Spiralized Sweet Potato and Carrots w/ Honey-Ginger Sauce

I find it so very amusing when I'm engaged in conversations with people about how hard it is to find things to eat that's healthy. Or, the other favorite one, it's so expensive to eat healthy. I'm like...really? Tell me what's in your frig. Don't say........LETTUCE!!! There are so many healthy meals that can be created. Now, let's keep in mind, I'm not a gourmet chef. I just love to cook and eat. I love great tasting foods. I also love to create. Now, let's group my love for foods, living a healthy lifestyle and a love for creating and that results in food and fun. 

Let's think outside the salad box and get creative!

Arriving home one day, I was left thinking about what I was going to enjoy for dinner. I had a sweet potato (or yam) on my table. Wasn't really feeling like I wanted to have it baked, yet I did want to eat the potato. But, how? I thought...spiralize it with my little Benriner vertical spiralizer (Like the plug? I figured you'll ask me what in the world am I talking about...lol). I needed something to accompany my potato. So, I grabbed a carrot from the frig and spiralized it too. 

For an extra boast of flavor, I combined some fresh ginger (I grated it) and some honey and coated the spiralized combo. Familiarize yourself with the technique of spiralizing. Check out this video, using the same spiralizer that I have.

Yum! Enjoy!

Ingredients:

• 1 - medium size sweet potato, clean and peeled
• 1 - large carrot, clean and peeled
• 2-3T of honey
• 1t - minced ginger
• pinch of sea salt
• black pepper
• 1-2T olive oil
• parchment paper
• baking sheet

Time to Create:

Photo credit: Angelfit Trainer Meals

Preheat oven to 400°F.   After cleaning, peeling and spiralizing the carrot and sweet potato, place them in a bowl and combine them together.  Drizzle some olive oil over the combined veggies. With your hands, rub the olive oil over the veggies making sure to coat. Sprinkle a little bit of sea salt and black pepper over the oil coated veggies. 

Spread some parchment paper over the cooking sheets. Lay the veggies onto the parchment-lined baking sheets. Since, I was using a large sweet potato, I ended up utilizing two baking sheets. You may need only one. You want to be able to spread the veggies out pretty thin for even baking. 

Bake in the oven for 15 to 20 minutes. Meanwhile, mince some fresh ginger (technique here). I used 1tsp, remember it's your taste preference. You can always do a little more and add small amounts of ginger to the honey until you reach your desired taste. Combine the ginger and honey, then set aside. 

Photo credit: Angelfit Trainer Meals

Check veggies for desired doneness. Once done, remove from oven and place the spiralized veggies into a heat resistant dish. Drizzle the ginger/honey dressing over the warm veggies. Being sure to coat. A little bit goes a long way here with the dressing. You'll be surprised how it coats.

Top with a spring of flat-leaf parsley and serve. 


     

Black-Eyed Pea Hummus with Olive Oil

Yes, that's what the title says...Black-Eyed Pea Hummus with Olive Oil. That's right, no greens...no ham-hocks....no salted pork. This is that moment when you think beyond what you're accustomed to and bring a new taste to your tongue. I have so many favorite recipes and I can tell you, I'm not one who will get bored when it comes to eating healthy. New cooking techniques are like new adventures - leaving you feeling satisfied and rewarding at the same time. 

Let's talk a bit about our black-eyed peas. Did you know that black-eyed peas are actually a bean? Guess the peas sound better then "Black-eyed Beans" (Hmmmm...lol). According to www.livestrong.com, one of the main health benefits of black-eyed peas is their high fiber content. A half cup of dry black-eyed peas that are cooked have 5.6g of fiber, while a half cup of canned black-eyed peas contains 4g of fiber.  They are also high in potassium, are a good alternative source of protein, low-fat, low-calorie, and a good source of iron. For more benefits, click here. 

The below recipe is pretty quick and very easy to put together. By all means, try this, make the recipe and just tell your friends or family it's hummus. Once you see how they keep eating and wanting more, then tell them it's "Black-eyed Pea Hummus"...YES!!! Be sure to have your camera ready to snap and post their facial expressions. I love seeing the surprise expressions on faces.

Enjoy!!!

Photo courtesy: Angela Ledyard

Black-Eyed Pea Hummus with Olive Oil Makes about 3 cups hummus

Ingredients:

• 2 -15oz. cans - Black eyed peas, rinsed and drained (I prefer Eden Organic Brand)
• 2 tsp.minced garlic
• 4T to 6T - fresh-squeezed lemon juice (start with 4 then add to your desired taste)
• 1/2 to 1 tsp. salt
• 4T. olive oil (save 2T to use for drizzling on hummus later)
• 1/2 tsp. ground cumin
• 3T to 6T -  tahini (start with 3T then add more to your taste)
• 2T water (for thinning hummus as needed)
• Sprinkle of paprika for taste

Time to create:
Place a colander in the sink and drain the cans of black-eyed peas. Rinse them with cold water until there isn't any more foam. Let the peas sit for a couple minutes.

