Cauliflower-Parsnip Mash

Sides | April 21, 2015 | By

Cauliflower-Parsnip Mash
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Ingredients
  1. 1 head cauliflower
  2. 2-3 parsnips, peeled and chopped into chunks
  3. 4-5 tablespoons ghee
  4. coarse ground sea salt and ground pepper (to taste)
  5. minced garlic or garlic powder to taste, (optional)
Instructions
  1. Remove the florets from each head of cauliflower and discard the stem and leaves. Rinse and transfer to a large stock pot along with the parsnips. Add water until just covering the vegetables. Place the pot over medium-high heat, bring to a boil and simmer until vegetables are tender and a knife punctures the vegetables easily. (This can also be done in shifts if your pan is not large enough.)
  2. Drain the liquid in the sink, being careful not to burn yourself on the steam and return the vegetables in the pan to the stovetop.
  3. Add the butter to the vegetables and cover. Let sit 1-2 minutes.
  4. Using an immersion blender, mash the cauliflower and parsnips until your desired consistency.
  5. Season with sea salt, ground pepper and garlic to taste and serve.
Hearth and Honey http://hearthandhoney.com/

Herb Stuffed Steak

Main dish | April 21, 2015 | By

Herb Stuffed Steak
Serves 3
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Steak Ingredients
  1. 1 flank steak or other thick steak
  2. 6 slices good quality prosciutto, pancetta or thin bacon
  3. 1 red bell pepper, chopped
  4. 3 tbsp fresh parsley, finely chopped
  5. 12 fresh basil leaves, finely chopped
Steak Marinade
  1. ¼ cup extra-virgin olive oil;
  2. ¼ cup red wine;
  3. 2 cloves garlic, minced;
  4. Sea salt and freshly ground black pepper to taste;
Instructions
  1. In a bowl large enough to contain the steak, combine all the ingredients to make up the marinade.
  2. Butterfly the steak by cutting it length-wise and opening it up so that there is an evident seam along the middle.
  3. Place the steak in the marinade and allow it to marinade for approximately 1 to 2 hours at room temperature or 6-8 hours in fridge.
  4. Preheat your oven to 350 F.
  5. Remove the steak from the marinade and keep the remaining marinade for later. Lie the steak open and fill it with prosciutto, bell pepper cubes, 2 tbsp parsley and ¾ of the basal.
  6. Allow the steak to lie vertically in front of you and roll tightly. You may need strings to keep the roll closed while cooking.
  7. Place the rolled meat on a baking sheet, cover in the remaining marinade and sprinkle with the remaining herbs.
  8. Put in the preheated oven and allow it to cook for approximately 30 minutes.
Hearth and Honey http://hearthandhoney.com/

Creamy Green Apple Smoothie

Breakfast, Drinks | April 21, 2015 | By

Creamy Green Apple Smoothie
Yields 2
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Ingredients
  1. 2 cup fresh spinach
  2. 1 green apple, peeled and cored, roughly chopped
  3. ½ avocado
  4. ½ cup coconut milk
  5. 1½ cups water
  6. juice of ½ lemon
  7. handful of ice
  8. 1 tbsp protein powder (optional)
Instructions
  1. Mix all ingredients in blender and pulse until smooth.
Hearth and Honey http://hearthandhoney.com/

Grilled Green Onion Stuffed Chicken Breast

Main dish | April 20, 2015 | By

Grilled Green Onion Stuffed Chicken Breast
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Ingredients
  1. 2 Boneless and skinless chicken breasts (flattened)
  2. 1 bunch Green onions
  3. 1 tsp Garlic powder
  4. Sea salt (to taste)
  5. Fresh ground pepper (to taste)
  6. Optional: vegan cheese or goat cheese
Instructions
  1. I am able to purchase my chicken breasts pre-flattened (alla milanese) but if you can’t, your first step will be to pound your chicken breasts out (using a meat mallet/rolling pin/cast iron skillet/your car/whatever), ensuring that they're all the same thickness.
  2. Clean and trim the stems of your green onions and chop them into 4-6 inch pieces.
  3. Lay the flattened chicken breasts out and sprinkle them with garlic powder, salt, and pepper.
  4. Place the green onion stems in the middle of the flattened chicken breasts and gently roll them up. Secure them using toothpicks.
  5. Add an additional sprinkle of garlic powder, salt, and pepper on the outside of the now rolled chicken breasts and set aside.
  6. Grill the chicken breasts for about seven minutes on each side and serve hot.Optional: If you want you may use a light sprinkle of vegan cheese or goat cheese stuffed inside of the chicken.
Hearth and Honey http://hearthandhoney.com/

