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Saturday, August 16, 2014

Stuffed Peppers With Grassfed Beef and Artichoke Hearts


Bell peppers are in season, so take advantage of your local harvest and make this healthy dish. If you don't have peppers or don't like them, try stuffing seeded zucchini or portobello mushroom caps instead.

Saturday, August 9, 2014

Pickled Beet Salad


Serve this easy make-ahead salad as an appetizer or side dish with heavier foods like grilled meats. It travels well on picnics inside a sealed glass container or wide-mouth jar.

Saturday, August 2, 2014

Green Tea Affogato


Traditional Italian affogato is a shot of espresso poured over ice cream, but I made mine with green tea. I used matcha, the antioxidant powerhouse, because it has more body and a brighter color than steeped green tea. In cold weather I use hot tea, but in hot weather I use room temperature tea so the ice cream doesn't melt too fast.

This dessert has no added sweetener but it does contain a scoop of ice cream, like a grown-up version of a root beer float. Pick a good quality ice cream made with real cream or whole milk and ingredients you recognize. For a dairy-free version, substitute ice cream made with coconut milk. I chose vanilla ice cream because the tiny seeds add color, flavor, and texture to the affogato.

For each affogato you'll need:
1 cup prepared matcha
1 scoop vanilla ice cream

To prepare each serving of matcha you'll need: 
1 teaspoon or 1 scoop matcha powder
1 tablespoon boiling water
1 cup cold water

First, prepare the matcha:
  1. Boil some water, remove it from the heat, and allow it to stand for one minute to cool slightly.
  2. Add the matcha powder powder to a small bowl, passing it through a fine mesh strainer if necessary to break up any clumps. 
  3. Once the water has cooled for a minute, pour a small splash, not more than a tablespoon, into the bowl.
  4. Use a bamboo whisk to mix vigorously until the matcha is fully dissolved.
  5. Dilute with cold water to your preferred strength.
Second, assemble the affogato:
  1. Add one scoop of ice cream to a glass.
  2. Pour the prepared matcha down the side of the glass.
  3. Serve immediately, with a spoon.

Saturday, July 26, 2014

Anju's Coriander Chutney

Recently I made a new friend and she makes the most delicious coriander chutney I've ever tasted. Fortunately, Anju graciously agreed to share her recipe.

Ingredients you may not have like powdered green mango (amchoor/amchur) and asafoetida can be found in spice stores like Kalustyan's and Indian stores like Patel Brothers, which also sells products online.

You can serve this chutney as a side dish or condiment with almost anything - vegetables, tofu, tempeh, meat, fish, or seafood.

1 bunch cilantro, washed and chopped
1 piece of ginger, washed and chopped
1 or 2 green chilli peppers, washed and chopped
1 tomato, washed and chopped
Pinch turmeric
1 tablespoon ground coriander seeds

1 tablespoon ground cumin seeds
2 to 3 tablespoons of powdered green mango (amchoor/amchur)
Pinch asafoetida
Salt to taste

  1. Add the cilantro, ginger, chili peppers, and tomato to a blender with a little bit of water. 
  2. Purée until smooth.
  3. Add the turmeric, coriander, cumin, powdered green mango, asafoetida, and salt.
  4. Blend again into a smooth, thick paste. 
  5. Add water as needed.

Saturday, July 19, 2014

Cilantro Roots and Ginger Skins

Cilantro is one of my favorite herbs and I always eat the leaves as well as the stalks. But I had never considered eating the roots until I heard Bal Arneson talk about it on her show The Spice Goddess. She said that the roots of the cilantro plant are the most flavorful part. She also said that because the skin of ginger root contains much of the flavor, she never peels it.

Saturday, July 12, 2014

Tempeh Burgers with Ginger and Scallion


These home-made veggie patties are made from tempeh, so they are a good source of protein. The only additives here are ginger, scallion, turmeric, celery, and a pinch of sea salt. 

Saturday, July 5, 2014

DIY Fermented Foods

"Humans did not invent or create fermentation; it would be more accurate to state that fermentation created us."

Saturday, June 28, 2014

Vietnamese Salad With Calamari


This colorful salad is light but filling and perfect for summer. The calamari are cooked quickly -- so they stay tender and juicy -- then dressed with sour lime juice, savory fish sauce, a touch of honey for sweetness, and the brights flavors of mint and cilantro -- so they are incredibly flavorful as well.

Saturday, June 21, 2014

Coconut Lime Smoothie Pops


I'll let you in on a little secret: I'm not that big on smoothies. I usually prefer to chew my food. But sometimes smoothies are good options. Like when you need breakfast on the run. When your digestive system needs a rest. When you need to incorporate liquid or powdered supplements or an extra handful of greens into your daily routine. When you need a quick protein-filled snack. Or when you're doing a detox.

Saturday, June 14, 2014

Dark Chocolate Roulade with Raspberry Cream


For Father's Day I'll be serving my dad this light and fluffy dessert. It does require a few steps but none are too difficult and it's certainly worth the trouble for a special occasion.

Because the chocolate cake is really just a large, flat souffle made of egg whites and dark chocolate, there isn't any flour and this dish is gluten-free. There is also no added sugar. The filling is composed of cream and raspberries, which makes it just sweet enough and unbelievably light.