think of it as a knife skills session. If you just don’t have the time, you can purchase pre-chopped veggies in the produce section.

I like to batch cook lentils, and freeze them for quick additions to meals, but you can also use canned lentils in this recipe.

You could definitely add a different mix of vegetables if you prefer or swap out if you don’t have something on hand. It looks like a lot, but it comes together pretty quick once your vegetables are prepped.

Give it a try, I hope you enjoy it!

Print Recipe

Veggie Shepherd's Pie

A hearty dish loaded with veggies and lentils in a creamy gravy topped with mashed potatoes. It is sure to hit the spot.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Keyword: lentils, potatoes, veggies
Servings: 6
Author: Chef Kim

Equipment

  • 1 dutch oven ceramic coated makes for a one pot meal.
  • 1 casserole dish

Ingredients

  • 3 large potatoes can substitute sweet potatoes
  • 1 Tbsp olive oil
  • 1 onion diced
  • 4 carrots diced
  • 2 celery ribs sliced
  • 1 cup sliced mushrooms,
  • 3 garlic cloves minced
  • 1 Tbsp ground coriander
  • 1/2 bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 1 ½ cups vegetable stock
  • 2 cup cauliflower florets
  • 2 cups Swiss chard or baby kale
  • 12 sundried tomato halves, chopped
  • 2 tbsp balsamic vinegar or tomato vinegar
  • 2 cups cooked lentils
  • 2 tbsp corn starch or arrowroot

Instructions

Prepare the potatoes

  • Peel and quarter the potatoes and place in a medium pot. Cover with water and bring to a boil, lower heat and simmer for 15 minutes, or until potatoes are fork tender. Strain and mash with a little olive oil and garlic powder. Set aside.
  • If using sweet potatoes, peel and quarter and place in a steam basket and steam for 10 minutes until tender. Mash with a little olive oil and garlic powder. Set aside.

Prepare the Vegetables:

  • In a Dutch oven over medium high heat, add the oil, onion, carrots and celery, and mushrooms, stir to soften and wait for the mushrooms to release their water. Then add the garlic and cook for one more minute.
  • Add the coriander and herbs, stir until fragrant. Then add the stock, greens, cauliflower, tomatoes, vinegar and lentils, stir well and bring to a simmer. Cook for 15 minutes.
  • Combine cornstarch and 1/4 cup water to make a slurry and add to the pot to thicken the gravy. Cook for 2-3 minutes.
  • Remove from the heat. If you're using a ceramic Dutch oven, scoop the potatoes over the top or transfer the mixture to a casserole dish and spread the potatoes over the top and bake at 350° for 15 minutes.

 

edamame quinoa salad

Edamame Quinoa Salad

Chef KimLeave a Comment on Edamame Quinoa Salad

If you want a refreshing salad that’s not your typical lettuce salad, give this edamame quinoa salad a try. It is full of plant protein and goodness that will fill you up and satisfy the tastebuds. The light lemon and olive oil dressing adds a brightness and tang that will encourage you to take another bite.

Quinoa and edamame are complete protein sources, and the peas add even more plant protein for a whopping 17g per serving. In the spring, I swap the peas for asparagus to change up the flavor a little and get in variety.

When making this salad, you can use precooked quinoa, if you do batch cooking. If you need to cook quinoa, just allow it to cool before tossing with the dressing. This prevents the dressing from being completely absorbed by the warm quinoa.

This edamame quinoa salad is a perfect picnic salad! Be sure to tag me on Instagram if you try it and let me know how you like it.

Print Recipe

Edamame Quinoa Salad

Edamame, peas and quinoa come together in this bright and tangy salad that packs in 17g of protein per serving. Great as a picnic salad!
Prep Time15 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Keyword: edamame, quinoa
Servings: 4
Author: Chef Kim

Ingredients

  • 1 cup dry quinoa
  • 2 cup water minus 1 tablespoon
  • 1 cup peas
  • 2 cups peeled edamame
  • 1 cup cucumber diced
  • ½ cup radish sliced
  • 3 scallions sliced
  • 1 ½ tablespoons dill weed
  • 1 cup fresh flat leaf parsley chopped
  • ½ cup sliced almonds

Dressing

  • 1/3 cup olive oil
  • Zest of lemon
  • 1/3 cup fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ -1 tsp sea salt
  • Pepper to taste

Instructions

  • Rinse quinoa and place in a pot with water and pinch of salt. Bring to a boil, cover, lower heat and simmer for 10 minutes. Turn off heat, keep covered and let sit for 5 minutes, then uncover and fluff with a fork. Let cool.
  • Blanch the peas and edamame in boiling water for a few minutes until bright green, rinse under cold water.
  • Place cooled quinoa in a bowl, add blanched peas, edamame, cucumber, radish, scallions, dill, parsley and almonds and toss.
  • Stir the dressing ingredients together in a separate bowl and pour over salad, tossing well to coat. Adjust the salt and lemon to your liking.