Baked Mochi and Breaking Old Routines

When I think back to the time I started changing my own diet, I remember being a little overwhelmed by all the unfamiliar foods I read about in books and magazines. I mean, it can seem like a lot to try cooking something new. You have to find it at the store, learn how to make it, and then take a leap of faith that you will actually LIKE it! All these things combined can create a strong pull for you to stay in your comfort zone, but it's a sure fact that beautiful things can happen when you step outside of that comfort zone! And really, this can be a very easy transition if you do it one food at a time.

There are so many grains out there that are nourishing and would give your body relief from consuming wheat products. Bored with rice? Try quinoa or millet. The reward here is that you will have so many healthy things to choose from, that reaching for the processed food becomes your old routine. This can also help you break away from over-consuming your typical foods. It takes small steps to break out of old habits, and this is a great way to start! Try buying one new healthy food per week and playing around with it. In one month you'll be miles from where you were, and then whipping up something healthy will be much more easy and interesting. Not sure where to start? Contact me

Mochi is a traditional Japanese food made from sweet brown rice that has been steamed and then pounded, accentuating it's chewy texture and nutty flavor. When cut into squares and baked, it puffs up into moist little muffins with a crispy outer crust. Mochi is such a great snack because it's healthy, super tasty and very versatile. Because it's made from sweet brown rice, it's often served as a sweet snack, drizzled with honey or stuffed with fruit. I went for a more savory snack here, but I encourage you to explore it's endless possibilities.

According to Japanese folklore and traditional medicine, mochi is known for promoting strength and stamina. It was given to manual laborers in the cold months because of it's warming and energizing effect on the body. You can find Mochi at Whole Foods in a refrigerated section, usually in the back of the store.

Baked Mochi Stuffed with Cashew Cheese and Tomatoes
Serves 4-6

1 Package of Mochi
1 cup of cashews
1 small/medium clove of garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 cup water
10 cherry tomatoes
Tamari or soy sauce

Preheat oven to 450.

1. Cut mochi into 1" squares and bake for 8-10 minutes.
2. In the meantime, make the cashew cheese by combining the cashews, garlic and salt in a food processor and puree until coarsely ground. Add the water and lemon juice and puree again until mixed well. This should be the texture of ricotta cheese.
2. Slice cherry tomatoes in half.
3. When mochi is done baking, allow to cool enough to touch and then take a paring knife and make a small slice in the middle to create an opening for the stuffing.
4. Spoon in about 1tsp of cashew cheese and drizzle inside with a little tamari. Add the tomato and serve. These are best if served immediately but can sit for up to a half hour.

Baked Stuffed Apple with Vegan Rum Sauce

Autumn is my favorite time for food, it's such a good season for it's variety of tasty vegetables that can be cooked in so many easy ways. And as I've mentioned before, there are important reasons to eat food that is in season! You get the freshest picks, therefore your food has more of the nutrition that it should have; it's better for the environment, because large trucks aren't carting it from the land of far far away to get it to you; you support your local farmer (and your local farmer really needs & appreciates this).

Also, it is the food that grows during this particular time of the year and nature does this for a reason! The nutrients in root vegetables provide hearty and sustainable energy that will support your body now and throughout the winter. These vegetables are very warming to the body and energetically contractive; this helps you to stay grounded and balanced in the chilly dry air of the months to come.

As much as I'm looking forward to some delicious root vegetables and fall soups, it is still really warm here in Chicago (not complaining!), so I decided to go with a dessert to kick off the fall recipes . This baked stuffed apple is not only in season, but is also easy and nutritious. Maple syrup is used to sweeten and compliment the filling of walnuts and raisins, prep time is minimal, and they bake in less than 45 minutes. These can be stuffed a day in advance and refrigerated; but note that baking time will be longer if the apples are cold when they enter the oven. Baking time will also be longer if you make more than 4 apples. If this is the case, use the toothpick method to check if apples are done. They should be tender but not mushy.

*Warning* If you leave them in for too long, they will start to explode!

Baked Stuffed Apple with Vegan Rum Sauce
Serves 4

Ingredients
4 medium granny smith apples
1 cup raisins
1 cup walnuts
1/2 cup maple syrup

For the sauce:
2 cups vanilla rice milk
2 tsp honey
2 tsp dark rum

1. In a food processor, thoroughly combine the raisins, walnuts and maple syrup.
2. Using an apple corer, remove the cores from the apples. Then take a small knife and in a scraping fashion, make the hole a little bigger to fit more stuffing. If you don't have a corer, carefully use a knife for this whole process.
3. Stuff each apple cavity with an equal amount of the walnut mixture. Place in a glass casserole dish and surround apples with about 1/4" of water. Bake uncovered for 35-40 minutes, or until apples are tender.
4. Top with the vegan rum sauce and serve.

