Posts tagged recipe
For months now, I’ve been talking about going to the farmers market to buy some local, seasonal, organic vegetables and coming up with a spontaneous recipe that utilized my haul. But I’ve been procrastinating big time, and one of my excuses was that the my nearest farmers market didn’t have ANY organic farmers present. So here I am walking to Whole Foods Market instead and I see a poster announcing that the Downtown Glendale Market had just moved to a new location with a whole bunch of organic growers! (Bonus points that Carole Gallegos is the new market manager; I used to love chatting with her and shopping at the Studio City Farmers Market when she was there.) (more…)
I love a good salad, but sometimes I want something a little heartier. This is when salads boosted with beans, grains, or rice come to the rescue. They’re cool and refreshing, don’t take much time to put together, and they are indeed filling.
When my fancy friend Colleen mentioned that she was making dinner with white beans, something clicked. I had no idea what I was going to eat, but white beans sounded delicious, so I went straight to my nearby Whole Foods and picked some up along with a few other ingredients that inspired me. (All organic, of course.) Hope you enjoy it as much as I did!
White Bean and Kale Salad with Lemon
- 1 lemon
- 1/2 bunch green kale
- 1 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 3 1/2 cups cooked white beans (I used cannellini), or 2 (15-ounce) cans, drained
- 8 plum or cherry tomatoes, halved
- 1 large shallot, or 1/2 medium red onion, peeled and minced
- 2 Tbsp minced fresh dill, or parsley
- 1 Tbsp chia seeds (optional)
Finely mince the zest of 1/2 of your lemon. Prepare the kale by removing and discarding the tough, thick ribs running down the center of each leaf. Coarsely chop the leaves into bite sized pieces. In a medium mixing bowl, combine the kale with the juice of 1/2 lemon, 1/2 tsp of extra virgin olive oil, a sprinkle of salt, and a healthy dose of black pepper. Massage and squeeze the kale firmly so that the leaves begin to soften as the fibers break down. Let sit for 10 minutes.
In a large mixing bowl, combine the white beans, tomatoes, shallot, dill, and chia seeds along with the juice of the remaining 1/2 lemon, the reserved lemon zest, and the remaining 2 1/2 tsp olive oil.
After the kale has rested, give it a few more firm squeezes to ensure that it’s nice and soft. Toss with the bean mixture, and season with salt and black pepper, to taste. You can eat this right away, but the flavors improve if allowed to sit for at least an hour. This recipe will keep for up to 5 days if stored in a covered container in the refrigerator.
Makes 4 to 6 servings
Have you ever made your own almond milk? I hadn’t until about a year ago, and I knew instantly that I’d never go back to the store-bought stuff in the cartons.
This… this had flavor! It actually tasted like almonds, wasn’t cloyingly sweet, and was far more nutritive than anything you might find dead on a shelf.
For optimum flavor and nourishment, I always use raw almonds that I’ve sprouted myself. It’s a fun little science project in a way, and it really is easy to do.
And a word about those raw almonds before we proceed: make sure they’re truly raw. You see, the fine folks at the USDA (in partnership with the Almond Board of California) saw fit to pass a ridiculous law that required all almonds grown in the United States to undergo pasteurization, even those that are labeled as “raw.” And while “raw” organic almonds have to be steam pasteurized, conventionally grown almonds are often sterilized with propylene oxide, a compound that the USDA’s homies, the EPA, call a “mild [central nervous system] depressant” and a “probable human carcinogen.” There is a small loophole that does allow consumers to still buy truly raw almonds directly from a farmer at a farmers’ market, or by purchasing imported raw almonds. (Do try to find and support local growers, even if our government doesn’t extend the same courtesy with legislation like this.)
Anyway, on to how to make the almond milk.
A little over a week ago, I posted a picture of some chopped up cabbage with the caption “Future sauerkraut” followed by some words in obligatory hashtag fashion. (Vegan, raw food, science, etc.) The number of questions I’ve gotten about making your own sauerkraut ever since has been astonishing, so I thought I’d lay out the very simple process for you here. How simple, you ask? Let me just say that writing this post will take more of my active time than actually making a batch of homemade sauerkraut.
You only need two ingredients: cabbage and salt.
Weigh your cabbage. Multiply that number by 0.02 and that will tell you how much salt you need. (If you don’t have a cooking scale, do yourself a favor and treat yourself; I got my digital kitchen scale for ~$25 on Amazon, and I never bake without it.)
Get as much organic cabbage as you like. One head of cabbage is usually all I use for a batch, and I end up with a ton of kraut for less than two dollars. Feel free to use red or green cabbage… your preference, and don’t wash it.
Using a large chef’s knife, cut the cabbage head into quarters, then remove the core and slice the remaining cabbage into thin(-ish) ribbons. Chop the reserved core into smaller, bite-sized pieces. (more…)
This is easily my most-requested recipe, and I’m sorry it took me so long to post it. Sprouted garbanzo beans are an excellent source of protein, and their delicious, nutty — almost grassy — flavor helps to make this raw hummus a real crowd pleaser. It’s a lot of fun to make, and the unique texture that comes from using the raw sprouted garbanzo beans is what I think puts it over the top.