COOK RIGHT  EAT RIGHT  LIVE RIGHT

breakfast and brunch

                                                                               
                                                                         
     BABY DUTCH PANCAKE
                                                                              4 Servings
                                                                              192 Calories Per Serving

Baby Dutch is a German pancake, between souffle and traditional pancake..It's a perfect breakfast or brunch complement. Very easy to make,but it will impress your guest like you spend hours for this dish !! As soon as it comes out of oven you'll hear lots of "oohs and aahs".. 

Ingredients:

3 eggs
¾ cup all purpose flour
¾ cup milk
Pinch of salt
1 tablespoon sugar
1 teaspoon vegetable oil

Heat oven to 425 F degrees.
In a blender mix egg,flour,milk,salt and sugar,until combine completely,about 30 seconds. 
In an oven safe pan, pour vegetable oil, and heat inside of the oven. When it’s ready, pour pancake mixture, and cook about 15 minutes, until lightly brown on top.
Sprinkle with powder sugar before serve.

 




                    

                                                                      LEMON - CHEESE - BLUBERRY PANCAKES
                                                                      Makes 8 Pancakes
                                                                      236 Calories Each Pancake

This recipe came from a Victorian bed and breakfast that we've stayed during our vacation long time ago.I like combination of fruit,cheese and lemon scents in these pancakes. Calories are little higher than plain pancakes,but you are not just getting flour and eggs. 

 Original recipe has half and half,I change this with regular milk..Lactose intolerant may substituted regular milk for goat milk. Also I reduced butter amount from 4 tablespoons to one tablespoon, and add lemon zest for citrus aroma.

Ingredients:

2 cups all purpose flour
1 teaspoon salt
3 teaspoon baking powder
1 tablespoon unsalted butter
3 large organic eggs
1 3/4 cup regular milk or goat milk
4 ounce goat cheese( one package of Chevre Goat Cheese )
1 teaspoon lemon juice
1 teaspoon lemon zest
2 cups fresh blueberries
1 tablespoon sugar
1/4 cup powder sugar for garnish (optional)

In a blender,mix soften butter,milk and eggs. Crumble goat cheese into batter,mix and blend together.Some lumps are okay. Add lemon juice,zest ,sugar,salt and flour along with baking powder.Briefly mix after adding flour, until combined.
At this point, batter can be refrigerated for several hours.

Use full ladle for similar sizes. Heat large pan or griddle on over medium high heat, brush with 1 teaspoon vegetable oil.
The most important things are; the temperature of your griddle or pan and the batter thickness. If your griddle or pan not hot enough,you may end up too thin or too thick pancakes.Your griddle is ready when a drop water spatter.If it just boils,that means not hot enough.

Once the batter is on the griddle or pan, drop the blueberries onto middle of pancake. Or you can just skip this part,just put them around and top when you are serving pancakes.
Cook pancakes,until bubbles burst on the batter,about 2-3 minutes for each side.

You can sprinkle with powder sugar top on them,if desired. 

Bon appetite !!



                                                                         MATCHA - SPINACH DEVIL EGGS
                                                                         Makes 8 Pieces
                                                                        76 Calories Each Half Egg

These are perfect party hors d'oeuvres.I usually make with red beet pickles devil eggs during Christmas and Valentine's, because of their wonderful pinkish-red color. But as we know this month is all about green, so I just change the whole recipe and make them for ideal St.Patrick party starter.

You can get the spinach juice from your veggie juicer.

Ingredients:

4 eggs,boiled,peeled
1/8 cup mayonnaise
3/4 teaspoon white horseradish
Sliced chives or scallions for garnish
1 teaspoon Matcha (green tea powder)
1 tablespoon spinach juice
salt and freshly ground black pepper for taste

Slice eggs lengthwise in half and spoon out yolks into a bowl.Mash egg yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl.
Mix 1 tablespoon spinach juice with 1 teaspoon Matcha
, and add to egg mixture along with horseradish,pinch of salt and pepper.

Spoon or pipe mixture into each egg white.

Garnish each egg with chives and scallion slices.

Enjoy !!





                                                                                 BREAKFAST ROLLS
                                                                                 Makes 14 Rolls
                                                                                 174 Calories Per Roll

These are my childhood breakfast rolls.They are really easy to make, when they came out hot from oven nobody can resist them. Perfect for breakfast and brunch,or just simply delicious with afternoon tea and cheese plate.

Ingredients:

1 1/2 cups milk,warm in microwave to 104-110 F degrees
1/4 cup safflower oil
1 egg,yolk and white separated
3 tablespoons sugar
1/2 teaspoon salt
1 pack or 1 tablespoon instant yeast
3 3/4 cups all purpose flour

Preheat oven to 400 F degrees.

In a small bowl,put warm milk,sugar and yeast,mix with your finger tips,until yeast dissolved completely.Wait for 10 minutes to activate the yeast,until bubbles and bursting clouds came out of surface.  

In a large glass bowl,put flour and salt,mix well.Add egg white,oil and yeast mixture.Knead dough until smooth and not sticky.You can add more flour if needed. Place dough in another oiled bowl.Cover with plastic wrap, and two layers of clean kitchen towels.Put in a warm place to rise for 2 hours.

Place dough in well floured surface.Divide the dough into egg sized pieces. Shape each into a rope and twist. Bring the ends together and seal. Place the rolls on a baking sheet. Brush with the reserved egg yolk and 1 tablespoon water mixture, and sprinkle with black sesame seeds and nigella seeds. Let rise for 30 more minutes. 

Bake for first 5 minutes 400 F degrees,then reduce the heat to 350,and bake more 20 minutes,until their color turn lightly brown.

Bon appetite !!




                                                            MASCARPONE STUFFED - ALMOND FRENCH TOAST
                                                            Makes 4 French Toast
                                                            635 Calories Per Toast

This is a perfect recipe for using left over Easter bread pieces to creating delightful breakfast. These are not typical French toast that you know, not too sweet, not too soggy, but they have flavorful - tasteful - crunchy bites with fresh strawberry sensation. Their mouth watering look and taste will make whole family happy..

Instead of making pocket inside of thick slice of bread, I used two thin slices of bread. That way you are not getting too much bread, instead enjoying to getting other ingredients taste.

Ingredients:

8 slices home made Easter bread ( Challah or brioche bread will work, too)
8 ounce Mascarpone cheese
1/2 cup almond slivers
4 eggs
1/2 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon ground nutmeg
Pinch of salt
10 fresh, organic strawberries, sliced thinly
2 tablespoons strawberry jam
Touch of lemon zest

In a large bowl, whisk together eggs, milk, nutmeg, vanilla extract, almond extract and pinch of salt. Set aside.

In a large plate, put almond slivers. Set aside.

In a small bowl, mix mascarpone cheese with touch of lemon zest, and strawberry jam.

Lay 4 slices of bread on working board, spread cheese mixture on them and cover with sliced strawberries. Put other bread slices on top.

Soak bread slices with egg-milk mixture on each side and edges then cover with almond slivers by pressing with your fingers.

Cook French toast on a large pan, on over medium high heat with 1 tablespoon vegetable oil, until lightly brown, 3 to 4 minutes each side.

Sprinkle with powdered sugar and decorate with sliced strawberries.

Bon appetite !!



                                                      RICOTTA FILLED CREPE WITH WARM MIX BERRY SAUCE
                                                      Makes 6 Crepes
                                                      195 Calories Per Crepe

Crepe is a type of very thin pancake, usually made by pouring batter onto very hot flat pan. Batter is spread evenly over the cooking surface of the pan by tilting the pan. I used special crepe pan, with very flat surface without edges.

Ingredients for Batter :

2 large organic eggs
3/4 cup all purpose flour
1 cup milk
1 tablespoon sugar
Pinch of salt
1 teaspoon vanilla extract


In a blender, put all the ingredients, and pulse for 20 seconds. Place the crepe batter in the refrigerator for 1 hour. This way crepes will be less likely to tear when you are cooking. You can keep the batter in the fridge up to 2 days.

Heat crepe pan, with 1 teaspoon vegetable oil. Pour 1 ladle of batter into the center of the pan, and swirl to spread evenly. Cook 1 minute each side, or until lightly brown. Take them on the cutting board, lay them out flat so they can cool.

In a medium bowl, mix 1 cup ricotta cheese with 1 tablespoon blackberry jam and 1 teaspoon lemon zest, until combine throughly.

When the crepes are cooled, lay them on the plate, and fill with spoon of ricotta mixture, and roll them. Decorate with warm mix berry sauce before serving. Sprinkle with powder sugar.

Mix Berry Sauce Ingredients:

8-10 fresh strawberries, sliced
1/2 cup blueberries
1 tablespoon honey
1/2 tablespoon corn starch
2 tablespoons water

In a medium size saucepan, put all the ingredients on over medium high heat, cook until thickened. Stir occasionally. Serve warm.

Bon appetite !!


                                                                     TRIPLE CHEESE BREAD SLICES
                                                                     Makes 6 Slices
                                                                     273 Calories Per Slice

These are mouth watering look and taste mini appetizers or afternoon snacks. They can be good companion with salads or soups.

Perfect way to use left over bread slices.

Ingredients:

6 mini whole wheat bread  slices
1/4 pound French feta goat cheese
4 tablespoons ricotta cheese
3 tablespoons cheddar cheese, grated
Handful fresh flat leaf parsley, chopped
1 egg

Preheat oven to 375 F degrees.

In a medium bowl, mix feta cheese, ricotta, cheddar, egg and parsley together. 

Prepare baking sheet with lining parchment paper. Place bread slices onto baking sheet, and spoon cheese mixture on top of them.

Bake for 15 to 20 minutes, or 10 minutes baking plus 5 minutes broil.



                


                                                      

                                                                         MIX GREENS WITH POACHED EGGS
                                                                         2 servings

Ingredients:

2 cups mix greens, dandelions,mesclun, baby arugula, washed and dried 
1 Barlett pear, sliced thinly
1/2 cups Blue cheese or goat cheese crumbles 
2 eggs, poached
1 croissant or toasted 2 sliced of bread
1 teaspoon olive oil
1 teaspoon aged balsamic vinegar

In a medium size pan, heat the olive oil, than add sliced of pear. Sauté them until pear soften. Turn off the heat and add balsamic vinegar on top of that. Divide greens one side of the plate, put pear slices on top, sprinkle with blue or goat cheese when they are still warm. Other side of the plate, place half of croissant with poached egg on top of it.. Another version of this breakfast with fried banana :

Divide greens on the plate,finish with pears, blue cheese and poached egg on top of them.. Other side of plate, place fried bananas ,drizzled with honey.. 

Banana Batter
Ingredients:

1 Tablespoon vegetable oil
10 Tablespoons flour
4 Tablespoons corn starch
1 Tablespoon baking powder
4 bananas
2 cups of water

Direction: 
Cut bananas in half . In a food processor mix all the ingredients above. Cover banana pieces with this batter, and fry them in a large pan. When they are still warm, drizzle with honey, and sprinkle with sesame seeds.



                                                                      CITRUS MARINATED MIX OLIVES
                                                                      2 Cups of Olives
                                                                      8 Calories Each Olive

Our all time favorite snack, marinated olives.They are big part of harvest tables and tasting dinner parties..I usually mix different varieties,such as Castelvetrano (small dark green color,our first choise),Kalamata,Nicoise,Cerignola.. Never buy pitted olives (becomes mushy when marinated ).They are so tasty you can not stop eating them. I guaranteed you'll never buy store bought marinated olives again..

Ingredients:

2 cups of mix variety olives
1/2 orange,quartered into wedges,thinly sliced
1/2 lemon,quartered into wedges,thinly sliced
1/2 lime juice
2 tablespoons good quality extra virgin olive oil
3-4 garlic cloves
1 tablespoon coriander seeds,crushed
1/2 tablespoon fennel seeds
3-4 bay leaves
1 small red chile,or red jalapenos,sliced thinly
2-3 springs freash thyme
2 springs fresh rosemary,just leaves

In a small pan over low heat,cook olive oil,garlic cloves,crushed coriander seeds,fennel seeds,bay leaves and chile until garlic begin to brown and fragrant,about 20 minutes.Remove from heat and wait until cool,about an hour.
Pour olive mixture over olives and stir to coat.Add orange wedges,lime juice,lemon wedges,thyme and rosemary marinate at room temperature for 2 hours,cover and chill in the fridge up to 4 days.Bring to room temperature before serving. Sprinkle with red pepper flakes.

Bon appetite !!


                                                               ASPARAGUS - LEEK - MUSHROOM FRITTATA
                                                               6 Servings
                                                               141 Calories Per Serving

Bunapi (Shimeji) mushrooms are Japanese mushrooms, came in cute package.Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor.
Frittata is an Italian version of omelette,enriched with additional ingredients such as cheese,meat and vegetables..
This is our favorite frittata recipe,a perfect way to welcoming spring with asparagus.

Ingredients:

1 leek, washed well with separating layers, cut thinly
8-10 stems asparagus, cut 1 inch from bottom, if stems too thick peel with vegetable peeler, cut 1 inch pieces
1 bunapi mushroom,cut bottom part,separate individual pieces
6 eggs
1 ounce goat cheese, cut into small pieces
Handful parsley, chopped
Salt and freshly ground black pepper
1 teaspoon olive oil

Preheat oven to 400 F degrees.

In a large bowl, whisk eggs well, add chopped parsley, salt, pepper and goat cheese pieces. Stir to combine. Set aside.

In a frittata pan, pour 1 teaspoon olive oil, heat on over medium high. Add asparagus

In a frittata pan, pour 1 teaspoon olive oil, heat on over medium high. Add asparagus and leek, cook until they are soften, lightly turn brown. Add mushrooms, cook couple more minutes together.

Pour egg mixture top on the cooked vegetables. Put pan in the heated oven, for 10 minutes, until brown on top.





                                                                             HERB OMELET WITH VEGETABLES
                                                                            
Makes 4 Servings
                                                                             218
Calories Per Serving

This weekend, I found freshest herbs in farmers market, fresh oregano, thyme, mint, chive and parsley. Whole kitchen is still smelling like spring. This omelet was so delicious and tasteful with mixture of fresh herbs, delicate pullet eggs, and spring vegetables.

This is another benefit of shopping from farmers market, you can find special treats like pullet eggs even organic ones.. Pullets are younger hen's eggs, usually younger than one year old. It’s really hard to find in groceries, because they are smaller than regular eggs. They have bigger yolks and brighter color. Pullet eggs are very delicious, nutritious and richer than regular eggs. Just another excitement for us to celebrate the season..

Ingredients:

6 organic pullet eggs, whisked
Salt and freshly ground black pepper
4-5 springs fresh oregano, chopped
4-5 springs fresh parsley, chopped
4-5 springs fresh thyme, leaves only
10 stems fresh chive, chopped
1 roasted red pepper, sliced thinly
2 potatoes, cut into small cubes
Gruyere cheese or cheddar cheese, 10 slice thick shavings
Pinch of cayenne pepper
Pinch of red pepper flakes
1 tablespoon olive oil, separated

In a small pot, fill with water and 1 teaspoon salt,  cook potatoes until they are tender. Drain, and set aside.

In a small pan, pour ½ tablespoon olive oil, add potatoes, cayenne and red pepper flakes. Season with salt and pepper.  Saute for couple of minutes together.

