Grilled Shishito Peppers Recipe – Organic Authority

shishito peppers recipe

This barely spicy grilled shishito peppers recipe will brighten up your menu all summer long. These peppers are healthy, easy to eat, and VERY easy to make. All you need is lemon, salt, and a heat source.

These peppers work best on a hot grill but can also use a very hot frying pan with a bit of oil. Shishito peppers are native to Japan and are prized for their mild flavor. Unlike other sweet pepper varieties like bells, shishito peppers are small and delicate. They resemble a jalapeño pepper in size but are much lighter in color and have an almost shriveled appearance. Because the actual walls of the body are so thin, shishitos are very light. It’s best to cook them whole with the stems on and instruct your guests to each pepper in two bites, seeds and all, right down to the stem. Make sure you have bamboo skewers on hand and that you have pre-soaked them.

You can often find organic shishito peppers at farmers markets and at Japanese markets. They are delicious charred on their own or dipped in a citrusy soy sauce called ponzu (which you can find in most health food stores or a Japanese market).

shishito peppers recipe

Grilled Shishito Peppers Recipe

Serves 6 as an appetizer

Ingredients


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Grilled Shishito Peppers Recipe



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Ingredients

  • 1 lb. shishito peppers (about 20 peppers)
  • 1 lemon, sliced
  • 1 tablespoon flaky sea salt
  • 5 bamboo skewers
  • 1/4 cup ponzu sauce (optional)

Instructions

  1. Soak the bamboo skewers in water for at least 30 minutes.
  2. Heat a charcoal or gas grill.
  3. Pierce each pepper through the center with the skewer so that 5-6 peppers stack on each skewer.
  4. Grill for 2-3 minutes on each side until charred.
  5. Squeeze lemon on top and add a pinch of salt. Serve with ponzu sauce.
  6. Alternate method if you don’t have a grill: Heat 1 tablespoon of olive oil in a large nonstick skillet over high heat.
  7. Add the peppers in a single layer to the skillet and fry for about 3 minutes, then stir so the peppers char on all sides.
  8. Cook for a total of 8-10 minutes, remove from pan, squeeze lemon juice on top and add a hearty pinch of salt.
  9. Repeat until all peppers are cooked.

Related on Organic Authority 

Grilled Carrots with Honey and Dill
Vegetarian Tacos with Peppers
Creamy White Bean Stuffed Bell Peppers 

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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7 Ways to Enjoy Fresh Summer Tomatoes (#3 May Surprise You!)

heirloom tomatoes
iStock/tvirbickis

Is there anything more deliciously evocative of summer than the rich flavor of heirloom tomatoes? When those first summer tomatoes come into the farmer’s market (or, if you’re lucky, right off the garden vine), it can be tough to think of any way you’d enjoy them more than sliced with a pinch of salt and a drizzle of olive oil.

But as summer marches on, it’s fun to get a bit more creative with your summer tomatoes. Here are seven of our favorite recipes to inspire you!

Gazpacho recipe
iStock/OksanaKiian

1. Simple Summer Gazpacho

This cold Spanish soup is a great way to feature summer staples: not just summer tomatoes but cucumber and red bell pepper. The chilled soup is thickened, not with bread, as in traditional recipes, but rather with hemp seeds, lending texture and depth of flavor but keeping this gazpacho gluten-free.

Heirloom Tomato o Toast
Image: Karissa Bowers

2. Heirloom Tomato Toast

Put avocado toast on hold for the summer, and pave the way for fresh heirloom tomatoes instead. This tomato toast is even simpler than bruschetta, featuring just summer tomatoes, olive oil, salt, pepper, and basil.

iStock/barol16

3. Tomato and Strawberry Salad

This salad pairs two summer ingredients you don’t see together all too often, but while strawberries and tomatoes may be rare bedfellows, both pair wonderfully with basil – and, as you’ll see, with one another.

Balsamic vinegar and a touch of baby arugula really send this salad over the top. Pick multicolored tomatoes and a mix of red and yellow strawberries for the most striking salad.

cherry tomato pizza
iStock/LauriPatterson

4. Grilled Pizza with Cherry Tomatoes

No need to heat up the house for this pizza; just fire up the grill and soon you’ll be ready to devour this delicious combo of charred dough, cheese, and fresh tomatoes.

Heirloom Tomato Pie Recipe
Photo by Oliver Parini, reprinted with permission from “The Connecticut Farm Table Cookbook”, The Countryman Press 2015

5. Heirloom Tomato Pie

This savory pie features a super simple combination of fresh tomatoes, fontina, mayonnaise, and basil. It’s the perfect way to use up extra tomatoes from your garden in a delicious vegetarian main.

