Turkish Eggplant

I love this time of year when the gardens and farmers markets are just overflowing with colorful vegetables. I'm a sucker for new and exciting vegetables that I've never tried, so you can imagine my giddiness when I spotted these Turkish eggplants. When I brought them home, I thought they were too pretty to eat, so I took some pictures of them and waited until the right time to use them. Time went by and I knew I needed to use them soon before they shriveled up.

I ended up stuffing them with a delicious herbed quinoa mixture with some olives and chickpeas mixed in. It really was a spur-of-the-moment thing. I cut the tops off of these pretty little orbs and scooped out some of the seedy flesh and salted the insides really well to ward off any bitterness. I let them sit all salty for 30 minutes or so while I prepared the filling. Then, I quickly rinsed some of the salt out of them, wiped them dry, and drizzled them all over with some olive oil. I baked them in the oven unstuffed until they were tender, then filled them with the quinoa stuffing mixture and served them with some goat feta sprinkled on top.  Alas, I have no picture of the final meal because my apartment was too dark to get a decent shot and they were so tasty that we finished them that night. I didn't even write down a recipe for the quinoa stuffing, but really, you can stuff them with anything.

So, no recipe today, but I'll leave you with this message instead: Try something new and exciting and be creative with it. If it turns out not-so-tasty, it's totally ok. But if it turns out delicious, then it's totally worth it. Enjoy the end of summer, everyone!

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Soba Noodle Miso Soup

Here's a quick little recipe of you're in the mood for something light, savory, and nourishing. If you haven't tried soba noodles before, now is the time to do so! They are a type of Japanese noodle made with buckwheat flour. Because buckwheat is a whole grain, it contains so many nutrients, including flavonoids, magnesium, and fiber. The nutrition of buckwheat noodles doesn't even compare nutrient-devoid refined white noodles. And, buckwheat is gluten-free! The noodles have a great texture and mild flavor, which allows them to pair well with a variety of sauces. I used them here in this miso soup and I was in love.


Soba Noodle Miso Soup (serves 2)

1/4 lb of 100% buckwheat soba noodles, cooked as directed, drained, and set aside
2 cups water
1/2 tsp grated fresh ginger (you can add more or less to taste to your liking)
2-3 tbs miso paste of your choice (you can add more or less to taste to your liking)
half a block of organic tofu, cut into small cubes
steamed vegetables of your choice (baby bok choy, snow peas, carrots, shredded Napa cabbage, etc.)
sesame seeds and scallions for garnish

1. In a small saucepan, bring 2 cups of water to a simmer. Add the grated fresh ginger and stir. In a small bowl, add the miso paste and a few tablespoons of the hot simmering water. Mix thoroughly until the miso is no longer clumpy. Add this to the pot of simmering water and turn of the heat immediately. Taste and add more miso if you like it salty.

2. Divide the cooked soba noodles between two soup bowls. Add the cubed tofu to each bowl, along with the vegetables of your choice. Ladle the miso broth into each bowl and garnish with scallions and sesame seeds.

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Eat the Rainbow

Somewhere in the plant kingdom there is a remedy for everything.
                                                          -James A. Duke, Ph.D., ethnobotanist

I've been reading a lot about food's ability to prevent and cure disease and the take home message is simple. The more colorful vegetables and fruits you consume, the healthier you will be. Eat from every color of the rainbow every single day and you will live a long and healthy life. Your kitchen and your plate should be full of fresh, colorful, vibrant produce. It's as easy as can be this time of year.

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Coconut, Blueberry, & Almond Granola

There's nothing like some good, old fashioned granola. The stuff that at one time was the food that only hippies ate. In fact, that's probably why those hippie people were seen as 'crunchy' people. Well you know what? I'm a granola-loving, veggie-munching crunchy person and I'm not ashamed in the slightest.  Sometimes I think I was born in the wrong decade and if I was around in the 60's, I most certainly would have been a hippie.

Once you make your own granola, you'll never go back to the store-bought stuff. And you're doing yourself a favor by going the homemade route. The store bought granola (no matter how natural it claims to be) is full of sugar and unhealthy fats. You might as well be eating Fruit Loops. Okay, maybe I'm exaggerating a little, but believe me when I say that homemade granola is so much better! And the best part is that you can add whatever you want to it. In this recipe, I added shredded coconut, dried blueberries, and slivered almonds. But feel free to add any type of nut and fruit combination imaginable! Dried mango and macadamia nut? Goji berry and walnut? Cinnamon raisin with dried apples? Go crazy! Serve it on top of fresh fruit (I sprinkled it over figs, here, and it was incredible) or your favorite yogurt and you have yourself a beautiful breakfast or snack.

Coconut, Blueberry, and Almond Granola

3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup slivered almonds
6 tablespoons coconut oil, melted
2/3 cup pure maple syrup
pinch of sea salt
1 cup dried blueberries

1. Preheat oven to 325 degrees. In a large bowl, combine oats, coconut flakes, almonds, coconut oil, maple syrup, and salt. Stir well until everything is evenly coated. Spread evenly on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and stir the oat mixture. Return it back to the oven for another 10 minutes. Remove from the oven again, stir it one more time, and return it to the oven for another 5 minutes. It should be golden brown, but keep an eye on it because it can go from perfect to burnt very quickly.

2.  Remove from the oven and press the granola evenly with a spatula. Let cool and add the dried blueberries. Allow the granola to cool completely before storing in airtight containers. It can be stored at room temperature.

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Meeting Sarah B. of My New Roots

 Last week, I met my idol in New York City. My inspiration. The person that I admire and look up to when it comes to nutrition and food blog things. I'm still a little buzzed from the whole experience. Her name is Sarah and she writes the blog My New Roots. If you're a veggie food blogger follower like me, then you must know who I'm talking about. The woman is amazing and I could literally read her blog for hours. If you haven't checked her out, do it now!

You see, Sarah was hosting a series of raw food classes in Manhattan and I was lucky enough to get a spot in one. I was also lucky enough to run into her the evening before my class in my favorite restaurant of all time, Angelica Kitchen. It was surreal. Picture this: I'm sitting in the restaurant with my hubby waiting for a table to open up. The two of us are chatting about how crazy it would be if Sarah was eating at the same restaurant that night. I chuckled and said, "yeah that would be cool, but highly unlikely." Sure enough, at that moment, I turn around to see if any tables were open and there she was, enjoying dinner with a friend. No lie. I was shocked and embarassingly starstruck. And my heart was pounding like crazy. I mean, I knew I was going to meet her at the cooking class the following night, but to randomly spot her at my favorite restaurant? No way! Of course, I mustered up the courage to go over to her and say hello. And when I tell you she was the nicest person I've ever met, I mean it. Her smile was so genuine and she was just beaming. We chatted for a bit, and then I sat down at my own table and relished in the whole experience, looking forward to the following night when I'd see her again at the class.
So how did the class go? Awesome! High up in a gorgeous Manhattan loft, Sarah showed us how to make some delicious food, all while including some super interesting nutrition information and making it really fun. We made fresh raw almond milk, nut pulp hummus, raw tacos with a fantastic raw salsa and cashew sour cream, and a decadent salted caramel dip made with Medjool dates to eat with fruit. When we sat down to eat the beautiful meal at the table, Sarah had us take a 10 second moment of gratitude for our food, our health, and our gorgeous surroundings. She said it's a practice she does before every meal and helps her prepare her body for the food she will be eating, but also helps her to slow down and appreciate everything, even the little things. I loved that. My heart was filled with gratitude that night and I feel more inspired than ever to follow my dreams and do what I love to do.

All photos were taken by SousStyle, which also hosted the class. More photos (plus these above) from the class can be found on their instagram page for the event and even more can be found on their website here. Definitely check out SousStyle. I am now addicted to the super awesome site, created by amazing and beautiful people.

