Laura's Best Recipes: Grandma Dave's Recipes Archives

Giant Grilled Overstuffed Portabella Mushrooms

August 13, 2010 10:50 AM | Print

Giant Grilled Overstuffed Portabella Mushrooms

Recipe and photo submitted by
Chef David Wells "Grandma Dave"
www.grandmadave.com

Ingredients for Step 1: Mushroom Marinade

Six portabellas, stems removed (save for filling) and black parts under cap gently scraped

1 TBSP fresh chopped garlic
1 TBSP Miso Mayo *optional
2 ounces white wine
2 ounces rice vinegar
juice from 1 orange
2 ounces good quality extra virgin olive oil
Salt and pepper to taste

Marinade Method:

Combine all ingredients and marinade for two hours.
Grill mushrooms over medium heat while basting with marinade several times.
If there is marinade left, let the mushrooms cool in it (reserve for filling)
Set aside and make filling.

Ingredients for Step 2: Portabella filling:

1 TBSP good quality extra virgin olive oil
1 yellow onion, diced small
2 medium carrots, diced small
2 medium parsnips, diced small
4 celery stalks, diced small
1 glass of white wine (plus one for you!)
Residual marinade and basting liquid (if any left)
1 bunch fresh chervil, chopped
1/2 bunch flat leaf parsley, chopped
8 large tomatoes, (dropped into boiling H2O for 8-10 seconds to remove skin then halved and seeds removed and diced concasse* or small dice)
One quart fresh tomato coulis
Fresh basil chiffonade** for top of tomato concasse
6 ounces plain yogurt of choice (in squirt bottle for sauce design swirls)

Method:

Heat olive oil in skillet
Saute onion, carrot, parsnips and portabella stems until lightly caramelized (5-7 minutes on medium heat)
Add celery and deglaze with wine and residual marinade. Simmer until reduced by half.
Fold in have the tomato concasse (reserve the rest for topping the mushroom at the end) then add parsley and chervil.
Season well, let stand for an hour before filling giant grilled mushrooms.

Assembly:

Preheat oven to 375 degrees
Fill the mushrooms by spooning filling mixture onto caps.
Place onto baking sheet and bake for 20 minutes until hot.
Simmer tomato coulis and spoon 2-3 ounces onto a serving plate.
Place hot filled mushroom on top of coulis.
Toss reserved tomatoes with basil chiffonade and gently place on top of the mushrooms.
Draw a ring of yogurt around the mushroom and swirl with a toothpick.

* Concasse' (pronounced Kon-Kah-SAY) means to remove the skin and seeds of a tomato and chop

** Chiffonade means to cut a vegetable or herb into long strips. Fine Cooking Magazine has good photos showing the proper method

Shredded Carrot Salad with Toasted Almonds & Currants

April 27, 2010 9:10 AM | Print

Shredded Carrot Salad with Toasted Almonds & Currents

Recipe and photos reprinted with permission by Chef David Wells "Grandma Dave"

www.grandmadave.com

Chef David Wells never ceases to amaze me. His limitless energy and passion for his family and his love of nutritional and delicious food is inspiring! He posted this recipe on his newly enhanced website the other day and I... of course... immediately started pestering him to allow me to share it with you. And please bookmark his website - www.grandmadave.com for great recipes and cooking videos and tips.

Thanks Dave!

Yield: Four Portions

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients:

2 cups carrots, shredded
1/2 cup currants
1/2 cup almonds, sliced
2 lemons, juiced
1 bunch scallions, thinly sliced on angle
1/2 bunch cilantro, roughly chopped (optional)

Method:

Step 1: Toast Almonds

Place sliced almonds on baking tray in 350 degree oven for ten minutes or until desired toasting is achieved

Step 2: Assemble

Place all ingredients in bowl, toss, add lemon juice and toss again.

Serve at room temperature.

