A couple of weeks ago my boyfriend and I went to Siggy's in Brooklyn. I decided to go a little crazy and splurge by sharing a smoothie with him. This smoothie was so rich and satisfying that I would gladly take it over a more conventional dessert any day. I've made it a few times and it's just as delicious and now my dad is addicted to it too. It definitely has a lot of sugar in it, even though it's all natural, so this is not something I would suggest for someone on a candida diet.
8 oz unsweetened almond milk
1 tbs unsweetened almond butter
1/2 banana
2 dates (make sure you pit them!)
a dash of cinammon (optional)
Just blend and drink. No need for ice.
Monday, June 10, 2013
Lots of greens.. what do I do?!
Oh man. Last night I realized that I had a bag of trader joe's cooking greens (mustard greens, turnip greens, collard greens and kale) sitting in the fridge with a best use date of... 6/9. I came home somewhat dreading figuring out what to do with them, but I have to say they turned out delicious!
Here's to simple recipes with lots of flavor! The dried chipotle pepper adds a smokiness that I imagine is similar to what bacon does (but don't quote me, I've never had bacon).
1 bag Trader Joe's cooking greens (16 oz)
1 onion (red or white)
3 cloves garlic
1 cap full apple cider vinegar
1 tsp garlic powder
1 dried chipotle pepper
2 tbs olive oil
salt
Sautee the onions and garlic in some olive oil with some salt.
2. Once they are translucent, add the chipotle pepper, garlic and ginger powder and the greens. If the greens don't all fit in your pot, fill the pot and wait for the greens to wilt a bit and add more. They will shrink considerably as they cook.
3. Cover the pot and let the greens cook down for about 15 minutes on medium heat. Add water if it looks like there is no more moisture.
4. Once the greens have cooked in their own water, add a capful of applecider vinegar (you could use another kind of vinegar if you prefer).
You're done! Enjoy!
If you want to add some protein, try chickpeas cooked with the greens or lentils.
Here's to simple recipes with lots of flavor! The dried chipotle pepper adds a smokiness that I imagine is similar to what bacon does (but don't quote me, I've never had bacon).
1 bag Trader Joe's cooking greens (16 oz)
1 onion (red or white)
3 cloves garlic
1 cap full apple cider vinegar
1 tsp garlic powder
1 dried chipotle pepper
2 tbs olive oil
salt
Sautee the onions and garlic in some olive oil with some salt.
2. Once they are translucent, add the chipotle pepper, garlic and ginger powder and the greens. If the greens don't all fit in your pot, fill the pot and wait for the greens to wilt a bit and add more. They will shrink considerably as they cook.
3. Cover the pot and let the greens cook down for about 15 minutes on medium heat. Add water if it looks like there is no more moisture.
4. Once the greens have cooked in their own water, add a capful of applecider vinegar (you could use another kind of vinegar if you prefer).
You're done! Enjoy!
If you want to add some protein, try chickpeas cooked with the greens or lentils.
Sunday, May 12, 2013
Tonight I made the most delicious fennel, I wish I had more!
I like to cook with pretty simple ingredients and whole foods. I'm not great at measurements or timing. But maybe I'll get better. In the meantime, here's my recipe for delicious fennel!
Ingredients:
1 medium onion (I used yellow) sliced thin
1 fennel bulb cut into thin wedges
olive oil (as much as you want!)
1 small plum tomato
salt
1 tbs butter
1. First melt some butter and olive oil in a wide non stick pan. After it's hot, throw it the thinly sliced onion and thin wedges of fennel and don't move them. Turn the heat up to medium high and walk away. You want the bottoms to brown a little which means not staring at the pot and fighting the urge to stir.
2. After the bottoms of the fennel and onions are slightly brown (maybe 10 minutes?) stir everything around, add the tomato (chopped however you like) and let it cook down for a minute.
3. Next add about a 1/4 cup of hot water and cover the pan. Turn down the heat to medium low and let it cook for about 20 minutes (until the fennel is as tender as you want it). You can add more water if the fennel isn't tender and it's getting dry.
4. Once the fennel is cooked, take the lid off the pan and continue to cook at low heat until there isn't that much liquid (this is called reducing and makes delicious rich sauces).
For those actually on candida diets, follow what your body is asking for. I didn't eat tomatoes for a really long time, but now I eat them occasionally. Fennel only has 5-10 carbs per bulb (depending on size) so it seems relatively safe for the candida diet and it's really good for digestion!
Enjoy!
I like to cook with pretty simple ingredients and whole foods. I'm not great at measurements or timing. But maybe I'll get better. In the meantime, here's my recipe for delicious fennel!
Ingredients:
1 medium onion (I used yellow) sliced thin
1 fennel bulb cut into thin wedges
olive oil (as much as you want!)
1 small plum tomato
salt
1 tbs butter
1. First melt some butter and olive oil in a wide non stick pan. After it's hot, throw it the thinly sliced onion and thin wedges of fennel and don't move them. Turn the heat up to medium high and walk away. You want the bottoms to brown a little which means not staring at the pot and fighting the urge to stir.
2. After the bottoms of the fennel and onions are slightly brown (maybe 10 minutes?) stir everything around, add the tomato (chopped however you like) and let it cook down for a minute.
3. Next add about a 1/4 cup of hot water and cover the pan. Turn down the heat to medium low and let it cook for about 20 minutes (until the fennel is as tender as you want it). You can add more water if the fennel isn't tender and it's getting dry.
4. Once the fennel is cooked, take the lid off the pan and continue to cook at low heat until there isn't that much liquid (this is called reducing and makes delicious rich sauces).
For those actually on candida diets, follow what your body is asking for. I didn't eat tomatoes for a really long time, but now I eat them occasionally. Fennel only has 5-10 carbs per bulb (depending on size) so it seems relatively safe for the candida diet and it's really good for digestion!
Enjoy!
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