Kiwi A Go-Go

Kiwi A Go-Go…

What’s in a Kiwi?

Kiwi’s are soaring with vitamins, minerals and antioxidants.  They’re a rich source of Vitamins A, C and E…so set aside that orange and reach for a kiwi…

Need another reason to get kiwi a go-go?

These beautiful fuzzy babies are soaring with potassium, so go ahead and set aside that banana and reach for a kiwi…

Calcium in a kiwi? You bet.  Milk may do a body good, but kiwi’s have calcium, too!

Like all fruits n’ veggies, kiwi’s are full of fiber and taste delicious when added to breakfast, lunch, dinner or even dessert!

Yearning for a lil’ Omega-3 Fatty Acid? Well, look no further than kiwi’s because when their seeds are crushed, they yield an oil rich in Omega 3’s…

And if that isn’t enough for you…these fuzzy lil’ friends are hard at work from the minute you bite into them..attacking free radicals to protect your body, keep you healthy and happy!

So, just because I’m the Healthy Apple, doesn’t mean I’m not a Healthy Kiwi, too…hehe…

Because I sure am…

And here’s proof ‘in the puddin’:

Kiwi Cashew Pudding

Here is a kiwi-rific dairy free and gluten free pudding that can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for a healthy snack, reach into your fridge for a scoop of my refreshing and chilled Kiwi Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 kiwis, peeled and chopped
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground white pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

  • In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
  • Slowly add buckwheat; bring to a boil.  Lower heat and simmer for 40 minutes.
  • Stir in kiwi, agave, all-spice, cinnamon, white pepper and sea salt; mix well.  Continue to simmer until buckwheat is cooked.
  • Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
  • Serve with a sprinkle of ground cashews.
  • Enjoy!

Visit www.thegreatkiwiadventure.com where you, too can enter this contest!

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Thanks to POM Wonderful…’Taste of The Nation NYC’…Here I Come…

Thanks to POM Wonderful, I will be attending the Share our Strength’s Taste of the Nation event here in Manhattan on Monday, May the 17th and I can hardly wait!

Speaking of POM Wonderful, last night I created a POM extravaganza in my kitchen…Ever heard of POM Pine Nut Banana Bread, POM Macadamia Nut Brownies or POM Pineapple Lime Dressing?  All three of these tasty POM Wonderful recipes are gluten-free and diary-free…Read on for the deliciousness…I assure you, your taste buds will thank you…and be sure to check my recipes out on the POM Wonderful website, as well!

POM Wonderful Pine Nut Banana Bread

Ingredients

3 large bananas, peeled and mashed

4 Tbsp. POM Wonderful

1/3 cup dates

2 teaspoons almond extract

1/2 cup pine nuts

1 1/2 cups rice flour

1/3 cup olive oil

1 teaspoon baking soda

2 teaspoons baking powder

1/3 teaspoon sea salt

1 teaspoon cinnamon

Pinch of chili powder

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, POM Wonderful, dates and almond extract; mix well.
  3. In a separate bowl, combine pine nuts, rice flour, olive oil, baking soda, baking powder, salt, cinnamon and chili powder; mix well until smooth.
  4. Transfer batter into a baking pan; bake for approximately 1 hour or until bread is firm.
  5. Enjoy!

POM Macadamia Nut Brownies


Ingredients

1/2 cup coconut oil

1/4 cup honey

1/3 cup coconut milk

2 teaspoons almond extract

1/3 cup POM Wonderful

1/2 cup chunky apple sauce

1/2 cup buckwheat flour

1 teaspoon sea salt

3/4 cup cocoa powder

1 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

1/2 cup macadamia nuts

Directions

  1. Pre-heat oven to 350 degrees F.
  2. Combine coconut oil, honey, coconut milk, almond extract, POM Wonderful and apple sauce into a large bowl; whisk well to combine.
  3. In a separate bowl, combine buckwheat flour, sea salt, cocoa powder and baking powder.
  4. Gently fold dry ingredients into wet; stir to combine.  Slowly add chocolate chips and macadamia nuts.
  5. Transfer batter into a baking pan; bake for 20-25 minutes or until fully cooked inside.
  6. Enjoy!

POM Pineapple Lime Dressing


Ingredients

1/4 cup POM Wonderful

1 cup frozen pineapple chunks

1 Honey Crisp apple, peeled, cored and sliced

2 teaspoons lime juice

1/4 cup parsley, chopped

1 Tablespoon lime zest

1 teaspoon honey

Pinch of chili powder

Directions

  1. In a blender, combine all ingredients; process until smooth.
  2. Serve chilled atop salads, pastas, frozen yogurt or lean protein.
  3. Enjoy!

