Search results: "raw honey" Page 1 of 6

Crunchy Chicken Strips & Easy Honey Mustard Sauce (Paleo, Gluten-Free)

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Chicken tenders were ALWAYS my go-to food growing up. Just about every restaurant sold some variation of them, and it was pretty hard to mess them up.

In college, the best day in the cafeteria was chicken tender day when the dining staff served us 3 large crispy, breaded chicken fingers for lunch. Dipping them in a bowl of sweet, ooey gooey honey was just what I needed to round out the crunchy, saltiness of the tenders.

Pure food bliss.

I was talking to a blog follower the other day (Barb), and she asked for more dinner ideas.

That comment (along with my lifelong love of chicken tenders) motivated me to share this recipe for my favorite homemade version – one that happens to sneak in some honey AND turn out buttery, crunchy, salty and satisfying

Oh, and healthy, of course 🙂

I LOVE the simplicity of this recipe...and how incredible it tastes.

It’s an easy go-to dinner option with fewer than 5 ingredients. If you have kids, involve them in the 2-step “breading” process. They’ll have fun with it.

Serve these chicken strips with a salad or veggie side dish. We’ve enjoyed them alongside some cauliflower mashed potatoes or roasted vegetables. YUM!

Crunchy Chicken Strips & Easy Honey Mustard Sauce

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Chicken Tenders

  • 1 package chicken breast strips OR skinless chicken breasts, cut into strips and patted dry with a paper towel
  • 1/2 cup Dijon mustard
  • 3 tablespoons honey (I use raw honey, but any honey will work in this recipe)
  • 1.5 cup pecans (Don’t have pecans? Try these with chopped walnuts or almonds instead…but I have to admit – using pecans is my favorite way to make this dish.)
  • Sea salt, to taste

Honey Mustard Dipping Sauce (basically 2 parts mustard to 1 part honey. Adjust the amount based on how much you want!)

  • 1/4 cup Dijon mustard
  • 2 tablespoons honey (I used raw honey but any will work)
Honey mustard dipping sauce! Nomnomnom

Honey mustard dipping sauce! Nomnomnom

Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk together the honey and mustard in a medium-sized bowl.
  3. Toss the pecans in a food processor and pulse until the nuts are finely chopped. Pour the chopped pecans onto a plate.
  4. Use a paper towel to pat the chicken breasts dry. Taking one chicken breast at a time, place the chicken into the honey mustard mixture and coat on both sides. Roll chicken in chopped pecans.
  5. Place coated chicken into a greased (or foil-lined or parchment-paper lined) glass baking dish. Sprinkle each chicken breast with sea salt.
  6. Bake for 25-35 minutes or until a meat thermometer inserted into the thickest part reads 165 degrees F. (It is SO worth it to buy a meat thermometer, by the way. They’re cheap and take the guesswork out of cooking meat and seafood.).
  7. While the chicken is cooking, stir the honey and mustard together in a dish for the dipping sauce.

Start dipping and eating. It’ll be hard to stop! 🙂

Melt-In-Your-Mouth Honey-Glazed Peaches (Only 4 Ingredients!)

I love simple recipes.

And peaches.

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Satisfyingly sweet and dripping with juicy goodness, peaches are nature’s candy.

They’re delicious on their own but even better in recipes.

Today’s recipe for roasted, honey-glazed peaches is so easy, you’re going to want to try it this week!

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Roasting food in the oven creates depth of flavor and helps all of the ingredients meld together to create mouthwatering dishes.

This is especially true of vegetables…and even fruit! Ever had baked apples or pears or a fruit crisp or crumble? If you answered, “yes,” then you know what I mean!

I recently baked an ooey gooey triple berry peach crumble and was inspired to try something super simple by just using peaches as the main ingredient.

I didn’t know what to expect but was very pleased by the result! When my parents were over for dinner the other night, I served this for dessert, and they raved about it!