In a medium bowl, whisk egg with fresh oregano, thyme and parsley. Season with salt and pepper.

In a medium pan, pour rest of the olive oil, add whisked egg – herb mixture. When the eggs are almost set, add sautee potatoes, sliced red peppers and cheese shavings onto half part of the omelet. Fold other part on top. Cook until cheese are melted. Garnish with chives.

Serve potato omelet with grilled asparagus and  boiled-peeled fava beans.

Bon appetite !!

                                        OVEN BAKED DANDELION - CHEESE CREPE WITH SAUTE MUSHROOMS AND EGGS
                                        Makes 9 Slices Crepe
                                        238 Calories Per Slice

This is a very easy to make "different crepe" recipe that tastes like grits. I used dandelion as a green, you can substitute with spinach, chard or anything you like.

Ingredients:

2 cups whole wheat flour
1 cup corn meal
3 tablespoons olive oil
1 1/2 cups milk
1 cup water
 Pinch of salt

In a large bowl, mix all the ingredients together. Set aside.

Filling Ingredients:

1 bunch dandelion green, washed, trimmed stems just leaves, chopped
3 green onions, chopped thinly
1 cup ricotta cheese
3 garlic cloves, minced
3 tablespoons fresh dill, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh mint, chopped
Salt and freshly ground pepper for taste

Preheat oven to 400 F degrees.

In a medium bowl, mix all the ingredients except ricotta cheese.

In a baking dish, pour half amount of batter on bottom. Place fillings on top it. Spread evenly. Place ricotta cheese first, then pour rest of the batter on top of fillings. Batter doesn't need to be cover completely, some spots will be exposed. Sprinkle with grated cheddar cheese on top, and bake for 20 minutes.

Serve with saute mushrooms and eggs.

Enjoy !!




                                                                              MOREL DELIGHT BREAKFAST
                                                                              Makes 2 Servings
                                                                             197 Calories Per Serving

I love spring; salad green are so tender, asparagus are delicious, and finally we got morel mushrooms. Every week new arrivals are coming at farmers market stands and they give us extra joy and excitement of  finding new ingredients . I sautee morels without adding anything to get their pure taste. LOOK AT THE CALORIES !!

Morels are distinctive mushrooms appear in early spring with honeycomb - like cap and very spongy texture. They have hollow spaces in their cap, washing well is the most important part for preparation. I usually cut their cap in half  to make sure cavities are clean. Wash them under running cold water, and let them stay on the counter for a while will help to catch any other hidden bugs.


Ingredients:

10-12 morel mushrooms, washed well
15-16 stems asparagus, trim bottom part, peel thick stem with veggie peeler
2 organic eggs, poached
Salt and freshly ground black pepper
Mix green, such as mizuna, baby arugula, nettle leaves, and herbs
1 tablespoon olive oil
Pinch of cayenne pepper

In a large pan, pour half of olive oil, and sautee morel mushrooms until they are tender.

In the same pan, pour other half of olive oil, and cook asparagus for 5 minutes.

In a small bowl, mix green and season with salt and pepper. Drizzle with drop of olive oil.

In a serving plate, place green and put poached egg on top. Place morels and asparagus on the sides. Sprinkle with pinch of cayenne pepper.

Bon appetite !!



                                           BABY SPINACH - ASPARAGUS OMELET
                                                                        Makes 6 Servings
                                                                       158 Calories Per Slice

This is a very seasonal omelet with tender baby spinach and newly emerged asparagus. I started this delicate- tasteful omelet cooking on cooktop then finished in oven. Delicious in every bite..


LOOK AT THE CALORIES !!

Ingredients:

5 ounces baby spinach, washed, leaves only
1 bunch asparagus, trimmed bottom, thick stems peel with vegetable peeler, cut into small pieces
2-3 springs fresh oregano, leaves only, chopped
2-3 springs fresh thyme, leaves only
6 large organic eggs, whisked well
Salt and freshly ground black pepper
Pinch of cayenne pepper
3 ounces fresh goat cheese, crumbled

In a large mixing bowl, whisk eggs with salt and pepper. Add pinch of cayenne, and fresh chopped herbs. Add spinach leaves, mix well until coated completely.

In a medium size pan, pour 1 teaspoon olive oil, add asparagus. Cook until they are tender, for 5 minutes. Add egg- spinach- herb mixture into pan. Mix until combine. Sprinkle goat cheese crumbles on top. Cook for couple minutes on cooktop until eggs set little bit. Then transfer pan into hot oven, and broil until cheese melted and browned.

Enjoy !!



                                                               SCRAMBLE TOFU WITH MOREL AND LION'S MANE MUSHROOMS
                                                               Make 4 Servings
                                                               202 Calories Per Serving With 1 Egg

This can be a wonderful egg-less breakfast with healthy tofu and lots of mushrooms. You can serve with egg on top, if desired.. Turmeric gives orange hue to tofu that makes dish looks like scramble egg. Very earthy and tasty dish for weekend breakfast.

Tofu is a highly nutritious, protein-rich food that is made from curds of soybean milk. Off-white in color, it is usually sold in rectangular blocks. It's a
main ingredients for many Asian dishes. It's also rich in omega 3 fatty acids and lower LDL
( bad cholesterol ) level, that means protective food for cardiovascular disease.

Lion's mane mushroom is another treasure we found at last weekend's farmers market. Lion's mane is long used in tradtional Chinese medicine because is an excellent immune booster. It may also help to regulate blood sugar and cholesterol level. It has very high antioxidant effect.


Ingredients:

15 morel mushrooms, sit in salty water for 10 minutes, cut in half
4-5 Shitake mushrooms, sliced
4-5 pieces Lion's mane mushrooms, sliced
1 package tofu, chopped
1 red bell pepper, diced in cubes
1 teaspoon olive oil
3-4 springs fresh thyme with flowers, leaves chopped, save flowers for garnish
1 teaspoon turmeric
Salt and freshly ground black pepper
Pinch of cayenne
4 organic eggs, optional

In a large pan, pour olive oil, add red pepper and cook until they are soften. Add all the mushrooms together, sautee for couple minutes. Season with salt, pepper, and cayenne. Add tofu pieces and turmeric, stir occasionally cook for 5 more minutes. Sprinkle with thyme leaves.

When serving tofu, you can finish with poach egg or oil-less cooked egg on top. Garnish with thyme flowers.

Bon appetite !!



                                            STUFFED BREAKFAST BREAD
                                                                          Makes 4 Breads
                                                                          511 Calories Per Bread

I love stuffed pastries and breads, because they are not just satisfy you with pastry taste, at the same time provide nutritious vegetables, greens and cheese.

This bread is very easy to make and DELICIOUS for any occasion..


Ingredients:

3 cups all purpose flour plus more for dusting and kneading
1 1/4 cup water, warmed 104-110 F degrees
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil plus 1 teaspoon
2 teaspoons distilled white vinegar
6 ounces baby spinach, washed, chopped
1 white onion, chopped
1/2 cup cheddar cheese, grated
1/2 cup French feta goat cheese, crumbled
1 teaspoon grapeseed oil
Salt and freshly ground black pepper

In a small bowl, pour water and sugar, mix well. Add yeast, mix with your fingers. Let sit and allow to activate for 10 minutes.

In a large bowl, pour flour and salt. Mix until combine. Make a well in the center of bowl, add 1 tablespoon olive oil, yeast mixture and vinegar. knead dough for 3-4 minutes, until smooth and elastic. Place dough into oiled bowl, and cover with plastic wrap. Allow to rest for 30 minutes.

Place dough onto well floured surface and knead for a minute. Divide dough into 4 equal pieces. Roll out each piece about 6" to 7" round. Put filling in the middle of them, and close edges by overlapping each other. Secure closing by pressing with your fingers.

In a large pan, pour 1 teaspoon grapeseed oil, and bake breads until lightly brown each side, about 12 minutes total.

For Filling :

In a large pan, pour 1 teaspoon olive oil, sautee onion until translucent. Add spinach, salt and pepper. Cook for couple more minutes. Set aside.

When spinach cools, add cheddar and feta goat cheese. Mix until corporate.

Bon appetite !! 



                                                                  HOMEMADE GRANOLA / ENERGY BAR
                                                                  Makes 18- 4 Inches Squares
                                                                  248 Calories Per Bar

I've made these nutritious bars for our weekend road trip as a part of "road trip survival package" with homemade vanilla yogurt-fruit parfait.

This bars are really easy to make, very flavorful and taste far better than store bought ones. Chewy, not too sweet, packed with organic nuts, seeds and dry fruits. How can you go wrong with these ingredients ?

I used wax paper for packaging them individually to keep their crunchiness. You can keep bars in an airtight container for up to 2 weeks..


Ingredients:

4 cups old-fashion rolled oats
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/2 cup wheat germ
1/2 cup honey
2 cups almond, chopped roughly
1/2 cup dark brown sugar
3/4 teaspoon salt
4 teaspoons vanilla extract
2 tablespoons unsalted butter, plus for baking dish
2 cups chopped dry fruits, such as apricots, figs, cherries, raisin or blueberries
1 organic egg white

Butter well two of 9" by 9" baking dish.

Preheat oven to 350 F degrees.

In a baking sheet, lined with parchment paper, spread rolled oat, sunflower seeds, pumpkin seeds, almonds and wheat germ. Roast in oven for 15 minutes, stirr occasionally.

In a medium size saucepan, combine honey, brown sugar, butter, vanilla extract and salt. Cook on over medium high heat until sugar has completely dissolved.

Combine hot rolled oat mixture into honey mixture, add dry fruits, and egg white; mix well until corporate completely. Place mixture into lightly butter baking dish, press down with spatula until evenly spread.

Preheat oven to 300 F degrees.

Bake in oven for 25 to 30 minutes. Allow to cool completely. Cut into squares.

Enjoy !! 



                                                                        CLUB SANDWICHES
                                                                        Makes 18 Half Sandwiches
                                                                        259 Calories Per Half Sandwich

Club sandwiches are double-deck sandwiches with two layers of fillings between 3 slices of bread. Usually cut in half, serve a triangle shape, and held together by hors d'oeuvre sticks.

I've made vegetarian and non-vegetarian version of these delicious sandwiches for our guest, but I'm giving vegetarian recipe here. All you can do to add ham or roast beef slices between layers if desired.

I used mixture of fresh herbs between layers besides green to enhance the flavor. I always prefer " seeduction " bread if I'm buying, because of whole grain bread loaded with bulgur, poppy seeds, millet, sunflower seeds and pumpkin seeds.

Seduction bread can be found at healthy food market's bread section..

Ingredients:

9 slices whole wheat-nut bread
3 avocados, pitted, sliced thinly
9 organic large eggs, boiled, sliced
Mix variety salad greens, washed and dried
30-35 mix variety olives, pitted, sliced
18 slices cheddar cheese
3 big tomatoes, sliced thinly
Handful mix fresh herbs, such as basil, thyme, rosemary, tarragon, summer savory and mint
Mustard, cream cheese as condiment between layering
18 long cocktail picks

On cutting board, arrange 3 bread slices in a row, spread cream cheese and mustard evenly on bread surfaces. On first bread slice, place 4-5 leaves of green, cheddar cheese slice and tomato. Sprinkle fresh herbs around them. Place the second bread slice on top, spread cream cheese or mustard. Place avocado slices, egg slices and olive slices. Sprinkle more herbs around them. Cover with couple salad leaves. Finish with last bread on top.

When you finish all the sandwiches, cut them in half diagonally. Use long appetizer stick in center to hold them together.

Enjoy !!



                                                                                SURPRISE CREPES
                                                                                 Makes 6 Crepes
                                                                                 225 Calories Per Crepe

This is another fun dish to prepare and serve.. Very easy to make, creamy - flavorful, and fill with surprise ingredients.. I used ricotta and wild mushroom mixture for filling, but you can substitute with anything you prefer.

Wild mushrooms are delicious, pack with earthy flavors and nutritious;such as chanterelle, oyster, lion's mane, chicken of the wood, etc.. Before assuming any wild mushrooms are edible, must be identified..Because of wild mushrooms can be deadly poisonous and allergic, so please leave to picking mushrooms in professional hands. As a rule; all wild mushroom species should be cooked throughly before eating.


Ingredients:

4 tablespoons ricotta cheese
3 tablespoons home made cheese curd
3-4 springs fresh thyme, leaves only
3-4 springs fresh rosemary, leaves only
1 teaspoon olive oil
3 cups wild mushrooms mixture, washed, sliced thinly
2 eggs
1 cup all purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon vegetable oil
1 fresh garlic, sliced thinly
6 green onion or fresh garlic greens for tying, soften into boiling water for 5 minutes
Salt and freshly ground black pepper

In a blender, pour milk, flour, sugar, salt and egg. Mix until smooth. Set aside and let it rest the batter for 10 minutes.

In a crepe pan, pour vegetable oil, cook crepes in batches, until they are lightly pink on surfaces.

In a saute pan, pour olive oil, add fresh garlic slices and wild mushrooms. Cook until mushrooms are tender. Add fresh herbs, and season with salt and pepper. Cook another minute together.

in a small bowl, mix ricotta and cheese curd. Add cooled mushroom mixture into that.

Place crepes onto cutting board, place fillings in center, fold edges by overlapping each other with your fingers. Tie each crepes with scallion greens.

Bon appetite !!



                                                                MUSHROOM - CHARD - DUCK EGG SKILLET
                                                                Makes 2 Skillets
                                                                434 Calories Per Skillet

This can be wonderful weekend treat for whole family. Delicious, satisfying, and very easy to make.. Kids can get lots of vegetables without noticing with this dish.. Individual mini heavy-cast iron skillets are fun way to serve directly oven to table..


You can bake them in BBQ or Preheated oven..

Duck eggs can be found at local farmer's market..

Ingredients:

4 duck eggs
2 slices cheddar cheese
5-6 button mushrooms, brushed under cold running water, sliced thinly
5-6 Shitake mushrooms, brushed under cold running water, sliced thinly
2 portabella mushrooms, brushed under cold running water, sliced thinly
12-13 rainbow chard leaves, trimmed thick middle stem, chopped roughly
Salt and freshly ground black pepper
Pinch of cayenne pepper
1 tablespoon grapeseed or any vegetable oil

Preheat oven to 375 F degrees.

In an individual mini cast iron pan, pour grapeseed oil evenly. Place mushrooms and chard leaves, season with salt and pepper.

Cook in skillets for 5 to 6 minutes, until chard leaves wilted. Stir well. Crack eggs, sprinkle with cayenne pepper. Add cheddar slices. Bake until eggs are done, cheese is melted.

Bon appetite !!



                                                   PURSLANE - SQUASH BLOSSOM SAUTEE WITH EGGS
                                                   Makes 2 Servings
                                                   264 Calories Per Serving

Squash blossoms are extraordinarily perishable, very hard to find but can be delicacy for  home -growers and farmers markets consumers.
 Not just with c
lassic Italian recipe,  ricotta cheese stuffed blossoms deep fried in hot oil ( not in my house ); there are so many other ways you can enjoy them. They are eatable raw or incorporate into other recipes easily. They are very delicate, after picking or buying, they need to cook  immediately.

As I mentioned before purslane is very high in omega 3- fatty acid and vitamin C. Purslane can be found at healthy food store and farmers markets.