Be sure to tune in for my Taste of the Nation recap on May the 17th thanks to POM Wonderful!

Buckwheat Flax Pancakes to Celebrate National Pancake Day

This morning I woke up and was in the mood for my homemade good old fashioned buckwheat pancakes.  And what better way to celebrate National Pancake Day today than to create a fabulous gluten-free, dairy-free pancake breakfast?  These unique pancakes are packed with flax seeds, avocado and a deliciously healthy  grain, buckwheat.


Ingredients

  • 1 1/2 cups buckwheat flour
  • 3 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. stevia
  • 1 1/3 cup rice milk
  • 1 egg (or egg substitute)
  • 4 Tbsp. ripe avocado, mashed
  • 2 Tbsp. flax seeds
  • 1 tsp. cinnamon
  • Topping: Agave Nectar and fresh fruit

Directions

  • In a large bowl, sift together buckwheat flour, baking powder, salt and stevia.  Create a well in the center and pour in rice milk, egg and mashed avocado; mix until smooth.
  • Add cinnamon and flax seed; mix well.
  • Heat a griddle or frying pan sprayed with nonstick cooking spray over medium heat. Pour batter onto the griddle; cook until lightly brown and flip to ensure pancakes are fully cooked.
  • Serve hot with a drizzle of agave nectar and fresh fruit.
  • Enjoy!p

Gluten-Free Chicken Noodle Soup

There’s nothing like a bowl of chicken noodle soup on a chilly February evening.  Last night I created a delicious gluten-free, dairy-free chicken n’ buckwheat noodle soup that warmed me up from the Manhattan chill. I tossed in some navy beans and my favorite dinosaur kale along with mushrooms and ginger for an exceptionally delectable soup.

Ingredients

  • 2 boneless chicken breasts, cut into small pieces
  • 4 ounces buckwheat noodles
  • 6 cups water
  • 1 tsp. dried oregano
  • 1 tsp. dried cilantro
  • 1/8 tsp. cinnamon
  • 1/8 tsp. turmeric
  • 1/8 tsp. garam masala
  • 1 tsp. freshly grated ginger
  • 1 cup navy beans
  • 1 cup button mushrooms, sliced
  • 3 cups dinosaur kale, chopped
  • Dash of sea salt and pepper
  • 1 tsp. oil
  • Toppings: Organic corn tortilla chips, crushed; fresh basil, chopped; chili powder

Directions

  • Cook chicken over medium heat until fully cooked and no longer pink. Remove from heat and set aside.
  • Prepare and cook buckwheat noodles according to package.  Drain and set aside.
  • In a large pot, combine water, dried herbs, spices and ginger.  Heat until water boils; add navy beans; cover and reduce to a simmer for 2 minutes.
  • Add mushrooms, kale and sea salt; cook for another 2 minutes.
  • Add buckwheat noodles, chicken and oil; mix well.
  • Transfer to serving bowls. Top with organic corn chips, fresh basil and a sprinkle of chili powder.
  • Enjoy!

Raw Cacao Tofu Brownies

Even though Valentine’s Day is over, I’ve been busy in my kitchn’ testing raw cacao recipes…this weekend I created gluten-free and dairy-free tofu-rific brownies…they were fabulous to say the least.  I loved the combination of buckwheat flour and pumpkin puree…these special treats have the perfect touch of sweetness complimented by flax n’ chia seeds as well as a pistachio crunch.

Ingredients

Dry Ingredients

  • 1 1/3 cup buckwheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 cup pumpkin puree (canned pumpkin)
  • 3/4 cup stevia or raw sugar
  • 1 Tbsp. flax and chia seeds

Wet Ingredients

Optional Garnish

  • 2 Tbsp. raw pistachios, shelled

Directions

  • Pre-heat oven to 350 degrees.
  • Spray an 8 x 8 inch pan with nonstick baking spray.
  • In a large bowl, combine all dry ingredients by hand; set aside.
  • Using a food processor, combine all wet ingredients; process until it forms a smooth consistency.  Slowly add dry ingredients and pulse until well moistened.
  • Transfer mixture into baking pan; sprinkle with optional garnished pistachios.
  • Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
  • Set aside for 20 minutes to cool.  Remove from pan, serve and enjoy!

Get Those Kids Cookin’…

Ever wonder how to get your kids involved in the kitchen? Here are a few tips that I offer to my clients…whether you have young children, nieces, nephews, neighbors, family or friends…these tips are sure to get your little ones active and entertained in the kitchen.


