Monthly Archives: April 2014

Kim’s Cauliflower-Lentil Tacos

Kim’s Cauliflower-Lentil Tacos
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Ingredients
  1. 1 cup green or brown lentils
  2. 1 head cauliflower, cored and broken into florets
  3. 2 tablespoons olive oil
  4. 2 medium yellow onions, diced (about 1 1/2 cups)
  5. 1 jalapeno, seeded and minced
  6. 4 cloves garlic, minced
  7. 4 teaspoons chili powder
  8. 2 teaspoons ground cumin
  9. 1 teaspoon ground coriander
  10. 1/2 cup canned tomato sauce
  11. 1 1/2 teaspoons salt
  12. 1/2 teaspoon ground black pepper
  13. 1 package organic taco shells or use romaine lettuce as the shell.
  14. 4 cups shredded romaine lettuce, for topping
Instructions
  1. Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes. Drain of excess water and set the lentils aside.
  2. Pulse the cauliflower in a food processor until reduced to pieces the size of rice grains. Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  3. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
  4. Serve with fresh salsa and guacamole.
Risa Groux Nutrition http://risagrouxnutrition.com/
 

Guacamole

Guacamole
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Ingredients
  1. 6 ripe avocados, halved and pitted
  2. 1 1/2 cups diced red onion (about 2 medium red onions)
  3. 3 jalapenos, seeded and minced
  4. 1/4 cup plus 2 tablespoons finely chopped fresh cilantro
  5. 1/4 cup fresh lime juice
  6. 1 1/2 teaspoons sea salt
  7. Ground black pepper
  8. Cayenne pepper (optional)
  9. 1 1/2 medium tomatoes, seeded and diced
Instructions
  1. Mash the avocados until smooth and add the remaining ingredients. If you want it spicy, put all the jalapeno seeds in and with hold if you like it mild.
Risa Groux Nutrition http://risagrouxnutrition.com/
 

Vinegar Free Salad Dressing

Vinegar Free Salad Dressing
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Ingredients
  1. 1/2 cup olive oil
  2. 1/4 cup of fresh lemon juice (about 2 lemons)
  3. 3 garlic cloves, minced
  4. 1 tablespoon of Dijon mustard
  5. 1/2 sea salt
Instructions
  1. Whisk together and enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/
 

Blackberry Vanilla Bean Ice Cream

 

Blackberry Vanilla Bean Ice Cream
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Ingredients
  1. 2- 3.5 oz cans coconut milk
  2. 1 tsp grass-fed gelatin
  3. 1 vanilla bean
  4. 3/4 cup honey
  5. 1-1/2 tsp pure vanilla extract
  6. 2 cups fresh blackberries
  7. 1/4 cup water
  8. 1/2 cup raw honey
  9. 1/2 tsp ground cinnamon
  10. 1 tbl fresh lemon juice
Instructions
  1. If possible, chill the coconut milk in the fridge overnight or in the freezer for a few hours (we’re not looking for separation here). If you don’t already, keep your unopened canned coconut milk in the fridge, so you always have chilled coconut milk on hand. If you don’t want it to separate, just give it a good shake before you open it.
  2. Keep one of the cans of coconut milk in the fridge, and empty the other into a medium saucepan. Sprinkle the gelatin over the milk and let stand for five minutes so the gelatin can absorb some of the liquid.
  3. Meanwhile, split the vanilla bean and extract the seeds.
  4. Add the honey to a medium stainless steel mixing bowl and set aside.
  5. After five minutes, turn the burner on to medium heat and give the mixture a good stir.
  6. Whisk in the vanilla seeds and then toss in the empty pod. Bring the mixture to a simmer, whisking frequently to dissolve the gelatin and distribute the heat, about 15 minutes.
  7. When the coconut cream has come to a simmer, pour the mixture through a fine mesh strainer into the mixing bowl with the honey. Discard the vanilla bean pod.
  8. Whisk the mixture until the honey is completely dissolved.
  9. Add the remaining can of coconut milk and then stir in the vanilla extract.
  10. Refrigerate, uncovered, for about an hour. Then cover the surface of the ice cream base with plastic wrap and refrigerate overnight.
  11. The next day, place the bowl with the ice cream base along with the metal whisk of an electric mixer into the freezer for one hour.
  12. Then remove the mixture from the freezer and whisk on high speed for about a minute, making sure as you go to scrape down any frozen bits of ice cream from the sides of the bowl. It’s really important to reincorporate those ice crystals.
  13. Repeat this process three times and then transfer to your desired container, preferably one with a lid.
  14. In small batches, scoop the blackberry mixture onto the ice cream and swirl it around with a spoon or fork. If, for some reason, the blackberry mixture is too firm to swirl, let it sit for a while.
  15. Cover and freeze until the ice cream is set, preferably overnight.
  16. To make the blackberry syrup, add all the ingredients to a medium saucepan and bring to a full simmer over medium heat.
  17. Then reduce the heat to maintain a gentle simmer. Cook for another 25-30 minutes.
  18. Press the mixture through a fine mesh strainer and into a separate bowl.
  19. Let sit at room temperature until it’s cool and slightly firm to the touch.
  20. Then cover the surface with plastic wrap and refrigerate until ready to mix into the ice cream.
  21. You can save any left over blackberry pulp for a morning smoothie. Just transfer it to an airtight container and keep it refrigerated.
Risa Groux Nutrition http://risagrouxnutrition.com/

