We’re snackers, it’s part of our DNA. It’s always nice to do some DIY snacking, and we don’t mean the eating part. Here are nine snacks to easily make at home in order to keep things healthy…
1 1/2 cups Edamame
1/4 cup Tahini
Juice from 1/2 Lemon
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
Combine all ingredients in a food processor. Pulse until completely smooth. If the mixture is too thick, thin it out by adding 1 tablespoon of water or vegetable stock at a time. Serve with a variety of chopped vegetables.
Sunflower Seeds, Almonds, and Walnuts
1/3 cup Sunflower Seeds
1/3 cup Almonds
Sea Salt, optional
Preheat oven to 400 degrees Fahrenheit.
Place sunflower seeds in single layer on a baking sheet. Toast the seeds in the oven for 1-2 minutes, be careful not to burn them. Toss the toasted sunflower seeds, almonds, and walnuts together with a pinch of sea salt. Store in an air tight container.
Brazil Nut Milk with Chlorella
1 cup Brazil Nut Milk
1 teaspoon Chlorella
Place milk and chlorella in a small mason jar with a lid. Shake vigorously to combine. Drink immediately.
4 cups Water
3 tablespoons Miso Paste
1 tablespoon Dashi powder
1/4 cup Firm Tofu, cut into small dice
1/4 Nori, cut into strips
2 Scallions, white and green parts, thinly sliced
Combine water and dashi powder in a small pot on the stove. Bring to boil. Reduce to a simmer and add in miso paste, whisking to dissolve. Once miso is dissolved, add tofu, nori, and scallions. Simmer for 2-3 minutes. Serve immediately.
from Joe Zee
4 large ripe yellow heirloom tomatoes, peeled and cut into 1/4 segments
4 large ripe beefsteak tomatoes, peeled and cut into 1/4 segments
1 large English or Hothouse cucumber, peeled and cut 1 cut into 1/4″ cubes
1 large red bell pepper
1 large green bell pepper
1 jalapeno, seeded and chopped
1 red onion, roughly cut into cubes
4 cloves garlic, peeled
Chunks of sourdough or crusty Italian bread, roughly 2 thick slices
1/2 cup extra virgin olive oil
4-6 TBSP red wine or sherry vinegar
Salt and pepper
Core and peel tomatoes. My favorite way to do this is by scoring the bottom of each tomato (slicing an “X” on the bottom with a paring knife) and then dunking them into boiling hot water for 30-45 seconds each, depending on the size of the tomato and then immediately dropping them in an ice bath (deep bowl with ice) in order to stop the cooking. We just want the skins to peel back easily, which this process makes happen effortlessly. Repeat with all the tomatoes until they’ve all been peeled, then cut roughly into 1/4 segments and discard the core. Set aside.
Peel and roughly cut the english or hothouse cucumber into 1/4 segments and set aside.
Char the peppers until they are blackened completely on the outside. I do this on my gas burner by putting the peppers directly on the gas flame and turning them until they char. This process takes about 20 minutes or so, so be patient. But of course, this can also be done on the grill. Once the peppers are blackened on the outside, throw them in a bowl and cover tightly with plastic wrap for another 20 minutes. This will allow them to steam further and make the skins come off easily. This is an extra step but the charring really adds a deeper dimension to the gazpacho. Once the peppers have cooled, you can take a pairing knife and just scrap the skins right off and cut roughly into sections and set aside.
Once everything is set and ready to go, I work in 2 separate batches in my Vitamix blender. Start with 2 heirloom tomatoes, 2 beefsteak tomatoes, half the cucumber, half the peppers, half the onions, half the jalapeno and 2 cloves of garlic and put it all in the blender. Add 1 thick slice of bread roughly torn by hand on top.
Add in 1/4 of olive oil and 2-3 TBSP of red wine or sherry vinegar, depending on how much acid you like, plus a good pinch of salt and pepper.
Blend by starting on #1 and slowing ramping up the speed. You can blend longer if you want a smoother consistency or for less time if you want it with a chunkier consistency. I usually go for roughly 2 minutes so I can still taste the chunks of fresh vegetables in my soup.
Pour into container and repeat with the remaining ingredients.
Once it’s all done, you can put the 2 batches together and refrigerate to chill for at least 30-45 minutes. This is important to allow all the flavors to settle. Soup can last 2-3 days ( and it’s usually better the next day when all the flavors have a minute to meld together).
Green Soup with Avocado and Jalapeno
2 cups Greens (Spinach, Arugula, or Kale all work)
1 tablespoon Coconut Oil
1 clove garlic, roughly chopped
1 tablespoon Shallots, roughly chopped
1 Jalapeno, roughly chopped
4 cups Warm Broth
1 tablespoon Lime Juice
Salt, to taste
Pepper, to taste
In a skillet, heat 1 tablespoon coconut oil over medium heat. Add the shallots and jalapeño to the skillet, sauté for 3-4 minutes until softened. Add garlic and greens. Season with salt and pepper. Sauté for 3-4 minutes until greens are wilted down but still a nice green color. Transfer all items from the skillet to a blender. Add warm broth, avocado, and lime juice to the blender. Blend until completely smooth. Season with salt and pepper if necessary.
Spirulina and Jalapeno Mung Bean Dip
1 1/2 cups Mung Beans, cooked
1/4 cup Tahini
2 tablespoons Lemon juice
1 tablespoon Lime juice
1 Jalapeno, roughly chopped (Only use 1/2 if you want your dip more mild)
2 tablespoons Extra Virgin Olive Oil, plus more for garnish
1 teaspoon Spirulina
1 teaspoon Sea Salt, plus more for garnish
Combine all ingredients in a food processor. Pulse until completely smooth. If dip is too dry, thin with 1 tablespoon water at a time. Place dip in a serving bowl, drizzle with olive oil and sea salt for garnish. Serve with fresh broccoli.
Butternut Squash Soup
From Mikaela Reuben
1 tablespoon of coconut oil + 3 tablespoons
1 butternut squash (approx. 3 cups cooked)
1 red onion diced
2 ½ teaspoons pressed garlic (approx. 5 cloves garlic)
3 tablespoons grated ginger
1 tablespoon medium curry powder
Large pinch of sea salt
Large pinch of pepper
1 cup crushed roasted cashews – unsalted
2 cups water
1 tablespoon lime juice (approx. one lime)
1 can coconut milk
4 tablespoons chopped cilantro
Preheat oven to 375°
Cut the top of the squash off, cut the squash in half and scoop the seeds out. Rub the squash meat with 1 tablespoon of coconut oil.
Bake for 35-45 minutes or until done, check after 25 so you can judge how much longer to leave in. When squash is done allow to cool before scooping out the flesh
Heat pot on medium heat and add curry powder to dry toast for about 1 minute. Once the spices become fragrant add 3 tablespoons of coconut oil to pot
When oil is hot, add ginger for 1 minute, then garlic for 1 minute, and then onions. Sauté everything together for 4 minutes then add salt and pepper
Once onions have browned add cashews and stir well.
Add squash to mixture and stir. Once squash appears to be evenly mixed with ingredients add water and bring to a boil
Once boil is achieved, turn to a simmer and add lime juice and coconut milk. Blend with hand held blender, or in batches in a regular blender, but be careful not to splash yourself!
Add cilantro to garnish each serving
Cucumbers with Lemon and Sea Salt
1 Cucumber, sliced 1/4” thick
2 tablespoon fresh Lemon Juice
1 teaspoon Sea Salt
Arrange cucumber slices on a plate. Drizzle lemon juice over the cucumbers and sprinkle with sea salt.