Recipe: Coconut-Chia Lime Berry Popsicles with Dark Chocolate Drizzle

Just in time for Memorial Day weekend and warmer temps: organiccoconut-chia lime berry popsicles with dark chocolate drizzle. Get the recipe below, which includes some tips and tricks to help these delicious and healthy treats come together easily (one bowl for the popsicle mix! how to unstick your popsicles form a mold!). So good, so simple, so refreshing, with a touch of decadence.

Coconut-Chia Lime Berry Popsicles (plus a bonus cacao drizzle recipe)

Serves:

6 regular popsicles

Ingredients

• Popsicles

• 1 can coconut milk (light or regular)

• 3 limes, zested and juiced

• 2 tbsp maple syrup or honey (optional)

• 1/2 tsp vanilla

• 4 tbsp shredded unsweetened coconut

• 1 tbsp chia seeds

• 1/4 - 1/2 c raspberries, gently chopped into halves or quarters

• Dark Chocolate Drizzle (optional)

• 1/4 c cacao powder (unsweetened quality cocoa also works)

• 1/4 c coconut oil (virgin, raw, unrefined), liquid (Note: if your oil is solid, scoop what you need into a small cup or bowl and then dip that into a larger bowl of warm water - or put in a small pot on the stovetop - to get it to liquefy. Once it starts to "melt", remove from heat and stir and it should all become liquid.)

• 1 tbsp maple syrup

• 1 tsp vanilla

Instructions

1. Use a medium/large spouted measuring cup for your mixing bowl (it will make for easier pouring later), and have a small whisk handy. Also have your preferred popsicle mold and sticks clean and ready for use.

2. Add lime zest and juice into your mixing bowl.

3. Add maple syrup or honey and vanilla, and whisk with the lime to combine.

4. Pour in coconut milk and whisk to combine all ingredients.

5. Add shredded coconut and whisk to combine.

6. Whisk in chia seeds, and let the mixture set for a few minutes. It will thicken slightly because of the chia.

7. Pour mixture into your popsicle mold (mine made 5 pops). Don't put any lid or sticks on the pops yet.

8. Place prepared mold in freezer for 20-30 minutes; you want the pops to be a bit slushy/icy -- not yet totally frozen.

9. Remove from freezer and add raspberries to each pop. Doing it at this stage will prevent the fruit from sinking to the bottom of the mold (or top of the popsicle). I used a popsicle stick to push the pieces around in each to try and more evenly distribute.

10. Then add a lid/cover if your mold has one, and popsicle sticks. (If you are just placing in sticks free-form without a lid/cover, wait until the pops are chilled more before adding the sticks so they'll be straighter.)

11. Place back in the freezer and chill at least 6 hours or overnight.

12. If your popsicles are stubborn and won't slide out when you're ready for them, fill a large pot with warm water and submerge the mold all the way to the top (without letting water touch the bottom of the actual popsicle). Do this for about 30 seconds and try again. It may take another 20-30 seconds and then should do the trick.

13. Make the dark chocolate drizzle by whisking all ingredients together in a small bowl until combined and smooth.

14. Enjoy as your popsicles as is! Or, now's the time to drizzle some decadent dark chocolate sauce over them, or dip them right in to coat. The chocolate will harden shortly after touching the pop.

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Recipe: Berry Banana Superfood Sorbet Bowl

In case you missed it on Instagram -- here's a super quick & easy & healthy smoothie "sorbet" bowl to throw together!

•Berry Banana Sorbet•??{Recipe: 1-2 cups mixed frozen berries, 1 small frozen banana, 2-4 tbsp water. Blended till smooth. Topped with fresh strawberries, chia seeds, unsweetened dried coconut flakes, hemp seeds, raw cacao nibs. Full of antioxidants & superfoods!} I looove sorbet -- but am always disappointed in how much added sugar is in store-bought varieties. It seems so completely unnecessary given the natural sweetness of fruit. The fix: blend up any frozen fruit with a little water or other liquid until smooth. That's all! It will be thick (kind of like soft-serve texture), refreshing and delicious. Endless flavor combos and endless toppings too. #letthegoodin . . . . #smoothierecipe #healthyrecipe #plantbased #sorbet #superfoods #nicecream #bananas #berries #antioxidant #plantbased #veganrecipe #iinphoto #healthcoach #foodglooby #eatwellfeelgood #cleaneats #smoothiebowl #fruit #wholefoods #organic #rawfood #yogafood #cacao #coconut #hempseeds #chia #dessert #sweettooth #breakfast

A photo posted by Sarah Coppola (@letthegoodin) on Mar 13, 2016 at 3:25pm PDT

Vibrant Green Uber Juice

Fall is such a beautiful, wonderful time of year. My favorite, actually! But it's also a common cold season, so it's as prime a time as ever to make sure we care for ourselves and our immune systems -  which we can do in part by staying hydrated, getting proper sleep, managing and reducing stress, and nourishing our bodies with vitamin/mineral/antioxidant-rich vegetables and fruit.

