Recipes

Tofu tomato soup

February 13, 2018

Winter is the perfect time for a warm bowl of healthy tomato soup. This recipe calls for tofu and homemade chicken bone broth which increases the protein content as well as joint-healthy turmeric for that extra kick.

Adapted from Minçavi, J’ai faim: je mange bien!

Tofu tomato soup

1 cup of onions, chopped

2 garlic cloves, minced

1 tsp of olive oil

1 can (28 oz.) canned whole tomatoes

4 cups of chicken or turkey broth

1/2 tsp of turmeric

1 pinch of Cayenne pepper

6 basil leaves

1 lb tofu

3 cups of fresh spinach, chopped

Salt, to season

Instructions

In a large pot, sweat the chopped onion and garlic in the oil for about 7 minutes on low heat.
Add the remaining ingredient, except for the spinach and the tofu. Bring to a boil and then reduce heat to low. Simmer for about 30 minutes.
Add the spinach and the tofu until the spinach wilts.
Purée the soup with an immersion blender or a regular food processor.
Season to taste.

Makes about 4 portions

Recipes

Pomegranate Olive Salad

January 16, 2018

Now that the holiday season is officially over, it’s time to get back to the kitchen to start cooking up some delicious clean healthy meals. The following is a quick recipe that calls for pomegranate and olives adapted from Épices de Cru. Ever since visiting their shop at Jean Talon market in Montreal, I’ve literally been in love with their product line. Their website also boasts some interesting recipes as well. Note, this is NOT an affiliate link.

Pomegranate is considered a superfood due to its polyphenols giving it powerful antioxidant properties. According to Wikipedia, I know, not necessarily the highest quality reference material:

A 100-g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate (table).

Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

Pomegranate seed oil contains punicic acid (65.3%), palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), and linoleic acid (6.6%).

Whatever your reasons for eating pomegranate, this recipe is delicious, refreshing, and a good way to kick start the year.

Adapted from Salade d’olives vertes et de grenade from Epices de cru

Pomegranate Olive Salad

3 cups of large green olives, pitted

1/2 cup of toasted walnuts, chopped

1/2 cup pomegranate seeds

1 bunch of parsley, chopped

4 green onions, minced

2 sprigs of fresh mint, chopped

juice from 1/2 a lemon

2 tbsp of pomegranate molasses, can be bought as is, or homemade by reducing pomegranate juice until thick syrupy consistency

1/2 tsp of paprika or Espelette pepper, more if desired

Instructions

Bath olives in a water bath for about 15 minutes, to remove salt. Drain and chop.
Mix all ingredients in a large bowl.
Season as desired.

References

Schubert SY, Lansk EP, Neeman I. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. J Ethnopharmacol. 1999 Jul;66(1):11-7.

Recipes

Purple basil pesto

August 23, 2017

Last Friday I lunched with one of my good friends, Barnaby, at the Iron Gate Cafe in downtown Albany NY. What a treat! The building was originally a school and then purchased by James Holroyd, a wealthy industrialist. He renovated the mansion adding raised oak panels, a stained glass skylight, and formal gardens. After his death, it was used as a physician’s office. How clinics have changed. The building now houses the Iron Gate Cafe and Holroyd Mansion, which is available for private events and functions.

We both chose the Farmhouse bowl special, which is composed with all foods delicious. Some call it a Buddha bowl. Iron Gate calls it a Farmhouse bowl. Whatever you want to call it, it was delicious. A perfect combination of grains, protein, and veg. And you can’t forget their coconut curry.

I vowed that I’d try to make my Farmhouse bowl. In fact, I vowed that I’d try to make as many Farmhouse bowls an humanly possible. Not only are these bowls delicious, they’re incredibly healthy. Here is my first attempt: purple basil pesto, Tuscan kale, baby bella mushrooms, rainbow quinoa, cherry tomatoes, blueberries, and pistachios.

Purple basil pesto

3 cups packed purple basil

1/4 cup shelled pistachio

1/3 cup Parmigiano-reggiano

2 cloves garlic

2 tsp of lemon juice

1 tsp of lemon zest

1/4 cup olive oil

Chop the basil, pistachio Parmigiano, garlic, lemon juice, and zest in a food processor.
Slowly add the olive oil until you reach the desired consistency.
Serve or refrigerate.

I added a dollop of purple basil pesto to add flavor to my first Farmhouse bowl, but you can add it to pasta, pizza, soup, dips, meat, sandwiches, salad, etc. Whatever your heart desires 🙂

Leave your comments below. Tell us how you’ve used your purple basil pesto!

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