Macrobiotic Vegetable Stock
October 8, 2007 | Leave a Comment
Yields: 7-8 cups of stockA wonderful vegetarian stock for cool days and nights.
Perfect with a big scoopful of brown rice, long grain or basmati.
The ginger will warm you. Adding a spoonful of kuzu thickens soup and will keep you warmer for a longer time.
2 large organic carrots
3 organic celery stalks
1/2 of a large organic winter squash
2 medium organic onions
1 1/2 inch fresh ginger or 2 tsp. grated
2 organic leeks
10 c. spring or purified water
2 cloves garlic
1-6 inch piece kombu seaweed
2-4 dried shiitake mushrooms
Cube and simmer all ingredients for 1 to 2 hours over low heat.
Strain broth, and discard the solid portions.
Additional options: 1 tbsp. sesame oil, 1 tbsp. soy sauce, 2 beets, 1 head broccoli, 1 turnip, 1 c. parsley, or 1/2 cabbage.
Coconut Curry Rice
October 8, 2007 | Leave a Comment
Serves 6
2 cups brown rice
2 15-oz. cans unsweetened coconut milk
1 Tb. curry powder
1 tsp. salt
½ tsp. cayenne powder
½ cup raisins
Wash the brown rice and drain into a medium sauce pan.
Add the coconut milk, curry powder, salt and cayenne powder, stirring to combine.
Place over medium-high heat, cover and bring to a boil.
When rice begins to boil, turn the heat down to low and allow to simmer for 30-45 minutes, adding another ½ cup of water if necessary.
When the rice is cooked through, add the raisins and stir to incorporate, then recover and allow to sit for 10 minutes.
Serve hot or cold.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Lemon Chickpea Salad
October 8, 2007 | Leave a Comment
Serves 6
2 15-oz. cans organic chickpeas, drained and lightly rinsed
½ c. extra virgin olive oil
2 tsp. sea salt
¼ cup fresh squeezed organic lemon juice
1 tsp. fresh ground black pepper
1 c. parsley or baby organic spinach leaves, washed, dried and minced finely
Put the drained chickpeas into a large mixing bowl.
Add the remaining ingredients into the mixing bowl with the chickpeas and stir well with a wooden spoon to combine.
Allow the flavors to marry by marinating in the refrigerator for at least an hour
Remove from the refrigerator and stir well before serving.
Serve cold or at room temperature.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Coconut Date Rolls
October 8, 2007 | Leave a Comment
Serves 2-4
2 cups fresh dates, pitted
1 cup unsweetened shredded coconut
Pulse the dates in a food processor fitted with a normal blade 15-20 times.
Move the pulverized dates to a mixing bowl and stir in the coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week.
Serve cold or room temperature.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Roasted Organic Yam Fries
October 8, 2007 | Leave a Comment
2 organic large yams, washed and dried
3 Tb. extra virgin olive oil
2 tsp. sea salt
1 tsp. cayenne pepper
½ tsp. fresh ground black pepper
Preheat oven to 350.
Cut the yams into 1/2” fries.
Toss with olive oil, salt, pepper and cayenne.
Place on a lightly oiled cookie sheet and bake for 30-45 minutes, when fries are tender and beginning to brown.
Serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/healthychefalex
Morning Glory Oatmeal Porridge
October 8, 2007 | Leave a Comment
Serves 4
2 c. organic rolled oats
2 ½ c. spring or purified water
1 c. fresh squeezed organic orange juice
¼ tsp. each ground nutmeg and cinnamon
tiny pinch of sea salt
6 Tbsp. pure maple syrup
6 Tbsp. chopped nuts
Place all ingredients except maple syrup and nuts in a medium saucepan and stir to combine. Bring to a boil. Cover and reduce heat to low. Simmer for 5 minutes, stirring once or twice. Remove from heat and let sit, covered for 2-5 minutes. Stir in maple syrup and top with nuts. Serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Organic Quinoa with Winter Veggies
October 8, 2007 | Leave a Comment
1 c. organic quinoa, rinsed and drained
2 c. organic vegetable stock
pinch of sea salt
light sesame oil
6 slices fresh gingerroot, cut into matchsticks
3 organic shallots, minced
1 tsp. each dried marjoram and thyme
1 organic carrot, diced
3 organic celery stalks, diced
3 organic parsnips, cut into thin diagonal slices
1 organic red onion, thin half moon slices
2 organic red bell peppers, thin strips
Juice of 1 lemon
Soy sauce
Preheat oven to 400F.
Combine quinoa and stock in a saucepan and bring to a boil. Add salt, cover and cook over low heat until all the stock is absorbed, about 20-25 minutes. Fluff with a fork and set aside. Heat ½ tsp. of the sesame oil in a skillet over medium heat. Add ginger, shallots and herbs. Cook, stirring, until the shallots are translucent. Add carrot and celery and cook, stirring, until the vegetables are tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside.
Lightly oil a baking pan or shallow casserole dish. Arrange remaining vegetables in the pan and drizzle with ¼ cup sesame oil and 3 Tbsp. soy sauce. Roast, uncovered, until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange a layer of roasted vegetables on individual plates and top with equal servings of the quinoa salad. Serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Organic Stewed Winter Veggies
October 8, 2007 | Leave a Comment
Makes 6 - 10 cups
Serves about 6 - 8
- 6-8 cups organic winter veggies, peeled and cut into 1 inch chunks (yams, turnips, rutabaga, parsnips, potatoes, carrots)
1 large organic onion, cut into 1 inch chunks
6-8 cloves garlic, diced
spring water or light organic vegetable broth, as needed
2 cups hearty organic greens, washed, trimmed and chopped (kale, collard greens, mustard greens) ¼ c. extra virgin olive oil
2 Tb. soy sauce or tamari
In a large saucepan or soup pot, sauté onion and garlic over medium heat for 2 to 3 minutes. Place the cut veggies in the pot, then add enough water or broth to more than cover the veggies by 2 inches. The more water you use, the more broth you will have.Bring the water to a boil, then reduce heat to medium-low. Cover the saucepan with a lid, and simmer for 30 minutes.
Stir in the greens, cover again and cook for 10 to 15 minutes longer.
Ladle some into bowls, drizzle olive oil over each serving, and serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Organic Cranberry Relish
October 8, 2007 | Leave a Comment
3 cups pure maple syrup
1 pkg. fresh organic cranberries
1 ½ c. white/golden seedless organic raisins
½ c. organic apple cider vinegar
1 organic orange (juice, pulp and grated zest)
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Combine all ingredients in a large saucepan, cover, bring to a low boil, and cook down for 10 to 15 minutes. You will hear the cranberries popping. Once the popping stops, lift the cover and stir once or twice. Serve chilled or hot. Will keep in refrigerator in an air-tight container for 2-3 weeks.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Raw and Non-Dairy: Creamy Chive Dip
October 8, 2007 | Leave a Comment
Serves a large group
Prep Time- 10 min-plus 8 hours of soaking time
2 cups soaked cashews
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons water (may need more depending on quality of blender)
1 tablespoon fresh squeezed lemon Juice
3/4 cup chopped chives
assorted veggies for dipping
Soak cashews in purified water for 4 to 8 hours to soften- drain soak water and discard
Blend all ingredients except chives until creamy smooth (Slowly add water if to get mixture to turn over in blender)
Fold in chopped chives
Dip!
Rachel Venokur, AADP, CHC, HHC
Certified Holistic Health Counselor
New York, NY
www.holisticwellness.com/profiles/renewforanewyou