IN THE KITCHEN Moroccan Argan Salad

Hi Argan Beauties!

I recently spent some time over at Access Hollywood sharing some of my healthy eating tips and a recipe for a super delicious salad. One of my healthful tricks is to incorporate a little bit of Argan Oil into my diet. As you know, Argan Oil has some amazing benefits when you apply it to your skin, but it’s also so good for you if you eat it! It has a ton of vitamins and essential fatty acids to nourish you from the inside out. One of my favorite ways to serve it is in a Moroccan salad. While my 100% Pure Argan Oil is technically edible, I recommend that you look for food grade Argan Oil to use in your cooking. Keep the super pure stuff to pamper your skin. Here’s my recipe for Moroccan Argan Salad that I shared with Access Hollywood on air.

Moroccan Argan Salad

Ingredients: 

1 large cucumber, chopped 

1/2 red onion, chopped 

2 - 3 large tomatoes, chopped 

1/3 Cup cilantro, finely chopped 

2 TBSP Argan Oil

2 TBSP vinegar (I like apple cider or red wine vinegar)

Juice of 1/2 lemon, fresh squeezed 

Feta Cheese (not Moroccan but yummy!) 

Preparation: 

Chop cucumber, onion, tomatoes and cilantro. Mix all ingredients (except lemon juice and feta cheese) in large bowl. Then squeeze lemon juice over the top of salad and mix. Sprinkle feta cheese to taste. 

Images via: Seven Spoons Flickr, Houry Wordpress

IN THE KITCHEN: Baked Apricots & Greek Yogurt

Stone fruit is one of my favorite things about summer. There’s nothing like biting into a ripe peach and having the juice run down your chin. I jumped the gun a little bit and bought some apricots last weekend that just weren’t quite ready. I found this recipe for baked apricots, and oh boy were they good. I made some alterations to make the recipe a bit simpler (my version, below) but baking them made all the sweet and tart flavors of the apricots really come to life. I served them over a bit of honeyed greek yogurt for a sweet and healthy treat.  

What summer produce are you eager for?

 Josie’s Baked Apricots with Greek Yogurt-generously serves 2

 Ingredients:

• 4 apricots
• 4 tsps. butter (try coconut oil if you’re vegan)
• 4 tsps. brown sugar
• 3 tbsp. water
• 1 cup greek yogurt
• 2 tbsps. honey

Preheat oven to 350°. Halve and pit apricots and place in shallow baking pan.  Add 1/2 tsp of butter to the hollow of each apricot. Sprinkle 1/2 tsp of brown sugar onto each apricot. Pour water into bottom of baking pan. Bake for 15 minutes or until tender and bubbling.

Combine honey with greek yogurt and stir. Split between two serving dishes. Serve hot apricots on top of yogurt. Dig in!

Images via:

MoxieQ, A Wee Bit of Sugar

IN THE KITCHEN Spring Pea Salad

Spring is finally here and lately all I've wanted to eat are fresh, flavorful foods that remind me of my favorite season. I found this yummy recipe while browsing for uses for the fresh peas I found at the market. The mixture of the herby perfume of the dill, the fresh sweetness of the peas, and the smoky spice of the cumin makes for the perfect dish. I made it as a side for dinner and it was just as good for lunch the next day! Do you have any farmer's market salads you want to share? I'm always looking for fresh new recipes. 

Bon Appetit Pea Salad with Radishes and Feta

IN THE KITCHEN Veggie Chili with Sweet Potatoes

Sunday is fast approaching and what does this mean? I'll be traveling back from a week in New York and looking forward to some rest. But perhaps you will be gathering for the biggest football game of the year with mountains of snacks. I can't blame you. It's a fun celebration! That being said, I thought I'd get in the spirit and find a yummy recipe for you that is hearty, great for a crowd, but healthy and fresh, too. Hey, if you're going to eat like this, at least get a some nutrition in there, right? This recipe, from Real Simple, packs a punch of cruelty-free protein, iron, and beta carotene from the vibrant sweet potatoes. Serve yourself a bowl, pour a good beer and have a great time! May the best team win.

Photo by Con Poulos.

IN THE KITCHEN Go Go Green Smoothie

What better way to start 2012 right then to go a little green, right? And what better way to green out than by starting with changing the amount of greens you get. I came across this recipe in Whole Living and while they just call it Green Smoothie, I'm going to name it Go Go Green Smoothie. It's full of vitamin K (in kale), vitamin C, fiber and potassium which is a great way to start the morning. Trust me, you're not going to notice the parsley or the leafy greens—this smoothie is awesomely yummy and good for you.