Mahi Mahi en Papillote (Asian Style Paper Wrapped Fish)

February 11, 2010 3:11 PM | Print

Mahi Mahi en Papillote

Recipe and photos reprinted with permission by Chef David Wells "Grandma Dave"

www.grandmadave.com

Yield: Six Portions

Prep time: 60 minutes

Cooking time: 15-20 minutes

Equipment Needed:

Parchment Paper

Sheet pan(Baking Pan)

Ingredients:

6 Pieces Parchment cut into hearts see illustration
2 T melted butter
6, 6-8 ounce portions Mahi Mahi fillet
2 large Carrots, julienned
2 Stalks celery, julienned
9 Snow peas julienned
9 shittake mushrooms stemmed and slice thin(optional)
1 leek julienned
1 ½ “ chunk ginger, julienned
1 ½ “ chunk lemongrass, cut into thin strips
1 bunch scallions, thinly sliced on a bias
2 lemons juiced
1T sesame seeds
Kosher or sea salt and fresh ground black pepper to taste

Method:

Preheat oven to 375.
Cut Parchment into giant hearts
Lay out parchment and brush melted butter onto hearts evenly.
Try doing three at a time as they will take up a lot surface area.
Place fish down onto center of one side of parchment heart.

Lay down ginger, lemongrass, sesame seeds and scallions on either side of fish fillet.
Evenly distribute vegetables over fish fillet.

Drizzle lemon juice over vegetables.
Season with salt and pepper.
Fold over other side of parchment and continue to fold over small creased sections as illustrated.

Bake for 15-20 minutes until paper is golden and fish is making a tzzsssss sound.

Smoked Turkey Breast with Spiced Chutneys and Yogurt Cucumber Sauce

October 7, 2009 7:28 AM | Print

Turkey Breast with Spiced Chutneys and Yogurt Sauce

Recipe and Photo by Chef David Wells - Grandma Dave

www.grandmadave.com

Recently, Chef David Wells (Grandma Dave) prepared this dish for a benefit for several cancer organizations in California. It was received with rave reviews. . . and it's no wonder! That day he slow smoked his turkey breast and served it with an interesting layer of flavors including two different chutneys (carrot and red pepper chutney and a spiced pineapple-apple-mango) plus a yogurt cucumber sauce. Heavenly.

In case you don't have a way to smoke the turkey, this recipe prepares the breast on the stovetop and oven. However, if you have a smoker I would encourage you to slow smoke the breast after brining. If you don't have a smoker, I'll be posting a homemade way to create your own inexpensive and disposable smoker soon . . it's a technique Grandma Dave has been using for years!

To Prepare the Turkey:

Ingredients for turkey brine:

2 cups kosher salt

1/2 cup brown sugar

1/2 cup maple syrup

16 ounce apple juice

4 ounce soy sauce

1 T finely chopped garlic

1 cinnamon stick

1 T pink peppercorns

1 t fennel seed

10 cups ice

Method:

Step 1: brine the turkey

Combine all ingredients, except ice in 4qt. sauce pan.

Bring to a boil and turn off

Add ice and let thoroughly cool in refrigerator

Submerge Turkey Breast in brine for 6-8 hrs

**If brining Whole Bird, submerge for 8-12 hrs and turn once after 4-6 hrs

Step 2: cook turkey breast

Pre heat oven to 325.

After brining the turkey, rinse well with room temperature water and air dry on a
rack for 30 min. Heat skillet, add some olive oil, and brown fat side of
beasts first until golden or "Dore"(no need to season as the brine has
fully flavored the turkey.) Turn over and place into the oven until
internal temp of 145-150 degrees (15 degree carryover - the breast will continue to cook internally while resting and will reach a safe internal temperature for turkey). Let rest for 30 minutes before slicing and serving with chutneys and yogurt sauce.

