Gluten-Free, Dairy-Free Cherry Cashew Loaf

After a fabulous weekend at the beach with my family, I returned back to Manhattan last night with the yearning to bake…don’t ask me why because it was about 100 degrees outside and my tiny apartment was a hot box even with the air conditioner blastingBut that didn’t stop me from baking an incredibly moist and flavorful loaf…I picked up a dozen of eggs from the market and got to work in my kitchen…a little bit of this (cherries) and a little bit of that (cashew butter) and a little imagination (sunflower seeds and pine nuts) created a divine loaf, which I enjoyed for my Sunday evening dessert…toasted and topped with fresh marmalade.

This loaf is delicious as a breakfast nibble spread with nut butter, an afternoon snack crumbled atop of Greek yogurt or enjoyed simply sliced (and eaten while slicing, hehe)…

Ingredients

  • 2 Tbsp. olive oil
  • 2 Eggland’s Best eggs (my favorite)
  • 1 cup cashew butter
  • 1/4 cup arrowroot powder
  • 2 tsp. sea salt
  • Pinch of black pepper
  • 1/4 tsp. baking soda
  • 1/2 cup dried cherries, chopped
  • 1/4 cup dates, finely chopped
  • 1/3 cup sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 tsp. orange zest
  • 1/4 cup pine nuts, for topping

Directions

  • Preheat oven to 350 degrees F.
  • Prepare a loaf pan; coat with non-stick baking spray.
  • Combine cashew butter, oil and eggs in a large bowl with a mixer on medium speed; blend until smooth.
  • In a separate bowl, combine arrowroot powder, sea salt, pepper and baking soda.
  • Combine arrowroot blend with cashew butter blend; mix well.
  • Slowly add in cherries, dates, sesame seeds, sunflower seeds and orange zest; gently fold to combine.
  • Transfer batter into prepared loaf pan. Sprinkle with pine nuts.
  • Bake for 45-55 minutes or until center is cooked when tootpick is inserted.
  • Set aside to cool before slicing.
  • Serve warm or at room temperature.
  • Enjoy with a dollop of Greek yogurt and  a spread of jam.

In The News…

Consumers Enjoying Sit-Down Dinners at Home More Often

School Cafeterias Aim For Nutrition Balance

Contaminated Gluten-Free Foods

Gingered Cranberry-Orange Holiday Relish

This is a wonderful dish to serve at your holiday table.  I will be serving this relish alongside roasted turkey, grilled fish and roasted root vegetables.  It seems no matter what you pair with this relish, the taste is always exquisite.  I often use leftovers on my turkey sandwich and salad the next day as the relish is a perfect accompaniment to bean casseroles, baked tofu, poultry, fish, crackers, toast and pitas.

Ingredients

  • 2 large oranges, unpeeled and slice into 8 pieces for each orange
  • 1 grapefruit, unpeeled and sliced into 8 pieces
  • 2 cups fresh cranberries
  • ¼ cup stevia
  • 2 tsp. honey or agave nectar
  • ¼ tsp. cinnamon
  • ¼ cup crystallized ginger, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. warm water

Directions

  • Place orange and grapefruit pieces (skin-on) in a food processor. Pulse until coarsely chopped.
  • Slowly add cranberries, stevia, honey, cinnamon, ginger, balsamic vinegar and warm water; pulse until coarsely chopped.
  • Transfer relish to a small bowl and chill before serving.

Product Review: Goji Gourmet

A big thank you to my friend, Allison over at Goji Gourmet for sending me a package of their tasty cookies.  I had the delightful opportunity to meet Allison last week to hear about her exciting new business and taste her deliciously-healthy cookies.

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Goji Gourmet offers a wonderful variety of cookies packed with superfoods and antioxidants!  All of their cookies are handmade, with no refined sugar added, no preservatives, low calorie and all-natural!  These bite-sized snacks are perfect for an evening nibble or for your child’s afternoon treat.

Be sure to check out Goji Gourmet and taste the goodness of their 4 yummy flavors:

Goji Almond Oat

1

Goji Cherry Cacao

2

Goji Ginger Walnut

3

Goji Orange Mint Chip

4

My clients and I enjoyed sampling these tasty treats; we snacked on them right out of the cute little bags (which are resealable and easy to toss into your bag for travel).  I decided to use my creativity and introduced the Goji Gourmet cookies to my clients paired with a dollop of Greek yogurt, crumbled atop a fruit and yogurt parfait and used as a crumb topping for my favorite pie and cake recipes.

I love Allison’s unique Goji Gourmet flavors: the combination of Goji berries with almonds and oats is incredibly satisfying and has a nice crunch…the Goji cherry cacao was my favorite, as I loved the raw chocolate taste and dried cherries happen to be my favorite dried fruit.  Goji ginger with walnuts had a nice crunch to them, as well and the touch of ginger was mild, yet added the perfect ‘zing’.   The Goji orange mint with chips were a huge hit with my clients- as it ‘Tasted like mint-chocolate chip ice cream”, they said.

Thank you again, Allison for sending us a fabulous assortment of your delictable cookies.  There’s nothing like enjoying a tasty treat that’s packed with superfoods and antioxidants- they’re mini guilt-free nibbles.  Be sure to keep your eyes peeled for Goji Gourmet, which are popping up everywhere–I assure you–you’ll be hooked on your first little nibble.

Pear n’ Sage Turkey Burgers with Orange Yogurt Spread

Gotta love the fiber in the fresh pears and flax seed, as well as the antioxidants in the orange and sage…these tasty turkey burgers pair perfectly with my yummy yogurt spread. The addition of freshly squeezed juice from an orange adds a juicy touch to the burgers while the zest adds a sweet touch to the yogurt spread.

