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Tuesday, February 9, 2010

Winter Beet Borscht

Coming upon a May, 2009 Martha Stewart magazine I happened to find a recipe for Ukranian Borscht. Upon closer look the recipe called for short ribs, tomato paste and dry white wine. Planning to use this recipe for an upcoming Body Rejuvenation Cleanse session I did a quick recipe re-do and created this vegetarian version that won serious kudos from my students.

By simply bringing the peeled beets to a boil and letting them soften in the hot water you will have a delicious broth that can be made the night before or early in the day and left to cool on the stove. The lemon and vinegar gives the soup a nice tang, which complements the sweetness of the beets, carrots and cabbage. A perfect choice for those times when sweet cravings are overwhelming. Instead have a warm cup of soup. If you are not cleansing, and so inclined, add a dollop of plain sheep's yogurt to your final creation than a sprinkle of parsley and you've created a work of art.

 Winter Beet Borscht
Serves 6 to 8.

2 large beets, scrubbed well, trimmed and peeled
8 cups water 
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 stalks celery, chopped
2 medium carrots, chopped
3 cups Chinese cabbage, chopped 
juice of 1 lemon
3 tablespoons apple cider vinegar 
2 tablespoons chopped parsley, for garnish

1.Place the peeled beets in a large, heavy saucepan filled with the water. Bring to a boil, cover, turn off heat and let sit until cool. Remove beets from water and grate on a box grater, set aside. (This can be done ahead of time or even day before) 
2. Bring the beet cooking water to a boil and add the carrots and cabbage, reduce heat and simmer. 
3. Meanwhile, in a medium skillet sauté the onion, garlic and celery in oil until tender, about 3 minutes. When done, add to the soup, making sure to wash out the skillet with beet stock and return to the soup mixture. 
4. Cook for 20 minutes or until vegetables are tender, than add the grated beets, lemon juice and vinegar. Salt and pepper to taste. Simmer another 10-15 minutes before serving garnished with chopped parsley.

Tuesday, February 2, 2010

Broccoli Rabe Spelt Crust Pizza

Found myself with a spelt pizza crust from Berlin Bakery, a big bunch of fresh broccoli rabe and a bag of pecans, so I made this delicious pizza, vegan version. You can always grate some Romano cheese over the top once it is out of the oven or throw some crumbled goats milk feta on top before baking. Both additions would compliment the flavors of this dish.

Serve with a salad of baby arugula, sprouted fresh lentils, avocado and a sharp golden balsamic vinaigrette. Nothing speaks love like feeding yourself and others great food.

Broccoli Rabe Pizza
Serves 8

1 Berlin Bakery Spelt pizza crust
1 bunch broccoli rabe, ends trimmed and leaves washed
3 cloves garlic, minced
1 onion, chopped
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 tablespoon of Braggs Aminos or sea salt to taste
1/3 cup pecans, chopped

1. Pre-heat oven to 425 F.
2. Pour a half inch of water into a large skillet and place the broccoli rabe in the skillet.
Cover and simmer until tender, about 7- 10 minutes. Drain in a colander and run under cool water to stop the cooking. Squeeze liquid from rabe, set on a cutting board and chop.
3. Meanwhile, heat 2 tablespoons of the oil in the skillet and saute the onion and garlic until tender, about 3 minutes. Turn off the heat and toss in the rabe, mixing well to combine the flavors. Add the Braggs Aminos or salt to taste,
4. Distribute the remaining oil around the top of the pizza crust especially around the outer edges. Place the rabe on top the crust and finally the pecans.
5. Bake for 12 minutes or until crust is crisp and edges browned.