Author: Chef Kim

Creamy White Bean Dip

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This white bean dip is great for sharing and for celebrating! Bring it to a football gathering or make it for a snack during the week, either way you will be treating yourself to some deliciousness and important plant nutrition.

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Creamy White Bean Artichoke Dip

This creamy dip is sure to please any crowd.
Prep Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: artichokes, dip, white beans
Servings: 8
Author: Chef Kim

Ingredients

  • 2 T olive oil
  • ¼ cup almond milk hemp, oat
  • 2 cans cannellini or white beans rinsed & drained
  • 1 can artichokes in water drained
  • 1 Tbsp tahini
  • 1 Tbsp nutritional yeast optional
  • 1 Tbsp lemon juice
  • 2 Tbsp yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary 1/4 tsp dried
  • 1 tsp natural salt
  • ½ tsp paprika
  • Pinch cayenne

Instructions

  • Place everything in a blender or food processor and puree until smooth and creamy. Add more milk by the tablespoon if needed to reach the desired consistency.
  • This dip is great served with pita chips and fresh cut veggies or used as a sandwich spread or in a wrap.

Chocolate Hazelnut Truffles

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Who likes Ferrero Rocher? These chocolate hazelnut truffles are a healthy version that tastes just as good. You’ve got to give them a try!

Use raw nuts and toast them yourself. You can substitute other nuts or seeds, but for the traditional taste, hazelnuts should be in the mixture. Nuts and seeds are great to include in your diet for the good fats and abundant minerals they provide.

Cacao powder can be used in place of the cacao nibs for the topping; however, the nibs provide a great crunch. Cacao is a good source of antioxidants but does contain some caffeine. Don’t eat too many!

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Chocolate Hazelnut Truffles

Prep Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cacao, Hazelnuts
Calories: 128kcal

Equipment

Ingredients

  • 15 whole hazelnuts
  • 1/2 cup hazelnuts
  • 1/2 cup cashews
  • 1/4 cup rolled oats
  • 1 cup dates
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract
  • 1 tbsp water
  • pinch sea salt

topping

Instructions

  • Toast the nuts in a 300 degree oven for 5 minutes. Separate the 15 whole hazelnuts and set aside.
  • Combine the topping ingredients, hazelnuts and nibs, in a food processor and pulse to break down into a coarse meal. Set aside in a flat dish.
  • Combine the hazelnuts, cashews and oats in the food processor and blend into a fine meal. Add the cacao powder, dates, vanilla and salt and pulse to combine until the dates are incorporated and the mixture in sticky and crumbly.
  • Add the water and pulse to combine, the mixture should become fudgy and stick together.
  • Scoop with a spoon, press a whole hazelnut into center and roll into a ball, roll the ball in the topping mixture and set on a plate. Repeat with all the dough and chill to set.
  • Balls will keep at room temp for a day or two, then store in refrigerator for up to a week. Freeze for a month.
  • Enjoy!

Nutrition

Serving: 28g | Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Sodium: 1mg | Potassium: 199mg | Fiber: 3g
cucumber bites

Hummus Cucumber Bites

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These hummus cucumber bites are tasty and easy to put together, so you won’t be in the kitchen all day.

I like English cucumbers for this because the seeds are smaller than traditional cucumbers and the skin is a little more tender.

The filling is hummus and olive tapenade with a garnish of sprouts. If you like to make your own hummus, use the recipe below or try this roasted carrot version. Otherwise, premade hummus from the store is fine but look for one that is organic and doesn’t have many preservatives.  A bean free option is this zucchini hummus.

Olive tapenade is made in a food processor with calamata olives, garlic, lemon and olive oil. Add it on top of the hummus cucumber bites or it can be swirled into the hummus before filling the cucumbers.

Of course, there are multiple options for filling little cucumber cups. You could try mushroom filling, cranberry relish, hemp and pine nut spread, or even guacamole.

cucumber bites
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Hummus Cucumber Bites

Tasty bites for sharing and celebrating
Prep Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: bean sprouts, cucumber, hummus, kalamata olives
Servings: 6
Author: Chef Kim

Equipment

Ingredients

  • 2 English cucumber
  • 1 cup hummus packaged or homemade
  • 1/2 cup olive tapenade
  • 1/2 cup sunflower or clover sprouts

Hummus

  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1 tbsp cumin powder
  • 1 lemon, juiced
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil
  • 2-4 tbsp water

Olive tapenade

  • 1 cup kalamata olives
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced

Instructions

Hummus

  • Combine ingredients in a food processor or blender and mix until smooth and creamy. Add more water to reach desired consistency.

