Category Archives: Raw

Zucchini Noodles in Lemony Pesto

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Have you tried making zucchini noodles yet?! These little green ribbons are so much fun to make and eat! I recently borrowed this spiralizer from work because I absolutely had to make these at home. I paired the noodles with a super bright and zesty pesto and it was seriously one of the best lunches I have had in a while. Zucchini noodles hold up to any sauce and are perfectly “al dente” to the bite. The dish is served cold, but I could imagine that some warm grilled shrimp or chicken added on top could make it even more delicious.  The best thing about this “pasta” is that it doesn’t leave you feeling glutted or saturated like a wheat laden noodle would. Gluten-free pasta packed with vitamins and minerals? SIGN ME UP. Zucchini is extremely nutritionally beneficial. It is super high in fiber and very low in cholesterol, and the best part is, a single cup of zucchini only has 36 calories! Please help yourself to another bowl because you can afford it! 

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Zucchini Noodles in Lemony Pesto

Serves 4


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Total Time
20 min

Total Time
20 min

For the Lemony Pesto
  1. 2 packed cups fresh basil leaves
  2. 1 packed cup fresh flat-leaf parsley
  3. heaping 1/4 cup pistachio nut meats
  4. 2 garlic cloves
  5. zest and juice of 1 lemon
  6. 1/4 tsp sea salt
  7. 1/2 cup grated parmesan cheese
  8. 1/4 cup extra-virgin olive oil
For the Zucchini Noodles
  1. 4 medium size zucchinis, stem ends chopped off
  2. 1/2 cup slivered almonds
  3. 1/2 cup shelled edamame
  4. sprinkle of red pepper flakes
  5. a few mixed greens (optional)
Instructions
  1. 1. Make the Lemony pesto; add all the ingredients, except the olive oil, into the bowl of your food processor. Pulse a few times. While the motor is running, drizzle in the olive oil and pulse until fully combined. Set aside.
  2. 2. Make the zucchini noodles with either a spiralizer, julienne peeler, or mandolin. Add the noodles into a large bowl. Top the noodles with the pesto and use tongs to toss well to combine. Add the almonds, edamame, red pepper flakes, and mixed greens. Serve with a slice of lemon and enjoy!
HONEYED HOME http://www.honeyedhome.com/

Homemade Lavender Almond Milk

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One of the easiest and simplest things to make is homemade almond milk. I personally love preparing it because it tastes light years better than the packaged stuff and is so much healthier for you; say good-bye to the processed sugars, preservatives, and additives and welcome the all natural, purified, and completely raw nut milk. The possibilities are endless too, I might add. Any raw nut will do; almonds, cashews, hazelnuts, or even pumpkin seeds are just a few delicious examples. Once you have chosen your nut base you can flavor and sweeten with raw honey, agave, maple syrup or fresh dates. Pure vanilla extract or your favorite ground spices are excellent ways to give the milk an extra tasty essence.

One of my dearest friends, Meryl, who is constantly making her own raw and healthy snacks told me that she loves the addition of a few dried lavender leaves in her homemade nut milk. I took her advice and then added a bit of honey for sweetness, pure vanilla extract, and some ground cardamom and hit the nut milk jack-pot. I love the slight floral hint the lavender gives while the cardamom adds just a touch of warmth. The real kicker is how incredibly effortless it is to come together! I can honestly say that I will never go back to the store-bought cartons and I am really looking forward to seeing what my favorite flavor combinations will be…Enjoy! 

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This recipe yields about 3-4 cups of milk and will last in the fridge for about a week. 

Homemade Lavender Almond Milk


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Ingredients
  1. 1 cup raw almonds, placed in a small bowl soaked and completely covered in water overnight (8-12 hours)* See note
  2. 4 cups filtered water
  3. 1 TBSP raw honey
  4. 1/2 tsp pure vanilla extract
  5. pinch of dried lavender (about 1 tsp)
  6. 1/4 tsp ground cardamom
  7. a few layers of cheese cloth (or a sheer fabric nut milk bag)
Instructions
  1. After the almonds have soaked in water overnight, drain the water out of the bowl. Rinse and drain the nuts a few times with clean water and set aside.
  2. In a blender, add the nuts with 4 cups of filtered water and blend on high for a few minutes. Add the honey, cardamom, vanilla, and dried lavender and blend for another minute.
  3. Set a metal strainer over a large glass bowl and place cheese cloth over the metal strainer. Pour the almond milk straight into the cheese cloth. Allow the milk to run throughout the cloth and then gather the cheese cloth in your hands and squeeze all the milk out of the cloth. You should be left with the creamiest almond milk in the bowl and all almond meal in the cloth. Pour the milk into an airtight container/mason jar and store in the fridge for 5 days. Enjoy with cereal, granola, or smoothies!
Notes
  1. Any organic nut of your choice works great here, just make sure you are buying the raw form!
HONEYED HOME http://www.honeyedhome.com/