Chipotle Barbacoa Tacos

 

Chipotle Barbacoa Tacos
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Ingredients
  1. 3 pound center cut shoulder roast
  2. 3 to 5 large dried chipotle peppers, seeds removed
  3. ½ yellow onion
  4. ¼ cup lime juice
  5. ¼ cup tomato paste
  6. 4 garlic cloves
  7. 1½ tablespoons apple cider vinegar
  8. 2 teaspoons cumin
  9. 2 teaspoons sea salt
  10. 1 teaspoon oregano
  11. ¾ cup beef or chicken stock
  12. 3 bay leaves
  13. 1 teaspoon whole cloves
Instructions
  1. Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.
  2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth.
  3. Pour over the roast and add the stock, bay leaves, and cloves.
  4. Cover and cook on low for 7 hours.
  5. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.
  6. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.
Risa Groux Nutrition http://risagrouxnutrition.com/

Cogliano’s Green Shake

 

Cogliano’s Green Shake
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Ingredients
  1. 1 green apple
  2. 1 banana
  3. 1 avocado
  4. 1 bunch of kale
  5. 1 bunch of spinach
  6. drop of agave syrup (can substitute with stevia)
  7. squeeze of fresh lemon
  8. ice and some water to blend
Instructions
  1. Blend and enjoy!
  2. If not an athlete, use half an avocado and half a banana.
Risa Groux Nutrition http://risagrouxnutrition.com/

Renee’s Oatmeal Raisin Protein Bars (Gluten Free)

 

Renee’s Oatmeal Raisin Protein Bars (Gluten Free)
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Ingredients
  1. 1 cup unsulphured raisins
  2. 1/4 teaspoon warm water, if necessary
  3. 3/4 cup rolled oats (gluten free and not quick or instant)
  4. 3/4 cup raw cashews or pecans
  5. ½ teaspoon ground cinnamon
  6. 1/4 teaspoon pure vanilla extract
  7. 1/8 teaspoon salt
Instructions
  1. Place the raisins and water in a food processor and pulse until they are processed to a paste. Place the raisin paste in a medium bowl.
  2. In the same food processor, add the cashews and oats and process until very finely chopped.
  3. Add the cashew, almond mixture, along with the cinnamon, vanilla and sea salt to the bowl with the raisin paste. Using your fingers, knead the ingredients together until you have a solid combined ball.
  4. Lay a piece of plastic wrap on the counter and transfer the ball to the plastic wrap and press down to start to flatten into a rectangle. Fold the excess plastic over the top and use your hands to shape and flatten the mixture until it is about 1/2“ thick, about 9” across and 3” down. OR make whatever shape you want.
  5. Refrigerate for a couple hours until firm and slice as desired. Keep wrapped in the refrigerator. You can use parchment paper if you would like.
Risa Groux Nutrition http://risagrouxnutrition.com/

