Have I ever mentioned that even as a kid I didn't like candy? Or pizza? My Mother claims that I even liked liver and onions until I hit elementary school and learned my tastebuds weren't as cool as everyone else. So it probably doesn't come as much of a surprise that I've never liked fried foods. I've honestly never really understood what all the fuss was about....it just seemed like greasy, tasteless...I don't know what. Well, I think I've seen the light. What I made tonight was oh-so-yummy. I always know I have a dinner winner when I start thinking about what I am going to write in my blog as I'm eating. And, I have to tell you, the key to this dish is in the oil. You have to use coconut oil. Not only because it is so much better for you (I'd even go so far as to say it is healthy -- though NOT fat free) but because the crispy, sweet flavor is what makes this dish. And, to think I didn't think I liked fried foods.
1 15 Oz Can Cooked Chick Peas, rinsed and drained
1 Garlic Clove
1/4 Cup Onion, chopped
1/4 Cup Cilantro, chopped
1/4 Cup Parsley
1/2 Cup stone-ground wheat crackers
1 Tsp Cumin
1/2 Tsp Salt
Coconut Oil
Puree all ingredients (except oil) in food processor. Make sure the mixture is throughly combined. Heat medium saute pan heat with aprox. 2 tablespoons of oil over medium heat. You want the pan to have a thin coating of oil. Form patties using about 1 tablespoon of the mixture and add the patties to the pan and saute for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry). Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil). Try not to eat all of the patties before you serve them.
I served the falafel with a sweet potato and chard soup.
Here is the recipe:
1 large yellow onion
1 T coconut oil
1-2 cloves garlic, chopped
1 large yam
6-7 green onions, white and green parts
6 cups mineral broth
1 bunch Swiss chard
fresh ground black pepper
a dash fresh lemon juice
Chop the onion coarsely and sauté it in the olive oil, stirring often on medium heat until it is soft and beginning to color. Add the chopped garlic, and keep cooking on a low flame, stirring often, until the onion is golden brown, about fifteen more minutes. Meanwhile, peel the yam and cut it in 1/2" dice. Wash the chard, slice the greens off the stems, and cut the leaves into 1-2" pieces. Thinly slice the chard stems. Wash and trim the green onions and cut them in 1/2" pieces. Combine the yams, chard, green onions and broth in a soup pot and simmer gently, covered, for about twenty minutes. Add the sautéed onions to the soup, and simmer another ten minutes, then taste. Add fresh ground black pepper, and some lemon juice to taste. I blended everything at the end as I think it makes it a little more kid-friendly and also easier to digest, but you don't have to do the same.
Stay warm, everyone! It is cold out there!
Sunday, January 23, 2011
Thursday, January 20, 2011
Mulligatawny
So. We've established I've been in a soup mood lately. It's cold and I've been looking for ways to incorporate tumeric into our diets. As a result, I decided to take a leap of faith and try an Indian recipe tonight. Why is that such a big deal? Well, for starters, I hate Indian food. I made this pot of Mulligatawny while we had friends over for a playdate this afternoon and I dreaded eating it. I can't tell you what I nice surprise this sweet and spicy dish was. It was a little spicy for the kiddos so I may adjust the seasonings next time, but for now I'll give you the recipe as is.
2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups sweet potato and parsnip
Salt and freshly ground black pepper
6 cups Mineral Broth
3 tomato stewed tomatoes
2 cups eggplant and frozen peas
2 tablespoons curry powder
Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes. Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.
Here is a little bit of information on tumeric based on what I found online:
"Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.
Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant."
2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups sweet potato and parsnip
Salt and freshly ground black pepper
6 cups Mineral Broth
3 tomato stewed tomatoes
2 cups eggplant and frozen peas
2 tablespoons curry powder
Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes. Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.
Here is a little bit of information on tumeric based on what I found online:
"Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.
Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant."
Tuesday, January 18, 2011
Potato & Corn Chowder w/ Fresh Sage
I know I haven't posted in awhile. Between the holidays, multiple school programs, launching my business and dealing with some deaths in the family, things have been crazy busy here. The good news is that we are almost done with January and before we know it, it will be time to plant our spring garden. I don't know about you, but I'm ready for the weather to turn and start playing outside and enjoying a bit of sunshine. The good news about these cold, winter, days where we are stuck inside is that I have lots of time to cook and experiment with new recipes. Tonight I made the most amazing soup and just had to share it with you.
If you want recipes from me more often, make sure you sign up for my newsletter. I'll be giving out recipes weekly (at least through the winter). Just send an email with "SUBSCRIBE" in the heading to joy@notjustkale.com.