Do you have any smoothie or fresh-pressed juice recommendations? I'd love to try them!

IN THE KITCHEN Simple Vegetable Soup

On a rainy day like today, there is nothing better than a warm bowl of homemade soup. As for this recipe, it is a real vitamin-packed cold-fighter (both of the sickness and the temperature) and it is wonderfully delicious on the second day. We recommend making a batch in the evening for supper and then taking some for lunch the next day. Paired with toasted bread and a bit of shaved parmesan, mmm....stupendous.

We suggest you make it your own by using whatever vegetables you love as it is completely fool-proof. Around here we've added some fresh corn, zucchini, even some organic Italian soy sausage for extra protein. You can find the recipe here.

Do you have any gray day soup recipes? Tell us!

IN THE KITCHEN Beet, Endive and Walnut Salad

So you know I regularly fly across the country to visit the QVC studios in Pennsylvania, but what you may not know is that I always stay with a friend when I go. It's a home away from home, if you will. And one of the comforts of home is cooking at home! For this earthy salad, we followed a recipe from a Williams-Sonoma cookbook that was created by Pastis, one of the greatest French bistros in New York. Here is the recipe.

To put my spin on it, I try using an organic Roquefort, fresh-picked beets, and some high quality nut oils from the farmers' market. Carefully constructed on a large serving plate and this salad makes for a healthy and wonderful weeknight dinner.

WINNER What's In Your Kitchen Giveaway

Congratulations to Francine, winner of our WHAT'S IN YOUR KITCHEN Giveaway. Her recipe entry of natural peanut butter rice treats is simple, family-friendly and as you can see, delicious! We can't wait to test it out in the office.

Natural Peanut Butter Rice Treats
Ingredients
7 cups puffed brown rice
1 1/2 cups crunchy organic peanut butter (no sugar or salt)
2/3 cup agave nectar
1 1/2 tablespoon pure vanilla extract  
 
Directions
Prepare a 9 x 9 pan by criss-crossing wax paper with a 5 inch overlap on each side.
 
Pour the puffed rice into a large bowl, set aside. Melt the peanut butter and agave nectar over low heat (or microwave 1-2 minutes) until liquid. Stir together well then add the vanilla extract. Continue stirring until all ingredients are well incorporated.
 
Combine the peanut butter mixture with the puffed rice and mix well (until the rice is well coated). Pour into the prepared pan. Fold over the wax paper overhang and press down hard to firm up the treats.
 
Refrigerate treats for a few hours before cutting into squares.

WHAT'S IN YOUR KITCHEN Giveaway

Now that I've been giving you a peek into my kitchen, I'm wondering, what's in yours? We're looking for your favorite fresh, organic and delicious recipes + 4-5 original photos in the same style as my Undressed Burrata Salad photos. Think step-by-step photos with ingredients so that the rest of our readers can whip it up in their own kitchens!

The winner of the What's In Your Kitchen giveaway will get a Deluxe 100% Pure Argan Oil ($92 value!) to keep their chef hands and face moisturized. We'll pick a winner next Wednesday, September 28 so turn in your entries by Tuesday, September 27.

Submit entries HERE.

Photos from one of our favorite food blogs, Stonesoup.

IN THE KITCHEN Undressed Burrata Salad

The simplicity and deliciousness of undresed salad is underappreciated. We're used to topping greens with dressing, covering them in oil and drowning out the natural flavors. While you need some fat in the meal to digest the fat soluble vitamins in vegetables, a great complement is some fresh cheese or raw nuts like almonds or pecans. For this salad, I chose burrata, a fresh Italian cheese made from cream and mozzarella. It's so yummy and rich, it's hard not to want to eat the whole container! With summer coming to an official end, this meal was easy to whip up and a perfect goodbye to the season.

Undressed Burrata Salad

3 Organic Roma or Heirloom Tomatoes
1 Bunch of Organic Sweet baby Basil
1 Container of Burrata
Sea salt (or flavored sea salt if you choose)

Simply wash and slice the tomatoes and arrange on a plate. Top each slice with a small scoop of burrata followed by the basil and sprinkle with salt to taste. Serve!