diet recipes – StyleNectar

Marinated Mushroom Tapenade + Bonus Recipe

Mushroom Tapenade- Admittadly, I over-processed mine a bit & recommend leaving yours a bit chunkier:-)

This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name) Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet. Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting. Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.

Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour. Of course it's a wonderful snack too – and makes a delicious spread for wraps and sandwiches.

Plus there's a Bonus! Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year. For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event. To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers. However, mine are ready after an hour and take less than two minutes to prep. Jackpot!!

Please enjoy!

Marinated Mushrooms

Mushroom Tapenade

Ingredients:

2 large portobello mushrooms or 15 baby bella or white button or a combo
1/2 cup walnuts
1 clove garlic
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's or nama shoyu
freshly cracked black pepper

Method:

Clean mushrooms with a dampened kitchen towel. Chop coarsly. Marinate with the olive oil and nama shoyu for 30 minutes turning occasionally.
Pulse walnuts in food processor until broken down.
Add garlic and marinated mushrooms. Pulse until mixture is incorporated and slightly chunky mine pictured above could have been left a tad chunkier- so process yours a little less:-)
Taste for seasonings and adjust to taste.

Marinated Mushrooms (servings: makes 15 mushrooms)

Ingredients

15 baby bella or 15 white button mushrooms, wiped clean with a damp towel. Wild mushrooms are delicious too!
1 clove garlic, minced or garlic powder to taste
2 tablespoons extra-virgin olive oil
2 tablespoons tamari, Bragg's, Coconut Aminos or nama shoyu
freshly cracked black pepper
a few dried red pepper flakes for an extra pop of color & spice (optional)

**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)

Method

Marinate all the ingredients for an hour or up to 4 hours.
Check seasonings.
Serve in a beautiful bowl with party pics alongside for picking up.

Do you have a favorite family recipe you'd love to recreate?

You may also enjoy:

Cream of Mushroom Soup

or

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

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The Happy Shake

The Happy Shake, recipe created by Stacy Stowers

I don't know about you, but I definitely have a sweet tooth. I love (raw) chocolate… and (vegan) ice-cream… and all the sorts of things that make one energized, happy and feeling fabulous in body, mind and spirit. Wait! You say. That sounds too good to be true! Does something with all that actually exist? In fact it does. It's called…

The Happy Shake!

Inspired by supremely talented raw food chef, Stacy Stowers, this superfoods-galore smoothie, disguised as creamy, chocolate, soft-serve ice-cream, is so unbelievable it's become a staple at "Blissed Out", the Organic Juice & Smoothie Bar on Martha's Vineyard. So, next time you're visiting the Vineyard, make sure you stop in to try it out… just kidding, of course I have shared my version of the recipe below:-)

Jim and I enjoy The Happy Shake as a decadent morning kickstart. Be prepared to experience exuberant energy, an outstanding mood and satiation likely to take you well beyond lunchtime. When you wake up the next day, don't be suprised if you feel extraordinarily well rested. Perhaps you may even notice a new glow to your complexion…

then you'll know how this recipe got it's name 😉

The Happy Shake

The Happy Shake (Serves 1)

INGREDIENTS & METHOD: Make sure you follow the method exactly! You will need a high-powered blender such as a Vitamix.

1. Liquid Base.

Start with 1/2 cup water
Add 4 cups loosely packed spinach
Add a Good FAT. You need the good fat for metabolizing the spinach and keeping you satisfied for hours. You may choose from: 1 Tbs. Hemp or Chia Seed or 1/4 Avocado

2. The Happy Part…

1/2 Tbs. Maca Powder for stamina, endurance and mental clarity.
1 Tbs. Raw Cacao Powder for that HAPPY BLISS feeling.
A great option for some additional alkalizing GREENS… add 1/2 Tbs. Vitamineral Green Powder or Spirulina (I always add it)
Liquid Stevia to taste

3. DO NOT add fruit yet… Blend preceding ingredients into a green concoction FIRST!

4. Finally, add 1 1/2 cups frozen blueberries & 1 frozen banana to your green concoction & blend into a chocolate, soft-serve ice-cream. BLUEberries + GREEN = Chocolate BROWN!