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Bibimbop and the Most Spectacular Red Miso Sauce

I've been on an Asian food kick lately. I've made some tasty vegetable sushi, miso soup, seaweed salads, and soba noodle bowls filled with colorful vegetables (I'll be sure to post recipes for those soon). I've been sipping Japanese green tea like it's been my job. And I've been literally using this red miso sauce on practically everything I've consumed all week. And when you make it, you will, too. You will go back to this sauce again and again for all your Asian sauce needs. When I tell you that  it's incredible, I mean it with all my heart. And I can honestly say that this meal is ranked as one of the top meals that I have ever made in my little kitchen. And you're lucky enough to get the recipe!

Bibimbop is a Korean word that means "all mixed up". So essentially, this dish is a combination of brown rice, cooked and raw vegetables, kimchee (a salty-spicy Korean pickled condiment that is out of this world), tofu, seaweed, sesame seeds, and the sauce all mixed up. This meal is incredibly healthy, full of delicious vitamin-rich greens and mineral-rich seaweed, among other things.

I can't conclude this post without mentioning something about miso. It's more than just the main ingredient in your soup at a sushi restaurant. Miso is a Japanese word that means "fermented beans". Miso is usually found in the form of a thick paste, and the beans used during fermentation are almost always soybeans. During the soybean fermentation process, grains like barley, rice, or buckwheat might be added to achieve a certain flavor or other desired attribute, but in most situations, soybeans serve as the basis for miso fermentation (Source). There are so many types of miso, ranging from mild-flavored mellow white miso (that's usually what your miso soup in a sushi restaurant is made of) to medium barley miso, to a rich tasting red or brown rice miso (like the miso used in this here sauce recipe). There is even a soy-free version made with chickpeas. Miso is an extraordinarily healthy food. It has numerous antioxidant, probiotic, and anti-cancer benefits. No wonder why the Japanese people (who consume loads of the stuff) live so long! It's a superfood! It's worth noting that I always buy organic miso paste because it's made of soybeans, which sadly are almost always genetically modified, and I refuse to eat GMO foods. So while I advocate for eating all organic and/or local food, I especially urge you to only consume organic soy products, and that includes miso. 

Bibimbop with Red Miso Sauce
(There are really no set amounts to this recipe. Basically, make lots of vegetables and if you have any leftovers, serve them with more rice for other meals throughout the rest of the week.)

The Rice:
1 cup short grain brown rice
2 cups water

Prepare short grain brown rice by combining one cup uncooked rice to two cups water in a saucepan. Bring to a boil and then reduce to a simmer and cover 30-40 minutes until the rice is cooked and all water is absorbed. Set aside

The Vegetables and Toppings: (Use as much or as little as you want and season to taste. I used all of these vegetables and loved the combination, but feel free to add or omit anything)

-steamed broccoli florets
-blanched baby bok choy
-thinly sliced zucchini (I used a mandolin to make them super thin) lighlty sauteed in sesame oil, 1 tbs fresh garlic, and 1 tbs  fresh ginger, plus a pinch of sea salt
-shiitake mushrooms (de-stemmed and sliced) lightly cooked in sesame oil, 1 tbs garlic, and 1 tbs ginger, plus a pinch of sea salt
- 1 large carrot, peeled and julienned, then marinated in equal parts rice vinegar and maple syrup
 for 15 minutes
- organic tofu, cubed
-scallions, sliced thinly
-Kimchee
-nori seaweed, cut into strips, for garnish
-sesame seeds, for garnish

Prepare all of the vegetables and put them on a large plate or platter, so that later, you can top your rice bowls with as many toppings as you like

The Sauce: (makes about 1 cup of sauce, enough for 2-3 bibimbop bowls)

1/2 cup organic red miso paste
1/2 cup pure maple syrup
1 large clove of garlic, finely chopped
1 tsp finely chopped fresh ginger
2 tablespoons brown rice vinegar
toasted sesame oil to taste (I used 1/4 teaspoon)


Combine the sauce ingredients in a blender or food process and blend until smooth.

