Emily's Hummus

Emily's Hummus

Ingredients

• Chickpeas 
• Lemon juice and zest of lemon (half)
• 2 tbsp tahini 
• Garlic (1 clove)
• 1 teaspoon cumin 
• 1 teaspoon coriander

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Raw Meatballs and Sauce (Jennifer Cornbleet)

Raw Meatballs and Sauce

Source: Raw Food Made Easy, Jennifer Cornbleet.

Ingredients

• 1 cup soaked raw walnuts 
• 1 tablespoon fresh lemon juice 
• 1 teaspoon extra-virgin olive oil 
• 1 teaspoon tamari 
• 1/4 teaspoon garlic powder 
• Dash salt 
• 1 tablespoon minced fresh parsley 
• 1 tablespoon minced onion 

Instructions

1. Place the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S-blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well. 
2. Form the paté into balls and place on a serving plate, Cover each ball with a thin coating of Middle Eastern Marinara Sauce (see next recipe). 
3. Serve immediately. 

Marinara Sauce Ingredients

• 1 ripe tomato, chopped (about 1/2 cup) 
• 1/2 cup sun-dried tomatoes, soaked or oil-packed 
• 2 tablespoons extra-virgin olive oil 
• 1 tablespoon minced fresh basil, or 1 teaspoon dried 
• 1 teaspoon dried oregano 
• 1/2 teaspoon crushed garlic (1 clove) 
• 3/8 teaspoon salt 
• Dash black pepper 
• Dash cayenne, ground cardamom, ground cinnamon, ground cumin

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Lemon Herb Dressing (Jennifer Cornbleet)

Lemon Herb Dressing

Source: Raw Food Made Easy, Jennifer Cornbleet.

Ingredients

• 1/4 cup fresh lemon juice 
• 1 tablespoon minced fresh herbs (parsley, basil, dill, mint, tarragon, or oregano) 
• 1/2 teaspoon crushed garlic (1 clove) 
• 3/8 teaspoon salt 
• 1/4 teaspoon Dijon mustard (optional) 
• Dash black pepper (optional) 
• 1/2 Cup Extra-Virgin Olive Oil

Instructions

1. Place the lemon juice, herbs, garlic, salt, mustard, and pepper in small bowl and whisk to combine. Add the olive oil and whisk again until well blended. Stored in a cruet or sealed glass jar in the refrigerator, Lemon Herb Dressing will keep for five days.

Variation
For Creamy Lemon Herb Dressing: Place all of the ingredients in a blender and process until smooth and creamy.

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Tampa Treasures Cookbook Recipes

Tampa Treasures Cookbook

Fresh Herb Grilled Chicken

Ingredients

• 8 large whole chicken breasts, halved
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon Dijon mustard
• 4 cloves garlic, crushed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh chives, chopped 
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Instructions

1. At least 2 hours before cooking: Place chicken in 9 x 13-inch baking pan. Combine remaining ingredients; pour over chicken. Marinate in refrigerator at least 2 hours. 
2. When ready to cook: Drain chicken, reserving marinade. Grill chicken, brushing frequently with marinade, about 10 minutes per side or until done. Discard remaining marinade. 

Makes: 8 to 12 servings.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Treasure Tip: Make your own herb vinegar by adding your favorite fresh herbs to the vinegar bottle and letting them sit two weeks, swirling the bottle occasionally. Add herbs to butter and use on vegetables, fish or meats. To make herb oil, add dried (never fresh) herbs to the bottle; let it sit two weeks. Strain the oil; add more herbs; let it sit two more weeks. 

Cumin Rice Timbales

Ingredients

• 2 tablespoons olive oil
• 1/2 cup onion, minced
• 1 teaspoon cumin seeds
• 1/8 teaspoon dried hot pepper flakes
• 1 cup converted rice
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon cumin seeds, lightly toasted (garnish)

Instructions

1. In deep, heavy saucepan, heat oil over moderately low heat. Sauté onion, cumin seeds and red pepper flakes, stirring, until onion softens. Add rice; cook, stirring, 1 minute. Stir in broth, 1 cup water and salt; bring to boil; reduce heat to low. Cover pan; cook until liquid is absorbed, 18 to 20 minutes. Remove from heat; fluff rice with fork; stir in parsley. Let stand, covered, 5 minutes. Pack rice into six lightly oiled 1/4-cup timbale molds or custard cups. To serve, unmold timbales on plate; sprinkle with toasted cumin seeds. 

Makes: 6 servings.

