Tuesday, March 6, 2012

Talk about Eating Healthy!

A few weeks ago my friend Stephanie turned me on to a new cookbook called "Power Foods".  I thought I was about done with cookbooks given that I have a zillion and pretty much just make up most of my 'recipes' these days but I found out otherwise.  This is one awesome cookbook packed with healthy, easy, delicious foods focusing on recipes using the 38 healthiest ingredients on the planet (why they couldn't come up with two more and make it an even 40 is beyond me!). It's the way I like to cook and eat (or at least aspire to most of the time) but this cookbook has given me some new inspiration. Tonight I had my cousin Rochelle over for dinner I made a bunch of recipes from the cookbook.  All were delicious and easy.  My maj girls are coming over tomorrow and will hopefully enjoy the nuts, the dips, the cookies and a few other goodies I still plan to make.  

Sweet potato and edamame hummus with lentil chips and blanched green beans with lemon zest

Watch that knife in your hand cousin Rochelle!


I'm taking the baked nuts and seeds out of the oven

This is one healthy nut mixture packed with almonds, walnuts, flaxseed, sunflower seeds, quinoa, honey and spices - yum, yum.

Ok - this wasn't  a recipe in the cookbook but we roasted some Brussel sprouts in the oven and added a touch of grated parmesan cheese

Roasted wild Alaskan salmon and parsnips with ginger along with the roasted Brussel sprouts

Double dark chocolate and ginger biscotti - rich but not overly sweet.

Ok if you've read this far, you deserve at least one recipe.  Here's the one for this delicious biscotti:

DOUBLE DARK CHOCOLATE AND GINGER BISCOTTI
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
 1/4 tsp salt
1 large egg plus 1 large egg yolk
1/2 cup sugar
1 tsp vanilla
1/4 cup vegetable oil
1/2 cup chopped walnuts
1/2 cup (3 oz) coarsely chopped bittersweet chocolate (at least 70%)
1/4 cup finely chopped crystallized ginger
I also added some dried blueberries but the recipe didn't call for it.

1.  Preheat the over to 350.  Line a baking sheet with parchment.  In a medium bowl combine flour, cocoa powder, baking powder and salt.
2.  In an electric mixer, beat egg and egg yolk and sugar until light and fluffy, beat in the vanilla and oil.
3.  On low, beat in the flour mixture until combined.  Mix in walnuts, chocolate and ginger
4.  With moistened hands, shape the dough into tow longs.  Bake about 25 minutes.  Let cool.
5.  Reduce oven temp to 325.  With a serrated knife, cut the logs on the diagonal.  Bake about 20 minutes flipping halfway through.
ENJOY.

4 comments:

  1. Love your blog! Gotta buy that cookbook. The biscotti recipe looks yummy.
    Funny, we had seared salmon and Brussels sprouts a few days ago. And oh those nuts!

    ReplyDelete
    Replies
    1. Beth,
      I love the blog!! You have got to be the most talented no, make that multi talented person I have ever known. Everything looks so great. Thanks for sharing. I always enjoy hearing and seeing what you are up to next.

      Delete
  2. My first batch of biscotti is in the oven now!

    ReplyDelete
  3. You Rock Beth! I love this kind of food. When in Berkeley, my son and I always go to Cafe Graditude. I just got their cook books on raw foods and raw food deserts - great stuff with amazing tastes. Your blog is wonderful!! Thank you for the recipe

    ReplyDelete

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