Edamole

Time is flying by me these days. Wait, no, more like whizzing. I was stunned when I realized how long it had been since the last time I had a moment to sit down and write a blog! My apologies, my friends. However, since the last time I wrote I have completed a week long Cabinets and Built-ins class at Yestermorrow and am on my way to building my new kitchen island, all with the help of a few amazing Yester-friends. Pretty cool. I am now way too excited by the idea of table saws, routers and wood grains. Not a bad new hobby though. Here is what we constructed in class, although we now have two drawers and 3 doors as well, just no picture. I'll make sure to post a picture of the finale when we are all finished.

Anyway, I realized I left you hanging months ago with the edamole recipe that I promised to post in August and then promptly neglected. So here it is, in all of it's green glory. It is the perfect spread for homemade veggie burgers, falafels and makes a beautiful dip served with pita chips or crackers. Popping with the spark of raw garlic, riding smooth with pureed edamame beans and finishing with a lemony tang, it is a truly rich dip.

Edamame as a whole bean is packed with protein, monounsaturated fats and fiber. If you are lucky, you can sometimes find it in the pod at the Farmer's Market in the summer, but this time of the year you will probably find it in the freezer section. Make sure to check that it is a non-GMO and organic source, as soybeans are, unfortunately, a commodity crop in the US these days and often compromised by science and synthetic pesticides. Save yourself some time and buy the shelled version for this recipe.

The raw garlic is perfect for this time of year as a powerful immune booster, due to the compound allicin, which develops as garlic is crushed and exposed to oxygen. A true medicine in and of itself.

Simple, stunning, and delicious, it doesn't get much better than that!

Edamole
Serves  6

Ingredients
10 oz. package edamame, thawed
1 large garlic clove, minced
juice of one lemon, freshly squeezed
1/2 tsp. salt
dash of cayenne or hot sauce (to taste)
1/4 cup extra-virgin olive oil
freshly ground pepper to taste
cayenne or paprika for garnish

Directions
Blend all ingredients in a large food processor until smooth. Sprinkle with cayenne or paprika for a nice contrasting garnish.

Relax. Eat Well.

Living Fudge

For those of you with a sweet tooth, especially a chocolate one, this post is for you. Well, to be fair, for a dessert these chunks of magic aren't terribly sweet. They will, however, tease your tongue with a touch of sugar, loads of deep cocoa flavor and plenty of rich coconut. The perfect finale to a special meal, this fudge is as unique as it is satisfying.

The kicker is that they actually contain live Alfalfa sprouts. Sprouts for dessert????? Yes my friends, it's true. Believe me, you will never know you are consuming little bursts of enzymatic wonder all while enjoying a decadent treat. In my friend Lylee's words, they are little piles of joy.

I recommend growing your own sprouts for this recipe. It is amazingly simple, and believe me, you will get addicted. There is nothing like watching a plant come to life in your kitchen, I swear it actually breathes life into the room.

Here is what you need:

2 tbs. of alfafa, radish or clover sprout seeds (you can find these at your local health food store, often in bulk)
1 quart size mason jar
Cheesecloth

Place the sprout seeds in the clean mason jar, fill with water to cover the seeds, fit a piece of cheesecloth on top and screw on the ring to secure (or use a rubber band).  Leave to soak overnight. In the morning, dispose of the water, fill and rinse once more, shake dry and leave to drain upside down (in a bowl or sink drainer). Continue to rinse morning and night, leaving inverted to drain in between, until your sprouts have reached the desired size. Sprouts should begin to appear within 1-2 days, and are usually done within 3-4. 


It is possible to sprout whole grains, nuts and seeds with the same process. Basically, you are bringing a dormant seed to life, and growing the start of a leaf stalk in your jar. Because of this special moment in the plant's life, when it is fighting to establish itself and survive, sprouts are extremely concentrated in certain protective nutrients (antioxidants) such as vitamin A and C, magnesium and chlorophyll (varying depending on the plant). To boot, the enzymatic activity is sky high. 



A few notes about the recipe before I begin. To make this a truly raw recipe use raw cacao powder. If you are a cheater (like I was last time), go ahead and make it with regular cocoa powder. Agave is a nice neutral sweetener with slightly malty notes, but it would be fun to experiment with raw honey or maple syrup as well. Be flexible with your sprouts too, clover sprouts are really nice as well. 






Living Fudge


3 cups shredded dried coconut
1/2 cup raw (or regular) cocoa powder
1/3 cup agave nectar
1 tsp. vanilla
1 cup alfalfa sprouts

In a large food processor, combine everything but the sprouts. and pulse until well blended. Add the sprouts and process until a large clump forms. At this point, you can press the fudge into a baking pan  to cut into traditional cubes, or press it into mini-muffin or tart pans for a more elegant presentation. Chill to harden. Serve with fresh, colorful fruit.

