¡Fiesta Fiesta! Superfood Enslada

by cloversandkale // May 5, 2015 // No Comments

I’m studying for finals today–so I need brain food!! Plus, I needed a break from the books…so I stepped into the kitchen and concocted this pretty little mess.

Ingredients:

Rainbow Quinoa, cooked (I use this kind)
Baby Spinach
Mixed baby greens
Cabbage, finely sliced
Jicama, cubed
Persian cucumber, sliced
Sweet Peppers, sliced
Cilantro, chopped
Green Onions, chopped

Topped with

Avocado, cubed or sliced
Seapoint Farms – Dry Roasted Edamame – Berry Blend

This is my new favorite way to add “crunch” to my #salad! 🌱 Dry Roasted Edamame snacks are high in protein + fiber! #winning Today I jazzed up my greens with their “Berry Blend” featuring: gmo-free edamame, cranberries, almonds & pumpkin seeds!

The Dressing:

Lemon Vinaigrette: 1/4 cup fresh squeezed lemon juice (about 2 lemons) + 1/2 cup of olive oil + salt and pepper to taste

Eat the Rainbow.

“Tell me what you eat, and I will tell you what you are.”

~ Anthelme Brillat Savarin

XO,

Siobain

Oven Roasted Zucchini sticks + Tomato Sauce

by cloversandkale // May 4, 2015 // No Comments

This is a very easy + healthy side dish. It can be made vegan by omitting the parmesan cheese.

Serves 1 or 2 depending on how hungry you are. I ate this all by myself!

Ingredients:

2 zucchini, cut into sticks
1/2 cup of tomato basil sauce, or your favorite spaghetti sauce
optional: 2 Tablespoons of freshly shaved parmesan cheese
2 Tablespoons of oil: avocado oil, coconut oil, olive oil—pick one
salt + pepper, to taste

Instructions:

Pre-heat oven to 450° F

Cut zucchini into sticks and place on baking sheet, drizzle with oil, salt + pepper.

Bake 15-20 minutes. I used kitchen tongs to flip zucchini sticks after first 10 minutes of roasting.

Heat tomato sauce on stovetop.

Place zucchini sticks on serving dish.

Using a spoon, pour the tomato sauce on-top of the roasted zucchini.

Optional: sprinkle with shaved parmesan.

YUM.

Happy Meatless Monday!

XO,

Siobain

Strawberry + Fig Yogurt + Cucumber bites

by cloversandkale // May 2, 2015 // No Comments

This was my late morning snack and boy was it delicious! I have had my head in the books because I have my organic and bio-chemistry final in a few days. I have a habit of snacking when I’m studying so it’s important to have healthy snack ingredients on hand…otherwise I’ll go for the bag of kettle chips hiding in our pantry. I’ve been wanting to try using cucumbers as crackers in a different way than just my usual dipping them in hummus. This is delicious and filling. The fiber from the cucumber + strawberry + fig, and the healthy fat and protein from the yogurt, make this a balanced snack/mini-meal.

Ingredients:

English Cucumber, sliced in circles
Figs
Greek yogurt, or any plain yogurt
Raw honey (optional)
Strawberries, sliced thin or in half

Instructions:

Blend figs, greek yogurt, and honey in the food processor.

Place cucumber slices on serving plate.

Put fig-yogurt into piping bag (icing bag) and pipe dollops onto cucumber slices.

Place strawberry slices on top of yogurt dollops.

Enjoy!!

I made this recipe “pretty” today…but you can definitely just dip the cucumber and strawberries into the fig-yogurt instead of piping it onto the cucumber circles.

XO,

Siobain

Zucchini Noodles + Arugula + Pesto

by cloversandkale // April 27, 2015 // No Comments

I woke up today majorly craving raw fruits and vegetables, after an over indulgent weekend. Inspired by some pesto I tasted at the farmers market last week, I decided to make my own and mix it with zucchini noodles. I made it two ways, with cheese and without cheese. I eyeballed my ingredients so I don’t have exact measurements for you guys. Pesto is pretty easy though, just go with the flow…

PESTO

Vegan Pesto: Fresh Basil, Extra Virgin Olive Oil, Salt, Pepper

Vegetarian Pesto: Fresh Basil, Extra Virgin Olive Oil, Salt, Pepper, Parmesan

Instructions: Blend ingredients in blender or food processor.

Spiralize your Zucchini.

I normally use two zucchini per person.

I use a Paderno USA 4-blade spiralizer

TOPPINGS : Cherry Tomatoes + Shredded Parmesan + Baby Arugula

Organic fresh shaved parmesan for the cheese lovers!

The peppery taste of arugula rocks my world.

Mix your pesto with your zucchini noodles. Then add the arugula + tomatoes and toss.

J is getting his with a little shaved parmesan on top. I kept mine vegan.

Now, pouring a glass of wine and about to watch Interstellar. Happy Meatless Monday babes!

XO,

Siobain

Apple + Almond Butter + Chocolate…oh my!

by cloversandkale // April 20, 2015 // No Comments

This is healthy enough that you can get away with eating it for breakfast (occasionally). It is sweet and delicious and will satisfy any sweet-tooth. Perfect blend of fiber full carb = apple. Antioxidant rich = dark chocolate. Satiating good fat + protein = almond butter. My newest guilt-free treat. SO YUM.

Ingredients

Apple
Dark Chocolate
Almond Butter (I used chunky almond butter from Fully Belly Farm)

Instructions

Cut Apple into slices. Melt dark chocolate in a double broiler and drizzle on apples. I used a piping bag to drizzle my almond butter, but it’s not necessary. Enjoy! These won’t last long.

XO,

Siobain

Roasted Tomato & Red Pepper Soup + Asparagus!

by cloversandkale // March 30, 2015 // 2 Comments

This is another no-brainer, easy-breezy, delicious, healthy dinner. Jonathan was NOT happy when I told him we were having “Roasted Tomato & Red Pepper Soup” for dinner. His exact words were, “I’m not very excited about that, do we have any other options?” Ha! No. (He could eat chicken and rice for dinner every night). Well, he just finished his second bowl of this veggie packed soup… #husbandapproved

Serves 4

Soup Ingredients:

2 lbs. tomatoes, cut in half
2 large red bell peppers, cut in quarters, remove the seeds
1 onion, cut into wedges (like you’d cut an orange)
6 cloves garlic, peeled
2-3 cups vegetable broth (you can use chicken broth if you prefer)
2 Tablespoons chopped fresh basil
1 tsp. fresh thyme leaves (OR ½ teaspoon dried thyme)
salt and pepper to taste

Instructions:

Preheat your oven to 450°F

Place tomatoes (cut side up), bell peppers, onion and garlic on large baking sheet. Drizzle with oil. Sprinkle with salt and pepper.

Roast until tender, about 40 minutes. I turn the peppers and onion a few times while they are roasting.

After veggies are roasted, let them cool. Then, put them in your blender (or food processor) along with the basil and thyme. Purée. Next, pour vegetable broth into the blender, use as little or as much broth as you’d like until you get your desired consistency.

Pour soup into a pot, and heat on the stove. Be careful! It likes to splatter as it heats up!

Because it is asparagus season, and I LOVE ASPARAGUS!!! I filled my soup bowl with bite sized asparagus (I left mine raw, but you can roast it, or even blanch it for a few mins). I also added a few raw, organic heirloom cherry tomatoes, that I sliced in half. Then I poured the hot soup over it! SO YUMMY.

Garnish ideas: parmesan cheese, croutons, chickpea croutons, cherry tomatoes, fresh thyme, fresh basil, sour cream, greek yogurt, cayenne pepper…

Notes:

You do not have to roast ingredients prior to simmering, but I do recommend it! Roasting intensifies the flavor of your tomatoes, peppers, onions and garlic. You can either leave your veggies as they are after roasting (for a chunky soup), or you can let them cool and purée them into a delicious broth (like I did).

This is so yummy!!! Don’t forget to tag @cloversandkale #cloversandkale in your Instagram pics when you try this one yourself. Excuse me while I go for seconds!

XOXO,

Siobain

Creamy Avocado Pesto + Zucchini Noodles

by cloversandkale // March 19, 2015 // 3 Comments

I’m sorry I’ve been slacking on posting my recipes for you guys! I’ve been swamped with Organic & Bio Chemistry homework and studying. I have a lot of new recipes to share. I have perfected my veggie ramen, I have a new favorite “classic ranch” salad, AND I have started making homemade sushi! Lots of healthy and exciting posts are on the way!!

