recipes

Easy Avocado Toast

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Eating avocado toast is always a good idea.

This recipe is easy, flexible and vegan, and it gives me the opportunity to talk about bread…. There is no other food that outplays toast in the comfort department, and while many people are abstaining from glutenous foods and gluten-free grains as well, there are many who like toast and want to know: Is bread bad?

The answer is: Some bread is bad, and some is not. To the extent you can make your own bread, do it. Bread is a living food when made by human hands. If you can’t make your own, source from a baker who is doing it the right way using quality ingredients and techniques, even so far as grinding their own whole-grain flours onsite like Josey Baker is doing at The Mill in San Francisco.

When choosing high-quality bread, a great option is sourdough (either gluten-free or the original variety … you choose based on your dietary needs). It’s all in the name: SOUR. Sourdough bread is fermented and bacteria that proliferate in the bread’s starter pre-digest the proteins in whatever grain flour is being used, so sourdough can prove easier on the tummy when made the right way.

I am using SRSLY bread today, but with whatever bread you choose, this easy avocado toast is guaranteed to satisfy. And like I have said before: Avocado toast wins in all categories: for breakfast, lunch, dinner, snacks and appetizers. Let me know how you like it!

Ingredients

  • 1 medium avocado, peeled, pitted and masked with a fork
  • the juice of 1 lemon
  • 1/4 tsp of sea salt or real salt
  • extra virgin olive oil
  • dried crushed red chili peppers
  • 2 slices bread of choice

Directions

  1. Toast your bread to desired goldenness.
  2. While bread is toasting, mash your avocado with a fork and add lemon juice and salt.
  3. Drizzle toast with olive oil immediately after it comes out of the toaster.
  4. Top your toast with your avocado mixture.
  5. Top the avocado toast with dried crushed red chili peppers.
  6. Enjoy!
recipes

Homemade Vegetable Stock

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Exciting things are happening at Food and Hearth. I am going to be doing a lot of cooking and baking, and one of the upcoming recipes calls for vegetable stock.

Boxed stock works in a pinch, but the thing about homemade stock is that it is easy to make, it is vibrant and nutritious and will give your recipes a lot of depth and flavor. Handling organic vegetables and cooking them down to produce this liquid gold gives you and your cozy home a real lift.

I use vegetable stock for soups and to make rice, quinoa and lentils. My very favorite way to use broths and stocks however is to drink them straight from a mug. Just like herbal teas and raw vegetable juices, broths have their own special way of nourishing the body. Their main benefit is delivering minerals. If you are feeling under the weather — physically or emotionally — vegetable broth is good for the body and soul.

I don’t add salt to this stock on the front end, so be sure to salt your recipes when you’re using your broth. I like to use real salt which has flecks of color, versus the more processed version of table salt, which lacks mineral balance.

Ingredients

  • 2 organic yellow onions, keep papery peels on
  • 3 medium organic carrots
  • 4 organic celery stalks, keep leaves on
  • 2 organic leeks with dark green parts
  • 1 bunch organic parsley
  • 1 to 2 cups of organic mushrooms
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • water

Directions

  1. Wash any visible dirt off the vegetables.
  2. Roughly chop veggies.
  3. Place vegetables in a pot big enough to hold them all easily.
  4. Fill your large pot with water, covering the vegetables by about one inch.
  5. Over medium-high heat, bring the water to a boil (not a rolling boil).
  6. Turn the heat down to medium-low and cover pot.
  7. Simmer for one hour, stirring the mixture periodically.
  8. Take the pot off the heat after about an hour.
  9. Remove the vegetables with a slotted spoon.
  10. Strain the broth with a fine mesh strainer or cheesecloth.
  11. Transfer to large Ball jars.
  12. Allow the broth to cool completely.
  13. Refrigerate or freeze.
  14. If refrigerated, use within one week. If freezing, use within one month.

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recipes

Chocolate Zucchini Bread

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This chocolate zucchini bread is so delicious, it was almost gone between the time I took it out of the oven and the time I sat down to write the recipe. My kids gave it a big thumbs up.

