vegetarian

Chickpea Flatbread with Greens & Roasted Veggies

Chana (chickpea) flour is a staple in Indian cooking. I love the texture and flavor it provides. Many of my favorite Indian sweets are made with a base of chana flour and ghee.  Speaking of ghee, this recipe features my favorite local ghee company, Ahara Rasa. This ghee is grass fed, organic and filled with so much love. I like to use the Nitre Kibbeh in this recipe to add some extra flavor, but feel free to use the Traditional Ghee throughout if that suites you. This recipe was inspired by my travels to India and a recipe for jalapeno pancakes I grew up with. I like to change up the ingredients to fit the season.

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Flatbread:

  • 1 1/2 cups chana flour (I used Bob's Red Mill)

  • 1 1/2 cups filtered water

  • 1 T melted Ahara Rasa Nitre Kibbeh Ghee (use code BODYBLISS)

  • squeeze of lemon juice

  • 1/2 jalapeno, seeded and chopped (if you want more heat, add some of all of the seeds)

  • 3-4 large green onions, thinly sliced

  • 1/2 tsp salt

Roasted Veggies:

  • 1 large yam or sweet potato, peeled and cut into cubes

  • 3-4 small to medium zucchinis, cut into half moon pieces.)

  • 1 T Traditional Ghee

  • 1/2-1 tsp salt

  • 1/4 tsp turmeric

  • 1/2 tsp smoked paprika

Greens:

  • 2 bunches collard greens, washed, de-stemmed and chopped

  • 3 cups fresh spinach

  • 1 T Traditional Ghee

  • 1-2 cloves garlic, chopped

  • salt and pepper to taste

Optional toppings:

  • goat cheese whipped with lemon zest, lemon juice and pepper

  • cashew or nut cheese

  • labne (Lebanese yogurt cheese)

  • avocado

  • zataar

Preheat the oven to 400. On a lined baking sheet, toss the yams and zucchini with ghee, spices and salt. Bake for 25-30 minutes, stirring halfway through until golden brown and soft.  

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In a bowl combine water, chickpea flour, lemon juice. Whisk until smooth and let sit 10 minutes. Add melted ghee, salt, green onion and jalapeno. Add a generous amount of ghee to a cast iron skillet and bring up to medium heat. Ladle batter into pan and cook for several minutes (until golden brown), flip and cook until golden brown on the opposite side. Continue until the batter is gone.

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In the same pan used to cook the flatbreads, add 1 T ghee and garlic. Top with the collard greens and 1/4 cup water. Stir and cover. Steam the greens until tender. Add salt and pepper to taste. Top with spinach and cook until wilted. Remove from heat. 

To assemble: Place a flatbread on a plate and top with cheese (if using), greens, roasted veggies, avocado and zataar. Drizzle with olive oil and dive in. 

Note to Reader: I am affiliated with Ahara Rasa Ghee. Clicking on any of the ghee links in this post will provide me with a small percentage of your purchase. I proudly use and love any products that I am affiliated with.

Body Bliss Life and Daughters of Culture 5-Day Yogic Lifestyle Challenge

Join Amrit-Sadhana of Body Bliss Life & Daughters of Culture 

for a 5-day yogic lifestyle treat!

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Living a yogic lifestyle can bring flow, simplicity & ease to your life. Even adding a few yogic techniques can make a difference. As a community we will cook together, meditate together & connect with ourselves & each other.

With December comes the Winter Holidays & with the Winter Holidays can come stress & anxiety. For some, this time of year can be really challenging emotionally. Going through the holiday's having stability & balanced emotions will keep your stress low & your nervous system strong.

We are very excited to share this with you, as we are coming to the closure of 2018 we feel this is a nice way of us coming together as a community, as a true sisterhood.

This meditation was taught by Yogi Bhajan in November 1991, he said “This meditation is especially useful for dealing with stressful relationships and with past family issues. lt addresses phobias, fears, and neuroses. It can remove unsettling thoughts from the past that surface into the present. It can take difficult situations in the present and release them into the Hands of Infinity.”

This meditation with instructions can be found HERE.  (Link: https://www.3ho.org/3ho-lifestyle/authentic-relationships/stress-relief-and-clearing-emotions-past)

December 13th at 6 PM PST we will do this meditation together on IG Live as a community.