Ingredients:

1 bunch purslane, leaves only, washed well, drained
6-7 squash blossoms, bottom part trimmed, washed gently
4 large organic eggs
2 teaspoons olive oil, separated
1 yellow bell pepper, diced
2 small tomatoes, diced
1 fresh onion, chopped
Salt and freshly ground black pepper

in a large pan, pour 1 teaspoon olive oil. sautee onion and bell pepper, until translucent. Add purslane and tomatoes. Cook for couple minutes, then add squash blossom. sautee together just another minute. add salt and pepper.

In a large pan, brush 1 teaspoon olive oil, and cook eggs while yolk is still runny.

In a serving plate, place purslane-blossom mixture, and finish with pan-fry eggs on top.

Bon appetite !!



                                         CREPE CAKE WITH FRESH BERRIES
                                                                    Makes 4 Servings
                                                                    246 Calories Per Serving

This is very easy to make, gorgeous breakfast treat for any weekends. Individually cooked crepes layered with mascarpone cheese, herbs and fresh berries, finished with powder sugar and strawberry jam. Delicious and it will please your eyes and taste buds at the same time...


Ingredients:

1 cup milk
3/4 cup all purpose flour
Pinch of salt
1/2 teaspoon vanilla extract
2 teaspoons sugar
2 large organic eggs
1 1/2 cups mix berries, washed and dried
Handful small leaves fresh herbs, such as Greek basil, mint, oregano, tarragon, lemon verbena..
1 tablespoon powder sugar for dusting
2 tablespoon strawberry jam
3 tablespoons mascarpone cheese
1 tablespoon powder sugar
1 lemon, zested

In a small bowl, mix mascarpone cheese with 1 tablespoon powder sugar and lemon zest. Stir couple pinches of herbs. Mix well, set aside.

In a small bowl, stir berries with herbs.

In a blender, mix milk, flour, salt, vanilla extract, sugar and eggs until combine.

In a crepe pan, brush with grapeseed oil lightly. Pour 1 ladle of crepe batter each time, cook for 2-3 minutes for each side or until lightly golden color.

Spread mascarpone mixture top on crepes, and stack them together. Place mix berries between layers. Dust with powder sugar on top, and mound mix berries on center. Drizzle with strawberry jam around.

Bon appetite !!



                                                                               GREEN QUICHE
                                                                               Makes 8 Slices
                                                                               322 Calories Per Slice

This unbelievable tasty quiche will go with breakfast, lunch or dinner. Made with whole wheat dough that provided slightly sweet note, filled with lots of chard - kale leaves and cheese.


Ingredients for Dough:

1 cup organic unbleached whole wheat flour
1 2/3 cups organic unbleached all purpose flour
13-14 tablespoons icy cold water
7 tablespoons organic unsalted butter, sliced thinly
1 1/2 teaspoons salt
Pinch of sugar

In a food processor ( or by your hands ), pour flour and salt, mix with couple pulse. Add butter slices, pulse until combined. Add water, pulse until dough forms. Do not over-mix during this time.

Place dough onto lightly floured surface, make a ball shape. cover with plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 400 F degrees.

Transfer dough onto well floured surface. Roll out dough with pastry roller, bigger than your pie dish. Place dough onto baking dish, trim the edges. Fill with greens, then pour egg-milk mixture on top. Finish with grated gruyere cheese. Bake for 35-40 minutes, or until cheese melted-golden color. Garnish with small leaf fresh herb mixture, such as Greek basil, thyme, oregano flowers..

Filling Ingredients:

12 organic chard leaves, thick middle stems removed, sliced thinly
10 organic small kale leaves, thick middle stems removed, sliced thinly
1/2 cup French feta goat cheese, crumbled
1/2 cup gruyere cheese, grated plus 2 tablespoons more for top
Salt and freshly ground black pepper ( feta can be salty be careful when adding salt )
2 large organic eggs, whisk lightly
3 tablespoons organic soy milk or any kind milk

In a large bowl, mix chard and kale leaves. Add feta crumbles and 1/2 cup grated gruyere cheese. Mix well.

In a small bowl, whisk eggs with milk. Season with salt and pepper.

Place green mixture on top of prepared dough. pour egg-milk mixture evenly. Sprinkle with reserved gruyere cheese.

Enjoy !!



                                                                    BEET - CARROT - CHARD LEAVES CREPES
                                                                    Makes 12 Crepes
                                                                    72 Calories Per Crepe

These colorful - playful crepes are perfect for kids and never grow up adults.. If you are looking for something different and tasty for breakfast, these will be ideal with lots of vegetables flavor..


Ingredients For Carrot Crepes:

2 medium size organic carrots, peeled, shredded
1 large organic egg
1/3 cup organic soy milk or any kind milk
1/3 cup organic unbleached all purpose flour, you may need to add more for consistency
Pinch of organic sugar
3/4 teaspoon salt

In a blender, mix all the ingredients together, until smooth.

Ingredients For Red Beet Crepes:

1 medium size organic red beet, peeled, shredded
1 large organic egg
1/3 cup organic soy milk

Little less than 1/3 cup organic unbleached all purpose flour
Pinch of organic sugar
3/4 teaspoon salt

In a blender, mix all the ingredients together, until smooth.

Ingredients For Chard Leaves Crepes:

10-12 organic chard leaves, boiled in water for couple minutes, excess water squeezed
1 large organic egg
1/3 cup organic soy milk
1/3 cup organic unbleached all purpose flour, you may need to add more for right consistency
Pinch of organic sugar
3/4 teaspoon salt

In a blender, mix all the ingredients together, until smooth.

In a crepe pan, pour 1 teaspoon grapeseed oil. Pour crepes like lace or any shape you like. Cook for 2-3 minutes each side.

Bon appetite !!



                                                                        BURRITO MY WAY
                                                                        Makes 6 Servings
                                                                        660 Calories Per Serving

This recipe inspiration's came from flavors, ingredients and our body daily needs. I have to admit, it's little time consuming to prepare all the layers, but at the end it will be the most rewarding and satisfying burrito you'll ever taste. Best part of this delicious dish, you will be getting your daily legumes ( protein and fiber ) with black beans and sprouted green mung beans, eggs ( protein ), vegetables with avocado, tomato, onion and mushrooms, greens with sprouted sunflowers, fresh herbs, and nut with walnuts, plus home made green-rye tortillas. How perfect and balanced meal for any time.. Tasty and
earthy, complex flavors burst in your mouth with every bites..

For sprouting mung beans please check " how to eat " section.. Or you can simply use store bought sprouts.


Ingredients For Green - Rye Tortilla:

2 cups organic rye flour
1 3/4 cups organic unbleached all purpose flour
1/2 package active dry yeast
1 cup water, warmed 104-110 F degrees
1 1/2 teaspoon salt
1 teaspoon organic sugar
12 organic chard leaves, thick middle stems removed
2-3 organic kale leaves, thick middle stems removed

In a small bowl, pour water, sugar and yeast. Mix with your fingers. Allow it to activate for 10 minutes, until bursting bubbles come out to surface.

In a boiling water, put chard and kale leaves, boil for 5 minutes, or until wilted. Drain. In a blender, puree green leaves until smooth. It makes about 1/2 cup green puree.

In a large bowl, pour rye and all purpose flour, mix with salt until combine. Make a well in the center of the bowl, pour yeast and green mixture. Knead dough until smooth and elastic, not sticky anymore.

Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. Let it rise for 30 minutes.

Take dough onto well floured surface. Take baseball ball size pieces from dough, roll out very thin with pastry pin while dusting heavily. repeat same thing for rest of the dough.

Cook tortillas on nonstick pan without any oil until lightly pink on each sides.

Black Bean Paste Ingredients:

3/4 cup organic black bean, soaked overnight in cold water, drain and cook in boiling water for 35 minutes, until soften
1 large organic garlic clove, peeled
3 tablespoons organic tahini sauce
1 tablespoon honey
Salt and freshly ground black pepper
1 teaspoon olive oil
1-2 tablespoons water
1 organic lemon, juiced
Handful fresh organic herbs, thyme, tarragon..

In a food processor, put all the ingredients together. Pulse until smooth. You may add more water if it's too thick.

Mushroom - Caramelized Onion Ingredients:

1 organic yellow onion, sliced ring shape
2 organic baby portabella mushrooms, sliced thinly
7-8 organic Shitake mushrooms, sliced thinly
2" square "chicken of the wood" mushroom, sliced thinly
1 teaspoon olive oil
Salt and freshly ground black pepper
Handful organic fresh herbs, such as thyme, rosemary..

In a large pan, pour olive oil, cook onion until caramelized. Add mushrooms, herbs, salt and pepper. Cook together for 10-15 minutes,until mushrooms cook through.

For Serving:

2 organic avocados, sliced thinly
Organic sprouted mung beans
Organic sprouted sunflower
Organic small leaf fresh herb, such as Greek basil, tarragon
8 large organic eggs, cook in non-stick pan without oil
16 organic mix color cherry tomatoes, brush with drop of olive oil and roasted in oven for 10 minutes

On serving plates, place tortillas, spread bean paste, then mound mushroom-caramelized onion on top. Finish with egg, avocado slices, cherry tomatoes, sprouted mung beans and herbs around.

Bon appetite !!



                        HOME - MADE YOGURT WITH HOME - MADE BANANA - ALMOND - SEED GRANOLA
                                        Makes 3 Cups Yogurt And 3 Cups Granola
                                        713 Calorie For 1 cup Granola
                                        120 Calorie For 1 Cup Yogurt

Making your own yogurt is really easier than people think. All you need organic, quality milk and 1 tablespoon yogurt, rest will be patiently waiting. Yogurt has full of good bacteria, also known probiotics. Store bought yogurt has many additives and preservatives that kill off most of the bacteria yogurt naturally has. Of course another point why home-made yogurt healthier than store bought one, you can control what goes in.

Banana - almond granola is so delicious, can be eaten as a breakfast with
yogurt or milk, sprinkle top on salads or desserts. This flavorful granola is "must have" pantry item.


Ingredients For Yogurt:

4 cups organic milk
1 tablespoon yogurt

In a medium saucepan, pour milk, bring it to a boil while stirring. Reduce heat, and simmer without boiling for 10 minutes. Let it cool around 104-110 F degrees. If you don't have thermometer easiest way to know the temperature, stick finger in, and hold it until count 10, if so means it's ready.

Place tablespoon yogurt into small bowl, pour couple tablespoons milk on it and mix until creamy and smooth. Pour this mixture into warm milk, mix well. Place mesh sieve upside down on top. It will help to aerate the yogurt. Cover with clean kitchen towels, and let it rest at least 4-5 hours, preferably overnight. 

Take off  the towels and mesh sieve. With close lid, refrigerate for 1 day.

Banana - Almond - Seed Granola Ingredients:

2 cups organic old fashioned thick oat
1 organic ripe banana, sliced
3 tablespoons grapeseed oil
4 tablespoons good quality honey
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup organic pumpkin seed
1/4 cup organic sunflower seed
1/2 cup organic almond, chopped roughly
Pinch of salt

Preheat oven to 400 F degrees.

In a standing mixer, put banana slices, grapeseed oil, and vanilla extract. Beat until creamy and smooth.

In a mixing bowl, mix banana mixture with the rest of the ingredients. Stir well until combine.

Place granola mixture onto parchment paper lined baking sheet. Bake for 25- 30 minutes while stirring with wooden spoon time to time. Let it cool and dry for couple hours.

Bon appetite !!



                                     OVEN BAKED - VEGETABLE STUFFED CREPES
                                                              Makes 5 Crepes
                                                              271 Calories Per Crepe

These double baked - vegetable stuffed crepes are perfect for weekend brunches. Pan cooked crepes filled with mix variety mushrooms, diffrent texture peppers and zucchini, second time baked in oven and finish with no-oil fried eggs and oven roasted cheery tomatoes. Very satisfying-filling, DELICIOUS and healthy breakfast for whole family..

In certain parts of Germany and North America, chicken of the wood
mushrooms ( many think they taste like chicken ) is considered a delicacy. They mainly grown on red fir trees, usually have bright orange to salmon color shelf or attached brunches on wood. They can be found from August through October at farmers markets and healthy food stores.


Ingredients For Crepes:

2 large organic eggs
1 cup organic unbleached all purpose flour
1 1/4 cup organic soy milk or any kind milk
Pinch of sugar
1 teaspoon salt
1/4 teaspoon baking powder

In a blender, mix all the ingredients until combine. Let batter rest for 10 minutes.

In a no-oil needed pan, pour 1 teaspoon grapeseed oil and pour crepe batter in batches. Spread batter evenly by swirling until covering bottom of pan. Cook 3-4 minutes on each side.

Filling Ingredients:

1 1/2 cups organic mix variety mushrooms, such as chicken of the wood, Shitake, portabella, sliced thinly
1 organic red bell pepper, diced
1 organic yellow long pepper, diced
1 organic chocolate long pepper, diced
1 organic small zucchini, diced
1 teaspoon grapeseed oil

In a sautee pan, pour grapeseed oil, sautee vegetables until soften. Let them cool.

Preheat oven to 400 F degrees.

Spread crepes onto cutting board, place couple tablespoons fillings on center, and close corners like an envelope. Place 2 fresh purple basil leaves and thin-cut tomato slices on each of crepes. Transfer them onto oven-safe baking dish. Bake crepes until tomato slices wilted slightly, about 10-15 minutes.

Before serving, finish crepes with no-oil pan fried eggs and oven roasted cherry tomatoes on top.

Bon appetite !!



                                                                APPLE - PECAN WHOLE WHEAT PANCAKE
                                                                Makes 8 Pancakes
                                                                136 Calories Per Pancake

These pancakes are so DELICIOUS, fluffy, light and healthy with whole wheat flour. I served them with good quality honey and pureed persimmon instead of maple syrup. They can be tasty and full-filling companion for weekend's breakfast.

Ingredients:

1 cup organic unbleached whole wheat flour
1 1/4 cups organic soy milk or any kind milk
2 large organic eggs
1/4 cup organic pecan, roasted lightly, half separated and chopped
1/2 organic banana, sliced
1 teaspoon baking powder
Pinch of salt
1 tablespoon organic sugar
1 medium organic apple, sliced thinly
Good quality honey for serving
Ground cinnamon for garnish
1/2 organic lemon, juiced for brushing apple slices
1 tablespoon organic brown sugar for dusting

In a blender, put milk, flour, eggs, banana, salt, sugar, baking powder and half amount roasted pecan. Puree mixture until smooth and silky. Batter consistency must be thicker than crepe batter.

In a griddle or crepe pan, brush with grapeseed oil lightly. Pour couple spoonful batter each time, and place thin sliced apple on center, sprinkle with chopped pecan around while batter is still uncooked. Cook until the tops are bubbly, about 2-3 minutes. Before flipping the pancakes, brush apple top with lemon juice and sprinkle with pinch of brown sugar. This will help caramelization on apple slice. Flip pancake and cook 2 more minutes. Cook pancakes in batches in same way.

Serve pancakes with honey and pureed persimmon. Sprinkle with ground cinnamon around.

Enjoy !!




