nutritional yeast

Save Your Scraps: Homemade Veggie Broths

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CYMERA_20140330_210042 My favorite part about this recipe is not so much the broth itself, but that it gives me a really good use for all the veggie scraps that would otherwise get tossed. So for the last week and a half I've been saving and freezing all the parts of my vegetables that I don't eat. 

Let's see what we have here....

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Looks like there's some broccoli stems, kale and celery stems, the tops and insides of bell peppers, some chard that was about to go bad, beet green and leaves, onion skins, basil plant stems (leftover from Basil Vinaigrette recipe), jalapeno tops (from Salsa recipe), and some carrot shreds. 

There really is no right or wrong ratio of veggies to water, but for those of you who need some serious structure, here's what I did:

  • About 1 gallon ziploc bag of frozen veggies, packed in
  • 6-8 quarts water
  • Optional Extras: herbs and spices, salt, garlic (I used one clove garlic, about a tsp of sea salt, 2 bay leaves, and a sprinkle of crushed red peppers)CYMERA_20140330_210243

Make sure all your scraps have been WASHED at some point. It's easiest if you just wash all veggies before freezing. Bring everything to a boil in a big pot over the stove. Reduce heat to low and let simmer (covered) for about 2 hours. When broth is done, strain the liquid through a colander into another pot or glass bowl.

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At this point you can continue making some kind of soup with the broth, or store in the fridge for later use. Sipping on veggie broth by itself is a great way to give yourself a big nutritional boost, especially when feeling sick, stressed, or fatigued.  Add a spoonful or two of nutritional yeast in there, and your taste buds and body will celebrate even more!

 

Crispy Cashew Chicken Tenders (gluten free, paleo)

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There are a few foods from my childhood that I just never grew out of; PB & J, mac n' cheese, CHICKEN TENDERS!! So naturally I've been completely hooked on these little morsels ever since I discovered how to make them.

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These chicken tenders are crispy and delicious, and don't require any bread or egg.  I suggest making a big batch, because they don't last long....

Crispy Cashew Chicken Tenders

Makes about 2 servings

Prep time: 10 minutes

Cook time: 30 minutes

You'll need:

  • 1 lb Chicken breast 
  • 1/2 Cup cashews
  • 1/8 Cup nutritional yeast
  • 1/4 tsp garlic salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder

Feel free to play around with the spices. I've made them with just the cashews and yeast, which works great, or you can even make "Italian" ones by using some oregano, basil, and crushed red pepper. 

Preheat oven to 350. In a blender or food processor grind the cashews, nutritional yeast, and spices as finely as possible without allowing it to turn sticky like cashew butter.  Slice your chicken into whatever size of strips you'd like. I've been doing about 1 to 1 1/2 inch thick pieces. 

Roll the chicken strips around in the "breading" until each one is completely covered.

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Place on an oiled baking sheet and bake for about 30 minutes, or until they start to get golden brown and crispy on top. I also like to turn the heat up to broil for the last minute or two to make them extra crunchy.

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Now you have a plate full of crispy, healthy chicken tenders. I love them dipped in spicy honey mustard, or on top of a salad!

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