Author: Chef Kim

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.
zucchini noodle salad

Mediterranean Zucchini Noodle Salad

Chef KimLeave a Comment on Mediterranean Zucchini Noodle Salad

This zucchini noodle salad is the perfect dish to take to that family gathering or end of summer picnic. When zucchini is in season you usually have a lot of it if you have your own garden. If not, it’s at the farmers market or people are trying to give it away. Spiralizing the zucchini and making this salad is a great use. Also think about freezing zucchini for later use. You can spiral cut extra zucchini and freeze in bags and when you’re ready to use it, sauté it with other veggies or throw it into soups or make zucchini bread.

The Mediterranean flavors in this salad pop and are just so yummy. The Kalamata olives bring in healthy fat and a salty component, while the artichokes are creamy and exotic but very cleansing for the body. The chickpeas add fiber and protein, while the tomatoes add in antioxidants and all the ingredients combined help build and support the microbiome.

I hope you give it a try and then write me back and tell me how you liked it.

zucchini noodle salad
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Mediterranean Zucchini Noodle salad

Flavorful and full of health boosting ingredients, perfect for a family gathering or picnic.
Prep Time30 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: artichokes, chickpea, kalamata olives, tomato, zucchini
Servings: 6
Author: Chef Kim

Equipment

  • Spiral slicer or julienne mandolin

Ingredients

  • 2-3 zucchini
  • 1 can artichoke hearts, quartered
  • 1 cup Kalamata olives
  • 1 can chickpeas
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced thin

Dressing

  • 2 Tbs tahini (sesame butter)
  • 2 cloves garlic
  • 1/2 tsp onion powder
  • 1/4 cup lemon juice
  • 1 tsp coconut aminos
  • 1/4 cup water, plus more if needed
  • 1/8 tsp sea salt & black pepper

Instructions

Dressing

  • Combine everything for the dressing in a bowl and whisk until smooth or use a small blender to blend it together.

Salad

  • Use a spiralizer, julienne mandolin or peeler and make noodles out of the zucchini. Place in a large bowl.
  • Cut tomatoes and olives in half and add to the bowl. Slice the onion and add it along with drained and rinsed chickpeas and artichokes.
  • Toss with the dressing and serve.
    Store chilled and covered for up to 5 days.
salad

Pack-a-Punch Dressing

Chef KimLeave a Comment on Pack-a-Punch Dressing

Usually, it’s the dressing that adds the calories, sugar and unhealthy fats to a salad or dish of yummy veggies. So why not make this dressing and add additional nutrients and a flavorful punch to most any dish.

You can use about any mix of greens and herbs that you have on hand, pick up at the farmers market or are growing outside your door. Blend them together with a few more ingredients and you have yourself and wonderful accent for a soup, grilled veggies, hummus, dip or salad.

Give it a try and let me know how you like it and your favorite way to use it.

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Greens & Herbs Dressing

Pack a nutritional punch with this dressing as a delicious compliment to any salad or veggie dish.
Prep Time15 minutes
Keyword: dressing, herbs, mixed greens
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2-3 cups mixed greens: dandelion arugula, spinach, parsley, cilantro, oregano, thyme
  • 2 Tbs nut/seed butter, tahini or flax oil
  • ¼ avocado
  • ½ cucumber peeled & chopped
  • ¼ cup fresh lemon juice cider, wine or rice vinegar
  • ½ tsp sea salt
  • 1 garlic clove
  • 1 date pitted and soft
  • Pinch cayenne, ginger and turmeric (optional)
  • ½ cup water or more

Instructions

  • Blend everything together adding water to reach the desired consistency.
  • Use this dressing as a dip, dressing for greens or grains, added into soups, drizzled over grilled veggies or swirled with hummus.
chia ginger lemonade

Morning Delight

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What is your morning delight? Do you start your day with a glass of water or a cup of coffee?

