This Avocado Cream is one of my favorite things to keep in the fridge. I make it every week as part of my meal prep. The recipe seems almost too simple, but trust me, it adds an incredible amount of flavor and richness to so many dishes. Of course it’s wonderful on Mexican food, but I especially love to use it as a topping for my lunch bowls.
You can also whip it up as a quick dip for a snack or to serve at a party. Somehow it seems more sophisticated and complex than regular guacamole, but it’s actually faster and easier to make because you throw it all together in the blender in seconds.
You can even use it as a delicious spread to make pretty little appetizers.
Even though it tastes rich and creamy, it is made of simple healthy ingredients. Avocado is one of the most nutrient dense foods around with both antioxidant and anti-inflammatory properties. It has been shown in studies to be good for both your skin and heart health. The whole food fats and fiber leave you feeling full and satisfied. When you’re eating foods high in carotenoids, like tomatoes, leafy greens, carrots, red peppers and sweet potatoes, adding natural fat from avocado will actually help your body more easily absorb them.
This has a mousse like texture, if you want to thin it out you can add additional milk and/or a splash of olive oil. The basic recipe is my favorite. It is flavorful while still being delicate, goes well with anything, and is perfect on its own. If you’re going for a bolder taste though, you can try adding in onion, garlic or chili peppers. You can add fresh herbs to compliment the other flavors in your dish and sesame oil is nice if you are going to serve it with asian inspired entrees. To store leftovers and avoid browning, place in a container and lay plastic wrap directly onto the surface of the avocado cream, gently press down to remove any air bubbles. I hope you love it as much as I do. Enjoy! xJacq
Avocado Cream
Ingredients:
1 large or 2 small Avocado
1/2 cup Cashew or Almond Milk, unsweetend
1/2 Lime or small Lemon
1-2 tsp Hot Sauce (I like Organic Srirachaavailable at Thrive Market)
big pinch Kosher Salt & White Pepper
Optional add-ins:
1 garlic cloves, 1/2 Jalapeño, a handful of fresh herbs such as cilantro,
chives or basil, a slice of onion, sesame oil, etc.
Blend everything together in a blender on high until smooth. Taste for seasoning and adjust if necessary. Scrape down the sides and blend again as needed.
Here is another delicious variation on a Margarita. To me it invokes boozy adventures during hot, dusty days in third world countries. I love the mixture of cooling cucumber with the kick of chili as an aftertaste.
Muddle the cucumber slices with the cilantro, add pinches of salt and chile, the lime and the agave, then the tequila, shake and strain into a margarita glass. Finish with a dusting of Arbol chile powder to make it look pretty.
This also works well in a pitcher. I just juice the cucumber and increase the volume of the other ingredients. Cheers!
3 slices of cucumber
Small handful of fresh cilantro
I pinch Arbol chile pepper
I pinch of salt
2 oz Fortaleza Blanco Tequila
3/4 oz Agave
3/4 freshly juiced lime
This is one of those happy accident recipes, where I just threw together what I had in the fridge and it turned out to be too delicious to not share. It’s creamy and sweet with the perfect little tang and spice. If Asian Pears are unavailable, try using another type of pear or sweet apple. This is a great morning smoothie with a nourishing dose or protein, healthy fats, vitamins and anti-oxidants. Apple cider vinegar, ginger and lemon are all energizing and give your digestive system a nice little kickstart. It’s an especially satisfying smoothie for those who, for whatever reason, are avoiding bananas or want something a little out of the ordinary. Enjoy! xJacq
Ingredients: 1-2 servings
1 Orange
1/2 Asian pear
3/4 inch chunk of Ginger, peeled
1/2 Avocado
1/4 cup Cashew Nuts, soaked*
3 medium Kale Leaves
2 Romaine Lettuce leaves
1/2 cup Orange Juice
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 large Lemon wedge, juice only
Peel and break the orange up into wedges. If you are using an orange that has seeds, remove the seeds first. Remove the core from the pear. If you are not using a high-speed blender, mince the ginger. Add everything to a blender and blend until smooth, then add 4 ice cubes and blend again until smooth.