Assembling the Bibimbop Bowls:
Spoon your desired amount of rice into your bowl. Top with as much sauce as you want. Add the vegetables, tofu, kimchee, and top with sesame seeds and scallion. Mix it all up and enjoy!

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Blueberry Apricot Crisp

I've gone blueberry picking three times over the past week. I've picked 26 pints of them. It's safe to say that I'm a happy woman. And my refrigerator and freezer is overflowing with them. And I'm going on Saturday to pick some more. Blueberry season only lasts a few weeks out of the entire year, so I need to stash away as many as I possibly can! Yes, I know I'm crazy.

My favorite way to enjoy them is simple: fill a bowl with fresh blueberries and eat. But I figured with all of these blueberries coming out of my ears, I had to at least bake something with them. So, being the amazingly creative super boring baker that I am, a crisp was made. I threw in some fresh apricots for good measure. And I'm  not gonna lie, but I ate almost the entire thing for lunch today. Hey, blueberry season comes around only once a year and I'm here to make the most of it.

Yesterday, I wrote about a raw fruit crumble that was absolutely lovely, so today I figured I share with you a cooked version. This is a lighter version of your typical fruit crisp. There's no flour, which means it's gluten free. And it uses coconut oil instead of butter, which makes it vegan. And finally, as with every dessert I make, there is no refined sugar in this crisp. Pure maple syrup all the way, baby!

Blueberry Apricot Crisp 

For the filling:
2 pints blueberries
3 apricots, sliced
1/3 cup pure maple syrup
3 tsp arrowroot powder

For the topping:
1 cup rolled oats
1/4 cup pure maple syrup
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp ginger

1. Put blueberries and apricots in an 8"x8" square baking dish

2. In a small bowl, combine 1/3 cup maple syrup with 3 tsp arrowroot powder and stir with a fork very well until there are no clumps. Pour this mixture over the berries in the baking dish and toss to combine. Put the baking dish in the oven at 350 degrees for about 45 minutes until the berries are bubbly.

3. Meanwhile, in a large bowl, combine the topping ingredients and toss well. Pour onto a parchment paper- lined baking sheet and bake in the 350 degree oven for 20 minutes, stirring once to promote even cooking. Remove from the oven when the granola topping is nicely browned and crunchy. Set aside until the fruit is done baking.

4. When the fruit is done baking and is nice and bubbly, remove it from the oven and top it with the granola mixture. Let sit for at least 15 minutes before eating.

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Raw Fruit Crumble

My refrigerator is bursting with summer fruits right now. Thanks to an unusually warm spring, local peaches and blueberries are in their full glory and I couldn't be any happier. I pair those with blackberries, strawberries, and super sweet cantaloupe for a gorgeous and antioxidant-packed snack.

I was super excited to see the recipe for this raw fruit crumble because I thought it was just gorgeous, plus I had all the fruit on hand to make it. I left out the almond cream because I didn't have any soaked almonds ready to go, but that looks so fantastic and I must try it soon. Check out the amazingly simple and refreshing recipe here!

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Cauliflower Tabbouleh

 I know it's been a little while since I updated on my raw food week and I figured it was time to report back on my experience. It went quite well and included lots of fresh fruits and vegetables (obviously). I felt good...like I was eating really simply and clean. It was a nice time to sort of cleanse my system. But honestly, I'm glad it's over. Here's why:

1. I missed cooking.
I didn't enjoy having to use my food processor for almost every meal I made and most of the dishes I ate just didn't really satisfy me in terms of taste the way cooked foods do. Don't get me wrong, I love raw foods and believe that they definitely should be included in and with meals, but 100% raw dishes just didn't do it for me.

2. I felt like I was hungry (almost) all the time.
I say almost because there were times throughout the week where I felt really great and satisfied and full of energy. But other times, I just felt like I needed more. I think this is pretty common with newbies who try eating raw (like me) and I get that. It takes time to learn what works for your body and one week to figure it out just isn't long enough.