Cucumber Green Smoothie

Breakfast, Drinks | April 20, 2015 | By

Cucumber Green Smoothie
Yields 2
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Ingredients
  1. 1 cup water
  2. juice of ½ a lemon
  3. ½ cucumber, peeled
  4. handful of fresh parsley
  5. 2 handfuls of spinach
  6. 2 sticks of kale, stems removed
  7. 1 banana
  8. handful of ice
  9. 1 tbsp protein powder (optional)
Instructions
  1. Add all ingredients to blender and blend on high speed until smooth.
Hearth and Honey http://hearthandhoney.com/

Grilled Broccoli and Cauliflower

Sides | April 19, 2015 | By

Grilled Broccoli and Cauliflower
Yields 2
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Ingredients
  1. 1 cup fresh broccoli florets
  2. 1 cup fresh cauliflowerets
  3. 1 small onion, cut into wedges
  4. ghee butter
  5. ¼ teaspoon garlic salt
  6. ⅛ teaspoon paprika
  7. ⅛ teaspoon fresh ground pepper
Instructions
  1. In a large bowl, combine the broccoli, cauliflower and onion; coat with ghee butter. Sprinkle with the garlic salt, paprika and pepper; toss to coat. Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.); fold foil around vegetables and seal tightly.
  2. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
Hearth and Honey http://hearthandhoney.com/

Grilled Chipotle Orange Chicken

Main dish | April 19, 2015 | By

Grilled Chipotle Orange Chicken
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Chicken Ingredients
  1. 1 lb chicken breast, boneless, skinless
  2. 3 cloves garlic, pressed
  3. 1 tablespoon herbes de provence (make your own if you can’t find it, recipe below)
  4. 2 tablespoons agave nectar or raw honey
  5. 1 teaspoon celtic sea salt
  6. 1 tablespoon chipotle chile powder
  7. 1 cup orange juice, freshly squeezed
  8. 1 orange cut into slices
  9. Herbes de Provence Ingredients: (mix in a bowl & store leftover in a baggie or spice shaker)
  10. 2 teaspoons dried thyme
  11. 2 teaspoons dried savory
  12. 1 teaspoon dried marjoram
  13. 1 teaspoon dried lavender
  14. ½ teaspoon dried rosemary
  15. ½ teaspoon fennel seeds or star of anise
  16. 1 crushed bay leaf
Instructions
  1. Rinse chicken breasts and pat dry with a paper towel
  2. Place chicken in a 9 x 13 inch baking dish or large ziploc bag
  3. Pour orange juice over chicken breasts
  4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts
  5. Marinate chicken in refrigerator for at least 5 hours
  6. Place chicken breasts on a plate, and reserve marinade on side for later
  7. Grill each side of chicken on outdoor barbecue until chicken is cooked through
  8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes
  9. Serve chicken with marinade, spoon a light glaze over each piece and sliced oranges on the side.
Hearth and Honey http://hearthandhoney.com/

Creamy Orange and Avocado Smoothie

Breakfast, Drinks | April 19, 2015 | By

Creamy Orange and Avocado Smoothie
Serves 2
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Ingredients
  1. ½ avocado, peeled with pit removed
  2. 1 banana, frozen
  3. 1 large orange, peeled
  4. 1 C kale, washed
  5. 1 C water
Instructions
  1. Add all ingredients to blender and blend on high speed until smooth.
Hearth and Honey http://hearthandhoney.com/

Grilled Carrots with Lemon and Dill

Sides | April 18, 2015 | By

Grilled Carrots with Lemon and Dill
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Ingredients
  1. 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  2. 2 teaspoons grapeseed oil or other high-heat oil
  3. 1/2 teaspoon sea salt, divided
  4. 1 tablespoon dill, minced
  5. 1 tablespoon fresh lemon juice
  6. 1/8 teaspoon freshly ground black pepper
Instructions
  1. Trim tops and any fibrous ends from the carrots and cut half. Cut the thicker ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick.
  2. In a bowl, toss with the oil and 1/4 teaspoon salt.
  3. Place carrots cut-side down on the grill and grill for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  4. Transfer the carrots to a bowl. Toss in a bowl in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serves four portions.
Hearth and Honey http://hearthandhoney.com/

Honey Lime Grilled Chicken

Main dish | April 18, 2015 | By

Honey Lime Grilled Chicken
Serves 4
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Ingredients
  1. 1/4 cup extra virgin olive oil
  2. 1/4 cup freshly squeezed lime juice (2 organic limes), plus the zest of both limes
  3. 2 Tablespoons raw honey
  4. 1/2 teaspoon cayenne pepper
  5. 1 teaspoon sea salt
  6. 1 teaspoon freshly cracked black pepper
  7. 2 pounds of skinless, boneless chicken (about 4 large breasts)
Instructions
  1. In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.
  2. Heat outdoor grill to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.
  3. Separate into four portions.
Hearth and Honey http://hearthandhoney.com/