Note: this piece first appeared as the September 2008 ClarkWellness.net Recipe of the Month.
Makes 1 cup
These seasoned nuts are a delicious addition to any dessert or served over fruit. They also make a lovely snack on their own! Agave nectar is a low–glycemic index natural sweetener available in health food stores and in the natural foods section of large supermarkets.
1 cup mixed nuts
2 tablespoons agave nectar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Place a wok or large skillet over medium high heat. Add nuts and toast, stirring constantly. During toasting, drizzle agave nectar and sprinkle cinnamon and salt over nuts. Continue to stir and toss until nuts are well coated. Cool before serving.
Note: this piece first appeared in the September 2008 issue of Clark Wellness ForkBytes.
Makes 1/2 cup
1/2 cup whole raw almonds
2 to 4 tablespoons tamari (naturally brewed soy sauce)
Preheat oven to 350°F.
Spread almonds on a small baking sheet lined with parchment paper and roast in pre-heated oven for about 15 minutes or until lightly toasted. Combine with tamari, return to oven, and cook an additional 5 to 10 minutes or until dry. Remove from oven and cool before serving.
Note: this piece first appeared as the June 2008 ClarkWellness.net Recipe of the Month.
Makes 8 to 10 mini pizzas
These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.
1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)
In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.
Note: this piece first appeared in the June 2008 issue of Clark Wellness ForkBytes.
by Chef Andrea Boje (please read Andrea’s explanation of gluten-free flours)
Makes 6 to 8 scones
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
2 teaspoons baking powder
2 teaspoons xanthan gum
1/4 cup honey
1/2 cup butter
2 eggs
1 1/2 teaspoons lemon zest
1 tablespoon lemon juice
1/3 cup almond milk
orange juice
2 tablespoons turbinado sugar
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine brown rice flour, sorghum flour, tapioca flour, millet flour, baking powder, and xanthan gum. Cut in butter with a pastry blender or 2 knives until dough forms coarse crumbs.
In a separate bowl, whip eggs and then stir in honey, lemon zest, lemon juice, and almond milk. Pour mixture into the dry ingredients and stir to mix.
Knead dough with hands. Sprinkle with additional flour if dough is too wet to handle. Form dough into a round shape about 1 inch thick. Cut into 6 or 8 wedges and place on baking sheet. Brush each wedge with orange or lemon juice and sprinkle with turbinado sugar. Bake for 20 minutes, turning halfway through baking time.
Scones will store in the refrigerator or in an airtight container for 1 week.
Note: this piece first appeared as the January 2008 ClarkWellness.net Recipe of the Month.
Serves 4
These crispy, salty chips made from a favorite leafy green are an absolutely delicious snack. You won’t believe you’re eating nutrient-packed kale, a powerhouse of vitamins, minerals, and fiber. Be sure to watch the chips carefully when cooking as they go from pleasantly crisp to burned within seconds.
1 bunch kale
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 375°F.
Remove the stems from the kale and cut or tear the leaves into bite-sized pieces. Toss with oil, salt, and pepper. Arrange in a single layer on a baking sheet (lined with parchment, if desired) and place in the oven for 4 to 6 minutes, watching closely to ensure the kale becomes crispy but not burned. Serve immediately.
Note: this piece first appeared as the June 2007 ClarkWellness.net Recipe of the Month.
This cookie is adapted from a classic natural foods recipe by Mary Estella. Be careful when grinding the nuts for the dough so you don’t accidentally make nut butter. Feel free to vary the type of nuts and jelly you use — you can even fill the cookies with melted dark chocolate! You can also use whole wheat pastry flour if you don’t have spelt on hand.
1 cup spelt flour
1 cup rolled oats, lightly ground in a food processor or blender
1 cup almonds or pecans, lightly ground in a food processor or blender
1/4 teaspoon cinnamon
1/2 cup safflower oil
1/2 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon sea salt
4 ounces fruit-sweetened jelly or whole pecans
Preheat oven to 375°F.
Combine flour, ground oats, ground nuts, and cinnamon in a large bowl. In a separate, smaller bowl, combine syrup, extracts, and sea salt, and whisk to emulsify. Add wet ingredients to dry ingredients and mix well.
Roll dough into walnut-sized balls and place on lightly oiled or parchment-lined cookie sheet. Make an indentation with your thumb in each cookie. Fill the indentations with jelly or a whole pecan.
Bake 18 to 20 minutes or until cookies are lightly browned.
Note: this piece first appeared in the June 2007 issue of Clark Wellness ForkBytes.
2 cups cooked cannellini or navy beans (or 1 14.5-ounce can, rinsed and drained)
3 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon red onion, chopped
sea salt to taste
3 tablespoons extra-virgin olive oil
1 tablespoon flaxseed oil
1/2 cup water
2 tablespoons chopped fresh thyme
Combine all ingredients except water and thyme in a blender or food processor. Process until completely smooth, adding water gradually as needed until desired consistency is reached. Stir in thyme and serve.
Note: this piece first appeared as the May 2007 ClarkWellness.net Recipe of the Month.
Serves 1 to 2
This cool, refreshing, cleansing smoothie is a perfect quick and easy breakfast. It also makes a great 3pm pick-me-up — especially on warm afternoons!
2 cups frozen watermelon, cantaloupe, and/or honeydew melon chunks
juice of 1 lime
1/2 teaspoon lime zest
2 teaspoons agave nectar
15 to 20 ice cubes
Combine all ingredients in a blender and process until completely smooth. Serve immediately.
Note: this piece first appeared in the August 2006 issue of Clark Wellness ForkBytes.
Pineapple is a cooling fruit with a high water content, making it an ideal treat on steamy summer days. The coconut cream recipe is simple and unbelievably delicious (and it can be made in advance). This dish makes an elegant dessert with minimal effort! Agave nectar is a natural, low–glycemic index sweetener available in natural foods stores.
Serves 2 to 4
1 fresh pineapple
1/2 cup coconut milk
agave nectar to taste
shredded coconut and whole mint leaves for garnish
Slice the pineapple into chunks and set aside. In a separate small bowl, combine the coconut milk and agave nectar to taste. Whisk to combine and chill, if desired, before spooning over the pineapple. Top with shredded coconut and whole mint leaves.
Note: this piece first appeared as the February 2006 ClarkWellness.net Recipe of the Month.
Serves 1 to 2
This delicious, energizing smoothie is better than any cup of coffee! It’s smooth, creamy, and sweet, but it’s completely dairy- and refined sugar–free. A perfect dessert, afternoon pick-me-up, or breakfast! A high-speed blender is best for this recipe, but a regular blender will work as long as it can crush ice.
Raw cacao nibs are seeds from the actual cacao tree. Larger natural foods markets carry them, or you can buy them online at rawfood.com. Agave nectar, a delicious alternative sweetener from the agave cactus, is also available at natural foods stores in the baking section with other sweeteners. Nut milks are available in natural foods stores and many larger grocery stores.
2/3 to 3/4 cup plain hazelnut or almond milk
3 tablespoons cacao nibs
1 to 2 tablespoons agave nectar
pinch sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 a frozen banana
15 to 20 ice cubes
fresh mint and/or whole cinnamon sticks for garnish
Combine nut milk, cacao, agave, sea salt, vanilla, cinnamon, and banana in a blender and process until completely smooth. Taste and adjust ingredients as necessary. Add ice and blend again until smooth and frosty. Pour into glasses and garnish with mint and/or cinnamon sticks. Serve immediately.
See step-by-step photos of this dish!
Mexican Cacao Smoothie
