June 28, 2012

Recipes for Mom

Can we pretend that it's Mother's Day and I am gifting my mom with something she has been asking me for by writing this post and dedicating it to her? Can we just pretend? Or can everyone just pretend they aren't usually reading a pregnancy-type blog and embrace that this is also a food-blog and let me give this post fully to three recipes that have a special place in my tummy's happiness level? Can we? oh can we?

Okay, thank you.

Italian Tofu & Sprouted Grains
for two.

this photo is a snapshot of (my foot along with) a brown rice, broccoli version of this dish!
This dish was made by accident when I found myself with almost nothing in the refrigerator besides half a large tomato, a small zucchini and some green onion. The spices and seasoning I chose really make this dish marvelous. I edited the recipe to make it more vegetable-loaded, but keep in mind this can be tweaked based on whatever you have in the fridge. It’s a gem in that way!

The bulk:
•    1 medium zucchini, diced
•    1 large tomato, diced
•    1 green onion, diced
•    1 handful baby carrots, diced
•    Any leftover vegetables you have in the fridge, diced! (broccoli and bell pepper are incredible additions to this!)
•    2 servings sprouted tofu, cut into cubes
•    ½ cup uncooked sprouted grain trio from Costco
•    1 /2 cups water to cook your grains

The flavor:
•    3 tbsp. nutritional yeast
•    Italian seasoning
•    Dried parsley
•    Salt and pepper
•    Paprika
•    Coconut oil for cooking

*I am very carefree with the measurements on seasonings and spices, so I just add more of whatever flavors I want to stand out (nutritional yeast, paprika, Italian seasoning) and less of the unnecessary things that exist simply because it’s a chef’s way (salt n’ pepper, extra parsley for fun)

1.    Cook your grains: ½ cup grains + 1 ½ cups water, covered, bring to a boil. Reduce heat to a gentle, steamy simmer and let them cook for about 15 minutes or so. Make sure it is either low-boiling or bubbling just like you would cook rice. Leave covered even after it is 100% cooked, can remove from heat if you wish, once it’s done.

2.    Bring a nice-sized fry pan to medium heat, don’t let it get too hot or everything will stick to the bottom. I like to bring mine to medium then bring it down just a tad while cooking.

3.    Melt the coconut oil (one tablespoon or so) in the pan, and toss in all the diced veggies with the seasonings and a splash of water to prevent sticking. Cover and cook, gently moving the veggies around every few minutes, for about 5 minutes.

4.    Add water by the tablespoons (more or less, I really just fill an 8oz glass half way with water and toss it in the pan whenever I see it’s getting a bit dry and it works wonders) to the center of the pan, move all the veggies and spices around so they are well coated. You really only want about a centimeter deep of “gravy” in the pan. The final result will be liquid-free, but it helps with the cooking process to have moisture in the pan, and helps to prevent crazy burning of the tofu and veggies.

5.    Move the vegetables to the edges of the pan and place the tofu in the center; you can move the cubes around a bit so they find themselves well coated by the thin gravy-like sauce you have created. Cover and cook, checking every few minutes to make sure it isn’t sticking to the pan. Brown the bottom of the tofu cubes, then flip each cube individually and brown the other side.

6.    Add a hint more of water if needed, stir the veggies with the tofu gently and toss in your cooked grains. Consume.

Green Juice Joy
for two.

Husband and I drink this every morning Monday through Friday for breakfast (well, him for breakfast with a quinoa muffin and me for mid-morning snack after a bowl of chia gel and muesli with buckwheat) and I try to make it in the middle of the day, between meals on weekends so we can get in our daily greens. Keep in mind that the greens can be played around with. Anything from purple kale to spinach, collard greens to, well, no greens at all – it all will leave you with a delicious, refreshing juice to boost your nutrient intake for the day and keep your body happy and healthy. But know that if you do boycott the greens, you’ll have to eat a giant salad at some point today, and that, to me, takes too much time. Put it in a blender!

Also, we use a Blendtec blender for this juice. You will need a high-speed blender otherwise you may find yourself with pieces of greens trying to be slurped through a straw, and that just isn’t what this juice is about. You could also juice the greens separately (if you own a nice juicer) and blend the green juice with the fruit. Your choice!

•    2 large oranges, cut the top and bottom bits off, then shave the sides with a knife like you would a pineapple
•    1 lemon, cut the same as the orange, leaving a little bit of peel for flavor
•    2 apples, cored
•    1 knob of ginger, peeled
•    6 leaves of beautiful kale
•    1 cup water
•    Ice

1.    Cut your oranges, lemon and apples into chunks for the sake of your blender’s life span. Dice the ginger into itty bitty bits so they don’t get stuck in your straw. Wash the kale and de-stem it. Place the citrus fruit in the blender first, then the apple, then ginger and kale, pour water over top. Blend until 100% creamy and liquid beautiful, serve over ice. Or pour into your giant-ist mason jar, add ice, put the lid on, and place in the freezer for 20 minutes or so. Then consume it’s ice-cold amazingness.

•    High in calcium
•    High in dietary fiber
•    Very high in manganese
•    High in potassium
•    Very high in vitamin A
•    High in vitamin B6
•    Very high in vitamin C

Lentil Burgers
makes many.

I usually make a large batch of these and bake or fry them on the stove top, and then I place them in a parchment-paper lined glass dish and leave in the freezer for oh-snap-I-don’t-have-dinner-prepared type of nights. Edu is in love with them! He even asked that I make him some after his last half marathon, which is huge since he always has steak after his big races! We usually serve them open-faced on a toasted Ezekiel sprouted bun with the works: mashed avocado (made guacamole with lime juice and his homemade salsa), tomato, raw bell pepper, mustard, pickles, and a collard green or cabbage “lid” so it’s easier to eat. Served with sweet potato fries – this dish is a keeper in the Carrillo household!

Also, feel free to mess with the ingredients list. I find I do a different recipe each time I make lentil burgers, and I’m trying to make a more protein-packed patty as opposed to the usual “1 cup lentils 1 cup breadcrumbs” combo that leaves me scratching my head wondering why I am eating it on a bun in the first place since most of the patty itself is in fact: bread. Play around with chia seeds, flaxseed meal, wheat germ, cooked quinoa or raw quinoa flakes to increase the protein (it’s a bigger after all!) and avoid having to use so much grain (oats, brown rice flour, wheat flour). I’m borrowing a recipe from a website since I really have no set-in-stone recipe and I don’t want to give you my goofy measurements that will only leave you with a funny textured patty that needs a little more or little less of this/that. I don’t measure much. Ever. Unless I’m baking.

From Culinary Adventures in the Kitchen – edited a lot because it made more sense!

•    1 cup  dried lentils
•    1/2 cup quinoa
•    1/3 cup hempseeds
•    ½ cup grain flour (oats, brown rice, wheat)
•    1 flax/chia egg (1 tbsp to 3 tbsp, stir and let sit)
•    Salt and pepper to taste
•    Garlic, to your liking
•    Paprika, Italian seasoning, chili powder, oregano – be creative and free!

1.    Cook your quinoa (1/2 cup quinoa to 1 cup water, bring to boil. Low boil for 15 minutes, cover, remove from heat, let sit) and your lentils (I use sprouted bean trio from Costco so it takes 5 minutes at a rapid boil (1 cup beans to 3 cups water ratio), then 10 minutes covered off of heat, drain remaining liquid).

2.    Place half of the lentil in the food processor with all of the seasonings (adjust to your liking) and the quinoa.

3.    Place seasoned lentil, quinoa mixture in a mixing bowl and add the grain flour, hemp seeds (can use chia seeds or soaked flaxseed). Mix until well combined. Let sit in the fridge for about 15 minutes so all of the flavors marinate and the seeds soak up remaining liquid.

4.    Check consistency of raw patty mix: too dry? Too moist? Add wheat germ, quinoa flakes or nut flour (grind any nut/seed in food processor until it becomes a nice flour and before it becomes a paste!) as needed, trying not to use too much grain flour since you simply do.not.need.it.

5.    Fry in a pan with a thin layer of coconut oil until brown on each side. Let cool, then freeze if you wish, or eat 4 burgers right then and there. Remember to dress your burger incredibly well ‘cause that’s what makes an outstanding bite!

Dark Chocolate Blizzard Bowl
makes 2 desserts

The other day we were driving home from somewhere and my hubby told me he had a crazy hankering for some ice cream. I told him we could stop wherever he wished, even a frozen yogurt place right by our home. But he decided against spending a penny and was all for "could you make me a really good ice cream at home?" which set me on a hunt. A hunt for the perfect raw, vegan ice cream recipe. I stumbled across a few dozen, but didn't like the sound of having to use either frozen banana or a cup of soaked cashews. I wanted something different! but alas, the frozen banana group won the battle and I found the best dessert known to the Carrillo home. I recently realized it's the exact texture of a really good DQ Blizzard, hence the just-now-invented name for the dessert. Delicious, rich, satisfying. Must do.

  • 2 frozen bananas, cut into chunks (for the blender's sake!)
  • 1 handful walnuts or raw cashews
  • 1 cup or so of almond milk (can use water)
  • 1 handful frozen strawberries
  • 2 tablespoons carob powder
  • 2-3 tablespoons unsweetened extra dark cocoa powder
  • 4 dried plums (prunes!) or 1 handful raisins
  • ice + water if needed
Blend that beauty! I add ice, or more frozen strawberries, if it's too runny. And sometimes I run into the blender not wanting to do its job so I had a few splashes of water while it is running. It's a true delight when topped with Pure2Raw's frozen peppermint patty bits and or shredded coconut, even fresh fruit. The topping ideas are endless. Try them all!


Love you, mami. Enjoy healthy eating ma' dear!

1 comment:

  1. Thank you so much honey, I can't wait to make this delicious meals, I loved your post, dad said the lentil burgers look really good too. :) Love you, Mom