appetizer – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Fri, 07 Dec 2018 22:31:14 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png appetizer – Uncle Matt's Organic http://www.unclematts.com 32 32 Citrus Marinated Beets http://www.unclematts.com/citrus-marinated-beets/ Mon, 09 Jul 2018 18:28:33 +0000 http://www.unclematts.com/?p=3387 more]]> If you’ve never tried beets because you’ve been afraid of them, or were forced against your will to eat them as a kid (we hear you!), this recipe will forever change your mind about this beautiful deep red veggie.  Plus, what’s not to like about beets when they get marinated in Uncle Matt’s Organic OJ? Yum!

Ingredients

1/2 lb organic beets washed, peeled, and quartered into chunks

1/2 tbsp extra virgin olive oil avocado oil (or coconut oil)

1/3 cup Uncle Matt’s Organic orange juice

Instructions

Preheat the oven to 400F.

Arrange the organic beet chunks on a cookie/sheet pan, lined with non-stick aluminum foil (optional for easy clean up). Drizzle the olive or avocado oil over the beets, and then use your hands to toss and blend well.

Roast the beets, uncovered, for 30-35 minutes, until soft when pierced with a fork.

Once the beets are cool enough to handle, place the beets in a storage containers. Pour Uncle Matt’s Organic orange juice over the beets, and toss to coat the beets in the juice. The beets won’t be fully submerged in the orange juice.

The beets will keep in the fridge, in an air-tight container, for up to a week. Use the beets to top on salads, on a fish or chicken dish, or blended in smoothies. Or, just eat right out of the container!

Delicious… and healthy!

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Brussels Sprout and Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce http://www.unclematts.com/brussels-sprout-and-avocado-winter-rolls-with-grapefruit-hoisin-dipping-sauce/ Thu, 18 May 2017 00:31:25 +0000 http://www.unclematts.com/?p=2516 more]]> These winter rolls are quick and perfect option for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Yay!
Cook time: 15 minutes
Total time: 45 minutes

Yields: 10-12 Winter Rolls

Ingredients

Winter Rolls
2 tablespoons sesame oil
2 cloves garlic
1 teaspoon fresh ginger, grated or minced
1 pound brussels sprouts, stems removed and thinly sliced
1 large carrot, chopped into matchsticks
1 red pepper, sliced
2 tablespoons soy sauce
1 lime, juiced
1/2 teaspoon curry powder (I like to use spicy yellow curry powder)
1/2 teaspoon pepper
zest of half an Uncle Matt’s Organic grapefruit
4 green onions, chopped
1/2 bunch fresh cilantro or basil
1 1/2 cups cooked vermicelli noodles
1-2 large avocado’s, sliced thin
1 package rice paper wrappers (you will not use them all, but I like to have extra wrappers incase I mess up a few)
Grapefruit Hoisin Sauce
1/2 cup hoisin
1/2 cup Uncle Matt’s Organic Grapefruit juice
2 tablespoon creamy peanut butter (or can sub almond butter)
2 tablespoons sweet thai chili sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
zest of half an Uncle Matt’s Organic grapefruit

Instructions

To make the sauce. Add the Uncle Matt’s Organic grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.

To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds – 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.

To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.

*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving.

*Adapted from Half Baked Harvest’s Vietnamese Chicken Spring Rolls

Recipe from Half Baked Harvest.

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Summer Guacamole http://www.unclematts.com/summer-guacamole/ Fri, 29 Jul 2016 00:56:52 +0000 http://www.unclematts.com/?p=2536 more]]> This guac recipe is a game changer. Literally! A chunky guacamole with all the right flavors, it’s so addictive be prepared to make a double batch!

Ingredients:

1/2 cup green bell pepper, diced
1/2 cup red onion, diced
1/2 cup beefstake tomatoes, diced
2 Florida avocados (when in season), or 3 – 4 Hass avocados.
1 & 1/2 tsp Uncle Matt’s orange juice
Dash garlic salt
Salt & pepper to taste

Chop & mix all ingredients together. Mixture will be clumpy. Then add orange juice and salt & pepper to your desired taste. Mix well. Serve with your favorite chips and enjoy!

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