Dandy Dandelion (5/29/10)
Listen to this podcastDandelion and Sweet Potato Gratin
Serves 6
Dandelion greens are so great for you, but they are really bitter so I like eating them in combination with the sweetness and richness of sweet potatoes, another powerfully nutritious food.
2 leeks, washed well and thinly sliced
1 bunch dandelion greens, washed and thinly sliced
1 Tablespoon olive oil
Sea salt and pepper to taste
1 1/2 cups cooked or 1 15-oz can white beans, drained and rinsed
1/2 cup vegetable stock
1 Tablespoon fresh oregano
1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
1/4 cup ground walnuts
Preheat oven to 375F. Lightly oil a 2-quart casserole pan. In a skillet, heat olive oil and sauté leeks for 5 minutes until they are getting clear. Add dandelion greens, stir to coak with leeks, and sauté for another 5 minutes, or until greens are wilted. Sprinkle with salt and pepper and set aside.
Place beans, stock, oregano, and a sprinkle of salt and pepper in the bowl of a food processor and purée until creamy.
Line bottom of greased casserole with half of the sliced sweet potatoes. Spread on white bean mixture and top with the sautéed leeks and greens. Place remaining sweet potato slices on top.
Cover and bake casserole for 45 minutes. Remove cover and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Let Gratin rest 5-10 minutes before serving.
Talkin’ Turmeric (5/22/10)
Listen to this podcastMake your own Curry Powder
What a delicious way to eat more turmeric!
3 tablespoons whole cumin seed
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seed
1 tablespoon whole fennel seed
1/3 cup ground turmeric powder
1 teaspoon chili powder
dash cayenne (or more to taste)
Heat a small skillet over medium high heat and add cumin, coriander, mustard and fennel seeds. Toss seeds in pan until they are toasted and begin to give off a pleasant aroma. Cool slightly then put them and all remaining ingredients in a spice grinder or blender and blend until completely combined. Store in an airtight container.
Note: you can add other spices to this, like cinnamon, cardamom or fenugreek. Have fun experimenting with flavors!
CLEANSE is Not a 4-Letter Word (5/15/10)
Listen to this podcastCleansing Pesto
2 cloves garlic
1/2 cup walnuts
1 bunch dandelion greens, washed and chopped
1 bunch cilantro, washed and chopped
1 bunch basil, washed and chopped
1/4 cup hemp seeds
2 Tablespoons lemon juice
2 Tablespoons miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil
2-3 Tablespoons extra virgin olive oil
salt to taste
Process the garlic and walnuts in a food processor until well ground. Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed. While the motor is running, add oils until the pesto is holding together. Season to taste with salt as needed and refrigerate until service.
Holy Guacamole (5/8/10)
Listen to this podcastDessert! Chocolate Walnut Tart
You won’t believe how delicious this healthier dessert is! The crust is super-sticky so if you have a springform pie pan (the kind that comes apart), use it.
2 cups walnuts
1/2 cup dates, pitted
1/2 cup dried cranberries
1/2 cup unsweetened coconut
pinch of salt
2 large ripe Avocados
1/2 cup Navitas raw cacao powder
1/4 cup agave or brown rice syrup (or more to taste)
1 Tablespoon vanilla extract
Puree all ingredients in a food processor until smooth. Note: taste it and add more cocoa and sweetener if desired. Spread into crust and chill until ready to serve.
Place walnuts and pecans in food processor with metal blade and pulse until nuts are in small pieces. Add remaining ingredients and chop until everything is ground together. Mixture should be sticky (add a little water if necessary to make it hold together). Press mixture into 8-inch pie pan and keep refrigerated until ready to use.