Winter Grapefruit Salad w/ Pomegranate Vinaigrette

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Happy 2014!! I honestly can not believe another year came and went. I have to say that 2013 was an incredible year for me in all aspects. Kris and I grew so much closer while still learning new things about each other and new facets in our marriage. I am so blessed to have a husband like him that continues to teach me vital life lessons like patience, diligence, and perseverance. He is always pushing me towards greater things and for that, I am forever grateful. Honeyed Home really wouldn’t have made it this past year if it weren’t for people like Kris and so many close friends and family members that continue to send endless support and love. I am so happy to say that this little dream of mine has made it 1 year!! A year of recipes and heart felt posts that were driven by blood, sweat, and tears (literally all three of those things). This recipe here today marks number 70. It is amazing to think that after 70 recipes down, I know that I have barely begun to hit the tip of this venture.  I cannot say where this project of mine is headed but for now I am utterly thankful to everyone who has stopped by to take a peek at what I love to do. 

In honor of the new year and new beginnings, I decided that this salad would be the perfect kick starter to ring it in! It is one of my most favorite salads I have ever made and I had to share it with you. It’s ridiculously flavorful and has what I consider to be the ideal mix of textures. I recently bought Pomegranate Vinegar from Trader Joe’s and knew that I had to use it as soon as possible. The vinaigrette is bright and tangy with fresh herbs and the minced shallot gives it a bit of spiciness. I hope that you enjoy this salad as much as I do and that you are blessed in the New Year with all the good things that God has to give! 

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Winter Grapefruit Salad w/ Pomegranate Vinaigrette

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Pomegranate Vinaigrette
  1. 1 tsp fresh rosemary, finely chopped
  2. 1 TBSP fresh parsley, finely chopped
  3. 1 shallot, minced
  4. 1 tsp spicy brown mustard
  5. 1 tsp clover honey
  6. 2 TBSP Pomegranate Vinegar
  7. 1/4 extra virgin olive oil
  8. 1/2 tsp sea salt
  9. 1/2 tsp pepper
For the Salad
  1. 2 (5oz) bags of winter mixed greens (I like a mix of baby kale, baby spinach, & baby chard)
  2. 1 avocado, sliced
  3. 1/2 grapefruit, segmented, and chopped into bite size pieces
  4. 1/4 pomegranate seeds
  5. 1/4 cup pistachio nut meats (I buy them roasted and salted)
For the Pomegranate Vinaigrette
  1. In a medium bowl combine add the minced herbs and shallot. Add the remaining ingredients and whisk with a fork to combine and emulsify. Set aside.
For the Salad
  1. Dived the mixed greens among the 4 bowls. Add 1/4 of the avocado slices to each bowl. Top with a few grapefruit pieces. Divide the pistachios and pomegranate seeds evenly into each salad. Drizzle each salad with pomegranate vinaigrette and serve immediately. Enjoy!
Notes
  1. The recipe calls for a lot of mixed greens as this salad is meant to be a main course. Feel free to use less greens per person if serving as an app or a side.
HONEYED HOME http://www.honeyedhome.com/

The Thankful Juice

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Can we just be thankful for something that isn’t wine, beer, champagne, or turkey right now? I don’t know about you, but I have been nonstop with holiday parties and festivities and I am sick of eating and drinking (kind of). This juice is the perfect cure for our bellies full of all these thanksgiving treats that are being shoved down our throats. This juice was inspired by the some of my “left-overs” for thanksgiving dinner. I know that sounds gross, like who juices thanksgiving leftovers, but here I did. I had about a cup of fresh cranberries from a dessert I made and a bunch of kale from my favorite kale salad that I am bringing to dinner. They were begging to be juiced and revitalize me for the upcoming feast. This juice would be perfect to enjoy post Turkey Trot (our local thanksgiving day race) or even the morning after thanksgiving. A toxin flush is much needed around this time and this green juice packed full of nutrients and vitamins will surely do the trick! Enjoy! 

