Cauliflower Soup

Posted on by Sam Boyd

This is a perfect soup for cleanse week.  It is super easy and is ridiculously good.

Ingredients

1.  1 whole head of cauliflower, stem removed, greenery removed, cut/broken into chunks

2.  1 medium onion, diced fine

3.  5 stalks of celery, diced fine

4.  32 ounces of Vegetable Broth (low sodium is best, but whatever, as long as no sugar)

5.  1 teaspoon each of:  minced garlic, salt, pepper, dried marjoram, dried basil

Recipe:

1.  Combine all ingredients in a pot big enough to hold it all

2.  Boil/Cook on high until all is soft.

3.  Either use a wand-mixer or pour it all into a food processor.  Blend it till it is smooth and creamy.  (Yes, creamy, there is no cream in this dish, but the dish ends up being super creamy and butter tasting, don’t ask me).

4.  Eat this in as many or few portions as you want, we usually get about 4 good size portions out of it, but I think I could eat the whole thing and not feel bad at all about it.

Cold Cantaloupe Soup with Mint

Posted on by Sam Boyd

This is a great summer recipe.  Feels light and creamy, but packs a hell of a nutritional wallop.  Remember, there is 10% of your needed protein in 1/2 a melon, along with tons of vitamin A, vitamin C, and much more.

Ingredients

1.  1/4 cantalope melon, cut into chunks

2.  1/4 cup cold water or cold coconut water

3.  1 teaspoon dried mint, bloomed in the water (this means, pour your water into a small container and then put the mint in it, and let it sit for 5 minutes).

4.  1 pinch of salt, no more

Recipe

1.  Take al of your ingredients and put them in to food processor.  Blend until smooth (will be a little foamy, its supposed to be)

2.  Put into a bowl and sprinkle with more mint to look pretty.

3.  Take spoon, eat.  Yummy.

Clean Hawaiian Chicken

Posted on by Sam Boyd

This is a very quick and easy recipe.

Ingredients

1.  16 ounces of chicken breast – cubed, or cut into chunks, or hearts, whatever, just bite size.

2.  2 medium red peppers, cut into strips

3.  1 medium onion, cut into wedges

4.  8 small radishes, star cut (meaning cut into 6 wedge-like pieces)

5.  12 ounces of pineapple, roughly 2 cups

6.  1 tablespoon coconut oil

7.  2 tablespoons soy sauce (real soy sauce please)

Recipe – the order is fairly important here

1. Put radishes and coconut oil in a skillet, on medium heat, cook for about 3 minutes

2.  Add the onion and chicken, cook for 3 more minutes

3.  Add the red peppers  and cook for 2 minutes

4.  Add the pineapple, cover and cook for 5 minutes

5.  Uncover and give a good toss to coat everything in the juices.  Recover and cook for 3 minutes.

6.  Uncover and plate up two servings, separate the other two for leftovers.  At the end of it, you have about 4 oz of chicken, 2 cups of veggies, 3/4 cup of fruit, and 1/2 tablespoon of healthy oil in each serving.  I have no idea about calories, I don’t do that.  This is Phase II for LTL.

Clean Easter Dinner – Salmon Cakes, Caramelized Cheddar Sweet Potatoes, White Wine Zucchini

Posted on by Sam Boyd

Salmon Cakes – Ingredients

1.  2 x 6 ounce cans wild salmon

2.  1 cup almond flour

3.  1/2 medium sweet onion, chopped

4.  1 medium red bell pepper, chopped

5.  3 stalks celery, chopped

6.  2 cloves minced garlic

7.  2 eggs, beaten

8.  2 tbsp. Dijon mustard

9.  1 tbsp. white wine vinegar or lemon juice

10.  1 tsp. dried dill

11.  1/2 tsp. sea salt

12.  1/2 tsp. pepper

Salmon Cakes – Recipe

1.  Put all the ingredients into a bowl and mix until it is sticky and chunky.  Preheat your oven to 375.

2.  Make about 6 large cakes (about 4.5 ounces each) or  medium cakes (about 3.5 ounces each)

3.  Put them on a piece of parchment paper on a pan,  very important so that they do not stick and become a sticky, broken, very unattractive mess.

4.  Bake these at 375 degrees for 26 minutes (yes, that is correct, 26 minutes) and take out to let sit for about 2 minutes.