3. My digestion wasn't what it normally is...and normally my digestion is perfect.
This was by far the most surprising aspects of the week. Without getting into the territory of too much information, let's just say that I wasn't as regular as I normally am. This was very weird to me. I mean, I was eating so much fresh foods, full of fiber and other good things. I was drinking plenty of water. I was doing everything right (I thought). Maybe I wasn't eating enough? Maybe my system needed time to adjust? Who knows, but now that I'm back to eating my normal way of eating, I've been doing fine.

4. I don't believe in restriction, diets, food fads, and elimination of nutrients.
A diet consisting of all fruit and little fat is not healthy. A diet consisting of all animal products and no fruits and vegetables is not healthy. You get my drift. I believe in seasonal eating, the joy of preparing food and feeding others, and I enjoy tasting and trying new and healthy delicious things. Why should I have to say "no" to a wonderfully prepared bean salad filled with roasted vegetables and fresh herbs because it's not raw? What's wrong with a local, organic, free range poached egg with a gorgeous orange yolk full of absorbable vitamin A nestled over top of a bed of gently cooked local kale and collard greens? For me, eating the way that works for my body will take precedence over what any diet book, fad, or other people practicing diet doctrines may say. I eat a whole foods diet, built upon an abundance of fresh (and local during this wonderful summer season) produce, prepared in a variety of ways. That's what works for me.

So there you have my reasons. And I will leave you today with a recipe that I actually enjoyed during my raw food week. I actually make this salad all the time at work and people seem to really enjoy it. It's really adaptable and I like the idea of using cauliflower as a replacement for grain. I may experiment with adding other vegetables and herbs to this salad. I think it would be quite tasty.

Raw Cauliflower Tabbouleh (makes a very large bowl of tabbouleh)

1 small head (or half of a large) of cauliflower, roughly chopped
2 large handfuls grape tomatoes, cut in half
1 cucumber, diced
1 large bunch flat leaf parsley, finely chopped
one quarter of a red onion, finely chopped
1 clove of garlic, minced
juice of 2 lemons
sea salt and black pepper to taste
lime slices and sprouts for garnish (optional)

Put chopped pieces of cauliflower in food processor. Pulse until cauliflower is the consistency of couscous. Add the processed cauliflower to a large bowl with all of the other prepared ingredients. Toss well and season to taste with salt and pepper. Top with sprouts and lime if desired.

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Raw Pad Thai

Yep, I made some raw Pad Thai this week. It looks really pretty right? And those daikon radish noodles are pretty cool. But was it tasty, you ask? Did it taste at all like my favorite Thai dish? Well, it didn't taste at all like my favorite dish a my local Thai restaurant. But it didn't taste bad either. Let's just say, it wasn't quite my taste.

I did enjoy making the raw noodles from daikon radishes. Daikon radishes look like large white carrots. They have a mild radish flavor and are super good for you. I can definitely see myself making raw daikon radish noodles again. They weren't at all hard to make and they seem to take on flavor from a sauce or dressing pretty well. I'd say they're a really healthy alternative to pasta or rice noodles.

As far as this particular sauce, I wasn't too much of a fan. Maybe it's because the coconut milk just seemed too heavy to me. Maybe because it was lacking that sweet and savory flavor of typical Pad Thai sauce that I love so much. I don't know. But if you like creamy coconut sauces, you might just like this one. I'm not bashing the recipe, it just wasn't something that I particularly liked.

So why am I blogging about a recipe I didn't like? Because I realize that everyone has their own tastes and just because I don't particularly like something doesn't mean that no one else will. I also promised I would post some recipes I've tried during my week of being raw, so I didn't want to disappoint. And lastly, I thought the pictures I took of this dish came out nice, and I wanted to share them. Stay tuned for more raw recipes to come!

Raw Pad Thai (adapted from Earthsprout)

Noodles

3 Daikon radishes

1. Peel the daikon radishes. Then, with the vegetable peeler, make noodles of daikon by continuing to peel radish as you rotate it. Put the "noodles" in a large bowl.

