Roasted Avocado Tomatillo Salsa Verde

Roasted Avocado Tomatillo Salsa Verde

2 ½ lbs. tomatillos, husked and rinsed
2 large onions
10 cloves garlic
4 jalapeños
2 tbsp. vegetable oil
4 tsp. ground cumin
2 tsp. salt
1c packed cilantro
3 avocados
1 lime (optional)

Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapeños on a rimmed baking sheet. Drizzle with oil.

Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.

Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard seeds.

Place HALF of the tomatillos, onions, jalapeños and garlic in a food processor. Pulse until mostly smooth.

Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.

Repeat with the remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end.

Grajeda Family Salsa

8 cloves garlic (leave skin/paper on)
1/2 lb onion
1/2 lb jalapeno or sorreno peppers
4 lbs hot house tomatoes
2 lbs tomatillos
1 bunch cilantro
3 tblsp tomato paste
1/2 tsp cumin
salt to taste

Preheat oven to 500F degrees.

Line a baking sheet with aluminum foil. Arrange garlic, onion, peppers, tomatoes and tomatillos on the baking sheet. (DO NOT REMOVE GARLIC PAPER) This will prevent the garlic cloves from burning and becoming bitter.

Place in oven until the skins of the red tomatoes break and begin to peel back. Remove skins/papers of the garlic. Place all roasted ingredients & cilantro into the food processor. Process until slightly chunky. Add tomato paste, cumin & salt. Process again. (DO NOT OVER-PROCESS or your salsa will get runny.)

Serve warm or refrigerate up to 2 weeks. I have froze this salsa many times and it defrosts nicely! :) Enjoy!!!

Steamed Green Beans with Carrot Dill Dip

Crisp beans and a savory dip of puréed carrots make a great finger-food starter or an excellent addition to a picnic.

3 medium carrots, peeled and thinly sliced
1 pound green beans or yellow wax beans or a mixture of both, stem ends trimmed
2/3 cup fat free greek yogurt
1/3 cup light mayonnaise
1/2 shallot, roughly chopped
1/2 teaspoon fine sea salt
pinch cayenne pepper
1/4 cup lightly packed chopped fresh dill

Steam carrots until they are very tender, about 10 minutes. Transfer carrots to the bowl of a food processor. Set aside to cool.

Steam green beans until bright green and crisp-tender, 4 to 5 minutes. Immediately cool beans in cold water. Drain and pat dry.

When carrots are cool, add sour cream, mayonnaise, shallot, salt and cayenne to the food processor and process until smooth. Add dill and pulse until combined. Transfer dip to a bowl and serve with green beans for dipping.

Nutritional Info:
PER SERVING:80 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 10mg cholesterol, 260mg sodium, 10g carbohydrate (3g dietary fiber, 5g sugar), 2g protein

Smoked Salmon Cheese Balls

A very affordable crowd pleaser served with crackers, flatbread or pita chips.

1 (8 ounces) package Changing Seas Norwegian Smoked Salmon, roughly chopped
1 (8 ounces) package Neufchâtel cheese
1/4 cup 365 Everyday Value Nonfat Plain Greek Yogurt
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
3 green onions, roughly chopped
3/4 cup finely chopped flat-leaf parsely, divided

Put all ingredients except for parsley into a food processor and pulse until combined, but not perfectly smooth. Transfer to a bowl, cover and chill until very cold, about 4 hours. Arrange half of parsley on a plate. Keeping half of salmon mixture chilled, spoon other half onto parsley, sprinkle parsley all over to coat and shape into a ball. Repeat with remaining parsley and salmon mixture. (If you choose to make smaller cheese balls, keep the cheese mixture very cold and work quickly.) Cover and chill until ready to serve.

Nutritional Info: 
PER SERVING:70 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 15mg cholesterol, 240mg sodium, 1g carbohydrate (0g dietary fiber, 1g sugar), 5g protein

Garlic Lentil Spread

Garlic Lentil Spread

2 tblsp raw unsalted walnuts
1c Puy lentils, cooked
2 green onions, trimmed and coarsely chopped
2 cloves garlic
1 tblsp grainy mustard
1-2 tblsp avocado oil (can substitute olive oil)
1 tblsp low sodium soy sauce (can substitute tamari)
sea salt & pepper to taste

Place all ingredients in a food processor and process until smooth.  Adjust consistency by starting with 1 tblsp of oil and adding more if necessary.  Cover and refrigerate.

