DIY « Eating Clean Recipes

Cold Press Coffee: MIY (make-it-yourself)

By Jen, on September 4th, 2011%

From the recipe archives, first posted August 2010. Updated with new photos and a recipe for vegan Vietnamese iced coffee. -Jen

Once you discover how easy it is to make cold press coffee, you’ll always make-it-yourself. All it takes is 2 ingredients…and some patience.

Here are a few secrets for making cold brewed coffee:

Start with fresh whole coffee beans. A medium or dark roast is best for cold brewing.
Grind the coffee beans into medium-fine grounds.
Brew in the refrigerator at least 24 hours.
Double filter the coffee. Use a French press as the first filter, and a cone coffee filter system (such as a Melitta) as the second filter.

Cold Press Coffee
Ingredients:
1/2 cup medium or dark roast whole coffee beans
2 cups fresh cold water
Equipment:
Coffee grinder
French press
Cone coffee filter

Place coffee beans in coffee grinder. Grind coffee beans into medium-fine grounds. Add ground coffee to French press carafe. Stir water into coffee grounds. Insert French press cover and depress plunger just enough to submerge coffee grounds fully in water. Cold brew in the refrigerator for 24 hours. To strain, depress the French press plunger completely to trap coffee grounds. Strain again by pouring brewed coffee through a cone coffee filter. Cold brewed coffee is strong. Serve over ice and add water to taste.

Makes 1 1/2 cups

Tip: To make a vegan version of vietnamese-style iced coffee, add 1 tablespoon each coconut milk and almond milk to a glass. Stir in 1/2 to 1 teaspoon pure maple syrup, depending on your preference for sweetness. Add 3/4 cup cold press coffee, stir vigorously. Add ice and enjoy.

Bodum Chambord Coffee Press

Melitta U S A Inc 640007 Perfect Brew Filter Cone

Baked Pita Chips MIY (make-it-yourself)

By Jen, on December 30th, 2010%

Pita chips make the perfect delivery device for savory dips and spreads. Don’t waste your money or your taste buds on packaged pita chips, make your own. Simply drizzle pita wedges with a little olive oil and sprinkle with salt and your favorite spice. Bake until browned and you’ll have crispy pita chips, perfect for dipping into Lemon Hummus or creamy Greek Yogurt and Feta Dip.

Baked Pita Chips
1 whole wheat pita pocket bread round (6 to 8 inches)
1 1/2 teaspoons olive oil
1/8 teaspoon coarse salt
1/8 teaspoon ground cumin, coriander, chili powder or sweet paprika

Heat oven to 350 degrees. Cut pita pocket bread round into 8 wedges. Split each pita wedge in half horizontally to form 2 triangles. Place pita triangles on baking sheet. Drizzle with oil and sprinkle with salt and desired seasoning. Bake 8 to 10 minutes until golden brown. Let cool completely. (Pita chips will crisp after cooling.)

Makes 16 pita chips

Tip: This small batch recipe easily doubles or triples to serve a crowd.

The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

Vegetable Broth: MIY (make-it-yourself)

By Jen, on May 15th, 2010%

Looking for a healthy flavor secret? Good tasting vegetable broth is key to flavorful soups, stews and grain dishes. Unfortunately, most packaged veggie broths taste awful. No time to spend hours making homemade broth? No problem. I developed this quick and clean veggie broth that’s ready in minutes. Once you see how easy it is to make vegetable broth, you’ll always make-it-yourself.

For a basic vegetable broth, start with onion, garlic and carrot. For more complex flavor, add other veggies such as celery, mushrooms and tomatoes. The secret to a quick cooking broth is finely chopped vegetables. Use a food processor to make quick work of the chopping.

Use a food processor to finely chop vegetables.

Quick and Clean Veggie Broth
1 medium yellow or white onion, peeled and quartered
3 medium carrots, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon extra virgin olive oil
6 cups water
2 bay leaves
1 1/2 teaspoons coarse salt
1/2 teaspoon whole black peppercorns

Add onion, carrots and garlic to food processor bowl; pulse vegetables until finely chopped. Heat olive oil in large saucepan over medium heat. Add chopped vegetables to saucepan. Cook 5 minutes, stirring frequently. Add water, bay leaves, salt and peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Drain mixture; discard solids. Makes 4 to 5 cups broth.

Kitchen Tip: Store broth in the refrigerator up to 3 days or freeze up to 1 month.

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Greek Yogurt: MIY (make-it-yourself)

By Jen, on April 12th, 2010%

Sure, you can buy Greek yogurt…but it’s more fun to make-it-yourself. All you need is a colander, a kitchen towel and some time. Learn how to make Greek yogurt from Mark Bittman of the The New York Times.

Tips for making your own Greek yogurt:

Keep fat in check. Start with low-fat or fat-free plain yogurt.
Check the label. Choose yogurt without added gelatin or other thickeners. Gelatin binds the liquid, preventing it from draining away.
Stay cool. Keep yogurt refrigerated during the straining process.

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

Eating Clean Recipes

Cold Press Coffee: MIY (make-it-yourself)

Baked Pita Chips MIY (make-it-yourself)

Vegetable Broth: MIY (make-it-yourself)

Greek Yogurt: MIY (make-it-yourself)

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