Ayurvedic Adaptogenic Latte:

I love adding herbs and adaptogens to my morning brew. They help to support my nervous system and make delicious lattes. You can choose to use coffee, matcha or a non caffeinated drink for this recipe, it’s up to you. Listen to your body each morning. Maybe one morning you feel like coffee and others, you will feel like tea. If you’re not used to introducing fats into your morning beverage, start with 1 tsp and build from there.

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  • 1 cup coffee or tea

  • 1/2 cup nut milk (if you don’t make your own, try and find one with a short list of ingredients. Malk is great!)

  • 1 tsp to 1 T ghee or coconut oil

  • 1/2 date

  • 1 tsp ashwagandha

  • 1/4 tsp cinnamon

  • 1/8 tsp ground ginger and cardamom

Blend everything in your high speed blender and pour into your favorite mug. Wrap your hands around your mug and set an intention for the day.


Ayurvedic Morning Porridge:

  • 1 cup steel cut oats (soaked overnight, This is a MUST as it will help with digestion and cut the cooking time in half)

  • 1 1/2 cups filtered water

  • 1/2 cup nut milk

  • 1/2 cup unsweetened applesauce

  • 1/2 tsp turmeric

  • 1 tsp freshly grated ginger

  • 1/2 tsp cinnamon

In a saucepan over medium high head combine oats, water, milk and turmeric. Bring to a bowl and reduce to a simmer. Cook until oats are soft (this should only take about 10 minutes since you have soaked them). Add cinnamon, ginger and applesauce. Stir to combine. Remove from the heat and stop with hemp seeds, pumpkin seeds or almond butter. Sprinkle with cinnamon and enjoy Notes: This porridge is great for the winter months as it is going to help to warm you from the inside out. The cinnamon and apple will help to balance blood sugar while the turmeric and ginger provide anti-inflammatory properties. The oats are loaded with fiber to keep you full for a longer time. If you cannot tolerate oats: you can use a mixture of chia seeds and shredded coconut. Combine 1 cup nut milk with 1/4 cup hemp chia seeds and a 1/3 cup shredded coconut. Prepare as directed without the water and using the chia and coconut as the oats.


As yogis, we eat simple diets. We do not eat anything that can’t be digested within 24 hours which is often why meat is not on the menu (although, I truly believe in intuitive eating and if that is what serves your body, this is a completely judgement free zone). A great way to cleanse the body it with a kitcheri diet. You can choose to eat this simple lentil and rice porridge for every meal or you can choose to eat it for one meal a day and supplement with steamed veggies,

salads and simple meals the other two. This is a traditional recipe given by Yogi Bhajan with a few personal adjustments. 

  • 4 1/2 cup filtered water or veg broth

  • 1/2 cup whole mung beans, soaked overnight

  • 1/4 cup white basmati rice or quinoa

  • 1 onion, chopped

  • 3 cloves garlic, finely chopped

  • 1/4 cup peeled and finely chopped ginger

  • 3 cups chopped veggies (I find carrots, cauliflower, zucchini and broccoli works best)

  • 1 T ghee or coconut oil

  • 3/4 tsp turmeric powder

  • 1/4 tsp crushed red pepper

  • 1/4 tsp ground black pepper

  • 1/2 tsp coriander

  • 1/2 tsp cumin

  • 1/2 tsp salt

In a big soup pot, over medium heat, melt ghee and add onions, ginger, garlic and spices. Cook until the onions have just begun to caramelize. Add veggies, stirring occasionally so they do not stick. Rinse the soaked mung beans and the rice and add to pot. Stir until coated in onion and spice mixture. Add water or vegetable stock and salt. Bring to a boil and then turn down to a simmer and let cook until the rice or quinoa have broke down and let cook until the rice or quinoa have broke down and thickened the mixture. Taste and add extra salt, if needed. Store in a glass container in your refrigerator.

Can be served with a spoonful of ghee, fresh cilantro and a squeeze of lime.

Here is your Yogic Schedule for the week:

  • Wake up 15-30 minutes earlier than your usually schedule to have time for your morning practice and meditation.