Butternut Squash Hummus

With the traditional flavors of hummus – tahini, garlic and lemon juice – this butternut squash hummus is familiar in flavor, but surprisingly sweet and creamy.

3/4 pound cooked butternut squash (about 3 cups)
2 tablespoons lemon juice
2 tablespoons tahini
8 pitted green olives
1 clove garlic

Puree all ingredients in a food processor, adding 1 or 2 tablespoons water, if needed.

Nutritional Info:
PER SERVING:70 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 9g carbohydrate (2g dietary fiber, 1g sugar), 2g protein

Homemade Healthy Artichoke Dip

Homemade Healthy Artichoke Dip

8 oz 1/3 less fat cream cheese
1/2c light olive oil mayo
1/2c Fage 0% greek yogurt
1/2 cup grated Parmesan cheese
3 cloves garlic, or to taste
3c shredded part-skim mozzarella cheese
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
1 jar marinated artichoke hearts, drained and chopped
1 small onion, diced

Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.

Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.

Greek Tzatziki Sauce

Greek Tzatziki Sauce

1/2 cucumber, seeded & minced
2 tblsp mint leaves
1 clove garlic, minced
sea salt to taste
1 tblsp lemon juice
16oz greek yogurt or lowfat sour cream

Peel the cucumber and remove the seeds using a spoon.  Finely chop the cucumber, fresh mint and garlic.  Put the cucumber in a paper towel and gently squeeze to remove excess moisture.  Transfer the cucumber to a bowl, add the yogurt, garlic, salt, lemon juice and the fresh and dried mint and mix well to combine.  Refrigerate to allow flavors to blend.

I serve tzatziki sauce with vegetables, gluten free crackers, on hamburgers and with kale chips.

Smoked Salmon Spread

Smoked Salmon Spread

8 oz whipped cream cheese
3 oz smoked salmon, chopped
2 tblsp capers, minced
2 tblsp red onion, minced
1 tblsp fresh dill, minced
1/8 tsp black pepper

Stir together cheese, salmon, capers, onions, dill and pepper in a medium bowl. Serve immediately or cover and chill until ready to use.

Raw Zucchini Hummus

Raw Zucchini Hummus

1c peeled and chopped zucchini
1/4c lemon juice
2 tbsp olive oil
2 big cloves of garlic
1 tsp salt
A pinch of smoked paprika
1/2c raw tahini

Add all ingredients except for the tahini into a food processor and blend until smooth.  Scrape down the sides and add the tahini. Blend again until it’s completely incorporated.  When you think it’s ready, blend for one extra minute. It’s the secret to perfectly smooth hummus!

Perfect Guacamole

Perfect Guacamole

2 large Hass avocados
2 tblsp Mike's Homemade Salsa
1/4c frozen corn, thawed
1 tblsp greek yogurt
1 tblsp jalapeno juice (optional)
salt

Peel avocados and remove pits.  Place in a bowl and mash.  Stir in salsa, corn and greek yogurt.  Add jalapeno juice (optional).  Add salt to taste. Serve with tortilla chips, gluten free crackers, veggies, on tacos or sandwiches.

Crab Salad & Crisps

Crab Salad & Crisps

2 scallions, finely chopped
2 tblsp olive oil mayo
1 tsp hot sesame oil
1/4 bell pepper, finely chopped
8oz lump cabmeat
24 brown rice crackers

In a small bowl, combine the scallions, mayo, sesame oil & bell pepper. Mix well. Gently fold in the crabmeat until combined.  Scoop 1 tablespoon of crab salad per cracker. Serve immediately.

Independence Fruit Skewers & Dip

Independence Fruit Skewers & Dip


Fruit Skewers
8-10 skewers
strawberries
blueberries

Cream Cheese Dip

1/2c cream cheese, 1/3 less fat

1/2 tsp vanilla extract

1 tblsp light agave nectar

Alternate fruit onto skewers.  In a mixing bowl, beat with an electric beater cream cheese, vanilla extract & agave nectar until smooth.  Serve aside fruit skewers

Ranch Dressing Remade

Ranch Dressing Remade

1c greek yogurt
1 tblsp dill, minced
2 tsp parsley, minced
2 tsp lemon juice
1/4 tsp sea salt
1/4 tsp celery seed
garlic salt and pepper, to taste

Place all ingredients in a small bowl and stir until thoroughly mixed.

