Wednesday, June 29, 2016

Sunset Jicama and Apple Slaw

This crunchy, refreshing, raw salad is perfect for anyone on a balancing or cleansing diet.  Jicama is a Mexican tuber high in vitamin C and healing to the immune system. This fiber-rich dish is packed with prebiotics, which are are metabolized in the intestines, where our bacteria can then use it for energy. I'd take this to the beach with me or on a picnic.
By Katie Ring

Serves 4
Tools: knife, cutting board, peeler, food processor or grater

1 small Jicama
2 green apples
1 medium carrot
Juice of 1-2 limes
Optional: spearmint

-First we’ll prep ingredients. Take your peeler and peel tough skin off jicama.  Using a large chef’s knife, cut off bottom of jicama, so it rests flat on your cutting board.  Cut jicama into rectangles.  Set aside.
-Cut apples into quarters, discarding seeds and stem.  Set aside.
-If using food processor, use the shredding blade and one-at-a-time, feed the jicama, apple, and carrot through.  If using a cheese grater, this process will take a bit longer, but it can be done the same way.  

-Transfer shredded mixture to a large bowl and add lime juice.  Let marinade in fridge for 20 minutes.  Top with spearmint if you desire!

Purple Beet & White Bean Dip with Dill

"Beans Beans the Magical Fruit…" If using a can of beans, I highly recommend Eden Brand since they do not use BPA in their cans.  If time allows it, soak beans overnight for maximum health benefits. This colorful dip is delightfully inviting, especially when served to someone who thinks the worst of beets...I bet you can change their mind with this one
Source: Adapted from Chef Angie Federico, Bauman College Staff
Serves: 6-8
1 cup white beans, uncooked
¼ cup Tahini
1 medium purple beet, roasted, peeled & medium diced
2 medium cloves garlic, smashed & minced
Juice of 1 lemon
½ tsp salt, more to taste
¼ tsp black pepper, more to taste
1/3 cup chopped fresh dill, more to taste
-Cook, drain, & cool beans.
-Add all ingredients except dill to a food processor & blend until smooth.
-Transfer dip to medium mixing bowl and mix in dill. Salt & pepper to taste.

Dreamy Chocolate Chia Pudding

This can be made several days in advance, as it will keep refrigerated for 3 days. The longer the seeds sit, the more liquid they can absorb. Chia seeds are fiber beasts! They aid in digestion, and are loaded with Omega-3 fats, which improve brain function. Raw cacao is high in minerals like magnesium as well as antioxidants to protect our cells from damage. This dessert is so supportive that it gives me an excuse to eat chocolate pudding for breakfast!
By Katie Ring
Serves 4

⅓ cup chia seeds
1 ¾ cup Cinnamon-Vanilla Coconut Milk
2 Tbs raw cacao powder
1 small pinch sea salt
optional: maple syrup to sweeten, banana chips and granola, coconut whipped cream, toasted hazelnuts and cherries

-Soak chia seeds in coconut milk. Let sit for 10 minutes and stir.  Allow to sit for at least 10 minutes longer or overnight.
-In a medium mixing bowl, whisk hydrated chia seeds with remaining ingredients.  Add sweetener like maple syrup or stevia to your liking. Scoop into small bowls and serve with any of the optional toppings.  Indulge freely!