Vegan Rum Sauce
1. Combine the rice milk, rum and honey in a small saucepan and bring to a boil. Reduce heat and simmer until sauce has thickened and reduced to about half. Approx. 10 minutes.

Quinoa Salad with Latin Flavors

I was hunting through my very poorly organized recipe folder the other day, and came across this quinoa recipe that I'd almost forgotten about! (Sometimes the smallest things excite me.) And, by the way, I really admire those people who have their recipes all beautifully hand-written on cute little index cards - turning them into little gifts to read. That is going on my "someday, when it's not sunny and warm out", mental list of things to do. Yes.

I am a lover of quinoa; this amazing grain was considered sacred to the Incas of South America because of it's nourishing, delicious and vital nutritional content. It's a complete protein, very high in fiber and contains a whole bunch of vitamins and minerals. Oh, and I should mention it's versatility! Have it warm with a meal, cold as a salad, mixed with fruit in a breakfast porridge, stuff it in a pepper, mix it with turkey for a low fat and gluten-free meatball (recipe) , the possibilities are endless. Get the low-down on quinoa.

The cilantro and fresh lime juice in this recipe make it a great dish for when it's warm out. You can play around with this by adding different seeds or nuts, just adjust the seasoning if needed. Pepitas are salty so there is no need to add more salt in this recipe.

Quinoa Salad with Latin Flavors
Serves 6 as a side

Ingredients
1 cup of quinoa
2 tsp olive oil
1 1/2 cups vegetable broth
1/4 cup pepitas (roasted pumpkin seeds)
3/4 cup cilantro, chopped
1/2 cup of scallions, finely diced
3/4 cup of tomatoes, diced(about 1 small tomato)
1 tbsp fresh lime juice (about 1/2 lime)

1. In a medium saucepan, dry toast quinoa until lightly browned and aromatic (med/low heat for about 5 minutes, stirring frequently). transfer to a fine sieve and rinse thoroughly.
2. Put vegetable stock into saucepan and bring to a boil. Add quinoa, stir, and bring back to a boil. Cover and reduce heat to low. Simmer for 12-14 minutes or until broth is absorbed and quinoa is fluffy.
3. Place quinoa in a mixing bowl and allow to cool completely. Mix in all other ingredients. Serve cold.

Lentil Burger - No Bunz Please

Veggie burgers on a bun - Am I the only one who finds them to be gum smacking dry? I mean it's like having some bread with your bread, right?! Well actually, I know it isn't just me that feels this way because I have Heidi from 101 Cookbooks to thank for this idea: make the burger BE the bun! How novel! She is one seriously smart cookie.

I've played around with quite a few veggie burger and bean burger recipes with the disappointing result of either too dry, falling apart, or lacking in flavor; and each time after running out of patience deciding that they'd be best utilized for target practice with my garbage can! But homemade is so much better than anything at the store and I just couldn't give up - now I'm happy to finally say that I've been pleasantly rewarded for that. I love it when that happens!

I filled these lentil patty's with avocado, lettuce, tomato and artichoke hummus. Other good fillings would be sprouts, onions, roasted peppers, cheese, spreads, etc. I'm a fan of going with whatever's in the fridge for things like this. If you're not going to eat them all right away, you can stack them (separated by wax or parchment paper), and freeze in an air-tight container or ziploc bag. Thaw in the fridge the day before you want to use them. Or, as a way to make something different, I broke up a couple of patty's, sauteed in olive oil for about 5 minutes on medium/high heat, and used them as a filling for vegetarian tacos along with some shredded lettuce and a corn salsa.

Lentil Burgers
Makes 10 4oz patty's creating 5 tasty bunless burgers

3 cups of cooked lentils (Approx. 1 1/2 cups dry)
1 cup of finely diced onion
1 cup of shredded carrot (1 medium carrot)
1 1/2 cups of toasted whole grain breadcrumbs*
4 eggs
1 tbsp soy sauce, shoyu or tamari
1 tbsp dijon mustard
1 tbsp curry powder
1 tbsp lemon zest
1/2 tsp salt

For the breadcrumbs, pulse about 3 slices of whole grain bread in a food processor until finely ground. Bake at 350 for 5 minutes, stirring 1-2 times. Measure out to 1 1/2 cups (there might be more).

