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Friday, August 31, 2012
Friday, January 6, 2012
Holiday Food Adventures
Most of us can agree that food is great. Holidays typically involve an exorbitant amount of food. Therefore, holidays are great!
Now, I do plan to delve a lot further into the how's and why's of nutrition, eating habits, etc. However, for the moment, I simply wish to share some of the more successful cooking adventures that I enjoyed over the holidays.
Note: I think it's safe to classify the following dishes as vegan (unless specific notes say otherwise), for anyone who's interested in such qualities (me)
These first two recipes come from bearue.wordpress.com. If you're interested in raw, vegan, fresh, diy recipes and crafts, I highly recommend you check it out!
Kale is a salad sorcerer. With so many nutritional goodies in it, surely there is some sort of wizardry at play. And oh hey, it looks great and is a crafty addition to salads. If you're fairly convinced that kale is just a boring green leaf to be avoided, give this recipe a shot: it's sweet and creamy with a delicious combination of fruit, but the dressing on the kale is not to be taken lightly! In Bea Rue's own words, "...this dressing is serious!"
Creamy Hawaiian Kale Salad
If you don't have any banana chips, I'd recommend the following: simply take one of those bananas in your kitchen that's about to go bed, slice it up, and fry it in a skillet using just a tad of agave (or whatever natural sweetener you used for the dressing). Let cool (it'll get a bit more crispy) before topping on salad.
Next up is a recipe that utilizes the (also magical) power of quinoa. It's an ancient grain that's seeing a revitalization these days, especially among health enthusiasts. Throwing in the perfect medley of veggies, black beans for some more fiber and protein, and spice it up a bit to create a dish that'll satisfy even the hungriest of carnivores.
South of the Border Black Bean Quinoa Salad
And now, on to dessert! For family dessert one night, I subjected everyone to trying out some fruit Kanten. Kanten is a sort of pudding that's made with agar, which serves as the thickening agent (instead of gelatin). I'd recommend using whatever fruits are in season and can be procured fresh locally. However, I ended up using peach/mango juice with apples and oranges for the diced fruit...mostly because it's what I happened to have on hand! The taste was great, but I think the general consensus was that it was a bit too thick. Experiment with the amount of agar and chilling time to suit your preference.
Fruit Kanten
4 cups fruit juice (apple, grape, cherry, or combinations)
5 tablespoons agar flakes
1/4 teaspoon salt
1 cup diced fruit (apples, grapes, cherries, or combinations
1. Place all ingredients in a medium saucepan and bring the mixture to a boil, uncovered
2. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until the agar flakes have dissolved
3. Pour the mixture into individual bowls, wine glasses, or a shallow serving dish (this will allow the mixture to chill quickly and evenly) and refrigerate until gelled, about 1.5 hours. Spoon out or slice to serve.
Last but not least, one of my favorite snacks since childhood... granola bars! This recipe is courtesy of Ellie's Whole Grains and is linked here: Flax Power Granola Bars.
What's great about these granola bars? They're delicious, they're versatile, and they'll get you going! Granola is a great base to be added to fit your needs. Dried fruit? Nuts? Toffee? More chocolate? Go for it! The following is the stock recipe:
Flax Power Granola Bars
3 ½ c. oats
¾ c. raisins
2/3 c. sunflower seeds
½ c. toasted sesame seeds
½ c. wheat germ
½ c oat bran
3 T. flax seeds
1 t. salt
1 c. coconut
1c. chopped almonds
1 ½ c. organic peanut butter
1 c. honey
5 T. butter, melted
1-2 c. (grain sweetened) chocolate chips
In a large bowl, mix all together.
Press firmly into a parchment paper lined 9x13 pan.
Bake at 350 for 15 minutes.
Sprinkle with chocolate chips.
Return to oven 2-5 min.
Spread chocolate with back of spoon.
Cool slightly. Put in fridge for 2 hours.
Cut into bars. Store in fridge.
To 'veganize' the recipe, I'd recommend using some agave nectar in place of honey, as well as coconut oil for the butter.
Now, I do plan to delve a lot further into the how's and why's of nutrition, eating habits, etc. However, for the moment, I simply wish to share some of the more successful cooking adventures that I enjoyed over the holidays.
Note: I think it's safe to classify the following dishes as vegan (unless specific notes say otherwise), for anyone who's interested in such qualities (me)
These first two recipes come from bearue.wordpress.com. If you're interested in raw, vegan, fresh, diy recipes and crafts, I highly recommend you check it out!
Kale is a salad sorcerer. With so many nutritional goodies in it, surely there is some sort of wizardry at play. And oh hey, it looks great and is a crafty addition to salads. If you're fairly convinced that kale is just a boring green leaf to be avoided, give this recipe a shot: it's sweet and creamy with a delicious combination of fruit, but the dressing on the kale is not to be taken lightly! In Bea Rue's own words, "...this dressing is serious!"
Creamy Hawaiian Kale Salad
for the dressing:
1/3 cup unrefined virgin coconut oil
1/4 cup Bragg’s Liquid Aminos or tamari
2 tablespoons peeled & chopped ginger (about 1 inch piece)
2 medium size cloves of garlic, minced (about 1/2 tablespoons)
1 tablespoon agave/brown rice syrup/honey/raw cane sugar
1/4 cup Bragg’s Liquid Aminos or tamari
2 tablespoons peeled & chopped ginger (about 1 inch piece)
2 medium size cloves of garlic, minced (about 1/2 tablespoons)
1 tablespoon agave/brown rice syrup/honey/raw cane sugar
Add all ingredients to a blender or food processor and blend until smooth.
for the salad:
1/2 lb kale, washed, dried & chopped (remove the stems if preferred, and save for juicing)
1 medium mango, peeled & diced (about 2 cups)
1/2 cup diced red onion
1 large avocado, pitted
1 1/2 cups cooked black beans (optional)
1 1/2 cups banana chips (optional)
1 medium mango, peeled & diced (about 2 cups)
1/2 cup diced red onion
1 large avocado, pitted
1 1/2 cups cooked black beans (optional)
1 1/2 cups banana chips (optional)
1. Massage dressing into kale with your hands for about 2-3 minutes until greens begin to wilt. (I recommend starting with half of the kale, working the dressing in, and adding the other half as the leaves shrink.) Get messy and have fun, but don’t eat your fingers. Set aside while you prepare the add-ins.
2. Peel & dice mango (see photo diagram above). Chop red onion. Pit and slice avocado. If you are using canned beans (hopefully organic and BPA free), make sure to rinse and drain them first.
3. Toss the mango, onion, and black beans with the kale, coating all ingredients evenly. Serve in salad bowls and top with sliced avocado and banana chips.
If you don't have any banana chips, I'd recommend the following: simply take one of those bananas in your kitchen that's about to go bed, slice it up, and fry it in a skillet using just a tad of agave (or whatever natural sweetener you used for the dressing). Let cool (it'll get a bit more crispy) before topping on salad.
Next up is a recipe that utilizes the (also magical) power of quinoa. It's an ancient grain that's seeing a revitalization these days, especially among health enthusiasts. Throwing in the perfect medley of veggies, black beans for some more fiber and protein, and spice it up a bit to create a dish that'll satisfy even the hungriest of carnivores.
South of the Border Black Bean Quinoa Salad
2 cups quinoa, rinsed thoroughly and drained
3 cups filtered water
1 tablespoon Better Than Bouillon vegetable base / 3 bouillon cubes / 3 cups vegetable broth (omit water)
1/4 cup lime juice
1 large avocado, diced
1/2 cup fresh cilantro, chopped
1/8 cup olive oil
1 medium sized red onion, peeled and diced
5 – 7 large cloves of garlic, minced
1 15oz can of black beans, rinsed and drained
1 large tomato, diced
1 cup frozen or fresh corn kernels
1 1/2 teaspoon cumin powder
1 3/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper (for a little kick)
3 cups filtered water
1 tablespoon Better Than Bouillon vegetable base / 3 bouillon cubes / 3 cups vegetable broth (omit water)
1/4 cup lime juice
1 large avocado, diced
1/2 cup fresh cilantro, chopped
1/8 cup olive oil
1 medium sized red onion, peeled and diced
5 – 7 large cloves of garlic, minced
1 15oz can of black beans, rinsed and drained
1 large tomato, diced
1 cup frozen or fresh corn kernels
1 1/2 teaspoon cumin powder
1 3/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper (for a little kick)
1. Combine quinoa, water and bouillon base in a large pot and bring to a boil. Reduce heat and simmer, covered, until all water is absorbed (about 15 – 20 minutes).
2. While quinoa is cooking saute garlic and onions in olive oil until fragrant and translucent over low – medium flame. Add corn and black beans, and continue sauteing for another 5 minutes or so. Mix in tomatoes and spices until well blended and cook for another 5 – 8 minutes. Remove from heat and set aside.
3. Mix quinoa and sauteed vegetables. Add cilantro and lime juice, and blend well. Fold in diced avocado and serve with a sprig of fresh cilantro and a dollop of salsa. Enjoy while hot!Fruit Kanten
4 cups fruit juice (apple, grape, cherry, or combinations)
5 tablespoons agar flakes
1/4 teaspoon salt
1 cup diced fruit (apples, grapes, cherries, or combinations
1. Place all ingredients in a medium saucepan and bring the mixture to a boil, uncovered
2. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until the agar flakes have dissolved
3. Pour the mixture into individual bowls, wine glasses, or a shallow serving dish (this will allow the mixture to chill quickly and evenly) and refrigerate until gelled, about 1.5 hours. Spoon out or slice to serve.
Last but not least, one of my favorite snacks since childhood... granola bars! This recipe is courtesy of Ellie's Whole Grains and is linked here: Flax Power Granola Bars.
What's great about these granola bars? They're delicious, they're versatile, and they'll get you going! Granola is a great base to be added to fit your needs. Dried fruit? Nuts? Toffee? More chocolate? Go for it! The following is the stock recipe:
Flax Power Granola Bars
3 ½ c. oats
¾ c. raisins
2/3 c. sunflower seeds
½ c. toasted sesame seeds
½ c. wheat germ
½ c oat bran
3 T. flax seeds
1 t. salt
1 c. coconut
1c. chopped almonds
1 ½ c. organic peanut butter
1 c. honey
5 T. butter, melted
1-2 c. (grain sweetened) chocolate chips
In a large bowl, mix all together.
Press firmly into a parchment paper lined 9x13 pan.
Bake at 350 for 15 minutes.
Sprinkle with chocolate chips.
Return to oven 2-5 min.
Spread chocolate with back of spoon.
Cool slightly. Put in fridge for 2 hours.
Cut into bars. Store in fridge.
To 'veganize' the recipe, I'd recommend using some agave nectar in place of honey, as well as coconut oil for the butter.
Well, that's all for now. If you happen to try any of these, let me know how you like it! And of course, I always love hearing recipe suggestions of your own!
Till next time, happy eating and living.
Sunday, January 1, 2012
A New Year!
Well, well... look who finally decided to be roused from slumber and join the world in celebration: 2012!
New Year's celebrations are an interesting animal... on one hand, measuring time with a quantitative system is such a meaningless and futile gesture. How is today any different than 3 days ago? What does the passage of time signify, when our actions dictate the pace of our lives?
BUT on the other hand, I will say that a reminder to reflect, appreciate, and re-evaluate is always welcome. And while it doesn't serve this purpose nearly as often as it should, the calendrated (it's a sweet word that I've just decided should exist, feel free to poach it) change of one year to another does perform this role. It's always a good excuse to reassess the magnitude of the gap between our current self and our potential self... that is to say, the desired life that we see ourselves leading.
And so, in brief (so brief it's more like a panty), my own reflections:
-2011 was awesome!
-I have a feeling 2012 will be even more awesome
-I resolve, now that I am less burdened by the constant downpour of academic work, that I will post more in this blog... because I enjoy it
-No matter what I or other people may rant about relentlessly, I look forward to another 365 days of consciousness. Seriously.
And so, out with the old us and in with the new us, the version that looks and smells the same but may have a little more silver in our lining.
To a year of being happier, healthier, faster, stronger, freer, friendlier, etc.!
New Year's celebrations are an interesting animal... on one hand, measuring time with a quantitative system is such a meaningless and futile gesture. How is today any different than 3 days ago? What does the passage of time signify, when our actions dictate the pace of our lives?
BUT on the other hand, I will say that a reminder to reflect, appreciate, and re-evaluate is always welcome. And while it doesn't serve this purpose nearly as often as it should, the calendrated (it's a sweet word that I've just decided should exist, feel free to poach it) change of one year to another does perform this role. It's always a good excuse to reassess the magnitude of the gap between our current self and our potential self... that is to say, the desired life that we see ourselves leading.
And so, in brief (so brief it's more like a panty), my own reflections:
-2011 was awesome!
-I have a feeling 2012 will be even more awesome
-I resolve, now that I am less burdened by the constant downpour of academic work, that I will post more in this blog... because I enjoy it
-No matter what I or other people may rant about relentlessly, I look forward to another 365 days of consciousness. Seriously.
And so, out with the old us and in with the new us, the version that looks and smells the same but may have a little more silver in our lining.
To a year of being happier, healthier, faster, stronger, freer, friendlier, etc.!
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