Caramelized Brussel Sprouts

I still have a hard time believing my despise for Brussels when I was a kid. What was I thinking? These days, they are like candy, especially after the frost bites and their sugars come out. Scrumptious. I was in heaven the other day when I spied a bag in the Lacroix Farm refrigerator while picking up my eggs. After a delicious dinner, I promptly emailed to request another 5 lbs. set aside for me. This week, my CSK members (hopefully) enjoyed these treats as part of Monday's dinner. 

Of course they are good for you (our childhood taste buds told us that), but even more importantly, they are unbelievably tasty! At the sad time of year when our fresh local produce suddenly seems quite sparse and monotonous, these sprouts are a welcome treat. 

I highly recommend using coconut oil in this recipe, as it definitely contributes to the character of the resulting dish. It is my favorite oil for medium to high heat situations, as it is relatively stable with a higher smoke point than most other virgin unprocessed oils. And the flavor: lip-smacking good.

Caramelized Brussel Sprouts

Serves 6

Ingredients

1 tbs. coconut oil

3 cups brussel sprouts, washed and halved

1 tbs. maple syrup

course salt and pepper, to taste

Directions

In a large skillet, melt coconut oil over medium heat. Add brussel sprout halves, cut side down, in a single layer. This may require batches if your pan is not big enough. Turn down the heat slightly, cover and cook undisturbed until the bottoms are golden brown and the sprouts are tender when tested with a fork. Drizzle with syrup, stir and remove from heat. Sprinkle with salt and pepper and serve immediately. YUM.

Rubbed Kale Salad in a Lemon Tahini Dressing

Like many people, my love for raw kale was not immediate. Let's face it, the stuff can be bitter and a tad much to get through. It took some experimenting and advice-searching to discover the techniques to making raw kale salads go from "blah" to "aaahh", but in my kitchen (and head), the switch has been turned. 

Here is the secret: to break down the rough and tough leaves, dress the kale and then rub or massage it for a few minutes with your fingers. It's fun, really. You'll notice the leaves start to turn a deeper green and lose a bit of their structure. Add your toppings and then let your entire salad sit for 15 minutes or so before serving. The result is a heady salad that tastes just as delicious as it does healthy. I swear, I can feel the chlorophyll energizing my cells before I can even put down my fork.

This salad comes along with maple toasted sesame seeds, tiny dried currants and diced crystallized ginger for a warming fall dish. Chewy, zesty with little bursts of crunch, the flavors and textures both run deep. 

I probably don't have to convince you how healthy kale is, but here is a bit of information to help you enjoy every bite. High in fiber, Vitamin K, iron and omega-3 fatty acids, it is considered a "hearty green" in the cruciferous family. This particular family (think broccoli, brussel sprouts, cabbage etc.) has been connected to a myriad of health benefits, including lowering the risk of cancer, heart disease, diabetes and auto-immune disorders while promoting blood sugar regulation and decreasing inflammation. To top it all off, the sesame seeds in this dish provide additional iron and calcium along with healthy monounsaturated fats. 

Rubbed Kale Salad

Serves 6

Ingredients

1 large head of kale

1/2 cup unhulled sesame seeds

1 tbs. maple syrup

2 tsp. tamari

1/2 tsp ginger 

1/4 cup tahini

juice and zest of 2 lemons

1 tbs. olive oil

1 large garlic clove

1 tsp. maple syrup

1/4 tsp salt

1/4 cup dried currants

1/4 cup crystallized ginger, minced

Directions

Remove kale stems, tear leaves into bit-size pieces and wash and dry thoroughly. 

Heat a medium cast-iron pan over low-medium heat. Add sesame seeds and toast, stirring occasionally, for about 5 minutes or until seeds begin to brown. Add syrup, tamari, and ginger, tossing to coat. Continue to toast for another minute, remove from pan and let cool. 

In a blender, combine tahini through salt to make the dressing. Blend until smooth. 

Pour dressing over prepared kale and toss to coat. Using your finger tips, massage dressing into the kale until leaves begin to turn dark green and lose some of their structure. Test for texture and flavor, adjusting seasonings as necessary (you may want to add additional salt). Toss in currants and minced crystallized ginger. Set aside to let the flavors marry for about 15 minutes before serving. 

Relax. Eat Well.

Arugula, Orange and Fiery Pumpkin Seed Salad

I love salads in the summer, but this particular one just shouts fall. When you start to find juicy oranges at the market, when arugula beats out mesclun and when hot gingery seeds provide that grounding effect we all seek this time of year. It tastes like red maple leaves fallen on a dirt road. Well, (thankfully) not literally.

The dressing is light and sweet with bursts of lemon zest and cilantro, while the greens are a bit spicy, bitter and in your face. I think it is important to strive for some opposites along with some compliments in a dish that combines so many individual ingredients. The orange segments offer a nice juice-factor, but a ripe pear would also compliment with the pumpkin seeds nicely. 

Pumpkin seeds are high in the mineral magnesium, which acts as a natural relaxant in our system. Particularly good for those of us with high blood pressure, heart disease or muscle cramps, magnesium works in conjunction with sodium and potassium to ensure flexible, hydrated cells.  I like to use them in granola and seeded breads as well as salad toppers.

