Raw Oatmeal Nutty Balls (adapted from MindBodyGreen.com)

photo 4 (1)



(makes approximately 20-22 balls; this recipe can be doubled)

1 cup oats

1/2 cup shredded sweetened coconut (or unsweetened)

1/4 cup sliced almonds

2 tbsp chia seeds

1 tbsp flax seeds

2-3 tbsp almond milk

1/2  tsp vanilla

2 tbsp organic peanut butter (or almond butter)

3 tbsp agave

photo 2 (1)


1.  Mix the oats, coconut, almonds, chia and flax seeds in a large bowl.

2. Add the almond milk and vanilla, and mix well.

3. Add the peanut butter and agave, and work it into the mix using your hands.

4. Mold the mixture into 1 inch tight balls by packing a palm full of mixture back and forth.

5. Place the balls onto a cookie sheet covered with wax paper, and refrigerate for 2 – 3 hours.

6. Enjoy the healthy and delicious snack!

Easy Chicken Makhani

photo 4

As you probably know by now, I am always trying  out different recipes from around the world,  but I guess it has been awhile since I made Indian food.  My husband made a comment about that.   I could tell that he was slightly annoyed  that he hasn’t had his Indian “fix”,  but he wouldn’t come right out and say it, because he knows he gets a darn good meal every night – whether Moroccan, or Persian, or French influenced!  I was short on time, and made this chicken in no time at all.   Served over white  basmati rice, it was delicious indeed.  Will have to explore India more often 🙂


1/4 cup vegetable oil, or olive oil

1 large red onion, finely chopped

5 garlic cloves, minced

1/2 inch ginger, peeled and grated

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp salt

1/2 tsp black pepper

2 lb chicken breasts, cut into 1 1/2 inch cubes

6 oz can tomato paste

1/2 stick butter

1 pint heavy cream (or less, for a lower fat version)

handful fresh coriander leaves

photo 3


1)  In a large pot, heat the oil over medium high heat.   Add the onions, and fry for a few minutes until they are medium brown in color.

2) Add the garlic and ginger. Saute for a couple minutes until fragrant.

3) Lower the heat to medium, and add the spices. Stir quickly to blend.

4) Turn the heat to high, add in the chicken breast.   Allow the chicken to get slightly browned, and stir to ensure that the outer part of all the  chicken cubes has cooked well.

5) Lower heat to medium, add in the tomato paste, and stir to work it into the chicken. Add in a little water to blend it in. ( There may still be some clumps of tomato paste but as you stir and go to next step they will blend in). Cook for a few minutes,

6)  Add in the butter, and stir to incorporate.

7) Lower heat to low-medium, and add in the heavy cream.  Stir to blend well, and let simmer until the chicken is thoroughly cooked through.

8) Garnish with fresh coriander leaves, and serve over basmati rice.

photo 1

Date Mocha “Donut Holes” (adapted from barre3.com)

photo 2-2


1 cup pitted dates (soaked in warm water if hard)

4 tbsp raw cacao powder

1 cup raw almonds

1 tsp vanilla

1/4 tsp salt

1/2 tsp instant coffee mixed in 4 tbsp boiling water

finely shredded coconut for rolling



1.  Combine all ingredients in a food processor, until you get a cookie dough consistency

2. Using a teaspoon, scoop out about a donut ball sized amount, and roll between your palms to create a “donut ball”

3. Roll in coconut flakes, and repeat with remaining dough

4. Place donut holes on a cookie sheet, and freeze for approximately 1 hour before serving

5. Store in refrigerator.

Chicken in saffron cream sauce


4 chicken breasts ( halve them so you end up with 8 thin filets)

1/2 cup flour

Sea salt and pepper

Red pepper flakes


Greek seasonings (such as oregano, basil parsley)

3-4 tablespoons olive oil

3-4 tablespoons butter

2 shallots, sliced

1/2 cup organic chicken stock

1 cup heavy cream

1/4 teaspoon saffron, crushed

Garnish: chopped fresh basil, chopped fresh chives


1)  Pound the chicken breasts so that they are flattened.  Meanwhile heat up the olive oil and butter

in a large saute pan on med-high

2) Mix the flour and and spices together, and dredge the chicken in this flour mixture.

3) Add the chicken to the pan, and sauté one side until golden brown.  Add in the shallots, and turn the chicken to sauté the other side

4) After both sides are golden brown, add in the chicken stock.  Simmer on low for about 5-6 minutes.

5) Crush the saffron in a mortar and pestle.  Warm  heavy cream in a microwave.  Add the crushed saffron to the warmed heavy cream, stir well until you see that beautiful cognac reddish color.

6) Add the heavy cream mix to the chicken, and turn heat off. Let the chicken stand for a few minutes to absorb the saffron flavor.  Garnish w/ the fresh herbs.  Serve over pasta or rice.




Jerusalem Roasted Sweet Potatoes and Figs

photo (9)Roasted Sweet Potatoes and Fresh Figs (adapted from “Jerusalem”)

4 medium yams
5 tablespoons olive oil
1 tsp sea salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
4 tbsp balsamic glaze
1 1/2 tbsp fig jam
5 -6 dried Turkish figs ( or fresh figs)
12 green onions, halved lengthwise and cut into 
1 1/2-inch segments
1 red jalapeno, thinly sliced
photo (11)

1. Preheat oven to 475 degrees. Wash the yams, halve them lengthwise, and then cut each half into 3 long wedges.   Place in a large bowl, and mix well to coat with 3 tablespoons of the olive oil, salt, black pepper, and paprika.

2. Spread the wedges out, skin side down, on a baking sheet and cook for about 
20  minutes, until they are soft but not mushy. Remove from the oven and leave to cool, then arrange on serving plate.

3. While the yams are baking, mix the balsamic glaze with the fig jam in a small bowl.  Meanwhile soak the dried figs in a bowl of boiling water for a few minutes to soften.   Chop up the figs ( I removed the hard center part)

4. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes.

5. Dot the figs among the wedges, and then spoon the balsamic-fig mixture over the wedges.


photo (10)

Porterhouse steak with sauce vierge


delicious recipe from saveur.com …. here’s the link:  http://www.saveur.com/article/Recipes/Grilled-Steak-with-Sauce-Vierge?cmpid=enews061003&spPodID=020&spMailingID=5512805&spUserID=Mjg3NzU5MjAyNDUS1&spJobID=322029555&spReportId=MzIyMDI5NTU1S0

notes:  the Vierge sauce was very flavorful and salty due to the anchovies….so no need to add any extra salt.  This sauce would be equally as good on fish or chicken, or even grilled veggies.

After chopping all the ingredients for the sauce, and adding the olive oil, I thought it  was a still a  bit too chunky – so I used my immersion blender for a few seconds to blend the sauce.