Adrienneats

Hearty kale salad

2012-01-30T09:59:00.003-05:00

In the winter, I don't crave salads like I do throughout the spring and summer. Colder temperatures make me yearn bowls of piping hot soup, roasted veggies over wholesome grains, or these stuffed sweet potatoes. When I do have a salad this time of year, it needs to be hearty, packed with healthy fats and protein.

This salad was rather impromptu. I had a big bunch of curly kale, leftover lentils, and a small jar of roasted cherry tomatoes. It couldn't have been more perfect. The lentils and feta gave it substance, the tomatoes added a burst of flavor, and the celery provided that nice crunch. Not-to-mention the heartiness of the kale as compared to your normal salad full of cool romaine or spinach.

Hearty kale salad

2 tbsp walnut oil

1 tbsp red wine vinegar (or lemon juice)

1/4 tsp cayenne

1/4 tsp sea salt

4 cups kale, small bite-size pieces

1 celery stalk, diced small
1 c cooked lentils

1/4 cup roasted cherry tomatoes (or sundried tomatoes)

1 tbsp dill, minced

1/4 c feta, optional

Whisk walnut oil, lemon juice, salt and cayenne in a small bowl. Put kale in a large bowl and drizzle vinaigrette over top. Massage with hands for about 5 minutes or until the leaves have broken down some. Mix in celery, lentils, roasted tomatoes, and dill. Sprinkle feta over top. Makes 2 large salads.

Friday Favorites with My New Roots

2012-01-27T09:04:00.000-05:00

I'm always inspired by the super talented food blogging community, so I decided to start a series—Friday Favorites—where I will ask some of my favorite food bloggers to share their favorite food. No recipe required. So make sure to check back each Friday to see a new favorite by a blogger I admire.

First up is the lovely Sarah B. from My New Roots. I remember when I first stumbled upon her beautiful blog, and felt like we had so much in common. Every recipe looks and sounds perfect. I love her witty writing style, easy-to-understand nutrition tips, and oh-so-healthy-yet-delicious recipes. I mean just look at that raw cashew dream cake and her parsley root fries!

So Sarah, what's your favorite food?

Image courtesy of My New Roots

Thanks for sharing, Sarah!

Horseradish lentils with red cabbage and leeks

2012-01-25T09:30:00.000-05:00

Around our house, lentils are a go-to dish. I eat them over a big green salad or with a bowl of roasted veggies while the husband prefers them with his turkey sandwiches. When the weather is warmer, we eat them cold and in the winter months, we eat them warm. The contents of the salad normally depend on what I have in the fridge, but we've kept the dressing consistent lately.

Josh had a lentil salad he couldn't stop talking about from a trip to Paris a few years ago. Needless to say I had to figure out what was in it. After much tinkering, we determined that it must be horseradish. The spiciness of the cruciferous vegetable mixed with tangy dijon mustard, lemon juice, and nutty walnut oil is irresistible.

You can use green, french or black lentils in this salad, but don't use pink lentils, since they become mushy when cooked. Save those for that dal or curry. I used store-bought horseradish, but you can easily make your own if you can get your hands on some horseradish root. It's really just a mixture of the root with water, salt, and vinegar.

Horseradish lentils with red cabbage and leeks

2 c lentils, cooked

1 tbsp olive oil or ghee

2 leeks, cleaned and sliced thinly

1 celery stalk, small dice

2 garlic cloves

1.5 c finely shredded red cabbage

1/4 c parsley, chopped

1 heaping tablespoon of horseradish

1 tbsp lemon juice

1 tsp dijon mustard

3 tbsp walnut oil

salt + pepper to taste

Saute leeks and celery in olive oil over medium heat. Cook for about 5 minutes or until the vegetables have softened. Add the garlic cloves and a pinch of sea salt, cooking until fragrant, about a minute. Add the cabbage, cooking for about 5 minutes, or until the cabbage has softened a bit. Add your lentils to the pan and cook until warm. Remove from heat, add to a large mixing bowl along with the parsley. In a smaller bowl, whisk together the remaining ingredients, and pour over the lentils. Mix well.

Rosemary yogurt biscuits

2012-01-23T08:10:00.002-05:00

The past few weeks have been crazy at work. I haven't had much time for anything else, so I was determined to spend most of the weekend in the kitchen away from the computer. I wanted to prep for the week, so I would have healthy snacks and lunches ready to go. I made almond butter, red beans for tacos, beets with ginger & orange, pickled carrots, granola bars, yogurt cheese, and a big veggie stir fry with rice. Whew. Needless to say, I spent a lot of time washing dishes too.

I made these rosemary yogurt biscuits for breakfast yesterday. They were perfect on a cold Sunday morning. I had a few friends (via instagram) ask for the biscuit recipe, so here it is.

This recipe was adapted from Heidi's yogurt biscuits from Super Natural Everyday. I dog-eared the recipe when I received the cookbook last year for my birthday. I had forgotten about it until I was flipping through the book on Saturday night. I decided they were just the comforting breakfast I needed. Being from the South, biscuits are more than just breakfast, they remind me of being a kid. Two older ladies, Grace and Katherine, watched my siblings and I when we were very young. Every meal was homemade and from the garden, and there were always hot biscuits on the table. My biscuits are a little different from what Grace and Katherine would have made, but I think they would approve.

I love adding herbs and spices to savory baked goods and breads. It's a great way to get an extra dose of goodness (vitamins & minerals) in your meals. Rosemary is one of my favorite herbs, especially in the winter months. Plus it has a long shelf-life even when purchased fresh. Rosemary is a warming, culinary and medicinal herb. It's recommended for headaches, fatigue, poor appetite, low blood pressure, and bad circulation. Apparently rosemary tea is a natural alternative to aspirin for treating headaches, fever, and gas. Next time a headache arises, I think I'll try this natural remedy instead.

Rosemary yogurt biscuits
Adapted from Super Natural Everyday
3/4 c whole wheat pastry flour
1/4 unbleached all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/2 stick of butter, chilled and cut into small cubes
2/3 c plain full fat yogurt (don't use nonfat)
1 tsp rosemary, minced

Preheat oven to 450. Place baking sheet in the oven to preheat as well.

Add flour, baking powder, and salt to a large mixing bowl (or food processor). Add the chilled butter cubes and cut into the dough with a pastry cutter or your hands (or pulse about 8 times). You want pea sized chunks, not fine sand. Add the yogurt and rosemary and stir well (or pulse) until just combined.

Remove the dough from the bowl (or food processor) and roll onto a well-floured surface. Knead a few times and roll out into a square. Cut in half and stack the layers on top of one another. Roll out again (I used my hands). Repeat this a few times. This stacking will help form those flaky layers. Finally roll the dough out about .75 inch thick. Use a biscuit cutter to cut into 8 small round biscuits. If you don't have a biscuit cutter, use a glass or just cut into squares.

Place biscuits on the warm baking sheet about half an inch apart. Bake for 8-10 minutes or until the bottoms have lightly browned. Remove from heat and eat immediately.

These biscuits were perfect on a cold Sunday morning after a run. We ate them with scrambled eggs and a dash of Siracha.

Source: Wood, Rebecca. The New Whole Foods Encyclopedia, 2010.

Superfoods for the sick

2012-01-16T08:53:00.003-05:00

It's that time of year when colds and strep throat run rampant through offices and schools. I was hit hard with a nasty head cold the past three days. I've never sneezed so much in my life. I only got up to make soup, smoothies, tea, take spoonfuls of this natural remedy or drink a glass of water.

When sickness strikes what do you eat? I turn to whole, nutrient dense soups and smoothies. I prefer homemade soups because they have so much more flavor and less sodium than canned or boxed soups. I also get to control the ingredients that go into the soup, adding extra superfoods to boost my immunity. I made a coconut carrot soup and this superfood packed miso soup. A few reasons why the ingredients in this soup are considered to be superfoods.

Garlic & onions: From the allium family, the sulfur compounds are thought to have incredible anti-biotic and anti-viral powers for fighting infection. Garlic reduces sinusitis, influenza, cholesterol, eat troubles, blood pressure. Also reduces fever by causing the body to perspire. Onions are an excellent source of immune-supportive, vitamin C.

Mushrooms: Help reduce mucus and toxins. High in protein and a good source of vitamin B2 and zinc. Great for boosting immunity.

Miso: A fermented soybean paste containing live lactic acid bacteria and enzymes that help digestion. Also contains zinc, omega 3 fatty acids, protein, tryptophan, and vitamin K. Zinc is very beneficial to the immune system.

Kombu: Kombu is a type of seaweed. Adding kombu to boiling water not only flavors the broth, but adds essential vitamins and minerals like iodine, potassium, calcium, and vitamins A and C. Vitamin C is essential for fighting infection.

Cilantro: An herb that supports perspiration which means it treats fever. Also soothes nausea, headaches, and coughs. Cilantro is thought to safely rid the body of toxins.

Miso soup can be made in minutes, which is perfect if you're feeling pretty awful. The most difficult part is boiling water.

Miso soup
1.5 c water
1 stick kombu
2 garlic cloves, sliced thinly
2 dried mushrooms
2 tsp miso paste
1 green onion, sliced
1 tbsp cilantro
1 tsp seaweed gomasio mix*

Boil 1.5 cups of water. Remove from heat, add the kombu, garlic, mushrooms. Let sit for about 5 minutes. Take 2 tbsp of water and put into a smaller dish. Add the miso and stir well, dissolving into a thick sauce. Add the miso to the bowl of soup along with the onion, cilantro and gomasio. Enjoy!

*A blend of seaweed, sesame, sea salt. Eden Foods makes this or you could make your own.

Sources:
Bauman College, NE Handbook, 2008.
whfoods.org, 2012.
Wood, Rebecca. The New Whole Foods Encyclopedia, 2010.

Beautiful beet soup and a look ahead

2012-01-10T10:22:00.002-05:00

I started this blog about 4 years ago. If you scroll back to 2008, it looked and sounded a lot different than it does now. Since then, I've switched jobs, gotten married, studied holistic nutrition and a few natural chef classes. My photos, recipes, and writing are lot more refined these days (to say the least). I've grown as a person, a designer as well as in the kitchen.

What started as a hobby has now become a big part of my life. And in the next couple of months, I plan to (finally) start my health coaching business! Wow it feels good to say that. This means I can work with you one-on-one to clean up your diet so you feel better and have more energy as well as arm you with a library of recipes, cooking tips, healthy shopping lists, and more. Sound good? Stay tuned as I share more information about this in the coming months.

None of this could have been possibly without the amazing and passionate food blogging community. I can't tell you how inspired I am by reading your stories, perspectives and of course, recipes. I wish I could invite you all for coffee, so we could meet in person. Kelsey wrote a great post about this very thing (with a beautiful lemon tart by Jacqui) which resonated deeply with me last weekend.

I also can't thank the people enough who actually come to my blog, read, comment, and cook my recipes. Thank you, thank you, thank you. You're the reason I write this blog and will start my new business. I hope I inspire, motivate and get you into the kitchen armed with healthy, veggie-packed dishes and wholesome desserts.

And thanks to the lovely Roxy over a CupofTe, a friend and client, for letting me share my accomplishments of 2011 and my dreams for 2012. If you haven't checked out her new business she started last fall you should!

Today I'm posting an adaptation of Sarah's beet soup recipe from Whole Living (check out the 21 day menu plan). I stumbled upon Sarah's blog a year or two ago now, and am always inspired by her healthy, beautiful recipes, and love that she shares nutrition facts with each dish.

If you like beets, you'll love this soup. Beets actually belong in the same family as spinach and swiss chard. And don't toss the beet greens, saute them like you would kale or swiss chard. Beets are packed with beneficial antioxidants and phytonutrients, and they're perfect for cleansing or detoxing. The earthiness of the beet marries well with the sweetness from the sauteed onion, carrot, and celery. Don't skip the vinegar, it really brings out the flavor. I even added a little extra to my bowl.

Beautiful beet soup

Adapted from Whole Living Sarah B's beet soup

1 large red beet or 4 small beets

1 tbsp coconut oil

1/2 medium onion

1 carrot, diced

1 celery stalk, diced

4 garlic cloves, minced

1 thyme sprig

1 bay leaf

dash of cayenne

1/4 tsp paprika

1/2 tsp cumin seeds

1/2 tsp sea salt

dash of freshly ground pepper

2.5-3 cups water or veggie broth

1 tsp white balsamic vinegar (or regular balsamic)

garnish with chives and plain yogurt or herbed cashew cream

Preheat oven to 350. Place beet on a parchment lined baking sheet. Make sure to get your paring knife and make a few small slits in the beet, so some of the steam will escape. Roast for about an hour, depending on the size of your beets. When tender, remove from oven and cool. Peel skin off and cut into small cubes. You could do this ahead of time and refrigerate until ready to use.

Saute onion in the coconut oil over medium heat. Add the carrot and celery, cooking for another five minutes or so. The veggies should begin to soften. Add the remaining garlic, herbs and spices stirring for a few more minutes. Add the water and beets. Bring to a boil. Reduce heat, simmer for 10 minutes and remove from heat. Pour hot liquids into a blender or use an immersion blender straight in the pot. Blend until smooth. Add the vinegar. Garnish with chives and yogurt or herbed cashew cream.

Makes enough for 2-3 servings.

Move over, Quinoa.

2012-01-05T09:47:00.000-05:00

There's a new kid in town.

Meet millet. A whole grain, non-glutinous like quinoa. I know this isn't the first time I've mentioned millet, but when I started having stomachaches after eating quinoa, I turned to millet. It takes about as long to cook as quinoa and has a mildly sweet flavor. It's perfect as a pilaf or eaten underneath a pile of sauteed veggies and beans. And like I mentioned in the post below, it makes a great binder for croquettes and bean cakes.

I found this delicious breakfast recipe in Rebecca Katz' Cancer-Fighting Kitchen cookbook. Rebecca provides clean, healthy recipes and advice for those cooking for someone going through chemotherapy. But I think most people could benefit from eating this way. I've made her gluten free almond muffins and can't wait to try her vegetarian pot pies.

This has quickly become my favorite winter breakfast. If you're looking for an alternative to oats, this is your answer. The millet is cooked with orange juice along with water, which adds a lovely natural sweetness to the cooked grain. Cinnamon, cardamom, and ginger spice it up as the almond milk and coconut oil make it creamy. Paired with the dried fruit compote, this breakfast is rich in fiber and will give you that push you need in the morning.

Orange millet

Adapted from Katz' Cancer Fighting Kitchen
1 1/4 c water

1/4 c orange juice

1/2 c millet, rinsed

1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
dash of sea salt
1 T orange zest
1 tsp coconut oil
1/4 c almond milk

Add water and orange juice to a pot over high heat. Bring to a boil, then add the millet. Stir in cinnamon, cardamom, ginger, and sea salt. Cover and cook for 15-20 minutes. Once the millet is cooked, remove from heat, and add the remaining ingredients. Makes 3-4 servings.

Dried fruit compote
1 c prunes
1/2 c raisins
1/2 c apricots
2 cinnamon sticks
1/2 tsp cardamom
1 tsp lemon juice

Soak prunes, raisins, apricots, cinnamon and cardamon in water overnight. Bring all the ingredients (minus the lemon) to a boil. Reduce heat and simmer for 45 minutes to 1 hour. The liquid should be syrupy. Remove from heat, add lemon juice and toss out the cinnamon sticks. Makes about 3 cups of compote.

Top the millet with compote and enjoy. Add a dollop of plain yogurt for a nice contrast to the sweetness.

Smoky black-eyed pea fritters with braised greens

2012-01-02T16:05:00.000-05:00

It's a Southern tradition to have collard greens and black-eyed peas on New Year's Day. Collards are eaten because they symbolize money and fortune while peas are thought to bring good luck. Every year as long as I can remember, my mom would make cornbread, collard greens drizzled with vinegar, and black-eyed peas cooked with ham. Some believe the more you eat, the richer and luckier you will become. Do you have any New Year's traditions?

I decided to start our own tradition this year. I braised collard greens in vinegar and made smoky black-eyed pea fritters with tomatoes for dinner. The collards are cooked long and slow, but are silky from the olive oil and flavored with the vinegar. The fritters get their smokiness from smoked paprika and chili powder. Instead of using eggs and breadcrumbs in the fritters, I substituted millet, which makes them gluten free and vegan. When cooking millet, start with cold water if you want a creamier texture, which is perfect for these fritters or these croquettes. If you were to add the millet to hot water, it would keep the grains intact, which is ideal for a pilaf.

I topped the fritters with diced tomatoes marinated in a little olive oil, sea salt, pepper, and white balsamic vinegar. They add a little color and texture to the dish. These fritters would make an excellent vegan appetizer as they make great finger food.

Smoky black-eyed pea fritters
Adapted from Cafe Flora
2.5 c black-eyed peas, cooked
4 garlic cloves, minced
3 celery stalks, small dice (.25 in.)
1/4 onion, small dice (.25 in.)
1 tsp chili powder
3/4 tsp sea salt
1/2 tsp pepper
1 tsp smoked paprika
3/4-1 c cooked millet

Preheat oven to 350.

