Nutrition; we all know it’s important yet the mire of information out there can be rather overwhelming….now imagine learning valuable nutrition information in your own home while sampling delicious food and sipping on some wine!
Planning a fun and different evening for a group of friends? How about an in home nutrition and cooking demo, you pick the theme and menu, I bring the food, and you supply the venue, friends and beverages.
While whipping up culinary delights and demonstrating useful culinary skills, I will share nuggets of nutritional wisdom such as why grass fed beef is healthier, the best fats to cook with and which organic ingredients really matter.
I believe most health conditions can be avoided, diminished or eliminated through good nutrition, as I have seen in my own health and that of my clients and I love to share and inspire others to cook beautiful food.
The theme for this evening was ‘Nutrition 101’, presented with an appetizer menu featuring a seasonal salad of Roasted Root Vegetables with a Citrus Ginger Dressing, scratch made Hummus with Roasted Garlic, Lemon and Artichokes and delightful little Moroccan Spiced Beef Tortilla Cups.
Spiced Moroccan Beef Tortilla Cups with Mint and Sour Cream
Description
With a play on Moroccan flavors, and piled into mini tortilla cups, these little bites are a delightful appetizer. This recipe works wonderfully well with lamb too!
Ingredients
- 1 pound ground Beef
- 1/2 Onion, finely diced
- 2 cloves Garlic, crushed
- 1/4 cup Yellow Raisins
- 1 tsp. Cumin
- 1/2 tsp. Turmeric
- 1/2 tsp. Cinnamon
- 1/2 tsp. Paprika
- 2 Tbsp. Ghee
- 2 Tbsp. Tomato Paste
- 1 Tbsp. Lamb or Beef Demi Glace
- Salt and pepper to taste
Instructions
Toast the pine nuts and set aside.
Heat a skillet over high heat, add the ghee, and sauté the lamb until browned. Drain on paper towel. Break up the beef with a pastry cutter or food processor.
Add a little more ghee to the pan, sauté the onion to translucent over medium heat, add garlic and sauté until softened.
Add the spices to pan, sauté for about a minute.
Add the beef, stock and tomato paste, and enough water as needed to moisten.
Season with salt and pepper
Tortilla cups
Special equipment, mini muffin pan
Pie weights
Cookie Cutter
- 1 package Corn or Flour Tortillas
Preheat oven to 400F
Cut out the tortilla rounds with the cookie cutter. Press into the mini muffin pan, and weight down each one.
Bake until crispy, allow to cool before removing weights.
To assemble
- 1/2 cup sour cream
- Mint, chopped, to garnish
Fill each tortilla cup with a little beef filling, top with sour cream and sprinkle with mint.
Roasted Garlic, Lemon and Artichoke Hummus
Description
Beyond boring bland hummus, this homemade hummus is quite easy to make, a delicious nutritious powerhouse. Store bought cans can be substituted, however taking the time to s properly soak and prepare the garbanzo beans boosts the health benefit as the enzyme inhibitors which interfere with digestion are released in the process.
Updated with fragrant roasted garlic, lemon and artichoke, this is a delicious party staple, serve with crudités or GMO free chips or crackers
Ingredients
- 2 cups dried Garbanzo Beans (Chickpeas)
- 2/3 cup Tahini Paste
- 1/3 cup Lemon Juice
- 1 tsp. Lemon Zest
- 1/2 cup Olive Oil
- 1 cup Marinated Artichokes, drained
- 1/2 head Garlic, roasted
- 1 Tbsp. Toasted Pine Nuts
- 1 Tbsp. Dukka seasoning
- 1 tsp. Paprika
- Chopped Chives, to garnish
- Salt to taste
Instructions
- Soak the garbanzo beans for 24 hours in filtered water and a teaspoon of baking soda. Drain, and rinse very well.
- Place in a large pot and cover with filtered water, bring to the boil and simmer for about 2 to 3 hours until softened, drain and allow to cool.
- While the garbanzo beans are cooking, roast the garlic; wrap loosely in foil and roast at 350F for approximately ½ hour until softened. Allow to cool, and squeeze the cloves out of the skins.
- Place the garbanzo beans, tahini paste, lemon juice, garlic and about a 1/4 cup filtered water in a food processor and process until smooth.
- With machine running add the olive oil and parsley, season with paprika, cumin and salt, add a little more water if too thick.
- Add the artichokes and process using the pulse button, to a chunky texture, season to taste.
- Place in serving bowl, drizzle extra olive oil over, sprinkle with pine nuts and paprika and chives.
Roasted Root Vegetable Salad with Feta, Crispy Seeds & Citrus Ginger Dressing
Description
Vibrant root vegetables, brimming with nutrients are taken to a new level, with a citrus ginger dressing, topped with feta and crunchy seeds.
Serves 6
Ingredients
- 2 Carrots, peeled and sliced 2 inches on the diagonal
- 1/2 Fennel bulb, sliced into 1 inch pieces
- 2 Yellow Beets, medium, peeled and cut into 2 inch cubes
- 2 Red Beets, medium, peeled and cut into 2 inch cubes
- 2 Parsnips, sliced 2 inches on the diagonal
- 2 Tbsp. Coconut Oil
- 1 Tbsp. Balsamic Vinegar
- Sea Salt, to taste
Instructions
Preheat the oven to 450F
Roast the red beets separately, as they will color the salad during roasting; place all the vegetables in a roasting pan, coat with the coconut oil and balsamic vinegar, season to taste.
Roast until vegetables are tender, stirring once or twice, around 30 minutes.
Nutrition
- Serving Size: 6
Citrus Ginger Dressing:
Ingredients
- 1 Lemon, juiced
- 1 Orange, juiced
- 2 tsp. Ginger, grated
- 3 Tbsp. Apple Cider Vinegar
- 3 Tbsp. Avocado Oil
- 1 Tbsp. Raw Honey
- pinch Paprika
Instructions
Whisk well together, set aside
To assemble:
- 8 oz. mix of salad greens such as beet greens, baby spinach
- ½ cup sunflower sprouts
- ½ cup mixed seeds pumpkin, sesame, sunflower
- 1/2 cup Feta, crumbled.
Toss the salad leaves with a just enough dressing to coat, top with the roasted vegetables and drizzle a little extra dressing over. Sprinkle with the feta and seeds and serve.
Enjoy!
In Health and Wellness,
Carol