*Soaking nuts makes them easier for your body to digest and absorb nutrients from. Cover cashews in warm water and soak for 2-4 hours. Drain and rinse. Alternatively you can boil them for 5-10 minutes which does not have the same nutritional benefits, but will make them easier to blend, especially if not using a high-speed blender.
I love this pasta so much! Not only is it delicious but it’s also beautiful. I love that it uses the whole carrot including the nutritious tops. Since the main ingredients are carrots and pasta it’s also a pretty inexpensive dish which makes it perfect for a family meal or a casual dinner party.
Carrots are nutritional heroes. Few other vegetables or fruit contain as much carotene as carrots, which the body converts to vitamin A. They are an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties. Lightly cooking carrots actually helps to break down their cell walls which means your body can absorb the nutrients more easily. The peel of the carrot is the post nutritious part so it’s always best to just give them a good scrub, rather than peeling them. Enjoy!
Serves 4
Ingredients:
3 Tbsp Coconut Oil
1 small Onion, thinly sliced
4 Garlic cloves, thinly sliced
1/4 tsp Herb d’ Provence
4 medium Carrots, thinly sliced + Tops
1/4 cup White Wine
1/4 cup Broth
1/4 cup water
1/4 tsp each Salt, Pepper & Chili Flakes
8 oz. Whole Wheat or Gluten Free Pasta
1/3 cup Nutritional Yeast
3 Tbs Italian Parsley, chopped
3 Tbsp Pesto
1/2 cup Walnuts, roughly chopped (preferably sprouted)
1. Saute onion, garlic and herb d’ Provence in coconut oil in a saute pan over medium-low heat for 10 minutes.
2. Meanwhile, make pasta according to package directions. Reserve 1/2 cup cooking water from pasta.
3. Add Carrots broth, wine, water and spices to onions and raise heat slightly (between medium-low and medium); cook for additional 10 minutes. Add chopped carrot tops and cook until wilted, about 2 minutes.
4. Add cooked pasta and pasta water to pan and toss to coat. Add nutritional yeast and Italian parsley and toss again. Place on serving dish and dollop pesto and cashew cheese on top. Sprinkle with walnuts and serve immediately.
After reading a friends post about delicious black bean brownies, I knew I wanted to try them for myself. When I read the recipe, however, I realized it contained a lot of butter and eggs. I figured if I was making “healthy” brownies, I wanted them to be dairy-free and suitable for plant-based diets, so I would have to make some adjustments. I tried to adapt the original recipe and it turned out to be a dry, crumbly baking fail. I looked at other vegan black bean brownie recipes online, but to be honest, I didn’t like the looks of them. They didn’t look like real brownies in the pictures, so I didn’t bother trying them. It was back to the drawing board. After a few more attempts (OK, 6) I finally came up with a recipe for these gorgeous things.
They have the perfect balance of ingredients to satisfy your sweet tooth, while still being packed with nutrients. When I finally got the recipe right I must admit I was feeling pretty sassy. One of the best things about them is that no one will ever guess what they are made of. This is especially great if you’re feeding them to kids or people who are afraid of all things healthy. These brownies are full of chocolaty goodness but also have protein and fiber from the beans so they are quite filling. They also give you a nice little energy kick from the natural sugars in the dates, syrup and applesauce. This makes them not only great for dessert, but also a perfect afternoon snack. If you’re looking for a much healthier version of a delicious, moist brownie, this will win hands down! There are a couple of ingredients which I want to give more details about. I used refined organi coconut oil In the ones above, even though unrefined extra-virgin is a little better for you, because the unrefined adds a coconut flavor to the brownies. If you don’t mind it, or maybe even like the idea, go with the extra-virgin. In the ones below I used unrefined extra-virgin and macadamia nuts for a tropical flavor combination.As for cocoa or cacao powder, either will work. Cacao powder is less refined, has a rich, full flavor and one of the highest anti-oxidant rating of any food; even higher than blueberries. It is, however, higher in calories, more expensive and in some areas harder to find than a cocoa powder, so it’s up to you. Either way it’s best to use a high quality organic powder, since this is really what gives the base flavor to the brownies. My favorites are Rapunzel Cocoa Powderand Navitas Cacao Powder. You can get these ingredients as well as dairy free chocolate at any health food market or online at Thrive Market.