Renee’s Chocolate Protein Bars (Gluten Free)

Renee’s Chocolate Protein Bars (Gluten Free)
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Ingredients
  1. 1 ¼ cup dried, unsweetened dates (about 14) pitted
  2. 1 ¼ cup whole raw almonds (preferably organic)
  3. 2 tablespoons unsweetened cocoa powder or raw cacao powder
  4. ¼ cup semi-sweet mini chocolate chips or shredded unsweetened coconut
  5. 1/4 teaspoon pure vanilla extract
  6. 1/8 teaspoon of salt
Instructions
  1. Place the dates and almonds in a food processor and pulse until they are processed to a paste. If you have dates that are older and hard, you can soak them in warm eater fir 15 minutes and drain and dry very thoroughly before pulsing. Place the date paste in a medium bowl.
  2. Add cocoa (or cacao) powder, chocolate chips or coconut shreds, vanilla, and sea salt to the bowl with the date paste.
  3. Using your finger, knead the ingredients together until you have a solid combined ball.
  4. Lay a piece of plastic wrap on the counter and transfer the ball to the plastic wrap and press down to start to flatten into a rectangle. Fold the excess plastic over the top and use your hands to shape and flatten the mixture until it is about ½” thick, about 9” across and 3” down. Or make whatever shape you want.
  5. Refrigerate for a couple hours until firm and slice as desired. Keep wrapped in the refrigerator. You can use parchment paper instead.
Risa Groux Nutrition http://risagrouxnutrition.com/

Mango Oatmeal Poppers

 

Mango Oatmeal Poppers
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Ingredients
  1. 1 cup unsweetened almond milk
  2. 1/2 cup nonfat plain Greek yogurt (no added sugar)
  3. 1/4 cup maple syrup
  4. 2 teaspoons pure vanilla extract
  5. 1/2 teaspoon fine sea salt
  6. 2 eggs
  7. 2 cups rolled oats (gluten free)
  8. 1 cup toasted cashews, chopped
  9. 2 teaspoons baking powder
  10. 2 ripe mangoes, finely chopped (about 2 cups)
  11. Coconut Oil
Instructions
  1. Preheat the oven to 350°F. In a large bowl, whisk together almond milk, yogurt, syrup, vanilla, salt and eggs until well combined. Stir in oats, cashews, baking powder and mangoes, and set aside to let thicken for 10 minutes.
  2. Spread the mini muffin tins with coconut oil. Spoon batter into tins, filling each cup about three-quarters full. (Work in batches, if needed.) Bake until just firm and golden brown around the edges, about 25 minutes. Let cool until warm and then loosen edges with a paring knife and serve. (Alternatively, bake batter in an oiled 9-inch pie pan until golden brown and just firm, 35 to 40 minutes, and then cut into wedges.)
Risa Groux Nutrition http://risagrouxnutrition.com/

Smokey Soy-Free Tamari Roasted Nuts

 

Smokey Soy-Free Tamari Roasted Nuts
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup raw almonds
  3. 2 to 3 tablespoons tamari (adzuki bean tamari if avoiding soy)
  4. 1 to 2 teaspoons smoked paprika
Instructions
  1. Preheat oven to 350 degrees. Place nuts into a 9 x 13-inch glass baking dish.
  2. Roast in the oven for 12 to 15 minutes. Remove pan from oven and quickly add the tamari and smoked paprika. Toss together with a spatula.
  3. Return pan to oven and roast for about 3 minutes more.
  4. The nuts become crispy when cooled. Store in an airtight jar.
Risa Groux Nutrition http://risagrouxnutrition.com/