Just made a delicious juice this morning!  So refreshing and full of nutrients too!

My version of Kale Aid, a juice I enjoyed at True Food restaurant in Denver Colorado.

Kale Aid Recipe

Serves 1 (about 16 ounces)

• 2 kale leaves with stalks
• 1 large carrot
• 1 celery rib
• 1/2 cucumber
• 1″ ginger
• 1/2 lemon, juiced by hand

Place the first four ingredients into a juicer, one at a time.  Juicing a hand juicer, juice the lemon into the mixture.  Stir and enjoy!

The color would have been a prettier color if I had left the carrot out but it was oh so delicious with the carrot!

Juicing is a bit different from blending.  Juicing removes all of the pulp, which is your fiber, but the nutrients enter your bloodstream immediately.  Just be sure if you juice regularly to eat plenty of fiber throughout the day so your blood sugar won’t spike.

Inexpensive juice extractors can be found at any store.  The one I used was a Jack Lalaine version.  I believe I paid around $60 at Big Lots.  Juicers come in many price ranges.  I encourage you to just start somewhere, including the cheaper version to see if this is something you’ll stick with.  Then you can always upgrade later.

This morning I decided to make my sweet husband breakfast with ingredients he loves…bananas, peanut butter, maple syrup and strawberry jam.

PBJ French Toast Stack

I began with Silk Fruit & Protein blend in Mango Peach flavor (check out the NON-GMO seal on the box!  Yay!!!)  Mixed about 1 cup with 2 eggs and a dash of cloves.  

Recipe:

• 1/2 cup Silk Fruit & Protein in Mango Peach
• 1 egg, organic
• dash of cloves
• 2 slice Nut & Oat Bread (I used Rudi’s brand), cut into 4 pieces
• 2 bananas
• 2 T organic strawberry preserves (no sugar added…just fruit)
• 2 T maple syrup, Grade B

In a bowl mix Silk liquid, 1 egg and a dash of cloves.  Whisk.

Heat grill pan, add about 1 T grape-seed oil; coat evenly.  

Dip each bread square into batter mixture and place in the prepared grill pan.  Cook for about 1-2 minutes on each side.  Remove.  Stack as indicated below.

Serves 2 (you will have some batter left over to make another!)

I had Nut & Oat bread available and cut each piece (I used 2 pieces) into 4 squares so it would stack nicely.

Dipped the bread into the egg mixture and placed it on a hot grill pan with just a little bit of grape-seed oil.  Cooked just until nice grill marks formed about a minute or two on each side.

Once cooked, it was time to assemble the French Toast Stack.

Layer as follows…

• grilled bread square
• lightly coat with peanut butter (I used Earth’s Balance)
• add 4 banana pieces (cut in rounds)
• repeat 3x
• drizzle a little pure Grade B maple syrup over the top, maybe 1 tablespoon
• a dollop of strawberry preserves (organic fruit kind only)
• and place another piece of banana on top!

Be sure to look for the NON-GMO seal!

Silk Fruit & Protein – Mango Peach

NON-GMO Seal – look for it!

You could make this gluten free by choosing a different bread.  Play with your food and create your own french toast stack…I’m thinking pumpkin would be amazing this fall!!!

Enjoy!

Chef Penni <3

With GMO foods on the rise so also is illness among Americans!  Not sure what GMO foods are and how they play with our health?

Watch this film…it’s only 85 minutes and you just may shop differently at the grocery store next time. It’s available for free viewing until September 22nd.

Also, be sure to download the Non-GMO Shopping Guide.  Print it out and take it with you next time you go to the grocery store.

One of our favorite family dinners is an Herbed Crusted Pork Tenderloin served with Brown Rice, Roasted Kale & Walnuts with a Peach Sauce.  Sounds a bit complicated to you?  It’s a SUPER simple meal to prepare.  First you just need to figure out what dish takes the longest and start there.

Our family’s favorite dinner! 

The picture absolutely DOES NOT do this dish justice.  Next time I think I would drizzle the sauce between the rice and the pork to show off just how tender the pork truly is!

In this case it’s the rice.  Bring 2 cups of water to a boil and add 1 cup of rinsed brown rice and a pinch of salt.  Stir, put lid on pot and reduce to a simmer.  At this point…DO NOT STIR!  I know…it’s hard to resist the urge but please don’t do it.  You’ll end up with gummy rice.

While the rice is cooking prepare the kale.  Tear a bunch of kale into bite sized pieces and place into a large bowl.  In a small canning jar (with lid) add 2 T quality olive oil, 1 T toasted sesame oil and about 1 T of tamari (gluten free soy sauce).  Shake until combined.  Drizzle evenly over the kale and toss lightly.  Place the kale on a parchment paper lined sheet pan.  Add about 1 cup of walnuts.  Set aside for now.

