Read an Excerpt
Lookbook Cookbook
By Jessica Milan Page Street Publishing Co.
Copyright © 2015 Jessica Milan
All rights reserved.
ISBN: 978-1-62414-130-0
CHAPTER 1
SMOOTHIES + SHAKES
Whether you're an on-the-go or a laze-in-bed type, smoothies are the perfect way to start the morning. You can get an early boost of fresh fruit or veggies and go on happily with your day. For an extra-healthy start, try anything green. For an extra-fun start, Double Fudge Shake (here) anyone?
All of these recipes can be easily doubled if you are two.
ORANGE MANGO LASSI
MAKES 1
Coconut milk and mango just belong together, as shown in this deliciously smooth and creamy concoction.
1 cup (165 g) mango, diced
½ cup (120 mL) freshly squeezed orange juice
½ cup (120 mL) canned, full-fat coconut milk
1 tbsp (12 g) blonde coconut nectar, optional
Ice, optional
Add all ingredients to your blender, except the ice, and mix well. Serve over ice if you want it more chilled, and enjoy right away.
ACAI BLAST
MAKES 1
Thanks to the perfect mix of acai and blueberries, this smoothie tastes too good to actually be good for you, but that's not the case! It's jam-packed full of antioxidants and fruity goodness.
½ cup (120 mL) vegan milk of choice
½ (3 ½ oz [100 g]) acai smoothie pack
½ cup (75 g) fresh blueberries
1 medium banana
1 tbsp (12 g) blonde coconut nectar
Add all ingredients to your blender and mix well.
Enjoy immediately.
STRACCIATELLA SHAKE
MAKES 1
My favorite ice cream flavor, vegan-ified and smoothie-fied for your sipping pleasure.
1 ½ cups (205 g) coconut ice cream
½ cup (120 mL) vegan milk
½ of a medium banana
1/8 cup (25 g) organic dark chocolate chips
¼ tsp natural vanilla extract
Add all ingredients to your blender and mix, leaving some chocolate chunks. Drink it up before it melts.
RASPBERRY FROSTIE
MAKES 1
This smoothie is the perfect mixture of tart raspberries and sweet banana. So refreshing!
¾ cup (95 g) fresh raspberries
½ cup (120 mL) purified water
1 medium banana, peel removed and frozen
1 tbsp (12 g) blonde coconut nectar, optional
If you don't have a frozen banana, try frozen raspberries instead. Add all ingredients to your blender and mix well. Enjoy while still cold.
DOUBLE FUDGE SHAKE
MAKES 1
Double the fudge, double the fun! This decadent treat has a double dose of both with dark chocolate and cacao.
¼ cup (45 g) organic dark chocolate chips
¾ cup (180 mL) vegan milk
1 medium banana
1 tbsp (7 g) cacao powder
Melt the chocolate chips in a small saucepan with a splash of the vegan milk. Use a rubber spatula and stir constantly so it does not burn.
When the chips are melted, add all ingredients to your blender and mix well. Enjoy!
BERRY BLASTER
MAKES 1
Three simple ingredients and five minutes in the kitchen bring you my favorite way to get an easy blast of berries.
1 cup (140 g) frozen mixed berries
½ cup (120 mL) vegan milk
1 medium banana
Add all ingredients to your blender and mix well.
Enjoy!
TROPI-GREEN SMOOTHIE
MAKES 1
Dream of all things tropical while you sip away on this morning delight, and feel happy knowing you are getting an extra dose of greens while you do.
1 cup (140 g) fresh papaya, diced
1 cup (30 g) packed baby spinach
¾ cup (180 mL) pure coconut water
½ of a medium banana
Add all ingredients to your blender and mix. Add a bit of extra coconut water, if you please. Enjoy immediately.
BLUE MELON
MAKES 1
It doesn't get much easier than this fresh mix of fruit, with no added sweetener or milk.
1 cup (180 g) chopped green melon
½ cup (75 g) blueberries
1 medium banana
¼ cup (60 mL) purified water
Add all ingredients to your blender and mix well.
Enjoy!
ALMOND DATE SMOOTHIE
MAKES 1
Creamy almond butter is sweetened naturally with dates and banana in this amazing delight.
1 cup (240 mL) vegan milk
¼ cup (40 g) dried pitted dates
1 banana
1 tbsp (10 g) smooth almond butter
1/8 tsp natural vanilla extract, optional
Add all ingredients to your blender and mix well.
PEACHES + CREAM
MAKES 1
Fresh peach paired with banana and milk makes for a creamy treat that is sure to please.