Baked Eggs in Tomatoes
Image: Baked Tomatoes via Shutterstock

6. Baked Eggs in Tomatoes with Pesto

Picture this: a rich, summery tomato filled with an oozy, perfectly cooked egg. Add some homemade arugula pesto, and you’re ready to enjoy this dairy-free dish. Consider serving these tomatoes alongside grilled steak or vegetables, or simply on their own with lots of bread for mopping up all of the delicious juices.

corn salad
Image: Kate Gavlick

7. Baked Wild Salmon with a Zesty Tomato, Avocado, and Corn Salad

Tomato plays a supporting role in this recipe, alongside avocado, corn, and baked wild salmon. This dish is hearty and impressive enough for your next dinner party, but it’s super easy to prepare – especially when you have delicious seasonal ingredients to work with.

Related on Organic Authority
How It’s Made: MightyVine is Bringing Fresh, Local Tomatoes to Chicago 365 Days a Year
Scientists are Making Heirloom Tomatoes Taste Like Real Tomatoes Again
New Digital Series Explores Farm-to-Table Love (and Tomatoes)

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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Chocolate-Dipped Watermelon Pops: Just Make Them Already!

watermelon popsicles

Cool, refreshing, and oh so sweet, these watermelon pops are the healthiest (and cutest) treats to bring to all your summer soirées.

Bonus, these pops are customizable and so fun to make at a summer party. Sprinkles and cacao nib toppings, anyone?

Refreshing and sweet watermelon is a delicious alternative to traditional sugary treats. Instead of sugar, artificial colors, and flavorings, these pops are made with slices of juicy watermelon and minimally sweetened dark chocolate.

Along with being a picnic staple, watermelon is a healthy seasonal treat. Although most of the fruit is actually water, (hello, hydration!) watermelon also contains vitamins A and C as well as important antioxidants like lycopene. Lycopene exhibits anti-inflammatory properties and is thought to lower the risk of certain types of cancers.

Watermelon Pops Ingredients

These watermelon pops are made with two primary ingredients, plus toppings for a crunchy or sweet garnish.

I love making a watermelon pops bar with watermelon slices all ready to go, plus bowls of toppings. It’s a fun way for kids or adults to create their own delicious watermelon pops and choose the toppings or flavors they prefer.

Some party-approved toppings include chopped almonds, pistachios, or peanuts, sprinkles, coconut flakes, cacao nibs, peanut or almond butter, dark chocolate chips, goji berries, yogurt, berries, and cinnamon.

Making these watermelon pops couldn’t be easier. Simply cut a watermelon into quarter slices, cut smalls hole for the popsicle sticks, and drizzle with melted chocolate. I prefer to use dark chocolate, of at least 80 percent cacao or higher (it has serious anti-aging and antioxidant effects) or unsweetened chocolate.

Get creative with your watermelon pops and enjoy this sweet, healthy snack. Happy summer!

watermelon popsicles

Related On Organic Authority
The Health Benefits of Watermelon: More than Just a Summer Treat
How to Make Watermelon Agua Fresca: The Perfect Summer Refreshment
Cool Down With a Watermelon and Strawberry Smoothie Recipe

Photos by Kate Gavlick

 

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Being a Vegetarian During BBQ Season – Nutrilicious

It’s that time of year! Barbecue Season!

Barbecue season is upon us!  Can you be vegetarian and still enjoy all the joys that barbecuing in the great outdoors bring? Absolutely!

 

While you know the ins and outs of cooking vegetarian foods like preparing tofu stir fries and pasta with beans but the barbecue has always been a bit of a mystery. Though we traditionally think about the barbecue for burgers, steaks, chicken and fish, there are lots of options for those who choose a vegetarian or plant-based diet.  Yes, you can always buy prepared veggie burgers or hot dogs. The food companies that make these burgers and dogs have been finding ways to make these products more and more appetizing, gaining acceptance from some meat eaters and fueling the growth of the global meat alternatives market. However, they are highly processed, contain many unfamiliar ingredients and are usually loaded with salt. I will admit though, I do keep a package of frozen veggie dogs in the freezer over the summer for when we get invited to a barbecue and I don’t have much time (or feel like) preparing something from scratch. Once in a while is okay.

Are you worried you won’t be included in any backyard bashes because your friends and family don’t know what to feed your vegetarian daughter? Worried she will be stuck eating just the salad? Well, fret no more. There are loads of options for us vegetarians.

Beyond just grilled vegetables, the natural, easy-to-prepare option is barbecue tofu or tempeh.  If you have a favourite marinade, it will also work well.  For our family, some good quality prepared barbecue sauce and organic tofu usually does the trick. We simply cut the tofu into ½ inch thick blocks and marinate in the sauce for a few hours. The same can be done with tempeh, cut it into thick strips, though I have found that kids usually prefer tofu.

You can really grill more than the typical barbecue-type foods. You can use the grill as you would the oven or stove.

Here are a few options for fun, vegetarian-friendly grilling:

. Make veggie kebabs with cubes of tofu or halloumi cheese

. Grill veggies to make vegetarian quesadillas and then cook prepared quesadilla on the grill

. Prepare homemade pizza and cook on the grill

. Buy a vegetable basket or use a wok to make a stir fry on the barbecue

. Grill portobello mushrooms and use them as a stand-in for burgers

. Grill sandwiches – try using flatbreads, panini or even pita

. Make homemade veggie burgers using chickpeas, black beans or quinoa

. Cut cooked polenta into thick slabs and grill

When we are invited to barbeques, I usually ask for our meal to be cooked first, before the animal proteins hit the grill. I most often bring the vegetarian option to alleviate any stress from our host. That way I know exactly what we are going to eat and don’t worry about cross contamination. Though some people aren’t fussed, I personally don’t like to think my food has touched meat.

