My Green Diet » Recipes

how to make your own almond milk- video

Mary — Mon, 06 Feb 2012 17:13:52 +0000

Ok- here is my first attempt at making a little video for you. I am realizing maybe I need to smile a little more, but I hope you like it and I promise I’ll get better!

Making your own almond milk is easy, fresh, healthy, and delicious.

Click here to view the video on YouTube.

Click Here for my YouTube Channel

Homemade almond milk

Use this same process with any kind of raw nut for a variety of nut milks, such as sesame, cashew, or pecan.

1 cup raw almonds
1 tsp vanilla extract
1 tsp honey
pinch on salt
2 cups water (plus more for soaking)

Dump the almonds in a bowl and cover with water. Let them sit at room temperature for 8 -12 hours. Drain and rinse the almonds.
Drain the almonds from the soaking water and add the rinsed almonds and 2 cups fresh cold water to a blender Blend very well. Add the vanilla, salt and honey. Blend for another minute to make sure it’s all completely mixed. Taste it and make sure it tastes right, adjust salt, vanilla, and honey if necessary.
Pour the pureed almond milk through a fine mesh strainer, cheese cloth (or cheese cloth lined strainer), or nut milk bag. Squeeze all the liquid out. Store the almond milk in an airtight container in the refrigerator for up to a week. Shake well before pouring.

Makes about 2 cups*.

*You can add more water to make this thinner and you can omit the vanilla, honey, and salt for plain unsweetened almond milk.

naturally sweetened caramel popcorn

Mary — Fri, 03 Feb 2012 14:57:58 +0000

I love caramel popcorn, all that ooey gooey goodness (not the dried out chip-your-teeth kind). Sometimes, when I just need a little treat (like when I am critiquing the Super Bowl commercials or the half time show) this is the recipe I turn to. It whips up in less than 20 minutes (including the time to make the popcorn). It is fantastic and tastes just like I used butter and granulated sugar (which, of course, I didn't).

naturally sweetened caramel popcorn

12 cups popped popcorn (from about 1/2 cup kernels) Click here to see how to microwave your own popcorn
3 tablespoons grapeseed oil, or other flavorless oil
1/2 cup Brown Rice Syrup
1/2 cup real maple syrup
1/2 teaspoon fine grain sea salt (or table salt)

Heat oil, brown rice syrup, maple syrup, and salt in a saucepan. Bring to a simmer and cook for 8 minutes, stirring frequently. Remove from heat and pour over popped popcorn. Stir together until mixed throughly. Let still for 5 minutes. Form into popcorn balls or serve in a large bowl. If you wish to make popcorn balls, moisten hands slightly. Form a tight ball with a handful of popcorn. Some pressure is needed for balls to stay together. Makes about 12 popcorn balls. Store in the refrigerator to maintain freshness. WARNING: This stuff is incredibly addicting and delicious. You may not have enough control to stop yourself or anyone in the vicinity from eating it by the handful! Related posts:

how to make vegan five-layer bean dip

Mary — Wed, 01 Feb 2012 15:00:52 +0000

With the big event (meaning the super bowl, obviously) only 4 days away, it's time I shared my secrets to making a killer bean dip... vegan. Layered bean dips are always a crowd favorite, but are usually made up of processed bean paste, mayo, sour cream, and lots of cheese. I am going to blow your socks off with this flavor packed animal-free AND preservative-free dish. (Thanks to the girl who ate everything for the idea to make these in single servings, they are so cute and fun!) Making your own healthy refried beans is surprisingly easy and delicious. BUT, you can substitute 2 (15 oz) cans of vegan refried beans in a pinch. I also recommend making my recipe for pico de gallo, but again, you may use your favorite store bought variety. If you take help from the store, this dish comes together very quickly. Five-Layer Bean Dip: In 8 to 10 individual clear cups or a small baking dish, layer as directed. This can be made several hours in advance and stored, covered in plastic wrap, in the refrigerator. Make sure when you are layering the pico de gallo to use a slotted spoon to drain off any excess liquid.