Relax. Eat Well.

Fall Flavors

I have to say, as far as flavors go, fall is my season. Dark and malty beers dominate the breweries, winter squash line the farmer's markets and apples seem to find their way into every meal, breakfast, dinner and dessert. Although it marks the impending doom of cold feet and icy driveways, fall is a true celebration of the harvest in all of it's glory. As a foodie, that means culinary heaven.

And so inspired by the earth's bounty, this harvest meal transpired in my kitchen twice last week. It could be served at a Thanksgiving feast or, more appropriately, in September or October, when the apples burst with juice, the green beans grow plump on their vines and heirloom squash dot the fields. If it was past the bean season, I might use hearty kale or swiss chard instead.

Harvest Menu:

Mesclun Salad topped with White Figs, Maple Gingered Walnuts and Shredded Beets in Balsamic Miso Dressing

Wild Rice stuffed Winter Squash

Sauteed Green Beans in Shallot Butter

Herb Baked Tofu

Winter squash is rich with Vitamin A and beta-carotene, two powerful antioxidants which have been shown to help protect against lung cancer in smokers as well as those exposed to second hand smoke. They also boast an impressive amount of potassium and dietary fiber, helping to regulate blood sugar levels while filling the belly. Plus they are absolutely delicious! Try picking up a heirloom variety at your local farmer's market for a new and interesting twist. Buttercup, kabocha, delicata, carnival and turban squash all have unique flavors and textures while holding up well when roasted. Smaller squash often yield thin skins and do not require peeling, since it is tender enough to eat whole. With their buttery texture and earthy flavor, winter squash are a perfect match for the deep comforting winter spices such as nutmeg, clove, cinnamon and cardamon. This recipe creates a spiced oil which is rubbed into the flesh of the squash and then roasted at high heat before being stuffed. The result is heavenly.

The second time I made this meal for a dinner party, I used extra small carnivals and each guest received their own individual stuffed squash. I cut each one like a pumpkin to remove the top and seeds, and served them upright with stuffing inside. It looked great! For a less fussy effect, they are also wonderful served in larger halves.

Wild Rice stuffed Winter Squash

Serves 6

3/4 cup wild rice

3/4 cup brown basmati rice

3 cups vegetable broth, or water

6 extra small or 3 medium squash (see notes above about varieties)

3 tbs. coconut oil

1/4 tsp. salt

1/4 tsp. allspice

1/4 tsp. cinnamon

1/4 tsp. red pepper flakes

1 small onion, diced

2 stalks celery, diced

2 shallots, minced

1 medium apple, diced

1/4 tsp. thyme

1/4 tsp. sage

1/4 cup currants

1/4 cup pistachios, toasted and chopped

Directions

Preheat oven to 400 degrees.

Put both rices and stock (or water) in a medium saucepan and bring to a boil. Reduce heat to a very low simmer, cover and cook until all of the liquid has been absorbed, about 35-45 minutes.

In the meantime, cut into the squash (from the top like a pumpkin if using very small individual serving squash or in half if using larger ones) and remove the seeds and pulp. Combine 2 tbs. of coconut oil and the salt, allspice, cinnamon and red pepper flakes in a small bowl. Place the bowl in the oven for a few minutes until oil has melted. Using a pastry brush, brush the inside of the squash with the spiced oil to create a generous coat. Place the squash upside down on a cookie sheet and bake for 45-50 minutes, or until quite soft when pierced with a fork and beginning to brown. Set aside.

To prepare the stuffing, heat the remaining tbs. of coconut oil in a large skillet over medium heat. Saute the onions until soft and golden, for about 5 minutes. Add the celery, shallots and apple and continue to saute for another 3 minutes. Add the thyme, sage and currants and cook for one more minute. Deglaze the pan with a touch of water. Mix in the prepared rice and salt to taste.

To serve, stuff each squash with wild rice filling and top with chopped pistachios.

Relax. Eat Well.

Fresh Juice Cleanse

Last week I embarked on a week long fall juice cleanse. It was quite the journey. To be quite honest, it wasn't quite the roller coaster I expected. No huge fluctuations in energy, crazy cravings or bouts of hunger. A few times I felt like I was dragging a little, and sometimes I would get that rumbling in my tummy, but for the most part it passed quickly and I went right on my merry way.

I like to do a cleanse when the seasons change, it helps clean out my systems and bring my body back into equilibrium so it can embrace the next season and the changing ingredients that come along with it. It allows the filtering organs (such as the kidneys, liver, gall bladder and colon) the chance to take and break, undergo a deep clean and recharge their batteries, resulting in better efficiency and less stagnant waste. It may seem like some hippy-dippy weirdo idea, but I guarantee it does make a difference and can benefit anyone, especially those fighting illness. Just ask Ghandi, he partook in cleansing fasts on a regular basis.