The key to the moistness of these brownies is including the liquid from the canned beans, which is also called aquafaba. I only recently learned about using this ingredient to add moisture to baked goods from an inspiring group on Facebook called Vegan Meringue- Hits and Misseswhere people show off everything from macarons to pavlovas made with only the liquid from cooked or canned beans and sugar. If you’re into vegan sweets you should definitely check them out. The hardest part about making these brownies is letting them cool after they come out of the oven! If you dig in while hot, they will have a molten center and not be set, which is not the worst thing in the world, but if you want a solid brownie you’re going to have to wait. Did I mention they smell amazing while baking? Waiting is not easy. Good luck and enjoy! xJacq
Ingredients:Makes 12 Brownies
Blend:
1 Tbsp Ground Chia Seeds
1 can organic Black Beans including liquid (aquafaba)
1/3 cup Maple Syrup
1/2 cup Apple Sauce
2 1/2 tsp Vanilla Extract
1 shot Espresso or small cup strong Coffee
5 Medjool Dates, pitted
1/2 cup Coconut Oil
3/4 cup Cocoa or Cacao powder
1/2 tsp Baking Soda
1/4 tsp Kosher Salt
Add:
3/4 cups Whole Wheat or Brown Rice Flour
1/3 cup Pecans, chopped + more for topping
1/2 cup Chocolate Chunks or Chips
1.Preheat the oven to 350*. Place the first set of ingredients into a blender in the order listed. Blend starting on low and turning up to high until smooth, scraping down the sides if necessary. Pour into a mixing bowl.
2.Slowly sprinkle or sift in the flour a little at a time and stir to incorporate before adding more to avoid lumps. Once all of the flour is added, fold in the pecan pieces and chocolate chunks.
3.Grease a cupcake pan with coconut oil and fill evenly with the batter. Top each with a halved nut and a sprinkle of kosher salt if desired. Bake for 35 minutes and allow to cool completely before eating.
I haven’t posted any recipes for a while because I was doing a juice cleanse ahead of a trip to Europe. I figured it would be good preparation before the culinary and bacchanalian adventures to come. I know there is some controversy about the benefits of fasting, but the practice has been around about as long as man and virtually every religion recommends some kind of fasting or ritual which helps the body to heal and regenerate. This historical precedence is not, however, why I fast a couple of times a year. I do it because of how it makes me feel. I’m not saying it’s always easy but I do genuinely enjoy focusing on my health by juicing for a week. It makes me feel cleaner, lighter and energized. And sure, the fact that I look better after a cleanse doesn’t hurt either. Clearer skin, brighter eyes and few lost pounds are all pleasant side effects.
I’ve tried the famousMaster Cleanse before, but subsisting on lemon juice, cayenne pepper and maple syrup felt more like self-abasement than self-healing to me. Drinking 6 different fruit or vegetable juices a day by comparison is relatively easy. The juices actually taste good and you get a variety of flavors throughout. While juicing at home is the most cost-effective way, buying prepackaged juices take the guesswork and the work work out of cleansing. I decided to leave the chopping, juicing and cleaning to the professionals. My favorite juice shop in LA is theBeverly Hills Juice Club , serving delicious cold pressed juices since 1975, but I decided to try ordering my cleanse from the Pressed Juiceryin West Hollywood mainly because they offer free delivery service in the Los Angeles area. They also fed-ex nationwide. You can’t get more convenient than that! Waking up to a cooler of fresh pressed juices also assures the little procrastination devil on your shoulder won’t get a chance to say “why start now when there’s tomorrow?”. (Maybe you don’t have one, but my guy is pretty bossy!) Other popular cleanses are the Blueprint Cleansewhich has local pick-up and delivery in NY and LA and fed-ex service nationwide, the Cooler Cleansewhich is co-founded by Salma Hayek, and Organic Avenue touted by Gwyneth Paltrow, both which have local delivery in Manhattan and fed-ex nationwide. Hey, those women are doing something right!