Layer 1 (bottom): Refried Beans (recipe below)
Layer 2 : Avocado Cream (recipe below)
Layer 3: Pico de Gallo (recipe below)
Layer 4: 1 (6 oz) can sliced olives, drained
Layer 5: sliced green onion and chopped cilantro, as desired

Vegan Refried Beans - Makes 4 Cups (This recipe is a keeper for any time you need refried beans)

2 tablespoons oil
4 cloves garlic, minced
1 small onion ( about 1/4 lb ) diced small
1 jalapeno pepper seeded and minced
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground chile powder, such as ancho or a blend
2 ( 15 ounce ) cans pinto beans, drained and rinsed, or 3 1/2 - 4 cups cooked beans
1 bay leaf
2 cups water
1 teaspoon salt and 1/4 teaspoon fresh pepper

1. In a large, heavy cast-iron skillet, combine the oil, onion, jalapeño, and garlic and cook over medium heat. Using a wooden spoon to stir occasionally, cook until the onion turns translucent, about 10 minutes. Add in the cumin, oregano, and chile powder, stir. 2. Stir in the beans, bay leaf, and water and increase the heat to medium-high. Bring the mixture to a boil, then lower the heat to medium again and allow to simmer for 20 minutes. 3. Remove the bay leaf and discard. Use a potato masher to mash the beans smooth, then stir to form a thick, moist paste, anywhere from 5 to 8 minutes. If refried beans appear to dry out, add a little water a few tablespoons at a time, until your desired consistency is reached. Avocado Cream (Dollop on taco salad, or any Mexican flavored dish, to satisfy those sour cream cravings)

6 tablespoons lime juice (can substitute lemon juice)
thin slice of jalapeno, or as desired.
2 ripe avocados
1 cup cilantro leaves
1/2 cup grapeseed oil
1 tsp salt

1. Add all the ingredients into a blender and blend until smooth. Can be made 2-4 hours in advance, just cover and refrigerate. Pico de Gallo

4 roma tomatoes, seeded and diced
1/2 small white onion, finely diced
1/2 jalapeno, seeded and diced
2 cloves garlic, minced
juice of 1 lime
2 tablespoons chopped cilantro
1 teaspoon salt and 1/2 teaspoon fresh pepper

1. Combine all the ingredients in a bowl. Mix well. Can be made up to a day in advance, just cover and refrigerate. You are probably going to need a sign that says something like "eat and you will be sleeping in the snow" to tape on it. ;) Related posts:

how to make your own microwave popcorn

Mary — Mon, 30 Jan 2012 20:45:41 +0000

Popcorn can be a yummy low calorie snack. One I enjoy while watching a game (read Super Bowl). Sadly, most popular store bought varieties of microwave popcorn have hydrogenated fats, chemical flavorings, and preservatives (not to mention a whole lot of calories). Fortunately, it is inexpensive and so easy to make microwave popcorn right at home. All you need: popcorn kernels, paper lunch bag, scotch tape Add 1/4 cup of popcorn kernels to your paper bag. Close the bag by folding the top over twice and secure the fold with a piece of tape. Don't use staples as they can spark in the microwave. Microwave on high for 2-3 minutes. Listen for the popping to slow down to once every second or two. Open bag and enjoy. One bag has about 2 servings. You could put less in if you wanted to make individual bags for your kids. Don't add more than about 1/3 cup of popcorn kernels to one lunch bag, though. Adding flavorings: I like to add 1/2 teaspoon of fine ground sea salt and 1 teaspoon of oil to the bag before microwaving. It gives it that nice even salted popcorn flavor. You can also have fun with flavoring your popcorn after it has cooked, open the bag add the flavorings, close and shake, shake, shake. Some ideas: For cheesy: add nutritional yeast, a bit of oil, and some salt. For spicy: add chili powder, hot sauce, and salt. Sweetness: a pinch of sugar, cinnamon, and a drizzle of honey. money. Now that you know how incredibly easy, fun, versatile, and inexpensive it is to microwave your own popcorn... don't let me catch you spending your money and health on the preserved, store-bought junk! did that sound threatening? didn't mean to... Related posts:

naturally sweetened caramel popcorn

whole wheat spagetti with parmesan and arugula

Mary — Fri, 27 Jan 2012 14:33:41 +0000

This dish is my comfort food, my indulgence, my detour from the path of dairy free eating. I wanted to share it with you because it is delicious, easy, and fast. My family really loves it. The ingredients really shine in this dish, so make sure to have good quality ingredients. Get the real Parmigiano Reggiano and grate it yourself. The combination of the salty parmesan and the peppery arugula and freshly ground pepper is perfect. It is creamy, simple, and flavorful. xo. whole wheat spagetti with parmesan and arugula

salt
1 lb whole wheat spagetti
1 1/4 cup very finely shredded Parmigiano Reggiano
1 teaspoon freshly ground black pepper
3 heaping cups baby arugula
1 tablespoon butter
3 tablespoons extra virgin olive oil

Bring a large pot of salted water to a boil over high heat. Add the spagetti and cook until al dente (about 9 minutes). Reserve 1 cup pasta water before draining the pasta and adding it to a large bowl. Immediately add the remaining ingredients and toss well. As necessary, add the reserved pasta water a little bit at a time for moisture. (You will not need all the pasta water, use just what you need). Serves 6. Last day to enter this Pangea Organics Giveaway! Related posts:

how to cook pine nuts

Mary — Tue, 24 Jan 2012 19:55:35 +0000

I don't usually like pine nuts. Truly, I usually hate them, I even make my pesto without them. But, like most rules, there is an exception... It's that time of year when pine nuts can be found still in their shells. I will never be able to walk past a big barrel of unshelled pine nuts without thinking about making them with my grandparents. I love making these pine nuts because they remind me of those people I love and miss, but also because they are a delicious and healthy treat. Boiling the nuts makes them soft and mild flavored- it is a completely different taste than the hard dry shelled ones you typically buy. Boiled Pine Nuts

Unshelled pine nuts (as much as you want)
Kosher salt

In a pot, cover the pine nuts with water and add 2-5 tablespoons of salt, depending on how many pine nuts you are cooking. You want the water to be very salty (think ocean water), this helps the pine nuts to have great flavor, but also be moist. (For 1/2 lb of pine nuts, use about 3 tablespoons salt.)

Bring to a boil, cover and reduce to a simmer. Simmer for 50-70 minutes. After about 40 minutes, taste one of the nuts by breaking it out of the shell. It should be soft and slightly translucent (opposed to hard and white). Check occasionally until desired doneness is reached.

Drain pine nuts and lay out on a towel to dry completely. If the shells have gotten soft and don't crack open easily, you can lay them out on a single layer and bake them at 350 degrees, just until the shells are hard and completely dry. Be careful not to bake them, though. You do not want the tender nuts to harden and cook more. I did not need to bake mine, the shells were dry and crackable.

I will leave them out to snack on for several hours, but then I continue to store them in the refrigerator to keep them fresh. Don't forget to ENTER TO WIN our Pangea Organics Giveaway.

No related posts.

yellow peas and pasta soup

Mary — Wed, 18 Jan 2012 03:59:31 +0000

This is the kind of thing I look forward to on a cold winter night- like tonight. This soup is really thick and that’s what makes it so good. Hearty, filling, and comforting.

3 Tbs. extra virgin olive oil
2 carrots, finely diced (it is important to dice small)
1 large yellow onion, finely diced (it is important to dice small)
2 cloves minced garlic
1 (15 oz) can crushed tomatoes
1 1/2 teaspoons salt
1/2 tsp herbes de provence
1 1/4 cups dried yellow split peas or substitue dried chickpeas, soaked in water overnight, drained and rinsed
4 cups water
1 1/2 cups dried whole grain macaroni or tubetti pasta
Freshly ground pepper, to taste

In a large heavy bottom pot over medium heat, warm the 3 Tbs. olive oil. Add the carrots and onion and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and tomato and cook, stirring frequently, for 1 minute. Add the peas, water and herbes de provence, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the peas are tender, about 1 hour. With a potato masher, gently so you don’t splash hot liquid, smash the soup for a minute or two, until some of the peas have busted up and thickened the soup. Add the pasta and cook until al dente, about 10 minutes.

