Tag Archives: dairy free

Pineapple and Mango Salsa

June 11, 2011Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo)a6e7e8cde1cab806c023, dairy free, delicious, diet, fast food, flavor, flavorful, food recipes, fruit, gluten free, green, low calorie, low fat, lunch, multi-fruit, nutrition, nutritious, orange, peppers, raw food, recipe, red, side dish, vegetarian, wheat free, yellowchefmichelle

Pineapple and Mango Salsa

This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multi fruit, rainbow, salsa, seafood — Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice

Easy Blueberry Sauce

March 26, 2011Breakfast, Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Raw Food, Vegan, Vegetarian (lacto-ovo)blueberry, breakfast, dairy free, delicious, fast food, flavor, food recipes, fruit, gluten free, healthy, low fat, maple, nutritious, tasty, vegan, vegetarian, wheat freechefmichelle

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth. Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings

4-3-2-1 Scallop Cheviche

February 13, 2011Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Sideappetizer, dairy free, delicious, diet, entree, flavor, flavorful, food recipes, fruit, gluten free, low fat, lunch, multi-fruit, multi-veggie, nutrition, nutritious, orange, peppers, raw food, scallops, tasty, vegetable, vegetables, wheat freechefmichelle

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo

Cauliflower “Rice” Veggie Rolls with Asparagus, Roasted Red Pepper & Thai Basil

December 27, 2010Appetizer, Dairy-Free, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Salad/Side, Vegan, Vegetarian (lacto-ovo)appetizer, asian, asparagus, balanced diet, basil, cauliflower, dairy free, diet, flavor, flavorful, food recipes, gluten free, green, healthy, low calorie, low fat, multi-veggie, nori, nutrition, nutritious, peppers, recipes, red, sushi, thai, wheat free, whitechefmichelle

Cauliflower “Rice” Veggie Rolls with Asparagus, Roasted Red Pepper & Thai Basil

Both the grilled peppers and cauliflower rice can be made ahead; just make sure to refrigerate until ready to use. Plan to not cook the asparagus ahead of time- that way you won’t lose its vibrant green color.

INGREDIENTS:
2 Bell Peppers, red, washed
24 Asparagus stalks, thin, washed & trimmed
1/3 Cauliflower head, washed, trimmed + chopped into medium pieces
1 tsp Mirin
1 tsp Simple syrup
1 tsp Vinegar, rice
1/2 tsp Sesame seeds, white
4 Nori sheets
26-36 Thai basil leaves (substitute regular basil leaves if unavailable)

PREPARATION:
Grill red peppers, turning occasionally, until all sides are black. Place peppers in a bowl; cover bowl in saran wrap and let peppers rest for 20-30 minutes. Unwrap bowl; remove and discard pepper skins, stems & seeds. Cut roasted pepper into long strips.

Steam asparagus until al dente, about a minute. Throw asparagus into ice bath to stop cooking; remove from water.

Place cauliflower, mirin, simple syrup and rice vinegar into food processor. Chop until cauliflower pieces are about the size of rice grains. Stir in sesame seeds.

To assemble: Place 1 nori sheet on sushi mat. Thinly spread cauliflower mixture over nori sheet, leaving a 1/2 inch “lip” of one side bare. Place a row of basil leaves in middle of cauliflower (running parallel to bare lip.) Lay some pepper strips on top of basil leaves. Lay 3 steamed asparagus stalks over pepper, allowing the asparagus heads to extend beyond the end of the roll. Take three more asparagus stalks and trim to fit the space left at the end of the first three stalks, again allowing for some length so that the asparagus tips will stick out of veggie roll end. Roll mat slowly toward “lip”; wet bare Nori lip with water and rub onto roll to seal.
Dampen a chef’s knife with a moist cloth. Carefully slice roll into 6-8 pieces. For easier cutting, make sure to clean and re-moisten blade with damp cloth in between each slice.

GARNISH OPTIONS: soy sauce*, wasabi, and/or pickled ginger

*use wheat-free soy sauce or Tamari if preparing gluten-free

Makes 4 veggie rolls
Serving size: 1 roll

Forbidden Pudding

November 8, 2010Breakfast, Dessert, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegan, Vegetarian (lacto-ovo)asian, balanced diet, black rice, breakfast, coconut water, dairy free, delicious, dessert, diet, easy, flavor, flavorful, food recipes, fruit, gluten free, healthy, low fat, nutritious, recipes, vegetarian, wheat free, whole grainchefmichelle

Forbidden Pudding

Black Rice is also known as Forbidden Rice. Black Rice Pudding is a common breakfast dish in many parts of Southeast Asia. Using coconut water instead of the traditional coconut milk greatly reduces the dessert’s fat and calorie content, while still adding big flavor. This dessert is a deliciously easy way to eat whole grains.

INGREDIENTS:
1 cup Black rice
3 1/4 cups Coconut water
1/8 tsp Sea salt

PREPARATION:
Place rice, coconut water and salt in a medium pot and bring to a boil. Cover pot with tight lid and reduce to simmer. Cook 40 minutes, or until most of the water is absorbed. Uncover pot, and increase heat so that rice remains at a simmer. Continue to cook, stirring occasionally, until pudding is thick and rice is tender (but still al dente), about another 10-15 minutes. Take pudding off heat and cool to warm or to room temperature; stir before serving.

Serves: 6

Chocolate Orange Fig Teff Pudding

September 19, 2010Dairy-Free, Dessert, Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Vegan, Vegetarian (lacto-ovo)chocolate, dairy free, delicious, dessert, diet, fig, flavor, flavorful, food recipes, fruit, gluten free, grains, healthy, high fiber, low fat, nutrition, nutritious, orange, pudding, recipes, tasty, teff, vegan, vegetarian, wheat free, whole grainchefmichelle

pudding~teff~blackmissionfigs — clockwise, from top-left: Chocolate Orange Fig Teff Pudding with whipped cream and mint garnish; Teff whole grains; organic, dried Black Mission Figs

Chocolate Orange Fig Teff Pudding

Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!

I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.

INGREDIENTS:
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)

PREPARATION:
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.

To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat. Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in. Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.

Remove grains from heat; let cool. Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.

Serve immediately, or keep refrigerated until service.
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