Walnut Pesto

INGREDIENTS

• 1/3 cup walnuts
• 2 large garlic cloves, roughly chopped
• 2 cups gently packed fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup extra virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

From Once Upon a Chef

Carne Asada Marinade

Spencer Jackson

 3/4 cup orange juice

1/4 cup lemon juice

1/4 cup lime juice

1/4 cup soy sauce

1/2 cup olive oil

1 T paprika

1 T black pepper

1 t oregano

1/4 t red pepper flakes

1/2  t salt

1 bunch cilantro finely chopped 

Sourdough Bread

• From The Clever Carrot
• 
  
• Ingredients

• 50 g (1/4 cup) bubbly, active starter*
• 2 cups water
• 9 g (1 1/2 tsp) fine sea salt
• 500 g (4 1/4 cups) all purpose flour

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INSTRUCTIONS

Make the Dough

In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes. 

After the dough has rested, work the dough into a ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten.

TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go.

Bulk Rise

Cover the bowl (damp towel or plastic wrap) and let rise overnight at room temperature. This will take about 10 to 12 hours at 68 F. The dough is ready when it no longer looks dense and has doubled in size. If using a standard 8-inch bowl, the dough will rise about 1/2 way up the sides.

Optional Step: about 1 hour into the bulk rise, do 1 set of stretch and folds. Repeat 1 hour later. This will increase the overall volume of the bread.

Shape the Dough

The following morning, line a small bowl with a cotton or linen cloth. Sprinkle with flour.

You’re going to shape the dough twice to build extra strength.

Preshape

Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle. Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes. 

Final Shape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.

Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.

Second Rise

The dough needs to rise again. Rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size.

Preheat your oven to 425. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Score the Dough

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.

Bake the Dough

Bake the dough on the centre rack for 40 minutes, covered. Remove the lid, and continue to bake for 20 minutes uncovered. 

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture

Almond Joyous Powerballs - Clean Eats & Treats

Servings 30 balls

Ingredients

• 1 1/2 cups old fashion oats slightly broken down in the blender
• 1 cup almond butter I use Justins
• 1/2 cup toasted don't skip that unsweetened coconut
• 1/2 cup raw honey
• 1/4 cup enjoy life chocolate chips
• 1 scoop chocolate protein powder
• 2 tbsp cocoa powder
• 2 tbsp chopped almonds
• 1-2 tbsp coconut milk start with one, depending on the consistency you may not need to add the other
• 1 tbsp coconut oil melted
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Combine all dry ingredients in bowl.
2. Mix on low until ingredients are well blended.
3. Add wet ingredients to blended dry ingredients.
4. Mix on medium speed until a "dough" forms.
5. Scrape sides of bowl with a spatula and mix again if needed.
6. Remove bowl from Kitchen-aid stand.
7. Using a 2-inch cookie scoop form dough into balls.
8. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
9. Keep refrigerated up to one week, if they last that long! Enjoy!

Kodiak Banana Muffins

• 2 cups Kodiak Power Cakes Mix - Buttermilk*
• 2 ripe bananas, mashed (the riper the banana, the sweeter the muffin)***
• 1 cup unsweetened vanilla almond milk (any milk will work)
• 1 egg
• 1/4 cup maple syrup**
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips**** (save a couple of tablespoons for topping the muffins)

Bake 350 x 22 minutes 

Cent Granola Bars

Cream together:

2 cups butter
2 cups peanut butter
2 cups brown sugar

Mix in:

2 cups white corn syrup
3 Tbsp vanilla

Add and mix in the dry ingredients:

12 cups quick oats
2 cups shredded coconut
1 cup flax meal
1 cup chopped pecans
1 cup pepitos
1 1/2 cups mini chocolate chips
2 cups craisins

Press into sheet pan
Bake 20 minutes @ 325
Cool and cut

vegan curry

This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Make extras any you’ll have a giant smile on your face at lunch the next day.

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INGREDIENTS

• 2 tablespoons coconut oil
• 1 tablespoon each: cumin seeds and coriander seeds
• 1 head of garlic, chopped
• 1 – 28-ounce can of crushed tomatoes
• 2 tablespoons ginger, chopped
• 1 tablespoon turmeric
• 2 teaspoons sea salt
• 1 cup dried brown lentils
• Optional: 1-2 teaspoons cayenne powder
• 1 – 15-ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro

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INSTRUCTIONS

1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.