Ladle the soup into warmed bowls (my kids really like a sprinkle of parmigiano-reggiano over top). Serve hot. Serves 4 to 6.

Don’t forget to enter this weeks GIVEAWAY.

Finally… a LASAGNA that ROCKS!

Mary — Wed, 11 Jan 2012 04:31:38 +0000

I love lasagna! I had a hard time filling the void left by cheesy rich pasta dishes when I started eating Greener. It has been years in the making, but the perfect lasagna is here- creamy, flavorful, comforting, hearty, healthy, delicious.

I will be making this dish on Thursday (1/12/12) on Utah’s Studio 5 at 11 am- tune in!

Veggie and Sweet Potato Lasagna

The key to this lasagna is to dice the vegetables finely; this creates a layer that mimics the texture and feel of the traditional meat layer, but this taste so much better! Enjoy! Serves 6.

2 tablespoons extra virgin olive oil
1 small onion, diced
4 cloves garlic, minced
8 oz white or baby bella mushrooms, finely diced
1 red bell pepper, diced
1 carrot, peeled and diced
½ teaspoon Herbs de Provence
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup tomato paste
24 oz jar of prepared tomato marinara sauce
2 cups of pureed sweet potato (from approx 2 sweet potatoes)
1 package (9 oz) no boil whole wheat lasagna noodles
2-3 tomatoes, thinly sliced
3 tablespoons bread crumbs
2 tablespoons extra virgin olive oil

1. To make the sweet potato puree, pierce the skin in several places with a knife. Either set the sweet potatoes on a baking sheet lined with tin foil, bake at 350 degrees for an hour, or set them on a microwave safe plate and microwave for 10-15 minutes or until tender. Peel the skin and discard. Mash insides with a fork. Set aside.

2. In a large sauté pan over medium high heat, add 2 tablespoons extra virgin olive oil. Add the onion, garlic, mushrooms, red bell pepper, carrot, Herbs de Provence, salt, and pepper. Sauté for 8-10 minutes. Add the tomato paste and mix well. Add ½ the jar of marinara sauce or about 1 ½ cups. Allow the mixture to come to a boil and remove from heat.

3. Preheat the oven to 400 degrees F. Divide the box of noodles into four even stacks. Assemble the lasagna by covering the bottom of a 9 x 13 inch baking dish with half the remaining marinara sauce (about ¾ cup). Next, lay out one stack of noodles in a single layer. On top of the noodles, spread ½ the vegetable mixture evenly. Top with another single layer of noodles. Next, spread out the sweet potato evenly and top with another layer of noodles. Then, add the remaining vegetable mixture. Top with the remaining noodles and spread the remainder of the marinara sauce over top. Cover the lasagna with thinly sliced tomatoes. Sprinkle the breadcrumbs over top and drizzle with extra virgin olive oil.

4. Cover with tin foil and bake at 400 degrees F for 50-55 minutes. Remove the tin foil half way through to ensure the top gets crisp and golden. Remove from oven and let cool 10-15 minutes before serving.

slow-cooked hearty winter pasta

Mary — Thu, 05 Jan 2012 05:20:37 +0000

I calculated last night that I have slept the past 6 nights in 5 different beds. That is a lot of moving around for this mama! I finally landed back home this morning and realized I didn't have the time or energy to go to the grocery store, but the last thing I wanted was to eat out... again. Thanks to my winter CSA farm box (and a few other random vegetables), I was able to pull together this pasta dish and it turned out amazing. I loved it! I'm not going to admit how many serving I had, but you get the idea. I didn't do a great job of writing down exact amounts, so below is my best guess as to what I did- feel it out as you are making it and adjust accordingly. Takes about 4 hours and serves about 4 adults.

slow-cooked hearty winter pasta

2 tablespoons extra virgin olive oil
1 onion, minced
8-9 large white button mushrooms, very finely diced
4 cloves garlic, minced
2 carrots, peeled and diced
1/2 tablespoon herbes de provence
salt and pepper, to taste
1 sweet potato, peeled and cut into 1/2 inch cubes
2 tablespoons tomato paste
1 can (15 oz) crushed tomatoes
1 cup prepared marinara sauce (or substitue for more crushed tomatoes)
small piece of rind of Pecarino Ramano Cheese (totally optional!)
about 2/3 lb whole wheat orecchiette pasta (can substitute shells or fusilli)

