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April 14, 2012 by Janice Moreland
Thanks to Bre requesting a stuffed pepper recipe The Kitchen Twist now has a sweet bell pepper recipe that will rock your tastebuds! This recipe comes together so fast and easy and yet tastes like something that took a lot of effort. Enjoy!
THE TWIST
Red bell peppers are high in vitamins C and A, as well as several from the B complex group of vitamins and vitamin E among others. This combination of nutrients can help wound healing, improve dental health, boost the immune system, fight free radical damage that causes aging, protects against cataracts, reduces the risk of heart attacks and strokes, improve iron absorption, prevent colds and infection, moisturizes skin, supports brain function, reduces fatigue, supports healthy skin, reduces insomnia, supports brain health and reduces birth defects.
The fresh basil in the pesto does more than just deliver amazing flavor. It can help protect cells from radiation and oxygen-based damage. Basil also has anti-bacterial properties in its volatile essential oils which greatly restrict the growth of numerous bacteria including pathogenic bacteria that have become resistant to antibiotic drugs. Basil has anti-inflammatory properties that can provide relief from health problems such as rheumatoid arthritis or inflammatory bowel conditions. Basil contains magnesium, which promotes cardiovascular health and improvement of blood flow. It is also an excellent source of vitamin K and a very good source of iron, calcium, and vitamin A. It is also a good source of manganese, vitamin C and potassium.
STUFFED RED BELLS WITH PESTO SAUCE
4 large red bell peppers
1 T coconut oil*
1 large onion, chopped
1 1/2 cups cooked long grain brown rice
3 cloves garlic, minced
2 T yellow miso paste
1 T chopped fresh thyme leaves
1/4 cup nutritional yeast*
Zest of 1 small lemon
6 sun-dried tomatoes packed in oil, chopped
12 pitted Kalamata olives, chopped
1 Recipe pesto sauce (see below)
Wash, cut tops and pull the core out of the red bell peppers. Lay them in a steamer, cut side up and steam for about 3 minutes until just barely beginning to soften. Remove from heat to a square baking dish. Preheat oven to 350°F. Set a skillet on medium heat and coat it with the coconut oil. Add the onions and gently sauté until caramelized. Remove from the heat and stir in the remaining ingredients except the pesto sauce. Use this mixture to stuff the peppers. Bake stuffed peppers for 25 minutes. Meanwhile, make the pesto sauce. When the peppers are heated through, remove from the oven. Serve the peppers drizzled with the pesto sauce. Serves 4. ©Janice Moreland http://thekitchentwist.com
PESTO SAUCE
5-6 cloves garlic
30 large basil leaves
1 t Himalayan sea salt*
1/8 t ascorbic acid (Fruit Fresh)
1/4 cup pine nuts
1/3 cup extra virgin olive oil
Finely chop the garlic cloves by dropping them down the chute of a food processor while it is running. Open the processor and add the basil leaves, Himalayan sea salt, ascorbic acid, and the pine nuts. Pulse until chopped. Run the processor and slowly drizzle the extra virgin olive oil down the chute. Serve pesto sauce over the stuffed bell peppers. ©Janice Moreland http://thekitchentwist.com
Variation:
Try using other grains, this tastes great made with barley. If your peppers are quite large, increase the amount of cooked grain used to accommodate them.
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Category ascorbic acid, basil, brown rice, coconut oil, garlic, Himalayan sea salt, Kalamata olives, lemon zest, miso, miso, nutritional yeast, onions, pine nuts, red bell pepper, Sun-dried tomatoes, thyme | Tags: ascorbic acid,coconut oil,garlic miso,herbivore,kitchen twist,Lemon,main dish,nutritional yeast,olives,onion,pesto,pine nuts extra virgin olive oil,red bell pepper,red peppers,Rice,side dish,stuffed peppers,sun-dried tomatoes,the kitchen twist,the twist,thyme,twist,vegan,vegetables,vegetarian,whole food | No Comments
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April 9, 2012 by Janice Moreland
Before I post a recipe I have at least one person test the recipe so I know others can make it and it works and tastes good to them. Mark, my recipe tester loved this recipe! He also loves curry and suggested that I add curry as an option to the recipe. So, for everyone who loves curry, I’ve noted a curry variation at the bottom of the recipe. Thank you Mark for your input and great suggestion.
THE TWIST
Baby portobello mushrooms, otherwise known as crimini mushrooms deliver a wonderful balance of nutrients including selenium that helps to regulate the thyroid and immune system, iron for red blood cells and calcium for strong bones and teeth. They contain a complete amino acid profile and a serving of these will contain about 4% of the daily requirements of protein. These mushrooms are a source of copper. Copper works to help the body absorb both iron and calcium. Without enough copper one may become anemic or develop osteoporosis. Baby portobellos have high amounts of linoleic acid which help increase metabolism, fight obesity and prevent fat deposits.
