Superfood Recipes and Sustainable Seafood

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Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

2 Weeks Until Mastering Sustainable Seafood, Poultry and Meat

2 week countdown until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

Here are a couple of dishes that we will be making together:

salmon

Pan-Seared Salmon with Fresh Herb Cauliflower Couscous

 

tuna

Tuna and Lentil Salad with a Dijon Vinaigrette

 

If you haven’t seen the course promo, take a look:

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DISCOUNT ALERT: Register today and enter NLYON50 for $50 off!

See you on October 25th!

Honey Vanilla Ricotta with Fresh Berries

It’s summer! Make use of your stash of berries with this simple and super quick dessert. Sure to be a crowd pleaser (for kids and adults)… Enjoy! Recipe is below (and in my cookbook, Great Food Starts Fresh, page 110) AND you can also watch me make this on my youtube page. https://www.youtube.com/watch?v=quJvHnOrIlE

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Fresh Fruit with Honey Vanilla Whipped Ricotta

Yield: 4 to 6 servings

Fruit: (feel free to make your own berry combo!)

2 cups fresh sweet cherries, halved and pits removed

2 pints strawberries, hulled and quartered

1 pint blueberries, raspberries, blackberries, or a combination

5 large fresh mint leaves, chopped finely (2 tablespoons) plus 4 large whole mint leaves for garnish

1 teaspoon granulated sugar

Vanilla Whipped Ricotta:

1 (16-ounce) container whole-milk ricotta cheese, drained

1 teaspoon pure vanilla extract

⅓ cup confectioners’ sugar

2 tablespoons honey, preferably orange blossom

 

In a medium bowl, toss to combine the fruit salad ingredients.

Put the ricotta, vanilla extract, confectioners’ sugar, and honey in the bowl of a food processor or mixer. Process or whip until smooth. Refrigerate until it’s time for dessert.

To serve, divide the fruit into bowls, top with a generous spoonful of the Honey Whipped Vanilla Ricotta and garnish with a mint leaf.

Vegan Vanilla Marshmallow Fluff – Enter Aquafaba

This recipe is pretty darn amazing! Not just because it gives a vegan alternative to marshmallow fluff (something usually made with gelatin), but because it uses the liquid found in a can of chickpeas (which, let’s be honest, is commonly tossed out). This liquid is called aquafaba and it’s like magic. Whip it up and it will form stiff peaks like a meringue. The aquafaba has properties akin to egg whites and the taste is so similar, you probably won’t even notice the difference. That makes this the perfect Drought Friendly Recipe. And when you pair the fluff with the Drought Friendly Chocolate Peanut Butter Cookies and a slathering of some more peanut butter, you have a fluffernutter cookie sandwich that is knock ’em out of the park delicious. So, next time you open a can of chickpeas or other white beans (yes, you can use other canned bean brine!) reserve that liquid and whip up something deliciously cool.

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Whipped Aquafaba Fluff

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Looks just like the “real” thing!

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Fluffernutter cookie sandwich, anyone?

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Overhead shot of deliciousness

vegan cookies fluffernutter torched

Get crazy and torch that marshmallow for a fluffernutter s’mores cookie sandwich – WHAT?!

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This is taking your cookie sandwich to the next level…

 

Vegan Vanilla Marshmallow Fluff

Yield: 5 cups

 

½ cup garbanzo bean brine (the liquid from a can of garbanzo beans)

½ teaspoon xanthan gum

1/8 teaspoon kosher salt

½ cup organic powdered sugar

¼ cup water

¼ cup organic corn syrup

½ cup organic granulated sugar

1 teaspoon pure vanilla extract

 

Add the brine to the bowl of a stand mixer. Sprinkle over the xanthan gum and using a hand whisk, whisk vigorously until fully combined. Add the salt and powdered sugar and whisk vigorously until fully combined. Using the whisk attachment, turn the mixer to medium-high and let whisk until it looks like whipped meringue, white in color and holds a medium peak. Turn off the mixer.

In a small saucepan add the water, corn syrup, then the sugar. Place over medium heat and cook until an instant thermometer reads 240 degrees Fahrenheit.

