Sunday, May 24, 2015
A little bit of healthy yum for what is consistently my weak spot - a good old-fashioned barbecue. There is generally no amount of smoked meat that I will turn down, and today's celebration was no exception.
For the longest time, my buddy Paul and I have been trying to get a brisket-off going, but it hasn't been the easiest thing to get all of the competitors together. It finally happened today, in celebration of Paul's birthday. It was meant to be.
I've already assaulted Facebook and Instagram with the results (hint: I'm marrying the guy), and let's be honest about how sliced brisket is not the cutest thing to photograph. Instead, I want to talk about this glorious hummus.
Yes, hummus is usually not evocative of such a descriptor, but this one's worth it. This one is rich and creamy (thanks, avocado), comfortably lip-tingling (just two roasted jalapenos, thanks), and all that wonderful cumin and cilantro gives it such a wonderful earthiness that is just so satisfying.
I meant to grab some naan to serve with this, but ran out of time to make another stop at the grocery store. Luckily, there were plenty of chip options already at the party. I think this is definitely a carb-y accompaniment, though - crudite is nice, but I think you want to use some sort of flatbread thing to take full advantage of all of the flavors, and the sweetness of vegetables throw an unnecessary additional flavor profile to your bite.
Roasted Jalapeno Hummus
slightly adapted from Minimalist Baker
makes 2 cups
For the hummus:
2 cloves garlic, skin on
1 15-oz. can chickpeas, drained
1 small avocado
juice of 2 limes
1 t. cumin
4 T. olive oil
1/4 c. cilantro leaves
salt, to taste
For the pepitas:
1/2 c. raw pumpkin seeds
1 T. olive oil
pinch each salt, pepper and cumin
1. Preheat the oven to 425 degrees.
2. Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle them with a small amount of olive oil, and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting.
3. Once done, remove from oven and set garlic aside. Wrap the jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds.
4. In the bowl of a food processor, combine the chickpeas, 4 T. olive oil, cilantro, avocado, cumin, lime juice, roasted jalapeños, and peeled garlic cloves. Blend until creamy and smooth, scraping down the sides as needed. Salt to taste.
5. To prepare toasted pumpkin seeds, preheat oven to 350 degrees, and toss 1/2 c. seeds with 1 T. olive oil, and a pinch each salt, pepper, and cumin. Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil and fresh cilantro. Serve hummus with veggies, tortilla chips, or pita.
Friday, May 22, 2015
I've always thought that the smoothie bowl is the most obnoxious "health food" trend I've observed in a long time. I mean, why is your smoothie in a bowl? The whole point of a smoothie is to put a whole bunch of fruit/vegetables (which you would normally serve yourself from a bowl) into a cup, preferably with a straw, so that you can walk about and carry on while "eating." Why would you go through the trouble blending all that just to put it back in a bowl and make yourself sit down to eat?
Well, when you go low on chia seeds to make the pudding you're used to, and instead, find that 6 T. of chia seeds to 2 c. of liquid will only get you an end-product with the consistency of a smoothie. Then you give up, pour 1/2 a cup of the stuff into a bowl, and start going at your fridge and pantry to find pretty things to decorate the top of your smoothie bowl with - in my case, mangos, bananas, blueberries and unsweetened coconut flakes.
I must say, it's not a terrible breakfast. It evens feels a little like dessert, with all of those toppings. And I have never been so energetic and happy than after having ingested this combo of chia and matcha - and bonus: no coffee jitters! I stand corrected, smoothie bowls.
Matcha Chia Smoothie Bowl
slightly adapted from Choosing Raw
serves 4 (with fruit added)
2 c. unsweetened vanilla almond milk
6 T. chia seeds
1 t. matcha powder
toppings of your choice
1. In a large measuring cup, combine the almond milk, chia seeds and matcha powder. Stir vigorously to evenly combine. Divide among four 1/2-c. containers, and refrigerate overnight.
2. In the morning, top with your choice of toppings - fruit, nuts, etc. Serve immediately.
Wednesday, May 20, 2015
Dear Flavors of Southeast Asia,
I miss you so, so much.
I should know better than to think I could do as well to recreate them on my own, but you can't blame me for trying. And honestly, this soba noodle soup supplemented by a few chunks of salmon, poached directly in a coconut broth accented by funky fish sauce and heady lime juice, is no slouch.
I'd mix up the mushrooms a bit more for interest next time, and I'd try the black rice vermicelli I found in the Asian grocery store, but for now, this soup is the band-aid for my aching heart.
Until I see you again,
Soba + Salmon in Coconut Broth
slightly adapted from Food52
1 T. coconut oil
1 lb. mixed mushrooms (I used king trumpet and shiitake)
2 14-oz. cans light coconut milk
1/2 T. minced ginger
1 1-in. piece lemongrass, halved lengthwise, hard outer skin removed and smashed with a cleaver
1 jalapeno, seeds removed and diced
1 c. halved cherry tomatoes
2 c. vegetable broth
2 T. fish sauce, or to taste
3 T. fresh lime juice, or to taste
9 oz. soba noodles, cooked according to package instructions
cilantro leaves, for garnish
1. Heat the coconut oil in a large, heavy skillet over medium-high. Add the mushrooms, and cook, stirring occasionally, until browned, about 5 minutes; remove to a plate.
