Chocolate Chip Cookies

These cookies are the most delicious "healthy" chocolate chip cookie recipe I have found. They are sugar free, wheat free, and vegan. I found this recipe on Ann Gentry's "Real Food Daily Cookbook."

Ingredients
1 3/4 cups barley flour
1 1/3 cups oat flour
3/4 cup brown rice flour
1/2 tsp baking soda
1/2 cup pure maple syrup
1/3 cup canola oil
1/4 cup date purée*
3 tbs brown rice syrup
2 tsp plain soy milk
1 1/2 tsp vanilla extract
1/2 tsp sea salt
1 1/4 cups semisweet chocolate chips
3/4 cup toasted walnuts, coarsely chopped (optional)

Directions
1. Preheat the oven to 375°F. Line a heavy large baking sheet with parchment paper.
2. Whisk the barley flour, oat flour, rice flour, and baking soda in a bowl to blend.
3. Whisk the maple syrup, oil, date puree, rice syrup, milk, vanilla, and salt in a large bowl to blend.
4. Add the flour mixture and stir just until moistened.
5. Stir in the chocolate chips and walnuts.
6. Using an ice cream scoop, scoop about 1/3 cup of dough for each cookie onto the prepared baking sheet, spacing 1 inch apart.
7. Flatten the cookies slightly.
8. Bake for 18 minutes, or until the cookies puff and crack and become golden brown.
9. Using a metal spatula, transfer the cookies to a rack to cool slightly. Serve warm or cool completely.

Note: The cookies will keep for 1 day, stored airtight and at room temperature.

*To make date purée, simple pit 3-4 dates and cover them in a pot with water. Simmer for 10 minutes or until soft. Blend dates until paste consistency, add cooking water if needed.

Adzuki Bean Soup

This is another medicinal vegan/macrobiotic recipe from Ann Gentry's "Vegan Family Meals" Cookbook. A great soup to create when you're feeling nutritionally depleted and want to incorporate something ultra healthy. The best part is that you can store leftover soup in single serving Tupperware in the freezer. Keeps well for one month in the freezer and 2 days covered and refrigerated.

Ingredients
7 cups water
2 cups dried adzuki beans, rinsed
1 (6" x 1 half") dried kombu
2 tsp fine sea salt
2 large onions, finely chopped
3 large carrots, peeled and finely diced
4 celery stalks, finely diced
2 medium turnips, peeled and finely diced
2 tbs tamari or soy sauce
1 (2") piece fresh ginger, peeled and finely chopped
2 tsp minced garlic
1 tsp dried thyme
1 tsp freshly ground black pepper
* 2-3 dashes of hot pepper sauce!

Directions

1. Combine the water, adzuki beans and kombu in a heavy pot and bring to a boil over high heat.
2. Decrease the heat to medium-low, the cover and simmer until the beans are semi-soft, about 25 minutes.
3. As the beans boil, skim off any foam that rises to the top. Uncover the beans and stir in salt; cook for 5 more minutes. Make sure the beans are not tender at this point.
4. Increase the heat to medium-high. Add the onions to the beans and bring to a simmer.
5. Decrease the heat again to medium-low. Cover and simmer, stirring occasionally, until the onions are translucent, about 15 minutes.
6. Stir in the carrots, celery, turnips, tamari, ginger, garlic, thyme and black pepper. Cover and cook and cover until the soup thickens slightly but is still loose and pourable and the beans are tender, about 25 minutes.
7. Ladle the soup into bowls add stir in hot sauce, if desired.
   

Turkish Lentil Soup

One of my favorite soup recipes from Real Food Daily owner, Ann Gentry's cookbook, "The Real Food Daily Cookbook."

Ingredients
2 tbs olive oil

2 onions, chopped

6 cloves garlic, minced

2 tbs fresh rosemary, chopped

1 bay leaf

1/2 tsp cayenne

1/2 cup medium-coarse bulgur

1 (14 1/2-oz) can whole tomatoes

1/4 cup tomato paste

10 cups vegetable stock or water

1 3/4 cups dried lentils, picked through and rinsed

4 cups lightly packed fresh spinach leaves (6 oz)

1/2 cup fresh chopped parsley

2 1/2 tsp sea salt

1/2 tsp black pepper

Directions

1. Heat the olive oil in a heavy stockpot. Add the onions to saute for 8 minutes, or until translucent.
2. Stir in the garlic, rosemary, bay leaf, cayenne and then the bulgur. Saute over medium heat for 5 minutes, or until the bulgur is lightly toasted and the onions are golden brown.
3. Squeeze the tomatoes into the bulgur mixture and add the juices from the can. Stir in the tomato paste, and then the stock and lentils. Bring to a simmer over high heat.
4. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 25 minutes, or until the lentils are tender.
5. Stir in the spinach until just tender and add parsley, salt and pepper. Simmer 2 minutes longer, or until the spinach wilts.
6. Discard the bay leaf and season to taste with additional salt and pepper, if desired.
   

