Category Archives: Main Dishes

Kale-Chowder

Cheesy Kale Chowder


Kale ChowderHot creamy chowders warm the body and the soul on the chilly days of autumn and winter.  And what better way to have your chowder than with Kale and dairy free creaminess.  If you have never tried one of my dairy free creamy soups, you are in for a big surprise. This one is at the top of my list for favorites.  

 

Serves 4-6

Ingredients:

1 tablespoon ghee

1 cup leeks, diced (whites only)

2 cups celery root, peeled and diced

1 bunch of Kale, stemmed and sliced thin

4 cloves of garlic, minced

12 baby portabello mushrooms, sliced

1 QT Vegetable Broth

1 ½ teaspoons of sea salt

½ teaspoon black pepper

½ teaspoon thyme leaves

 

“Cheese Sauce”

½ cup raw cashew butter

¼ cup raw tahini

½ cup water

½ cup nutritional yeast

2 tablespoons fresh squeezed lemon juice

½ teaspoon sea salt

 

Directions:

Melt ghee in 5 QT pot on medium-high heat.  Add garlic, leeks, celery root, salt and pepper and sauté to sweat, about 3 minutes.

Add mushrooms and sauté until mushroom soft and slightly browned. Add kale and sauté an additional 2 minutes.

Pour vegetable stock over vegetables, add the thyme and then reduce heat to simmer.

While soup is simmering, prepare the “cheese sauce” by adding all ingredients in high-speed blender, blend for 30 seconds.

Pour the cheese sauce directly into the pipping hot chowder and stir.  Remove from heat and serve immediately.

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Coconut Curried Pumpkin Soup

My girlfriend on the East Coast just called and asked for a recipe for Pumpkin soup.

She always calls me when she wants to make something yummy and healthy.

When we were little girls growing up, she used to come over to my house after school and watch me play in the kitchen.

I was a latch-key kid and was in charge of making dinner for my brother and my mom.

And one of my specialties was soup.

So, I took one of my favorite soups and played with it a bit

here is the recipe I gave her:

Coconut Curried Pumpkin Soup

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Ingredients

3 cups fresh pumpkin, diced

1 yellow onion, diced

2 tablespoons ghee or (coconut oil for a vegan version)

1 1/2 tablespoons curry powder

2 teaspoons sea salt

1 quart organic vegetable broth, either — •

  • Store bought (e.g., Pacific Natural Foods)•
  • Homemade •
  • 1 quart water and organic vegetable bouillon cube

2 cups coconut milk, either — •

  • Homemade (see recipe below) •
  • 14-ounces of organic store-bought coconut milk

¼ cup cilantro, chopped

 

Directions

 

In 4-quart saucepan, sauté onions and pumpkin in ghee until they sweat but do not brown. Add curry powder, sea salt, and broth. Cook on medium-low for about 20 minutes until vegetables are soft. Take pot off heat and add coconut milk. Using hand blender, blend until desired consistency. (Or cool and transfer to blender and blend for 20– 30 seconds.) Stir in cilantro and serve.

Coconut milk

1 1/2–2 cups coconut water 8 ounces coconut meat (or meat of 1 coconut, depending on size)

Place both in high-speed blender and blend on high until ingredients are emulsified.

Portobello Turmeric

Grilled Portobello with Quinoa Risotto in a Turmeric Ginger Sauce

Yet another mouth-watering creation from The Retreat. This recipe is vegan and gluten-free and is hearty enough to satisfy any appetite. I use freshly grated turmeric in this recipe for its anti-inflammatory properties but if you can’t find any locally, feel free to use powdered turmeric instead.

Portobello Turmeric

Mushroom Marinated
•2 large Portobello mushrooms
•2 tablespoon melted coconut oil
•1/2 teaspoon Himalayan salt
•2 garlic cloves chopped fine
• 1 tablespoon of tamarin (gluten-free soy sauce)

Directions
Fold ingredients together in bowl or resealable plastic bag. Let marinate at room temperature for 15 minutes, tossing and basting every few minutes. Grill on high for 10 minutes (5 minutes, each side).

Julienne Veggies
1/2 red onion, sliced
1 red bell pepper, sliced
4 stalks of green onions, chopped
2 tablespoons coconut oil

Sautée veggies on medium high in coconut oil until soft.

Turmeric sauce
•1 can coconut milk
•1 teaspoon shave and fresh turmeric (can substitute powdered turmeric)
•1/2 teaspoon lemon grass, chopped fine
•1/4 teaspoon white pepper

Directions
Combine in a high-speed blender and set aside.

Quinoa
1 cup uncooked quinoa
2 cups water

Directions
Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa
Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.

To assemble, toss hot quinoa in turmeric coconut sauce. Top with sautéed veggies and grilled Portobello. Drizzle with remaining sauce and enjoy!

Tico Fresh Vegan Tacos

Have you ever hear of the term Tico Fresh?

Tico is short for Costa Rican, so when we talk about Tico Fresh food, it embodies all the beautiful things about this country.

It means the food is fresh, local, and scrumptious.

The food here is Farm to Table.

That’s why each recipe I develop at The Retreat is perfection.

The ingredients just pop!

And this Tuesday is no exception.

But you can enjoy these Vegan Tacos with Cashew Sour Cream any day.

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These are made with Portobello Mushrooms and Cashew Sour Cream

Ingredients
Small corn tortillas
2 large portobello mushrooms, sliced
1 red bell pepper, sliced
1 sweet onion, sliced
1 tablespoon Nama Shoyu
1 teaspoon cumin, ground
1 tablespoon ghee or coconut oil
1 tomato, diced
1 avocado, sliced

Directions
Marinate vegetables in Nama Shoyu and cumin for 15 minutes.
Sauté veggies in ghee for 3-4 minutes. Remove from heat. Warm
the tortillas on a flat sauté pan. Fill each tortilla with veggies and
Cashew Sour Cream (recipe below) , and top with diced tomatoes and avocado.

Cashew Sour Cream

½ cup cashew butter
1 tablespoon freshly squeezed lemon juice
½ teaspoon Himalayan sea salt

Place all cream sauce ingredients in a blender and blend on high until creamy and smooth.

Enjoy!!!

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Popeye’s Passion

When people think about detoxing they often imagine worst.
Long prep time, gross tasting foods that leave you empty and unsatisfied.
It has been my goal to make detoxing fun and easy!
I’ve created so many delicious recipes that I would love to share with you.
Today, I am making my famous Popeye’s passion.
With just 3 simple ingredients it couldn’t be easier.
Best part is, spinach is a main ingredient and you can’t even taste it in the smoothie!
Spinach is a muscle-building plant protein with high levels of calcium, iron, vitamins A, C, E, as well as tons of antioxidants. This is one of our favorite, power-packed green smoothies.

GreenSmoothieRecipe

Ingredients
-2 cups fresh pressed apple juice
-2 cups fresh organic spinach
-1 frozen banana

Directions
Blend all ingredients in high-speed blender for 30-40 seconds until creamy. Enjoy immediately.

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Why are we buying expensive, pre-made juices?!

Good morning friends,

Today I saw something quite disturbing!

It’s been a long time since I’ve taken notice of all the juice cleanses available at stores.

I’ve been making my own juices for so long, I never buy the bottled, pre made juices.

But today I was walking through Whole Foods and finally noticed.

Those juices are EXPENSIVE!

I get that it may be worth the cost for the ease of simply purchasing a bottle.

But today I saw this Cashew, Vanilla, Cinnamon, Agave drink and thought, “What the heck”!!

This juice sells for $12, while I’m selling my Cashew Hemp Seed Milk Mixes for 10$ a BAG!

Not to toot my own horn but not only is my milk mix cheaper, it lasts longer and is HEALTHIER!

The health benefits of each single ingredient in the mix are AMAZING for your skin, digestion, and overall health.

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My goal is to make health easy and accessible to all people.

Please, ditch the expensive juice bottles and give my mix a try!

Get them here, for the limited time price!!

In health and love,

Diana Stobo

P.s For more recipe books, digestive bitters or my exclusive triple stitched nut-milk bags visit my STORE.

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How to make Raw, Vegan Veggie Cream Cheese

Yesterday I told you all how to make delicious grain free bagels. Here is the recipe on how to make the perfect Paleo Cream Cheese to go with the bagel. Like any cream cheeses, feel free to add more veggies to the blender, lox, or whatever you may like in your cream cheese. Make these as a Saturday morning treat for you and your family and friends. No need to start the weekend feeling bloated and slugging, and I promise they will be a hit!

Paleo Cream Cheese

Paleo Veggie Cream Cheese

** Let cashews soak 2 hours prior to making cream cheese

Ingredients
o1/1/2 cup raw cashew halves
o1 ½ tbsp. apple cider vinegar
o2 tbsp. fresh lemon juice
o2 tbsp. water
o1 tsp. coconut oil
o2 tsp. salt
o½ cup chopped chives
o½ cup chopped onions
o½ cup chopped tomato

Directions
oPlace raw cashews in a small bowl and fill with water. Let soak for 2 hours.
oDrain and rinse cashers
oPlace soaked cashews in a food processor. Add all ingredients in to blender and blend on medium-medium high for 5 minutes or until creamy and smooth
oUse cream cheese as is, or place in a container and store in fridge.

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How to make grain-free bagels

 

Bagels have always been a go-to, easy breakfast solution. Before I went through my health transformation, my freezer was ALWAYS stocked with dozens of bagels for my kids and husband. They always wanted bagels and we always had them handy. They’re delicious and filling but every time my family would eat them they would complain of stomach aches, feeling tired and bloated. No one can disagree that a huge clump of bread and cream cheese makes them feel fat and sluggish.