Just 4 ounces of tempeh provides 41.3% of the daily value for protein for less than 225 calories and only 3.7 grams of saturated fat. Soy protein in tempeh tends to lower cholesterol levels, while consuming protein from animal sources tends to raise them, since they also include saturated fat and cholesterol. In addition to healthy protein, tempeh’s high points include the following: riboflavin, a nutrient essential for the mitochondria in cells and in the regeneration of one of the liver’s most important detoxification enzymes, glutathione; magnesium, which plays an essential role in more than 300 enzymatic reactions, including those that control protein synthesis and energy production; manganese and copper, which are trace minerals that serve numerous physiological functions. The protein and fiber in tempeh can prevent high blood sugar levels and help in keeping blood sugar levels under control. Some diabetics even find that the effects of soy foods, such as tempeh, and other legumes on blood sugar are so profound that they need to monitor their new blood sugar levels and adjust their medications accordingly. The fiber in tempeh provides preventative therapy for several conditions. Fiber is able to bind to cancer-causing toxins and remove them from the body, so they can’t damage colon cells. Soy has been linked to protecting the prostate from cancer in men and a reduction in hot flash symptoms in menopausal women. There is also evidence that soy foods may be able to help reduce the bone loss that typically occurs after menopause.
Depending on how your miso was created it very possibly contains vitamin B12 which is a nutrient hard to come by for those who are exclusively plant eaters. It is full of several minerals including zinc which is important for proper immune function and wound healing. It contains copper and manganese which help with maintaining healthy blood vessels, energy production and assist in antioxidant defenses. Miso, along with other fermented soy foods, has a protective effect against breast cancer.
Studies suggest that regularly eating garlic helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer.
HEARTY MUSHROOM STEW
1 large onion, chopped
3 carrots, diced
3 stalks celery, diced
½ cup wild rice
1 ¼ lbs. mixed mushrooms (shiitake, baby bella, portobello, oyster etc..)
2 T miso
1 cup cashews
6 cups vegetable broth
1 (8 oz.) pkg. tempeh, diced small
2 t each black pepper, garlic powder, smoked paprika, Himalayan sea salt
1 t turmeric
5 cloves garlic, minced (garnish)
3 T chopped fresh oregano (garnish)
¼ cup chopped parsley (garnish)
Layer onion, carrots, celery wild rice and mushrooms in a 5 quart crockpot. Combine the miso, cashews and 3 cups vegetable broth in a Blendtec blender and whirl on the whole juice setting until smooth. Add the cashew mixture and remaining vegetable broth to the crockpot. Place all the dried seasonings and spices into a quart size bag and add the tempeh. Close the bag and toss together, sprinkle over the top of the crockpot mixture. Cook on low for 8 hours. Remove lid and add fresh garlic, oregano and parsley. Stir to mix well. Thin with additional water if desired. Serves 8. ©Janice Moreland http://thekitchentwist.com
Variation:
Add curry powder/paste. For all the curry lovers out there this knocks it out of the ballpark in flavor! Take your favorite curry and add desired amount to each bowlful.
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Category black pepper, carrots, cashews, celery, curry, garlic, garlic powder, Himalayan sea salt, miso, miso, mushrooms, onions, oregano, paprika, parsley, tempeh, turmeric, vegetable broth, wild rice | Tags: carrots,cashews,celery,garlic,herbivore,Himalayan sea salt,kitchen twist,main dish,miso,mushroom,mushrooms,onions,oregano,paprika,parsley,pepper,soup,stew,the kitchen twist,the twist,turmeric,twist,vegan,vegetables,vegetarian,whole food,wild rice | 1 Comment
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April 1, 2012 by Janice Moreland
These mouth watering savory treats are the prefect party food for any celebration and are easy enough for anytime. These would work perfectly for Easter.
THE TWIST
Some people are truly afraid of eating anything with soy. The truth is that most Americans get far, far more soy in their diet than they realize. As long as the source of the soy product is organic and it is not over-consumed there is most likely nothing to be concerned about except if you an allergy to the soybeans. Tofu is filled with a host of nutritional benefits. It’s easily digestible proteins promote the development of strong, healthy muscles, tissues and cells. The high calcium content of tofu helps promote healthy bones and teeth and prevent osteoporosis. Tofu is rich in minerals such as iron and selenium which helps the body to maintain high energy levels. It can help you maintain healthy cholesterol levels which reduces the risk of heart attack or stroke. The isoflavones in tofu have been found helpful in the management of certain cancers.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables. They help support the cardiovascular system and are thought to possibly reduce the symptoms of many diseases that are due to chronic low-level inflammations such as type 2 diabetes, obesity and rheumatoid arthritis.
