Serves 2

A party in a bowl, kids age three to 93 can’t resist this power-packed breakfast or healthy snack. It also makes a fantastically balanced dessert. Make sure to get the nuts, yogurt or coconut milk in there for good fats and to offset the carbohydrate.

Nutrition Tip: Smoothies are great for all body types IF there’s a healthy balance of macro-nutrients (proteins, carbs, fats). An all-carb smoothie (berries, bananas, rice milk, honey) can easily throw off metabolic balance. Always make sure to add good fats to offset the carbs so they absorb slower into the blood stream. Good fats include: coconut milk, coconut butter, nuts or nut butter, yogurt. I never drink a smoothie without high-quality protein powder. These need to be purchased from a health professional, not from a health food store. Brands I recommend are Apex Energetics Clear-Vite, Designs for Health Paleo-Meal, Biotics Ultra-Glycemex, or a cold-processed, unpasteurized whey protein powder like Whey Natural.

SMOOTHIE
1 1/2 cups milk (any variety) or milk/juice combo
1/2-3/4 cup frozen berries
Handful fresh spinach or other leafy green
2 scoops high-quality protein powder
Sweetener of choice, to taste

NUT SWIRL (optional)
2 tablespoons nut butter or yogurt
2-3 tablespoons milk (any variety, omit if using yogurt)
2 teaspoons sweetener or 1-2 drops liquid stevia extract

ADDITIONAL TOPPINGS
Sliced bananas
Chopped nuts
Shredded coconut
Cocao nibs

Blend the smoothie ingredients in a blender until pureed. Divide between two bowls.

Whisk the optional nut swirl ingredients in a small dish, divide in two and swirl over the top of each bowl.

Add any of the the additional toppings and serve immediately with a spoon.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

Who says you can’t make a smoothie out of veggies? This cheery spring smoothie is a detox in a glass – your liver will thank you for it. And if you can’t “swallow” the taste of veggie juice, this fruity concoction makes the medicine go down in the most delightful way. Great for kids and finicky adults.

4 medium carrots
4 stalks celery
1 small beet
1 cup frozen berries
handful spinach or other green
1/2 banana (optional)
2 scoops good quality protein powder
liquid stevia extract or raw honey, to taste

Run the carrots, celery and beet through a veggie juicer. Pour the juice into a blender and add the remaining ingredients. Puree until smooth.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.

Serves 2

One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring salad using fresh berries and baby spring greens. Perfectly balanced with aged balsamic and honey, and served with a side of cheese or chicken and a display of marinated balsamic berries. From Dorothy McNett’s Recipe Book.

MARINATED BERRIES
1 cup fresh local berries of choice (strawberries, raspberries, blueberries…)
1 teaspoon honey
about 1/2 teaspoon good quality balsamic vinegar

SALAD
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
pinch unrefined sea salt
few grindings of pepper
1 teaspoon honey (to balance the flavors)
2-3 really ripe berries, finely diced or smashed
fresh local greens, washed and spun dry
fresh brie or goat cheese, or diced cooked chicken
semi-coarse sea salt (coral or black, or herbed)

Put the berries in a bowl, slicing or dicing if they are large. Toss with the honey and the 1/2 teaspoon of balsamic.

In a measuring cup, whisk together the olive oil, balsamic, sea salt, pepper, honey and the diced or smashed berries to make the dressing.

Arrange the greens on individual plates, drizzling with the dressing. Place the cheese or chicken on the side and drizzle with the marinated berries. Sprinkle all with a few grains of the semi-coarse salt.

Food photos by Jackson D. Carson

Recipe by Alison’s mom, Dorothy McNett

Serves 4

Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors.

Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients and enzymes, which tend to leach out or become depleted through cooking. Use a good, firm pressure, and really work the oil or dressing into the vegetables for at least 2 minutes.

Nutrition Tip: Coconut aminos is a new alternative to soy sauce. It’s gluten-free and soy-free, and raw. I love the taste and is a good source for amino acids. I use Coconut Secret brand, found at natural foods stores.

MARINADE
2 tablespoons coconut aminos or tamari soy sauce
2 tablespoons raw honey
Juice of 1/2 lemon
1 tablespoon tahini (sesame butter) or almond butter
2 tablespoons olive oil
1-2 teaspoons minced or grated fresh ginger
1 teaspoon toasted sesame oil

STIR-FRY
1 cup small-diced broccoli florets
1 1/2 cup sliced shitake mushrooms
2 small-medium parsnips, rough chopped
1 medium carrot, sliced into matchstick pieces
1 cup chopped snow peas
Black sesame seeds (optional, for garnish)

Whisk all the marinade ingredients in a large mixing bowl.