  • Hydro Therapy is optional, but I highly recommend giving it a try. Once you are done with your warm shower in the morning, turn your shower to cold and run your body as the cold water hits your skin. Make sure that you tune around to get your back, legs, arms, face etc. Bonus if you can hop straight into a cold shower, but I’ve been a yogi most of my life and the only time I can do that is the middle of Summer when its 100 degrees outside. If you are on your moon cycle, this is not advised as it increases blood flow and your body needs to focus on releasing what no longer serves it at this time.

It is also advised to start slow if you have high blood pressure or sciatica issues.

Benefits of Hydro Therapy:

• Opens capillaries and clears toxins at the deepest level of the body

• strengthens the immune system

• strengthens the nervous system

• prevents fatty liver

• increases metabolism

• improves circulation and flushes the organs

I don’t want to give you an outline with times because I feel that everyone has their own schedule so I am going to give you a layout for a day.

1. Wake up, drink a quart of warm water (you can add a squeeze of lemon if you’d like), get ready (cold shower!)

2. Make breakfast and adaptogenic latte

3. Morning practice with Emotional Balance meditation

4. Journal 3 things you are grateful for :)

5. Be mindful of your thoughts throughout the day. Allow emotions as they come, write them down if you need but see if you can honor them, feel them and then make no judgements.

6. Get some movement in! Walk, run, dance, however you choose to move is your choice, just move!

7. Drink TONS of water. 3 quarts if you can.

8. Make your kitcheri ahead of time so it is easy to heat it up for your meals. Serve with sides of steamed greens, salads, or steamed veggies. Keep your diet simple and allow your body to find flow in the simplicity.

9. Stop to check in with your body and breath several times a day

10. Keep a journal and write about your experience at the end of each day. 

  • Do you feel more or less connected? 

  • Do you feel more or less grounded?

The intention for this week is to help you to connect with your highest self, let go of what isn’t serving you & ground you deeply for the holiday season. Cultivating community is a huge passion of mine & collaborating with Daughters of Culture Sisters is a great way for us to unite. If you have any questions, please feel free to email us at bodyblisslifepdx@gmail.com.

Guided & Led by Amrit-Sadhana of Body Bliss Life

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Creamy Lemon Avocado Pesto

Pesto is one of my favorite summer condiments (yes, it's condiment because I put it on everything). This "upgraded" version has protein from the hemp seeds, lots of good fats from the olive oil and avocado and a delicious surprise with the freshness of the lemon. My favorite way to serve it is with pasta and cherry tomatoes. It's the perfect summer night meal when it's too hot to be in the kitchen. 

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  • 4 oz fresh basil
  • 1/2 medium to large avocado
  • 3 T hemp seeds
  • 2 T toasted pine nuts
  • 3-4 cloves garlic
  • 1-2 T lemon juice (about a half a large lemon)
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 tsp salt
  • fresh cracked black pepper
  • 1 T Philosophie Green Dream (optional)
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In a food processor combine all ingredients except the olive oil. Turn the food processor on and slowly drizzle the olive oil in, stopping to scrape down the sides halfway. Return the lid, turn on the processor and slowly drizzle in the remaining oil. Taste and adjust seasoning. This pesto can be kept in a glass container in the fridge for up to a week. Serve on pasta, pizza, add to salad dressings or eat straight out of the container with a spoon (I won't just you).

Look at this green goodness!

Look at this green goodness!

Eggplant Involtini

Italian food is definitely on my top 5 for favorite cuisines. It is fresh, full of amazing flavor and, to me, the ultimate comfort food. Involtini is one of my favorite dishes. It is quite versatile, which I love. You can change the flavors in the filling or change out what you use for your "wrapper." Whether it be zucchini, squash or eggplant (chicken and veal is also used). This version uses Good Culture plain cottage cheese instead of ricotta. It is high in protein and adds a really lovely texture. I love all the layers of flavors the different vegetables add. Feel free to play with flavors and see what you create!

