JulieMorris.net » healthy living http://www.juliemorris.net Easy Natural Recipes and Eco Friendly Lifestyle Tue, 31 Jan 2012 03:21:20 +0000 en hourly 1 http://wordpress.org/?v=3.1.3 How to make a healthy churro… using mochi http://www.juliemorris.net/2012/01/20/how-to-make-a-healthy-churro%e2%80%a6-using-mochi/ http://www.juliemorris.net/2012/01/20/how-to-make-a-healthy-churro%e2%80%a6-using-mochi/#comments Fri, 20 Jan 2012 18:52:17 +0000 Julie Morris http://www.juliemorris.net/?p=2247
From the moment I brought home a block of mochi a few years ago, sliced it up, tossed it in the oven, and was direct witness to “puff the magic mochi”– all in a matter of minutes — I knew mochi and I were in line for a long, versatile relationship. Many people associate mochi with the (addicting) ice cream balls that some specialty food stores carry. But, in fact, “mochi” refers to a food substance all its own: a Japanese specialty made from sweet, sticky rice that’s been pounded into a highly dense, very firm patty. When heated at high temperatures, this unassuming patty miraculously puffs up into a light, delicate biscuit. Crispy on the outside, and soft and chewy on the inside, mochi rivals the even the most perfectly executed baked goods … and yet couldn’t be easier to prepare, trading in the usual “less-than-health-promoting” baking ingredient set (white flour, butter, sugar) with simple, wholesome rice. How beautifully natural! You have to try making mochi to believe it.

To date, I’ve made more recipes using mochi than I can count … best-ever garlic “breadsticks,” pizzas with a mochi “crust” (like the Watercress Mochi Pizza in Superfood Cuisine), mochi waffles, and sometimes just mochi straight-up. But I’ve never made a dessert mochi recipe… until today. I found myself the subject of a time warp moment on the internet – the kind where you start off looking for directions to a restaurant, and suddenly an hour has gone by and you’re reading about the Top 10 Most Haunted Places in Denmark. In my case, food-focused lady I am, I randomly found myself reading about churros. A Mexican treat, most people are familiar with churros from fairs and events of sorts. They’re essentially a doughy rope made from white flour, oil, and sugar, that’s deep fried until golden, and covered in sugar and cinnamon. Think of a churro like a kind of less-doughy cinnamon doughnut … although as you can likely see, churros have a reputation of leaving a doughy effect on their victim.

Truthfully, churros are good – if you’ve had them before, you’re pretty much guaranteed to be in agreement. But frying dough in a vat of oil? Not in my kitchen. Which is exactly where Mochi becomes even more magical: the delicious, inherent texture of Mochi acts a very similarly to a deep fried object once it’s been cooked – enough to fool most people. So using mochi as a churro base is not only easier to execute (deep frying at home is not the neatest cooking method ever), but this rice-based version is a billion times healthier.

As I expected, when testing out the mochi churro method, the Japanese ingredient takes the Mexican recipe to a whole new level of dessert-oriented yum. To make the churro taste authentic, I do use a teeny bit of coconut oil – which is applied both before and after cooking for a stronger buttery flavor, but is needed in just a minute amount. I also was excited to finally put to use a little food combo that I stumbled upon a while back: cinnamon and palm sugar. Regular cinnamon sugar is already delicious, but cinnamon palm sugar (sometimes called coconut sugar as well – same thing) is out-of-hand fantastic. I’ve been dying to use it more frequently in dessert recipes, and the churro results are so good, I’m ready to make the claim that ALL churros should be made with cinnamon palm sugar – mochi or not. Best of all,  you won’t even use all the sugar required for the recipe below, meaning you’ll have a bit extra for your next slice of sprouted toast or oatmeal. Major yum.

Taking just 15 minutes to make, using only 5 ingredients, and resulting in a convincing gluten-free dessert that stomps all over its deep-fried rival, I’m pleased to share with you the Mochi Churro: aka the Mochurro.

Mochurros (aka Mochi Churros)

While Churros are traditionally dunked in an oil bath before being dried off with white sugar, here they’re baked instead… using just enough oil for flavor, and taking advantage of delectable mochi to make a truly wholesome treat. Mochi can be found in most natural food stores, in the refrigerated or frozen section. Click here for a mochi retailer near you.