Sauce 

1.5 cups Coconut milk

2 tbs Tamari

1 large clove of garlic, minced

½ tsp Himalayan salt

1 small handful of fresh Cilantro, roughly chopped

½ lime, zest & juice

1. Mix all ingredients and pour over the bowl of noodles. Let marinate over night for best result (or at least 1 hour).

Veggies 

1 large carrot

15 small radishes (I left these out of mine)

½ large ripe mango

1 spring onion

1. Rinse, peel and prepare all vegetables and fruits as in the picture.

2. Toss them together with the marinated noodles. Serve with fresh cilantro.

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Italian Green Bean Salad and a Basil Plant

This salad reminded me of my trip to Italy. The fresh basil, garlic and tomatoes just hit the spot. Plus, I served it in the bowl I brought back from the Amalfi Coast. So, I guess you can say that I'm feeling a little nostalgic for Italy. Isn't my bowl just gorgeous?

We have added a new plant to our houseplant collection. Meet my beautiful basil plant! I've become very sad over the fact that I have no backyard to have my own garden. You see, we live in an apartment (a very cute one I might add), but we have a nonexistent backyard. Ok, it actually looks like a jungle because our landlord doesn't take care of it at all.  But we have awesome window sills and copious amount of natural sunlight streaming in at all hours of the day, so it's perfect for potted plants. I just love my basil plant. It makes me happy. And it reminds me of Italy. Go figure.

This salad isn't completely raw. I made it last week before I started by raw food experiment. But it can be made raw (just don't blanch the green beans) and be just as good. You can literally throw it together in no time at all and it pairs really well with anything Italian themed. I happened to serve it alongside some whole spelt pasta tossed with farmers market broccoli rabe, olives, garlic, and olive oil. It was perfect.

Italian Green Bean Salad

3 handfuls of fresh green beans, stems removed and cut in 2-inch pieces
3 or 4 fresh Roma tomatoes, cut into wedges, seeds removed if you'd like
3 cloves of fresh garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
10 fresh basil leaves, either chopped or left whole
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
sea salt and black pepper to taste

1. Bring a pot of water to a boil. Meanwhile, while the water is coming to a boil, have a large bowl of cold water with ice cubes in it ready. When the water in the pot comes to a boil, add the green beans and let "cook" for about 30 seconds to a minute, or until they're super bright green. Then, quickly drain the beans in a colander and add them directly to the bowl of ice water to "shock" them and lock in their color. Let them sit in the cold water for at least 3 minutes and then drain them.

2. In a large mixing bowl, add the drained green beans, tomatoes, garlic, and herbs. In a small bowl, wisk together the vinegar and oil and then add this to the vegetables. Season with sea salt and pepper or more vinegar to taste. Toss and serve. For best flavor, let marinate for at least an hour before tossing again and serving.

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Eating Raw and Collard Wraps

I'm eating raw foods this week. I'm going to try my hardest to eat only raw fruits, vegetables, nuts and seeds for a whole week. Going completely raw is something I've been curious about for awhile. I do eat lots of raw vegetables and fruits on a daily basis already, but I wanted to try being exclusively raw for a week. I figured it's a good time to do it since the temps are heading into the 90's over the next few days, and frankly, I don't feel like cooking in a hot little kitchen. Maybe I'll see some results and feel incredible. Maybe I'll just give my body a nice healthy dose of fresh produce and not feel any different. What I do know is that this isn't a permanent thing. I'm just expanding on my culinary adventures and doing some good for my body this week. A raw food cleanse never hurt anyone. We'll see how it goes! I'll try to post a few of the recipes I'll be making...they're pretty exciting and hopefully tasty.

Oh, and the collard wrap was part of my lunch this afternoon. Basically, I took a large collard leaf, stuffed it with some avocado, herbs, veggies and sprouts, and rolled it up like a burrito. For a super awesome tutorial on how to do it, check out this post. Enjoy! (and wish me luck this week...)

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Breakfast

Oatmeal topped with almonds, walnuts, freshly picked strawberries, blackberries, and a touch of local raw honey. Perfection in my bowl right here. What did you have for breakfast this morning?

