Category Archives: Recipes

Farro is Healthy and Delicious – Learn How to Make Farro Salad

farro

Farro is Healthy and Delicious!

If you have yet to try Farro, now is the time!

Farro is a whole grain that is an excellent source for complex carbohydrates. Additionally, farro has twice  the amount of fiber and protein of modern wheat.  This delicious grain has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels. While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it more easily digested.

Here is a simple recipe to introduce you to this new grain!

Farro Salad

* Cook farro according to the directions on the bag.  I undercook it, as I prefer mine with a little bite rather than too soft.

* While farro cooks, saute a chopped shallot until cooked through. Set aside in a bowl.  Then saute two drained cans of chic peas in olive oil for a couple minutes. Set aside in another bowl. Saute a box of spinach and/or arugula in olive oil and again set aside.  Finally saute chopped zucchini.

* When zucchini are cooked, add back the shallots, chic peas and greens.  Mix together and then add farro.

* Stir in one bunch of finely chop parsley, leaves only, no stems.

Dressing

* Whisk together the juice from one lemon, 3 TBS olive oil, salt and pepper.

* Right before serving, drizzle the dressing, toss thoroughly and sprinkle 1/2 cup of parmesean cheese shavings to the top of the salad.

Enhanced by Zemanta
Advertisements

Leave a comment

Filed under Recipes, salad

Gluten Free!

Exciting news!

For many years I have been making an all natural oatmeal cookie with ingredients such as flax seed, all bran, a bit of whole wheat flour, various dried fruits, and almonds. Sometimes I add peanut butter or pumpkin to the base of the cookie. Rather than white sugar, I use honey or applesauce to add sweetness to my recipe. It is a delicious bite and I am thrilled to sell bags daily at our Centerpeace studio and now at Local, a new restaurant in Chappaqua.

Over the course of the past few months, I have been reading about the benefits of removing gluten from our daily diets to reduce inflammation.  A gluten-free diet excludes foods containing gluten, which is a protein found in wheat (including kamut and spelt), barleyrye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as “dextrin.” I am hopeful that this connection might be specifically helpful to my goal of reducing my own ever-present inflammation in my right leg causing pain and discomfort.

While I had taken a step years ago by switching from white to whole wheat flour, I now wanted to find ways to continue to bake delicious homemade cookies, breads and muffins using only gluten-free ingredients.  And so I began to expand to the gluten-free aisle of the markets where I found a wonderful product.

I am happy to announce a gluten-free version of my cookie.  Its base is made from an amazing baking and pancake mix made by Pamela’s Products, sold at Whole Foods. It is wheat-free and gluten-free.  I have used this brown rice and natural almond meal mixture in pancakes, pumpkin bread, zucchini muffins and now my cookies with delicious success!

Bon Appetit…..




1 Comment

Filed under Cookies, cookies, General, oatmeal, Recipes

Muffins, Memories and Mom!

My mother was always creative with breakfast when I was growing up. She felt it was the most important meal of the day.  Poached eggs, pancakes, cut grapefruits, fresh squeezed orange juice were some of the highlights on our kitchen counter each morning.  

My favorite was a homemade honey bran muffin.  I can remember loving each bite and hearing her reminder of how healthy this high fiber muffin was for my brother and me to enjoy on occasion. While it does have sugar in it, it’s  filled with so many nutritious ingredients as well.

Have fun taking the time to make these and I hope your family enjoys them.
Thanks, Mom for muffins and my childhood memories that I reflect upon so often as I raise Morgan and Brandon. I love you.
Glaze
1/2 cup butter
3/4 cup brown sugar
5 tablespoon honey
3 tbl. boiling water

Muffins
3 cups raisins or 3 cups dates, 3 cups prunes pureed in food processor.
1/2 cup honey
1/2 cup vegetable oil
3 large eggs
2 cups buttermilk
1/2 cup flax seeds 
1 cup wheat bran
3 cups all purpose flour
2.5 teaspoons baking soda
1.5 teaspoons salt

Directions

1. Preheat oven to 375 degrees.
2.Make the glaze first and use a brush to coat the bottom and sides of muffin tins generously. (Use all of the glaze)
3. Begin the muffin mix by mixing the fruit, honey and oil until smooth.
4.  Beat in eggs, then buttermilk and bran to mixture.
5. Add flour, baking soda and salt.
6. Beat until just combined
7. Fill tins 3/4 full
Bake 20 to 25 minutes until cooked through
Cool 2 minutes and invert onto a rack for cooling.

Recipe makes 12 muffins.

1 Comment

Filed under General, Muffins, Recipes

Freshen up your cooking with beautiful homegrown herbs!

Whether you love to garden, have the space to plant or simply just love to cook with Mother Nature’s finest, there is nothing quite like fresh herbs.  This season make a pot full of fresh basil, spearmint, rosemary and chives and don’t forget fresh cilantro.  The combination of all four look gorgeous together and will give you a variety to choose from all summer long.

Fresh basil with tomatoes and cucumbers…yum.  Spearmint sprigs in your favorite iced tea make it a most refreshing afternoon beverage.  Rosemary can be added to most roasted veggies, chicken and fish dishes, and chopped chives are always great to have on hand.  Summertime guacamole is extra special with cilantro.  Not to mention, once all of these are ready to harvest, they look beautiful in a vase (instant centerpiece) adding an aromatic freshness to the air….

