Monthly Archives: April 2011

Gingerbread Coated Wheatgrass Shot

This recipe came completely by accident, I was out of my usual juice ingredients which is usually when I turn to my trusty wheatgrass cubes that are always hanging out the freezer! What we have here is a close relative to the Chocolate Coated Wheatgrass Shot, a happy accident that just so happened to be reminiscent of gingerbread.

1 cup water
1 bag Celestial Seasonings Roastaroma Tea
4 Tbsp. carob powder
2 dropperfuls NuNaturals liquid vanilla stevia
2 cubes of frozen wheatgrass

Heat the water and then steep the tea bags. After the tea has cooled a bit mix in the carob, stevia, and vanilla. I find a blender to be helpful for getting the carob smooth but its not totally necessary. Making sure the water is just barely warm enough to melt the wheatgrass, add the 2 cubes and enjoy!

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Gingerbread Coated Wheatgrass Shot

This recipe came completely by accident, I was out of my usual juice ingredients which is usually when I turn to my trusty wheatgrass cubes that are always hanging out the freezer! What we have here is a close relative to the Chocolate Coated Wheatgrass Shot, a happy accident that just so happened to be reminiscent of gingerbread.

1 cup water
1 bag Celestial Seasonings Roastaroma Tea
4 Tbsp. carob powder
2 dropperfuls NuNaturals liquid vanilla stevia
2 cubes of frozen wheatgrass

Heat the water and then steep the tea bags. After the tea has cooled a bit mix in the carob, stevia, and vanilla. I find a blender to be helpful for getting the carob smooth but its not totally necessary. Making sure the water is just barely warm enough to melt the wheatgrass, add the 2 cubes and enjoy!

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Food Porn for a Sunday

Easter Festivities at the Vegetable Centric Kitchen

Happy Easter from the Vegetable Centric Kitchen!

Today we have baby lettuces topped with whole cloves of baked garlic, shredded pecorino romano, dried carrots, EASTER EGGS :), lemon, dijon, stevia, and freshly cracked salt and pepper. The side dish was button mushrooms and zucchini sauteed in smoked paprika butter. A little known fact: Eggs are healthier when dyed to look like vegetables. Easter Chocolate was also consumed of course…though the only thing that made it “Easter Chocolate” was the fact that it was eaten on Easter…

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Food Porn for a Sunday

Easter Festivities at the Vegetable Centric Kitchen

Happy Easter from the Vegetable Centric Kitchen!

Today we have baby lettuces topped with whole cloves of baked garlic, shredded pecorino romano, dried carrots, EASTER EGGS :), lemon, dijon, stevia, and freshly cracked salt and pepper. The side dish was button mushrooms and zucchini sauteed in smoked paprika butter. A little known fact: Eggs are healthier when dyed to look like vegetables. Easter Chocolate was also consumed of course…though the only thing that made it “Easter Chocolate” was the fact that it was eaten on Easter…

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Salted Chocolate Sweet Potato Cake

Salted Sweet Potato "Chocolate Cake"

Alright so this isn’t exactly chocolate cake but it completely hits the spot when I’m after something warm, gooey, and chocolaty! The bits of sea salt when you get a bite with one enhance the flavor beautifully.

1 baked sweet potato, fresh from the oven
a bit of organic butter
a handful of 70% dark chocolate chips
liquid stevia
coarse sea salt

Break open a freshly baked sweet potato and smear in a bit of butter and a few drops of liquid stevia. Drop in a handful of dark chocolate chips and pop the whole thing onto a baking tray and back into the oven long enough for the chocolate chips to melt. Remove and swirl the chocolate in, topping with a pinch of coarse sea salt to finish.

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Filed under Dessert, Potatoes, Squashes, and Starchy Things, Recipes

Kale Chip Nachos

Kale Chip Nachos Two Ways- Melted Cheese or Guacamole

Kale chips. Everyone, even people who hate green things, should try them once. I happen to love green things so when I first heard of these there was no question I would love them, but I was still surprised when I took my first bite into these cripsy, salty, surpirsingly chip-like treats! If you’ve never had a kale chip, try a batch plain first and then go for the fancy version 🙂

For the Kale Chips:

1 bunch curly kale
1 tbsp. melted organic butter or olive oil
a bit of salt, depending on how salty you like your chips

Preheat oven to 350. Remove the kale from the stems, leaving them in fairly large pieces. Throw the pieces in a large bowl and massage them with the butter/oil and salt until they are covered. Place them in a single layer on baking trays and bake 10-15 minutes, you want them crispy but not burnt.

…Post IKTE (Initial Kale Tasting Experience. Again, everyone should have one):

Pile Kale chips on a plate and top with guacamole and salsa. For a cheesy version try shredded goat cheese, broiled until melted, and topped with cool salsa. If you can get Emerald Valley Organic Salsa, its possibly the best I’ve ever had in my life.

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Filed under Avocado Based, Goat Cheese, Recipes, Salad

Coconut Water Green Juice

Blend the water from one young coconut with the juice of 2 romaine heads, 2 spinach bunches, OR 2 oz. wheatgrass.

A great video on how to open a young coconut here.

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Filed under Juice, Recipes