KUSA-TV Denver on May 4, 2015
See our Two Moms on 9News in Denver here:
KUSA – A mom from Lafayette has won over families across Colorado with raw, gluten-free packaged snacks. And now, there’s a cookbook:http://bit.ly/1K9xT6P.
The two moms behind the name – Shari Koolik Leidich and Marsha Koolik – joined 9NEWS on Monday to share three recipes you can find in their new cookbook:
Creamy Olive and Artichoke Dip
Sandwich spread? Dip? You get to choose! You’ll never find me without a few jars of artichoke hearts in the house, and this dip is the number-one reason why. In five minutes, you’ve got an appetizer that tastes so creamy, you’d swear it’s really fattening or loaded with yogurt or mayo – or both. Neither could be further from the truth! Add to that the nutritional advantages: Artichokes are near the top of the USDA’s list of antioxidant-rich foods, and they also contain fiber, folate, and vitamins C and K. So dip, dip, dip away to your heart’s content.
Makes 2 cups
- 2 (14-ounce) jars water-packed artichoke hearts, drained
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup pitted green olives, preferably Castelvetrano variety
- 1 tablespoon chopped fresh oregano
- In a blender, pulse the artichokes, water, oil, lemon juice, garlic, salt, and pepper until chunky-smooth, 10-15 pulses.
- Add the olives and oregano and pulse until slightly smoothed out, 5 to 10 pulses.
- Store refrigerated in an airtight container for 2 to 3 days.
Nut-Butter Lace Cookies
Watching the batter for these cookies transform into lacy rounds is pure culinary magic. The cookies contain protein, thanks to the nut butter and/or eggs (see Tip), plus the added health benefits of flax meal, apple and ashwagandha. Since moisture is the enemy of crispness, make sure you cool these cookies completely before storing them in an airtight container.
Makes 24 cookies
- 1 3/4 cups coconut palm sugar
- 1 3/4 cups unsweetened shredded coconut
- 1/2 cup Chicory sweetener
- 1/2 cup almond or coconut milk
- 1/4 cup melted coconut oil
- 1/4 flax meal
- 1/4 teaspoon fine sea salt (is using unsalted nut butter)
- 1 vanilla bean, split in half and seeds scraped out, or 1 1/2 teaspoons pure vanilla extract
- 1/2 cup finely chopped unpeeled apple
- 2 teaspoons ashwagandha
- 3/4 cup hazelnut, almond, or sunflower seed butter, store-bought or homemade
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- With a hand mixer in a large bowl or in a stand mixer fitted with the paddle attachment, combine all of the ingredients and beat on medium speed until smooth, about 1 minute. Drop the batter by the tablespoonful onto the baking sheets, leaving 4 inches of space between them.
- Bake until the cookies spread and the edges are crisped, rotating the sheets from top to bottom and front to back halfway through the baking, 16-18 minutes total. Transfer the cookies, still on the parchment paper, to racks and let cool completely. Peel the cookies off the parchment. The cookies can be stored in an airtight container for up to 2 weeks.
Tip: For cakier, non-vegan cookies, substitute 2 large eggs for the almond or coconut milk.
Spinach Bundles with Sweet-and-Savory Sesame Drizzle
Makes 10 bundles
This is always the best appetizer at sushi restaurants, and once you make it yourself, you’ll laugh at how easy it is. If I could keep the whole thing raw, I would, but there’s something about the way squeaky texture of squishy, just-cooked spinach leaves that approximates the restaurant experience. The four-ingredient drizzle is an exercise in Zen-like simplicity—but has the complexity of days spent in the kitchen.
- 3 tablespoons coconut aminos or gluten-free tamari
- 3 tablespoons raw tahini, store-bought or homemade
- 1/2 teaspoon coconut palm sugar (optional)
- 1/2 teaspoon toasted sesame oil
- 1 pound baby spinach (divided)
- 2 scallions, thinly sliced
- 2 tablespoons gomasio or lightly toasted sesame seeds (divided)
- In a small bowl, whisk together the coconut aminos, tahini, coconut palm sugar (if using), and oil and reserve. Finely chop 2 cups of the spinach leaves and reserve.
- Bring a large (at least 8-quart) pot of water to a boil. Just as the water comes to a boil, fill a large bowl with water and ice cubes to create an ice water bath. Submerge the remaining spinach in the boiling water and cook, stirring once or twice, until wilted, about 2 minutes. Using a large slotted spoon, remove the spinach from the boiling water and submerge it in the ice water bath until cooled, 1 to 2 minutes. Arrange a large kitchen towel (one you don’t mind potentially staining a lovely shade of green) on a work surface near your sink. Remove the spinach from the ice water bath. Place the spinach in the center of the towel and fold the towel over the spinach, securing tightly. Over the sink, twist the ends of the towel toward the spinach-filled center, squeezing as tightly as you can to extract as much water as possible.
- Roughly chop the wilted spinach, transfer to a large bowl, and toss with the reserved raw chopped spinach, the scallions, and 4 teaspoons of the gomasio. Pack a 1-inch round cookie cutter with some spinach mixture, then pop it out from the top onto a serving platter (if you don’t have the cookie cutter, form with your hands). Repeat with the remaining spinach. Drizzle the sauce on the spinach bundles and garnish with the remaining 2 teaspoons gomasio.
What Is Gomasio?
A seasoning blend with Japanese roots, gomasio—available at Asian markets, health food stores, or online—is a savory, nutty combination of sesame seeds (black or white), salt, and sometimes seaweed. It’s especially good on Asian food, but I shake it on whatever needs a boost.
Find out more about Two Moms in the Raw here: http://www.twomomsintheraw.com/.
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