Summer is a great time to expand your veggie-loving barbecue skills. So turn that grill on, and start experimenting!  And don’t forget to sign up for my newsletter!

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Grillin’ Like A (Vegetarian) Boss – Nutrilicious

It’s that time of year! Barbecue Season!

Here is a copy of a blog post about barbecuing that I wrote for Eco Parent:

Barbecue season is upon us!  Can you be vegetarian and still enjoy all the joys that barbecuing in the great outdoors bring? Absolutely!

Most of us are fairly comfortable preparing vegetarian meals like tofu stir fries and pasta with beans but summertime barbequing can feel like a bit of a mystery. Though we traditionally think about the barbecue for burgers, steaks, chicken and fish, there are lots of options for those who choose a vegetarian or plant-based diet.  Sure, you can always buy prepared veggie burgers or hot dogs. There are plenty of options out there, some of them pretty darn tasty that even meat lovers won’t turn their noses up at. Unfortunately, many of them can be highly processed, full of unfamiliar ingredients, and are usually loaded with salt. However, if you find a reasonable brand, keeping a package of frozen veggie dogs on hand for those last-minute barbeque invitations, or those nights when you don’t feel like cooking from scratch, can be a great way to solve an otherwise stressful situation.

The summer barbecue isn’t just for meat anymore! In fact, there are loads of options for vegetarians, or even just those who’d like to eat meat less often.

Tofu on the grill!

Beyond just grilled vegetables, a super-quick, easy-to-prepare option is barbecue tofu or tempeh. All you need is some good quality prepared barbecue sauce and organic tofu. Simply cut the tofu into ½ inch thick blocks and marinate in the sauce for a few hours. The same can be done with tempeh!  If you want to switch things up a bit, substitute the barbeque sauce for a favourite marinade!

But don’t stop there! You can really grill more than just veggies and tofu! You can use the grill as you would the oven or stove.

Creative BBQ: veggie style!

Here are a few options for fun, vegetarian-friendly grilling:

. Make veggie kebabs with cubes of tofu or halloumi cheese

. Grill veggies to make vegetarian quesadillas and then cook prepared quesadilla on the grill

. Prepare homemade pizza and cook on the grill

. Buy a vegetable basket or use a wok to make a stir fry on the barbeque

. Grill portabello mushrooms and use them as a stand-in for burgers

. Grill sandwiches – try using flatbreads, panini or even pita

. Make homemade veggie burgers using chickpeas, black beans or quinoa

. Cut cooked polenta into thick slabs and grill

When hitting up friends’ barbeques this summer:

Sometimes it’s best to bring your own vegetarian option. A great way to do this is to offer to bring something to the barbeque! Then everyone gets the pleasure of a little extra veggie goodness!

If you are concerned with cooking your vegetarian option on a meat-covered grill when visiting friends’ houses, simply ask to have your meal grilled first. That way, you can feel more comfortable and it’ll help alleviate any stress your host might have.

Summer is a great opportunity to expand your veggie-loving barbecue skills. So get out there, turn that grill on, and start experimenting!

And don’t forget to sign up for my newsletter!

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Is your daughter always hungry? – Nutrilicious

Does this happen in your house?? You prepare a nice meal for everyone, clear the table, load the dishwasher and clean everything up only to have your daughter come back to the kitchen an hour later to make a ‘snack’ because she is hungry. I remember my mother telling me that the kitchen was ‘closed’ after she finished cleaning up from a meal.

It drives me crazy when my kids prepare something to eat after I have cleaned everything up. How many times can I tell them to make sure they eat a proper meal at supper so they aren’t hungry an hour later? Unfortunately, I have a hard time saying no when they say there are hungry. Can you say no to your kids when they tell you they are hungry?

How can they possibly be hungry when they just ate not even 2 hours before? Here are a few reasons why your daughter may be hungry after a meal:

  1. She did not eat a well balanced meal – For meals to be filling and satiating they need to contain all three macronutrients; carbohydrates, protein and fat. For example – tofu (protein) with vegetables and rice (carbohydrates) in a peanut sauce (fat).
  2. She did not eat enough – Some kids get bored and distracted while they eat and don’t eat enough to fill themselves up. Make sure phones do not come to the table during meal time.
  3. She didn’t eat real food – Real, whole foods contain nutrients that help stabilize blood sugar ensuring she feels full for a few hours. This means no chips or chocolate bars but nuts, seeds and good quality granola bars.
  4. She didn’t eat good quality plant-based protein like beans, tofu, nuts or seeds.  Veggie dogs and veggie meats are okay once in a while but they don’t always have the best ingredients. And they are usually high in salt.Some kids just need to refuel more often than others but making sure she is getting the right amount of nutrients with each meal will help support her growing body.For more information about vegetarian diets, tips and tricks sign up for my newsletter.