If you are looking for a “veggies for breakfast” option, a healthy snack for after work or school, or even a dessert, this quick bread might do the trick.

Ingredients

  • 1 cup almond butter
  • 1/4 cup cacao powder
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • 2 pasture-raised eggs, lightly beaten
  • 5 tbsp grade b maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat your oven to 400°F.
  2. In a medium bowl combine the almond butter, maple syrup and cacao powder and combine well.
  3. Add eggs and fold them in as well.
  4. Next, add vanilla, baking soda and salt.
  5. Over another small bowl, shred your zucchini until you have one full cup.
  6. Put shredded zucchini into a clean towel and squeeze out excess water.
  7. Add zucchini pulp to the mixture and stir.
  8. Place mixture in a lined or greased 5×9″ loaf pan (I greased my pan with coconut oil).
  9. Bake for 40 minutes. When a toothpick comes out clean when inserted in the center, it is done.
  10. Let sit for about 20 minutes before serving.
  11. Enjoy!

 

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recipes

Blueberry Compote

 

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Are you looking for an alternative to maple syrup for your waffles and pancakes? This blueberry compote is easy, scrumptious and uses dates for a little extra sweetness.

Ingredients

  • 1 six-ounce container of organic blueberries, which is one regular small plastic container, rinsed and picked through to remove any broken or moldy ones
  • 2 medjool dates, soaked, peeled and pitted
  • 1 teaspoon vanilla extract
  • 2 teaspoons water

Directions

  • While you make your pancakes or waffles, soak dates in warm water to soften
  • Peel and pit the dates in order to use the soft flesh of the dates
  • Combine the blueberries, dates, vanilla and water in a small saucepan over medium heat
  • Use a wooden spoon to stir and gently break up the berries and dates as they soften and begin to pop.
  • Remove the pan from heat once the berries and dates turn into a thick sauce
  • Enjoy!

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recipes, Uncategorized

Avocado Chocolate Pudding

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Hello! I used to make this recipe with raw, local honey, but I wanted to modify it so that my 28-Day No-Sugar Group could enjoy it too, and I finally came up with something rich, creamy and sweet, with no added sugar! Not even raw honey.

Ingredients

  • 2 avocados, peeled and pitted
  • 1/2 teaspoon of vanilla extract
  • 1/4 cup of unsweetened almond milk (feel free to substitute coconut milk, cashew milk or another type of milk)
  • 2 – 3 tablespoons of raw cacao. I like this brand.
  • 3 large medjool dates, soaked in warm water and pitted
  • berries and shredded unsweetened coconut as toppings (optional)

Directions

  • While you are slicing your avocado and adding vanilla, almond milk and raw cacao to your blender, drop the dates into a jar or bowl of warm water to soften them.
  • Remove dates from warm water.
  • Use your hands to pull the stems off and pits out of the softened dates and add them to the rest of the ingredients in the blender.
  • Thoroughly blend ingredients, pausing blender, when needed, to help combine ingredients.
  • Continue blending until combined and smooth.
  • Top with berries, shredded coconut or bananas.
  • Makes about 4 servings.
  • Enjoy!

 

recipes

Banana Cilantro Lime Smoothie

 

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Good morning! I have been missing my cilantro smoothies, so I made one this morning. Cilantro is such a hero … packed with vitamins A, C and E which are important antioxidants. Banana and avocado give this smoothie a boost of potassium, as well as the healthy fat in avocado which make this recipe a great addition to breakfast or a snack on its own.

Ingredients

  • 1 banana
  • 1/2 avocado peeled and pitted
  • 1 medjool date, pitted
  • 1 cup unsweetened almond milk or coconut water
  • 1 generous handful of fresh cilantro
  • the juice of half a lime

Thoroughly blend all ingredients and enjoy! Makes about 12 oz, 1 smoothie.

recipes

Grain-Free No-Added-Sugar Banana Bread

bananabreadI had a lot of bananas hanging around yesterday, from a long, busy, smoothieless week prior, and they needed to be used before they over ripened. Hence this banana bread, which is so moist and delicious, it’s as much a dessert as it is a wholesome breakfast.

This bread has no added sugar, but relies on the ripe bananas for its sweetness. It’s also gluten free.