 

I decided it was time to create a grain-free bagel recipe that my family would love and wouldn’t leave them feeling gross.

 

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Grain-Free Bagels

Yields ½ dozen bagels

 

Ingredients

 

Dry ingredients:

  • 1 cup almond flour
  • 1 tbsp. coconut flour
  • 1 tbsp. chia seeds
  • 2 tsp. arrowroot powder
  • ½ tsp. baking soda
  • ½ tsp. salt

 

Wet ingredients:

  • 2 pasteurized eggs
  • 2 tbsp. organic apple cider vinegar
  • 1 tbsp. maple syrup

 

Directions

  • Preheat over to 350 degrees.
  •  

  • In a medium bowl sift together dry ingredients (almond flour, coconut flour, arrowroot powder, baking soda, salt and chia seeds).
  •  

  • In a small bowl whisk together eggs, apple cider vinegar, maple syrup.
  •  

  • Add wet ingredients to the dry ingredients and mix with a spatula.
  • (Note: the batter will be very wet and loose in texture. This is normal.)
  •  

  • Scoop 1/2 cup into your hands and roll into a ball.
  •  

  • Place on a greased cookie sheet and mold the dough into a bagel shape.
  •  

  • Use a toothpick to hollow out a center hole.
  •  

  • Transfer cookie sheet to oven for 15–18 minutes; check them periodically as the time approaches 15 minutes to make sure bagels do not burn.

 

You can top with avocado or tomato or any topping of your choice.

 

Also make a bagel sandwich by adding Paleo Cream Cheese, sprouts, avocado, onion and tomato.

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Root Vegetable au Gratin with Crispy Leeks

I’ve been getting so many request for root vegetable recipes. Especially celeriac roots and turnips. Basically, I use them instead of potatoes. You can roast them, you can mash them. They are so versatile.

Don’t be afraid of new produce!

I created this dish from my Kale Casserole recipe and it was a revelation!

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Root Vegetable au Gratin with Crispy Leeks

Ingredients

• 3 tablespoon ghee, melted

• 1 cup thinly sliced leeks

• 11⁄2 teaspoons Spike Gourmet Natural Seasoning

• 2 teaspoons tamari wheat-free soy sauce

• 1 each parsnip, celeriac root, turnip, sliced thin

Sauce

• 1⁄4 cup cashew butter

• 1⁄2 cup water

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons nutritional yeast

• 1⁄2 teaspoon sea salt

Crispy Leeks

Ingredients

2 cups thinly sliced leeks (about 2)

2 teaspoons olive oil

Pinch of sea salt

Directions

Preheat oven to 375° F.

Peel and slice root vegetables into thin slices using a sharp knife or a mandolin.

In a 9-x-9 inch baking dish layer sliced root vegetables, using a pastry brush, brush thin layer of melted ghee on each layer of root vegetable mixture.

In a high-speed blender, mix cashew butter, water, lemon juice, nutritional yeast, and salt until incorporated. Pour over root vegetables, cover with foil and cook for 30 minutes. Top with Crispy Leeks (below) and bake at 375° for an additional 15 minutes.

Crispy Leeks

Directions

Thinly slice leeks, using the tender whites up to the pale green of the leek.

Toss leeks in olive oil and sea salt. Spread evenly and thinly on baking sheet and bake for 10 minutes. Toss and bake an additional 5 minutes until almost completely browned. They will continue to brown on top of casserole.

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Diana Stobo’s Raw Thai Lettuce Wraps: Raw Food Recipe

I don’t know if you can love food as much as I do and be super skinny.

That’s not really the goal, anyway.

The goal is to feel great in your NAKED body.

And the only way I know how to do that is to eat NAKED.

So, I spend much of my time re-creating dishes I love into a new, NAKED version.

Meaning that they stripped down of the foods that —

  • Harm your body
  • Cause inflammation
  • Make you fat
  • Make you feel bad

One of the most favorite foods that I have ever created is my Thai Lettuce Wraps.

(Watch the video to see how easy they are to make.)

I think the reason they are so good is because the flavor punch is ridiculous.

Ridiculous in a good way.

I mean, if it doesn’t taste good …

I think these Thai Lettuce Wraps have been featured on about 8 different online shows, at least 24 blogs, and added to several eBooks.

A couple of years ago, I was supposed to bring appetizers to a Surfers Christmas party.

I had to make enough for at least 50 people.

I tripled the recipe and ended up with two full trays.

Among the buffet filled with meats, cheeses, breads, dips, chips, and typical party food, my green leafy wraps stood out.

I ran to the bar to grab myself a snifter of tequila — my drink of choice. :)

And, when I returned, there were 5 little leaves left on the two trays combined.

Everybody was oooooing  and awwwwwing over these delicious Diana Stobo Naked Nuggets, and let’s just say, the party began after that :)

If you want to try some other NAKED recipes and care to drop some excess weight FAST, read my best seller:

10-Day Weight-Loss Guide

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