When you wake up, you’ve hopefully been asleep for seven plus hours and your body has been fasting during that time. Water is the fluid that bathes our cells and balances mineral salts. 50% of your body weight is typically water, so this is an important nutrient to supply. We lose water through breathing, urinating, bowel movements and sweating; it needs to be replenished.

Do you drink enough water? Depending on your raw fruit and veggie intake, which have high levels of water, the optimal amount is half your body weight in ounces. I hear from others that water just doesn’t taste good and it’s hard to drink. (You know who you are)

Maybe this concoction will help. Not only does it taste great, kind of like lemonade, but it’s also a wonderful way to wake up your cells in the morning and stimulate your digestive juices and liver. You can drink it all day long if you want.

If you are one who doesn’t drink enough water and you need more ways to get it in, a great way to make it taste good is by infusing it with fruit, cucumbers and herbs.

Give this drink a try and see if it helps you have more energy and focus starting your day. If you choose to add chia seeds, this will also help you satiate hunger between meals because of the fiber and good fat content of the chia seeds.

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Chia Seed Ginger Lemonade

A tasty way to start your morning and nourish your cells.
Prep Time30 minutes
Course: Drinks
Cuisine: American
Keyword: chia seeds, ginger, lemon
Servings: 2

Ingredients

  • 1 quart pure water or herb tea
  • ¼ cup fresh lemon juice
  • 1 inch ginger piece more or less depending on your taste
  • 3 T chia seeds optional
  • 2 T honey or maple syrup

Instructions

  • Place lemon juice and slices of ginger in a quart jar.
  • Warm the water just to a boil. Pour into the jar, add honey and let cool. (If using tea, steep herbal tea for ten minutes then remove and allow to cool.)
  • Add the chia seeds and whisk or shake the jar a few times to prevent the seeds from clumping.
  • Enjoy warm or cold. Store covered in refrigerator.

 

Root salad

Cleansing Root Salad

Chef KimLeave a Comment on Cleansing Root Salad

This cleansing root salad is great to incorporate both in the spring when all the cleansing young greens are sprouting up and, in the fall, when the root veggies are fresh out of the ground. We usually think of spring cleaning our homes, but we could benefit our bodies with a little focused cleansing as well.

Taking a specific time period to eat light and fresh meals will ease digestion and allow your body to put more energy toward cleansing, detoxing and repairing cellular damage. Of course, cleansing can be done in a myriad of ways, but I like to encourage people to start slowly by eating fresh whole plant-based foods and smoothies before jumping into a juice or liquid cleanse. Cleansing too quickly can cause adverse reactions. High nutrient dense foods are needed for the detox pathways in the liver, but also for tissue repair. Root veggies, especially beets, are wonderful for supporting the liver along with the bitter greens that are prevalent during the spring. For more about cleansing, see this article.

The greens I like to use in the spring are dandelion, arugula and cilantro, while in the fall, I incorporate kale and/or Swiss chard. You can use several kinds of root vegetables in the salad, I recommend using at least two kinds. The dressing is light and tangy, making the salad really refreshing.

This root salad also has a good shelf life, so it works great in meal prepping for the week. Add this to cooked quinoa, eat it as is or use it as a filling for wraps. It stays well for a week in a sealed container in the refrigerator.

Root salad
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Cleansing Root Salad

A delicious crunchy raw salad that promotes cleansing and provides nutrient dense veggies.
Prep Time30 minutes
Course: Salad
Cuisine: American
Keyword: arugula, beets, cabbage, carrots, dandelion, kohlrabi, lime, radish, turnips
Servings: 8
Author: Chef Kim

Equipment

  • food processor
  • grater

Ingredients

  • 4 cups Mixture of root vegetables: carrots, turnips, radish, beets, kohlrabi, jicama
  • 1/4 head Cabbage
  • 1/2 bunch Kale or dandelion or arugula greens.
  • 1 Shredded apple, if desired.
  • 1 tsp dried herbs of choice, Italian blend, dill or cumin, Herbs d' Provence

Dressing

  • 3 T lemon or lime juice or cider vinegar
  • 6 T water
  • ½ tsp maple syrup or honey if desired

Instructions

  • Peel and shred the root veggies you choose to use. Add to a mixing bowl.
  • Shred the cabbage and chop the greens. Add to bowl.
  • Add the shredded apple.
  • Season the salad with salt and pepper and your choice of dried herbs. Mix well.
  • Toss with the dressing.