Roasted Corn, Avocado and Black Bean Salad

Roasted Corn, Avocado and Black Bean Salad

1 large 30oz can black beans
1/2 red onion
1 & 1/2 avocados
1 container of cherry or grape tomatoes
1c of corn kernels
1 huge handful of cilantro, or to taste
Juice of one fresh lemon - or lime

Drain and rinse black beans.  In a frying pan over medium low heat, roast corn kernels (keep an eye on these little guys, they will burn!)  Dice the onion, cube the avocado, halve the tomatoes.  Add all ingredients to a large bowl.  Chop cilantro and add to the bowl.  Squeeze the lemon or lime on top of the salad, mix well, and enjoy!

Pineapple Serrano Salsa

Pineapple Serrano Salsa

2c pineapple, chopped
1/2c cilantro, chopped
1/4c red onion, chopped
1 serrano pepper, seeded and minced (can substitute with jalapeno)
juice & zest of 1 lime
sea salt to taste

In a serving bowl, combine all ingredients and toss until combined.  Store in air tight container and chill until ready to serve.

Chocolate Mousse

Photo: Cooking Ala Mel -  Recipe: Cheryl Cox & GSHL

Chocolate Mousse

1/2c dates, pitted & soaked
1/2c agave
1 tsp vanilla
1 1/2c mashed avocado
3/4c cocoa powder
1/2c water

Place all ingredients in the food processor and blend until light and creamy.  Serve at room temperature or chilled.  Can be kept in an air-tight container in the refrigerator for up to 3 days or 2 weeks in the freezer.

Chocolate Pudding Remix

As most of my family and friends know, I love chocolate pudding. Well, anything chocolate really.  But there is nothing more satisfying than a spoonful of creamy, thicken chocolate pudding.  And I only know of one person who enjoys it more than me...my daughter, Aubrey :)  So, in hopes of "pudding" our cravings to rest I have made a whole new remix on the classic chocolate pudding!

Chocolate Pudding Remix

1c pinto beans, canned & drained
1 banana, peeled & frozen
1 tblsp cocoa powder (more if you prefer fudge-like pudding)

In a food processor, combine the pinto beans & banana and process until creamy and all lumps are gone.  Then add the cocoa powder a tblsp at a time and process until well blended. Serve Immediately.

"Spaghetti"

"Spaghetti" (RAW FOOD)

1 zucchini, peeled & sliced into spaghetti-like strips
5-6 sun-dried tomatoes
1c warm water
2 cloves garlic
3-4 tblsp chopped onion
oregano & basil to taste
salt & pepper to taste (I used herbamare)
I also added raw chopped Shitake mushrooms

In a small bowl, combine the water and the sun-dried tomatoes.  Let sit 15-20 minutes are until softened. Remove the sun-dried tomatoes and set aside the "tomato water".  In a blender or food processor, combine the sun-dried tomatoes, garlic and onion.  Blend, adding small amounts of "tomato water" until a spaghetti sauce consistency is achieved.  Add in some oregano and basil as well as salt and pepper - to taste. Blend again and top on zucchini "spaghetti"  Serve immediately!

  

 I know what you are probably thinking... "What's with the raw food?" But science has proven that making 50% of your veggies throughout each day raw increases stamina, energy levels, skin, helps to maintain a healthy metabolism and can encourage weight loss!

Recipe by my friend and colleague, Cheryl Cox

Garden Pesto

This year we started a family garden! I had the pleasure of picking our produce last week & made a wonderful Pesto from all the clippings! Enjoy!

Garden Pesto

1c spinach
3-4 springs of parsley
5-6 small basil leafs
2 green onions
small handful of almonds or pine nuts
1 clove garlic
2 tblsp parmesan cheese
2 tblsp extra virgin olive oil
salt & pepper to taste (I used herbamare)

In a blender, food processor (or my new addiction the Ninja Express Chopper) add all of the ingredients, EXCEPT the parmesan cheese and olive oil.  Blend until well combined.  Add the parmesan cheese and continue to blend, while scrapping down the sides of the food processor. Slowly add in the olive oil, little amounts at a time.  You may not need the full 2 tablespoons.  When the Pesto has been well blended & whipped you are done!

I put it on pasta or as a pizza sauce or even a dip for crackers.  I also add in different varieties of veggies like kale, cucumber, zucchini, etc...