ojai private chef

Kale & Apple Salad with Ginger Tahini

March 21, 2016 by Zella Sage

Kale is a hot commodity in my kitchen and shows up in all forms, from detoxifying beverages to satisfying salads. This leafy green phenomenon is bursting with benefits and has the power to lift my mood in a matter of minutes!

Let’s take a peek at the perks of the beloved plant. While very low in calories, kale is chock full of vitamins and loaded with antioxidants. It detoxifies the liver, hydrates the body and boosts the immune system. It is praised as an anti-inflammatory agent, which helps heal the body and prevent disease. Kale also has the ability to balance blood sugar, strengthen bones and clear the skin. I incorporate it into my diet as often as possible and immediately feel the difference in my overall well-being. If you’re an avid foodie looking to enhance your health like myself, this Kale & Apple salad has your name written all over it.

Kale & Apple Salad with Ginger Tahini

1 bunch of kale, chopped into bite-sized pieces (about 3 cups)
1/2 head of red cabbage, thinly sliced (about 1.5 cups)
1 large apple, chopped into bite-sized pieces
2 tbs. walnuts, chopped
1 tbs. sesame seeds

1. Place all ingredients into a large bowl and toss together with Ginger Tahini Dressing (recipe below). Store in fridge up to 5 days.

Ginger Tahini Dressing
1/4 cup raw tahini
1/4 cup fresh-squeezed orange juice
2 tbs. apple cider vinegar
2 tbs. pure maple syrup (or honey)
1 inch piece of fresh ginger root
1/2 tsp. salt
pinch of red pepper flakes (optional)

1. Blend all ingredients together in blender.

Carob Candy Bars

March 5, 2016 by Zella Sage

I spent Saturday morning creating these candy bars, which have quickly become one of my favorite sweet treats. They are sweet (but not too sweet) with a dab of chewiness, a bit of crunch and a whole bunch of delicious. I’ve been working with this carob candy recipe for a while but this was the first time I added raisins and I love the way the texture they add to this already wonderful confection. As with most chocolate/carob bars, you can substitute your choice of nuts, seeds and dried fruit. I chose these particular additions because they were already living in my kitchen. Along with an incredibly rich taste, carob is also packed with antioxidants and helps ease digestion. Get your hands on this stuff and make some candy!

Carob Candy Bars

2 cups raw carob powder
1 cup unrefined coconut oil
5 tbs. raw almond butter (or your choice of nut/seed butter)
1/2 cup unsweetened shredded coconut
1/2 cup raisins
1/4 cup chopped almonds

1. Place sealed jar of coconut oil in a bowl of hot water until the oil becomes liquid.
2. Place carob powder, coconut oil and almond butter in a food processor or blender and combine until smooth.
3. Pour carob mixture into a bowl and add coconut, raisins and almonds. Mix with a spoon.
4. Pour mixture into an 8×8 parchment-paper lined pan.
5. Place pan in refrigerator for two hours to solidify.
6. Cut candy into squares. Store in refrigerator up to two weeks.

Raw Brownies with Chocolate Frosting

February 18, 2016 by Zella Sage

When I was in middle school, one of my teachers told the class caffeine is a drug and chocolate contains caffeine. As I sat with that piece of information, my innocent mind suddenly decided to cut out all chocolate from my diet. How could I continue eating something so…bad?

While I refused to eat one of the most coveted foods in the world, I still craved the smell of baked brownies in the kitchen. So each week for a period of time, I would whip up some very unhealthy brownie batter, stick it in the oven and revel in the chocolate-scented air drifting through the house. I wouldn’t touch them once they were out of the oven, so they were up for grabs for anyone with an appetite for chocolate. I felt strangely satisfied.

Fast forward many, many years and chocolate is now my drug of choice. To say I indulge often is an understatement. I prefer my chocolate in the raw combined with the cleanest, healthiest ingredients. This past weekend, I made some ooey-gooey, fudge-like brownies to celebrate Valentine’s Day and wanted to share the recipe. I’m pretty sure you will love them because every time I eat them, I can’t imagine anything ever tasting better!

Raw Brownies with Chocolate Frosting
(Makes 16)

Brownie:
1 cup raw walnuts
1 cup raw pecans
1 cup raw cacao powder
2.5 cups medjool dates, pitted
1/2 tsp. ground cinnamon

1. Place walnuts and pecans in a food processor. Process until finely ground.
2. Add cacao powder and process until combined.
3. Add dates, one at a time, until mixture looks crumbly and becomes a doughy consistency when squeezed with your hands.
4. Remove mixture from food processor and press evenly into a parchment paper-lined 8 x 8 inch pan.
5. Place in refrigerator while making the frosting.

Frosting:
1 avocado (about 3/4 cup)
1/3 cup raw cacao powder
1/4 cup pure maple syrup*

1. Place all ingredients in food processor. Process until smooth, scraping sides if necessary.
2. Spread the frosting on top of the brownies.
3. Cut into squares.
4. Decorate with toppings of your choice. I used crushed cacao nibs, chopped walnuts and ground cinnamon.
5. Store in refrigerator up to 3 days. Store in freezer up to two weeks and let thaw in fridge for one hour when ready to eat.

*Maple Syrup is not raw. Substitute with raw honey or alternative sweetener to make the frosting completely raw.

Vegan Eggplant Pizza

February 10, 2016 by Zella Sage

A couple of weeks ago, I made a vegan pizza using eggplant as the base. To my surprise, it was downright delicious and I couldn’t wait to invite friends over to share my latest discovery. This past weekend, I hosted an intimate soiree for the new moon, complete with girlfriends, wine, soul stories, some of the best granola bars ever made and pizza.

These Eggplant Pizzas are vegan, made without gluten, grains or soy, and make an impressive meal for even the most devout cheese and meat lovers. I used a homemade marinara sauce (that I slathered on my baked potato the next day) and a variety of fresh, organic toppings without the help of any oil. A green salad on the side is a perfect addition to this hot and satisfying dish.

Vegan Eggplant Pizza
(makes 16-18 pieces)

Marinara Sauce:
2 tomatoes or 2 cups cherry tomatoes
1 cup sun-dried tomatoes, soaked for 20 minutes
1/4 cup fresh basil leaves
1 tbs. fresh oregano

1. Blend all ingredients together in food processor or blender. Set aside.

1 large eggplant, sliced into 1/2 inch rounds
2 cups spinach leaves
2 cups mushrooms, sliced thinly
1 red onion, peeled and sliced thinly
1 small red bell pepper, sliced thinly
1/4 cup fresh basil
2 tbs. fresh oregano

1. Preheat oven to 325 degrees Farenheit.
2. Place eggplant slices on a towel and let sit for 15 minutes to release some of the moisture.
3. With a towel, press the eggplant slices to soak up some of the moisture.
4. Place eggplant slices onto large parchment paper-lined cookie sheet.
5. Bake for 15 minutes.
6. Place 2 tablespoons of water in a skillet. Heat on the stove over medium heat. Add spinach and cook for 5 minutes, stirring occasionally. Remove from heat.
6. Remove eggplant from oven and top each slice with 1-2 tablespoons of marinara sauce. Spread evenly.
7. Top each slice with spinach, mushrooms, red onion and red pepper.
8. Bake for 15 minutes.
9. Remove from oven and top with fresh basil and oregano.

* If you have any leftover marinara, I recommend putting it on top of a baked sweet potato. Yum!