Month: November 2011

 

Made a quick stop by Liquiteria in the East Village before heading to set today to get myself some fresh juice! This adorable juice bar has quickly climbed the ranks in my book of must haves. Its the next best thing to making it myself at home, and none if the mess in my kitchen. I got a “Royal Flush” this morning, which is one of their special Rx mixes and it was refreshing and delicious. My usual is their “all greens” which is kale, spinach, romaine, parsley, celery, cucumber, apple, lemon and ginger. These juices will run you around $8.00 but trust me, it’s just what the doctor ordered, you’ll feel great after liquiteria get it’s hands on you!

Girls’ night is simply not complete with out a pitcher of sangria and huge bowl of freshly made guacamole with chips. Granted, most girls’ night are self professed “calorie free zones” when it comes to my ladies but I couldn’t help but try to find an even healthier lower in fat alternative to our favorite green godliness! Avocados have a ton of good for you fats and the added edamame in the recipe will make you feel fuller faster and give you an extra punch of protein.

Good for You

Guacamole

1 12oz. pkg frozen shelled edamame
1 lime, zested and juiced
1 avocado, halved, pitted and cubed
1/2 cup cilantro
1/2 cup chopped red onion
1/4 cup chopped tomatoes
1/2 cup chopped scallions
2 tbs fat-free or tofu sour cream
2 cloves garlic, peeled
1/2 tsp. hot sauce
1 8oz. bag of baked tortilla chips

Cook edamame and let cool for 10 mins. In a blender, puree edamame, lime juice, lime zest and next ingredients till smooth, adding 1 tbs water at a time if too thick. Season with salt and pepper and serve with your favorite baked tortilla chips.

In case you haven’t already noticed with some of the other recipes on this site, there is not much I enjoy more than pairing a nice sweet fruity something with my old chocolate favorites and this is a delicious example of that past time! Double Chocolate Cherry Cookies are probably as good as a cookie could get for my tastes. I’ve also added some dried cherries to a plain dark chocolate chip cookie recipe before with fabulous results, so feel free to get creative with it! For this recipe, you can mix in some chopped nuts or substitute the cherries for another dried fruit like cranberries or strawberries. You might want to double this recipe, cookies this scrumptious are bound to go fast!

Double Chocolate Chip Cookies

basic dough recipe

2 1/2 cups garbanzo bean flour
3/4 cup agave
1 egg or substitute w flaxseed or alternative replacement
2 tsp. vanilla extract
1 cup apple butter
pinch of salt

1/4 cup unsweetened cocoa powder
12oz. of carob chips or semisweet vegan chips
1/4 cup dried sour cherries

Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper. Prepare the basic dough recipe, adding the cocoa powder to the dry ingredients. Add the chips and cherries last. Using a tablespoon, scoop dough onto sheets and flatten slightly. Bake 12 to 15 mins and let them cool.

Enjoy!

These rosemary and lemon shortbread cookies were just made to be served at tea parties! I can’t think of anything better to pair with a nice cup of Earl Grey, or my personal favorite, champagne oolong. Sophisticated and healthy for you, this is a great little recipe to keep in your back pocket for entertaining all year round.

Lemon and Rosemary Shortbread Cookies


1 cup apple butter
1/2 cup raw sugar
3 tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla
2 cups whole wheat flour
4 1/2 tsp minced fresh rosemary
1/4 tsp salt

Preheat the oven to 350 degrees. Cream apple butter and sugar in a large bowl and beat in the lemon peel and vanilla. Next, combine the flour,
rosemary and salt, gradually add to the creamed mix and mix well.
Shape into balls and wrap in freezer wrap. Freeze for 30
mins or until firm. Cut into 1/4 inch slices and place 2 inches apart on
ungreased cookie sheets. Bake for 8 to 10 mins. till edges are light brown. Let them cool and then they can be stored in airtight containers.