Place the broccoli into the bowl with the marinade. Begin to massage the dressing into the broccoli, “wilting” the veggies with the heat and pressure of your fingers. Massage with a strong, pressing motion for about a minute. Add the shitakes, and massage again just to  wilt slightly, 10-20 seconds. Let sit while you prepare the “rice”.

Place the parsnip pieces into a food processor and pulse 16-18 times until you have small, rice-sized pieces. Toss them into the bowl with the broccoli. Mix in the carrots and snap peas.

Plate, and garnish with the optional black sesame seeds.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Makes 4 side servings

Leeks are caramelized to release their natural sugars, and cooked with fennel bulb for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Serve alongside meat, poultry, eggs or grains.

Cooking Tip: “Caramelizing” is a different technique than “browning”. Caramelizing is when the natural sugars inside cook up and release a rich, sweet caramel flavor; it’s like browning from the inside out. “Browning”, on the other hand, simply browns the outside of the food via direct or indirect contact with the heat source.

Cooking Tip: Leeks collect dirt and grit deep within their multi-layered fibers. Washing just the outside of the pant will not get at it most of the time. To wash them well, slice the leeks first, then place them in a colander under running water. Alternatively, fill a large bowl with water and let them soak.

1 teaspoon fennel seeds, crushed
1 tablespoon ghee or olive oil
1 medium leek, greens removed, sliced and washed
Salt, to taste
1/3 cup chicken or veggie stock
1 medium fennel bulb, stalks removed, sliced or diced
1/2 teaspoon dried thyme
Juice of 1/2 lemon
Fennel leaves (for garnish)

Heat a medium skillet over medium heat. Add the fennel seeds and dry-toast for 20-30 seconds, until fragrant. Add the ghee, leeks and salt; stir to coat. Turn the heat to low, cover and cook 25 or so minutes, stirring occasionally, until the leeks have turned a light caramel hue.

Add the stock, fennel bulb, thyme and salt. Cover and cook another 10-12 minutes, until the fennel is crisp-tender.

Remove from the heat and squeeze on the lemon juice. Add salt to bring up flavors, if needed. Plate, and garnish with the fresh fennel leaves.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.

Makes about 1 cup

Last year, I vowed never to buy pre-packaged nut milks again. This year, it’s nut butters. Not only is it easy, but you can get creative by using ANY nuts you like or mixing in fun additions (see below). It’s also potentially more nutritious, as there’s always the option of soaking the nuts first before blending. Pictured here is Brazil nut butter.

Cooking Tip: Making homemade nut butter is easy, but takes longer than you’d think. All you need is a good food processor; one that won’t burn out after 10 minutes. It takes a good 12 minutes of blending for the nuts to release their oils for the right creamy texture. Stopping before this stage will not yield the expected buttery consistency.

Nutrition Tip: Soaking the nuts will extract the phytic acids (compounds that bind minerals) making them more digestible. But, to get the expected creamy texture of a true nut spread, soaked nuts should be dehydrated for 10-12 hours or the water will restrict the oils from releasing. That said, if I don’t have time to dehydrate, I make the butter anyways! The texture isn’t typical, but it still tastes delicious.

EQUIPMENT
Food processor or high-speed blender (Vita-Mix)

BASIC RECIPE
2 cups organic raw nuts, optionally soaked in water to cover for 8-12 hours, and dehydrated

OPTIONAL ADDITIONS
Salt
Stevia, honey or maple syrup
Vanilla or almond extract
Raw cocoa powder or cocao nibs
Puree of dried fruit

Place the nuts into a food processor and start blending, leaving out the optional sweetener, salt or any other additions for now. Blend for 11-12 minutes, scraping down the sides frequently (especially in the beginning) until the oils release and you have a creamy, smooth butter.

Note: the nuts will go through several stages along the way: they will crumble, clump, ball, redistribute and then finally… the oils will release and you’ll have a nice, creamy buttery spread. Don’t give up until you reach this imperative stage!

Mix any of the additions in by hand (I recommend adding a little salt, if anything). Keeps in the refrigerator for several weeks.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 4

A sweet and tangy dressing with a hint of clove enhances and enlivens the flavors of sweet steamed beets in this healthy side dish. It makes a showy presentation too, with the stark contrast in colors. For a raw version, grate or thinly slice the beets with a v-slicer and drizzle with the dressing.