½ cup (120 mL) vegan milk
1 large ripe peach, diced
1 medium banana
1–2 tbsp (12–25 g) blonde coconut nectar
Add all ingredients to your blender and mix well.
Enjoy immediately.
THE DETOXER
MAKES 1
All things nice with a little bit of spice. Fresh ginger gives an extra kick to this healthy green smoothie.
2 big red apples, diced
1 cup (30 g) baby spinach
1" (2.5 cm) piece of fresh ginger, peeled and diced
¾ cup (180 mL) purified water
Add all ingredients to your high-speed blender and mix well. Enjoy right away while still fresh and give a little stir if separation occurs.
CITRUS ZINGER
MAKES 1
Put a little zing in your step with this fresh blend of pineapple, orange and grapefruit.
1 cup (165 g) freshly cut pineapple
½ cup (120 mL) freshly squeezed orange juice
¼ cup (60 mL) freshly squeezed grapefruit juice
2 tbsp (25 g) blonde coconut nectar
Add all ingredients to a blender and mix well. Pass through a mesh strainer to remove all of the pulp, using a spoon to push it through. Garnish with fresh orange and pineapple wedges, if you please. Enjoy it while it's fresh.
SUNRISE SMOOTHIE
MAKES 1
Start the morning off right with this simple mixture of bananas, orange juice and strawberries.
½ cup (120 mL) freshly squeezed orange juice
½ cup (75 g) fresh strawberries, diced
1 medium banana
1 tbsp (12 g) blonde coconut nectar, optional
Add all ingredients to your blender and mix well.
DRINK YOUR GREENS
MAKES 1
With this recipe you'll get five servings of fruit and veg before your day even starts. Now, that's something to feel good about.
2 medium green apples, diced
2 cups (60 g) packed baby spinach
1 cup (240 g) cucumber, diced
¼ cup (60 mL) purified water
Squeeze of fresh lemon juice
3-5 fresh mint leaves, optional
Add all ingredients to a high-speed blender and mix well. Enjoy immediately before separation occurs.
KEY LIME SMOOTHIE
MAKES 1
Zesty lime makes for a refreshing drink in this creamy mix.
½ cup (120 mL) vegan milk
1 medium banana
1-2 tbsp (12-25 g) blonde coconut nectar
2 tbsp (30 mL) fresh lime juice
¼ tsp fresh lime zest
Ice cubes
Add all of the ingredients except the ice cubes to your blender and mix well. Serve over ice and sip away while it's fresh.
NO-FUSS FOOD
No fuss is more fun! And your time in the kitchen should always be fun. Not to mention the easier food is to make, the sooner it is ready for you to eat.
All of these recipes can easily be doubled or halved, though I never choose to make less when I can have leftovers the next day. If you're serving the rice or pasta dishes as the main event, they will make two generous portions.
STUFFED RED PEPPERS
MAKES 4-6 HALVES
Tasting as good as they look, these will be sure to impress. By the way, this filling tastes amazing on its own, too—just reduce the amount of salt you use a little.
½ cup (85 g) dry quinoa
1 cup (240 mL) purified water
2 medium or 3 small red peppers, cut in half lengthwise and stems removed
2 tbsp (30 mL) olive oil, plus more for braising
1 cup (150 g) white onion, finely diced
½ cup (60 g) zucchini, finely diced
½ cup (60 g) green bell pepper, finely diced
½ cup (75 g) cherry tomatoes, halved or quartered
1 cup (25 g) fresh basil, minced
¼ cup (10 g) fresh parsley, mint or oregano, minced
1 tbsp (15 mL) fresh lemon juice
¾ tsp sea salt
Preheat the oven to 350ºF (180ºC). Begin to cook the quinoa by heating it in a small saucepan with the purified water over high heat. Bring it to a boil, and then reduce heat to low. Cover with a lid and allow to gently simmer for around 10–15 minutes until all of the water is evaporated. When ready, remove from heat, fluff it with a fork and set aside.
While the quinoa is cooking, coat the red peppers in olive oil. Place them on a baking sheet and bake them for 20–25 minutes, depending on how well-done you like them.
While the peppers are cooking, add 1 tablespoon (15 mL) of olive oil and the onion to a frying pan over medium-low heat. Cook for around 5 minutes until the onions are translucent, stirring often. Add the zucchini, mix and cook for an additional 5 minutes. Add the green pepper and cook for another 3 minutes before removing the pan from the heat.
Add the quinoa to the frying pan along with the cherry tomatoes, fresh herbs, 1 tablespoon (15 mL) olive oil, lemon juice and sea salt. Mix thoroughly.