It has been a week now since I ended, but I have continued to make juices to supplement my diet all week in an effort to ease my way back. It is the perfect time of year for a cleanse, with the tomatoes bursting off their veins, fresh kale and chard shooting up and fall apples begging to be juiced. Just look at that collection of colors, not a bad lunch, right?? A week later, I am feeling light and springy, but happy to be reunited with warm soups and hot meals! I think that I might pick one day per week to do a mini-cleanse on a weekly basis though, to help maintain the benefits. Monday maybe?

During the cleanse, I usually did two juices at once, in order to save some time and energy. I have a heavy duty Champion juicer and I highly recommend it. Sometimes you can find good deals on used machines, and they are build to last so it is worth searching around. Sometimes I will just throw together anything I have on hand, but when I was planning it out last week I got into the habit of making a green and a red juice. They look so vibrant and appealing that way, which helps when juice is the only thing your taste buds have to look forward to!

Ingredients for red juice:

beets

carrots

tomatoes

red chard

apples

lemon

chili pepper

Ingredients for green juice:

celery

kale

yellow tomatoes

cilantro

parsley

ginger

mint

corn

grapes

cucumber

lime/lemon

Let me know if you get inspired and decide to go on a cleanse yourself! They recommend 6-10 days, as well as a few transition days focused on raw fruits and vegis on either end. I would love to answer any questions that come up if you feel like you might enjoy some support!

Relax. Eat Well.

Miso Eggplant and Chard Salad

I just met with Barry from New England Kitchen Depot for the first time and my head is now spinning with thoughts of kitchen layouts, stainless steel and storage space. I never thought I would spend so much time understanding the ventilation system of a hood or the three-sink requirements for a commercial kitchen (as well as how to get around all the regulations!).

So I haven't officially mentioned it before because I didn't want to jinx the process, but Gregg and I are now SERIOUSLY building a house, commercial kitchen and all. CRAZY. We staked out the floor plan last sunday and excavation starts next weekend. CRAZY. Don't ask me how it happened, but it is...... Morgage and property tax, here we come!

When all is said and done we will hopefully have a cute little country home with a modest commercial kitchen where I can create my CSK (community supported kitchen) meals, as well as offer cooking classes and complete small catering gigs. uummm... CRAZY! It is like I am dreaming, except that it is becoming a reality before my very eyes.

Anyway, back to the juicy stuff (food), I prepared this Miso Eggplant and Chard Salad along with a Smoky Corn Risotto last week and brought it down to a neighbor (and friend) I prepare meals for on a weekly basis. I am not sure I ever got her reaction, but I loved it!!! A wonderful vegetable side dish that could easily become the center of attention tossed with a whole grain and a few cubes of marinated tofu. I hope you all enjoy it as well, and I would love to hear your impressions if you try it at home!

Miso is a powerful immune booster due to it's live beneficial bacteria, similar to yogurt or saurkraut. It adds a depth to sauces and soups while imparting a nice salty punch. This recipe works well with a variety of other hardy greens, such as kale or spinach, if you are not a chard aficionado. I have also tossed in summer squash (where don't you try and hide it this time of year?) and winter squash to the roasting team, which amps up the color and texture diversity. Be creative and adapt it to your tastes and seasonal garden bounty.

Miso Eggplant and Chard Salad

Serves 6 as a side

Ingredients

2 medium eggplants, cubed

2 tbs. olive oil

salt and pepper

3 tbs. balsamic vinegar

2 tbs. toasted sesame oil

1 tbs. brown rice vinegar

1 tbs. agave

1 tbs. red or barley miso

2 cloves garlic, minced

1 large bunch Swiss chard, sliced in strips

2 tbs. green onion, sliced

Directions

Preheat the oven to 375 degrees. Toss the eggplant with the oil in a large bowl and spread on two baking sheets in a single layer. Sprinkle with salt and pepper. Roast for 15-20 minutes or until tender and beginning to brown, stirring half way through.

In the same bowl, combine balsamic vinegar through garlic and whisk to combine, making sure the miso is dissolved. Set aside.

In a large pot, bring 8 cups of water to a boil and add the chard. Stir until just wilted, about one minute. Drain in a large colander and rinse with cold water. Squeeze to remove as much liquid as possible. Add chard to the bowl with the vinaigrette and toss to separate the leaves (use your hands if necessary). Add the eggplant, stir and set aside to let the flavors marry together for about half an hour. Garnish with green onions. This dish can be served at room temperature or chilled, depending on your preference.

Relax. Eat Well.

Amaranth Porridge

Breakfast is quite possibly my favorite meal of the day. It seems like I get in grooves with my morning meals and will eat the same thing everyday for a month before I move on to something new. And I love every minute of it. I could never do that with dinner, I need total variety at my other meals, but breakfast is different. Usually it is something easy to prepare, a tad sweet and definitely flecked with ground flax seed. In the summer it might be a fresh fruit smoothie with almond milk and golden flax seeds. In the winter it might be a hot cinnamon multigrain cereal with big chunks of banana.

