Friday favorites with The FauxMartha

Today I'm talking with Melissa of The FauxMartha. Melissa is a designer by day and a baker by night (sound familiar?). She makes homemade goodies like fig newtons, pop tarts, naan, and dark chocolate nutella cookies. Her photographs are beautifully composed, just take a look at that pinterest board. I also enjoy reading her informative tip of the week series. You'll find Melissa contributing to Mint and to the Food Matters Project. Now get baking!

Melissa, what's your favorite food?

Melissa: We're mildly obsessed with brown rice these days. We buy a mixture of short grain brown rice, barley, and bulgar from the bulk section at Whole Foods. Cook up a big batch on Sunday and eat on it all week. Our favorite way to eat it? A bitchin' bowl.

Happy Friday! I turn 28 on Sunday, so I plan to spend time trail running, eating dark chocolate, visiting museums, and having brunch with friends this weekend. Have a good one!

Pomegranate-orange rice salad with kale

Thanksgiving has really snuck up on me this year. I can't believe it's already that time. We've decided to stay put this year. I'll be running the turkey trot Thanksgiving morning, which I've always wanted to do. That way I can work up an appetite before the big meal. I'm not sure what I'm making this year, so I thought I'd share some last-minute ideas here with you.

Sarah's poppy seed-crusted butternut squash
Brussels sprouts with hazelnut & pecorino
Decadent pumpkin soup
Roasted cranberry sauce
Ashley's cider vinegar-braised greens
Warm lentil salad
or anything listed here
Jacqui's pumpkin hazelnut bread

Do you have your meals planned out already? What are you making?

Several years ago I made a celery and pomegranate flecked rice dish for Thanksgiving. I had forgotten about that until I picked up a few pomegranates at the store over the weekend. I decided to make a simple brown rice salad packed with kale, carrot and celery. I love the color the seeds bring to the dish as well as their burst of flavor. Pomegranates are also an excellent source of antioxidants.

Pomegranate-orange rice salad
Serves 4-6
2 cups cooked brown rice (warm or cooled)
1 medium carrot, grated
1 medium celery, diced
seeds from 1 pomegranate
1 T orange zest
1 T fresh orange juice
2 T sesame oil
1 tsp tamari
1 tsp minced ginger
1 T minced dill
2 c raw kale, cut into bite size pieces
dash of olive oil

Mix the rice, carrot, celery and pomegranate into a large bowl. Whisk the orange zest, juice, oil, tamari, ginger and dill together in a smaller dish. Put the kale in a small dish and drizzle with a dash of olive oil. Massage well with your hands for five minutes or until the greens start to break down. Add the kale to the rice mixture, pour the dressing over top and mix well. Serve immediately or refrigerate.

A different kind of salad

Do you love salads, but get tired of the same ol' lettuce and carrot mixture? Then this recipe is for you.

This salad is closer to the slaw family. It's easy to prepare and can sit dressed overnight without wilting. I substituted green cabbage instead of lettuce, and made it heartier by adding some cooked brown rice. Sesame oil, cilantro and rice vinegar give it a light and refreshing flavor. Walnuts add healthy fat to keep you full longer.

Cabbage, walnut and rice salad
1/2 head of green cabbage, thinly sliced
1 c cilantro, chopped
1/2 red onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/2 c cooked brown rice

1/4 c sesame oil

4 tbsp rice vinegar
dash of sea salt
dash of red pepper flakes
1/4 c chopped walnuts

Mix the cabbage, cilantro, onion, carrot, celery and cooked brown rice into a large bowl. In a smaller dish, whisk together the sesame oil, rice vinegar, salt and red pepper flakes. Then pour over the salad and mix well. Fold in the walnuts. I garnished with avocado slices too. Enjoy this hearty, yet refreshing salad on these hot August days.