Healthfull Cooking by Anna Kay Miller

COOKING

A Collection of Recipes for Healthfull Living

an imprint of Square Publishing LLC 316 Crawford Street New York, New York 10014 We support copyright. Copyright fuels creativity, encourages diverse voices, promotes free speech, and creates a vibrant culture. Thank you for buying an authorized edition of this book and for complying with copyright laws by not reproducing, scanning, or distributing any part of it in any form without permission. You are supporting writers and allowing us to continue to publish books like this. ISBN 978-1-58333-586-4 Printed in the U.S.A. 3 5 7 9 10 8 6 4 2 Content for this publication was provided by Healthfull Market. Book Design ÂŠ 2016 by Anna Kay Miller. Photographs ÂŠ 2016 by Jeanine Donofrio, Jack Matthews, Johnny Miller and Jason Wallis. Neither the publisher nor the author is engaged in rendering professional advice or services to the individual reader. The ideas, procedures, and suggestions contained in this book are not intended as a substitute for consulting with your physician. All matters regarding your health require medical supervision. Neither the author nor the publisher shall be liable or responsible for any loss or damage allegedly arising from any information or suggestion in this book. The recipes contained in this book having been created for the ingredients and techniques indicated. The publisher is not responsible for your specific health or allergy needs that may require supervision. Nor is the publisher responsible for any adverse reactions you may have to the recipes contained in this book, whether your follow them as written or modify them to suit your personal dietary needs or tastes.

Table of Contents

Thank You 01 Breakfast 03 Belgian Waffles Blueberry Muffins Red Pepper Frittata Breakfast Granola Strawberry Smoothie Breakfast Tostada

Lunch 17

Sides 49

Apple Fennel Salad Homemade PB&J Strawberry Salad Mint Pesto Crostini Veggies and Quinoa

Mashed Potatoes Spicy Cornbread Caprese Salad Chipotle Guacamole Roasted Veggies Corn on the Cob Charred Broccoli Mustard Greens Sweet Potato Nachos

Dinner 31 Spiced Filet Mignon Pablano Quesadillas Margherita Pizza Butternut Ravioli Cream Broccoli Soup Carrot Gazpacho Pilaf and Asparagus

Desserts 69 Chocolate Cookies Sweet Fruit Cake Blueberry Ice Cream Carrot Nut Cake

Thank You Thank you from the Healthfull Market family. Itâ&#x20AC;&#x2122;s because of people like you, people who believe in the importance of healthfull eating, that we are able to publish Healthfull Cooking. It is our desire that as you enjoy the recipes that fill the pages of this book, you will be able to gradually improve the overall quality of your life. We hope you experience the difference that healthy food can make. Happy Cooking!

Thank You 01

Breakfast

Belgian Waffles

Blueberry Muffins

Red Pepper Frittata

Breakfast Granola

Strawberry Smoothie

Breakfast Tostada

Belgian Waffles Ingredients 1 1/2 cups all-purpose flour 1/2 cup cornstarch

1 tsp baking powder 1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups buttermilk

1/2 cup milk

6 tbsp vegetable oil or canola oil 1/2 tsp vanilla extract

2 eggs, whites and yolks separated

directions 1 Preheat a Belgian waffle iron (if you don't have a Belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside. 2 In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites until soft peaks form. Add sugar and whip until stiff glossy peaks form. 3 While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.

3 tbsp granulated sugar

Breakfast 05

Blueberry Muffins Ingredients 2/3 cup white sugar

1 large egg

1/2 cup vegetable oil 1/3 cup milk

1 tsp vanilla

1 1/4 cup all-purpose flour

1 tsp baking powder 1/4 tsp salt

1/2 cup sour cream or yogurt 1 cup blueberries

Breakfast 06

directions 1 Preheat oven to 375 °F. Lightly grease your muffin tin so that the crown of the muffin doesn't stick to the pan. Place eight muffin liners in the pan. 2 Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined. 3 Add the flour, baking powder and salt. Stir the baking powder and salt into the flour on top of the wet ingredients. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Stir in the sour cream just until well distributed. Fold in the blueberries. 4 Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins, fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon sugar. 5 Bake muffins for about 25 minutes. If you're using frozen berries it will take about 5 minutes longer. Remove muffins as soon as a toothpick comes out clean.

