Monthly Archives: September 2014

Roasted Garlic Hummus

Roasted Garlic Hummus
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Ingredients
  1. 1 Large garlic head
  2. 1 Tsp of olive oil
  3. 21/2 cups canned garbanzo beans, rinsed and drained
  4. 4 Tsp tahini
  5. 1/3 water
  6. 1 ½ Tsp sea salt
  7. 1/4 Tsp ground cumin
  8. 1/4 cup fresh lemon juice
Instructions
  1. Preheat the oven to 400. Slice off ¼ inch of the pointed head of the garlic and lay bottom on a piece of aluminum, foil and drizzle the olive oil. Bring up the sides of the foil to form a pouch. Roast the garlic until it is dark brown and soft, about 45-50 minutes. Let cool.
  2. Squeeze the roasted cloves of garlic into the bowl of a good processor. Add the garbanzo beans, tahini, water, salt, cumin and lemon juice. Puree until smooth and creamy, at least 3 minutes. Scrap down sides of bowl and process for 3-5 minutes more.
  3. Place in serving dish and sprinkle with paprika.
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Shrimp Curry with Shirataki Noodles

Shrimp Curry with Shirataki Noodles
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Ingredients
  1. 1/2 tbs sesame oil
  2. 2 tbs fresh garlic, minced
  3. 2 tbs fresh ginger, minced
  4. 5 scallions, whites and greens separated and thinly sliced
  5. 2 tbs red curry paste, or more to taste
  6. 1/2 tbs curry powder
  7. 1 can light coconut milk
  8. 1 tbs fish sauce
  9. 2 bell peppers, red and yellow, cut into thin strips
  10. 6 oz mushrooms, thinly sliced
  11. 4 7-oz bags shirataki noodles (yam noodles found at Whole Foods or health minded stores)
  12. 1 lb shrimp, peeled and de-veined
  13. 1/2 c cilantro, chopped
Instructions
  1. Thoroughly rinse the shirataki noodles in hot water. Using kitchen shears, cut into shorter lengths.
  2. Fill a large pot with water and bring to a boil. Add noodles and boil for 1 minute to remove odor from the packing liquid. Drain and set aside.
  3. Heat oil in a large skillet, braiser or wok over medium-high heat. When shimmering, add garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring, until fragrant, 1-2 minutes.
  4. Add peppers and mushrooms and saute for 5 minutes, stirring. Add coconut milk and fish sauce. Bring to a simmer. Reduce heat to medium and add noodles and shrimp. Simmer until vegetables are crisp-tender and shrimp are just cooked through, about 5 minutes. Add sriracha and adjust seasoning to taste. Stir in cilantro and serve.
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Vegetable Soup

Vegetable Soup
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Ingredients
  1. Vegetable broth (chicken or beef broth ok too)
  2. 2 table spoons of grapeseed oil
  3. 1 cup of chopped yellow onion
  4. 2 large carrots, diced
  5. 2 celery stalks, diced
  6. 1 large zucchini, cut into rounds then halves
  7. 1 large summer squash, cut into rounds then halves
  8. 1 small head of broccoli florets
  9. 1 small head of cauliflower florets
  10. 1 can of chopped tomatoes in juice
  11. Half a sweet potato, diced (a whole one if using more broth)
  12. 1 tablespoon of summery savory herbs
  13. Celtic sea salt and pepper to taste
  14. Italian parsley for garnish (optional)
Instructions
  1. Cut all vegetables. In a large soup pot, saute the yellow onion, carrots and celery with grapeseed oil.
  2. Add cut zucchini and squash into rounds then halves or quartered and add to pot. Add the broccoli and cauliflower florets while stirring regularly for about 3-5 minutes.
  3. Add the broth (48-64 oz), tomatoes with their juice, and the sweet potato.
  4. Add seasonings and let cook on low for 30-45 minutes or until all veggies are soft.
  5. Use hand blender to puree soup.
  6. Can garnish with Italian parsley if desired.
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Pumpkin Pie Cookies (Vegan, Grain-Free)

Pumpkin Pie Cookies (Vegan, Grain-Free)
Yields 24
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Ingredients
  1. 1 cup creamy almond butter
  2. ½ cup pumpkin puree
  3. ¼ cup pure maple syrup (or sweetener of choice)
  4. 2 teaspoons pumpkin pie spice
  5. 1 teaspoon vanilla extract
  6. ¼ teaspoon sea salt
  7. optional: ½ cup dark chocolate chip
Instructions
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper, or a Silpat.
  2. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding the dark chocolate chips, fold them in last.
  3. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
  4. Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.
  5. Bake at 350F for 12-15 minutes, until the edges are golden.
  6. Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving. Yields 24 cookies
Risa Groux Nutrition http://risagrouxnutrition.com/