                                                                                POTATO PARATHA
                                                                                Makes 12 Paratha
                                                                                291 Calories Per Paratha

There is nothing like a flaky, warm paratha to go with everything, either with breakfast, lunch or dinner. Paratha is an Indian flat bread that can be made plain or stuffed with different vegetables. I used yeast dough and stuffed with mashed potato-sweet potato-broccoli floret mixture. Delightful side for any occasion !!

Important point is, when you are preparing potato balls, potatoes must be warm and freshly mashed. Other wise you’ll have cracks and tears on your flat bread.

Dough Ingredients:

6 cups organic unbleached all purpose flour, plus more for kneading
1 1/2 cups milk and water mixture, warmed at 104-114 F degrees
2 tablespoons organic sugar
1 package active dry yeast
1 cup diluted yogurt ( 2 tablespoons yogurt diluted with water )
1 teaspoon salt

In a medium bowl, mix warmed milk- water mixture, sugar and yeast, until combined. Allow yeast to activate for 10 minutes, or until thick bubbles cover to surface.

In a large mixing bowl, mix flour and salt. Make a well in the center of the bowl, pour yeast mixture and diluted yogurt. Knead dough until smooth and not sticky. Transfer dough into lightly oiled bowl, cover with plastic wrap and clean kitchen towels. In a warm room, let dough rise for 1 hour, or until it doubled in size.

Place dough onto lightly floured surface. Punch down and knead for a minute. Divide dough into 12 equal pieces. With a pastry pin, roll out each piece about 6-7 inches round. Place potato balls in center of the rounds. Close edges by covering with dough, make balls. Cover each ball with plastic wrap, and keep in the freezer for 10 minutes.

Take one ball each time; gently roll it out about 9-10 inches round. Don’t press strongly when you are rolling out the balls. Try to deliver equal pressure to every corner of dough.

In a griddle or no-oil needed pan, cook paratha until lightly golden on both sides.

Filling Ingredients:

4 medium organic potatoes, peeled, diced and boiled in water
1 large organic sweet potato, peeled, diced, boiled in water
5-6 springs organic fresh flat leaf parsley, leaves only, chopped
Handful organic chive, sliced thinly
Salt and freshly ground black pepper to taste
4-5 Organic broccoli florets, boiled in water, chopped
1/4 cup grated cheddar cheese

In a large mixing bowl, mash potatoes, sweet potato and broccoli florets together. Mix with parsley, sliced chive, grated cheddar, salt and pepper. Make 12 balls, slightly smaller than dough balls.

Important point is, when you are preparing potato balls, potatoes must be warm and freshly mashed. Other wise you’ll have cracks and tears on your flat bread.

Bon appetite !!



                                                                       CARAMELIZED APPLE DUTCH BABY PANCAKE
                                                                       Makes 6 Servings
                                                                      160 Calories Per Serving

Who can resist, baked-big-puffy pancake came out to oven in a hot skillet like a popover? Sides of the pancake rise high above the edges and create a puffy crust with a soft-spongy middle. Baby Dutch pancake is super easy to prepare, and fun to eat for whole family. Serve with sprinkle ground cinnamon, powder sugar and lemon slices.

Ingredients:

3/4 cup organic unbleached all purpose flour
3/4 cup organic soy milk or any kind of milk
4 large organic eggs
Pinch of salt
1/4 teaspoon vanilla extract
1 tablespoon organic sugar
1/4 teaspoon ground cinnamon
1 organic Granny Smith apple, peeled, sliced thinly
1/3 tablespoon organic unsalted butter
1 organic lemon, sliced to serve

In a cast iron skillet, add butter and apple slices. Cook about 3 minutes, until lightly golden. Sprinkle sugar and cinnamon, mix well, remove skillet from heat.

In a blender, mix milk, egg, salt, vanilla extract and flour until combine. Pour this mixture over the apple slices. Bake pancake about 20 minutes, until puffed and golden brown.

To serve, slide the pancake onto a serving plate, and present slice apple side up. Sprinkle powder sugar on top.

Bon appetite !!



                        LAYERED EBELSKIVER WITH CITRUSY MASCARPONE AND MIX BERRY COMPOTE
                                        Makes 4 Servings
                                        516 Calories Per Serving

Ebelskivers are distinctive sphere shaped-fluffy traditional Danish pancakes that usually filled with jam, cheese or cream. I wanted to serve them in a different way, plain ebelskivers layered with citrus flavor mascarpone, freshly made mix fruit compote and fresh berries. I served them in a large plate so everyone can dig in with a spoon and enjoy the layers. They would be DELICIOUS, refreshing and exciting addition to your weekend brunch.

Flavors perfectly balanced, diabetics can enjoy, too. Only 2 tablespoons sugar in whole plate.

You need a special pan for this recipe, or simply cook like pancakes.

Ingredients For Ebelskiver:

2 cups organic soy milk or any kind milk
2 1/4 cups organic unbleached all purpose flour
2 large organic eggs
1 tablespoon organic sugar
1 teaspoon baking powder
Pinch of salt

In a blender, put all the ingredients together. Pulse it until combine thoroughly.

In an ebelskiver pan, on medium-high heat, coat well with grapeseed oil. Pour 2 tablespoons batter into each well. Allow to cook until bubbles come out to surface and edges begin to brown. Gently run 2 wooden skewers around the edge of each ball to loosen, and flip over to cook through, 2 more minutes.

Mascarpone Mixture:

4 ounces mascarpone cheese
1 tablespoon organic powder sugar
1 large organic orange, juiced and zest
1/2 organic lemon, juiced and zest
1 vanilla bean, seed scraped with a knife

In a medium bowl, mix everything until combine. You may need to add more juice if desire to reach cream consistency.

Mix Berry Compote:

1/2 cup organic raspberries, washed, drained
1/2 cup organic blueberries, washed and drained
1/2 cup organic strawberries, washed and drained, cut in half
1 organic lemon juice
1 teaspoon organic sugar

In a small sauce pan, place berries, sugar, and lemon juice. Bring it to boil, then simmer for 5-10 minutes, until they start to break down. Allow it to cool for 1/2 hour.

For serving, layer ebelskivers with mascarpone cream, cooled mix berry compote and fresh berries. When you finish layering, sprinkle powder sugar on top.

Enjoy !!



                                                 RICOTTA-MANGO CREPES
                                                                                  Makes 8 Crepes
                                                                                  117 Calories Per Crepe

Crepes are easy to prepare, lighter than pancakes and simply delicious. It takes only 10-15 minutes to prepare this amazing breakfast. Layers of flavors will dance in your mouth, and slightly honey sweetened-creamy ricotta, vanilla bean, orange zest, pistachio filling and grilled mango slices carries heavenly taste and texture. Super tasty and light dish for weekend brunch.

You have to open vanilla beans lengthwise with a knife and scrape the seeds into the mixture to be flavored. You can store them in an airtight container in a cool, dark place with your other spices. If correctly stored, they can be kept for 1 year. Vanilla beans can not be re-used, but used/open pods can be reserved for making your own vanilla extract. I’ll post the recipe soon!

LOOK AT THE CALORIES !!

Ingredients:

2 organic eggs
1 cup organic unbleached all purpose flour
1 1/4 cups organic soy milk or any kind of milk
Pinch of salt
1 tablespoon sugar
1 large organic mango, peeled, pitted, big pieces grilled first then sliced thinly
1 cup organic blueberries, washed, drained, mix with 1 teaspoon honey
1/2 cup hand dipped ricotta cheese
1 tablespoon honey
1/2 organic orange zest and juice
3 tablespoons organic pistachios, chopped roughly
1 vanilla bean, seeds scraped from pod with a knife
2 tablespoons organic pistachios, grounded for garnish
Microgreens and 1 tablespoon powder sugar for garnish
1 tablespoon honey for garnish if desire

In a blender, mix egg, flour, milk, salt and sugar, until combine about 10 seconds. Let it rest for 5-10 minutes.

In a lightly oiled crepe pan, pour crepe batter thinly into the center of the pan, and swirl pan to spread evenly. Cook crepes until lightly pink on both sides, about 30 seconds on each side. Take crepe on cutting board. Continue until all batter is gone.

In a medium bowl, mix ricotta cheese, honey, vanilla bean seeds, orange zest, and orange juice and chopped pistachios. Set aside.

Lay crepes on cutting board. Place grilled mango slices on one corner, and ricotta mixture on the other corner. Fold crepe in half over the ingredients, and then fold one more time from middle.

Sprinkle powder sugar and grounded pistachios on crepes top. Add honey coated blueberries and microgreens. You may use orange zest and drizzle of honey for garnishing if desire.

Bon appetite !!



                                    PEANUT BUTTER AND JELLY FRENCH TOAST WITH HOME-MADE CHALLAH BREAD
                                    Makes 2 Servings
                                    601 Calories Per Serving

These gourmet French toasts made with home-made challah bread slices that are stuffed with home-made coarse peanut butter, home-made mix berry jam, thin sliced banana and fresh berries. Resist these delicious, decadent breakfast if you can.. Fun, amazing tasty treat for any age..

If you have a commercial quality blender or food processor and only 10 minutes, you can make your own gourmet peanut butter at home. It’s not just taste far better than store bought ones; it is also healthy, fully natural and organic with no addition to preservatives and salt. First nuts break into flour-fine powder, than turn into a paste consistency, thick paste consistency and finally big peanut butter dough ball forms at the end. I usually make peanut butter and almond butter in coarse texture for more flavor and nutty taste. You can use peanuts, almonds, pistachios, cashews or any nut you like for making your own butter. Roast the nuts before using to elevate their amazing flavors.

Beside I love this soft, egg-y bread; everybody knows challah bread makes wonderful French toast. I have very easy, forgiving and fool proof recipe for this flavorful bread, I’ll post it sometime in next week !

Ingredients:

4 tablespoons coarse home-made peanut butter
2 tablespoons mascarpone cheese
2 tablespoons strawberry jam
1/2 organic banana, sliced thinly
1 cup fresh mix organic berries, such as raspberry, blueberry and strawberry
4 slices Challah bread
1 organic egg, whisked
2 tablespoons organic soy milk or any kind milk
Ground cinnamon and powder sugar for garnish
1 teaspoon grapeseed oil

In a medium-wide shallow bowl, whisk egg with milk.

In a small pan, add strawberry jam and fresh berries. On medium low heat, heat jam until berries start to break. Set aside.

On a cutting board, put 2 slices of challah bread. Spread 2 tablespoons peanut butter on one slice of bread, and spread mascarpone cheese on the other slice. Place banana slices evenly. Finish with tablespoons of mix berry compote on top. Cover with cheese spread slice on top of them to form sandwich. Repeat same thing with other slices.

Dip both sides of the sandwiches in egg mixture until coated evenly.

In a large pan, pour 1 teaspoon grapeseed oil. When oil is ready, on over medium high heat, cook French toast until lightly golden brown on both sides.

Sprinkle powder sugar and cinnamon over the top of the toasts. Serve with fresh berries on side.

Bon appetite !!



                                                        SOURDOUGH-SPELT PANCAKE WITH CARAMELIZED WALNUTS
                                                        Makes 6-7 Pancakes
                                                        110 Calories Per Pancake Without Walnut

Since we had our lively wild yeast/sourdough culture in the fridge, we’re enjoying to corporate it in every possible recipes, and these soft pillows are our favorite breakfast at the moment. Sourdough culture and spelt flour make these pancakes fluffy, earthy and insanely tasty, literally they melt in your mouth.

Before starting, first you have to activate sourdough culture the night before you’re planning to make them by adding organic flour and water, than you mix with other ingredients. Don’t forget not to use metal utensil and cups when working with sourdough.

Not only sourdough can improve flavors, taste, texture and quality of bake goodies and provides lots of health benefits, most importantly not contains any unpronounceable ingredients or artificial preserves, only made with organic flour and water, oppose to commercial yeast.

Ingredients For Sponge:

1 cup sourdough culture
1 cup organic sprouted spelt flour
3/4 cup water, warmed at 95-100 F degrees

In a large bowl, mix all the ingredients together. Cover with plastic wrap and clean kitchen towels and place it at warm room temperature for overnight.

Ingredients For Pancake:

Sponge from last night
1 organic egg
1 teaspoon baking soda
Pinch of salt
1 Tablespoon organic sugar
2-3 tablespoons organic sprouted spelt flour

In a large bowl, with a wooden spoon, mix all the ingredients together except baking soda. Let batter sit at room temperature for 20 minutes. Add baking soda at the last moment before cooking.

On a griddle or cast iron skillet, cook pancake in batches, about 2 minutes each side or until bubbles came out to surface and lightly brown on color.

Serve pancakes with caramelized walnuts and honey.

Caramelized Walnut:

1/2 cup organic walnut
1/2 cup water
1/2 cup organic coconut palm sugar or brown sugar

Preheat oven to 375 F degrees.

In a medium saucepan, pour water and sugar. Heat until sugar is dissolved, and then add walnuts. On over low medium heat, heat mixture for 5 minutes. Drain.

On a parchment paper lined baking sheet, spread walnuts evenly. Roast walnut for 15 minutes or until start to caramelize. Let them cool.

Bon appetite !!



                                                                            SWEET POTATO-CELERIAC ROSTI
                                                                            Makes 8 Slices
                                                                            39 Calories Per Slice of Rosti with Green
                                                                            119 Calories Per Slice of Rosti with Poached Egg and Green

Although many different ways to prepare and enjoy Rosti - a traditional Swiss potato side dish – is simply made with grated potato; either pre-chilled, raw or par-boiled ingredients. Perfect combination of sweet potato, celeriac and onion gives delightful caramelized-creamy taste inside while still keeping crunchy outside. For brunch, I’d like to serve them with creamy-whipped feta and ricotta cheese, smoked salmon slices and poached or scrambled eggs.

Ingredients:

1 large organic sweet potato, peeled and grated in large holes in a hand grater or food processor
1 medium organic celeriac, peeled and grated in large holes in a hand grater or food processor
1/2 organic yellow onion, sliced
1 tablespoon grapeseed oil
Salt and freshly ground black pepper to taste
8 organic eggs, poached
Small salad greens, such as baby arugula, mizuna, and microgreen

Add grated sweet potatoes, celeriac and onion slice in large bowl, sprinkle salt and pepper generously, mix to coat completely. Let them rest at least for 5-10 minutes, and transfer in a fine mesh sieve, working in batches- handful at a time, squeeze as much liquid as possible out of them.

On over medium-high heat, pour grapeseed oil in 8” heavy skillet. When oil is hot enough, add fistful of sweet potato mixture once at a time, and let them fall loosely from your fingers onto the center of the skillet. When you finish the whole potato mixture, shape rosti with a spatula, tucking edges under itself. Let it cook on over medium-low heat for 20-25 minutes without touching. Cover skillet with a large plate to invert the rosti. Slide inverted rosti back into the skillet. Cook for another 15-20 minutes.

Serve rosti over the salad greens and finish with poached egg on top.

Bon appetite !!



                                                                    AMARANTH-WHEAT GERM ENERGY BALLS
                                                                    Makes 17 Energy Balls
                                                                    105 Calories Per Ball

We really enjoy these super healthy-easy to make-guilt free energy balls anytime during the day, especially for suppressing afternoon hunger attacks or when extra kick needed for weekend’s outdoor activities. You can not get healthier energy bars than these, packed with lots of goodies and there is no oil-fat or sugar added in these adorable snack, used mixture of dry cranberry, raisin and dates for sweetness and popped amaranth, wheat germ, oat bran and flax seed mixture for nutrition. Just delightful treat for kids or never grown-ups.

