Mindful Belly, Balanced Body

I recently celebrated my boyfriend’s birthday. As part of his gift I created a 3 course dinner. I admit I was a bit nervous since he is not only a wine expert but a foodie with an impeccable palate – the pressure was on.  With taste and healthy being my two priorities I wanted to make him the most delicious meal and keep it healthy. Dinner was a huge hit and so was this cake adapted from Mario Batali’s restaurant Babbo. The rosemary gives this light cake a mature depth. I recently experimented with Bob’s Red Mill Gluten Free All Purpose flour replacing the regular white flour and it tasted the same. Wheat or not, this cake is a sure winner.

Serves 8
Ingredients:

1 1/2 organic unbleached flour (or gluten free all purpose flour)

1 T. Baking Powder

1/2 t. sea salt

4 eggs

3/4 cup organic raw cane sugar or sucanat

2/3 olive oil

2 T. rosemary finely minced

1 T coconut oil

2 organic peaches sliced

Directions:

Preheat oven to 325 degrees.  Oil an 8 1/2 or 9 inch loaf pan. In a small bowl mix the flour, baking powder and salt until combined and set aside. With an electric mix beat the eggs in a bowl on high for 30 seconds. Add the sugar and keep beating until foamy. While the mixer is still going add in the oil. Then fold in the rosemary. Add the flour to the egg mixture and mix just until combined. Bake for 45-50 minutes, turning the pan half way through cooking time. Bake until toothpick comes out clean. Let it cool for 10 minutes. Remove from pan.

When ready to slice and serve, heat coconut oil in a pan on medium high heat. Add the peaches and saute until cooked through. Serve the cake with warm peaches.

I was giving weekly private cooking lessons to a wonderful young mom when one day she walked in describing the most incredible raw kale salad that she kept buying at a local juice bar. I had all the ingredients so we made it. Her reaction to our creation told me we hit the nail on the head.
Ingredients

1 bunch kale, either curly or tuscan, chopped

juice of 1 lemon or 2 if the bunch is big)

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup peeled carrot

1 avocado cubed

1/4 cup raisins (optional)

1/4 cup roasted sunflower seeds
Mix the lemon, olive oil, and salt. Pour over kale and carrots. Let it sit for at least an hour. Then add the raisins, avocado, and sunflower seeds.

This can be made and refrigerated overnight.

1/4 cup raisins

Ingredients:

• 1 large banana, frozen (see notes)
• 1/2 cup rice milk, plain
• 1/2 cup coconut milk, low fat
• 1 tablespoon almond butter
• 1 tablespoon flax meal, or flax oil
• 1/4 teaspoon ground cinnamon

Method:

Add all ingredients to blender; purée until smooth.

Ingredients:

• 1 cup cooled quinoa
• 1 cup of almond, rice or hemp milk
• 2 T. shredded coconut
• ¼ cup dried fruit ie. Raisins or cranberries
• ¼ cup toasted walnuts
• 1 T. maple syrup

Method:

Place the milk and quinoa in a small pot and bring to a boil. Lower the heat and simmer the quinoa until it begins to thicken. Add the coconut and dried fruit and cook for another 5 minutes. Pour the hot cereal into a bowl and top with nuts and maple syrup.

Ingredients:

• 2 T. olive oil
• 1 heaping T. ginger, minced
• 1 bunch swiss chard, leaves stemmed and chopped
• 1 sweet potato, small cubes
• ¼ cup water
• 1 t. tumeric
• ½ t. cinnamon
• ½ cup cranberries
• ½ cup onions, carmelized
• 1 t. maple syrup
• ¼ cup toasted walnuts

Method:

Heat the oil in a large sauté pan over medium high heat. Add the ginger and sauté for 2-3 minutes. Add the sweet potato, tumeric, cinnamon and a little water to the pan. Cover and steam just until fork tender, about 3 minutes. Then add the chard and cranberries and mix. Cook for another 2-3 minutes until the chard is cooked but still a vibrant green. Add the maple syrup and mix. Take off the heat and serve with the onions and nuts.

Ingredients:

• 1 cup quinoa
• 1 ½ cup water
• ½ t. salt

Dressing

• ¼ cup Tahini
• zest of lemon
• ¼ cup lemon juice
• pinch of salt
• 2 T. hot water
• 2 T. olive oil
• 1 garlic clove minced

Method:

Wash the quinoa well. Then bring water and quinoa to a boil in a small pot. Lower heat to simmer and cover the pot. Cook for 10 minutes. Turn off heat and steam for another 10 minutes. Remove the lid and fluff the quinoa with a fork.

While the quinoa is cooking mix the dressing ingredients till combined.

Ingredients:

• 1 bunch basil
• 2 cloves garlic chopped
• Juice of 1 lemon
• ¼ cup toasted pine nuts or walnuts
• 1 heaping T. yellow miso
• salt to taste
• 1/3 cup olive oil

Method:

Place all ingredients except olive oil in a food processor and start blending. While the machine is on, pour in the olive oil until the mixture reaches a smooth consistency.