Turista Chef - Carmen Garcia

Nuts and Berries Oats

Nuts and Berries Oats

level: super easy
serves: 1

3/4 water
1/4 steel cut oats
1/2 tsp vanilla coconut milk
1/2 tsp agave syrup
pinch of ground allspice (to taste)
4-5 whole pecans
4-5 strawberries (cubed)

Boil water in a small pot. Add steel cut oats and lower heat to low. Add vanilla coconut milk, agave and ground allspice to taste. Stir regularly for 5-7 minutes. Pour into your favorite bowl, add strawberries and pecans.

In Gusto!

Carmen Garcia aka
Turista Chef

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Cheesy" Baked Kale Crips ~ (Vegan)

serves: 2

level: super easy

1 bunch of Kale leaves
2 tbsp fresh lemon juice
2 tbsp pure coconut oil
... 1 tsp chili powder
2-3 tbsp nutritional yeast

Set oven to 375 degrees. Wash and cut Kale into bite size "chips". Place in a large bowl. In a separate pan melt coconut oil on low heat. Set aside and allow to cool. Pour coconut oil evenly over kale. Add chili powder and nutritional yeast for a "cheesy" flavor (to taste). Rub the mixture on leaves with hands making sure each leaf is coated evenly. Place on a large cookie sheet. Sprinkle a little more nutritional yeast and chili. Pop in oven for about 12 minutes and Voila!. You may have to do separate batches if they don't all fit onto cookie sheet.

Note~ This is a super YUM super green food that is nutritious and healthy! It actually tastes like a cheat food. Enjoy!

In Gusto!
Turista Chef
--Carmen Garcia

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Level: Super Easy
Serves: 4-5

1 cantaloupe (peeled and cubed)
1 mango (peeled and cubed)
3 kiwis (peeled and sliced)
1 lime (sliced)
5-6 mint leaves (finely chopped)

Peel cantaloupe, mango and kiwi fruits. Slice and cube as desired. Finely chop the mint leaves. Cut thin slices of lime for garnish. Squeeze the rest of the lime and mix all ingredients. Serve chilled.

The Turista Chef
--Carmen Garcia

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Nutty Tofu Frittata

serves: 4
level: medium

1 cup extra firm tofu, mashed
1 sm brown potato, peeled and shredded
1 sm onion, finely chopped
2 cloves garlic, finely minced
2 tbsp grape seed oil
1 tsp soy sauce
4 cups water
1/2 cup brazil nuts, crushed
1 tsp thyme
1 tsp dried vegetable flakes
sea salt and pepper (to taste)

In a medium sauce pan bring water to a boil. Season with a pinch of salt. Add shredded potatoes and dried vegetable flakes. Cover with lid and reduce heat to medium. Cook until potatoes are tender adding more water if needed until water is almost dissolved. Set aside. Allow to cool.
In a separate skillet heat up grape seed oil. Add onions, garlic and brazil nuts. Add a pinch of salt and pepper. Add a little water to maximize tenderness. Cover with lid and reduce heat to medium. Cook until golden brown. Set aside. Allow to cool.
Preheat oven to broil on low heat. In a large bowl, mix all ingredients except grape seed oil. Begin to form medium sized balls of the mixture with your hands, packing them tightly and pressing to form a patty. Place each patty next to each other on a non-stick baking sheet. Pop in oven for 15-20 minutes or until light and golden. Allow to cool. Gently remove with a stainless steel spatula. Careful not to break the patties. Serve.

In Gusto!
Turista Chef
--Carmen Garcia

2 Comments --

Sweet Potato and Vegetable Roast

serves: 2
level: super easy

2 sm sweet potatoes, cubed
5-6 broccoli florets
1 sm red onion, cubed
4 tbsp grape seed oil
2 tbsp sesame oil
5 cloves of garlic, peeled
dash of salt and pepper
1/2 tsp thyme

Preheat oven to 400 degrees. On a non-stick baking sheet, lightly brush grape seed oil onto a baking sheet pan and on vegetables. Place on baking sheet. Drizzle sesame oil and sprinkle salt, pepper and thyme. Pop into oven for 35-40 minutes or until fork tender. Flip vegetables gently until golden brown all sides.

In Gusto!

