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Recipes
Cauliflower-Steaks-with-Lemon-Herb-Sauce
By blum099
1. Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lem...
- Lemon-Herb Sauce
- 1 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1/2 cup roughly chopped green onion
- 1 garlic clove, smashed
- Juice of 1 lemon
- 1/3 cup olive oil
- Cauliflower Steaks
- 1 large head cauliflower
- 4 tablespoons extra-virgin olive oil, divided
- 4 teaspoons smoked paprika
- Salt and freshly ground black pepper, to taste
- Read more: Cauliflower Steaks with Lemon-Herb Sauce | Recipes - PureWow
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Sandwich:Chickpea of the Sea Sandwich
By blum099
Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop
- adapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 1/2 tablespoons umeboshi vinegar (plum Vinegar)
- 2 teaspoons celery seeds
- 1/4 cup chopped celery, from about one rib
- 2 tablespoons sliced scallions, from about about two scallions
- Pinch cayenne pepper, optional
- Freshly ground black pepper
- a pinch of cayenne pepper (optional)
- Whole grain or artisan-style bread, to serve
- Lettuce leaves, washed and dried well, to serve
Dip: Pumpkin Cheesecake Dip
By blum099
1 tablespoon 11 calories 0 fat 0 cholesteral 11 sodium 1
- 1 1 1 can pumpkin (15oz)
- 2 2 2 tsp cinnamon (more if desired)
- 3/4 3/4 3/4 tsp pumpkin pie spice
- 1 1/2 1 1/2 1/2 tsp pure vanilla extract
In-the-Red Smoothie
By blum099
Nutrition Information | Per serving (1/4 recipe): calories: 52; fat: 0
- 1 cup ice cubes
- 1/2 cup fresh cranberries
- 1/2 cup red grapes
- 1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon agave nectar, maple syrup, or other sweetener (optional)
FOILED SALMON AND LATE SUMMER VEGETABLES
By blum099
Preheat oven to 425 degrees
- 1 tsp. olive oil 4 oz. salmon fillet or steak
- 1 sm. yellow squash or zucchini, thinly sliced
- 1 sm. tomato, skinned, seeded, diced 1/4"
- 1 green onion with top, thinly sliced
- 2 tsp. vodka or white wine
- Salt & pepper to taste
Citrus Coconut Roasted Beets
By blum099
Pre heat oven to 400 degrees F with the rack in the middle
- 1 bunch of Beets, cleaned, peeled and chopped into quarters
- 1 tablespoon fresh Orange Juice
- 1 tablespoon melted Unrefined Coconut Oil
- a few pinches of fine Sea Salt
- Orange Zest
- Optional
- a splash of nutty oil (Walnut, Hazelnut, Pistachio or more Coconut Oil) to finish
Pork Tenderloin Medallion
By blum099
Nutrition Facts Serving Size 179 g Amount Per Serving Calories 365 Calories from Fat 111 % Daily Value* Total...
- Ingredients:
- •12 ounces sweet orange marmalade
- •4 tablespoons cider vinegar
- •2 tablespoons honey
- •1 tablespoon Asian hot garlic chili sauce or a dash or more of other hot sauce
- •Pinch salt
- •2 pounds pork tenderloins
- •1/2 cup all-purpose flour
- •1/2 teaspoon salt
- •Dash ground black pepper
EASY BLACK BEANS
By blum099
Cook Time: 16 mins Total Time: 16 mins Quick Meal Good for Leftovers Most Popular Recipe Source: Nutri
- Ingredients
- 2 teaspoon oil, olive, extra virgin
- 1 medium onion(s), yellow, diced
- 2 clove(s) garlic, minced
- 2 teaspoon pepper(s), chile, ancho or pasilla
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon oregano, dried
- 30 ounce(s) beans, black
- 1 tablespoon tomato paste
Portobello Cordon Bleu with a Homemade Macadamia Cheese
By blum099
Directions: Pre-heat oven to 375°
- Mushroom Ingredients:
- 10-12 small, or 6 large Portobellos
- 1 teaspoon brown rice syrup
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons stone ground mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 package tofurkey hickory deli slices
- 1 1/2 cups organic whole wheat bread crumbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 teaspoons neutral tasting oil (Safflower), for baking dish
- Macadamia Cheese Ingredients:
- 3/4 cup almond or soy milk
- 3/4 cup macadamia nuts
- 1/2 cup raw cashews
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 teaspoons light miso paste
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons brown rice syrup
- 1 tablespoon extra virgin olive oil
Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds
By blum099
Heat a large pot of water to boiling, cook pasta until al dente
- 8 ounces spaghetti
- 1/2 cup pesto
- 8 ounces spinach
- 2 cups edamame (shelled and shucked, the peas, not entire pods)
- juice from 2 lemons (plus fresh lemon wedges for serving)
- 3/4 cup almonds, crushed and lightly toasted