The soup will keep for 2 days, covered and refrigerated.
Serves: 6-8

Curried Red Lentil Soup

A wonderful recipe from Ann Gentry's, "Vegan Family Meals: Real Food for Everyone." Ann is the owner of Real Food Daily in Los Angeles which happens to be one of my favorite restaurants.

Ingredients
8 cups water
2 cups red lentils, picked through and rinsed
1 large onion, finely chopped
4 celery stalks, finely chopped
2 large carrots, peeled and finely chopped
3 cloves garlic, minced
1 tbs minced and peeled fresh ginger
1 tbs olive oil
2 tsp fine seal salt
1/4 fresh cilantro, chopped
1 tbs curry powder
1 tsp ground cumin
1 lemon, halved

Directions
1. Combine the water and lentils in a heavy pot. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, until the lentils begin to soften, about 5 minutes.

2. Add the onion, celery, carrots, garlic, ginger, olive oil, and the 2 tbs salt and cook, stirring occasionally, until most of the lentils are falling apart, about 20 minutes.

3. Stir in the cilantro, curry powder, and cumin. Cover and cook, stirring occasionally, until the vegetables are very tender and the soup thickens slightly, about 20 minutes.

4. Ladle the soup into bowls. Squeeze a few generous drops of lemon juice into each bowl of soup and serve.

5. The soup will keep for 2 days, covered and refrigerated, or for 1 month frozen. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.

Serves 8 to 10 (makes about 10 cups)

Quinoa Vegetable Soup

From the Real Food Daily Cookbook

Ingredients
3/4 cup quinoa
1 tablespoon canola oil
2 onions, finely diced
3 carrots, peeled and finely diced
3 stalks celery, finely diced
2 zucchini, finely diced
1/2 cup yellow corn kernels
1 red bell pepper, finely diced
1 tablespoon minced garlic
2 teaspoons sea salt
12 cups low-sodium vegetable stock
1 28-ounce can whole, peeled tomatoes
1 tablespoon ground cumin
2 teaspoons ground coriander
1/3 cup finely chopped fresh cilantro
Freshly ground black pepper


Directions
1. Rinse quinoa well, and drain. Heat large, heavy skillet over medium heat. Add quinoa, and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa crackles and becomes golden. Transfer quinoa to a bowl, and set aside.

2. Heat oil in large, heavy stockpot over medium-high heat. Add onions, carrots, and celery. Sauté for 12 minutes.

3. Add zucchini, corn, red pepper, garlic, and salt. Sauté 3 minutes longer, or until vegetables begin to release their juices.

4. Add stock, cover, and bring to a boil over high heat. Stir in the toasted quinoa, and simmer over medium-low heat, stirring occasionally for 10 minutes or until quinoa is almost tender.

5. Squeeze the tomatoes into the soup, and add the juices from the can; then stir in the cumin and coriander. Simmer uncovered, stirring occasionally, for 10 minutes or until quinoa is tender.

6. Stir in the cilantro, and season to taste with pepper and more salt, if desired.

Serves 10 to 12
Nutrition info:
156 calories
4 g fat
1 g saturated fat
0 mg cholesterol
9 g protein
23 g carbohydrates
152 mg sodium

Skinnygirl Pad Thai

Here's another recipe from Bethenny Frankel's book, "Skinnygirl Dish." This version has less fat, sugar and starch than the traditional Thai noodle dish because it's tossed rather than fried. I added tofu to incorporate more protein to the dish and cut the noodle serving in half to town down the carbohydrates. I also used agave nectar instead honey and Braggs instead of fish sauce, making it a vegan-friendly dish.

Ingredients
1/2 package of pad thai rice noodles
1 package extra firm tofu, drained and cut into cubes
1 tbs soy sauce
1 clove garlic, minced
1/2 tsp chili paste
1/2 tsp minced fresh ginger
1/2 tsp Braggs
1/2 tsp agave nectar
1/2 tsp fresh lime juice
1/4 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp black pepper
2 tbs chopped fresh cilantro
1 1/2 tsp chopped cashews

Directions
1. Cook and drain the rice noodles according to the package directions. Set aside.2.
2. Heat 1 tbs grapeseed oil in non-stick pan. Add cubed tofu and fry for a few minutes until golden brown in color.
3. In a small bowl, combine the soy sauce, garlic, chili paste, ginger, Braggs, agave nectar, lime, sesame oil, salt and pepper. Whisk until blended and pour over noodles. Add tofu. Toss to coat, top with cilantro and cashews and serve warm.