I made a raspberry chia jam (also simple & only 4 ingredients) earlier this week, and you could put a nice dollop of that on top, but I opted for coconut milk whipped cream (3 ingredients!) 🙂

Honey-Glazed Baked Peaches

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Ingredients for 4 servings

  • 2 ripe peaches, cut in half, pit removed
  • 2 teaspoons coconut oil, melted OR 2 teaspoons grass-fed butter, melted (Kerry Gold brand is sold in almost every major grocery store and is grass-fed)
  • 1.5 tablespoons honey (or other sweetener, such as coconut sugar, 100% pure maple syrup, or raw honey)
  • Sprinkle of ground cinnamon, to taste

Directions

  1. Preheat the oven to 375 degrees.
  2. Stir the coconut oil and honey together in a small bowl.
  3. Place the peaches cut-side up in a baking dish lined with parchment paper (to prevent sticking!). Fill each peach cavity with the mixture and sprinkle cinnamon on top.
  4. Bake 20 to 25 minutes, until the flesh has softened and the tops are browned. Check halfway through cooking and baste the top of the peach halves with the melted mixture in the middle, so it seeps in.
  5. Serve warm, with the toppings of your choice. I used coconut milk whipped cream (click for the recipe). SO good!
Click the link above for how to make coconut milk whipped cream!

Click the link above for how to make coconut milk whipped cream!

Strawberry Lemon Cupcakes with Creamy Cashew Frosting

Last week, we got a big container of strawberries in our weekly produce delivery and wanted to find a creative way to use them.

Strawberry season isn’t very long, so I try to take advantage of the fresh, local strawberries while I can.

Sooo, why not make some cupcakes?!

It's strawberry season! Who wants a cupcake? :)

Strawberries and lemon pair well together in this recipe.

I was also intrigued by the creamy cashew icing, since I’ve used cashews in the past as a substitute in a lot of dairy-free recipes from paleo parmesan cheeze and nacho cheeze sauce to sour cream and caramel apple dip. Cashews are versatile and help create a creamy consistency.

I could have eaten the icing by the spoon on its own, but I did leave enough to fully ice all of the cupcakes.

These cupcakes are gluten-free yet they stay super moist, unlike most gluten-free baking recipes, so I was really happy with the outcome.

The recipe calls for coconut flour, which you can find online at Amazon or Vitacoast and at health food stores like Whole Foods, MOMs, and Wegmans, but I’ve also found it at Home Goods and Trader Joe’s JUST started selling it (for like $2.99/bag!). Since it’s becoming more popular, there’s a good chance your local grocery store will carry it in the gluten-free aisle.

The recipes for both the cupcakes and the icing are included below 🙂 I hope you enjoy this recipe as much as we did!

Strawberry Lemon Cupcakes with Creamy Cashew Icing

These taste as good as they look!

It’s strawberry season! Who wants a cupcake? 🙂

Strawberry Lemon Cupcake Ingredients (Gluten-Free)

Makes 8 cupcakes

1/2 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
zest of one lemon
1/2 cup finely chopped strawberries

Click here for the cupcake recipe from a fellow health coach, The Detoxinista!

Cashew cream frosting - SO creamy and delicious!

Cashew cream frosting – SO creamy and delicious!

Creamy Cashew Icing Ingredients (Dairy-Free)

Makes 1 1/4 cups

3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt

Click here for the cashew cream icing recipe.

Minted Chickpea Salad with Creamy Curry Dressing

I’ve been wanting to create a recipe for a curry-flavored salad for months. I’ve come to love Indian food over the past few years and have noticed that curry makes its way into a meal at least every other week in our house. A last-minute dinner date with our friends Lisa and Brody and a whole lot of quinoa and curry powder prompted me to come up with a new recipe.

As a total aside, Lisa and Brody have the cutest kiddos and just welcomed a little girl into the world earlier this month with the same name as my younger sister, Jane! Their kids are always up for trying anything, so that makes experimenting with new recipes that much more fun with their family. They’ve found that introducing their kids to a variety of foods from a young age without making a fuss about it has resulted in kids who aren’t afraid to try new foods!

Now, back to the curry 🙂 I didn’t try anything with curry powder in it until my mid-20s. I was too weirded out by the color and didn’t really know much about it, but since then, it has become a staple in our spice rack. We use it in everything from hummus and curry-roasted potatoes, to fancy pants curried cauliflower steaks and mash and one of my favorite dishes ever – this curried lentil and rice casserole.

Something I didn’t know about Indian food when I first started trying it (no small feat for a picky eater!) was that a lot of it isn’t spicy. Sure, it’s made with lots of spices, but that doesn’t mean that all of it is going to burn your mouth. Some Indian food is spicy and made with different types of peppers, and I’m not a big fan of those dishes, but this particular dish isn’t spicy and is full of flavor and a variety of textures.