Red Pepper Frittata Ingredients 6 large eggs

1/4 cup almond milk 1/2 tsp coconut oil

1 roasted red bell pepper, chopped

2 cups spinach

1/3 cup crumbled feta cheese

1/4 tsp red pepper flakes

directions 1 Preheat oven to 400 Â°F with a 8-inch cast iron skillet inside. 2 In a medium bowl, whisk the eggs with the almond milk and a few pinches of salt and pepper. Using a pot holder, removed the preheated skillet from the oven. Add the coconut oil to coat the bottom of the skillet. Pour in the egg mixture followed by the bell peppers, spinach, and feta cheese. 3 Bake until the eggs are set and the frittata is golden brown on top, 15 to 20 minutes. 4 Removed the Frittata from the oven, sprinkle with red pepper flakes, and season with black pepper. Let school slightly and serve. Serves 2.

Salt and pepper

Breakfast 09

Breakfast 11

Breakfast Granola Ingredients 1 cup rolled barley flakes 1 cup rolled spelt flakes

1 cup old fashioned rolled oats

1 cup sliced almonds

1/3 cup pure maple syrup

2 tbsp light brown sugar

1/3 cup extra-virgin olive oil 1 tsp pure vanilla extract

Breakfast 12

1/2 tsp course salt

directions 1 Preheat oven to 325 Â°F. Toss to combine all ingredients in a bowl, then spread in a single layer on rimmed baking sheet. Bake, stirring halfway through, until golden brown, about 30 minutes. Let cool completely. Store granola in an airtight container at room temperature for up to 3 weeks. Serves 10.

Strawberry Smoothie Ingredients 2 cups frozen strawberries

1 fresh banana

directions 1 Add all ingredients to a blender, and pulse until combined. Serve immediately. If the smoothie is too thick, add more milk. If it is too thin, add more fruit or ice. Serves 2.

1 cup milk 1 cup ice

1 tbsp honey

Breakfast 13

Breakfast Tostadas Ingredients 4 corn tortillas

Extra-virgin olive oil 8 to 10 brussels sprouts

4 large eggs

1 small avocado Juice of 1/2 lime

1/4 cup cooked black beans, rinsed

2 radishes, sliced Salt and pepper Hot sauce

Breakfast 14

directions 1 Brush the tortillas with olive oil and toast in a cast iron skillet over medium-high heat for 2 to 3 minutes per side, or until crispy. Or bake in the oven at 300 Â°F for 10 to 15 minutes, or until crispy. Remove and set aside. 2 Add a drizzle of olive oil to the skillet and place the shredded brussels sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the shredded brussels sprouts as they brown. Removed then from the pan once they're lightly golden brown, about 4 minutes. 3 In a nonstick skillet, fry the eggs until the whites are set and the yolks are still runny. Use the back of a fork to smash a quarter of the avocado onto each tortilla and add a squeeze of lime juice and a pinch of salt. Assemble each tortilla with the brussels sprouts, black beans, eggs, radishes and pepper. Serve with hot sauce. Serves 4.

Lunch

Apple Fennel Salad

Homemade PB&J

Strawberry Salad

Mint Pesto Crostini

Veggies and Quinoa

Apple Fennel Salad Ingredients 2 tbps extra virgin olive oil 1 1/2 tbsp fresh lemon juice 2 tbsp fresh orange juice 1/2 tsp Dijon mustard

Sea salt and ground black pepper

directions 1 To make the dressing, whisk together the olive oil, lemon juice, orange juice, and Dijon mustard in a small bowl. Season with salt and pepper. 2 Assemble the salad. In a large bowl, toss the fennel, apple, radishes, scallions, and baby salad greens with half of the dressing until well coated. Add the mint, cheese and almonds and toss to combine. Taste and season with salt and pepper, and additional dressing, if desired. Serves 4.

