Sweet and Salty Rosemary Biscotti

My friend Priya is the best.  And she loves biscotti. So I told her that I would make her some.  I made these once before, for the Real Food Party we held last March (and thought I had posted them), but I guess I didnt.  They are the perfect tea cookie – lightly sweet and just enough salt.

yields about 30 small biscotti

Ingredients

• 2 1/4 cup flour
• 1 1/4 cup sugar plus extra for rolling
• 2 tablespoons cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 8 tablespoons non hydrogenated margarine such as, earth balance
• 2 1/2 tablespoons finely chopped rosemary
• 1/2 cup tofu pureed
• 1 tablespoons water
• 1 cup rough chopped walnuts

Instructions

In mixing bowl, combine flour, sugar, cornmeal, baking powder, and salt.

Add the earth balance and blend with a fork until sand-like.

Add tofu and water then walnuts and rosemary.

Make logs with the dough and roll in sugar and himalyan salt.

Bake in a 350 degree oven until just dry enough to slice, about 20 minutes.

Remove from the oven and slice into 1/4 inch cookies.

Turn off oven and return sliced cookies to oven, let sit in cooling oven for several hours until dry.

mangia!

 

Color-Me-Green Smoothie

They say ‘greens’ are the best nutrition we can get. So, drink up and start your day off right!

serves 1

Ingredients

• 1/2 cucumber
• 1/2 avocado
• 1/2 of a lime
• 1/2 of a kiwi
• a handful of kale
• splash of soy milk and/or orange juice

Instructions

Chop if necesarry, blend and drink!

mangia!

Roasted Edamame and Sweet Potatoes

I just recently returned home from a week long yoga training and was lucky to enjoy some amazing food.  This Roasted Edamame + Sweet potato side was one of my favorites and so simple to recreate!  Pair with a piece of fish (Sesame Salmon was our choice last night -recipe to come!) or with any meal.  Super healthy, colorful and simple.

Serves 2-4

Ingredients

• 2-3 medium sweet potatoes
• 1-2 cups of edamame, de-podded
• Salt, pepper, cayenne to taste
• olive oil

Instructions

Preheat the oven to 350 degrees and roast the potatoes whole for 30 minutes or so.  Meanwhile, depod your edamame if needed.

In a separate roasting dish, put the edamame in the oven for about 20-25 minutes, or until lightly browned.

Remove the cooked potatoes, de-skin and cut into 1-2 inch cubes.  Add the potatoes to the edamame pan and sprinkle with oil, salt and pepper.

Turn the oven to broil and finish off for about 10-12 minutes.

mangia!

Almond-Cranberry Granola

yields about 8 servings

Ingredients

• 4 cups of rolled oats
• 1 cup slivered almonds
• 3/4 cup unsweetened coconut
• 2 cup brown sugar
• 1 cup vegetable oil
• 1/4 cup honey
• lemon zest
• 1 tsp vanilla
• 1 cup dried cranberries (or cherries)

Instructions

Preheat oven to 250 degree.

Combine oats, almonds and coconut in a large bowl and set aside.

Combine the wet ingredients in a separate large bowl.  If you have kitchen gloves or plastic baggies, cover your hands with them and for about 10 minutes (or until the oil is completely saturated into the sugar) massage the wet mixture.  It should form into a molasses-type sugar mixture.

Add the wet mixture to the oat mixture and continue to coat the oats until completed covered.

Spray 2-3 cookie sheets with cooking spray and divide oat mixture evenly.  Bake in the oven for 60 minutes total, but turning the oats every 20 minutes (so you will turn them 3 times).

Once they are browned and cool, add cranberries and store in an air-tight container.

mangia!