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Fresh Strawberry, Apricot, and Honey Galette

 

 Nothing compares to the fragrance and taste of freshly picked strawberries. They're tiny in size, but have some major flavor. My refrigerator is full of these red jewels right now, and I've been dreaming of all the things I can make with them. The first on my list was this galette, and it is quite possibly one of the tastiest things I've baked in awhile. It was the perfect afternoon treat. I'm actually enjoying it immensely as I sit here typing this.

 

 I had picked up some adorable fresh apricots in addition to my heaps of strawberries, and I knew that their flavors would go just beautifully together. If you've never had a fresh apricot, try your hardest to find them and you won't be disappointed. Both of these fruits are packed with vitamin C, fiber, and antioxidants and combining them in this rustic galette is a perfect way to enjoy nature's healthy bounty.

 I made my crust with sprouted spelt flour and it did not disappoint. Many people are afraid to use 100% whole grain flours in pastry crust for fear of it tasting "too healthy" or too dense. Well, I'm quite fond of the healthy and hearty taste that whole spelt flour lends to the crust. It was still very flaky and delicious. In fact, I wouldn't make my crust any other way. But if you prefer, you can mix equal parts of all-purpose flour and whole grain flour instead of using 100% whole grain.

 Fresh Strawberry, Apricot, and Honey Galette

For the filling:

1 pint fresh strawberries, stems removed and sliced

5 fresh apricots, pitted and sliced

2 teaspoons organic cornstarch

3 tablespoons honey

1 egg, beaten

Place the sliced strawberries and apricots into a bowl and drizzle the honey and cornstarch on top. Gently stir the strawberries and apricots until the ingredients are well combined. 

For the Dough  

1 1/8 cup whole spelt flour, plus extra for sprinkling  

1/2 teaspoon sea salt  

1 teaspoon honey  

1/2 cup (1 stick) cold unsalted butter, cut into cubes

3 tablespoons ice water

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the flour, salt, and honey. Add the butter,  and work it into the flour with a pastry cutter until they are blended and the butter is in small pieces.  Add the ice water. Mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle. Pour the strawberry and apricot mixture inside the center of the pie crust leaving 1-2 inches of crust border. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Bake for 35-40 minutes or until lightly browned.

Remove from the oven and let it cool for 10-15 minutes before slicing.

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Rainbow Spring Rolls

 If these aren't the epitome of vibrancy and color, I don't know what is. They're almost too pretty to eat, aren't they? And for not much more than a bunch raw vegetables wrapped up in rice paper, they're pretty tasty, too. As you can tell, I got a little carried away with taking their picture...like I said, just too darn pretty.

The weather is warming up again since our cold streak last week and that means more raw foods will be made in our little kitchen. Raw, beautiful, antioxidant-rich, crunchy, and fresh. You see, what makes these foods so full of color is their phytochemicals. These chemicals in plants are responsible for the various pigments ranging from the deep dark purple beet, to the neon yellow bell pepper, to the emerald green of cucumbers. And these colors are where the antioxidant powers of the food is stored. Filling your body with colors of the rainbow could be the single best thing you can do for yourself. Seriously.

 

Many people think that the only way to get raw veggies into their diet is by eating salads. And while salads are a great way to do it, they're not the only way. Add them to sushi rolls, toss chopped raw vegetables with some sort of grain, blend them into a smoothie, feed them through a juicer, or make these spring rolls!

 

 To make a spring roll, get yourself a rice paper sheet, soak it in a large bowl of warm water for 5 seconds, place your choice of vegetables in the center, and roll it up like a burrito. Repeat. Serve with a nice dipping sauce and you're good to go.

I filled mine with a bunch of different vegetables plus some spicy kimchee, which is a super delicious and nutritious condiment made from fermented vegetables.  Kimchee is spicy and sour and adds the perfect amount of flavor to the roll. I was going for lots of color, as you can tell by my vegetable choices. Some other super awesome suggestions for fillings are asparagus, carrots, purple cabbage, mushrooms, and sprouts. Really, the possibilities are endless!

