Stuffed Balsamic-Grilled Portobello Mushrooms

Stuffed Balsamic-Grilled Portobello Mushrooms: 3 1/2 Tbsp olive oil, divided,   1 1/2 pints red cherry or grape tomatoes,   1/2 tsp kosher salt, plus more for sprinkling (optional),   1 1/2 tsp freshly ground black pepper, divided,   1 tsp dried thyme,   4 large portobello mushrooms, stems and gills removed,   4 tsp balsamic vinegar,   4 ounces smoked mozzarella, thinly sliced,   1 10-ounce bag baby spinach, steamed.\

Preheat oven to 425°. Drizzle a roasting pan with 1 tablespoon of the olive oil and add tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Toss to mix. Roast for 15–20 minutes, or until tomatoes start to burst. Keep oven hot. Preheat grill or broiler to medium heat. Place mushrooms gill-side up on a work surface and sprinkle with 2 tablespoons olive oil, balsamic vinegar, a little kosher salt (optional), and remaining 1 teaspoon pepper. With remaining 1/2 tablespoon oil, lightly coat the rounded side of the mushroom caps. Place mushrooms, gill-side down, on grill or broiler pan. Grill or broil for 6–8 minutes on each side, until soft and slightly charred. Transfer mushrooms to a roasting pan and fill with 10–15 tomatoes each. Top with cheese. Place in hot oven until cheese bubbles. Set each mushroom on a mound of steamed spinach and serve immediately. Recipe courtesy of Delicious Living.

Toasted Quinoa with Kale and Pine Nuts

Toasted Quinoa with Kale and Pine Nuts: 1 cup quinoa (washed and drained),   1/2 teaspoon sea salt,   2 Tbs olive oil (divided),   1 3/4 C boiling water,   3 cloves garlic (minced),  4 cups lightly packed chopped kale leaves,   1 Tbsp fresh lemon juice,   1/3 C pine nuts (toasted).

Dry-toast quinoa in a medium saucepan, stirring until golden and fragrant, about 6 minutes. Add salt, 1 tablespoon olive oil, and boiling water. Reduce heat to low, cover, and simmer 20 minutes. Let stand 5 minutes; then fluff with a fork. In a skillet over medium-high heat, add remaining olive oil and garlic; sauté 30 seconds. Add kale; sauté until deep green and tender, 3–4 minutes. Stir in cooked quinoa, lemon juice, pine nuts, and salt and pepper to taste. Recipe courtesy of Delicious Living.

Asian Poached Pears

Asian Poached Pears: Can easily be made gluten free! 1 red pear,   1 teaspoon Asian five-spice blend,   1 Tbsp butter,   1 C water or sweet dessert wine,   2 Tbsp brown sugar,  2 scoops vanilla frozen yogurt.
Halve pear and scoop out center core with a melon baller. Coat each cut side with Asian five-spice. In a small lidded skillet over medium heat, melt butter. Add pear halves, cut-side down. Brown for 5-10 minutes. Add the liquid and brown sugar. Simmer gently, covered, for 10-20 minutes until tender (turn once to cook evenly). Remove pear halves and keep warm. Cook remaining sauce until it coats the back of a spoon. Don't overcook or sauce will caramelize. Place pear halves, cut-side up, on a serving dish. Place a scoop of frozen yogurt in center of each and surround with spice sauce. (To reheat: Stop cooking process as soon as pears are heated through. Store in refrigerator in poaching liquid. To serve, reheat pear halves and sauce, and proceed with recipe.) Recipe courtesy of Delicious Living.

Natural Beauty: Hana Naia

Mana Foods is proud to now carry Hana Nai'a Royal Hawaiian Sandalwood Organic Essential Oil grown and processed on the Big Island of Hawaii.

Cardamom Cookies

3/4 cup whole-wheat pastry flour or spelt flour,   1/4 cup arrowroot powder or oat flour,    1/2 teaspoon cardamom,    1/2 teaspoon cinnamon,    1/2 teaspoon aluminum-free baking powder,    1/8 teaspoon sea salt,    3 tablespoons canola oil,   1/4 cup FruitSource syrup or other liquid sweetener,    1/2 teaspoon vanilla.
Preheat oven to 350°F. Line a baking sheet with parchment paper or brush with oil. Mix dry ingredients. Separately, whisk liquid ingredients together and add to dry. Stir well and form a smooth ball of dough. Roll out dough quite thin between sheets of wax paper; dust the bottom sheet with arrowroot powder or flour to prevent sticking. Cut with cookie cutters. Transfer to baking sheet. Bake until golden around edges and underside, about 8-10 minutes. Transfer baking sheet to a cooling rack. Recipe courtesy of Delicious Living.

Vegan trail Mix Cookies

¾ cup all-purpose flour,    ¾ cup whole-wheat pastry flour,    1 cup carrot (shredded ),    1½ cups unsweetened coconut (shredded),    1½ cups natural cane sugar,    1½ cups rolled oats,    1 teaspoon baking powder,    ½ teaspoon salt,    ½ cup water,    ½ cup canola oil,    1 tablespoon vanilla extract,    1 cup grain-sweetened chocolate chips,    1 cup chopped pecans (lightly toasted),   1 cup cherries (dried ).

 Preheat oven to 350˚. Mix together flours, carrot, coconut, sugar, oats, baking powder, and salt. In a separate bowl, mix together water, oil, and vanilla. Add wet mixture to dry. Mix to combine. Fold in chocolate chips, pecans, and cherries. Scoop batter by 2 tablespoons each onto a baking sheet, pushing in any stray pieces. Bake for 15–20 minutes, until lightly golden. Cool for 2 minutes, and then remove to a rack to cool completely. Recipe courtesy of Delicious Living

Happy Valentine's Day!

Perfectly poached eggs

Did you know?

Since ancient Greece, the apple has been a symbol of love. The Celts believed that the apple represented love because it lasted so long after being picked.

Did you know?

The term “love” is from the Sanskrit lubhyati, meaning “desire"

Did you know?

French physician Rene Laennec (1781-1826) invented the stethoscope when he felt it was inappropriate to place his ear on his large-buxomed female patients' chests!

Did you know?

A kitchen faucet would need to be turned on all the way for at least 45 years to equal the amount of blood pumped by the heart in an average lifetime.

Did you know?

The Anglo-Saxons called the month of February "sprout kale."

Gluten Freedom: Tofu Scramble

This month, we are exploring recipes that are no only Gluten Free, but high in heart healthy nutrients. The top 5 heart healthy foods are: blueberries, salmon, soy protein, spinach and oatmeal, so that seems like a good place to start.

Tofu Scramble: 1 yellow onion, diced, 1/2 green bell pepper, diced, 1/2 tsp turmeric, 1 block firm tofu, drained pressed, 2 Tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 Tbsp soy sauce, 2 Tbsp nutritional yeast. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. Saute onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.