Ingredients:

1/4 cup organic amaranth, popped in hot-deep pot until turned lightly brown on color
3/4 cup organic wheat germ
1/2 cup organic oat bran
2 tablespoons organic dark flax seed
1 tablespoon organic unsweetened shredded coconut
1/4 cup organic nut mixture, almond and walnut, roughly chopped
1 tablespoon organic sunflower seed
5 organic Medjool dates, pitted, sliced
1/2 cup organic dry cranberry
1/4 cup organic raisin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5-6 cardamoms, seeds grounded
1/2 cup cold water
4 tablespoons organic sesame seeds, toasted lightly

In a medium sauce pan, pour water, cinnamon, grounded cardamom seeds, nutmeg, raisin, dry cranberries and sliced dates. On over medium heat, bring it to a boil, then reduce heat to low, cover and simmer for 10 minutes. Let it cool.

In a food processor, place popped amaranth, wheat germ, oat bran, flax seed, shredded coconut, roughly chopped nut mixture, sunflower seeds, and soften-cooled date-spice mixture. Pulse until stiff dough forms, you may need to add more water if needed.

Transfer mixture onto silicon mat and knead until combine completely. Take 2 teaspoons of mixture each time and roll into a ball between your palms.

Toss balls into toasted sesame seeds and coat evenly.

Bon appetite !! 



                                                                    QUINOA FLAKE-DRIED CHERRY-LEMON SCONES
                                                                    Makes 8 Wedges
                                                                    194 Calories Per Scone

Scones are very easy to make, no kneading or rolling require, anyone can make them in a minute. Common problem for regular recipes is the amount of butter and sugar used in. You can not find any recipes under 400 calories that baked with delightful-summery flavor-organic dry cherries, lemony taste and ancient harvest quinoa flakes. These delicious scones are lighter in calories and fat than traditional ones without sacrificing the flavors. They are simply irresistible when served with whipped mascarpone-ricotta cheese mixture, home-made jam and cup of tea.

Quinoa and quinoa flakes are extremely nutritious-very high - quality protein supplies; means that provide all 9 essential amino acids along with dietary fiber, phosphorus, iron and magnesium.

Ingredients:

4 tablespoons organic unsalted cold butter, sliced
1 1/2 cups organic unbleached all purpose flour
1/2 cup organic quinoa flakes
1 organic egg
1/2 cup organic soy milk or any kind milk
3 tablespoons organic coconut palm sugar
1 teaspoon vanilla extract
1 tablespoon baking powder
1 organic lemon, zest
Pinch of salt
1/4 cup organic dry cherries
Milk for brushing top

Preheat oven to 375 F degrees.

In a medium bowl, mix flour, quinoa flakes, sugar, salt and baking powder until combine. Add cold butter slices; work with your fingers until mixture became coarse flour.

In a medium bowl, beat egg with milk, lemon zest and vanilla extract.

Add wet ingredients into dry ingredients. Don’t knead the dough; gently put them together by squeezing with your fingers.

Transfer dough onto well floured surface and with your hands shape it around 10 inches round. Sprinkle dry cherries evenly on top, then fold like an envelope over itself until cherries cover completely by dough. Roll out dough again by your hands about 11-12” round. Cut in 8 wedges.

Place scones onto parchment paper lined baking sheet. Brush their top with milk. Bake them for 20-25 minutes or lightly golden on top. Let them cool completely on the rack.

For icing:

1/2 cup organic powder sugar, sifted
1/2 organic lemon juice

In a small mixing bowl, whisk powder sugar with lemon juice until reach desire cream consistency. Because of the lemon size you may need to add lemon juice teaspoon at a time for checking the consistency.

Bon appetite !!



                     MILLET-RYE AND QUINOA FLAKES-CHIA PORRIDGE WITH WALNUT AND FRESH FRUITS
                                   Makes 4 Servings
                                   334 Calories Per Serving
 

Stay away from sugar, color and additives loaded cereal which are already invaded on supermarket shelves right now. That’s explained well why I’m making my own granola, muesli and energy bars. Although I’m still big fan of “Nature’s Path” organic puff grains (there is no sugar or salt added, just the grain itself, such as millet puffs, kamut, rice and corn puffs ), you can find them in moderate plastic bag without any shiny packaging in Whole Foods cereal section.

Millet, quinoa and amaranth porridge are not just cold winter day breakfast treats for us, we can have this super healthy and filling breakfast any time. How could you resist, warm-slightly honey sweetened creamy mixture of millet, rye and quinoa flakes, that mixed with chia seeds, toasted walnut, dry cherries, fresh fruits and just a touch of cold almond milk ?

Ingredients:

1 cup organic dry millet
2 cups organic unsweetened soy milk or almond milk or any kind milk
1 cup water
1 tablespoon dry chia seeds, hydrated in 4 tablespoons water for 1 hour
4 tablespoons organic walnut, toasted lightly, chopped
2 tablespoons organic dry cherries
3 tablespoons organic rye flakes
1 tablespoon organic quinoa flakes
1/2 organic vanilla bean, seeds scraped
1 teaspoon ground cinnamon
1 tablespoon good quality honey
1 cup mix organic fresh fruits, such as raspberry, blueberry, strawberry, banana, peach..

In a medium saucepan, toast millet for couple minutes. Add milk, water, rye and quinoa flakes, vanilla bean seeds and cinnamon. Stirring continuously, bring it to a boil, then simmer for 25 minutes or until most of the liquid evaporated. If millet is not cooked when you taste it, you may add more milk. Add cherries, hydrated chia seeds and honey, mix well until combine.

Serve millet porridge with cold milk, chopped walnut and fresh fruits on top.

Bon appetite !!



                                                                SOURDOUGH-QUINOA-FLAX PANCAKES
                                                                Makes 14 Pancakes
                                                                91 Calories Per Pancake 

These super healthy pancakes made with mixture of whole wheat flour, cooked quinoa and flax meal. You are getting many health benefits while enjoying these pancakes that are soft like clouds, tasty and fill you for long hours with nutty, earthy flavor satisfaction. You can serve them with good quality honey or maple syrup and fresh fruits.

Best way to adding healthy flax seed into your diet can be using ground form ( flax meal ) as much as possible when baking. Flax seed is excellent source for omega-3 fats ( almost number one as a source of omega-3’s ) and antioxidants.

Ingredients For Sourdough Sponge:

3/4 cup sourdough culture
1/2 cup organic whole wheat flour
1/2 cup water, warmed at 95-105 F degrees

In a medium mixing bowl, mix all the ingredients together with a wooden spoon. Cover with plastic wrap and clean kitchen towels. Place it in a warm room temperature for overnight.

Ingredients For Pancakes:

7-8 tablespoons cooked quinoa (1/2 cup organic mix color quinoa, washed well in a fine mesh sieve under cold running water by rubbing with your fingers until quinoa settle at the bottom) You’ll have some leftover quinoa for another use !!
Overnight sourdough sponge
3 tablespoons organic flax meal
1 cup organic whole wheat flour
1 organic egg
1 1/2 cups organic soy milk or any kind milk
1 tablespoon baking soda
1 tablespoon organic coconut palm sugar
1/4 teaspoon salt
1/2 tablespoon grapeseed oil or any kind vegetable oil

In a medium saucepan, fill with water, bring it to a boil, then add quinoa, cook for 10 minutes in boiling water. Drain quinoa in a sieve while reserving some of boiling water. Pour 2 inches reserved water back into same saucepan, place mesh sieve with quinoa over the pan ( quinoa should not touch the water ) and cover with kitchen towel wrapped lid, fold edges of towel up over the lid. Steam/dry quinoa for 10 more minutes. Fluff quinoa with a fork, and let it cool.

In a large mixing bowl, mix sourdough sponge, egg, flour, flax meal, milk, baking soda, sugar and salt until smooth. You may need to add more milk for desire consistency. But mixture must be thicker than regular pancake batter. Add cooked quinoa gently, mix well.

In a large pan or electric griddle, pour little by little grapeseed oil and cook pancakes until bubbles come out to surface and lightly golden on both sides, about 2 minutes each one.

Serve with honey and fresh fruits.

Bon appetite !!



                                                            HEALTHIEST NUT and SEED GRANOLA BREAD
                                                            Makes 1 Loaf, About 10 Slices
                                                            305 Calories Per Slice

Nothing can be better than this delicious, nutritious and flavorful loaf for breakfast. Either you can slice it, use like a bread or crumble it into milk or yogurt with fresh berries. Only one slice can fill you for whole day as a meal; while providing daily needs healthy sunflower, pumpkin, flax seed, nut, rye-quinoa flakes, sprouted quinoa, whole grain rye berries and nice mixture of dry fruits. This is a life saver granola for any healthy pantry.

Ghee is clarified butter that is prepared by melting butter until all the water evaporates and the milky solids settle at the bottom. Drained through very fine strainer, remaining butter is composed almost entirely of saturated fat. You can prepare ghee at home from organic unsalted butter, but at the end you’ll have less amount of butter than starting, because most of the white solids are going to be discarded.

Ingredients:

1 cup organic sunflower and pumpkin seed mixture
1/2 cup organic flax seed
1/2 cup organic walnut, lightly toasted
1 1/2 cups organic rye flakes and quinoa flakes mixture
2 tablespoons organic sprouted quinoa, washed in a fine mesh sieve by rubbing with your fingers
1 teaspoon sea salt
1 tablespoon honey
3 tablespoons ghee or grapeseed oil
1 1/2 cup warm water
1 organic egg white
4 tablespoons organic rye berries, soaked overnight
4 organic dry Medjool dates, pitted, chopped
4 organic dry prunes, chopped
4-5 organic dry apricots, chopped

In a small pot, fill with water, bring it to a boil. Add quinoa and simmer on medium low heat for 10-12 minutes. Drain and rinse quinoa with cold water.

In a medium bowl, add water and rye berries. Bring it to a boil, then simmer until rye berries are tender. Drain.

In a food processor, place 1/2 cup water, rye berries, quinoa, dates, apricots, prunes and walnut. Pulse couple of times until became a thick paste but dry fruits are still chunky.

In a large mixing bowl, mix sunflower-pumpkin seed mixture, flax seeds, rye and quinoa flakes mixture, 1 cup of water, egg white, honey, oil, sea salt and dry fruit mixture until combine. Stirring occasionally, let mixture sit a while until water absorbed completely.

In a parchment paper covered bread pan, place mixture evenly and flat the top by pressing back of spoon. Let mixture sit for 4 hour in the pan.

Preheat oven to 350 F degrees.

Bake granola loaf for 25-30 minutes, then loaf out of pan with parchment paper, bake other side for 40 more minutes. Let loaf cool for 2 hours before slicing.

Bon appetite !!



                                                                    POLENTA VEGGIE STACKS WITH FRESH HERB
                                                                    Makes 4 Servings
                                                                    458 Calories Per Serving

This is a healthy version of egg benedict with crispy outside-creamy inside polenta and layers of spring vegetables; asparagus, snap peas, salsify roots, fresh herbs and baby greens.. It can be exciting and energizing Sunday breakfast companion.. DELICIOUS and nutritious, what else we can want ?

Salsify is a root vegetable, belongs to dandelion family, also known as oyster plant because of theirs oystery taste when cooked. In the same way like other root vegetables, salsify can be boiled, sautéed, mashed or used in soups.

Polenta Ingredients:

1 cup organic coarse ground cornmeal
4 cups home made veggie stock or water
1/2 organic red onion, chopped
2 organic garlic cloves, minced
1 teaspoon salt            
Freshly ground black pepper to taste
1/2 cup grated Parmigiano Reggiano
1 tablespoon olive oil
1 tablespoon organic unsalted butter

In a medium saucepan, heat the olive oil over medium heat, add red onion and salt. Sautee onion about 4-5 minutes, reduce heat to low, add garlic, sauté together for 1-2 minutes. Turn the heat up to high, add veggie stock, bring it to a boil. Slowly add corn meal while whisking vigorously. Cook polenta until is creamy. Add tablespoon butter, and freshly ground pepper. Mix parmesan cheese until incorporated.

Pour slightly cooled polenta into parchment paper lined 9“ by 11“ cake pan. Chill in the refrigerator to cool completely. When polenta sets, transfer onto cutting board and cut into rounds. Brush each side with olive oil and sauté in a skillet on over medium heat.

Veggie Stack Ingredients:

1/2 bunch organic asparagus ( about 10 stems ), thick stems trimmed and peeled, cut into one inch pieces
2-3 organic salsify roots, peeled, cut into small pieces
12 organic snap peas, both ends and strings trimmed, cut into slices with a 45 degree angle
1 cup organic mix variety mushrooms, sliced
1/2 big ball mozzarella cheese, sliced thinly
8-10 organic mini carrots, peeled
12 organic radishes, ends trimmed, brushed under cold water
4 organic eggs, poached
1 cup organic mix variety baby greens
1 cup organic fresh herb, such as tarragon, mint, basil, rosemary..
1 teaspoon grapeseed oil or any vegetable oil
1 teaspoon olive oil
Eatable flowers for garnish
Salt and freshly ground black pepper to taste

In a steamer, steam carrots and radishes about 7 minutes or until they are tender.

In a large sauté pan, pour 1 teaspoon grapeseed oil, sauté asparagus, snap peas and salsify roots until tender. Set aside.

In the same pan sauté mushrooms about 8-10 minutes.

For serving, place decorating large round ring on the plate, put fried polenta at the bottom, then green leaves and herbs on top. Layered stacks with mozzarella slice and sautéed vegetables and finish with poached eggs on top. Spread steam carrot and radishes around. Garnish with eatable flowers.

Bon appetite !!



                                                                        HERB CREPE, ZUCCHINI AND EGG CUPS
                                                                        Makes 8 Crepe Cups
                                                                        249 Calories Per Cup

Another delightful brunch idea; cooked herb crepes are placed into muffin pan and filled with lightly sautéed summer vegetables, cheese, eggs and turned into flavorful, filling and satisfying crepe cups. Fun to cook and exciting to eat !!

Herb Crepe Ingredients:

1 cup organic unbleached all purpose flour
1 1/4 cups organic soy milk or any kind milk
2 organic eggs
1/2 teaspoon salt
Handful organic fresh herb, such as thyme, rosemary, parsley, chopped finely
1 tablespoon grapeseed oil or any vegetable oil for cooking

In a blender, put all the ingredients together except grapeseed oil, mix for 10 seconds. Place batter in the fridge and rest for 1 hour.

In a crepe pan or any non-stick pan, pour teaspoon oil each time, and enough batter to make 6 inches round crepes into the center of the pan. Cook until bubbles come to surface about 30-40 seconds, then flip. When crepes are cooked, transfer onto cutting board and trim the edges.

Filling Ingredients:

8 organic eggs
1 medium organic tomato, sliced thinly
1 small organic summer squash, diced
Handful organic mushroom mixture, such as Shitake, baby portabella and crimini, sliced thinly
10 tablespoons cheddar cheese, grated
Sea salt and freshly ground pepper to taste
1 teaspoon olive oil

In a small pan, pour olive oil and sauté squash and mushroom lightly. Set aside.

