Tag: Hawaii

Spicy Kale Hummus with organic radish

Simple n’ Spicy Kale Hummus

Ode to Kale.

 

This recipe takes the classic loved hummus dish and makes it fun to look at almost as much as it is fun to eat.

 

I was recently thinking back to when kale first made it’s way into the proverbial foodie world. I am not even sure when it became so popular, but all I know is that it’s like the grandfather of superfoods. It’s the Gandalf to the acai, spirulina,  goji berry, maca world. I have admittedly fallen into that category of foodie obsessed. I love kale. I love it because I know it’s healing and nutritious but also because it just looks so darn interesting. Anything that is interesting to eat is well, interesting to eat. But above the health benefits, it can make food the coolest color. Just like most all other categorized “superfoods.” Really! If you haven’t thought about it, here’s your chance. Kale makes the most brilliant green. Acai makes the brightest purple that you can’t get from beets or blueberries. Beets though… beets make a brilliant magenta, goji berry makes red, blueberries with some baking soda actually make blue, and spirulina is just the deepest forest green by nature. I love dying foods with nature’s gifts. I fall more and more in love with food because of its magnificent powers. And kale, well, kale makes the color green which is my favorite color so I am already biased to kale.

 

Spicy Kale Hummus

 

I just spent far too long looking up random facts about kale. It’s a powerful curse to have Google right at your fingertips. You can pretty much find the answer to any question imaginable. But if you are like me, you find yourself getting lost into surfdom and spending hours (which seem like minutes) researching random information like facts about kale, for instance.

 

Fact:

Did you know? In 2008, 539 babies in the US were named kale.

National kale day is October 2nd.

 

O, I have one more for you… Bon Appetite deemed 2012 as the year of the kale.

 

So does this mean that kale has peaked? Like it’s on its way to some kind of midlife crisis with beets or turmeric? I think I disagree. Perhaps 2012 was the year that kale made its grand entrance. But kale is still winning in my book. And it definitely makes this spicy hummus a win.

 

Spicy Kale Hummus

 

I grew up with the motto, “Eat something green with every meal.” I can still hear my mom saying it to me. When I end up with something like fruit for breakfast, I get that little voice in my ear that makes me go downstairs to my lanai and grab some greens to sauté up alongside my fruit. And now, whether by force, guilt, or because I actually love all vegetables, I love anything green. So much so that I try to sneak it into anything. Like hummus. And why not? Why not make boring old mashed chickpeas be bright green with some Omega 3s and Vitamin B tossed in?

 

Spicy Kale Hummus

 

This hummus dish is every radish or pita chip’s dream. It’s slightly lemony with a bite, and it’s packed full of nutrients that regular old hummus doesn’t have. I have made this for countless dinners and appetizers, and everyone loves it. It’s interesting. It tastes like hummus. And it’s green. What more could you want?

 

Spicy Kale Hummus

 

So dig in :).

 

Yields About 2 cups

Spicy Kale Hummus

Classic hummus dish spiced up with some color and fun that even the non veggie eaters with love. Perfect for the kiddos.

5 minPrep Time

5 minTotal Time

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Ingredients

  • 2 cups kale, rinsed and stemmed
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup + 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon juice
  • 1 cup kale, stem removed
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. Combine all ingredients into blender or food processor and blend until smooth.
  2. If you need a little more liquid to help it move, add more olive oil by the tablespoon.
  3. Drizzle a little more olive oil on top to serve and sprinkle some cayenne pepper for an extra kick.
Recipe Type: Side Dish

Notes

Keep in an airtight container for up to 5 days in the refrigerator. Enjoy with pita, veggies, chips, falafel, or by the spoonful 🙂

7.6.4
23
https://homecooked.love/spicy-kale-hummus/
ESHA Logo
Calories
162 cal
Fat
12 g
Carbs
10 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Chewy Holiday Oatmeal Cookie. Vegan and Gluten Free

Chewy Holiday Oatmeal Cookie

Since discovering this oatmeal cookie recipe I have made it, recreated it, and made it time and time again mostly for selfish reasons so that I could always have oatmeal cookies around the house and partly because the recipe is perfect and should be shared with everyone. There is something so soul searchingly comforting about oatmeal cookies around the Holidays. This cookie recipe is gluten free, vegan, and chewy. Say that again? Yes, gluten free, vegan, AND chewy. Hoorah! Folks, finding a a chewy oatmeal cookie that’s not packed with brown sugar and egg is rare to come by. So Happy Holidays to you and be sure to make this one for all your loved ones this week.

