Recipes

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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GINGER OAT BITES

weight, Rebecca Lazar - GINGER OAT BITES

This recipe was inspired by a more complicated version from a gluten free cookbook.  I’m all about making recipes simple, easy and healthy!  These little raw bites are perfect for a pre-workout snack or anytime you crave something sweet – and the kids love them too happy

Makes 12 balls

Prep Time: 5 minutes

Ingredients:

2/3 cup organic almonds, raw or toasted
2/3 cup organic raw walnuts
2/3 cup old-fashioned rolled oats
2 teaspoons cinnamon
1/8 teaspoon ground cloves
4 teaspoons ground flax seeds*
2 teaspoons fresh grated ginger**
3 Tablepoons organic maple syrup
1 Tablespoon almond milk
Organic shredded coconut (optional)

Putting it all together:

  • Combine almonds, walnuts, oats, cinnamon, cloves, ground flax seeds and ginger in a food processor. Process until looks like coarse crumbs and then add the ginger, maple syrup and almond milk until the mixture sticks together and looks relatively smooth.
  • Roll into balls and place on parchment-lined cookie sheet.
  • Optional: roll balls in organic shredded coconut
  • Can be eaten right away or chilled in the fridge. Keeps for approximately one week in an airtight container in the fridge.

Notes:

* Flax seeds are best and retain their nutritional value when purchased whole and ground up as needed.  The best way to do this is with a simple inexpensive coffee grinder like this one.  Keep whole or freshly ground flax seeds in the freezer for freshness.

**Use this handy tool for the easiest way to grate fresh ginger.  Ground ginger spice will not give this recipe the same great flavor.

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SIMPLE HOMEMADE ALMOND MILK

weight, Rebecca Lazar - SIMPLE HOMEMADE ALMOND MILK

Makes 2 quarts

1 ¼ cups organic raw almonds, soaked*

5 cups filtered water

Pinch of Himalayan pink salt

1 ½ – 2 Tablespoons organic coconut sugar, organic maple syrup or organic honey          

Putting it all together:

  • Combine almonds and water in high speed blender and blend until smooth.
  • Strain in a nut milk bag over a large bowl.
  • Clean blender and pour strained milk back into the blender.
  • Add salt and coconut sugar, maple syrup or honey; blend again until smooth.
  • Pour into 2 1-quart glass jugs or mason jars.  Keeps in the fridge up to 5 days.  Alternatively, freeze milk in ice cube trays.

*To soak almonds, place in a bowl and cover with filtered water.  Leave on the counter overnight.

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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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