 

 

 

 

 

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How to Make Sangria for 4th of July: A Red, Blue, and White Wine Recipe

how to make sangria

Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.

The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine  usually contains 25 ounces so figure 5 ounces per person.

how to make sangria

White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.

Related on Organic Authority

3 Sustainable Wineries
Spicy Simmered Sangria
Sangria Popsicle Recipe

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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17 Healthy, Unique Ways to Cook With Potatoes

Andrew Purcell; Carrie Purcell

Thanks to things like French fries and chips, potatoes have gotten a saturated, sodium-filled, not-so-healthy reputation. But the truth is, taters can actually be a nutritious addition to many meals.

I’m not just talking about sweet potatoes (which we also love, don’t get me wrong). Plain old white potatoes are a great source of carbs, vitamins and nutrients, and are filling and satisfying. And they’re super affordable—what’s not to love?

These 17 recipes show that you don’t need a deep-fryer to make potatoes delicious. You’ll find ideas for Greek-style potatoes and chicken you can make in a slow-cooker, baked eggs and potatoes that are perfect for breakfast, and a sheet-pan shrimp and potato boil that’ll make your summer a cinch.

Andrew Purcell; Carrie Purcell

2

Creamy Potato Salad With Cucumber and Avocado

There are 21 grams of protein in each serving of this velvety potato salad. Plus—lots of avocado! Get the recipe here.

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13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)

13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)
iStock/DisobeyArt

If you’re on the lookout for delicious dishes to serve for your 4th of July bash, look no further. From gourmet plant-based recipes to dishes that will satisfy any carnivore to the perfect cocktails and mocktails, this list has everything you need to make Independence Day a culinary success.

Meat-Based Mains and Sides

picnic people burgers
iStock/jacoblund

1. Gourmet Sliders

These gourmet sliders are a great choice to make your 4th of July barbecue special. Topped with caramelized onions, gouda, and homemade rosemary aioli, they certainly take the classic burger up a notch or two.

orzo pasta
Image: Kate Gavlick

2. Mediterranean Orzo Salad

Instead of opting for a mayo-based pasta salad, which can be heavy in the summer heat, choose the light, fresh flavors of this Mediterranean-inspired orzo salad. Fresh herbs, olives, and a touch of feta cheese add tons of flavor to this salad.

potato salad
iStock/ALLEKO

3. German Potato Salad with Salami

This German-inspired potato salad features a light vinaigrette, fresh dill, and thinly sliced salami. It’s a great side dish for whatever you’re grilling.

Plant-Based Mains and Sides

portobello peach burger
Burger image via Shutterstock

4. Portobello Mushroom Burger

Vegan guests don’t need to abstain from burgers when you opt for this plant-based portobello mushroom burger. Topped with roasted or grilled peaches, these burgers offer a great play between savory and sweet.

black bean burger recipe
Image: Kate Gavlick

5. Quinoa and Black Bean Burgers

For a second burger option with a bit more spice, these quinoa and black bean burgers are a surefire crowd pleaser, seasoned with cumin, chile, and cilantro.

grilled peach salad
Image: The Ganztery

6. Fiery Vegan Summer Salad with Beet Greens and Grilled Peaches

This plant-based salad combines peppery beet greens with sweet, caramelized grilled peaches. A bit of your favorite grain adds a touch of bulk to the salad, making it the ideal 4th of July main for vegan guests.

Image: Karissa Bowers

7. Heirloom Tomatoes on Toast

No need to go super fancy for your 4th of July bash to make it delicious. Seasonal summer heirloom tomatoes on toast make an incredible appetizer or side, and they couldn’t be simpler to prepare.

Vegan Potato Salad with Pea Purée and Mint Pesto
iStock/pohreen

8. Vegan Potato Salad with Peas and Pesto

Potato salad gets a makeover with this fresh-flavored version made with fresh peas and pesto. The combination is bright and herbaceous – ideal for a 4th of July cookout or picnic.

Seasonal Desserts

watermelon popsicles
Image: Kate Gavlick

9. Chocolate-Dipped Watermelon Pops

There’s perhaps no dessert more perfect for the 4th of July than watermelon, but why not dress it up a bit? This recipe allows you to get creative with a variety of different toppings. When sprinkled atop the dark chocolate drizzle, they’ll turns this seasonal summer fruit into a special occasion treat.

grilled peaches
Image: Kate Gavlick

10. Easy Stuffed Peaches

Peaches make a fantastic dessert option, especially if you throw them on the grill for a touch of caramelized flavor. Top them with homemade granola, and dessert is ready!

Vegan Ice Cream
Image: Karissa Bowers

11. Homemade Vegan Ice Cream

Ice cream is an essential barbecue treat, so this 4th of July, why not try your hand at making your own? This vegan ice cream, made with coconut milk and sweetened with agave, is the perfect base for a sundae bar (or delicious on its own!)