 

Chewy Holiday Oatmeal Cookie

 

This cookie was inspired by the Texanerin’s original “The Best Gluten Free Oatmeal Cookie” recipe. I have searched high and low for inspiration to the perfectly soft and chewy oatmeal cookie, and I found it. This one I added coconut sugar, cardamom, orange and vanilla, cranberries, and it’s vegan. It’s Christmas in a cookie.

 

Chewy Holiday Oatmeal Cookie

 

Aruyveda teaches that the winter season is characterized by feeling grounded, slow movement, cold weather, increased moisture like snow or rain and these qualities represent kapha or vata dosha (two of the three functional energies in nature that are found in body and mind). The doshas are like a blueprint for the human experience – providing information about physical and mental processes. Pitta being the third. In aruyvedic medicine, it is said that we have characteristics of all three doshas but have more qualities of two that ideally balance one another. Our daily routine, sleep, diet, the seasons and much more all have an effect on kapha, vata, or pitta alike that then give profound insight into our daily mental, emotional, and physical experience.

I find Eastern medicine to be fascinating. How it relates to our gut, diet, cravings, and nutrition is even more fascinating. Winter is the season where our digestive fire is the strongest. It seems intuitive that the winter requires more fuel to stay warm and healthy. At least it is for me. This time of year I crave all things comfort – from soups, to stews, to root vegetables, mostly cooked foods, potatoes, warming spices like cinnamon, cardamom, nutmeg and ginger, and oatmeal cookies. These foods and the nutritional value they hold actually better support our digestion in the winter months. Certain foods are characteristic to each dosha and can support the balance or in turn, the imbalance of each.

It just so happens that orange is actually a fruit to favor in the winter. I added vanilla and orange because I love those two paired with cranberries, but it’s pretty cool how those cravings can actually be associated to a greater meaning of health and mindfulness.

 

Chewy Holiday Oatmeal Cookie

 

I hope you can enjoy this recipe even more now knowing that you are supporting your body. I have said this before, and I am going to say it again, “You can literally have your cake and eat it too” with this one. Don’t you just love when that happens?

 

Yields 16 Cookies

Chewy Holiday Oatmeal Cookie

5 minPrep Time

12 minCook Time

17 minTotal Time

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Ingredients

  • 2.5 cups gluten free oats (not instant oats)
  • 1 cup brown rice flour
  • 1/3 cup almond meal
  • 2 Tablespoons tapioca flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 teaspoons cardamom spice
  • 3/4 cup unrefined coconut oil
  • 1 1/3 cup coconut sugar
  • 2 Tablespoons ground chia seed + 4 Tablespoons water
  • 4 drops Orange Bliss DoTerra oil or 2 Tablespoons vanilla extract with zest from one orange
  • 1/2 cup choice of nuts (I used macadamia nuts)
  • 1/2 cup dried, unsweetened cranberries

Instructions

  1. Preheat oven to 350 degrees F
  2. Combine ground chia seed and water in small bowl and let coagulate
  3. In a large mixing bowl, combine the rest of the ingredients stirring well with a wooden spoon or using a mixer with paddle attachment
  4. Add ground chia seed mixture and mix well until fully incorporated into dough
  5. Bake at 350 degrees for 12 minutes or until the kitchen smells like Christmas
  6. Remove from oven and let cool completely. *These will set more as they cool and become nice and chewy.
Cuisine: Cookie Recipe |

Notes

Store in an airtight container from up to five days for best quality or freeze for up to two weeks... if they last that long.

7.6.4
20
https://homecooked.love/chewy-holiday-oatmeal-cookie/
ESHA Logo
Calories
551 cal
Fat
17 g
Carbs
88 g
Protein
17 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Apple and Fig Baked Oatmeal

Apple and Fig Baked Oatmeal

 

When I first started this blog I wasn’t sure how it would go, what I would write about (well, food was the obvious motivator but I mean to say, what my writing would be like), or how into the blogging I would be. I had an idea that I would like to write about my passion with all things food and maybe what I did on the weekend, but I was nervous to actually sit down and write something. I am not a writer. I mean I did rock the short stories in the third grade in my writing club and maybe won first place once or twice… but that was third grade. I think it was my wild imagination that got that shiny piece of paper saying, “Job Well Done,” and not my actual skills on crafting a compelling premise or grammar at that. I always think who cares? I should just post the recipe and leave the writers and publishers to write and publish. But then I get a phone call from my Mom the next day saying she made my pumpkin granola or a comment on a post from my Dad. And I feel like that’s a win. So Mom, Dad, this ones for you. And thanks for being my number one fan.

