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Beet and Carrot Carpaccio with Homemade Pesto Goat Cheese.

Beet and Carrot Carpaccio with Homemade Pesto Goat Cheese

Tasty yet Healthy Beetroot Salad
Beet and Carrot Carpaccio with Homemade Pesto Goat Cheese.

Serves 3

Ingredients

1 large red beet
1 large carrot
3/4 cup of crumbled plain goat cheese

Pesto

3/4 cup fresh basil leaves, loosely packed, save a few to garnish at end
5 large cloves of garlic
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 1/2 tsp sea salt

Vinaigrette

1/4 cup olive oil
1 tbsp of lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp raw honey
1 tsp salt
1/4 tsp fresh ground pepper

First, start with the pesto. Begin by blending the olive oil, lemon juice, garlic and salt together in a blender until the garlic is relatively smooth. Depending on your blender you may need to add a little bit more oil so that the blades can break up the garlic. Then add in the basil leaves. Blend until smooth. When done, mix into the goat cheese, taking care not to break the pieces apart too much. Let it sit and marinate for at least twenty minutes.

Next, on a mandolin, or the largest side of a cheese grader, thinly slice the beet and carrot. Set aside in two separate bowls so that the beet does not stain the carrot. Whisk together the ingredients for the vinaigrette. Take half of the vinaigrette mixture and toss it with the beets.

Presentation:

Assort the beet and carrot nicely on a dish. Delicately add the goat cheese mixture and generously drizzle the remaining amount of the vinaigrette over the top. Garnish with some left over basil leaves. Bon appetite!

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Latin Caribbean Spinach & Split Pea Patties
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Latin Caribbean Spinach & Split Pea Patties

Spinach and Split Pea Patty recipe is a rift of an Indian Vada and the West Indian Phulourie (split peas fritter). Packed with healthy protein, these hearty patties can work as a meal in themselves. Serve them as a snack or breakfast item.

INGREDIENTS
    • 1 cup yellow split peas soaked overnight
    • 1 teaspoon chopped garlic
    • Minced hot pepper to taste
    • 1/2 cup all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon cornstarch
    • 2 teaspoons ground cumin or garam masala
    • 1/4 cup water
    • 2 packed cups finely chopped spinach (fresh)
    • 2 teaspoons chopped cilantro
    • Salt to taste
    • Oil for shallow frying
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Overnight soaking of split peas: 720 minutes
  • Total Time: 750 minutes
  • Yield: 14 – 16
PREPARATION
  1. Drain peas and rinse a few times until the water runs clear. Drain well and then add to a food processor along with garlic and pepper. Puree until the mixture is a fine grainy paste. Set aside.
  2. Add flour, baking powder, cornstarch, cumin or garam masala to a large bowl. Mix thoroughly.
  3. Transfer the pea mixture along with the water to the flour mixture and stir to incorporate.
  4. Add and mix in spinach, cilantro and salt to taste to the flour-pea mixture. Mix thoroughly. Cover and set aside to rest for 1 hour.
  1. Rub a little oil on your hands and take a little of the mixture at a time, about the size of a golf ball or larger, and shape into 1/3 to 1/2 inch thick disks. Repeat until all the patties are shaped. The mixture will be moist, don’t worry about that.
  2. Heat oil on medium heat and fry in batches until browned on both sides. Total cooking time take about 4 – 5 minutes per batch depending on how thick you make them.
  3. Drain on paper towels.
  4. Serve warm as is or with a salsa or chutney or pepper sauce.

Edited by Hector Rodriguez