Simple Lemon Garlic Green Beans with Crispy Onions

Appetizer, Articles and Reading, Dairy Free, Egg Free, Gluten Free, Lighter Fare, Low Cal, Native Sun Recipe, Quick and Easy, Side Dish, Six Ingredients or Less, Soy Free, Tips, Vegan, Vegetarian No Responses »

Nov 282012

Ready to get a little crazy?

How about THIS instead of your same old green bean casserole?

Fresh green beans, Meyer lemon from the tree out front, a hint of aromatic garlic and some crispy onions – what is not to love?

According to one of my favorite websites, World’s Healthiest Foods, green beans are full of carotenoids – just like carrots and tomatoes! They are high in vitamins C, K and A and even have some of those B Vitamins that many of us just don’t get enough of in our diets.

Green beans are also the perfect diet food – high in fiber and low in calories. I confess that I wasn’t too excited about green beans - I had gotten bored. I needed a new and fresh way to prepare them, so I broke out one of my favorite cooking tools, the Flavor Bible. It is a must have for every cook that wants to create their own recipes. For each ingredient, the book offers what flavors pair best and there was quite a list for green beans.

The Flavor Bible

I have a feeling that if you are bored with the same old casserole, with this recipe you will fall in love with green beans all over again!

Green Beans

Simple Lemon Garlic Green Beans with Crispy Onions

Serves 2
Vegan, Gluten Free
Printable Recipe

Ingredients

10 oz fresh green beans
1 tsp coconut oil
1/8 tsp coarse sea salt
1 clove garlic, minced finely
2 tsp fresh lemon juice
2 Tbsp crispy onions, (Loebs)

Directions

1. Heat 1 tsp coconut oil in large skillet; add green beans and salt; cook about 1 minute; reduce heat to medium low, add 1 Tbsp water and garlic; cover and cook 5 minutes. Uncover, stir; cook an additional 5 minutes; add fresh lemon; spoon onto plate and top with crispy onions.

Nutrition Facts
2 Servings
Amount Per Serving

Calories 90.5
Total Fat 4.2 g
Saturated Fat 2.7 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 116.3 mg
Potassium 313.2 mg
Total Carbohydrate 13.0 g
Dietary Fiber 4.8 g
Sugars 0.3 g
Protein 2.7 g

Vitamin A 18.7 %
Vitamin B-12 0.0 %
Vitamin B-6 6.4 %
Vitamin C 47.8 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 5.5 %
Copper 5.2 %
Folate 13.3 %
Iron 8.3 %
Magnesium 9.0 %
Manganese 16.3 %
Niacin 5.4 %
Pantothenic Acid 1.5 %
Phosphorus 5.6 %
Riboflavin 8.8 %
Selenium 1.5 %
Thiamin 8.3 %
Zinc 2.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vegan Cheesy Broccoli & Rice Dip for a Clean Eating Cocktail Party

Appetizer, Dairy Free, Egg Free, Favorites, Gluten Free, Kid Friendly, Quick and Easy, Side Dish, Six Ingredients or Less, Snack, Soy Free, Vegan, Vegetarian 2 Responses »

Nov 152012

It’s a Clean Eating Cocktail Party at Cara’s Cravings!

Recently my dear friend Cara invited me to join a cocktail party over at her place, www.carascravings.com. Of course I said, absolutely!

She got a bunch of us health food bloggers together and asked us to share a recipe we would serve at a cocktail party where the ingredients are as natural as possible. I wanted to keep with my theme of simple, delicious, gluten free and vegan so I created this a Vegan Cheesy Broccoli Rice Dip that is sure to be a new go-to for parties or pot lucks. It is light yet filling and the flavors shine through with minimal seasoning.

Vegan Cheesy Broccoli & Rice Dip

To see my recipe at the Clean Eating Cocktail Party please visit Caras Cravings!

Two Unique Twists on Cranberry Sauce – Moroccan and Cuban

Appetizer, Dairy Free, Egg Free, Gluten Free, Low Cal, Native Sun Recipe, Quick and Easy, Six Ingredients or Less, Soy Free, Vegetarian 2 Responses »

Nov 072012

Thanksgiving is almost upon us and I know many people are already getting stressed about the holiday season. Not only do many families hit the roads for travel, but this year the added weather concerns – especially storms and snow in the Northeast will only add to the worry. Additionally, many Americans face serious economical hardship and the thought of gift shopping causes even more distress.