For the dressing:

  • Combine the lime juice, water and maple syrup, whisking well to combine. Pour over vegetables and greens.
  • Eat as is or use as a filling in collard wraps, tortillas or lettuce boats. Mix with cooked rice or quinoa.

 

almond butter bites

Almond Butter Bites

Chef KimLeave a Comment on Almond Butter Bites

If you need a little indulgence, these little bites are perfect. They are packed with protein and a little sweetness that makes for a perfect treat.

You can definitely substitute any nut or seed butter you have on hand. Try making your own by blending your nut or seed of choice in a food processor until it becomes creamy. Be patient, it takes a few minutes of blending.

The flour is flexible, so if you don’t have oat, you can use rice, sorghum or buckwheat.

Give these a try and let me know how much you love them.

almond butter bites
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Almond Butter Bites

Soft and chewy treats that satisfy.
Prep Time10 minutes
Cook Time8 minutes
Course: Dessert
Cuisine: American
Keyword: almond, cookies, gluten free,
Servings: 12
Author: Chef Kim

Ingredients

  • 1/2 cup almond butter or other nut/seed butter
  • 3 Tbsp gluten free flour (oat, rice, sorghum, buckwheat)
  • 1/4 cup coconut sugar
  • 3/4 tsp baking soda
  • 1/2 banana, mashed
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 Tbsp dairy free chocolate chips optional

Instructions

  • Combine flour, sugar and baking soda in a medium mixing bowl and whisk.
  • Add wet ingredients to the bowl, mixing thoroughly to form a dough.
  • Roll into small balls of equal size, about 1 tablespoon.
  • For chewy cookies, refrigerate for 30 minutes. You can freeze the dough at this point and save for future cookie baking.
  • Bake at 350 degrees for 8 minutes. The cookies will look under done but will firm up while cooling. Let cool for 10 minutes.
  • Melt chocolate chips and use a fork to splatter chocolate over cookies.

Spring Green Mint Smoothie

Chef KimLeave a Comment on Spring Green Mint Smoothie

This creamy mint smoothie is packed full of nutrients to nourish you from head to toe. It’s not too sweet because it’s made with veggies instead of a lot of fruit.  Feel free to swap out what you have on hand, you want to have some good fat from nuts, seeds or avocado, some green leaves for high mineral concentration, vegetables to bulk it up and add complex carbohydrates, fiber and more vitamins and minerals, a green apple and some dates or a sprinkle of stevia leaf, and a plant milk or a few tablespoons of oats and water.

Print Recipe

Spring Green Mint Smoothie

refreshing and light but packed with nutrition
Prep Time15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 1
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1/4 cup hemp seeds
  • 1/4 cup mint leaves
  • 1 cup spinach
  • 1 T flax seed meal
  • 1/2 cup zucchini
  • 1-2 dandelion leaves optional
  • 1 cup oat or almond milk or 2 T oats and 1 c water
  • 1/2 green apple
  • 4 dates pitted or pinch of stevia leaf
  • ½-1 cup ice optional or warm water

Instructions

  • Combine everything except the ice in a blender and blend until smooth.
  • Add ice, if using, and blend again until thickened.
  • If you don't like cold drinks, this works with added warm water as well.

Notes

To swap out some of the ingredients is fine to accommodate your taste or what you have on hand.
For hemp- try almonds, cashews or Brazil nuts
For Spinach- try romaine or baby kale
For zucchini or green apple - try thawed frozen cauliflower, celery, pear, or peeled broccoli stem
Any plant milk will do, so use what you like.