Try it — you’ll see just how fulfilling it can be to take ingredients from the earth and bring them directly to your table…..with a bath in the sink first of course. Enjoy!

Leave a comment

Filed under herbs, Inspiration, Recipes

It’s a Delicious Time of Year!

Okay, so typically I stick to healthy whole foods especially for my blog.
However, with this recipe I make an exception.  Last night I had the pleasure of attending a friend’s annual “Cookie Party.”  I arrived and walked into a house decorated from top to bottom with Christmas and holiday decor.  Lights sparkled, friends mingled and in the dining room were forty (40!) different holiday cookies beautifully displayed. Each year someone wins the award for best cookie.  Hands down, this chocolate
toffee bark won thanks to Lydia Altman’s gift of making bark.  I had to share it with all of you after I indulged in its decadent flavors. Trust me, it was worth every bite.  Thank you Michele for a warm, wonderful evening filled with good friends, yummy treats and your loving kindness.

Chocolate Toffee Bark

Makes about 40 pieces

10 0unces bittersweet (not unsweetened), dark or semisweet chocolate, coarsely chopped (optional: + extra for drizzling on top)

7 ounces good quality white chocolate (Ghirardelli, Lindt or Baker’s), coarsely chopped (optional: + extra for drizzling on top)

1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

Toffee chips or chopped Skor or Heath bars to taste

8 ounces good quality milk chocolate (Ghirardelli or Lindt), chopped

Turn large baking sheet upside down. Cover tightly with foil. Mark a 12×9 inch rectangle on foil.

Stir bittersweet chocolate in medium bowl set over saucepan of barely simmering water until melted (do not allow bottom of bowl to touch the water). Pour melted chocolate onto marked rectangle on foil.  Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.

Stir chopped white chocolate and peanut butter continuously in heavy medium saucepan over med-low heat until mixture is melted and smooth. Remove from heat. Cool to barely lukewarm, about 10 minutes.  Pour over bittersweet  chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle generously with toffee chips. Chill until very firm, about 20 minutes.

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted. Remove and pour chocolate over toffee chips, spreading quickly to cover. Sprinkle with more toffee chips.

Optional: warm additional bittersweet and white chocolate (separately). Dip spoon in bittersweet chocolate and drizzle lines over toffee chips.  Repeat with white chocolate. (This can be done using a pastry bag or plastic zip-loc bag).

Chill bark until firm enough to cut, about 20 minutes.

Lift foil with bark onto work surface.  Cut crosswise into 5 2-inch-wide strips. Cut each strip crosswise into 4 sections, and diagonally into 2 triangles.

Can be made 2 weeks ahead. Keep chilled in airtight container.

ENJOY!!

Leave a comment

Filed under chocolate, Cookies, Recipes

Be Thankful

Thanksgiving could be my most favorite holiday;  cool temperatures outdoors, crackling fireplaces, the sweet smells of delicious foods and the love of family togetherness.  I am always reminded of just how lucky I am each Thanksgiving, and the poem shared below is a constant reminder of attitude and the role that it plays in conscious daily living.  I’m hoping that you too will find great meaning in its message and share it with those that you hold close during this most special time of year.

May your Thanksgiving be filled with love, happiness, gratitude and Centerpeace!  Be Thankful

Be thankful that you don’t already have everything you desire.
If you did, what would there be to look forward to?

Be thankful when you don’t know something,
for it gives you the opportunity to learn.

Be thankful for the difficult times.
During those times you grow.

Be thankful for your limitations,
because they give you opportunities for improvement.

Be thankful for each new challenge,
because it will build your strength and character.

Be thankful for your mistakes.
They will teach you valuable lessons.

Be thankful when you’re tired  and weary,
because it means you’ve made a difference.

It’s easy to be thankful for the good things.
A life of rich fulfillment comes to those who are also thankful for the setbacks.

Gratitude can turn a negative into a positive.
Find a way to be thankful for your troubles,
and they can become your life’s blessings.

I’m thankful for all of you.
May your Thanksgiving be filled with love, laughter and Centerpeace.

Stephanie

Leave a comment

Filed under Inspiration, Quotes, Thanksgiving

My New Favorite Cookie

This is my new favorite cookie…filled with delicious oats and sesame seeds providing that perfect carbohydrate/protein balance.

Pour yourself a hot cup of tea and treat yourself to these. Worth every bite and good for you!

Oatmeal Sesame Raisin Cookies

3 cups oats

2 eggs

1/2 cup honey

3/4 cup whole wheat flour

1/2 cup toasted sesame seeds

3/4 tsp cinnamon

1/4 tsp salt

2/3 cup rice syrup

1/2 cup coconut oil

1 tsp vanilla

1/2 cup raisins

1/2 cup raw almonds (optional)

Mix all ingredients together and drop by heaping tablespoon on parchment.

Bake 8 – 10 minutes, watching carefully. They burn quickly!

2 Comments

Filed under Cookies, oatmeal, Recipes