Fresh juices are an effective way to intake super-doses of such nutrition, on top of whatever else you're consuming (hopefully also plenty of veggies and fruit!). Due to sheer volume, drinking juice makes it easier to take in more produce than you'd other wise likely be able to eat. Sip it straight, use as liquid in your smoothies or freeze into ice cubes for long-term smoothie addition.

Peter and I are frequent travelers, and in the enclosed space of airplanes recently I have definitely noticed a increase of sniffles and coughs. So amidst continued busy schedules at home and more travel coming up, we're trying to also recharge and take advantage of our time at home - which includes putting our juicer to use!

Making a big jug of one of my go-to juices - a vibrant green "uber juice" - felt like a smart choice tonight, to get our week started right. And I encourage you to do the same!

I call this uber juice because it's so full of so many health-supporting nutrients. Here's the recipe so you can make it too - but of course, depending on your taste buds and produce availability, play around with what you use. You can't go wrong!

Recipe: Vibrant Green Uber Juice

What You Need:

• 1 bunch of kale

• 1 bunch of rainbow chard

• 2 cucumbers

• 3 small apples

• 2 lemons, peeled

• 1 orange, peeled

• 1 pint strawberries, green leaves removed

• Chunk of fresh ginger (about 2 inches long, peeled)

• Chunk of fresh turmeric (about 2 inches long, peeled)

What You Do:

• Prep all produce (wash greens and anything else not being peeled, peel citrus/ ginger/ tumeric, and slice the bigger things into pieces that will fit into your juicer)

• Juice away! I recommend using the sturdier things, like the kale and chard, throughout the whole process - it helps move pulpier, juicer fruit through.

• If you don't have a juicer, blend everything in a blender until it's as liquified as possible - and then pour through a sieve/ strainer into a jar.

• Store in the fridge and drink as desired - this should last two people 1-3 days, depending on how much you're drinking at a time.

Salad Inspiration

Who says salads are bland or boring?They can literally be anything you want. And whenever you're struggling with what to make for a meal, let this be your fall-back. Can't go wrong!Stick with these building blocks: Use greens (can switch out what kind) as a base and change up whatever else you add on top, depending on how hungry you are, what you have in your fridge/pantry or what's in season. Vegetable possibilities are endless, as are fruits, seeds, nuts, croutons, grains, beans and other proteins. And a different dressing can make all the difference in the world - completely transforming and elevating what's already in your bowl.(Stay tuned for a more specific quantity building block breakdown of ingredients you can mix and match into a one-dish meal!)Last night, dinnertime keywords were simple, quick,nutritious and delicious. And so, into a bowl went mixed greens, sunflower sprouts, bell pepper, cucumber, cherry tomato, kalamata olives, raw broccoli, black beans - and an oven-crisped vegan veggie burger, chopped into pieces. Topped with a sprinkling of himalayan sea salt and lot of black pepper, and a vinaigrette drizzle (whisk together some balsamic vinegar, olive oil, garlic, mustard and hot sauce).Keep your body and taste buds happy by making at least a few of your meals each week a hearty salad like this, using whatever specific ingredients you prefer.

Collard Green Veggie Wraps with Garlic-Coconut Brown Rice

OXO Julienne Peeler

With warmer weather comes, often, the desire to eat lighter foods. It's like our bodies are in tune with the seasons, which is no coincidence if you ask me, and this symmetry works out perfectly as new crops of spring and summer produce become available.Collard greens, like other sturdy leafy greens, are a great replacement for a tortilla or other grain-based wrap - and can be used in just about any dish you'd typically use a "regular" wrap. A very quick steam adds just a touch of give and a boost of brightness (in flavor and color!) to the leaf, making it easier to work with and eat. And by throwing in an array of fresh, beautiful, crisp produce - you're not just eating healthy, you're eating your colors!Eating a variety of naturally colorful foods - aka fruits and vegetables - helps ensure you're getting the array of nutrients you need, from vitamins and minerals to antioxidants - all of the good and important stuff.For assembling the wraps, I find that julienne or finely-slivered vegetables are best. Dicing would work too. If you want to julienne some like I did - highly recommend for carrots and cucumbers in particular - I can't recommend highly enough purchasing a julienne peeler, like the "OXO Good Grips Julianne Peeler" (available on Zappos with free shipping and through many other retailers too). Works like a charm - so easy and quick! Also making this recipe even easier is a bamboo steamer (we have this one from Sur la Table - it's a pretty inexpensive and worthwhile investment!).These collard veggie wraps are good enough to become a household staple. Doctor them up as you see fit - change what you put inside, use different herbs and dipping sauces or seasonings, etc. If you want a side, some roasted sweet potatoes (cut into large chunks, toss with fresh minced garlic and a little coconut oil, and roast at 425 till browning on the outside and soft inside) are a great match. Experiment and enjoy!Recipe: Collard Green Veggie Wraps with Garlic-Coconut Brown RiceWhat You Need (serves about 4)

• 1 bunch of large collard greens

• 1-2 cups brown or wild mix rice

• 4 carrots (try the multi-color organic blend from Trader Joes - beautiful!)

