Heather Clapp, Co-owner of Jules Organic Thin Crust Pizza, understands there’s time when you need to eat outside the home – and quickly. However, that doesn’t mean you have to forgo food quality or your well-being. Heather, dedicated to educating her three active boys on where real food comes from, will provide inspiration to create organic vegetarian meals that will sustain and nourish your entire family.
Heather generously spoke with participants at the January 23rd forum, Get Your Family Back to the Table – with Real Food.
Here are the recipes she shared with us:
Coconut Almond Butter Scoops
-1 cup honey (or slightly less)
-1 cup raw almond butter
-2 cups old-fashioned rolled oats
-1 cup shredded, unsweetened coconut
-½ cup flax seeds or ground flax meal
-1 ¼ cups chocolate chips (optional)
Mix all ingredients together and roll into 1 inch balls. Refrigerate and serve. (No Baking)
Fruit and Nut Granola Bars
-1/3 cup each chopped almonds and pecans
-1/2 cup honey
-3/4 cup Medjool dates, pitted
-1 tsp. cinnamon
-2 ½ cups regular rolled oats
-1/2 cup each dried cranberries and/or chopped dried apples or pears (use whatever dried fruit you have on hand)
1)Preheat oven to 325. Spread nuts on a baking sheet and bake until golden, 10-12 minutes.
2)Warm honey until consistency of thin syrup. In a food processor, pulse honey, dates, cinnamon, and oats until oats are coarsely chopped.
3)Scrape oat mixture into a medium bowl. Break up any clumps of dates. Stir in nuts, cranberries and apples or pears. Squeeze mixture into a ball. Line baking sheet with foil and oil foil. Using damp hands, firmly pat mixture onto foil into a compact 6”x12” rectangle.
4)Freeze until rectangle is firm enough to cut, about 20 minutes. Lift rectangle from foil to work surface and cut into 16 bars. Wrap bars individually in small sections of wax paper. They get moister and chewier after standing at least 1 day.
Breakfast Smoothie
-2 cups frozen (or fresh) fruit (strawberries and blueberries are Clapp boys’ favorite)
-Juice of 5 oranges
-Leaves (large handful) of whatever is on hand (collards, kale, nettles, chard, sprouts, etc.)
Optional: -1 Tbsp. bee pollen and 1 Tbsp. hemp or flax seeds
Put all ingredients in a blender and blend.
Note: If using fresh fruit, wash, dry and cut up fruit and freeze the night prior to smoothie making.
Quinoa and Guacamole Bowl
-2 cups shredded kale
-4 cups cooked quinoa
-3 cups guacamole (avocados mixed with chopped green onions, lime juice, cilantro and salt)
-2 cups Salsa Fresca (chopped tomatoes, cilantro, red onion, jalapeno, lime juice, agave nectar and salt)
-2 cups sprouts
To assemble, simply place the raw kale in a bowl and arrange the warm quinoa on top followed by the guacamole, salsa fresca and sprouts.
Persian Beef Kebabs (Clapp family version of “Meatloaf”)
-3 lbs. ground lamb or sirloin
-1 large yellow onion, very finely chopped (about 2 cups)
-1/4 finely chopped flat leaf parsley
-1 Tbsp. finely chopped fresh mint leaves
-1 large egg
-2 tsp. ground cumin
-1 Tbsp. piment d’espelette, aleppo pepper or paprika
-1 clove garlic, finely chopped
-2 tsp. kosher salt
-1 tsp. freshly ground black pepper
-2 Tbsp. tomato paste
-Juice of ½ lemon
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1.Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl until just combined.
2.Gently form meat into kebabs, shaped like 8 inch logs. Put kebabs on baking sheet and, if you have time, chill 30 minutes to let flavors meld and firm up meat for grilling.
3.Prepare a grill and grill kebabs, turning twice until the meat feels firm (approx. 8 minutes total).
Sustainable Danville Area 