Summery Cocktails and Mocktails

Watermelon Agua Fresca Recipe
Image of watermelon mint juice via Shutterstock

12. Watermelon Agua Fresca

Brightly colored watermelon is the base for this agua fresca recipe, a summer mocktail that everyone can enjoy. (Of course, we won’t tell anyone if you jazz it up with a touch of rum!)

Fruit Spritzer Recipe
iStock/pilipphoto

13. Fresh Fruit Spritzer

This fresh fruit spritzer is the perfect 4th of July cocktail. Made with seasonal berries, club soda, and just enough vodka, it’s the ideal way to celebrate. Choose red, white, and blue berries to make this cocktail extra festive!

Related on Organic Authority
Meatless Barbecue and Unsweetened Drinks Top Mintel’s Summer Food Trend Predictions
Top 10 Grilling Safety Tips for Summer: Keep Barbecue Delicious!
9 Must-Have Summer Backyard Barbecue and Entertaining Kitchen Tools


Emily Monaco

Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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4th of July Desserts: Red Velvet, White and Blue Cupcakes

4th of july desserts

The stunning combination of deep red velvet cake with bright white icing, blueberries and blue sprinkles makes these mini cupcakes one of the most festive 4th of July desserts.

What makes a red velvet cake a red velvet cake? Well, for starters red food coloring but also the essential ingredients of buttermilk and vinegar. The buttermilk adds subtle flavor and bounce to the cake and the vinegar is essential to enhance the red color. You can of course simply buy red velvet cake mix or just use your favorite chocolate cake batter recipe.

Cut out some of the sugar by replacing the sugar icing with fresh whipped cream which is so much lighter than traditional cupcake icing. You can even add a drop of all-natural red or blue food coloring to the heavy cream before beating.

Make sure to buy mini cupcake wrappers in blue or silver. In a pinch you can bake the cupcakes directly in the mini muffin tin but know that they are difficult to remove and you’ll need to heavily grease the pan.

4th of july desserts


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4th of July Desserts Mini Cupcakes Recipe

4th of July Desserts Mini Cupcakes Recipe



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4th of July Desserts Mini Cupcakes Recipe

Ingredients

    For the cake:

  • 1 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups cake flour
  • ½ teaspoon salt
  • 2 ¼ cup sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 stick of unsalted butter (8 tablespoons), at room temperature
  • 1 cup buttermilk
  • red liquid or gel food coloring (about 2 tablespoons)
  • 1 cup vegetable oil
  • 48 mini cupcake wrappers

    For the tops:

  • 1 cup heavy whipping cream
  • ½ teaspoon sugar
  • ½ pint blueberries
  • ¼ cup blue sugar sprinkles
  • 1 cup strawberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Place a paper wrapper in each cupcake slot of the mini muffin tin.
  2. Whisk the dry ingredients together in a bowl: flour, baking soda, cake flour, cocoa powder and salt.
  3. In a large bowl, beat the butter and sugar together with a handheld mixer. Beat for 3 minutes, then add the vegetable oil and beat for another minute. Add the eggs, vinegar and 2 tablespoons of food coloring and beat for one more minute. Make sure the color is a deep red and add more coloring as needed. Then add the flour mixture to the batter about 1 cup at a time. Try not to over mix.
  4. Use a tablespoon to scoop the mixture into the lined tin. Fill each cup about ⅔ of the way and bake for 16 minutes. Remove from oven and set to cool on a wire rack for 15 minutes, then repeat until you have used all the batter.
  5. To make the whipped cream, use the same handheld mixer to beat the heavy cream on high in a large chilled metal bowl for about 5 minutes. Add the sugar as soon as peaks start to form. Chill the whipped cream until you are ready to use it. Use a butter knife to frost the cupcakes and add blueberries, sprinkles and thinly sliced strawberries to decorate.
Nutrition label for 4th of July Desserts Mini Cupcakes Recipe

4.32

http://www.organicauthority.com/4th-of-july-desserts-solved-red-velvet-white-and-blue-mini-cupcakes/

Related on Organic Authority 

Vanilla Coconut Paleo Cupcakes 

Vegan Chocolate Cupcakes 

Vegan Mojito Cupcakes 

Photos by Ally-Jane 

 

 

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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One Pot Quinoa and Black Bean Wraps — Oh She Glows

With two toddlers running wild around this joint, my time for cooking meals seems to be dwindling away. People tend to assume that I have these perfect, from-scratch meals on the table every night, and to be honest, at this stage in our lives we’re still very much in survival mode. I’m pretty gentle with myself and focus on the big picture as much as possible. If everyone is happy with a full belly, well that’s success! We all do the best we can. Raising a family is messy and imperfect and humbling.