Preheat oven to 375 F degrees.

Place cooked crepes onto lightly oiled muffin pan, fold the sides over itself. Spoon 1 tablespoon grated cheese and thin slice of tomato into bottom of each cup, then fill with vegetable mixture. Carefully slip cracked egg into a crepe cup. Season eggs with salt and pepper. Sprinkle more cheese on top. Bake crepe cups for 10-15 minutes or until eggs are cooked.

Before serving, carefully loose crepe cups from muffin pan. Garnish with fresh herbs.

Bon appetite !!



                                                SCRAMBLED EGG-SUMMER VEGETABLES BREAKFAST QUESADILLA
                                                Makes 4 Servings
                                                664 Calories Per Quesadilla

Melted delicious Gruyere cheese, fluffy scrambled eggs and sautéed summer vegetables make this quesadillas irresistible plus you can serve them under 20 minutes. These easy and healthy quesadillas are great for breakfast, or along with soup or salad for lunch.You can play with ingredients, use mushrooms, spinach, cooked root vegetables, anything you like..

Ingredients:

8 pieces-8” flour tortillas
6 large organic eggs, whisked well
2 tablespoons organic soy milk or any kind milk
2 medium organic zucchini, quartered
1 large organic red bell pepper, sliced thinly like matchstick
3-4 springs organic fresh thyme
2 springs organic rosemary
1 1/2 cups Gruyere cheese, grated
1/2 tablespoon olive oil
1 teaspoon grapeseed oil
1 tablespoon organic unsalted butter
Sea salt and freshly ground pepper to taste

In a mixing bowl, whisk eggs with milk. Season with salt and pepper. Add rosemary and thyme leaves.

In a large pan, pour 1 teaspoon grapeseed oil, when it’s ready to cook, pour egg mixture, stir constantly, until egg slightly set, but still moist. Set aside.

In a large sauté pan, pour 1/2 tablespoon olive oil. When oil hot, add red pepper slices and zucchini. Saute vegetables, stirring occasionally, until lightly golden on their face. Do not over cook. Set aside.

In a large pan, add 1/2 tablespoon butter, place tortilla in a pan, layer sprinkle cheese, couple tablespoons scrambled egg, sautéed vegetables, and finish with more cheese on top. Place another tortilla over the first one. Pressing lightly, cook each side for 3-4 minutes, until golden brown on surface. Use large spatula for easy flipping the quesadilla.

Transfer quesadilla on the cutting board, cut in 4 pieces.

Serve quesadilla with guacamole and fresh greens.

Bon appetite !!



                                                SPANISH OMELET-TORTILLA DE PATATAS WITH SUMMER SQUASH
                                                Makes 4 Servings
                                                243 Calories Per Serving

Tortilla de patatas is very popular dish in Spain. It’s so easy to make, but so tasty as well. Thick egg omelet traditionally made with potatoes and onion. Since we’re having many summer squashes from our veggie garden, I just wanted to add them into omelet. Result was delicious, creamy, soft, flavorful dish for breakfast, lunch or supper.

Only tip for making great patatas would be, after lightly cooking onion, potatoes and squashes, pour vegetables into whisked egg and coat completely, then pour back into hot cast iron pan. Evenly coating makes omelet thick, crusty outside but creamy inside. DELICIOUS !!

Ingredients:

2 medium organic summer squash, sliced thinly
2 medium organic potatoes, brushed well and sliced thinly
1 organic fresh onion, sliced thinly
6 organic large eggs, whisked
3-4 springs organic fresh thyme
Handful mini cherry tomatoes
3-4 springs organic Greek basil and rosemary
1 1/2 tablespoons olive oil
Sea salt and freshly ground pepper to taste
 

In a 10 inch cast iron pan, over medium high heat, pour olive oil, when oil is ready, add onion, potato and squash slices. Stirring occasionally, on medium low heat, cook for 10 minutes with closed lid. Add cooked vegetables into seasoned ( salt and pepper ) whisked eggs until coated completely. Pour egg mixture into the pan again. Sprinkle thyme and rosemary. Place cherry tomatoes on top. Without lid, on very low heat, cook for 20-25 minutes. Finish in the 375 F degrees hot oven for additional 5 minutes, or you can flip the omelet with a large plate, cook other side for 5 more minutes.

Before serving garnish with mini basil leaves.

Bon appetite !!



                                                                    BASIL PESTO GRILLED VEGGIE SANDWICHES
                                                                
    Makes 3 Sandwiches
                                                                    510 Calories Per Sandwich

I’m a big fan of grilled veggie sandwiches, especially if are made with delicious, filling home-made sourdough seed bread. The pesto I used in these sandwiches is made with lots of fresh basil, cashew, garlic, lemon juice – zest and only 1 tablespoon extra virgin olive oil. This tasty pesto spread on heavenly bread slices, then layered with grilled zucchini, yellow bell pepper, tomato, and of course lots of fresh herbs. It’s a great way to start a busy day or they can be great soup and salad companions. For sourdough seed bread recipe, you can check bottom of “ bakery “ section..

Ingredients For Basil Pesto:

1 cup organic tightly packed basil
2 tablespoons organic roasted cashew
1/2 head organic garlic, sliced
1 tablespoon extra virgin olive oil
2 tablespoon water
1/2 organic lemon, juiced and zest
 

In a food processor, mix all the ingredients until blend.

Ingredients For Sandwiches:

6 slices sourdough seed bread
Basil pesto
1 organic zucchini, sliced lengthwise thinly, season with salt and pepper and grilled
1 organic yellow bell pepper, quartered, seasoned and grilled
1 medium organic tomato, sliced thinly
4 ounce or 6 slice of gruyere cheese
Handful organic mix salad green
Handful organic fresh herb, such as thyme, basil, rosemary

Lay bread slices on cutting board, spread pesto evenly on both slices. Layer grilled zucchini, pepper, and cheese slices, cover another bread over them, and grilled together.

Open the cover slice of sandwiches, finish with slice of tomato and generously added greens.

Bon appetite !! 



                                VANILLA-THYME ROASTED STONE FRUITS WITH YOGURT, QUINOA AND ROLLED OAT
                                Makes 6 Servings
                                290 Calories Per Serving

When the stone fruits roasted with vanilla bean and fresh thyme, they can release all their delicious flavors and sweet juice, then they mixed with energy bomb, coconut milk infused quinoa, rolled oat and yogurt for delightful taste. Having breakfast can be exciting again for whole family and nothing get any better than this !!

Superfood quinoa provides countless health benefits; low in glycemic index, high in protein and anti-inflamatory properties, plus it’s gluten-free. Quinoa is coated with toxic chemical called saponin, so very important to rinse quinoa under cold running water in mesh sieve while rubbing against it until outer soapy residue is washed away. Detail for cooking quinoa, please check " rice dishes " section..

Ingredients:

1 cup dry organic red quinoa, cooked ( check how to cook quinoa at “ rice dishes “ section )
1/2 cup organic rolled oat
1 cup organic unsweetened coconut milk
2 cups home-made yogurt
2 cups organic cherries, pitted
2 organic peaches, sliced
4 organic donut peaches, sliced
2 organic plums, sliced
1 1/2 tablespoons organic coconut palm sugar
1 organic vanilla bean, seed scraped, pod reserved
3-4 springs organic thyme
3 tablespoons organic goji berries, soaked in water for 20 minutes
2 tablespoons organic hazelnut, toasted, skin peeled and chopped
Handful organic Greek basil and fresh thyme for garnish

Preheat oven to 350 F degrees. 

In medium saucepan, pour coconut milk and rolled oat. Stirring occasionally, cook rolled oat until soften. Let it cool for awhile, then add cooked quinoa into the pan. Mix well. 

Toss fruit in the sugar and placed into oven safe baking dish. Allow to rest for 15 minutes until the juices of fruit start to release. Add vanilla seeds and toss again, spread fresh thyme springs and vanilla pod over the top. Roast fruit in the oven for 10 minutes, until they are soften but not mushy.

Fill bottom of the glasses with diluted yogurt ( you may add honey or roasted fruit juice into the yogurt ). Add couple spoonful quinoa-rolled oat mixture and sprinkle goji berries. Placed fruit mixture over the top. Pour few tablespoons fruit juice over the fruits. Garnish with hazelnut and fresh herbs.

Bon appetite !! 



                                        SAVORY PUFFBALL MUSHROOM FRENCH TOAST WITH CHANTERELLE AND LEEK
                                        Makes 6 Toast
                                        150 Calories Per Toast

Fall is my favorite season for many reasons, besides temperature falls in comfort level, light and color change gives romantic orange hue to garden and of course wide varieties of wild mushrooms show up at the farmer’s market shelves.. When I found this huge ball size puffball mushroom and my favorite’s chanterelle at the last weekend market, I came up with this delicious “mushroom on mushroom” French toast recipe. It turned out the lightest and healthiest breakfast dish ever, so tasty and addictive.. If you are lucky to find them, don’t waste any minute to try this amazing recipe !!

Puffball mushroom-edible giant wild mushroom- comes in different size, some as large as a head size. They are soft, creamy and all white inside, but cover with thick skin outside. This tough outer skin may cause intestinal irritation for some people, so you need to peel outer skin with a knife before slicing. They are best when collected before spores have formed spongy inside (it shows brownish discoloring if spores formed), while the inside flesh is still pure white.

LOOK AT THE CALORIES !!

Ingredients:

1/2 head of wild puffball mushroom, sliced 1/2 inch thick
10-12 wild chanterelle mushroom, sliced
2 small organic leek, sliced thinly
1 organic cayenne pepper, seeded and sliced thinly
1 organic Habanero pepper, seeded and minced
10 organic eggs, 4 separated for dipping
1/2 tablespoon grapeseed oil
1 teaspoon olive oil
4-5 organic fresh chives, minced
Handful organic fresh herb, such as Greek basil, Thai basil, thyme and their flowers
Sea salt and freshly ground pepper to taste
 

In a sauté pan, pour 1 teaspoon olive oil, add leek, cayenne pepper and chanterelle. Season with salt and pepper. Cook for 5 minutes or until they are soften but not cook all the way through. 

In a deep baking dish, whisk 4 eggs, pinch of salt and freshly ground pepper until blend. Dip each puffball sliced into egg mixture, until evenly coated on both sides. 

In a large frying pan, pour 1/2 tablespoon grapeseed oil, when oil is ready, cook puffball slices about 1-2 minutes each side or until golden brown. 

Preheat oven to 375 F degrees. 

Transfer mushroom slices onto parchment paper lined baking sheet. Spoon chanterelle mixture around the edges while making a well in the center for eggs, then crack one egg into the center well. Bake slices for 10 minutes, just until the egg whites are set but the yolks are still runny. 

Sprinkle minced pepper, herb, chive and herb flower around before serving. 

Bon appetite !!



                                                            PUMPKIN PANCAKES WITH CASHEW CREAM
                                                            Makes 12 Pancakes
                                                            61 Calories Per Pancake, 116 Calories Per Pancake With Cashew Cream

Pumpkin ravioli, pumpkin bread, pumpkin salad, pumpkin pancake, pumpkin pie.. I can not have enough pumpkin, even eating at breakfast, lunch and dinner. These savory pumpkins are wonderful fall treat with spices and super healthy cashew cream. Our house favorite cashew and almond cream would be an excellent substitute for heavy cream.

Pumpkin is incredibly rich in antioxidants, vitamin A, C, E and minerals like copper, calcium, and potassium. It’s widely available through the fall and winter and they are one of the very low calorie vegetables. Also pumpkin seeds are  excellent source of dietary fiber and unsaturated fatty acids, which are good for your heart health.

Ingredients:

1 medium organic kuri or acorn pumpkin, sliced and roasted at 375 F degrees oven for 30-35 minutes, skin discarded and flesh scooped out and pureed in food processor, makes about 2 cups of pumpkin puree
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 tablespoon organic coconut palm sugar
Pinch of salt
1 cup organic almond milk or any kind milk
2 organic eggs
2/3 cup organic white whole wheat flour
1/2 organic vanilla bean, seeds scraped

In a large bowl, mix flour, sugar, salt, baking powder, nutmeg and cinnamon until combine. 

In a blender or food processor, place eggs, milk, squash puree and vanilla seeds. Pulse until blend, then add dry ingredients. Mix until smooth. 

Heat 1 teaspoon grapeseed oil in a griddle or crepe pan and cook pancakes in batches until lightly brown on each sides, about 2 minutes per side.  

Serve with cashew cream and sliced bananas. 

Cashew Cream Ingredients: 

1 cup organic raw-unroasted cashew
1/2 organic vanilla bean, seeds scraped
Drop of honey ( optional )
Enough almond or soy milk to reach desire consistency 

In a power blender like Vitamix, add cashew and slowly - little by little milk until mixture became creamy and silky. 

Bon appetite !!



                                                                    CREAMY POLENTA WITH SAUTEED MUSHROOM
                                                                    Makes 4 Servings
                                                                    460 Calories Per Serving

Pretty simple yet sophisticated meal, loaded with flavors and nutrients; creamy, silky polenta provided soft bed for sautéed mix variety mushrooms, and served with pureed roasted pumpkin and green filled quail egg-parmesan cups. Flavors are combined beautifully, sweet and sour, earthy but creamy, luxurious notes joined in the party to create undescribably delicious meal.. You can serve it for breakfast, lunch or light supper..

Polenta Ingredients:

4 cups water
1 cup organic polenta or corn meal
Sea salt and freshly ground pepper to taste
2 tablespoons hand dipped ricotta cheese
2 tablespoons organic coconut water

In a saucepan, bring water to a boil, then whisk polenta slowly to prevent lumping. Add salt and pepper, whisking continuously until polenta thickened about 3-4 minutes. Reduce heat to low, with close lid, simmer polenta for 30 minutes. Every 10 minutes you have to stir vigorously. After 30 minutes, turn the heat off, with close lid, let polenta rest for 5 minutes. 

Mushroom Ingredients:

Handful organic alba clamshell mushrooms, stems are trimmed a bit
Handful organic brown clamshell mushrooms, stems are trimmed a bit
Handful organic crimini mushrooms, sliced thinly
Handful organic Shitake mushrooms, Stems are trimmed and sliced
1 teaspoon olive oil
1 organic garlic clove, minced
Handful fresh organic thyme
Sea salt and freshly ground pepper to taste

In a sauté pan, pour olive oil, sauté garlic and mushrooms until they are tender. Add sea salt, pepper and fresh thyme, and stir until combined. Set aside.

Roasted Acorn Squash Puree:

1 organic acorn squash, sliced and brushed with olive oil
2 tablespoons organic coconut cream, from cold separated coconut milk
Sea salt and freshly ground pepper to taste

Preheat oven to 400 F degrees. 

Season squash slices with salt and pepper. Roast them for 30-35 minutes, or until they are fork tender. With a spoon, scoop out squash flesh.

In a food processor, place roasted squash flesh, and coconut cream. Puree until smooth and silky. Set aside.

Parmesan Cups:

1 1/2 cups aged Parmigiano Reggiano, grated in large holes
1 cup organic heirloom kale and herb mixture
1 teaspoon olive oil
Sea salt and freshly ground pepper to taste
8 quail eggs, softly boiled
8 organic cherry tomatoes, oven roasted
 

Preheat oven to 375 F degrees. 