Lately it has been a gingerbread inspired amaranth porridge sweetened with a generous drizzle of molasses and a splash of vanilla almond milk. While I was in California I sent my mom a canister of the dry mix with instructions for finishing it off, and that is the recipe I am including today. It is easy to make the mix in bulk to have in the pantry for the week. If you are like me and eating it every day, go ahead and make a batch for the week and keep it in the fridge so you can heat up a single serving each morning for a super easy start. Just make sure to keep the flax separate (ground in your freezer) to stir in last minute once it is off the heat, as their volatile oils go rancid quite easily when heated or exposed to oxygen for too long.

Amaranth is an small ancient grain native to South America. It cooks up quickly (10-15 minutes) and has a nice gooey consistency, which is why it lends well to a morning porridge. I also like to throw in 1/2 a cup or so when cooking rice for a fun variation. It is a non-glutenous grain, making it easy to digest, and rivals quinoa in its protein content. A high quality protein, it contains a wide range of amino acids including lysine, one that is lacking in more commonly consumed grains such as wheat. It is also impressively rich in iron, calcium and magnesium.

Spiced Amaranth Porridge Mix

Serves 6

Ingredients

2 cups amaranth

¼ cup shredded coconut

¼ cup raisins

¼ cup date sugar or raw cane sugar

½ tsp. freshly ground cinnamon

1/8 tsp. freshly ground nutmeg

1/4 tsp. freshly ground cloves (about 10 cloves)

1/8 tsp. ground ginger

Directions

Mix all ingredients and store in the freezer until using. To prepare, mix 1/3 cup mix with 1 1/3 cups water or almond milk and ½ tsp. vanilla. Simmer over low heat for 10-15 minutes, until it reaches your desired consistency. Place in a bowl and top with a few tablespoons of ground flax seed, a dash of vanilla almond milk, a sprinkle of salt and a drizzle of blackstrap molasses.

Relax. Eat Well.

Chilled Avocado Soup with Corn Relish

I love a good bowl of soup. Especially in the winter time when I can cozy up close, wrap my fingers and hug the bowl, letting the vapor kiss my cheeks. In the summer, when the heat is not so scarce, a cold soup can serve the same purpose, countering my internal furnace with some much appreciated chill factor.

This soup boasts a creamy consistency thanks to summer's ripe avocados, a sultry smokiness from the chipotle chili powder and a pleasant crunch of the occasional golden corn kernel. The lovely oleic monounsaturated fats from the avocado allow it to act as an entree soup, giving it a rich and satisfying mouth feel as well as some substance in your belly. This same lipid has been proven to help lower cholesterol, and paired with avocado's high levels of potassium and folate, it makes this delicious creamy vegetable a heart-health superstar. Enjoying your vegetables has never been so easy.....

Serve with a hearty multigrain bread and a bright carrot salad to round out the meal. Last night we enjoyed it with a wheat-free flatbread topped with an edamame spread and it was delicious. If this looks good to you, feel free to anxiously await the recipes later this week...

Chilled Avocado Soup with Corn Salsa

Serves 12

Ingredients

2 small tomatillos, husked and rinsed, chopped

1 large serrano chile, seeded and chopped

1 medium white onion, chopped

3 cloves garlic, chopped

6 cups light vegetable stock

¼ cup lime juice

1 large cucumber, peeled and chopped

4 large ripe avocados, peeled and pitted

1 cup chopped fresh cilantro

1 ear of corn, kernals cut off

2 tsp. cumin

2 tsp. dried oregano

salt and pepper to taste

2 ears sweet corn, shucked

2 Tbs fresh lime juice

1 ripe red tomato, seeded and cut into¼-inch dice

¼ cup minced red onion

1 serrano pepper, seeded and minced

2 Tbs chopped fresh cilantro

1/8-1/4 tsp. chipotle chili powder

salt and pepper, to taste

Directions

Add the tomatillos, serrano, onion, garlic, and 2 cups stock to a soup pot. Bring to a simmer for 5 minutes, until the tomatillos start to soften. Place saucepan in a ice bath to cool quickly.

Add the lime juice, avocados, cucumber, corn, cilantro and spices to a blender and blend until smooth. Add the cooled mixture from the saucepan. Put back in the fridge to completely chill.

To prepare the salsa, cut the kernals of corn off of the cob into a bowl. Add the rest of the salsa ingredients and taste for seasoning. Adjust if necessary and set aside.

To serve, take the soup out of the fridge and season to taste. Adjust any flavors if necessary. Ladle into small bowls and garnish with the corn salsa.

Relax. Eat Well.