Olive Tapenade

  • Combine ingredients in a food processor and pulse on and off until you reach a finely chopped consistency. You want a little texture, not a paste.

To assemble

  • Wash and cut the cucumber in 3/4-inch slices. Using a teaspoon, scoop out some of the seeds in each slice, forming a small area to hold the filling.
  • Using a tablespoon, scoop the hummus onto each piece of cucumber.
  • Top each hummus mound with a small amount of the olive tapenade and garnish with sprouts.
  • Place onto a serving platter and treat your family and friends to this healthy treat.

Raw Zucchini Hummus

Chef KimLeave a Comment on Raw Zucchini Hummus

Oh, my goodness, this raw zucchini hummus is so good! Have you ever tried a bean free hummus? Or maybe you’re looking for a new recipe using zucchini. This is perfect for the summer when zucchinis are ripening, but it’s also a great party recipe as zucchini are available year round.

In this recipe, zucchini takes the place of the chickpeas that are typically used in hummus recipes. You can spice it up the way you like it, maybe try a little curry spice or stir in some sundried tomatoes or olives. The recipe below uses the traditional spices of cumin, garlic and a little ginger. If you want to try a chickpea hummus, check out this roasted carrot hummus.

Give it a try and let me know what you think.

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Raw Zucchini Hummus

The perfect spread or dip to share.
Prep Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: cumin, tahini, zucchini
Servings: 6

Equipment

  • Food processor or blender

Ingredients

  • 3 cups zucchini, chopped
  • 1/3 cup tahini
  • 2 garlic cloves minced
  • 2 tbsp lemon juice
  • 1 tbsp cumin
  • 1 tsp ginger, grated
  • 1 tbsp ex virgin olive oil

Instructions

  • Peel the zucchini and roughly chop. Add to food processor or blender.
  • Press or mince the garlic and add along with remaining ingredients.
  • Blend until smooth.
  • Serve as a dip with sliced vegetables and crackers or use in lettuce wraps or tortillas with sliced veggies to make a satisfying lunch.
gluten-free biscotti

Nutty Gluten-free Biscotti

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These nutty gluten-free biscotti came to the rescue when I decided to go gluten-free to support my thyroid. I knew I’d miss biscotti with coffee as a special treat and wanted to find something a little sweet and crispy to fill the void.

I’ve tried making these gluten-free with different nut and seed flours and they all work pretty well. Keep that in mind because you can substitute if you don’t have almond flour on hand but have some sunflower seeds, you can grind those and use it in place of the flour.

The stir-in ingredients can be switched up as well. Use chopped dried fruit or berries of your choice and use some whole nuts or seeds to give them some crunch and texture.

Get creative and make different combinations. these would make great holiday gifts.

gluten-free biscotti
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Nutty Gluten-free Biscotti

Crispy, slightly sweet and satisfying
Prep Time15 minutes
Cook Time1 day 45 minutes
Course: Breakfast, Snack
Cuisine: French

Ingredients

  • 1 cup almond flour sub, almond meal, hazelnut meal, sunflower or pumpkin seed meal
  • 1 tbsp arrowroot powder
  • 1/2 tsp sea salt
  • 1 tbsp flax meal
  • 2 tbsp water
  • 1/4 cup dried fruit, chopped apricot, apple, cherries, goji berries, raisins, blueberries
  • 1/4 cup cacao nibs
  • 1/4 cup pumpkin seeds
  • 1/4 cup toasted haxelnuts
  • 1/4 cup maple syrup
  • 1 tsp vanilla extr.

Instructions

  • Preheat oven to 350 degrees.
  • combine all the ingredients in a mixing bowl and stir well, pressing with each stir to really distribute the maple syrup. Stir until the mixture comes together into a dough.
  • Split the dough in two portions and place onto a sheet of parchment paper. Form each into two rectangles about 5X7 and 1 inch thick.
  • Pick up parchment and place onto a sheet pan. Bake for 20 minutes.
  • Remove from oven and let cool for about 15 minutes. Turn the oven heat down to 275.
  • Cut each loaf into 3/4 - 1 inch strips and flip each one onto a cut side.
  • Bake for another 20-25 minutes until edges are lightly brown. Let cool and enjoy!
  • Store in sealed container for a weak.
stuffed sweet potato

Moroccan Chickpea Stuffed Sweet Potatoes

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Stuffed sweet potatoes are so good and surely satisfy when the seasons change, and the air becomes cooler. What is your favorite filling?