But, still, I’m always looking for shortcuts. I recently started experimenting with one pot quinoa dishes and absolutely fell in love with their simplicity and versatility. This recipe takes just 10 minutes to throw everything into a skillet or pot and then all you do is cover it and cook. Like magic! It’s a great option for the summer when you don’t want to turn the oven on (like this weekend for those of us in this crazy heat wave). Just one stovetop element is all you need. You really can’t beat that…unless of course your partner is cooking for you while you sip on some rosé….*wink, wink*

Is it kid-friendly? Well, it is and it isn’t. If your little one loves quinoa, they may enjoy this dish (reduce spice if necessary). If they don’t already like quinoa, it’ll likely be a pass (shocker). I had one love it and the other said “EWWWWWW!” (their new favourite word…sigh). The one who inhaled it the first night wouldn’t touch it the next day. *double sigh* The feeding toddlers struggle is real.

For us normal folk, it seemed to be a hit! My mama testers lit up with joy when they heard it was a one pot meal. And, I mean, you don’t even have to sauté anything! I’m anxious to hear what you think if you try it out. I always worry that these super easy recipes are lacking in some way, and I hesitate posting them.  

Well, my fellow Canadians, I hope you have a fun Canada Day weekend! Hard to believe it’s already upon us! And for my American friends, have a fantastic Independence Day next week. Are you celebrating with any OSG recipes this weekend? Let me know and be sure to share on social media using the tags #ohsheglows and @ohsheglows so I can drool over them!

 

 


Yield
12 small wraps/5 cups quinoa
Prep time
Cook time

Ingredients:

For the quinoa:
  • 1 cup (200 g) uncooked quinoa, rinsed and drained
  • 1 3/4 cups (430 mL) low-sodium vegetable broth
  • 1 (14-ounce/400 mL) can black beans, drained and rinsed
  • 1 small red bell pepper, seeded and diced (1 cup/125 g)*
  • 1 heaping cup (145 g) frozen pineapple chunks**
  • 3 tablespoons (45 mL) coconut aminos/soy-free seasoning sauce***
  • 2 teaspoons (10 mL) smoked paprika
  • 1/4 teaspoon cayenne pepper, or more to taste****
  • 1 tablespoon (5 mL) fresh lime juice, plus wedges for serving
  • Fine sea salt and black pepper, to taste (I added 1/4 teaspoon each)
  • Lettuce or flour wraps
Topping suggestions:

Directions:

  1. Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine.
  2. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.
  3. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.
  4. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.  

As always, you can also find this recipe in The Oh She Glows Recipe App! It’s available for download on iOS and Android devices for all your “on the glow” needs. 😉 

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Rainbow Superfruit Popsicles Recipe

popsicles recipe

Of course you could make a single-color fruit popsicles recipe, but why stop there when you can create a whole natural rainbow? Using frozen fruit allows you to get the effect quickly by making small batches of slushes that can be layered instantly—plus the pops will freeze faster, too.

 


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Rainbow Superfruit Popsicles Recipe



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Ingredients

  • 1 cup coconut water, divided
  • ½ cup frozen blueberries
  • 1 teaspoon maqui berry powder (optional)
  • 1 cup apple juice, divided
  • ½ cup frozen strawberries
  • 1½ cup frozen mango chunks, divided
  • 1 tablespoon dried goji berries
  • 1 large orange, peeled and chopped
  • ½ cup frozen pineapple
  • ¼ teaspoon camu berry powder
  • Small handful baby spinach
  • 5 drops liquid stevia per fruit base, to taste

Instructions

  1. Chill your popsicle molds by placing them in the freezer for a minimum of 20 minutes before beginning this recipe.
  2. In a blender, puree ½ cup of the coconut water with the frozen blueberries and maqui berry powder. Note that each blended layer should be thick and very frosty—if not, add more frozen fruit. Taste for sweetness and add a little stevia to slightly oversweeten the fruit—about 5 drops should do the trick for each round. Blend the mixture once more. Divide it between 10 (or desired quantity) popsicle molds, filling each 1⁄5 high. Place the molds in the freezer while you prepare the next layer.
  3. (Rinse the blender in between creating each of the 5 layers.)
  4. Combine ½ cup of the apple juice and the frozen strawberries in the blender and puree. Blend in about 5 drops of stevia, or to taste. Fill each of the molds by another 1⁄5. Return molds to the freezer.
  5. Puree the remaining ½ cup coconut water, ¾ cup of the frozen mango, and the goji berries together. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  6. Next, puree the orange first to liquefy, then add the frozen pineapple and camu berry powder and blend. Sweeten with stevia. Fill the molds another 1⁄5 and return to the freezer.
  7. Puree the remaining ½ cup of apple juice, the remaining ¾ cup mango, and the baby spinach. Sweeten with stevia. Fill the last 1⁄5 of the molds and add popsicle sticks. Return the molds to the freezer to freeze completely, about 1 hour.
Nutrition label for Rainbow Superfruit Popsicles Recipe

4.32

http://www.organicauthority.com/rainbow-superfruit-popsicles-recipe/

Reprinted with permission from “Superfood Snacks” 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth

Related on Organic Authority

Vegetable Popsicle Recipes?! They’re Healthy and Pretty Darn Delicious
9 Surprisingly Chic Popsicle Stick Crafts for Grown-Ups
Break a Summer Sweat with a Yogurt Popsicle Recipe


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Vegan, Gluten-Free Curry Cauliflower Fried Rice with Roasted Chickpeas

cauliflower rice

Looking for a delicious way to spice up dinnertime? This curry cauliflower fried recipe is lower in carbohydrates, plant-based, and filled with flavorful curry spices.

