Herbin' Ranch Dip (Raw, Vegan)
This is one of the most nutritious and delicious ways to have your ranch dressing, but without any guilt. Try serving this as a dip at summer picnics alongside vegetable crudité or use as a dressing on a plate of your favorite salad greens.
Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon extra virgin coconut oil
1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed
Directions
Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for four to five days when stored in an airtight container (a mason jar works great) in the refrigerator. This also freezes well. If you want to enjoy this as a delicious salad dressing, as shown in the picture, simply add a little water until you reach your desired consistency.
Yields 1 1/2 cups.
Tuesday, January 20, 2009
Stir-fred Baby Bok Choy by the infamous about.com
* 4 bunches baby bok choy (basically, 1 bunch per person)
* 2 slices ginger
* 2 tablespoons soy sauce
* 1 teaspoon sugar, or to taste
* 1/4 teaspoon salt, or to taste
* 1/4 cup water
* A few drops sesame oil
* 1 1/2 tablespoons vegetable oil for stir-frying
Preparation:
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.
* 2 slices ginger
* 2 tablespoons soy sauce
* 1 teaspoon sugar, or to taste
* 1/4 teaspoon salt, or to taste
* 1/4 cup water
* A few drops sesame oil
* 1 1/2 tablespoons vegetable oil for stir-frying
Preparation:
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.
Sunday, January 11, 2009
Meringue Kisses
4 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)
Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.
Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.
Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)
Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.
Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.
Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.
Wednesday, January 7, 2009
Yummy Birthday Recipe found
Here
Callebaut chocolate Souffle (individual lava genoise) topped with a white chocolate and toasted coconut sauce.
Ingredients/Sauce
9 ounces/ 252 g. white chocolate, coarsely chopped - 3 oz
¾ cup coconut milk - 1/4 cup
¼ cup unsweetened shredded coconut, toasted - 1.5 T
Method
* Place the white chocolate in a small bowl. Bring the coconut milk to a simmer in a small sauce pan. Add the white chocolate to the milk and whisk until smooth. Keep on low heat.
Ingredients/ Souffle (1/3 recipe for 3 ramekins)
6 ounces/ 168 g granulated sugar - 2 oz
12 ounces/ 336 g unsalted butter, cut into cubes - 4 oz
12 ounces/ 336 g callebaut chocolate, coarsely chopped - 4 oz
5 large eggs
5 large egg yolks
¾ cup water - 1/4 cup
Non stick spray
Method
* Preheat oven to 350’f. Spray nine six ounce ramekins with non stick spray. In a medium sauce pan combine sugar, water, and butter. Bring to a boil. Remove from the heat and add chocolate. Whisk until smooth.
* In a mixing bowl combine eggs, and egg yolks. Whisk to a smooth mixture. Slowly add the chocolate mixture and blend. Pour into moulds and bake for 12- 15 minutes.
* Remove from the oven, and let stand for 1 minute. Place into individual bowls and ladle white chocolate sauce over top of the lava soufflé.
Serves 9
Callebaut chocolate Souffle (individual lava genoise) topped with a white chocolate and toasted coconut sauce.
Ingredients/Sauce
9 ounces/ 252 g. white chocolate, coarsely chopped - 3 oz
¾ cup coconut milk - 1/4 cup
¼ cup unsweetened shredded coconut, toasted - 1.5 T
Method
* Place the white chocolate in a small bowl. Bring the coconut milk to a simmer in a small sauce pan. Add the white chocolate to the milk and whisk until smooth. Keep on low heat.
Ingredients/ Souffle (1/3 recipe for 3 ramekins)
6 ounces/ 168 g granulated sugar - 2 oz
12 ounces/ 336 g unsalted butter, cut into cubes - 4 oz
12 ounces/ 336 g callebaut chocolate, coarsely chopped - 4 oz
5 large eggs
5 large egg yolks
¾ cup water - 1/4 cup
Non stick spray
Method
* Preheat oven to 350’f. Spray nine six ounce ramekins with non stick spray. In a medium sauce pan combine sugar, water, and butter. Bring to a boil. Remove from the heat and add chocolate. Whisk until smooth.
* In a mixing bowl combine eggs, and egg yolks. Whisk to a smooth mixture. Slowly add the chocolate mixture and blend. Pour into moulds and bake for 12- 15 minutes.
* Remove from the oven, and let stand for 1 minute. Place into individual bowls and ladle white chocolate sauce over top of the lava soufflé.
Serves 9
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