Nutrition Tip: Beets are one of the best foods for thinning bile and decongesting the liver. Late winter and spring is the best time to start cleansing the liver so it can clear the heavier winter foods and induce weight loss for the warmer months ahead. Beets can be eaten everyday in the transition months before summer.

Cooking Tip: Choose beets that are no larger than the size of a lemon for the most delicate sweet flavor, and to lessen cooking time. For even cooking, pick a bunch that has relatively the same sized beets.

4-6 small beets
1/4 cup white or blonde miso paste
Juice of 1 lemon
2 tablespoons water
2 tablespoons honey or 4-5 drops liquid stevia extract
2 teaspoons whole grain mustard
1/8 teaspoon ground cloves
1 teaspoon black sesame seeds (optional for garnish)

Remove any greens from the beets, leaving 1-2 inches of stems. Rinse and wash the roots meticulously where the stems meet the root to wash away any hidden dirt and grit. Peel the roots with a veggie peeler and slice vertically into 1/4-inch slices, slicing through the stems to retain a decorative look.

Prepare a metal or bamboo steamer over a boiling pot of water and place the beet slices into the steamer (they can be overlapped slightly). Cover and steam for about 15 minutes, until a fork slipped into the flesh goes in without any effort.

Whisk the miso, lemon juice, water, sweetener, mustard and cloves in a small dish until smooth. Use a blender, if needed.

Arrange the beet slices on a tray or platter and drizzle with the dressing (you may not need all of it – reserve any remaining as a dip for veggies or meats). Sprinkle with the black sesame seeds for a contrast in color.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

An exciting deviation from strawberries and bananas, this healthy green smoothie uses the sweet and crisp flavor of Asian pear with almond butter. Watercress is a detoxifier and adds a touch of spice, but not too much to overpower. This is a sweet smoothie with all the benefits of good fats, protein and greens.

Nutrition Tip: Smoothies don’t have to freeze your brain off! For thickening, replace frozen fruit with nut butters, dried fruits or avocado. Of course, bananas do the trick too. Think green by adding leafy green veggies like spinach, lettuce, kale, arugula and watercress. Nut butters add protein and fat to balance any carbohydrate. Always use high quality protein powders; I recommend professional brands available through a nutritionist.

2 1/2 cups whole raw milk or Homemade Nut Milk
1 medium Asian pear
Handful watercress
Juice of 1 lemon
1/4 of a ripe avocado
6 tablespoons almond butter
2 scoops high quality protein powder
4 pitted dates
1-2 droppers liquid stevia extract (or add more dates)

Blend all ingredients in a blender until smooth. Add more milk for a thinner consistency, if desired.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 2

A refreshing and tangy breakfast salad with sliced banana to balance the sour flavors of seasonal grapefruit. Serve with yogurt for protein. Also makes a healthy, not-too-sweet dessert.

Nutrition Tip: Late winter and spring is the time to kick-start fat metabolism and cleanse the body to prepare for season changes. According to Ayurvedic physician, Dr. John Douillard, grapefruit and honey should be eaten regularly during theses transition months to burn fat and lose the winter weight.

SAUCE
2-3 tablespoons raw honey
2 teaspoons lemon juice
1/2 teaspoon fresh minced ginger

SALAD
2 grapefruits, peeled, seeded and diced
1 banana, sliced
1/2 cup flaked or shredded coconut
1 teaspoon poppy seeds

Mix the honey, lemon juice and minced ginger in a small dish. If the honey is hard, let it dissolve in the lemon juice a few minutes before stirring.

Place the salad ingredients in a medium mixing bowl. Stir in the dressing, and preferably allow the salad to sit for 10-30 minutes to marinate. Serve using a slotted spoon. The remaining juice can be thrown into a smoothie or tossed with fruit.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 4

Warming curry spices counter the clean crispness of jicama in this simple, flavorful, all-season salad. The sweet, tropical taste of macadamia nuts and coconut water bring it all together. Served with an edible green sprout garnish.

Cooking Tip: Jicama (HIH-kuh-ma) is a sweet, watery root native to Mexico. Its crisp, refreshing taste is  reminiscent of an apple or pear, but less sweet and more watery. In Mexico, jicama is used to replace corn chips and dipped into salsa, but it is most commonly found in fresh salads. The peel is tough and needs to be removed before dicing or grating. Use a knife; it’s too tough for a vegetable peeler.

