Serving Suggestion: Nachos

Cheesy nachos with chopped onion and cilantro and fresh guacamaole

Cheesy nachos with chopped onion, cilantro and fresh guacamole.

Ok, first, my apologies for yet another low quality photo, but, I think it’s better than no photo at all!  My version of nachos is fairly simple, more wholesome and healthy and yes, they are cheesy good too.

I started with a double batch of flax crackers, rolled out very thin between to pieces of parchment.

I used these fresh baked flax crisps in place of traditional corn chips, spread out fairly evenly on a baking sheet.

Dice up some onion, shred some cheese- a sharp, raw cheddar is what I used- mix the two together and liberally cover the flax crisps.

Bake or broil until the cheese is bubbly and starting to brown. Take them out and sprinkle with a generous amount of chopped cilantro.  These are nachos so feel free to serve/eat them right from the baking sheet.

Top with fresh guacamole: I make mine with pressed raw garlic, cumin and chili powder, salt, fresh lime juice and a couple of ripe avocados, plus more cilantro.

This is a hearty snack or meal that pairs well with a big green salad like this one made with mostly cilantro or this raw kale salad, just skip the cheese!

Camping and Travel Food

It has been a non stop couple of weeks, whew!  We have been to the New Amsterdam Market in NYC the past two Sundays and in between Brian, Dana and I have been busy making more Fire Cider.

Thanks to the Greenfield CDC and Katalyst Kombucha, making Fire Cider has gotten a whole lot easier, so we are making a whole lot more!

Tomorrow at 6 am Dana and I are driving to Cape Hatteras, NC for a week at the beach with our neighbors!  I don’t like to be so busy but a weeks vacation seems worth the too-much-to-do-in-too-little-time crunch.  Yesterday and today I have been making food for our trip: 3 nights of camping ocean side in the state forest and the rest of the week sharing a beach house with our friends.  I know that we need to eat plenty of lively greens to keep us alert and awake for the drive so I made a cabbage coleslaw type salad and then my version of a raw chard salad.   I bought the chard salad at the Berkshire Co-op on Saturday as we headed out of town for 30 hours to NYC and back and based my recipe on their ingredient list.

Here’s my version of RAWH Chard Salad:

Chopped chard and/or spinach (I just used chard because that’s what we’ve got!)

and one grated carrot…

Tossed with a mixture of:

Lemon juice, olive oil, one mashed garlic clove, sea salt, hot pepper or chopped fresh jalapeno and dried oregano

Top with walnut pieces and toasted sunflower seeds

Mix and eat!  Great road food as it gets better with time.

RAWH Chard Salad, thanks to Berkshire Co-op for the inspiration and that awesome green juice you made for me!

Now here’s the rest of what I made up in advance:

My weekly yogurt, I love it too much not to take it with me!

Some flax bread to go with all the yummy cheese we traded Fire Cider for at the market on Sunday.

Lots of avocados and garlic!

A frozen 2 liter bottle of: Aloe juice, fresh ginger juice, lemon and the juice from 1/2 a grapefruit with stevia to sweeten.  The frozen juice will help keep our cooler cool during the drive and my tummy happy during the week.

I also made these bars and packed a bunch of different kinds of nuts and sunflower seeds.

And I made two salad dressings: Green Goddess and Cilantro Pepita, they both go well with fresh veggies or those boxes of spring mix you can find at pretty much every grocery store.

Oh yeah and Leahey Farm chorizo and hot Italian sausage which will be awesome on the grill.  Plus smokey bacon, farm fresh eggs and chopped cabbage because camping is no time to skimp on breakfast!

Well, aside from making enough food for the cats while we are away I think I’m done in the kitchen.  Time to round up the sunscreen!  I’ll post some pictures from our adventures in outdoor, seaside cooking soon!

Sunny Seed Hummus

Paprika dusted sunny seed humus on flax toast and my short hand recipe.

My newest health coaching client is already teaching me things about cooking, like the idea that humus can be made from sunflower seeds!  I whipped this up in about 5 minutes this afternoon and it’s really tasty.  Sunflower seed hummus goes great with flax crackers or toasted flax bread.  It also makes a great dip for fresh veggies or as a sandwich spread.  There are many possibilities as far as adding  in fresh herbs and spices, see what you can come up with!

Sunflower seeds are  inexpensive and highly nutritious. These tiny seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. The phytosterols in sunflower seeds are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers. Sunflower seeds are also a good source of magnesium. Numerous studies have demonstrated that magnesium helps reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke.  All from one little seed!  And there’s more, read the rest of this article here.

Ingredients :

1 cup sunflower seeds (shelled, unsalted)

2-3 tablespoons lemon juice (use fresh lemons best results)

1-2 cloves garlic

herbs and spices to taste, try coriander, dill, cumin, cilantro, paprika, chili powder….

salt and pepper to taste

about 1/2 cup water (depending on your preference, water can be added to thin out the humus, and make it creamier).

Procedure:

Put all ingredients into a food processor.

Blend until mixture looks like a smooth dip.  I added the water a little at a time until I liked the consistency.  You shouldn’t be able to see any sunflower seeds in their original form once it’s done.

A Twisted Classic: Angie’s Zucchini Pesto

My sister found this recipe on  Angie’s Recipes and we tweaked it just a little.  It’s pretty easy to make, really flavorful and kept well in the fridge for about 4 days.  It would probably have kept longer but we ate it all!  You could make this recipe substituting or supplementing the basil with parsley and or cilantro. If you and cheese are not on friendly terms you can leave it out or substitute with walnuts.  I liked this with flax crackers, I get the Foods Alive brand in cases of 6 from Amazon.com and every time I order them I think, I should be making my own.  So, coming soon, a recipe for homemade flax crackers, it’s about time.  This is the picture from Angie’s recipe, I forgot to take a picture of the pesto we made and then, like I said, it got all eaten up : – )

Zucchini Pesto from Angie's Recipes

Ingredients for delicious, nutritious Zucchini Pesto!
  • 2 medium Zucchini
  • 2 Garlic cloves
  • 2 tbsp Ground almonds
  • one bunch fresh basil, stems removed
  • 1/4-1/3 cup grated Parmesan or Romano cheese
  • 5 tbsp Olive oil
  • 2 tsp Lemon juice
  • Salt and black pepper
  1. Preheat the oven to 400F. Cut the zucchini into half lengthways. Grease a baking pan with a little of olive oil, and place the zucchini, cut side down, in the pan. Brush the zucchini with half tablespoon of olive oil. Roast zucchini for 15 minutes.
  2. Let the zucchini cool, chop into smaller pieces.  They are going in the blender so no worries about uniform chopping.  Gently squeeze out some of the moisture and then put the zucchini into the blender or Cuisinart.
  3. Add the garlic cloves, almond, and basil. Pulse until the mixture is blended. Add in grated Parmesan and olive oil. Season the mixture with lemon juice, salt and black pepper. Serve with flax crackers.