 

carrot cake

No Bake Carrot Cake

Chef KimLeave a Comment on No Bake Carrot Cake

No bake carrot cake isn’t the norm, but it is fresh and tasty! It’s full of flavor and void of refined sugar, gluten, eggs and butter, which sets it apart from the classic. This no bake carrot cake is made with dates and a little maple syrup for sweetness, blended with green apple and zucchini for the binder. Coconut flour, coconut shreds, flax meal and walnuts make up the bulk of the cake.

This recipe comes together fairly quickly, but you need time for the cake to chill before frosting it. The maple vanilla cashew frosting is so delicious, I know you’ll love it.

You can half the ingredients for a smaller cake and also make a thicker single layer cake if you don’t want to layer it up. to garnish the cake, I like to sprinkle the top with crushed ‘Bare’ coconut chips which add a fun crunch and looks pretty. Unsweetened coconut shreds work as well.

Give it a try and let me know what you think. It’s a great healthy way to celebrate.

carrot cake
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No Bake Carrot Cake

Fresh and delicious carrot flavor with a nice crumb and delicious vanilla maple frosting.
Prep Time45 minutes
Chill time3 hours
Course: Dessert
Cuisine: American
Keyword: coconut, dates, fresh carrots, walnuts
Servings: 12
Author: Chef Kim

Equipment

  • food processor
  • blender
  • 1 12" spring form pan

Ingredients

Ingredients for the cake:

    Dry Ingredients

    • 4 cups carrots, shredded
    • 1 cup coconu flour
    • 2 cups unsweetened coconut shreds
    • 1/2 cup flax meal
    • 1 cup walnuts
    • 1 cup dates, finely chopped

    Wet Ingredients

    • 1 cup dates
    • 1/2 cup water
    • 1 green apple, peeled and chopped
    • 1 cup zucchini, peeled and chopped
    • 1 T vanilla
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp sea salt
    • 1/4 cup maple syrup

    Ingredients for the frosting:

    • 2 cups cashews, soaked for 1/2 hour in hot water
    • 1/2-3/4 cup coconut cream from canned full fat coconut milk chill can then scoop off solid cream
    • 2/3 cup maple syrup
    • 2/3 cup coconut milk
    • 1 Tbs vanilla extract
    • 1 Tbs lemon juice
    • 1 cup coconut oil, melted
    • 1/2 cup unsweetened shredded coconut or Bang coconut chips optional

    Instructions

    To make the cake:

    • Prepare the cake pan: separate the bottom from the ring of the spring form pan. Tear a sheet of parchment paper that extends a few inches beyone the diameter of the base. Cover the base with parchment, place the side ring over the paper and attach, folding the paper under the pan.
    • Shred the carrots using a food processor with the shredding disc blade.
    • Change the processor blade to the S blade and add the coconut flour and flax to the carrots and pulse a couple times. Pour into a large mixing bowl.
    • Add remaining dry ingredients to the processor and pulse several times to combine and roughly chop the walnuts. Pour the mixture into the mixing bowl and toss with the carrot mixture.
    • In a blender, combine the dates and water and blend on low until the dates are blended
    • Add remaining wet ingredients to the blender and blend until smooth.
    • Pour mixture over the dry ingredients and use a spatula to fold together making sure to evenly mix.

    To make the frosting:

    • Add all the frosting ingredients except the melted coconut oil to a high speed blender. Blend starting on low and increase to high for a minute or two until the mixture is completely smooth.
    • Stop and add the coconut oil, and blend again until the oil is incorporated. Stop to scrape the sides and blend again.

    To assemble:

    • Scoop 5 loose cups of the cake mixture into the pan, spread evenly and then using the palm of your hand or flat spatula, press the mixture firmly and evenly into the pan. You should have about the same amount left in the bowl.
    • Pour half of the frosting over the cake and spread evenly with a spatula. Place in the freezer for an hour.
    • Remove from freezer and scoop the remaining cake mixture ove rthe frosting and press down evenly.
    • Pour remaining frosting over cake and spread evenly. Sprinkle with unsweetened shredded coconut if desired or try Bang coconut chips. Chill in the refrigerator for at least two hours before cutting and serving.