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Rosemary Garlic Chicken

Ingredients

• 1 (4-pound) roasting chicken
• 2 large, or 4 small, lemons
• 1 head garlic cloves
• Fresh rosemary sprigs
• Olive oil
• 2 pounds small red potatoes (optional)

Instructions

1. Preheat oven to 425F. Wash chicken under cold water, pat dry, inside and out, with paper towels. Cut lemons in quarters. Separate garlic into cloves. Smash cloves with flat side of heavy knife; remove skin. Stuff chicken cavity with lemon quarters and garlic; tie legs together. Tuck rosemary sprigs between thighs and breast. Rub chicken with olive oil; place in roasting pan; roast 30 minutes. Reduce heat to 375 F; place potatoes around chicken, if desired. Roast until juices run clear when chicken is pricked with fork, 35 to 45 minutes longer. To keep meat from breaking apart when carved, let chicken rest 10 to 15 minutes before serving. 

Makes: 4 servings.

Preparation Time: 10 Minutes

Cooking Time: 1 Hour 15 Minutes

Treasure Tip: Poached chicken makes an excellent base for chicken salads and casseroles. For a moist, succulent poached chicken, keep your poaching liquid (water or chicken stock) at a gentle simmer. Remove chicken when breast is firm and drumsticks barely move. 

Kung Pao Chicken

Ingredients

• 1 pound chicken breast, boned and cut in 1-inch cubes
• 1/4 cup plus 2 tablespoons soy sauce, divided
• 1 1/2 tablespoons plus 1 teaspoon cornstarch, divided
• 1/4 teaspoon garlic salt
• 4 dried red chiles (or more to taste)
• 2 tablespoons white wine or sherry
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons sesame oil
• Peanut or vegetable oil for stir-frying
• 1 medium onion, diced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup fresh mushrooms, sliced
• 2 teaspoons fresh ginger, peeled, chopped
• 1 (8-ounce) can bamboo shoots, drained and diced
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (7-ounce) jar baby corn, drained 
• 1/2 cup salted peanuts

Instructions

1. 30 minutes before cooking: Thoroughly combine chicken, 1/4 cup soy sauce, 1 1/2 tablespoons water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Marinate for 30 minutes.
2. Remove tips and seeds from chiles; cut in 1-inch pieces. In small bowl combine 1/2 cup soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil. In wok or large, heavy skillet, heat 2 to 3 inches oil to 400 F. Add chicken; fry 30 seconds. 
3. Remove chicken; add onion, green and red peppers and mushrooms. Cook until crisp-tender. Remove vegetables; drain off all oil except 2 tablespoons. Fry chiles until black in reserved oil. Add ginger, chicken, bamboo shoots, water chestnuts and corn, stirring and tossing together. Add vegetables and soy-wine mixture; cook, stirring, just until thickened. Remove from heat; sprinkle with peanuts. Serve over rice. 

Makes: 4 servings. 

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Treasure Tip: Although stir-frying looks difficult, the only trick to it is split-second timing. Have every ingredient prepared and within reach before you start to cook. Once you have started, there is no time to stop and look for a sauce or seasoning. 

Lemon Dill Peppered Chicken

Ingredients

• 1 (14-ounce) can chicken broth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 2 teaspoons dill weed
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 egg, beaten
• 1/4 cup flour, mixed with 1/4 teaspoon salt
• 2 whole chicken breasts, halved, boned and skinned 
• 1 tablespoon butter
• 1 tablespoon vegetable oil

Instructions

1. In medium saucepan combine broth and cornstarch; stir to mix well. Add lemon juice, dill weed, pepper and salt; place over medium heat. Cook, stirring, until mixture comes to full boil. Reduce heat to low; cook 1 minute longer. Dip chicken in egg, then in flour-salt mixture. Melt butter and oil in large skillet over medium heat; brown chicken. When chicken has browned, pour sauce over it; simmer until chicken is done, about 10 minutes. Serve. 

Makes: 2 to 4 servings. 

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Fiery Turkey Chili

Ingredients

• 1/4 cup olive oil
• 2 cups onion, chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) can plum tomatoes, including juice
• 1 (15-ounce) can tomato purée
• 1/4 cup chili powder
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried hot red pepper flakes (or to taste) 
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• Drumsticks, thighs and wings from a cooked turkey
• 2 green bell peppers, coarsely chopped
• 2 (16-ounce) cans kidney beans, rinsed, drained well
• Sour cream
• Cheddar cheese, coarsely grated

Instructions

1. 3 1/2 hours before serving: Heat oil in large kettle over moderate heat; cook onion and garlic; stirring until golden. Add tomatoes and juice, tomato purée, 2 cups water, chili powder, cumin, red pepper, oregano, cinnamon, salt and black pepper; combine well. Add turkey; reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally. Using slotted spoon, transfer turkey to plate; let cool. 
2. Remove turkey meat; discard skin and bones. Add meat, green bell peppers and beans to pot. Simmer, stirring occasionally, until peppers are tender, about 40 minutes. If made in advance, cool completely before covering and refrigerate. Serve topped with a dollop of sour cream and a sprinkling of cheddar. 

Makes: 8 servings. 

Preparation Time: 30 Minutes

Cooking Time: 3 Hours 

Treasure Tip: Chicken can be substituted for turkey in this dish.

Grilled Lemon Rosemary Lamb

Ingredients

• 1 (5-pound) leg of lamb, boned and bufferflied
• 2 teaspoons lemon pepper seasoning
• 1/4 cup, plus 2 tablespoons, Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 1/4 cup, plus 2 tablespoons, lemon juice (about 4 lemons)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, crumbled
• 2 cloves garlic, minced
• 1 stick butter

Instructions

1. Night before, or at least 8 hours before cooking: Remove skin and excess fat from lamb; spread out flat. Combine all remaining ingredients except butter; pour over meat; marinate at least 8 hours. 
2. When ready to cook: Drain meat; reserve marinade. Melt butter; add to marinade. Grill meat, basting with marinade, over medium-hot coals at least 15 minutes per side for rare. 

Makes: 8 to 10 servings. 

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Whole Wheat Carrot Bread

Ingredients

• 1 cup raw carrots, peeled, finely grated
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 tablespoon butter or margarine, melted
• 2 eggs 
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups flour, sifted
• 1 cup whole wheat flour
• 1 cup walnuts, chopped

Instructions

1. Night before: In a large bowl combine carrots, brown sugar, soda and butter. Add 1 cup boiling water; stir just enough to mix. Set aside until cool. 
2. Preheat oven to 350 F. Beat eggs with fork; add to cooled carrot mixture. Sift baking powder, salt and all-purpose flour into mixture. Stir in whole wheat flour; fold in nuts. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; let stand 5 minutes. Bake 1 hour. Remove from pan; cool on wire rack. A loaf of bread slices better if wrapped in foil or plastic wrap and allowed to stand overnight in a cool place. 

Makes: 12 servings. 

Preparation Time: 20 Minutes

Cooking Time: 1 Hour

Pumpkin Date Nut Cake

Ingredients
Cake

• 1 (16-ounce) can pumpkin
• 3 1/2 cups flour
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup dates, chopped
• 1 cup pecans, chopped

Glaze

• 2 cups powdered sugar
• 1/2 cup fresh Florida orange juice

Instructions

1. Preheat oven to 350 F. Grease and flour tube or bundt pan. Mix 2/3 cup water and all cake ingredients until well blended, pour batter into prepared pan. Bake until knife comes out clean, 1 to 1 1/4 hours. Remove from oven. Make glaze: Mix powdered sugar and orange juice together; pour over warm cake. 

Makes: 12 servings.

Preparation Time: 25 Minutes
Cooking Time: 1 Hour 15 Minutes

Treasure Tip: When mixing cake batter, scrape the bowl often with a rubber spatula to blend the ingredients thoroughly. If you use a wooden spoon instead of an electric mixer, mix ingredients 150 strokes per minute of beating time.

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Kale Salad

Kale Salad

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Tat's Chickpea Spinach Dish (TheKitchn)

Braised Coconut Spinach & Chickpeas with Lemon

Source: TheKitchn.

Serves: 4 as a main dish or 6 as a side

Ingredients

• 2 teaspoons oil or ghee
• 1 small yellow onion
• 4 large cloves garlic, peeled and minced
• 1 tablespoon grated ginger, from a 3-inch piece
• 1/2 cup sun-dried tomatoes, chopped
• 1 large lemon, zested and juiced (about 2 tablespoons juice)
• 1 dried hot red pepper or dash of red pepper flakes (optional) 
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 pound baby spinach
• 1 (14-ounce) can coconut milk
• 1 teaspoon salt, or to taste
• 1 teaspoon ground ginger

To Serve

• Whole roasted sweet potatoes
• Cilantro leaves, to garnish 
• Toasted unsweetened coconut, to garnish

Instructions

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.
2. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Recipe Note: This is thick enough to eat on its own with a fork, but it's also saucy enough to serve over pasta, rice, quinoa, or another grain.

Freezing Instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.

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Green Smoothies (Brad's Raw Made Easy)

Green Smoothies

Source: Brad's Raw Made Easy by Brad Gruno.

Arugula Ayurveda Smoothie

Servings: 2

Ingredients

• 1 1/2 cups coconut water
• 2 pears, coarsely chopped
• 1 handful arugula
• 10 stalks parsley
• 1 (1-inch) piece peeled ginger
• 1 teaspoon ground turmeric powder

Instructions

1. Place all the ingredients in a blender in the order listed and blend until desired consistency. 

Swiss Kiss Smoothie

Servings: 2

Ingredients

• 2 tablespoons lemon juice
• 1 cup spring water
• 1 cup raspberries
• 1 banana, peeled
• 1 apple, coarsely chopped
• 3 Swiss chard leaves, stems removed

Instructions

1. Place all the ingredients in a blender in the order listed a blend until desired. 

Señor Verde Smoothie

Servings: 2

Ingredients

• 1 cup orange juice
• 1/2 avocado, peeled and pitted
• 1/2 pineapple, peeled, cored, and chopped into chunks
• 1/2 jalapeño, seeds removed
• 1 handful spinach or 4 kale leaves, ribs removed
• 10 cilantro sprigs
• 1/2 teaspoon sea salt

Instructions

1. Place all the ingredients in a blender in the order listed and blend until desired consistency. 

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Forager Grated Salad (Better Nutrition)

Forager Grated Salad

Source: Better Nutrition.

Serves: 4

You won’t have to do all the digging your forebears did to enjoy this fiber-rich salad.

Ingredients

• 3/4 cup grated organic heirloom carrot
• 1/2 cup thinly shaved organic celery
• 1/2 cup grated organic golden beets
• 1/2 cup peeled grated organic celery root
• 1/2 cup organic Italian parsley leaves
• 2 Tbs. organic pomegranate seeds
• 2 cups shredded organic romaine lettuce
• 1/4 cup fresh-squeezed organic orange juice
• 1 Tbs. organic coconut oil

Instructions

1. Toss carrots, celery, beets, celery root, parsley, pomegranate seeds, and romaine in bowl. Whisk together orange juice and coconut oil, and drizzle over salad.

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Mandarin Orange Broccoli Salad (Better Nutrition)

Mandarin Orange Broccoli Salad

Source: Better Nutrition.

Serves: 4
This fresh-tasting blend of sweet and acidic flavors pairs perfectly with grilled fish or chicken.

Ingredients

• 2 cups broccoli florets, cut to the size of quarters
• 6 Tbs. tarragon vinegar*
• 2 Tbs. cooking sherry
• 2 tsp. Dijon mustard
• Finely grated zest of 1 navel orange
• 2 Tbs. olive oil
• 1 11-oz. can mandarin oranges, drained, juice reserved
• 4 cups baby romaine lettuce
• 2 cups baby spinach
• 1 cup shredded carrots
• 1/2 cup dried cranberries
• 1/3 cup tamari almonds, roughly chopped (or roasted almonds)

Instructions

1. Steam broccoli florets in basket over boiling water, 3 minutes. Fill medium bowl with ice-cold water, remove broccoli from heat, and transfer to bowl 30 seconds to stop cooking process. Drain water and set aside.
2. In separate small bowl, whisk together vinegar, sherry, mustard, zest, olive oil, and 2 Tbs. mandarin juice. Pour half of dressing mixture over broccoli florets, and toss to combine. Refrigerate to chill, if desired.**
3. Combine broccoli florets with greens, carrots, cranberries, and mandarin slices in large salad bowl. Top with remaining dressing, and toss gently to combine. Garnish with chopped almonds, and serve immediately.

per serving: 253 cal; 6g pro; 12g total fat (1.5g sat fat); 30g carb; 0mg chol; 216mg sod; 6g fiber; 17g sugars

Notes from Chef Jeannette:
*Tarragon vinegar is available in most health food stores. If you can’t find it, blend 6 Tbs. white wine vinegar with ½ tsp. dried thyme as a substitute.
**You can make the dressing and steam the broccoli a day ahead and chill them along with the drained mandarin slices overnight. Then the cold salad comes together in minutes at mealtime.

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Red Wine Vinaigrette (MyRecipes)

Red Wine Vinaigrette

Source: MyRecipes.

Ingredients

• 1/3 cup red wine vinegar
• 1/2 large shallot, minced
• 2/3 cup extra virgin olive oil
• 2 tablespoons honey
• 2 teaspoons coarse-grained Dijon mustard

Instructions

1. Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

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