Buttery Millet Mash

Here is a great recipe I made for the Cleanse Phase of the Body Rejuvenation Cleanse. Everyone at the session loved the flavors and paired with sweet baked butternut squash and a Kale Walnut salad all the taste buds were satisfied.

For those with gluten intolerance millet is a gluten free seed with the consistency of cooked grain. It is easy to digest, supports stomach and spleen, is beneficial to the kidneys and helps to create an alkaline condition where there is too much acid. You can serve this recipe in place of mashed potatoes, then spoon the leftovers into a baking dish to cool and set up, similar to polenta. The next day you can slice and grill or mold into millet burgers and serve with a pesto sauce surrounded by lightly sautéed vegetables.

Buttery Millet Mash
Makes 10 servings, so plenty of leftovers for burgers or add to soup

1 cup millet, rinsed
3 cups water
1 teaspoon sea salt
½ teaspoon garlic powder
Fresh black pepper, to taste
3 cups cauliflower florets
2 tablespoons ghee or butter
2 tablespoons Garlic Red Pepper miso (South River brand)

1. In a medium saucepan combine the millet, water, salt, garlic, pepper and cauliflower. Bring to a boil, reduce heat to low, cover and cook until water is absorbed, about 20 minutes.
2. When done, add the ghee or butter, and miso stirring well. At this point you can mash the millet with a potato masher to blend all the flavors.
3. Serve while warm topped with fresh chopped parsley.

Polenta Lentil Salad

I love salads with complex flavors and a variety of ingredients. For the Transition Phase of the Body Rejuvenation Cleanse this past Sunday I created this dish to represent some of the foods that can be eaten over the next 2 weeks of the program. Bursting with flavor this Polenta and Lentil Salad can make a light meal or served with a warm bowl of Butternut Carrot Soup a comforting end to a long day.

For the polenta I used Bob's Red Mill Corn Grits and followed the recipe on the back of the package. When it called for butter to be added I substituted 2 tablespoons of Ghee (clarified butter), and eliminated the parmesan cheese, but added 1/3 cup of nutritional yeast to give it a cheese like taste and loads of B vitamins. I also grated in some dried garlic and black pepper before removing it from the heat. I then poured the polenta into a baking pan and let it cool. 

When cool I sliced the polenta into cubes and served it on a bed of lettuce. I had roasted some locally grown beets in olive oil the night before and spooned these on top along with a few tablespoons of cooked French lentils, some Goji berries (soaked in water about 10 minutes), toasted almonds and a few tablespoons of this fabulous dressing:

1/2 cup extra virgin olive oil

1 tablespoon fig vinegar

1 tablespoon black current vinegar

3 tablespoons blood orange vinegar

1/2 teaspoon Ume Plum vinegar

Each part of the dish can be prepared ahead of time and assembled when ready to eat. Loaded with protein this dish will give your taste buds the sweet, sour, salty, pungent, and bitter flavors they crave, leaving you sated and satisfied.

Garden Gazpacho

Between my garden and the Farmers market there is an abundance of fresh produce ripening before my very eyes. Expecting guests for lunch today I brought the blender up from the basement, spent some time in the garden picking vegetables and set to work creating this delicious cool summer soup. I call it an Irish gazpacho, because, well, because I made it up and though not exactly true to the Spanish version it deserves some recognition of its own.

I suggest serving this soup chilled with a garnish of chopped chives, scallions and cherry tomatoes to add a bit of chew to the creaminess of the puree and because I left out the garlic and onion so as not to overpower the taste of the other ingredients.


Garden Gazpacho
Yields 5 cups or 1 blender full

3 large yellow tomatoes
6 fresh basil leaves
Handful of parsley tops
1 small green pepper, seeded, chopped
1 sweet banana pepper, seeded, chopped
1 5" cucumber, peeled, seeded, chopped (I used a pickling cuke)
1 teaspoon Ume Plum vinegar
3 tablespoons Brown Rice vinegar (or to taste)
1/4 cup extra virgin olive oil
Sea salt to taste

1. Slice the tomatoes and squeeze them into a bowl or measuring cup. Make sure to remove all the seeds. Set aside. Slice the tomatoes and put them into the blender.
2. Add the basil, parsley, peppers and cucumber.
3. Place a small strainer over the blender and strain the juice from the inside of the tomatoes into the blender. Press down gently to extract as much of the juice as possible.
4. Add the vinegars, oil and 1/2 a teaspoon of sea salt. (You can add more after the first puree)
5. Puree the ingredients on high until it is well blended and smooth, with no lumps. Season to taste adding more salt or vinegar as needed.
6. Chill well before serving. Serve with minced chives, scallion and cherry tomatoes. You can also hold back some cucumber and pepper to add to each bowl as well.

NOTE: If you do not have Ume Plum vinegar (a salty vinegar) on hand use more salt and some extra rice vinegar. Add small amounts at a time and blend briefly, to get the taste you want.

Summer Lunch From the Sea

There has been a lot going on in the StillPoint Schoolhouse kitchen these past few hot summer weeks. There was the July Fermenting/Pickling class, then I played hostess to out-of-town guests, and finally the Herbal Medicine making class last night. In between I picked up some wild Alaskan pollock.  Wanting a grouper type of sandwich, I marinated the pollack in a combination of Honey Ginger vinegar, toasted sesame oil and tamari soy sauce. This marinade works wonders with wild salmon as well.