Serves 3 to 4.

Kale and White Bean Soup

This is a low-calorie, easy, and ultra healthy soup recipe from Kim Barnouin's "Skinny Bitch Cookbook." This soup is great way to start incorporating kale and miso into your diet.

Ingredients
2 tbs grapeseed oil
1/2 onion, finely chopped
1 garlic clove, chopped
1 cup (130 g) peeled and chopped carrots
1 celery stalk, chopped
1/2 cup (75 g) peeled and cubed potatoes
2 tbs tomato paste
6 cups water
2 tbs white miso paste
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
2 cups (135 g) chopped kale, hard spine removed
1 (14 ounce/400 g) can white beans, drained and rinsed
1/4 tsp dried thyme
1 tbs fresh basil, chopped
Pinch of pepper

Directions
1. Heat oil in a large saucepan over medium heat.
2. Add the onion and saute until golden brown, about 4 minutes.
3. Add the garlic, carrots, celery, potatoes and tomato paste. Saute until the ingredients are well combined.
4. Add the water, miso, cumin, coriander and salt and bring to a boil.
5. Lower the heat and simmer for 30 minutes.
6. Add the kale, white beans and thyme. Simmer another 30 minutes.
7. Garnish with basil and pepper before serving.

6 Servings.

Each serving
Calories: 150
Fat: 5g
Fiber: 5g
Protein: 5g

Tofu Mexicali Scramble

This is a breakfast recipe from Kim Barnouin's "Skinny Bitch Cookbook."

Ingredients
1 package extra firm tofu, drained
1/4 cup (60 ml) salsa
2 tbs grapeseed oil
1/2 small onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 tsp salt
1/4 tsp ground cumin
Pinch of chili powder
1 cup (240 g) refried beans
4 whole wheat tortillas (I like the Ezekiel brand)
Fresh ground pepper, to taste
2 tbs chopped fresh cilantro

Directions
1. Preheat oven to 200 degrees.
2. In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate.
3. In a large saute pan, heat the oil over medium-high heat and then add the onion. Saute until soft, about 4 minutes.
4. Add the garlic and cook about 30 seconds.
5. Add the bell peppers, salt and cumin. Cook for an additional 3 to 4 minutes.
6. Add the tofu mixture and chili powder and cook 5 minutes.
7. In a small saucepan, heat the refried beans over medium heat until warm. I like to add a few drops of water, agave nectar and hot sauce.
8. Place the tortillas on a cookie sheet and bake until warm, about 4 minutes. I like to heat on a flat pan for a minutes on each side.
9. Spread 1/4 cup of refried beans on each tortilla and top with the tofu and vegetable mixture. Add the pepper and sprinkle with cilantro.

Makes 4 servings.

Each Serving:
Calories: 300 g
Fat: 12 g
Sat. Fat: 1 g
Fiber: 6 g
Protein: 15 g

Cuban-Style Roasted Sweet Potatoes

A wonderful side dish from Alicia Silverstone's, "The Kind Diet" cookbook. I like to serve this vegetable side dish with protein rich veggie dogs and whole wheat buns.

Ingredients
3 large sweet potatoes, peeled and quartered (3 lbs)
2 tbs extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tbs fresh lime juice
1 1/2 tbs fresh parsley

Directions:
1. Heat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Place the sweet potatoes n a medium bowl, toss 1 tbs oil and season to taste with salt and pepper.
3. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes.
4. Let cool for 15 minutes.
5. Transfer the potatoes to a large bowl and toss with the garlic, lime juice, parsley, and remaining tbs oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

Almond Green Beans

Another delicious side dish recipe from Bethenny Frankel. I like to serve these green beans with a protein (like tempeh) and complex carb (like brown rice).

Ingredients
1/4 cup slivered almonds
1 tbs olive oil
1 lbs. fresh green beans, tough ends trimmed
1 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp black pepper
1 tbs butter, I like vegan Earth Balance

Directions
1. Toast the almonds in a small non-stick pan over medium heat, stirring constantly until color changes to golden brown and smell toasted.
2. Heat olive oil in large non-stick pan on high heat.
3. Add beans, lemon juice, salt and pepper. Saute for 5 minutes.
4. Turn heat to low and cover pan and continue to cook until the beans are steamed yet crispy, about 5 minutes or longer depending on thickness of beans.
5. Toss with butter, sprinkle with toasted almonds and serve hot.

