Julie Piatt - Forks Over Knives

Sweet Vanilla Almond Milk Recipe

Julie Piatt — Mon, 01 Jun 2015 18:50:56 +0000

Sweet, creamy, and nutty flavors combine to form this delicious almond milk. You’ll get the best results if you use a great quality vanilla bean and soak your almonds overnight.

This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt.

Yield: Makes 1 Glass

1/2 cup raw almonds
3 dates
2 cups filtered water, plus more for soaking
2” piece vanilla bean
Pinch Celtic sea salt

Instructions

Soak almonds in enough filtered water to cover overnight or for at least 2 hours. In a separate bowl, soak the dates in enough filtered water to cover for at least 30 minutes.
Drain and discard the water from the almonds, and place almonds in the Vitamix or high-powered blender.
Drain and discard the water from the dates, remove pits, and throw dates into the blender.
Add 2 cups of filtered water to the blender.
Blend on high for 1 minute.
To open the vanilla bean, slice lengthwise. Scrape out the insides and add to blender. Add a pinch of sea salt. Blend again on high for 30 seconds.
Pour through a cheesecloth or strainer into a glass bottle.
Reserve the pulp and freeze for later use in baked goods or blends. Enjoy!

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Grilled Veggie Salad

Julie Piatt — Fri, 01 May 2015 04:48:45 +0000

This recipe was adapted from the original in The Plantpower Way, a new book by Rich Roll and Julie Piatt.

Summer on a plate, this very hearty mix makes a lovely main dish during the warmer months. The combination of crisp lettuce leaves and Dijon-marinated blackened vegetables are a wonderful juxtaposition of flavors and textures. Seasonal garden-fresh veggies are a great way to brighten up the dish and increase your family’s enjoyment of nourishing plants.

This Grilled Veggie Salad recipe and other backyard bbq recipes are also available in our convenient iPhone app and newly released Android recipe app.

2 ears corn
2 red bell peppers, quartered
2 zucchini, cut into ½-inch spears
2 yellow squash, cut into ½-inch spears
1 red onion, cut into ½-inch slices
A double batch of Classic Dijon Dressing
Celtic sea salt, to taste
Dash cayenne
1 head field lettuce, torn into bite-size pieces
1 head romaine lettuce, torn into bite-size pieces
1 bunch fresh dill, chopped
Juice of 1 lemon, or to taste

Instructions

In a cast-iron skillet or wok using no oil, blacken the ears of corn over high heat. Set aside.
Blacken the peppers, turning them until all sides are well charred. Set aside and repeat with the zucchini and squash spears. Finally, blacken the onion slices and remove from the heat.
In a large salad bowl, prepare the dijon dressing.
Add sea salt and cayenne pepper to taste.
Place one ear of corn inside the bowl standing on end. Cut off the kernels using a downward motion. Rotate the cob until all the kernels are removed. Repeat with the other ear of corn.
Dice the red pepper, zucchini, and squash into small chunks. Dice the blackened onion slices into bite-size pieces.
Using your hands, fold the warm veggies into the dressing and set aside, allowing them to soak up the flavor of the dressing.
Add torn lettuces on top of the veggies.
Add the chopped fresh dill.
Toss just before serving.
Add the lemon juice and adjust the seasoning to taste.

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Classic Dijon Dressing

Julie Piatt — Tue, 30 Apr 2013 20:17:09 +0000

A gourmet dressing for when I long for the flavors of the French countryside, this golden blend adds life to any raw or warm salad but also works well with roasted or grilled veggies, potatoes, asparagus, and artichokes.

This dijon dressing recipe was adapted from the original in The Plantpower Way. Reprinted by arrangement with Avery Books, a member of Penguin Group (USA), a Penguin Random House Company.

Yield: Makes 1/2 Cup

2 tablespoons high-quality Dijon mustard
1 teaspoon maple syrup
2 tablespoons apple cider vinegar
Juice of 1 small lemon
2 tablespoons filtered water
Celtic sea salt
1/8 teaspoon cracked black pepper
¼ teaspoon fresh thyme
¼ teaspoon fresh dill

Instructions

Add all the ingredients to a mason jar, screw on the lid, and shake. Adjust the seasonings to taste.
This oil-free dressing will keep up to a week in the refrigerator. If you like, triple the quantity and make a full jar.

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