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Zucchini Ribbon, Sweet Cherry Tomato, Feta and Pinenut Salad

Saver the end of summer by enjoying this salad. Use smallish zucchini and shave ribbons off of them; rotating every third cut or so. Do not add olive oil, lemon or salt until just before serving as they will break down zucchini. I like to use the sweet “Sun Gold” Tomatoes

Wild Rice, Roasted Butternut Squash Salad and Roasted Pecan with Orange-Curry Vinaigrette

Wild Rice, Roasted Butternut Squash Salad and Roasted Pecan with Orange-Curry Vinaigrette

45 minCook Time

45 minTotal Time

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Ingredients

  • 1/3 Cup Extra Virgin Olive Oil Sherry or Apple Cider Vinegar
  • 3 Tablespoon Sherry or Apple Cider Vinegar
  • 1 Tbsp + 1 tsp Grade “B” Maple Syrup (thanks, Carla, for the motherload you shipped me from New Hampshire)
  • 2 Teaspoon chopped garlic
  • Sea Salt and Freshly Ground Pepper to taste (I used about 1 tsp of each)
  • 1/4 Teaspoon Dried Thyme
  • 2 Teaspoon Curry Powder
  • 2 Teaspoon Orange zest
  • 2 Cup cooked Wild Rice
  • 2 Cup cubed roasted Butter nut Squash
  • 1/2 Cup chopped dried Pears
  • 2-4 Large large handfuls of Spinach Leaves (depending on how “green” you like your salads)
  • 1/4 Cup chopped Flat Leaf Parsley
  • 3 Green Onions, thinly sliced
  • 1/2 Cup Roasted Pecans
  • optional: Pomegranate Seeds for color

Instructions

  1. In a large bowl; whisk together Olive Oil, Vinegar, Maple Syrup, Garlic, Salt and Pepper, Thyme, Curry Powder and Orange Zest
  2. Add Wild Rice, Squash and Dried Pears and toss until coated—You can do this up to a day in advance. Adjust seasoning (that’s CHEF SPEAK for “increase salt and pepper”) if necessary
  3. Within 2 hours of serving, incorporate the Spinach, Parsley, Green Onions into the rice mixture
  4. Top with Roasted Pecans and Pomegranate Seeds
  5. Cooking of Wild Rice
  6. Note this cooks exactly like brown rice
  7. Preheat oven to 350.
  8. In an oven-safe pot with tight fitting lid, bring 2 1/4 Cups water, 1 Cup Rice and ½ tsp Sea Salt to Boil
  9. Turn off heat, cover rice and transfer to oven
  10. Cook for 45-50 minutes or until Rice has started to open and you can see some white.
  11. Cool
  12. Roasting of Butternut Squash
  13. Preheat oven to 350 degrees
  14. Toss 2 Cups cubed Squash with 1 Tbsp Olive Oil and ½ tsp of Salt
  15. Spread onto baking sheet
  16. Roast for 22-25 minutes
  17. Cool
Cuisine: American |

Notes

You can cook Rice and Roast Squash 1-2 days advance You can toast Pecans up to 7 days in advance and store in sealed container Top with Toasted Pecans at the last minute so that they stay crunchy.

6.6.15
http://foodsensenow.com/2016/03/wild-rice-roasted-butternut-squash-salad-and-roasted-pecan-with-orange-curry-vinaigrette/

By |March 7th, 2016|Hearty Salads, Recipes, Salads|0 Comments

Veggie Burger w/ Chickpea-Bulgur dressing, Avocado, and Pea Shoots

Chickpea Bulgur Dressing

This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur […]

Vanilla Bean Cashew Cream

Vanilla Bean Cashew Cream

5 minPrep Time

5 minTotal Time

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Ingredients

  • 2 Cup Raw Cashews
  • 1/4 piece Vanilla bean
  • 2 Tablespoon Raw honey or raw agave nectar
  • pinch Sea salt
  • Distilled water to adjust consistency

Instructions

  1. Soak 2 Cups Raw Cashews in distilled water at least 2 hours (I do this overnight)
  2. Drain and process in food processor with a little vanilla (bean if you want to be totally raw, Costco has them for cheap!), Salt and Agave nectar or Honey).
  3. Adjust consistency incrementally with water. Store in refrigerator for up to 2 weeks.
6.6.15
http://foodsensenow.com/2016/03/vanilla-bean-cashew-cream/

By |March 7th, 2016|Raw Food, Recipes, Vegan|0 Comments

Tomato-Braised Cabbage with Cinnamon and Cumin

At first, the ingredient combination in this recipe seems a little wacky but the flavors truly work. I often double or triple this recipe and enjoy it for a few days

By |March 7th, 2016|Side Dishes, Vegetarian|0 Comments

Tacos with Quinoa and Spiced Walnut Meat

These Raw Tacos are GREAT! Even non-raw foodies LOVE them. Make a batch or two of the taco meat and keep it on hand to enjoy over a salad or straight out of the jar! For a crowd or informal buffet dinner, set out taco meat, wrappers and bowls of assorted salsas, guacamole, cashew cream and vegetables and have your own fiesta

By |March 7th, 2016|Raw Food, Recipes, Vegan, Vegetarian|0 Comments

Sweet Potato Smoothie

Compared to a regular potato, sweet potatoes contain more nutrients and are lower on the glycemic level.

By |March 7th, 2016|Recipes, Smoothies|0 Comments

Super Berry Antioxidant Smoothie

This is a great way to use berries that are starting to turn.

By |March 7th, 2016|Recipes, Smoothies|0 Comments

Sunchoke and Turnip Soup

Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Spicy Sweet Potato Soup

Serves 4-6

Spicy Sweet Potato Soup

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

  • 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
  • 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
  • 2 Clove Garlic peeled
  • Water enough to cover by 1 inch
  • 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
  • 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
  • 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
  • 1 Cup Milk (Soy, Cow, Rice, Almond)
  • Salt and Pepper to taste

Instructions

  1. Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
  2. Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
  3. Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
  4. Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order
Cuisine: American, Vegan, Vegetarian |
6.6.15
http://foodsensenow.com/2016/03/spicy-sweet-potato-soup/

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments