I recently discovered My New Roots, a food blog dedicated to the healthier side of the food spectrum. I like to think of myself as someone who makes healthy choices in food related matters but I could use some help as of late. Heavy cream, truffled anything, and a good steak usually sounds better than say, a bowl of brown rice and vegetables. My New Roots takes away the hokey-ness of what organic, vegetarian, healthy meals can be and turns them into something elegant and surely edible. Here are a couple of recipes that caught my eye on My New Roots:
½ cup raw liquid honey (vegans use maple syrup)
1-3 tsp. chlorella
2-4 Tbsp. raw tahini
1. Place honey in a bowl and whisk in chlorella until thoroughly combined.
2. Add the tahini, one tablespoon at a time and whisk. You can add as much tahini as you like, but I find the cream tends to become quite solid if I put in too much (plus it will depend on how runny your tahini is). I like to drizzle this stuff after all, not roll it into balls (but that could be another great snack…)
3. Store chlorella cream in the fridge, either in a squeeze bottle for optimal drizzle action, or in a glass jar.
You don’t have to use raw honey and raw tahini in this recipe, but it does make a difference on the health end of things. If cost and/or availability is an issue, just use whatever you have to get the green in ya! No more excuses!
How to use Green Dream Chlorella Cream
Right now my favorite breakfast is a large fruit salad drizzled with chlorella cream, some raw granola for crunch and maybe some nut milk if I have any on hand (speaking of which, the nut milk video is coming soon!!!). Be careful, this combo is crazy-addictive!
Simple Strawberry Cake
1 ½ cups whole spelt flour (or other whole grain flour)
½ cup + 3 Tbsp. rolled oats
½ tsp. sea salt
1 tsp. baking soda
zest of one lemon
1 cup strawberries, chopped
½ cup nut milk (or other milk to suit you)
1 cup applesauce
3 Tbsp. ghee or coconut oil (melted)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds
1. Preheat oven to 375 F. Line a cake pan with parchment paper.
2. Whisk milk, applesauce, oil, honey and chia seeds in a bowl and set aside.
3. Combine all other dry ingredients, except for strawberries, and add to wet mix.
4. Fold in strawberries in as few strokes as possible.
5. Pour the batter into prepared baking pan. Sprinkle with 3 Tbsp. rolled oats. Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let cake cool completely before removing it from the pan.
7. If you are making Grilled Rhubarb with Vanilla Honey Sauce to accompany the cake, place portions of the cake on the grill right before serving. Plate cake and spoon sauce on top.
Grilled Rhubarb with Vanilla Honey Sauce
8 stalks (give or take) of fresh rhubarb
4 Tbsp. raw honey
1 Tbsp. water
1 vanilla bean
1. Preheat grill (or make a nice bonfire).
2. Wash rhubarb well and rim off tough ends. Place on the grill and cook for a few minutes, then flip each stalk after the underside begins to char.
3. Cook until the stalk is soft to the touch, it should be rather limp when you pick it up. The cooking time will likely vary according to the thickness of each stalk. Cook accordingly, watching that the thin ones do not burn!
4. While rhubarb is on the grill, prepare the sauce. Pour honey into a large bowl and whisk in water to thin. Slice a whole vanilla bean down the center, then using the tip of a knife, scrape along each half to remove the seeds. Place seeds in the bowl with the honey and whisk to combine.
5. When all the rhubarb is finished grilling, chop stalks into bite-sized chunks. Toss with honey and vanilla sauce. Serve over cake.
1 spaghetti squash
1 bunch kale
1 ½ cups cooked chickpeas (or 1 can)
3 cloves garlic
pinch crushed chilies
¾ cup toasted hazelnuts
Pecorino Romano (hard sheep’s milk cheese)
1. Preheat oven to 400°F.
2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes.
3. While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
4. Heat oil, ghee, or butter in a frying pan, then add minced garlic, crushed chilies to taste, and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
5. Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (whoa). Place all strands in a bowl, and toss with the kale and chickpea mixture. At this point you can either serve it from the bowl, or mix it everything together and place back in one half of the empty squash shells for a beautiful presentation. Sprinkle with chopped toasted hazelnuts and shaved Pecorino Romano. Enjoy.