Basil Remoulade Sauce

Put all of the following in a food processor until mostly smooth:

  1.  1/4 cup white wine vinegar
  2.  2 tablespoons avocado oil
  3.  1 cup chopped onion
  4.  1/4 cup chopped celery
  5.  2 tablespoons chopped garlic
  6.  4 tablespoons Dijon mustard
  7.  3 tablespoons ketchup
  8.  3 tablespoons chopped basil leaves (this is about 4 big fresh leaves)
  9.  1 teaspoon salt
  10.  1/4 teaspoon pepper

Caramelized Onion & Cheddar Sweet Potato – Ingredients

1.  4 large sweet potatoes, peeled, cubed into 1/2 inch cubes

2.  2 medium onions, caramelized (cut into strips, put in a pan with 2 tablespoons veggie broth, saute on medium for about 20 minutes, til they are caramelized, if you need more instructions, shoot me an email or a Facebook message)

3.  1/2 cup shredded extra sharp cheddar cheese (I would grate it yourself, it will be better and seem cheesier.  They put fillers in store-bought shredded cheese)

4.  2 tablespoons of salt

 

Caramelized Onion & Cheddar Sweet Potato – Recipe

1.  Put the sweet potatoes in the oven while you are sauteing the onions, cover them with the salt.

2.  When the onions are done, pull out the sweet potatoes and dump the onion on them.  Then cover them with cheese.  Put back in oven for around 10 minutes.  Yummy.

 

White Wine Vinegar – Ingredients

1.  4 small zucchini, washed and cut into 1/2″ pieces

2.  1 tablespoon of salt and pepper

3. 1/4 cup of white wine vinegar

White Wine Vinegar – Recipe

1.  Put the zucchini, vinegar, salt and pepper in pan, cover with lid. Walk away for about 5 minutes.

2.  Come back, delid, stir and relid for 5 more minutes.  Walk away.

3.  Come back, remove lid and remove zucchini.  Eat.

 

 

 

 

 

Spinach – Orange – Pine Nut Salad

Posted on by Sam Boyd

Salad – Ingredients
1. 3 cups raw spinach washed and well-drained
2. 8 or so radishes, cut into 1/2″ pieces
3. 8 or so grape tomatoes halved
4. 1/4 cup raw pine nuts
5. 1 small apple or pear, cut into 1/2″ pieces
6. 4 stalks of celery, cut into 1/2″ pieces

Dressing – Ingredients
1. Juice from 1/2 orange (about 1/4 cup or so)
2. 1 tablespoon rice wine vinegar
3. 3 tablespoons plain greek yogurt
4. 1 teaspoon dried marjoram
5. Salt and pepper to taste

Recipe
1. For the salad. . . It’s a salad. Make it a salad.
2. Whisk together the dressing ingredients with a fork, whisk, or whatever makes it combine.
3. Pour over your salad. Eat it.

Big Ole’ Mess

Posted on by Sam Boyd

This is a big mess of stuff that may or may not go together in the true culinary sense of the word.  However, in the kitchen where the rest of us live and eat, this works well.

Ingredients

1. 2 medium onions cut into 1/2″ sections

2. 4 ounces of uncased chorizo sausage, cooked and drained

3. 1 cup of mushrooms, cut into 1/2″ sections

4. 2 red, yellow, or orange peppers, cut into 1/2″ sections

5. 1 large sweet potato, peeled and cut into 1/2″ sections

6. 1/2 cup vegetable broth

7. 1 cup of broccoli florets, cut small enough to be in a bite

8. 1 tablespoon of salt

Recipe

1. In a large pan, put onions, chorizo (already cooked and drained) mushrooms, and peppers over medium high heat and add salt, cook for 10 minutes, stirring frequently to prevent sticking.

2. Add vegetable broth and bring to a boil

3. Add sweet potatoes, lid and turn to medium heat for 10 minutes

4. Unlid, stir well, add broccoli and relid quickly.

5. After 5 minutes, turn heat off and let sit for 5 minutes.

6. This makes either two big servings or 4 smaller servings. Originally I was going to add come shredded cheese to the top of it, but it turns out not to need and is plenty full of flavor.

 

Quick and Easy – Chicken and Green Tea Squash

Posted on by Sam Boyd

Ingredients

1.  8 ounces of cooked cubed chicken.  (Note:  I say it like this because we always have chicken on hand for snacking, ease or whenever else we need to eat a protein with our veggies.  If you do not, then cook enough chicken to make this dish.  But you should always have snacking protein available throughout the day.  I should make a post on this.)

2.  2 medium yellow squash, cut into 1″ pieces

3.  1.5 cups of vegetable broth

4.  3 tablespoons soy sauce

5.  1 cup green tea

6.  1 teaspoon ground ginger

7.  1 tablespoon of date paste.

Recipe

1.  In a medium saucepan, combine veggie broth, soy sauce, green tea, date paste and ginger and bring to a rolling boil for about 5 minutes.  This should reduce it between 1/8 to 1/4.

2.  Add the squash and cover for 4 minutes, you do not need to turn the heat back on.

3.  Uncover and place the chicken in the pot and recover.  Keep this about 3 minutes or so.

4.  Uncover this and separate into 4 servings.  Eat 2 of the servings with someone you like and put the others in the fridge for lunches.  This will be as soupy as you want.  The picture shows it less soupy.  I love broth and the soup involved, especially in the winter.

 

Total time to cook:  About 14 minutes, depending on how prepped you are.  If you have to cook the chicken, it takes longer of course.