2 fennel bulbs, thinly sliced 1 Gala apple, thinly sliced 4 radishes, thinly sliced

1/3 cup chopped scallions

3 cups baby salad greens 1/4 cup fresh mint leaves

1/3 cup crumbled feta cheese

1/3 cup sliced almonds

Lunch 19

Homemade PB&J Ingredients 1 1/2 cups roasted hazelnuts

1 1/2 cups raw pecans

4 tbsp maple syrup, divided

Sea salt

3 cups strawberries

1/2 tsp fresh lemon juice

2 to 3 tbsp chia seeds

8 slices of bread for sandwiches

directions 1 To make the hazelnut pecan butter, blend the hazelnuts and pecans in a high speed blender until creamy. Stop and scrape down the mixture often, giving your blender a break every few minutes when the motor gets warm. Your nut butter should become creamy after 10 to 15 minutes. Add 2 tablespoons of maple syrup and a pinch of sea salt and blend well. 2 To make the strawberry chia jam, remove the stems and slice the strawberries. In a medium saucepan over medium heat, simmer the strawberries and lemon juice for 3 to 5 minutes, stirring often. Break them up gently with a masher or fork. Add the remaining maple syrup and a pinch of salt and remove from heat. Stir in the chia seeds and transfer to a glass jar. Let cool slightly and then set in fridge to chill. If your jam isn't set enough, stir in more chia seeds. 3 Make sandwiches and store the extra nut butter and jam in glass jars for up to one week. Serves 4.

Lunch 21

Strawberry Salad Ingredients 2 tbsp extra-virgin olive oil 2 tsp fresh lemon juice

2 tsp balsamic vinegar 2 tsp honey

Sea and pepper 11/2 cups cooked wheat berries 4 cups mache greens

1/3 cup hazelnuts

11/2 cups sliced strawberries 1/4 cup sliced radishes

1/4 cup sliced basil

1/4 cup whole mint leaves

1/3 cup crumbled feta cheese

Lunch 24

directions 1 Make the sweet lemon vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and honey. Season with salt and pepper. 2 Assemble the salad. In a large bowl, combine the wheat berries, mache greens, hazelnuts, strawberries, radishes, basil, mint and feta cheese. Drizzle the vinaigrette over the salad and toss. Taste and adjust seasonings as needed.

Mint Pesto Crostini Ingredients 1/4 cup extra virgin olive oil 2 tbsp fresh lemon juice

1 garlic cloves

1 cup mint leaves

1/2 cup pistachios

directions 1 Combine the first six ingredients in food processor. 2 Preheat oven to 400 Â°F. Place the bread on a large baking sheet and drizzle with olive oil. Bake for 10 to 12 minutes, or until toasted and golden. 3 Remove from the oven and rub each piece of bread with the cut side of the garlic clove. Place the bread on a serving platter and top each piece with a slather of mint pesto, 1 artichoke, 2 mint leaves, red pepper flakes, and salt and pepper. Serves 4.