Curry likely started as a combination of ginger, turmeric and garlic, the origin of a signature Indian spice blend that has been traced back thousands of years to the Indus Valley Civilization in modern-day India. Most likely rooted in the South Indian term for sauce (kari), British traders adopted the more familiar word curry to categorize these spice blends. It has evolved and been adopted by other cultures since then.

Curry spice blends vary widely, depending on which region they’re from and based on people’s personal tastes, but some of the most common ingredients include turmeric, ginger, fenugreek, coriander, and cinnamon. Other varieties include cayenne pepper, cumin, mustard seed, and cardamom. You can find curry powder in the spice aisle at your grocery store or make it yourself following this recipe if you’re feeling really ambitious.

You’ll notice that I used yogurt in the dressing instead of an oil to serve as the source of fat and a base. I used Forager Project’s plain, unsweetened cashew yogurt instead of a dairy-based yogurt, since dairy products trigger a lot of my past health challenges (allergies, reflux, ear infections, congestion). I wrote all about their dairy-free yogurt and milk products in this post!

Adding some lightly toasted cashews gives each bite a nice crunch. The fresh mint leaves add a pop of color and pair perfectly with the curry spices. The finishing touch, which my friend Brody said really completes the dish, is the raisins. Raisins are commonly used in south Indian cooking, and they round out the dish by adding a hint of sweetness.

I hope you enjoy this dish as much as we did! 🙂



Minted Chickpea Salad with Creamy Curry Dressing

This light and refreshing side salad is packed with flavors and a variety of textures to keep your taste buds happy!

Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Rachel Druckenmiller

Ingredients

Salad Base

  • 1 cup quinoa drained and rinsed
  • 1 15-ounce can chickpeas drained and rinsed
  • 1/2 cup cashews chopped and toasted
  • 1/2 cup raisins
  • 1/4 cup mint thinly sliced

Curry Dressing

  • 1/2 cup non-dairy yogurt plain, unsweetened
  • 2 tablespoons lime juice fresh
  • 2 teaspoons raw honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon curry powder

Instructions

  1. Cook quinoa according to package directions (or instructions below in notes!). Set aside to cool.

  2. Toss salad ingredients together in a medium bowl.

  3. Whisk dressing ingredients together and pour over quinoa mix. Toss to combine. 

Spring Farmer’s Market Salad with Tangy Apple Cider Vinaigrette

I had the opportunity to spend time with one of my favorite companies this past week for a cooking demo about how to supercharge our salads. We talked about the importance of using lots of deeply and brightly colored ingredients and combining a variety of textures to keep salads exciting and delicious!

In preparation for the class, I came up with a new salad that combines some of my favorite ingredients that are perfect for spring and in season right now. Fruit and vegetables taste best and are most flavorful when they are locally grown and in season, so I wanted to take advantage of that.

This salad combines a variety of colors and textures and is packed full of nutrient-rich ingredients, and so did the other two salads we made that day:

One of the coolest parts of the class included a demo of a simple way to slice grape tomatoes easily and quickly. Check out the video below for how to slice a pint of tomatoes in under a minute!

This farmer’s market salad introduces sprouts – an ingredient I haven’t used on the blog before – so I wanted to tell you why I’ve been so jazzed about incorporating them into my salads! Broccoli sprouts, in particular, are one of the BEST additions you can make to your diet. Dr. Mercola wrote a post about all of the science-backed benefits of broccoli sprouts here, but I thought I’d share a few with you now.

Broccoli sprouts are even MORE supercharged than broccoli and have been linked to preventing a number of health issues, including:

  • High blood pressure
  • Cancer
  • Heart disease
  • Allergies
  • Detoxification
  • Diabetes

My favorite brand at the moment is the Potomac Sprout Company, and I buy them at MOMs Organic Market. You can also grow your own sprouts using seeds at home using this method from No Meat Athlete.

Now, for the recipe 🙂 I think you’re going to enjoy this one!

Spring Farmer's Market Salad

This salad is an upgrade to a basic salad and combines some of the best vegetables of spring!

