PISTACHIO PESTO

delicious pistachio pesto served on triscuits

also good on:  bruschetta, baked pita chips,

crudites, steamed baby artichokes and poached shrimp

INGREDIENTS:

1 cup shelled unsalted roasted pistachios

24 large basil leaves, torn

2 cloves garlic

1/4 cup fresh flat-leaf parsley

1/2 cup Vegan Parmesan cheese

1/4 cup extra-virgin olive oil

1/4 cup water

2 Tbsp. fresh lemon juice

1/2 tsp. sea salt

DIRECTIONS:

In a food processor, grind the garlic until finely minced.  Add the nuts, basil and parsley and pulse several times until finely chopped.

I process all the dry at one time.  Next add

liquids and process.  quick and easy!

Add the Vegan Parmesan and pulse just until combined. 

Add the olive oil, water, lemon juice, and salt.  Process just until the pesto is well combined.

Taste and adjust the seasoning. 

This pesto can be prepared up to 3 days in advance.  Cover and refrigerate.  Remove from the refrigerator 45 minutes before serving.

The pesto also freezes well; Place in a container with a tight fitting lid and freeze for up to 2 months.  Thaw in the refrigerator.

makes a nice rich appetizer for the holidays...

from a lovely little book:  Skinny Dips / Diane Morgan



MARINATED GOAT CHEESE

slices of goat cheese marinate in

oil and spices for 1 week

I used a blend of fresh and dried herbs

INGREDIENTS:

This is NOT an exact science, feel free to play.  Here's what I used:

4 small logs of goat cheese (next time I'll try mozzarella)

4 garlic cloves, sliced

3 sprigs rosemary

3 sprigs thyme

2 bay leaves

1 Tbsp. black peppercorns

fresh lemon rind

2 tsp. capers, drained

Virgin olive oil to fill the jar

DIRECTIONS:

Carefully cut the goat-cheese logs into rounds.  This is easier to do when the cheese is cold.

Place half the herbs, spices and garlic in the jar.  Carefully add the cheese rounds, alternating with the remaining herbs and spices.

Fill the jar completely with olive oil.  Cover and refrigerate for 1 week.

To serve, bring the goat cheese to room temperature.  Serve with crackers or even better yet, spooned over warm bread.

tip:  assemble the ingredients while the cheese stays cold

also, brush a bit of oil on each slice so they don't stick together in the jar

2 MINUTE FLAX SEED BREAKFAST MUFFIN

serve with Nature's Balance

a good heart healthy muffin

This recipe # 1 was given to me as such:

1/4 cup ground flax seed
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. sweetener
1 egg
1 tsp. oil
1/4 cup blueberries

DIRECTIONS:

Measure all ingredients into a coffee cup.

raw ingredients in the coffee cup

Microwave on high for 1 minute and 30 seconds.  Remove all from the cup, cut in half and serve plain, with a topping...butter, cream cheese, etc.

rises nicely after 1 min and 30 seconds

recipe #2

I plan on playing with this one BUT here's my first with implemented changes:

1/4 cup flax seeds
1/2 tsp. Baking powder
1 tsp. cinnamon
2 tsp. agave nectar
1 egg (or egg replacer)
1 tsp. oil
1/3 cup blueberries
1 Tbsp. almond milk
1 Tbsp. crushed pecans
1 Tbsp. chopped dates

DIRECTIONS:

Same as above.  Mix all together in a mug.  Microwave individually for 1 minute and 50 seconds.

My next one will include carrots, raisins and pecans, perhaps with my vegan pine nut icing?  ... A mini carrot cake, of sorts!  Oatmeal can also be substituted for the flax seeds.

Stay tuned...

This is a great recipe to make in assembly

line fashion.  Just line up those cups!

AVOCADO BITES

ripe avocado cut and seasoned, now into the freezer

Try this one at lunch or snack time for a quick healthy pick me up.  This is a good way to use avocados when they start to all ripen at the same time.  Now buying the huge bag at Costco finally makes sense.

Sprinkle avocado slices with chile powder and sea salt.  Freeze up to 4 hours.  Serve

I just might be trying one of these in my next bloody mary.

A HEALTHY SNACK

Mary's Gone Crackers have been my favorite for years.  I've just discovered that they make an amazing pretzel in 3 different flavors.  I tried both the sea salt and curry.  Also available is chipotle tomato.  

organic, vegan, gluten free

totally nourishing ingredients:

check out their site:

http://www.marysgonecrackers.com/pretzel-sticks

CRUNCHY CHICKPEAS / SNACK

roasting in a 400 degree oven

good as a snack or salad topping (I used mine to top my Vegan Fennel and Tomato Soup

Drain and rinse 1 can of chickpeas.  For maximum crispness, make sure the chickpeas are completely dry before roasting.