Cooking Tip: Coconut water has become a popular drink in the last few years and can easily be found in natural foods stores. It comes in a can or aseptic container. Look for it in the refrigerated drink section. Amy and Brian (with pulp) is my favorite brand.

DRESSING
2/3 cup macadamia nuts
1/3 cup coconut water, plus a little extra if needed
2 teaspoons lemon juice
2 teaspoons mild curry powder
1 tablespoon raw honey
1/2 teaspoon salt

SALAD
5 rounded cups peeled, diced jicama (about 1 medium)
3 green onions, sliced on the diagonal
1/2 cup jumbo flame raisins
1 cup sprouts (any variety)

Blend the dressing ingredients in a food processor or blender until smooth, adding more coconut water, if needed, to help it blend into a smooth, creamy consistency.

Place the jicama, green onions and raisins in a large mixing bowl. Add the dressing and mix until incorporated.

Arrange the salad evenly onto 4 plates. Divide the sprouts and place on the side as a colorful, edible garnish. Serve room temperature or chilled.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.

Serves 2-4

Lemon, orange and fennel give this refreshing salad a tangy hit, while raisins and honey balance the act with their delightful sweetness. Candied almonds bring it over the top. Makes a perfect dinner party salad or appetizer. Some of the honey can be replaced with liquid stevia, if desired.

Cooking Tip: Ever wonder how to get brightly-colored orange segments without the white membranes? This is called to “supreme” or segment an orange. First, slice off the blossom and stem ends of the orange. Lay it flat-side-down and run a knife from the top to bottom around the orange to remove the peel and white pith. Holding the skinless orange in one hand, use a paring knife to very carefully cut along the inside edges of the membranes that line each segment. The segments should pop right out. The trick is to get as close as you can to the membrane without touching them so that you are left with the bright orange flesh and no white membrane.

SALAD
Juice of 1 lemon
3 tablespoons honey
1/4 cup minced fresh mint leaves
3 tablespoons olive oil
1 large fennel bulb, stems removed
2 medium oranges, peeled and segmented (optionally supremed, see above)
1/4 cup raisins
2-4 mint leaves (for garnish)

CANDIED ALMONDS
1/2 cup raw almonds
1/4 teaspoon crushed fennel or anise seeds
1/4 teaspoon cinnamon
Dash ground cloves
Dash salt
1 tablespoon honey

Whisk the lemon juice, honey and mint in a small dish. Slowly drizzle in the olive oil while vigorously whisking to create a good emulsion. Pour the dressing into a large shallow dish.

Thinly slice the fennel bulb and toss the slices into the dressing as you work to keep them from oxidizing. Add the orange segments and raisins and toss with the dressing. Let marinate while candying the almonds (15-20 minutes).

For the candied almonds, heat a small saute pan over medium heat. Add the almonds and dry toast for 3-4 minutes, flipping frequently to brown all sides. When lightly toasted and fragrant, remove from the heat and add the spices, salt and honey. Stir constantly for a couple minutes until the honey starts to thicken. Transfer to a plate and cool until crunchy, about 15 minutes.

Using a slotted spoon or tongs, arrange the salad onto 2-4 plates. Top each salad with some chopped almonds and a mint leaf.

Reserve the remaining juice and serve with fruit or mix it into a smoothie (or better yet… drink it down on the spot as if it were the nectar of the Gods!)

Food photos by Jackson D. Carson

Copyright Alison Anton. 2010. All rights reserved.

Serves 2-4 (8-12 meatballs)

This is a terrific rendition of basic Italian-style “red sauce” replacing the tomatoes with roasted winter squash. Herbed meatballs are the highlight. The meatballs in sauce can be served alone or atop fresh or cooked vegetables. Feel free to make a double or triple batch.

Cooking Tip: To mimic the binding qualities of eggs (usually found in meatball recipes) you can use ground flaxseed to do a similar job. This also goes for breads and baked goods. Rule of thumb: replace 1 whole egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

SAUCE
1 medium kabocha squash, or any variety winter squash
1 medium onion
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 cups chicken or vegetable stock
1 tablespoon balsamic vinegar
1 bay leaf
1/2 – 1 teaspoon salt (check sodium content of stock!)

MEATBALLS
1 pound ground meat or vegetarian alternative
2 tablespoons ground flaxseed, or 1 egg
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon each: dried, thyme, oregano, basil

Preheat the oven to 400 degrees. Slice the squash in half and place face down on a sheet pan. Slice the onion in half lengthwise and cut the root end off. Place the onion halves face down onto the pan. Roast for 45 minutes and remove the onions to cool. Check the squash; i it’sf still a bit hard, place back into the oven and roast another 15 or so minutes. The squash is done when soft to the touch.

While the squash is cooking, prepare the meatballs:

Mix all the meatball ingredients in a large mixing bowl, using your hands to blend well. Roll into 1- or 2-inch balls. Place in the refrigerator until ready to use.

When cool enough to handle, remove the skins from the onions. Chop the onions. Remove the seeds from the squash and measure out 2 cups of flesh.

Heat the olive oil in a medium saucepan over medium heat. Add the chopped roasted onion, garlic, dried herbs and pepper. Saute for one minute, then add the 2 cups squash, stock and vinegar. Stir to mix and break up any large chucks of squash with the back of a wooden spoon. Add the meatballs and bay leaf.

Reduce the heat to low, cover and cook for 1 1/2 hours, stirring occassionnaly, until the meatballs are cooked through and the sauce has reduced by about a third.

Remove the bay leaf and stir in the salt; add more salt or balasmic vinegar to bring up the flavors, if needed.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4

An easy sweet and sour side highlighting browned Brussels sprouts and toasted cashews. Sauteed garlic adds a pungent note. Brussels sprouts are in the cruciferae family, making them some of the best cancer- and disease-fighters on Earth.

Cooking Tip: Steaming is a great way to retain nutrition and flavor to many foods. I use a metal or wood steaming basket. Fill a pan with water and place the basket over. Arrange the veggies into the basket, cover and steam anywhere from 2-20 minutes, depending upon the density and desired outcome. In this dish, I steam first, then brown at the end for flavor and color.

1 pound Brussels sprouts
1/2 cup whole cashews
2 teaspoons olive oil, plus an additional drizzle for finishing
2 cloves garlic, sliced thin
2 tablespoons maple syrup
1/2 teaspoon salt, or to taste
Squeeze of fresh lemon juice

Remove any yellow, tough or bruised outer leaves from the Brussels sprouts. Trim the stems and slice each in half lengthwise. Place them in a steamer basket and steam for 6-10 minutes, until fork tender.

Heat a medium saute pan over medium heat and add the cashews. Dry toast 4-6 minutes, flipping frequently to keep them from burning, until lightly browned.

Add the 2 teaspoons olive oil and garlic slices. Saute another minute, then add the steamed Brussels sprouts. Brown the sprouts about 3 minutes, without flipping. Stir in the maple syrup and salt.

Transfer to a bowl and toss with a drizzle of olive oil and a squeeze of lemon juice. Taste, bringing up the flavors with salt or lemon.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Yield: As many as you want

These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.

Baby pie pumpkins
1 teaspoon melted butter per each pumpkin
1 tablespoon maple syrup per each pumpkin
dash cinnamon and nutmeg per each pumpkin

Place the rack in the center of the oven. Preheat the oven to 425 degrees.

Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin. Scoop out the seeds from the body of the pumpkins. Scrape the seeds from the bottom of the lids.

Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan. Roast for 30-40 minutes, depending upon the size of the pumpkins. They are done when tender to the touch.

Let cool on the rack for 5 minutes.

Gently transfer the pumpkins to a decorative platter. Drizzle the melted butter and maple syrup around the insides of the pumpkins. Sprinkle with the cinnamon and nutmeg. Close the lids and serve warm.

Food photos by Jackson D. Carson

©2009 Copyright Alison Anton – All rights reserved.

Serves 4

This curried dressing warms the body in the winter months. Pungent spices are rounded with honey, fresh apples and candied nuts.

NUTS
3/4 cup walnut or pecan halves
Pinch each: cinnamon, nutmeg, cardamom, ginger
Dash salt
1 tablespoon maple syrup

DRESSING
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 teaspoon garam masala spice blend
Pinch salt

SALAD
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
Dash salt
1 bunch spinach, triple washed, stems removed, chopped
1 apple or pear, thinly sliced
2 ounces feta cheese

Heat a medium saute pan over medium heat. Add the nuts and dry-toast for 5-6 minutes, flipping frequently, until browned and fragrant (be careful… they burn quickly at the end).