Preheat your oven to 375 degrees.

In a small bowl, find your favorite dried herbs and mix them.  You’ll need about 1/2 to 3/4 cup.  Remove the silver-skin from the tenderloin.  Cut into 4 pieces.  Drizzle toasted sesame oil over each piece and rub into the meat.  Then roll the pork into the dried herb mixture until coated.

Add about 1-2 teaspoons of toasted sesame oil into a saute pan.  Once the oil is heated (should shimmer) then add each piece of meat.  You should hear a sizzle at this point.  Simply brown each piece on all sides just for a few minutes but don’t cook through.  Have a smaller sheet pan or lasagne pan handy.  Place all pieces in the stand-by pan and place in the oven for 25 minutes.

After 10 minutes, add the kale pan and cook both in the same oven for the additional 15 minutes.  Your pork should reach an internal temperature of 145-150 degrees before removing from the oven.  Remove from oven and cover with a towel and let rest for 5 minutes.

While the pork and kale are in the oven, prepare the peach sauce and chop a shallot or red onion and saute in the same pan the pork was browned.  Once onion/shallot is soft add about 1/2 – 1 cup of peaches (I used frozen tonight), 1 chopped clove of garlic and let cook for about 5 minutes or until peaches are nice and soft.  Add 1 cup of chicken broth along with salt to taste.  Take about 1/2 of the mixture and place in a small blender.  Blend until smooth.   Add back to the pan and continue to cook for about another minute. Add some freshly chopped basil.  Stop and smell the aromas in your kitchen!  Heaven!

Now everything should be ready and you’re ready to plate, eat and enjoy.  Pairs nicely with a nice red wine.  Ask my friend, Monica, from www.napadreamin.com for her recommendations.

Bon Appetite!

Chef Penni

Downtown Littleton, Colorado, has a new place you’ve just got to check out!  It’s the EVOO Marketplace located right next to the Savory Spice Shop.  Go in and sample many exotic vinegars and olive oils.  You’ll be amazed of the different combinations you can come up with.  Ask the manager, Mike, to help you.  He has wonderful ideas!

My favorites from EVOO so far!

Some of my favorites are Blood Orange EVOO, Sage & Mushroom EVOO, Dark Chocolate Balsamic Vinegar and my newest vinegar…Cinnamon Pear Balsamic.  YUMMMMM!!!

Grilled Organic Chicken with Sauteed Veggies & a Grilled Peach

I asked Mike about cooking with olive oil mainly because olive oil can break down and cause free radical damage to our bodies…not good!  He told me that it depends on the purity of the oil.  His oils are not hybrid and blends as you would find in your local grocery store so it’s ok to cook with them on medium heat.  Good to know!!!

So last night I sautéed zucchini, chocolate peppers (brown peppers found in August and September at Farmers Market) and fresh basil in a splash of Sage & Mushroom EVOO then drizzled it with a bit of the Cinnamon Pear Balsamic.  Wow!  What a punch of flavors partying together!  Delicious!

This delicious food was also served with grilled organic chicken sprinkled with beautiful spices that my daughter brought back from Greece.  Who needs food in a box or bag when we can create decadent dishes like these in half the time?

Grilled pears were a hit too.  I cut a Palisades Peach in half and drizzled it with the Blood Orange EVOO and grilled them just until I had nice grill marks, about 5-7 minutes.  Then drizzled them with Dark Chocolate Balsamic.  My 2-year old granddaughter LOVED them!  She thought they were “apples” but who cares.  She was eating beautiful Colorado peaches.

Enjoy!

Chef Penni

Cooking around with world with the kids this week was so much fun!  This was a dish the kids (ages 9-12) prepared inspired by the tropical flavors of the Caribbean.

Menu:

• Spicy Tilapia with a Pineapple Slaw
• Caribbean Coco-nutty Mango Rice and Beans (see recipe below)
• Mango-Lime Spritzer
• Nutella Cookie

Caribbean Coco-nutty Mango Rice & Beans

• 1 teaspoon coconut oil
• 1/2 cup unsweetened shredded or shaved coconut
• 1/2 cup red onion, minced
• 2 cups brown rice, cooked
• 1 firm ripe mango, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/4 cup fresh chives, minced

Prepare the brown rice.  In a pan, add 2 cups water or stock and 1 cup brown rice. Bring to a boil, then reduce to a simmer.  Simmer, covered, for about 30-40 minutes or until liquid is absorbed and rice is fluffy.  Do not stir.  Remove from heat and let steam in covered pot for 10 minutes.