The Moroccan chickpea filling found here is satisfying with its warming flavors coming from the spices. They provide great fiber, complex carbohydrates and protein that give them staying power to keep you satisfied longer. They also support the microbiome, which influences the workings of the whole-body including brain function, moods and immune response.

This recipe doesn’t take any special know how to pull together. While the potatoes are roasting, prepare the filling in a skillet and everything is ready in less than an hour.

stuffed sweet potato
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Moroccan Chickpea Stuffed Sweet Potato

Roasted sweet potatoes filled with flavorful chickpeas for a completely satisfying lunch or dinner.
Cook Time30 minutes
Course: Main Course
Keyword: chickpeas, sweet potatoes
Servings: 4
Author: Chef Kim

Ingredients

  • 2-3 Sweet Potatoes
  • 1 tbsp olive oil
  • 1/2 cup onion diced
  • 1 cup apple diced
  • 4 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/2 tsp salt
  • 2 tsp maple syrup
  • 1/2 cup cilantro
  • 1/4 cup scallions
  • 1/4 cup yogurt
  • 1/4 tsp smoked paprika

Instructions

  • Preheat oven to 400 degrees.
  • Cut potatoes in half and place cut side down on parchment lined baking sheet.
  • Roast for 30-40 minutes, until tender.
  • While potatoes are roasting, make the filling. Saute the onion and apple in olive oil in a skillet over medium heat for 3 minutes. Add garlic and chickpeas, spices, salt and pepper to taste. continue cooking 5 minutes.
  • Stir in the maple syrup and mix well, then turn off the heat.
  • When the potatoes are ready, flip them over and slit the center of each with a knife and scoop filling over each one.
  • Garnish with cilantro and scallions and drizzle with smokey yogurt sauce.
  • To make the sauce, mix together yogurt, paprika, 2 tablespoons of water and pinch of salt
veggie skillet

Mexi-Veggie Skillet Meal

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This easy veggie skillet meal combines the flavors of Mexican cuisine with colorful veggies and corn chips for my ultimate warm comfort meal.

In this Mexi-veggie skillet meal you can use your favorite veggies, just be sure to add a variety of colors. Each color packs specific phytonutrients that bring different health supporting qualities to the meal.

The veggies are sauteed lightly, then add in salsa and broth and then stir in corn chips until they soak up the broth. This turns into a comforting casserole-like dish. Give it a try and let me know how you like it.

veggie skillet
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Mexi-Veggie Skillet

Mexican flavors envelope colorful veggies and corn chips for the ultimate comfort meal.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Chef Kim

Ingredients

  • 1 cup red onion, chopped
  • 4 cups mixed veggies, chopped peppers, zucchini, corn, carrots, broccoli, green chilis
  • 1 can black beans, rinsed & drained
  • 1 cup salsa
  • 2 cups vegetable broth
  • 6 cups corn chips

Topping

  • pickles onions
  • cilantro
  • avocado slices or guacamole

Instructions

  • In a large skillet, sauté the onion in 1 tablespoon of olive oil until softened.
  • Add the assorted vegetables and cook over medium heat for ten minutes, until they start to soften.
  • Add the salsa, beans and broth and bring to a simmer.
  • Stir in the chips and let them soak up the broth.
  • Serve along with desired toppings.
miso bowl

Fall Miso Bowl

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Miso bowls are one of those meals that are easy to prep ahead of time and have on hand as a grab-n-go option for lunch or a quick midweek dinner.

This fall miso bowl incorporates ingredients that capture the colors of fall, orange and yellow, green and red hues, as well as browns. And there’s no set quantity or combination, so you can choose what you like and have on hand.

Some veggies to consider include: peas, zucchini, celery, broccolini, bok choy, spinach, kale, chard, bell peppers, red cabbage, red onion, radish, carrots, yellow squash, scallions, mushrooms, chilis.

For the broth you can use premade broth, miso paste or bouillon. When I make this ahead as a meal jar, I add a spoonful of miso or bouillon and store it and then add boiling water when I’m ready to eat it. That makes it easy to take to work.