• 1 large cucumber

• 1 green bell pepper

• 2 avocados

• 1/2 head of purple cabbage

• a few pinches of fresh cilantro (can swap in a different herb instead if you prefer, like basil)

• 1 bunch of scallions

• 2 large garlic cloves

• 1/2 tbsp coconut oil

• ground pepper & himalayan salt to taste

• dipping sauces (try some low-sodium/organic tamari, good balsamic vinegar, Organicville's Sriracha (good mixed in with just about anything else!), Galeo's Miso Southwest dressing, something creamy like Follow Your Heart's vegan dressings such as ranch or blue cheese)

What You Do

• Mince or smash the garlic, and add it and the coconut oil into a pot with the rice and enough water to cook the rice in - bring to a boil and then cover and simmer until the rice is done.

• Prepare the vegetables. Thinly julienne the carrots and cucumber (here's where that julienne peeler comes in handy!) and green pepper; slice the scallions and avocado thinly; chop the cabbage into short strips about a centemeter wide.

• Roughly chop the cilantro.

• Cut the collard leaves into large rectangularish pieces. It helps to cut lengthwise on either side of the stalk; because that's a little tough, it won't roll up as well as the rest of the leaf, so you can discard it. Try and slice pieces that are at least 6 inches long - makes for easier rolling - by 3 to 6 inches wide. Play around and see what size you like to work with best.

• Simmer water beneath a steamer - I use and love this bamboo steamer. Line the tray(s) of the steamer with parchment paper, and lay the leaves on it as flat as possible - it's fine if they overlap. Steam for about 1 minute, peeking at about 30 seconds in. It's done when the leaves look brighter in color and are a slightly softer or more flexible. Remove the steamer from the stove, and carefully lay out the collard pieces on a piece of parchment paper.

• Time for assembly! Spoon a couple of tablespoons of rice onto a collard leaf strip, an inch or two from one end, pressing down a bit. Then add in other veggies and herbs, laying them out lengthwise along the rice. Add a very tiny sprinkle of salt and some pepper, and then roll up starting from the end where the rice etc. are. If you make longer rolls, you can slice them into halves or thirds, or whatever you like.

• Serve alongside your dipping sauces, and devour!

Peach Berry Cherry Super Smoothie

When I concoct a smoothie I love, it tends to become my default somewhat indefinitely - like this berry-blend I wrote about not too long ago. But this morning I was forced to deviate, having unexpectedly run out of the mixed berries we usually have stocked in the freezer.Luckily, we happened to have unopened bags of frozen organic peach slices and frozen organic tart cherries (both Costco!), just waiting to be put to good use. And, I also had a few dwindling fresh ingredients in the fridge needing to be finished and not wasted (greens and strawberries), and half of a banana left over from Peter's smoothie. Voila, a new recipe was born!I also just yesterday bought Pomegranate Powder by Navitas Naturals (from the local Natural Grocers, where it was much cheaper than on the Navitas website), my curiosity piqued after reading a few excellent reviews of this new product. It's hard to discern whether I can actually taste it or not, but it blended really nicely into this smoothie, and I love the nutrient boost it adds! Navitas makes across-the-board consistently great products - some of my favorites in the superfood category - so I'm not surprised.Recipe: Peach Berry Cherry Super SmoothieWhat You Need

• 1.5 c cold water

• 10 strawberries (I used fresh)

• 1 c frozen peach slices

• 1/2 c frozen cherries

• 1 tbsp chia seeds

• 2 tsp maca powder

• 1 tbsp pomegranate powder

• 2-3 large handfuls leafy greens

• 1/2 banana

What You Do

• It's a smoothie - you know the deal. Put all ingredients in a blender, and blend away till smooth!!

5-Ingredient Chocolate Mousse Pudding

The "secret" ingredient? Avocado!

No excuse to let any avocados go bad again - the riper, the better for this recipe. Kind of like how bananas are to banana bread, so are avocados to this mousse pudding. And there's no cooking involved - just blending - couldn't be easier.Deeply chocolate, rich and silky - minus the eggs, heavy cream or butter common to traditional mousse or pudding (you'll never miss them). But don't think this is some mediocre replacement just for vegans - trust me, this is going to more than satisfy ANY chocolate lover!Recipe: 5-Ingredient (Avocado) Chocolate Mousse PuddingWhat You Need (serves 2-3)

• 2 ripe avocados

• 1/2 cup + 1 tbsp cocoa powder

• 1/2 cup coconut milk (I used vanilla, but any variety in a carton or the light kind in a can should work - same with any other non-dairy milk)

• 1/4 c agave syrup (honey also works)

• 1.5 tsp vanilla

What You Do

• Put all ingredients in a blender or food processor, and blend well until completely combined and smooth!

• Use a spatula to scoop the mousse into a single bowl for serving, or individual bowls or ramekins for personal servings.

• Eat right away, or refrigerate (ideal) for at least an hour. Best if eaten within two days... but good luck trying to make it last that long!