Potato & Corn Chowder with Fresh Sage
2 tablespoons coconut oil
1 cup diced sweet onion
1 cup diced celery
1 medium Japanese sweet potato (the white kind - chopped)
1 large Russet potatoe (chopped)
4 cups mineral broth (see July post for recipe)
1 tablespoon dried thyme
2 teaspoons onion powder
4 tablespoons fresh chopped sage
1 tablespoon sea salt (or to taste)
1 teaspoon pepper
1 bag frozen sweet corn
1 cup whole milk
1. Heat large soup pot on medium temperature.
2. Add oil and increase heat to medium high.
3. Add onions and celery.
4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
5. Add potatoes and continue to cook for 5 minutes.
6. Add mineral broth and dry thyme.
7. Bring to a boil and cook for 10 minutes.
8. Add onion powder, sage, salt, pepper and frozen corn.
9. Continue cooking for about 10 minutes stirring occasionally.
10. Temper and add milk, cook until potatoes are tender. (5 minutes)
If you want recipes from me more often, make sure you sign up for my newsletter. I'll be giving out recipes weekly (at least through the winter). Just send an email with "SUBSCRIBE" in the heading to joy@notjustkale.com.
Potato & Corn Chowder with Fresh Sage
2 tablespoons coconut oil
1 cup diced sweet onion
1 cup diced celery
1 medium Japanese sweet potato (the white kind - chopped)
1 large Russet potatoe (chopped)
4 cups mineral broth (see July post for recipe)
1 tablespoon dried thyme
2 teaspoons onion powder
4 tablespoons fresh chopped sage
1 tablespoon sea salt (or to taste)
1 teaspoon pepper
1 bag frozen sweet corn
1 cup whole milk
1. Heat large soup pot on medium temperature.
2. Add oil and increase heat to medium high.
3. Add onions and celery.
4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
5. Add potatoes and continue to cook for 5 minutes.
6. Add mineral broth and dry thyme.
7. Bring to a boil and cook for 10 minutes.
8. Add onion powder, sage, salt, pepper and frozen corn.
9. Continue cooking for about 10 minutes stirring occasionally.
10. Temper and add milk, cook until potatoes are tender. (5 minutes)
Saturday, October 30, 2010
Halloween, Sugar and Primary Foods
The Hubs and I often disagree on how much sugar and "junk" to allow the kids. I want them to eat as healthfully as possible. I've even been known to tell my kid she can't have any candy at a birthday party. The more I learn, and the more I reflect, and the more I realize he has a point. (Just don't tell him I said that -good thing he doesn't read my blog).
With Halloween fast approaching, I've been thinking a lot about candy and sugar consumption. This is the first year that my oldest daughter will be trick-or-treating with friends and it is unlikely she will forget about the candy after a couple of days, as she has in the past. We've been reading a book called, The Switch Witch (how does one underline on a blog, anyway?) by Charity O'Neill. The premise of the book is similar to the tooth fairy. You leave your candy for the switch witch and while you are asleep the switch witch comes and trades your candy for a gift. It is a nice idea and we'll see how well it goes over this year. However, the more I think about it, the more I'm starting to think it is important that I let my kids indulge in Halloween; sugar included. The thing is, what we put into our body is actually considered secondary nutrition. Our primary nutrition is how we feed our soul. It is what makes us happy. It is why I named my company Not Just Kale. You can eat all the kale you want, but if you don't have things in your life that make you happy and make your soul feel nourished, you still won't be healthy. Think about it. If your marriage or job isn't what you want it to be, are you REALLY happy? I mean, at your core of your being happy? Probably not. If your not really happy, are you at your optimum health? Probably not. So, anyway. I'm getting onto a tangent here. The more I think about Halloween and candy, the more I think it is important that my kids feel included and not deprived on Halloween. So I'm going to let them have candy. Probably more candy than they, or The Hubs, expect. I'll try not to have a nervous break down as they eat, either.
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With Halloween fast approaching, I've been thinking a lot about candy and sugar consumption. This is the first year that my oldest daughter will be trick-or-treating with friends and it is unlikely she will forget about the candy after a couple of days, as she has in the past. We've been reading a book called, The Switch Witch (how does one underline on a blog, anyway?) by Charity O'Neill. The premise of the book is similar to the tooth fairy. You leave your candy for the switch witch and while you are asleep the switch witch comes and trades your candy for a gift. It is a nice idea and we'll see how well it goes over this year. However, the more I think about it, the more I'm starting to think it is important that I let my kids indulge in Halloween; sugar included. The thing is, what we put into our body is actually considered secondary nutrition. Our primary nutrition is how we feed our soul. It is what makes us happy. It is why I named my company Not Just Kale. You can eat all the kale you want, but if you don't have things in your life that make you happy and make your soul feel nourished, you still won't be healthy. Think about it. If your marriage or job isn't what you want it to be, are you REALLY happy? I mean, at your core of your being happy? Probably not. If your not really happy, are you at your optimum health? Probably not. So, anyway. I'm getting onto a tangent here. The more I think about Halloween and candy, the more I think it is important that my kids feel included and not deprived on Halloween. So I'm going to let them have candy. Probably more candy than they, or The Hubs, expect. I'll try not to have a nervous break down as they eat, either.
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Tuesday, October 19, 2010
Chicken Burgers
I had every intention of getting on here tonight and ranting about something that bothered me to my core the past day or two. However, after sitting down to a wonderful meal with my entire family, I don't feel like expending the negative energy. So, for now, I'll choose to make this post all about my favorite topic. Yummy recipes that my kids love. I have to say I almost chickened out (no pun intended) and didn't serve this to my kids. I'm glad I didn't because they gobbled it up and asked that I include this in my usual dinner recipe rotation. Don't let the bitterness of the arugula fool you, this burger is AMAZING. The recipe is adapted from one of my favorite cookbooks that focuses on nourishing the cancer patient. All of the recipes are made with whole foods designed to nourish the body.
2 lbs ground DARK MEAT, organic chicken
1 cup+ tightly packed arugula leaves
1 cup+ diced apple, skins removed
1 shallot
1/2t cumin
1/2t sea salt
1/2t ground pepper
Juice from one lemon
Coconut oil to coat the pan
In a large bowl, combine all ingredients except oil. I chose to use the food processor to blend the argula, apple and shallot well enough that my kids were not going to be picking out chunks of stuff. Season and shape into patties. Saute in coconut oil until cooked through.
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2 lbs ground DARK MEAT, organic chicken
1 cup+ tightly packed arugula leaves
1 cup+ diced apple, skins removed
1 shallot
1/2t cumin
1/2t sea salt
1/2t ground pepper
Juice from one lemon
Coconut oil to coat the pan
In a large bowl, combine all ingredients except oil. I chose to use the food processor to blend the argula, apple and shallot well enough that my kids were not going to be picking out chunks of stuff. Season and shape into patties. Saute in coconut oil until cooked through.
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Wednesday, October 6, 2010
Winners and Losers
As I mentioned in my previous post, I am always trying out new recipes. Most of them I tweak to make them as healthy as possible. Tonight, I wanted so much to push out my theoretical feathers and strut as I blogged about how I made home made spinach gnocchi. Ummmm, yeah. No such luck. I cooked for 90 minutes. Prepping, rolling and then freezing the gnocchi. Unfortunately, as soon as the "gnocchi" hit the boiling water it pretty much dissolved. My four year old was watching me and asked me if it was soup and would it taste better than it looks. Uhhh, NO. However, there is always a silver lining and the good news is the sweet potato pudding I had made to go along with the gnocchi was so yummy that both girls ate two bowls. The recipe is as follows and will definitely make it onto my Thanksgiving Day table. I don't think anyone would even suspect it is healthy.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
3 large sweet potatoes, quartered
1t grated fresh ginger (I forgot to add this)
1/2t cinnamon
1/4t nutmeg
1/8t salt
2T orange juice (I used the juice from 2 oranges)
2T molasses
3/4c yogurt cheese
1/4c pecan halves
Preheat oven to 350 and bake potatoes until soft. When they are cool enough to handle, remove the skinds and mash until completely smooth (I blended all of the ingredients in my Vitamix). Mash in the remaining ingredients (except pecans) until completely smooth. Decorate the top with pecans and bake for 20 - 25 minutes until the top is lightly browned. If prepared in advance and refrigerated, increase the baking time by 5-10 minutes.
Sunday, October 3, 2010
A good thing coming to an end?
Every few weeks I try to spend an afternoon cooking and freezing. It makes those chaotic weekday evenings so much easier when I can pull a home made dinner out of the freezer and just warm it up. As it happens, one of my favorite things to do is to find new recipes and experiment. What tastes good? How can I make a recipe healthier? Will the kids actually eat it? Today was one of those wet, crisp, Autumn days that was perfect for doing just that...cooking. Outside of a trip to the gym this morning, and a bit of work while the kiddos were napping, I spent the day either in the kitchen or the grocery store. I made two types of home made granola bars (the jury is still out whether the recipes are blog worthy), my raw brownies (a family favorite, and probably one of the most nutritious items I serve) and home made veggie burgers. My 4 year old was her typical picky self. She asked me twice to read her the ingredients of everything in the granola bars and was skeptical when I assured her that no, the green bits in the granola bar was pumpkin seeds and not spinach (yeah, she's on to me). One passed her initial taste test (yet to be seen whether it comes home uneaten in the lunch box) and she turned the other down, despite approving of all the ingredients. She tasted everything at dinner (which is all we ask) and didn't like any of it so ended up eating the bun, the slice of tomato on the burger and the kiwi. I think a few bites of burger made it into her but only because she was famished. The only real surprise was she didn't like the acorn squash which was drizzled with butter, cinnamon and I even caved and sprinkled with some brown sugar. What I found shocking was the baby (who really isn't a baby anymore considering she will be 2 in a couple months) turned down everything (except the tomato, bun and kiwi) claiming, "I no like it." This is a kid who happily sucks down kale and spirulina smoothies, so I have to say her dissing the sugar sprinkled squash came as a huge surprise, especially considering I KNOW she was hungry. Needless to say, I think I see the writing on the wall....the picky stage is coming. The good news is I've been down this road before and I know that patience, persistance and time will persevere. Not that is makes it any easier. Not even for me.
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