INGREDIENTS

1 package (12.5oz) Mochi*
1 tablespoon coconut oil
¼ cup  palm sugar
4 teaspoons ground cinnamon
1/8 teaspoon sea salt

DIRECTIONS

Preheat the oven to 450 degrees F.
Carefully slice the mochi lengthwise into ¼-inch strips, and set aside for a moment. In the smallest saucepan you have, melt the coconut oil over medium heat just until it turns liquid, and remove from heat. With a pastry brush (or a finger), lightly brush both flat sides of each mochi strip with a little of the melted oil, and place each strip on a baking sheet two inches apart (make sure none of the edges are touching one another, else they will become conjoined when baked). Reserve the remaining melted oil in the warm pan for later.

Place the baking sheet with the mochi in the oven, and bake for 10-12 minutes.

While the mochi is baking, take a pie tin and pour in the sugar, cinnamon and sea salt inside. Mix together to combine.

After the mochi is finished cooking (it will have puffed up and just begun to lightly toast on the bottom), remove from the oven and immediately pour the remaining small amount of melted coconut oil on top of the mochi pieces. Slide the pieces around, tossing the hot mochi in the oil on the pan, lightly coating as much of the mochi as possible.

One at a time, take a piece of mochi and roll it in the sugar-filled pie tin to shake on a light dusting. Repeat with the remaining mochi. Mochurros are best served warm, but can be enjoyed cool as well, and will retain their optimal texture for about a day. Serves 4-6.

*For best results use a plain variety/flavor. Superfood varieties, or cinnamon-raisin may also be used if available.

]]> http://www.juliemorris.net/2012/01/20/how-to-make-a-healthy-churro%e2%80%a6-using-mochi/feed/ 1 You’re invited: the 2012 Smoothment http://www.juliemorris.net/2012/01/02/2012-smoothment/ http://www.juliemorris.net/2012/01/02/2012-smoothment/#comments Mon, 02 Jan 2012 20:27:30 +0000 Julie Morris http://www.juliemorris.net/?p=2231
What’s on your master plan for this year? A renewed change-the-world crusade? A resolution to make amends with someone you’re at odds with? A commitment to exercise an extra hour a week? Or maybe just a firm ban on any and all jelly beans from entering your house ever again? Whatever your new mantra, it’s a perfectly healthy ritual to reevaluate life choices, while perhaps seeking places to trim the fat a little … pun, yeah, intended. The quest for personal evolution is constant; “perfect” is an always-fleeting ideal. But it’s not that imperfections are stressfully inevitable, it’s that improvements are motivatingly attainable.

Resolve to evolve.

When it comes to food, it’s with this mindset that I dodge the idea of “diet” or limitation. Bleh, boring. Instead, I like to look at health and all of its edible backdrop as an exciting collection of ways to make my body feel, perform, and look its best … and like most people, I’m constantly adding to my healthy “collection.”

So to start things right off this year — and add to YOUR healthy collection — I’d like to announce and invite you to participate in a fun new project with me: the Smoothment. Head up by the superfood masterminds at Navitas Naturals, the Smoothment is a healthy movement that aims at improving personal well-being through the simple step of including one healthy smoothie a day. As I’ve mentioned on more than a few occasions, I think smoothies are a tremendously remedial answer for those who wish to make their health a priority, but also lead a busy (aka modern!) life. Now, with the Smoothment, you can join a growing army of like-minded people who are making the pledge to make 2012 a vibrant year, with a smoothie-a-day commitment. By joining the Smoothment (as mentioned, it’s totally free), for the first week you and I will meet in the kitchen via a series of quick recipe videos. In each video I’ll show you a new “60 Second Smoothie” recipe, so by the end of the week you’ll have a whole new library of frothy magic at your fingertips. You’ll also have access to all the written recipes, smoothie building tips, daily superfood prizes, and even a special coupon code for 30% off all smoothie ingredients at Navitas.

Personally, I can’t wait to make 2012 absolutely deliciously awesome. Will you join me?