Add all the ingredients to the food processor, except the millet. Pulse about 4 times, scrap down the sides, and pulse a few more times. You should have a rough coarse meal. Add mixture to a large bowl with the millet. Mix well with hands. Form 1 inch patties with hands. If the mixture is still too wet, add more millet. This recipe should yield 22-25 small 1 inch patties. I like to keep them smaller, so they get crispier.

Bake on an oiled or parchment-lined baking sheet. Bake 12-15 minutes, flip patties over, and baked for another 8-10 minutes on the other side. Remove from oven and top with tomato mixture.

Braised collard greens
1 bunch collard greens
~1/4 c olive oil
1/2 medium sweet onion
3 garlic cloves
1/2 tsp sea salt
1/2 tsp pepper
dash of red chili flakes
1/4-1/2 c cider vinegar

Rinse collard greens well, sometimes they're rather sandy. Remove stems and dice small. Cut leaves into thin ribbons or bite-size pieces. Heat olive oil over medium heat in a dutch oven or large saute pan. Add the onion and saute until translucent. Next add the garlic, salt, pepper, and red chili flakes. Saute for about 2 minutes, then add the collard stems. Cook for about 5 minutes, reduce heat to low, and add the leaves. You might need to add the leaves in two bunches, stirring to make room for the rest of the greens. Add the vinegar and stir well. Cover. Cook for about 45 minutes. Check the greens from time-to-time, stirring, to make sure they aren't dry. If so, add a bit more vinegar or water. Add a dash of salt and pepper to taste. They taste even better the next day.

Plenty of inspiration

2011-12-28T14:32:00.000-05:00

Hope the holidays treated you well. I know they did for us. Now I'm trying to get back into somewhat of a routine after a long weekend offline. I've been cleaning the apartment, working a bit, running, and visiting with friends that are still in town. Since I had my fair share of heavier holiday foods, I've been eating a lot of fruit (see above) and vegetable salads this week. And this new cookbook gave me plenty of inspiration.

I received this awesome vegetarian cookbook, Plenty, for Christmas. These guys aren't vegetarians, but they know how to make delicious and beautiful vegetable dishes. I mean read this excerpt about their philosophy from their website: So in order to drag you into our world, we make a conscientious effort to renew and re-craft, to astound in looks and flavours, to open-handedly present our creations in a seductive manner, to serve it impeccably and with integrity.

Wow, right? I read through the entire cookbook and wanted to fold down every corner of each page. Their flavor combinations are exquisite and their dishes are inspirational. Yotam Ottolenghi also writes a weekly column in the Guardian. The next time I get to London, I'll definitely include a visit to their restaurants.

I made their recipe for sweet winter slaw this week. Aren't those colors beautiful? The lime juice-maple syrup dressing gives the salad it's sweetness, and the cabbage and nuts give it texture. Instead of mangos and papayas, I used oranges. I love citrus flavors in the winter.

What are you munching on post-holidays? Are you ready for the New Year? I'll be celebrating with close friends and toasting to our health and happiness for 2012. Have a happy new year and I'll see you in 2012!

Merry Christmas!

2011-12-24T08:40:00.000-05:00

Have a very merry Christmas weekend!

Orange-almond oat scones

2011-12-22T10:09:00.003-05:00

Recently I was reminded of how important our dietary and lifestyle choices are. Decisions we make now, can and more than likely, will affect us later. I know I've been guilty of staying up late to finish a big project or working on the weekend just to get ahead. But as the new year is approaching, try to put yourself and your health, first. Leave work at work, use your lunch hour to catch up with an old friend and finally get to that yoga class. It's these things that make us happy which have a positive effect on our mind and body.

Over the past few weeks I've been getting up early to make scones. Some for friends, some for us and some just because. I first started with Deborah Madison's oat scone recipe, which I didn't like much, so I moved onto her ginger scones. I didn't have crystallized ginger so I used a variety of dried fruits and flavors. Out of all four batches my favorite was this orange zest, almond and raisins. I also ran out of eggs as I made this batch, so I used flax instead. Crushed flax mixed with water makes an amazing binder in baked goods. I also liked the nutty flavor it imparts to the scone as well as that extra dose of fiber.

I'm not a big sweet breakfast person, but I do like scones. They're closer kin to a biscuit than a muffin. These scones get their sweetness from just a tablespoon of sugar. If you don't have oats you could just use another 1/2 cup of whole wheat pastry flour. And if you want these to be vegan, use coconut oil in place of the butter.

Orange-almond oat scones
3 tablespoons raisins
1/4 c orange juice or water
1 tablespoon flaxseeds, ground
3 tablespoons warm water
1/2 c oats or oat flour (will pulverize oats into flour via food processor)
1/2 c whole wheat pastry flour
1 tsp baking powder
1/4 tsp sea salt
1 tablespoon evaporated cane sugar
2 tablespoons butter (or coconut oil), chilled
1 tablespoon orange zest
1 tsp almond extract
1/4 c almond milk, more for brushing

Preheat oven to 425 and line a baking sheet with parchment paper.

Soak raisins in orange juice or water for 15 minutes or until they begin to plump up. Then strain through a sieve and set aside.

Add the freshly ground flaxseed and 3 tbsp warm water to a small bowl. Stir and let sit for about 15 minutes. The mixture will become goopy which is what you want.

If using oats, toss into a food processor and blend on high until it reaches a flour-like consistency. Pour into a large bowl and stir in the whole wheat pastry flour, baking powder, sea salt and sugar. Cut in the cold butter (or coconut oil) with fingers or a pastry cutter until it resembles a very coarse meal, not fine. Those chunks of butter will allow the inside of the scone to steam so it cooks properly. Now quickly add the flax mixture (aka flax egg), orange zest, almond extract, almond milk and drained raisins. Use your hands to bring the dough together and then turn out onto a floured surface, like your countertop. Knead a few more times until the dough is together, but don't overwork it. You don't want the warmth of your hands melting the butter. Form a circle and cut into six wedges. Place wedges onto the baking sheet and brush with a little almond milk and a sprinkle of sugar.

Bake for 10-12 minutes. Remove from oven and let cool. Enjoy with a clementine and cup of coffee or tea.

The humble jacket potato

2011-12-15T09:00:00.000-05:00

When I studied abroad in London, I became very familiar with the jacket potato. They were on many menus throughout the city and fit my student budget. The jacket potato is the British version of a dressed up baked potato, plus it has a nicer ring to it. They stuff the humble potato with a variety of fun toppings—not just the typical butter, cheese, and chives combo—and turn it into a meal.

So yesterday when I was looking around the kitchen to see what I had to make for lunch, I spied a purple potato begging to be stuffed. I had a big bushel of collards in the crisper to use for filling and a carrot-ginger dressing to add a punch of flavor and color. You could really fill your potato with just about anything.

This impromptu lunch might be my new favorite. And look at all that color! The purple of the potato to the green of the collards to the orange of the dressing. The rainbow of color means it's packed with a variety of good-for-you antioxidants, minerals and vitamins. I also sprinkled some sunflower seeds over the top for that much-needed crunch. Also this dish happens to be dairy- and gluten-free.

Bake a purple or regular ol' sweet potato at 400 degrees for 30-40 minutes, depending on the size. While the potato is cooking prep the collards and make the dressing below.

Garlicky collards
3 large collard leaves, destemmed, cut into bite size pieces (3-4 cups)
1 T olive oil
1 shallot, diced
3 garlic cloves minced
1/4 tsp chili flakes
1/4 c vegetable broth
dash of salt

Heat the olive oil over medium heat. Add the shallot to the oil, cooking until translucent. Then add the garlic and chili flakes, cooking until fragrant. Add the collards and vegetable broth to the pan. Bring the pan to a simmer, and cook for about 10 minutes, stirring occasionally. The greens will turn bright green and the broth will have reduced.

Carrot-ginger dressing
4 medium carrots, grated
3 T ginger, minced
1 shallot, diced
1.5 tsp tamari
2 T rice vinegar
1/4 tsp curry powder
2 tsp miso
3 T sesame oil
2 T avocado (or olive) oil
3 T water or more to thin out

Add the carrots, ginger, shallot, tamari, rice vinegar, curry powder, and miso to a food processor. Blend on high for a few minutes. While the processor is running, add the oil and water.

When the potato is done, slice it open and stuff with collards, a drizzle of carrot-ginger dressing and a garnish of sunflower seeds. You should have enough filling to stuff 4 medium potatoes.

Make your own cashew butter

2011-12-13T09:00:00.000-05:00

Sometimes the simplest things in life make us the happiest. Warm cookies right out of the oven, an extra hour of sleep or a conversation with a friend. This cashew butter falls into that category. The crunchy texture transforms into a smooth, decadent butter in a matter of minutes.

You'll need a food processor, vitamix or high-powered blender to make this. Simply preheat your oven to 350. Pour 2 cups cashews onto a baking sheet. Bake for 8 minutes. The nuts should begin to turn a light golden brown. Stir, so both sides get nice and toasted. Bake for a few minutes longer, if needed. Remove from the oven and toss into the food processor with a dash of sea salt. Blend on high for 3 minutes. If dry, add a tablespoon or two of oil (walnut, almond, or coconut). If you want to sweeten the nut butter, add a tablespoon of maple syrup and a pinch of nutmeg. Keeps in the refrigerator for up to a week.

Enjoy cashew butter smeared onto a banana as a snack or spread across toast with jam for breakfast.

A foodie gift guide

2011-12-08T07:40:00.000-05:00

Images 4, 5, 6, 7, 8

The past week has been a whirlwind. There have been multiple tests and deadlines as my Natural Chef classes end today (crazy!). And I happened to notice that Christmas is less than three weeks away. Where did the time go? Expanding off of last week's post, I've put together an affordable Christmas gift guide for your favorite foodie. Locals you're in luck, most of these gifts can be found in Raleigh.

1. Spice up the pantry, Savory Spice or Penzey's.
2. Dark chocolate bars and tempting truffles, Escazu Chocolates.
3. Gourmet oils, Midtown Olive Press or La Tourangelle.
4. Delicious coffee, Counter Culture.
5. NC beers and other tasty provisions, Tasty Beverage Co.
6. Cooking in the Moment, Local chef Andrea Reusing's cookbook.
7. Try heirloom beans, Rancho Gordo.
8. Witty chef's pencils, Pots & Pantry.

Don't worry, I'll be back with regular posts soon.

An inspiring read and homemade bread

2011-12-01T08:27:00.001-05:00

I just wanted to check in and tell you to read this inspiring book (and to make this homemade bread, more below). If you're a runner this book is a must. And if you need some motivation or if you just like great stories, this is for you. I spent 3 days over the holiday devouring this book. It made me want to throw off my shoes, hit the trails, and run for hours and hours.

If you've already read it or maybe you've been looking for an easy, tasty bread recipe, then try Heidi's oat soda bread recipe.

It's excellent right alongside that bowl of soup or smeared with jam for a snack. It's not fussy. It doesn't require a lot of ingredients or mad baking skills, and it can be ready within an hour or so. You probably have all the ingredients on hand already. If you don't have buttermilk, make your own by adding 1 tbsp of lemon or vinegar to 1 cup of milk (non-dairy works too). Oh if you don't have oats, try her similar six-seed soda bread. Your friends will be impressed.

Both book and bread would make excellent Christmas gifts. Who can resist a warm slice of homemade bread?

Raw chocolate truffles

2011-11-28T08:44:00.000-05:00

Morning! Man, it's hard to get going after a great long holiday weekend. Hope you had a great Thanksgiving. Now Christmas is really just around the corner. I heard so many Christmas songs and saw many trees tied to the roofs of cars on my drive home yesterday. People were outside stringing lights and decorating in 70 degree weather. It's amazing how fast we switch from Thanksgiving to Christmas.

Last year we screenprinted these tea towels for friends and family for Christmas gifts. So we've been trying to come up with some new ideas this year. I'm thinking about making edible gifts. If so, these truffles might just make the list.

These treats only contain four ingredients, but yet they seem decadent. They're raw, because they aren't baked or cooked. The nuts are soaked overnight and the dates are soaked before blending together. I also tried a batch without soaking the dates, but I prefer the texture of the soaked dates. You could add other flavors like dried cherries, cinnamon, orange zest or mint extract.

Raw chocolate truffles

Makes about 20-24 bite-size balls
1 c walnuts, soaked

1 c dates

4 T cocoa power

1 tsp vanilla extract
pinch of sea salt

~1/4 c unsweetened, shredded coconut

Soak walnuts for about 8 hours, drain. Soak dates for 15 minutes, drain. Put walnuts and dates into a food processor along with the cocoa, vanilla and salt. Blend until smooth. Roll into bite-size balls (0.75 inch round) with your hands. Then roll through the coconut, covering completely. Freeze for at least an house before serving. I keep them in the freezer and let thaw about five minutes before eating. But they didn't see to ever freeze all the way.

Cranberry-ginger relish

2011-11-23T09:00:00.000-05:00

As a kid, I remember lavish Thanksgiving meals that my mom labored over for days. Great attention was given, making sure it was just right. Green bean casserole, sweet potato souffle, buttery rolls, squash casserole, cornbread stuffing, smoked turkey (my dad's job), marinated carrots, cold and warm pumpkin pie. The only dish that wasn't homemade was the cranberry sauce. It came right out of a can, was sliced and served. It never seemed to belong on the table with the rest of the meal. Everyone would take a slice, but no one was going back for more.

A few years ago my mom changed that. She bought fresh cranberries and made a cranberry-orange relish that was quite delicious. We all raved about it and went back for seconds and thirds. Every year since then she makes that relish.

Today I share my version of cranberry relish in honor of those many, many Thanksgiving meals that were made for me with love. Thanks mom and Happy Thanksgiving to all.

Cranberry-ginger relish

Adapted from Martha

1 bag fresh cranberries

juice of 1 orange

zest of 1/2 orange

3/4 c maple syrup

1 tablespoon ginger, grated

1 cinnamon stick

pinch of sea salt

2 tsp red wine vinegar

Add the cranberries, juice, zest, maple syrup, ginger, cinnamon stick and salt to a saucepan. Bring to a boil. Don't worry about the popping, the cranberries are supposed to do that. Reduce heat and simmer for another 10 minutes. Remove from heat and stir in the vinegar. Cool and serve. You can make three days ahead and refrigerate until ready-to-eat.

Pomegranate-orange rice salad with kale

2011-11-20T19:55:00.001-05:00

Thanksgiving has really snuck up on me this year. I can't believe it's already that time. We've decided to stay put this year. I'll be running the turkey trot Thanksgiving morning, which I've always wanted to do. That way I can work up an appetite before the big meal. I'm not sure what I'm making this year, so I thought I'd share some last-minute ideas here with you.

Sarah's poppy seed-crusted butternut squash
Brussels sprouts with hazelnut & pecorino
Decadent pumpkin soup
Roasted cranberry sauce
Ashley's cider vinegar-braised greens
Warm lentil salad
or anything listed here
Jacqui's pumpkin hazelnut bread

Do you have your meals planned out already? What are you making?

Several years ago I made a celery and pomegranate flecked rice dish for Thanksgiving. I had forgotten about that until I picked up a few pomegranates at the store over the weekend. I decided to make a simple brown rice salad packed with kale, carrot and celery. I love the color the seeds bring to the dish as well as their burst of flavor. Pomegranates are also an excellent source of antioxidants.

Pomegranate-orange rice salad
Serves 4-6
2 cups cooked brown rice (warm or cooled)
1 medium carrot, grated
1 medium celery, diced
seeds from 1 pomegranate
1 T orange zest
1 T fresh orange juice
2 T sesame oil
1 tsp tamari
1 tsp minced ginger
1 T minced dill
2 c raw kale, cut into bite size pieces
dash of olive oil

Mix the rice, carrot, celery and pomegranate into a large bowl. Whisk the orange zest, juice, oil, tamari, ginger and dill together in a smaller dish. Put the kale in a small dish and drizzle with a dash of olive oil. Massage well with your hands for five minutes or until the greens start to break down. Add the kale to the rice mixture, pour the dressing over top and mix well. Serve immediately or refrigerate.

Energy snacks

2011-11-15T09:28:00.000-05:00

I've always been a morning person. I enjoy getting up early, and having time to myself before I start the day. I can tell a big difference when I do. Running first thing in the morning, before breakfast or coffee, is my favorite routine. I always hated running in the cold, until I trained for a half-marathon last year. Now I prefer it to running in the sweltering summer heat. There's something about running half-asleep in the cold that I find invigorating. I think part of it is wearing proper running tights. I could live in them (and often do on the weekends).

As the weather is becoming colder, I've started to increase my distance again. With that comes an increase in appetite. I decided to make homemade energy snacks, instead of buying larabars at the store. These snacks are so easy to make (if you have a food processor) and are to eat on-the-go. I thought Josh would be skeptical, but he loves them. I've already made several batches the past few weeks. What do you munch on pre- or post-workout?

Feel free to add substitute your favorite dried fruit (dates, cherries, cranberries) here. Another variation I tried was with more apricots and coconut butter. These snacks are loaded with heart-healthy fats, omega 3s, fiber and protein to keep you satisfied.