White Bean Soup

A delicious high-protein, low calorie dinner recipe from Tony Horton's book, "Bring It!"

Ingredients
2 tbs olive oil
4 cloves garlic, diced
2 shallots, diced
2 cups low-sodium vegetable broth
1/4 tsp parsley
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp sea salt
2 cans (15 oz.) white kidney beans, rinsed & drained
2 cans (15 oz.) white navy beans, rinsed & drained
1 1/2 cups almond/soy/rice milk
salt & pepper
chives, chopped

Directions
1. Heat the oil in a large stockpot over medium heat.
2. Saute the garlic and shallots until translucent
3. Add broth, parsley, sage, rosemary, thyme salt, 1 can of kidney beans and 1 can of navy beans. Simmer for 15 minutes.
4. Turn off heat and let the mixture cool for 15 minutes.
5. After it has cooled, put mixture in blender or food processor and puree.
6. Add milk and puree until the mixture is smooth.
7. Return the pureed mixture to the pot and add remaining kidney and navy beans.
8. Return to a boil and simmer for an additional 20 minutes.
9. Add salt and pepper to taste before serving.
9. Garnish with chives. Serve hot.

Healthy Breakfast Brown Rice

Another quick and easy recipe from Bethenny Frankel.

Ingredients
1/2 cup cooked brown rice
1/4 soy/almond/rice/hemp milk
a few dashes of cinnamon
1 tbs dried cranberries or raisins
1 tsp sliced almonds
1 tbs real maple syrup

Directions
Combine all ingredients in a small non-stick pan and heat over medium heat, constantly stirring.

Makes 1 serving.

Veggie & Bean Fajitas

Ingredients
1 tbs olive oil
1 red onion, sliced
2 bell peppers, sliced
1/2 tsp cumin
1/2 tsp coriander
1 can black beans, drained and rinsed
1 can vegetarian re-fried pinto beans
hot sauce
agave nectar
1 small bunch cilantro, chopped
limes
salt & pepper
4 Ezekiel tortilla

Directions
1. Heat large saute pan over medium heat. Add oil.
2. Once hot, add onions until translucent, around 5 minutes
3. Add bell peppers and heat until slightly tender, around 3-5 minutes
4. While onions and peppers are cooking, heat small non-stick pan with some oil. Add re-friend beans. While stirring, add a few tablespoons of water and a few drops agave nectar and hot sauce. Constantly stir until right moist consistency and hot. Remove from heat.
5. Add salt, pepper, cumin and coriander to onion and pepper mixture. Stir and remove from heat.
6. In a flat pan, heat both sides of tortillas.
7. Add re-fried beans, black beans, onion mixture and chopped cilantro to each tortilla. Add more hot sauce if desired.

Quick Date-Apple-Cinnamon Oatmeal

This is a filing and delicious breakfast recipe from Alicia Silverstone's fabulous cookbook, "The Kind Diet."

Ingredients
1 cup whole wheat/grain rolled oats
2 tbs 100% real maple syrup
2 tbs chopped walnuts
1 apple, cubed
5 dates, chopped and pitted
fine sea salt to taste
a few shakes of cinnamon


Directions
1. Bring a kettle of water to a boil.
2. Combine the oats, syrup, walnuts, apple and dates in a bowl.
3. Add a pinch of salt and pour just enough hot water to cover the oats; don't add too much.
4. Cover bowl with plate until water has been absorbed.
5. Stir and add more water if the oats are too dry.
6. Let oatmeal cool. Enjoy.

Makes 1 serving.

Veggie Stir-Fry

Slightly modified this extremely healthy vegan dish from Christina Pirello.

Ingredients
2 tsp grapeseed oil
1 tbs fresh ginger root, minced
3 cloves fresh garlic, minced
Sea salt
1 jalapeno pepper, minced
1 small red onion, sliced
4 carrots, julienned
1 red bell pepper, julienned
1/2 package steamed broccoli (found at Trader Joe's)
15 oz. extra firm tofu, cubed
5-6 baby bok choy, split lengthwise, rinsed well
Shoyu
Brown rice vinegar
Cooked brown rice


Directions
1. Place oil in a wok over medium heat.
2. Sauté ginger and garlic with a pinch of salt for 30 seconds.
3. Stir in jalapeno, onion and a pinch of salt and sauté until onion is translucent, about 2 minutes.
4. Add carrot, a pinch of salt and sauté for 2 minutes.
5. Stir in peppers and stemmed broccoli, a pinch of salt and sauté for 2 minutes.
6. Stir in tofu and sauté for 2 minutes.
7. Add baby bok choy; season to taste with shoyu, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts.
8. Spoon over brown rice to serve.

Makes 3-4 servings.