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January 21, 2012 by Bill Bradley

Garden Vegetables with Roasted Almonds

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Garden Vegetables with Roasted Almonds
Author: 
Recipe type: Side Dish
Serves: 4
 

I saw this cooked once at a farmer’s market in California, but the chef was using butter. I decided to Mediterraneanize it by replacing the butter with extra virgin olive oil. This is also great with sliced onion added at the beginning of the sauteeing.
Ingredients
  • 1//2 cup sliced almonds
  • 2 Tablespoons extra virgin olive oil
  • 2 medium zucchini, cut into 2″ strips
  • 2 medium summer squash, cut into rounds
  • ½ teaspoon dried oregano
  • Kosher or sea salt, to taste

Instructions
  1. In a non-stick frying pan, saute almonds in 1 Tablespoon olive oil on medium heat until about half of the almonds have browned. (Be careful not to burn). Once done, remove from pan.
  2. Add second tablespoon olive oil to pan and saute vegetables on a medium heat adding oregano and salt. Saute until veggies soften.
  3. Add almonds back into pan with veggies, salt to taste, and serve.

 

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January 21, 2012 by Bill Bradley

Waldorf Salad with Dijon Balsamic Vinaigrette

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Waldorf Salad with Dijon Balsamic Vinaigrette
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Recipe type: Lunch, Salad
Serves: 4 as side salad, 2 for main entree
 

This healthy and satisfying lunch or dinner salad can be eaten as a full meal on its own or as a side dish.
Ingredients
  • Salad Ingredients
  • 4 cups mesclin lettuce (or your favorite lettuce/green)
  • 1 cucumber, peeled and sliced
  • 1 granny smith apple, sliced thin
  • 1 red pepper, sliced into thin strips
  • ⅛ cup red onion, sliced thin (or as much as you like)
  • ¼ cup Gorgonzola cheese, crumbled
  • ¼ cup walnuts
  • ¼ cup Dijon Balsamic Vinaigrette (search site for recipe)
  • Dressing:
  • 1 cup extra virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons honey
  • ¼ teaspoon oregano, dried
  • Salt and pepper, to taste

Instructions
  1. Make dressing by adding all dressing ingredients to a jar and shaking well.
  2. Add all salad ingredients (except dressing) to a large salad bowl.
  3. Pour ¼ cup dressing on salad and toss well.

 

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January 21, 2012 by Bill Bradley

Dijon Balsamic Vinaigrette

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Dijon Balsamic Vinaigrette
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Recipe type: Salad Dressing
 

This tart and slightly sweet dressing will keep your well refrigerated for a few weeks.
Ingredients
  • 1 cup extra virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons honey
  • ¼ teaspoon oregano
  • Salt and pepper, to taste

Instructions
  1. Add all ingredients to a jar and shake until well mixed

 

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January 21, 2012 by Bill Bradley

Breakfast Yogurt Parfait

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Breakfast Yogurt Parfait
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Recipe type: Breakfast, Snack, Dessert
Serves: 1
 

Everything you need to hold you over until lunch! You can substitute and of your favorite fruits.
Ingredients
  • 1 cup plain, lowfat yogurt
  • 1 apple, cut into bite sized pieces
  • 1 orange, peeled with wedges cut in half.
  • 1 teaspoon honey
  • ¼ teaspoon cinnamon
  • ¼ cup walnuts or almonds

Instructions
  1. Mix all ingredients together and enjoy!

 

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January 21, 2012 by Bill Bradley

Chocolate Dipped Bananas

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Chocolate Dipped Bananas
Author: 
Recipe type: Snack, Dessert
Serves: 4
 

The bitterness of the chocolate mixed with the sweetness of the banana along with the frozen chill of both makes for a great substitute to ice cream on a hot day.
Ingredients
  • 4 bananas
  • 1 large bar of dark chocolate (at least 10 ounces)
  • Coconut flakes, unsweetened (optional)
  • Crushed walnuts (optional)
  • toothpicks

Instructions
  1. Cut bananas into bite sized pieces, place on a baking sheet
  2. Add toothpicks and freeze for at least a few hours
  3. Melt chocolate either in a double boiler (or in a pan on low heat, stirring constantly and watching so as not to burn)
  4. Dip frozen bananas into chocolate and then toppings (if using)
  5. Place them on wax paper on baking sheet
  6. Freeze for a few more hours and serve.

 

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January 21, 2012 by Bill Bradley

Chocolate Dipped Fruit

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Chocolate Dipped Fruit
Author: 
Recipe type: Dessert
Serves: 4
 

One of my favorite summer treats was the chocolate covered banana. We would go to a local deli where they would take out a frozen banana on a stick and dip into warm chocolate. The chocolate would turn crunchy and it made a great substitute to ice cream. This is a take on that recipe.
Ingredients
  • 3½ ounce bar of a good dark chocolate (or however much chocolate you want)
  • 1 banana, cut into bite sized pieces, frozen with a toothpick in each piece
  • 1 orange, segmented
  • 1 pint fresh strawberries
  • Coconut (optional)
  • Crushed walnuts (optional)

Instructions
  1. Heat chocolate in a double boiler or a pan on low heat (stirring and watching constantly)
  2. Dip fruit in melted chocolate, then dip in coconut and walnuts (if using)
  3. Refrigerate for 1 hour (or more)
  4. Serve

 

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October 7, 2011 by Bill Bradley

Fried Eggplant

This video of how to fry eggplant is great.  The only change I would make is I would use extra virgin olive oil and fry the eggplant on a medium heat to maintain the quality of the oil.  (You don’t want the oil to burn or it turns from a healthy oil to unhealthy).  Enjoy!

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October 5, 2011 by Bill Bradley

My Cousin the Vegan Chef

My cousin Casey and his wife are vegans. I joke with them sometimes about “putting chicken juice in their beans”, but truth be told, I love Casey’s cooking.  He is a talented chef who is always thrilling me with vegan pizzas, muffins, soups, and smoothies.  I always feel satisfied when I eat his cooking and yearn for more.  Here is a recipe from his upcoming cookbook:

[amd-recipeseo-recipe:3]

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October 5, 2011 by Bill Bradley

The Mediterranean Vegan

Being vegan means not consuming any animal products (including meat, milk, cheese, honey, fish, and chicken). People in Crete are traditionally vegans half of the year, because they are vegan on religious holidays.  In Crete, there are a lot of religious holidays!  On those days, they will eat veggies, beans, nuts, seeds, bread, and fruit.  The great thing about this is that they have been doing it so long that they have created thousands of delicious recipes so there is no feeling of lack on the days when they go vegan.

The people of the Mediterranean do eat dairy products and meat, but much much less than typical Americans.  And most people of the Mediterranean have many days when they are vegan or close to being vegan.

The fact that the people of the Mediterranean are healthy and eat less animal products is no coincidence.  Studies show that vegans have lower rates of most diseases including heart disease and type 2 diabetes.  So, even if you don’t become purely vegan, it is always helpful to decrease the amount of animal products you consume on a daily basis.

I have been enjoying the adventures of Brittany, the tofu guru.  You will find her on youtube.  She is both entertaining and educational and her recipes are awesome!  Check her out below.

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