On a oven safe mat or parchment paper, mound handful cheese about 4 inches round, then flat their top a bit. Bake for 8 minutes, until cheese is melted and lightly brown. With a spatula gently remove melted cheese from the mat, place into muffin pan. Shape into cups with your fingers. Let them cool for 10 minutes or until they can hold their shape. 

In a medium bowl, mix kale greens with olive oil until coated completely, season with salt and pepper.  

Fill green inside of the cheese cup, and place 2 quail eggs on each one. 

For serving, spread squash puree on one side, place cheese cup on top, then add creamy polenta on the other corner with sautéed mushrooms on top. Drizzle aged balsamic vinegar around. Serve roasted cherry tomatoes on side. 

Bon appetite !!



                                                                CHIA, WILD RICE AND NUT MILK BREAKFAST BOWL
                                                                Makes 4 Servings
                                                                611 Calories Per Serving

This is my kind of breakfast, lots of things going on in one small bowl; coconut milk-vanilla bean infused wild rice served with chia seeds, toasted coconut flakes and lots of fresh fruits; plus flavors enriched with cashew, goji berry, dry apricot and soy milk mixture. No one can believe there is no sugar in this miracle bowl, slightly sweet, warm but fresh, crunchy and mind blowing tasty ! Flavor combinations will take you another level of gourmet world !

South American native super nutrients chia seed are an excellent source of omega 3 fatty acids, antioxidants and fiber as well as protein and minerals, such as iron, calcium, zinc and magnesium. Soaked chia seeds can be eaten with cereal, rice, yogurt  or smoothies. Seeds form last very long time –almost 2 years-without refrigeration.

Goji berries are filled with powerful antioxidants and vitamin A. There may be possible drug-herb interactions with goji berries, if you are taking warfarin ( blood thinner ) you may want to avoid goji berries. Also diabetes and blood pressure drugs may interact with goji berries.

Ingredients:

1 cup organic wild rice, soaked overnight
1 can organic full fat coconut milk
1/2 cup water
Pinch of sea salt
1 organic vanilla bean, seeded
2 tablespoons organic chia seeds
1 cup organic almond milk
2 cups organic soy milk
1/4 cup organic pecan
1 teaspoon organic vanilla extract
2 tablespoons organic goji berries, soaked in water at least 2 hours, drained
4 organic dry apricot, sliced
1 organic mango, sliced
1/2 cup organic mix berries, such as raspberry, blueberry, blackberry
1/2 cup organic coconut flakes, lightly toasted
4 organic dry prunes, sliced thinly
Handful organic fresh basil for garnish

In a medium bowl, soak chia seeds with almond milk for overnight or at least 4-6 hours. Stir occasionally to prevent lumping. 

In a saucepan, pour coconut milk, 1/2 cup water, wild rice, pinch of salt and vanilla bean seeds and shells. Bring it to a boil, then reduce heat to simmer with closed lid, until rice is tender and most of the liquid has been absorbed, but still you have some left. Use spoon and take the vanilla bean shells out. Place clean kitchen towel under the lid and let rice rest for 10 minutes. 

In a blender, mix soy milk, goji berries, pecan, vanilla extract and dry apricot until combined. Set aside. 

In a deep plate, place couple spoonfuls rice mixture and chia seeds. Place mango and berries. Sprinkle toasted coconut and chopped prunes over the top. Pour pecan milk on one side, add little bit of soy or almond milk on other. Garnish with fresh basil leaves. 

Bon appetite !!



                                                                            LEMON RICOTTA PANCAKE
                                                                            Makes 4 Servings
                                                                            385 Calories Per Serving

Separating egg whites and yolks make heavenly fluffy, light and delicious pancakes.. Ricotta’s slightly sweetness is perfectly balanced with lemon zest and create unbelievable tasty, flavorful breakfast companion.. These soft pillows are house favorite since we met them..

Ingredients:

3 organic eggs, white and yolk are separated
3 tablespoons organic sugar
1 cup organic soy milk or any kind milk
2 organic lemons, zest
1 teaspoon organic vanilla extract
3/4 cup hand dipped ricotta cheese
1 cup organic unbleached all purpose flour
1 cup organic sprouted spelt flour

In a standing mixer, fitted with wire attachment, beat egg whites and 1 tablespoon sugar until soft pick forms.

In a large mixing bowl, mix egg yolk, 2 tablespoons sugar, milk, vanilla extract and lemon peels until combine. Add flour mixture and mix until blend, than fold egg whites into flour mixture gently until just combined. Add ricotta cheese and mix until blend. Mixture will be lumpy. 

Heat griddle or large skillet on medium heat. Pour 3 to 4 tablespoons batter each time, cook until bubbles form, turn and cook until pancake is evenly browned. Repeat same process with remaining batter. 

Serve pancake with orange and grapefruit segments, roasted nut and coconut cream. Sprinkle powder sugar over the top. Drizzle honey if desired.

Bon appetite !!



                                                            SUPER HEALTHY FLAX-CHIVE-CHEDDAR BISCUIT
                                                            Makes 9 Biscuits
                                                            152 Calories Per Biscuit

Yes you didn’t read it wrong, even biscuits can be healthy if made with less butter-only 2 tablespoons- and conscious ingredients such as flax meal, oat bran, and homemade yogurt. Taste is unbelievable flavorful and satisfying !! I guaranteed you are going to get addicted this delicious breakfast, lunch or dinner companion.

Ingredients:

1 1/2 cups organic unbleached all purpose flour
1 tablespoon organic dark flax meal
3 tablespoons organic oat bran
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon organic garlic powder
5 tablespoons organic soy milk
3/4 cup organic plain yogurt, with some liquid
2 tablespoons organic unsalted butter, cold, sliced
1 tablespoon honey
1/4 cup organic chive, finely chopped
1/2 cup aged cheddar, grated 

In a food processor, add flour, flax meal, oat bran, baking soda, baking powder, garlic powder, salt and pepper; pulse until combine. Add cold butter and grated cheese, pulse until the mixture look grain flour. 

Transfer mixture into mixing bowl, add yogurt, milk, chive and honey. Stir with a spatula until just dough comes together. Do not over mix. 

Preheat oven to 400 F degrees. 

Transfer dough onto lightly floured surface, gently pat the dough into a rectangular shape about 9” by 6” and 1/2 inches thick. Using round cookie cutter, cut biscuits. Place biscuits onto parchment paper lined baking sheet. 

Bake biscuits for 12-14 minutes. Serve warm with mascarpone cheese and jam.

Bon appetite !!



                                                    BABY DUTCH PANCAKE WITH COCONUT CREAM AND FRESH BERRIES
                                                    Makes 4 Servings
                                                    362 Calories Per Serving

This is “the best baby Dutch pancake” I ever made ! Because of fresh berries wonderful sweet flavor and taste; used only 1 tablespoon sugar and 2 tablespoons good quality honey for whole serving, and honey sweetness was perfectly balanced with coconut cream and lemon sourness.. Just delightful breakfast addition for summer days.. DELICIOUS !!

Dough Ingredients:

3/4 cup organic unbleached all purpose flour
3/4 cup organic soy milk or any kind milk
3 large organic eggs
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon organic sugar

In a blender, put all the ingredients together, mix until combined. 

Preheat oven to 425 F degrees. Heat cast iron skillet in the oven until temperature reaches the desire degree.

Pour pancake mixture into lightly oiled cast iron skillet and bake for 15 minutes or until lightly golden brown on top. Serve warm pancake with cold cream and fresh berries.

Baby Dutch Pancake Ingredients: 

1 cup organic coconut cream
2 tablespoons honey, separated in half
1 organic lemon, zest
1 teaspoon organic lavender, crushed between your fingers
1 cup organic strawberries
1 cup organic mix berries
1 teaspoon organic lemon juice, freshly squeezed
1 tablespoon organic powder sugar for dusting
Fresh organic mint and basil leaves for garnish

In a medium bowl, whisk coconut cream, 1 tablespoon honey, lemon zest and lavender until blend completely.

In a medium another bowl, mix strawberries, mix berries, 1 tablespoon honey and lemon juice until coated completely. 

For serving; place coconut cream on lightly cooled baby Dutch pancake, then add strawberries and mix berries around. Dust with powder sugar evenly. Garnish with fresh mint and basil leaves.

Bon appetite !!



        RHUBARB-STRAWBERRY QUINOA, CHIA SEED, HONEY-LAVENDER YOGURT AND FRESH BERRIES BREAKFAST BOWL
        Makes 4 Servings
        508 Calories Per Serving

This magical breakfast bowl has everything.. It has freshly made rhubarb-strawberry compote.. It has protein bomb, fiber rich super-grain quinoa.. It has omega-3 fatty acid loaded chia seeds.. It has honey-lavender flavored plain yogurt.. And it has fresh berries, cherries and nuts.. What else we can expect from breakfast ? Nutrition, protein, healthy fatty acids, vitamins, minerals; and I almost forgot to mention it’s got a really nice texture, fantastic taste, and heavenly flavors.. The only problem will be you can not have enough of it..

Ingredients:

4 stalks organic rhubarb, peeled and sliced
1 cup organic fresh strawberries, cut in half
1 tablespoon honey
1 teaspoon ground cinnamon
1 teaspoon organic lemon juice, freshly squeezed
1 cup organic black quinoa, many times rinsed under cold running water
1 cup organic orange juice
1 cup water
1 organic vanilla bean, cut in half
1/4 cup organic chia seeds
2 tablespoons organic coconut cream
1 cup organic soy milk
2 cups organic homemade plain yogurt
2 tablespoons honey
1 teaspoon organic lavender, crushed between your fingers
1/2 teaspoon freshly grated organic ginger
1 organic lemon, zest
1 cup organic mix berries, coat with 1 teaspoon lemon juice and 1 teaspoon honey
1 cup organic cherries, pitted
Organic fresh herb for garnish, such as mint, Greek basil, lemon verbena and tarragon
2 tablespoons organic hazelnut, roasted lightly, chopped roughly

In a medium bowl, add chia seeds, half of the vanilla bean seeds, coconut cream and soy milk. Allow to sit for overnight in the fridge. 

In a medium bowl, whisk yogurt, 2 tablespoons honey, lavender, ginger, half of the vanilla bean seeds and lemon zest until combined. You may need to add yogurt water to dilute mixture until the cream consistency achieved. Set aside. 

In a small saucepan, place rhubarb, strawberries, 1 tablespoon honey, lemon juice and ground cinnamon. Bring it to a boil, then simmer until rhubarbs are soften. In a blender, puree mixture until smooth. 

In a medium saucepan, add quinoa, orange juice and 1 cup water. Bring it to a boil, then simmer on over low heat with a close lid until all the liquid evaporates. Drain.

Mix quinoa with rhubarb mixture well.

For serving, place yogurt first, then quinoa mixture and chia seeds around. Finish with fresh berries and cherries on top. Garnish with chopped hazelnut and fresh herbs.

Bon appetite !!



                                                        CARAMELIZED ONION - PROVOLONE - WILD MUSHROOM TOAST
                                                        Makes 4 Toasts
                                                        281 Calories Per Toast

No matter what calendar shows, we are officially in fall, because of wild mushrooms are everywhere.. This weekend, I found “ chicken of the woods “ and “puffballs”(small one was as big as my head size) at the Farmers market. I decided to make delightful breakfast with them; instead of bread, I used thickly sliced mushrooms as a base of toast. Sliced puff balls are coated with whisked eggs, then caramelized onion, lightly sautéed muscadine grapes, provolone cheese placed between two slices, and served with a killer touch; runny side poached eggs, fresh herbs and eatable flowers. It won’t be just an eye candy, indescribably delicious, delicate, superb tasty bites burst in your mouth while leaving lots of flavor behind.

Muscadine grapes -native to south of North America - are rich source of polyphenols, powerful antioxidants, anti-inflammatory agents and other nutrients. They are also good source of fiber- more than in oats. They have slightly tough skin and seeds ( but seeds provide lots of health benefits ) that eating the raw fruit often needs biting a small hole in the skin to suck out the inside pulp.

Ingredients:

8 slices puffball mushrooms, brushed and rinsed well
4 organic eggs, poached on runny side
2 organic yellow onion, cut in half and sliced thickly
4 slices provolone cheese
Handful organic muscadine grape, cut in half
2 teaspoons grapeseed oil, separated in half
Sea salt and freshly ground pepper to taste
Organic eatable flowers, such as borage, nasturtium, basil..
2 organic eggs, whisked with salt and pepper
Handful organic fresh herb, such as thyme, oregano, Greek basil 

In a sauté pan, pour 1 teaspoon grapeseed oil, add onion on over medium high heat first, then reduce heat to over medium low, cook until caramelized, about 10-15 minutes. Set aside.

In a saute pan, lightly cook grape halves, about 5 minutes. Set aside.

In a shallow bowl, place whisked eggs and mushroom slices, coat them evenly. In a sauté pan, pour 1 teaspoon grapeseed oil, and lightly cook mushrooms on both sides. For 4 slices, place caramelized onion, muscadine grapes halves, and slice of provolone cheese, then top with other mushroom slice. Cook toasts until cheese is melted.

For serving, place toasts on the serving plates, add poached eggs on top. Sprinkle fresh herbs and flowers around. 

Bon appetite !! 



                                                                           BUCKWHEAT-APPLE PANCAKES
                                                                           Makes 8 Pancakes
                                                                           184 Calories Per Pancake With Apples and Cream

Buckwheat flour is one of my favorite ingredients due to its nutty, earthy flavors, distinctive texture and adding protein richness into bakeries.. Thanks to buckwheat flour; unexpectedly fluffy, super light but amazingly filling pancakes topped with dark rum sautéed apples, homemade coconut cream and finished with slight drizzle of pomegranate molasses. These irresistible pancakes are the perfect way to start your day.

Buckwheat has more protein than rice, wheat or millet, and high in essential amino acids. It can help lowering the cholesterol level, reducing high blood pressure and stabilizing blood sugar.

Ingredients For Apples:

4 small organic apples, do not peel, diced
1 tablespoon organic sugar
1 tablespoon organic extra virgin coconut oil
2 tablespoons dark rum
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
 

In a large sauté pan, heat coconut oil, add apples, sugar and spices. Stir occasionally, cook apples for 10 minutes. Add rum, stir and cook until rum evaporated mostly. Set aside half of the mixture for garnishing. 

In a blender, puree half of the apple mixture until smooth.  

Ingredients For Pancake: 

1 organic egg
1/2 cup organic buckwheat flour
1/2 cup organic unbleached all purpose flour
1 1/4 cups organic soy milk or any kind milk
Pureed apple mixture
1 teaspoon baking powder
2 tablespoons organic coconut palm sugar
Pinch of salt
2 teaspoons grapeseed oil, separated
3 tablespoons homemade coconut cream, mix with 1 organic vanilla bean seeds
2 tablespoons pomegranate molasses or honey for garnish 

In a blender, add all the ingredients together, mix until smooth. Let dough rest for 10 minutes. 

In a pan, pour 1 teaspoon grapeseed oil, cook pancakes in batches, until bubbles settled, about 1 minute for each side. 

Serve pancakes with rum apples, coconut cream and honey.  

Bon appetite !! 



