Maia's Yummies

Creamy Lemon-Lime Avocado Salad Dressing Recipe
Prep Time: 10 minutes
Yield: Makes about 1 cup
Recipe
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup freshly squeezed lemon juice
¼ cup freshly squeezed lime juice
¾ cup avocado chunks
1 teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon sea salt
A few turns of freshly ground black pepper
Add all of the ingredients to a blender and blend until the dressing is as smooth as possible. If you don’t have a blender, mash the avocado with a fork and then mix in the other ingredients, adding the oil last and blending it in slowly.

I think of these as medicinal and preventative.

If nothing else, you won’t mind the Plague so much.

Tastes-Like-Ice-Cream Kale Serves 2 1/2 cup (120ml) water 1/2 teaspoon probiotic powder (optional) 1/2 cup (70g) raw unsalted cashews, soaked (see note) 1 cup (25g) torn-up curly green kale leaves (1 or 2 large leaves with stalk removed, ripped into small pieces), plus more to taste 2 ripe bananas, fresh or frozen 1/4 cup (43g) chopped pitted dates, soaked (see note), or 1 tablespoon pure maple syrup, plus more to taste 1/2 teaspoon alcohol-free vanilla extract 2 cups (250g) ice cubes (a little less if using frozen bananas) 1/2 teaspoon minced ginger, plus more to taste (optional) Directions: Put all of the ingredients into your blender in the order listed and puree for about a minute, until smooth and creamy. Tweak flavors to taste (you may like a bit more kale, sweetener, or ginger). Note: With a conventional blender, you’ll get the smoothest consistency if you use maple syrup or chop the dates finely.
(via Crown Maple Bourbon Glazed Short Ribs Recipe | Food Republic)
(via Mark’s Picks: Four Great Health and Wellness Books - Dr. Mark Hyman)

Incredibly Edible Edamame Dip
Makes 2-1/2 cups (550g)

3 tablespoons cold-pressed extra-virgin olive oil
2 cups (320g) shelled raw edamame beans
2 cups (54g) loosely packed baby spinach
1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
3 tablespoons tahini
1-1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
2 cloves garlic, minced, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, plus more to taste
1 teaspoon natural salt (Celtic sea salt or Himalayan crystal salt), plus more to taste
2 tablespoons sesame seeds (optional)
1/4 cup (12g) finely chopped flat-leaf parsley (optional)
Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with sesame seeds and parsley.

(via Mark’s Picks: Four Great Health and Wellness Books - Dr. Mark Hyman)

Incredibly Edible Edamame Dip
Makes 2-1/2 cups (550g)

3 tablespoons cold-pressed extra-virgin olive oil
2 cups (320g) shelled raw edamame beans
2 cups (54g) loosely packed baby spinach
1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
3 tablespoons tahini
1-1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
2 cloves garlic, minced, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, plus more to taste
1 teaspoon natural salt (Celtic sea salt or Himalayan crystal salt), plus more to taste
2 tablespoons sesame seeds (optional)
1/4 cup (12g) finely chopped flat-leaf parsley (optional)
Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with sesame seeds and parsley.

(via Anti-Inflammatory Green Smoothie With Turmeric)
(via Mini White Chocolate Raspberry Tarts | Dessert for Two)

INGREDIENTS
⅓ cup olive oil
½ tsp. dried oregano
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
1 ball Naples-style pizza dough
Fine semolina, for dusting
4½ cups baby arugula

INSTRUCTIONS
1. Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside.

2. Pour enough canola oil into a 6-qt. saucepan to reach a depth of 2”. Heat until a deep-fry thermometer reads 350°. Dust dough with semolina, and roll dough into a 4” x 9” rectangle about ⅓” thick. Cut dough into ½” x 2” strips. Fry strips, until puffed and golden, 3-4 minutes. Drain; toss with tomatoes and their juices, arugula, salt, and pepper. Divide into bowls and serve.

MAKES 20 SKEWERS

INGREDIENTS
1¾ lb. lamb shoulder, cut into 1″ cubes
3 tbsp. extra-virgin olive oil
1 tbsp. tomato paste
1 tbsp. minced fresh thyme
½ tsp. paprika
¼ tsp. cayenne pepper
¼ tsp. ground allspice
¼ tsp. ground cinnamon
¼ tsp. ground cumin
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, thinly sliced
1 tbsp. ground sumac
24 cherry or grape tomatoes

INSTRUCTIONS
1. In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.

2. Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred, about 5 minutes. Serve with onions.

(via You’ll Love This Energizing Ginger Mango Chai Smoothie)
(via Healthy Strawberry Cobbler)
(via Quinoa Chocolate Chip Cookies | The Dr. Oz Show)

Ingredients
1/2 cup natural peanut butter
2 tbsp applesauce
1/4 cup raw honey or agave
1 tbsp pure vanilla extract
1/2 tsp sea salt
1/3 cup almond flour
1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa
1/4 to 1/3 cup dark chocolate chips
Directions
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!

(via Quinoa Chocolate Chip Cookies | The Dr. Oz Show)

Ingredients
1/2 cup natural peanut butter
2 tbsp applesauce
1/4 cup raw honey or agave
1 tbsp pure vanilla extract
1/2 tsp sea salt
1/3 cup almond flour
1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa
1/4 to 1/3 cup dark chocolate chips

Directions
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!

(via Liver-Detoxifying Green Juice Recipe)