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February 15, 2014

(Adapted from simplyreem.com)

 

  • Soba noodles (Made sure they are 100% Buckwheat!)

  • Scallions – 1 ½ cup finely chopped 

  • Ginger – 2 Tbsp minced

  • Cilantro – ¼ cup chopped

  • Sesame Oil- 2 Tbsp

  • Hot Pepper Oil – 2 tsp

  • Tamari (GF) or Nama Shoyu – 1Tbsp

  • Rice Wine Vinegar – 2 Tbsp

  • Honey – 2 Tbsp (or Agave for vegan)

  • Sea Salt – 1 tsp

  • Black pepper – 1 tsp

  • 1 Cup Carrots, Chopped

  • 1 Cup Shiitake Mushrooms, Chopped

  • 1 Cup Purple Cabbage, Chopped

  • Coconut Oil

 

   Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. While soba noodles are cooking and sauce is sitting, in a wok or large pot heat 2 tbsp Coconut Oil. Place in carrots and co...

February 15, 2014

(Adapted from the lovely http://www.detoxinista.com)

 

My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!

 

  • 1 red pepper

  • paper bag

  • 2 sweet potatoes, peeled

  • 1 cup almond milk

  • 1 teaspoon dried basil

  • 4 cloves raw garlic

  • 1/2 teaspoon of sea salt

  • 1 cup asparagus, chopped

  • 1 cup crimini mushrooms, chopped

  • olive oil or organic butter

 

   First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them as...

February 15, 2014

  • 3 tablespoons freshly squeezed lemon juice

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon dried oregano

  • 2-4 cloves garlic, smashed and finely chopped to a paste

  • Sea salt and freshly ground black pepper

  • 1/4 cup organic cold pressed extra-virgin olive oil

  • 1.5 cups red and yellow grape tomatoes, halved

  • 1/3 cup Capers

  • 2 green onions (green and pale green part), thinly sliced

  • 1 small red onion, halved and thinly sliced

  • 1/2 English cucumber, cut into small dice

  • 2 cups Cooked Quinoa

  • 4 tbsp Feta Crumbles

 

    Combine lemon juice, vinegar, oregano and garlic in a small bowl, and then slowly add in the oil while continuing to whisk. Pour dressing over the quinoa and stir well, then adding the rest of the veggies. This mixture can be placed in fridge to cool and allow the flavor to set more, or can also be enjoyed immediately with the feta sprinkled on top.

January 14, 2014

(From ‘The Beauty Detox Foods’ by Kimberly Snyder)

 

  • 2 cups butternut squash, peeled and cubed

  • 2 tsp coconut oil

  • 1/2 tbsp dried rosemary, crushed

  • Sea salt

  • Freshly ground black pepper

  • 1 cup quinoa, soaked overnight and rinsed well

  • 2 cups low sodium vegetable broth

  • 1.5 tbsp lime juice

  • 2.5 tbsp minced fresh parsley

  • 1 tsp minced fresh basil

  • 1/4 cup finely minced purple cabbage

  • 1 large or 2 small avocados, diced

  • Several handfuls of microgreens or clover sprouts, to top

 

   Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes. Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.

 

...

September 23, 2013

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

 

  • Four 6-ounce fillets of salmon

  • 2 tbsp extra virgin olive oil plus

  • 1/2 cup for the vinaigrette

  • Sea Salt

  • 2 Lemons, halved

  • 2 tbsp finely chopped Italian Parsley

  • 2 tbsp finely sliced chives

  • Freshly ground black pepper

 

   Heat a grill or grill pan over high heat. Coat the fish with the 2 tbsp olive oil and sprinkle with salt. Grill until firm to the touch and nicely browned, about 4 minutes on each side, depending on the thickness. Be sure to grill the lemons at the same time for the vinaigrette! Grill them alongside the salmon, cut side down, until they’re softened and just beginning to char. Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 1/3 cup smoky, slightly sweet juice). Whisk in the 1/2 cup olive oil, stir in the herbs, and season to taste with salt and pepper. Pour the vinaigre...