Ridiculous Stuffed Portobello Mushrooms

Posted on by Sam Boyd

Ingredients

1.  4 Portobello Mushroom Caps

2.  6 ounces chorizo sausage, without casing

3.  2 cups of spinach

4.  1 medium onion, chopped

5.  1 tablespoon minced garlic

6.  4 ounces shredded Parmesan/Asiago cheese

7.  2 Tablespoons of vegetable broth.

Recipe:

1.  In a medium saute pan, put chorizo in on med high heat.

2.  When fully cooked, strain all the chorizo to get as much fat as possible off of it.  Set it aside.

3.  Brush 1 teaspoon of the vegetable broth onto the 4 mushrooms.  Place the mushrooms into a 300 degree oven.

4.  In the saute pan, place the medium onion with 1 tablespoon of vegetable broth to sweat.  Do this for about 4 minutes,

5.  Add the spinach, chorizo and garlic into the pan to cook together.  The mixture should be done when the spinach is wilty and there is some liquid there.

6.  At this point, your caps should have been in the oven for about 12 minutes, they are now done.  If it has not been 12 minutes, make it so.  Then remove them.

7.  Place 1/4 of the mixture onto each Portobello cap and cover each with 1/4 of the cheese.

Each cap will have 1.5 ounces of chorizo, 1/2 cup spinach, 1/4 cup onion and 1 ounce of shredded cheese.  I would suggest eating this with a giant salad as a meal.  Serve 1 to yourself and someone else you feel warm towards, and put the others in the fridge for lunch.  Enjoy.

Clean Beef with Broccoli

Posted on by Sam Boyd

This is a great one for a Chinese food craving.

Ingredients:

1.  10 ounces of tenderloin, sliced as thin as you can and drenched in soy sauce

2.  Approximately 5 cups of broccoli florets (about 1 large broccoli bunch)

3.  1/4 cup soy sauce (see #1)

4.  2 cups vegetable broth + 2 tablespoons vegetable broth, kept separate

5.  1 medium orange or yellow pepper, julienned

6.  1 medium onion, sliced thin

7.  1 tablespoon minced garlic

8.  1 teaspoon dried basil

9.  1 teaspoon sesame oil (optional) substitute for the 2 tablespoons of veggie broth in #4

10.  1 teaspoon sesame seeds (optional)

11.  2 tablespoons date paste.

Recipe

1.  Heat up a pan to hot, really hot, really really hot.  A wok would be best, but any pan works really.

2.  Put, in this order, into the pan, 2 tablespoons veggie broth, onion, pepper, date paste and garlic.

3.  Stir briskly and do not let sit still, for about 3 minutes.  Some of the pieces will brown on the corners.

4.  Reduce heat to medium and add the soy-sauced meat.

5.  Stir to coat everything and put lid on for 2 minutes.

6.  Take this time to reflect on the great cultural contributions of China.  Good.

7.  Pull off the lid, add the vegetable broth and basil, kick heat to high and lid till boiling.

8.  Pull lid off and cook on high for 10 minutes to let some of the broth evaporate.  Stir it a couple of times.

9.  Add all the broccoli to the pan.  Stir it as much as you can, it’s not that important.  Lid the pan, and reduce heat to medium.

10.  You should turn this off after about 10 minutes, the broccoli will be done.  This will make 4 servings.  Eat 2 now with someone you have warm feelings for, and then pack the other 2 up for lunches.

Important Point:  This will not make traditional beef with broccoli that has the thick brown sauce, that sauce has tons of starchy substances and lots of sugar in it.  This is brothy and hearty and really quite awesome.  Please email with questions, suggestions or other ideas.

 

Date Paste

Posted on by Sam Boyd

A couple of people have talked about Dates and the way that I use them in my recipes.  One person in particular brought up how they do not add enough sweetness (which is their purpose in some of these recipes) and how to remedy this.  For a couple of months now, we have been utilizing a special ingredient in a couple of non-published recipes that involve date paste.  Quite simply, date paste is when you take date, add some water and heat, and then pastify in a food processor.  It is very versatile and can be used in many recipes as a brown sugar substitute.  Some examples are in a smoothie to increase the sweetness, use in pasta sauces, asian sauces, use as a topping for sweet potatoes, eat on a spoon for a ridiculous sugar fix without actual sugar, topping on a bowl of coconut milk ice cream, there are many uses.  The point is, we are trying to find a substitute for sweeteners that are made from chemicals or so highly refined that they may as well be illicit drugs.

Date Paste

Ingredients

1.  1lb of Medjool Dates, pitted and cut in half

2.  1/2 cup of water

3.  1 teaspoon of salt

Recipe

1.  Combine all ingredients into a medium pan and lid.

2.  Crank the heat to high for 3 minutes.

3.  Take the lid off and check the liquid, you want half of it to be gone.

4.  When that is the case, take off the heat and immediately pour into a food processor.  We use a ninja for this, I do not  recommend trying to do this in a blender.

5.  Blend on high till it is the consistency of spreadable fruit.

Questions?  Please email me or comment below with questions.