1 cup peas

8 slices whole grain bread

8 baby artichokes, roasted

1/2 garlic clove

1 tsp extra virgin olive oil

16 mint leaves

Pinches of red pepper flakes

Salt and pepper

Lunch 27

Veggies and Quinoa Ingredients 1/2 butternut squash, diced

20 brussels sprouts, halved

1/4 cup extra-virgin olive oil

Salt and pepper

1 tsp smoked paprika

3/4 cup plus 2 tbsp water 1/2 cup quinoa, rinsed

1 garlic clove

2 tbsp tahini

3 tbsp apple cider vinegar

1/4 cup snipped fresh chives

1/4 cup chopped parsley leaves

1/4 cup chopped cilantro leaves

2 1/2 cups baby spinach

Lunch 28

directions 1 Preheat oven to 425 Â°F. On a rimmed baking sheet, toss squash and brussels sprouts with 2 tablespoons oil. Season with salt and the paprika. Roast vegetables tossing halfway through, until golden and tender, 25 to 30 minutes. 2 Meanwhile, bring 3/4 cup water, the quinoa, and a pinch of salt to boil in a medium saucepan. Reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender but still chewy, about 15 minutes. Transfer to a bowl and fluff with fork. 3 Pulse garlic, tahini, vinegar, 2 tablespoons oil, 2 tablespoons water, chives, parsley and cilantro in a food processor until smooth. Season with salt and pepper. 4 In a bowl, toss roasted vegetables with quinoa and 2 tablespoons of the sauce. Toss each serving with spinach and season with salt and pepper. Serves 2.

Dinner

Spiced Filet Mignon

Pablano Quesadillas

Margherita Pizza

Butternut Ravioli

Cream Broccoli Soup

Carrot Gazpacho

Orange Chicken

Pilaf and Asparagus

Spiced Filet Mignon Ingredients 3/4 cup unsalted butter, softened,

1 tbsp chopped fresh thyme Six 6-ounce filets mignons

1 tbsp kosher salt

2 tbsp cracked black pepper

3 cups baby portobello mushrooms 2 garlic cloves, finely chopped

3/4 cup sherry

1/4 tsp ground black pepper

directions 1 Combine the butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll it up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance. Preheat the oven to 400 °F. 2 Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in batches, searing 2 minutes per side until well browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. 3 Transfer the steaks to an ovenproof, rimmed baking sheet and place in the oven. Cook for 8 to 10 minutes for medium-rare (145 °F) or 12 to 14 minutes for medium (160 °F). Serves 6.

Dinner 33

Pablano Quesadillas Ingredients 2 pablono peppers

4 whole wheat tortillas

2 cups shredded Colby Jack cheese

2 cups baby spinach

1 cup cooked chicken, chopped 1/4 cup quick peeled onions

1 small avocado, pitted and diced

Fresh lime juice

Handfull of cilantro Salt and pepper

Dinner 34

directions 1 Heat a cast-iron skillet or grill pan over medium-high heat. Place the peppers on the hot pan and use tongs to rotate them every few minutes until each side is lightly blackened. Alternatively, the peppers can be roasted under an oven broiler until charred. Remove the peppers from the heat, cut off the stems, remove the seeds, and dice. 2 Assemble each tortilla with cheese, diced pablanos, spinach, chicken, pickled onions, and pinches of salt and pepper. Fold the tortillas in half and place on the hot skillet. Cook each side over medium heat for about 2 minutes, or until the tortillas are golden brown and the cheese is melted. 3 Toss the diced avocado with a squeeze of lime juice, a pinch of salt, and the cilantro. Serve on the side. Serves 4.

Margherita Pizza Ingredients 1 naan bread

3 pieces of sliced mozzarella cheese 1 tomato, thinly sliced

6 basil leaves

3 cloves garlic, pressed

1 1/2 tbsp extra-virgin olive oil

1 1/2 tbsp balsamic vinegar Salt and pepper

directions 1 Press fresh garlic and mix with oil. Brush the flatbread with oil and garlic with half the mixture. Place in preheated to 350 Â°F oven for 5 minutes to crisp up. 2 Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt and pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt and pepper. Place back in the oven for another 5 minutes, plus extra 2 to 3 minutes on broil. Watch the bread closely, if its too dark before 2 to 3 minutes remove it from the oven immediately. 3 Meanwhile mix the remaining oil and garlic with the balsamic vinegar, stirring until a smooth emulsion forms. Chop the basil leaves. 4 Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy. Serves 2.