Rainbow Spring Rolls

1 small beet, sliced into thin matchsticks
1 bell pepper (any color you'd like), cut into thin strips
1 avocado, sliced
1 small cucumber, cut into matchsticks
6 radishes, thinly sliced
1 sweet potato, cut into matchsticks and steamed in a vegetable steamer until tender (~7 minutes)
2 cups salad greens or a few large leaves of your choice (I used mustard greens from the farmers market)
half a bunch or cilantro
1/2 cup kimchee
other vegetables of your choice

For the dipping sauce:
equal parts rice vinegar, tamari or soy sauce, and maple syrup

1. Set up your work station, ie. put the prepared vegetables on a large plate and put the lettuce and kimchee in an easily accessible spot. Fill a large mixing bowl with warm water and place it by you as well. I work on a large cutting board.

2. Take a rice paper wrapper and submerge it in warm water for 5 seconds. Remove from water and lay flat on the cutting board. Place a few leaves of lettuce in the center and then put vegetables, a tablespoon or so of kimchee, and cilantro on top.

3. Lift the bottom edge of the rice paper and roll it over the vegetables. Fold the sides in and then continue rolling (like you're rolling a burrito). It may take a few tries to get it right, but you'll get it. Repeat until all the vegetables are used up. I cut my spring rolls in half so they look pretty, but you don't need to cut them

4. To make the dipping sauce, combine equal parts rice vinegar, tamari or soy sauce, and maple syrup in a small bowl and mix well.

5. Serve spring rolls on a platter with dipping sauce on the side. Makes roughly 10 small rolls or 8 larger rolls.

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Lentil and Brown Rice Soup

The weather has been pretty gray and cold for the past few days and I've found myself putting on my fuzzy warm socks as if it is still winter! I've been craving a good lentil soup and I think I've discovered my new favorite. I've made many variations of lentil soup in my lifetime. And honestly, I haven't really met a lentil soup that didn't like. But I think this one ranks among the top.

There's nothing like making a nice pot of soup on a Sunday afternoon and having it for lunch or a quick dinner during the week. I always add some kale or other green to the soup as I warm up my portion and sometimes I top it with a farm-fresh poached egg. A nice drizzle of extra virgin olive oil or a handful of freshly chopped herbs is always welcome, as well. Lentil soup of any variety is so nourishing, supplying everything you need to tackle a busy day, or just a cozy rainy day on the couch with your warm fuzzy socks on.

Lentil and Brown Rice Soup (makes a big pot of soup)

1 1/2 cups green lentils, preferably soaked overnight and drained
2 tablespoons olive oil
1 onion, chopped
3 large carrots, chopped
3 stalks of celery, chopped
5 cloves of garlic, minced
3/4 cup short grain brown rice
6 cups vegetable broth or water
24 ounces crushed tomatoes
2 tablespoons unrefined sugar
3 bay leaves
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1 tablespoon dried basil
4 sprigs of fresh thyme, leaves removed or 2 teaspoons dried thyme
sea salt
black pepper
1 to 2 tablespoons balsamic vinegar
fresh parsley, basil, or oregano for garnish (optional)
chopped greens, such as kale, chard or spinach (optional)

1. In a large soup pot over medium low heat, saute the chopped onion in olive oil with a pinch of salt for about 4 minutes, or until the onion begins to soften. Add the chopped carrots, celery, and garlic and cook for a minute or two.

2. Add the rice and lentils to the pot, along with the broth (or water), tomatoes, sugar, bay leaves, and herbs. Bring to a boil, then reduce the heat to a simmer and cover the pot. Let cook about 30-40 minutes, or until the brown rice and lentils are cooked. Add more broth or water if soup becomes too thick.

3. Season with sea salt and black pepper, and stir in the balsamic vinegar. If you'd like to add some chopped greens, add them to the pot and let them wilt for just a minute or so. Serve with freshly chopped herbs sprinkled on top.

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