MINI QUICHES
1 pkg (5 oz.) bacon style strips, diced (Lightlife, smart bacon)
3 leeks, washed and chopped
1 T coconut oil
2 T fresh thyme leaves
1 t Himalayan sea salt*
1/2 t freshly ground pepper
1/4 t nutmeg
1 lb silken tofu
1/4 cup nutritional yeast
1 T organic cornstarch
1/4 t turmeric
1 pkg Diaya cheddar shreds
1 pkg organic phyllo dough
Combine the bacon style strips and leeks with the coconut oil in a large skillet. Sauté until translucent. Stir in the thyme, salt pepper and nutmeg. Remove from heat and set aside. Combine the tofu, nutritional yeast, cornstarch and turmeric in the Blendtec blender and whirl on the smoothie setting. Unroll the phyllo dough and cut into 48 2 ½” squares. Nestle the squares in 48 mini muffin tins. Place a pinch of the cheddar shred in each. Pour the tofu mixture over the leek mixture and stir to combine. Scoop about 1 tablespoon of the combined mixture into each of the lined muffin tins. Bake at 375°F for 17-21 minutes. Remove from heat and cool slightly before serving. Makes 48. ©Janice Moreland http://thekitchentwist.com
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Category black pepper, cheddar shreds, cornstarch, Himalayan sea salt, leeks, nutmeg, nutritional yeast, Phyllo dough, thyme, tofu, turmeric, Uncategorized | Tags: appetizer,black pepper,breakfast,cornstarch turmeric,diaya cheese,eggless quiche,fake bacon,fillo dough,herbivore,Himalayan sea salt,leeks,main dish,mini quiches,nutmeg,nutrititional yeast,phyllo dough,quiche,side dish,smart bacon,the kitchen twist,the twist,thyme,tofu,twist,vegan,vegetables,vegetarian,whole food | No Comments
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March 16, 2012 by Janice Moreland
Many, many years ago we started a tradition of eating green pancakes with homemade strawberry syrup and whipped cream for breakfast on Christmas day morning. Then there came a time that I chose not to eat foods with artificial coloring which meant that the green pancake recipe would have to be revamped using all natural, preferably organic, ingredients. This recipe is the final result and tastier than its predecessor version with the fake color. Although they were created with Christmas in mind they certainly could be eaten year round or for other celebrations especially on St. Patrick’s Day, Easter or any other beautiful spring morning. Serve them up with fresh strawberries and other fruit. To get super fancy add a soy or rice based whipped topping!
THE TWIST
Although these pancakes contain only superfood level ingredients for promoting health and vitality, I am going to focus on the coconut based ingredients in the twist.
Research indicates that including high quality, virgin coconut oil in your diet helps prevent and alleviate the symptoms of several debilitating diseases including Alzheimer’s, Parkinson’s, epilepsy, dementia, schizophrenia and autism.
Years ago, coconut oil was criticized for raising cholesterol. But scientists have since learned there are two kinds of cholesterol — LDL, the bad kind, and HDL, which is very good for you. HDL, the good cholesterol, is the kind that coconut oil raises. Therefore coconut oil helps keep a proper ratio between good and bad cholesterol.
Additional research shows that consuming coconuts can kill viruses that cause herpes, influenza, hepatitis and others. It can kill bacteria that causes ulcers, gum diseases and cavities, pneumonia, gonorrhea and many more. It kills fungi and yeasts that cause candida, athletes foot, diaper rash and others. It expels or kills lice, tapeworms and other parasites. Provides a nutritional source of quick energy, improves endurance and athletic performance. Improves digestion and absorption of nutrients, improves insulin secretion, relieves stress on the pancreas, helps protect against osteoporosis. Coconuts relieve symptoms associated with gall bladder disease, Crohns disease, ulcerative colitis and stomach ulcer. Coconut consumption reduces inflammation, supports tissue healing and repair, aids immune system function, protects against certain cancers, promotes smooth and young looking skin, supports the thyroid, protects against kidney and bladder infections, helps control dandruff, overweight problems and prevents liver disease as well as kidney stones and so much more.