Turn the stand mixer to medium speed and very slowly stream (the slower the better!) in the hot syrup aiming for the space between the whisk and the inside of the mixer bowl.

Add the vanilla extract, a few drops at a time, aiming for the space between the whisk and the inside of the mixer bowl.

Turn the mixer to high and mix for an additional minute.

Store in refrigerator.

Easiest Scrambled Eggs

Super Sous started making her eggs this way because, in her words, she says, “I’m lazy!” Why pre-scramble your eggs (read: another dish to wash) when you can just do it all in the pan.

Watch and try it out next time you’re in the mood for perfectly scrambled eggs! P.S. Don’t forget to use a nonstick pan.

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Roasted Carrots with Carrot Top Cilantro Puree

It’s 2016 and California is in the midst of our rainy season with the addition of El Nino weather. Although we have gotten a bit of rain, we are still in a drought and conservation efforts continue. Super Sous and I created our Drought Friendly Recipes project last year and released a handful of recipes that make the most of California water.

Continuing with this project, we have a new recipe, perfect for one our favorite root vegetables, carrots. This recipe uses not only the carrot, but the carrot tops (for the most part the tops are discarded (unless you have a pet rabbit you are feeding)). Carrot tops can be bitter and fibrous, but this method of preparation – turning the tops into a puree mixed with herbs – might just change the way you think about carrots next time you see them in the store.

Enjoy!

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Roasted Carrots with Carrot Top Cilantro Puree

Yields: 2 servings

 

Roasted Carrots

 

1 bunch of large carrots, approximately 7 carrots, ¾ pounds, with tops

1 tablespoon grapeseed oil

1 teaspoon cumin seeds

¼ teaspoon kosher salt

2 tablespoons fresh cilantro leaves

 

Place an oven rack to the middle position. Line a sheet tray with parchment paper. Place sheet tray on rack and preheat oven to 425 degrees Fahrenheit.

Remove carrot tops and reserve for puree (recipe below). Peel and cut carrots in half, lengthwise.

In a medium bowl, mix together carrots, grapeseed oil, cumin and salt. Stir to coat the carrots.

When oven is preheated, removed sheet tray and place carrots in one layer on top of the parchment-lined sheet tray.

Roast for 30-35 minutes, until carrots are nicely caramelized, flipping carrots once after 20 minutes.

Serve roasted carrots atop carrot top cilantro puree and garnish with some fresh cilantro leaves.

Serve immediately.

 

Carrot Top Cilantro Puree

Yield: 1 cup

 

2 tablespoons + 1 teaspoon grapeseed oil, divided

1 small onion, peeled and diced small (1½ cups)

5 large garlic cloves, peeled and rough chopped (3 tablespoons)

½ teaspoon ground coriander

1/8 teaspoon chipotle powder

Tops from 1 bunch of large carrots, rinsed and chopped roughly (1 packed cup)

1 cup vegetable broth

1 packed cup roughly chopped fresh cilantro

½ cup roughly chopped fresh mint

½ teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon freshly ground black pepper

kosher salt, to taste

 

Place 2 tablespoons grapeseed oil and onions in a large sauté pan over medium heat. Cook, stirring occasionally, until onions are lightly caramelized, approximately 8 to 10 minutes.

Add garlic, coriander and chipotle. Stir and cook until fragrant, approximately 1 minute.

Add carrot tops. Stir and cook for 1 minute.

Add vegetable broth and cook, stirring occasionally, until broth has reduced and only 1/3 cup of liquid remains, approximately 10 to 12 minutes.

Remove from heat.

Transfer contents of sauté pan into a blender. Add cilantro, mint, Dijon mustard, lemon juice, pepper and 1 teaspoon grapeseed oil to the blender. Blend on high for 30 seconds. Scrape insides of blender down with a rubber spatula and blend again on high for 30 to 45 seconds until fully pureed.

Season to taste with salt and serve puree with roasted carrots.

Refrigerate any remaining puree; use extra for roasted veggies, fish dishes and sandwich spreads.