When the red peppers are removed from the oven, generously fill them with the quinoa mixture so that it is almost overflowing. If there's any leftover quinoa, enjoy it on its own. Put the red peppers back in the oven for 10 minutes to cook once more. Serve hot.
FAJITAS TOSTADAS
MAKES 6-10 TOSTADAS
Anything that you can put guacamole and salsa on counts as a winner to me. This recipe is virtually foolproof and can be served in gluten-free soft tortillas or on tostadas. It makes between 6 and 10, depending on how big they are and how full you make them, but definitely be prepared to eat more than one (or two for that matter).
1 or 2 medium white onions
1 medium red bell pepper
1 medium yellow bell pepper
1 medium green bell pepper
1 medium zucchini
1 jalapeño, diced, optional
1-2 tbsp (15-30 mL) olive oil
1 tbsp (15 mL) fresh lime or lemon juice
1 tsp cumin
1 tsp sea salt
Mini corn tostadas or soft-shell tortillas
Chunky Guacamole
Salsa Fresca
Cut all of the veggies into long, skinny strips of the same size.
Heat the olive oil in a large pan over medium-low heat. Add the onions and cook for 5 minutes until translucent. Add the peppers, zucchini and jalapeño. Mix well. Add the lime or lemon juice, cumin and sea salt and mix once more. Cook for around 15 minutes, or until desired tenderness reached, stirring often so they do not burn.
Serve on the tostadas or tortillas with Chunky Guacamole and Salsa Fresca. Enjoy!
VEGGIE PAD THAI
MAKES 2 LARGE SERVINGS
Though it still contains some fun stuff, this is one pad thai you can feel good about eating. Want an extra healthy kick? Try it with coconut sugar instead of cane sugar and omit the peanuts.
NOODLES
8 oz (225 g) vermicelli rice stick noodles
1 tbsp (15 mL) olive oil
½ cup (75 g) white onion, finely diced
2 garlic cloves, peeled and grated
3 cups (215 g) small broccoli florets, stems removed
3 or 4 green onions, diced
1 cup (160 g) bean sprouts
SAUCE
¼ cup (60 mL) tamari
¼ cup (50 g) organic cane sugar
3 tbsp (45 mL) fresh lime juice
2 tbsp (35 g) tomato paste
GARNISH
½ cup (75 g) unsalted peanuts, crushed
Fresh lime wedges
Green onions, diced
Boil the water for the noodles and cook as the package directs. Be careful not to overcook as they can fall apart easily if you do.
Add the olive oil, white onion and garlic to a large frying pan over medium-low heat. Cook for 5 minutes until the onions turn translucent. Stir often so they do not stick to the pan.
Add the broccoli and green onion and cook for another few minutes until desired tenderness is achieved. Remove from heat until the noodles are done.
Mix the ingredients for the sauce in a small cup and whisk with a fork. Put the peanuts in a small bowl and crush them using the back of a spoon or throw them in your food processor for a few seconds.
Strain the noodles when they are ready, add them to the frying pan and turn it back on to low heat. Throw in the bean sprouts and the sauce. Mix thoroughly and allow it to heat up for a minute or so.
Remove from heat, transfer to bowls and add peanuts, lime wedges and green onion on top.
QUINOA YAM PATTIES
MAKES 4 SMALL PATTIES
These delicious patties are slightly crunchy on the outside and full of soft sweet potato, warming you with every bite. Try them with your favorite toppings on a bed of lettuce or with a gluten-free bun.
1 ½ cups (200 g) sweet potato, peeled and diced into 1/2" (1 cm) cubes
¼ cup (45 g) quinoa
½ cup (120 mL) purified water
1 tbsp (15 mL) olive oil, plus more for frying
¼ cup (40 g) white onion, finely diced
1 garlic clove, minced
½ cup (80 g) cooked chickpeas, drained and rinsed
½ tsp sea salt
½ tsp chili powder
Bring some water to a boil in a small saucepan and add the sweet potatoes to it. Cook for around 15 minutes until they are soft. When they are ready, drain and put them in a small bowl and mash them until all the chunks are gone.
While the potatoes are boiling, cook the quinoa by heating it and the purified water in a small saucepan over high heat. Bring it to a boil, and then reduce heat to low. Cover with a lid and allow to gently simmer for around 10–15 minutes until all of the water is evaporated. When ready, remove from heat, fluff it with a fork and set aside.
Add the olive oil, onion and garlic to a frying pan over medium-low heat. Cook for around 5 minutes until the onion turns translucent. Remove from heat and set aside.