With just a handful of fresh ingredients and a few pantry staples, this recipe can be on the table in 30 minutes.

Buying the Ingredients

This curry cauliflower fried rice is made with cauliflower, as opposed to traditional white rice, and crunchy chickpeas, plus a variety of healthy and warming spices. If you’ve never swapped cauliflower in place of rice before, prepare for an easy and healthy treat.

Cauliflower is a good source of fiber, potassium, magnesium, vitamin C and E, and potent antioxidants. The antioxidants in cauliflower (as well as other vegetables in the brassica family) are associated with reduced oxidative stress, promotion of detoxification pathways, stimulating the immune system, and decreasing the risk of certain cancers. Not to mention, cauliflower rice contains significantly more fiber than white rice, the latter of which has had its fiber stripped during processing, resulting in a high-glycemic grain.

Along with nutrient-rich cauliflower, this recipe also contains roasted chickpeas, which are heart-healthy crunchy bites. Chickpeas, also known as garbanzo beans, are good sources of fiber, protein, manganese, folate, copper, iron, and phosphorus. Consuming these beans is associated with balanced blood sugar levels and satiety, thanks to chickpeas’ high amount of fiber.

To use chickpeas, cook your own from dried garbanzo beans (a batch cooking wonder) or purchase canned chickpeas in BPA-free cans or cardboard containers. If using canned chickpeas, dump them in a colander and rinse thoroughly before use.

This recipe gets its warmth and rich flavor from curry powder, a spice blend made up of turmeric, cumin, coriander, cardamom, basil, ginger, garlic, mustard seeds, and cinnamon. All of these herbs and spices boast serious health benefits including antioxidant activity, anti-inflammatory properties, and improved digestion. Look for an organic curry powder, which means that the spices and herbs used were not sprayed with pesticides or other chemicals. Once opened, store curry powder in a dark and cool place and use within a year.

cauliflower rice

Kitchen Prep

This curry cauliflower fried rice recipe couldn’t be easier to prepare. Simply preheat the oven, prep the rice, roast chickpeas, and sauté the vegetables and spices. Add everything together and dinner is ready.

In order to turn the cauliflower into rice, you’ll need a food processor or box grater. The food processor can pulse down cauliflower florets into rice, while the box grater easily shreds the veggie into fine rice-like pieces.

Both methods are seamless and simple. If you lack time, you can also purchase organic riced cauliflower at Whole Foods Market or Trader Joe’s. Although much more expensive than just a regular head of cauliflower, riced cauliflower can help save time during kitchen prep.

In fact, some may take saving kitchen prep time a bit too far. The grocery chain, Trader Joe’s has imposed a two-bag limit of cauliflower rice due to the item’s popularity in several stores. Trader Joe’s headquarters reports, “The popularity of this item has led to a temporary lapse in its availability…We are hard at work to ensure more Organic Riced Cauliflower is available as soon as possible.”

cauliflower rice

Flavor Tips

While cauliflower rice is as versatile as they come and can quickly adapt to a variety of dishes and flavors, in this recipe, curry powder is the star.

From burrito bowls to homemade fried rice, cauliflower is an easy way to add in extra nutrients and fiber. Dana Shultz of the popular food blog, Minimalist Baker, notes “Because rice can often leave dishes feeling heavy, it’s nice to substitute a vegetable where a starch would usually be” she says. “In addition, it’s a great way to squeeze more servings of vegetables into your day.”

Another way to add in more flavor and nutrients is to add vegetables to the baking tray while roasting the chickpeas. Cubed butternut squash, sweet potato, onion, zucchini, or mushrooms can bulk up the dish while boosting the antioxidant and flavor content of this meal.

This recipe also fits a variety of dietary restrictions notably plant-based and gluten-free diets. To make this recipe Paleo-friendly, omit the chickpeas and swap with roasted winter vegetables instead.

cauliflower rice


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Curry Cauliflower Fried Rice with Chickpeas



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Ingredients

  • 2 cups cooked chickpeas
  • 2 Tbsp melted coconut oil, divided
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • 1 tsp sea salt, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp curry powder
  • ¼ tsp ginger
  • 1 Tbsp lemon juice
  • 2 large handfuls of baby spinach

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Toss chickpeas with one tablespoon melted coconut oil, cumin, turmeric, ½ tsp sea salt, and freshly ground black pepper to taste. Roast in the oven for 25-30 minutes, shaking the tray halfway through. Chickpeas should be crisped and crunchy.
  2. While chickpeas roast, add cauliflower florets to a food processor. Pulse cauliflower several times until broken down to the size of small grains of rice or couscous. Alternatively, use a box grater to shred cauliflower into fine rice-sized pieces. Voila – cauliflower rice!
  3. Heat remaining one tablespoon of coconut oil or ghee in a large skillet over medium heat. Add in onion and sauté for five to seven minutes, or until onion is translucent. Add in garlic and sauté for three minutes more, stirring often.
  4. To the skillet add cauliflower rice, curry powder, ginger, and lemon juice stirring to incorporate spices into the rice. Season cauliflower fried rice with ½ tsp sea salt and freshly ground black pepper to taste. Add in roasted chickpeas and baby spinach and stir well. Cook until spinach wilts, about three minutes.
  5. Divide between dishes and garnish with cilantro if desired. Enjoy!

