Get your breath mints ready! Today is all about garlic!

Garlic is a superfood that ranks high in nutritional value. Whether incorporated more into your diet, or taken in supplement form, garlic is one plant food you should not ignore. A powerful detoxifier of heavy metals (ie mercury), garlic stimulates the liver to ward off metals that compromise the immune system and cause fatigue.

Garlic has also been shown to lower LDL (bad) cholesterol levels and prevent certain cancers. 

**Check with your health practitioner before using garlic supplements, especially if taking blood pressure medication.

Garlic is a strong flavor complement to many recipes. However, our personal favorite use for garlic is my Guiltless Garlic Mashed Potatoes recipe. This flavorful side dish is the perfect comfort food and my go-to “man meal” side dish! Enjoy with a delicious meal of roasted chicken and peaches and sautéed spinach!

Guiltless Garlic Mashed Potatoes

(Gluten-Free, Dairy-Free)

Ingredients:

• 3 lbs Yukon Gold Potatoes, peeled and cubed
• 1 head Garlic
• 1 tsp Napa Naturals Extra Virgin Olive Oil
• 1/2 c Low Sodium Chicken Stock (or Imagine Foods No Chicken Broth)
• 1/3 c Tofutti Better Than Sour Cream
• Herbamare and Black Pepper, to taste

Directions:

1. Place peeled, cubed potatoes in a pot of cool water and bring to a boil. Reduce heat and simmer until fork tender, about 25 minutes.
2. Preheat oven to 400 degrees.
3. Place unpeeled head of garlic on a sheet of foil, drizzle with olive oil, and roast in the preheated oven until golden and soft, 15-20 minutes. When done, remove from oven and allow to cool.
4. Meanwhile, bring chicken stock to a boil in a small saucepan, reduce heat to a simmer. Squeeze garlic cloves into the simmering stock and crush with a fork.
5. Potatoes should be done by now, drain, and place potatoes in a stand mixer. Using the paddle attachment, slowly mix until mashed.
6. Slowly add stock/garlic mixture and increase mixer speed. Mix 2-3 minutes.
7. Add Tofutti, herbamare, and pepper. Mix another minute or until smooth. Adjust seasoning. Serve immediately.

Have a great day! See you at Rollin’ Oats!

In response to yesterday’s oven-roasted tomato recipe, today, we are posting a mouth-watering soup recipe that pairs perfectly with a grilled cheese sandwich!

Oven Roasted Tomato Soup

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

• 3 lbs. Organic Tomatoes (about 6 large tomatoes),cut lengthwise into 4 thick slices
• 6 Garlic Cloves, skin on
• 1/4 c Extra Virgin Olive Oil + 2 Tblsp, divided
• 1 Tblsp Sea Salt
• 1 1/2 tsp Black Pepper
• 2 Tblsp Earth Balance Non-Dairy Buttery Spread
• 2 c Organic, Yellow Onion, chopped
• 1/4 tsp Crushed Red Pepper Flakes
• 1 (28oz) can Eden Foods Whole, Peeled Tomatoes with Basil
• 1 tsp Fresh Thyme leaves
• 1 Tblsp dried Sweet Basil
• 3 c Pacific Natural Foods Organic, Low Sodium Vegetable Broth
• 1/2 c Water
• 1/2 c Dry Sherry

Directions:

1. Preheat your oven to 400 degrees F.
2. In a large bowl, gently toss together Tomatoes, Garlic Cloves, 1/4 c Extra Virgin Olive Oil, Salt, and Black Pepper.
3. Spread Tomatoes and Garlic in a single layer on a baking sheet, and roast in preheated oven for 45 minutes.

1. In a large stockpot over medium heat, saute Onions and Red Pepper Flakes in Earth Balance and 2 Tblsp Extra Virgin Olive Oil until slightly brown, about 10 minutes.
2. Squeeze the oven roasted Garlic Cloves from their skin and lightly break-up the clove in the pot.
3. Add the Canned Tomatoes, Basil, Thyme, Vegetable Broth, Water, and Sherry.
4. Add the oven roasted Tomatoes and the juices from the baking sheet.
5. Bring to a boil, reduce heat and simmer, uncovered, for 40 minutes.
6. Puree mixture to desired smoothness using either and immersion blender, a food mill, or puree in batches using a standard blender.

Have a great day! See you at Rollin’ Oats!

