All posts tagged: Featured

Mediterranean Bowl with Roasted Red Pepper Chutney

Oh, this bowl is HEAVENLY. Just close your eyes and imagine taking a bite into the cool cucumbers, tangy olives, smooth avocado, sweet cherry tomatoes, chewy couscous, herbed zucchini, crisp pita triangles, and roasted spicy opo squash. This bowl makes for an eclectic array of textures, flavors, and colors. But the most magical ingredient of them all is the incredibly flavorful and nutty, roasted red pepper chutney. It impeccably ties all the ingredients together to create the ultimate tastebud experience. You could even use the chutney as a spread on toast, or as a dip for savory crackers and veggies. Loaded with protein, healthy fats, complex carbs, and vitamins–could there be a more perfect way to eat a wholesome and delicious meal? This recipe makes enough for about 3 hearty bowls. I’ve broken up the ingredients and directions for each component of the bowl below. Feel free to add or substitute different types of salads or dips. Maybe try some pickled cabbage, labneh, dried fruit compote, or falafel? Mmmm. Mediterranean Bowl with Roasted Red Pepper Chutney: Roasted Red Pepper Chutney: Makes about 1.5 …

Raw Cardamom Cashew Cream Tartlets

Raw Cardamom Cashew Cream Tartlets During my last semester at Pepperdine, I had enrolled in a Regent and Seaver Scholars Colloquium course on Eastern and Western Philosophy and Science. We covered some awesome topics in ethics and philosophy from Confucius, Yoga and Meditation, Chuang Tzu, Desedimentation, Chinese Calligraphy, and Ikebana. When my professor, Dr. Thompson asked our class for topic suggestions that we were interested about, I quickly sent him an email regarding my interest in Ayurvedic Medicine. Just as quickly, I received a reply: “Would you be willing to teach us about Ayurvedic medicine on February 11?” What. I was about to teach my first university lecture. I was honored, excited, and also nervous. While I am no expert on Ayurvedic medicine, I have always been intrigued by herbal medicine, and how eating right depends on your body type. With some research, I composed a quick run down on Ayurveda (of course, including a simple Ayurvedic recipe 😛 ). After my lecture, I shared the part I find most interesting about Ayurvedic medicine–that is, how different foods react in certain ways with …

Sunflower Soba with Chili Baked Tofu

Sunflower Soba with Chili Baked Tofu Gluten-free? Trying to cut out starchy-processed pasta noodles? Or are you just tired of the same old stir fry? Try using raw “sunflower soba” to replaces regular noodles in stir fry dishes. This dish is a quick fix, totally unique, and nutrient packed! This recipe makes 2-3 servings. 2 cups raw sunflower sprouts 1, 14-oz block extra-firm organic tofu 1 tbsp toasted sesame oil or coconut oil 2 tbsp low sodium soy sauce 1 tbsp rice or apple cider vinegar 4 tbsp water 1/2 tsp dried ginger 1/2 tsp Sambal Oelek ground fresh chili paste lemon juice black pepper sesame seeds (black or white) cilantro (optional) jain stir-fry veggies (optional) Drain and rinse the tofu, wrap in in a couple paper towels, and press the tofu by placing a plate and a large can on top of the block so that the extra liquid drains out (20-30 minutes). Preheat the oven to 350 degrees. Cut the tofu into 1-inch cubes. In a separate bowl, whisk together soy sauce, oil, vinegar, ginger, …

Coconut Curried Okra with Plantain Cutlets

Coconut Curried Okra Why eat okra? Okra, a.k.a lady finger/gumbo is high in Vit. C & K, folate, and fiber. The high dietary fiber content of okra supports colon health as a natural digestion aid. Okra also helps stabilize blood sugar, great for diabetes monitoring & prevention. High in folate, okra also can promote healthy pregnancy. Vitamin C rich food has been shown to help relieve respiratory issues like asthma and promote healthy skin. Ingredients: Makes 2 servings 2-3 cups chopped okra 1/2 cup sliced red bell pepper  1/4 cup chopped cashew pieces juice from 1/2 lemon 1 tsp of each: salt, mustard seeds, cumin seeds, zaatar Dash of pav bhaji masala (optional) 1-2 tsp of each: red chili powder, dhania-jeera powder, turmeric powder 3-4 cloves 1/2 can coconut milk 1-2 tbsp coconut oil 1-2 bay leaves Directions: Heat coconut oil in a large frying pan. Add mustard seeds, bay leaves, cumin seeds, cashew pieces, and cloves to hot oil and let sizzle for a few minutes. Add chopped okra and toss. Cook for 5 minutes on medium heat …