Obviously paying to have juice fed-exed to you is ridiculously expensive and not exactly environmentally friendly so if you want to cleanse on your own you can try having three different fruit juices at breakfast, lunch and dinner, one root vegetable juice and 2 green vegetable juices as snacks. You can check out the blog myjuicecleanse.com for recipe ideas or even look at the list of drinks on the packaged cleanse websites and make your own instead. Take a shot of aloe vera juice in the morning and have a senna tea at night and try to use only organic produce. Here is a sample menu of a juice cleanse:
Breakfast: apple, lemon, ginger and a pinch of cayenne; shot of aloe vera juice
Snack: beet, carrot, celery
Lunch: Orange juice and Coconut water
Snack: mixed vegetable juice
Dinner: Fuji Apple and cinnamon
Snack: mixed vegetable
Before bed: senna tea (ex. Organic Smooth Move tea)
If you are working out a lot or uneasy about cleansing you can try adding almond or other nut milk for a little fat and extra protein. If it’s your first cleanse you can try it for three days, if you’re more experienced you’ll probably get more out of a 5-10 day cleanse once or twice a year. Always begin and end your cleanse gently eating only fruits and veggies for a couple of days before and after.
One last word of advice. Please don’t torture yourself by thinking about all the things you could be eating. Pizza will still be around after your cleanse. You’ll probably even appreciate it more. Try to do healthy activities you like while you’re cleansing, like taking nice walks outside, doing yoga, watching movies you’ve been waiting to see, catching up on sleep, etc. Give yourself permission to take the time to focus on your health and happiness. You deserve it. Good Luck! Xo, Jacq
As Mad Men showed us, there was a time when a person could feel good about their consumption if it included only a minimal number of cigarettes, cocktails and calories. Yes, it was a simpler time…Today our greater awareness leads us to consider not only the healthfulness, but the carbon footprint, environmental impact, and sustainability of what we consume. This article is not meant to send you on a guilt trip. I know sometimes one must succumb to the craving for a perfect Peruvian mango in the dead of winter. I’ve been there. What I hope it will do is give you the information to make better choices most of the time. Striving to do so (in any area of life) is a noble pursuit and far more rewarding than striving for perfection.
1. Remember this quote from sustainable food advocate Anna Lappe:
“Every time you spend money, you’re casting a vote for the kind of world you want”
I find if I keep this in mind when shopping I am automatically more conscious of the impact of production of whatever I’m buying. It also makes me feel better when making a responsible food choice either costs a little more or takes extra effort.
2.Buy Organics: It’s a well-known fact that eating organics will limit your exposure to potentially harmful pesticides, however the benefits don’t stop there. Organic food production follows certain standards that promote biodiversity, sustainability, natural plant fertilization, natural pest management and soil integrity. USDA-certified organic foods cannot contain synthetic pesticides, fertilizers or antibiotics and production cannot involve genetic engineering. Organically produced animals must eat 100% organic feed, no growth hormones, and have access to the outdoors. Many organic foods do cost more than their conventionally grown counterparts so check out the EWG’s Shoppers guide to Pesticides in Produceto find out which produce has the most pesticide residue and which is least contaminated. Also remember even small changes in consumer buying behavior can collectively have a huge impact…
3.Buy Local, Eat Seasonally: Buying food produced locally and in season will greatly reduce the carbon footprint of your diet. You’ll also be supporting your local economy. Farmers markets are a great place to meet farmers and learn about their practices. Many farms even allow visitors so you can see exactly where and how your produce and meat (if you eat it) is raised. Joining a CSA is another great way to support local farms and ensures you’ll have a steady supply of fresh produce. Some CSA programs even offer eggs, meat, dairy, flowers or other farm products. Check out localharvest.org to find farmers’ markets, family farms, and other sources of sustainably grown food in your area.
