Top Recipes of Week 2!

Here you are, folks: The Top Recipes of Week 2!

4. Laura’s Caesar Salad

Serves 1

Romaine Lettuce (as much as you want)
cucumber (I think I did four slices on my salad
radishes (again, four slices)
carrot shavings (from one carrot)
-Alfalpha Sprouts (one handful)
sourdough croton (drizzled with a little bit of Olive Oil)
-Supreme Caesar Dressing

3. Clean, Mean Burrito (from Alicia Silverstone’s The Kind Diet Cookbook)

Serves 1

1 Whole grain tortilla
1/2 cup cooked rice (I did Spanish rice)
1/2 cup cooked beans (I did red beans)
Chopped onion, cucumber, avocado, sliced radishes, sprouts and either pressed or shredded salad/lettuce
2 tablespoons chopped fresh cilantro
Tofu Cream (Alicia uses this; I used one small dollop of regular sour cream)

-Warm the tortilla in a dry skillet until pliable, or wrap in a dampened dish towl and heat in a 300 degree F oven for 5 to 6 minutes.
Place the rice in the center of the tortilla, and mound the beans on top of the rice.
-Add the vegetables, sprinkle with cilantro, and top with either Tofu Cream or Sour Cream.
-Fold the two sides of the tortilla in over the filling, then flip-up the bottom edge and roll as tightly as possible.
-Enjoy!

2. Mom’s Granola

Mom's Granola
The best granola you will ever eat.

Makes 2 Quarts

See April 3rd, Top Recipe post for recipes details

1. Pumpkin Bread

Pumpkin Bread
I gave it a Sephia tone so it would look extra pretty. Best Pumpkin Bread you will ever taste!

Serves 8 to 10

5 cups cooked pumpkin (canned will work as well)
2 cups maple sugar
2 “eggs”: either 2 tablespoons flaxseeds pureed with 6 tablespoons
water or 2 eggs’ worth of egg replacer (this is was Alicia does; I used
real eggs)
1 cup almond milk or other nut milk (I used 2% reduced fat milk)
3/4 cup safflower oil (I used peanut oil)
1 teaspoon vanilla extract
4 cups spelt flour (I used all-purpose flour)
3 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3/d cup grain-sweetened, nondairy chocolate or carob chips (I used regular chocolate chips)
1 cup whole macadamia nuts (save a little bit of chocolate and nuts to sprinkle on top, at the
end of you want)

-Preheat oven to 350 degree F. Oil two 9 x 5″ glass loaf pans.

-Combine the pumpkin puree, sugar, “eggs”, milk, oil and vanilla extract in a mixing bowl.
-In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg
and most of the chocolate chips and nut if reserving some to sprinkle on top.
-Add the wet ingredients to the dry ingredients until just combined.

-Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts.
-Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.

-Let the loaves cool in the pans for a few minutes then turn out onto a baking rack to cool completely.

Happy Sunday, foodies! 🙂

Besides Laura’s Caesar Salad (which was my own concoction), all recipes provided by Alicia Silverstone’s The Kind Diet Cookbook:

Silverstone, Alicia. The Kind Diet: A Simple Guide to Feeling Great,
Losing Weight and Saving the Planet. New York: Rodale, 2009.

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