Keep oven on at 350

1. Combine the lentils and eggs in a food processor, blend until most of the lentils are ground up but not all of them. Leaving some pieces whole gives this a good texture.
2. In a large mixing bowl, combine the lentil/egg mixture with all other ingredients. Let sit for 10-15 minutes for the breadcrumbs to absorb most of the moisture.
3. Form into 10 pattys (about 4oz each) and lay out on a baking pan lightly greased with olive oil.
4. Bake at 350 for 10 minutes, carefully flip each one and bake for another 10 minutes. Use 2 patty's per serving and fill with whatever you wish!

Shiitake and Portobello Mushroom Risotto

I love risotto. When I see it on a menu, I put the menu down and say "Thank you, um, bring it to me yesterday", then I keep reading to see what it is accompanying! But, since I'm a fan of knowing what goes into my food, I'm happy when I feel inspired to make my own. A lot of chefs put excessive dairy ingredients into their risotto; me, I usually just stick to a bit of freshly shaved parmesan. Recently though, when I had a friend over for dinner who is dairy intolerant, I was prompted to make this recipe sans cheese as well. What I learned is that it really doesn't need it! Even if you don't have a problem with dairy, this dish is already a bit heavy; adding butter, milk and cheese to it is just asking for it to overstay it's welcome in your belly. And, if you do have a problem with dairy (or if dairy has a problem with you), with this recipe you can still enjoy it for all it's creamy texture and flavor. Cross my heart!

A lot of people think risotto is hard to make. Well, let me assure you that it isn't. If you can follow instructions and have enough muscle to stir a spoon, then you're good to go! There is a pretty good amount of active time involved though, so save it for a day when you have the time and feel like hanging out in the kitchen. If you are adverse to standing at the stove for what might seem like a long period of time, here are a few things that even the least proficient multitasker could handle while stirring the pot:

* Numb your mind with the latest issue of Us Weekly -- or read something more interesting...
* Catch up on missed 30 Rock episodes on On Demand. Who doesn't love Tina Fey?
* Practice standing on one leg.

Not feeling any of those suggestions? How about just cherish the art of cooking and enjoy a bit of quiet time!

Shiitake and Portobello Mushroom Risotto
Serves 4-6

10 large cloves of garlic
1 cup of shallots, diced (approx 2 shallots)
3 portobello mushrooms, stems removed, cut in half, sliced *
1/2 lb of shiitake mushrooms, stems removed and sliced *
1 cup of arborio rice
1/4 cup of fresh rosemary, chopped
1/4 cup of fresh sage, chopped
1/4 cup of dry white wine
1/4 tsp salt
7 cups of vegetable stock
Optional 1/2 tbsp of truffle oil (It's expensive, but worth it if you want to splurge!)
* Use a damp paper towel to wipe any dirt off the mushrooms before slicing


1. Preheat oven to 350. Place garlic cloves in a small casserole dish with 2 tbsp of olive oil. Cover with foil and roast for 40 minutes, stirring 2-3 times in between (Be sure to stir well or one side of the garlic could burn.) Remove from oil and chop. Save the oil for later.
2. In a small saucepan, bring the vegetable stock up to a simmer and keep it there.
3. In a large saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft and beginning to brown. Remove and set aside in a bowl.
3. In the same saucepan, heat about 1 tbsp of olive oil over medium/medium low heat. Add the shallots, garlic, rosemary and sage. Cook for about 5 minutes, or until shallots are soft and starting to brown.
4. Add the arborio rice to the shallot mixture and cook for about another 5 minutes, or until rice starts to darken a little. Stirring almost continuously.
5. Add the wine and the salt.
6. Now add 1/2 cup of the vegetable stock and continuously stir until stock is absorbed. Repeat with the rest of the vegetable stock, 1/2 cup at a time, waiting for the liquid to be absorbed before adding the next 1/2 cup. Continue until stock is gone or rice is fully cooked. Depending on your stove, you might not need to use all of the stock. It should take 30-40 minutes to complete this process.
7. When risotto is done, add the mushrooms, 1/2 tbsp of the oil from the roasted garlic and the optional truffle oil. Squeeze fresh lemon juice over before serving - don't miss this step..it's key! Adjust salt to taste.

La-raw-sagna

Never be afraid to try something new
You just might like it...

Last summer, I had the pleasure of eating at Pure Food and Wine in New York City, a raw, vegan restaurant with a great reputation for doing what they do...really, really well. Now, although I was neither a vegan or a raw foodie, I had to see what the hoopla was all about. The menu items such as zucchini "fettuccine" and raw "lasagna" made the cook in me look up with a curious gaze and wonder: will this be any good, and if so, um how the heck do I make it?

