Friday, March 23, 2012

My Take on the "Spanglish Sandwich"

If you've seen the movie Spanglish, you know which sandwich I'm referring to.  There's a scene in the movie where Adam Sandler's character makes a fried egg sandwich (inspired by Thomas Keller from French Laundry), slices it in half with the yolk pouring out of it and it makes every foodie watching salivate like no other.  I've recreated that sandwich many times but this morning I did a different take on it:

  • two slices whole grain rustic bread
  • one large egg (over EASY)
  • arugula
  • avocado (about 1/4 of a medium one)
  • one slice Havarti cheese
  • whole grain dijon mustard
  • roasted yellow pepper (comes in a jar)
Toast bread with Havarti cheese.  Spread one slice with mustard.  Add avocado and roasted pepper on top of mustard.  Add arugula on top of Havarti.  Top arugula with egg.  Put sandwich together, cut in half (making sure the yolk is centered!) and voila!  Delightful morning.

the real Spanglish Sandwich recipe

(you can barely see the yolk pouring out, but it's there, I promise!)

Saturday, March 17, 2012

Whole Living Smoothie App for iPhone/iPad

I just downloaded this app and it is pretty amazing!  So many great smoothie recipes at your fingertips.

Quote That I Love...

"The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease."
Well said, Thomas Edison. 

Grated Raw Beet Salad with Jicama, Avocado, and Cilantro

(this recipe is inspired by a salad from Vegetarian Times- Gluten-free Recipe of the Week)

2 cups grated jicama
2 cups grated raw beets (3 medium beets)
1 avocado, thinly sliced
1/2 cup chopped cilantro
1/4 cup toasted pumpkin seeds

My add-ons: grated carrots, raw corn fresh from cob, thinly sliced radishes

3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 Tbs. olive oil

If you have a mandolin with different settings, you can use it to julienne the beets, jicama, and carrots.  Feel free to use a metal grater or to even cut them in any form you like and find easiest.  It ends up being a bright and beautiful salad (see photo!) which will impress you and everyone around you.  Talk about eating the rainbow... yum! Enjoy!

Steamed Broccoli and Squash with Tahini Sauce

(Recipe taken from Whole Living Magazine January 2012... I'm telling you--this 21 day challenge is unreal!)

Serves 4

  • Broccoli, 1/2 head florets
  • Delicata squash, 1 (I think I used a Kabocha or Acorn squash and left skin on for added fiber!)
  • Mixed tender greens, 1 cup (I used baby spinach)
  • Red cabbage, 1/4 small head
Steam 1/2 head broccoli florets until bright green and tender, about 4 minutes.  Remove and set aside.  Steam one sliced and seeded squash until bright yellow and tender, about 10 minutes.  
In a bowl, toss 1 cup mixed tender greens and red cabbage.  Top with steamed vegetables. Drizzle with 1/4 cup tahini sauce and sprinkle with 1 Tbsp. toasted sesame seeds.

Tahini Sauce:

  •  Lemon, 1 
  • Garlic, 1 clove
  • Tahini, 1/2 cup
  • Cumin, 1/2 tsp
  • Paprika, 1/2 tsp
  • Extra-virgin olive oil, 1 Tbsp
  •  Coarse salt and pepper
In a food processor, puree 1/2 cup tahini, grated zest and juice of 1 lemon, 1 Tbsp. olive oil, 1 chopped garlic clove, 1/2 tsp. cumin, 1/2 tsp. paprika, and 3/4 cup water until smooth.  Season with salt and pepper.

Friday, March 16, 2012

Spring Rolls with Carrot-Ginger Dipping Sauce

( May 2007)

·       6 rice-paper wrappers
·       2 cups radish sprouts ( 1/2 ounce)
·       1 red beet, trimmed and thinly sliced crosswise
·       1 medium carrot, peeled and julienned
·       1 cucumber, julienned
·       1 red bell pepper, stem and seeds removed, julienned
·       3/4 cup coarsely grated daikon
Optional add-ons that I used: baked tofu, cilantro (game changer)
Dipping Sauce:
3 medium carrots, peeled and coarsely chopped
·       1 small shallot, quartered
·       2 tablespoons coarsely grated peeled fresh ginger
·       1/4 cup rice-wine vinegar (not seasoned)
·       2 tablespoons low-sodium soy sauce (gluten-free option: use Braggs Liquid Aminos)
·       1/4 teaspoon toasted sesame oil
·       Pinch each of coarse salt and freshly ground pepper
·       1/4 cup vegetable oil
·       1/4 cup water

