New Cold-Weather Recipes For You

Hi All!

This week I have some healthy and comforting cold-weather recipes for you! My Thai Carrot and Coconut Soup is rich and warming and pairs perfectly with my Veggie Noodles with Lime Sauce and Ginger Turmeric Salmon. I hope you get a chance to try them!

Veggie Noodles in Lime Sauce

· 1 package dried vermicceli or soba noodles, cooked to package instructions

· 4 medium carrots, julienned or spiralized

· 2 large zucchinis, jullienned or spiralized

· 1 bunch mint, chopped

· 1 cup salted peanuts, chopped

· 1 cup lime juice

· ½ cup fish sauce

· 3 tablespoons palm sugar

· 4 tablespoons sesame oil

1. In a large bowl, whisk sesame oil, palm sugar, fish sauce,

and lime juice.

2. Add in noodles and julienned vegetables and mix well with

dressing. Serve sprinkled with chopped mint and chopped peanuts.

Creamy Thai Carrot and Coconut Soup

· 1 large shallot, chopped

· 1 large clove of garlic, chopped

· 2 stalks celery, chopped

· 1-inch piece of ginger, grated

· 1-inch piece turmeric, grated

· 8 large carrots, chopped

· 1 cup butternut squash, peeled and cut into cubes

· Juice and zest of 2 limes

· 1-2 tablespoons fish sauce

· 1 can light coconut milk

· 4 cups vegetable broth

· Salt, pepper and garlic salt to taste

· Thai basil leaves, chopped

1. In a large soup pot, sauté shallots, celery, ginger and turmeric in a bit of oil for about 6 minutes or until soft.

2. Add in the garlic and carrots and seasonings such as garlic salt, pepper and salt.

3. Add in the vegetable broth and simmer until carrots are tender.

4. Blend using a high-speed blender or immersion blender. Add coconut milk, fish sauce, lime juice and zest and adjust seasonings.

5. Serve with Thai basil leaves

Ginger & Turmeric Salmon

· 1 piece of salmon or (chicken thighs) per person

· 4 cloves garlic, chopped

· 1 piece lemongrass, cut lengthwise.

· 1-piece turmeric

· 1-piece ginger

· 1 tablespoon Thai curry paste or powder

· 1 can light coconut milk

· 3 tablespoons fish sauce

· Salt and pepper to taste

· Herbs such as cilantro, mint or basil for garnish

1. Sauté minced garlic, ginger and turmeric in coconut oil over medium-low heat for a couple of minutes, taking care not to burn the garlic.

2. Salt and pepper salmon on both sides.

3. When fragrant, add in a bit more oil and salmon pieces. Allow to brown for a couple of minutes on each side and gently remove from the pan onto a plate.

4. Add the coconut milk, fish sauce, and curry and stir well to incorporate and adjust seasonings if necessary.

5. Add in the salmon as well as the lemongrass and allow to braise for a few minutes in the coconut curry until fish is fully cooked.

6. Serve sprinkled with a few fresh herbs on top.

· 1 piece of salmon or (chicken thighs) per person

· 4 cloves garlic, chopped

· 1 piece lemongrass, cut lengthwise.

· 1-piece turmeric

· 1-piece ginger

· 1 tablespoon Thai curry paste or powder

· 1 can light coconut milk

· 3 tablespoons fish sauce

· Salt and pepper to taste

· Herbs such as cilantro, mint or basil for garnish

1. Sauté minced garlic, ginger and turmeric in coconut oil over medium-low heat for a couple of minutes, taking care not to burn the garlic.

2. Salt and pepper salmon on both sides.

3. When fragrant, add in a bit more oil and salmon pieces. Allow to brown for a couple of minutes on each side and gently remove from the pan onto a plate.

4. Add the coconut milk, fish sauce, and curry and stir well to incorporate and adjust seasonings if necessary.

5. Add in the salmon as well as the lemongrass and allow to braise for a few minutes in the coconut curry until fish is fully cooked.

6. Serve sprinkled with a few fresh herbs on top.

Welcome to Botko

Hello All!

I had lots a fun creating a delicious menu using Botko vegan and grain free ingredients today! Botko is a San Diego based company that makes amazing almond and cashew based dairy free spreads that can be incorporated into your everyday cooking. They are so versatile, they can be heated on the stove top to create creamy dishes, baked in the oven or simply served as dips. Their grain free tortillas and crackers are addictive! During our class earlier, we made Green Ceviche, Wild Mushroom and Chipotle Cream Taquitos and a Roasted Vegetable Terrine with Walnut Pesto. I have included all of the recipes and hope you get a chance to try them soon!

Green Ceviche

· 1 hothouse English cucumber, diced

· 8 tomatillos peeled and quartered

· Juice and zest of 12 limes

· ½ cup cilantro, chopped

· 1-2 serrano or jalapeño chiles

· 2 cans hearts of palm or palmitos

· 1-2 avocados, cubed

· ½ head of cauliflower, cut into small bits

· 1 container BOTKO Jalapeño Almond Spread

1. In a large bowl, combine hearts of palm, cucumber, serrano cauliflower.

2. In a blender or food processor, pulse tomatillo along with lime zest, juice, salt and pepper.

3. Combine tomatillo and with the rest of the vegetables and add in the avocado and cilantro. Check for seasoning and adjust. Let marinate for about 20 minutes.

4. On a serving platter, spread almond spread and top with green ceviche. Serve with grain-free tortilla chips.

Roasted Vegetable Terrine with Herb Pesto

· In-season vegetables for roasting (zucchini, tomato, mushrooms, eggplant, bell peppers, asparagus)

· 1 container BOTKO almond spread

For Walnut Pesto:

· 1 bunch each basil and parsley

· 1 cup toasted walnuts

· ½ cup olive oil

· salt and pepper to taste

1. Slice vegetables lengthwise, place on baking sheets with olive oil salt and pepper and roast at 450* for 40 minutes flipping over halfway until browned. Set aside to cool on sheets.

2. Prepare pesto by combining walnuts and basil in a food processor or blender and pulsing until desired consistency is reached.

3. Once vegetables have cooled, assemble terrine. In plastic-lined loaf pan, layer vegetables, pesto and almond spread like a lasagna, compressing slightly after each layer. Leave to set up for at least two hours. Terrine can be made 1 day ahead.

4. Slice terrine into loaves and serve sprinkled with walnuts, and additional pesto and basil leaves.

Wild Mushroom Taquitos with Chipotle Cream

· 1 lb. mixed wild mushrooms (cleaned and sliced)

· 1 shallot, minced

· 2 tablespoons olive or avocado oil

· 4 tablespoons chopped herbs such as tarragon, parsley, chives

· Salt, pepper, garlic salt, chili flakes to taste

· 1 container BOTKO chipotle almond spread

· 1 avocado, sliced to serve as a garnish

· 6-8 BOTKO grain-less tortillas

1. Sauté shallots in olive or avocado oil over low medium-low heat. When translucent, add in the mixed mushrooms and continue to sauté for a few more minutes, seasoning with salt, pepper, and garlic salt if desired.

2. Once mushrooms are soft, add in the chipotle spread as well as the chopped herbs and combine.

3. Warm tortillas in a skillet and serve mushrooms in a warm tortilla. Garnish with additional chopped herbs if desired.

Fideo Seco

· 1 paquete fideo o angel hair

· ½ cebolla

· 3 dientes de ajo

· 1-3 chiles chipotles

· sal. pimienta y ajo en polvo al gusto

· 3 tomates maduros

· 1 tetra pack puree de tomate o 2 latas puree de tomate

· 1 taza crema mexicana

· 1 taza queso rayado Monterrey Jack

1. En un sarten grande, se guisa la cebolla y el ajo a fuego lento hasta que este transparente, cuidando que no se dore. Se retiran la cebolla y el ajo y se vierte el contenido del sarten a una licuadora.

2. Se regresa el sarten a la estufa y se sube la temperatura a mediano. Se agrega un poco de aceite de olivo y se doran los fideos cuidando que no se quemen.

3. E agrega a la licuadora los tomates picados, el puree de tomate, el chipotle, la sal, pimienta y sal de ajo y se licua con un poco de agua o caldo de pollo.

4. El caldillo de tomate se vierte en el sarten de los fideos y se deja cocer por unos 10 minutos a fuego bajo.

5. Se engrasa un refractario para hornear y se vierten los fideos. Se le rocia de crema y de queso rayado y se hornea por 20 minutos, tapado a 350*F

6. Se sirve con aguacate, ramitas de cilantro y mas crema.