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Ingredients:

  • 1 medium-large eggplant
  • 2-5.3 oz cups Good Culture plain cottage cheese
  • 1 small-medium zucchini
  • 1 can artichoke hearts
  • 2 cups fresh spinach
  • 2 cups crimini mushrooms
  • 1 cup pasta sauce
  • 2 cloves garlic
  • 1 T fresh rosemary
  • 1 T red wine vinegar
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • zest from half a lemon
  • salt and pepper to taste
  • 6 oz fresh mozzarella, cut into 1/4 inch slices

 

Preheat the oven to 475. Peel the eggplant and cut (or use a mandolin) to slice into 1/4 inch slices lengthwise. Place on a parchment lined baking sheet and sprinkle with salt. Let sit for 15 minutes until the eggplant has released some of the water. Pat with a paper towel and place in the oven for 15-20 minutes, until brown and soft.

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Shred or cut zucchini into matchsticks. Thinly slice the mushrooms and mince the garlic (reserving one clove) and rosemary.  In a skillet at medium head, add 1 T avocado oil. Add garlic and rosemary and stir until fragrant. Add zucchini and stir to coat. After the zucchini becomes soft, add mushrooms and salt to taste. Add the red wine vinegar. Cook until zucchini and mushrooms are tender and most of the water is cooked off. Add spinach and cook until wilted. Remove from heat. In a large bowl combine cottage cheese, sliced artichoke hearts, remaining garlic, veggie mixture, lemon zest, oregano, basil and salt and pepper to taste. Mix until combines, taste and adjust seasoning.

In a baking dish, drizzle 1-2 T of olive oil and several spoonfuls of pasta sauce. Spread around with a spoon. One at a time, place a slice of eggplant on a cutting board. Add a large spoonful filling to the end closest to you. Roll and place in a baking dish. Continue until all the filling is used. 

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Smother the rolls in pasta sauce and top with mozzarella slices and a drizzle of olive oil. Bake at 375 for 20-30 minutes until heated through. Turn the broiler on and broil for 3-5 minutes, keeping a close watch as not to burn. This will make the top golden brown and bubbly. Remove from the oven and let sit 10-15 minutes. Serve with a green salad and sourdough garlic bread. 

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Herby Falafel Recipe

A few months back I came across a falafel recipe where you don't cook the chickpeas and I was intrigued. I have a recipe for falafel that uses cooked chickpeas and it is delicious but it doesn't have that traditional falafel crunch. I thought I would try it out. The herbs add a lovely freshness while the lemon brightens the flavor. I think these may be my new favorite comfort food.  

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  • 2 cups dried chickpeas
  • 1/2 onion, roughly chopped
  • 2 cloves garlic
  • 1/2 cup parsley
  • 2 sprigs fresh dill
  • 1 T chickpea flour (if you don't have this, wheat or GF flour will work just fine)
  • 1 T lemon zest
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp ground cardamom (if you like a stronger flavor you can use 1/4 tsp)
  • 1 tsp salt
  • oil for frying (I use avocado)

Place the chickpeas in a bowl and cover with 3 inches of water. Cover and place in the refrigerator overnight. 

Rinse the chickpeas and place them in the bowl of a food processor. Add all remaining ingredients, accept the oil. Pulse until combined, scrapping the sides as needed. Continue to pulse until the batter resemble gravel or course sand. Place in a bowl, cover and refrigerate for 2 hours or overnight. The dough will taste a bit salty, but it will mellow as it sits and be perfect once they are cooked. 

Place a large fry pan on your range at medium high heat. Pour 1/4 to 1/2 inch of oil into the pan. Wait until hot, but not smoking (I will drop a tiny piece of the dough into the oil, if its sizzles, it's ready). Shape the dough into 1 1/2 in flattened balls (I use a cookie scoop and flatten and round with my hands). Cook 5 or less at a time, make sure not to overcrowd your pan. Cook 2-3 minutes on each side or until golden and crispy. Place on a paper towel lined plate to drain. I love to serve these atop a green salad or as wraps with pitta, yogurt sauce and greek salad. 

Herby Lentil Tart

I love this tart. It has so much flavor, is warming and comforting. I developed this recipe last Thanksgiving when I needed a main dish, but wanted to do something different. This recipe is super versatile, as you can play with the flavors in the filling. It would be delicious in the summer with  pesto seasoned lentils. You can also create mini tarts and serve as an appetizer. Enjoy!