1.     Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable (I also add RICE VINEGAR to the water to soften the rice paper). Transfer to a work surface (a glass cutting board works well). Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling (just like you would a burrito!). Repeat with remaining ingredients to make 5 more rolls.
2.     Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

*If this dipping sauce is not for you, try a peanut dressing-- also delicious with these spring rolls!

Chickpea Brown Rice Veggie Burger

(recipe credit: Whole Living Magazine January 2012)
  • Chickpeas, 2 cups (dry or from 1 15-oz can)
  • Brown rice, 1/2 cup
  • Fresh parsley, 2 Tbsp chopped
  • 1 Shallot
  • Garlic, 1 clove
  • 2 Large eggs (original recipe calls for one egg, but two makes it extra sturdy)
  • Roasted red pepper, for serving
  • Whole-grain mustard, for serving
  • Extra-virgin olive oil, 2 Tbsp
  • Coarse salt and pepper
  • Whole wheat buns or wrap in green leaf lettuce
  • Optional additions that I used: arugula and avocado.
1. Mash 2 cups cooked and drained chickpeas and 1 cup cooked brown rice until thick paste forms.  Stir in 1 minced shallot, 1 minced garlic clove, and 2 Tbsp. chopped parsley.  Season with salt and pepper.  Stir in 2 eggs.  Form into four (I made more than four!  It all depends on your preferred size) 1/2 inch patties.
2. Heat 2 Tbsp. olive oil on large skillet over medium-high heat.  Add patties and cook until golden brown (about 4 minutes per side).

Grapefruit, Carrot, and Ginger Juice

(Whole Living Magazine January 2012)

-2 chopped grapefruits (peel and pith removed)
-5 chopped carrots
-1 inch fresh ginger, peeled and chopped

  • Press grapefruits, carrots, and ginger through a juice extractor (I don't have one so I used a VitaMix blender and then strained it).

Chia Seed Pudding

 (Food&Wine March 2012 Issue)

As chia seeds soak in almond milk, they create a tapioca-like pudding.
  • 2 1/2 cups almond milk
  • 3 tablespoons agave nectar
  • 1/2 cup chia seeds (3 ounces)
  • 1/2 teaspoon finely grated lemon zest

In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.

Citrus sections, diced mango, almonds and extra agave nectar.

Toasted Coconut Muesli

Toasted Coconut Muesli (inspired by recipe in Whole Living Magazine, January 2012 issue)
  • shredded unsweetened coconut
  • apple (grated or finely chopped)
  • slivered almonds (or any nuts)
  • rolled oats
  • cinnamon
  • almond milk
Toast shredded coconut in conventional oven until lightly browned.
Put all ingredients in bowl (quantities are up to your preference) and serve like cold cereal with almond milk or any milk of your choice.
Optional add-ons: ground flax seed, chia seeds, berries, other fruit, raw wheat germ, etc.
Note: This recipe was inspired by one from Whole Living magazine last month and I really recommend looking at their 21-day cleanse recipes and suggestions.  They all look easy (only a few ingredients) and they give you enough recipes for the whole 3-week challenge.  Check it out at

Coconut Kale Shake

(inspired by a shake at Naturewell in LA)
  • 2 cups Lacinato (Dino) kale
  • 1 banana (i forgot to add that this morning, but it is so key!)
  • coconut water (from 1 coconut)
  • coconut meat from half a coconut (this involves smashing a coconut on the ground and scraping its insides… Or store-bought. Whole Foods has frozen coconut meat for $15.. Yikes) I recommend buying a YOUNG COCONUT (pictured), they are much easier to puncture to get juice out and then smash to open.
  • 1 tbsp agave nectar (or to your liking)
  • cinnamon
Blend and enjoy! This makes enough for a big glass which is a perfect breakfast.  Total cost: about $2 versus $8 in stores.