Spinach & Artichoke Baked Hummus Dip

Posted on August 21, 2012 by Romina Moradi

So you’ve just finished an amazing Moksha Hot Yoga class and you’re now craving something healthy. Decisions, decisions…

Well, our fellow Moksha Hot Yogi, and winner of the Recipasana contest: Chantel Colleypriest, has the perfect treat for you! Spinach & Artichoke Baked Hummus Dip!

I spent the last half hour making her exact recipe in my own kitchen.

Shall we get cooking?

Spinach & Artichoke Baked Hummus Dip

1 Can Chickpeas
1 Can Artichoke Hearts
Handful of Fresh Spinach (or two)
1/4 Cup Tahini
2 Tbsp Olive Oil
1-2 Tbsp Lemon Juice
1 Tbsp Minced Garlic (more if you love garlic like I do)
1/4 Cup Feta
1 tsp Onion Powder
1 tsp Smoked Paprika
Pinch Cayenne
Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees.

1. Drain the fluid from the artichokes and the chickpeas (reserving some of the fluid from the chickpeas), and then toss everything, except the feta, into a blender. Blend until smooth.

2. Mix in some of the reserved fluid to thin out the hummus to your desired consistency (plus a little extra so the dip keep its moisture after baking).

3. Transfer to an oven safe dish. Top with feta. Bake for 20-25 minutes, until dish is warm all the way through.

This recipe makes a lot. However, it is reheatable. Just add a little olive oil and microwave or bake.

Note: All spices are to taste. Serve with pita, vegetables, or whatever else your heart desires. After all, you worked for it in that 60 min flow class!

Love,

R x

Sesame Ginger Salmon w/ Edamame Puree

Posted on June 18, 2012 by Romina Moradi

I wish I had that voice. The one that apparently everyone else has. You know, the one that tells you when you’ve over-ate or just need to eat healthy for the day. I don’t have it and frankly I can’t have it to be a full time foodie–to eat for a living.

Since I live so guilt-free and carelessly (when it comes to food), I aim to have a healthy and nutritious dinner at least 3 times a week. One of my favorite dishes to indulge in on my healthy day is this Toasted Sesame Ginger Salmon.

The flavors of the Salmon are bold and mind blowing while the edamame purree is creamy and delicate.

Toasted Sesame Salmon w/ Edamame Puree

serves 2

2 salmon fillets

1/3 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons brown sugar

2 tablespoon soy sauce

1 tsp fish sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

toasted sesame seeds (garnish)

green onions, sliced (garnish)

1. In a zip-lock bag create the ginger marinade by combining the olive oil, sesame oil, soy sauce, fish sauce, brown sugar, garlic & ginger together. Add the salmon fillets and refrigerate for at least 30 minutes to allow the flavors to properly absorb.

2. Once ready, cook the salmon at 350 for about 10-12 minutes, or until opaque and easily flakable with a fork.

3. Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the edamame puree below.

Edamame Puree

Serves 4-5

1 yellow onion, roughly chopped

3 garlic cloves, sliced

4-6 cups of shelled edamame

1 tsp sesame oil

1/2 tsp garlic powder

Vegetable stock

Olive oil

Sea Salt and Ground Pepper to taste

1. Bring your vegetable stock to a boil and cook your edamame for about 3 minutes. Drain and reserve the liquid.

2. Saute your chopped onion in 1 tbsp of olive oil until translucent. Add sliced garlic and saute for a few minutes until fragrant. Pour cooked edamame and onions and garlic into your food processor. Add in Sesame oil and garlic powder. Blend together & slowly add reserved vegetable stock until the puree is smooth.

3.Salt and Pepper to taste.

Bon Apetit !

-R x

Sweet Potato, Almond & Cranberry Burgers

Posted on February 22, 2012 by Romina Moradi

For all of you ladies out there who are craving a burger but not the fat…I have come to the rescue with my Sweet Potato & Almond Burgers!

I can’t even describe how sinfully good these burgers are. Best part? They are loaded with vitamins & fiber.

Sweet Potato, Almond & Cranberry Burgers (Makes about 8 patties)

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
1/4 cup wheat flour

3 cloves of galirc (diced finely)

2 tbsp of ginger (freshly grated)

50 ml of Dried Cranberries ( I used Craisins)

50 ml of Almonds (chopped up)

Panko crumbs
Canola oil for pan

Start by peeling the Sweet Potatoes, dicing them & then roasting them at 400 degrees Celsius for about 20 minutes or until “fork tender”.

While the potatoes are roasting start prepping the burger mix by grating the fresh ginger, finely dicing the garlic & chopping up the almonds. I left my dried cranberries whole-but you can also give them a fine chop if you like.

Once the potatoes are cooked, transfer them to a bowl with the beans, garlic, ginger, cranberries & almonds- give them a good mash together ( I did this in my kitchen aid mixer at low speed). If you would like to add salt, pepper or any other spices now is the time to do so!

Your patty mixture should be thick enough to form patties. If not, add in more flour until the desired consistency is reached.

Now the fun begins! Form your patties & give them a good coat in the panko bread crumbs.

Heat a frying pan with canola oil on medium-high and cook the patties until golden brown on both sides. Approx 4-5 minutes per side.

Once cooked- transfer the patties to a plate lined with paper towel.

Serve on toasted burger buns with your desired toppings! I topped mine with crisp apples & avocados!

There is no fearing beach season now.

xo r

Quinoa Mac & Cheese

Posted on February 16, 2012 by Romina Moradi

Sorry for my lack of posts lately! The small girl has literally had a big plate these last few weeks.

I stumbled upon a Quinoa Mac & Cheese recipe a few weeks back on Pinterest (my new found daily source of procrastination) and I thought it was simply genius. There is no better feeling than being able to eat one of your favorite comfort foods- guilt free.

Mac & Cheese Quinoa (Serves 8 )

1/2 cup diced tomato

1 1/2 cups quinoa, rinsed and drained

2 cups water

1/2 tsp seasoning salt

2 cloves garlic, minced

2 large eggs

1 cup milk

1 1/2 cups grated Cheddar cheese (plus more for sprinkling)

1/2 cup of Panko or Bread Crumbs

Start by sauteing the garlic & tomatoes in a few tea spoons of olive oil. After a few minutes, add in your Quinoa (I always rinse mine before). Toast your Quinoa with the 1/2 tsp of seasoning salt for 2-3 minutes or until golden brown.

Next add in the 2 cups of water. Cover the pan & let the Quinoa cook for 15 minutes. Once ready, the Quinoa should be light, fluffy & tender at taste.

In the meantime- make your egg mixture by combining 2 eggs with 1 cup of milk.

Stir the cooked quinoa, eggs and milk together. Finally, melt in the cheddar cheese.

Transfer the Quinoa mixture to a casserole dish and top with bread crumbs & more cheddar cheese (if desired). My Quinoa fit perfectly in a 9 x 13 dish.

Bake at 350 for 30 minutes (cover with foil for the first 20 minutes and then cook uncovered for the remaining 10 minutes).

..and voilla! Baked Quinoa Mac & Cheese.

Enjoy!

xo romina

Smoked Salmon & Pear Salad

Posted on January 12, 2012 by Romina Moradi

I’ve been waiting for the sun for quite some time now. It finally came out today. I am grateful for the sun because It gives inspiration & happiness in ways which nothing materialistic can give us. I mean, I can’t think of much that can make my 8 am Physical Chemistry class better. Coffee does make it somewhat tolerable, but the sun makes each tick of the second hand move that much faster.

My lecture this morning went by incredibly fast, maybe, because my walk to class was breathe taking.

It wasn’t warm out today, but the sun made me crave something light, summery & refreshing.

I decided that a Smoked Salmon & Pear salad would match with the weather nicely. I accompanied this salad with a Orange-Lemon dressing .

I can’t describe how satisfying this salad is. There are only a few ingredients & they all pair perfectly together. The pear is crisp & wonderful while the salmon is delicate and light. I added some finely sliced red onions to give a bit of sharpness to the end of each bite.

What You Will Need

70 g smoked salmon

1/4 cup red onions, thinly sliced

1/2 cup spinach

1/4 cup crisp pears, thinly sliced (I used apple pears)

Orange- Lemon Dressing

Juice of 1 orange

Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper
1/4 cup white vinegar
1/4 teaspoon sugar

On plate, lay evenly the spinach, red onions, pears & smoked salmon. Next, in a bowl,combine all the dressing ingredients together and whisk until smooth. Drizzle on the dressing just before serving.