Toss the chickpeas with olive oil and spices.  (my favorite are garlic powder and smoky seasoned salt)  Spread these on a baking sheet and roast in a 400 degree oven for 20 minutes.

The skin turns golden brown and crisp, but the center stays creamy and tender.

NEXT TIME, I'll make 2 or 3 cans for this recipe!!!

MY NEW FAVORITE CRACKER

wafer thin and extra crisp

nice size for appetizers

While visiting with friends in Tampa, I was introduced to a great new cracker.  I searched to find these crispy little gems only to find them nearby in Publix AND everywhere via the net. 

This Denver, CO company, 34 degrees, bills this cracker as "flat out" good.  I buy the whole wheat version (4 others are available)  and love making breakfast sandwiches with two crackers surrounding almond butter and nutella.  YUM!  The company suggests Cheddar and Gouda, nut butters and also sliced avocado and sea salt.  Whatever you choose, these thin and crisp crackers are totally addictive.

Check out the other flavors and serving ideas at their web site.

http://34-degrees.com/entertain.php


THE BEST NEWS:  9 crackers adds up to a mere 35 calories.  0 fat, 0 cholesterol, 7 grams carbs,
1 gram fiber, 0 sugars, 1 gram protein



RAWTELLA

thank you Jon / great recommendation for a substitution

I must admit that lately I've "fallen" into the bad habit of eating my very favorite breakfast...almost daily.  Carrs Whole Wheat crackers topped with almond butter and Nutella...hmmmmmm ...nothing better.  Normally, I check labels on everything but think I neglected this with my recent craving for Nutella;  I simply didn't want to know.  Today my brother Jon send me some wonderful information. (please read below)  Because of this new info,  tomorrow I'll be returning an unopened jar of Nutella to Publix and visiting the local health food store to purchase this new, to me, substitute.

Reader's Digest BEST YOU says:

"BETTER THAN NUTELLA
A chocolate concoction you can be proud to spoon
A friend of ours once ate half a jar of Nutella with a spoon. That's right. Good thing she doesn't shame easily. Still, poor her. She might have been spared the 21 grams of sugar, 22 grams of carbs, and 3.5 grams of saturated fat per two tablespoons of the dastardly hazelnut-chocolate spread (multiplied by however many tablespoons in a half-jar divided by two) if she'd only known our friend Stephanie Middleberg, a nutritionist. Stephanie would have suggested Rawtella, one of her favorite new snacks. Rawtella, which is available at health food stores and through rawtella.com, is like Nutella, only simpler and slimmed way down-it's made with hazelnuts, cacao nibs (crunchy bits of roasted cacao beans), and coconut sugar. No oil, no preservatives, and a whole lot less sugar. "With heart-healthy fats and only three grams of sugar per serving, Rawtella will satisfy your cravings and won't make your blood sugar spike," Stephanie says. She likes spreading a tablespoon of Rawtella on a whole-wheat crepe and topping with a sliced banana. But, please, tell your friend not to eat half a jar of this either. "

read more:

http://www.rawtella.com/
http://www.rawguru.com/rawtella-gourmet-chocolate-butter-review.html
http://www.facebook.com/note.php?note_id=487319790910&comments&ref=mf

HEART HEALTHY SNACK

HEART HEALTHY SNACK

Every Christmas, my brother Jon, sends me a case of the infamous Altoona  (Benzels) http://www.benzels.com/  

pretzels, assorted shapes and sizes. 

While it is true that there isn’t much nutritional benefit to pretzels; they still make a good easy to grab low fat snack.  One serving of pretzels contains 1 gram of fat compared to potato chips’ 10 grams.  If salt is an issue, choose the non-salted version.  As with any snack, limit your intake.

I particularly love turning these pretzels into a spicy snack mixture.  Actually, it’s good enough to serve with drinks or give as gifts.   Warning: addictive!

SPICY PRETZELS

1 lb. bag of thin pretzel, small or crushed/mix types

¾ cup canola oil

1 ½ Tbsp. garlic powder

1 ½ Tbsp. Hidden Valley Ranch Salad Dressing mix

1 tsp. dill

1 tsp. lemon pepper

Preheat oven to 350 degrees. 

Combine the oil, garlic powder, dressing mix, dill and lemon pepper.  Put the pretzels  (break up any large pieces) into a large bowl.  Drizzle the oil mixture over the pretzels, stirring well.

Spread the pretzels out over 2 large cookie sheets. 

Bake 10 minutes.  Toss with a spatula.

Bake an additional 10 minutes  (pretzels will start to turn dark).   Cool and package either in plastic bags OR jars.