Category: Ingredients

18 Feb

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Hemp n’ Dill Ranch Dressing | Oil & Nut-Free

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When it’s cold and rainy outside, which these days it certainly is, I find it hard to eat a lot of salad. I often feel more like comforting foods like pasta or baked potatoes lathered in cashew sour cream…mmm… Right, okay, back to what I was saying :-) I just find that I don’t crave a nice big crispy cold salad the same way in the winter as I do in the summer — that’s where this delicious dressing and the whole bowl comes in.

Hemp & Dill Ranch Dressing

Here I tossed the salad we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. I then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then I finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning. Not only was this so very tasty, it also satisfied that comfort-y, yet healthy part my body was craving. I think it’s something about the combination of warm vegetables and the roasted sweet potatoes, along with the creamy dressing that really hits the spot. This was actually our Rouxbe staff lunch the other day, and I can honestly say that everyone really liked it—or so they said :-)

Hemp & Dill Ranch Dressing Ingredients

The ingredients are quite simple — and the dressing can whipped together in about 10 minutes, which is a bonus.

Hemp & Dill Ranch Dressing (or dip)

Ingredients:

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method:

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

For a more detailed recipe with a few extra notes etc. here is the link to the recipe on Rouxbe.

Hope you enjoy it. If you make it, please feel free to add your feedback to the comments section of the recipe.

Ciao for now,

Dawn

24 May

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Learn to Grow Your Own Food w/ Rouxbe Cooking School

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Learn to Grow Your Own Food

Given that our roots are in teaching people how to cook better, we thought it made sense to start the process of teaching people how to grow their own food.

Learn how to grow your own food with us as our team takes on this new and exciting challenge of transforming a yard or garden space, into a full production urban farm, from scratch.

This inaugural class is a bit different that all of Rouxbe’s other courses. This one comes complete with the unique opportunity for students to weigh-in as part of a collaborative learning community, while we actually build the future course. That’s right—it’s a work in process and you get to be a part of it. As a participant, you will be able to ask questions and follow alongside Rouxbe staff as they explore the tricks of the trade from some of the world’s leading gardeners, most of it delivered directly from the garden of Rouxbe’s founders. Participants can follow along in real-time in their own gardens, share their experiences with our global learner community, and even attend live video sessions with Rouxbe staff and experts.

This is a course for anyone who wants to learn more about growing food. Join us at Rouxbe as we plant deeper roots along a path to better cooking.

Sign up here to learn more: http://rouxbe.com/grow

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn

05 Apr

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Staying Healthy on Vacation

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This is a guest post from Cole Millen Cole Millen is an avid traveler and self-described “foodie” who never forgets that life’s best memories are made through real life apprehension of legitimate “experiences”Thanks for the travel tips Cole (or should we say the “Cole’s Notes”)

You worked so hard to get your body bathing suit ready for your vacation, now it is time to keep it that way. Following a few easy tips can ensure that you don’t pack on a few pounds on your trip and keep that body in as good of shape as you left home in.

In the Airport   

The airport is the first obstacle you will have to face, and it is a big one. Not only are you required to be there hours before your flight leaves, but there is also little to do other than eat. I am no stranger to the airport McDonald’s and CinnaBon, but there are ways to help stay away from them. The night before you leave, pack healthy snacks (nuts, raisins, granola bars) in your carry-on. On the day of your flight, give yourself enough time to eat a healthy meal before you arrive at the airport. If you are full, gooey pastries and fast food will have less appeal to you!

Barb Thomas (Rouxbe Nutritionist) says “Keeping your blood sugar steady by having nutrient-dense snacks at the ready is the key to keeping your energy up and avoiding junk food as you travel. Also, remember to stay hydrated. Airports and airplanes are notoriously dry, and dehydration can masquerade as hunger. If you are well hydrated, you will be less likely to reach for sugary, fast food snacks.”

At The Hotel   

On your way to the hotel, keep your eye out for a local produce mart or grocery store. Stop at the store when you get a chance and stock up on fruit and vegetables to put in the mini fridge. Fruit makes an excellent mid-day snack at the pool. Be as active as you can and swim as much as your body will allow. Also, walk whenever you have the opportunity. There is no reason to drive to the miniature golf course two blocks away! If your hotel offers a free continental breakfast, eat as much fruit as you want, but do it right. All you can eat breakfasts can be full of sugary, high fattening items. Half of your plate should consist of whole grains (whole grain toast, cereal, oatmeal), a quarter should be fruit, and the remaining quarter protein (eggs, turkey bacon). This will give you the appropriate nutrients and energy to start your day right.

Barb Thomas (Rouxbe Nutritionist) says” Your morning breakfast plate should consist of healthy protein such as eggs, beans, fish or lean meat, and blood sugar stabilizing complex carbohydrates like sweet potatoes, low sugar fruit with the peel on, or a whole grain like whole oats. And remember- there is nothing wrong with having vegetables for breakfast!”

Picking The Right Restaurant 

Everyone wants to indulge a bit when on vacation, and you are allowed to do so. The key is to make sure you are indulging, and not going on a binge. Going out to eat at a restaurant does not have to be a binge. Do a little research beforehand. Check what nearby restaurants have nutrition facts or light menus. Reading the reviews from other travelers of a restaurant can be extremely helpful in pointing out the things that we often miss. For example, if you were staying in a hotel in Las Vegas, reviews could help you to find a healthy restaurant in the midst of the buffet zone. Know where you are going before you leave so you do not stop at the first Buffalo Wild Wings that you see! Avoid buffets, and know that fish is almost always a safe bet as long as it is not fried.

At the restaurant, knowing your buzz-words can be crucial. Avoid anything fried, creamy, battered, or breaded. Try to stick with something broiled, grilled, roasted, or steamed. Be wary of anything fat free. Fat free products are often higher in sugar and calories to try to get the taste of full-fat products. Eat as many vegetables as you can to help you get full on healthy food.

Barb Thomas (Rouxbe Nutritionist) says: “It’s totally ok to be high-maintenance! When you are out for dinner, go ahead and make requests like dressing on the side or less sodium in the dish. And if you are gluten or grain free- always ask for more vegetables!

If you can take in these very simple and basic tips, I can guarantee that you will come home in just as good of shape as you left with!

So what’s your favorite travel snack?

Best,

Cole