Appetizers

EGGPLANT SPREAD

weight, Rebecca Lazar - EGGPLANT SPREAD

I always made this eggplant dish without the peel, until I tried something similar at a friend’s house with the peel chopped up in it…..so now I do it either way, depending on my mood.  Always a family favorite with challah on Friday night!

Ingredients:

3 medium or 2 large eggplants

2 cloves garlic, minced

1 Tablespoon soy free vegenaise

1 Tablespoon fresh squeezed lemon juice

Himalayan pink salt and Pepper, to taste

Green onion, sliced thin

Putting it all Together:

  • Wash eggplants well (I like this veggie scrub brush), prick all over with a knife and bake in the oven on a parchment-lined baking sheet at 425 degrees for 1 – 1 1/2 hours, depending on the size. Remove from oven and let cool.
  • Cut off the ends of the eggplants and discard.  Chop the rest in a food processor, pulsing a few times.
  • Add the vegennaise, lemon juice, garlic, salt and pepper.  Mix well and top with green onion. Refrigerate until serving.
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SALAD WITH CREAMY DILL DRESSING

weight, Rebecca Lazar - SALAD WITH CREAMY DILL DRESSING

Serves 4 (or 1, but let’s not talk about that) ????

Ingredients:

Any combo and amount of veggies will work with this dressing but here’s what we have in the pic shown:

1 head of organic iceberg lettuce

2 handfuls organic baby spinach

2 organic carrots, peeled and then shredded using a potato peeler

1 organic yellow pepper, chopped using this awesome handy tool.

Roasted and salted pumpkin seeds

Fresh organic dill

DRESSING:

1/2 cup soy free Vegenaise (healthy egg-free/soy-free mayo alternative)

3 Tablespoons fresh squeezed lemon juice

1 teaspoon organic honey mustard (I like the 365 brand from Whole Foods)

1 teaspoon organic maple syrup (I recommend this one from Costco)

1/2 teaspoon Himalayan pink salt (also available at Costco in a huge container for a reasonable price)

1/2 teaspoon dried dill

1 fresh clove garlic

Putting it all together:

Mix together in a mason jar or dressing jar and shake until smooth.

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ALMOND TURMERIC DIP

weight, Rebecca Lazar - ALMOND TURMERIC DIP

This easy dip is perfect for raw cut up veggies as a quick and healthy snack. Turmeric and ginger are anti-inflammatory and add to the health properties of this delicious dip.

Serves 2

Ingredients:

1-1/2 Tablespoons organic almond butter

1 Tablespoon water

1 teaspoon fresh squeezed lemon juice

1 teaspoon coconut sugar

1 teaspoon organic soy sauce

1/4 teaspoon ground ginger

1/8 teaspoon ground turmeric

1/2 clove garlic, crushed (optional)

Putting it all together:

  • Combine all ingredients in a bowl and using a fork, mix until completely smooth.
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GORGEOUSLY GREEN GUACAMOLE

weight, Rebecca Lazar - GORGEOUSLY GREEN GUACAMOLE
Picture from our Anti-anxiety Culinary Nutrition cooking class.

This recipe was inspired by my good friend and neighbor who makes her guacamole a little spicier and also uses red onion instead of green. Since I like a more mild flavor (red onions bother my digestion), I prefer it this way!

Serves 6

Ingredients:

2 ripe avocados, mashed

½ teaspoon Himalayan pink salt

2 Tablespoon fresh lime juice

2 Tablespoons thinly sliced green onion

1 jalapeno pepper, deseeded and finely chopped

2 tablespoon chopped fresh cilantro

2 cloves of minced garlic

Putting it all together:

  • Combine all ingredients in a bowl and mix well. 
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BEST EVER SESAME-FREE HUMMUS

sesame-free hummus

This recipe is terrific whether or not you have an allergy to sesame seeds or simply don’t like tahini in your hummus.  Also great for those times you want to whip up a quick batch and you don’t have tahini in your fridge.  It takes under 5 minutes and tastes delicious!

Serves 8

2 – 15 oz cans organic chick peas, rinsed well

3 cloves garlic

2-1/2  Tablespoons organic olive oil

2 Tablespoons fresh squeezed lemon juice

1-1/2 teaspoon organic ground cumin

1/4 cup water

1 teaspoon Himalayan pink salt

Olive oil, paprika, parsley and whole chickpeas for garnish (optional)

Putting it all together:

Combine all ingredients in a food processor and blend until smooth and creamy.

Before serving, if desired, drizzle with olive oil and sprinkle paprika and fresh parsley on top.  You can also add a few whole chickpeas, for a pretty effect.

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