4.Eat Less Meat and Dairy and Choose Wisely: Meat production accounts for about 18% of the world’s greenhouse gas emissions, according to the United Nations Food and Agriculture Organization. This is due to feed production, and the, ahem, “digestive process” and manure of livestock. If you are a meat-lover try making one meal a day meat-free, join the Meatless Monday campaign by giving up meat one day a week, and/or make more vegetable and legume based dishes using meat as an accent rather than the focus the meal. These choices are not only good for planet but recommended by many health experts. Click here for Meatless Recipes. When you do buy meat or dairy look for free-range, grass fed, organic products and remember even meat is seasonal. There’s a reason we have turkey at Thanksgiving — the birds mature in the fall. Look for lamb in spring and goose around Christmas.
5.Eat Sustainable Seafood: Many species are overfished or farmed in a way which is damaging to the environment. Check out Monterey Bay Aquarium’s Seafood Watch websitefor better alternatives. There you download a regional pocket guide to ocean friendly seafood and sushi or get the Seafood Watch app for your Android or iPhone. For on-the-spot ratings, text the Blue Ocean Institute’s FishPhone — 30644 — with the message “fish” and the kind you’re planning to buy.
6.Grow Your Own: Starting an edible garden means you’ll know exactly how your fruits, veggies and/or herbs are grown. Not only is homegrown produce delicious but you’ll save on your grocery bill. As food activist Ron Finley says “Growing your own food is like printing your own money”.
But what if you don’t have a backyard? Container gardening is a great option for apartment dwellers and many areas have community gardens that are open to all.
7.Make Things from Scratch: Not only does homemade food taste better but you’ll consume many less preservatives and chemicals when you cook at home. Homemade meals generates less waste from packaging and you can ensure that you use parts of your ingredients that might otherwise get thrown away. For example use beet, radish and carrot tops in recipes or juices or make broth with your chicken carcass etc. If you are short on time, try cooking or doing food prep in bulk one day a week and…
8.Learn how to Freeze and Preserve: This will help make sustainable eating more, well…sustainable. You’ll be able to save produce for when it is out of season, prevent waste and buy in bulk when you find good deals. Check out resources like SBcanningandNational Center For Home Preservationfor all the how-tos.Now I’m sure some dedicated souls will not agree with this step because of the energy required for it, but I’m a realist and there is a good chance you’ll want to eat tomato sauce at some point during the winter. Isn’t it better if it comes from organic tomatoes canned by you in a reusable jar?
9.Buy Fewer Bottled Drinks: Here is another way to save money- drink filtered water. Carry it with you in a stainless steel, glass or BPA-free plastic bottle throughout the day. Americans spend billions of dollars buying billions of bottles of water every year and up to 80% of those containers end up in Landfills. It’s also easy to make your own juice. If you like sparkling water or drinks buy a soda makerand make it at home or the office. Try adding juice, homemade syrups, or muddled fruit for flavor. Yes, these work fabulously in cocktails as well. Oh, and have you tried homemade bittersor hard apple cider? The possibilities are endless.
10.Be Package and Ingredient Aware: When shopping at the grocery store opt for products with the smallest amount of recyclable or biodegradable packaging. Recycle or reuse whatever you can. Check labels to avoid foods with artificial colors, flavors and preservatives in the ingredients list. Bring your reusable bags to the store instead of using plastic bags. An increasing number of cities (including Beverly Hills) have made it against the law for stores to give away plastic bags so the sooner you get in this habit the better.
As demand for sustainable foods grows so will the number of responsible producers. For more ideas and information on sustainable eating go to SustainableTable.org. xJacq
Before I started to focus more on healthy eating I was addicted to a certain national coffee chain’s blended iced mocha drinks. It was pretty much a daily ritual. I decided to quit cold turkey when I did my yoga training several years ago which left me feeling pretty bad and groggy the first couple of days, but when you’re doing yoga all day you won’t feel miserable for long, so it certainly could have been worse. After training I decided that if my worst vice was morning coffee I was doing Ok, so I switched to a simple homemade brew with almond milk, which was great and definitely has a lot less crap in it than those blended drinks.