I also like to add both a veggie noodle like zucchini spirals and a rice ramen noodle. Lots of noodles make this a fun meal that anyone will enjoy.

miso bowl
Print Recipe

Fall Miso Bowl

A warming noodle soup full of colorful veggies.
Prep Time15 minutes
Cook Time5 minutes
Course: Soup
Cuisine: Japanese

Equipment

  • 1 quart jar

Ingredients

  • 1-2 cups veggie noodles – zucchini beet, turnip, carrot, sweet potato or squash (Some of these are usually available in the produce prepared section)
  • 1-2 cups chopped veggies of choice broccoli, corn, peas, peppers, mushrooms, onions, bok choy, cabbage…
  • ½-1 cup chickpeas optional
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons of sesame oil
  • 1 teaspoon of miso or organic Better than Bouillon
  • 2 teaspoons coconut aminos or tamari

Instructions

  • To make this ahead of time, add everything to a quart jar and store refrigerated.
  • When ready to eat, add 3 cups of boiling water to the jar, let sit for 5 minutes. Stir well to dissolve the miso or bouillon and enjoy.
  • To make right away, add chopped veggies to a soup pan and add broth, miso or bouillon and seasonings and bring to a simmer. If using rice noodles, add them once it comes to a simmer. Cook one minute, then use a fork or chop stick to separate the noodles. Stir gently and serve.
  • Variation: Use rice ramen in addition to or in place of the veggie noodles.

 

kale chips

Salt and Vinegar Kale Chips

Chef KimLeave a Comment on Salt and Vinegar Kale Chips

Don’t knock kale until you’ve tried these Salt and Vinegar Kale Chips, they are the bomb! I can sit and eat a whole bowl, easy.  And the benefits of kale are through the roof. They are full of minerals, fiber and phytonutrients that help improve immune response and reduce risk factors of disease.

There are a lot of dressings you can try as a coating for kale chips, but this is easy and fast. Just a little oil and vinegar and a sprinkle of salt and pepper. This is one of my favorite ways to eat kale. Let me know how you like your kale.

If you have a dehydrator, you can use that to make kale chips overnight, but these work great in the oven. I hope you give them a try.

kale chips
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Salt and Vinegar Kale chips

Pucker up as you enjoy the crispy crunch of these kale chips.
Prep Time10 minutes
Cook Time15 minutes
Course: Snack
Cuisine: American
Keyword: kale
Servings: 2
Author: Chef Kim

Equipment

  • 1 sheet pan

Ingredients

  • 1 bunch Kale, curly
  • 1 Tbs olive oil
  • 1 Tbs cider vinegar
  • dash salt and pepper

Instructions

  • Preheat oven to 325 degrees
  • Remove stem from kale leaves and tear leaves into pieces.
  • Rinse and dry leaves. Drizzle with oil and vinegar and mix well using your hands or tongs, coating the leaves completely.
  • Ley onto the sheet pan and sprinkle with salt and pepper.
  • Bake for 10 minutes, check for crispness. Bake 5-10 min longer until completely crisp.
eggplant salad

Grilled Eggplant Salad

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Eggplants, you love ’em or hate ’em. I hope you at least try them in this grilled salad. Eggplants grill up tender and tasty. Then stuff them with a light quinoa salad that satisfies and fills you up. Perfect for when the eggplants are ready to be picked from the garden or they are at every stand at the farmers market.

If the eggplants you find are too big to serve two when cut in half, you can cut the eggplant crosswise into thick slices and serve the quinoa salad on the side instead of stuffing them.

eggplant salad
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Grilled Eggplant Salad

Grilled eggplant stuffed with a tasty quinoa salad.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Keyword: Eggplant, quinoa, walnuts
Servings: 4
Author: Chef Kim

Ingredients

  • 2 medium sized eggplants
  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 4 Tbs olive oil, divided
  • 1/4 cup lemon juice
  • 1/2 tsp Dijon mustard
  • 1 clove garlic
  • 1/2 cup parsley, chopped
  • 1/4 cup red onion, diced
  • 1/2 tsp sea salt

Instructions

  • Combine the quinoa and water in a small pot and bring to a boil. Turn heat to low and cook ten minutes, covered. Remove from healt and let sit for 5 minutes.
  • Cut the eggplants in half through the stem, brush 2 tablespoons of oil onto the cut sides and sprinkle with 1/4 teaspoon of salt and pepper.
  • Grill for 10 minutes, cut side down until a little charred and tender, flip and grill for another 5 minutes. Let cool for 5 minutes.
  • Scoop out some of the eggplant from each half, leaving about a half inch wall. Chop the flesh and add it to a bowl along with the quinoa, onion, walnuts and parsley.
  • Stir together the lemon juice, 2 tablespoon of olive oil, Dijon and 2 tablespoons of water, pressed or minced garlic, salt and pepper. Pour over quinoa and toss well.
  • Fill the eggplants with the quinoa mixture and serve.

Notes

This dish is lovely served with fresh tomatoes and onion drizzled with oil and balsamic vinegar.