Easy Party Snack

I had my closest girlfriends over tonight.  And I am on the Advaned Plan... I was maybe a little bummed on missing out on a glass of wine.  But I thought this would be a good opportunity to start a weekly tradition: quick and easy party appies and treats.  You CAN be on the Advanced Plan and still eat yummy, indulgent food with your girlfriends.

Tonight...
Warm Brie & Apples  

• 12 ounces good french brie, but into 4 wedges
• 3 granny smith apples, cored and thinly sliced
• A handful of raw pistachios

Place brie wedges in a small, oven safe dish and sprinkle with pistachios.  Bake in a 350 oven for about 5 minutes.  Serve with apple slices

Supermom

Mumma J's Green Goddess Salad

So, my cute little Mumma (who is also an Advanced Plan eater and patient at our office), brought me dinner tonight at work.  A delicious Maximized salad creation!  So simple, but SO good. I told her I was going to blog about it and that she needed to give me the recipe, and this is what she told me (like mother, like daughter - exact measurements are not our strength):

Ingredients

• Napa cabbage
• 2 large handfuls arugula
• 2 large handfuls bean sprouts
• 2 large handfuls zucchini, chopped into matchsticks 
• 1 large granny smith apple, cored and thinly sliced
• Chopped cilantro, to your liking
• Chopped green onions, to your liking
• 1/2 cup peanut butter (organic and unsweetened)
• 1/4 cup tamari
• 1/2 olive oil
• A few tbsp. sesame oil
• Salt and pepper
• A handful of peanuts

Method

• Combine all green ingredients in large bowl.
• In a mason jar, combine all dressing ingredients, and shake until thoroughly mixed (very high tech)!
• Pour dressing over greens and top with peanuts.
• Tell your Mom you love her.

xo.

Celery Root Soup with Granny Smith Apples

Celery Root Soup with Granny Smith Apples

I found this lovely Fall soup in The Conscious Cook by Tal Ronnen, an amazing vegan chef.  I love cooking soups, because there's so much room for creativity, and they always seem to make me feel good.  This one is creamy and delicious, dairy free, and full of flavour.   Plus, it's pretty, and the chive oil looks impressive. 

Ingredients

• 3 tablespoons extra-virgin olive oil or coconut oil
• 2 medium celery roots, peeled and cut into 1-inch cubes
• 2 stalks celery, chopped
• 2 quarts low-sodium organic chicken or vegetable stock
• 1 large onion, chopped
• 1 bay leaf
• 1 cup thick cashew cream (see recipe above)
• freshly ground black pepper
• 1 Granny Smith apple, unpeeled, very finely diced

Method

• Place a large stock pot over medium heat, add oil.
• Add the celery root, celery and onion and saute for 6-10 minutes, stirring often, until soft, but not brown.  Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes.  
• Add the cashew cream and simmer for an additional 10 minutes.  
• Working in batch, carefully add the mixture to blender (cover with a dish towel) and blend until smooth OR if you have a hand blender (I find this much easier), blend the mixture right in the stock pot.
• Ladle into bowls, and place a spoonful of diced apple in the middle of each.  If you want to get really fancy, dot with chive oil (see below).   

Chive Oil

In a blender, combine one small bunch of fresh chives, with 1/2 cup olive oil, and one pinch of sea salt.  Blend until smooth, then run through fine mesh sieve.  Pour into a squeeze bottle and have fun!

Serves 6.

http://www.talronnen.com/