Cooking with Amber Antonelli + The Naked Bite Recipes

One of my New Years intentions is to experiment with new recipes! Over the holiday I spent a little time in Miami catching up with friends and taking in some much needed sun! While I was there I had the opportunity to take a cooking class with Amber Antonelli, pure food chef and founder of The Naked Bite.  Amber hosts private and semi-private cooking class held in Miami. If you live in the area or plan to visit you have to schedule a class with her! It’s life changing.

When my girlfriend invited me over to her house for cooking fiesta with Amber, I knew I was in for a treat! She has such a friendly way of simplifying the recipes for any cook, at any level. Whether you’re a novice or a pro, I guarantee you will find her easy breezy way in the kitchen super inspiring.

What I love most is Amber’s commitment to choosing ingredients that are seasonal, locally sourced and organic!

Amber pulls inspiration for her recipe creations from traveling around the world.  She believes that, “nothing is more telling or descriptive of a person or a culture than their food.”

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The Naked Bite + The Beauty Fox + gal pals= cooking with love!!

“Eating is a source of joy and I believe that healthy and pure foods elevate the body and the mind. For me “eating healthy” means eating fresh, mostly plant-based whole foods cooked from the heart and enjoyed with loved ones. It is fulfilling to bring my passion for consciously created food to people in my family and my community.”- Amber

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We learned the art of dicing and got the skinny on the proper tools to have in the kitchen. My NYC apartment lacks major storage space in the kitchen, which means I need tools that give me the most bang for my chop!

Amber gave great suggestions for three multifunctional staple tools; a Vitamix blender,  Japanese Mandolin + gloves and one great knife like the Global Chef’s Knife (worth every penny!) OR if you’re on a budget the Victorinox Chefs Knife gives the best performance for the money.

I have owned my Vitamix for a few years now so I was excited to get my hands on the other two tools!

My favorite? The Japanese mandolin, it is oh-so-fun to use, just make sure to wear the gloves… especially on wine night!

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Here we are making zucchini pasta and Amber is cheering me on for my first go with the Japanese mandolin. Seriously so easy to use! As you can see wine was involved in our day so I slipped on the safety glove!

global chef knife

Not only is The Global Chef Knife beautiful, it is hands down the best slicer & dicer ever!

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Kale salads are 100% the meal I munch on the most! In the picture above I’m making Amber’s “Better Caesar” salad. The homemade caesar dressing will make your  mouth do a happy dance!

Don’t be afraid to get your hands in there and rub the dressing into the kale. This actually helps breakdown the kale and makes digestion much easier.  Their is a therapeutic quality of physically touching your food during the preparation process. Food made with love.

The Recipes Created by Amber Antonelli

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Green Gazpacho Recipe

Ingredients:

1 cup vegetable stock or water
1/4 cup apple cider vinegar
1/3 cup olive oil
1/4 medium fennel bulb
1 medium green bell pepper, seeded and rough chopped
4 scallions, ends removed and rough chopped
1 medium cucumber, rough chopped
1 medium green apple
1 jalapeño- seeded, optional
1/2 cup pistachios
2 good handfuls of spinach or other greens
A good handful Italian parsley
A good handful cilantro
1/2 cup mint leaves
Salt & pepper to taste
2 teaspoons toasted cumin
1/3 cup full fat Greek yogurt, optional

Servings varied

Directions: 

Place all ingredients in a high speed blender and blend on high for 1 minute. Add the remaining ingredients and blend on high for 1 minute more. Taste and adjust seasoning if necessary. Ambers suggests the seasoning should be a mix of acidic, spicy, smooth and herbaceous.

maimi cooking art basal naked bites 2014

The Better Caesar

Ingredients:

2 large heads of hearts of romaine lettuce, chopped (1 large bunch Tuscan kale works well also)

2 cups red cabbage, finely shredded
2 stalks of celery, thinly sliced on the bias
Red onion, thinly sliced (about 1/3 cup)
1 cup cherry or grape tomatoes, cut in half
1 cup of gluten free crackers, broken up (I like Mary’s Gone Crackers)

Dressing~
3 Tablespoons raw cashews
3 Tablespoons water
1/4 cup fresh lemon juice
3 Tablespoons good quality extra virgin olive oil
4 medium cloves garlic
1-2 teaspoons dulse seaweed flakes*
Salt and freshly cracked pepper to taste

Makes 4 servings

Directions:
Mix all of the veggies in a good size salad bowl, reserving the “croutons” for later.