• For a little extra something, try any or all of the following: sprinkle dark chocolate shavings on top, add a dollop of whipped cream (like Soyatoo Rice Whip) or some fresh berries.

avocado chocolate mousse pudding vegan recipe 2

Recipe: Chocolate Covered Berry Super Smoothie

This has been my go-to smoothie recipe lately for breakfast - and the chocolate element makes it feel particularly apropos this week with tomorrow being Valentine's Day!This is an uber superfood smoothie that tastes and feels great. Go get the ingredients today and make if for you and/or your sweetie tomorrow morning!What You Need:

• 1.5 cups cold water (or chocolate non-dairy milk)

• About 1-1.5 cup of mixed berries (use frozen (unsweetened) if possible - then you don't need to add ice to the smoothie, making it less diluted and smoother)

• 10-15 frozen cranberries)

• About 1 cup of leafy greens (e.g., kale, spinach, chard)

• 1/2 banana

• 1 tbsp chia seeds

• 1-2 tbsp hemp hearts

• 1 tsp maca powder

• 1-2 tbsp cacao nibs

• 1-2 tbsp Nutriboost protein powder

Combine all in a blender and whirr away!As for the ingredients, every single ingredient packs some uber-super powers. From antioxidants to digestive health, boosting immunity, healthy blood, lowering cholesterol, eye health, glowing skin and so much more - this is THE smoothie. Get all of these benefits in one glass! 

Simple Super Salad

simple super salad

This Simple Super Salad could also be called Super Simple Salad. Just a few very healthy ingredients to make a wonderful side or main dish - can't beat that!Being that it's January, we're constantly being inundated (even more than usual) with "lose weight / lose weight fast!" articles, commercials, etc. And while weight certainly plays a role in health, I worry that the uber-intense spotlight on it can make it too easy to lose sight of what is really the most important overarching issue: HEALTH.Eating almost exclusively whole, clean foods - predominantly if not completely plant-based - being regularly active, stretching, taking care of yourself mentally and emotionally, and so on - as far as I'm concerned, these are all the essential components to being a healthier you (and ultimately the healthiest you, if you make it a lifestyle and not a "quick fix" temporary change). Chances are if you do these things - especially shift to eating whole foods (e.g., little to no processed), particularly tons of fresh fruits and veggies and preferably raw at least a good amount of the time - your body will reap the benefits both inside AND out.So - here's an easy and delicious salad to help either get you going or maintain your "deliciously healthy & healthfully delicious" eating! Featuring 4 of my absolute favorite foods (that all just so happen to be "super foods"): kale, tomatoes, avocado and garbanzo beans.Recipe: Simple Super Salad (serves 2 as a main dish)What You Need (use organic as much as possible!)

• 4-6 large handfuls of baby kale

• 1 cup halved grape tomatoes

• 1 14 oz can garbanzo beans (rinsed and drained)

• 2 ripe avocados, diced

• lots of ground pepper and a pinch of salt

• the juice of one fresh lemon

• a few tablespoons of olive oil

• Optional: handful of vegan croutons (breaking the no-processed food rule here - but I'm a sucker for vegan croutons that taste great since they're hard to find! I love Fresh Gourmet's Organic Seasoned version. But - if you leave these out, you'll have a fully raw salad.)

What You Do

• Roughly chop the kale and place in a large bowl

• Add in the halved tomatoes, beans and avocados, and toss well

• Add the pepper and salt, and toss well

• Squeeze the lemon juice over the salad as well as a good glug or two of olive oil (about 1-3 tbsp, depending on your preference)

• Toss the salad well and you're ready to go!

• Optional additions: throw in some croutons and mix well; if you want another light flavor boost, add in a tablespoon of a vinaigrette (lately I am loving Brianna's Real French Vinaigrette - all natural with no sugar added and no artificial ingredients!)

DIY Whole Grain Dijon Mustard

And now for DIY recipe numero uno.I lurve mustard. All kinds, and the spicier the better. The kind of spice/heat from mustard seeds is one of my favorites - similar to wasabi - I love that sinus-clearing, head rush of heat versus a mouth-scalding burn (which I used to not be able to tolerate at all, but have actually come to love flavorful hot peppers that do that too!). Grocery store chains and local markets usually have a great variety of mustards to buy, but when browsing the spice aisle of the new-ish Natural Grocers store here in Prescott, spotting yellow and brown mustard seeds at a crazy low price made a lightbulb go off over my head... make mustard from scratch!So simple, so worth it. This is a super basic recipe. So much so that I am not sure if this even meets true "recipe" qualifications - it's that minimalistic. I played around with ingredient ratios, and this seemed to balance out the best. The mustard is spiciest right after the preparation process is complete, and I know the spice factor can mellow out over time... but just wait and see if you can make the mustard last long enough to get to that point (we haven't). A good, grainy dijon mustard is such a great, multi-purpose kitchen staple - mix it into vinaigrettes, use it as a marinade, spread it on sandwiches, dip veggies and pretzels into it (highly recommend Trader Joe's pumpernickle variety) - you'll use it up in no time. Make some and keep it for yourself, and make extra to give as a gift for a mustard-loving pal.Homemade pretty much always wins, and certainly when it comes to a whole grain dijon mustard, homemade / DIY takes the cake!Recipe: DIY Whole Grain Dijon MustardWhat You Need:

• 1/2 c dry white wine
• 1/2 c good white wine vinegar
• 1/4 c brown mustard seeds
• 1/4 c yellow mustard seeds
• a few grinds of black pepper
• 1/2-1 tsp salt

What You Do:

• Mix all ingredients in a small jar or bowl
• Cover container with plastic wrap to seal
• Let covered container sit on your counter (not in direct sunlight) for 2 days - you'll notice that the seeds will absorb the liquid
• Pour mixture into a small food processor, and grind/blend to desired texture - leaving some grainy-ness is best!
• Store in an airtight container in the refrigerator (I think it should keep for at least a few weeks)

  

Tomato, Green Olive & Spinach Dip

On a recent trip to Costco (with enough hunting around, there are indeed organic and clean-ingredient products to be found there!), there was a sale on Baba Foods hummus. We tasted and enjoyed many and bought three: sun-dried tomato and basil, spicy black bean, and garlic and artichoke. YUM. A nice way to switch things up with typical store-bought hummus flavors.Wanting something on the lighter side for dinner last night - and having these three tubs of hummus to go through - I figured I'd try and add some veggies to bulk the hummus up in a healthy way. What I wound up with is one of those "refrigerator/pantry recipes" - where I didn't plan ahead at all, but instead took a look at what ingredients were already in our kitchen and picked out a few that sounded like a good combination. With some fresh veggies, garlic, a touch of olive oil and a food processor, you really can't go wrong mixing together just about any combination of ingredients! And it takes all of 5 minutes. Quick, delicious andsuper healthy. Gotta love the food processor (I used a mini one) as a time saver!After preparing the tomato, olive and spinach dip, I thought it would go well with the sun-dried tomato and basil hummus. So into a bowl went the hummus, and I made a little well in the center into which I scooped the dip. We ate it by dipping in griddle pan-warmed za'atar pita (by Kermanig Bakery - another recent and great Costco find) slices.This dip works well on its own, and did exactly what I was hoping for in terms of bulking up the hummus with some quality, healthy veggies. In combination with the hummus, it's a nutritionally well-balanced dish - great for a snack, appetizer or light meal.Recipe: Tomato, Olive & Spinach DipNote: I didn't measure exact amounts when making this, but it shouldn't be a problem, as slight variations on the ratio of ingredients won't have a negative impact!What You Need

• 1 c cherry/grape tomatoes (any color)
• 10 medium green pimento olives
• 1 c loosely packed spinach
• 1/2 garlic clove
• pinch sea salt (or any other salt will do)
• a few grinds of fresh black pepper
• 1/2 tbsp olive oil, divided in half
• 5 large basil leaves (optional)
• 1-in chunk of a fresh jalapeno (optional)

What You Do

• Add garlic to food processor and pulse to chop
• Add tomatoes and pulse to chop
• Add all other ingredients (minus 1/4 tbsp olive oil) and pulse, chopping to desired consistency
• Scoop into desired serving dish - over hummus or by itself - and drizzle the remaining olive oil over the top
• Serve with warmed pita or whatever you want to dip in it, and enjoy!

Tzatziki, Veganized!

vegan tzatziki pairings

Tzatziki.Tzatziki that's vegan.This recipe is a bit of a revelation to me. Let me explain why, beginning with a little digression...I have a hard time picking favorites when it comes to food - specific items or dishes, restaurants, cuisines, etc. So I just accept the fact that I have many favorites. And one such favorite, when it comes to cuisines, is Greek food. I love everything about it. Mezes like tzatziki and taramasalata, gigantes with tomato, horiatiki salad with tangy feta, lamb, fish, lightly grilled pita, baklava, galaktoboureko... yup, I love it all. And when I have the opportunity to go to a really great Greek restaurant (a rarer occasion now due to proximity), I will happily partake in any of these. But, there are obvious animal-derived ingredients in the mix that I otherwise regularly stay away from.Actually, I take back what I said before about never being able to pick favorites - as much as I love all of those Greek foods I listed, I can pick one favorite: tzatziki. I can make a bowl of it and some warm pita bread vanish awfully quickly!I used to make it the traditional way - with strained/Greek plain yogurt - but since focusing on eating a majorly plant-based diet, I was determined to find an alternative base around which to make it. Lo and behold, silken tofu turned out to be just the thing. I am still a little surprised when I make this at how close to the dairy version this tastes and feels. I really think if someone had just set a dish of this vegan tzatziki in front of me, I would have eaten it and not known that it was made with tofu (which also gives it an added dose of healthy!).When I got the recipe just right for the first time, I was so excited and enjoyed it so much that I kept making things for dinner that it would go with (see photo above!), so I'd have an excuse to eat it. Not that I need an excuse. But you know what I mean. And when we ran out, I made more. And so on. It's that good!Here's the recipe (and by the way, stay tuned for recipes on the other components of the dishes in the pictures above... oven-"fried" zucchini, oven-"fried" pickles, roasted sweet potato chips, cucumber dill salad, sweet potato veggie burgers...):Recipe: Tzatziki, VeganizedWhat You Need

