Spicy Southwestern Kelp Noodles with Avocado & Toasted Seeds

Raise your hand if you love noodles. I DO, I DO!!! Unfortunately they tend to be on the heavy side and often carry the “guilt factor”.  I prefer not to associate guilt with food but you know what I andoaean.

Kelp noodles are as light as light can be. They are made 100% with seaweed and water and have 6 calories per serving…”light” done right, au natural! The only thing is that they need some “umpf” injected into them as they rate 0 on the flavor scale.

I love to use peanut sauce, pesto, tomato sauce– you name it. I have been on a veggie and fruit cleanse the last couple of weeks (and liver cleanse to boot = no fun). Pretty much any kind of dressing will do. This Southwestern Kelp Noodle Salad recipe is one  I created to inspire my tastebuds & carry on. Check it out!

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Southwestern Kelp Noodles with Avocado & Pumpkin Seeds (more…)

Pasta with Creamy Avocado Garlic Sauce

manWho doesn’t love avocado? I could eat guacamole until I burst (with a side of margarita of course ;). Enjoy the fruit’s heart-healthy fats in this satisfying, creamy sauce that is a snap to make. Toss it with your favorite pasta/noodles, or, even into a rice based dish for a creamy, risotto-like mouthfeel. I use the lighter Florida variety of avocados from my favorite fruit farm, LNB Groves, but the rich haas variety work just as well!

Pasta with Creamy Avocado-Garlic Sauce
(Serves 4)

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Quick Black Bean Sliders with Cilantro Sauce

amber food 002-1Quick Black Bean Sliders with Cilantro Sauce

1/2 cup rolled oats
2 teaspoons cumin
2 teaspoons chili powder
3 large cloves garlic
2 large scallions, roughly chopped
A small handful cilantro leaves and stems
1/2 large red bell pepper, roughly chopped
1-1/2 cups cooked black beans, divided
1 large farm egg or flax egg*
Salt and pepper to taste
Coconut oil as needed for cooking (more…)

Eggplant Tomato Bolognese with Quinoa Pasta & Zucchini

Wether your in a chilly climate in just the first days of spring or in South Florida, this recipe is the perfect meal. If you need to warm up, this a the healthier way to excite the palate and feel indulgent. If you are like me- in humid Miami, then it is tomato and eggplant season and the bounty is at your finger tips. Either way this sauce is a new fave for The Naked Bite, pretty sure that it will be yours too!

Eggplant Zucchini Pasta

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Zucchini Cakes with Spicy Lemon Coconut Sauce

SUPER easy, vegan, gluten & grain free and YUMMY, what could be better? Get creative and change it up a bit with some other shredded veggies, the sky’s the limit!

zucchini cakes

Zucchini Cakes with Spicy Lemon Coconut Sauce

INGREDIENTS:

3 medium Zucchini, grated
About 1 teaspoon salt
3/4 cup Chickpea Flour
1 Tablespoon Za’atar (optional)*
1 teaspoon Chili Powder
2-3 large green onions, sliced
Freshly cracked pepper
Coconut oil or olive oil for the pan

Makes 10 medium cakes

DIRECTIONS:

Place the grated zucchini in a bowl and toss with a good pinch of salt. Allow to sit for 15-20 minutes to let the moisture of the zucchini release. Add the remaining ingredients except the oil and mix well. The moisture that comes from the zucchini should be enough to turn this into a batter. If not, add a few tablespoons of water but be sure it is not runny, the mixture should be thick like pancake batter.

Heat a large sauté pan on medium heat and add about a couple teaspoons of oil. Using an ice cream scoop or a large spoon, scoop the mixture to the pan forming 5 small pancakes, spreading them with the back of the scoop. Brown on one side for about 5-6 minutes, flip and cook until golden brown on the other side, about 5 minutes. Repeat with the remaining batter, tenting the cooked cakes with foil to keep warm. Serve immediately with the spicy coconut sauce (recipe follows).

Tips & Notes~

*Za’atar is generally prepared using ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, salt and ground sumac. Available in middle eastern markets. If you cannot find you can add a few pinches of dries herbs and a squeeze of lemon.

Grated carrot or sweet potato also makes a nice substitution for some of the zucchini but you will need to add a touch of water to make up for the liquid in the zucchini.
Spicy Lemon Coconut Sauce

INGREDIENTS:

1 clove garlic
1/4 cup raw almonds, soaked in water for 4+ hours and drained
1/2-1 medium jalapeño or serrano chile, cut in half (amount depends on level of spice desired)
2 medium green onions, bottoms removed and rough chopped
1/4-1/3 cup coconut milk (full fat)
1-2 Tablespoons lemon juice
A good pinch of salt
About 2 Tablespoons+ fresh dill or cilantro

Makes about 3/4 cup

DIRECTIONS:

Place all ingredients except for the dill into the blender and blend on high speed until smooth. Add the dill and pulse a few times to break it up. Taste and adjust salt and lemon if necessary. If you want a thinner sauce use 3/4 cup of coconut milk.