Tuesday, June 21, 2016

No More Screaming for Ice Cream

If you've ever heard of "nice cream," this is the nicest one of all! And with only five ingredients, this vegan, super creamy, dairy-free dessert is ridiculously easy to make. I cannot wait to experiment with other fruits like blueberries, peaches, mangoes, bananas, pineapple... ok gotta make the piƱa colada next!

1 can of organic coconut milk (full fat)
3 cups of organic frozen strawberries
2 tablespoons of cashew butter
Juice of 1 lime
1/3 cup of organic agave

Paso a paso:

1) Put all ingredients into a large food processor or your favorite blender and mix until smooth.

2) Freeze cream (in a freezer safe container) for at least 4 hours. And that's all folks. De nada.

Friday, June 17, 2016

Rosemary Chicken with Grilled Zuchinni

I never, EVER, thought I would crave vegetables, but when you detox and your sugar addiction starts going away, your body gets used to green, healthy foods and that's all it wants. I had grilled zucchini at a restaurant recently and decided to make them at home. I have make zucchini noodles before and those were delicious, but the grill marks on this hearty vegetable gives it a little extra flavor. I also looked at my flavor bible which has oregano as a good paring for this meaty vegetable (although it's botanically a fruit since it has seeds). To make sure they cook evenly I recommend using a mandolin when slicing them. And be adventurous! You can also try grilled asparagus, bell peppers, green beans, green eggplant, yellow squash, etc.


For the grilled veggies:
3 organic zucchinis
1 tbsp of avocado or olive oil
1 tsp of garlic powder
1 tsp of paprika
1/4 tsp of oregano
1/8 cayenne pepper (if you like spice)

Paso a paso:
1) Cut the ends of the zucchini and slice them lengthwise with a mandolin, not too thin so they don't burn when grilling. In a bowl add the oil, the garlic, the paprika, the oregano and the cayenne pepper. Add the zucchinni and cover with oil and spices mixture.

2) Heat cast iron grill on high, then lower to medium.  Cook each side of zucchini for 2-3 minutes for al dente. If you cook them for too long they will become mushy. If you don't have access to a cast iron grill, you could use the grill you normally use for cooking, but the cooking time might be different. While these are grilling you can start cooking the chicken.

For the rosemary chicken:
4 free range chicken breasts
3 Tbsp of olive oil
1/2 tsp of rosemary (more or less depending how strong you'd like the rosemary flavor)
1/4 cup organic apple cider vinegar
1 cup of organic vegetable stock
S&P al gusto

Paso a paso:
1) Heat up olive oil over high heat and add the chicken breasts. Turn heat down to medium. Add S&P to chicken breast and cook for 5 minutes, then turn over to brown the other side.

2) Add S&P to the other side and let the chicken brown for 2 mins. Add rosemary, apple cider vinegar, and vegetable and cover. Cook for about 8 mins on low heat.

3) Serve chicken, grilled zucchini and in this case, sweet potato fries. Yum.