Recipe:

  • 1 sheet of puff pastry
  • 2 1/2 cups cooked lentils (I used French)
  • 1 medium onion, thinly sliced
  • 2 T olive oil
  • 1 tsp each of fresh sage, rosemary, marjoram, and thyme, chopped
  • 1/2 cup chopped walnuts
  • 1 T pomegranate molasses
  • 2 T mustard
  • 1/2 cup gorgonzola
  • salt and pepper to taste
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Preheat your oven at 425. Remove puff pastry from the freezer and let it come to room temperature.

Pour 1 tablespoon olive oil into a cast iron skillet over medium heat.  Add the sliced onion and cook, stirring occasionally, until slightly caramelized. Add a sprinkle of salt and the herbs. Stir until fragrant and add the lentils. Season with a bit more salt and cook until everything is combined. Taste and adjust flavors to your preference. 

In a small bowl combine molasses, 1 T olive oil, 1 T mustard and pepper. Pour over lentils and stir until combined. Allow the liquid to cook down by about half. Add the chopped walnuts and stir to combine. 

On a parchment lined baking sheet, roll out the puff pastry. Brush with olive oil, leave a 1 inch border around the edge. Brush the edge with water and fold over 1/2 inch to create a raised crust. Brush the center of the tart crust with mustard. Pour the lentil mixture into the center of the crust and spread until even. Sprinkle with crumbled gorgonzola and place in the oven. Bake for 30-45 minutes until the edges are golden brown and crispy. Remove from the oven and serve warm with a beautiful green salad. 

Banh Mi Bowl

Fun fact about me; my husband and I lived in Vietnam for a short time a few years back. One of the things I loved most about it was how many veggies are in the daily diet. Vegetables were always the star of every dish. We would go to the market and the isles would be lined with bins overflowing with brightly covered fruits and veggies. It changed the way I cook and I am forever grateful for that. 

The other day I was missing our beautiful little apartment in Saigon and the flavors of the city. I threw together my take of a banh mi. A banh mi is a sandwich, usually eaten for breakfast or a snack. This version is deconstructed, vegan and served on a bed of pad thai noodles. 

For the Bowls:

  • 1-8 oz package rice noodles 
  • 1 package extra firm tofu (my favorite is Hodo soy)
  • 3 T corn starch
  • 1/4 tsp salt
  • 1 red bell pepper, deseeded and sliced
  • 1 large carrot, shredded
  • 1 jalapeno, sliced

Noodle Sauce:

  • 3 T Tamari
  • 2 T rice wine vinegar
  • 1 T toasted sesame oil

Cashew Sriracha Sauce:

  • 1/2 cup raw cashews, soaked for several hours or overnight
  • 1 large lemon, juiced
  • 2 T sriracha
  • 1 large clove garlic
  • 1/2 T nutritional yeast
  • 1/4 tsp salt
  • 1/4-1/2 cup water

Cook noodles according to package instruction. Drain and toss with a bit of raw sesame or avocado oil. 

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Drain the tofu and wrap with clean kitchen towel, place a plate on top of the cake and let sit for about 30 minutes. If you are using Hodo Soy Tofu, you can skip this step. Slice the tofu into 1/4 inch slices. Place corn starch and salt in a bowl and toss until coated. Heat a pan on medium to high heat. Add enough oil to coat the bottom of the pan (I like to use a cast iron). Place tofu in the pan and let cook until golden brown (3-4 minutes on each side). Remove tofu from the pan and place on a paper towel.

Prepare the veggies.

To make the noodle sauce combine all ingredients in a small bowl.

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In a high speed blender add all ingredients and blend on high until creamy (about 30-60 seconds). If you want it to be thinner, add a bit more water. If it gets too thin, add a small handful of cashews. 

Assemble the bowl by placing the noodles in a bowl. Drizzle a couple spoonfuls of the noodle sauce over the noodles. Arrange the tofu and veggies to your liking. I like to bunch them together around the side of the bowl. Drizzle with cashew sriracha sauce and sesame seeds. Dive in!

