Pretty-On-The-Inside Pea Shoot And Mint-Basil Summer Rolls

Author: Lily Mazzarella

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PRETTY-ON-THE-INSIDE PEA SHOOT AND MINT-BASIL SUMMER ROLLS
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fill a large bowl with hot water and dip a rice paper wrapper into it, swirling until softened, but with a little bit of backbone.
  2. Spread out the dipped wrapper on a flat, smooth surface (I use a large dinner plate), and fill the center of with 1/2 of the avocado, greens, and herbs. Place a dollop of sauce in each and spread over ingredients. Swaddle the wrapper around the veggies—the rice paper will stick to itself—and voila: summer rolls!
Recipe Notes

Optional umami: coconut aminos, wheat-free organic tamari (if you’re sure you are soy tolerant), fish sauce, Easy Peasy Thai Sauce for dipping

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Grilled Romaine

Author: Lily Mazzarella

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GRILLED ROMAINE
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine oil, vinegar and salt and pepper in a small jar and shake vigorously to combine. Brush dressing over the romaine hearts, making sure to get it in the crevices.
  2. 3 minutes on each side, depending upon the heat of your fire. I have a gas grill, and I cook these on a well heated grate (preheat high, turn down to medium) for about 2-3 minutes each side.
Recipe Notes

Other lesser known, but delicious, grillables to add to the mix:
Fennel: slice a medium-large fennel bulb into 1⁄2 disks. Marinate with dressing and grill for at least 5 minutes on each side. The longer you grill it, the sweeter it gets.

Radicchio: peel apart 1 head of radichhio and coat with dressing. Grill for just a tad longer than you do the romaine.

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Savory Herb Snack Mix

Author: Lily Mazzarella

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SAVORY HERB SNACK MIX
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven on “warm” setting.
  2. In a food processor, roughly chop the nuts (you can also use sliced almonds).
  3. In a large bowl, thoroughly combine chopped nuts, seeds, herbs/spices, and nutritional yeast.
  4. In a small jar, combine oil and apple cider vinegar and shake well until blended. Pour over nut-seed combination and toss until thoroughly and evenly coated.
  5. Spread out over 1-2 baking sheets and “dry” in the warm oven for 20-30 minutes. Allow to cool, and store in an airtight jar in a cool, dry place.
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Chicken larb

Author: Lily Mazzarella

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CHICKEN LARB
Instructions
  1. In a small bowl, combine lime juice, 1⁄2 the lime zest, coconut aminos, and fish sauce and set aside.
  2. In a large sauté pan, melt 1 tbsp coconut oil. Add shallot, ginger, chili (if using), and lemongrass. Sauté until shallot is translucent and the whole mixture is fragrant.
  3. Add the chicken, and with a spatula, break up the meat and mix with the shallot. When the meat is mostly cooked, add the lime juice mixture and stir to combine thoroughly with the chicken.
  4. Add the chopped cilantro and the rest of the lime zest, and turn off the heat. Stir to combine, and allow to sit for 15 minutes to let flavors meld. Adjust flavors by adding more coconut aminos or fish sauce, or a dash of sesame oil.
  5. Spoon larb into lettuce leaves and enjoy!
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Rosemary White Bean Dip

Author: Lily Mazzarella

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ROSEMARY WHITE BEAN DIP
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a sauté pan, gently heat the olive oil, garlic and rosemary until the garlic is soft and the whole mixture is fragrant.
  2. Add the beans and mix thoroughly for a few minutes, and salt and pepper to taste.
  3. Put the whole mixture in a blender or food processor (a hand blender works too), adding more olive oil, salt, and pepper to taste. You can blend until smooth or leave a little coarser if you like texture.
  4. The flavors meld over a few hours so this is best made ahead. (That said, it’s delicious from the get go). Garnish with parsley, basil leaves, or a little fresh rosemary.
Tip:
  1. Double the recipe and save 1/2 for Quinoa-White Bean Veggie Burgers If you’re vegetarian, consider adding pea protein powder to boost the protein content of this dish.
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Salmon & Cremini Mushroom Skewers With Green Velvet Sauce

