Detox Rocks! (8/28/10)
Listen to this podcastIt’s A Date! (8/21/10)
Listen to this podcastHow to make a Date Paste (1 cup)
1 cup pitted soft dates, soaked for at least 30 minutes (bahri or medjool)
1/2 cup filtered water
In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.
Cuckoo for Coconuts (8/14/10)
Listen to this podcastCoconut Kale
1 Tablespoon unrefined coconut oil
1/2 red onion, sliced
1 bunch lactano kale, sliced very thinly (almost shredded)
1/2 cup vegetable stock
2 teaspoon dried coconut
Sea salt to taste
Melt oil in a skillet and sauté onions over medium heat until clear, about 3 minutes. Add kale and vegetable stock. Simmer until kale is wilted, about 5 minutes. Toss with coconut and salt and pepper to taste and serve.
KELP! (I Need Somebody…) (8/7/10)
Listen to this podcastSoba Noodle & Arame Salad
Arame contains ten times the amount of calcium as milk. It is my favorite sea vegetable to use in recipes because of its sweet, mild flavor and because it is cut in strands that resemble pasta, it works great in pasta dishes like the one below.
8 oz rice or soba noodles, cooked according to package directions
1-2 oz arame, soaked in warm water for 5-10 minutes
1/2 cup tamari
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2 cloves garlic, minced
4 scallions, sliced
1 red pepper, cored and thinly sliced
1/4 cup sesame seeds, toasted
Combine soy sauce, sesame oil, vinegar, and garlic. Combine the sauce with the noodles, arame and vegetables. Sprinkle with sesame seeds and serve.