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

Salad

  • 1/2 pound spring mix organic
  • 1 pint grape tomatoes sliced in half
  • 1 bunch scallions chopped
  • 1 English cucumber diced
  • 1 container broccoli sprouts Potomac Sprouts Company is my favorite!
  • 1/2 cup roasted chickpeas Saffron Road or Chickpeatos brand
  • 1/2 cup pistachio meat

Tangy Apple Cider Vinaigrette

  • 1/2 cup raw apple cider vinegar with "The Mother"
  • 2 cloves garlic peeled and minced
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 1/4 teaspoon sea salt
  • 2 teaspoon fresh thyme
  • 1 cup olive oil extra virgin

Instructions

  1. Combine all salad ingredients in a bowl

  2. Toss with 1/2 cup dressing and enjoy!

3 Beautiful Smoothie Bowl Recipes to Try

If you’ve recently bought yourself a blender after reading reviews similar to https://allgreatappliances.com/oster-pro-1200-blender-review/, then I imagine you are trying to find ways to use it. INTRODUCING; the smoothie. Smoothies are great, and I’ve been a fan of smoothies for years because of how many nutrients you can pack into one meal. But I’ve also noticed something you may find to be true as well.

I tend to drink them fast. Like, under two minutes fast.

That’s a lot of food entering your stomach at an unnaturally fast rate, which can lead to things like bloating, gas, indigestion, and overeating. You can drink fruits and vegetables at a rate of about two cups per minute when you get them through a smoothie. This can undermine your body’s capacity to recognize that you’re full because the body needs about 20 minutes to register that you’re satiated once you start eating.

So, what’s one idea for slowing down your smoothie drinking pace?

Put it in a bowl!

Yup, make a smoothie bowl.

It’s not that complicated either. All you’re really doing is using slightly less liquid (1/4-1/2 cup less than usual), so you end up with a thicker consistency that can be poured into a bowl instead of into a glass. It’s also important to use thickening ingredients like chia seeds, avocado, frozen banana, soaked raw cashews, and even peeled zucchini to reach your desired consistency.

Now, I do have a few words of caution and something you’ll want to keep in mind when going this route. Smoothie bowls are often topped with heaps of granola, honey, maple syrup, nuts, a whole banana, etc., which makes for a pretty picture. But, on top of all of the ingredients that are already in a smoothie, this can be overkill, so use your toppings sparingly. Try not to overdo it. Notice how your body feels and adjust accordingly! Less is more 🙂 You will still need to use the same equipment like a blender. If you don’t have a blender you might want to go to Juice Buff For more information on Smoothie Blenders.

Check out the three smoothie bowl recipes below that I’ve previously posted on my instagram page. If you’re looking for even more smoothie bowl inspiration, here is a list of nine smoothie bowls from Greatist and 11 from Buzzfeed!

Berry Good Smoothie Bowl

Ingredients

1 tsp flax seeds or flax meal
2 teaspoons hemp seeds
2 teaspoons chia seeds
1 teaspoon coconut butter (optional but tasty!)
1 teaspoon vanilla powder or extract
1/2 tsp raw honey
1 cup baby spinach
1-1.5 cups almond milk (start with one cup for a thicker bowl)
1 cup frozen blueberries
1/2 cup frozen raspberries

Directions: Blend all ingredients, except the berries, in a high-speed blender for about 15-20 seconds. Then, add berries and blend until smooth, adding additional almond milk, as needed, until it reaches your desired thickness. Pour into a bowl and top with additional berries and a sprinkle of hemp seeds.

Shrek Smoothie Bowl

Ingredients

1/2 cup frozen mango
1/2 cup frozen pineapple
1 tsp fresh ginger root
1 tablespoon fresh lime juice
1/2 small avocado
1 cup baby spinach
1 scoop unflavored protein powder (I like Vital Proteins and Bulletproof Collagen Protein because they are flavorless!)
1/2 tsp raw honey
1-1.5 cups water (start with 1 cup and add more as needed)

Directions: Blend everything together until you reach a smooth, thick consistency. Pour into bowl, sprinkle with shredded coconut, and serve with a spoon!

Berry Chocolate Smoothie Bowl

Ingredients

1 cup frozen mixed berries (strawberries and raspberries)
2 tablespoons chia seeds
1.5 tablespoons raw cacao powder
1/2 tsp vanilla extract
1 Medjool date, pitted
1 scoop unflavored protein powder (I used Vital Proteins)

1 – 1.5 cups dairy-free milk (start with 1 cup and add more 1/4 cup at a time)

Directions: Put everything in a blender and blend for about a minute or until smooth. Pour into bowl and sprinkle with goji berries and cacao nibs.