  • Cucumber Caterpillar: Slices of cucumber held together with natural peanut butter. Place the Caterpillar on ‘greens’ to look like grass.
  • Taco or Burrito Bar: Serve brown rice, black beans, onions, hot peppers, sprouted grain or gluten free tortillas, broccoli, arugula, cauliflower, guacamole and  salsa.  Add nuts, seeds and spices in tiny serving dishes to jazz up the flavors!
  • Salad Bar: Spin your greens in a salad spinner, then dress dry greens with a lime dressings made by combining sesame oil, fresh lime juice, low-sodium tamari, cayenne pepper, agave nectar, balsamic vinegar and water.
  • Mashed Potato Parfaits- Sweet Potatoes, Parsnips and carrots mixed together…topped with raisins, cinnamon, shredded coconut and agave nectar
  • Individual Pizzas: Pre-heat oven to 400 degrees.  Choose gluten free or sprouted whole grain tortillas, caramelized onions, spinach, red onion, mushrooms, kalamata olives, artichokes, fresh basil, olive oil and balsamic vinegar.  Add each ingredient atop each tortilla and bake for 20 minutes.
  • Panini Party: Gluten Free or sprouted whole grain bread, SoyaKaas Gluten Free/Dairy Free cheese, tomato slices, eggplant slices, fresh basil leaves, balsamic vinegar, avocado, zucchini and squash slices.  Add all ingredients to 2 slices of bread.  Place onto a panini maker (sprayed with cooking spray); cook until cheese is melted and veggies are warm and cooked.  Dip into marinara (red) sauce.
  • Stir-Fry: Switch up your usual recipe with unique grains such as millet, quinoa or buckwheat.
  • Fruit Salad: Add exotic fruits to spice up the flavors.  Use a melon baller and serve in a wine glass to add to the allure of this meal.  Add a dollop of plain Greek yogurt atop each fruit salad serving and sprinkle with cinnamon and stevia.
  • Slaw Wraps: Cabbage, celery, carrots, bok choy, mushrooms, peppers, snap peas, bean sprouts, snow peas, green beans and Napa Slaw can easily be combined and wrapped in rice paper.  Liven up this dish by pairing it with a special sauce of grapefruit juice, ginger, balsamic vinegar, lemonade and seeds such as pumpkin and sunflower.  Toss with fresh apples or cumin roasted chick peas.  Adding berries such as blackberries, raspberries and cherries add a nice antioxidant punch to these wraps.
  • Peanut Butter Chicken Fajitas: The best way to make a good peanut sauce is by combining organic peanut butter, fresh ginger, cayenne pepper, agave nectar and low-sodium tamari/soy sauce.
  • Frozen Basil and Banana Pops: Blend together 2 cups ice, 2 cups fresh basil leaves, 1 ripe banana, 1 cup fresh mint leaves, 1 1/2 cups water, 1/2 cup agave nectar in a blender.  Blend well and pour into glasses! This is a wonderful treat for a healthy dessert!

Have fun and experiment with some of my ideas above…Getting the kids active in the kitchen is fun…and who knows, your kids may just start to ‘enjoy’ their veggies!!!

Product Review: Kaia Foods

Thank you to Kaia Foods for the wonderful package of Kaia Foods Granola samples.  My clients enjoyed tasting the unique flavors: Dates & Spices, Raisin Cinnamon and Cocoa Bliss.  Each granola had a delicious taste and paired well with yogurt, oatmeal, salads and baking recipes!


Kaia Foods Granola comes in 3 delicious flavors:

Dates & Spices

Raisin Cinnamon

Cocoa Bliss


DatesAndSpicesRaisonCinnamonCocoaBliss

Here are a few reviews of Kaia Foods Granola from my clients:


  • “The ingredients are amazing–I love how they incorporated buckwheat and dates  to the granola.”
  • “The Cocoa Bliss is out of this world! I am using this every morning in my oatmeal; it adds the perfect crunch without the sugary taste.”
  • “I took your advice, Amie and I added the Raisin Cinnamon to my Zucchini Bread recipe! WOW…what an outstanding flavor this added–my husband loved the crunch texture added to the bread, as well as the cinnamon taste and plump raisins.”

Overall, my clients loved the Kaia Foods Granola…thank you again to Kaia Foods for sending us these delicious samples…I think I’ve got my clients hooked on your tasty granola.  They are delighted to finally have a healthy, natural granola option in their pantry.