 

Apple and Fig Baked Oatmeal

 

This recipe is actually for anyone who loves a comforting bowl of oatmeal for breakfast or a post workout snack. It puts a measly bowl of sloppy oatmeal to shame. It can be brought along as a powered protein snack opposed to the glorified candy bar that is CLIF Bar.

 

Apple and Fig Baked Oatmeal

 

I imagine being back in Leavenworth, WA where my family has a house. Have you ever been? It’s one of the most beautiful and oddly (the only that I am aware of) German towns in the upper PNW you will find. Yea, it’s literally a Bavarian town, no exaggeration. Leavenworth was the Great North Railroad headquarters in the early 1900s. In the 1920s, (here’s a little Wiki search for you) the railroad was relocated to Wenatchee which was a detriment to Leavenworth’s economy. In the 1960s, two Seattle businessmen strategized how to rebuild and transform the struggling logging town. And the conclusion, Bavarian. It’s like stepping into Munich. It actually reminds me a lot of Innsbruck, Austria with the snowy peaks in the backdrop. As if the pretty building and snowy peaks aren’t enough for you – there’s beer, brats, and pretzels on every corner. And lederhosen.

Okay. I am redirecting myself back to my point. I imagine eating a big slice of this Apple and Fig Baked Oatmeal square after a long mountain bike ride near the Ski Hill in Leavenworth. In Washington, riding is straight up then straight down. You get the killer workout with views of German town and the rewarding downhills. I don’t have a mountain bike in Hawaii, and while I miss the hard climbs and awesome downhill burns, hiking has been a great alternative. This recipe is the all around meal or snack alternative. I wish I had this recipe after a tough climb to the top of some ridge back in Washington. It’s the everything that can be flavored and made with anything.

 

Apple and Fig Baked Oatmeal

(That’s my little beach cruiser in background with the bell on the handle bar. Not your standard mountain bike but it’s the perfect Kailua get around.)

This recipe was originally inspired by Cookie and Kate and her Blueberry Baked Oatmeal. I was brainstorming ways to make oatmeal a little more interesting. So I thought casserole. I mean the word casserole is the essence of either hiding an ingredient or spicing up a simple green bean. Am I right? So, fancy oatmeal you say? Oats in a casserole. And try not to automatically jump to your Grandmother’s Tuna Noodle Casserole like I do (Confession. Sorry mom. I was never really in love with that one). This is not your basic and bland casserole. It’s just like everything you hoped a bowl of oatmeal would be. So, search no longer.

And y’all, it’s so easy. I feel like I have to include that word into every recipe that fits the “in under an hour” description with limited ingredients or even better, one that is versatile and can be modified to pretty much anything you have on hand. When it’s baking in the oven, it smells out of this world good. You can eat with almond or peanut butter, add a little coconut cream and maple syrup on top for some extra sweet, hot or cold, at home or on the go.

So grab a baking dish, some oats, a banana, some spice, fruit, a bowl, and hop to it.

 

Yields 4-8 Servings

Apple and Fig Baked Oatmeal

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • 1.5 cups gluten free rolled oats (not instant)
  • 1 cup nuts,seeds (I used pecans and pepita seeds)
  • 1 ripe banana, about 1 cup
  • 1 green apple, sliced and chopped (leave a few slices to decorate top)
  • 1 cup dried fig, chopped
  • 1 teaspoon - all spice, cardamom, cinnamon, vanilla Extract
  • 1 teaspoon - baking powder
  • 1 teaspoon sea salt
  • 1.5 cups nut milk
  • 2 flax eggs (2 Tablespoons flax meal + 4 Tablespoons water)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or raw honey
  • Raw Sugar *optional
  • *Optional toppings - coconut cream, almond butter, additional maple syrup or honey to drizzle on top, yogurt, additional fruit.

