Friday, December 31, 2010

Mediterranean Pasta with Artichokes, Olives, and Tomatoes & Costtini

Mediterranean Pasta with Artichokes, Olives, and Tomatoes
* Coarse salt and ground pepper
* 12 ounces whole-wheat spaghetti
* 2 tablespoons olive oil
* 1/2 medium onion , thinly sliced, lengthwise
* 2 garlic cloves, thinly sliced crosswise
* 1/2 cup dry white wine
* 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
* 1/3 cup pitted kalamata olives, quartered lengthwise
* 1 pint cherry or grape tomatoes , halved lengthwise
* 1/4 cup grated Rice Parmesan cheese, plus more serving
* 1/2 cup fresh basil leaves, torn

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.

Next in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.

Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.


*Olive olive
*Day old bread loaf


Preheat oven at 350 degrees. Next slice the bread up into long pieces. Its alright if the bread feels a bit tough.

Mix the olive oil and herbs together well to taste. Using a pastry brush. Spread to olive oil/ herb mix onto each piece of bread. Take bread and put the peices back together so that it looks like a normal loaf again.

Wrap in tin foil and place into heated oven. Heat for 10-15 minutes, until the bread us crunchy on the outside a the oil has seeped through the inside dough.

Wednesday, December 29, 2010

Blue Berry Green Tea Smoothie

1/2 cup of frozen blueberry's
2 cups of green tea (Room temp)
1 tbs agave nectar

Divide blueberry's into the compartments of an ice cube tray and fill with green tea. Freeze.

Puree in blender with remaining tea and agave until smooth.

Mango Coconut water Smoothie

A perfect lunch or Breakfast on the go! Contains Fruits, veggies, protiens, and healthy fats.

2 cups of fresh mango chunks
2-3 tbs of lime juice
2 cups of unsweetened coconut water
Pinch of cayenne pepper

Put all ingredients in blender and combine well.

Tuesday, December 28, 2010

Kiwi Smoothie

As I said before a major detox is in order after the Christmas and Holidays. That being said dont be surprised if many of the posts coming up are smoothies for two reasons:
1. As I said some cleansing is in order.
2. Smoothies are awesome.

4 ripe Kiwi
1/2 cup of freshly squeezed Orange juice
1 tbs Agave
1 cup of ice

Stick in blender and combine well.

Makes two servings.

Saturday, December 25, 2010

Leek and Potato Soup

I do not do well in the cold anymore and it has been cold here in North Carolina! I am visiting my parents for Christmas and my father is one of those people who though his house has to have a heater, that does not mean he has any intention of using it.

My Solis? Soup. I have been making most of my meals so a nice leek soup seemed to be a good way to go. In fact it was so good that my whole family, despite the fact that they always make fun of my vegan tendencies, joined in on some!

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

Heat soup pot over medium heat and add the oil.

Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

Add the garlic and stir well. Cook for 1 minute more.

Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.