• 14 oz package of soft/silken tofu (organic, non-GMO), drained

• the juice of one medium lemon (about 2-3 tbsp)

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 large garlic clove

• 2 tbsp olive oil, plus another 1/2 tbsp separated

• 1 medium/large cucumber, peeled, seeded and grated, with excess water squeezed out*

• 2-4 tbsp chopped fresh dill, or 3 tsp dried dill (measurements depend on how much dill you like - I like a lot!)

What You Do

• Put garlic in blender or food processor container (I use my mini Cuisinart food processor for this recipe) and grind until it's finely shredded

• Add the tofu and pulse to combine with the garlic

• Add the lemon juice and vinegar and blend until the texture gets smoother and creamier

• Add the salt and pepper, pulse to combine (taste now and add more if desired)

• Add the olive oil and blend to thoroughly combine

• Using a spatula, scoop the mixture into a bowl, add the cucumber and dill and stir to distribute evenly

• Add in the remaining 1/2 tbsp olive oil and stir

• Taste again for seasoning - serve/eat right away, or store in the fridge (keep in mind the garlic will come through more the longer you keep this in the refrigerator)

• Serve with warm pita bread, sliced veggies, a veggie burger, fish, rice - you name it!

*Once the cucumbers are grated, take some in your fist and squeeze over the sink to wring out some of the water. I also let the prepared cuke sit on paper towels until I'm ready to throw it in the mix.

Tomato Avocado Stacks with Scallion-Lime Corn

Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.

tomato avocado stacks with scallion lime corn 2

Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you've got yourself a light and delicious summery dinner!If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!Recipe: Tomato Avocado Stacks with Scallion-Lime CornWhat You Need:For the Vegetables

• 3 large, ripe tomatoes (heirloom, beefsteak)

• 2 ripe avocados

• approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)

• 4 ears of fresh corn, shucked

• juice of 1 lime and zest of 1/2 lime

• 1 tbsp Earth Balance

• sea salt & freshly ground pepper, to taste

• NOTE: I thought of this after the fact, so I didn't do it yet myself, but black beans would be a great addition to the corn - so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you'd like!

For the Vinaigrette (I winged this, so measurements are approximations - you can't really go wrong though; just taste as you go!)

• 1/4 c balsamic vinegar

• 1 tsp dijon mustard

• 2-3 tsp honey

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp ground black pepper

• pinch of sea salt

• 2-3 tbsp olive oil

What You Do:

• Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices

• Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices

• Cut the kernels off of the ears of corn

• Melt the Earth Balance in a medium saucepan over medium heat

• Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally

• Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat

• Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I've said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around - so adjust as needed and make it to your preference!)

• For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.

How to Juice Wheatgrass Without a Juicer

I spotted a small container of wheatgrass - which I love - amidst sprouts and herbs at New Frontiers recently, and curiosity got the better of me so I grabbed it to try preparing the juice at home for the first time. I initially thought we'd use the juicer, but another experiment with that machine recently left enough to be desired that I decided to instead tackle the wheatgrass with a blender and fine mesh strainer.Turns out you don't need a fancy juicer or special wheatgrass juicer to make your own wheatgrass shots; a high powered blender will do the trick as well. Granted I did have to use a little water, so the juice was a little more diluted than usual, but it still had its trademark refreshing, sweetly grassy taste.How to Juice Wheatgrass Without a JuicerThe container of wheatgrass I bought was about 5 x 5 inches and filled with rooted wheat grass. I cut the green grass portion off and put it into my blender (a Blendtec). I then added  few ounces of cold water - enough to just cover the flat part of the blender blades. I pressed the juice setting button, and let the Blendtec go to town! Once it was done, I placed a small fine mesh strainer/sieve over a Pyrex measuring cup (you can replace this with just about any cup or bowl) and poured the juiced wheatgrass through the strainer, using a spoon to press down and extract as much liquid as possible. Very little was left in the strainer aside from a bit of thin pulp and some foam. I then poured the wheatgrass juice into two small glasses (see photo - that's a teaspoon in front of the mini glass to help show how small the glass is), and we drank away!As I said, the addition of water to this makes for a wheatgrass juice not quite as concentrated as what an actual juicer would produce, but that didn't bother us; it was a very enjoyable and delicious morning treat to have this at home!Why wheatgrass? Read more about the potent benefits of this powerful detoxifier at the Hippocrates Institute.

How to Make a Salad an Awesome Entree

I am extremely excited and proud to be writing for This Dish is Veg - and today, my first article for the site was posted. If you're interested in getting some tips on how to transform a salad into a satisfying and delicious (and vegan!) entree, read more here! 