Energy snacks
2 cups almonds
4 dried apricots, soaked in hot water for 10 minutes
1.5 tsp cocoa
1/2 tsp cinnamon
1/4 tsp almond extract
3 tbsp honey
1 tbsp flax, soaked in hot water for 10 minutes
Shredded unsweetened coconut

Soak the almonds in clean, filtered water for at least 4 hours.* Pour out water and rinse almonds. Put almonds into a food processor with the remaining ingredients (except the coconut) and blend. If it's too dry, add a little melted coconut oil or more honey. You should be able to roll into 1 inch balls easily with your hands. Roll through the shredded coconut and enjoy pre- or post-workout.

*I think this step is key. Not only does it help your body digest the almonds easier, but it give the snacks a better texture.

Raw beet salad with dill & walnuts

2011-11-09T08:30:00.000-05:00

Everyone seems to go pumpkin crazy this time of year. But there's another vegetable that shows up at the farmers market that often gets overlooked. The humble beet. I know some of you might dislike beets, but please give them another try. Any beet lovers out there? I've mentioned this before, but it took me years to appreciate beets.

Beets are excellent for your health. They're great if you want to detox or cleanse which means they support a healthy liver. They also provide the body with beneficial antioxidants and phytonutrients.
I usually roast beets, but today I decided to grate them into a lovely raw salad. I also added apple, ginger, orange juice, balsamic and dill. It was a nice contrast eaten with a warm bowl of butternut squash soup.

Look at that beautiful, deep red color. You know that means it must be good for you. Oh and don't toss out the beet greens. Save them and cook like any other leafy green.

Raw beet salad with dill & walnuts

4 large red beets, peeled
1 golden delicious or gala apple, peeled
1.5 inch piece of ginger, peeled
1.5 T balsamic vinegar
1 T freshly squeezed orange juice
1 tsp cider vinegar (optional)
2 T walnut oil or olive oil
1 T dill, minced
1/2 tsp salt
dash of cracked pepper
Toasted or raw walnuts, to garnish

Grate the beets, apple and ginger (with the grate attachment of your food processor or a cheese grater). Add the next seven ingredients into a small jar (with lid). Screw on the lid and shake. Pour over the beets and mix well. Garnish with walnuts and serve.

Carrot cake cupcakes and healthier frosting

2011-11-07T08:30:00.000-05:00

We learned to bake and frost cakes recently in class. There was chocolate, carrot and gingerbread. They were all vegan. We made traditional icing for two of the cakes and vegan for the other two. I made a chocolate cake with a mocha filling and covered it with chocolate ganache. Ganache is easy to make, and you can use the leftovers to make truffles! The other two chocolate cakes were made from this Moosewood recipe and they were outstanding.

Carrot is Josh's favorite cake, so I decided to make it over the weekend. I made cupcakes instead of a two-layered cake. The recipe is another one by Fran Costigan.

I've never been a huge frosting fan, so I decided to experiment with frostings that contained healthier whole food ingredients. I had a small bag of cashews to make a maple nut cream, but not enough to ice all twelve. I was looking for more nut butters when I saw tahini. Tahini and molasses seemed to make sense to me. Note: I'm a huge tahini fan, so tasting tahini in the icing doesn't bother me. Plus I think it's perfect with the carrot. It tasted a lot like the Mary Jane candies we'd eat at Halloween when we were kids. Here is a sugar-free frosting recipe from My Whole Life Nutrition Kitchen and a scrumptious coconut vanilla icing from My New Roots.

Carrot cupcakes
Adapted from Fran Costigan
½ cup organic raisins 
1/3 cup fresh orange juice 
2 cups whole wheat pastry flour
2 tsp. baking powder
2 tsp. baking soda 
1 tsp. cinnamon 
½ tsp. salt
½ tsp. nutmeg
½ tsp. cardamom
¼ cup canola or olive oil
¾ cup maple syrup 
½ cup almond milk 
2 tsp. apple cider vinegar
1 tsp. vanilla 
2 c grated carrots

Preheat oven to 350. Grease a 12 cup muffin tin with melted coconut oil or cooking spray.

Soak raisins in the orange juice for 15 minutes. Drain and reserve two tablespoons of the orange juice.

Sift the next seven (dry) ingredients together in a mixing bowl. Mix the oil, maple syrup, milk, vinegar and vanilla into a smaller mixing bowl, along with the reserved orange juice. Then mix the wet into the dry ingredients. Fold in the raisins and grated carrot. Pour batter into the muffin tin, filling until three-fourths full.

Bake for 18-20 minutes. Test with a toothpick to make sure they're done. Cool completely before frosting.

As you can see this doesn't make a lot of icing. It makes enough to just glaze the top of the cupcakes. I didn't want to take away from the delicious cake itself.

Maple Nut Cream
1/3 c raw cashews
2 T maple syrup
1/2 tsp vanilla extract
3 T almond milk, more if needed

Blend on high in a food processor.

Tahini Molasses Cream
1/4 c tahini
1 T molasses
1.5 T maple syrup
1/2 tsp vanilla extract
2 T almond milk, more if needed

Blend on high in a food processor. Add more almond milk if too sticky or dry. If you want it a bit sweeter, add another tablespoon of maple syrup.

An Indian-inspired meal

2011-10-31T09:05:00.001-04:00

Last week in class, we made an Indian-inspired lunch for a group of fourteen. I decided to make a similar meal for dinner this week. I made these rosemary chickpea pancakes topped them with turmeric rice, coconut-braised brussels sprouts and a red lentil dal. It was delicious.

Indian food is full of spice. It's important to use whole, fresh spices. Common spices to use are fenugreek, fennel seed, cumin seed, mustard seed, star anise, clove, and asafetida. Dry roast the spices whole in a pan before grinding and using. Believe me, the time and effort is worth it.

We were hesitant to braise brussels sprouts with coconut milk at first, but after we tasted it, we were sold. The coconut milk imparted a sweetness to the savory brussels sprouts.

Coconut-braised brussels sprouts
Recipe by Chef Kelly Taylor
1 tsp fenugreek
1 tsp cumin
1 tsp black mustard seed or yellow mustard seed
1 tbsp coconut oil
1 bag brussels sprouts, cleaned and quartered (~ 3 cups)
1/2 small red onion, medium dice
1 can coconut milk (full fat)
1/4 tsp cayenne pepper or fresh chile minced, to taste
1 T lemon juice
sea salt to taste

Dry toast the spices in small saute pan. Set aside to let cool. Then grind in a spice grinder or mortar and pestle.

Add oil to a wide, shallow saute pan over medium heat. When you see the oil glisten, toss in the sprouts. Cook until the sprouts start to brown and caramelize. Add the red onion and cook until they begin to brown, about a minute. Now add the coconut milk, spice mixture, a dash of salt and cayenne. Cook and cover for 15-20 minutes or until the sprouts are done. Add the lemon juice and salt to taste.

Turmeric is a health-promoting spice. It's been used in Chinese and Indian cultures for it's anti-inflammatory healing properties. The yellowish-orange pigment is called curcumin. Turmeric is thought to help prevent against cancer.

Turmeric rice
Recipe inspired by Cafe Flora
3/4 c basmati rice, rinsed well
1 1/4 c water
1 tsp turmeric
1/2 tsp cumin seeds
1/4 tsp sea salt

Put the rice and water into a pot. Stir in the turmeric, cumin and sea salt. Bring to a boil. Reduce heat, cover and cook until rice is tender, about 15 minutes.

Have a happy Halloween!

Curried sweet potato soup

2011-10-26T08:30:00.000-04:00

I've been making a lot of soup lately, since the weather has finally cooled down. I make soups all year long, but there's something comforting about eating soup in the fall. I think its the warming spices like nutmeg, cinnamon, allspice, curry, ginger, cumin and cayenne.

Do you share my love for soup? If so, what's your favorite? The Kitchn just posted 25 soup recipes if you need some inspiration.

This is a simple soup and you probably already have most of the ingredients at home. If you don't have sweet potatoes, you can use carrots instead. But to make it creamy without adding dairy, add a tablespoon of oats, Arborio rice or potatoes when you add the stock. After you blend the soup, you'll notice that it has a thicker consistency.

Curried sweet potato soup

1 tbsp coconut oil
1 onion, roughly chopped

3 garlic cloves, minced

1 tsp curry powder

1/2 tsp cumin seeds

dash of cayenne

2 medium sweet potatoes, peeled and diced (2.5-3 cups)

2 small carrots

3.5-4 c veggie stock

1 T lemon juice
1 tsp ginger juice*

sea salt to taste

Add the coconut oil to a pot over medium heat. Add the onions, cover and sweat for about 5 minutes or until they are translucent. Add the garlic, curry, cumin and cayenne. Stir for about a minute. Then add the potatoes and carrots. Let the vegetables sweat for a couple of minutes. Add the stock and bring to a boil (make sure the liquid covers the vegetables). When it reaches a boil, cover and reduce to a simmer. Cook for 15-20 minutes or until the veggies are cooked well. When done, blend with an immersion blender or put into a blender (be careful with hot liquids). Stir in the lemon and ginger juice. Add sea salt to taste. Garnish with a drizzle of lemon-tahini dressing or yogurt, paprika and cilantro.

*To make ginger juice: Cut an inch piece of ginger, peel and grate or mince very finely. Wrap the minced ginger with cheesecloth and squeeze over a small bowl. You should get about a tsp or more of ginger juice.

Makes 3-4 servings.

Swedish food packaging

2011-10-25T10:09:00.004-04:00

While checking out the the Urban Deli in the Sodermalm district of Stockholm, we spotted some beautiful food packaging. We didn't know what it was—and don't intend to eat it—but we bought it anyways. Turns out it's ~~salted~~ oat bran. I found this story about the designer behind the colorful packaging redesign. Have you ever purchased food because of the packaging?

Rosemary walnut crackers

2011-10-20T08:00:00.000-04:00

Crispbread or crackers were served alongside bread everywhere in Stockholm. Our favorite were from Restaurant BAR. They were thin and topped with sesame. (They also served a lovely risotto, olive stuffed pepper, and Mediterranean grilled veggies.)

Most crackers that line our grocery store shelves are super processed, and frankly don't taste that great. Some of the so-called healthier options taste like cardboard. Who wants to eat that?

As I was eating crispbread in Sweden, my baking class was making crackers in Pittsboro. So when I got home I decided to make some. These crackers are really tasty and easy to make. They're made with real ingredients that you can pronounce. You can taste the rosemary flecked throughout the nutty cracker. The sea salt brings out the flavor. And the egg acts as a binder and helps with that crunch.

Instead of buying another box of Triscuits, impress your friends and make these instead. Then add delicious toppings and enjoy as appetizers (also makes a great afternoon snack).

Rosemary walnut crackers
Inspired by Roost
1/2 c walnuts
1 c almond flour
1 tsp fresh rosemary, minced (feel free to add other fresh herbs here)
1/2 tsp salt
1 egg

Preheat the oven to 350.

Chop the walnuts finely. Add to a large mixing bowl along with the almond flour, rosemary, and sea salt. Crack the egg into a small bowl and whisk. Pour egg into the dry mixture and mix well. Form into a ball of dough.

Cut two sheets of parchment paper (~10-12 in wide). Put a sheet onto your counter, and then add the dough ball. Press down with your hands, flattening into a disc. Add the second sheet of parchment paper and roll out with a rolling pin. Start from the middle, pushing out toward the edges with the rolling pin, rotating as you go. Once you've reached your desired flatness (~.25 in. or less) cut into squares or rectangles with a pizza cutter. Don't move the pieces, just cut them (it's harder to cut—without breaking—once the crackers are baked).

Bake for 10-12 minutes. The edges should start to brown a little. Remove from the oven and completely cool before eating. Makes about 20, 2 x 2 in. crackers

The past two weeks

2011-10-18T09:11:00.000-04:00

I'm baaack! Sorry for the delay in blogging, but I was really enjoying time off the computer. We had an amazing 10 days in Scandinavia. Amazing. We love Stockholm and Copenhagen. I think they might be our new favorite European cities. Until I can get caught up on email and work, here's a look at our trip.

Stockholm and Copenhagen are similar, yet so different. Stockholm has more traditional architecture and Copenhagen has very modern architecture. It was interesting walking around Copenhagen and seeing the modern juxtaposed with urban graffiti and a large commune inside the city.

We stayed at the trendy Story Hotel in Stockholm and on a beautiful boat in Copenhagen. Both were great, but I think we preferred the boat. We had the most magical view of the city from our room—one entire wall was windows—and from the rooftop deck. Also the hosts, Henrik and Henrik, were very friendly and hospitable.

Breakfast was included in our stay at the Story Hotel. Every morning there was yogurt, museli, fruit, Swedish cinnamon rolls, tons of different breads, salmon, cucumbers, cheese, strawberry juice, tea and coffee. Bread and crispbread (crackers) were served at every meal in Sweden. We ate a traditional Nordic meal on the first day we arrived in Sweden—salmon and herring—but decided to try some other types of cuisines (we're not huge seafood people). We did find a vegetarian haven in Stockholm and had a delicious lunch with a great view of the city. Oh and thanks to Sarah for recommending the Lagkagehuset bakery in Copenhagen, which happened to be minutes from our hotel. We went three days in a row for delicious pastries and coffee (why not, we were on our honeymoon).

Some graphic signage we saw in Stockholm as we walked and walked and walked around both cities. You see more of a city this way rather than taking the bus or metro.

We saw the opening of Nick Brandt's show—we randomly met his mother later that night at dinner—at the Fotografiska Museet and enjoyed a delicious chocolate terrine, beer and coffee at the cafe there. We also went to the Moderna Museet, just missing the Barbara Kruger exhibit, but they do have a lovely collection there.

The Louisiana Museum of Modern Art outside of Copenhagen was the best museum we visited (I love that it's called Louisiana). It's right on the coast and you can see Sweden across the sea. It was huge with a labyrinth-like layout and a sculpture garden. There were doors everywhere so you could leave the museum and walk through the gardens at anytime.

We were joined in Copenhagen by my dear friend, Barbara. We studied abroad together in London in 2005 and have remained close. It was so great to catch up with her over coffee, meals and walking around in Copenhagen together.

Oh and thank you for all your kind words about our wedding. It means a lot. Enough personal stuff, food posts coming soon!

Best day ever

2011-10-03T08:00:00.000-04:00

I married my best friend on Saturday. It couldn't have been more perfect. And what an amazing feeling to be surrounded by our closest friends and family. Now we're off to Stockholm and Copenhagen. I'll be back in a few weeks! See you then :)

Best coffeecake ever

2011-09-27T09:55:00.005-04:00

I know those are strong words, but it's true. This is the best coffeecake. Ever. And it happens to be dairy free. I live with a coffeecake lover and he even agrees.

I know this probably doesn't look like the coffeecake you buy at your local bakery or coffee shop. That cake is lighter in color with a cinnamon sugar crumble piled high on top. Since this cake uses half whole wheat pastry flour and half unbleached all-purpose flour it has a darker color, denser texture and more fiber (added bonus). It also uses less refined sugars and natural sweeteners.

You can taste a hint of almond as well as the warming cinnamon and nutmeg spices that really make this a comforting breakfast or dessert. Four days later, this cake is still really moist and delicious.

Watch out, it's hard to only eat a small piece. This coffeecake is perfect for a lazy Sunday morning, eaten in bed with an almond milk latte and a great book.

Best coffeecake ever
This recipe is adapted from Fran Costigan's More Great Good Dairy-Free Desserts Naturally.
1.5 c walnuts
3 T sucanat or turbinado sugar
3 T light sugar, like evaporated cane sugar
2 tsp cinnamon
2.5 T olive oil

1 c whole wheat pastry flour
1 c unbleached organic all purpose flour or white spelt flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1.5 tsp cinnamon
1/4 tsp nutmeg, freshly grated (or allspice)
3 T light sugar, like evaporated cane sugar
3/4 c maple syrup
3/4 c almond milk
1/4 c olive oil
2 tsp almond extract
2 T vanilla extract
1 T apple cider vinegar

Preheat oven to 350. Grease an 8 or 9-inch spring form pan with melted coconut oil or butter. Then line the bottom with parchement (use scissors to cut into a circle).

Toast walnuts over medium heat, stirring frequently, until they release their scent. Put aside to cool. Once cool, roughly chop and put into a small mixing bowl. Add the rest of the ingredients.

Sift the flours, baking soda, baking powder, salt, cinnamon and nutmeg into a large mixing bowl. Pour the remaining wet ingredients into a separate large bowl. Whisk until combined and pour over the dry ingredients. Mix well.

Pour half the batter into the spring form pan. Top with half the walnut mixture. Pour remaining batter over and then add the rest of the walnut mixture to the top. Don't worry if you're spring form pan is too large, just make one layer of batter and topping instead of two.

Bake for about 45-50 minutes. If you're making it one layer, it will cook in about 30 minutes. Test the center of the cake with a toothpick or paring knife to make sure it's done.

Let cool for 15 minutes. Remove the spring form pan and allow to cool on a wire rack. Eat warm or at room temperature.

The perfect fall lunch

2011-09-21T10:15:00.002-04:00

It's amazing how our bodies react to cooler weather. We tend to yearn for warm foods like soups and stews instead of cold salads and raw foods. Warming spices like cinnamon, allspice, cloves and nutmeg seem to find their way into our soups, coffees and baked goods. Pumpkin-spiced latte anyone?

This dish is the perfect fall lunch or dinner. Caramelizing the onion not only makes this dish taste better, but also heartier. It also takes advantage of those winter squashes that are popping up all over the market—acorn, butternut, kabocha, spaghetti or pumpkin. Feel free to substitute the acorn squash in this dish for your favorite winter squash.

Kale with squash, chickpeas, caramelized onions and cilantro-yogurt dressing
1 onion, thinly sliced
2 T olive oil
1 bunch kale, washed
2 garlic cloves minced
1/2 tsp sea salt
dash of pepper
dash of red chili flakes
1 acorn squash, cooked and cut into cubes
1 c cooked chickpeas
1 T cilantro, minced
1 T lemon juice
1 tsp tahini

1 bunch of cilantro, rinsed and roughly chopped

1/2 c yogurt

In a saute pan over low heat, add 1 T olive oil. Add a dash of sea salt and the onions. Let cook for 15-20 minutes, stirring occasionally. It's best if you walk away from the stove and start prepping the kale, so you won't be tempted to stir. The onions should slowly start to brown and caramelize.

Destem the kale leaves with your hands. Keep the stems and dice small. Take the leaves, roll them, and slice thinly into a chiffonade (very thin slices). Heat remaining 1 T of olive oil over low-to-medium heat. First add the kale stems (since they take longer to cook than the leaves), then add the salt, pepper and red pepper flakes, stirring frequently. About five minutes later, add the kale leaves. If the leaves start to stick to the pan, add a little water. Cook for a few minutes or until the kale starts to wilt. Add the garlic cloves, cooking until fragrant and remove from heat. The kale will cook down to about half the size it was, when you put it into the pan.

In a large bowl, add the squash and chickpeas. In a small bowl mix together the cilantro, lemon juice and tahini. Pour over the squash and chickpeas, and mix carefully.

Blend the cilantro and yogurt until smooth.

To assemble, start with a bed of kale. Add the squash and chickpea mixture and top with caramelized onions. Drizzle the dressing around the dish.

Makes about 4 servings

Millet croquettes with eggplant puree

2011-09-16T08:02:00.001-04:00

Celiac awareness day is celebrated on September 13. I'm a few days late, but I thought I'd share this delicious gluten free recipe.

If you're not familiar with millet, you should be! Millet is a non-glutinous grain that has a very small, yellow round shape. It's hypoallergenic and is a great substitute to wheat. It's a common grain in birdseed, but it's definitely for more than just the birds. Rich in magnesium—which is thought to help with asthma and reduce migraines—phosphorous and the B vitamins, thiamine, riboflavin, niacin and B6. It's also a better source of protein than wheat, corn and rice.

When cooked millet becomes pretty sticky, so it's perfect for croquettes. You don't even need an egg to help bind these veggie-packed patties. These croquettes are baked, not fried so they're better for you.

Millet croquettes
1 c millet, rinsed
3.5 c water
1/2 tsp sea salt
1.5 c kale, chopped
1 T olive oil
1/2 onion
1 garlic clove
1 pepper, minced
1 tsp freshly ground cumin
1/2 tsp zaatar
salt & pepper to taste

Preheat oven to 350. Line a baking sheet with parchment paper.

Rinse millet. Add 3.5 c water, millet and 1/2 tsp sea salt to a large pot. Bring to a boil. Reduce to a simmer and cover, cooking for 15-20 minutes. (Starting with cold water makes the grain stickier which is perfect when making croquettes. If you wanted to make a pilaf or grain salad, start with boiling water.)

Bring another pot of water to boil. As you're waiting, you can chop up the kale. Make sure to remove the stems. Have an ice bath in another bowl ready (Fill bowl halfway with water and add ice cubes). When the water is boiling add the kale. Blanch the kale for about 1 minute then dunk into the ice bath. When the kale is cool, remove from the ice bath and mince.

Put a saute pan over low heat. Add the olive oil. Then add the onion, cooking until translucent. Stir in the minced pepper, salt, pepper, cumin and zaatar. After a few more minutes add the garlic. Cook until the garlic has become fragrant and then remove from heat.

When the millet is done, let is sit for a few minutes. Mix the kale and onion mixture together in a large bowl. Then add the millet. Mix well with your hands. When it's all mixed, form small patties with your hand. Put onto the baking sheet and bake on each side for 10 minutes or until it side lightly browns.

Makes about 12-2 inch croquettes.

Eggplant puree
6 small eggplants
1 T olive oil
3 garlic cloves, minced
1/3 c plain yogurt
3 T tahini
1/4 c parsley, minced

Preheat oven to 350. Place eggplant onto a baking sheet and poke a few holes in each eggplant. Put into the oven, cook for about 25 minutes or until the eggplant is soft.

While eggplant is cooking, saute the garlic in olive oil over low-to-medium heat. Remove when you start to smell the garlic.

Mix the yogurt, tahini and parsley together in a small bowl. Add the garlic and olive oil.

Remove the eggplant from the oven and let it cool. When it's cool enough to touch, slice it open lengthwise and scoop out the flesh. Put the eggplant and yogurt mixture into a blender. Blend until smooth.

Top the millet croquettes with the eggplant mixture.

Makes about 3/4 a cup.

Sources:
WHFoods.org
Murray 2005, p. 347-348.

How to cut an onion

2011-09-14T09:54:00.000-04:00

Do you know how to cut an onion? If you do, then skip this post. I definitely didn't know the right way to chop an onion until chef classes. Knowing how to properly cut an onion allows you to control how big the dice is, that way all the pieces cook at the same speed. Or if you're eating it raw, it makes the presentation better (think of all those red onions in your salad). I've created a visual step-by-step that walks you through it.

1) First cut the top off of the onion, NOT the roots. The roots help hold the onion together as you're cutting. 2) Flip the onion over, so it sits on its flat side. 3) Cut the onion in half, right through the middle of the roots. 4) Remove the outer skin. 5) Turn the onion so that the roots are on your left. Place your palm flat on the top of the onion to hold it in place as you slice it. Keep your fingers straight so they're out of the way. 6) Now make horizontal cuts towards the roots. Try to keep the cuts the same width apart. The width between the cuts determines the size of your dice (small .25 inch, medium .5 inch or large .75 inch). 7) Now turn the onion so the roots are facing the top of your cutting board (away from your body). Then make vertical cuts stopping before you reach the roots (or onion will fall apart). 8) Finally turn the onion so the roots are to the left again. Hold the onion tightly so it stays together as you chop it all up.

Pretty easy, right? If you want to see more watch this short video that shows you the steps as well.

Vegan apricot carrot muffins

2011-09-12T08:30:00.000-04:00

Most of last week was spent at the beach with an amazing group of friends for our co-ed bachelor/bachelorette trip. We drank, laid in the sun, cooked, played games, swam, and danced. It was laid back and casual, just our style. I highly recommend doing the same when you're ready for that.

Needless to say, I had a hard time getting back into my regular schedule. I knew most of my weekend would be spent working, so I procrastinated and made these yummy muffins on Saturday morning. I'm not usually a sweet breakfast person (prefer eggs over pancakes any day), but every now and again I want a tasty scone or muffin.

It's amazing how fickle baking can be. I made the same recipe in class a few weeks ago and it turned out great. When I made them at home, the first batch didn't rise as much as the second batch (see image below). The original recipe says to let the batter to sit for a minute so it will rise, but clearly the batter than sat for 12 minutes won. I think the humidity of my kitchen slowed that process down a good bit. I've made those notes in my recipe below.

Don't worry if your muffins don't rise all the way either, they still taste delicious. I love that they're packed with beta-carotene rich carrots and apricots, and the applesauce keeps them moist for days.

Vegan apricot carrot muffins
1/3 c dried unsweetened apricots, diced
1/2 c apple juice
1 c all purpose unbleached flour (or whole wheat pastry flour)
1 c whole wheat flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg (cloves or allspice would work nicely too)
3 T olive oil
1/2 c unsweetened applesauce
1 c maple syrup
1 T apple cider vinegar
1/3 c almond milk
1 tsp vanilla extract
6 T apple juice, reserved from draining the apricots
1 c shredded carrots

Preheat oven to 400 degrees. Grease a muffin tin with coconut oil or cooking spray.

Soak the apricots in the apple juice for about 15 minutes or until they've plumped up. Strain over a bowl and reserve 6 T of the apple juice.

Whisk (or sift) together the dry ingredients—flour, baking soda, baking powder, salt, cinnamon, nutmeg—into a large bowl. In a smaller bowl, mix the wet ingredients—oil, applesauce, maple syrup, almond milk, vinegar, vanilla extract, apple juice—together. Pour the wet ingredients over the dry and mix until smooth. Fold in the apricots and carrots. Do not over mix. Let the batter sit for at least five minutes depending on the humidity of your kitchen. You should notice that the batter has grown a little.

Pour the batter into the muffin tins two-thirds full. Pop into the oven and cook for 12-14 minutes. Use a toothpick to see if they're done. Remove from the oven and let cool. Enjoy warm from the oven with a dollop of yogurt. These muffins are very moist and taste great the next day too.

Apple juice sweetened granola

2011-09-02T07:39:00.000-04:00

We made several batches of granola last week in class. This wasn't your regular granola. Instead of using loads of oil, butter and refined sugars we used natural sweeteners like mashed bananas, maple syrup, honey and date syrup (pureed dates soaked in hot water).

We're headed to the beach Saturday, and I decided to whip up a big batch of granola to take with us. I had some apple juice in the fridge that was begging to be used. I think it gave the granola a great crunchy texture.

You'll see the recipe calls for a nuts/seeds and dried fruit mixture. Feel free to add your favorites here. I chose a seed mixture of flax, sunflower, and sesame seeds. For my dried fruit I used raisins. Most of the time I dice up apricots and toss after the granola has cooled. Dried cherries, pineapple, golden raisins or cranberries would be tasty too. Enjoy this granola mixed with plain yogurt and fruit for breakfast or as a healthy snack or dessert.

Apple juice sweetened granola
2 c rolled oats
1 tsp cinnamon
dash of sea salt
1/2 c nuts/seeds mixture
1/2 c apple juice (no added sugar)
1/4 c honey
1/2 tsp almond extract
2 tbsp tahini
1/4 c dried fruit

Preheat oven to 300. Mix the dry ingredients (oats, cinnamon, sea salt and nuts) together in a large mixing bowl. In a smaller bowl mix together the juice, honey, almond extract and tahini. Then pour over the oats and mix well. Put a sheet of parchment or foil onto a baking sheet, and then spread your granola over this. Check the granola after 15 minutes, and mix the oats again. Bake for another 15 minutes and remove from heat. After the granola has cooled, mix in your dried fruit.

Kale & avocado salad

2011-08-30T10:51:00.000-04:00

Wow time is really flying. I've already had two weeks of classes and I'm learning so much. We made gluten free scones and muffins, bean salads and grain croquettes last week. I'm practicing my knife skills (dicing, chopping, matchsticks, julienne) and will share the proper way to cut an onion soon. Until then, enjoy this delicious kale salad!

I saw this recipe in The Kitchn newsletter several weeks ago, and I've been making a version of it a couple times a week since then. I love this salad because kale doesn't wilt like lettuce, so you can dress it the night before and eat it for lunch the next day. Feel free to add your favorite veggies or whatever you have in the refrigerator. I've made versions with tomatoes, celery, cilantro, pumpkin seeds, and leftover beans. It's such an easy and healthy salad to make. What would you add to your salad?

Kale & avocado salad
1 bunch kale
1/2 avocado, diced
1 carrot
1 cucumber
1/2 red onion, sliced thinly
juice from half a lime
1/2 tbsp rice vinegar
1 tbsp walnut (or olive) oil
1 tsp sea salt
1 tsp pepper
2 tbsp parmesan (optional)

Fold the kale leaves and remove the stem with your hands. You can also use your knife to cut the stem out as well. Then thinly slice or tear the kale into bite-sized pieces. Add the avocado pieces and massage into the kale with your hands. This will help break the kale down, making it easier to chew. The avocado should no longer be in pieces, but resemble more of a chunky paste. You can chop the carrot and cucumber or cut into matchsticks. Add the carrot and cucumber to the kale along with the red onion. Mix the lime juice, vinegar and oil together in a small dish with the sea salt and pepper. Pour over the salad and again massage in with your hands. Add parmesan if you'd like. Enjoy immediately or pack for lunch the next day.

Almond milk to rosemary crackers

2011-08-25T08:59:00.000-04:00

Last week in class, we made almond milk. I was surprised at just how easy it was. I took home the leftover almond meal (what is left in the cheesecloth or nut milk bag after draining) and attempted my first gluten free cracker. I'm not sharing the recipe today, because I need to test it a few more times. It tasted good, but didn't have the right crackery crunch. Do any of you make your own crackers?

Until then, check out Sarah's video for making nut milk. It's so easy and can be made in a blender. If you're in a time crunch, blanch the nuts instead of soaking. I can't wait to make different nut milks at home. Oh and you can by cheesecloth or the nut milk bags at your local natural food store. Do any of you make your own already? If so, what's your favorite recipe?

And if you like your milk a little sweeter, drop a few dates and a dash of cinnamon into the blender to naturally sweeten your milk. Enjoy!

*Update: My grandfather is doing better at the moment. Thanks for you kind words and thoughts!

A breakfast for egg lovers

2011-08-22T08:30:00.006-04:00

I intended for this post to be about the chef classes I started last week. But there's something far more important to me right now, my grandfather. He's in intensive care and we're on our way to see him this morning.

Pop is an 81 year old Southern man who voted for Obama and once owned an awesome textile company called Needletown. He loves a cold Budweiser, and anything by Johnny Cash or Willie Nelson. He can be so very stubborn, and I always think of him when I act the same. We both share a love for early mornings, strong coffee and eggs.

Baked eggs with tomato & cottage cheese
1 tbsp olive oil
1 medium tomato, diced and seeded
1 clove garlic, minced
1 tsp balsamic vinegar
3 large basil leaves
1 local egg
1/4 c cottage cheese*
freshly ground black pepper

Preheat the oven to 325. Heat olive oil over low-to-medium heat. Add the tomato and cook for about five minutes. Add the garlic, cooking a few minutes longer until fragrant. Remove from heat, add the dash of vinegar. Butter or oil a small ramekin. Add the tomato, garlic and basil to the bottom of the ramekin. Crack the egg into a small bowl. Add the cottage cheese and black pepper, mix well. Add the egg mixture to the ramekin and place on a baking sheet. Pour water into the pan until it comes up to about one-third of the side of the ramekin. Place in the oven. Cook until the egg is completely set, 15-20 minutes. Be careful removing the baking sheet with hot water from the oven.

Serves one. Make an extra for someone you love and serve with strong coffee.

*Normally I use heavy cream, but I was out. Cottage cheese worked perfectly and added an extra protein kick.

A Summer Soiree

2011-08-11T09:00:00.000-04:00

I wanted to share what I've been up to the past few weeks. I've been spending a lot of time on this magazine!

The lovely Roxy is launching her business, Society Social, very (very) soon! I've had the pleasure of working with her the past six months on her identity, website and now magalog! Make sure to check out her amazing bar carts, tables, chairs and furniture in an array of colors and styles. She graciously asked me to contribute the food feature, so make sure to read my recipes for roasted tomato sauce, walnut pesto and cherry blueberry galette here.

A different kind of salad

2011-08-10T17:00:00.000-04:00

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice

1/4 c sesame oil

4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.

Words of wisdom

2011-08-10T09:21:00.000-04:00

We went to my parents' house this weekend for a pre-wedding party. It was great catching up with old friends and family. We were lucky to receive generous gifts, but my favorite were the homemade goods and recipe for the best potato soup. I love the words that were scribbled onto the card even when you are married, food is always a must.

Be sure to check in tomorrow as I have some exciting news of what I've been working on the past few months!

Shishito peppers

2011-08-03T09:37:00.000-04:00

Saturday morning I was making my normal rounds at the farmers market. I said hello to familiar faces, picked up eggs and filled my bag with a variety of summer vegetables. I was at one of my favorite farmers' tents ready to pay for lemon cucumbers, when they asked me to try their Japanese shishito peppers. They had just sauteed the peppers in sesame oil and finished them with a splash of soy sauce. I picked up one of the small peppers, browned on both sides, and took a bite. Wow. They tasted like bell pepper and jalepeno, minus the heat. As you can see, I returned home with a carton of them. I cooked them with dinner that very night.

As I put the peppers on the table, I told Josh not to worry, they weren't spicy. He took a bite approvingly, but said he thinks they want to be spicy. I laughed, ate another one, and wham! That little pepper had some heat! There was only one pepper in my bunch that was spicy, so be careful as you're nibbling on these tasty treats.

Shishito peppers
1 tbsp sesame oil
1 bunch shishito peppers
dash of tamari (or soy sauce)

There is no need to peel, chop or dice these peppers. These small peppers are cooked and eaten whole. They have a thin, delicate skin, so they cook quickly.

Heat sesame oil over medium heat. When the pan is hot, toss in the peppers. Now let cook, stirring, so they don't burn. Keep a close eye on them. When the peppers have cooked down and are browned all over, remove from heat. This should take 5-8 minutes. Toss with a dash of tamari. If you don't have tamari or soy sauce, finish with sea salt and lemon. A great appetizer or afternoon snack.

NC fish tacos with pickled red onion

2011-07-28T08:54:00.000-04:00

When a friend offers you freshly caught fish (from the NC coast), you accept and make fish tacos. Well at least, that's what we did the other night.

I was never a big seafood person growing up. But after studying holistic nutrition and reading about the benefits of fish, I've tried to incorporate it into my diet more. Fish contain omega-3 fatty acids that improve brain and memory function, help with inflammation, lower cholesterol and support healthy skin and hair. I know what you're thinking, aren't you vegetarian? I eat that way most of the time, but I also listen to what my body needs. And sometimes that includes organic, local chicken and fish.

NC fish tacos with pickled red onion
Adapted from Epicurious
Marinade for the fish
1 tbsp cumin, whole seeds
1 tbsp oregano
1 tsp red pepper flakes
1tsp paprika
2 tsp sea salt
dash of cracked pepper
1/4 c olive oil
1/4 c cilantro, chopped & rinsed

~1 lb of mahi mahi (or a mild, white fish)
1 lime

Mix all ingredients in a small shallow dish. Add fish, flipping a few times to get the marinade on both sides. Refrigerate for at least 30 minutes. Heat saute pan over medium heat. Add fish. Cook for a few minutes on each side. The fish should be lightly browned. Squeeze lime over the fish.

I've made these pickled onions before. They involve just two ingredients, onions and vinegar. I could eat them on everything.

Pickled red onions
1 small red onion, thinly sliced
Red wine vinegar

Put onion slices into a small bowl. Cover almost completely with vinegar. Let macerate, while you're cooking the fish or making guacamole.

Now assemble your fish tacos. Grab a corn tortilla (make sure to heat up first), fill with guacamole, a handful of pickled onions and fish.

Serve with guacamole, chips, and a black bean salad like this one.

The best Greek salad

2011-07-25T09:24:00.000-04:00

I love Greek salads. Salty olives and feta with the refreshing bite of cucumber and tomato is perfect. This salad is so simple that it relies on the integrity of its few ingredients. Buy the freshest tomatoes, cucumber, onion and basil you can find (probably at your local farmers market). We all know that eating Greek salads in winter, when tomatoes and cucumbers are out of season, isn't very tasty.

This is a great healthy lunch that can be made in minutes. Or make the night before so the flavors have time to meld and pack for lunch the next day.

Greek Salad
1-2 pickling cucumbers
1 cup of cherry tomatoes, halved
1/4 c kalamata olives, pitted & halved
1/4 red onion, sliced
1.5 tbsp olive oil
1 tbsp red wine vinegar
dash of sea salt and pepper
handful of basil, chiffonaded
goat feta to garnish

Chop the cucumbers into slices and cut in half. Toss into a bowl along with the tomatoes, olives, and onion. Drizzle the olive oil and vinegar over top. Sprinkle with salt and pepper. Garnish with basil and goat feta. Enjoy with a slice of baguette or this cold soup.

Thanks again for all your comments on what you like reading here!

It's getting closer...

2011-07-22T08:00:00.001-04:00

Sorry there's no post about food today. But I think you'll like this. Here's a sneak peek of our invitations for our small wedding. Designed by Josh and I, and letterpressed by a good friend. We're checking things off the list as October quickly approaches (hello, flowers and cupcakes!). I'd have to say, the flexibility of freelancing has helped us plan this thing over the past six months. Are any of you planning a wedding?

Also I have a question for you. What do you enjoy reading on this blog and/or what would you like to see more of? I appreciate all of you following along with me the past few years as I share my passion for healthy eating here. Would love to hear from you now!

Roasted & chilled cumin-carrot soup

2011-07-19T09:35:00.000-04:00

Some people like their soup, like they like their coffee, hot. Is that you? Or are you a cold soup lover? I definitely enjoy chilled soups (and iced coffee) during the summer months. Pair with a cold salad and you have the perfect summer lunch.

Oh and let's talk for a minute about cumin. Whole cumin seeds are pungent and really flavor a dish, especially when toasted. Whole cumin seeds are usually easy to find in the spice aisle of your local grocery store. I think the whole seeds are superior in taste to the pre-ground stuff. Cumin is used in some cultures to treat headaches, indigestion and liver problems. This spice is cooling for to the body, which is ideal in this heat.

Roasted & chilled cumin-carrot soup
3 tbsp olive oil
3 carrots, sliced
1 tomato, quartered
1 onion, quartered
4 garlic cloves
1 tbsp cumin
dash of sea salt
1/2 c ice water
juice of half a lemon, or more to taste

Preheat oven to 350. Add the carrots, tomato, onion and garlic to a bowl. Drizzle with olive oil and mix well with hands. Spread the carrots, tomato, onion and garlic onto a large baking pan. Sprinkle with cumin and sea salt. Roast for 20-30 minutes, until the vegetables start to brown lightly. Remove from heat and blend with 1/2 c ice water and the lemon. Add more water if you like your soup thinner. Refrigerate until cold. Garnish with a dollop of plain yogurt, if you'd like.

Source: Wood, 2010, p.109

Fresh tomato juice

2011-07-18T09:29:00.000-04:00

Did you drink those little cans of V8 as a kid? I did. Unlike most kids, I actually enjoyed them. Maybe that explains why I love bloody marys so much. For me, it's more about the tomato juice than the vodka.

This is the easiest tomato juice recipe ever. You can make this faster than going to the grocery store. That is, if you have ripe tomatoes at home. I highly recommend using local tomatoes from the farmers market.

Simple tomato juice
Recipe by Deborah Madison, Local Flavors
3 large tomatoes, quartered (heirloom are my favorite)
1/2 c ice cubes
lemon juice, to taste
dash of sea salt & cracked pepper
dash of cayenne
1 tbsp apple cider vinegar (optional)

Blend tomatoes and ice on high. Pour through a sieve–to remove the tomato pulp and skins–into a mason jar. Using the back of a wooden spoon, push the liquid out of the mixture. Stir in the lemon juice, salt, pepper, cayenne and vinegar. Since the juice was blended with ice, it will be nice and chilled. Pour yourself a glass and garnish with a celery stick or fresh basil. Makes about 2 cups, depending on the size of your tomatoes.

A sweet, healthy Friday treat

2011-07-15T10:44:00.001-04:00

I woke up with a craving for a sweet breakfast this morning. I remembered I had two very ripe bananas on the kitchen table and this recipe bookmarked.

I love the use of almond meal instead of flour here. I was low on almonds, so I added some hazelnuts too. And I used two tablespoons of honey instead of the sugar. This recipe made six muffins, which is perfect for two people. A dozen tends to be too much and gets thrown out or donated to friends.

I like eating them warm right out of the oven, but they make a perfect mid-afternoon pick-me-up too.

And yes I did put chocolate in the middle. Hey, it's Friday!

Edamame-ginger wrap

2011-07-14T11:16:00.000-04:00

Yesterday I was craving a veggie wrap for lunch. I didn't want regular hummus, and as I scanned the cupboard I realized all I had was dried beans. Then I remembered a bag of edamame in the freezer. This chunky protein-rich spread is super easy and makes a quick, healthy lunch possible.

Chunky edamame-ginger spread
1.5 c cooked edamame
1 in knob of ginger, minced
juice from half a lime
juice from one lemon
dash of sea salt
1 tbsp sesame (or walnut) oil
dash of gomasio (optional)

Add all ingredients except oil to blender. Pulse a few times, then whisk in the oil, and pulse a few more times. If you're not a fan of chunky dips and want the consistency to be creamier, then blend on high for longer.

Now assemble your wrap. I used an Ezekiel sprouted grain wrap. I buy them frozen and store them in the freezer, so they'll keep longer. Whenever I want to eat one, I heat in a pan over low heat to thaw. I smeared on the edamame spread, then added lettuce, carrot sticks, avocado slices, and red onion. Sprinkle with sea salt and cracked pepper and a dash of freshly squeezed lime. Now roll up. The avocado and red onion really make this wrap tasty. I love the addition of ginger to the spread, as it provides a nice spicy kick. I hope you enjoy this refreshing lunch as much as I did.

Snack on this: Figs

2011-07-13T08:00:00.001-04:00

Fresh figs and dried figs are like two different fruits. Eaten fresh, figs have more water content and are less sweet. They're soft and fleshy. When you bite into a dried fig, you can hear the small seeds popping in this very sweet fruit. Since they're highly perishable, most of the figs you see at the store are dried. Which type do you prefer, fresh or dried?

Most of our figs come from Turkey and California, but they also grow in the southern states. Last week I grabbed a small container of fresh figs from my local farmer's market. There's only one vendor that sells them. He told me, he should have another variety ready in the next week or so.

And you're in for a real treat if you've had homemade fig preserves. My aunt's mother-in-law makes fresh fig preserves. She leaves the figs whole and covers them in honey. Syrupy and delicious. Excellent on toast.

Move over prunes.
Dried figs contain more fiber than prunes. Yep, that's right. So next time skip the prunes, and grab these mineral-rich fruits instead. Figs are also high in iron and calcium. They contain more antioxidants than most other fruits.

Source: Wood, 2010, p. 140

Exciting news!

2011-07-08T09:47:00.001-04:00

Image from Cooking by James Peterson

I've been keeping something from you. This fall I will be a (part-time) student! I'm taking two courses: Gluten free and Vegan baking and Intro to Natural Health Cooking! These classes are part of the Natural Chef program at a local community college. I'm super excited, but kind of nervous. I've heard great things about the Sustainable Agriculture program at CCCC. I'll still be freelancing (if you're looking for a designer, email me) and going to school Thursdays and Fridays. I'll be sharing my journey here as I learn more about healthy cooking and baking this fall.

Happy Friday! Have a great weekend.

Tomato-watermelon salad with feta

2011-07-05T16:04:00.000-04:00

Hope you all had a great holiday weekend. I can't believe it's already July. That means the year is already half way over, and we're getting closer to getting married (!).

Here's what I whipped up for a Fourth of July potluck. This salad screams summer. I love the combination of tomatoes and watermelon, especially with fresh herbs and salty feta. A great seasonal salad and a nice change from the regular ol' green salad.

Like tomatoes, watermelon contains the amazing antioxidant, lycopene. Watermelon is also an excellent source of vitamin C. I love how refreshing watermelon is on hot and humid Carolina days (which is everyday lately).

Tomato-watermelon salad with feta
3 large ripe heirloom tomatoes
4 cups watermelon, cut into cubes
1 small cucumber, chopped
2 tbsp balsamic vinegar
juice of 1 lime
3 tbsp olive oil
1/2 cup of herbs (basil, mint, cilantro)
dash of sea salt & cracked pepper
Garnish with feta

Mix the tomatoes, watermelon and cucumber into a large bowl. Drizzle with balsamic, lime juice and olive oil. Toss in the herbs, salt and pepper. Mix well. Garnish with feta. Feel free to omit the feta and add avocado to make this vegan. Enjoy!

Snack on this: Sungold tomatoes

2011-06-30T09:48:00.000-04:00

I love picking these orange beauties off the vine and popping them straight into my mouth. Our garden will be overflowing with them soon, and I couldn't be more excited. I found a recipe for chilled Sungold soup in Local Flavors by Deborah Madison that I can't wait to try.

Eat more tomatoes!
Everyone probably knows that tomatoes contain lycopene. Lycopene is a powerful red carotene that protects against certain types of cancer. Lycopene also neutralizes free radicals before they can damage cells and it helps prevent heart disease. Eating tomatoes with fat, like olive oil, helps the body absorb more lycopene. So try this great dish with roasted tomatoes. Tomatoes are also high in vitamins C and A, potassium and fiber.

Enjoy these tiny tomatoes eaten alone or dipped into hummus. Yum.

Sources:
Murray 2005, p. 241-242
whfoods.com

Sarah's raw cheesecake

2011-06-29T08:00:00.001-04:00

I bookmarked Sarah's Raw Cashew Dreamcake months ago. How could I not? Look at those photos. I love that the vibrant pink color is from raspberries, not artificial flavoring. This dessert is vegan, gluten-free and raw. A perfect cold dessert for the summer. And yes, a dessert that is vegan, gluten-free and raw can taste good. Actually really, really good. The cake is made with whole food ingredients: almonds, dates, cashews, honey, vanilla, lemon juice, coconut oil, and blueberries. What's not to love?

I didn't have raspberries, but I did have ripe blueberries. I doubled the recipe since my springform pan is rather large. The hardest part about making this cake is having a great food processor (or blender) that can handle the cashew mixture. I actually used my blender for this part, because my food processor is tiny. Soaking the cashews overnight made this an easier task for sure.

And if you aren't familiar with Sarah's blog, My New Roots, you must check it out. She shares delicious, healthy recipes and teaches you the nutritional value of each dish. I love that.

I'll definitely be making this again. The only regret I have is not making it sooner!

Farmers' market goodies

2011-06-27T06:55:00.000-04:00

Happy Monday! I wanted to share all the goodies I bought at the farmers' market this past weekend. I love the summer in NC, because the markets are overflowing with amazing produce. Don't those veggies look delicious? In total, I only spent around $30. I think that's a great deal for these delicious local vegetables and goat cheese. What do you think? Did you go to the farmers' market this weekend?

I'm off to water the garden and start the day early. Check in this week to see what I made with these amazing veggies. Have a good one!

Curried lentils with leeks

2011-06-17T09:26:00.000-04:00

As you can probably tell I love bean salads. They're so tasty and an easy way to get more vegetables into your diet. This salad is excellent. The addition of late spring vegetables like leeks and scallions with a pungent curry flavor make it irresistible. Feel free to add different vegetables like cooked zucchini, celery or carrot.

Curried lentils with leeks

2 cups cooked lentils, or 1 can rinsed

1/2 red onion, diced

small bunch of scallions, chopped

1/2 c cilantro

1 tbsp sesame oil

1 large leek or 3 small leeks, rinsed and chopped*

2 garlic cloves, minced

1 tbsp curry powder

1 tsp freshly ground cumin

dash of sea salt

juice of one lemon

1 tbsp sesame or olive oil

Cook lentils according to instruction. Rinse and put lentils into a large bowl along with red onion, scallions and cilantro. Heat sesame oil over medium heat. Once warm add the chopped leeks, stirring occasionally. Add garlic and remove from heat when leeks start to brown lightly. While leeks are cooking, make the curry vinaigrette. Mix the curry, cumin, salt, and lemon juice together. Whisk in the sesame (or olive) oil well. Pour dressing over the lentil mixture along with the leeks and garlic. Mix well. Serve warm or chilled. Garnish with goat cheese or a hard-boiled egg.

*Leeks are very sandy, wash very well.

This is a great salad to make dad for Father's Day. Who can say no to hearty lentils? Happy Father's Day weekend!

Cinnamon coconut popsicles

2011-06-14T09:09:00.000-04:00

One of the best summer treats are popsicles. I have many memories as a kid enjoying those sugary artificial-colored popsicles. You know the ones I'm talking about. Bright blue, red, green, orange and purple. Nowadays I avoid those and enjoy popsicles that use whole food ingredients like fresh fruit and real organic milk, almond or coconut milk. Of course, homemade ice cream is great too, but I don't own an ice cream maker. Plus popsicles take a lot less time to make.

We bought coconut popsicles from Whole Foods a few weeks ago. They were good, but really sweet. I decided to try to make my own version at home. The hardest part about making popsicles for me was finding the molds. I tried a few different stores before finding these buried at Target.

Cinnamon Coconut Popsicles
Serving size: 4 popsicles
1 can of coconut milk, full fat*

1 tsp cinnamon

2 tbsp maple syrup

1/4 c unsweetened shredded coconut or coconut flakes (optional)

Popsicle molds

Stir all ingredients together in a bowl. Pour into your popsicle molds. Put the tops or sticks into the molds and freeze. Freeze for 6-8 hours or until popsicles are completely frozen. When you're ready to eat them, remove from freezer and run hot water over the bottom of the molds to loosen the pops.
*Full fat coconut milk will make the pops creamier.

Cool down with these summer treats too:
Watermelon granita
Espresso granita
32 homemade pops
One ingredient ice cream

My new favorite

2011-06-13T07:45:00.001-04:00

Happy Monday. I thought I'd start out the day with a highlight from my weekend. I bought this marinated feta at the farmer's market on Saturday, and wow is it delicious.

This isn't your normal feta made with cow's milk, but a goat milk feta marinated in olive oil, rosemary, red pepper flakes, and cracked pepper from this local farm. Are you salivating yet? This salty cheese was perfect smeared across a slice of Prodigal Farm's walnut loaf with tomato, diced into a cucumber salad and crumbled over spinach. Any other feta lovers out there? Hope you had a great weekend.

Cold-brewed coffee

2011-06-09T16:21:00.000-04:00

I love iced coffee. I know some of you do not. You prefer that piping hot cup of joe each morning. I actually look forward to trading that hot mug with an iced drink when temperatures rise (especially as we're stuck in the 90s in NC lately).

I started spending a little too much money at my local coffeeshop, so I looked for recipes I could make at home. This is the my favorite recipe. I don't add water to mine, I just pour over a cup of ice. There's no need for milk or sugar, but if you do prefer it creamy, try almond milk and a dash of cinnamon.

Farmer's market surprise

2011-06-08T08:00:00.000-04:00

Look what I picked up at the farmer's market last week.

Yes, that's orange cauliflower. The vibrant orange color comes from extra beta-carotene, which means this guy has more Vitamin A than it's cream-colored sister. That's reason enough to pick it up at the market. I made a version of this roasted cauliflower recipe with it. Oh and this isn't the only strange color you might see cauliflower around your farmers' market.

Have you found an interesting vegetable or hybrid fruit at your market lately?

Garden progress

2011-06-03T07:58:00.000-04:00

Remember this post? Well, look at how much our garden has grown in the past four weeks! There are tiny cucumbers and tomatoes, and the summer squash is about 3 inches long. I'm over the moon with excitement! I'm looking forward to a dinner made with herbs and vegetables from our garden.

We'll be out of town for a family wedding, so I'll be back on Tuesday. Have a great weekend!

Green olive chickpeas

2011-06-02T08:30:00.001-04:00

I stopped by my favorite Mediterranean bakery and deli to grab some pita bread last weekend. I didn't realize I was hungry until I stood in front of the counter with hummus, baba ghanouj, tzatziki, bean salads, potato salad and tabouli staring back at me. I normally grab hummus or tabouli, but this time I grabbed a chickpea salad. I took a bite expecting it to taste like an regular chickpea salad with lemon and parsley. But I was wrong. There were salty green olives sprinkled throughout which made it something special. I decided I had to make this at home (as an alternative to this yummy salad).

Green olive chickpeas
2 c chickpeas or 1 can, rinsed
1/4 c green olives, sliced
1/2 c parsley, chopped
1 bunch of scallions, chopped
handful of cherry tomatoes, chopped
juice of 1 lemon
1 tbsp olive oil
1 tsp za'atar
cracked pepper

Mix chickpeas, olives, parsley, scallions and tomatoes into a large bowl. Mix remaining ingredients in a small dish. Stir well and pour over the bean mixture. Let flavors meld before serving. Enjoy as a cold salad or stuff inside a pita for a tasty lunch.

High temperatures, cool dishes

2011-05-31T08:18:00.001-04:00

It's going to be 98 degrees today. Yuck! I was seriously drenched with sweat from a morning run. I've lived in the South all my life, so you think I would be ok with the heat, but I like it less and less as I get older.

Hope you guys had a great holiday weekend. In case you missed it, I blogged over at FoodieFresh on Sunday and posted a few refreshing dishes like this chilled noodle dish. What do you eat when it's 98 degrees out?

Chilled noodles with kale & avocado 
1 box of buckwheat (or soba) noodles, cooked according to package 
1 c of kale, thinly sliced 
1 medium cucumber, sliced
1/2 avocado, cut into chunks
1/4 red onion, chopped 
1/2 c cilantro
2 tbsp rice vinegar
1 tsp honey 
1 tsp tamari
juice of half a lime 
2 tsp gomasio (or toasted sesame seeds) 
1.5 tbsp sesame oil

Cook noodles according to package directions. Pour into a colander and rinse with cold water. Put noodles in a large serving dish. Massage the kale with you hands—before adding to the noodles—to soften the texture and make it easier to eat raw. Add kale, cucumber, avocado, onion and cilantro to the noodles. Mix vinegar, honey, tamari, lime, and gomasio. Add sesame oil, mix well, and pour over noodle mixture. Perfect dish to take on a picnic or a cookout with friends.

Happy holiday weekend!

2011-05-28T10:07:00.000-04:00

Egg, kale, potato breakfast taco

Need something to read by the beach or lake over the holiday weekend? Pick up this month's Saveur for the feature titled Secrets of Mexican Cooking. And if you haven't heard of Saveur magazine then you're in for a real treat. This magazine is the perfect blend of great stories about the intersection of culture and food. I spent all last Sunday making their pinto beans, Mexican rice and the chipotle enchilada sauce. I even found the perfect Spanish cheese—thanks to the cheese guy at Whole Foods—for our cheese enchiladas. We've been searching for a cheese that tastes similar to what we get at our favorite Mexican restaurants. It's called Mahon. Have you heard of it?

Also I've curated a small list of refreshing recipes for hot weather over at FoodieFresh tomorrow. Be sure to check out how to make this strawberry-basil soda as well as the rest of Kelly's lovely blog. Thanks again Kelly for allowing me to guest blog!

Have a great, long weekend!

Snack on this: strawberry yogurt

2011-05-26T08:00:00.002-04:00

I know what you're thinking. Strawberry yogurt? That's not special. But I think it is.

Stop a minute and think about the yogurt aisle at your local grocery store. How many flavors and types of yogurt do you see? Key lime pie, strawberry cheesecake, banana cream pie, and even chocolate. These processed yogurts are usually high in sugar and the fruit doesn't taste like real fruit. Instead of buying the packaged variety why not make you're own with fresh, whole ingredients?

It's simple. Fill a bowl with organic plain yogurt and add your favorite fresh fruit. I chose strawberries because the farmers' markets are overflowing with them right now (excited for blueberries and peaches next). If you're not a plain yogurt fan, stir in a big drizzle of honey and a dash of cinnamon. You can puree the fruit and mix into the yogurt, if you prefer a smoother texture. This is a great snack packed with protein, vitamins, minerals and antioxidants. Enjoy!

Feel good chickpeas & kale

2011-05-19T08:56:00.000-04:00

The weather has been surprisingly cool and rainy for NC this time of year. Our spring is usually very quick with temperatures soaring into the 80s by May. I'm not complaining, I love this weather, especially when the afternoon is filled with rain.

Have a bunch of kale (or any green) on your hands that you need to cook? Here's a quick and delicious recipe to whip up for a light lunch or a side with dinner. I love the mixture of garlic and ginger, it gives this dish a punch of flavor as well as health benefits from these amazing spices.

Feel good chickpeas & kale
1 tbsp coconut oil
1 tbsp cumin seeds
1 bunch of russian kale (or any kind), rinsed and cut into thin ribbons
4 garlic cloves, minced
1 tsp sea salt
1 inch knob of ginger, minced
1 tsp red pepper flakes
1.5 c chickpeas or 1 can, rinsed (or use any bean on hand)

Add the coconut oil to a saute pan over low-to-medium heat. When the oil has melted, add the cumin seeds, cook until fragrant. Toss in the kale, garlic, sea salt, ginger, and red pepper flakes. Cook for a few minutes, until fragrant and the kale starts to wilt. Mix in the chickpeas and cook until warm, just a few minutes longer.

Biscuits? Yes, please!

2011-05-16T13:22:00.000-04:00

I awoke to a picture of vegan spelt biscuits Saturday morning from an unlikely sender, my mom. She had just purchased a new cookbook last week, Babycakes, and this was the first recipe she made from it. She explained that the biscuits contained coconut oil instead of butter and eggs.

The reason I was surprised is that this isn't normal behavior. Don't get me wrong my mom is an excellent cook (and an amazing woman), but she isn't vegan nor has she cooked this way before. But she's decided she wants to clean up her diet and make healthier meals for her and my dad (Yay!).

So the photo left me a) wanting biscuits and b) inspired to cook a batch with coconut oil myself. I found this recipe and whipped up a batch. I started the dough Saturday evening and let it sit, covered overnight. I used a mix of organic all purpose flour and spelt flour. Sunday morning I preheated the oven, added the rest of the ingredients and baked the biscuits. The directions say to cook for 10-12 minutes at 450 degrees, but mine were done in 8 minutes. The recipe also says they make 20 small biscuits, but my dough only made 12 small biscuits.

Excellent eaten hot from the oven with a smear of jam or topped with leftover braised swiss chard. Next time I think I'll make them savory with a pinch of rosemary, freshly ground cracked pepper and a smear of goat cheese. Yum.

How do you take your biscuits?

Dressing up the table

2011-05-15T14:25:00.001-04:00

Sorry guys, blogger totally deleted my most recent post! While I try to figure out what happened to it, here's another post I thought you'd like. Hope you've had a great weekend!

I've decided that I need new table linens. Josh brought home our first set of (four) linen napkins from a trip to Paris last year. They're great, but our table seats six and I'd like to have more when we have friends over. Linen napkins are great because they're reusable, they make me feel like an adult, and they dress up the table. Plus they can add color and texture to the room.

Here are a few linens that caught my eye.

Image credits: 1, 2, 3, 4

1. I like the texture of these placemats.
2. Like the simplicity and pop of color these napkins could bring to the table. Maybe mix these with the placemats?
3. Or maybe we could try duo person placemats across the middle of the table.
4. These are still my favorite napkins. I love the ombre! Plus you can make these at home.

I'm kind of itching to print again. Maybe we could print or dye napkins this time around. I'm leaning towards the ombre. What do you think? Where do you get your table linens?

Edamame guacamole

2011-05-05T13:25:00.000-04:00

Avocados have been on my mind lately. If you caught my tweet a few days ago, I've been thinking about growing them. Apparently you can start from the large seed that you usually discard when you cut open the fruit. I always felt bad about tossing the golfball-sized seed.

Today is the perfect day to celebrate this healthy fat, plus they are usually on sale at your local grocery store (they were at Whole Foods this morning). What's your favorite way to eat an avocado? I love avocado slices with lemon juice, sea salt and pepper. Sometimes I eat alone or mashed on a piece of toast for breakfast.

I grabbed a few avocados this morning and whipped up a big batch of guacamole at lunch. This isn't just any guacamole, but I added 3/4 cup of cooked edamame for a protein kick. The usual ingredients that give guacamole it's signature flavor—avocado, cilantro, tomato, red onion, serrano pepper, sea salt, pepper, cumin, lemon and lime juice—are still included.

Enjoy with tortilla chips or spread over lavash (or stuff a pita) with crunchy veggies like I did for a simple lunch. Yum.

How are you enjoying the holiday?

Spring, a balancing act.

2011-05-03T12:10:00.000-04:00

This time of year my diet switches from warm to cool. We tend to eat heartier, cooked meals to keep us warm in the cold of winter. When temperature becomes warmer, our bodies want lighter, refreshing meals that are often raw or chilled to keep us cool. I mean really, who wants to turn on the oven in 90 degree weather? While the temperatures in spring and fall are not as extreme as winter and summer (especially in the South), our diet becomes more of a balancing act, a mixture of cooked and raw dishes.

Spring casts a green hue over the earth and is visible at the farmers market. Asparagus appears as do pea shoots, lettuces, spinach, leeks, green onions and a variety of herbs. Salads begin to fill my fridge instead of hearty soups or tamale pie. Chilled bean salads become a regular on the dinner table. The flavor changes based on the herbs and vegetables available at the market that week.

A few weeks ago, I made this soup and had leftover dill oil in the fridge. I decided to add a spoonful into a salad of chickpeas, celery and avocado. The dill oil mixed with lemon and parsley adds a pungent kick to this chilled salad. The crunch of the celery is nice contrast with the creaminess of the avocado chunks. Enjoy this refreshing salad over a bed of lettuce or spinach. It's easy to pack and eat on-the-go for lunch at work or for a lazy weekend picnic.

Chickpeas, celery & avocado with dill oil
1 can chickpeas, rinsed (or 2 cups cooked chickpeas)
4 green onions, sliced
2 celery stalks, chopped
1 avocado, chopped
1/2 c parsley, rinsed and chopped
juice of 1 lemon
zest of half a lemon
1 big tbsp dill oil
dash of sea salt
grind of cracked pepper

Pour the chickpeas, onions, celery, avocado and parsley into a large bowl. Mix together the rest of the ingredients in a smaller dish before mixing into the chickpea salad. Refrigerate for an hour or two, so the flavors will meld before serving. Enjoy!

My first garden

2011-05-02T13:46:00.000-04:00

My friend Ryan decided to start a garden. He has a nice-sized backyard and built four four-by-four feet boxes to contain the beds. He asked myself and another friend to share this communal garden. None of us have gardening experience, but were guided by a gardening book and an experienced gardener and friend.

Both mornings last weekend were spent shopping for vegetables and herbs at the farmers market. Romaine lettuce, mixed greens, kale, swiss chard, cabbage, cucumbers, pole beans, cherry tomatoes, squash, cantaloupe, peppers, and several varieties of flowers and herbs were purchased.

We planned out which plants would go into each of the four-by-four boxes, according to how much space each plant needed and what made sense together (greens and lettuces were planted together). We decided to designate a box to herbs and to sprinkle some flowers throughout each box. We intend on building stakes soon, so the tomatoes and pole beans can grow vertically.

It was amazing to spend most of the weekend outside with my hands in the soil instead of inside on the computer. I'm looking forward to that more often as the garden will definitely require work. Hopefully this is successful and I'll eat most of my vegetables and herbs this summer from the garden! I think I'm most excited about the cucumbers and Sungold tomatoes.

Now I guess we just water and pray these plants grow. Do any of you have a garden? Any tips and tricks for first-timers? Hope your weekend was great!

Snack on this: Strawberries!

2011-04-27T17:13:00.000-04:00

The downtown market opened today and I bought my first basket of strawberries of the season! Perfectly ripe and sweet. I'm munching on them at this very moment. I don't think I need to say much more about these lovely berries, but if you'd like more reason to eat them, check out a previous post. Oh and I've bookmarked this amazing recipe when I have too many strawberries for one person to eat.

Have you had any strawberries this season?

A new favorite

2011-04-26T08:30:00.001-04:00

Last Friday was my 27th birthday. I enjoyed it with awesome friends and delicious food. I was also given this amazing cookbook. If you don't know Heidi by now, you should. Her blog is so inspiring, and I believe it's the first I ever read (and still read). I have her first book, but the second has quickly become a favorite. Delicious vegetarian meals, hearty enough for meat eaters and simple enough for anyone to make. She doesn't use many ingredients, but the ones she does are high quality, often local or available at farmers' markets.

She includes a recipe for roasted tomatoes that inspired this impromtu salad last night. I had a carton of cherry tomatoes that were begging to be baked in a sea of olive oil, sea salt and black pepper. I foresee making this recipe a lot as tomatoes start to take over the markets this summer.

I tossed the tomatoes (and their yummy juices) with black beans, avocado, shallot, parsley, celery, lemon and lime juice. Perfect for a day when the temperature almost reaches 90 degrees. I can't believe the heat and humidity of NC summers are almost here. This Sunday is the first day of May!

Spring green pasta

2011-04-21T12:10:00.000-04:00

I've never been a big pasta fan. Even as a kid, I didn't like spaghetti night. The only noodles I really enjoy are with a stir-fry or peanut sauce, not tomato. Pasta never appears on the grocery list. I'd rather eat rice or quinoa. But living and cooking for someone with a bigger appetite and different tastes, calls for trying new things. As I turned the corner into the grain aisle at Whole Foods a few days ago, I decided to try something new. I grabbed a bag of brown rice pasta.

This dish completely surprised me. It was subtle and light, not heavy like pasta can be. It was perfect for a warm Spring night and we both really enjoyed it.

The brown rice pasta is a little nuttier than regular pasta which I liked. Feel free to add different vegetables. I'm sure asparagus would be delicious. I'm thinking this pasta would be delicious with pesto and oven-roasted tomatoes in late summer.

Spring green pasta
1 bag of brown rice pasta
sea salt
1 tbsp olive oil
3 garlic cloves, minced
1 brunch of spinach, rinsed and chopped
1/2 red onion, thinly sliced
1/2 bell pepper, minced
juice of 1 lemon
zest of 1 lemon
2 tbsp walnut oil
1/2 bag of frozen peas, cooked
fresh basil
cracked pepper

Cook pasta accordingly to directions. As pasta is cooking, add olive oil to a saute pan over medium heat. Then add garlic and sea salt, cooking until fragrant. Remove from heat. In a small dish, wisk together the lemon juice and walnut oil. Put onion, green pepper, peas, and lemon zest into a large serving bowl, and mix the lemon-walnut oil and cooked garlic in well. As pasta is almost done cooking, add the spinach, stirring. Quickly remove from heat and pour into a colander. Add the pasta and spinach into the large serving dish, mix well. Garnish with fresh basil, cracked pepper and parmesan if you like.

Warm thoughts

2011-04-18T12:48:00.000-04:00

I'm having a hard time writing a post about food this morning. Raleigh was hit by a tornado Saturday afternoon that has left people without homes and power. The tornado smashed cars, homes, businesses, a college and a historic cemetery. This storm also took lives. We were fortunate and managed to miss the destructive tornado, but there are many who weren't as lucky.

So today instead of blogging, I'm sending warm thoughts to those who need it most.

The amazing coconut

2011-04-15T08:27:00.000-04:00

If you don't know by now, you should. I love coconut oil. Don't get me wrong I also love coconut milk in soups and curries, coconut flakes in granola and coconut water after a long run. I'll save those posts for another day. Coconut is an amazing, heart-healthy fat. Do you know what makes coconut so magical? That would be lauric acid. Lauric acid helps defend the body from viruses and bacteria, while also strengthening the immune system. When eaten, coconut raises the temperature of the body, boosting energy and metabolism. That energy boost is great for athletes or those training for endurance events. Coconut oil is also easy to digest for those with digestion issues.

So now you'll understand why I'm so excited to have received this package in the mail.