Sarah’s Summer Slaw

Sarah’s Summer Slaw
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Ingredients
  1. 2 yellow squash
  2. 2 zucchini
  3. 1 red pepper
  4. 1-2 carrots
  5. 4-5 radishes, sliced and cut into strips
  6. 2 green onions sliced diagonally
  7. ¼ red onion strips
  8. ¼ cup each fresh picked basil and parsley
  9. ¼ cup of torn spinach leaves
  10. 2-3 tablespoons pine nuts
Dressing
  1. * Olive Oil
  2. * Fresh squeezed lemon juice
  3. * Celtic sea salt
Instructions
  1. Julienne the squash, zucchini and carrots with a julienne peeler, mandoline slicer or shredder. Cut the red pepper, radishes and onions into diagonal strips. Toss everything in a big bowl with the olive oil, lemon juice and pinch of sea salt. Can be served under a piece of grilled salmon.
  2. Serves 2-4
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Judy’s Chocolate Mousse

Judy’s Chocolate Mousse
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Ingredients
  1. ½ medjool dates, pitted
  2. 1/2 cup water
  3. 11/2 cannellini beans
  4. 1/2 cup almond butter
  5. 1 tablespoon carob or cocoa powder
  6. 1/2 tablespoon vanilla extract
  7. 2 tablespoons unsweetened almond milk
  8. 1/4 teaspoon of cinnamon
Instructions
  1. If your dates are very soft, then you may not need to boil them. In this case, you can simply soak them in hot water for at least 30 minutes before adding then to the food processor.
  2. If the dates are not soft, combine dates and water in a saucepan and bring to a boil. Lower heat and simmer uncovered for 5 minutes or until the dates have softened and started to break apart.
  3. Remove from heat.
  4. Combine beans, almond butter, carob powder, vanilla extract, almond milk, and cinnamon in a food processor. Add softened or cooked dates and water. Process ingredients until smooth, using a spatula to scrape down the sides. Serve at warm temperature or chilled.
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Lynne’s Avocado Dressing

Lynne’s Avocado Dressing
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Ingredients
  1. 2 small avocados
  2. 3/4 cup water
  3. 1/4 cup freshly squeezed lime juice
  4. 1 Jalapeno pepper, Stemmed, seeded if desired
  5. 1 garlic clove, peeled
  6. 1 small handful fresh cilantro
  7. 1/2 teaspoon sea salt
Instructions
  1. Place all the ingredients into a blender and blend until smooth and creamy.
Risa Groux Nutrition http://risagrouxnutrition.com/

Brown Rice Tortillas – Gluten Free

Brown Rice Tortillas - Gluten Free
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Ingredients
  1. 1 ½ cups brown rice flour
  2. 1/2 cup tapioca flour + more for dusting
  3. 2 teaspoons sea salt
  4. 1 cup boiling water
  5. up to ½ cup coconut oil
Instructions
  1. In a large bowl, combine the flour, salt, and tapioca flour
  2. Pour in the boiling water, using a wooden spoon to mix up the batter. Once the dough cools down enough to touch, form into a ball, gently kneading until firm
  3. Coat the work surface with the extra tapioca then divide the dough into 8 pieces
  4. Use your hand or rolling pin to roll out each piece into flat tortillas (about 4” in diameter)
  5. Warm a skillet over medium high heat. Add a few tablespoons of coconut oil and heat until slightly smoking, cook each tortilla for about 2 minutes per side or until golden brown.
  6. Keep adding coconut oil to avoid from drying out.
  7. Once cooked, sprinkle a touch of sea salt, then repeat until all are cooked.
Risa Groux Nutrition http://risagrouxnutrition.com/

Vegan Pho Vietnamese Noodle Soup

Vegan Pho Vietnamese Noodle Soup
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Spice
  1. 1 tablespoon coriander seeds
  2. 1 tablespoon fennel seeds
  3. 6 whole cloves
  4. 3 cardamom pods
Soup
  1. 1 Onion
  2. 8 cups vegetable stock
  3. 4 inch piece of fresh ginger
  4. 2 cinnamon sticks
  5. 2 tablespoons GF soy sauce
  6. 1 tablespoon Hoisin sauce
  7. 1 packet rice noodles (14oz)
  8. 10 button mushrooms
  9. 1 carrot
  10. 5 radishes
  11. 1 red chilli
  12. Small handful bean sprouts
  13. 1 bunch mint
  14. 1 bunch cilantro
  15. ½ red onion
  16. 5 scallions
  17. 1 lime
Instructions
  1. Dice 1 onion and add to a large saucepan. Add the 8 cups of vegetable stock. Place 1 tbsp coriander seeds, 1 tbsp fennel seeds, 6 whole cloves and 3 cardamom pods into a wire tea basket and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.
  2. Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow to soak for 8 minutes. Slice button mushrooms. Slice carrot finely on a diagonal. Thinly slice 5 radishes. Slice the ½ red onion into half moons. Slice 5 scallions diagonally. Slice 1 red chili. When the stock is boiling, add tofu, mushrooms, carrot, ½ of the scallions, radishes, soy sauce, hoisin sauce, and bring to a boil again.
  3. To assemble dish, place a handful of drained noodles into a bowl and ladle over the broth. Add chopped cilantro, mint, red chilli, scallions, bean sprouts and red onion to taste. Finish with a squeeze of fresh lime.
Risa Groux Nutrition http://risagrouxnutrition.com/