So, what about you? Are you a fan of smoothie bowls? Do you have any favorite recipes? Feel free to share them below!

Triple Orange, Fennel & Beet Salad with Arugula

Wouldn’t you love to know how to make the most of your food, so you waste as little as possible AND stay nourished with delicious food?

I’m here to help 🙂

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In the first part of a two-part series I’m teaching about the restorative, healing power of food, I shared several anti-inflammatory, antioxidant-rich, nutrient-dense recipes. All of the recipes are free from wheat, milk, eggs, soy, shellfish, and peanuts, which are some of the most commonly allergenic foods.

In their book, The Elimination Diet, Tom Malterre and his wife Ali Segersten point out that 80% of their patients felt significantly better after removing dairy and gluten from their diet. I found that all of my symptoms – allergies, congestion, frequent colds, dry skin, acid reflux – were reversed when I changed my diet and removed dairy and gluten.

One of the reasons I started this blog was to share recipes and inspiration for you to make changes based on what your body is telling you it needs.

We made homemade almond milk, chocolate-covered cherry smoothie, white bean and fennel soup, sauteed greens with pumpkin seeds, and the recipe in today’s post. I was inspired to make a salad with beets and oranges as I was reading Dr. Michael Miller’s book Heal Your Heart. But I wanted to upgrade it by adding in some stomach-soothing fennel, anti-inflammatory avocado, and anti-cancer arugula.

Not only that but this recipe features all three components of the orange – zest, juice and whole segments. It’s a great way to reduce food waste and make the most of the dollars you are spending!

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beet-salad-side

Ingredients

4 beets, diced (Love Beets is my favorite brand)
1 fennel bulb
2 oranges
1/4 tsp coarse sea salt
1/2 tsp fresh ginger root, peeled and grated
1 tsp raw honey
1/2 cup extra virgin olive oil
1 avocado, diced
1/4 cup pecans, chopped

Directions

  1. Prep fennel following these steps from The Kitchn and put in a large bowl. I used a mandolin to thinly slice it.
  2. Peel one orange, cut into slices, then pull segments apart. Set aside.
  3. Zest half of second orange using a microplane grater into a medium bowl. Cut the orange in half and squeeze the juice into the bowl, being careful to remove the seeds. Whisk salt, ginger, and honey into bowl with juice and zest. Whisk in olive oil until it starts to thicken.
  4. Pour half of dressing over fennel and let sit for 10 minutes, so orange juice can soften fennel. Add beets and orange slices and toss to combine. Add arugula, avocado and pecans and toss gently to combine. Add additional dressing if needed. Serve immediately.

Mason Jar Meals: Carrot & Chickpea Salad {Video}

Are you looking for some ideas to make meal prep during the week quicker, easier and more nourishing?

I’ve been teaching my Meal Planning Made Easy workshop to a bunch of different companies lately. One of the recipe demos I like to show is how to make mason jar salads. They’ve easy, versatile, and convenient. You can prep a few of them at a time, so you can literally just grab, go, and shake your lunch during the week.

Below is a visual of a mason jar salad how-to.

If you want to add crunch from nuts or seeds or add some creaminess with avocado, it’s best to add them just before serving so the nuts and seeds don’t get soft and the avocado doesn’t turn brown. I also wait to add things like the veggie burger that goes on top of this particular salad, so it doesn’t get soggy.

I love this mason jar salad how-to illustration from Real Simple.

This particular recipe for a Carrot Slaw and Chickpea Salad is from Relay Foods, an online grocery store service we’ve been using for the past few months to make meal planning less expensive, more convenient…and a little more exciting!

My husband, Bill, and I LOVED this salad! 

It’s packed with flavor, textures and colors. The only ingredient that might not be familiar is watercress, which is a leafy green vegetable with a peppery taste. It’s packed with antioxidants and anti-cancer compounds. It’s often in a clear bag or box in the refrigerated section of the grocery store, and you may have to go to a health food store to find it. An easy substitute would be arugula, a leafy green with a similar peppery taste. To learn more about the health benefits of watercress, click here.