Sweet, roasted garlic… luscious, ripe tomatoes…

These are the hallmarks of our homemade oven-roasted tomatoes. As delicious, as they are versatile, these little beauties make a delicious sauce for gluten-free pasta. Serve over fresh white fish or chicken for a clean, fresh meal. For the more adventurous among us, homemade Oven-Roasted Tomatoes take homemade soups to the next level. Tune in tomorrow for a homemade Oven-Roasted Tomato Soup recipe that will become a fast favorite, especially when paired with a grilled cheese sandwich!

Oven-Roasted Tomatoes

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

• 3 lbs. Organic Tomatoes (about 6 large tomatoes),cut lengthwise into 4 thick slices
• 6 Garlic Cloves, skin on
• 1/4 c Extra Virgin Olive Oil
• 1 Tblsp Sea Salt
• 1 1/2 tsp Black Pepper

Directions:

1. Preheat your oven to 400 degrees F.
2. In a large bowl, gently toss together Tomatoes, Garlic Cloves, 1/4 c Extra Virgin Olive Oil, Salt, and Black Pepper.
3. Spread Tomatoes and Garlic in a single layer on a baking sheet, and roast in preheated oven for 45 minutes.
4. Serve over pasta, fish, chicken, or in a soup.

Have a great day! See you at Rollin’ Oats!

A hearty dinner in under an hour?

Why yes, it is a possibility! In fact, today’s recipe can be prepped as much as 24 hours in advance of cooking. With bold, aromatic flavors and subtle notes of spices, this meal is sure to impress. We recommend serving with steamed spinach, quinoa, and a smile.

Peruvian Roasted Chicken with Sweet Potatoes and Onions

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

Directions:

1. Preheat oven to 425 degrees F.
2. Coat a large roasting pan with oil and set aside.
3. In a small bowl, combine paprika, cumin, cinnamon, salt, pepper, garlic, balsamic vinegar and oil to form a spice rub.
4. Place onions and sweet potatoes in a large bowl and toss with 2 tablespoons of the spice rub.
5. Rub chicken pieces with remaining spice rub and place in prepared pan, then cover with onions, sweet potatoes, peppers and lemon.
6. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
7. Remove from oven and let rest 5 minutes before serving.

Have a great day! See you at Rollin’ Oats!

We are kicking off this week with a zesty Southwestern recipe for Meatless Monday.

Who says tacos have to have meat? Instead, get your protein from fiber packed organic black beans. We prefer to use Eden Foods brand canned beans because their products have no added salt and all of their cans are BPA free!

For a vegan version of this recipe, we recommend using Tofutti brand Better Than Sour Cream and Daiya Vegan Cheddar Cheese Shreds. Ole’!

Southwestern Soft Tacos

(Gluten-Free, Nut-Free)

Ingredients:

• 1 1/4 cups frozen Corn Kernels, defrosted
• 1 small Zucchini, finely chopped
• 1 small Green Bell Pepper, finely chopped
• 1 small Onion, finely chopped
• 1 (15 oz) can Eden Foods Organic Black Beans, drained & rinsed
• 1 Tbsp Grapeseed Oil
• 1/4 cup fresh Cilantro, chopped
• 1/4 cup Salsa
• 8 Soft Corn Tortillas
• Sour Cream, optional
• Shredded Cheddar Cheese, optional

Directions:

1. Heat oil in a large skillet over medium-high heat.
2. Add corn, zucchini, onion, and bell pepper, and saute’ 5-7 minutes until soft and onion is translucent.
3. Add the drained black beans, cilantro and salsa and cook until heated through.
4. Meanwhile, in a small skillet, heat tortillas 1 minute on each side until soft and pliable.
5. Spoon corn and bean mixture into warm tortillas and top with sour cream and cheese, if desired.

Have a great day! See you at Rollin’ Oats!

For the weekend, we turn to fellow bloggers for inspiration!

Chili is the perfect fall/winter food. Warm & hearty, this stick-to-your-ribs meal conjures up memories of football games and cuddling under blankets. Talk of Tomatoes brings us an inspired recipe with the perfect balance of sweet and acid. Hearty enough for any meat-eating man, this vegan chili will become a household favorite! Click on the recipe title to view this, and other, wonderful recipes from Talk of Tomatoes.

Quinoa Pumpkin Chili

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Have a great day! See you at Rollin’ Oats!

For the weekend, we turn to fellow bloggers for inspiration!