http://www.coconutresearchcenter.org/index.htm
http://www.cbn.com/cbnnews/healthscience/2012/January/Coconut-Oil-Touted-as-Alzheimers-Remedy/
GREEN PANCAKES
2 1/2 cups whole wheat flour
1/2 cup rolled oats
1/2 cup wheat germ
2/3 cup flaxseed meal
1/4 cup chia seeds
2 1/2 T baking powder
1/8 t Himalayan sea salt
2 T xylitol (or agave nectar)
4 1/2 cups unsweetened coconut milk
1/3 cup virgin coconut oil
2 t vanilla extract
4 cups fresh spinach leaves
Combine the dry ingredients and set aside. Combine the wet ingredients in a Blendtec* blender and whirl on the smoothie setting until smooth. Pour the mixture from the blender into the dry ingredients and mix together until just blended. Heat a lightly oiled griddle or skillet over medium-high heat. Portion about 1/4 cup measures of batter onto the hot griddle in rounds to create pancakes. Cook 2 to 3 minutes, until bubbles cover the surface of each and they are lightly browned underneath. Flip the pancakes and cook 1 to 2 minutes longer until the other side is browned. Serves 6. ©Janice Moreland http://thekitchentwist.com
Note: These can be served with homemade fruit syrup made with any fruit of your choosing and a little sweetener added such as xylitol, coconut sugar, or maple syrup. Serving them topped with fresh cut fruit is very, very yummy!
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Category agave nectar, baking powder, chia seeds, coconut milk, coconut oil, flaxseed, Himalayan sea salt, rolled oats, spinach, vanilla extract, wheat germ, whole wheat flour, xylitol | Tags: breakfast,chia seeds,christmas pancakes,coconut,coconut milk,flax,green pancakes,herbivore,kitchen twist,main dish,oats,spinach,St. Patricks Day,the kitchen twist,the twist,twist,vanilla,vegan,vegetables,vegetarian,wheat germ,whole food,whole wheat,whole wheat flour,xylitol | No Comments
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March 2, 2012 by Janice Moreland
Love your body, feed yourself amazing super foods! Although the acai powder may seem costly, it will likely guard you from very pricy medical expenses which can be incurred by the accelerated breakdown of the body from degenerative diseases. Preserve your youthfulness with super foods such as acaí. Not much of this powder is used per parfait so it will last quite awhile, making the cost per use more affordable. Enjoy the benefits of the acaí berry and a healthy, more active lifestyle without a lot of aches and pains and visits to the doctor!
THE TWIST
Acai (pronounced ah-sah-ee) is a deep purple berry of a Central and South American palm tree. Anthocyanins and flavonoids which are powerful antioxidants, are found in acai berries that help defend the body against life’s stressors. They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by the body. Eating a diet rich in antioxidants interfere with aging and the disease process by neutralizing free radicals. By lessening the destructive power of free radicals, antioxidants help reduce the risk of some diseases, such as heart disease and cancer.
http://www.webmd.com/diet/guide/acai-berries-and-acai-berry-juice-what-are-the-health-benefits
ACAI BREAKFAST PARFAITS
1 peeled banana
1 cup frozen blackberries
3/4 cup non-dairy milk (I prefer coconut)
2 T acai freeze dried powder*
1/4 cup sprouted grain cereal (Ezekiel Brand) or granola
Fresh fruit – sliced bananas, peaches, mangos or berries
Place the banana, blackberries, non-dairy milk and acai powder in the Blendtec* blender. Whirl on the whole juice setting until smooth and thick, scraping down the sides of the blender as needed. Layer the acaí mixture in 2 parfait glasses. Top each with the cereal and then the fresh fruit. Makes 2 yummy parfaits! ©Janice Moreland http://thekitchentwist.com
Variation:
Use Maqui freeze dried powder* in place of the acaí freeze dried powder. Maqui is possibly an even more powerful superfood than acaí, ranking higher on the ORAC scale rating system. Maqui grows wild on shrubs in the Patagonia region of southern Chile and is a sweet and tasty berry. If you can’t find acai, then go for maqui.
follow this link to a news report on the Maqui berry to learn more about its health benefits. http://www.foxnews.com/health/2011/01/26/marvelous-maqui-berry/
See Sources*
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Category acaí, bananas, blackberries, coconut milk, mangos, maqui, peaches, sprouted grain cereal | Tags: acaí,acai bowl,acai breakfast parfaits,acai freeze dried powder,acai parfait,balckberries,banana,berries,bowl,breakfast,coconut,coconut milk,dessert,Ezekial cereal,fresh fruit,frozen,fruit,fruit breakfast,fruit parfaits,fruit smoothie,granola,herbivore,kitchen twist,mangos,non-dairy,nuts,parfaits,peaches,raw,smoothie,sprouted grain,sprouted grain cereal,sprouted grains,the kitchen twist,the twist,twist,vegan,vegan breakfast,vegan food,vegetarian,whole food,whole wheat | No Comments