Instructions

  1. Preheat oven to 350 degrees and toast nuts and seeds for about 10 minutes or until fragrant. All ovens are different so keep an eye on them as to not burn them.
  2. In a mixing bowl, use a fork and mash banana. Add another banana if it is under a half cup.
  3. Add wet ingredients to mashed banana - oil, nut milk, maple syrup.
  4. In a separate small bowl, mix together the flax egg and let sit for 5 minutes to coagulate.
  5. In another mixing bowl - mix dry ingredients - oats, vanilla extract, spices, baking powder, salt, chopped apple, toasted nuts and seeds.
  6. Add flax egg to wet mixture and stir well to combine.
  7. Lightly grease a 9 inch square baking dish for deep oatmeal slices OR a 9x13 inch dish for thinner slices.
  8. Scatter chopped fig on bottom of baking dish then cover with dry oat mixture.
  9. Pour the wet mixture overtop of oats in baking dish.
  10. Place sliced apple on top of dish to decorate. Sprinkle raw sugar on top to add a little more crunch.
  11. Bake at 350 degrees for 50 minutes until set and the entire house smells like pie.
  12. Top with coconut cream or your favorite yogurt, dollop of almond butter or some extra maple syrup on top.
Recipe Type: Breakfast , Snack

Notes

Store in an airtight container for up to 5 days. If taking on the go - tightly wrap in foil (especially if planning to put in your bike jersey pocket).

7.6.4
18
https://homecooked.love/apple-and-fig-baked-oatmeal/
ESHA Logo
Calories
430 cal
Fat
8 g
Carbs
82 g
Protein
13 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

10 Minute Sweet Potato Hash

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Green Apple Smoothie

Apple-Banana-Spirulina-Detox

Is anyone else still coming off the Halloween sugar high – one week later – like I am? I have an abundance of those almond butter reese’s cup goodie bags just hanging out in my freezer waiting to be indulged and devoured. They are vegan, raw, with no refined sugars or weird emulsifiers, AND guilt free (I repeat to myself a couple 20 times as I reach in the freezer for another one). I have no one to blame but myself. I was the one that made at least 100 reese’s cups, and now I have to eat them. This might also be a result of comforting myself through this election. After all, it is the day after the election. Nerves are high, and I am currently seeking all comfort levels – yak wool blanket from my travels in Nepal, chocolate, tempeh chili, more chocolate (in the form of almond butter reese’s cups), lavender oil diffusing through the studio, and now as a result of a mix of sugar and anxiety – my mind is completely off track…

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Timeless Strawberry-Basil and Rhubarb Pie

It’s that rhubarb again. This time featured with luscious strawberries and more strawberries and basil. I’m starting to find that rhubarb is kind of amazing. For its bitter raw flavor and snappy texture, when baked with just about anything, it is the perfect compliment. Especially, when that compliment is something sweet. My favorite.

 

img_1460

 

Like most of my recipes, this one was inspired by a fellow yogi and friend that I completed my 200 RYT training with and his love of rhubarb. I find that one of my biggest inspirations is recreating some of the most beloved recipes for others despite certain food allergens or other dietary preferences. My recipes are gluten free, sweetened with what mother nature gave us, and free of harmful radicals. See what I did there?

And lest you forget, no matter the circumstance, pie is always a must. I hope by now, there’s some glimmer of hope in your life that cookies, pie, brownies, you name it, may actually make there way back onto your plate. Just with a little more thought, a little more natural, and a little less weird stuff.

So my point.

 

cake

 

Yay.

This pie is super simple, sweet, and tart. The tones of ginger and cinnamon give it that warm comfort of fall with the unexpected but delightful hint of basil.

 

img_1435

 

If you are gluten intolerant or gluten is high on your list of avoiding, crust options are endless. You are not bound to Pillsbury roll outs any longer, however delicious they may be. Feel free to play with some bases. Maybe there is a really simple nut based crust you love. Go ahead and try that one and have an open face pie. I love seeing the vibrant red that pops and all the plump strawberries. If you are looking to do more of the lattice or braid work, “I wish you good fortune in the wars to come.” Ha, Game of Thrones nerd moment. Just kidding. Nothing should literally be a war in your kitchen. It’s all a learning experience, a place of growth, positive vibes, and health…

Seriously, though, if you are holding out on us and have a wonderful, malleable, friendly, gluten free crust that you can actually roll out, shape, cut, then literally braid or make a full lattice – please share. Just post a comment below with your recipe. After all, sharing is caring.