Turista Chef

--Carmen Garcia

3 Comments --

level: easy

serves 3-4

1 head of cauliflower, chopped
1 lg red onion, chopped
1 fennel bulb, chopped
1 sm potato, peeled and cubed
2-3 cups water
4 cups rice milk, unsweetened
grape seed oil, drizzle
sesame, drizzle
salt and pepper (to taste)
1 tbsp dried vegetable flakes
1 tsp lemongrass herb
greek seasoning (optional)

Preheat oven at 400 degrees. Use half portion of all vegetables to roast in oven. The other half will be cooked in a separate sauce pan. Brush olive oil onto cauliflower, potato, fennel bulb and onion cubes. Place fennel stalks (chopped) aside with its feather leaves that resemble dill. Add a pinch of salt and pepper. Drizzle veggies with sesame oil. Lightly brush grape seed oil onto a baking sheet. Roast vegetables for about 40 minutes or until golden brown. Pinch veggies with a fork to test for tenderness and flip vegetables to cook on all sides. Set aside.
In a separate medium sauce pan bring water to a boil and toss the other half portion of the vegetables into boiling water. Add a pinch of salt, pepper, dried vegetable flakes and lemongrass herb. Add fennel stalks and feathery leaves. Lower heat to medium for a slow boil. Cover with a lid until water begins to evaporate. Add rice milk. Constantly stir with wooden spoon. Cook until vegetables appear almost pureed. Add roasted vegetables and greek seasoning (optional) to add a spicy kick.

In Gusto!

Turista Chef

--CarmenGarcia

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Asia de Cuba

level: very easy
serves: 2

1 (8 oz.) can sliced water chestnuts, rinsed and drained
1 (16 oz.) can young sweet corn, rinsed and drained
1 (16 oz.) black beans
1 sm red bell pepper, cubed
1 sm white onion, chopped
1 cup fresh parsley, finely chopped
1 cup basmati rice
1 cup black beans
1 tsp flax oil
1 Tbsp olive oil
1 pinch of sea salt
1/4 tsp. black pepper
1/4 tsp thyme
1/4 tsp cumin

In a medium pot, bring 2 cups of water to a boil. Mix in rice, a pinch of salt and flax oil to the water. Mix. Lower heat and cover until water is dissolved. In a separate pot, heat black beans on low heat. Add cumin, black pepper and thyme. In a separate pan, grill onions in a little bit of olive oil until golden adding water for moisture as needed. Add red bell pepper, water chestnuts, parsley and young sweet corn. Season with salt and pepper to taste. This meatless meal is packed with vegetable protein, nutrients and fiber for a healthy alternative to animal protein.

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Sprouts and Shrooms

serves: 2
level: quick and easy

2 cups of sprouts
1 cup, mushrooms, sliced
1/2 cup water
1 tbsp sesame oil
1 dash salt and pepper

In a frying pan boil water.  Add sprouts and mushrooms sesame oil.  Cover with lid and lower heat to medium allowing steam to cook vegetables. Add salt and pepper.  Cook until water is evaporated. Drizzle sesame oil. Serve.

In Gusto!
Turista Chef
--Carmen Garcia

1 Comment --

Ginger Carrot Soup

serves: 2-3
level: easy

1 (16 oz.) bag of organic carrots
1 Tbsp minced ginger
1 pinch of sea salt (to taste)
1/4 tsp cumin powder
1/4 tsp thyme herb
1/4 tsp sage herb
1/4 tsp lemon grass herb
1/4 cup soy cheese, grated
2-3 Tbsp soy creamer
4 mint leaves (garnish)

Wash, peel and cut ends of carrots. Slice carrots into 1 inch slices. In a medium sauce pan, boil water 2 inches above carrots. Add sea salt, sage, lemon grass, cumin and thyme. Lower heat to medium and cover with lid. Cook until fork tender. Allow to cool and mash carrots with potato masher. Do not drain water. Add soy creamer. Blend in a high-speed blender until pureed. Top with grated soy cheese and garnish with a mint leaf. Serve hot or cold.

This creamy carrot soup recipe is high in beta-cartone, selenium, vitamins A, C and E  and is high in antioxidants known to protect cells against free radicals. The nutrients and health benefits in carrots possess antiseptic qualities to also transport fat and toxins out of the body. It's easy to make, delicious and has incredible health benefits. Stay younger and leaner with the rest of the herbal ingredients added to my "forever young" soup.

In Gusto!
--Turista Chef

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