Turn the heat to low and add the spices and salt. Heat until just barely smoking, 20-30 seconds. Using a wooden spatula, stir in the maple syrup and cook, stirring constantly, until the syrup starts to crystallize, 2-3 minutes. Remove the nuts to a plate to cool.

Whisk the dressing ingredients in a small dish. Let sit for 5-10 minutes to allow the flavors to develop.

Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook until translucent, about 5 minutes.

In the meantime, arrange several of the apple slices in a fan-like formation on the side of four salad plates. Crumble some feta onto the apple slices, leaving a bit for the spinach. Drizzle a touch of the dressing onto the apples and cheese.

Add the chopped spinach to the pan with the onions. Cook, tossing the spinach constantly for 2-3 minutes, until the spinach starts to wilt. Remove from the heat and toss in the remaining dressing.

Evenly divide the spinach onto the plates and sprinkle with the candied nuts and additional feta.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

A festive salad highlighting seasonal Fuyu persimmons for a showy presentation and a taste of sweetness. Add richness and elegance with the optional pomegranate-balsamic glaze.

Cooking Tip: There are two basic types of persimmons. One is the hayicha (almond shaped) which needs to be very soft and ripe in order to enjoy. Hayichas need to feel almost mushy to the touch before eating. Fuyu persimmons, on the other hand, are slightly softer than apples or pears when ripe. They look like small, bright orange tomatoes. They can be eaten like apples too: slice, dice or bite right in.

VINAIGRETTE
1 tablespoon pomegranate juice
1 tablespoon Balsamic vinegar
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1 shallot, minced
Pinch salt
2 tablespoons olive oil

SALAD
1/3 cup  almonds
1 tablespoon tamari
1 head red leaf lettuce
1 fuyu persimmon, very thinly sliced

GLAZE (OPTIONAL)
2 tablespoons each:
Pomegranate juice
Balsamic vinegar
Maple syrup

Whisk the pomegranate juice, vinegar, syrup, mustard, shallot and salt in a small dish. Slowly drizzle in the olive oil, whisking briskly to create an emulsion. Let sit for 10 minutes to allow the flavors to develop.

Heat a small skillet over medium heat and add the almonds. Dry-toast for 5-6 minutes, flipping frequently, until lightly browned and fragrant. Stir in the tamari and cook, stirring constantly until the liquid has evaporated, about 30 seconds. Remove to a plate; slice or chop when cool.

Tear or chop the lettuce into bite-sized pieces. Toss the salad with the dressing until incorporated. Evenly distribute to four salad plates. Lay the persimmon slices decoratively upon the lettuce. Garnish with the tamari almonds.

For the optional glaze, heat all the glaze ingredients in a small sauce pan over medium-high heat. Bring to a boil and let cook down for 3-4 minutes, until it has reduced by about half, and has thickened slightly (do not cook too long to where it starts to candy). Drizzle around the plates and onto the the greens.

Food photos by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 6-8

Thick, homestyle chowder is made with fresh farmers market corn and cashew puree. Full of hearty, creamy flavors, no one will know it’s dairy-free. Trust me, this is good soup.

Cooking Tip: Pureeing half the soup before serving creams and thickens it up, yet leaves a little texture and chunky bites of vegetables or meats.

Cooking Tip: To remove the corn kernels from a fresh ear of corn, run a sharp knife along the length of the cob, deep enough to remove the whole kernels, yet keeping clear of the fibrous cob.

SOUP
1 tablespoon olive oil
1 onion, diced
1 pound sweet potatoes, medium diced
3 ears corn, kernels removed from cob
4 cups chicken or vegetable stock
3 sprigs fresh thyme
2 bay leaves
4 ounces smoked turkey, medium diced (optional)
1/2-1 teaspoon salt (check sodium content of stock!)
1 tablespoon minced parsley

CREAM
1/2 cup cashews, soaked in water 20 minutes to soften
1/4 cup water
1 teaspoon white wine vinegar
Dash salt

Heat the oil in a large soup pot over medium heat. Add the onion and cook 4-5 minutes until translucent. Add the sweet potatoes, corn kernels, stock, thyme and bay leaves. Bring to a gentle boil then reduce heat to medium-low. Cook, uncovered, for 25 minutes.

While cooking, prepare the creamed cashews: Place all of the cream ingredients in a food processor until smooth.

When the soup is done cooking, remove the thyme stems and bay leaves. Puree half the soup in the food processor (no need to rinse out the bowl from the cream). Return to the pot and stir in the creamed cashews, optional smoked turkey and salt. Heat through. Garnish with the minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton, 2009. All rights reserved.

Serves 4-6

A colorful salad for any autumn or holiday spread. Ginger and tahini add depth of flavor to an otherwise simple salad.

SAUCE
1/4 cup tahini (sesame butter)
3 tablespoons water
2 tablespoons rice vinegar
1/2-inch piece peeled fresh ginger, minced
1-3 drops liquid stevia extract or 1 teaspoon honey
Pinch salt

SALAD
3 medium carrots, grated
1 medium parsnip, grated
2 green onions, sliced into thin 2-inch-long strips
1/2 cup unsweetened dried cranberries

Place the sauce ingredients in a mixing cup and whisk together (alternately place in an immersion blender). Toss the salad ingredients with the sauce, leaving a bit of the cranberries for garnishing.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4-6

Heirloom tomatoes mixed with all the right ingredients make a refreshingly vibrant raw soup for Indian summer. This is a traditional Spanish soup served chilled or room temperature; my addition of creamy pine nut sauce adds body and richness.

Cooking Technique: Heirlooms make this soup extra flavorful, but can be expensive. To offset price, try adding one small heirloom in to a mix of less expensive tomatoes, and/or garnish with a small green heirloom zebra.

SOUP
1 small red onion, coursely chopped
1/4 cup red wine vinegar
3 tablespoons olive oil, plus extra for drizzling
Small handful fresh parsley, stems OK, plus extra for garnish
1-2 cloves garlic
1/2 – 1 jalapeno
1 cup tomato juice
2 pounds heirloom tomatoes, or any variety, diced
2 farmers market lemon cucumbers, or 1 medium cucumber, diced
1 medium bell pepper, any color, diced
2 teaspoons salt

CREAM
1/3 cup pine nuts, lightly toasted
1/2 cup water
Juice of 1/2 lime
1-2 drops liquid stevia or 1/2 teaspoon honey
1/2 teaspoon ground cumin
Dash salt

Place the red onion, vinegar, olive oil. parsley, garlic and jalapeno in a food processor and blend until relatively pureed.Transfer to a large mixing bowl.

Stir in the tomato juice, diced tomatoes, cucumbers, bell pepper and salt.

Combine all the cream ingredients in the food processor (no need to rinse out the bowl) and puree until smooth. Stir into the soup or dollop over each bowl. Drizzle with olive oil and garnish with minced parsley.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.

Serves 4

This vegetarian dish boasts “umami” – a succulent, savory taste that any meat-eater will enjoy. Thick tempeh slices are marinated in a flavorful, herbed sauce with pomegranate juice as the base. Topped with roasted tomatoes and shitake mushrooms.

Cooking Technique: Steaming tempeh first before marinating ensures the marinade will seep into the flesh, imparting the best flavor and texture to the tempeh. Steam for 6-8 minutes and start marinating when the tempeh is still warm.

3/4 cup pomegranate juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 shallot, minced
1 tablespoon minced fresh thyme, or 1 teaspoon dried
2 teaspoons honey or agave, or 3-4 drops liquid stevia
1/4 teaspoon salt
8 ounces tempeh, cut into triangles, steamed
1 pint cherry tomatoes, halved
6 medium shitake mushrooms, de-stemmed and sliced

Mix the pomegranate juice, balsamic vinegar, olive oil, Worcestershire sauce, shallot, thyme, honey and salt in a shallow baking dish. Lay the warm tempeh in the marinade and marinate at least 60 minutes, preferably at least 3 hours to overnight, turning occasionally to saturate all sides.

Heat the oven to 400 degrees. Place the tempeh on a sheet pan that has a 1/2-inch side. Save the remaining marinade. Lay the tomato halves and shitakes around the tempeh. Place in the oven for 12 minutes. Remove the pan; turn the tempeh and toss the vegetables. Return to the oven for another 6-8 minutes, until the tempeh starts to brown.

While roasting, heat the marinade in a medium saute pan to medium-high heat. Bring the marinade to a boil, stirring to keep the small pieces from burning. Remove the pan from the heat after 3-4 minutes, once it has reduced in volume by about a third.

Arrange the tempeh to a plate or plate. Transfer the veggies to the pan with the marinade. Spoon the sauce over the tempeh.

Food photo by Jackson D. Carson

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Copyright Alison Anton. 2009. All rights reserved.