Healthy & Delicious Valentine's Day Recipes

Chocolate Cookery Vegan Hot Chocolate

Preheat the oven to 350° F.

Vegan Chocolate Pie Serve this with fresh raspberries and enjoy a little romance.

A comforting way to enjoy the benefits of chocolate on a cold day.

For the crust, combine the cookie crumbs, sugar and melted vegan buttery stick. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven until the crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Yields 8 servings

Chocolate Wafer Crust 6½ oz dairy-free chocolate wafer cookies, crushed into fine crumbs 1 Tbsp maple or date sugar 3 oz vegan buttery stick (such as Earth Balance), melted and slightly cooled

Yields 4 servings 2½ cups plain rice milk 3 Tbsp maple or date sugar 3 Tbsp unsweetened cocoa powder ½ tsp salt ½ tsp vanilla extract 1 pinch ground cinnamon 1 pinch cayenne pepper

For the filling, melt the chocolate chips with the coffee and vanilla in a medium metal bowl set over a saucepan of simmering water, stirring often with a spatula. Combine the tofu, melted chocolate mixture and agave in a blender or food processor until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours or until the filling becomes firm.

Chocolate Filling 13 oz dairy-free semisweet chocolate chips (such as Ghirardelli) 1 /3 cup strong brewed coffee 1 tsp vanilla extract 1 lb silken tofu, drained 1 Tbsp agave 1 (9-in) prepared chocolate wafer crust

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Bring the rice milk, sugar, cocoa powder, salt, vanilla extract, cinnamon and cayenne pepper to a simmer in a saucepan over medium-high heat.

Remove from the heat and whisk until frothy. Serve immediately.

Source: Recipes courtesy of Judith Fertig

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$JJ?N±AMJH± ±±±±±±±OC@±&@<MO Pear & Pomegranate Seed Guacamole This festive guacamole fuses spicy, sweet and savory flavors in a colorful array of texture. Avocados are rich in skin-beautifying oils, pears supply vitamin C and copper, and sweet-tart pomegranates are among the most antioxidant-rich fruits on Earth.

Yields: about 4 servings (raw-living, dairy-free, gluten-free) 2 avocados, cubed 2 Tbsp lime juice ½ tsp sea salt, or to taste 3 Tbsp finely chopped red onion 1 chili pepper, finely chopped (add only to desired spiciness) ½ cup pear, peeled and finely diced ½ cup pomegranate seeds

Reserve 2 tablespoons of pomegranate seeds for garnish.

Fold remainder of pomegranate seeds and pear into the avocado mixture.

Garnish with pomegranate seeds and serve.

2. Separate the pomegranate seeds from the skin and pith.

Strawberry Fields Smoothie Enjoy the nostalgic tastiness of strawberry milk sans moo juice or powdered junk.

Strawberries are phytonutrient factories, supplying the body with a bounty of antiinflammatory and antioxidant nutrients.

Blend all ingredients until smooth in a high-speed blender.

3 pomegranates, seeds separated 1½ cup red grapes ¼ cup fresh orange juice, apple juice, apple cider or water 1. Cut the pomegranates into quarters.

Season to taste with salt if needed.

3 cups cashew or nondairy milk of choice 2 cups fresh strawberries 1 Tbsp lemon zest 1 small orange, peeled 1 banana 1½ cups loosely packed spinach

Pomegranates are a champion source of polyphenol antioxidants to help keep cells and skin young and beautiful and to sweep the body of free radicals from pollution and metabolic waste. Look for fruit with smooth, firm skin and a uniform shape.

Red grapes contain an abundance of cell-protecting resveratrol, as well as age-defying antioxidant flavonoids and phenolic acids. Oranges are loaded with antioxidant vitamin C and carotenoids to disarm free radicals and fortify overall health. Add a splash of sparkling water for a lighter, scarlet colored, fizzy drink.

Yields: 2-4 servings

In a bowl, mash together the avocados, lime juice, sea salt, red onion and chili pepper with a fork. It should exhibit small chunks, with texture.

Yields 2 servings

Pomegranate Antioxidant Punch

3. Place pomegranate seeds in blender with grapes and juice, cider or water.

4. Blend until smooth.

5. Pour through a mesh strainer or sieve and press with the back of a large spoon to extract all the juice.

6. Serve chilled.

Source: Recipes are courtesy of Renée Loux; from The Balanced Plate and Living Cuisine.

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Place flour, baking powder and salt in a medium bowl. Sift cocoa powder into the bowl. Whisk until well blended.

Healthy Red Velvet Cupcakes These moist cupcakes use spelt flour for a lighter texture, more protein and fewer calories than wheat flour.

Avoid artificial colors by using vegetable-based food coloring, or make your own.

Place sugar, oil and eggs in a separate large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice and food coloring.

Whisk lightly until combined.

Add dry ingredients to wet ingredients and stir just until mixture comes together. Do not overmix.

Yields 8 to 10 servings (352 calories per serving) Cupcakes 1½ cups white spelt flour 1 tsp baking powder Ÿ tsp salt 1 Tbsp unsweetened cocoa powder (not Dutch-processed) ½ cup natural cane sugar ½ cup melted coconut oil (or safflower oil) 2 eggs at room temperature ž cup buttermilk at room temperature 2 tsp vanilla extract 2 tsp lemon juice 3 tsp natural red food coloring

Gently spoon batter into muffin cups.

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Agave Cream-Cheese Frosting Cool on rack for 2 minutes. Remove 8 oz Neufchâtel (reduced-fat) cream from pan and cool completely before cheese at room temperature frosting. (Or store in an airtight contain3 Tbsp plus 1 tsp agave nectar er until ready to frost. Do not refriger1 tsp vanilla extract ate, which dries them out.)

2 tsp cornstarch Beat cream cheese, agave and vanilla Preheat oven to 350° F. Line a muffin together. Sift cornstarch over mixture tin with 8 to 10 cupcake liners or coat and blend until smooth. Frost cupcakes with cooking spray. just before serving.

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Maple Syrup-Marinated Wild Salmon Preparing fish is often as much about the marinade as the quality of the catch. Look for certification by the Marine Stewardship Council (msc.org) and use the regional sustainable seafood pocket guides from the Monterey Bay Aquarium (MontereyBayAquarium.org; search Seafood Watch) and Environmental Defense Fund (edf.org/seafood).

Yields 4 servings 2 lbs boneless wild Alaskan salmon fillet 2 Tbsp maple syrup ½ cup fresh-squeezed orange juice ½ cup bourbon ½ cup soy sauce 2 cloves garlic, minced 2 tsp fresh ginger, grated 1 Tbsp brown sugar 3 Tbsp canola oil 3 Tbsp green onions, finely chopped ¼ tsp salt ¼ tsp pepper ½ fresh lemon, thinly sliced (optional) ½ medium yellow onion, ¼-inch sliced (optional)

Strawberry and Feta Salad with Honey-Yogurt Dressing Gardening blogger Barbara Pleasant counts this as her favorite salad, one that changes with the season. In the spring, strawberries go well with feta. In the fall, pears pair with blue cheese.

Combine maple syrup, orange juice, bourbon, soy sauce, minced garlic, grated ginger root, brown sugar and oil in a bowl. Sprinkle salt and mash and blend the mixture with a fork to release flavors.

Place salmon fillets skin-side up in a glass cake pan. Pour marinade mixture over salmon fillets and let sit covered in the refrigerator for 8 hours. To broil in the oven, pour ½ cup marinade on a foil-lined jellyroll pan. Place the fish skin-side down on the foil and pour about 1 cup marinade over it. Add sliced lemon and onions on top. Broil fish at medium heat (450 degrees) for about 15 minutes, watching carefully to avoid overcooking. Baste occasionally with remaining marinade.

For outdoor grilling, heat the grill to medium before grilling individual salmon fillets, skin-side down. Depending on their thickness, cook the fillets 15 to 20 minutes, checking frequently to avoid overcooking. When the bottom sides are done, turn fillets over and grill the topsides for five additional minutes.

Watermelon Kidney Cleanse Because watermelons are full of organic water, they act as a natural diuretic to tonify and cleanse kidneys. The recipe’s spicy ginger and cooling mint will stimulate and support digestion. This simple, delicious juice requires only a blender to prepare.

Yield: 2-4 servings 6 cups cubed watermelon, chilled (about 1½ lbs) 1-2 Tbsp ginger, chopped 1 cup mint leaves Juice of 1 lime Pinch of sea salt Pinch of cayenne pepper (optional)

Honey-Yogurt Dressing 2 Tbsp plain yogurt 2 Tbsp mayonnaise or veggie mayo 1 tsp honey 1 tsp rice vinegar Salt and pepper to taste Salad 2 cups fresh salad greens 1 cup fresh sliced strawberries ½ cup crumbled feta cheese ¼ cup chopped, toasted almonds or walnuts 1. For the dressing, mix the yogurt, mayo, honey and rice vinegar together in a small bowl.

Season with salt and pepper to taste.

2. Arrange the greens on two salad plates and top with strawberries and feta. Drizzle with the dressing, sprinkle with chopped nuts and serve.

1. Place all ingredients in a blender at high speed until smooth.

3. Pour through a fine strainer or sieve; for well-strained results, line the strainer or colander with cheesecloth.

2. Serve chilled or over ice, garnished with a sprig of mint.

Serves 2

Award-winning garden writer Barbara Pleasant blogs about growing and eating organic food at BarbaraPleasant.com.

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