September 20, 2013

(From ‘It’s All Good’ by Gwyneth Paltrow & Julia Turshen)

 

  • 1 small poblano pepper

  • 1/2 yellow onion, peeled and roughly chopped

  • 2 garlic cloves, peeled

  • Juice of 1 lime

  • 1/4 cup fresh cilantro

  • 1/4 fresh jalapeno, seeds removed

  • 3 tbsp extra virgin olive oil

  • 1 pound mild white fish (halibut, cod, grouper, striped bass, etc.), skin disgarded, cut into 1/2 inch dice

  • Sea Salt

  • Pepper

  • Warm corn tortillas, salsa, guacamole, black beans

 

   Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Place the pepper in a blender or food processor along with the onion, garlic, lime juice, cilantro, and jalapeno and set aside.

 

   Heat olive oil in a la...

September 14, 2013

 

 

I almost didn’t make this dish once I saw canned tuna on the ingredient list, but the fried capers lured me in! Don’t be scared off by the frying of the capers, it is extremely easy, as was making the rest of the dish! I served the leftovers over some arugula the next night for an equally delectable dish!

 

  • 8 ounces pasta (my favorite is tru Roots ancient grain pasta), rotini is nice! Or, Arugula for those wanting grain free/paleo

  • extra virgin olive oil

  • 1/2 cup capers

  • 8 garlic cloves, thinly sliced or minced

  • a dozen anchovy fillets

  • a big pinch of red chili flakes

  • small handful of pitted kalamata olives, halved

  • 16 ounces olive oil-packed tuna, drained

  • Juice of one big lemon

  • 1/2 cup chopped italian parsley

 

   Bring a large pot of water to a boil and cook the pasta. Meanwhile, heat 1/2 inch of olive oil in a small skillet set over high heat and fry the capers, stirring once or twice, until really crispy, about 2 minutes (be very careful...

September 14, 2013

  • 2 cups Quinoa, soaked overnight

  • 2 tbsp Coconut Oil

  • 1 Yellow Onion, chopped

  • 1 tbsp Ginger, peeled & minced

  • 3 Green Onions, Chopped

  • 2 Carrots, Chopped

  • 2 Cups Shiitake Mushrooms, chopped

  • 1 tbsp Water

  • 4 tbsp Organic Tamari (or other soy sauce)

  • 1 Cup Organic Peas, frozen (prepare according to bag)

 

   Cook quinoa and set aside. In a wok or large pot melt coconut oil and cook yellow onion, green onion, and ginger until onion is nearly translucent. Add carrots, cook for 5 minutes, and then add in the mushrooms. Cook for an additional 5 minutes. Add quinoa as well as water and soy sauce and mix well. Add the peas and toss. This ‘fried rice’ can be served with bean sprouts on top for some crunch or with sriracha for extra spice!

September 13, 2013

(from Gwyneth Paltrow’s ’It’s All Good’)

 

This is one of my absolute favorite quinoa dishes, and tasty enough for the husband to enjoy!

 

  • 1/2 Butternut Squash, peeled and cut into small dice

  • Extra Virgin Olive Oil

  • Course Sea Salt

  • 1 tbsp Lemon Juice

  • 2 Cups Cooked Quinoa

  • 3 Scallions, white and light green parts only, thinly sliced

  • 1/3 cup finely chopped Parsley

 

   Preheat oven to 400F. Toss squash with 2 tbsp olive oil and a pinch of salt on a sheet pan and roast until soft, about 15 minutes. Meanwhile, whisk the lemon juice with 3 tbsp of olive oil in a large mixing bowl along with a big pinch of salt. While the squash is still warm, toss it into the dressing bowl along with the quinoa, scallions, and parsley. Taste the mixture and add a bit more salt or lemon if you feel it needs it.

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