    Notes

    This recipe can be cut in half for a two layer 6" cake or a single layer 8-9" cake.
    chickpea salad

    Chickpea Apple Salad

    Chef KimLeave a Comment on Chickpea Apple Salad

    This Chickpea Apple Salad is a great plant-based protein and carbohydrate combination. Chickpeas in particular are a good source of vitamin B6 and that’s important for immune system, cellular formation, metabolism and brain function.Try it over mixed greens, on your favorite gluten free bread topped with an avocado, tomato and sprouts or stuff it all in a pita.

    You can play with the spices by eliminating the dill and adding curry or turmeric powder and leaving the pickle out if you prefer. Quick pickled onions would be a great addition as well. Enjoy the flavors as you support your immune system and brain function- we could all use support with those!

     

    chickpea salad
    Print Recipe

    Chickpea-apple Salad

    This refreshing salad is a perfect sandwich filling or great over mixed greens.
    Prep Time30 minutes
    Course: Salad
    Cuisine: American
    Keyword: chickpea, dairy free, gluten free,
    Servings: 4
    Author: Chef Kim

    Ingredients

    • 1 15-ounce can chickpeas, drained and rinsed
    • 1 stalk celery finely chopped (¼ cup)
    • ½ cup apple diced
    • 1 Tbsp red onion minced
    • 1 small dill pickle (I like Bubbies brand) finely chopped
    • 2 tsp dill weed
    • ½ cup Everyday Lemon Tahini Dressing see below OR Vegan mayonnaise

    Everyday Lemon Tahini Dressing

    • 1/4 cup warm water, plus more if desired
    • 1/4 cup tahini
    • 1 ½ Tbsp Dijon mustard
    • 1 clove garlic finely minced or grated
    • 2 Tbsp freshly squeezed lemon juice
    • 1 tsp maple syrup
    • ¼ tsp salt
    • 1/8 tsp freshly ground black pepper

    Instructions

    To make the dressing:

    • Combine all the dressing ingredients in a bowl and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week. Freeze for longer storage)

    To make the chickpea salad:

    • Put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole.
    • Add the celery, apple, onion, pickle, dill, ½ cup of dressing and mix well. Season with pepper, then taste and adjust the seasonings. Add more dressing if desired.
    • Serve over mixed greens or spread over gluten free bread and top with tomato, avocado and sprouts.
    high C Compote

    High Vitamin C Compote

    Chef KimLeave a Comment on High Vitamin C Compote

    Supporting your immune system with food can be delicious with this high vitamin C compote. You can use it in so many ways. Try it over oat milk yogurtor banana nice cream, on top of granola or your favorite gluten free cake, or even try it spread over seed butter for a nostalgic PB&J.

    high C Compote
    Print Recipe

    High Vitamin C Compote

    Boost your immune system with this delicious berry filled topping.
    Prep Time30 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: berries, cranberries, dairy free, gluten free,, rose hips
    Servings: 4
    Author: Chef Kim

    Equipment

    • food processor

    Ingredients

    • ½ cup cranberries
    • 1 cup raspberries fresh or frozen, thawed
    • ½ cup goji berries soak to soften
    • 1 orange and zest
    • ¼ cup rose hips soaked until soft
    • ¼ cup orange juice
    • 1 tablespoon honey to taste
    • 1 Tablespoon chia seed
    • 1/2 teaspoon Cinnamon and ginger or more to taste

    Instructions

    • Soak the rosehips in warm water for 20 minutes.
    • Soak the goji berries for ten minutes in room temperature water.
    • Zest the orange, then remove the peel.
    • Combine everything in food processor and pulse until combined but still chunky.
    • Serve over coconut yogurt, granola or frozen banana ice cream or use as a jam.
    • Store in a sealed container and refrigerate for up to a week.