Saturday, April 14, 2018

International Salad of Intrigue and Mystery

Yesterday we took Río to see the Bay and enjoy the Ferry Building. We were in luck: it was market day and the good folks from Volcano Kimchi were selling! I bought several of their products, and used two - the kimchi and the fermented burdock "noodles" - in this successful salad.

2 cups baby spinach
1/2 avocado, cubed
1/2 mango (ripe or unripe), cubed
big handful of minced green onion
150 gr tofu, extra firm, flavored or unflavored
1 large or 2 small zucchini, cut into thin matchsticks
1 package fermented burdock "noodles"
100 gr soba noodles, cooked according to instructions and rinsed in cold water
1/2 cup kimchi of any kind
splash of soy sauce

Mix all ingredients and devour!

Sunday, March 11, 2018

Miso Soup with Kale, Lentils, and Mushrooms

After a few days in which Río was miserable over his teething process and we all got precious little sleep, I craved eating something medicinal and restorative. Enter this wonderful soup, which packs a punch in protein, minerals (especialy iron and calcium) and satisfies without being too heavy.

I happened to have black garlic and dried porcini mushrooms at home, but if you don't, regular garlic and fresh mushrooms will do just fine!

2 shallots, finely minced
3 cloves black or white garlic, finely minced
4 stalks green onions, both green and white parts, finely minced
1 cup cooked lentils
1 cup fresh mushrooms, sliced, or dehydrated mushrooms soaked in warm water for a short while
3 cups vegetable broth
3 tbsp miso
3-4 cups raw, chopped kale

Heat up a dry pot until, when you drop a bit of water in it, it moves around like mercury. At that point, add the shallots, garlic, and green onions. Stir around until translucent and a bit golden, then use a bit of the broth to deglaze the pan.

Add lentils, mushrooms, and the rest of the broth, lower the heat, and cook for 5 minutes.

Add miso and cook for 5 minutes more.

Add kale and cook just until wilted.

Tuesday, February 27, 2018

Smoothie Bowl Obsession

The bowl obsession continues! Here are just a couple of my bowls from the last few days, to give you an idea of what's easily possible. It's as delicious as it is pretty!






Masala Superfood Balls

I had an action-packed morning and, on my way home, really wanted something sweet with my tea. But rather than stopping somewhere on the way for some empty calories, I remembered I now have all these fancy nuts and dried berries at home! So I spent five minutes concocting these little delicacies, which can be made bigger or smaller.

8 medjool dates
4 tbsp almond butter
2-3 tbsp maca powder
2-3 tbsp mixed nuts and berries (I had this one, which is very fancy, but you can vary)
1 tsp garam masala

Chop up dates and break big nuts into smaller pieces. Moisten your hands and mix everything together to a doughy, sticky consistency. Roll little balls and store in fridge until they harden a bit.

Saturday, February 24, 2018

Green Goddess Bowl

Across the street from the baby store and community center Natural Resources, where Río and I go for classes and activities and to meet other new parents and babies, is a wonderful little gem of a cafe called Beloved. That place is magical. It's as if someone came over and asked me, "Hadar, what do you like to eat?" wrote down everything I said, and made that the menu. Everything on offer is plant-based, whole-foods based, and as delicious as it is beautiful. Their juices and smoothies are a marvel, and they even have four versions of what is quickly turning into my favorite breakfast: The smoothie bowl (yes, I've enthusiastically joined the fad.)

The principle is rather simple--a thick smoothie, in a bowl, with exciting toppings. I think I've managed to recreate one of my favorite Beloved recipes, which I offer here for your enjoyment.

For the smoothie

1 pear
3/4 small avocado, or 1/2 a big one
2 cups raw spinach
1/2 small lemon or lime (with the peel!)
1 tsp spirulina
2 medjool dates, pitted
small chunk of ginger
1 cup coconut water

For the toppings
fruit, berries
dried berries and fruit (goji berries look pretty against the green, as do goldenberries)
seeds: hemp, flax, chia
granola or muesli
fancy nuts

Preparation is very easy: throw all ingredients into the blender and blend until smooth (the lemon can be blended with the peel!). Then, pour into a bowl, leaving some room at the top. Then, get creative with the toppings! You can do rows, circles, whatever you like. Then EAT!

Wednesday, February 14, 2018

He's-Finally-Asleep Nonalcoholic Cooler

I was introduced to the magic of mocktails through Anasuya Basil, and though I haven't yet stocked up on the nutritional powders she recommends, I can attest that just sipping a fruit and vegetable drink improves my wellbeing. Last night, after our lovely baby boy Río finally fell asleep, I concocted this, and it was fabulous! I like mine unsweetened, but you can add maple syrup if you like.

Juice from 8 lemons
Juice from 1 tangerine
1/2 cup cranberry juice
2 cups water
2 Persian cucumbers or 1 English cucumber
mint leaves to taste
maple syrup to taste
cucumber slice for garnish

Blend on high. Serve cold, garnished with cucumber slice. L'Chayim!

Moroccan Red Stew

This was absolutely delicious, and the reason there was no picture the first time I made this is that it was gobbled up before I had the chance! Good thing I remembered to take a picture the second time. It comes out a very vivid and appetizing shade of red, because of the tomatoes and the beets, and can be served over mashed potatoes, rice, couscous, or quinoa.

1 large red onion, thinly sliced
2 leeks (just the white parts), thinly sliced
7-8 garlic cloves
splash of vodka
1 cup vegetable broth
1 little basket of cherry tomatoes
1 carrot, sliced into thin rounds
1 beet, chopped and thinly sliced
3/4 cup yellow lentils, dry
1 cup chickpeas, cooked
2 tsp cumin
2 tsp baharat
2 tsp ras-el-hanout
salt and pepper to taste

Heat up a Dutch oven on the stove until a drop of water at the center looks like mercury. Then, add onion and leeks and cook until the bottom of the pan begins to brown and the onions are translucent and a bit golden. Add a splash of vodka to deglaze the bottom, add the garlic, and cook for another 30 seconds. Add broth, tomatoes, carrot, beet, lentils, chickpeas, and spices. Place lid on Dutch oven and cook for about 25 minutes, or until the dish is fragrant and the lentils are soft.

Saturday, December 09, 2017

More Pumpkin Bread

I love pumpkin bread! And we already have a recipe here. But this time I went ahead and made this recipe from the Beaming Baker. It was not only exceedingly easy to make, but also delicious.

Tips:

1. You don't need that much maple syrup and sugar. I put about half that amount and it was enough for light sweetness.
2. If you're out of oat flour and almond meal, simply grind almonds and quick oats.
3. You don't have to use canned pumpkin. I had a butternut squash lying around, so I halved it and baked it in a 350-degree oven. As a bonus, you'll have baked squash in the fridge, which you can use for taco fillings or for pie.

Enjoy!

Saturday, August 05, 2017

Mint-Choc-Chip

For a couple of days I've had rushed mornings, which required me to buy my smoothie rather than make it at home; which is how I found out that both Project Juice and Urban Remedy have tasty, natural versions of mint-chocolate-chip.

Inspired by those shakes, I made an even healthier version at home. I increased the green content and added different kinds of vegetables. The mango somehow rounds it up, and cocoa nibs make it into a fun treat. It came out delicious!

100g kale
95g celery (about two stalks)
90g cucumber (about a third of a big cucumber)
90g banana (one medium-to-large banana)
55g mango (half a mango)
2 tbsp chopped mint leaves
1 tsp maca powder
1 tsp vanilla extract
cocoa nibs to taste

Blend everything except the cocoa nibs and add them at the end (for a fun texture.)