To Prepare Carrot and Red Pepper Chutney:

Ingredients:

1 cup carrots brunoised small and cooked tender

1 red pepper charred and brunoised

2 red hot peppers brunoised small

1 TBSP dry mustard

1/2 cup rice vinegar

1/2 cup brown rice syrup

1 T Indian spice

1/2 bunch cilantro, finely chopped

Combine all ingredients and let stand two hours before serving.

*Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. It's a precise cutting technique in order to produce a visually appealing and uniform chop.

To Prepare Pineapple Mango Apple Chutney:

Ingredients:

1 TBSP olive oil

1 small red onion diced

2 apples cored, peeled and small diced

1/2 pineapple small diced

1 mango medium sized small diced

1 cup balsamic vinegar

1/2 cup brown sugar

1 cinnamon stick

Pinch of nutmeg

Method:

Heat pan, add olive oil and sauté red onion until translucent
Deglaze with balsamic vinegar
Add brown sugar and reduce by half
Add cinnamon stick and apples and cook on low until tender
Add pineapple and remove from heat
Let cool, fold in mango last

To Prepare Yogurt Cucumber Sauce:

2 cups whole milk yogurt

1 European cucumber, peeled, seeded, and sliced small

1 T garlic finely chopped

1 T kosher salt

1/2 bunch mint

1/4 bunch cilantro

Combine all ingredients in large bowl and mix well

Let stand 1 hour before serving

To Assemble:

Using a warm plate, place a layer of the spiced pineapple chutney on the bottom as the first layer. Slice the turkey breast and place on top. Add some yogurt sauce then the carrot chutney. Top with a little more yogurt sauce. Serve immediately.

Prawn and Scallop Ceviche with Heirloom Tomatoes

October 5, 2009 7:41 AM | Print

Prawn and Scallop Ceviche with Heirloom Tomatoes

Recipe and Photo by Chef David Wells - Grandma Dave

www.grandmadave.com

When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave. I've known Dave more than twenty years and have enjoyed every moment of our friendship. During those years, I've watched in awe as he's cultivated his passion as a chef into a business that also focuses on assisting people with any level of nutritional concern - from losing a few pounds to terminal cancer. Bottom line, he's one of those incredible people who just makes your life better by knowing him.

Grandma Dave at Fundraiser for WomenCARE cancer organization

As a chef, his resume is packed with impressive accomplishments . . . from his education and instruction at the nation's finest culinary academies to his days as a personal chef for celebrities and powerhouse CEO's. But what is truly impressive is his cross section of knowledge in nutrition, personal training and culinary arts.

This year he launched a new website that includes very informational step-by-step videos of his outstanding recipes. Please check it out and bookmark it to visit often. You'll thank me for the recommendation. Also, look for his incredible line of organic spices and marinades at Whole Foods and other fine gourmet food retailers. If they don't carry them. . . ask the Manager of the store to order products by Grandma Dave.

And Dave . . . a big virtual hug to you for being who you are and for allowing me to share your recipes on this website!

The recipe:

Cooking time: zero (8-hour marinade required)

(It is recommended that all seafood be wild, fresh and ingredients be certified organic)

Serves 6

Ingredients:

8 ounce prawns

8 ounce scallops

16 ounce lime juice

1 finely chopped jalapeño

1 medium yellow pepper, 1/2 inch dice

1 medium red pepper, 1/2 inch dice

3 tablespoon cilantro, chopped

1/2 a jar of “Grandma Dave's” Latin Spice Blend

10 Heirloom tomatoes, seeded and diced into 1/2 inch pieces

1 medium avocado, 1/2 inch dice

Salt and pepper to taste

Method:

Step 1: Dice seafood into 1/2 inch pieces and combine with all other ingredients - except avocado and tomato

Step 2: Marinate in lime juice for at least 8 hours in REFRIGERATOR

Remove completely marinated Ceviche from refrigerator. Drain any excess

lime juice

Step 3: Add avocado and tomato and gently mix well

Grandma Dave’s Latin Spiced, Marinated and Slow-Cooked Ribs

June 4, 2009 5:48 PM | Print

Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs

Ingredients:

Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
Olive oil - ¼ cup
Latin Spice blend - ¼ to ½ Jar WES Latin Blend
Honey -2 Tablespoons
Garlic finely chopped -3 cloves
Kosher Salt -1 Tablespoon
Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)

Method:

Rinse and dry baby backs and set aside
Mix Olive oil with Latin Blend, Honey, Garlic and salt
Let ribs marinate in the refrigerator for 2 hours
Pre-heat your Big Green Egg Slow-cooker)

After marinading... Fire up the grill and roll ribs around to develop color and flavor. This will give the ribs that slightly grilled flavor.

Place ribs in rib rack in center of Big Green Egg
Cook in the Egg for 3-4 hours - or until meat recedes from the bone. You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce. Place in baking dish that can handle the heat of the egg. Return to egg until sauce begins carmelizing on the ribs... but not too long. The sauce should always go on at the end so it doesn't get too burned on the ribs.

About Grandma Dave and Wholearth Spices . . .

The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.

Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

To order spices and marinades visit www.grandmadave.com

Read Full Post Grandma Dave’s Latin Spiced, Marinated and Slow-Cooked Ribs.

Bowl of Sunshine - Ginger Butternut Orange Soup

May 18, 2009 8:21 AM | Print

Bowl of Sunshine Soup - Ginger, Butternut Orange

This fresh and wonderful recipe was provided by Chef David Wells...

also known as "Grandma Dave."

www.grandmadave.com

I continue to be amazed by my good friend David Well's refreshing, nutritional and delicious creations. This morning I was struggling with what to post as I've been neglecting this website for the last couple weeks. He read my mind and sent me this wonderful recipe. I love the name and look forward to including this in my portfolio of family favorites. Please excuse the stock image... a real photo will be added as soon as I make a batch!

Some Nutritional Benefits:

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings

Prep time: 45 minutes

Cooking time: approx. 2 hours

Ingredients:

1 TB. olive oil
1 large onion, sliced
1/4 cup ginger, peeled and sliced
2-4 cloves garlic, thinly sliced
1 cup rice vinegar or sake
1 lg. butternut squash, peeled seeded and rough cut
3 quarts H20
3 TB. orange zest (orange part of skin only)
1/2 bunch cilantro, chopped
1/2 bunch scallions, thinly sliced on bias (angle)
Salt and pepper to taste

Method:

Heat soup pot on medium heat w/olive oil until smoking.

Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.

Add rice wine and simmer for 2-3 minutes.

Add butternut squash and 2 quarts of H20.

Simmer slowly for 2 hours.

Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate. Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.

Return pureed mixture to rinsed pot, heat and simmer.

Add cilantro, orange zest, and scallions.

Season w/salt and pepper and serve.

Read Full Post Bowl of Sunshine - Ginger Butternut Orange Soup.

Grandma Dave's Seafood Chowder

May 9, 2009 1:35 PM | Print

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle. The expectation that it isn't just good, but exceptional goes with the territory. Several of my high school friends went on to become very accomplished chefs. It's not surprising as growing up in the wine country and by the sea can be very inspirational. One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells. He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today. In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California. And in recent years, he started his own company - Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.) Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe! I know that this method will not disappoint my fellow chowder snobs . . . Bon Appetite!

Prep time: 1 hour + or -

Cooking time: 1.5 hours

Ingredients:

1 pound apple smoked bacon diced
½ cup flour+ or -
1 bulb finely chopped garlic
1 medium yellow Onion, finely chopped
2 medium, carrots, peeled and small diced
3 stalks celery, small diced
1 bunch scallions, finely chopped, using white part only
2 tablespoons Italian Spice Blend*
2 cups (16 oz) pale dry sherry
2 cups (16 oz) clam juice or halibut stock
2 medium Russet Potatoes, peeled and small diced
8 ounce medium size prawns, peeled, de-veined and small diced
8 ounces Sea Scallops, hinge removed and small diced
8 ounces clam meat
8 ounces Halibut, Snapper or white fish, small diced
3 tablespoons parsley, finely chopped
1 tablespoon tarragon, finely chopped
2 tablespoons chives, finely chopped
3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
Sea salt to taste
*We recommend Wholearth Spice Italy blend for best results