The key to this fantastic sauce is to cut the mushrooms very small- it takes a few extra minutes at the cutting board, but it is worth it- makes this sauce resemble a beef Bolognese. Dice the onion and carrot finely as well. In a large dutch oven or heavy bottom pan (I love my Le Creuset) over medium high heat add the olive oil and onion, saute for several minutes before adding the carrot, garlic, and mushroom. Add the herbes de provence and the salt and pepper (you need a good pinch or two of salt). Add the remaining ingredients, except the pasta. Cover and cook on very low heat for 3-4 hours, stirring occasionally. A word about the cheese rind- when I get Pecarino Ramano or Parmigiano Reggino (the real stuff), I will save the rinds and store them in the freezer. I like to add them to stews and soups to impart a massive amount of flavor without much cheese at all. The rinds will last for a month of two in the freezer. If you are using the cheese rind in the recipe, stick the entire piece of rind in whole (I used a piece about 1.5 inch square) and allow it to cook with the sauce for about an hour and then remove the whole thing before it starts to fall apart. Discard. About 15 minutes before you are going to eat, drop the pasta into a large pot of boiling, salted water. Cook until al dente. Reserve some of the pasta water before draining the pasta. Add the pasta straight into the sauce pot. Combine and add a bit of pasta water if necessary for moisture. Enjoy with loved ones. Related posts:

Sweet Potato, Leek, and Cranberry Gratin

Mary — Thu, 22 Dec 2011 17:38:08 +0000

I love December. Despite the cool and the snow, I enjoy the warmth of holiday cheer and slow cooked winter vegetables. My heart belongs to the summer harvest, but there is something comforting about sweet potatoes, winter squash, pomegranates, cranberries, and all the other winter wonders. At my house, we have been celebrating Christmas for several weeks now, and whichever holiday you are celebrating, I want to wish you a very merry one! I hope you enjoy this dish- I combines many flavors I associate with Christmas. Peace and Joy to you. See you in 2012! Sweet Potato, Leek, and Cranberry Gratin

1 cup fresh or frozen whole cranberries
zest of 1/2 an orange
juice of 1/2 an orange (about 1/6 cup)
1/8 cup maple syrup, preferably grade B
1/4 cup water

2 tablespoons extra virgin olive oil, divided
3 small leeks, white and light green parts
2-3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, minced

1 large sweet potato (about 1.25-1.5 lbs total)
3 tablespoons dry bread crumbs

In a small pan over medium heat, add the cranberries, orange zest, orange juice, water, and maple syrup. Bring to a boil and reduce to a simmer. Simmer uncovered for 20-25 minutes or until sauce has thickened and reduced by about half. Remove from heat. Meanwhile, wash the leeks very well to remove any dirt or sand and chop white and light green parts. In a saute pan, add 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped leeks, minced garlic, minced fresh rosemary, salt and pepper. Saute for 5 minutes or until slightly tender and translucent. Remove from heat. Peel the sweet potato and thinly slice or with a mandoline cut to 3 millimeters thick. Preheat the oven to 450 degrees F. Lightly grease a 10 inch backing dish (I prefer round). Arrange 1/3 of the sweet potato slices over the bottom of the baking dish, overlapping slightly. Spread half of the leek mixture on top of that. Spoon half the cranberry mixture on top of the leeks. Add another shingled layer of sweet potatoes and repeat with the remaining leeks and cranberries. Top with the remaining layer of sweet potatoes. Sprinkle breadcrumbs over the top layer of sweet potatoes and drizzle with 1 tablespoon olive oil. Cover with tin foil and bake from 35 minutes. Remove tin foil and bake for another 15 minutes or until breadcrumbs are golden and crisp. Allow to cool slightly before cutting into 8 wedges. Click Here to start the new year off right by getting My Green Diet posts in your inbox! Related posts: