Corn & heirloom tomato salad

I thought I'd share another tomato recipe today. I've used heirloom tomatoes but feel free to substitute cherry or sungold tomatoes instead.

This salad came together because of two leftover ears of corn. The night before I boiled them before rubbing with butter, sprinkling with smoked paprika and a squeeze of lime. I didn't think the corn could taste much better until I whipped up this salad the next day.

I cut the kernels from the cob, mixing them with heirloom tomatoes, avocado, cucumber, basil and a simple lemon vinaigrette. This salad is perfect eaten as is or added to your veggie tacos like salsa.

Corn & heirloom tomato salad
2 ears of corn (I used red corn)
2 medium heirloom tomatoes, diced
1 small cucumber, diced
half an avocado, diced
2 tbsp basil, chiffonaded
half of a lemon, juiced
1 lime wedge, juiced
1/4 tsp chili flakes
sea salt and pepper to taste
2 tbsp olive oil
2 tbsp pumpkin seeds, toasted

Boil the 2 ears of corn in a pot of water until tender. Slice kernels off the cob into a large bowl (omit this step if you're corn is already cooked). Stir in the tomatoes, cucumber, avocado, and basil.

Mix the lemon and lime juice into a smaller bowl. Add the chili flakes, salt, pepper, and olive oil. Stir well and drizzle over the corn and tomato salad.

Sprinkle with pumpkin seeds and serve.

Thanks again for your participation in Tomato Tuesday. Hopefully you signed this petition and are spreading the word about buying slave-free tomatoes from the right sources (Whole Foods, Trader Joe's, farmer's markets, CSAs). Happy Friday friends!

Baked basil-chard falafel

This week's Food Matters Project recipe is chickpea fritters with vegetables. See the original recipe hosted by Lena and check out what others made here. Instead of frying chickpeas into fritters, I decided to make a baked falafel.

When I decided on falafel, I immediately remembered this recipe that I had bookmarked last summer. These baked green falafel look much better than their popular fried brown cousins. Don't get me wrong I love fried falafel too, but these are much lighter, healthier, and perfect for summer. I added chard, basil, parsley, and pistachio not only for flavor, but also to add that green tint to my falafel (not to mention that's what I had in the fridge).

Make these for that next potluck and impress your friends. Gluten free and dairy free, you'll make everyone happy.

Baked basil-chard falafel
Adapted from The Food Matters Cookbook & Green Kitchen Stories
2 c chickpeas, soaked overnight (not cooked)
1/2 red onion, chopped
4 garlic cloves, minced
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp garam masala
1/2 tsp ginger, ground
1/4 tsp cayenne
1/2 tsp sea salt
1/4 tsp black pepper
1 swiss chard leaf
1 small bunch of basil, about a cup loosely packed
1/4 c parsley
2 tbsp pistachios
1 tbsp lime juice

Preheat oven to 350. Line baking sheet with parchment paper.

Put the chickpeas into the food processor. Process until they break up and form a chunky paste. Add the remaining ingredients and process for about a minute. The mixture should be dry, not wet. If it's too wet, add more chickpeas, chickpea flour, or pistachios. Scoop up the mixture with a spoon, rolling into a ball about an inch wide (or smaller, if you want more). Repeat with the remaining chickpea mixture. Put on the baking sheet.

Bake for 25-30 minutes. The bottoms of the falafel should be nice and golden.

Makes about 14-1inch round falafels or more if you make them smaller. Serve with tahini-yogurt or a raita for a nice dipping in sauce. Toss a few falafel into a pita (or into a lettuce leaf for a gluten free option) with veggies and dip for a quick, healthy lunch on-the-go.

Gluten free tomato-zucchini gratin

This week's Food Matters Project recipe is a savory tomato crisp hosted by Nicole. When I read over the recipe, a gratin immediately came to mind. Normally you add breadcrumbs and butter, but I decided to lighten it up a bit and use what ingredients I had on hand.

I added zucchini and onions along with cherry tomatoes. I didn't have any bread for the topping, but I did have a lot of brown rice leftover from this feast. So I used rice in place of the breadcrumbs and oats, blending it with walnuts, herbs, and farm fresh chèvre.

This might not be the prettiest dish ever and it definitely falls apart, but even the pickiest of tomato eaters enjoyed this take on a lighter gratin. And your gluten free friends dinner guests will be happy!

Gluten free tomato-zucchini gratin
1 pint cherry tomatoes (minus a few, so the cook can have a snack)
1/2 tsp sea salt
1/2 tsp black pepper
2.5 T olive oil
1/4 of a yellow onion, diced small
3 garlic cloves, minced
half of a zucchini, sliced thin
1/2 tsp dried oregano
3/4 c cooked brown rice
1/4 c walnuts
3 T chèvre or goat cheese
4 T parsley, basil, and dill mixture, minced

Preheat oven to 350. Grease a small ceramic dish (loaf pan or divide into 4 ramekins) with half a tablespoon of olive oil.

Cut cherry tomatoes in half length-wise. Toss with 1/4 tsp of sea salt and pepper. Set aside in a small bowl.

Make the topping. Put the rice, walnuts, chèvre, and herbs into a food processor. Process until smooth. Add a dash of olive oil, if needed.

Layer the zucchini slices, overlapping each other, on the bottom of the ceramic dish until you run out of zucchini. Drizzle with a tablespoon of olive oil, onion, garlic, oregano, salt, and pepper. Add the cherry tomatoes on top. Drizzle with another tablespoon of oil. Add the topping, scattering across the tomatoes.

Cover and bake for 20 minutes. Remove cover and bake for another 5 minutes, so the top can get a bit crispy. Enjoy!

A raw strawberry tart with a side of perseverance

I don't normally talk politics here, but I was among the 39% who voted against Amendment One in North Carolina. It was a vote cast for progress, hope, and equality. We lost the battle. I am saddened that my home state was close-minded, and that I've witnessed many harsh words being flung from both sides. I wasn't going to post a recipe today, because it seemed trivial compared to other things. But I decided that there is good that comes from bad. The fight for equality is far from over. Just look at this amazing endorsement from the President yesterday.

All of this reminded me of these raw strawberry tarts. Tarts that I made for a dear friend who has been fighting her own battles for months, the strongest and most beautiful person I know. She finished her last round of chemo recently. And that made me smile. Here's to perseverance.

"If you fell down yesterday, stand up today." - H.G. Wells

Raw strawberry tarts
Makes 11-12 individual tarts
Crust
1/4 c raw hazelnuts
3/4 c raw almonds
3/4 c dates
1/2 tsp vanilla or almond extract
pinch of sea salt

Filling
1 c raw cashews, soaked for 4 hours
1 c local strawberries
juice of half a lemon
1/4 c honey or maple syrup
1 tbsp coconut oil, melted & at room temperature
strawberry slices or raspberries to garnish

Line a 12-muffin tin with plastic wrap.

Put all the ingredients for the crust in a food processor. Pulse until combined and sticky. Add about two tablespoons of crust into each muffin cup, pressing into the bottom and a little up the sides.

Add the filling ingredients to the food processor (or Vita-Mix). Process until smooth, creamy, and very pink. Pour about two tablespoons into each muffin, right on top of the crust. Garnish with slices of strawberry or a single raspberry.

Place in the freezer to set. This will take about 4 hours. Let set at room temperature 10-15 minutes before eating. Perfect for those hot and humid days or for anyone looking for a light dessert.

Green apple tacos

We had tacos for dinner on Saturday night in celebration of Cinco de Mayo. The husband loves Mexican food, so we make tacos about once a week. I'll prepare beans and some sort of veggie filling—caramelized onions, sweet potatoes, or greens—while he cooks chicken and grates cheese. Taco night is fun. It's easy, relatively quick, and can be healthy.

The Food Matters Project recipe for this week was five quick salsas for chips, dips, and other stuff. Check out Alissa's recipes as well as what others made here. I decided to change things up and try Bittman's green apple salsa since I already have pico down pat (and I'm anxiously awaiting the arrival of tomatoes from our CSA).

Green apples. Cucumbers. Cilantro. So light and refreshing. I'll definitely be making this again. I think it would make a lovely summer salad with the addition of kale or lettuce. I also made Bittman's corn tortillas, which produced a better end result than my previous attempts. They weren't the prettiest tortillas—I don't own a tortilla press—but they were tasty. I piled the tortilla with a spicy black bean puree and sautéed chard and onions underneath the salsa. Perfect.

Green apple salsa
Adapted from The Food Matters Cookbook
1.5 green apples, diced
2 large spring onions, diced
half a cucumber, peeled + deseeded, diced
1/3 c cilantro, minced
1 large radish, diced
juice of half a lemon
juice of half a lime
half a serrano pepper, minced (add to taste)
1 avocado, chopped
salt + pepper, to taste

Mix all ingredients in a bowl. Add sea salt and pepper to taste. Refrigerate and let flavors meld before serving.

Bittman's corn tortillas
Recipe from The Food Matters Cookbook
1.5 c masa harina
1/4 tsp sea salt
2 tbsp olive oil
1 c boiling water

Mix the first three ingredients in a large bowl. Add the boiling water and mix well until the dough comes together. Roll out on a floured surface and knead for a couple of minutes, until the dough is nice and smooth. Cover with plastic wrap and sit on the counter for at least 30 minutes.

Unwrap dough and tear into 12-16 pieces. Roll into balls and cover. Take each piece, rolling and shaping into a small disc by hand (or use a tortilla press). Continue with all of the dough.

Heat a cast iron pan over medium heat. Add a tortilla, cooking on each side, until a darker yellow and a few brown spots start to appear. Only takes a few minutes on each side. Repeat for all.

Grab a tortilla, layer with your favorite fillings, and top with delicious green apple salsa. Leftover tortillas taste great the next morning with scrambled eggs and roasted potatoes.

Spring carrot salad with harissa, herbs, and feta

Hope you all had a happy Easter weekend. We spent Saturday in Asheville, walking around, stopping in a bookstore, a gallery, and a brewery with the in-laws. It's amazing what a few days away can do. It's refreshing to turn the smart phone off (unless we needed directions), and do nothing but talk, walk, eat, and sleep.

We had dinner at Mela, an excellent Indian restaurant on Saturday night. It was then that I realized there are two camps: bread people and condiment people. I fall into the condiment camp, my husband into the bread camp. As everyone was enjoying the pappadum sans chutney, I was using it to scoop up (a lot) of mint cilantro chutney. This has also occurred at home, when I found myself standing at the kitchen counter with a spoon in the jar of romesco, raita, and recently in this harissa.

I've seen a few recipes with harissa over the past year and I finally made my first batch. I made Luisa's recipe, (see above for my exact changes) substituting chipotles for New Mexico chiles and adding the entire roasted red pepper. My sun-dried tomatoes were tiny, so I added about six in total, and used walnut oil (husband allergic to raw olive oil). My harissa wasn't too spicy, I think the walnut oil helped. Adding fat—like oils, nuts, avocados, cheese—to spicy foods, reduces the heat factor.

I bookmarked this carrot salad many months ago, because it reminded me of a salad I had on our honeymoon at a cafe in Copenhagen. A chilled carrot salad with smokiness from the peppers, sweetness from the mint, crunch from the almonds, and saltiness from the feta.

We ate the carrot salad with this spring panzanella last night for dinner. It was perfect. Oh and you'll have some harissa leftover, so mix it into scrambled eggs, slather on roasted potatoes, or on your next grilled cheese.

Spring carrot salad with harissa, herbs, and feta 
Adapted from Smitten Kitchen
6 medium carrots, grated
1 tbsp olive oil
1 garlic clove, minced
2 tbsp harissa
juice of 1 lemon
1/4 c curly parsley, mint, and chives
2 tbsp almonds, toasted and chopped roughly
Garnish with feta, optional

Put the grated carrot into a large bowl. Heat the olive oil over medium heat. Once hot, add the garlic. When the garlic is fragrant, add the harissa, stirring frequently. Turn off the heat. Add the lemon juice and pour over the carrots along with the herbs. Mix well. Refrigerate for at least an hour so the flavors meld. Garnish with almonds and feta before serving.

Dark chocolate sunflower brittle

Every Easter morning as kids we'd wake up to baskets wrapped in colored plastic—pink, purple, and yellow. We'd have Cadbury eggs, Peeps, Robin's eggs, and small trinkets hidden inside. Then we would head to sunrise service and eat a big breakfast afterwards. My parents always out did themselves at holidays and Easter was no exception.

I wanted to share the ingredients of those popular creme-filled eggs that many kids will receive on Sunday. Hershey's doesn't list the ingredients online, but I found this article that does.

Which would you rather eat?

As a kid receiving all that candy was great, but nowadays I steer clear of processed sweets and candies. Don't get me wrong I love chocolate, but the stuff I eat nowadays contains little sugar, and mostly just dark chocolate.

There have been a number of recent studies boasting the health benefits of consuming dark chocolate. I'm not arguing with that one. Here are some reasons why you should eat more dark chocolate. Off to nibble on a piece of dark chocolate now...

This is an easy, healthy treat you can make at home with that leftover bag of dark chocolate chips you have in the pantry.

Dark chocolate sunflower brittle
1/2 c organic dark chocolate chunks or chips
1/4 c sunflower seeds, raw or toasted
2 tbsp roughly chopped almonds
pinch of salt

Line a baking sheet with parchment paper. Set aside.

Pour about an inch of water into a small pot. Bring the water almost to a boil. Meanwhile, put the chocolate into a glass or aluminum bowl. This will act as a double boiler. Place the bowl on top of the almost boiling water. Make sure the bottom of the bowl doesn't touch the boiling water below. Stir quickly with a spatula. Turn off the heat, and continue stirring until all the chocolate is melted. Remove from heat. Add the sunflower seeds, almonds, and pinch of sea salt. Mix well.

Pour the mixture onto the parchment paper. Spread about half an inch thick with your spatula. Don't worry about getting it perfect. The seeds will make it hard to spread evenly. Toss into the freezer for a couple of hours until completely cooled and set. Remove from the freezer and enjoy. Makes about one large chocolate bar.

Kale + brussels sprout salad with mustard vinaigrette

Spring is here in North Carolina. The yellow dust has settled on our cars, herbs are being planted, inch worms are taking over the city. The day's are getting longer and temperatures are warmer. I feel like I've shed winter's cocoon—refreshed and positive—ready to tackle what comes my way. It's invigorating. Not only has the time changed, but our diets are shifting from those cooked, warm meals of winter to cool, lighter meals of spring. Have you noticed?

We signed up for our first CSA last week! This calls for another exclamation point! I visited the farm and came home with storage garlic and sweet potatoes, and a huge bunch of kale. I made homemade ravioli stuffed with kale pesto that night (recipe coming soon!). A friend I met at CCCC last semester is working on the farm and gave me a tour of what's been planted so far. I'm so excited and ready for the arrival of asparagus, fresh eggs, radishes, lettuces, strawberries, and herbs! Anybody else ready for spring vegetables or fruits?

I didn't make the Food Matters Project recipe since I was out of town, so check out this week's recipe over at the Fifth Floor Kitchen. Instead I decided to share a salad I can't get enough of lately. Don't worry if you don't have brussels sprouts, just add more kale. Hazelnuts, almonds, or sunflower seeds can replace the toasted pine nuts. You really can't go wrong with this salad. I've made variations of it with avocado and pecorino, and it's just as good.

Kale & brussels sprout salad with mustard vinaigrette
Adapted from Bon Appetit
1 bunch of kale, chiffonade
6-8 brussels sprouts, grated
1 celery stalk, small dice (.25 in)
1 carrot, small dice (.25 in)
half of a small red onion or shallot, sliced thin
1 tbsp mustard
1 tbsp white balsamic vinegar
2 tbsp walnut oil
1/4 tsp cayenne
dash of salt and pepper
1/4 c toasted pine nuts

Put the kale, brussels sprouts, celery, and carrot into a large bowl. Mix the onion, mustard, vinegar, oil, cayenne, salt, and pepper into a smaller bowl. Mix well and let sit for 10-15 minutes, so the flavors meld. Pour over the kale mixture, and massage well with your hands for about five minutes. The kale will start to break down a bit. Toss in the pine nuts, and serve immediately or refrigerate for later.

Sun-dried tomato hummus

I first tried hummus in college. It was in a veggie wrap and it was delicious. Being from a small town in North Carolina, the dip we mostly consumed was pimento cheese. I fell in love with hummus and have eaten it in many flavors and in many ways since then. These days I usually make it at home, adding whatever spices and herbs I have on hand. One of my favorite combinations is jalapeño and cilantro.

Normally hummus is served chilled at restaurants and purchased in the refrigerated section at the grocery store. But this week's Food Matters Project recipe serves it hot. When I make hummus, I tend to eat a few warm scoops while I'm tasting it from the food processor. I find it comforting warm and the texture is similar to mashed potatoes. Bittman recommends adding it to pasta and grains or eating it as an alternative to mashed potatoes.

I recommend buying dried beans, and soaking and cooking them yourself. This allows you to control the amount of sodium that goes into your beans, plus dried beans are cheaper. Put your beans in a bowl and cover completely with water. The beans will rehydrate and grow larger, so make sure to cover with at least an extra inch or more of water. You can soak the beans before you leave for work, and cook when you get home in the evening. Adding kombu (seaweed) to the pot of chickpeas as they're cooking helps reduce gas by making the beans easier to digest. It also flavors and adds trace minerals to the beans as well. I add kombu to all my beans. Adding the spices—cumin, epazote, fennel, ginger, asafetida, or winter savory—also aid digestion.

Beans or legumes are slow to digest which means they're excellent for those who have low blood sugar or diabetes, because they only have a small rise in blood sugar. They reduce cholesterol, lower blood pressure, regulate the colon, and prevent constipation. Beans are a great source of protein, calcium, potassium, iron, zinc, and B vitamins. The color of the bean is thought to depict the organ that it supports. Chickpeas are yellow, so they are thought to support the spleen. (1)
I decided to add sun-dried tomatoes and smoked paprika to my hummus as I've been on somewhat of a kick the past month, adding their distinctive smokey flavor to dishes. Feel free to add whatever flavor profile you'd like.

Sun dried tomato hummus served hot
adapted from The Food Matters Cookbook
3 c garbanzo beans, cooked
1/2-3/4 cup reserved cooking liquid or water
4 sun-dried tomatoes
1 garlic clove, minced
1/4 tsp smoked paprika
zest of 1 lemon
1/4 c tahini
3 tbsp olive oil
1/4 tsp salt
1/4 tsp cracked pepper
1/2 tsp cumin seeds
1/4 tsp coriander seeds
juice of one lemon
parsley + jalapeño to garnish

Add the warm chickpeas, 1/2 c cooking liquid, sun dried tomatoes, garlic, paprika, lemon zest, and tahini to the food processor (use a mortar & pestle, if you don't have a food processor). Blend until smooth. While the food processor is running, add the olive oil, salt, and pepper. If the hummus looks a little dry, add more cooking liquid. Remove from the food processor and refrigerate until ready to eat.

Heat the cumin and coriander seeds over medium heat. Cook until fragrant, 3-4 minutes. Grind the spices finely with a mortar and pestle. Add the hummus to the sauté pan over low-to-medium heat. Add the lemon juice, mix well. I added a little extra cooking liquid here to make it creamier (it thickened up after being in the fridge for a couple of hours). Stir often, making sure the hummus doesn't burn or stick to the bottom of the pan.

Garnish with parsley, jalapeño, cumin, and coriander. Serve warm with an assortment of vegetables, crackers, or pita.

(1) Wood, Rebecca. The New Whole Foods Encyclopedia. pg. 36-41.

Orange sesame stir fry & brown rice noodles

My younger sister lived off bowls of Ramen noodles as a kid and I know a lot of college students do too. Ramen might be quick to prepare, but those noodles don't contain much nutritional value. There are no vegetables and they are incredibly high in sodium, not to mention preservatives. All the flavor resides in those little mystery foil packets.

I was inspired by this week's Food Matters Project recipe to make a big vegetable stir fry. Stir fries are great, because you can pack them full of vegetables like cabbage, mushrooms, carrots, turnips, bean sprouts, onions, and more. I mixed in some brown rice noodles to make this a one pot dinner. Since I used brown rice noodles this dish is gluten free, but soba or buckwheat noodles would work great too.

I added garlic and ginger to the orange sauce, and used local spring onions in place of the scallions. No mystery foil packet here. And don't worry about heating the leftovers up, they taste delicious as a cold noodle salad the following day.

This dish honestly doesn't take too long to prepare. Your health is important, so spend a little extra time preparing your food. You won't regret it.

Orange sesame stir fry & brown rice noodles
Adapted from The Food Matters Cookbook
1/2 lb brown rice noodles
2 tbsp sesame seeds
1.5 oranges, zest and juiced
2 tbsp tamari
1 tsp honey
2 tbsp sesame oil
2 spring onions, sliced thinly
1 container mung bean sprouts
2 carrots, grated
1/2 turnip, grated

1 tbsp fresh ginger, grated

2 garlic cloves, minced
6-8 mushrooms, sliced thinly
1/4 of savoy cabbage, sliced
1/4 c cilantro

Cook brown rice noodles according to the package. When cooked, drain, and put into a large serving bowl.

Heat sauté pan over medium. Add sesame seeds, cooking until toasted. Set aside.

Mix orange zest, orange juice, 1.5 tablespoon of tamari, and honey in a small dish. Heat a tablespoon of sesame oil over medium heat. Add the sprouts and half of the spring onions, cooking until lightly browned, about 3 minutes. Then add the grated carrot and turnip, stirring well. Add the ginger and half of the garlic, cooking until fragrant. Now mix in the orange sauce. Cook for a few minutes, until the sauce thickens. Remove from heat and pour over the noodles. Mix well.

Heat the remaining sesame oil over medium heat. Add the remainder of the spring onions and the mushrooms to the pan. Add the remaining tamari to the pan. Cook for about 5 minutes or until the mushrooms are cooked down. Now add the cabbage, stir, and cook until wilted. Remove from heat, mix into the noodles, and sprinkle with cilantro and sesame seeds. Enjoy!

Polenta cakes + braised chard with roasted red pepper pesto

A few years ago I was introduced to romesco sauce. Roasted peppers, almonds, hazelnuts, garlic, tomatoes, parsley, a slice of leftover bread, and olive oil. Wow! I fell in love with the bold, delicious flavor. I made a small batch of Deb's romesco sauce recently, eating it on everything in sight. So you'll understand why I'm so excited about this week's Food Matters Project recipe: roasted red pepper and walnut pesto.

This recipe is a combination of romesco and pesto. I adapted the recipe by using parsley instead of basil and walnut oil instead of walnuts (husband allergic to raw olive oil). I also added in some chipotle chilies. I think you can eat this on almost anything. I stirred it into a bowl of hot brown rice and black beans, drizzled it on my eggs, and stuffed it between my polenta cakes with braised chard and roasted tomatoes. Oh and it's a perfect spread for a sandwich or dip for vegetables.

Feel free to use store-bought roasted red peppers, but I'd recommend roasting your own (especially when peppers are in season). I roasted my peppers in the oven until they softened, almost falling apart, and were browned on each side.

Roasted red pepper pesto
Adapted from Mark Bittman

5 red peppers (can skip this step and buy store-bought)

2 small dried chipotle peppers
1/2 c walnuts
1/2 c parsley
1/2 tsp paprika
2 garlic cloves
1.5 tbsp white wine balsamic vinegar
sea salt and black pepper, to taste
1/4 c walnut oil

Preheat oven to 450. Place red peppers on a foil-lined baking sheet. Bake for about 45 minutes. Don't worry if the pepper falls apart. Remove from heat, place into a large plastic bag, and let cool. Once cooled, remove peppers from the bag and peel the skin.

Add red peppers, chipotle peppers, walnuts, parsley, paprika, garlic, and vinegar to the food processor. Blend until smooth. Add salt and pepper, to taste. Drizzle in the walnut oil and blend for another 15 seconds. Remove and enjoy immediately or refrigerate. Yields about a cup.

I brought back some polenta from our trip to NYC last weekend. I purchased it at the lovely Marlow & Daughters in Williamsburg. I had some amazing polenta cakes a few weeks ago and was itching to make some at home. I decided to try Bittman's recipe for polenta cakes.

Baked polenta cakes
Adapted from Mark Bittman
1 c polenta
2.5 c water
1 tbsp fresh rosemary, minced
1/2 tsp sage
1/2 tsp chili pepper
1/2 tsp sea salt
1/2 tsp pepper

Add polenta, herbs, spices, and water to a pot over medium heat. Bring to a boil, reduce heat to simmer, and cook for 10-15 minutes, stirring often. If it's too thick, add more water. Turn off the heat and pour polenta onto a greased baking sheet or 9 x 9 in. dish. Spread with a spatula until it's about an inch thick. Let cool, cover, and refrigerate for at least 2 hours or overnight.

Preheat oven to 375. Get out the refrigerated polenta. Cut into triangles, squares, or use a biscuit cutter to cut into circles. Put polenta cakes onto an oiled or parchment-lined baking sheet. Bake for 25-30 minutes or until they start to brown lightly on each side.

Remove from heat and top with pesto, braised swiss chard, and roasted cherry tomatoes (or whatever you like). My cakes were a little on the thin side, so I stacked them. Next time I'll make them thicker. Oh and if you prefer them a bit crunchier, pan fry them instead of baking.

Roasted tomato & carrot soup

Every summer I eat so many tomatoes, that I don't want to look at another one by the time they're out of season. But as winter sinks in, I start to crave them and would give anything for a luscious summer tomato.

I decided to forgo canned tomatoes and purchased some organic roma tomatoes from Whole Foods instead. I love the flavor of roasted tomatoes (or any vegetable really), so I decided to roast them off with a few carrots for a rich color and sweet flavor. Similar to this soup, but with tomatoes as the main ingredient and a different flavor profile.

You're probably thinking wow, she makes a lot of soup. And that's true, especially this time of year. I'm  always cold, and drinking a nourishing cup of soup warms me up. Plus soup is a great way to sneak more vegetables into your (or loved ones) diet.

Roasted tomato and carrot soup
1 lb. roma tomatoes, sliced in half
2 medium carrots, cut into half-inch coins
3 T olive oil
1 tsp sea salt
1 tsp cracked black pepper
1 medium yellow onion, small dice (.25 in)
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp fennel, ground
1/2 tsp paprika
1/4 tsp cayenne
5-6 cups vegetable stock or water
1/2 tsp balsamic vinegar

Preheat oven to 350. Fill large baking sheet (or two smaller ones) with tomatoes and carrots. Drizzle the veggies with 2 tbsp of the olive oil, salt and pepper. Roast for 45 minutes to an hour.

Add the remaining tablespoon of oil to a pan and saute the onion. Add the garlic and herbs, stirring, until fragrant. Add vegetable stock and the roasted vegetables. Bring to a boil and simmer for 10 minutes. Remove from heat, add the vinegar. Use an immersion blender or regular blender (be careful: hot liquids) and blend until smooth. Add sea salt and pepper to taste.

And what goes better with soup than tasty croutons? I made Mark Bittman's flatbread recipe. I used chickpea/fava flour and flavored it with cumin and rosemary. These croutons are free of dairy and gluten. I toasted a piece, cut it into squares and garnished my soup with it. You could also toast a slice of flatbread and add a sprinkle of parmesan to enjoy alongside your soup.

Since I was in NYC last weekend, I didn't make the Food Matters Project weekly recipe. So check out Kate's recipe for seasoned popcorn!

Roasted elephant garlic + cauliflower soup

In the winter months—since my local farmers market is closed—I subscribe to weekly deliveries from Papa Spuds, a local online farmers market. You choose what you'll receive each week—veggies to fruit to bread to flour to cheese—and they show up in an insulated box in front of your door. Local eggs, fish, and meat are also available for an additional charge. And you can put your subscription on hold, if you're on vacation. It's a great service for those of you readers that are in the Triangle area.

Recently I received elephant garlic in my box among the potatoes, cabbage, radishes, and collards. Despite it's size, its flavor is actually milder than normal-sized garlic. It's closer kin to leeks and needs to be consumed quicker than you probably eat a head of garlic.

I decided to roast the entire head of garlic with cauliflower and make a big batch of soup. Roasting vegetables imparts a depth to the soup that sauteing just can't provide (as do roasted veggie stocks). It's perfect in the winter.

Don't worry about the garlic overpowering the soup, it's actually quite subtle. I used all, but one of the cloves, saving it for a batch of hummus. This soup may be vegan, but the almond milk and cauliflower give it such a luxurious, creamy texture. I enjoyed bowls for lunch with leftover oat soda bread.

Roasted elephant garlic & cauliflower soup
1 head elephant garlic
1 head cauliflower, broken into florets
3 tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp ghee
1 medium onion, diced
2 celery stalks, diced
1 medium turnip, diced
2 bay leaves
1/2 tsp nutmeg
1/2 tsp sage
1/2 tsp paprika
4-5 c water
2 c almond milk
smoked paprika & dill to garnish each bowl

Preheat oven to 350. Drizzle elephant garlic (or regular head of garlic) with about a tablespoon of olive oil and cover with foil. Roast for almost an hour.

Fifteen minutes later, cover a baking sheet with parchment paper. Spread cauliflower florets onto the sheet and drizzle with the remaining olive oil, sea salt and freshly cracked black pepper. Roast for 30 to 45 minutes.

Put ghee into a sauté pan over medium heat. Add onion, cooking until translucent and softened. Add the celery, turnip, bay leaves, and spices. Cover for five minutes, allowing the vegetables to sweat a bit. Add the elephant garlic and roasted cauliflower along with the water and almond milk. Bring to a boil, reduce heat and simmer for about 10 minutes. Remove from heat and discard the bay leaves. Use a hand immersion blender (or regular blender) and blend until smooth. If the consistency is chunky, like puree, add water to thin.

Finish with a sprinkle of smoked paprika and dill.

The Food Matters Project

Today marks the first day of the Food Matters Project that the lovely Sarah and Kate have started. I've joined along with other food bloggers, and we'll be cooking through Mark Bittman's Food Matters Cookbook. Read here for more information about the book.

Sarah made the first recipe for chipotle-glazed squash skewers. Don't they look tasty? I didn't have any squash, so I substituted sweet potatoes instead.

I made the chipotle sauce and wow, is it addictive. I rubbed it on diced sweet potatoes and roasted them for 30 minutes at 350 degrees. Then I made a yogurt-tahini dip to go along with the spicy potatoes for an afternoon snack.

Make sure to follow along to see other interpretations of a new recipe each week!

Horseradish lentils with red cabbage and leeks

Around our house, lentils are a go-to dish. I eat them over a big green salad or with a bowl of roasted veggies while the husband prefers them with his turkey sandwiches. When the weather is warmer, we eat them cold and in the winter months, we eat them warm. The contents of the salad normally depend on what I have in the fridge, but we've kept the dressing consistent lately. 

Josh had a lentil salad he couldn't stop talking about from a trip to Paris a few years ago. Needless to say I had to figure out what was in it. After much tinkering, we determined that it must be horseradish. The spiciness of the cruciferous vegetable mixed with tangy dijon mustard, lemon juice, and nutty walnut oil is irresistible.

You can use green, french or black lentils in this salad, but don't use pink lentils, since they become mushy when cooked. Save those for that dal or curry. I used store-bought horseradish, but you can easily make your own if you can get your hands on some horseradish root. It's really just a mixture of the root with water, salt, and vinegar.

Horseradish lentils with red cabbage and leeks

2 c lentils, cooked

1 tbsp olive oil or ghee

2 leeks, cleaned and sliced thinly

1 celery stalk, small dice

2 garlic cloves

1.5 c finely shredded red cabbage

1/4 c parsley, chopped

1 heaping tablespoon of horseradish

1 tbsp lemon juice

1 tsp dijon mustard

3 tbsp walnut oil

salt + pepper to taste

Saute leeks and celery in olive oil over medium heat. Cook for about 5 minutes or until the vegetables have softened. Add the garlic cloves and a pinch of sea salt, cooking until fragrant, about a minute. Add the cabbage, cooking for about 5 minutes, or until the cabbage has softened a bit. Add your lentils to the pan and cook until warm. Remove from heat, add to a large mixing bowl along with the parsley. In a smaller bowl, whisk together the remaining ingredients, and pour over the lentils. Mix well. 

Superfoods for the sick

It's that time of year when colds and strep throat run rampant through offices and schools. I was hit hard with a nasty head cold the past three days. I've never sneezed so much in my life. I only got up to make soup, smoothies, tea, take spoonfuls of this natural remedy or drink a glass of water.

When sickness strikes what do you eat? I turn to whole, nutrient dense soups and smoothies. I prefer homemade soups because they have so much more flavor and less sodium than canned or boxed soups. I also get to control the ingredients that go into the soup, adding extra superfoods to boost my immunity. I made a coconut carrot soup and this superfood packed miso soup. A few reasons why the ingredients in this soup are considered to be superfoods.

Garlic & onions: From the allium family, the sulfur compounds are thought to have incredible anti-biotic and anti-viral powers for fighting infection. Garlic reduces sinusitis, influenza, cholesterol, eat troubles, blood pressure. Also reduces fever by causing the body to perspire. Onions are an excellent source of immune-supportive, vitamin C.

Mushrooms: Help reduce mucus and toxins. High in protein and a good source of vitamin B2 and zinc. Great for boosting immunity.

Miso: A fermented soybean paste containing live lactic acid bacteria and enzymes that help digestion. Also contains zinc, omega 3 fatty acids, protein, tryptophan, and vitamin K. Zinc is very beneficial to the immune system.

Kombu: Kombu is a type of seaweed. Adding kombu to boiling water not only flavors the broth, but adds essential vitamins and minerals like iodine, potassium, calcium, and vitamins A and C. Vitamin C is essential for fighting infection. 

Cilantro: An herb that supports perspiration which means it treats fever. Also soothes nausea, headaches, and coughs. Cilantro is thought to safely rid the body of toxins.

Miso soup can be made in minutes, which is perfect if you're feeling pretty awful. The most difficult part is boiling water.

Miso soup
1.5 c water
1 stick kombu
2 garlic cloves, sliced thinly
2 dried mushrooms
2 tsp miso paste
1 green onion, sliced
1 tbsp cilantro
1 tsp seaweed gomasio mix*

Boil 1.5 cups of water. Remove from heat, add the kombu, garlic, mushrooms. Let sit for about 5 minutes. Take 2 tbsp of water and put into a smaller dish. Add the miso and stir well, dissolving into a thick sauce. Add the miso to the bowl of soup along with the onion, cilantro and gomasio. Enjoy!

*A blend of seaweed, sesame, sea salt. Eden Foods makes this or you could make your own.

Sources:
Bauman College, NE Handbook, 2008.
whfoods.org, 2012.
Wood, Rebecca. The New Whole Foods Encyclopedia, 2010.

Beautiful beet soup and a look ahead

I started this blog about 4 years ago. If you scroll back to 2008, it looked and sounded a lot different than it does now. Since then, I've switched jobs, gotten married, studied holistic nutrition and a few natural chef classes. My photos, recipes, and writing are lot more refined these days (to say the least). I've grown as a person, a designer as well as in the kitchen.

What started as a hobby has now become a big part of my life. And in the next couple of months, I plan to (finally) start my health coaching business! Wow it feels good to say that. This means I can work with you one-on-one to clean up your diet so you feel better and have more energy as well as arm you with a library of recipes, cooking tips, healthy shopping lists, and more. Sound good? Stay tuned as I share more information about this in the coming months.

None of this could have been possibly without the amazing and passionate food blogging community. I can't tell you how inspired I am by reading your stories, perspectives and of course, recipes. I wish I could invite you all for coffee, so we could meet in person. Kelsey wrote a great post about this very thing (with a beautiful lemon tart by Jacqui) which resonated deeply with me last weekend.

I also can't thank the people enough who actually come to my blog, read, comment, and cook my recipes. Thank you, thank you, thank you. You're the reason I write this blog and will start my new business. I hope I inspire, motivate and get you into the kitchen armed with healthy, veggie-packed dishes and wholesome desserts.

And thanks to the lovely Roxy over a CupofTe, a friend and client, for letting me share my accomplishments of 2011 and my dreams for 2012. If you haven't checked out her new business she started last fall you should!

Today I'm posting an adaptation of Sarah's beet soup recipe from Whole Living (check out the 21 day menu plan). I stumbled upon Sarah's blog a year or two ago now, and am always inspired by her healthy, beautiful recipes, and love that she shares nutrition facts with each dish.

If you like beets, you'll love this soup. Beets actually belong in the same family as spinach and swiss chard. And don't toss the beet greens, saute them like you would kale or swiss chard. Beets are packed with beneficial antioxidants and phytonutrients, and they're perfect for cleansing or detoxing. The earthiness of the beet marries well with the sweetness from the sauteed onion, carrot, and celery. Don't skip the vinegar, it really brings out the flavor. I even added a little extra to my bowl.

Beautiful beet soup

Adapted from Whole Living Sarah B's beet soup

1 large red beet or 4 small beets

1 tbsp coconut oil 

1/2 medium onion

1 carrot, diced

1 celery stalk, diced

4 garlic cloves, minced

1 thyme sprig

1 bay leaf

dash of cayenne

1/4 tsp paprika

1/2 tsp cumin seeds

1/2 tsp sea salt

dash of freshly ground pepper

2.5-3 cups water or veggie broth

1 tsp white balsamic vinegar (or regular balsamic)

garnish with chives and plain yogurt or herbed cashew cream

Preheat oven to 350. Place beet on a parchment lined baking sheet. Make sure to get your paring knife and make a few small slits in the beet, so some of the steam will escape. Roast for about an hour, depending on the size of your beets. When tender, remove from oven and cool. Peel skin off and cut into small cubes. You could do this ahead of time and refrigerate until ready to use.

Saute onion in the coconut oil over medium heat. Add the carrot and celery, cooking for another five minutes or so. The veggies should begin to soften. Add the remaining garlic, herbs and spices stirring for a few more minutes. Add the water and beets. Bring to a boil. Reduce heat, simmer for 10 minutes and remove from heat. Pour hot liquids into a blender or use an immersion blender straight in the pot. Blend until smooth. Add the vinegar. Garnish with chives and yogurt or herbed cashew cream.

Makes enough for 2-3 servings.

Move over, Quinoa.

There's a new kid in town.

Meet millet. A whole grain, non-glutinous like quinoa. I know this isn't the first time I've mentioned millet, but when I started having stomachaches after eating quinoa, I turned to millet. It takes about as long to cook as quinoa and has a mildly sweet flavor. It's perfect as a pilaf or eaten underneath a pile of sauteed veggies and beans. And like I mentioned in the post below, it makes a great binder for croquettes and bean cakes.

I found this delicious breakfast recipe in Rebecca Katz' Cancer-Fighting Kitchen cookbook. Rebecca provides clean, healthy recipes and advice for those cooking for someone going through chemotherapy. But I think most people could benefit from eating this way. I've made her gluten free almond muffins and can't wait to try her vegetarian pot pies. 

This has quickly become my favorite winter breakfast. If you're looking for an alternative to oats, this is your answer. The millet is cooked with orange juice along with water, which adds a lovely natural sweetness to the cooked grain. Cinnamon, cardamom, and ginger spice it up as the almond milk and coconut oil make it creamy. Paired with the dried fruit compote, this breakfast is rich in fiber and will give you that push you need in the morning.

Orange millet

Adapted from Katz' Cancer Fighting Kitchen
1 1/4 c water

1/4 c orange juice

1/2 c millet, rinsed

1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ginger
dash of sea salt
1 T orange zest
1 tsp coconut oil
1/4 c almond milk

Add water and orange juice to a pot over high heat. Bring to a boil, then add the millet. Stir in cinnamon, cardamom, ginger, and sea salt. Cover and cook for 15-20 minutes. Once the millet is cooked, remove from heat, and add the remaining ingredients. Makes 3-4 servings.

Dried fruit compote
1 c prunes
1/2 c raisins
1/2 c apricots
2 cinnamon sticks
1/2 tsp cardamom
1 tsp lemon juice

Soak prunes, raisins, apricots, cinnamon and cardamon in water overnight. Bring all the ingredients (minus the lemon) to a boil. Reduce heat and simmer for 45 minutes to 1 hour. The liquid should be syrupy. Remove from heat, add lemon juice and toss out the cinnamon sticks. Makes about 3 cups of compote.

Top the millet with compote and enjoy. Add a dollop of plain yogurt for a nice contrast to the sweetness.