Author: Lily Mazzarella


I like the idea of kabobs—but don’t usually find them very satisfying: some items are undercooked (usually the onions and peppers of traditional kabobs), while others are charred to crisp. I realized there was a simple solution for this: keep “like with like” on the skewer, and cook each item to its own specification. A triangle of red onion between each piece of salmon and mushroom imparts a savory goodness while acting as a spacer, allowing for more even grilling. Make sure the onion is smaller than your other grillable pieces, so that they get good contact with the grill!

The sauce in this recipe is OUTRAGEOUSLY delicious and packed with anti-inflammatory goodness: detoxifying cilantro + anti-inflammatory garlic, ginger and turmeric. It also takes 5 minutes to make and stores beautifully. Who says cleanse food has to be boring?

Note: this recipe is lightly adapted from Barbara Kafka’s brilliant book, The Intolerant Gourmet. I highly recommend it!!

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SALMON & CREMINI MUSHROOM SKEWERS WITH GREEN VELVET SAUCE
Course Main Dish
Servings
people
Course Main Dish
Servings
people
Instructions
For the skewers:
  1. 1 lb salmon fillet, skin removed and cut into 1-inch squares 6-10 cremini mushrooms, stems removed and chopped into 3⁄4 inch pieces (leave whole if you’re using smaller mushrooms) A 1⁄4 wedge of sweet red onion Apple cider vinegar Olive oil Salt and pepper
For the sauce:
  1. Place all ingredients in a high speed blender and process until very smooth and creamy. This sauce is best made 1-2 hours ahead, or even the day before serving.
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Salmon-Salad Hand Rolls

Author: Lily Mazzarella


I’m always on the lookout for easy protein-veg meals. These nutrient-dense salmon nori rolls take 15 minutes to make and are perfect for when it is too hot to cook!

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SALMON-SALAD NORI HAND ROLLS
Instructions
  1. To make the salad: Place salmon, sesame oil, vinegar, green onion, celery, sesame seeds in a bowl and mix thoroughly.
  2. To assemble the rolls: Slightly to the left of center of the nori sheet, assemble slivers of avocado, chopped greens, and any other veggies you are using. Then add 3 tbsp of salmon salad, and pat down.
  3. At this point, roll into as narrow a cone you can, and enjoy! If you are feeling adventurous, follow the directions on the nori sheet package and make this into a sushi roll. It will travel better that way!
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Green Bird Burgers

Author: Lily Mazzarella


I make a batch of these tasty turkey burgers and freeze them for my week’s lunches. Sometimes I add a finely chopped green, such as chard, to boost the veggie content further.

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GREEN BIRD BURGERS
Course Main Dish
Cuisine American
Servings
people
Ingredients
Course Main Dish
Cuisine American
Servings
people
Ingredients
Instructions
  1. Mix all ingredients thoroughly in a bowl, and divide into 4-6 patties. Cook on the grill over indirect heat until firm, or in the oven at 4000 F for 25 minutes.
Recipe Notes

Serve in large cabbage or lettuce leaf with Mineral-rich Pesto or Ranch-ish dressing. Pairs wonderfully with roasted sweet potato chips.

 

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Curry Chickpea Crunch

Author: Lily Mazzarella


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CURRY CHICKPEA CRUNCH
Instructions
  1. Preheat oven to 350 F. Whisk together oil, curry powder, pepper and salt. Place chickpeas in a bowl and pour in the oil-herb combo. Toss to coat thoroughly. Spread out chickpeas on a baking dish or cookie sheet, and bake for about 30 minutes, until fragrant and crispy. Add more salt and pepper to taste.
Recipe Notes

Enjoy hot or cooled as a snack, or garnish salads and soup with the chickpeas to add a satisfying crunch to your meal.

Store thoroughly cooled chickpeas in a tightly sealed jar.

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