New Website

Hi All! I know I have been off the grid for a while but I started a new blog and website to highlight my growing business of raw snack bites and protein bites as well as continue with recipe posts. You can check out more posts and some of previous recipes on my new blog and website for Roots Raw Snacks at www.rootssnacks.weebly.com. Thanks for following!

Easy Summer Salad

We just recently had a deck built and acquired a grill (my husband has been a grill virgin prior to this!); so of course we had to host a cookout for Father's Day. The weather was perfect and my husband got to learn some tricks from the grill experts. The spread included salmon, burgers, balsamic veggies, corn on the cob, and an easy wild rice and romaine salad. Since I still have a love affair with Trader Joe's champagne pear vinaigrette, the salad was topped with this refreshing and tasty dressing.

Recipe:

1 bag of romaine lettuce (or fresh romaine coarsely chopped)
1/4 cup sliced cherry tomatoes
1 cup cooked wild rice
1/4 cup freshly grated parmesan cheese
1/4 cup pistachios
2 green apples; chopped
6-8 tbsp champagne pear vinaigrette

1. Cook rice according to package. Once cooked add parmesan cheese while still warm and stir until melted. Allow rice to cool on stove or in the refrigerator for quicker results.
2. Combine apples, tomatoes, lettuce, rice, and pistachios in large bowl. Top with dressing or put the dressing on the side.

Avocado Shrimp Soup

This summer has started with a bang including destination weddings and a budding business venture (Roots, LLC) making raw dessert truffles! Roots has been keeping me busy and is currently carrying 3 flavors of truffles including apple fig, pistachio orange, and a seasonal blueberry lemon (all made from raw nuts, natural oils and extracts, and dehydrated fruits); these items are exclusively carried in Ohio at Weiland's Market in Clintonville and Simply Local in Canal Winchester.

But after this mini hiatus of weddings and truffling, I am back on the blog with a new and refreshing recipe inspired by non other than Pinterest. The original recipe is a chilled soup found at http://lovesugarandspices.wordpress.com/2012/07/07/chilled-avocado-soup/; however I altered the recipe slightly for a warm version. This recipe offers a variety of flavor profiles with hints of cumin, cayenne pepper, and cilantro and is bursting with fresh ingredients. Try it hot or cold and enjoy on an easy summer day.

Recipe:

1/2 cup thawed large shrimp
1 avocado
1 small orange pepper chopped
1/4 white onion chopped
1 tbsp garlic paste
3 tbsp fat free cottage cheese
1/2 tsp cumin
1/2 tsp cilantro
1/4 tsp cayenne pepper (adjust for heat preference)
juice of 1 lime
1 1/4 c vegetable broth
Salt and pepper to taste
1/4 c feta cheese crumbles
1 tbsp avocado oil
1/4 cup grape tomatoes coarsely chopped
1/2 cup cooked farro
fresh chives to taste

1. Cook faro according to package.
2. Combine avocado, vegetable broth, and 1/2 lime juice in food processor and combine until smooth. Place ingredients in medium saucepan and heat over medium heat for 2-3 minutes.
3. Combine onion, garlic, orange pepper, cottage cheese, and spices in food processor and add to saucepan.
4. Add in cooked faro and continue to heat over low heat.
5. Heat 1 tbsp avocado oil in small skillet; add shrimp and salt and pepper and cook until heated (about 2-3 minutes)
6. Place soup in bowl and top with shrimp, feta cheese, tomatoes, and cilantro.

Creamy Quinoa Salad

I recently went to Harvest Moon Cafe in Canal Winchester and fell in love with the creaminess and nutty flavor of their quinoa and kale side salad. Slowly but surely I am coming back into good graces with quinoa (we have had a few not so stellar recipes together) and have acquired an appreciation of the diversity the grain has to offer. The following quinoa salad recipe has the same beloved creaminess with the added flavor of pea shoots; and this makes enough to bring to lunch throughout your work week. Enjoy!

1 cup cooked quinoa
1 small container organic pea shoots
8-10 pitted dates finely chopped
3/4 small herbed goat cheese log
1/4 cup Trader Joe's champagne and pear vinaigrette with gorgonzola
lemon juice to taste
salt and pepper to taste

1. Once the quinoa has cooked add the goat cheese, salt, pepper, and lemon juice and stir until goat cheese has melted. Let the mixture cool.
2. Once the quinoa and goat cheese mixture has cooled add remaining ingredients.
3. Store in the refrigerator.

Easy Peasy Shrimp and Roasted Vegetable Dish

Now that winter has shed its skin and the sun is shining, we want to get ourselves outside to enjoy this spring weather; which means less time in the kitchen please! The following dish is dripping with bold flavors of home made garlicky basil pesto and fresh roasted vegetables and is so easy that you won't feel pressed for time (which means more fresh air and sunshine)!


Shrimp and Roasted Vegetable Dish

1/2 cup chopped eggplant
1 tbsp avocado oil
1/3 bag of frozen medium sized shrimp (deveined and peeled)
1/4 cup coarsely chopped white onion
1/2 cup halved mini heirloom tomatoes
1/4 (or less depending on personal preference) of home made or store bought garlic basil pesto
salt and pepper to taste

1. Defrost shrimp night before or quickly under cold running water.
2. Pre-heat oven to 400 degrees F.
3. Toss vegetables in avocado oil and salt and pepper. Place on rim lined baking sheet and place in oven for about 20 minutes or until vegetables are tender.
4. Place vegetables with defrosted shrimp in large non stick pan.
5. Top with basil pesto and cook until warm. (Yes it is that easy!)

Lightened Up Mustard Potato Salad

As the winds warms and the sun extends its hours, the smell of the grill is sure to be around. Weekend cookouts become more frequent and with that some of our favorite dishes like pasta salad, fruit pizzas, and the ever creamy potato salad. However, the potato salad has gotten a bad rep for being calorie and fat loaded which makes us slowly and sadly skip over the American favorite. The following recipe makes a simple swap for the mayo using protein packed greek yogurt without skimping on your favorite flavors.

Recipe:

1 lb red skinned potatoes (I peeled them for my husband but if you ask me skins are always better left on!)
1/3-1/2 c low fat plain greek yogurt (use more depending on your desired creaminess)
2 hard boiled eggs; chopped
1/4 c chopped white onion
3/4 tbsp yellow mustard
1 tbsp paprika
1 tsp garlic powder
salt and pepper to taste

1. Cut potatoes into 1/2 in cubes and place potatoes in large pan and cover with water; cook on medium heat uncovered until tender but not mushy; approximately 20-30 minutes. Remove from stove and cool until easy to handle.
2.  Mix remaining ingredients in large bowl and mix together. Adjust seasonings to match your flavor profile. And yes it is just that easy!
3. Store in the refrigerator and take to your favorite cook out or bring to lunch during the week.

Gluten Free Pistachio Chocolate Brownies

I am sure that you can tell from recent posts that I love attempting to create healthy fixes for my ever nagging sweet tooth (although my attempts aren't always a success as my trash can knows all too well). The following recipe uses creamy pureed avocado and enough cocoa powder to satisfy any chocolate lover's craving with a hint of salted pistachios for the perfect balance.

Recipe

1 ripe avocado
1 tsp gluten free baking powder
1/4 cup unsweetened almond milk
2 eggs
3 tbsp cocoa powder
1/8 c agave nectar
1 1/2 tsp pure vanilla extract
1/8 tsp pink Himalayan salt
1/4 cup salted pistachios
1/4 cup raw cocoa nibs

1. Preheat oven to 350 and spray square baking dish.
2. Puree avocado in food processor until smooth and creamy texture achieved (process may take a couple of minutes).
3. Pulse pistachios and raw cocoa nibs until finely chopped; set aside.
4. Add pureed avocado, agave nectar, vanilla, and eggs in mixing bowl and mix. Add almond milk until evenly combined.
5. Add cocoa powder, salt, baking powder, and half of pistachio mixture to wet ingredients and mix until combined.
6. Pour mixture in baking dish and bake at 350 degrees for approximately 20 minutes.
7. Remove from oven and top with remaining pistachio mixture.