Kelapo sent me their coconut oil to review! This is a product I believe in, so I wanted to share it with you. They definitely put some thought into the packaging, which I appreciate.

I already use coconut oil to saute veggies, bake granola and scramble eggs. Josh even uses it to saute his chicken. I decided to make a few new recipes enjoying coconut oil raw instead of cooked. The weather is getting warmer, and these recipes are perfect for it.

This green smoothie is a great way to start the day! Blend all ingredients listed and pour into a glass. Coconut oil is perfect in a smoothie. It departs a tropical flavor while giving you an energy and metabolism boost. Don't worry you can't even taste the kale. This is a great way to sneak greens in at breakfast too.

Coconut oil is a great substitute for butter when baking and is used in raw desserts. I've been in the mood for chocolate so I decided to make two chocolate desserts. Both recipes are dairy and gluten free.

Cashew Chocolate Mousse
3/4 cashews, soaked in water
2 tbsp maple syrup
4 tbsp cocoa
3 tbsp coconut oil
1/2 tsp cinnamon
dash of sea salt

Soak cashews for a few hours. Then blend all ingredients until smooth. Use a little water to thin, if needed. Pour into ramekins and pop into the freezer. This should make enough for two (~3 in.) ramekins. Check after an hour to see if the mousse has set. Store in the refrigerator.

These raw clusters are so easy to make. They are decadent without being heavy from all the sugar, eggs, flour or milk in most desserts.

Almond chocolate clusters
1/2 c cocoa powder
1/4 coconut oil
1/4 almonds, chopped into small pieces
4 tbsp maple syrup
1/4 tsp cinnamon
dash of sea salt

Pour all ingredients into a bowl and mix well with your hands. If the mixture seems too dry, add a bit more coconut oil. If too wet, add more cocoa powder. Stick in the freezer until the clusters have hardened a bit, remove from the freezer and enjoy!

Kelapo coconut oil gets two thumbs up from me! I really enjoyed it raw, but it also tasted great with my scrambled eggs too. Excited to use it with my next batch of granola. Thanks to the kind folks at Kelapo for sending me a sample!

A quick update. The race went well. My sister and I ran the entire time and finished in 2 hrs and 15 minutes. My goal for this race was simply finishing and that we did.

Source: Eat Fat, Lose Fat. 2005. p. 48

Quinoa cakes

2011-04-09T09:03:00.000-04:00

Garnished with tahini & yogurt sauce

Sorry for the lack of posts, but this week got away from me. I was busy trying to get as much work done as possible before the weekend hit. I'm leaving for the Outer Banks (in an hour!) to run my first half marathon tomorrow! Wish me luck! Before I dash out the door, I wanted to share a recipe I made last week.

One night last week I was thinking about what to make for dinner. I thought about making black bean burgers. I walked into the kitchen surveying what ingredients I had on hand. No black beans, only dried beans. Then I eyed a lonely bag of quinoa. Hmm quinoa burgers? I did a quick google search and found this recipe.

These little patties remind me of a vegetarian version of crab cakes. Their flavor is light and clean. These cakes would be great on top of a salad, stuffed into a pita or eaten as an open-faced sandwich. This recipe does contain one egg, but I'm sure you could substitute that to make them vegan. They are gluten- and dairy-free as well.

Quinoa Cakes
Adapted from Whole Foods
~2 c cooked quinoa
2/3 c grated carrot
1/4 c minced bell pepper
1/4 c minced celery
1/2 tsp turmeric
6 green onions, chopped
2 garlic cloves, minced
1 free range, organic egg
zest of 1 lemon
~1/2 c of parsley, rinsed & minced
1/3 c of chickpea flour*
dash of sea salt & pepper

Preheat oven to 350. Mix all ingredients except the egg. Add the egg to the mixture and stir well. *If the mixture is too wet, add more chickpea flour. Form the mixture into patties. I made mine about 3 inches across. This should make about 8 quinoa cakes. Put onto an oiled baking sheet and into the oven. Bake for 25 minutes, flipping once to brown each side. Garnish with tahini and/or yogurt sauce.

Snack on this: Coconut carrot soup

2011-04-05T10:03:00.000-04:00

I awoke to grey skies and rain this morning. I actually enjoy days like today. I know some can't stand it. Maybe it was because I was born on a rainy Sunday morning or that I studied abroad in London in the grey, cold winter. One thing is for certain, when the weather is like this, I want something comforting to eat.

I saw this simple, vegan soup and wanted to share it with you. I've made similar recipes with carrots and sweet potatoes before. This soup is really versatile and simple to make.

Soup as a snack? Yep, that's right. Instead of reaching for an afternoon cookie or bag of chips, pack a soup to enjoy instead. Soups are a great way to get more vegetables into your diet. They're yummy and packed full of essential vitamins and minerals.

Coconut Carrot Soup
Adapted from Culinate
2 tbsp coconut oil
1 yellow onion, chopped
4 garlic cloves, minced
2 tbsp, freshly grated ginger
1 tsp garam marsala (optional)
1 tsp curry powder (optional)
Dash of sea salt and pepper
4 large carrots, chopped
1 can of coconut milk (unsweetened)
1 c water
2 tbsp lemon juice
Plain yogurt & cilantro to garnish

Heat coconut oil over medium heat. Add onion, cook until translucent. Add garlic, ginger and spices. Stir, cooking until you can smell the spices. Add the carrots, coconut milk and water. Bring to a boil. Simmer for another 10 minutes or until the carrots are tender. Move to a blender or use an immersion blender straight in the pot. Be careful with the hot liquid! Blend well. Add the lemon juice and garnish with yogurt and cilantro.

Happy April!

2011-04-04T09:11:00.001-04:00

April is one of my favorite months. Not only is it my birthday month, but it's also kicks off when most of the NC farmers markets officially open! Herbs, asparagus, greens, pea shoots and radishes finally appear and everyone's itching to be outside to enjoy the much anticipated arrival of warmer weather.

Last week I got my first bunch of local asparagus, and I couldn't have been happier. I sauteed it in olive oil and ate the rest in a galette with kale and caramelized onions Friday night. I'm so excited to cook with more Spring vegetables and fruits.

The weather this weekend was amazing in Raleigh after a chilly, rainy week. We walked to dinner on Saturday night, and I enjoyed a long run around the Lake yesterday. How did you enjoy the warmer weather this weekend!?

Happy Friday!

2011-04-01T17:34:00.000-04:00

I'm making dinner for friends (first asparagus of the season!!!) and we're going out for First Friday tonight. Tomorrow I plan on heading to the farmer's market to find some fresh herbs to plant on my balcony. I'm also a little over a week away from running my first half marathon, ah!

What are your plans this weekend? Hopefully you're enjoying delicious food and good company. Have a great one!

Coconut custard

2011-03-29T12:16:00.000-04:00

This coconut custard is so easy to make and only has six ingredients. I also like that the ingredients are all whole, unprocessed real foods. This custard is dairy-free and gluten-free, but it's not vegan. It was comforting eaten warm, and refreshing when eaten chilled. The only tricky part about this dessert is filling your baking sheet with water, and not spilling it everywhere.

Coconut custard

Bauman College recipe

3 eggs

1 can coconut milk (unsweetened)

1/4 c maple syrup

dash of cinnamon

1/8 tsp sea salt

1 tsp vanilla

Preheat oven to 350. Whisk all ingredients together. Pour into individual ramekins or a deep dish pie plate. Place ramekins or pie plate onto a baking sheet filled with water. Bake for 35-45 minutes. Garnish with edible flowers or raspberries.

Serves 12

Immune support

2011-03-28T10:04:00.000-04:00

I ate my weight in berries this weekend as I battled allergies and tried not to get Josh's bacterial infection. I ate bowls of raspberries, blueberries and strawberries. These berries contain vitamin C and powerful antioxidants. Raspberries contain 50 percent more antioxidant activity than strawberries due to compounds exclusive to raspberries. Blueberries appear to be a better source of the antioxidant anthocyanin than red wine. Try to incorporate these tasty and healthy berries in your diet as much as possible.

I also powered up with Echinacea. Echinacea is a natural immune booster. It has anti-inflammatory properties, and is a great way to fight against bacterial and viral infections. I have Echinacea tea and supplements that I take when my body starts showing signs of getting sick. Here's a list of other herbal remedies to try.

What do you do when you're getting sick?

Sources:
Raspberries
Blueberries
Herb Reference

Snack on this: Curried lentil dip with snap peas

2011-03-23T12:17:00.000-04:00

The first time I had hummus was in college. I fell in love with the nutty, smooth dip and starting eating it on everything. Being vegetarian, I've eaten meals consisting entirely of hummus at parties. It's always my go-to when traveling or going to my parents' house for the weekend.

I relied on store-bought hummus for years until I realized how easy it was to make at home. Don't get me wrong if I'm in a time crunch I'll grab store-bought hummus. All you do is toss the ingredients into a blender and push blend. That's it. Experiment with different beans, spices and herbs!

I didn't have any chickpeas on hand, and I've been craving Indian food lately, so I decided to use lentils. I'll definitely be making this dip again.

Curried lentil dip
1 c cooked lentils
1 tsp curry powder
1 tsp garam masala
1/4 tsp sea salt
1/4 tsp cayenne or red pepper flakes
1 tsp black pepper
1 tbsp tahini
1 c cilantro, loosely chopped
1/2 c parsley, loosely chopped
juice of 1 lemon
2 tbsp walnut (or olive) oil

Blend all ingredients together and enjoy! Pack a small container with hummus and your favorite raw veggies like radishes, carrots, snow peas, celery or cauliflower and take as a snack.

This lentil dip is a great source of protein and fiber. Lentils are great for people with blood sugar issues, since their high fiber content stabilizes blood sugar after a meal. Eating lentils and beans two or more times a week, has also been associated with a reduced risk of breast cancer.

Source: Murray 2000, 397-398.

Rustic onion & chard galette

2011-03-22T11:16:00.000-04:00

When recipes call for making dough, I've always been intimidated. I'm the type of cook that doesn't measure, but adds a little of this and that. I associate dough with an arduous process with very precise measurements and fancy appliances. I always think back to the two older ladies, Grace and Catherine, that watched my siblings and I when we were kids. They'd spend the early morning in the kitchen, rolling out dough into the most perfect biscuits to enjoy with lunch.

But I decided to give this recipe I shot. And I was wrong. This recipe was super easy and didn't require fancy appliances. I'm excited to make this galette with asparagus in the next few weeks. This might be my favorite new recipe.

Rustic Galette
adapted from Bauman College
1 c whole wheat flour
1/4 c cornmeal
1 tsp sugar
1 tsp salt
1 tbsp minced parsley or basil
7 tbsp butter
1/4 c water
Goat cheese to garnish

Mix together the flour, cornmeal, sugar, salt and herbs. Cut in the butter, tbsp by tbsp, and mix in with your hands. Add the water little by little, massaging into the dough with your hands. Roll into a ball, cover with plastic wrap and refrigerate for one hour.

While the dough is chilling, prepare the filling. I caramelized onions and sauteed swiss chard with garlic. Fill free to experiment with different fillings: roasted beets, honey and balsamic; pesto, leeks, potatoes, asparagus; or roasted garlic, zucchini, eggplant, tomato and feta.

Preheat oven to 350. The wheat flour might make the dough a bit tough, so set it out for 15 minutes or so until it's easier to work with. The warmth of your hands will always help make the dough softer. Working on a lightly floured surface, roll the dough until it's about 1/8 inch thick (or thicker if you'd like). You can also cut the dough in half to make two smaller pies instead of one larger one. Spread the filling in the center, but leave 2 to 3 inches to the edge. Roll the edges up, folding them over the filling. Bake 20 to 30 minutes. Top with goat cheese (optional). Enjoy!

Southern-style tamale pie

2011-03-16T15:45:00.000-04:00

Being from the South means that you probably love grits. I know I do. I prefer my grits simple with salt, pepper and butter. Sometimes with cheese. My grandfather—who lived in south Georgia—would add tomatoes to his grits. Most of the grits at restaurants or breakfast joints are usually a disappointment. But my mom's grits are always good. I had an itch for the comfort food recently, so I bought a bag of Bob's Red Mill corn grits. You can also use this mixture to make polenta (Italian cousin to grits).

Josh was born and raised in Buffalo, so he doesn't share my love of grits. At my begging he's tasted them, but he just doesn't enjoy the texture. When I saw this recipe for tamale pie, I thought he might enjoy it. And boy, was I right.

This pie is gluten-free and dairy-free. Feel free to add your own version of veggie fillings or a different flavor of sauce. I added sweet potatoes when I made this the other night, but I'll omit those and just add more garlic, onion and greens next time. Don't be intimidated by the steps below, this recipe is fairly easy and will definitely win over a crowd!

Tamale pie with green sauce
Adapted from Bauman College recipe
1 c grits/polenta (label should read corn grits)
3 c water or veggie broth
1 tbsp coconut oil
1 onion, diced
6 garlic cloves, minced
1 tsp cumin seeds
1/4 tsp cayenne
1 tsp oregano
3 tbsp tomato paste
3 cups collard greens, cut into chiffonade
sea salt & pepper
1 tbsp coconut oil

Preheat oven to 350. Boil 3 cups of water. Add corn grits, stirring. Cook for five minutes, continuing to stir. Add dash of cayenne, sea salt and pepper. Set aside to cool.

Add 1 tbsp coconut oil to saute pan over medium heat. Add onion, cooking for 5-8 minutes, until translucent. Add garlic, cumin, cayenne, oregano. Cook for a few more minutes until you start to smell the garlic. Add the tomato paste, stirring well into the onion mixture. Then add the collard greens. If the greens start sticking to the pan, add a bit of water. Remove from heat when the greens are cooked, but not overly wilted.

Use the other tbsp of coconut oil to oil an ovenproof casserole dish. Spread two thirds of the grits into the bottom of the dish and up the sides to make the bottom layer of crust. Add the collard green mixture evenly across the crust. Then add the rest of the grits, spreading to make the top of the pie. Bake for 20 minutes or until the top of the pie starts to brown. Set aside to cool and then cut into slices.

Green sauce
1 cup cilantro, rinsed and chopped
1 small shallot, minced
1 small jalepeno, seeded and diced
juice of one lime
1/4 c feta or goat cheese (optional)
cayenne
pepper

Blend all ingredients until the mixture is smooth. If it's too spicy, add more cheese or plain yogurt. Drizzle over your tamale pie slice. But be careful, you might just want to eat it with a spoon!

Lentil, mint and feta salad

2011-03-11T10:21:00.001-05:00

A friend of mine wanted some tips on easy, healthy lunches that she could pack to eat on-the-go. I've gathered some ideas below. All of these recipes require some planning ahead unless you happen to have the ingredients on hand.

Here are some ideas:
Roasted veggie wrap with pesto
Chickpea burgers with beet salad
Super Salad
Smashed chickpea sandwich
Peanut soba noodles
Brown rice with broccoli and edamame
Spinach salad & avocado pita
And other great recipe ideas here.

This is a lentil salad is a great to pack for lunch as it travels well. Put lentils in one container, lettuce and feta in another. Enjoy with a slice of ciabatta or cup of soup and an orange. If you sit in front of a computer all day at work, find a park bench and enjoy your lunch outside.

Lentil, mint & feta salad
2 c cooked lentils
1/4 c mint, chopped
1/4 c parsley, chopped
1 tomato, diced
5 green onions, diced
1/2 bell pepper, diced
Feta to garnish (optional)

Cook lentils according to package (Can do this step the day before). Chop up mint and parsley and mix into the lentils. Add the diced tomato, green onion and bell pepper. Mix well.

Vinaigrette
2 tbsp walnut (or olive) oil
juice of half a lemon
1 tsp dijon mustard
2 tbsp white wine vinegar
sea salt & pepper

Mix lemon juice, dijon mustard and white wine vinegar in small dish. Add the oil tbsp by tbsp, stirring well. Sprinkle with sea salt and pepper. Pour vinaigrette over lentils and mix well. Sprinkle with feta, if you'd like (Goat cheese would also taste great mixed in). Enjoy over top of mixed greens!

Snack on this: Butternut Squash Seeds

2011-03-10T08:28:00.001-05:00

I stumbled upon this book, and this post earlier this week. We, Americans, waste 40 percent of the food we produce. Author Jonathan Bloom thinks we should reduce our groceries by 25 percent to help alleviate waste. He proposes shopping smarter by planning ahead, loving your leftovers and canning and preserving foods. Here are some fun ideas for uses for stale bread and watermelon rinds.

Before hitting the grocery store, I make a list. If I'm making something that calls for an ingredient I don't normally use, I find another use for it, so it doesn't go to waste. I also try to find a use for extra vegetable parts like beet greens or broccoli stems. How do you feel about using all of the vegetable or do you just toss in the trash (or compost)?

This recipe fits in perfect with this sentiment. The other night I made a butternut squash soup. Sometimes I get lazy and toss the seeds, but this time I kept them. And I'm glad I did. Those seeds make a great midmorning snack or add a nice crunch to a salad. The best part is that they came from the same squash who's flesh I turned into soup.

Butternut squash seeds
Scrap the seeds from the flesh and set aside. Rinse, remove all the squash flesh and let dry overnight. Preheat oven to 325. Cook for 15 minutes or until the seeds are starting to brown. You might also hear them starting to pop in the oven. Remove and let cool before eating. Feel free to experiment with other types of squash. Enjoy!

Collard coleslaw

2011-03-09T09:23:00.000-05:00

I ran to Durham to help a friend assemble wedding invitations two weeks ago. I decided to dash into this amazing bakery for snacks. I bought a ricotta, date and orange zest crostada along with a side of coleslaw. Not just any coleslaw, but collard coleslaw. The greens were chiffonaded (cut into really thin ribbons) and perfectly seasoned. I decided to make a batch at home.

The South is known for our love of collard greens. Collards are seriously good for your health. They're full of vitamin K, A and C, manganese, folate and calcium. Also a good source of iron, zinc, omega 3 fatty acids and vitamin E. They're part of the cruciferous family which is known for it's antioxidant and anti-inflammatory properties.

Collard Coleslaw
adapted from epicurious
1 bunch of collards, cut into thin strips
1/4 head of cabbage, cut into thin strips
3 tbsp olive oil
1/4 c white wine vinegar
1 tsp paprika
1 tsp dijion mustard
1 tsp honey
generous dash of sea salt

Cut the stem out of the collard leaves. Pile the leaves off to the side. Once finished, roll the pile into a cylinder and thinly slice. Next, cut the cabbage into thin strips as well. Rinse the greens and toss into a salad spinner to remove excess water. Mix the remaining ingredients in a small bowl. Move the collards and cabbage into a large dish and pour the vinaigrette over. Stir well and put into the refrigerator for a few hours until the collards start to wilt. This coleslaw would be great on a bean burger or open faced sandwich.

Source: whfoods.com

Snack on this: Curried Cashews

2011-03-04T08:00:00.002-05:00

Nuts are one of my favorite snacks especially when mixed with dried plums, apricots, raisins or cherries. I normally eat them raw or toast them lightly to mix into salads. I don't like to buy the salted and roasted nuts, because they are way too salty. I had a big bag of raw cashews and I decided to liven them up with curry and sea salt.

Turmeric is a spice that is found in curry powder. It gives mustard and curry its vibrant yellow color. And it's curcumin—a compound in turmeric—which causes that yellow color. Curcumin is an antioxidant and anti-inflammatory rockstar. It protects against cancer. My grandmother told me once that I should eat a spoonful of mustard everyday, because it was good for me. I think I now know why she told me that.

Curried Cashews
1 c raw cashews
2 tsp sesame or coconut oil
1 tsp curry powder
1/2 tsp sea salt

Preheat oven to 350. Put cashews into a bowl. Mix oil, curry and salt into a smaller dish. Pour over cashews and mix very well with your hands. Spread into one layer on a baking sheet. Bake for 10 minutes, and move the nuts around on the pan, so they cook evenly. Bake for another 5 minutes, checking to see if the nuts are browning. Cook until they're the color you prefer. Let cool completely before enjoying or storing in a glass container. Enjoy!

A new routine

2011-03-03T11:16:00.000-05:00

The past few days have been very busy. I'm starting to get into a routine now. I walk up, roll out of bed, make coffee and breakfast, and start checking email. Working from home can be consuming since my desk is in our dining room. It's easy to work all the time and into the night. I've realized how important it is to take breaks, go for a walk or run an errand during lunch. Also working from a friend's house or coffee shop is a nice change of scenery. Oh and the cats are really enjoying me being home during the day. They sit on my keyboard, cry or jump into my lap for attention (or food). Do you enjoy working from home? Any other freelancers care to share their day-to-day?

Here's several goodies from the past few days. Another snack coming this afternoon!

Parsley & Quinoa salad

Use leftover veggies for a quick breakfast or light lunch with an english muffin

Sweet treats from the boy

Snack on this: Citrus salad

2011-02-23T10:00:00.002-05:00

I've decided to start a series titled SNACK ON THIS. I'll give healthy, whole food alternatives instead of what comes from a vending machine. I'll also discuss the health benefits of eating this particular snack.

So with that here's the first post!

Citrus fruits—lemons, limes, tangerines, oranges and grapefruit—are a great source of phytochemical limonene and an excellent source of vitamin C which supports the immune system. Did you know that one orange supplies over 100% of the daily amount of vitamin C? Vitamin C is a water soluble antioxidant that disarms free radicals and prevents damage in cells. This is why high amounts of vitamin C are thought to reduce cancer risk. If you suffer from asthma, include citrus fruits in your diet as vitamin C supports the lungs. Oranges and tangerines also contain the an antioxidant known as beta-cryptoxanthin which is thought to lower one's risk of lung cancer. Grapefruit also contains the powerful antioxidant, lycopene (yes, also in tomatoes).

If you're starting to get sick reach for an orange or grapefruit as they are natural cold-fighters. Also choose the thin-skinned fruits instead of the thick-skinned as they contain more juice. Enjoy!

Sources:
whfoods.org
Mozian 2000, p. 72-73.

A New Chapter

2011-02-22T11:59:00.000-05:00

Today marks my first week of being a freelance designer. I lost my job last week. Sure I’m nervous about not having a steady income, but this door opened and I’m seizing the moment. I'm excited about the flexibility this provides (noon runs anyone?), and I've had the opportunity to work on some great projects with great people so far. I'll have more time to spend in the kitchen and here, which I’m definitely looking forward to. Now I have more time to make grits with Gruyere for breakfast or chickpea pancakes topped with veggie curry for dinner. Yum.

Gruyere with grits, yes please!

Chickpea pancake topped with veggie curry

I've also realized I can play music out loud all day. Music is a big part of my day-to-day, whether I'm working or cooking. In the kitchen, I’ve been listening to James Blake, Sharon Van Etten, Mountain Man and The Tender Fruit. Sometimes I turn on Bonnie Prince Billy or Cat Power for something quieter. I get on kicks and listen to albums on repeat. I've done that with Beach House, Neko Case and Arcade Fire. And there are days where I channel my parents and turn on Fleetwood Mac or The Eagles. What are you currently listening to?

Get the day started right

2011-02-16T08:47:00.000-05:00

Start the day with protein to give you energy and keep you satisfied all morning. Eggs are a great dietary source of protein. I enjoyed a breakfast taco with scrambled eggs and mint, and a side of grapefruit and oranges. Oh and an almond milk latte. Yum. What are you having for breakfast?

Cannellini beans with leeks

2011-02-07T07:30:00.000-05:00

I love this simple salad. It's so easy, but very tasty. You can add different vegetables, but don't skip the leeks. They make this salad. I always get a great response when I make this dish.

Leeks, like onion and garlic, belong to the allium family. This family has amazing powers, like lowering cholesterol, improving the immune system and fighting cancer. Leeks are a good source of B6, folic acid, manganese, iron and vitamin C.

Cannellini beans with leeks
1 tbsp sesame oil
1 leek, washed, sliced
2 medium carrots, peeled into ribbons
1 small shalott, diced
1/2 lemon, juice
1/4 tsp mustard
1 tbsp white wine vinegar
1 tbsp olive oil
3 c cooked cannellini beans (or 2 cans rinsed beans)
2 medium radish, cut into matchsticks

Wash the leek thoroughly, as sand tends to hide in the leaves. Heat sesame oil over medium heat. Add the sliced leeks and cook for a few minutes. Toss in the carrot ribbons, stirring. While the leeks and carrots are cooking, make the vinaigrette. Mix the mustard, vinegar, lemon and shallot into a small dish. Mix well, sprinkle with sea salt and pepper. Let the flavors meld for a few minutes, before drizzling in the olive oil. Pour the beans and radish into a serving dish. Add the leek and carrot mixture along with the vinaigrette. Mix well. Toss with bread cubes to make a panzanella-like salad. Or enjoy over a large salad with goat cheese.

Meatless Mondays

2011-01-24T22:14:00.000-05:00

What do all these photos have in common?

That's right, no meat! Have you heard of Meatless Mondays? It started as a campaign to improve individual health and the health of the planet. I think it's pretty cool that several of our American Presidents proposed No Meat Mondays during the world wars.

I'm not selling vegetarianism, but I am promoting more vegetables in your diet. I think one day designated to vegetables is a great idea, because we could all stand to benefit from more antioxidants, fiber, minerals and vitamins. Eating vegetarian all day, every Monday is a great way to try new vegetables and recipes. The website is a great resource to help you get started as well as this, this and this in the kitchen.

Let me know if you try to eat Meatless on Mondays! Or if you already are...

Chickpea burgers & beets

2011-01-18T22:34:00.001-05:00

I love these vegan bean burgers. They're packed full of flavor from fresh herbs and spices. My friend Ryan made these for our New Year's party and I had to have the recipe. They might not look too pretty, but they are super tasty. You really can't go wrong with these.

Chickpea burgers
Adapted from Whole Foods Cookbook
1 tbsp coconut oil
1/2 red onion
1 tsp cumin seeds
2 tsp curry powder
3 garlic cloves
juice of 2 limes
1/2 c chopped cilantro (I added some dill as well)
1.5 cups chickpeas
1/4 c chickpea flour
1/4 c quinoa
1 tbsp coconut oil

Heat coconut oil over medium heat. Add the onion, curry, cumin and stir. Cook until the onion is translucent, then add the garlic. Cook for a few more minutes, and remove from heat. Put the contents along with juice from one lime into a blender (or food processor). Pulse until smooth. Then add the remaining ingredients (except the coconut oil). Blend until the mixture resembles a thick paste. Scoop small patties (about 2-3 tbsp each) with your hands. Roll through additional chickpea flour, if they're too wet. Heat the coconut oil over medium heat, then add a burger, cooking a few minutes on each side. Repeat until all are cooked. If you want them a little crisper, bake in the oven for 10 minutes at 350 degrees. This recipe should make about 12 chickpea burgers.

People usually love or hate beets. It took me years of practice to love them. I'll give you a few reasons why you should eat them. They are a very good source of folate, manganese, potassium, fiber and vitamin C. They contain antioxidant and anti-inflammatory goodness that contribute to a reduction in cancer. Beets also support detoxification of the body. If that sounds good to you, here's an easy recipe to whip up for dinner tonight.*

Beet & blood orange salad
3 golden beets, rinsed
1 blood orange
1 tbsp balsamic vinegar
1 tsp red wine vinegar
1 shallot, diced
4 tbsp dill
2 large basil leaves
1 tbsp olive oil

Salt & pepper
Garnish with walnuts

Preheat the oven to 350. Wrap the beets in foil and bake until tender. After 30 minutes or so, remove from oven and let cool. Mix the vinegars and shallot together in a small bowl. Peel the beets and cut into wedges. Slice the orange and add to the beets. Add the herbs to the vinegar and whisk in the olive oil. Pour mixture over the beets and orange. Garnish with chopped walnuts. The sweetness of the beets pairs nicely with the sourness of the orange. Avocado slices would be a delicious addition. Enjoy!

*Source: whfoods.org

Warm dinner on a chilly night

2011-01-11T18:00:00.031-05:00

A warm plate of kale, sun-dried tomatoes, and white beans is perfect for a chilly winter evening. Stay warm!

Navy beans with sun-dried tomatoes
2 c cooked navy beans* (or your favorite white bean)
1 tbsp sesame oil
1 shallot, diced
2 garlic cloves
3 c kale, rinsed and chopped
several sun-dried tomatoes, soaked and chopped
1/2 tsp paprika
1/2 tsp red pepper flakes
dash of sea salt
sprinkle of manchego cheese (optional)
*I soaked the beans overnight and cooked them the next morning.

Heat oil over medium heat, add shallot, stirring. When the shallot starts to brown, add the beans. When the beans are warm, add the kale and garlic. Stir frequently. Add a little water if the garlic or beans start sticking to the pan. When the kale has started to wilt, add the spices, and remove from heat. Finish with manchego cheese.

Super salad!

2011-01-09T18:11:00.000-05:00

This salad calls for an exclamation point. It is full of antioxidants, fiber, vitamins and minerals. Oh and it tastes good too. This is a great meal by itself or eaten with a cup of miso soup. Feel free to add some brown rice to make it heartier. Make this salad tonight, so you can enjoy a healthy lunch tomorrow.

Super Salad
3 cups kale, rinsed and chopped into pieces
1/2 red onion, chopped
1/2 green bell pepper
1 tangerine, broken into segments
1 c edamame, cooked
2 medium carrots, chopped
1/4 c celery, chopped
1/4 c pomegranate seeds
1/4 c parsley

Mix everything together in a large bowl. Massage the kale pieces with your hands, so it breaks the leaves down a bit, making them easier to chew. Now make the dressing.

Spicy tahini
4 tbsp tahini
juice of half of a lemon
dash of sea salt & cayenne

Add the lemon juice to the tahini and stir with a fork. Add more lemon juice or a dash of water until the consistency is to your liking. Mix in the salt and cayenne. Add the tahini dressing into the salad (a sesame ginger vinaigrette would be a nice flavor too). Enjoy!

Fig & Chickpea Quinoa

2011-01-05T08:00:00.000-05:00

If you haven't yet tried quinoa, now's your chance. This simple, yet hearty salad is delicious eaten as a light lunch with fruit or enjoyed with a cup of carrot soup for dinner.

Fig & Chickpea Quinoa
8 dried figs, diced
1.5 c cooked garbanzo (or 1 can, rinsed)
1 c cooked quinoa
1/4 diced celery
1/4 c parsley
juice of 1/2 lemon
2 tbsp fresh orange juice
1 tsp honey
1 tbsp coconut oil, melted
2 tsp ground ginger
1 tsp garam masala
1/2 tsp cayenne
1 tsp sea salt

Although the ingredient list might look long, this recipe is quick to assemble (if grains and beans are already cooked). Mix the figs, beans, quinoa, celery and parsley into a large bowl. Mix the remaining ingredients into another bowl. Add the dressing to the figs and beans mixture. Mix well and refrigerate a few hours before serving, so the flavors will have time to meld. Enjoy!

Eat well, Be well in 2011

2011-01-02T19:10:00.002-05:00

I meant to share the tea towels that Josh and I screenprinted for Christmas gifts. The idea stemmed from Bauman College's motto Eat well, be well.

Our take: Eat, sleep, drink, make, and be well.

A New Year

2011-01-02T15:21:00.000-05:00

2010 was a big year. The boy and I contemplated moving across the country (twice), he moved in, I changed jobs and graduated from Bauman College. Oh and then we got engaged. Whew.

I apologize for my lack of posts the past few months. Many nights I felt so guilty for not cooking and blogging as much as I once was. But now I’ve realized that I needed that time away.

I’m excited about the new year, especially since this fall I’ll be marrying my best friend. This year I want to try new recipes, read more, do more yoga and continue training for my first half marathon. Oh and I decided to give the blog a bit of an update, since I'll be spending more time here.

My first recipe of 2011 includes a vegetable many people detest, but one that I absolutely love. Brussels sprouts. These cruciferous vegetables are a great source of vitamin antioxidants, including vitamins C, E and A. They also contain essential vitamins and minerals that help fight inflammation and detox the body. Consuming brussels sprouts has also been linked to cancer prevention. Doesn't this make you want to give them another try?

Brussels Sprouts & Quinoa salad

1 tbsp sesame oil or 1 tbsp butter

2 shallots, minced

1 tsp sea salt

3 cups brussels sprouts, rinse and chopped into thin slices

2 garlic cloves, minced

1 tsp black pepper

1 tsp ground cumin

3/4 c cooked quinoa

juice from half a lemon

1 tsp red pepper flakes

parsley and pecorino to garnish

Heat the sesame oil over low-to-medium heat. Add the shallots and a pinch of sea salt. Cook for a few minutes, stirring, so the shallots don't stick to the bottom of the pan. Add the brussels sprouts. The water from rinsing the sprouts should be enough to keep them from sticking to the pan. (If not, add a bit of water to help steam the brussels sprouts.) After about 5 minutes, stir in the minced garlic, pepper and cumin. When the sprouts are slightly wilted, remove from heat. Squeeze the lemon juice over the sprouts, sprinkle with red pepper flakes and mix in the quinoa. Feel free to add less or more quinoa. Garnish with parsley and shredded pecorino.

Broccoli with caper vinaigrette

2010-12-12T20:15:00.004-05:00

I've made this recipe once a week for the past three weeks. I love the flavor of the broccoli, capers, and lemon. It's a great side dish with soup for lunch or alongside portobellos and sweet potatoes for dinner.

Broccoli is excellent for you. Steaming broccoli helps the fiber components bind with the bile in your stomach, which helps excrete bile. This helps lower your cholesterol.

Broccoli with caper vinaigrette
1 bunch broccoli, chopped
1/4 red onion, chopped
1/4 c parsley, minced*
juice from 1/2 lemon
1 tsp red wine vinegar
1/2 dijion mustard
3 tbsp capers, rinsed
3 tbsp olive oil

Steam the broccoli until tender. While the broccoli's cooking, make the vinaigrette. Mix together the lemon juice, vinegar and mustard. The add the capers, onion, and parsley. Remove the broccoli from heat, drain, and put into a dish. Mix the olive oil into the vinaigrette, then add to the broccoli. Serve warm. Leftovers taste great as the flavors have had time to meld.

*Cilantro is great with this dish too.
Source: whfoods.org