Today we’re talking superfoods with LA-based chef and author Julie Morris. Want to know the best thing about this raw cacao lover and superfood expert? Not only is Julie’s clean cuisine a breeze to recreate at home, she shares our belief that nourishing our bodies with healthy food is possible without skimping on flavor or deliciousness. We don’t want to keep all this yummy goodness to ourselves, so we’ve invited Julie to share some healthy superfood recipes and tips from her latest book Superfood Kitchen.
We love the Chipotle Chili and Quinoa Pesto for flavorful make-ahead lunches and the Acai Cacao truffles as a scrumptious antioxidant-boosting afternoon treat. All recipes are guaranteed to make your healthy eating all the more delicious!
Chipotle Chili with Avocado Sour Cream
You’d never guess this savory chili contains healthy wakame in it since it almost melts away while cooking, leaving only its minerals and detoxifying benefits behind. Like most good chilis, this recipe loves a nice, slow cook to allow the flavors to meld, but is definitely worth the wait.
- 6 cups chopped tomatoes, divided
- 2 tbsp. coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh Anaheim peppers (green chilli), diced
- 1 lb (450 grams) sweet potatoes, peeled and diced
- 1 tbsp. fresh thyme leaves, chopped
- 1 tsp. chipotle powder
- 4 cups cooked black beans (unsalted)
- 2 heaped tbsp. wakame flakes
- 3 cups vegetable broth
- Sea salt, to taste
- Avocado Sour Cream (recipe below)
- Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.
- In a large pot, melt the coconut oil over medium-high heat. Add the onions and sauté until softened, about 5 minutes.
- Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and sauté for about 5 minutes longer to help break down the tomatoes.
- Add the prepared tomato puree, thyme, chipotle, cooked beans, wakame, and vegetable broth to the pot. Season with some salt, stir to combine, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes.
- Taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, adding a little water if necessary.
- When the chili is finished cooking, serve hot, with a dollop of Avocado Sour Cream (recipe below).
Avocado Sour Cream
- 2⁄3 cup raw cashews
- 2⁄3 cup water
- 1 large avocado (preferably Hass variety), pitted and peeled
- 2 tbsp. fresh lime juice
- ½ tsp. sea salt
Will keep refrigerated for several days in a sealed container.
- Add the avocado, lime juice, and sea salt, then blend again to form a whip. Refrigerate until ready to use.
- Use a small blender to process the cashews and water together into a smooth cream.
Quinoa with Sundried Tomatoes & Secret Pesto Sauce
A tasty pesto sauce with some very nutritious secrets, this recipe is a superfood twist on the classic Italian dish.
- ½ cup (packed) sun-dried tomatoes
- 2 cups (packed) chopped fresh basil
- ½ cup hemp seeds
- 1⁄3 cup EFA oil (EFA’s are any oil high in omega 3’s, such as hemp, flaxseed, walnut oil).
- 1⁄3 cup olive oil
- 1 tsp. freeze-dried wheatgrass powder
- 1 tsp. nutritional yeast
- ¾ tsp. sea salt
- 1 tbsp. minced garlic
- 4 cups cooked quinoa
- 2 cups (packed) baby spinach, cut chiffonade-style (a.k.a. extra thin)
- Soak the sun-dried tomatoes in hot water for 30 minutes or until soft. Slice thinly.
- Use a food processor to blend the basil, hemp seeds, oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce.
- In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes, and spinach. Serve cold, or gently heat.
Need some assistance in the quinoa cooking department? Learn how to cook quinoa in this simple tutorial.
Acai Cacao Superfood Truffles
Makes 16 Truffles
A powerfully energizing treat, these antioxidant truffles are little balls of ‘have a nice day’. I also appreciate that the inherent richness of the acai berry reduces the amount of added fat that is needed for this dessert.
- 1⁄3 cup acai powder
- 1½ tbsp. coconut oil
- 2 tbsp. cacao powder
- 2 tbsp. coconut sugar
- ¾ cup (packed) soft Medjool dates (about 7 or 8), pits removed
- 1 tbsp. raw or roasted smooth almond butter
- Dash sea salt
- 2 tbsp. cacao nibs
- Combine all ingredients except for the cacao nibs in a food processor and process until a dense dough has formed. Add the nibs and pulse a couple of times to combine, leaving in some textural crunch.
- Roll one heaped teaspoon at a time into 1-inch balls. Place on a plate and refrigerate for a minimum of 1 hour before serving. Always serve chilled or truffles will be too soft.
Optional: Roll truffles in a plate of acai powder to dust exterior before refrigerating.
Published with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris
Julie Morris is a Los Angeles-based natural food chef, superfood expert, and bestselling author. She has worked in the natural food industry for close to a decade as a recipe developer, culinary writer, cooking show host, speaker, and active advocate for whole, plant-based foods and superfoods for optimal health. Her mission is simply to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and simply delicious to follow. To learn more about Julie’s superfoods visit her Website, Facebook, Twitter & Instagram