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Pear n’ Sage Turkey Burgers

Ingredients

  • 1 ripe pear, finely chopped
  • 1/2 lb. lean ground turkey
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. fresh sage, chopped
  • 1/4 cup dried cranberries
  • Juice of 1/2 orange
  • Dash of Nu-Salt and pepper
  • Toppings: Fresh spinach, Fresh tomatoes
  • 4 Gluten Free/ Whole Grain buns

Orange Yogurt Spread

Ingredients

  • 1/2 cup Greek plain yogurt
  • 2 Tbsp. dried basil
  • Dash of Nu-Salt and pepper
  • Zest of 1/2 orange

Directions

  • Preheat grill to medium-high heat.
  • In a large bowl, combine turkey, sage, pear, flax, cranberries, juice from orange, Nu-Salt and pepper.  Mix well with hands and mold into 4 patties.
  • In a small bowl, combine all yogurt spread ingredients.  Mix well.
  • Grill patties for 4-5 minutes per side or until fully cooked.
  • Toast buns and spread each side with the yogurt mixture.
  • Place burger on the bun and top with spinach and tomato.
  • Enjoy!

Sweet Poached Nori Pears

PEARSSS

This light and healthy treat will leave you satisfied all night long.  My unique combination of salty nori (Japanese seaweed) and tangy Greek yogurt makes the flavor of these poached pears pop.  A drizzle of honey and a handful of toasted pine nuts satisfies your taste buds with each bite! and I assure you won’t feel guilty indulging in this tasty dessert…Go ahead, give it a try and let me know your thoughts.

Ingredients

  • 1 tsp. Low Sodium Tamari (Wheat-Free Soy Sauce)
  • 4 ginger tea bags
  • 2 cups red wine
  • 8 mint sprigs
  • 4 whole cloves
  • 1 vanilla bean
  • 4 ripe, firm pears
  • 1 orange
  • 1/4 cup pine nuts, toasted
  • Nori sheets, toasted
  • Dollop of Greek yogurt, topping
  • Raw honey, topping

Directions

  • Boil water and steep ginger tea bags with mint springs for 15 minutes. Pour liquid into a medium saucepan.
  • Add tamari, wine, vanilla bean and cloves to the steeped tea; cook over Medium heat.
  • Slice the orange in half.  Zest 1/2 of the orange and add this zest to the saucepan.  Squeeze the juice from the other 1/2 of the orange into the saucepan.
  • When the liquid begins to simmer, lower heat for a slow simmer.
  • Peel each pear and gently place into the poaching liquid.
  • Simmer the pears for 15-30 minutes (pears should be tender, not mushy).
  • Remove the pears and set aside to cool.
  • While the pears are still warm, halve each pear and cut out the core.
  • Serve pears warm over a dollop of Greek yogurt atop a toasted nori sheet.
  • Top with toasted pine nuts and a drizzle of raw honey.
  • Enjoy!

Agave Zest RAW Brownies

This Raw Brownie recipe is one of my favorites and I have been using it for years to bring to all of my friend’s BBQ’s and dinner parties…so here it is…the long awaited recipe for my special raw brownies.

My special brownies are no longer a secret, ladies and gents…enjoy!

bronieeee

Ingredients

  • 1/4 cup carob powder or cocoa powder
  • 1/4 cup wheat germ
  • 4 Tbsp. agave nectar or honey
  • Dash of vanilla extract
  • Dash of cinnamon
  • Dash of chili powder
  • 1/4 dried cranberries
  • 1/3 cup coconut
  • 1/4 cup sesame seeds
  • Zest of 1 small orange

Directions

  • Line a square pan with wax paper.
  • In a food processor, chop dried cranberries until they are in tiny pieces. Set aside.
  • In a small bowl, combine agave nectar, wheat germ, coconut and carob powder.  Mix well.
  • Add cinnamon, vanilla extract, chili powder. Mix well.
  • Add chopped cranberries, sesame seeds and orange zest.  Mix well.
  • Spoon this brownie mixture into the wax papered square pan.  Flatten surface and spread evenly.
  • Refrigerate for 1 hour. Keep brownies in the fridge until ready to serve.
  • Enjoy!

How do you feel about eating raw foods? I enjoy eating raw as much as possible everyday and I love the way the phytochemicals and antioxidants make me feel—they give me a ton of energy and keep my skin glowing year round!

Parchment Halibut Fillets

Last night I decided to make use of my new box of parchment paper and create a healthy, fish dish.  The Results: Amazing! I was thrilled my parchment experiment was a success- and the delicate fish flavor with veggies compliments any palate.

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Ingredients

  • 1 Halibut fillet
  • Asparagus
  • 1 small Orange
  • Parchment Paper (15 x 15 piece)
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Olive Oil
  • Fresh Rosemary
  • Nu-Salt and Pepper
  • Greek Yogurt (Topping)
  • Slivered Almonds

Directions

  • Pre-heat oven to 400 degrees.
  • Place parchment paper square on a baking sheet
  • Slice orange into thin, disk-like slivers and place on parchment paper
  • Place fillet in the center on top of the orange slices and arrange asparagus around the fillet
  • Pour olive oil and lemon juice over the fish, along with a sprinkle of Nu-Salt and pepper
  • Place fresh rosemary and slivered almonds atop and along side the fillet
  • Fold parchment paper over fish and asparagus, folding and crimping edges tightly to seal the filing completely
  • Bake for 15 minutes
  • Slide packet onto serving plate and enjoy with a nice dollop of Greek yogurt!

 I love baking fish with parchment paper…it’s such a fun way to make a meal.  Do you have any favorite fish recipes using parchment paper?