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The Thankful Juice
Serves 1


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Ingredients
  1. 1 bunch organic kale
  2. 1 cup fresh cranberries
  3. 1 knob of fresh ginger, peeled
  4. 1 organic Granny Smith apple
  5. 4 organic celery stalks
  6. 2 Persian cucumbers
  7. 1 lime, peeled
Instructions
  1. Add the cranberries into the juicer while the juicer is off. Cover the cranberries with the piece that presses the vegetables down and then turn on the juicer (cranberries will fly everywhere if you don’t do it this way!). Add all remaining ingredients to your juicer. Enjoy!
Notes
  1. Since I made this juice for Kris and myself, I added 4 more celery stalks and 3 more cucumbers to yield 2 juices!
HONEYED HOME http://www.honeyedhome.com/

Peaches & Cream Overnight Oats

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Holy moly. I feel as though my house picked itself up and we moved to the tropics. The humidity out here in Southern California is ridiculous these days. The marine layer has settled in, “June Gloom” as we like to call it, and is spreading a blanket of mugginess all over us. When the weather becomes sticky I usually want to eat out for every meal. I definitely do not want to turn my oven on. I made that mistake the other night. I had a sweet tooth (totally normal) and decided to bake some cookies. I was sweating, bad, and while waiting for the oven-timer to save me from the purgatory I sent myself to, I almost pulled the plug before they were ready (not normal). Also, my husband and our dog stared at me with “help us” eyes, like I had held them hostage in a furnace. Thank God I had cookies to gift as a peace offering for my unintentional mistake. 

There are a few things I have learned that quickly remedy this whole “hot, muggy, humid, blazing” summer season thing that we are currently embarking on. I have ascertained several tips to enjoy cooking and baking without subjecting myself to the extra heat of stove. The most significant question is; how can we make our favorite hot meals become our favorite cold dishes? This question alone inspires so much creativity and soon you will be serving your famous tomato bisque as your newly favorite gazpacho. Or, your beloved cheesecake recipe with a no-bake twist. That is why this recipe exists. Overnight oats, cold oats, bircher muesli, or swiss oatmeal are all names to describe the same cold breakfast that we have all come to know and love. There are so many spins on the classic and our beloved morning porridge has changed from the piping hot version we yearn for during to winter, to the chilled adaptation to cool us off in the summer. A perfect way to start your mornings during the sunny season. 

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Peaches & Cream Overnight Oats

The perfect summer breakfast! Cold oats in almond milk w/ a maple peach compote!


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Prep Time
10 min

Total Time
12 hr

Prep Time
10 min

Total Time
12 hr

Single Serving of Oats
  1. 1/2 cup organic, gluten free, rolled oats
  2. 1 TBSP chia seeds
  3. 1 TBSP flax seeds
  4. 3/4 cup organic unsweetened vanilla almond milk
  5. 2 TBSP yogurt (your favorite; I like plain goat’s milk yogurt)
  6. 1 TBSP almond butter (your favorite nut butter, I use Justin’s Maple Almond Butter)
Maple Peach Compote (about 8 servings)
  1. 6 ripe peaches; chopped
  2. 1 lemon, juice & zest
  3. 1 tsp vanilla
  4. 1 TBSP organic maple syrup
  5. 1 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/8 tsp sea salt
  8. 1/8 tsp black pepper
For the Maple Peach Compote
  1. 1. In a large bowl combine chopped peaches, lemon zest and juice, vanilla, maple syrup, cinnamon, ginger, salt and pepper. Stir to combine and then mash the peaches releasing their juices but leaving some of them whole for texture. Place compote in an air-tight container and use for 7-10 days. (This is your chance to get creative; serve with overnight oats, ice cream, yogurt, granola, pancakes or waffles!)
For the overnight oats
  1. 1. Whisk the milk, yogurt, and nut butter in a small bowl. In an air-tight container or mason jar with lid add the oats, flax seeds and chia seeds. Pour the milk mixture into the oat mixture and store overnight in the fridge.
  2. 2. In the morning, layer the oats with the peach compote. I usually add more almond milk for a creamier cereal. Top with fresh berries and toasted almonds and enjoy!
Notes
  1. Feel free to use any milk, yogurt, or fruit that you love! This dish is super versatile and incredibly delicious!
Adapted from My New Roots- Bircher Muesli w/ Spiced Strawberry Sauce
HONEYED HOME http://www.honeyedhome.com/

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