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April 27, 2017

April 22, 2016

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March 8, 2016

 

This is one of my simplest and most beloved recipes, and my go-to comfort food. My dad taught me this a long time ago and I've been addicted ever since. It curbs my sweet tooth while maintaining high energy and strong digestion. And it is so easy that on nights I don't want to cook, I often have this with a side salad. 

 

  • 1 sweet potato (preferably a long one vs. a fat one!) 

  • olive oil or spray coconut oil

  • 2 tbsp yellow mustard (I love Whole Foods 365 brand for this)

  • 1 tbsp raw honey 

 

Preheat oven to 350. Slice the sweet potato into discs about 1/3 inch wide. Cover with oil, and set on baking sheet. One of my favorite methods to covering them with the oil is to throw the discs into a large ziploc, then add a bit of oil, salt, and pepper, seal it , and toss it around distribute. Another option is to use a spray oil (I like coconut) to cover them without drenching them in oil. 

 

Bake the discs for 25 minutes. While they are baking, mix your mustard and honey together....

February 11, 2016

 

  • 1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)

  • 1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)

  • 1 tbsp Raw Local Honey or Maple Syrup

  • 2 tbsp Chia Seeds

  • A few drops of vanilla

  • Pinch of Sea Salt

 

Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!  

February 9, 2016

 My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it! 

 

  • 3 cloves garlic, minced

  • 1 tbsp harissa powder or 2 tbsp paste

  • 1 tsp cumin

  • 1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)

  • 3 Red Bell Peppers, diced

  • 3 cloves garlic

  • 5 cage free, organic eggs

  • sea salt 

  • optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread! 

  • optional: high quality feta cheese

 

Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that...

January 26, 2016

So this cheesecake is my most popular dessert of all time. It is certainly not healthy, or vegan, or sugar-free, but it brings people together, and that is what I love about food. This is a labor of love, very worthy of a special person or celebration! After making it with and without the water bath, the water bath is WAY worth the extra effort. It makes the cheesecake perfect, rather than like an upside down frisbee was baked on top. Make sure you grab a springform pan! Also worth it. I grabbed mine from Goodwill! You can find a cheap one anywhere.

 

 

Crust

1 3/4 cups Graham Cracker Crumbs (I used gluten free from my favorite Seattle bakery, Nuflours)

2 tbsp organic sugar

pinch salt

4 tbsp plus 1 tsp organic unsalted butter

 

Filling

2 pounds organic cream cheese, room temperature

1 1/3 cup organic granulated sugar

pinch of salt

2 tsp vanilla

4 organic cage free large eggs

2/3 cup organic full fat sour cream

2/3 cup organic heavy whipping cream

 

Caramel

1 cup sugar

1 tbsp cold water

2 tbsp good whisky

2...

November 30, 2015

 

For the Crust

  • 1 cup Oat Flour

  • 2 cups raw pecans

  • 2 tbsp organic sugar

  • 3 tbsp ground flax

  • 1.5 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup brown rice syrup or honey

  • 1 tbsp coconut oil, melted

 

For the Filling

  • 2.25 cups canned pumpkin

  • 1/2 cup organic sugar

  • 1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)

  • 1 tbsp coconut oil, melted

  • 1/4 cup maple syrup

  • 3 tbsp cornstarch or arrowroot powder

  • 2 tsp vanilla extract

  • 2 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp nutmeg

  • pinch of ground cloves

 

Grease a 9-inch pie dish very well and preheat the oven to 350F. 

 

In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.

 

Melt coconut oil with br...

November 9, 2015

 

  • 2 cups walnuts

  • 1 Tbs. cumin

  • ½ Tbs. coriander

  • 2 Tbs. low sodium tamari

  • 1 tsp. chili powder

  • Salsa

  • Cherry Tomatoes, halved

  • Avocado, sliced

  • Optional: Nutritional Yeast

 

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'! 

 

On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer. 

 

If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious! 

November 9, 2015

 This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy! 

  • 1 head of broccoli, cut into florets

  • 1.5 tablespoons of olive oil, divided

  • 4 garlic cloves, minced

  • crushed red pepper

Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately. 

October 27, 2015

This is the best nut butter I've ever had, hands down. Incredibly nutrient dense from the almonds and brazil nuts, but super creamy from the cashews. It is perfect. When I'm on the go, I love to throw a scoop of this butter into the blender with some coconut water, cinnamon, vanilla, a bit of sea salt, and some stevia for an easy and delicious snack.

 

  • 1 cup almonds

  • 1 cup brazil nuts 

  • 1 cup cashews

 

Place all nuts in food processor and run until super smooth, about 10 minutes. Enjoy! 

 

 

October 27, 2015

 

​​Dressing

  • ¼ cup tahini

  • 2½ tablespoons organic tamari

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons fresh lime juice

  • 1 tablespoon apple cider vinegar

  • 2 garlic cloves, minced

  • 2 teaspoon minced fresh ginger root

  • 2-4 tbsp cilantro, chopped

  • 1/2 tbsp raw honey or 1/2 dropper of liquid stevia

 

Noodles

  • 2 zucchini, julienned

  • 6 carrots, julienned

  • 1 package of Kelp Noodles

 

First, set your kelp noodles in a bowl of hot water. Then, mix together your dressing and set aside. After julienning your veggies, steam them however you prefer (I use a bamboo steamer). When the veggie noodles are tender, remove from heat. Drain your kelp noodles, squeezing out excess moisture with a paper towel, and place in a dry bowl. Add your cooked veggie noodles and dressing and toss well to combine. Top with a little extra cilantro and enjoy! 

Serves 2-3

 

October 23, 2015

These are supposed to be a cookie, but they taste more like muffin tops to me because of the delicious cakey consistency of baked coconut flour. ​  

 

  • 1/3 cup coconut flour

  • 1/4 cup coconut oil, melted

  • 1/4 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  • 2 eggs

  • 1/3 cup dark chocolate chips

 

Preheat oven to 350. Mix all ingredients (minus the chocolate chips) together in a medium bowl until well combined. It will seem runny at first, but the coconut flour will absorb the moisture and the batter will thicken as you stir. Fold in chocolate chips.

 

Spoon mixture onto greased or lined cookie sheet, and press the dough down into more of a cookie shape, as they will not melt down! Bake for 12-14 minutes, and allow to cool for 10 before enjoying.

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