An Ode to Helen~ Greatest Mom on the Planet.

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. ~Tenneva Jordan

To the one who I share my thoughts with, the one who I laugh with, the one who I share my birthday with, the one who gives invaluable advice and who teaches me how to be a nice person by the actions she demonstrates, I recognize you, today, mom for being you…just as you are.  Selfless, hard working, smart, sensitive, compassionate, loyal, considerate and always thoughtful and kind towards others, you are a true example.  Not just to me, but to anyone who is lucky enough to cross paths with you.  You define the meaning of a true friend: one who listens and cares but doesn’t judge.  One who celebrates the successes of those in your life with sincerity and a joyful heart.   You’re a class act and a lady.  I will never find the words to express such gratitude for being blessed to have a mom as wonderful as you.  I love you more than the sun, the moon and the stars.

Happy Mother’s Day to all of you lovely mothers out there!  I hope your day is wonderful, relaxing and filled with your favorite people and, of course, your favorite food!  Bon Appetit!

May’s Recipe for Health and Wellness

The Lenten Lentil

I love lentils.  They are one of my most favorite things to cook with and eat.  And, being that we are in the final, and strictly fasted, Holy week of Lent, before the Orthodox Christian Easter, I have been eating them in mass quantities.

Lentils are creamy, rich and FULL of protein and fiber.  A quarter cup of certain types of lentils contains 15 grams of protein and 14 grams of fiber.  That’s huge!  Additionally, lentils are high in iron which is great for vegetarians and vegans who don’t get their source of iron from animal products.  They are also high in B vitamin levels, which are good for the digestive, nervous and immune systems.

This lentil recipe is really, super delicious.  Spicy, creamy, fresh, and full of good-for-you goodies, this will be one you’ll want to serve over and over, again~

Curried Lentil Wraps with Herbed Yogurt Sauce

2 C cooked brown lentils (Trader Joe’s sells them steamed and ready to go!)

3 Tbls unsalted butter

1 Tbls coconut oil

1 tsp ground cumin

1 tsp turmeric

½ tsp mustard seeds

3 tsp curry powder

1 medium sweet onion, finely chopped

4 garlic cloves, minced

1 jalapeno pepper, seeded and finely diced

1 Tbls minced fresh ginger

Salt and freshly ground black pepper

¼ C tablespoons fresh meyer lemon juice

2/3 cup ground almond meal

1 Tbls finely chopped cilantro

2 eggs, beaten

1 C plain Greek yogurt

2 Tbls extra virgin olive oil

1/4 C Persian cucumbers, roughly chopped

¼ C chopped fresh mint

½ C chopped fresh scallions

Avocado oil, for brushing

Sliced avocado for garnish

Butter lettuce cups for serving

In a small skillet, melt the butter and coconut oil. Add the turmeric, cumin, mustard seeds and curry powder and cook over medium-high heat, until fragrant, about 1 minute. Add the onion, garlic, jalapeno pepper and ginger and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the onion and garlic are browned, about 5 minutes. Remove from the heat and add half of the lemon juice. Gently stir to combine.

Add the onion mixture to the lentils along with the almond meal and cilantro.  Season with salt and pepper. Add the eggs and gently stir to incorporate.  Using a ¼ measuring cup, spoon the lentil mixture into 2 inch patties.  Refrigerate the patties for 30 minutes.

In a small bowl, stir the yogurt with the remaining lemon juice and the extra virgin olive oil. Stir in the cucumbers, scallions and mint.

Heat a stove top grill pan or outdoor grill to medium-high heat. Brush the lentil patties on both sides with the avocado oil and grill until patties are heated through, about 2-3 minutes per side. Serve the lentil patties, topped with the herbed yogurt and a slice of fresh avocado, in butter lettuce cups.

Bon Appetit!

April’s Recipe for Health & Wellness

Avocado Awareness

Creamy, rich, filling and high in beneficial nutrients, avocado is definitely one of my favs.  Monosaturated fats, the key to the avo’s super food status, have been proven to lower levels of LDL (bad cholesterol) and increase levels of HDL (good cholesterol).  They are also surprisingly high in fiber, at 13 grams each, and offer more potassium than a banana!  Additionally, the chemical element, boron, aids in the body’s absorption of calcium.

Good enough for me.  I love these puppies.

My Avocado Pesto recipe might knock your socks off.  Creamy, zesty, spicy and sure to satisfy!  Toss it with your favorite pasta, spread it on toasted crostini with fresh heirloom tomatoes or use it as a condiment on your favorite burger!  Yum.

Avocado Pesto

2 ripe avocados, cubed

3 C fresh baby spinach

1 C fresh basil

2 garlic cloves, roughly chopped

1 C Spanish Manchego cheese, grated

½ C Marcona almonds

Zest of 1 Meyer lemon

2 T Meyer lemon juice

½ tsp Pimenton picante or cayenne pepper

½ C extra virgin olive oil

Add all ingredients, except olive oil, to the bowl of a food processor.   Pulse for approximately 30 seconds.  Remove lid and scrape outer edges of bowl with a spatula.  Turn the processor on and slowly add olive oil to emulsify. Season to taste with S&P.

Bon Appetit! 

March’s Recipe for Health & Wellness

Mushroom Madness

Most people love em or hate em.  I happen to love them, their endless flavor potential and also the many different textures that are available, not to mention the plentiful nutritional benefits, so my choice for March’s Recipe for Health and Wellness…the fabulous funghi.

Mushrooms are among the earth’s most medicinal, natural substances.  Two compounds, however, seem to rise above the rest as being the most beneficial to our health: Terpenoids- strong antiviral, antibiotic and anti-inflammatory agents and also, Polyaccharides- chain like sugars that enhance the body’s immunity and can potentially assist the body in fighting cancerous tumors.  Additionally, mushrooms are low in fat and are a good source of both vitamins A and D, which protect against birth defects and may help prevent heart disease as well as help the body to absorb calcium.  The fungi are also high in fiber and protein.  Even if you’re not a mushroom lover, it’s plain to see, these benefits are pretty enticing!  Give my recipe a try…you may find that you’re a ‘shroom lover, after all.

Wild Mushroom Ragu with Thyme Vinaigrette on Brie Crostini

Wild Mushroom Ragu:

2 Tbls butter

1 Tbls extra virgin olive oil

1 Lb. assorted wild mushrooms, cleaned, stemmed and sliced

2 tsp chopped fresh thyme

S&P

Brie Cheese, sliced into thin wedges

French Baguette, sliced diagonally

Thyme Vinaigrette:

¼ C red wine vinegar

3 Tbls fresh thyme leaves, coarsely chopped

2 Tbls crème fraiche

1 small shallot, finely chopped

½ C extra olive oil

S&P

Directions

Wild Mushroom Ragu
Melt butter and 1 Tbls extra virgin olive oil in large skillet over medium-high heat. Add mushrooms and thyme and sauté until caramelized, about 10 minutes, allowing all liquid to evaporate. Season to taste with s&p and remove from heat.

Thyme Vinaigrette
Blend first 4 ingredients in a blender for a few seconds, until combined. With machine running, gradually add 1/2 cup olive oil and blend until smooth. Season to taste with s&p.

Toast baguette slices at 400 degrees for 5 minutes.  Add a brie cheese wedge to each baguette slice and toast for an additional 3-5 minutes.  Remove from oven, top with mushroom ragu and finish with a drizzle of thyme vinaigrette.  Delicioso!