Lovin’ Goodies by Chef Mary B

MOJO SAUCE
Makes about 1 cup

If you’ve lost your mojo, this piquant sauce will give you the motivation to find it. I enjoy this sauce on coconut noodle dishes.

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LEMONGRASS AND CILANTRO SAUCE
Makes about 1 cup

Fresh cilantro is widely used in cuisines throughout Asia and Latin America. Its unique taste generally elicits a strong response. If you’re a lover like me, try this on assorted wraps for a refreshing Asian flavor.

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GREEN GODDESS SAUCE
Makes about 1½ cups

This is one of my personal favorites on wrap sandwiches. You may be more familiar with Green Goddess Salad Dressing—if that’s what you’re in the mood for, just add a little water to thin it out.

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Miami Winter Lemonade
Serves 4

I created this recipe for my appearance on NBC South Florida TODAY SHOW in February, when Florida citrus is in season. A lot of people are curious about green drinks, but don’t want to invest in a pricey juicer right away. This one uses a blender instead, which more people already have in the kitchen. If your blender isn’t powerful enough to crush ice, just put the ice cubes in your glass instead.

8 – 10     sprigs of flat parsley
1              whole lemon, peeled (ok to leave white pith)
¼            cup agave
2             cups water
1              cup ice

TOOLS: High-speed blender

• Place all ingredients in high-speed blender and blend until smooth. Serve over ice or in a frozen glass.
• Garnish with lemon slice, if desired.

Learn about the health benefits of parsley:

http://whfoods.org/genpage.php?tname=foodspice&dbid=100#healthbenefits

Sun-Mac Spread
Serves 4

I decided to feature this cheesy recipe on NBC’s South Florida TODAY SHOW to show how a dish that’s simple to prepare can also be very versatile. Place in a small bowl and it’s a dip for fresh vegetables; stuff it into poblano peppers or dollop it on top of raw crackers for passed appetizers; or toss it with Zucchini Spaghetti for a raw version of mac-n-cheese.

2       cups red bell pepper, chopped
¼     cup sunflower seeds, soaked in water 4 hours
½     cup macadamia nuts, soaked in water 4 hours
3       tablespoons nutritional yeast
½     teaspoon sea salt
1        teaspoon cumin
1/8   teaspoon cayenne pepper
1       teaspoon garlic powder
1       teaspoon onion powder

TOOLS: High-speed blender

• Drain seeds and nuts; discard soak water.
• Place all ingredients in high-speed blender. Blend until completely smooth.
• Serve immediately as a dressing or thin spread, or chill in refrigerator one hour to thicken.

Learn about the health benefits of red peppers:

http://whfoods.org/genpage.php?tname=foodspice&dbid=50#healthbenefits

New Classic Mango Cobbler
Serves 4

When my time is limited, instead of making a pie I prepare a fruit cobbler. Mangos are delicious for this—if they’re in season. The best fruit for this recipe is whatever’s readily fresh and tasty.

FILLING
3    mangos (or other ripe fruit)

SYRUP
1    vanilla bean, soaked in water ( use seeds only)
¼    cup maple syrup
5    dates, pitted and soaked in water for 2 hours (save water)
¼ – ½    cup water to soak dates

CRUST
3     cups walnuts ( you can also use equal portions of walnuts and pecans.
¼     cup shredded coconut
¼     teaspoon sea salt
½    teaspoon vanilla extract
¾    cup dates, pitted (about 10-12)

TOOLS: High-speed blender, food processor

• To prepare the filling, slice mango and place into a bowl.
• To prepare the syrup, split open the vanilla bean and scrape out the seeds.
• Place vanilla bean seeds, maple syrup, dates, and date soak water into blender. Blend until smooth.  Add more water for desired consistency Pour over mango filling.
• Stir together mangos with syrup. Set aside.
• To prepare the crust, place walnuts and shredded coconut into food processor. Pulse until mealy. Be careful not to over process or you will release the walnut oils.
• While food processor is on, add sea salt, vanilla extract, and dates (one at a time) into dispenser.
• Divide half the crust mixture into four individual serving dishes. Press down gently but firmly to make an even crust.
• Distribute fruit filling and syrup amongst serving dishes.
• Crumble remainder of crust mixture over fruit filling.

Learn about the health benefits of walnuts:

http://whfoods.org/genpage.php?tname=foodspice&dbid=99#healthbenefits

STEEL-CUT OATMEAL WITH FRUIT

Makes 4 servings

This oatmeal will taste like it has been cooked. Deciduous fresh fruits give sweetness and a bit of crunch, and banana adds a creamy texture. For those who like a wet cereal, add a bit of raw nut milk. If you want to eat it warm, warm bowls in the dehydrator at 104° F.

1 cup steel-cut oats, soaked overnight, or 1 cup freshly flaked oats, soaked for 1 hour

1 apple, cored

½ banana, sliced

1 pear, cored

¼ teaspoon cinnamon and/or vanilla extract

TOOLS: Food processor

• Place all ingredients into food processor and pulse a few times, leaving a few chunks of apples.

• Top off with nut milk or fresh berries optional

Learn about the health benefits of oats:

http://whfoods.org/genpage.php?tname=foodspice&dbid=54#healthbenefits

CHOPPED KALE SALAD WITH WILD RICE AND POMEGRANATES

Makes 4 servings

Don’t let the pretty colors fool you—this little salad is a nutritional power house. Serve with Citrus Dressing for a little extra zing. (more…)

HOLIDAY NOG

Makes 4 drinks

Leave a glass of this for Santa and he’ll be back next year for sure.

2 cups Almond Cream

½ cup date paste (4 dates, pitted, and blended with a little water)

2 tablespoons maple syrup

2 teaspoons vanilla extract

½ teaspoon nutmeg, plus additional for sprinkling

2 teaspoons flax seed oil (optional)

2 frozen bananas

TOOLS: High-speed blender

• Place Almond Cream, date paste, maple syrup, vanilla extract, nutmeg, and flax seed oil (if desired) in blender. Blend until mixed.

• Add bananas and blend until smooth.

• Pour into glasses and sprinkle with nutmeg. Serve immediately.

Learn about the health benefits of almonds:

http://whfoods.org/genpage.php?tname=foodspice&dbid=20#healthbenefits

ALMOND CREAM

Makes 2 ¼ cups

Raw nut milks and creams give blended drinks such as Holiday Nog, cereals, and even hot beverages a rich dimension. Almonds are a great base, but you can also experiment with other raw nuts, such as Brazil nuts or macadamias. To extend the beverage, just add more water. Soaking raw nuts is not essential in a pinch, but it releases the enzyme inhibitors and makes the task much easier on your blender.  (more…)