Dinner 39

Butternut Ravioli Ingredients 2 9-oz packages of butternut ravioli

1/2 cup unsalted butter

1/4 cup extra-virgin olive oil

20 fresh sage leaves

6 tbsp grated Parmigiano

2 amaretto biscuits, crushed

Salt and pepper

Dinner 40

directions 1 Cook the butternut squash ravioli per package directions and drain, reserving Â˝ cup of the cooking water. 2 Melt the butter with the olive oil in a large nonstick pan over medium heat, and add the sage. Add the cooked ravioli and a few tablespoons of the reserved cooking water. Toss to coat the ravioli with the creamy sauce. 3 Transfer the ravioli and sauce to a platter and garnish with the Parmigiano Reggiano and amaretti, if desired. Season with salt and freshly ground black pepper to taste. Serve 2 or 3 ravioli per person, depending on size. Serves 8 to 10.

Cream Broccoli Soup Ingredients 1 large leek

1 tbsp extra-virgin olive oil

2 garlic cloves, crushed

1 head of broccoli

1 1/2 tsp white wine vinegar

2 cups vegetable broth

1 1/4 light coconut milk, divided 3 cups loosely packed spinach

Dinner 42

Salt and pepper

Juice of 1 small lemon Red pepper flakes

directions 1 Slice the white and light green parts of the leeks into rings. Using a strainer, rinse the leeks thoroughly. Heat the olive oil in a large pot over medium heat. Add the leek, garlic, and a few generous pinches of salt and pepper. Stir and cook until the leek is soft, about 5 minutes. 2 Chop the broccoli, stems and all, into course florets and add them to the pot. Stir and cook until just softened, about 5 minutes. Stir in the white wine vinegar, then add the vegetable broth and 1 cup of coconut milk. Reduce heat to low and simmer for about 5 minutes. 3 Let the soup cook slightly, then transfer to a blender. Blend until smooth. Add the spinach and then blend again. Add lemon juice and red pepper flakes to taste. Garnish with a drizzle of coconut milk. Serves 4.

Carrot Gazpacho Ingredients 1 stalk lemongrass 16 ounces carrots, peeled and sliced 1 (14 oz.) can light coconut milk 1 garlic clove 2 tbsp extra-virgin olive oil 2 tbsp sherry vinegar 1 tsp red curry paste

directions 1 Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Remove the first one or two layers of outer leaves and finely chop the tender aromatic part of the lemongrass. 2 Using a high speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth. 3 Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper. Serves 4.

1/2 cup filtered water Salt and pepper Dinner 43

Orange Chicken Ingredients 2 large chicken legs pieces

2 small white onions, sliced

5 tbsp olive oil

1 red tomato, cubed

1 yellow bell pepper

3 tbsp all-purpose flour

Salt and pepper

2 tbsp soy sauce

Juice of 1 orange

Peel of one orange 1 tbsp lemon juice

directions 1 Preheat oven to 375 Â°F. Prepare the sauce. Combine soy sauce, orange juice, orange peels, lemon juice, broth and grand mariner in a saucepan on medium heat. Stir in honey along with ginger and garlic paste. Bring the mixture to boil. 2 Add cornstarch mixture to the sauce and let it simmer for a minute. Remove sauce from heat and let the mixture cool. 3 Place chicken pieces in a plastic bag and pour 10 tablespoons of prepared mixture into the bag. Seal the bag and let the chicken marinate for 1 hour. In a separate bag, combine flour, salt, and pepper. Add the marinated chicken pieces to the bag and shake well. 4 Heat the olive oil in a pan and brown the chicken pieces from both sides. Drain the pieces on a plate lined with paper towels and cover with aluminum foil. 5 Place onions and tomatoes in a baking dish and pour the sauce mixture and layer the chicken pieces in the dish. Place the orange rings and bell pepper on the top of the chicken and bake in the oven for about 15 to 20 minutes at 375 Â°F. Serves 3.