I ordered the zucchini and local hothouse tomato lasagna, and holy bellezza it was insanely delicious. So good that I can still remember it's flavor and texture today.

Even if you don't want to be a die-hard raw foodie, there are some very compelling reasons to want to eat more raw food. More nutritional bang per bite, weight loss, detox - and this is cutting it way short. Interested in hearing more? Click it.

Almost a year later, I have finally gotten around to making my own version of raw lasagna, thoroughly inspired by the one I had at Pure Food an Wine. You can play with this recipe and substitute with different nuts and herbs to you liking. All you really need is a food processor. E.Z.!

Vegan Raw Lasagna
Serves 2 hungry people

2 small/medium zucchini, cut lengthwise into thin strips using a mandoline. Don't have a mandoline? You can use a cheese slicer. Don't have a cheese slicer? Put your knife skills to the test and cut by hand. Slices should be about 1/8 inch thick.

For the cashew cheese:
1 cup of raw cashews (soak nuts in room temperature water for 2-3 hours to make them more easily digestible)
1 small clove of garlic
1 tbsp lemon juice
1/2 tsp. salt
3/8 cup of water

1. Combine all ingredients in food processor adding water at the end.

For the pesto:
2 cups of basil leaves
1/2 cup of walnuts
1 clove of garlic
2 1/2 tbsp extra virgin olive oil
1/4 tsp salt

1. Combine all ingredients except for the oil in food processor. Adding the oil through the spout at the end.

For the tomato sauce:
2 ripe tomatoes cut into chunks
1 tsp oregano
pinch of salt and pepper

1. Combine all ingredients in food processor.

To assemble:
1. Lay out 4 slices of the zucchini on a serving plate side by side. Top with 1/3 of the cashew cheese, 1/3 of the pesto and 1/3 of the tomato sauce.
2. Top with 4 more slices of zucchini and repeat.
3. Lay the remaining 4 slices of zucchini and finish by topping with the last of the cheese, pesto and sauce.
4. *Optional* Garnish with some chopped up sun dried tomatoes.

Serve with a side salad and enjoy!

Stress - A Four Letter Word

Ahhh stress...

This has been a hot topic in my circle lately, making me realize that although most of us are aware of how important it is to manage stress, it is good to have reminders and tips on how to do so, and living a healthy life depends on it.

Stress is a bitch! And I'm not talking about the cute little Boston Terrier, I'm talking about the ferocious guard dog that wants to eat you for dinner. Our doctors tell us so; psychologists teach about coping with it; the news stations and magazines are constantly covering it. But still, it can be easy to forget to manage. It seems like stress is a sort of addiction for some people - like the bad train wreck you can't take your eyes off.

If I'm not worrying, there must be something to worry about...

Is this you? If so, don't feel bad. It's easy to fall into this pattern. As people we have the tendency to want to constantly reach higher and do better at what we are doing, and therefore we are constantly faced with challenges. And while setting goals and challenging ourselves are great actions in life, they can sometimes create stress. It is really important to remember to ENJOY life during the process - this means managing stress and maintaining balance as much as possible. It also means keeping our focus on what is really important. There is always something to worry about in life, no matter who you are or what your circumstances are - even a little bitty fly has something to worry about (gross!). But if we remember what is truly important to us, managing stress can become a whole lot easier and then worrying becomes a thing of the past.

There are big problems in life that require our attention and action, and then there are insignificant situations and small stuff that we sweat, creating the fabulous outcome of torturing ourselves. The first step in changing this 'stress until you mess' pattern is to know the difference between the two. To figure that out, I have found that it helps to ask yourself: how important is this problem, how much will this matter to me in one year or five years, and what is really at stake? If these answers suggest that you have a real issue on your hands, then take the energy you would use to stress out and channel it into a plan of action. By taking positive steps of action, the situation is on it's way to being worked out and stress reduction will follow (and sometimes just knowing that you are being proactive helps you to feel better). I know, this can be easier said than done - but like anything else, it just takes practice. While you are doing that I encourage you to read The Positivity Blog for some really good tips on how to be a relaxation ninja!

On the other hand, if you realize the you are torturing yourself and sweating the small stuff...stop! Please stop. There a far better oceans to swim in. Be aware of these tendencies, take a deep breath and center yourself. Then remember this quote: "If you want to test your memory, try recalling what you were worrying about one year ago today".

Here Here to Peace.