Here you go!

Ingredients

  • 5 ripe bananas mashed
  • 4 eggs
  • 1/2 cup almond butter
  • 1 teaspoon vanilla
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup hazelnut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon of real salt or sea salt

Directions

  • Preheat your oven to 350 degrees
  • In a large mixing bowl, mash bananas
  • Add eggs, almond butter and vanilla and stir gently
  • Melt butter and add it to the egg mixture and gently stir again, don’t over mix
  • In a separate bowl, combine hazelnut flour, cinnamon, baking soda, baking powder and sea salt
  • Combine dry ingredients into wet ingredients and stir until batter is smooth
  • Pour batter into a very well greased loaf pan
  • Bake 60-65 minutes or until a toothpick inserted into the center comes out clean
  • Allow bread to sit for about 30 minutes before slicing
  • Slice and serve, warm
  • Refrigerate over night if you want to serve it the next morning
  • Enjoy!
recipes

Choco Coco Blueberry Smoothie

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Hello, and welcome to recipe of the week! It has been a while since I have shared a smoothie recipe, so I thought I would do one today. This one is rich, creamy and satisfying.

Here you go!

Ingredients

Thoroughly blend all ingredients and enjoy! Makes about 24 oz, perfect for 2 12-ounce smoothies.

recipes, Uncategorized

Mango Salsa

There is no photo that can capture the yumminess of this salsa. The flavors of these ingredients belong with each other.

It’s amazing on fish, fish tacos, black bean dishes and by itself on corn tortillas. I eat it with a spoon out of the mixing bowl. When I am making a dish that calls for this salsa, I have to keep myself from eating the whole bowl before dinner is served.

Ingredients

  • 3 small or 2 medium ripe and soft mangoes, peeled, pitted and cubed
  • 2 small or 1 medium avocado, peeled, pitted and cubed
  • 1/2 red onion, minced
  • the juice of 1 lime
  • 2 tablespoons of extra virgin olive oil
  • sea salt or real salt to taste

Directions

  • Add cubed mangoes, cubed avocados, minced onion to a mixing bowl.
  • Squeeze the juice of one lime over the mix. If your lime isn’t soft, hold it under warm water and massage the peel for a few minutes.
  • Add olive oil.
  • Add salt to taste.
  • This salsa is so delicious. It is amazing over white fish, on black bean tacos, with tortillas chips or even on chicken.
recipes

Chocolate Banana Chia Pudding

choc_banana_chia_puddingThis recipe was inspired by my 28-Day No-Sugar Challenge, which is happening now!

Although this pudding isn’t overly sweet, it has bananas, cinnamon and chocolate goodness, with the addition of cashews which are loaded with healthy fat.

Chia pudding is one of the easiest things to make ahead, and it packs a huge energy punch, so I love it for breakfast.

Here you go!

If you try this recipe, let me know!

Ingredients

  • 1 cup of cashews, soaked for at least 4 hours or overnight + soaking water which will be discarded
  • 1 1/2 cups of fresh water
  • 2 bananas, peeled
  • 1 tablespoon raw cacao powder
  • 1 teaspoon ground cinnamon
  • 3 tablespoons chia seeds
  • berries for garnishing — raspberries, blueberries, strawberries and extra sliced banana are all great

Directions

  • Soak cashews in water for at least 4 hours or overnight.
  • After they are softened, rinse cashews, discard the soaking water, and put them into your blender.
  • Add fresh water and blend to make cashew milk.
  • Add bananas and blend again until consistency of mixture is smooth.
  • Add cacao and cinnamon and blend again, another 15 seconds.
  • You can add chia seeds now, and blend again so that the chia seeds are ground up, or if you like your chia pudding to be like tapioca in consistency, don’t add chia seeds until later.
  • Pour mixture into 8-ounce Mason jars. This recipe makes 3 servings/jars.
  • Mix in chia seeds (1 tablespoon per jar) if you didn’t already blend them.
  • Add berries to the mixture as well, or you can also add berries to these when you are ready to eat.
  • Refrigerate over night, and serve cold in the morning!

Enjoy!