Place the peas, garlic, lemon juice, salt and olive oil into a food processor or blender. Puree the ingredient for 1 to 2 minutes. 

Add in the ground cumin and 3T of tahini. Puree until all combined.

Now, taste to see if you want to add more lemon juice and/or tahini. Keep adding small amounts until you reach your desired taste.

If the hummus seems too thick, add a some of the water and combine. 

Place the hummus onto a serving bowl, drizzle with olive oil, and sprinkle with paprika. Enjoy!!!

*Hummus can be stored for at least a week.

Ratatouille-Style Vegetable Stew

Having a healthy lifestyle calls for creativity in the kitchen. As well as thinking outside the box on eating.  Last week's trip to the West Side Market, I bought a beautiful bag of fresh basil, and nice size eggplant. According to WHfoods.org, eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. 

With the veggies that I already had at home, this was a fun recipe to whip up over the weekend.  It was light and very filling.  As an extra idea, you can add some wheat pasta shells on the side and some grilled or baked lean meat. Enjoy!














INGREDIENTS: 

• 2 tbsp olive oil, divided
• 1 cup medium-diced red onion
• 4 cloves garlic, minced
• 1½ cups medium-diced red bell pepper
• 2 cups medium-diced eggplant
• 1 cup chopped tomatoes 
• 1 cup medium-diced zucchini
• ¼ cup vegetables stock, homemade or boxed low-sodium
• ¼ cup fresh basil, chopped
• ¼ cup fresh chives, minced
• 2 tbsp balsamic vinegar
• Ground black pepper, to taste 

INSTRUCTIONS: 

• In a Dutch oven or large skillet on medium, heat 1 tbsp oil. 
• Add onions and sauté until translucent, about 3 minutes. 
• Add garlic and cook until fragrant, 30 seconds. 
• Add bell peppers and sauté for 2 minutes. 
• Add eggplant and cook until tender, about 5 minutes. 
• Add tomatoes and cook for 3 minutes. 
• Add zucchini and cook for about 1 minute. 
• Add stock and simmer until liquid has thickened and vegetables are tender, about 10 minutes. 
• Stir in basil and chives.
• Stir in vinegar, remaining 1 tbsp oil and black pepper. 
• Ladle into bowls. 

SERVES 4

Original recipe from Clean Eating Magazine.

Simple Quinoa Tabouli

The thing about eating healthy is to explore foods that you wouldn't ordinarily eat. People get so fixated on eating the same items over and over with the belief that it’s safer this way. NO! Why put yourself or your tongue on such boring restrictions. You don’t have to be a gourmet chef to create delicious and healthy meals. Besides, once you put forth the effort to create some healthy recipes, before you know it, you’ll be whipping up your own dishes and saving money too!

Quinoa Tabouli

1 cup dry quinoa (cooked according to package instructions)

After quinoa is cooked and fluffed, in a large bowl move it into a large bowl. Add cucumber, tomatoes, onions and herbs and toss to coat.

1 1/2 cups chopped cucumbers (I used one large cucumber)

1 ½  cups chopped tomatoes (or use cherry tomatoes - halved)

1/2 cup chopped onion (can substitute green onions)

1 cup fresh mint leaves, finely chopped

1 ½ cups fresh Italian parsley, finely chopped

Dressing: In a small bowl, whisk garlic and lemon juice. Drizzle in the olive oil. Add the cumin. Season to taste with Kosher salt and pepper.

1/3  scant cup freshly squeezed lemon juice (about 2 lemons)

1 garlic clove, grated

¼ cup extra-virgin olive oil

½  teaspoon ground cumin

½  teaspoon Kosher salt

¼  teaspoon pepper

Drizzle dressing into quinoa mixture. 

White Bean, Brussels Sprounts and Pomegrante Tart

Another fun recipe made it onto my list over the holiday season.  This one was found in the November 2013 issue of Vegetarian Times on page 42 or visit the site.  You have to be one that likes to think-out-the-box for this one. Surprisingly, I had no idea how much I would really enjoy this dish.  

• This dish is so light and filling.  It is a combination of white bean purée which is spread on a crisp oven puff pastry crust and sprinkled with warm roasted Brussels sprouts and juicy fresh pomegranate seeds.

What you'll need:

• 1 lb. Brussels sprouts, trimmed and thinly sliced
• 3 Tbs. olive oil, divided
• 1 15-oz. can white beans, rinsed and drained
• 1 sheet puff pastry, thawed
• ¼ cup fresh pomegranate seeds

Chop up the Brussels sprouts and toss with 1 Tbs. oil in large bowl. Season with salt and pepper. While the sprouts are cooking, purée beans in a food processor until smooth.











Roll puff pastry sheet into 12-inch square. Place over baking dish, trim and bake 15 minutes, or until golden.












Spread bean purée in hot pastry crust; top with roasted Brussels sprouts, and sprinkle with pomegranate seeds.









This dish was so good. On your next food adventure, be sure to put this one on your list. 

Vegetarian Times, November 2013 p.42