Arugula, Orange and Fiery Pumpkin Seed Salad

Serves 8

Ingredients

1 lb. arugula (or for a less intense salad, use 1/2 lb arugula and 1/2 pound mesclun)

2 oranges

3/4 cup pumpkin seeds

1 tbs. tamari

1 tbs. maple syrup

1/2 tsp. cinnamon

1/2 tsp. ground ginger

a pinch of cayenne

1 garlic clove, minced

1/4 cup olive oil

juice and zest of 2 lemons

1 tsp. mustard

1 tsp. mellow miso

1 tsp. maple syrup

stems from 1 bunch of cilantro, minced

1/4 tsp sea salt, plus more as needed

Directions

Cut rind off both oranges and slice each into 8 pieces. Cut each slice in half.

Heat a medium heavy bottom (I like cast-iron) pan over medium heat. Toss in pumpkin seeds, and stir until beginning to brown and becoming fragrant, about 5 minutes. Add tamari, maple syrup, cinnamon, ginger and cayenne and stir to combine. Cook for an additional minute or so, until liquid is evaporated, and remove from heat.

To make dressing, combine all ingredients in a blender. Season to taste with salt. 

To assemble the salad, toss the arugula with 1/2 cup of salad dressing. Test and add more dressing to reach desired taste. Place salad in individual bowls, top with orange segments and pumpkin seeds and serve immediately.

Relax. Eat Well.

Chocolate Cashew Truffles

This is another one of the posts without the best visuals, but you will have to be patient. My cameras drowned in the flood a few weeks ago, so I am without capturing abilities for a bit. Except for my words and your imaginations, so lets work with those for now.

These past few weeks have been a true test of spirits, not only for my family, but for my entire community. And what an amazing community has shown up to play, in so many ways, from so many corners: I feel nothing but blessed.  SO much thanks and love to you all.  For those of you who were also affected by good ol' Irene, I hope that you have been able to find your place of security in this shattering experience. For me, it has been an opportunity to re-evaluate what I attach myself to, identify with, and rely on in order to find my place of shelter in this space and time I call home. Not an easy road, but worthy none the less.

But back to chocolate. These truffles benefit from the rich density of pureed tree nuts, without having a distinctly "nutty" flavor. Although they can be tinted with a variety of flavors, they always manage to satisfy my cravings for true CHOCOLATE (I am a girl, ok?), while avoiding those annoyingly obvious healthy undertones found in some of my desserts. I promise, these will be a crowd pleaser no matter who you are surrounding yourself with these days. I might even bring some down to the construction crew sometime soon. Ok, that might be a going a bit too far. 

I hope this week you indulge in what makes you happy, surround yourself with positive energy, and take the time to appreciate the raw nature at your front door. I don't think I have ever enjoyed the crisp and cool fall air as much as I have this year.

Chocolate Cashew Truffles

Makes 15 medium truffles

The cashews can be replaced with almonds or walnuts. If using walnuts, omit the coconut oil, as they will be oily enough without it. Although I have not tested it, I would bet it would work with peanut butter (3/4-1 cup) or sunflower seeds as well, if tree nuts are an issue. 

Ingredients

1 cup raw cashews, soaked overnight and drained

½ cup cocoa

¼ cup raw honey

2 tbs. ground flax

1 tbs. coconut oil

1 tsp. vanilla

¼ tsp. salt

Optional garnishes: ground raw walnuts, toasted shredded coconut, cocoa powder

Directions:

In a food processor or high powdered blender, blend cashews and cocoa into a smooth butter. Add remaining ingredients and process until smooth and blended. Remove to a small bowl.

Place desired garnishes in separate bowls. Taking 1-2 tbs. of truffle batter at a time, roll into a small ball and roll in desired garnish. Place truffles on a flat plate or baking sheet and freeze for at least 1 hour. Let stand at room temperature for 5 minutes before serving. 

Relax. Eat Well.

Creamed Kale

I used to eat the same thing for breakfast every day: A big bowl of Amaranth Porridge. But lately I have been mixing it up, and often find that I crave protein (egg!) in the morning. I also have noticed that I feel energized when I get my green fix in before noon. For a long time I would make a Green Smoothie with spirulina, banana, flax, ginger, almond milk and a handful of kale. But with my new found love for a poached (or fried) egg, as well as my overflow of Red Russian Kale from the garden, I have created a new breakfast of champions involving "creamed" kale, egg and somedays even a slice of multi-grain bread. Yum. 

Kale falls into the cruciferous vegetable category, which are touted for their numerous health benefits. Extremely high in vitamins K, A and C, as well as manganese, fiber and iron, it is a nutrition powerhouse. Lately, kale has been most prized for it's anti-cancer properties due to to its incredible antioxidant content and anti-inflammatory abilities. Although it can be consumed raw, its nutrients are easier to digest and assimilate if lightly steamed or blanched, as in the recipe below. I love it for it's chlorophyll rich leaves, that seem to give me an extra lift whenever I need it most. 

The wild card in this recipe might be the umeboshi plum paste for most of you. Don't worry, it is completely optional. However, if you are feeling adventurous, spring for a jar at your local health food store and I guarantee it will last you a good year at least. Umeboshi plums are a traditional Japanese ingredient used to strengthen and boost the immune system while detoxify the body with their extreme alkalinity. Try adding a teaspoon of this tangy condiment to your next batch of hummus, salad dressing or veggie burger dough. 

This dish can be made days in advance and stored in the fridge for an easy weekday breakfast. Oil a cast-iron pan lightly with some coconut oil, add a few spoonfuls of creamed kale, crack your egg on the side and you are in business. Doesn't get much heartier than that (in the lightest way possible). 

Creamed Kale

Ingredients

1 large bunch kale

1 tbs. red miso

1 tsp. umeboshi plum paste (optional)

¼ cup nutritional yeast

¼ cup soymilk

1-2 garlic cloves

a pinch nutmeg

Directions

Remove stems and blanch kale in a large pot of boiling water for 2 minutes. Drain, rinse, and squeeze dry.  Transfer to food processor or high powered blender with the remaining ingredients. Blend until well pureed. Wonderful served with eggs and toast.

Relax. Eat Well.

Maple Seed Brittle

Ok I have to admit, the recipe I am about to dish out is not pictured above. The last time I made this brittle, I created two versions, one loaded with nuts as well as seeds, and the other solely seeded (tree nut free). The results were not what I would have predicted: I enjoyed the seed-centric version so much more!  Of course, it is not the one I photographed, but oh well, I am sure you are all imaginative folk.

This brittle is a wonderful breakfast, snack or dessert really. Healthy enough to span the day, yet sweet enough to satisfy any craving. I love the orange zest and cinnamon combination, slightly reminiscent of aromas you might encounter walking in a Moroccan market. Or so I would imagine. The trick is to roll it out extra thin for a crispy toasty finish.

Seeds are one of those under appreciated pantry (or freezer, really) staples that offer a myriad of health benefits. High in monounsaturated fats, they promote healthy hair and skin, good cholesterol and reduce inflammation. I particularly enjoy the pumpkin seeds in this recipe, which are great sources of magnesium, a mineral that acts as a relaxant helping to combat hypertension as well as muscle cramps. The sesame seeds are another winner in my book, high in both calcium and iron. But my favorite thing about seeds? They are cheap (sorry, economical)! Compared to nuts, organic seeds can be half the price tag. Not a bad deal.

Maple Seed Brittle
Serves 16

To make the nutted version, replace the pumpkin seeds with almonds, half the sesame seeds with cashews and throw in a few pecans if desired.

Ingredients
2 cups raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
1/2 cup flax seeds, partially ground
2 tsp. cinnamon
zest of 1 orange
1/2 tsp. salt
1/3 cup maple syrup

Directions

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and toss to combine. Taste, and add more maple syrup if necessary.

Line a large baking sheet with parchment paper and empty seed mixture on top, spreading evenly. If necessary, split mixture in half and use a second parchment lined baking sheet to avoid cramping. With another parchment paper on top, roll mixture thin using a heavy rolling pin. The thinner the better, without creating gaps. Remove top parchment.

Bake brittle for 10 minutes, check, rotate pan and continue baking for another 10-20 minutes, until edges are crispy and middle is beginning to brown. Pay close attention to avoid burning. Remove, let cool and break into pieces.

Relax. Eat Well. 

Whipped Walnut Dream

I am a pretty die-hard fan of cashew cream, but this walnut cream makes me reconsider my loyalty. It was one of those dishes I made for the CSK, stuck the leftovers in the fridge and didn't give much thought to after that. Until I picked a thousand blueberries and scooped a dallop on top for dessert one night.... and then proceeded to gobble down the rest of the jar with nothing but a spoon. Spectacular. 

I believe it is the silken tofu that ends up imparting a very "whipped cream" texture: light, fluffy and a bit airy. Rich but not heavy, earthy and nutty, I can see this working on most pies or cobblers. I originally made it as a dip for dehydrated bananas, but next time might freeze it a tad and re-whip it in the food processor as an ice cream alternative of sorts.

Walnuts are one of the richest vegetarian sources of Omega-3 fatty acids, an essential fat we must source from our diet (our body is not able to produce it itself). Additionally, they are high in Vitamin E and fiber, as well as monounsaturated fat. This type of fat helps us feel full and satisfied without the inflammatory effects that more damaging saturated and trans fats can wreak. 

Whipped Walnut Dream

Serves 12

Ingredients

1 carton silken tofu

1 cup raw walnuts, soaked overnight

2 tsp. cinnamon

1/4 tsp. nutmeg

1 1/2 tsp. vanilla

1/3 cup honey

pinch of salt

¼ cup water, plus more as needed

Directions

Drain and rinse walnuts. In a large food processor (or better yet, very powerful blender) blend all ingredients until creamy, adding additional water as needed to reach a “whipped cream” consistency.

Relax. Eat Well.