5. Optional: top with a teaspoon of cacao nibs.

Now go out and have the BEST Day Ever!

* Superfood Note: Super Foods like Maca and Cacao are very powerful foods bordering on medicine. This is a good time to do your own research on these two amazing foods. Start in small doses and listen to your body.

You may also enjoy: Poached Egg Topped Quinoa Cakes

Food

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine. This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors. To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE

1/4 cup olive oil
3 cups chopped tomatoes (heirloom if possible)
1/4 cup agave
2 tablespoons fresh lemon juice
2 teaspoons himalayan or celtic sea salt
fresh ground pepper to taste
1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

1 cup pistachios
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon himalayan or celtic sea salt
freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

You may also enjoy: First Spring Harvest… a cool, zippy refrigerator snack!

Food

Dearest Pasta Alfredo… it’s been way too long!

Pasta Alfredo

In case it wasn't obvious, I am overwhelmed with enthusiasm about the Raw Vegan adventure I embarked upon 3 1/2 weeks ago. I do not exagerate when I say it's as if I started some amazing miracle meds … I suddenly have tons more energy, my moods are even keel and happy (er, I'm actually ecstatic most of the time) any cravings I once had for unhealthy foods have dissapeared (and been replaced for cravings for my new Raw Vegan fare) and last but not least this food is outrageously delicious! I have so many awesome recipes I want to share, I'm busting at the seams… not to mention I can't wait to introduce my dehydrator, sprouting trays and other new friends. Good times.

Alas, today is about a simple, delicious dish I haven't had since those good old college days when I worked as a hostess at Amici's Italian Restaurant– Pasta Alfredo. I remember the first day I watched Eric (the chef & owner) prepare pasta alfredo; a stick of butter, a cup of cream, some salt & pepper and not much else all tossed together with fettucine and poured into a single serving pasta bowl. Yikes! I'd had no idea 'til then what exactly it took to create one of my favorite items on the menu and ever since it's been one of those dishes I never eat…

Until now!

Enter Spiralizer

The fantastic little tool in every Raw Vegetarian kitchen which turns a simple yellow squash (my fav) or zucchini into a plate of spaghetti awaiting whatever delicious toppings your heart desires, in this case a heaping serving of

Creamy. Ooey-gooey. Luscious.

Alfredo Sauce.

Comforting. Delicious and so very light and fabulous for you all at the same time.

Please enjoy!

Freshly made Zucchini Spaghetti for Pasta Alfredo

Recipe for Pasta Alfredo (serves 4)

Pasta

2 large yellow squash (my fav) or zucchini (peeled for a closer to pasta affect, or leave peel on for added color)

Alfredo Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
1-2 cloves garlic
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic or Himalayan Sea Salt or to taste
Ground black pepper to taste
2 tbsp. pine nuts &/or a few julienned basil ribbons for garnish

Cut zucchinis in half (otherwise pasta strands will be veeerrrry long), then, using a Spiralizer tool, create spaghetti pasta strands. Place in large bowl and set aside.
Place all the sauce ingredients into a heavy duty blender (such as a Vitamix). Blend into thick cream. Add more water if needed to create preferred consistency. Check seasonings and adjust to your taste.
Pour alfredo sauce over the pasta noodles and toss to coat.
Place into serving bowls and garnish pinenuts &/or julienned basil ribbons if desired.

Enjoy!

Pasta Alfredo awaiting devourment

You may also enjoy: Beach Babes or Blueberry Coconut Smoothie

Food

Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.

Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.

Total perfection in every bite!

*As always, using the highest quality ingredients possible is key. Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano

Ingredients:

12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini– my new Fav!
1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid.
2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
5 cloves garlic
1/2 cup low-sodium chicken or vegetable stock
1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes.
Return pasta to the pot. Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes.
Add the grated Parmigano and toss once more.
Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.

Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.

Enjoy!

Recipe Tested & Approved from Ellie Krieger

Food

Homemade Nut Butters

Homemade Creamy Nut Butter

You've never had nut butter like this…

A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)

and Voila!

A protein rich treat your kids (& you) will adore licked directly off the big spoon,

smeared on crisp apple slices,

or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.

Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!

Freshly made Homemade Creamy Nut Butter – it doesn't last long!

Homemade Creamy Nut Butter

Ingredients:

raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
raw honey to taste (I like a nice dallop per 4 cups nuts)

Method:

Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
**BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:)

Enjoy!

Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!

**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.

PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.

Check out StyleNectar's Recipe Index!

Food, Style

Prosciutto Wrapped Melon Bites

Prosciutto wrapped Melon Bites – Food styling by Juliane Porter. Photo by my beautiful friend, Aimee McNamee

With warmer weather now in full swing, I was thrilled when I recently spotted the first organic melons of the season back in the market. Time to share my beautiful little appetizer recipe for Prosciutto Wrapped Melon Bites. This mouthwatering combination of fresh, sweet melon wrapped in salty, Italian ham is always a hit! You can create a gorgeous platter by using contrasting jeweled party pics to hold each delectable package in place. In addition, I love using a combination of classic white porcelain, clear glass and/or shiny silver bowls as serveware for parties. The look is clean, allowing the gorgeous colors of the food to pop rather than being muddled amongst too many other colors.

Oh… and don't forget to serve Prosciutto Wrapped Melon Bites with these delicious Limoncello Cocktails ~ they're the perfect compliment!

Enjoy!

Recipe for Prosciutto Wrapped Melon Bites

Ingredients:

1 Canteloupe, peeled, cored and cut into 1" bite sized chunks
2 packages thinly sliced prosciutto (about 8 slices), sliced into long strips

Method:

Wrap each melon cube with a strip of prosciutto and secure with a jeweled party pic
Serve chilled

Question of the day:

What are some of your favorite warmer weather foods?

Food

Grapefruit, Avocado & Kalamata Salad

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!

Jim and I recently had the great honor to have dinner with Dr. Ron Paul and his lovely wife, Carol, while they were in Philadelphia. Two of the most humble, genuine and inspiring people we've ever met, they're the type of rare individuals who inspire greatness in everyone they touch. I am a better person for knowing them as they're the epitome of excellent role models in every sense.

Carol Paul was kind enough to share a few of her favorite recipes from the Ron Paul Family Cookbook! Of course, I've wasted no time delving into them.

Grapefruit, Avocado & Kalamata Salad is a gorgeous, refreshing salad perfect for a dinner party or a light summer lunch. A delightful blend of suculent sweet grapefruit supremes, unctuous salty olives and luxuriously rich avacado all dressed up in olive oil & lime!

This beautiful salad now has an extra special place in the Porter Family Cookbook as well:)

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook!

Michael's Grapefruit, Avocado & Kalamata Salad (Serves 4)

Ingredients:

2 ruby red grapefruit, peeled, deveined & supremed
2 ripe avocados, sliced
juice of 1/2 lime or more to taste
best quality extra virgin olive oil
sea salt
kalamata olives
freshly cracked black pepper

Method:

Lightly & gently drizzle the avocado slices with lime juice to prevent discoloring (being careful not to bruise the slices)
Arrange the grapefruit supremes and avocado sections on individual serving plates
Sprinkle several kalamata olives around the each plate.
Drizzle each plate with extra virgin olive oil
Finish each salad with sea salt and freshly cracked pepper

Please Enjoy!

Adapted from the Ron Paul Family Cookbook, original recipe by Sabrina Forbes, Seattle, WA

Michael's Grapefruit, Avocado & Kalamata Salad ~ adapted from the Ron Paul Family Cookbook

Question of the day:

Have you had the chance to meet any of your role models in person?

Who are/is your hero/s?

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