Tomorrow is officially the first day of Spring! Time for Rosé and cold, raw salads! These are a few of my favorite things! I’m very excited to share this recipe with you guys! This is dairy-free, gluten-free, raw, vegan, and paleo friendly! I’m also making it with chicken + a sprinkle of shredded parmesan for my husband. Both ways are a hit!

Ingredients:

2-3 avocados
1-2 cups of packed basil leaves
1-2 cups cherry tomatoes
1/4 cup raw pine nuts (almonds, cashews, or even sunflower seeds are a fine substitute)
1 clove of garlic, minced (totally optional, I left it out this time around)
a big squeeze of fresh lemon juice
sea salt & black pepper (to taste)
4 to 6 small to medium zucchini’s

Instructions:

Spiralize the zucchini.** I LOVE my Paderno USA 4-blade Spiralizer!

Cut cherry tomatoes in half or in quarters.

Cut basil into ribbons. I use my kitchen scissors for this.

In a mixing bowl, add avocado, basil, pine nuts, and a big squeeze of lemon juice. Mash and mix (like you’re making guacamole!) I used a fork to mash it up. Add more lemon, or more basil until you have your desired flavor. This is my “lazy pesto” when I don’t feel like getting the food processor dirty….

But, if you’re not feeling lazy, you can make the avocado pesto in your food processor! Place avocado, basil, pine nuts, (and garlic) in a food processor and pulse until it turns into a hummus-like consistency. Then add lemon juice to taste. It comes out really lovely and creamy like this.

Mix avocado pesto with zucchini noodles. Then add the tomatoes. Salt + Pepper to taste. I am eating some of this now, but I absolutely love it straight out of the refrigerator–nice and chilled (for about 30 mins). Remember, avocado turns brown when exposed to air, so if you are going to prep this in advance and want it to stay pretty & green—make sure you store it in an air tight container in the refrigerator.** Also, an extra squeeze of lemon helps it keep it’s color longer. And, in my opinion, the lemon really enhances the flavor.

Garnish ideas: pine nuts, basil, shredded parmesan, chili flakes.

This makes a great side dish for a barbecue. It is a refreshing, creamy, and healthy alternative to mayo drenched “cold salads” that we typically see at BBQ’s.

Jonathan’s getting his with chicken + parmesan cheese.

I kept mine raw + vegan.

Let me know what you think!! And don’t forget to take snapshots of your @cloversandkale creations and share with me on Instagram using hashtag #cloversandkale

XOXO,

Siobain

NOTES:

**If you prefer to have cooked zucchini noodles, bring water to a boil and cook zucchini noodles for about 2 minutes. Drain in a colander and let cool. If necessary, you can run them under cold water to stop them from over-cooking. Once zoodles are cool, mix with avocado pesto. (OR) Sauté zoodles in a pan for a few minutes, let them cool, drain any excess water, & mix with pesto. Try not to over cook the noodles because then they’ll turn to mush and it won’t mix well with the pesto.

**This is a recipe that you make and serve immediately (OR) Make, store in an air-tight container, chill, and serve within a few hours. I have eaten it on day 2 and it still tastes delicious, but it’s NOT pretty…think about how guac looks after a few hours.

Pineapple + Orange + Banana | Smoothie Bowl

by cloversandkale // March 16, 2015 // No Comments

It’s been SO HOT!! It’s not even Spring and it feels like summer in Southern California!! Perfect weather for smoothies and smoothie bowls! We were at my parents house this weekend celebrating my brother and sister-in-law who are having a baby in May!! SO EXCITED TO BE AN AUNTIE!! My Mom sent me home with extra fruit leftovers from the gorgeous fruit platter she had prepared for the baby shower.

I have always liked the flavor combination of Pineapple + Orange + Banana

So that tropical, refreshing flavor combination + the leftover fruit from my Mom = the inspiration for this smoothie bowl.

In general, I try to use as much fresh (not frozen) produce as possible. Smoothie bowls are one of the exceptions. Texture wise, frozen fruit makes a better and thicker “smoothie bowl” so that you aren’t drinking fruit soup or juice with a spoon.

Ingredients:

1/2 frozen banana
Juice from 2 oranges
1 cup of pineapple (frozen)
1 cup of mango (frozen)
6 ice cubes
Topping: Strawberries, blueberries, flax seeds, almonds, melon

Instructions:

Prepare toppings. You’ll want to do this prior to blending your smoothie because if you are washing and dicing after your smoothie is blended it will start melting and you’ll have to drink it with a straw…

Place ingredients in blender. Blend until smooth. If your pineapple and mango are fresh (not frozen) consider adding extra ice to create a thicker consistency. Worst case it becomes a smoothie to drink with a straw, vs. a smoothie bowl….Still delicious!