This recipe also happens to include our FAVORITE veggie burger  – the Hemp & Greens burger by Hilary’s Eat Well. They’re allergen-friendly veggie burgers made from real food…no fake stuff here! Crunchy, flavorful, and delicious when baked, you can crumble them into a salad. We’ve tried every flavor and always have a package of them in our freezer. We buy them at MOMs Organic Market, but you can find where they sell them near you using this store locator.carrot-slaw-ingredients

I decided to take a stab at making one of those Buzzfeed Tasty-type videos, showing the how to of this recipe, so you can see me make it step-by-step.

My husband, Bill, is WAY more talented with technology than I am, so he did all the editing. I now know some tweaks I’ll make the next time I shoot a video (which will be for the easiest kale salad ever!), but I think this one is a good start!

I made a few modifications to the recipe in the video to simplify it, so you can either use the original recipe from Relay Foods for this Carrot Slaw Salad with Watercress and Chickpeas Mason Jar Salad OR try the simpler version below that’s made with a quick lemon vinaigrette.

Carrot & Chickpea Mason Jar Salad with Arugula

Course Salad
Prep Time 15 minutes
Servings 4
Author Rachel Druckenmiller

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt
  • 1/3 cup olive oil extra virgin
  • 1/2 teaspoon raw honey
  • 1 pound shredded carrots
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 5-ounce package arugula or spinach
  • 2 Hilary's Eat Well veggie burger patties toasted
  • 1/4 cup pumpkin seeds or almonds

Instructions

  1. In a small bowl, whisk together lemon juice, salt, oil, and honey. Pour desired amount into the bottom of each quart-size mason jar (about 2 tablespoons).

  2. Prepare each mason jar salad by adding even amounts of the chickpeas, carrots, and greens.

  3. Cook the burger patties according to package directions in a toaster oven. Toast the patties just before serving to enjoy them crispy and warm (rather than soggy) if you're eating them throughout the week for lunches. Add the patties and nuts to the salad jar, cover with a lid and then shake it up or pour it in a bowl and enjoy!

Recipe Notes

If you are going to make a few of these ahead of time, toast the burger the day of and put the nuts or seeds on at the last minute, so they stay crunchy.

Cran-Apple Quinoa Salad {Gluten-Free}

I love this time of year.

After coming out of the East Coast winter that never seemed to end, I’m excited to see the blossoms blooming, hear birds chirping as I wake up, get back into running and hiking, and lighten up my meals.

As the weather warms up, I find my body craving lighter, more refreshing foods. I love my soups, stews and winter squashes (see you in the fall, butternut!), but the bright colors of springtime foods draw me in!

Today’s salad is a new take on a salad I first tried about two years ago. I swapped out a few ingredients and ended up with a colorful bowl of tart, crunchy, sweet, and citrus-y goodness.

I hope you enjoy it! 🙂

cran apple quinoa salad

Ingredients

  • 1 cup quinoa, rinsed until water runs clear
  • 2 cups water
  • 1 thumb-size piece kombu (optional!)
  • 1 teaspoon honey (I use raw honey)
  • 1/3 cup lemon juice
  • 1/2 teaspoon coarse sea salt
  • ¼ cup extra virgin olive oil
  • 1 cup diced tart apple, such as Granny Smith
  • 1 cup finely chopped celery
  • 1/4 cup finely chopped parsley
  • 1/4 cup of thinly sliced scallions
  • 1/3 cup dried cranberries
  • 1/2 cup coarsely chopped almonds, lightly toasted
  • Coarse sea salt and pepper

Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear. Fill medium saucepan with 2 cups water and add quinoa and kombu. Bring to a boil then cover with a lid and reduce heat to simmer for 10-12 minutes. Once water is just barely absorbed, remove from heat and leave covered for 5-7 minutes. Remove lid and fluff quinoa with a fork. Spread quinoa on a parchment-lined baking sheet to cool and prevent it from clumping together. This last step is optional but really helps!
  2. Whisk honey, lemon juice, salt and olive oil together in a small jar. Set aside.
  3. Put cooled quinoa in a large bowl and add apples, celery, cranberries, parsley, scallions and chopped almonds. Pour dressing over salad and toss to combine evenly. Add more sea salt and pepper to taste.

Rich & Creamy Brassica Tea Rice Pudding {Gluten-Free}

In my last post, I shared insights about detoxing from award-winning celebrity dietitian, Ashley Koff. It turns out that our body naturally detoxifies itself on a regular basis and that we can bring specific foods into our diet to support that process.