Sometimes though… I still wanted my old fix. Which is why I’m so excited about my new mocha-vanilla ice-blended recipe made with only natural whole food ingredients. Did you know cacao has a higher anti-oxidant rating than blueberries and coffee is the number 1 anti-oxidant source in the American diet? This is mainly because americans in general don’t eat many anti-oxidant rich foods, but whatever, I’m trying to make a point here, which is that this coffee drink is not only more delicious than the original, it’s also better for you so you should try it. Unless you’re more monk-like than I and don’t do caffeine. In that case, show off please see mygreen smoothie recipe. 😉
For the rest of you, I hope you enjoy this super energizing, not to mention filling treat. Cacao has natural energizing properties as does coffee. This recipe also contains healthy fats, natural sugars and protein, so you’ll have energy to burn. For that reason I recommend drinking it at least 4-6 hours before bedtime. Sometimes I like to add a pinch of cinnamon and cayenne to my drink, so if you like mexican chocolate flavor you can try that too. Enjoy! xJacq
Feel Good Blended Iced Mocha-Vanilla
Ingredients 1-2 servings (approx. 16 oz)
1 shot Espresso or small cup of strong Coffee
3 Medjool Dates
1 Tbsp raw Cacao Nibs
2 Tbsp Cocoa Powder
2 tsp Vanilla Extract
1/2 Avocado
1/4 cup raw Almonds
1/4 cup raw Cashews
1/2 cup water
pinch of Sea Salt
pinch of cinnamon and cayenne (optional)
Blend the ingredients in a blender until smooth. You may need to scrape down the sides of the blender or add water if the blades get stuck, depending on the strength of your blender. Once smooth add 1.5 cups of ice and blend again until smooth and creamy.
This is my favorite way to eat dark leafy greens- Italian style sweet and sour with meaty almonds and savory shallots. This recipe has the perfect balance of flavors and textures to compliment the bitter greens. You can use a single type or a mixture, either way these greens are anything but boring! 🙂
Ingredients:
1 lg bunch Dark Leafy Greens (Mustard, Kale, Swiss Chard and/or Beet Greens)
1/2 small Onion, sliced into 1/4 inch thick slices
1 Shallot, thinly sliced
1/4 cup Marcona or toasted slivered Almonds
1 Tbsp Honey or Maple Syrup
1 Tbsp Balsamic Vinegar
Olive Oil
Pinch of Red Chili Flakes
Salt & Pepper
Directions:
Heat 2 Tbsp olive oil in a large frying pan over medium-low heat, add onion and stir to coat. Tear any tough center ribs from the greens, chop the ribs and add to the onion. Sauté until onions are soft and just beginning to brown, about 6 minutes.
Chop remaining greens, add to the pan and mix to coat with oil. Sprinkle with vinegar, honey, chili flakes and a pinch of salt and stir occasionally.
Meanwhile in a small frying pan heat enough olive oil to coat the bottom, over medium heat. Add shallot and fry until brown, remove from oil with a fork and set on a plate covered with 2 paper towels to crisp. Remove greens from pan with tongs or a slotted spoon when greens are completely wilted and just beginning to turn from bright green to a darker green color. Season with salt and pepper to taste. Top with almonds and shallot. (The mustard greens in my garden have gone to flower so I sprinkled a few on top for color, a nice, but certainly not necessary, touch.) Enjoy! Xx, Jacq
Mole is one of the most delicious and exciting sauces in the world in my humble opinion. It has such complexity of flavor and is surround by lore. It evokes images of old mexican ladies grinding spices and simmering chiles for days. Now, the chef in me loves the idea of cooking up an old traditional family recipe for hours on end, but the busy real-life working girl was looking for a simpler process. What I came up with is this raw version that (unbelievably!) can me made completely in a blender without missing out on all the savory flavor and spice.