On the side I sauteed onions from the garden and a fat red pepper, then served it over a bed of fresh garden greens while still warm, which also worked to soften the topping of herb goats cheese. So delicious! The pollock was then grilled and served on a spelt bun toasted on the griddle. I love to combine Vegenaise with salsa and pour that over fish, but others might prefer their own condiment to finish off this amazing lunch.

Ingredients List
Serves 1 hungry person

1/2 pound wild Alaskan pollock or other white fish
1 spelt hamburger bun
Marinade (to your taste): Honey Ginger vinegar, toasted sesame oil, tamari soy sauce
1 small sweet onion, cut into half moons
1/2 red pepper, seeded and sliced
Drizzle of sesame or olive oil (to saute the onion and pepper)
Handful of fresh garden greens and edible herbs, hand torn

Sauce: 1 teaspoon Vegenaise to 1 tablespoon chopped fresh salsa

See instructions above.

Broccomole and Pesto Cole Slaw

There is a lot happening here in Blairstown as the town folk gear up for the 4th of July festivities. I was invited by the Foodshed Alliance to prepare a few dish's for today's Farmers Market that might off set the heavy yang pork flavors wafting from one booth to the other. A whole, huge pig torched midnight black rested beneath the lid of a giant black roaster set up just for this special occasion, a Pig Roast. Indeed! And the line never once wore down to a trickle. Instead eager beavers, mouths wet in anticipation looked to their plates for salvation.

And I was the alternative to the pig, mother Delia admonishing the crowd to eat their veggies.

To that end I made a few recipes that stood their own against roast pork on the bar-bi. I knew there had to be plenty of flavor, a Wow surprise factor and then the realization that this was actually good for you. There was also the challenge of using what is now in season and the field was narrowed down, but not by much. I present to you here my incredible Broccomole (not a misprint) and the quintessential Cole Slaw that every 4th of July outing demands.

I figure that if Jamie Oliver can do a handful here and a sprinkle there, when writing his recipes, and that is how I cook, so be it.  The recipe for Pesto Cole Slaw was created in the early morning as the sun lifted over the lip of the garden fence while Maya, Seamus and me harvested fresh herbs for the afternoons festivities. The dew still wet upon the leaves may have something to do with the flavor, but then I bow to the earth Mother in all her glory, generosity, and culinary greatness.

Broccomole
Yield:  4 servings

½ cup fresh cilantro leaves
½ cup fresh parsley
1 clove garlic or 1/8 tsp. garlic powder
1 scallion, chopped
2 Tbs. extra virgin olive oil
½  teaspoon sea salt
2 cups broccoli stems and tops, lightly steamed or blanched and cooled
1 ½ Tbs. fresh lemon juice 
1 tablespoon tahini (sesame butter)
1 tablespoon Garlic Red Pepper miso

1. Combine cilantro, parsley, garlic, scallion and olive oil in a food processor and puree until smooth (as in a pesto consistency).
2. Add the cooked broccoli and pulse to break down and combine.
3. Add the tahini and miso and run the processor, stopping to scrape down the sides from time to time.
4. When at a spreadable consistency adjust seasoning and salt to taste. Serve on crackers, crudités, or chips.

In the picture I served it with grilled tempeh and arugula on a gluten-free millet bread and it was really delicious.

Pesto Cole Slaw
Serves a crowd

1 green cabbage, chopped
½ red cabbage, chopped
sea salt
Handful fresh basil leaves, rinsed
Handful fresh parsley, rinsed
2 handfuls fresh arugula (spicier the better), rinsed
10 chive stalks, rinsed
2 cups ends of young spring onions (the green, above ground parts), rinsed, chopped
¼ cup Extra virgin olive oil
½ cup Vegenaise (a good quality mayonnaise is fine)

1. In a food processor pulse the cabbage half a processor bowl at a time. Move the pulsed cabbage to a larger bowl, sprinkling a small amount of salt over the cabbage, before adding more cabbage to the processor.
2. When all the cabbage has been pulsed into small pieces get your hands in and toss the cabbage well, mixing the two colors and coating with salt. Cover with a cloth towel and allow to sit for at least 1-2 hours.
3. Meanwhile, rinse and dry the processor.
Add the basil, parsley, arugula, chives and onion greens to the processor along with the olive oil and blend to a smooth consistency.
4. Spoon in the Vegenaise and continue to blend until smooth.
5. Spoon the pesto aioli into the cabbage making sure to mix well. Cover and refrigerate until ready to serve.

Quick Summer Salsa

I have been eating light meals during these summer days and found myself thinking about creating a complex flavored salsa without the work of chopping multiple items.  I hit on the idea of buying a quality salsa from my local health food store, not the thick, jarred kind, but a refrigerated, juicy salsa made by a local farmer. It was loaded with tomatoes and young onions, with a taste of pepper, cilantro and garlic.

 About this time I came upon a sale on mangoes and avocados and bought one of each for my creation. For the past two days they have ripened on the kitchen counter and one more day would have tipped them over the edge of ripeness. So, this morning I snipped a handful of fresh cilantro, basil and mint from my herb garden, took out my salsa bowl and set to work. Into the bowl went the tomato salsa, along with the diced avocado, cubed mango and the minced herbs. The juice of half a lime tied it all together and with a side of whole grain and seed chips a lovely appetizer was born.

Actually, this salsa could be served over fresh grilled fish or shrimp (if you can any that are not contaminated) or for vegetarians serve it over grilled tofu, tempeh or a big fat Sun burger. The complex flavors of sweet and sour, sweet and salty, bitter and sweet, with a distant pungent taste are just enough to put a smile on your face. Let me know how you serve it in your home, I'd love to know.

Summer Salsa
Makes about 4 cups

1 16 ounce container of Tomato salsa, with juice
1 ripe avocado, diced
1 ripe mango, cubed into small pieces
Handful of fresh herbs, minced = about 2 tablespoons each or more of your favorite:
cilantro, basil, mint
Juice of half a lime or more as your taste dictates.

In a medium size bowl combine all the ingredients and mix well. Chill before serving if you can wait that long. It looks great served in a colorful dish to match the reds and golds of the salsa.

Pesto Potato Salad

Springtime in New Jersey and we make do with what is growing in our gardens and what the Farmers Market offers to us in the way of herbs, greens and root vegetables. Take this simple potato salad for example. I found the small baby red potatoes in my local farm stand, washed them off and placed them in a pot of water. I brought them to a boil, then covered and removed them from the heat to cook and cool. You can do this just before bedtime and let them cool overnight or just before leaving for work in the morning and they are ready for your return home.

The Garlic Scape Pesto was featured in this blog once before, but I will repeat the recipe here rather than make you try to find it. Make a big batch of the pesto and freeze it to use on pasta, pizza or a dollop in soup or chili. One of my favorite taste treats.

As with all potato recipes the amount of salt is important and you should always adjust a recipe to your taste. If you used more salt in the pesto then go gentle with salting the potatos as it all ties in together. And with the addition of Great Northern Beans you have a protein-fat-starch combination that works for a one dish meal. You can make this for a summer picnic or bring to a pot luck with friends and family. Most importantly, chew well and enjoy the flavors.


Pesto Potato Salad
Serves 8-10

1 pound small red potatoes (about 12-15 potatoes)
1 14.5 oz can Great Northern beans, drained and rinsed
1/4 cup diced spring green onions
1 stalk celery, slice thin and diced
1/3 cup Garlic Scape pesto (see recipe below)
1/4 cup Vegenaise

1. In medium saucepan cover the potatoes with water and bring to a boil. Cover, turn off heat and leave until cool, about 4 hours.
2. Meanwhile, prepare the pesto.
3. When potatoes are cool slice into quarters and place in a medium size bowl.
4. Add the beans, spring onions, celery, pesto and Vegenaise, mixing well.
5. Salt to taste. Cover and chill 4-24 hours.

Garlic Scape Pesto
2 cups garlic scapes, chopped
2 large handfuls fresh arugula, washed and dried               
1 cup fresh basil, chopped
1/2 tsp. sea salt
1/2 to 1 cup extra virgin olive oil (as needed)

1. In a food processor chop the scapes into a fine mash.
2. Add a 1/4 cup of the oil and puree.
3. Add the arugula and pulse to combine.
4. Add the basil and pulse to combine, adding more oil as needed.
5. Add the sea salt and keep the machine running while you drizzle the oil in through the chute.
6. Stop from time to time to scrape down the sides then continue to puree until it is a smooth consistency.

A note on garlic scapes: these are the flowering stems that grow out of the garlic bulb. Some people call them garlic curls and they have a short season for enjoying. This makes them all the more precious and can be used in a stir-fry, dressings, to flavor oil, or to make into a pesto. They are aromatic and pungent at the same time, so no need to add extra garlic to kick the taste up a notch.

Spring Soups

The calendar says "Spring" and yet there is still snow on the deck. Expecting another 3 inches tonight than WHAM! up into the 50's next week. A person can get a bit unsettled from these weather changes. Now, having some warm soup with lots of vegetables to keep you warm on the inside and nutritionally satisfied, brings a bright moment to an overcast day and the rich flavors can put a smile back on your face.

Two soups for you here. One I created for the Cleanse session and it was so good I had to retest it with the Organic Gardening group this past Sunday. It was still delicious, so I offer you the recipe here. I know you will want to make it from canned chickpeas, but trust me when I say cooking with the dried chickpeas is the best way to go when reaching for full flavor. Try it and you will see. (Also, because I was cooking for groups of 12-16 the recipes are large, so cut in half or freeze the extras).

Then I made a batch of dashi (Japanese style broth) and added to it until this incredible soup emerged. Luckily I made enough for a few days because I looked forward to each lunch knowing this was waiting for me. All I had to do was bring to a simmer and add my favorite butternut ravioli, turn off the heat and let it sit.  Made with wheat, but no dairy this lovely ravioli pasta even works well on its own tossed with a olive oil, garlic and anchovy sauce, mmmm mmm. Ah, but I digress. I will now let the recipes speak for themselves.

Coconut Green Curry Vegetable Soup
Serves 10-12

2 cups dried chickpeas, soaked overnight
2 cups celery hearts, chopped
2 carrots, chopped
1 sweet potato, peeled, chopped (about 2 cups)
2 inch piece kombu
8 cups water

3 tablespoons sesame or coconut oil
½ onion, minced
3 clove garlic, minced
1" piece ginger, peeled, minced
2 tablespoons Taste of Thailand Green Curry Paste

Sea salt
1 15 ounce can coconut milk

1. Drain the soaked chickpeas and in a large, heavy saucepan combine chickpeas with the water, celery, carrots, sweet potato and kombu. Bring to a low boil and allow to cook for 40 minutes or until chickpeas are tender.
2. In a small food processor or bullet puree the oil, onion, garlic, ginger, and curry paste until well chopped and almost a paste. Actually, as much as a paste as you can get it.
3. Heat a small heavy skillet and add the curry paste mixture, stirring well. Reduce heat, cover and simmer, stirring often, until done, about 3 minutes.
4. Add the curry paste mixture to the chickpeas and vegetables. Add some of the soup water to the skillet and wash any residue into the soup.
5. Continue to simmer the soup another 10 minutes, then salt to taste and stir in the coconut milk. Heat through, turn off the heat, cover and allow to sit until ready to serve.
5. Top each individual bowl with ground sesame seeds, minced fresh cilantro or chopped peanuts and minced parsley.

Butternut Ravioli Vegetable Soup
Serves 6

6 cups water
1 4-inch piece of kombu
¼ cup bonito flakes

½ cup sliced dried shitake mushrooms
½ cup dried daikon, soaked and drained (optional, but so good for you)
1 carrot, chopped
½ onion, chopped
2 tablespoons wakame, small dried pieces
½ sweet potato peeled, chopped
Rising Moon Organic Butternut ravioli (or something similar)
2 cups fresh kale, chopped
3 teaspoons tamari soy sauce

1 teaspoon Garlic Red Pepper miso (South River)
1 teaspoon anchovy paste (optional)

Toasted sesame oil
Minced green onion
Gomasio

 1. Make the dashi (broth) in a large saucepan by combining the water, kombu and bonito flakes. Bring to a low boil, reduce heat and simmer for 10 minutes. Strain dashi and set aside the kombu and bonito flakes to reuse for another batch of dashi.
2. In a large saucepan combine the strained dashi, shitake mushrooms, soaked daikon, carrot, onion, wakame, and sweet potato. Bring to a low boil, reduce heat and simmer until vegetables are just tender. You can now take from this basic soup the amount you need and freeze or refrigerate the rest.
3. Ladle a serving or two into a smaller saucepan and add 4 ravioli per serving. Return to a simmer and add the chopped kale. Cook until ravioli is tender.
4. Meanwhile, add the miso and anchovy paste to each bowl and ladle enough broth to dissolve. Continue to add the soup with vegetables. Finish with a few drops of toasted sesame oil, minced green onion and ground toasted sesame seeds (gomasio).

Mochi with Egg and Nori

 So, this is half a package of plain mochi.

 Not real appetizing to look at, I admit, but what it becomes, with a little imagination, can be quite tasty and delicious. Mochi is a Japanese product made from cooked then pounded sweet brown rice. It is dried into a flat solid block and when baked, pan fried, grated or placed in a waffle iron, mochi transforms itself into something very different. Scroll through the archives to find several recipes using mochi, obviously a favorite of mine, especially during these long winter months.

I propose a breakfast meal that provides enough protein, carbohydrate and fat to keep you satisfied until lunchtime, and if you miss lunch it will carry you deep into the afternoon.

Pan-Fried Mochi with Egg and Nori
Serves 1

1 one-inch strip of Grainessence plain mochi
Organic olive oil spray
1 tablespoon organic olive, sesame or coconut oil
1 organic egg, preferably free range with the run of the yard
1/2 sheet nori, torn into small pieces
1/2 cup kim chi or raw cultured vegetables

Place the mochi square on its side and slice a one-inch wide strip from edge to edge.

Cut the strip in half and then cut each half strip lengthwise in half again. Then cut into squares and set aside.

Heat a small iron skillet and spray with olive oil. Add the tablespoon of olive oil and heat the oil to cover the bottom of the pan.
Lay the mochi squares in a circle around the inside of the skillet. Cook until brown on one side, then flip them over, keeping in the circle shape.

 Break the egg into the center. Use the tips of a fork to spread the egg white until it is touching each piece of mochi.

 Salt and pepper to your taste and toss the nori pieces on top the egg. Cover and cook to your liking.
When done remove egg and mochi to a small plate. Spoon the cultured vegetables into a small bowl and  serve on the side.

If you are using the cinnamon-raison mochi try a drizzle of pure maple syrup or dark agave syrup over the pan fried mochi squares.

Cucumber with Garlic Red Pepper Miso

Here is a very simple recipe that won the accolades of my students attending the Japanese Foods cooking class last week. South River is creating the most delicious miso combinations that you can easily spoon out of the jar and into a quick sauce, into soup, or mixed with nut butter to create a fantastic spread. For this recipe I used their Garlic Red Pepper miso and a splash of Mirin rice wine for a subtle sweet taste to balance the pungent/salty taste of the miso. The crisp crunch of the cucumber ties it all together and before I could grab a bite for myself the plate was empty. Guess that tells the story.

Cucumber with Garlic Red Pepper Miso Sauce
Serves 4

1 1/2 tablespoons South River Garlic Red Pepper Miso
1 tablespoon Eden Mirin (rice cooking wine)
1 tablespoons, plus 1 teaspoon water

1 cucumber, peeled, seeded and cut into short sticks

1. Mix together the miso, mirin and water until a medium thick sauce consistency.
2. Lay the cucumber sticks onto a platter and spoon the sauce over.
3. Allow to marinate for 10 minutes before serving.
4. Serve as an appetizer or alongside a green salad.

Sweet Vegetable Stew

A long winter and an abundance of delicious recipes brings me back to writing them down for your enjoyment. This past Sunday I fed a large group of Body Rejuvenation Cleanse practitioners as they gathered to begin the Transition Phase of the Cleanse. Something sweet, warm and hearty was called for to help ease the sugar cravings and demonstrate how eating sweet vegetables can be very satisfying.

I served the stew with basmati brown rice, and a topping of creamy silken tofu flavored with lemon juice and enough nutritional yeast to provide a cheese flavor. As a side I served broccoli raab topped with sauteed garlic in olive oil and a fresh green salad tossed with a light vinaigrette dressing. All in all a delightful and educational afternoon spent with a wonderful group of people enjoying a healthy meal and intelligent conversation.

Sweet Vegetable Stew
Serves 6

2 tablespoons olive oil
1 tablespoon cumin seeds

1 onion, chopped
3 clove garlic, minced
1" piece ginger, peeled, diced

1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala (combination of Indian herbs and spices)

2 cups sweet potato, peeled, cubed
1 carrot, chopped
1 parsnip, peeled, chopped
2 cups kabucha squash, peeled, cubed

2 cups vegetable stock
1 cup sweet white wine
1 14.5 ounce can diced tomatoes
1 14.5 ounce can chunky tomato sauce

1 can black beans, rinsed
1 teaspoon sea salt or to taste

1. In a large dutch oven heat the oil and fry the cumin seeds until aroma is released, about 1 minute.   2. Add the onion, garlic and ginger and sauté until onion is tender about 3 minutes, stirring often.
3. Add the cumin and coriander powder and garam masala and stir well, cooking until aroma is released, about 1 minute.
4. Add the sweet potato, carrot, parsnip and squash to onion herb mixture and stir well. Add the stock, wine and both cans of tomatoes, stir well and bring to a simmer.
5. Add the black beans and sea salt, return to simmer, cover and allow to cook until squash and carrots are tender, about 1 hour. Use a flame deflector under the pot for even distribution of the heat.
Serve over basmati brown rice with a dollop of Tofu Cream.

Tofu Cream
Makes 2 cups

16 ounces organic silken tofu
Juice of 1 lemon
2 tablespoons nutritional yeast
½ teaspoon Ume Plum vinegar or sea salt

Place all ingredients in a food processor and puree until smooth. Refrigerate until ready to use.

Holiday Sweet and Savory

 

The day before Thanksgiving found me debating the merits of sweet potatoes with the lovely young woman who manages Race's Farm stand. She prefers the sweet reds and I was going on about the Japanese white sweet potato, especially when roasted as oven fries. Arriving home I decided to put the two to the test. The result was not your usual sweet potato dish for Thanksgiving; I even threw in a parsnip to make things more interesting. Hey, I figured, why not take a walk on the wild side and toss the lot with a toasted walnut oil, a sprinkle of sea salt and roast them in the oven at 400 degrees. Once they emerged I could see they were just begging for some grated Peocorino Romano and that's just what they needed to tie the sweet with the savory. 

As for which one tasted better, that is up to how you like your tators done. The reds are more tender and a bit more sweet than the Japanese, which is slightly more dry with just the right amount of sweetness. Together it was the perfect marriage and then that rogue parsnip shows up to distract your taste buds. With the leftovers I added a serving to a bowl of homemade Turkey Brown Rice soup and with a green leafy salad sighs of contentment rang through the house.

Sweet and Savory Sweet Potatoes

Serves 6-8

1 large Japanese white sweet potato

1 large sweet red potato

1 medium to large parsnip

1/4 cup toasted walnut oil

Sea salt to taste

Pecorino Romano cheese

 

1. Preheat oven to 400 degrees.

2. With a mandolin or by hand cut the sweet potatoes and parsnip into french fry shapes. Spread onto a baking sheet.

3. Pour the oil over the potatoes and toss with your hands or spatula to coat. Sprinkle with salt and place in the oven.

4. Roast for 40 minutes, stirring the potatoes at least once during the cooking time.

5. Remove from oven when done and place in a large bowl. Add the grated Romano and toss well to combine. Adjust salt if needed and serve warm.

 

Autumn Vegetable Salads

Butternut Apple Salad

Fall has arrived in the northeast and with it comes winter squash in all its glory. Nothing better than a roasted vegetable salad combined with nuts and greens, both raw and cooked. Simple and easy to make these kinds of salads can be made from dinner leftovers and just tossed with a mildly sweet vinaigrette. For this particular recipe I was inspired by the crisp Macoun apples, buttercup squash, fresh beets and their greens. Nothing like beet greens to move me to rapturous tears. Not sure what that says about me, but I just love the taste of fresh greens. I served it for the Transition Phase of the Body Rejuvenation Cleanse and everyone loved it. It is a great meal to take for lunch the next day.

The Buttercup Edamame Rice Salad was created for my recent Herbs and Spices cooking class. Even with the time it took to peel the buttercup squash it was worth the labor. Feel free to substitute butternut or another winter squash in either of these recipes. You can also cut your work time in half and buy frozen cubed winter squash and roast them instead. Opt for the organic brands to eliminate any chemicals from the recipe.

Butternut Apple Salad

Serves 6

2 cups Butternut squash, peeled and cubed
1 ½ cups fresh beets, peeled and cubed
1 firm crisp apple, cored and cubed
1 cup fennel bulb, cut into thin strips
2 cups beet greens, cooked and chopped
Boston Bibb lettuce or Arugula

Dressing
1/3 cup extra virgin olive oil
1/2 tsp. Ume Plum vinegar or sea salt
3 Tbs. golden balsamic vinegar
1 Tbs. maple syrup or pinch of stevia powder
1/4 cup whole almonds, toasted

1. Preheat oven to 375 degrees. Spray a baking pan with oil.
2. Toss butternut cubes and beets with 2 tablespoons of oil and arrange on pan. Bake until tender and slightly browned, about 30 minutes. Remove from oven when done and cool.
3. On a separate baking sheet toss the apple and fennel with 2 tablespoons of oil and arrange on pan. Bake until tender, about 20 minutes. Remove from oven when done and cool.
4. Whisk together the remaining oil with vinegar and maple syrup and set aside.
5. In a medium bowl combine the squash, beets, apple and fennel turning gently.
6. Place Boston Bibb lettuce or arugula on individual salad plates and spoon the salad over the greens. 7. Top with the dressing and toasted almonds and serve.

Edamame Buttercup Rice Salad
Serves 4

2 cups Edamame
2 cups Buttercup squash, peeled and cubed
1 ½ cups cooked brown rice
1/3 cup currents
1/4 cup toasted sesame seeds
1/4 cup sesame oil
2 Tbs. toasted sesame oil
1/2 tsp. Ume Plum vinegar or sea salt
3 Tbs. brown rice vinegar
¼ cup fresh parsley, minced
¼ cup fresh basil, minced

1. Preheat oven to 375 degrees. Spray a baking pan with oil.
2. Toss buttercup cubes with 2 tablespoons of sesame oil and arrange on pan. Bake until tender and slightly browned, about 30 minutes.
3. Meanwhile, bring a pot of water to water and cook frozen edamame until tender, about 5 minutes.
4. Whisk together the dressing ingredients and set aside.
5. In a medium bowl toss everything together with the dressing and serve on a bed of fresh Arugula.

Recipes To Support Lung-Large Intestine

What a great week of friends visiting from out of town bringing with them new ideas, recipes, inspiration and information. Laura and Linda arrived from Hawaii and California eating a fairly strict Macrobiotic diet as prescribed by Warren Kramer. Warren is a highly respected Macrobiotic counselor who travels the country teaching and counseling those fortunate enough to make his acquaintance. The ladies brought along recipes he had given them, that made their way into my Foods for Lung-Large Intestine cooking class and I happily share a few of them with you here.

The first one is a Mochi Vegetable Pancake, which I did not know you could make so easily. It turned out to be delicious, and to make the preparation go more quickly I used frozen organic vegetables and sauteed them with fresh onion and shitake mushrooms in sesame oil. I served a few toppings on the side such as a coriander chutney, some fresh pesto, and a simple dipping sauce of tamari, ginger juice, mirin and water. 

For those of you wondering what foods support the Lung/Large Intestine you will have to wait for the workshop to come round again in the fall, however I will tell you that pungent taste and the color white are beneficial for these organs. Daikon radish, rice, and mochi are examples of supportive foods and to that end I have used them in these two recipes.


Mochi and Vegetable Pancake                                                                                                   
Serves 2

Toasted sesame oil * 1/2 onion, thin half moons * 3 shitake mushrooms, sliced * 1 cup frozen mixed vegetables *  ½ lb. plain mochi, coarsely grated * Umeboshi vinegar * sea salt * 2 tablespoons tamari * 1 tablespoon water * ½ teaspoon ginger juice * ½ teaspoon mirin

1. Heat a small amount of oil in a skillet. Sauté the onion for 2 minutes. Add the shitakes and a pinch of sea salt. Add the frozen vegetables and sauté another 2 minutes. Add enough water to coat the bottom of the skillet, cover, reduce the flame to low, and simmer 3-4 minutes, until vegetables are tender.                                                                                                           

2. Remove the cover, sprinkle a few drops of umeboshi vinegar. Cook another minute or so. Remove the vegetables and place in a bowl.

3. In a heated cast-iron skillet, place about 1/8-1/4 cup of grated mochi. Place 1-2 tablespoons of sautéed vegetables. Next, sprinkle a little more grated mochi on top of the veggies to create a sandwich. Cook on each side until slightly golden. The mochi will melt, completely encasing the vegetables and puff up slightly. Remove and place on a serving platter.                                                                                                                       
4. In a small bowl combine the tamari, water, ginger and mirin. Spoon into dipping bowls and serve with the pancakes.

Boiled Daikon with Sweet Miso Sauce                                                                                
Serves 2
                                                                                                                                               
1 daikon * ¼ cup rice syrup * 1/8 cup sweet miso * 1/8 cup tahini * chives

1. Cut daikon into large rounds (1/2” thick). Place daikon in a saucepan of boiling water for 7 minutes, until tender.                                                                                                                       
2. In a small saucepan heat the sweet miso and tahini, stirring well, then stir in the rice syrup.                                                                                                                                              
3. Serve daikon on individual plates topped with a teaspoon of the tahini sauce. Garnish with the chives.                                                                                                                                    

Farmers Market Pesto Bonanza!

 
What a great time I had at the opening of the Blairstown Farmers Market yesterday. Set up in the Foodshed Alliance booth I featured 3 delicious recipes you can create with Garlic Scapes. Godelewsky Farms had plenty on hand to sell and once the crowd sampled the goods they were soon sold out.

The first recipe was a classic Basil-Parsley-Garlic Scape pesto using no nuts or cheese, just a good quality extra virgin olive oil, a dash of sea salt and the herbs take care of the flavor. I had cooked up a big pot of chickpeas to make a garlic scape bean spread and was not disappointed with the results. And finally, with some left over garlic scapes and a bunch of both cilantro and parsley, I whipped together another pesto that had the crowd rolling their eyes in sweet delight. With no further ado I offer you the recipes.

Garlic Scape Pesto

2 cups garlic scapes, chopped
2 large handfuls fresh parsley, washed and dried
2 cups fresh basil (lemon basil adds a nice touch)
1/2 tsp. sea salt
1/2 to 1 cup extra virgin olive oil

1. In a food processor chop the scapes into a fine mash.
2. Add a 1/4 cup of the oil and puree.
3. Add the parsley and pulse to combine.
4. Add the basil and pulse to combine, adding more oil as needed.
5. Add the sea salt and keep the machine running while you drizzle the oil in through the chute.
6. Stop from time to time to scrape down the sides then continue to puree until it is a smooth consistency.

A note on Garlic Scapes: these are the flowering stems that grow out of the garlic bulb. Some people call them garlic curls and they have a short season for enjoying. This makes them all the more precious and can be used in a stir-fry, dressings, to flavor oil, or to make into a pesto. They are aromatic and pungent at the same time, so no need to add extra garlic to kick the taste up a notch.

Garlic Scape Hummus served in a Romaine Lettuce Leaf

Garlic Scape Hummus Spread
 Yields 11/2 cups Time: 15 minutes

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1 cup fresh parsley, washed and dried
1/2 teaspoon coarse sea salt, more to taste
1 can (15 ounces) Garbanzo beans, rinsed and drained (Any white bean will work.)
1/3 cup extra virgin olive oil, more for drizzling

1. In a food processor, process garlic scapes with lemon juice, parsley and salt until finely chopped. Add  beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt if desired.

  
Cilantro Parsley Pesto
Yields 11/2 cups
4 garlic scapes, roughly chopped
4 cups cilantro, washed and dried. (Tops, but some stem is fine)

3 cups parsley, washed and dried. (Again, some stem is fine)

1/2 cup cooked chick peas
1/3 cup chick pea liquid

1/3-1/2 cup extra virgin olive oil
2 teaspoons white balsamic vinegar

1 teaspoon sea salt or to taste

 1. In a food processor, process garlic scapes until finely chopped. Add  cilantro, parsley and chickpeas and vinegar and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons of the chickpea liquid, or more, until mixture is the consistency of a dip.                3. Spread out dip on a plate, drizzle with olive oil, and serve on chunks of whole grain country bread, or use a raw sugar snap pea and scoop up a mouthful.

A Marriage of Earth and Sea

In between bursts of chilly spring rain and hints of summer heat there have been moments of sublime warmth where I am moved to marry two of my favorite foods together. Sweet, tart apples and salty sea rich dulse. You may not think this is a marriage made in heaven, but we are not in heaven, but here with our feet planted, for some, firmly on the ground awaiting the next apple to fall from the trees.

Apples are a food gifted to us by the gods. They help to protect brain cells from free radical damage, while working to lower your bad cholesterol to tolerable levels. They are sited to help prevent a whole slew of cancers, plus they are sweet and delicious. Eat them fresh or cooked in dessert recipes the simple apple will serve you well.

On the other end of the spectrum you find the sea vegetable known as Dulse. High in potassium, iron, B6 and B12, dulse can be used in soups, fried to make chips or sprinkled on grains and salads in the form of dulse flakes. It is mild in taste and low in sodium. I love the Maine Coast Sea Vegetable Dulse that comes right out of the waters off the coast of Maine. This salad is a great way to introduce yourself to this nutritious vegetable. I hope you enjoy.

Waldorf Salad w/Dulse
Serves 6

1 head red leaf lettuce, chopped or broken into pieces
1/3 cup Dulse flakes
2 apples, cored and cut into chunks
3 grated carrots
1 cup chopped celery
1 cup red grapes, halved
1/4 cup minced red onion
1/2 cup chopped toasted walnuts
1/3 cup raisins or dried cranberries (optional)

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey or agave syrup
½ teaspoon Ume Plum vinegar or sea salt
1 teaspoon Dijon mustard
½ teaspoon garlic powder

1. In a large salad bowl whisk together the dressing ingredients.
2. Add the salad ingredients and toss with the dressing.
3. Arrange on individual plates and serve.

Cous Cous Salad

Here is another delicious recipe from the last Macrobiotic cooking class and one of my favorite warm weather salads. It takes so little time to make that you will have no choice but to include this as a staple in your weekly menu planning. I love the complexity of sweet and sour flavors with the pungent bite of scallion and the cool crisp crunch of fresh cucumber.

Feel free to use your favorite vegetables in this salad, but replacing the tiny currents with raisins may be to much. On the other hand, dried cranberries would make a tart replacement and may as well throw in a few toasted pine nuts while you're at it.