Add the chickpeas to a bowl and use a fork to mash them into a paste. Add the onion, quinoa and mashed potatoes when ready. Throw in the salt and chili powder and mix well. Use the palms of your hands to make 4 even patties.
Add a generous amount of oil to the frying pan and cook each patty. Wait until golden-brown underneath, about 5 minutes, and flip carefully. Cook the other side until golden-brown as well.
COCONUT CURRY ON RICE
SERVES 2
With creamy coconut and a light curry flavor, this meal is a staple for me. I often keep cooked rice on hand and the sauce takes just minutes to whip up. The less time I have to wait for this one, the better.
RICE
1 cup (210 g) uncooked brown basmati rice
2 cups (475 mL) purified water
SAUCE
1 tbsp (15 mL) olive oil
1 cup (150 g) white onion, finely diced
½ tbsp (7 g) freshly grated ginger
1–1 ½ tbsp (10-15 g) curry powder
1–2 tbsp (12-25 g) organic cane sugar
1 tsp sea salt
¼ tsp cayenne powder, optional
1 (14 oz [414 mL]) can full-fat coconut milk
1 red pepper, diced
Fresh lime wedges, to garnish
Add the rice and water to a large pot and cook over high heat. When the water begins to simmer, reduce heat to low, give it a quick stir and put a lid on it. Cooking time may vary slightly, but usually it is around 20 minutes. Try not to peek too much until the end to see if it is ready. When it is ready, remove from heat, fluff it with a fork and put it aside for a few minutes.
When the rice is almost finished, add the olive oil, onion and ginger to a frying pan over medium-low heat. Cook for around 5 minutes, or until the onion turns translucent, stirring often. Add the curry, sugar, salt and cayenne. Mix.
Add the coconut milk and heat until it begins to gently simmer. Stir often so it does not stick. Cook for several minutes until sauce reaches desired thickness. Add the red peppers in the last few minutes so they still retain some of their crunchiness. Serve over rice, garnished with fresh lime wedges.
POLENTA PIZZA
MAKES 2 SMALL PIZZAS
This one satisfies all pizza cravings and leaves you feeling good after. I like to put onion, red pepper and zucchini on mine, but most veggies would work just fine.
CRUST
½ cup (85 g) cornmeal
1 ½ cups (355 mL) purified water
½ tsp sea salt
1 tbsp (15 mL) olive oil
TOPPINGS
½ tbsp (8 mL) olive oil
1 cup (150 g) diced white onions, red pepper and zucchini
1/3 cup (80 mL) marinara sauce
Line a baking sheet with parchment paper. Cook the cornmeal, water and sea salt in a small pot on medium heat, whisking constantly with a fork. Cook for about 10 minutes until a thick oatmeal consistency is created. Remove from heat, stir in the olive oil and set aside for 1 or 2 minutes to cool. Take spoonfuls of the mixture to make two medium circles on the baking sheet, both about ½-inch (1.2 cm) thick and 5 inches (12.7 cm) wide. Set in the refrigerator for 30 minutes to set.
When ready to cook the crust, preheat the oven to 450ºF (235ºC). Cook for around 20 minutes until the top of the crust begins to harden and turn golden-brown. In a small frying pan over medium-low heat, add the olive oil and cook the veggies for around 10 minutes.
When the crust is done baking, remove from the oven and add the marinara sauce. Don't add extra as it could make it soggy. Add the veggies on top and put back in the oven for a few minutes. Serve hot.
TEX-MEX POTATO SKINS
MAKES 4 HALVES
These crispy potato skins are filled with spicy black beans and topped with fresh avocado. Enjoy with a side of Cashew Cream or Salsa Fresca (both recipes are here).
2 large russet baking potatoes
1 cup (240 g) cooked black beans, drained and rinsed
½ cup (75 g) white onion, finely diced
2 medium tomatoes, diced
1 or 2 jalapeños, minced
1 tbsp (15 mL) olive oil
1 tsp chili powder
½ tsp paprika
½ tsp sea salt, plus a little extra for after the potatoes have cooked
¼ cup (60 mL) olive oil, for braising
1 medium avocado, diced
1 green onion stalk, diced, to garnish
Preheat the oven to 425ºF (220ºC). Use a fork to poke several holes throughout each potato to allow steam to come out. Put in the oven and bake for around 45 minutes, or until you can cut through it with a knife and the center is cooked.
(Continues...)
Excerpted from Lookbook Cookbook by Jessica Milan. Copyright © 2015 Jessica Milan. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