Here are a few links to some of my favorite gluten free crusts that are the perfect compliment to this strawberry-basil and rhubarb pie:

  • A simple blended nut crust, sweetened with dates and coconut from the Nourishing Gourmet and The Summer Berry Ice Cream Pie
  • This teff flour crust is my go to for any savory or sweet pie. I substitute the vegetable oil for homemade ghee or coconut oil depending on whether I want a vegan or dairy free crust and par-bake the crust for about 10-15 minutes before filling. From Bob’s Red Mill, Teff 5-Minute Pie Crust
  • This on is just about the only gluten free crust I have admittedly been able to create a lattice. It’s a hearty grain crust with that simple flaky crumb and nutty flavor, Ancient Grain Pie Crust

Happy Baking Friends.

Yields 8 servings

Timeless Strawberry-Basil and Rhubarb Pie

25 minPrep Time

1 hr, 20 Cook Time

1 hr, 45 Total Time

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Ingredients

  • 1.5 lbs. (about 3.5 cups) rhubarb stalk
  • 1 lb. strawberries (about 3.5 cups), hulled and halved
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground ginger
  • 1/4 cup freshly chopped basil leaf or 2-3 drops Young Living Essential Oil
  • 1/4 teaspoon salt
  • juice of 1 lemon
  • 1 cup soaked Medjool Dates, pitted or 1/4 cup date syrup
  • 4 Tablespoons arrowroot powder, tapioca or cornstarch all work well
  • 1 egg yolk + 1 teaspoon water (crust wash)

Instructions

  1. Preheat oven to 400 degrees F
  2. Wash and chop the ends of the rhubarb then cut into 1/2" pieces
  3. Wash, hull and half the strawberries
  4. In a mixing bowl, combine the first 8 ingredients
  5. In a high speed blender, blend pitted and soaked dates until creamy. If you do not have a good blender then using about 1/4 cup date syrup works great. Just add more to taste if needed depending on preferred sweetness.
  6. Add date syrup to mixing bowl along with the 4 tablespoons arrowroot powder and combined
  7. Set aside
  8. When you are ready to fill your pie, make your favorite crust (par-bake according to crust instructions if needed) then place marinated pie filling into prepared crust
  9. Brush your pie crust topper (if you are using) with egg yolk and water mixture to allow a nice golden brown when baking
  10. Bake at 400 degrees F for 10 minutes then reduce oven to 350 degrees and continue baking until filling becomes thick, fragrant and crust starts to brown, about 1 hour to 1 hour and 10 minutes.
  11. If the edges of the crust start to brown too quickly or crust seems to be drying out, place a foil rim around the edges of the pie to protect the crust.
  12. Remove from oven once baked through and filling is set
  13. Let cool for one hour before serving
  14. You can serve with dairy free ice cream, coconut whipped cream or with a few simple fresh basil leaves.
  15. Enjoy
Cuisine: Dessert | Recipe Type: Pie

Notes

If there is any leftover, place in an airtight container in the refrigerator for up to one week... if it lasts that long.

7.6.4
14
https://homecooked.love/timeless-strawberry-basil-and-rhubarb-pie/
ESHA Logo
Calories
152 cal
Fat
1 g
Carbs
35 g
Protein
3 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Homecooked with Love Black Bean and Beet Veggie Burger served with Gluten Free English Muffins from the blog

Bomb Black Bean Beet Burger

This recipe makes meat question its very existence.

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Pumpkin Pie Granola Clusters

Okay lets try something. I am going to write one word, and you just say the first word that pops into your head. Easy right? Just the very first word that comes to mind. Go ahead and post your answer in the comments below. I’d love hear what each of you thought of. Okay, ready?

October.

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Light Egg Drop Soup with lime from the Homecooked with Love food blog

Egg Drop Soup

I recently had a dear friend of mine request some homecooked with love recipes that were easily packable, great for on the go, nutrient rich with lots of digestive happy ingredients, and of course, satisfying in every which way. Before she even finished her thought, the words silky eggs, ginger, lemon, and soup popped into my head. Well, not exactly those words or in that particular order. But I love the idea of all these words. And if you know me even just a little, I have food brain. And I always have food on hand. Call it compulsive, addictive, unstable, whatever you wish. I call it smart. I am rarely tempted or feeling like I don’t have a choice between eating clean and choosing things that will not make me feel so great. So that simple conversation led to my new blog post. A delectable soup that is just about the easiest, quickest, nutrient dense, satiating, soothing, immune boosting recipe that you can find. I will just stop there and cut to the chase – the recipe and uick tutorial of how to get the perfect silky egg drop in your soup. read more