One of those foods is broccoli. Most of us have heard that broccoli is one of the best vegetables we can eat to support our health, but few of us know why.

Tom Malterre, a highly regarded functional medicine-trained nutritionist, gave a TEDTalk a few years ago about the incredible benefits of broccoli, calling it “the DNA whisperer” because of its powerful protective properties.

Glucoraphanin (say glu-co-RAPH-an-in) is one of the key nutrients in broccoli that makes it known as a “superfood”. Our body converts glucoraphanin into a potent antioxidant and cellular protector called sulforaphane

According to Brassica.com, 40% of Americans wish they could get the benefits of broccoli without having to eat it. That’s where something like truebroc™ tea can help.

You can find truebroc™ tea locally at Whole Foods Harbor East, Baltimore Coffee & Tea, and at Wegmans, but you also order it online no matter where you live by clicking here.

brassica box

For more information about Brassica Tea and truebroc glucoraphanin, please visit truebroc.com or facebook.com/truebroc. Follow us on Twitter @truebroc.

I first mentioned truebroc™ tea in my last post and promised to share a recipe with you that incorporated it, so today I’m going to let you know how to make your own rich and creamy Brassica Tea Rice Pudding.

When I first saw the recipe, I realized I had all of the ingredients on hand except for the arborio rice, which is commonly used to make a creamy dish called risotto. I found it in the bulk section of MOMs Organic Market, a local natural food store, but you should be able to find it in the rice or gluten-free section of your grocery store.

Tea Rice Pudding - new 3

Recipe & photo credit: Amy Fischer, RD

I wasn’t sure how the dish would turn out as I was making it, but I ended up with a rich, creamy and almost caramel-ly (can we make that a word?) bowl of deliciousness! 

I have tried rice pudding at a few restaurants as a dessert, but this was the first time I’d made it and was the best-tasting one yet. I’ve made it twice and have had it as part of my breakfast and as dessert.

I made a few modifications. I backed off slightly from the recommended amount of water in the beginning. I cut it back by 1/4 cup, which resulted in a creamier texture the second time around. Also, I didn’t have vanilla bean powder on hand, so I used vanilla extract, and I used maple syrup instead of honey. I considered subbing in short grain brown rice, but, if you plan to do that, just simmer it a bit longer, as it will take more time to cook. It probably won’t be as creamy and might be a bit chewier but it’s worth trying!

Tea Rice Pudding 5

Recipe and photo credit: Amy Fischer, RD

Servings: 4-6

Ingredients

1 cup brewed Brassica Tea with 30mg of truebroc™ glucoraphanin from broccoli
1 cup filtered water (I used 3/4 cup)
1 (13.5 oz.) can coconut milk (I love the brand Native Forest)
½ cup arborio rice
2 egg yolks
¼ cup coconut sugar
2 Tbsp. raw honey (or maple syrup to make vegan)
1 tsp. vanilla bean powder
¼ tsp. cinnamon
Pinch of sea salt
Optional toppings: ginger, raisins, greek or coconut yogurt

Directions

  1. Brew 1 cup of tea using 2 Brassica Tea bags.
  2. Combine 1 cup tea, 1 cup water, 1/2 cup Arborio rice & a pinch of salt in a medium saucepan. Bring to a boil then turn down to a simmer, stirring frequently, cover & cook for ~25 min.
  3. Uncover and continue simmering and stirring frequently. Stir in coconut milk & continue to simmer approximately 10 min or until the rice is tender.
  4. In separate bowl, beat egg yolks with honey, coconut sugar, cinnamon & vanilla. Slowly add some of the rice mixture to the egg yolks and with a whisk, combine.
  5. Add mixture back into the rice and stir until combined well and egg is mixed in. Remove from heat. The mixture will still be loose but will thicken as it stands or when chilled. Serve warm or chilled. Add toppings before serving. Enjoy!
Tea Rice Pudding 7

Recipe and photo credit: Amy Fischer, RD

For more information about Brassica Tea and truebroc glucoraphanin, please visit truebroc.com or facebook.com/truebroc. Follow us on Twitter @truebroc.

Disclosure: I received free tea in exchange for writing this review, but I had tried and liked the product and what it stood for before this opportunity arose! All opinions are my own, and maintaining the integrity of all content on this site is of utmost importance to me. I will never promote products I don’t love and use myself! 🙂

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