Method:

In eight quart pot, render bacon until golden brown and crispy
Drain off bacon fat, measure ¾ cup to add back to pot.
Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
Deglaze with Pale Dry Sherry and reduce by half.
Add clam juice and bring up to simmer. Skim foam off the top
Add Italy spice blend if desired.
Add potatoes and simmer until tender. May need to adjust with stock or H20.
Simmer gently for 20 min.
Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
Add cream or milk as desired and herbs
Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
Bring up to simmer and let sit for 10 minutes before serving

Read Full Post Grandma Dave's Seafood Chowder.

Grandma Dave's Burdock Root Salad with Scallions & Cilantro

April 25, 2009 10:10 AM | Print

Burdock Root Salad with Scallions & Cilantro

Submitted by:

David Wells, Chef / Nutracoach

www.grandmadave.com

Ingredients:

1/2 cup seasoned rice vinegar

one thick Burdock root julienned (usually 4-5" long and 1" diameter

Peel skin off and julienne right into the vinegar to stop oxidation)

1/2 bunch Scallions thinly sliced on a bias

1 Tablespoons toatsed light and dark sesame seeds

1/2 bunch fresh cilantro chopped

Read Full Post Grandma Dave's Burdock Root Salad with Scallions & Cilantro.

Chocolate Granola Bars

April 24, 2009 8:34 AM | Print

Chocolate Granola Bars

Submitted by:

David Wells, Chef / Grandma Dave

www.grandmadave.com

I like to start with my favorite granola or make one yourself that is high in protein by adding lots of nuts and seeds (and or quinoa or amaranth flour sprouted) but no oil and sweetened with a lower glycemic sweetener such as brown rice syrup. My granola lends itself to the bar nicely with a few additions and this 10 minute preparation.

Wholearth Spice Organic Granola was created by David Wells, a professional chef with a nutritional vision! This granola is a blend of the finest quality organic delicious, nutritious ingredients, to bring you an absolute harmony of flavor, nutrition, and satisfaction.

Wholearth Spice all-natural granola combines seeds, nuts, grains, spices, and other wholesome ingredients that are rich in omega-3 fats (good fats) and heart healthy nutrients. There are absolutely NO REFINED SUGARS, NO ADDED OIL and NO ANIMAL PRODUCTS in this granola. Taste and feel the difference!

Ingredients: Organic Rolled oats, Organic Brown Rice Syrup, Organic Flax Seed, Organic Quinoa, Organic Raw Sunflower Seeds, Organic Dates, Organic Raisins (organic raisins, organic sunflower oil), Organic Pumpkin Seeds, Organic Cranberries (organic cranberries, organic evaporated cane juice, organic sunflower oil), Organic Molasses, Organic Almonds, Organic Orange Juice Concentrate, Organic Vanilla, Organic Ground Cinnamon, Organic Ground Allspice, Organic Ground Ginger, Organic Ground Nutmeg.

Click HERE to order Grandma Dave's Granola. Amazon ships in quantities of 12 - 14 oz. bags. The granola will also be available in Whole Foods on the west coast.

Chocolate Granola Bars:

3 pounds Grandma Dave's or your favorite granola
2 cups chocolate chips (dark chocolate with high % of cacao is best)
1.5 cups Lewis Labs Lecithin with Pineapple bromelain
One jar Lundburgs Farms Brown rice syrup
2 T vanilla

In addition you will need one sheet pan and a piece of parchment.

Method:

in large mixing bowl mix granola, choc chips and 1 cup lecithin together well.

Heat rice syrup with vanilla to a simmer.