Add all of the ingredients for the dressing into the blender and blend on high until very creamy. Pour over the salad and toss well. Taste to adjust seasoning if necessary. Add in the croutons and mix well.

Tips & Notes~

Some more nice additions include; sun dried tomatoes, green or kalamata olives, capers, picked parsley.

If you do not have the dulse you can use a few anchovy fillets instead- it will not be vegan of course.

Add some parmesan cheese if you just cannot help yourself.

*If using kale; remove the stem and slice thinly. Cut leaves into 1 inch strips. Add massage gently with dressing using clean hands and then add remaining ingredients.

**Dulse is a seaweed powder and can be found in the Asian isle of Whole Foods and in many health food stores.

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Roasted Red Pepper Romesco Sauce Recipe

Ingredients: 

1 cup roasted red peppers- fresh or packed in a jar*
1 large scallion, rough chopped
3-4 Tablespoons extra-virgin olive oil
1/3 cup well toasted almonds**
1 large garlic clove
1 Tablespoon+ red wine vinegar or lemon juice
Salt to taste
pinch of cayenne- optional

Makes 1 cup

Directions: 
Place in all ingredients blender and blend on high speed for 15 seconds. Scrape down sides and turn on high and puree until smooth. Adjust seasoning and spice to taste and serve with grilled or roasted meats or as a dipping sauce for veggies.

Tips & Notes~

Substitute sauteed red onion and cooked garlic for the scallions and raw garlic. You may need to adjust the lemon and the seasoning a bit. Add some picked fresh herbs, mint, parsley, oregano, basil or mixed.

This recipe makes a great pasta sauce. Double the recipe and add some veggie stock. Toss over pasta with some fresh veggies such as spinach, kale, broccoli, zucchini, mushrooms and peas.

*If you want to use fresh red bell peppers you can roast them in the oven. Cut in half and remove seeds and membrane. Flatten with the skin facing up on a foil lined baking sheet and coat with a little olive oil. Broil for 9-10 minutes until the skins are quite charred. Remove from oven and wrap up in the foil from the baking sheet and let sit for 10 minutes. Peel the peppers keeping some of the charred bits for flavor.

**To toast the almonds place on a baking sheet and toast in a 325 oven for 10-15 minutes until golden brown. Do a lot at a time and store to use for salads and other uses.

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Zucchini Pasta with Tomato Basil Sauce Recipe

Ingredients:

Zucchini Pasta

4 large zucchini, ends trimmed
2 Tablespoons olive oil
1 Tablespoon lemon juice
a few pinches of dried oregano
2-3 cloves of garlic, finely chopped

Sauce

1 ½ cups sun dried tomatoes (not packed in oil)
1/2 cup raw cashews
4 medium pitted dates
(Place all 3 in a jar together and soak at least 4 hours or overnight)

3 medium cloves garlic
1 ½ cup tomatoes, quartered
A good handful basil leaves
1 Tablespoon lemon juice or balsamic vinegar
2 Tablespoons olive oil
1 teaspoon salt

Makes about 4 servings

Directions:

Julienne the zucchini lengthwise on a mandolin.

Place the zucchini into a bowl with the lemon juice, oil, oregano and garlic and toss well. Set aside to marinate; do not use any salt yet.