3 cups chicken broth

2 tbsp Grand Marnier

2 tbsp honey

1 tsp of ginger

1 tsp garlic paste

2 tbsp cornstarch

Dinner 45

Pilaf and Asparagus Ingredients 4 large eggs

1 bunch of asparagus

1 lemon

Extra-virgin olive oil

2 cups cooked milet 1/3 cup walnuts

1 tbsp tapers

1/4 cup chopped chives

1 cup chopped fresh herbs

Salt and pepper

directions 1 Make soft-boiled eggs. Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 8 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes. Once the eggs are cooked, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside. 2 Heat a grill pan over medium-high heat. Drizzle the asparagus and lemon halves with olive oil and season with salt and pepper. Place both on the grill (lemons cut side down). Rotate the asparagus occasionally, until evenly charred, about 8 minutes. Remove from the grill and set aside. 3 Toss the millet with the walnuts, capers, chives and herbs. Squeeze the grilled lemon over the pilaf and season with salt and pepper to taste. Divided into 4 portions and top each with the grilled asparagus and one soft boiled egg. Serves 4.

Dinner 47

Sides 50

Mashed Potatoes

Spicy Cornbread

Caprese Salad

Chipotle Guacamole

Roasted Veggies

Corn on the Cob

Charred Broccoli

Mustard Greens

Sweet Potato Nachos

Mashed Potatoes Ingredients 1 1/2 lbs. potatoes, peeled and cubed 11/4 tsp kosher salt

1/4 cup salted butter, softened

4 ounces cream cheese, softened

3/4 cup ParmigianoReggiano 1/2 cup sour cream

1/4 to 1/2 cup milk, warmed

3/4 tsp chopped fresh thyme 1/4 tsp ground black pepper

Pinch of nutmeg

Paprika, optional 1/2 tsp chopped fresh chives

directions 1 Preheat the oven to 350 °F. Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 10 to 15 minutes. Drain and return the potatoes to the pan. 2 Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add 3 tablespoons of the butter and beat until incorporated. Gradually add the cream cheese, ParmigianoReggiano, and sour cream, beating well after each addition. Gradually add the warm milk, 2 tablespoons at a time, until incorporated and the potatoes are fluffy and light. (You may not need all the milk.) Stir in the thyme and remaining 1/4 teaspoon salt, or more to taste, the pepper, and the nutmeg. 3 Butter an 8 x 8-inch baking dish. Spoon the potatoes into the dish, smoothing the top. Use a small spatula or fork to create peaks on the surface to aid browning. 4 Sprinkle the top with the paprika, if desired. Cut the remaining tablespoon of butter into small pieces and sprinkle them over the potatoes. Bake 30 minutes, or until lightly browned. Sprinkle with chives and serve warm. (If baking the potatoes directly from the refrigerator, increase bake time to 1 hour.) Serves 6.

Sides 51

Spicy Cornbread Ingredients 1 cup cornmeal

1 cup all -purpose flour

2 tsp baking powder 1/4 tsp baking soda

1 tsp salt

3/4 cup unsweetened almond milk 1/2 cup maple syrup

directions 1 Preheat the oven to 350 Â°F. In a large bowl, stir together the cornmeal, flour, baking powdered, baking soda, and salt. In a medium bowl, whisk together the almond milk, maple syrup, coconut oil, and apple cider vinegar. 2 Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Fold in the corn kernels and sliced serrano pepper. Don't overmix. 3 Brush a 10-inch cast iron skillet with a drizzle of coconut oil. Spread the batter onto the skillet and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes before serving. Serves 8.

1/2 melted coconut oil

1 tsp apple cider vinegar 1/2 cup corn kernels

1 serrano pepper, sliced

Sides 53

Caprese Salad Ingredients 4 beefsteak or heirloom tomatoes

1 lbs. mozzarella di bufala 1 bunch basil leaves

2 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar Salt and pepper

Sides 54

directions 1 Slice the beefsteak tomatoes and the mozzarella di bufala. Alternate the tomatoes and cheese, overlapping slightly, in rows, topping each tomato slice with a fresh basil leaf. Drizzle with a few tablespoons olive oil and balsamic vinegar, if desired, and sprinkle lightly with sea salt and freshly ground black pepper.

