Edamame Wasabi Spread

  • 1 cup fresh or frozen shelled edamame mixed with a spritz of lime juice and a pinch of salt 1/4 cup water
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 2 teaspoons wasabi powder mixed with 1 teaspoon water or 2 teaspoons wasabi paste
  • 1⁄2 teaspoon salt

Put all ingredients in a food processor and process until smooth.

You may want to add a squeeze of lime juice of a pinch ofsalt.

The Longevity Kitchen, Rebecca Katz, p. 172

Carrot Cake Oatmeal (Gluten Free, Dairy Free, Low Sugar)

Carrot Cake Oatmeal

  • 8 dates, chopped 
  • 1 cup steel cut oats
  • 1 1/2 cups milk of your choice
  • 1 1/2 cups water (use water from dates and add additional to make 1 1/2 cups)
  • 4 carrots, grated
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons of maple syrup (optional)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt

In a small saucepan, cover dates with water and bring to a boil. Turn off the heat and allow them to soak 1 hour. 

Spray the inside of your slow cooker with oil thoroughly. This step is very important!

Add all ingredients to the slow cooker – oats, milk, water, carrots, raisins, dates, maple syrup, olive oil, cinnamon, and sea salt Stir to combine well.

Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. I recommend trying a test run during the day to see how long your slow cooker takes before trying overnight.

Before serving, stir to combine and top with toasted nuts or seeds if desired.

Orange Vinaigrette

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: not applicable

  • 1/1/2 cup extra-virgin olive oil
  • 1 teaspoon orange zest
  • 3 tablespoons freshly squeezed orange juice
  • 1 teaspoon ground allspice
  • 1⁄4 teaspoon cloves
  • 1⁄4 teaspoon nutmeg
  • 1/2 teaspoon Grade B maple syrup
  • 1/2 teaspoon salt

Put all the ingredients in small food processor and process about a minute, until smooth.

 

4-7-8 Breath Utterly simple, takes almost no time, requires no equipment, can be done anywhere

4-7-8 Breath
Utterly simple, takes almost no time, requires no equipment, can be done anywhere

Although you can do the exercise in any position, sit with your back straight while learning the exercise. Place the tip of your tongue against the ridge of tissue just behind your upper front teeth, and keep it there through the entire exercise. You will be exhaling through your mouth around your tongue; try pursing your lips slightly if this seems awkward.

healing breath
  • Exhale completely through your mouth, making a whoosh sound.
  • Close your mouth and inhale quietly through your nose to a mental count of four.
  • Hold your breath for a count of seven.
  • Exhale completely through your mouth, making a whoosh sound to a count of eight.
  • This is one breath. Now inhale again and repeat the cycle three more times for a total of four breaths.

Amazing Quinoa Salad

  • 2 1/2 cups water
  • 1/2 teaspoon sea salt
  • 1 1/2 cups mixed quinoa, rinsed well in cold water and drained
  • 1 teaspoons ground ginger
  • 1 teaspoon turmeric
  • Pinch of cayenne
  • 1⁄4 cup hemp seeds (optional)
  • 1 teaspoon olive oil
  • 1 cup chopped roasted pumpkin/sweet potato
  • 1/2 cup roasted bell pepper, color of your choice
  • 1/2 cup chopped dates
  • Chopped greens ( used arugula, kale, swiss chard)
  • Toasted walnuts

Put the water and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed. Remove from the heat. Add the turmeric, ginger, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined. While quinoa is cooking, sauté onion, in olive oil until it it is translucent. Add minced garlic and ginger and sauté 3 more minutes. Add to the quinoa and transfer to a bowl and let cool to room temperature Add the pumpkin, dates, bell pepper, parsley, greens. Toss with Orange Vinaigrette Dressing until well combined. Taste; you may need to add a pinch or two of salt, a squeeze of lemon or orange juice, or a dash of olive oil.

Wendy’s Chocolate Date Nut Truffles

The Cancer Fighting Kitchen, Rebecca Kats with Mat Edelson

MAKES ABOUT 20 TRUFFLES • PREP TIME: 15 minutes • COOK TIME: 2 hours in the refrigerator

  • 1/4 cup finely diced dried apricots 2 tablespoons boiling water
  • 2 ounces dark chocolate with a 64 to 72 percent cacao content, finely chopped
  • 1/3 cup plus 2 tablespoons almonds
  • 1 cup pitted and halved Medjool dates
  • 1 1/2 teaspoons orange zest, or 1/2 teaspoon orange oil (not orange extract)
  • 1/8 teaspoon sea salt
  • 1/2 cup unsweetened shredded coconut

Soak the diced apricots in cold water for 5 minutes.