Heat oil in a sauté pan.  Add coconut and onion and sauté until onion is translucent.

In a large bowl, add cooked rice, sautéed coconut and onions, mango, black beans and chives.  Fold gently…serve.

Makes approximately 6 servings.

Check out this BEAUTIFUL summer veggie tray that will be the talk of your next garden party.  Select colorful seasonal veggies and serve with an herb-y coconut yogurt ranch dressing.  Can you say YUM?  Thought so!  The platter was inspired by Jennifer Cote in Pinole, California, but the ranch dressing is Nature’s Table style…vegan, dairy free and DELICIOUS!!

Summer Veggie Tray with Coconut Yogurt Ranch Dressing

Ranch Dressing:

1 cup Veganaise (a vegan mayo)
1 cup plain coconut yogurt
2 t dill weed (fresh or dried)
2 t rubbed Italian herbs
1/2 teaspoon white pepper
1 teaspoon Herbamare salt
1 tablespoon coconut sugar
2 tablespoons lemon juice and zest

Green leaf lettuce (to line tray)
3 large carrots, cut in strips
1-2 broccoli crowns
1 cucumber, sliced
1 red or orange pepper, cut in strips
1 red cabbage for holding the dressing

Mix dressing ingredients together. Set aside.

Line a platter with green leaf lettuce.  Hollow out the cabbage to hold the dressing.  Pour the dressing into the “bowl” and place it on the platter.  (I like to place it off-center.) Load up the platter with the carrots, cucumber and peppers.  Crown the cabbage bowl with the broccoli.

Feel free to add your favorite veggie!

Jennifer Cote and her husband owns the New Deli in Pinole, California.  It’s definitely on my list next time I’m in the Bay area!!!  She is an inspiring woman with an amazing passion for delicious, healthy food.  My mouth is watering just thinking about it!!!

Enjoy!

Chef Penni  ♥

Tomorrow is the big day!  Dig In Colorado television show will be taping at my store, Nature’s Table Cooking School.  One segment of the show the kids will be picking cherries so they wanted a recipe to follow.  I came up with this recipe, Cherry Mint Smoothie.  This is so refreshing..perfect for a hot summer day!

Cherry Mint Smoothie

• 2 cups cherries
• 3-5 ice cubes
• 1/2 cup almond milk
• 1/2 cup pineapple juice
• 1 teaspoon agave, if cherries are sour
• 6 leaves of fresh mint, garnish with extra mint

Blend…sip…enjoy!

According to whfoods.org…

 ”Like most of its fellow cruciferous vegetables, kale has been studied more extensively in relationship to cancer than any other health condition. This research focus makes perfect sense. Kale’s nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called “oxidative stress.” Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Oxidative stress and chronic inflammation — and the combination of these metabolic problems — are risk factors for development of cancer. We’ve seen research studies on 5 specific types of cancer — including bladder cancer, breast cancer, colon cancer, ovarian cancer, and prostate cancer — and intake of cruciferous vegetables (specifically including kale). As a group, these studies definitely show cancer preventive benefits from kale intake, and in some cases, treatment benefits as well.”

Simple Kale Chips

Ingredients:

• 1 head of kale
• 1 T grape seed oil
• 1 T toasted sesame oil
• 2 t tamari
• sea salt
• pepper, to taste

Directions:

Mix oils, tamari, salt and pepper in a mason jar. Place lid on jar and shake until combined. Drizzle all ingredients on the kale and massage gently.

Layout the kale onto a parchment lined sheet pan.

Dehydrate on oven’s lowest setting until nice and crispy (a few hours) or bake in a 350 degree oven for 15-20 minutes or until a little crispy yet still green.

According to Wikipedia, ”Gazpacho is a tomato-based, raw vegetable soup traditionally served cold, originating in the southern region of Andalucía“.

However, I like to think outside of the box.  We are serving this cold but changing up the ingredients just a bit.

This is a refreshing yet flavorful soup can easily be made ahead of time and chilled.  Great for sipping in a travel mug while driving down the highway to serving in fancy tea cups for your favorite female friends.

Almond Grape Gazpacho

• 2 1/2 cups seedless green grapes, plus more finely chopped or sliced, for garnish
• 1 cup unsweetened almond milk, chilled
• 1/2 cup blanched slivered almonds
• 2 scallions, white and green parts, chopped, plus more thinly sliced, for garnish
• 1 lime, juiced
• Kosher salt and freshly cracked black pepper

Directions:

Put the almond milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes.

With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended.

To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions. Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving.

Recipe provided by Chef Suzanne Brown, Chef For Health

Makes about 3 cups

♥ Chef Penni