Drain the jar of soaked items and then place into a food processor and pulse until well broken down. Add the remaining ingredients for the sauce and blend well. Taste and adjust seasoning if necessary; may need a bit more lemon juice depending on how sweet the sun dried tomatoes are.

Lightly salt the zucchini and toss well. Pile onto a large platter or plate individually and top with the sauce. Drizzle with a bit more olive oil if desired. Be sure not to salt the zucchini too far in advance as the liquid will drain out and make the “pasta” watery.
turkey meatballs

Mediterranean Spiced Meatballs + Sauce Recipe

Ingredients: 

1 pound lean grass-fed ground beef, bison or lamb
1 large carrot, roughly chopped
1/3 cup raisins, optional
1/2 medium yellow onion, roughly chopped
6 large cloves garlic
A large handful fresh parsley
A large handful fresh mint or cilantro
2 teaspoons ground cumin
2-3 teaspoons curry powder
1 teaspoon cinnamon
2 Tablespoons red wine vinegar
1 teaspoon salt
A few grinds of pepper
2 eggs

Makes about 20 medium size balls

Directions:

Preheat oven to 500°F.

Place the meat in a large bowl and set aside.

Place the carrot and raisins in a food processor and pulse 3-4 times. Add the remaining ingredients except for the ground meat and the egg and process until well broken down- do not take it too far as the water from the onion will leach out.

Transfer to the bowl and add the meat and the egg; mixing with clean hands until well combined. Cook a small bit of the meat in a sauté pan to check the balance of flavors. Adjust seasoning if necessary.

Shape mixture into about 20 balls and place on a baking sheet lightly coated with oil or lined with parchment. Roast until cooked through and golden brown, about 15-20 minutes. Serve hot.

 Tips & Notes~

You can also press the meatballs slightly into a burger shape and cook in a sauté pan with a little olive oil; turning to cook on a few sides. When they have browned you can make a tomato sauce in the same pot and cook all together so that the flavors will merry.

You can do a double batch and freeze some but you will want to process the veggies in two batches unless you have a very large food processor.

Omit the cinnamon and curry powder for a more neutral flavor.

Roasted Red Pepper Romesco Sauce

1 cup roasted red peppers, fresh or from a jar*
1 large scallion, rough chopped
3-4 Tablespoons extra-virgin olive oil
1/3 cup dark toasted almonds or hazelnuts
2 large garlic cloves
1+ Tablespoon lemon juice or red wine vinegar
A handful of fresh herbs such as parsley, basil, mint etc
Salt to taste
A pinch of cayenne- optional

Makes about 1-1/2 cups

Directions: 
Place in all ingredients blender and blend on high speed for 15 seconds. Scrape down sides and turn on high and puree until smooth. Adjust seasoning and spice to taste and serve with grilled or roasted meats or as a dipping sauce for veggies.

Tips & Notes~

For a pasta sauce~ Double the recipe and toss over pasta with some sautéed veggies such as spinach, kale, broccoli, zucchini, mushrooms and peas.

*If you want to use fresh red bell peppers you can roast them in the oven. Cut in half and remove seeds and membrane. Flatten with the skin facing up on a foil lined baking sheet and coat with a little olive oil. Broil for 9-10 minutes until the skins are quite charred, turning once. Remove from oven and wrap in foil from the baking sheet and let sit for 10 minutes. Peel the peppers keeping some of the charred bits for flavor.

ENJOY!!

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Be sure to share your recreations of these delicious recipes on Twitter, Instagram and Facebook with the #thenakedbite.

 

 

 

 

 

 

 

  • MalMil

    Trying two of these recipes tonight! Thanks for sharing. But I also really want to know where this jumper(?, can’t tell if it’s one or two pieces) is from!

    • admin

      How did the recipes turn out?! And the jumper is one piece and from urban outfitters a few years ago. Check out top shop and The Reformation for similar looks. Also, I was just in Zara and found great high waisted pants and tons of cute crop tops that have a similar vibe to this jumper!