Chipotle Guacamole Ingredients 3 ripe avocados

Juice of 1 to 2 limes

1 Fuji of Gala apple, diced

1 chipotle pepper, chopped

directions 1 Peel and pit the avocados and scoop them into a medium bowl. Add the lime juice and a few generous pinches of salt. Use the back of a fork to mash the avocados until the ingredients are incorporated but not completely smooth. 2 Fold in the apple, chipotle, adobo sauce, and cilantro. Season to taste with more salt and lime juice as desired. Serve with tortilla chips. Serves 4.

1 tbsp adobo sauce

1/2 cup chopped cilantro

Salt

Sides 57

Roasted Veggies Ingredients 12 baby carrots

12 baby zucchini

1 lb Campari tomatoes 1 garlic bulb, smashed

3 tbsp extraÂ-virgin olive oil 2 tbsp fresh rosemary Salt and pepper

1/4 cup freshly grated Parmesan

Sides 60

directions 1 Preheat the oven to 350 Â°F. Place the carrots, zucchini, tomatoes, and garlic in a large bowl. Drizzle with the olive oil and sprinkle with the rosemary, salt, and pepper, tossing to coat. Transfer the vegetables to a large rimmed baking sheet. 2 Bake for 40 to 45 minutes, stirring once after 15 minutes until the vegetables are tender and browned. Spoon the vegetables into a platter and top with the cheese to serve. Serves 6.

Corn on the Cob Ingredients 12 ears sweet corn, shucked

1 stick unsalted butter, melted

Salt and pepper

directions 1 Fill a large stockpot three-fourths full of water. Do not add salt to the water or it will toughen the corn. Cover the pot and bring the water to a boil. As soon as it boils, carefully slip the sweet corn into the water. Cover again, and as soon as the water returns to a boil, in about 3 to 4 minutes, remove the pot from the heat. The corn will be cooked perfectly. Transfer the ears to a platter and brush with the melted butter, and sprinkle with kosher salt and pepper. Serves 12.

Sides 63

Charred Broccoli Ingredients 1 tbsp tamari

2 small garlic cloves, minced 2 tsp rice vinegar

2 tsp cane sugar

1/2 tsp siracha

Pinch of red pepper flakes 2 bunches of broccoli florets

Sides 64

directions 1 Preheat oven to 400 Â°F and line a baking sheet with parchment paper. In a small bowl, whisk together the tamari, minced garlic, rice vinegar, sugar, siracha, and red pepper flakes. 2 Place the broccoli on the baking sheet and toss with half of the sauce, then spread the broccoli evenly so that the pieces are not touching each other. Roast for 15 minutes or until the broccoli is charred on the edges. Serve with the remaining sauce for dipping. Serves 4.

Mustard Greens Ingredients 1 tsp white miso paste

1/4 cup warm water

About 20 leaves mustard greens 1 tsp extra-virgin olive oil 1/2 tsp rice vinegar

1/2 tsp maple syrup

Toasted sesame oil

directions 1 In a small bowl, whisk together the miso paste and water. Trim off the rough bottoms of the mustard greens, separate the leaves, and rinse under running water. Pat dry. 2 In a large skillet, heat the olive oil over medium heat. Add the mustard greens and cook about 2 minutes, turning occasionally. Add half the miso water, cover, and let cook until the stems start to soften, about 2 more minutes. If the skillet is getting dry, add more miso water. 3 Add the rice vinegar and maple syrup and toss. Transfer to a serving plate, drizzle with sesame oil and sprinkle with sesame seeds.

Sesame seeds Sides 65

Sweet Potato Nachos Ingredients 2 sweet potatoes, thinly sliced

Extra-virgin olive oil

1 cup shredded cheese

1 cup cooked black beans, drained

1 mango, peeled and diced 3 radishes, sliced 1 avocado, diced

1 serrano pepper, sliced 1 small lime, sliced

1/4 cup adobo sauce

Salt and pepper

Sides 66

directions 1 Preheat the oven to 400 Â°F and line a large baking sheet with parchment paper. Toss the sweet potatoes with a drizzle olive oil and a pinch of salt and pepper. Spread into a thin layer on the baking sheet and bake for 15 minutes. Top with cheese and bake for an additional 10 minutes, or until the cheese is melted and the sweet potatoes are golden brown. 2 Remove the baking sheet from the oven and top the sweet potatoes with the black beans, mango, radishes, avocado, and serrano pepper. Add a squeeze of lime, drizzle the abodo sauce, and sprinkle with a few pinches of salt. Serve straight from the pan with extra lime slices on the side. Serves 4.