2. Raise the heat to high. Add coconut milk, ginger, lemongrass, chiles and tomatoes to pan and cook, stirring, until coconut milk thickens, about 10 minutes. Stir the stock into the coconut milk mixture, add the salmon, and cook 2 minutes or until salmon is just cooked. Add the mushrooms and their juices.
3. Divide the soba between 4 bowls. Ladle the broth and salmon over the noodles, and serve immediately.
Tuesday, May 19, 2015
I knew going in that this Apple-Walnut "Oatmeal" wasn't going to be anything close to the comforting (but still quick-cook) steel cut oats that I used to make myself when I wasn't trying to go raw before 6.
*** Did I ever explain the wedding diet? It's Mark Bittman's Vegan Before 6 Diet, slightly altered to be as raw as possible in addition to vegan. (Cheats include two lunch meetings that were set before the diet commenced). Trying to be reasonable at dinner, allowing meat, but still keeping out dairy (major cheat for the absolutely stupendous Jon + Vinny's last night). ***
Anyway, hence smoothies and chia puddings for breakfast recently. I basically had nothing to lose in trying this "oatmeal." And you know what, it's not bad. It's sort of muesli-like. Think about it - when you're eating muesli, you're not really concentrating on what the oats taste like. They're really just a vehicle to get the good stuff - the dried fruits, nuts, etc. - into your face. This, then, is just the good stuff.
Adding the almond milk helps it feel more like "cereal." I can also imagine this would be delicious with pears and hazelnuts, maybe something with cashews and some shredded coconut. Guava and macadamia, even?
Raw Vegan Apple-Walnut Oatmeal
slightly adapted from Just Glowing With Health
2 Pink Lady apples
1/3 c. walnuts
1/3 c. almond milk
1. Combine all ingredients in the bowl of a food processor, and process until finely chopped, leaving a bit of texture.
2. Serve with additional almond milk. Microwave for 1-2 minutes, if desired.
Sunday, May 17, 2015
Okay, now I'm hungry. I know, it's only Day 2 of the diet, and to add insult to injury, it's 6:30a - not jet-lagged, per se, but definitely not on a correct sleeping schedule.
I'm usually not hungry in the morning - I'll start with a workout because I can't stand to exercise with anything in my belly, and then eat when I get home, or wait until lunch. But this morning, I practically kicked off the covers at 6:30a, certain I was simply not going to make it if I didn't eat immediately.
Luckily, I've got quite a stock of yesterday's smoothie, and a new store of Coconut Mango Chia Pudding to get into. The pudding won out, with a side of fresh kiwi - I needed something to sort of chew.
I love chia puddings - like cool, delicious tapioca, but with all that fiber, protein, antioxidants, and stuff. Prepare to see a lot of them in the coming months.
Coconut Mango Chia Pudding
makes 4 8-oz servings
1 14-oz. can light coconut milk
1 large mango, diced (about 10 oz.)
4 T. chia seeds
1. Place all ingredients in a blender, and blend until smooth.
Saturday, May 16, 2015
The original recipe for this Masaledar Sem called for only green beans, but I wanted to add some protein to bulk it up a little, so I added ground turkey. In hindsight, I should have remembered that I hate ground turkey. It's so terrifyingly boring.
The spices and spice level were perfect, though. I'm not sure how the original photo looked so saucy and yummy - I blame the turkey - but I would either leave well enough alone next time, or dice up some nice chicken to add to it at the very last minute.
A solid meal, whether or not you're dieting. Very filling and satisfying.
Masaledar Sem with Ground Turkey
slightly adapted from Food52
1 1/2 lbs. fresh green beans
4 t. minced ginger
10 cloves garlic, peeled
1 1/2 c. water, divided
5 T. olive oil
1 T. cumin seeds
1 t. red pepper flakes
1 T. ground coriander
1/2 c. diced fresh tomatoes
1 1/2 lbs. ground turkey
salt and pepper, to taste
juice of half a lemon
1. Trim the beans and cut them crosswise into 1-inch lengths.
2. Put the ginger and garlic into a blender. Add 1/2 c. of water and blend until fairly smooth.
3. Put the oil in a wide, heavy pot over medium heat. When hot, put in the cumin seeds. Five seconds later, put in the crushed chile or crushed red pepper flakes. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Add the chopped tomatoes and ground turkey. Stir and cook for about 2 minutes, breaking up the turkey with the back of a slotted spoon as you do.
4. Put in the beans, salt, and the remaining water. Bring to a simmer. Cover, turn heat to low, and cook for 8 to 10 minutes or until the beans are tender. Remove the cover and add the juice of half a lemon, and a generous amount of freshly ground black pepper. Taste and adjust with more lemon, salt, or pepper as necessary. Serve over brown rice.
It's about to get real real. I've got 3 months to get my weight down to what it says on my driver's license for the wedding.
No time like the present to start. I'd cut down the arugula next time with another, more mellow green. This was quite peppery and savory, whereas I prefer to ease into my morning with something sweeter.
makes 4 8-oz. servings
1 lb. pineapple, diced
2 c. almond milk
3.5 oz. arugula
1.5 oz raw cashews
1 t. chia seeds
1 t. minced ginger
1. Place all ingredients in a blender, and blend until smooth.