After posting our Raw, Vegan Thin Mint Cookie recipe on Monday, we received a request for a healthy Samoa Cookie recipe. Never ones to let down our fans, we scoured the internet for a healthy AND delicious recipe. That is how we found the blog Alisa Cooks. Her innovative recipes inspired us to get cooking these scrumptious Samoa Cookies! Click on the recipe title to view this amazing recipe. We know you will love this recipe as much as we did!

Vegan Samoa Cookies

(Dairy-Free, Vegan)

Have a great day! See you at Rollin’ Oats!

It’s lean. It’s mean. It’s totally green!

What is it?

KALE!

Kale is one of the healthiest foods on the planet. It supports the digestive system, helps prevent certain types of cancer, detoxes the body, and is anti-inflammatory. Vitamins K, A, and C are abundant in kale’s green leaves, and the taste is incredible. (see whfoods.com for more details)

Whether enjoyed raw or cooked, the nutritional benefits of kale are indisputable. For your first foray into kale, we recommend this simple kale saute’.

Sauteed Kale with Golden Raisins

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

• 1 Tbsp Grapeseed Oil
• 1 head Curly Green Kale, chopped
• 2 cloves Garlic, minced
• 1/2 Yellow Onion, minced
• 1/4 cup Golden Raisins
• 1/2 cup White Wine, plus 2 Tblsp
• 3 Tbsp Slivered Almonds

Directions:

1. In a small saucepan, heat 1/2 white wine until steaming, but not bubbling. Add the golden raisins to the wine, cover, and remove from the heat. Allow to sit for 10 minutes to rehydrate the raisins. Drain raisins and set aside.
2. Heat oil in a saute’ pan over medium-high heat.
3. Add chopped onion and saute’ until translucent. Add garlic and cook until fragrant, about 30 seconds more.
4. Deglaze the pan with 2 Tbsp of white wine.
5. Add the chopped kale and saute’ until wilted.
6. Add raisins to the kale and cook until heated through.
7. Serve garnished with sliced almonds.

Have a great day! See you at Rollin’ Oats!

Beets tend to get a bad rap, but are one of our favorite vegetables.

Whether roasted whole or shaved, raw on atop a salad, they lend a natural sweetness that complements many meals.

However, taste is not the only reason to go “beet crazy”! According to studies printed in the American Heart Association journal Hypertension, drinking one cup of beetroot juice per day lowers blood pressure! Within one hour of drinking, beetroot juice boosts our internal production of nitric oxide, which relaxes blood vessels, thus lowering blood pressure.

Try this recipe, generously adapted from Marion Owen. Your guests will never guess the secret ingredient… BEETS!

Chocolate Beet Brownies

Ingredients:

• 1/4 cup butter
• 1/4 cup pumpkin puree
• 4 oz. unsweetened chocolate
• 4 eggs
• 1 cup brown sugar (packed)
• 1 cup applesauce
• 1 tsp vanilla
• 1 1/2 cup unbleached white flour
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 cup cooked beets
• 1/2 cup finely chopped almonds
• 1/2 cup wheat germ

Directions:

1. Melt butter, pumpkin puree, and chocolate over low heat. Set aside to cool.
2.  In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed.
3.  Stir in chocolate mixture, followed by applesauce and beets.
4. Sift together flour, salt, spices and baking powder and stir into creamed mixture.
5. Fold in wheat germ and almonds.
6. Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes.
7. Cool before cutting into squares.

The Oats Café serves fresh vegetable juices every day.

So stop by and get your juice fix before someone “beets you to it”!

Have a great day! See you at Rollin’ Oats!

Wednesday…. the middle of the week.

Vegetable Fried Rice

(Gluten-Free, Dairy-Free)

Ingredients:

• 2 tsp Toasted Sesame Oil
• 1/4 cup Onion, chopped
• 1 cup Mixed Vegetables (broccoli, cauliflower, carrots)
• 1/4 cup frozen Corn Kernals
• 1/4 cup frozen Green Peas
• 1/4 to 1/3 cup leftover cooked Rice
• 1 Egg, beaten
• Gluten-Free Soy Sauce

Directions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Saute’ onion until translucent. Add the mixed vegetables and saute until tender, 5-9 minutes.
3. Add the frozen vegetables and cook 1 minute more.
4. Add the cooked rice and cook 1 minute.
5. Move the vegetables and rice to the sides of the pan to create a well in the center.
6. Pour the beaten egg in the center of the pan and cook about 1 minute, until it just begins to cook.
7. Gently scramble the egg and stir into the vegetables and rice.
8. Season with desired amount of soy sauce and serve over a bed of fresh spinach.

Have a great day! See you at Rollin’ Oats!