 

]]> http://www.juliemorris.net/2012/01/02/2012-smoothment/feed/ 3 Wild Rice with Kabocha Squash & Sage Butter http://www.juliemorris.net/2011/09/22/wild-rice-with-kabocha-squash-sage-butter/ http://www.juliemorris.net/2011/09/22/wild-rice-with-kabocha-squash-sage-butter/#comments Thu, 22 Sep 2011 13:00:02 +0000 Julie Morris http://www.juliemorris.net/?p=2083

I promised I had a special recipe to share on the way, and at last, the hungry wait is over!

Well, almost over … first, I can’t help but briefly gush about what a true pleasure it’s been reading all the comments on the Thrive Foods Giveaway so far. What does positive environmental change look like? Apparently, it looks like us: from the person who is looking to incorporate a few more meatless meals each week, to the person who avoids using disposable plasic, to the person who chooses a car-less daily work commute, to the person who epitimizes local food by having a vegetable garden. One of these actions is awesome enough, and when you read all of these actions collectively, it’s downright inspiring. Have you entered the giveaway yet? There’s still time to enter here now.

As I mentioned in the last post, this week’s special recipe is one that I developed for Brendan Braziers’ fascinating new book, Thrive Foods. One look at the photo above, and I think you’ll agree, this entree is begging to be the subject of your next recipe adventure. With a new crop of winter squash just now coming into season, this dish features my favorite squash of all: Kabocha (aka The Japanese Pumpkin). Kabocha is naturally so immensly flavorful, that it asks for very little from us in the seasoning department, offering decadant, impressive tasting results just on its own. But. Mix kabocha in with some comforting wild rice, toss in a sage-infused “butter” (made from coconut oil and simple, fresh flavors), and you’ve got the makings of a masterpiece. In fact, Brendan names this recipe as one of his top 5 favorite dishes ever. (I’ll let you in on a secret: when he first taste-tested it, I went to go get a little more sage from the garden, and when I came back the recipe was GONE. It’s one of those dishes.)

To make this a truly well-rounded meal, I like to serve this with a generous salad, made with mixed baby greens, shredded carrots, chopped walnuts and a simple vinaigrette.

And that’s how we do Thrive Foods.

Wild Rice with Kabocha Squash & Sage Butter
Serves 4

To save time, make the rice and butter while the squash is cooking. Yams may also be used in place of the kabocha.

½ cup wild rice
½ cup brown rice
2 cups water
1 pound kabocha squash (about ½ medium squash)
3 Tbsp melted coconut oil plus 1 Tbsp (divided)
½ Tbsp chopped fresh sage, packed
1 Tbsp minced shallots
½  tsp sea salt

To make the squash: Preheat the oven to 400 degrees F. Cut the squash in half, then scoop out and discard the seeds. Use 1 Tbsp coconut oil to lightly brush the cut areas of the squash, and place cut side down on a baking sheet. Bake for 40-45 minutes, or until soft when pierced with a fork. When cool enough to handle, cut into large 1-inch chunks (skin may be left on for extra flavor and nutrition or disposed of). Keep warm.

To make the rice: In a medium pot over high heat, combine both varieties of rice with the water. Bring to a boil. Reduce heat to maintain a simmer, and cook until rice is tender and cooked through (about 25-30 minutes; time varies slightly upon exact type of rice used). Keep warm.

To make the sage butter: In a food processor, blend 3 Tbsp coconut oil, sage, shallots and sea salt until smooth.

To serve: In a large pan, heat the sage butter mixture over medium-low heat for one minute. Add the cooked rice and toss to combine, then cook for one minute longer while stirring constantly.  Remove from heat and carefully fold in the squash. Serve warm.

]]> http://www.juliemorris.net/2011/09/22/wild-rice-with-kabocha-squash-sage-butter/feed/ 1 Lessons from The Grand Chia Master http://www.juliemorris.net/2011/09/02/lessons-from-the-grand-chia-master/ http://www.juliemorris.net/2011/09/02/lessons-from-the-grand-chia-master/#comments Fri, 02 Sep 2011 19:24:17 +0000 Julie Morris http://www.juliemorris.net/?p=2012
My friend Lizzie does Ironmans. You know, that little thing where you swim 2.4 miles, race 112 miles on a bike, and then run a full marathon (26.2 miles). In a day. Right.

She’s also a mom of two, and from the looks of things, her kidlets are sprouting into little superheroes of their own. In fact, her five year old son, Bryce (see picture above), has taken a particular interest in his nutrition. After babbling about “antioxidants” since he was a toddler, Bryce has recently crowned himself with the honorable title of “The Grand Chia Master.” (I believe this position of power is a “forever” kind of deal, in case you were wondering.) GC Master looks forward to the event of making homemade superfood smoothies (aka a “science experiment”), adding in colorful powders, vivid fruits, leafy greens, and chia seeds (of course!) before creating the most awesomely delicious kid-friendly sludge.

Did I mention he’s five?

Kids may be picky, but it’s not the nutrients in food they’re picky about; many times it’s the way nutritious food is offered in the first place. When presented with tasty healthy options — and given the opportunity to make their own choices — the beneficial foods children gravitate toward is often genuinely inspiring.

A while back, I read about a fascinating study done on sugary cereal. The goal was to test how much sugar made a child happy enough to eat his or her breakfast. In the study, two separate groups of young children were allowed to help themselves to cereal, fruit, sugar packets, milk and juice for breakfast. The only difference between the two groups was that while one group was offered sugary cereal like Fruit Loops and Frosted Flakes, the other group was given low-sugar cereal like Rice Krispies. The children were instructed to simply prepare breakfast for themselves.

Although both groups ate almost the same amount of calories, the calories derived from sugar in the sugar-cereal group were almost double compared to the low sugar cereal group — even though many children in the low-sugar group added sugar packets to their bowl. Additionally, “more than half of kids given low-sugar options added fruit to their bowls, versus 8 percent of those eating sugary cereal.” Can you imagine the results if they included a third group, with a make-your-own smoothie option?

Children eat profoundly instinctively — very much on a “want” basis — and although taste (and presentation) is a defining factor too, sometimes it’s just about presenting a child with a choice (such as the choice to include sugar in cereal as opposed to a pre-sweetened variety). Including abundant nutrient-dense superfoods like yum-worthy seeds, berries, and even hidden greens, can be excellent ways to keep children happy, stocked with healthy nutrition, and inevitably too full/satisfied to crave refined or sugary foods. This method is known as the “crowding out” theory.

In fact, the crowding out theory works with adults too. Which, if I’m not mistaken, means the Grand Chia Master indeed has a lesson to share with us all.

Bryce’s Grand Chia Master Superfood Smoothie Recipe

frozen mango chunks, to taste

frozen mixed berries, to taste

1 frozen acai smoothie pack

1 banana

18 drops Chloroxygen (liquid chlorophyll drops)

2 tablespoons chia seeds

2 tablespoons ground flax powder

2 tablespoons hemp seeds

2 tablespoons cacao nibs

2 cups arugula

1 scoop Macro Greens powder

2 cups coconut water

Blend until awesome, and serve.

]]> http://www.juliemorris.net/2011/09/02/lessons-from-the-grand-chia-master/feed/ 0 Quinoa with Secret Pesto & Sun-dried Tomatoes http://www.juliemorris.net/2011/08/16/quinoa-with-secret-pesto-sun-dried-tomatoes/ http://www.juliemorris.net/2011/08/16/quinoa-with-secret-pesto-sun-dried-tomatoes/#comments Wed, 17 Aug 2011 00:16:44 +0000 Julie Morris http://www.juliemorris.net/?p=1989

It’s high-time we feature a delicious recipe from Superfood Cuisine here, don’t you agree? Doing so, on my end at least, has not been a particularly easy process. Indeed, like picking a favorite child, I’ve been utterly at loss while deciding which of the 100+ superfood recipes to share. Seriously! I love them all (obviously), and each is worthy of the extremely fancy spotlight of a blog post. Which oh which recipe to choose?

Attempting to summon my recipe decision-making mojo earlier today, I took a walk outside. Ironically, it was there I found my answer staring me in the face, right inside my little herb garden. If you have a garden or have visited the produce section at the market lately, you’re likely aware that this time of year has a way of making some herbs, like basil, a little, well, “overly ambitious.” My homegrown basil is certainly no different, and though I love its flavor, I couldn’t help but pass a little judgment upon the plant today as I observed it unabashedly hogging up almost the entire pot it’s supposed to share with other green savories. Calm down there, basil; clearly it’s time we put you to use. And by “use,” I of course mean it’s an ideal time to make my “Secret Pesto” recipe from the cookbook.