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Fall Latkes

Latkes are one of my favorite things to make. They are so versatile, easy to throw together and delicious. I got home late from work one night and needed to throw together a quick dinner. I had parsnip, potato and apple in my fridge so I grabbed them and threw together these yummy little cakes. The smoked paprika adds a delicious, smoky element, while the sage adds a subtle green flavor. I topped them with homemade apple butter and sour cream. Needless to say, we went to bed with happy, full bellies.

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Ingredients:

  • 2 potatoes
  • 1 parsnip
  • 1 medium apple
  • 1/4 small white onion
  • 3 T gluten free flour
  • 1 T The Philosophie Green Dream (optional)
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried sage
  • 1/4-1/2 tsp salt
  • ground black pepper to tase
  • Ghee for frying

First thing you will need to do is squeeze some of the water out of the potatoes. Shred the potato with a food processor or cheese grater. Place the potatoes into a clean kitchen towel and gather the ends squeezing the potatoes over a sink until most of the water is gone. Place potatoes back into a medium bowl. Shred parsnip, apple and onion. Add flour, superfood powder, paprika, sage and salt (adjust to taste) and pepper. Mix everything together until coated by flour.

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Heat a cast iron skillet on medium/high. Place 1 tablespoon of ghee in the pan. Shape mixture into 2-3 inch patties. Place the patties into the hot pan and press down on the backs of them with the back of a spatula. Cook until golden brown and crisp (about 3-5 minutes) on each side. Remove from pan and let rest on a paper towel lined plate. 

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To Plate: Place latkes on a plate and top with a dollop of apple sauce or apple butter and sour cream. You can top with green onions or chives. 

ENJOY!

Warming Pumpkin Oats

Now that I've clearly stated that I am obsessed with anything pumpkin and anything pumpkin spice, I figured it was ok to make every recipe from here until January 1st pumpkin (JK). The other morning I was whipping up some oatmeal and has some pumpkin puree in my fridge. I starting throwing some stuff together and out came this delicious bowl of magic. 

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Recipe:

  • 1.5 cup organic rolled oats
  • 1 cup filtered water
  • 1/4 cup organic pumpkin puree (I used Trader Joe's)
  • 1 T ghee
  • 1 T black strap molasses
  • 1/2 T maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • a pinch of ground clove

Place all the ingredients in a saucepan and heat on medium until simmering. Cook about 5 minutes until oats are cooked. I topped mine with coconut yogurt, homemade apple butter (recipe coming soon) and chocolate covered cacao nibs. Its like a warm fuzzy blanket in your mouth. :)

Heavenly Chocolate Peanut Butter Bar

A couple weeks ago I was have a massive sugar craving. Like the kind where I was considering running down to the store at 10:30 pm just to get my fix. It was note cute. I managed to get through it but the next morning I decided to take matters into my own hands and make something healthy and delicious that would satisfy my sweet tooth. And this chocolate peanut butter chocolate bar was born. It is loaded with good fats, adaptogens to help my body cope with stress and that sweet salty flavor combo that this girl is always chasing. 

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Ingredients:

In a double boiler or a glass bowl fit into a saucepan with water (you do not want the water to touch the bottom of the bowl when it boils), add coconut oil, coconut butter and cacao butter. Stir until melted and combined. Remove from heat and add cacao powder, cacao magic, maca, reishi, he shou wu and honey. Whisk together until smooth and combined. Pour into a small parchment paper lines pyrex or chocolate molds.  Place flat in the freezer for about 10 minutes until slightly firmed. Remove from freezer and drizzle with peanut butter. use a butter knife to marble. Sprinkle with sea salt and place back in freezer until set. Remove and cut into squares.

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Why I used what I used:

Cacao has 40 times the antioxidants than blueberries, is loaded with iron, magnesium and calcium, has anti-depressant properties and elevates your mood. No wonder we crave it when we are on our moon cycle. 

Maca has long been used to enhance the libido and balance hormones. It also gives you a natural energy without caffeine. Yes please!

Reishi is one of my favorite mushrooms. Like all adaptogens, it helps the body to adapt to stress; however, Reishi specifically helps with stress on the body. It also helps with liver functions, adrenals, hormones balance and helps to fight of illness. This is just a small list of the amazing benefits of Reishi*.

He Shou Wu has been used throughout history for longevity. It blood building and is said to be a support for beauty (hair and skin). 