Combine and mix well before pressing into the parchment lined sheetpan.

Sprinkle liberally with the other half cup of lecithin.

Let cool for two hours in fridge.

Cut to desired size.

Read Full Post Chocolate Granola Bars.

Quinoa Pilaf

April 24, 2009 8:08 AM | Print

Quinoa Pilaf

Submitted by:

David Wells, Chef / Nutracoach

www.nutracoach.com

Here is a basic quinoa pilaff that i like to make as a base item and then add different variations depending on the crowd and venue.

I usually add at least 8 cups of chopped fresh and raw herbs and veggies to this base, veggies would depend on what i plan to serve with it etc. Adding a lot of fresh and raw veggies tomatoess, cucumbers, peppers,celery, carrot~whatever you like, even grilled and chopped one to accompany a grilled protein etc.

Quinoa Pilaf

Makes approx 4- 5 servings

Prep time: 30 minutes

cooking time: 15-20 min.

1 Tbs. olive oil
1 small carrot, peeled and diced
1 sticks celery, peeled and diced
1 Tbs. garlic, finely chopped
1 onion, diced
1 cup quinoa thoroughly rinsed.
2 cups H20 or seasoned vegetable stock
Fresh herbs: basil, chives, oregano, parsley (optional)

In 4-quart sauce pot, saute garlic, onion for two minutes (med heat)

Add carrots and celery stirring for approx 5 minutes

Add quinoa, sauteeing slightly approx 3 minutes

Season with salt and pepper

Add water or stock and bring to a boil, immediately lower to a simmer

Give a final stir, and cover with tight fitting lid

Cook on low for 15 minutes.

Turn off and let stand for 10 minutes before serving

Quinoa Tabouli

April 24, 2009 7:49 AM | Print

Quinoa Tabouli

Submitted by:

David Wells, Chef - Grandma Dave

www.grandmadave.com

Some Nutritional Benefits

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.

Yield: 12 (1 cup) servings

Prep time: 40 minutes

Cooking time: 20 minutes

Ingredients

1 T olive oil
1 T garlic, finely chopped
1 sm. onion, diced
2 T Wholearth Spice blend of choice
2 cups quinoa, rinsed under cool water for 30 seconds
3 ½ cups vegetable broth or water
2 small cucumber, diced
4 small tomato, diced
2 bu. parsley, chopped
1 bu. mint, chopped
2 lemons, juiced
Salt and pepper to taste

Method

Heat olive oil to smoking point.

Sauté onions and garlic until translucent.

Add rinsed quinoa and sauté until lightly coated with oil.

Add spice blend of choice.

Add vegetable broth or water and season with salt and pepper.

Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.

Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.

Add all other ingredients and let stand in refrigerator for 1 hour.

Plate and serve.

Read Full Post Quinoa Tabouli.

Vietnamese Spring Rolls with Peanut Sauce

April 24, 2009 7:34 AM | Print

Vietnamese Spring Rolls with Peanut Sauce

Submitted by:

David Wells, Chef Grandma Dave

www.grandmadave.com

Some Nutritional Benefits:

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.

Spring roll wrappers (rice) 8, medium
Carrots 2, medium
Snow peas 12
Bell pepper red and yellow 1 of each
Scallions 1 bunch
Diakon radish 4” chunk
Cucumber ½ each (English)
Cabbage ¼ head
Leek (blanched) 1
Shiitake mushrooms 8 each (poached or sauteed)
Cilantro (chopped) ½ bunch
Mint (chopped) ½ bunch
Basil (chopped) ½ bunch
Furiake shake ¼ jar(can be purchased at Asian market)
Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Julienne all vegetables, chop all herbs.

Blanch leeks and sautee or poach mushrooms.

Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.

Uniformly place vegetables into the center of each roll.

Top with herbs, scallions, shake and sesame seeds.

Gently roll the rice paper, if needed, seal the ends with a small amount of water.

Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce Yields: 1 1/2 cups

1 Tb. sesame oil (light)
1 cup organic peanut butter
2 Tb. ginger root- chopped
1 Tb. garlic- chopped
1 Tb. lemon grass- chopped
2 Tb. scallions- chopped
1 Tb. sesame seeds- toasted
½ bu. cilantro, chopped
2 Tb. rice vinegar
2 Tb. agave nectar
Water to adjust consistency

Sautee ginger, garlic, lemon grass, and scallions in sesame oil.

Put all other ingredients into food processor and pulse.

Add water to adjust consistency.

Read Full Post Vietnamese Spring Rolls with Peanut Sauce.

Immune-Enhancing Smoothie

February 14, 2009 10:17 AM | Print

Immune-Enhancing Smoothie Recipe

by Chef David Wells ('Grandma Dave')

www.grandmadave.com

From David Wells, in his own words: One morning, I was walking through downtown SF, at six thirty in the morning, on my way to teaching nutrition at California Culinary academy when I saw a man drinking something out of a blender that looked like dirt!. I couldn’t help but stop and ask what he was drinking and why? He was angular and lean, with a clear and sharp snap to his movements, and a twinkle in his eyes. A Mason, who had been doing cement work since he was twenty, extremely fit looking but beaten up as well.

He went on to tell me about the drink that I was scowling at, “Its called Mud, I put sunflower seeds, flax seeds, pumpkin seeds, and almonds into the blender with water, and down it goes each and every day.”

“Wow! How long have you been drinking this?” I asked

“Since I was forty “he replied

“With all due respect sir, how old are you now?”

“Eighty two” he said with a calm smile.

I shook his hand, and as I looked into his eyes I could feel his vitality and strength.

I could hardly believe this was true; he looked like he was 50 at the most!

So I went and formulated this smoothie recipe and have been enjoying it ever since!

It may seem like a bit much, but a blender of this will keep you going for quite a while!

Yours in good health,

Cheers!

David

For my friends so they stay healthy and live long!

Ingredients:

All organic ingredients only!

One banana
One scoop or serving Protein powder (whey based) *Optional
One cup Low fat milk, almond or rice milk
A few Berries (½ cup or so)
A tablespoon of Lecithin granules * Optional
A tablespoon raw Pumpkin seeds
A tablespoon of raw sunflower seeds
A tablespoon of raw flax seed oil or meal
¼ cup whole raw almonds soaked overnight to soften and alkalize them- in pre sprout phase they posses 100's x's the nutrients
A teaspoon of spirulina or Blue green algae or ProGreens *
two ounces aloe vera juice or gel
Water to adjust consistency

Method:

Put all ingredients into a blender excluding water and spirulina/algae Blend until smooth, add spirulina and/or algae and adjust with water.

*As with any supplements, be sure to consult your physician before use.

Chef David Wells is the founder of Wholearth Spice Company... creator of the finest hand-crafted and organic spices, marinades and sauces on the market. For more information, please visit - www.wholearthspice.com

Read Full Post Immune-Enhancing Smoothie.

Recently in Grandma Dave's Recipes

Giant Grilled Overstuffed Portabella Mushrooms

Shredded Carrot Salad with Toasted Almonds & Currants

Mahi Mahi en Papillote (Asian Style Paper Wrapped Fish)

Smoked Turkey Breast with Spiced Chutneys and Yogurt Cucumber Sauce

Prawn and Scallop Ceviche with Heirloom Tomatoes

Grandma Dave’s Latin Spiced, Marinated and Slow-Cooked Ribs

Bowl of Sunshine - Ginger Butternut Orange Soup

Grandma Dave's Seafood Chowder

Grandma Dave's Burdock Root Salad with Scallions & Cilantro

Chocolate Granola Bars

Quinoa Pilaf

Quinoa Tabouli

Vietnamese Spring Rolls with Peanut Sauce

Immune-Enhancing Smoothie

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