Cous Cous Salad                                                                              
Serves 6

2 cups organic couscous
2 cups water
1/3 cup currents
1 cup carrot, grated
1/2 cup cucumber, peeled, seeded and diced
3 green onions, diced

Lemon Dressing
Juice of 1 lemon (about 2 tablespoons)
Juice of 1 lime (about 2 tablespoons)
¼ cup extra virgin olive oil
1 teaspoon Ume Plum vinegar or 1/2 teaspoon fine sea salt
1 teaspoon sweetener of choice (I use a pinch of stevia powder)
2 tablespoons brown rice vinegar

1. Bring 2 cups water to a boil, add the couscous and stir. Cover and turn the flame off.
2. Allow the couscous to steam for 5 minutes. Remove and fluff with a fork to cool.
3. Add the currents while still warm and the other vegetables once cous cous has cooled.                         
4. Whisk together the dressing ingredients and toss with the cous cous. Let sit for 10 minutes to better absorb the flavors.

Pan-Fried Mochi with Toasted Nori

For this past Sunday's Macrobiotic cooking class I introduced yet another way to prepare the blood strengthening food known as Mochi. For years I have been pressing strips of mochi in a hot waffle iron or cutting it into tiny squares and baking them as croutons. I have to tell you however, that this pan-fried mochi is my favorite way to eat this simple food made from pounded sweet rice.

Here is the mochi just out of the package and before cooking. I toasted a sheet of nori by waving it over the gas flame, then tore it into strips to wrap around the nori once it was cooked. I love how crispy the outside of the nori gets with a soft chewy center. Ummm, ummm, so good, especially garnished with toasted black sesame seeds and chopped green onions. With a side of dipping sauce made from tamari and grated ginger this dish takes on the status of one of my favorites. Oh, yes and add some cultured vegetables on the side to support digestion and add some serious enzymes.

Pan Fried Mochi with Nori  

Serves 1

1 teaspoon sesame oil, toasted sesame oil or extra virgin olive oil

1 piece any brown rice mochi

1/4 sheet sushi Nori

1 teaspoon tamari soy sauce

2 teaspoons water1/4 teaspoon finely grated fresh ginger root

1. Place the oil in a cast iron or heavy skillet and heat. Add the mochi, reduce the flame to medium-low and cover. Cook 3 to 4 minutes. Flip over, cover and cook another 3 to 4 minutes or until the mochi puffs up. 

2. Remove from the pan and wrap the nori around the mochi. Mix the tamari, water and ginger in a small dipping bowl. Dip the mochi in the dip sauce and eat while hot. 

Spring Salad: Quinoa Tabouli

Spring time brings out my love for grain salads and what better than to tweek the traditional tabouli recipe and exchange cous cous with quinoa. I also added some cilantro along with the parsley and a few other spring vegetables I had in the fridge. Hope you enjoy!

QUINOA TABOULI           

3 cups cooked quinoa

1 cucumber, peeled, seeded, diced

3 green onion, sliced thin on diagonal

¼ cup cilantro. minced

½ cup parsley, minced

4 asparagus, grilled, chopped (optional)

¼ cup diced fennel bulb (optional)

Dressing

¼ cup fresh lime juice

¼ cup extra virgin olive oil

2 teaspoons Ume Plum vinegar

pinch of stevia powder

Combine the quinoa, cucumber, onion, cilantro, parsley, asparagus, and fennel in a medium bowl. Whisk together the dressing ingredients and pour over the quinoa mixture stirring to combine. Let sit about 10 minutes before serving.

Great in a wrap with hummus or topping fresh greens for the perfect salad.

Spring Awakening

It was a beautiful spring morning, the chill of winter had gone leaving a lingering taste of rain soon to follow. Maya and Seamus took a look out the window and let me know it was time for our morning walk. So down the stairs we went and out the door after much conversation, on my part, as to which jacket to wear and, "Hey, you two, let me get my shoes on before you leave without me." 

Which is pretty much how it happens until I can get their leash on and then off we go along the river and onto the country trail. The crocus and daffodils have popped up through the earth even knowing there might be another blast of snow before spring makes herself comfortable. I capture a moment here and there amazed at how it happens with such perfection year after year whether anyone notices or not.

As we arrived to the lake this morning I was taken aback by the change in little over a weeks time. Not so long ago ice covered half the lake. The ducks and swans followed the melting snow in search of new algae revealed more and more with each rise in temperature.

But today all the ice was gone and the sun hit the water like diamonds scattered across the surface. Graceful as, well, swans, they paid no notice to two wee pups and myself snapping a quick picture.

Which brings me to why I started this blog in the first place, and thank you for your patience. Upon arriving home I didn't want to eat too heavy before teaching yoga class, which did not stop Maya and Seamus from devouring their butternut and sardine breakfast. Instead I put together a smoothie with a few ingredients I don't normally use for this purpose and never in the morning. However it tasted great, settled well in my stomach and supported me through a long vinyasa flow class. Here I share the recipe with you to try.

Banana Pineapple Smoothie
Serves 1-2
16 ounces water
1/2 ripe banana
1 tablespoon flax meal
1 teaspoon psyllium powder
1 scoop protein powder (optional)
2 scoops Coconut Bliss, Coconut Pineapple non-dairy frozen dessert
Stevia or agave syrup to sweeten further

Combine ingredients in a blender and puree until smooth.
It makes a great milkshake without all the additions and for that you might use a soy/rice milk blend, banana, Coconut Bliss and any extra sweetener. A perfect way to introduce spring back into your life, not bad for those lazy, hazy days of summer either.