Viva La Lentil (5/1/10)
Listen to this podcastLentil Salad
1/8 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 small red onion, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh chopped thyme
Sea salt and pepper to taste
1 can lentils, drained
Mix together the olive oil, vinegar, mustard, red onion, parsley and thyme, whisk well, and season to taste with salt and pepper. Stir in lentils and refrigerate until service.
Local? Organic? Both! (4/24/10)
Listen to this podcastJoined by special guest radio show hosts Helge Hellberg and Mark Mulcahy of An Organic Conversation.
Just the Flax, Ma’am (4/17/10)
Listen to this podcastMake Your Own Energy Bars
1/4 cup walnuts
1/4 cup flax seeds, ground in coffee grinder
1/4 cup hemp seeds
1/2 cup raisins, figs or dates
1/4 cup dried cranberries
1/2 cup cashew or almond butter
pinch of salt
Chop nuts, seeds and dried fruit in a food processor until everything is ground together. Add cashew or almond butter and mix until combined (adding more if needed for mixture to stick together). Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated or frozen.
Ahhh (Choo!), Spring (Allergies) (4/10/10)
Listen to this podcastCurried Apple, Walnut and Spinach Salad
This tasty recipe combines 4 powerful allergy fighting foods: onions, apples, turmeric and raw honey. Enjoy!
2 TBSP coconut oil
2 cups tart apples, thinly sliced
1 cup red onion, thinly sliced
1 tsp curry powder
1 tsp turmeric
Creamy Flaxseed Dressing**
10 cups spinach, washed, dried, torn
2 TBSP walnuts, toasted and chopped
Heat olive oil in a skillet sand sauté apples and onions for 3 minutes. Stir in curry powder and tumeric and remove from heat. Toss dressing with spinach and onion mixture. Sprinkle toasted walnuts on top and serve.
Creamy Flaxseed Salad Dressing
2 TBSP flaxseed oil
2 garlic cloves, minced
1 1/3 TBSP raw local honey
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1/2-3/4 cup organic extra virgin olive oil
Salt and pepper to taste
In a blender, process flaxseed oil and garlic together until garlic is well incorporated. Add honey, vinegar and Dijon mustard and blend well. With motor running, gradually add enough olive oil to make desired salad dressing consistency.
Miso Healthy! (4/3/10)
Listen to this podcastMiso Soup
Serves 4-6
2 Tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
12 ounces extra firm tofu, cubed (optional)
1 tablespoon tamari
4 1/2 cups vegetable broth
2 carrots, thinly sliced
1/2 oz wakame seaweed, broken into pieces*
3 cups baby spinach leaves
1/4 cup miso paste, any variety
ground black pepper to taste
1 bunch scallions, sliced for garnish
Heat oil a large saucepan over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; about 5 minutes.
Stir in tamari and stir to coat tofu. Add vegetable broth, carrots and wakame. Bring back up to heat, simmer for 10 minutes, or until carrots are crisp-tender. Stir in spinach until just wilted.
Take some hot soup liquid out of the pot and stir with miso to thin. Add the miso back into the soup and simmer over low heat for 5 to 10 minutes, stirring occasionally, being very careful not to boil. Season with black pepper to taste and serve garnished with scallions.
*or, you can put the wakame into the soup whole, and before serving, remove it and cut it up with kitchen scissors.