I call this recipe a secret not because I’m not going to tell you how to make it (I’ve never understood recipe secrets – I mean, it’s FOOD, not the blueprints to a rocketship). Rather, this pesto is “secret” because it includes a profoundly nutrient-rich superfood within the sauce that you would NEVER guess was there: wheatgrass. Wheatgrass? You bet I’m serious. While most people easily embrace “everyday” superfoods like spinach or quinoa, if you have family or friends who are skeptical of including more niche superfoods like wheatgrass, this is the perfect way to show them just how easy it is to boost a meal’s nutrition with superfoods without compromising flavor. I like to sneak in the “secret,” serve this awesome meal up, and then share the extra good news after the bowls have been licked clean.

Like all the recipes in Superfood Cuisine, the food is designed not only to be aesthetically attractive and full of fabulous flavor, but also packed with health-giving purpose. From this recipe, here are just a few of the things you can look forward to…per each fabulous serving:

Amazing, yeah? I think so too. Some secrets are too good not to share.

Quinoa with Secret Pesto & Sun-Dried Tomatoes

Makes 4-6 hearty servings

INGREDIENTS:

1/2 cup (packed) sun-dried tomatoes
2 cups (packed) chopped fresh basil
1/2 cup hemp seeds
1/3 cup EFA oil
1/3 cup olive oil
1 teaspoon freeze-dried wheatgrass powder
1 teaspoon nutritional yeast
3/4 teaspoon sea salt
1 tablespoon minced garlic
4 cups cooked quinoa
2 cups (packed) baby spinach, cut into chiffonade (aka extra thin)

DIRECTIONS:

Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly.

Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat.

- Recipe and photo from Superfood Cuisine: Cooking with Nature’s Most Amazing Foods

 

 

 

]]> http://www.juliemorris.net/2011/08/16/quinoa-with-secret-pesto-sun-dried-tomatoes/feed/ 6 Just Released! Superfood Cuisine: Cooking with Nature’s Most Amazing Foods http://www.juliemorris.net/2011/06/15/just-released-superfood-cuisine-cooking-with-natures-most-amazing-foods/ http://www.juliemorris.net/2011/06/15/just-released-superfood-cuisine-cooking-with-natures-most-amazing-foods/#comments Wed, 15 Jun 2011 19:29:16 +0000 Julie Morris http://www.juliemorris.net/?p=1964
Ironically, for a person who just wrote a book, I’m so overjoyed right now that I’m genuinely at a loss for words. I’ve written and re-written this first paragraph half a dozen times already, but I’d rather just nix the fancy prose altogether and express what I’m really thinking:

YAY!!!!!!!!!

That’s all, just yay. (Actually there was a little dance that went along with the yay, but luckily it doesn’t translate through writing).

I have good (great!) news and some mildly-bad-but-not-really-so-bad news.

Good news: I am unbelievably proud and thrilled to announce that my first book, Superfood Cuisine: Cooking with Nature’s Most Amazing Foods is now available. I just got my first small shipment of books today and holy WOW, what a feeling that is. Good news indeed. YAY.

Mildly-bad-but-not-really-so-bad news: Due to the amazing response from the pre-orders (thank you!), this first shipment is already (!) SOLD OUT. The next book shipment will get in next week (it will be much larger). If you already had your order in prior to today, it will ship out asap. If you haven’t ordered a signed copy from here on my site yet but do it now, it will be shipped next week. Amazon orders (that have been already been placed, or that you place now) will ship to the Amazon warehouse next week, where they will then go out to all of you who ordered (thank you again!). And even more thanks, overall, for your patience, for your support, for your readership, and for your interest in cooking with superfoods! ENJOY!

-Signed copies will be available for a limited time on this website through the link on the right.
-Feel free to be in touch with any questions about ordering: info[at]juliemorris[dot]net
-Watch the Superfood Cuisine book trailer

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