Monday, April 4, 2016

Cauliflower Soup



We had a very cold and rainy day here in New York so I was craving some nice warm soup. I found this recipe while looking for any type of Vitamix soup recipes. It turned out really well, especially with a little bit of extra salt and pepper to taste. It was very easy, but did take a bit of time for a Vitamix recipe. 

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
2 cups chopped leeks (white parts only, from 2 or 3 leeks)
salt
1 head cauliflower, chopped
7 cups vegetable broth
1/4 cup unsalted cashews, soaked

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft.

Add the cauliflower and saute for another minute.

Add the vegetable brother, increase the heat to high and bring to a boil. Reduce the heat and allow the soup to cool slightly; stir in the nuts.

Pour the soup into your blender in batches and blast on high for 1 to 2 minutes, until smooth and creamy.

Return the soup to the saucepan and warm it over low heat. Stir in salt to taste and it's ready to eat!



Enjoy!



Healthy Spinach and Artichoke Dip


I was in the mood to try some new Vitamix recipes today. Both turned out in strange colors but were really good. This "spinach and artichoke" dip is more like a bean and artichoke dip, but is very good and healthy, nonetheless. Next time I will probably use a food processor instead of the Vitamix. It was hard to pulse in the Vitamix which is why it turned out so smooth and green instead of chunky like normal spinach and artichoke dip.

Ingredients
about 1 cup scallions, chopped
1 15 oz can cannellnni beans, rinsed and drained
1/2 cup cashews
1/2 cup non-dairy milk (I used almond milk)
1 to 2 garlic cloves
3 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
5 ounces fresh spinach
1 15 oz can artichoke hearts, rinsed and drained


Blend all ingredients together in a high speed blender,except for the spinach and artichoke hearts, until very smooth.

Add the spinach and artichokes and pulse through to keep some chunky texture.

Put in an oven safe dish and bake for 20 minutes.


Sunday, February 14, 2016

Peanut Butter Cookie Footballs


Happy late Super Bowl! Here are some cute and delicious cookies that are perfect for a football party or gathering.

Ingredients:

1 cup unsalted butter (softened)
1 1/2 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Design:
1 - 2 cups of chocolate chips
white frosting

Instructions:

In a large bowl, combine the butter, peanut butter, white sugar, and brown sugar and blend until smooth. Next, add the eggs and mix well.

In a separate bowl, combine and mix the flour, baking powder, baking soda and salt. Once mixed, slowly add it to the bowl with the wet ingredients while mixing.

Once well mixed, refrigerate the dough for at least an hour.

After the dough has been refrigerated, form about 1 1/2 to 2 tablespoons sized dough balls into football shapes and place on a greased (or a foil lined) cookie sheet.

Bake in the oven for 8-10 minutes at 375 degrees.

Once the cookies have cooled, outline the shape of a football using the melted chocolate. If you do not have piping materials, you can use a Ziploc bag by cutting the corner of the bag. Fill in the outline with more of the melted chocolate.

Finally, once the chocolate has hardened, use the white frosting to make the laces.

Enjoy!


Sunday, July 19, 2015

Homemade Granola


My latest obsession has been yogurt parfaits. On an impulse yesterday I decided to make some homemade granola. I looked at a few recipes to get some ideas and ended up coming up with a recipe that turned out better than I had hoped. It's so easy and delicious that I am planning to always keep some homemade granola on hand. 

Ingredients
4 cups old fashioned oats
2 teaspoons cinnamon
1/2 cup raw pumpkin seeds
1/2 cup pecan pieces
1/4 cup coconut oil (melted)
2/3 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
dried cherries, or another type of dried fruit (optional)


In a large bowl, mix together the oats, cinnamon, pumpkin seeds, and pecan pieces.

In a smaller bowl, combine the coconut oil, maple syrup, vanilla extract and salt and mix well. Pour the wet mixture over the oat mixture and stir to coat the oats evenly. Add however much dried fruit you would like (I used about 1/4 to 1/3 cup).

Spread the mixture evenly onto a baking sheet that has been covered with parchment paper or foil. 


Bake in the oven at 300 degrees for about 40 minutes. Allow the granola to cool completely before digging in. 


Enjoy!