Nutrition information

Serving Size: 228 g

Calories per serving: 459

Fat per serving: 6.6 g

Carbs per serving: 68.3 g

Protein per serving: 21.7 g

Fiber per serving: 20.5 g

Sugar per serving: 13.8 g

Sodium per serving: 13.1 g

4.32

http://www.organicauthority.com/plant-based-and-gluten-free-curry-cauliflower-fried-rice-with-chickpeas/

Notes: This recipe is adapted from Julie Morris from Clean Eating Mag

Related On Organic Authority
5 Cauliflower Rice Recipes to Try Now: Cut the Carbs and Cook Time in Half!
Arsenic in Your Rice? How to Decrease the Contamination Risk
4 Yummy Cauliflower Recipes for Meatless Monday

Photos by Kate Gavlick

 

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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These Smoky-Sweet Stuffed Grilled Peaches are the Best BBQ Dessert

grilled peaches

Here’s how to win at every summer barbeque: whip up these grilled peaches stuffed with granola and served alongside vanilla ice cream – in less than fifteen minutes. Hello sweet, smoky, and delicious goodness.

How to Elevate Peaches: Grill Them!

Peaches are nutritious summer treats. These fuzzy fruits are good sources of a variety of vitamins and minerals including vitamins A, E, C, and K, iron, potassium, magnesium, phosphorus, zinc, and copper. Peaches also contain ample antioxidants such as lutein, zeaxanthin, and beta-cryptoxanthin. These plant compounds are known to reduce free radical damage and lower inflammation.

While delightful raw and bursting with juice, peaches are also amazing grilled. The sugars in peach naturally caramelize on a hot grill, which makes the fruit even more fragrant and delicious.

When selecting the perfect peaches to grill, look for firmer fruits. Too soft of fruits can result in mushy grilled peaches, and can oftentimes stick to the grill.

The recipe for these grilled peaches couldn’t be easier. Simply cut peaches in half and twist gently to separate. Remove the pit of the peach, lightly drizzle with coconut oil, and sprinkle with cinnamon. Grill peaches on a clean grill over direct grill heat for five to eight minutes, or until peach flesh caramelizes and grill marks appear.

To make sure the remainder of the peach softens and warms, move the peach to indirect heat and cook for five minutes more. Serve peaches straight from the grill with homemade granola, coconut flakes, and a scoop of ice cream.

Granola provides a sweet and salty crunch and is a delicious balance to the warm and fragrant fruit. If you don’t have any batches of homemade granola lying around, pick up a grocery store version with minimal added sugar and ingredients.

This grilled peach recipe is summer simplicity is at its finest.

grilled peaches

Related On Organic Authority
How to Get the Nutritional Benefits of Peaches (Grill Them Up!)
How to Make Grilled Fruit: Peaches, Plums, and Pears, Oh My!
Maple Roasted Peaches and Cream Vegan Summer Recipe

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Green Kitchen Stories » Smörgåstårta – Savory Rye Sandwich Cake

Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited – obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago.

Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörgåstårta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW!

Check out this recipe video to see how we make it.

This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing).

Smorgastarta_2

Smörgåstårta (Savory Rye Sandwich Cake)
Serves 12-16

Green Spread
300 g / 2 cups cup green peas
1 small lemon, juice
1 bunch dill, chopped
2 avocados, flesh scooped out
2 tbsp olive oil
1 large pinch salt

White Spread
6 hard-boiled eggs
250 g / 1 cup creme fraice or sour cream
2 tbsp capers
4 tbsp sauerkraut
a pinch black pepper

Purple Spread
1 cup sunflower seeds, soaked for an hour in water
1 x 400 g tin white beans, drained and rinsed
2 cooked beetroots, roughly chopped
1 small lemon, juice
4 tbsp extra virgin olive oil
salt and pepper

Assembling
36 slices of sourdough rye bread (or bread of choice), thinly sliced
500 g cream cheese
1 tbsp grated horseradish

Decoration
1 avocado, sliced or shaped into a rose
1/2 cucumber, sliced thinly
1 small bunch of asparagus, thinly shaved
1 lemon, halved and thinly sliced
mache lettuce
chives, finely chopped

Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor.

For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through crème fraiche, capers, sauerkraut and a little black pepper. Set aside.

Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky.

To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good.

Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

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