Put your smoothie into your favorite bowl.

Get creative with your placement and patterns of toppings. Pretty food is so enjoyable. But, you can also just sprinkle your toppings over the smoothie at random…it will still taste fantastic! (wink, wink)

Absolutely loving that it is Daffodil season!!! They are such cheerful flowers!

Hope everyone has a great week! Happy Monday!

XO, Siobain

Spicy Ginger Swiss Chard

by cloversandkale // March 2, 2015 // No Comments

Warning! This recipe is spicy! Even my hot sauce fiending husband said, “that’s really spicy!” so if you are ‘allergic’ to spice than fugetaboutit. If you like spice, your biggest dilemma is choosing between using 1 or 2 jalapeños. I used 2!

Ingredients:

1/4 teaspoon ground cumin
2 jalapeños, minced
1-2 tablespoons ginger, minced
1 large bunch Swiss Chard—rinsed, and cut into ribbons + pieces
2 tablespoons fresh lemon juice
salt + pepper, to taste

Instructions:

In a skillet–heat a splash of oil, jalepenos, ginger + cumin. Sauté for 2-3 minutes.

Add the chard stems and leaves. Saute until chard is wilted as desired.

Season with lemon juice, and salt + pepper

We are eating this with a side of baked sweet potato fries and baked Garlic Teriyaki Tempeh (recipe coming soon)

Looking forward to seeing everyone’s Meatless Monday posts tonight!

XOXO, Siobain

Roasted Brussels & Rainbow Carrots

by cloversandkale // February 26, 2015 // 1 Comment

I was planning on using these brussels to make a salad with cranberries & pecans….at the last minute I decided to roast them with some rainbow carrots I had in the fridge. After a taste test, I decided to add a splash of balsamic, cranberries, and pecans for the last 5 minutes of roasting. Came out great. Hashtag, Husband approved.

Roasted Brussels Sprouts & Rainbow Carrots

Ingredients:

Brussels Sprouts
Carrots (I used Rainbow Carrots)
Olive or Coconut Oil (1-2 Tablespoons)
Salt & Pepper, to taste

Optional Additional Ingredients

1/4 cup dried cranberries
1/4 cup pecans, roughly chopped
2 Tablespoons balsamic vinegar (I use this kind)

Instructions:

Preheat oven to 400°F

Wash brussels sprouts and peel off bad leaves. Cut off a bit of the stem. I cut mine in quarters today, but you can cut them in half if you prefer. I want mine to cook faster and be a little extra crispy. But most of the time I just cut them in half.

Scrub or peel carrots and cut into desired size slices.

I’m keeping mine on the smaller side so they match the size of my baby brussels bites.

Toss brussels sprouts + carrots with oil, salt and pepper on a rimmed baking sheet or casserole dish.

Isn’t it pretty?!

Put into the pre-heated oven to roast. Stir sprouts 1-2 times. Roast until deep golden brown. I like mine crispy on the outside, but tender on the inside. All ovens are different, I normally roast them for 30-35 minutes.

OPTIONAL:
During the last 5 minutes of roasting, add 1/4 cup dried cranberries and 1/4 cup pecan pieces. Stir and continue roasting.

I’m eating these as an afternoon snack. Just like this!

J is getting these alongside a free-range, grass-fed, locally-raised steak + a side of rice.

XO, Siobain

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Clovers & Kale

Plant-Centric Inspiration

¡Fiesta Fiesta! Superfood Enslada

Oven Roasted Zucchini sticks + Tomato Sauce

Strawberry + Fig Yogurt + Cucumber bites

Zucchini Noodles + Arugula + Pesto

PESTO

Apple + Almond Butter + Chocolate…oh my!

Roasted Tomato & Red Pepper Soup + Asparagus!

Creamy Avocado Pesto + Zucchini Noodles

Pineapple + Orange + Banana | Smoothie Bowl

Ingredients:

Instructions:

Spicy Ginger Swiss Chard

Roasted Brussels & Rainbow Carrots

Roasted Brussels Sprouts & Rainbow Carrots

Ingredients:

Optional Additional Ingredients

Instructions: