Imagine the ‘Remix’ Possibilities! (Mar)

Last week The Kitchen Remix had the amazing opportunity to teach a healthy cooking class at Liam Brex studio in Downtown Naperville, IL. We partnered up with the very talented and renowned, Beth Peterson of Beth’s Table. Beth, a seasoned chef, former restaurant owner, and Foodie extraordinaire, organizes a variety of cooking events throughout the area. Because of her work with a wide variety of experienced entertaining chefs, including celebrities from the Food Network, we were very humbled and honored she invited us to teach a class. As we opened our session, we warned that anything could happen in The Kitchen. Though our guests would not be “wowed” with fancy knife skills or magic tricks, they WOULD leave with real ideas and recipes (as well as the encouragement to be innovative) for bringing delicious, plant-based nutrition into their homes.

We spent the evening chopping, seasoning, blending, mixing-up and cooking recipes for a fun, energetic group of friends old and new. We shared stories, gave tips, and offered ideas for improving wellness. The Kitchen Remix enjoyed the evening so much that we have signed on for a summer series where we will teach classes once monthly at Liam Brex, again partnered with Beth’s Table. Please follow us on this website and on Facebook for class information and reservations. Also, check out www.bethstable.com for upcoming classes and events.

In addition, I had the delightful opportunity of speaking to a group of bright, strong, healthy women at the Bar Method in Naperville, IL. “Mix it Up” was sponsored by Lululemon Athletica Naperville as a complimentary, community event. The occasion was comprised of a 30 minute Bar Method class taught by Stephanie (one of the owners), 30 minutes of yoga by Toula, (owner of Breathe The Art of Yoga), and a talk and some shared treats by Mar (me) of The Kitchen Remix. I baked some yummy, healthy muffins to share with our guests and promised to post the recipe. Yes, you CAN have your cake and eat it, too.

Here are the recipes, so get in The Kitchen!

Basic Green Smoothie

2 cups water
2 cups spinach
1 head romaine
1 apple
1/2 cup kale
1/4 lemon
1 cup ice
(Blend all ingredients until smooth.)

Protein Smoothie

1 1/2 cups water
3 cups spinach
1 cup kale
1 banana
1/2 cucumber
1 scoop vegan protein powder (We used Vela brand Vanilla Almondilla flavor. We also showed products by the Amazing Grass and RAW companies.)
1 cup ice
(Blend ingredients until smooth.)

Spring Refreshing Smoothie

1 cup water
1 cup coconut water
1 head romaine
2 stalks celery
2 cups spinach
1 cup frozen mango
1 cup frozen pineapple
1/2 cup ice
(Blend all ingredients until smooth.)

French Dressing
(This was for a large mixed green salad we made with spinach, kale, romaine, peppers, grape tomatoes, and avocados. Be creative!)

3 large tomatoes
3 tablespoons apple cider vinegar
2 tablespoons lime juice
1/4 peeled onion
1 tsp. garlic
1/4 tsp. cayenne
1/4 tsp. red chili pepper
5 sprigs fresh cilantro
salt and pepper to taste
*Optional – 1 or 2 tablespoons of olive oil
Add all of the ingredients to your blender, and blend until smooth. I prefer the dressing chilled in the refrigerator for at least one hour, but it can be used immediately.
**This was served at our cooking class as an oil free dressing. Feel free to experiment.

Sesame Asian Dressing
(Served on our Asian Cabbage Salad; recipe follows)

2 tablespoons sesame oil
4 tablespoons apple cider vinegar
2 tablespoons Bragg Amino Acids
2 teaspoons blue agave
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
salt and pepper to taste
Add all ingredients to a bowl and whisk together with a fork. Pour dressing into cabbage salad. I think it tastes best to put the salad with dressing in the refrigerator for an hour or more before serving.

Asian Cabbage Salad

1 head green cabbage
1 head red cabbage
1 small baby bok choy
6 stalks of celery
2 red bell peppers
3 springs fresh parsley
Chop all ingredients in small pieces and toss in a bowl. Add the above salad dressing, and you have an excellent meal or side dish. I eat the leftovers for days and love to scoop it over a big salad of mixed fresh, greens. This makes a large quantity (serves about 6). You can always just use one cabbage.

Lentil and Cremini Mushroom Soup

8 cups Veggie Broth
1 1/4 cups brown lentils
3/4 cup brown rice
8-12 bella cremini mushrooms
2-3 crowns of broccoli, chopped
1 bay leaf
1/8 cup fresh cilantro
salt and pepper to taste
In a large stock pot, add veggie broth, onion, lentils, and rice; bring all to a boil. Once boiling, add all of the other ingredients. Reduce heat to medium for 20-25 minutes. Stir occasionally and add more liquid as needed. Turn to low and simmer until lentils and rice are tender (about 15-20 minutes). Add salt and pepper as desired. Garnish with cilantro and enjoy!

Apple Spice Muffins

2 cups brown rice flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3/4 cup coconut milk
1/2 cup apple sauce
1/4 cup blue agave
1 tsp. ground flax seeds
Preheat oven to 350 degrees. In a large mixing bowl, add all the dry ingredients and stir together. Add the remaining ingredients and stir until smooth. Line a muffin pan with paper liners; then pour the mixture into the liners, filling each about 3/4 of the way full. Bake for 20-25 minutes. Ovens vary so make sure to watch them. You will know they are ready when a toothpick comes out clean. Let cool for 10 minutes and serve.

This is a really basic recipe so feel free to add other fruits or veggies. We love them with shredded carrots, apples, and raisins! Experiment and have fun.

So REMEMBER….let your kitchen inspire you to be expressive and Imagine the ‘Remix’ Possibilities!

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