who says super bowl snacks have to be bad for you!?!?

Beet Tartare & Citrus Avocado Mousse Canapes

Ingredients:

3 endives (leave in refrigerator until you are ready to serve)

1 large red beet (peeled and diced)

2 medium golden beets (peeled and diced)

1 cara cara orange, juiced 

1 meyer lemon, juice 1/2 (set the other half aside for garnish)

10 basil leaves (messy chop)

1/4 tsp salt

2 medium limes, juiced

4 avocados 

"cooking" time : 30 min

serving size: 2 leaves

Servings per batch: about 10

*You can wear gloves if you want to prevent your hands from turning red when peeling and cutting beets.

Directions:

Beet Tartare - Combine diced beets, chopped basil leaves and salt into a large bowl.  Squeeze the juice of cara cara orange and 1/2 of meyer lemon onto the beets and blend ingredients.  Cover with plastic wrap and leave out at room temperature while you make the avocado citrus mousse.

Avocado Mousse - Scrape the meat of the avocados into food processor, discarding the skin and pits. Finish with lime juice and mix until avocado become smooth and fluffy.

Endive - Wash endive and pat dry, discard any leaves with bruises or imperfections. 

***  Time for plating ***

Place a dollop of avocado citrus mousse on an endive leaf with a small spoonful of beet tartare on top of it.  To finish, squeeze a few drops of meyer lemon juice on the beets.

Photo credit: Sayf Khidir

Apple Walnut Napoleon with Raw Vegan Whipped Cream and Fresh Blueberries

Ingredients:
6 Medium Pink Lady Apples
3 cups apple cider (fresh and local if possible)
1 tsp cinnamon
1 1/2 cups crushed walnuts
1 pint fresh organic blueberries
2 cups raw cashews
2 tbsp  agave
1 tsp vanilla extract
1/2 cup water

"cooking" time: 2 1/2 hours
serves 6 - 8 people

Directions:
 *Prep cashews for whipped cream by soaking them in water for 2 hours.

Apples - Peel apples length wise in a cube fashion leaving peels on.  Lay apple slices in a pyrex spreading them evenly around the surface.  Add 1 tsp of cinnamon to 3 cups apple cider, mix and pour over apple slices.  Cover the pyrex with plastic wrap and set aside for 2 hours at room temperature.

Crushed Walnuts - Using the back of a large spoon crush the walnut pieces in a plastic bag until your reach a soft flour texture.  Remove from bag and pour into a small bowl and set aside.

Whipped cream - In a food processor combine 2 cups presoaked raw cashews, 2 tbsp agave, 1 tsp vanilla extract with 1/4 cup water.  Stop frequently to stir contents helping them move along.  After blended slowly add the remaining 1/4 cup water until the whipped cream is light and fluffy.

*** Now for the fun part... time to assemble your apple napoleon! ***

On the center of the plate of your choice, place a dollop of whipped cream.  Take one apple shaving from pyrex and place on crushed walnuts dusting both sides. Place on top of the dollop of whipped cream and continue layering with more walnut dusted apples until the height reaches about 2 inches.  Place a hardy spoonful of whipped cream on the top of apple tower and finish with fresh (pre-washed) blueberries.

Photo credit: Sayf Khidir

Carrot Pappardelle tossed with Portobello Mushrooms, Kale and Bell Peppers in a Mushroom Meyer Lemon Dressing

Ingredients:
2 medium portobello mushrooms
1 bundle green onions
2 garlic cloves
1 tsp salt
black pepper
3 tbsp extra virgin olive oil
2 red bell peppers
1 bundle of kale
1 meyer lemon
8 medium size carrots

Serves 5
"cooking time": 45 minutes


Directions:
Carrots - Using a potato peeler and placing the carrot flat on cutting board, peel carrots into long strips.  Place into large bowl and set aside. 


Portobello Mushrooms - With a soup spoon carefully remove the gills on the bottom side of the mushrooms caps and put in a small bowl. Set aside.  Cut the mushroom caps in 1/2 and slice thinly.  Then cut those slices in 1/2 and add to the carrots in the large bowl. 


Red Bell Peppers - Cut the stem end of the peppers off, remove seeds and cut peppers in 1/4's.  Put one 1/4 aside to add to the dressing.  Dice remaining peppers and add to the other ingredients in the large bowl.

Green Onions - Wash onions; remove any loose layers of skin.  Cut onions into thin slices, using some of the green part and the white part.  Discard the tip with the stringy end. Add to the large bowl.


Kale - Remove stems; clean your kale by plunging in a bowl of cold water.  Spread the leaves out on a large kitchen towel and roll into a cylinder.  Remove leaves from towel and chop. Leave the kale on the cutting board and add a pinch of salt, drizzle of olive oil and a squeeze of Meyer lemon.  Massage for 1 minute to mix ingredients and soften the leaves.


Portobello Mushroom and Meyer Lemon Dressing
  
Add a tsp. of olive oil to the mushroom gills in a small bowl with a pinch of salt and 2 turns of ground black pepper.  Using the back side of a spoon mash the mixture together until blended and smooth.  On your cutting board finely dice the reserve 1/4 slice of bell pepper.  Crush the pieces of diced pepper to release the remaining juice with the side of your knife blade and add to mushroom mixture.   Add 2 tbsp of extra virgin olive oil, 2 diced garlic cloves and squeeze the remaining half of lemon to finish.  Whisk with fork and pour over the carrot pappardelle mixture.  Toss lightly as to not bruise any of the vegetables.  


Last night I served this with wedges of pre-sliced avocado.  It was a perfect addition!


Tip: Use finely diced sweet vegetables or fruit to any dressings to add a sweet kick.

Collard Green Spring Rolls With Raw Pesto

Raw Pesto 

Ingredients:
1 bundle parsley (de-stemmed)
1 bundle basil (de -stemmed)
2 cups pine nuts
1 1/2 tbsp extra virgin olive oil
1 1/2 tbsp filtered water
3 tbsp nutritional yeast
2 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt

Directions:
Combine all ingredients into your blender or food processor and mix until smooth.  Refrigerate up to 3 days. Preparation time approximately 20 minutes.


Collard Green Spring Rolls


Ingredients:
2 carrots
extra virgin olive oil
6 collard green leaves
1 avocado
1 red bell pepper
1 tsp balsamic vinegar
1/2 tsp grade B maple syrup
salt
black pepper

(makes approximately 6 rolls)

Prep your mise en place:
 Carrots - Using a potato peeler and placing the carrot flat on cutting board, peel carrot into long strips.  Toss carrot strips with a drizzle of extra virgin olive oil and set aside.

Avocado - Cut avocado in half, remove seed and cut into thin slices.  Drizzle fresh lemon on slices to keep fresh and vibrant until use.

Red Bell Pepper - Julienne cut

Baby spinach -  toss in balsamic dressing  (whisk 1/2 tsp grade B maple syrup, 1 tsp balsamic vinegar, 1 tbsp extra virgin olive oil, pinch of salt and two grinds of black pepper).

Directions:

Lay collard green leaf flat horizontally and fan slices of avocado along the spine of the leaf.  Layer on top of the avocado 8 carrot strips followed by 8-12 slices of bell peppers. Finish by placing a small handful of dressed spinach on top of the other fillings. Roll the leaf closed by folding the edge closest to you inward and pulling the other side over towards you tightly.  Use excess carrot strips to tie roll closed or use a tooth pick to hold in place.

Retrieve chilled pesto from the fridge and serve with Collard Green Spring Rolls as dipping sauce.  Enjoy!!