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.

Coarsely grind the almonds in a food processor, then add the dates, orange zest, salt, and the chocolate mixture and process until smooth, about 1 minute. Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture. Cover and chill for approximately 2 hours, until firm.

Scatter the coconut on a large plate. Scoop up approximately 1 tablespoon of the chocolate mixture and roll it into a smooth ball between your palms, then roll it in the coconut to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.

Roasted Garlic Hummus

  • 1⁄4 cup tahini (sesame butter)
  • 1⁄4-1⁄2 cup lemon juice (start with 1⁄4 cup and add to taste
  • 1 can cannellini beans, drained, rinsed, spritz of lemon juice
  • 4 cloves of roasted garlic (drizzle head of garlic with olive oil, wrap in foil and roast in 350 degree oven until soft)
  • 1⁄4 cup olive oil
  • 1 tsp cumin
  • Pinch of salt

Combine tahini and 1⁄4 cup lemon juice in food processor and whip the tahini. Squeeze roasted garlic into bowl, add olive oil and cumin and process until smooth. Taste and adjust. You may want more lemon or sal.t

Guacamole

Guacamole is one of the dishes that I play with. I add ingredients that I like and then taste. I may want a bit more lemon or lime. If I don’t have a tomato, it doesn’t stop me. Sometimes I might add some chopped cilantro. It’s all about personal preference. Have fun with it!

  • 3-5 Avocados, mashed with some chunks remaining 1 lemon or lime, squeezed
  • 2-3 cloves garlic, minced
  • 1⁄4 onion, chopped
  • 1 chopped tomato Pinch of salt

Mix all in a bowl and serve. Best if served immediately.

 

Roasted-Tomato Salsa

MAKES 4 CUPS

  • 9 plum tomatoes, cut into 1/2-inch pieces
  • 1 large white onion, peeled and quartered
  • 1 serrano chilies, plus more if desired
  • 1 poblano pepper
  • 2 garlic cloves, unpeeled
  • Coarse salt

Preheat broiler. Place tomatoes, onion, peppers, and garlic on a rimmed baking sheet. Broil until tomatoes and peppers are charred, about 7 minutes. Let stand until cool enough to handle.

Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, peppers, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

www.marthastewart.com

Grain Free Chickpea Snack Bites

Chickpea Snack Bites

2 cups cooked chickpeas or 1 (15-ounce) can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

  • 1/2 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons minced garlic
  • 1 organic egg, beaten
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice 2 1/2 cups cooked brown basmati rice
  • 3 tablespoons finely diced red bell pepper 1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, egg, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Scoop out approximately 1 tablespoon with a small melon baller scoop or a spoon (about 1 1/2 inches in diameter) and drop on a parchment lined baking sheet. Pat them down to create a round patty. Bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown. For a vegan burger, substitute 1 tablespoon tahini for the egg.

Adapted from Middle Eastern Chickpea Burgers, rebeccakatz.com

Cilantro Lime Vinaigrette

Adapted from Healthy Mind, Rebecca Katz with Mat Edelson

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes • COOK TIME: not applicable

  • 1/2 cup cilantro
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon lime zest
  • 3 tablespoons freshly squeezed lime juice
  • 1 tsp ground cumin
  • 1/2 teaspoon Grade B maple syrup
  • 1/2 teaspoon salt


Put all the ingredients in a small food processor and process about a minute, until smooth.

Healthy Cashew Queso Dip (Dairy-free, Soy-free)

Healthy Queso Dip (Dairy-free, Soy-free)

makes about 2 1/2 cups

  • 1 cup raw cashews*, soaked for up to 4 hours and drained
  • 1/4 cup water
  • 1 teaspoon sea salt
  • juice of half a lemon (about 1 1/2 tablespoons)
  • 3 tablespoons nutritional yeast
  • 1/8 teaspoon turmeric
  • 14 oz. can diced tomatoes with green chiles

*Raw cashews have a very mild and neutral flavor that works well in this recipe. Try to avoid using roasted cashews, which have a stronger cashew flavor.

Directions:

In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chilies. (I was able to get about 1/4 cup of liquid from the can.)

Dextoxinista.com