Recipe: Vegan Strawberry Rhubarb "Cheesecake"

The creamy richness of cheesecake with healthy fats, less sugar and raw, vegan ingredients? Why not!I still have some researching and experimenting to do to perfect this, but I think it's a pretty solid recipe. I love rhubarb and strawberries - separate or together - so when I first spotted seasonal rhubarb at the local market earlier this month, looking so vibrant and beautiful, I had to grab some. I've had strawberries on real cheesecake before, so I thought making a strawberry rhubarb compote to top on a vegan "cheese"cake might be a nice complement of flavors and textures.This is one of those vegan foods where you can't go in expecting an exact replica of regular cheesecake. Not gonna happen. But, if you want something cheesecake-like that has a leg up on the "real" thing in terms of nutritional value (note though that this is not a "health food" per say and is not low calorie - though as with anything, you can control caloric intake based on how you portion) and also tastes great, then I highly suggest giving this recipe a try.Keep on reading for the recipe!Recipe: Vegan Strawberry Rhubarb "Cheesecake"What You NeedFor the crust:

• 1/3 c nuts (I used a mix of macadamia and almond)
• 3-4 dried dates
• 1/4 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
• 1/3 c unsweetened coconut
• 1/2 tbsp water

For the filling:

• 1 c soaked raw cashews (soak for 4-6 hours, then drain)
• 1/2 c coconut cream*
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
• 1/4 c + 2 tbsp honey (to taste)

For the compote topping:

• 4 stalks of fresh rhubarb, cut into 1-inch pieces
• 1 pint strawberries, sliced
• zest and juice of 1/2 an orange
• 1-4 tbsp honey and/or turbinado (to taste)
• 1-3 tbsp water (optional, for consistency)

For assembly/serving:

• 3-4 small glass jars, tupperware, or other container(s) of your choice for the"cheese"cake (you can make this into individual portions or one larger serving)

What You Do

• To make the crust, process all ingredients - minus the dates - in a food processor or powerful blender, until the consistency only has small crumbs (I didn't grind mine up enough to my liking - will blend more next time). Add dates, and process until mix looks evenly combined. Press "dough" into bottom(s) of container(s) from which you'll serve.
• To make the filling, blend all ingredients until smooth. Taste to make sure no adjusting is needed (more lemon? sweetener? vanilla?). Spoon into serving container(s) over crust.
• Refrigerate or freeze until the "cheesecake" sets and firms.
• To make the strawberry rhubarb compote - which should be done in advance so it has time to cool before cheesecake assembly - put rhubarb pieces in a small/medium saucepan over medium heat, stirring. As they begin to heat through and soften, add strawberries. Once the fruit begins to soften and combine a bit - the rhubarb will start falling apart - add orange zest and juice and sweetener. Keep stirring, and taste as you go in case adjustments are needed. Simmer for about 20 minutes, and then remove from heat, cool slightly, and then cool completely in refrigerator.
• Once the "cheesecakes" are firm, spoon cooled compote on top and store in refrigerator until you're ready to serve!

*Note: To get coconut cream, put a can (or more) of coconut milk (organic if possible -though that won't impact how this turns out!) in the refrigerator for a few hours. Make sure not to shake it up. Once the can is cold, remove and open with a can opener. You'll find "coconut cream" at the top of the can - scoop it out with a spoon - with a thinner liquid beneath it. Chilling the can in the fridge is an easy method of separating the coconut milk into two very different viscosities/consistencies, which can be helpful for recipes, such as this, that require only one or the other.

Recipe: Raspberry Banana Fruit Leather

Fruit Roll-Ups were a childhood sweet staple for me (my favorite non-healthy - though still HFCS-free - brand is Joray), but as my tastes and taste for healthier alternatives evolved, I learned to instead reach for fruit leather - like Stretch Island Organic - or other similar store-bought products that only have fruit and natural fruit juice as ingredients.But like just about anything else, homemade trumps store-bought - you have complete control over ingredients and taste - and this rule definitely applies to fruit leather. I recently attempted a first stab at making it, so I have some fine-tuning to do - and will post updated recipes in the future - but for now, this seems to be a good basic recipe to build off of.I used a dehydrator, but an oven at a low temp also works fine.We had a little cheesy laugh when I first cut into the prepared and cooled fruit leather - I inadvertently made it into a "C", the first letter of my fiance's last name (and my last-name-t0-be)... or Pac Man, depending on how you look at it...:So I continued slicing wedges:And finally rolled the slices up and placed them in a jar for easy grabbing!:Raspberry Banana Fruit LeatherWhat You Need

• 1 pint of fresh raspberries
• 1/2 ripe banana
• 1/4 tsp vanilla bean paste (optional)
• 1/2 tsp coconut oil