                                                       BRIE, APPLE, CARAMELIZED ONION & ROASTED PUMPKIN CREPES
                                                       Makes 6 Crepes
                                                       258 Calories Per Crepe

I love crepes, either sweet or savory; not just because I can prepare delicious breakfast, lunch or light supper in 10 minutes; they are light, nutritious and super delicious as well.. Filling combination is amazing, sweet caramelized onion, apple, roasted pumpkin and quick melted brie; but you can try different filling if you want. There is just so many ways to serve/enjoy them. You can also make crepes a few days ahead and just reheat  them in a warm skillet without any noticeable loss of taste and texture.

Ingredients:

1 organic egg
1 cup organic unbleached all purpose flour
1/4 cup organic spelt flour
1 1/2 cup organic soy milk or any kind milk
1/4 teaspoon salt

In a blender, mix all the ingredients together. Let crepe batter rest for 10 minutes.

In a crepe pan, lightly oiled with grapeseed oil, pour crepe batter while swirling the pan. Cook 1 minute each side or until bubbles are set and lightly pink on surface. Repeat the same process with the rest of the batter. 

Filling Ingredients: 

1/2 organic butternut squash, peeled and sliced thinly, brushed with olive oil, season with sea salt and freshly ground pepper, then roast in 400 F degrees oven for 30-35 minutes or until fork tender
4 oz. brie cheese, rind removed, thinly sliced
1 organic apple, without peeling sliced thinly
1 large organic onion, cut in half then thinly sliced half moon shape
1 teaspoon grapeseed oil
3-4 springs organic fresh thyme
Handful fresh organic herb; such as parsley, mint, basil, chopped
Sea salt and freshly ground pepper to taste 

In a sauté pan, pour grapeseed oil, add onion, salt and pepper. Saute onion until lightly caramelized. 

Lay each crepe onto working surface, place brie, apple, butternut squash slices and caramelized onion on one corner of the crepe, fold other half over them, then fold one more time like an envelop. 

Serve crepes with chopped herb. 

Bon appetite !!



                                               BREAKFAST IN BED ( STUFFED SAVORY FRENCH TOAST )
                                                    Makes 2 Servings
                                                    566 Calories Per Serving

Few things are better than enjoying breakfast in bed while on relaxing Sunday morning.. All you need is simple yet delicious meal that you don't normally have on daily basis; plus hot cup of drink, juice and flower on your tray. Rest is so easy; eat, enjoy, talk & relax, read, take a nap and repeat the same pattern.. This time we had savory French toasts that are stuffed with savory Humboldt fog cheese, caramelized pear, candied walnut and microgreens. They were unbelievably tasty, loaded with complex flavors, mostly savory but slightly sweet and definitely unforgettable.. Every weekends should start with that kind of special treatment, especially during holiday season..

Ingredients:

4 slices Challah bread
3 organic eggs
2 teaspoons organic soy milk
Sea salt and freshly ground black pepper
2 tablespoons Humboldt fog cheese, crumbled
1 organic pear, sliced
2 tablespoons organic walnut
1/2 tablespoon organic sugar
1/2 tablespoon honey
2 teaspoons olive oil
2 teaspoons grapeseed oil
Handful mix microgreens
Fresh organic fruit, optional

In a large mixing bowl, whisk eggs, milk, salt and pepper.

In a pan, pour olive oil, and sauté pear slices with 1/2 tablespoon sugar until they start to caramelized on surface. Set aside.

In a same pan, add walnut with 1/2 tablespoon honey. Roast walnut while stirring constantly until start to brown. Set aside.

In a shallow dish, pour egg mixture, and soak each bread slice on both sides. In a sauté pan, pour grapeseed oil, when it's ready, fry soaked bread slices until lightly golden on both surfaces.

For serving, stuff two toasts with cheese crumbles, caramelized pears, candied walnut and microgreens. You can add fresh fruit around them. If anyone needs sweet, you can serve them with honey & jam.

Bon appetite !!




                                                             PURE VEGGIE WAFFLES
                                                                    Makes 10 Waffles
                                                                   90 Calories Per Waffle

Who says healthy eating has to be boring ? These crispy outside & soft inside veggie loaded waffles are  one of my favorite way to get daily veggies without any taste sacrificing..Be creative and try to eat them different ways; stuffed waffles with whipped goat cheese,+ labneh (drained yogurt) mixture, roasted beet slices, quail eggs and microgreens, or make avocado toast-spread ricotta-mascarpone mixture on them, than top with mash avocado, no oil fried eggs and lots of microgreeens, etc..The only problem, you will not have enough of them, so delicious, flavorful and nutritious as well..

LOOK AT THEIR CALORIES !!

Ingredients:

2 small organic sweet potatoes,grated
2 small organic carrots, grated
1 organic small head cauliflower, minced into grain size
1 teaspoon salt
Freshly ground pepper
1 teaspoon baking powder
4 organic eggs, whisked
1/2 cup organic all purpose flour
Pinch of cayenne pepper
1/2 tablespoon Gravesend oil

Add grated sweet potatoes and carrots into clean kitchen towel lined colander. Grab towel corners together and squire well until veggies dry completely.

In a bowl, mix everything with a fork.

Brush waffle iron plates with 1/2 tablespoon Gravesend oil, you don't need to oil after first ones.

Serve veggie waffles with whipped goat cheese, labneh ( drained yogurt) and Neufchatel cheese mixture, than top with your choice of veggies, like avocado, beet slices, quail eggs and microgreens.

Bon appetite !!




                                                                           BEST BREAKFAST WAFFLE
                                                                     Makes 9 Waffles
                                                                     141 Calories Per Waffle

Ahhh,how much I love easy Sunday morning, especially if we're treating ourself with breakfast in bed.. Breakfast in bed is an easy and perfect way to spoil yourself & make someone feel special instantly without too much effort; and there is nothing more luxurious than a waking up to tray of insanely delicious food and drinks to relax you rest of the day.. Usually it does take a little planning to pull off breakfast in bed, but waffle mix I use couldn't be easier to make, no need to plan ahead; just whisk up a batch before sitting on a breakfast, that's all.. I usually keep this dry mixture in the jar, and if we're not having extra guest- use only half of the mixture for us which makes 9 waffles..This time I layered waffles with mascarpone & coconut cream, fresh berries, kumquats, walnuts and bee pollen -of course this can be changed easily- , but at the end these waffles will be the best thing you'll ever tried, and you need them in your life.. Just saying..By the way waffle mixture makes excellent gift for Christmas, like filling the foodie baskets..


Waffle Dry Mixture: (Makes 2 Batch of Waffles)

3 1/2 cup organic all purpose flour
1/4 cup organic sugar
1 teaspoon baking soda
4 teaspoon baking powder
1/4 teaspoon salt

In a mixing bowl, whisk all the ingredients together. Store dry mix in air tight container until ready to use.

For Waffles:

2 cups of dry mixture
2 organic eggs, whisked lightly
1 tablespoon coconut oil, melted
1 1/2 cup organic soy milk or any kind milk
1 organic vanilla bean, seeds only

In a large bowl, mix wet ingredients together and add dry mixture, stir until incorporated. Pour waffle mixture into well oiled hot waffle iron, and cook for 5 minutes or until lightly golden brown.

Bon appetite !!




                                                             MAGICAL BREAKFAST SMOOTHIE BOWL
                                                             Makes 2 Servings
                                                             470 Calories

I've been asked this question so many times: what's your morning routine ? It's really hard for me to answer this, because I like variety, I really don't have morning routines except having nutritious, healthy, anti-oxidant loaded, refreshing all in one bowl kind a breakfast and oolong tea.. I like changing and playing with different ingredients, but some parts must stay the same : using spices ( turmeric and cinnamon are essentials ), bee pollens, goji berries, seeds ( especially chia and flax ), and lots of fresh fruits.. Couple weeks ago, I just made this smoothie bowl for breakfast, and after first spoon; we just looked at each other and asked " why we're not having this every morning ? ".. Let me tell you the ingredients, than you'll tell me the taste.. Flavor combination speaks itself; pumpkin puree + rolled oat + almond butter smoothie is served with quinoa, chia seeds, pumpkin seeds, goji berries, bee pollen and fresh fruits.. So nutritious and filling  but so delicious as well..

Ingredients:

1 cup organic homemade pumpkin puree
1/2 cup organic rolled oat, soaked in coconut milk for overnight
2 tablespoons almond butter
2 cups organic soy milk or coconut milk ( beverage kind )
1/4 cup cooked organic quinoa
1 tablespoon bee pollen
1 tablespoon organic pumpkin seed
1 tablespoon organic goji berries, soaked in coconut milk for overnight
1teaspoon organic ground turmeric
1 cup organic mix fresh berries, such as blueberry, raspberry, blackberry..
1 organic mango, sliced thinly
2 tablespoons organic coconut flakes, roasted ( optional )
Fresh organic mint for garnish

In a high speed blender, place pumpkin puree, soaked oat, almond butter, turmeric and soy milk. You can add honey if needed on the sweet side. Mix all until combined.

In a serving bowls, pour smoothie first, than top with cooked quinoa, fresh berries, mango slices, goji berries, bee pollen, pumpkin seeds and coconut flakes if using. Garnish bowls with fresh mint leaves.

Bon appetite !!




                                                   RICOTTA & KALE STUFFED CREPE MANICOTTI
                                                         Makes 8 Manicotti
                                                         245 Calories Per Manicotti

This delightful baked rolls will be my last Easter brunch succession.. Rigid tubular pasta -Italian way - or very thin crepes - American way -, stuffed with variety of things, but lots of cheese - , covered with tomato sauce and baked.. This what manicotti is.. Basically baked pasta dish turns into enchilada kind a dish in here.. I actually like crepe version better, because of the lightness, because of homemade crepes healthier than manicotti shells.. I also enhanced their lightness with staying easy on the cheese, but really heavy on the greens-you know my green obsession-; filled these paper thin crepes with lots of kale, spinach, ricotta and fresh mozzarella, than baked in homemade tomato & pepper sauce until cheese is melted.. Ridiculously delicious all in one kind a dish.. You can make stuffed crepes in advance and whenever you need just cover them with sauce + pop in the oven.. How cool is that ?

Ingredients For Crepes:

4 organic eggs
1 organic egg yolk
1 cup organic unbleached all purpose flour
1/4 cup organic spelt flour
1 1/2 cup water
1/2 teaspoon salt

In a blender or mixer, beat eggs well, about 5 minutes until pale. Add other ingredients, mix, cover and rest for 30 minutes.

In a crepe pan, lightly oiled, cook crepes in batches. They can cook super fast, watch out !!

Filling Ingredients:

4 ounces fresh hand dipped ricotta
1/2 big ball of mozzarella, chopped
1/2 cup grated Parmigiano Reggiano
8 leaves organic dinosaur kale, thick middle stems are removed, chopped
1 bunch organic spinach, chopped
1 egg yolk
Sea salt and freshly ground pepper to taste
Homemade tomato-pepper sauce-about 1 cup

Preheat oven to 350 F degrees.

Mix all the ingredients -except tomato sauce- together into mixing bowl. Fill each crepes and roll them over itself. Transfer crepes into baking dish, pour tomato-pepper sauce over the crepes. Cover dish with aluminum foil, bake for 40 minutes. Serve warm.

Bon appetite !!




                                                      MATCHA + TURMERIC GRANOLA BAR
                                                      Makes 8 Matcha +8 Turmeric Bar
                                                      288 Calories For Matcha Bar, 295 Calories For Turmeric Bar

Now it's official, we have a spring fever.. Nobody wants to stay inside, we all are trying to find an excuses to spend some time outside either for gardening, running, shopping.. Whatever the reason .. I'm totally with you guys; for me warmer weather means=hiking, biking, sailing, running, any kind of outdoor activities.. I LOVE outdoor workouts, but I have only one little problem in this picture; what I am going to eat when I need extra kick ? Eating healthy can be the biggest challenge during outdoor activities if my backpack is empty.. For this reason I always prepare + pack energy providing protein bars, easy eatable sandwiches etc, than I can purely enjoy me time.. These granola bars are simply the best - believe me, if not it wouldn't be here - they are not overly sweet but satisfying.. One is made with rolled oat, puffed kamut and matcha, other is quinoa, dried fruits, nuts and my fav -turmeric.. I really can not pick which one is better; they have different texture and flavor; soft vs crunchy, chewy vs tender.. Like yin & yang..One thing common for both, eating healthy+life is easy with them, every bites make you happy + energize with lots of different flavors.. They are not just fueling your body, at the same time leaving amazing flavors and taste behind.. How wonderful ?

Matcha Bar Ingredients:

2 cups organic rolled oat
1 1/2 cup organic puffed cereal such as kamut, millet or rice
1 cup seed mixture, pumpkin+ sunflower
1/2 cup organic dried fruit mixture; goji berries, raisin, fig, apricot, roughly chopped
1 tablespoon organic matcha powder
1/2 cup organic tahini
1/3 cup organic brown rice syrup
2 tablespoons organic maple syrup
Pinch of sea salt
1 teaspoon vanilla extract
1 1/2 tablespoons organic coconut oil
Dark chocolate, for drizzle, optional

Preheat oven to 325 F degrees.

Place oats and seed mixture into parchment paper lined baking sheet. Bake 10-15 minutes, while stirring occasionally. Let them cool completely.

In a small saucepan, add tahini, maple syrup, rice syrup, coconut oil and vanilla. Whisk until combined, do not over heat.

In a mixing bowl, add oat, seeds, puffed cereal, chopped fruits, matcha, and salt. Pour wet ingredients over the dry one, and mix well.

Prepare brownie pan by lining parchment paper. Pour mixture and press firmly by moist hands or back of spoon. Place granola bars into fridge for couple of hours, than slice into bar. You can keep the left over ones in the fridge for 1-2 weeks.

Turmeric Energy Bar Ingredients:

1/2 cup cooked organic quinoa
4 tablespoons organic tahini
1 cup organic unsweetened shredded coconut
2 tablespoons organic flax seed
1/4 cup organic golden sesame seed
2 tablespoons organic sprouted sunflower seed
1/2 cup organic almond
1/2 cup organic hazelnut
1/4 cup organic goji berries
1 tablespoon organic coconut oil
1/4 teaspoon organic cinnamon
1 teaspoon organic vanilla extract
2 tablespoons honey
2 tablespoons organic barley malt syrup
2 teaspoons organic turmeric
Pinch of sea salt
White chocolate, for drizzle, optional

Preheat oven to 350 F degrees. Place almond, hazelnut, sunflower seed, flax seed, sesame seed and coconut shreds onto parchment paper lined baking sheet. Bake 8-10 minutes, while stirring occasionally. Let them cool completely.

In a small saucepan, add tahini, honey, barley malt syrup, coconut oil and vanilla. Heat gently, mix until combined.

In a food processor, add cooled seeds, nuts, coconut shreds, cooked quinoa, cinnamon, turmeric and salt. Process until roughly chopped.

In a mixing bowl, add wet ingredients with dry ones. Add goji berries.

Prepare 8 by 8 inches baking dish with lining parchment paper. Transfer mixture into the dish and press firmly by moist hands or back of spoon. Bake bars for 15-20 minutes. Let them cool, than cut into bars.

You can keep them in the fridge.

Bon appetite !!
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