Dessert

Chocolate Cookies

Sweet Fruit Cake

Blueberry Ice Cream

Carrot Nut Cake

Chocolate Cookies Ingredients 1 cup all-purpose flour 1/2 tsp baking soda

1/2 tsp ground cinnamon 1/4 tsp kosher salt

1 1/4 sticks butter, softened 1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 tablespoon orange zest

1 cup old-fashioned oats 1/2 cup chocolate chunks

1 cup milk chocolate chips

directions 1 Preheat the oven to 350 Â°F. Line two 17 x 13-inch rimmed baking sheets with some parchment paper. 2 Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy. Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks, 1/2 cup of the milk chocolate chips, 1/2 cup of the white chocolate chips, and the cranberries. 3 Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes, then transfer the cookies to a rack and cool completely. In separate small bowls, microwave the remaining 1/2 cup milk chocolate chips and 1 /2 cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over the cookies. Let stand until the chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight container at room temperature.)

1 cup white chocolate chips 1/2 cup dried cranberries

Desserts 71

Sweet Fruit Cake Ingredients 1 1/2 cups c pineapple chunks

3 cups golden raisins

1 1/2 cups candied cherries

1 cup dried currants

2 ounces candied orange peel 2 ounces candied citron peel

1/2 cup orange juice

2 cups butter

4 cups powdered sugar

8 eggs, separated

4 cups pecans, chopped

3 cups sifted all-purpose flour

Desserts 72

directions 1 Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. 2 Preheat oven to 275 Â°F. Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. 3 In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. 4 In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 hours until golden brown, or until toothpick comes out clean.

Blueberry Ice Cream Ingredients 2 can full fat coconut milk, chilled

1 heaping cup blueberries

1 mango, pitted and diced 5 to 7 fresh mint leaves

1 1/2 tbsp cornstarch 1/3 cup cane sugar

Sea salt

directions 1 In advance, make sure the freezer bowl of your ice-cream maker has been in the freezer overnight, or for at least 15 hours. 2 Remove the coconut milk from the fridge and carefully scoop the thick solid cream off the top. Save the watery part for another use. 3 In a blender, combine the blueberries, mango, mint leaves, coconut solids, cornstarch, sugar, and a pinch of salt and puree until smooth. Pour the mixture into the freezer bowl of your ice-cream maker and churn according to the manufacturer's directions. Transfer to a freezer safe container and chill for about 2 hours, or until ice cream firms up. Serves 4.

Desserts 77

Carrot Nut Cake Ingredients 4 eggs

1 1/4 cups vegetable oil 2 cups white sugar

2 tsp vanilla extract

2 cups all-purpose flour 2 tsp baking soda

2 tsp baking powder

directions 1 Preheat oven to 350 Â°F. Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into prepared pan. 2 Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 3 Make the frosting. In a medium bowl, combine butter, cream cheese, powdered sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

1/2 tsp salt

2 tsp ground cinnamon 3 cups grated carrots

1 cup chopped pecans

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups powdered sugar 1 tsp vanilla extract

1 cup chopped pecans Desserts 79

Full of Health. Full of Life. We believe that the food we choose to eat everyday has a direct impact upon the quality of our lives. Eating healthfully is necessary to feel energetic and full of life. But sometimes it can be hard to know exactly where to begin when it comes to eating healthfull. That's why we created Healthfull Cooking. This recipe book is full of a wide variety of delicious, nutritious recipes. Find a recipe for anything from homemade PB&J to filet mignon.

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