What You Do

• Using your fingers, coat the puree/liquid sheet of your dehydrator with a very thin film of coconut oil. If you don't have a dehydrator, line a small baking sheet with tin foil, then parchment paper, and lightly grease that with the oil.
• In a blender (Blendtec or VitaMix is preferable, for their power), puree the raspberries, banana and vanilla for at least 2 minutes. I left the raspberry seeds in (vs. straining them out) because they contain important nutrients. With a powerful enough blender, the seeds will also be pulverized (I learned my lesson and will blend the mix a bit longer next time).
• Pour the puree on your dehydrator or baking sheet and spread out evenly with a spatula.
• Turn the dehydrator (or oven) temperature to 115 degrees. The dehydration process will take longer at this temperature than a higher one, but it will prevent all of the good fruit enzymes from being killed off.
• Dehydrate for about 12 hours. About 10 hours in, I tested mine and noticed that it was solid and formed, but the underside was still a little mushy. So, I flipped the fruit leather sheet over and continued the process for another two hours or so, and everything dried out evenly.
• When done, remove and let the fruit leather cool completely on a piece of parchment paper before you cut it.
• Slice as you like, roll up and eat to your heart's desire! I'd say if you don't finish eating your batch within 2 days, refrigeration is a good idea.

Recipe: Brazil Nut "Parmesan"

I'm almost hesitant to refer to this brazil nut recipe as "parmesan" because nothing can necessarily compare with the real thing and its unique tanginess (and I should know... I was always that girl sitting at a restaurant table as the server ground fresh parmesan over my pasta, pausing repeatedly to finish up as I awkwardly told them to keep it coming...). But - I was recently enlightened to this brazil nut-based recipe that works well to serve as that extra "something" to finish off certain dishes very well, as parmesan does. And, of course, this is a vegan alternative - but, as is the case with any vegan recipe I share, it's delicious for anyone!Plus, it doesn't hurt that you get the added benefits of brazil nuts. No, because of their high fat content you don't exactly want to OD on them, but they contain selenium which makes their protein "complete" - meaning the protein in brazil nuts contain all amino acids necessary to foster optimal growth in humans. Animal proteins do this too, so if you're avoiding animal protein partially or completely, brazil nuts - in small to moderate quantities - can be a good addition to the diet.But enough of that - here's the recipe!:Recipe: Brazil Nut "Parmesan"What You Need

• 1 cup brazil nuts

• 1 medium clove of garlic

• 1/2 tsp salt

What You Do

• Combine all ingredients in a food processor and blend until texture is a medium-rough grind. Sprinkle on top of your favorite savory foods and enjoy!

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Recipe: Vegan Pesto

Garlic and basil are two of my favorite flavors - so pesto is a no-brainer. If you tasted this without knowing the ingredients, you may be like me in that unless you were told, you wouldn't even realize what "traditional" pesto ingredient isn't present: parmesan. So - this is a vegan pesto recipe, as richly flavorful and robust as any other!Recipe: Vegan PestoWhat You Need

• 2 1/2 cups of loosely packed fresh basil leaves
• 1/4- 1/2 cup shelled walnuts (use more or less based on whatever you like - might take a few tries to perfect to your preferences)
• 2 cloves garlic
• 1/4-1/2 cup olive oil
• salt & pepper to taste

What You Do

• Process basil, walnuts, garlic, salt and pepper in food processor until coarsely ground and moist
• Add in oil in 2-3 tbsp increments, pulsing to combine each addition, until consistency is creamy and only slightly textured
• Store in refrigerator in an airtight container for 2-3 days (you can drizzle some olive oil on top to help prevent discoloration); freeze to preserve longer

Recipe: Chopped Salad (du jour)

Yesterday was one of those trips to the grocery store when every piece of organic produce looked so good, I was having a hard time narrowing down what to buy f our dinner salad. I settled on pretty basic veggies, and the salad was delicious in its simplicity and freshness. It's vegan, raw, healthy, filling and satisfying. And, the mustard in the balsamic vinaigrette tied verything together nicely. If you want something a little heartier, make some quinoa or kamut and throw that in the salad too.What You Need:For the Salad:

• 4 cups chopped kale

• 2 cups chopped broccoli

• 1 cup chopped on-the-vine/plum tomatoes

• 1 cup peeled, chopped cucumber

• 1 cup chopped baby portobello mushrooms

• 1 cup chopped radicchio

• 1/2 cup pitted, chopped kalamata olives

• 1/2 cup finely sliced scallion/green onion

• 2 cups cooked garbanzo and kidney beans (or beans of your choice

For the Vinaigrette:

• 4 tbsp balsamic vinegar

• 1-2 tbsp olive oil

• 1-2 tbsp dijon mustard

• 1 tsp garlic powder or fresh chopped garlic

• 2 tsp ground pepper

• a few shakes of salt

What You Do:

• Combine all veggies in a large bowl.

• In a small bowl, whisk vinegar, garlic, pepper and salt. Whisk in mustard, and then whisk in oil. Taste as you go and adjust seasonings and liquid amounts to your preference (I personally added even more vinegar and mustard than what's listed above, but that's because I have a slight vinegar obsession)

• You can either dress the whole salad - even if you have leftovers to keep in the fridge, kale is a sturdy enough green that the vinaigrette won't cause it to wilt - or, portion out the salad in serving bowls and dress each individually.