When I say this is a “quick” mole, keep in mind that it’s a relative term . You still have to measure out quite a few ingredients, but that shouldn’t take more than 20 minutes and I promise it’s well worth it! I tried to make a recipe with fewer components, but there is really no way to get an authentic flavor without the diversity of spices and other ingredients. Hopefully you’ll have many of the spices in your pantry already, or you can find many of them online at Thrive Market.
The good news is that with all of these healthy ingredients, the is a plethora of nutritional benefits to this mole. The subtle chocolate taste comes from raw cacao which has one of the highest levels of antioxidants of any food. The veggies are full of vitamins, fiber, minerals and anti-oxidants and like veggies, the spices contain tons of healthy phytonutrient compounds including antioxidants. They are prized not only for their culinary uses, but also for their medicinal benefits. For example research shows that eating half a teaspoon of cinnamon daily reduces risk factors for diabetes and heart disease within six weeks and just 1 tsp of Oregano has as many antioxidants a 3 cups of spinach. You can read more about the nutritional benefits of spices here.
But enough about the nutrition, let’s get back to the FLAVOR. With mole it’s all about balance.We already covered the chocolate and spices but you also get sweetness from the raisins, nuttiness from the tahini and pumpkin seeds, tanginess from the tomatillos, savoriness from the tomatoes, garlic, and onion; and smokiness from one of the keys to this raw mole- smoked salt. It adds that smoky flavor without all the pesky roasting over open fire. Try my favorite called 7-Fire from Hepp’s salt. You can also find smoked salt at Whole Foods or Gourmet Markets. All together these flavors come together to make a unique sauce that will be the highlight of any meal. Traditionally mole is most commonly served with turkey or chicken but I really love to eat it over grilled cactus (nopales). Just coat the paddles in coconut oil, season with salt and pepper and throw them on the grill. Cook a few minutes until grill marks appear on each side, then slather them in mole. You can find them despined in the produce section of any latin market. Here I served them with black beans, a cashew cheese sauce and a sour coconut cream, salsa and avocado. All together it made for one of my favorite home cooked meals ever. You can find the recipe for the cheese sauce here. Another great way to serve mole is tossed with extra firm tofu or over grilled vegetables. Its nice to sprinkle sesame seed or pumpkin seeds over the top and garnish with fresh torn cilantro. It’s also really yummy on scrambled eggs or tofu at breakfast. You can even serve it as a dip with chips alongside guacamole as a snack. I’m sure you’ll think of lots of creative ways to enjoy it! xJacq
Ingredients: makes approximately 3 cups
1/2 cup Raisins
1 cup Onion, roughly chopped
1 cup Tomatoes, roughly chopped
1/4 cup vegetable Broth
2 Garlic cloves
1 Jalapeño, trimmed and deseeded (unless you like it hot!)
3 Tomatillos, husk removed
1/4 cup Tahini
1/4 cup Pumpkin Seeds
3 Tbsp raw Cacao Nibs
2 Tbsp Cacao Powder
2 tsp Chili Powder
1 tsp Smoked Salt
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/4 tsp Cinnamon
1/4 tsp Anise Seed (substitute with fennel seed if necessary)
1/4 tsp Cumin
1/4 tsp Dried Oregano
1/4 tsp Cayenne (optional)
Cover the raisins with warm water in a bowl while you measure the rest of the ingredients into a blender. Drain the raisins, add to the other ingredients and blend starting on low then bringing up to high speed. You may need to scrape down the sides as you blend. If you are not using a high speed blender you may need to add more broth. Blend until smooth. This produces a thick sauce, for a thinner sauce add a bit of broth or olive oil until desired consistency is reached.
If using a blender such as Vitamix, you can allow the blender to run for approximately 2 minutes after the mole is smooth to gently heat it, without cooking it if you’re a raw foodie, or you can add a splash of olive oil and broth to a pan and gently simmer the sauce for a few minutes to allow the flavors to meld together.
