January 23, 2017 Cooking with Chris Carter

ink and watercolor Red Pepper Halves

January 23, 2017 – Cooking with Chris Carter – Recipes

Avocado Banana Dip – page 308 Living on Live Food by Alissa Cohen

1 ripe banana

1 ripe avocado

1 clove of garlic

Blend together in food processor or blender until smooth.  I like to use a large garlic.  I used a small garlic on Monday night, not knowing the tests’ tolerance for garlic.  We all agreed that more would be better.  I used totally ripe banana and avocado for an extremely smooth and sweet dip.

Morning Smoothie (for 3 people) – combination of food I have in the pantry and refrigerator.  Quantities are all approximate.

1 cup of filtered water

3 cups pure coconut water (I buy it by the case at Califon Natural Foods in Califon, NJ whenever it goes on sale)

3 handfuls of greens (I used baby kale and assorted spring mix)

1 cup of frozen berries

2 scoops of Arbonne Vanilla Protein Shake Mix

1 1/2 scoops Arbonne Daily Protein Boost (unflavored, unsweetened – the only ingredients are pea protein, cranberry protein and rice protein

1/2 scoop Arbonne Fiber Boost

Blend on high until smooth (I use a vitamin blender.  Bullet blenders are great, too.)

Spiced Rice – Adapted from the method suggested in Paul Prudhomme’s cookbook, Fork in the Road.

1 Cup of rice (I used trūRoots organic sprouted rice & quinoa blend)

2 cups vegetable broth (I used BETTER THAN BOUILLON seasoned vegetable base)

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground fennel

1 teaspoon ground coriander

1/2 teaspoon sea salt

1 teaspoon ground pepper

Place rice and spices in saucepan.  Turn heat on high and stir (dry) until rice becomes aromatic.  Add hot broth and bring to boil while stirring.  Cover saucepan with lid and turn heat to low.  Cook according to the specific grain you are using.  I cooked the rice/quinoa blend for 18 minutes.  It could have been cooked for at least 22.  The grain was Al dente, but still good.

Roasted Veggies – Can be used warm on top of rice or cold on salads.

About 8 cups of chopped veggies (I used carrots, sweet potato, pepper, onions and beets)

1/4 cup olive oil 

1 teaspoon vinegar of any kind (I used balsamic)

1 teaspoon sea salt

1 healthy teaspoon ground pepper

Blend oil, vinegar, salt and pepper together.  Add veggies to bowl and stir to coat.  Pour out onto baking pan with sides.  Put into an oven preheated to between 425 and 450 (I used 435).  Cook for twenty minutes stirring occasionally if you choose.