It’s rare to find someone who doesn’t like ceviche, but if you are trying to eat less animals, finding a good ceviche can be a challenge. Enter- Spicy Cauliflower Ceviche with Coconut Milk & Peanuts! This recipe is honestly to die for, and you can add all sorts or additions or exchanges to make it your own.
Once you have the cauliflower method down you are off and runnin’. I served it with some Rhythm Superfoods Beet Chips, both on the side and crumbled on top for an interesting and sweet crunch. You can also serve with tortilla or plantain chips for dipping. It’s plant-based (aka vegan), paleo, dairy-free and dee-lish!
Spicy Cauliflower Ceviche with Coconut Milk & Peanuts
3/4 lb cauliflower, cored and cut into baseball size chunks (about 1/2 medium head) 2 medium garlic cloves, finely chopped 3/4 teaspoon Himalayan salt Zest of 1 lime (more…)
Kelp noodles are one of my favorite ingredients these days and this Zucchini Pasta & Kelp Noodles with Sunflower Cilantro Pesto dish is a happy new addition to my growing repertoire of both kelp and zucchini noodle recipes..
I LOVE to eat and I don’t count calories. Yet there is no denying that too many of them can be unkind. Enter kelp noodles! Now the words “kelp noodles” do not conjure up visions of an unctuous and mouthwatering morsel….however they have no flavor and are basically a vehicle for amazing sauces.
The only trick however is that while they do not need to be cooked, they do need to be soaked in warm filtered water and baking soda for at least 20 minutes to let them soften. This is not something that you will find instructed on the packaging…it seems to be underground intel that I am happy to have, and happy to share! So whether you are ambitious to make the recipe below or you just want to throw some store-bought pesto or peanut sauce on these puppies you will not be disappointed, I promise!
Sprouts are fun and easy to grow and are delicious, alkaline and packed full of vitamins, minerals and other nutrients. These fun little projects are also a great source of vitamins E, C, B and A as well as potassium, magnesium, iron, calcium and protein. Sprouting unlocks the nutrients & protein inside the plant cells more readily and makes the protein found beans as well as nuts & seeds more bioavailable and more digestible. Sprouting as well as soaking, or fermenting foods also significantly reduces enzyme inhibitors, greatly increasing the digestibility and absorption of all nutrients in food, including amino acids.
Step #1 Select Your Bean & Quantity: Use organic beans such as adzuki, lentils, mung beans or chickpeas. The beans beans will at least double in size during sprouting, so only prepare as many sprouts as you can eat in about 4 weeks. The fastest to sprout are mung beans and lentils, especially if you live in a humid climate. My favorite beans are adzuki beans (shown here) for their nutty texture, high protein and iron and anti-oxidant content. Most dry beans are good for sprouting but you want to avoid black beans as they can be toxic. Note that “split” beans or peas will not sprout.
Step #2- Soak Your Beans: Place your beans in a wide-mouthed glass jar and fill with filtered water until the beans are covered by about 4 inches of water (use this rule for any amount for beans). Allow them to soak in the water overnight, or for about 8 to 12 hours and then rinse and drain them very well as they can go off if they are too moist. I do this several times inside the jar. Cover with a piece screen from the hardware store (shown here) or a piece of cheesecloth. Leave the jar in a semi-lit place while the beans sprout (I like my kitchen near the window). (more…)
I went to Italy a few years ago with a group from Slow Food Miami to the Terra Madre global food gathering…to say it was breathtaking, fantastic and delicious would be a huge understatement. If you are interested in food, sustainability and a global community that impact change through food- I highly recommend it!
I also recommend trying this Herbed Farinata with Roasted Garlic & Tomatoes- my adaptation to an incredible dish that I discovered while on this trip. Farinata is a Tuscan street food made with garbanzo or chickpea flour and topped with pizza-like toppings. You make a thin crepe type batter and pour into a hot pan and then add your favorite toppings. It makes a quick, protein-rich meal that is delish and super fast. You can keep it simple or add any toppings you want, and of course it is gluten-free and vegan if you choose.
This outstanding Cinnamon Tahini Oatmeal Cookie recipe is an adaptation of my dear dear friend, fellow chef and devout foodie Robbin Russell. I have always been a sucker for oatmeal raisin cookies and these are a unique and easy twist to the classic cookie and of course gluten-free, refined sugar free and can be made vegan. This recipe literally takes 5 minutes to prep and only 10 minutes to bake so no excuses! There are tons of fun things that you can add to change them up to your tastes.
Cinnamon Tahini Oatmeal Cookies
INGREDIENTS: 1/2 cup tahini (sesame seed paste) 1 pastured egg or 1 flax egg* 1/4 cup maple syrup 2 teaspoons cinnamon 1/2 teaspoon baking powder 3/4 cup quick cooking oats (or 2/3 cup rolled oats) 1/2 cup chopped walnuts pinch of sea salt
This fabulous, decadent and somewhat “naughty” recipe for Gooey Double Chocolate Chip Cookies was the brainchild of our Chef Heather Valdes. She created it for one of our clients who is not super concerned with healthier alternatives, he just wants clean and thoughtful food made in a classic style. You may know by now that at The Naked Bite we rarely use conventional baking recipes so of course we needed to experiment on our own and try a “nicer” version. Both are here for you to choose which option you want to make, whether your feeling naughty OR nice. Thank you Heather, my husband just LOVES himself some double chocolate chip cookies!
Gooey Double Chocolate Chip Cookies
The NAUGHTY Version
INGREDIENTS: 1/2 cup grass-fed butter, softened 2/3 cup organic cane sugar 1 pastured egg 1 teaspoon vanilla extract 1 cups all-purpose flour 1/3 cup high quality raw cacao powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup dark or semisweet chocolate chips