*Make sure to use code "bodybliss" when ordering from Root and Bones to get 15% off your purchase.

Summer Tomato and Goat Cheese Tart

This outrageously delicious tart is perfect for a summer evening. It takes minimal time to make and minimal oven time (lets be real, nobody WANTS to turn the oven on in this hear). The crust is grain free, made with ghee and oh so yummy. Enjoy and if you make it, please tag and #bodyblissrecipes on instagram. Have a great week, loves!

Crust:

  • 2 cups almond flour or almond meal (I used trader Joe's)
  • 1 flax egg (you could also use an egg)
  • 2 T melted ghee. (I used Ahara Rhasa's bulb and rind)
  • 1/2 tsp sea salt

Preheat oven to 350. Mix all ingredients in a large bowl. If dough seems a bitt too dry, add a bit more ghee or a drizzle of avocado oil. Press into tart pan or pie plate until even and covering all sides. Place in oven and allow to bake until golden brown on the top. Let cool while preparing filling.

Filling:

  • 1 medium package, room temperature goat cheese (I used the new zatar goat cheese form Trader Joe's. I HIGHLY recommend it)
  • 1 pint golden or heirloom grape tomatoes cut in half
  • 1 T toasted pine nuts
  • olive oil
  • sprinkle of sea salt

Set your over to broil and raise the rack to second from the top. Mix the goat cheese in a small bowl until soft and spreadable. If you want it a bit thinner, you could add a couple teaspoons of milk of choice. Spread into crust and arrange tomatoes. Sprinkle with pine nuts,  drizzle with good quality EVOO and sprinkle with salt. Place in the over, keep a close eye and remove once tomatoes are a little blistery and the crust is browned around the edges. Let cool about 5 minutes, slice* and serve along a beautiful green salad.

*Because of the nature of the crust, it doesn't come out in clean slices. I sliced and then scooped out. Not for great presentation but it tasted amaze-balls so who cares. :)

Summer Veggies and Lentil Fusilli

I know I have been MIA. We have been in the middle of a move and this crazy lady thought she would somehow be able to cook and or have the time to stop and write a blog post. That didn't happen :) I did; however, manage to throw together a delicious and easy dinner the other night. It is quick, loaded with plant-based protein and veggies. It is the perfect Summer evening pasta. I am happy to be back up and running. Stay tuned for some exciting content in the next couple weeks. 

 

A little about my pasta journey:  Living in Italy greatly influenced and changed the way I make Italian food. One of my most favorite ways to cook pasta is by adding lentils. It adds protein, texture and a delicious earthy flavor. Italians love to lace their pasta with beans. Trust me on this one!

Ingredients:

  • 12 oz gluten free pasta
  • 2 small or 1 large zucchini
  • 2 cups chopped kale
  • 1 cup steamed lentils
  • 1/4 cup kalamata olives, chopped
  • Zest and juice from half a lemon 
  • 1 cloves garlic thinly sliced
  • Chili flakes
  • Salt to taste
  • Pecorino cheese (optional, but oh so delicious
  • Micro greens
  • drizzle of good quality Extra Virgin Olive Oil (EVOO)

Bring a large saucepan with a small handful of course salt to boil. Add the pasta (I used this one). Cook until tender, drain and reserve 1 cup pasta water. 

Thinly slice the garlic. Cut zucchini down the middle lengthwise, turn so that flat side is on your cutting board and cut in half lengthwise again. Cute quarters into 1/2 inch slices. Wash, stem and chop the kale.

Heat a cast iron skillet on medium heat until hot, add 1 T olive or avocado oil and garlic. Stir until fragrant and add zucchini, a sprinkle of salt and dried red pepper flakes. Cook until softened and add lentils. Cover with a lid and let steam until zucchini is very soft. Add kale and cover with lid. Cook until kale is bright green and slightly wilted. Add lemon zest and cook until fragrant. Add 1/2 cup pasta water and cook until reduced by at least 1/2. Squeeze in juice from half a lemon, kalamata olives and drained pasta. 

Plate the pasta, drizzle with a generous amount of EVOO. Top with shaved pecorino and micro greens of choice (I used pea shoots)