So I ask you to stop right now and take a breath. No matter what place you are at in life let’s make a pact to focus on the real reason for Thanksgiving. Thanksgiving is about having gratitude for what we have – period.

Cranberry Sauce Two Ways

To ensure that I start each day with gratitude, I created what I call a Gratitude Board.

Each morning I read over all the words on the board and really try to think about each item and really embrace it….and then I add one more word to the board. I can visit this board on the days I feel down and it always helps me feel a bit better. I encourage you to create your own!

My Gratitude Board

One of the things I’m most thankful for are all the amazing connections and friends I have made through blogging. I am so grateful to each of you that visit me regularly here and hope that I will one day meet you all in person! As my Thanksgiving gift to you, I leave you with two unique ideas for cranberry sauce – both very delicious in their own subtle way. One with some of the exotic flavors of Morocco – warm cinnamon, sweet fruit and a touch of olive oil and lemon. And another, Cuban Style, with the tart factor of the fresh lime and the hmmm from the raw cacao - reminiscent of a rich Mole with lots of depth.

I only cooked both about 30 minutes to leave some of that whole cranberry texture – just enough to enjoy the gentle pop of cranberries in your mouth.

Bring on the holidays!

Moroccan Style Cranberry Sauce

Serves 4
Vegan, Gluten Free
Printable Recipe

Ingredients

1 1/2 cups fresh cranberries
1 Tbsp extra virgin olive oil
2 Tbsp honey
1/4 cup fresh squeezed lemon juice
1 tsp ground cinnamon
1/8 tsp fresh ground pepper
1/4 tsp sea salt
1/2 cup mixed dried fruits such as raisins, dates and apricots
1/2 cup water

Directions

1. Mix all ingredients in a small sauce pan; bring to a boil, reduce heat and cover; simmer 30 minutes.

Cuban Style Cranberry Sauce

Serves 4
Vegan, Gluten Free
Printable Recipe
**Items on Sale and Native Sun Natural Foods, November 7-December 6, 2012

Ingredients

1 1/2 cups fresh cranberries
1/2 tsp allspice
1/2 lime, zest and juice
3 Tbsp brown sugar
1/4 tsp salt
1/3 cup orange juice
1/2 tbsp raw cacao

Directions

1. Mix cranberries through orange juice in a small sauce pan; bring to a boil, reduce heat and cover; cook 30 minutes. Remove from heat, stir in cacao powder.

__________________________________________________

Moroccan Nutrition Facts
4 Servings
Amount Per Serving

Calories 142.5
Total Fat 3.7 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 148.1 mg
Potassium 200.3 mg
Total Carbohydrate 30.4 g
Dietary Fiber 3.3 g
Sugars 22.9 g
Protein 0.8 g

Cuban Nutrition Facts
4 Servings
Amount Per Serving

Calories 61.8
Total Fat 0.8 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 151.2 mg
Potassium 102.8 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.3 g
Sugars 12.4 g
Protein 0.4 g

Oct 212012

Are you a Mila lover and need some recipes? This post is for you!

For those of you that are asking – what is Mila? I am 1000% passionate about this food and the company. Scroll down below this delicious gallery of recipes to find out….

Breakfast Oatmeal Cupcakes

Country Apples & Walnuts

Nutrient Packed Mila Cereal

Blueberry Pie Oatmeal with Mila

All Natural Zucchini Muffins with Mila

Mila Almond No-Blender Smoothie

Peanut Butter, Apple, Barley and Raisin Salad

Rustic Roasted Tomato and Garlic Soup

Falafel-Stuffed Eggplant withTahini Sauce

Vegan Seven Layer Dip with Mila

Eggplant Leek Soup

Easy Mexican Tortilla Bake with Mila

Garlicky Bean Dip

Pear Apple Salad

Tropical Mila Crumble

There are two kinds of people in the world.

Those that want to treat their ailments with pills and pharmaceuticals that are ineffective or have serious side effects, and those that want to eat real, whole FOODS.

If you, a friend or family member is struggling with any of these issues, I have found something that may be able to help!

sleep problems
lack of energy
constipation and digestion problems
depression
excess weight
joint problems
skin issues
neurological disorders and a host of other ailments…

Even better, it’s not a mix of herbs, pill or potion, shake or powder. It’s simply a whole, raw food like apples, sweet potatoes or quinoa. It works with vegan, raw and gluten free diets.

[Tip: Go to google, type in the issue you are struggling with and Omega3's and Medical Studies - see what you can find!]

Please, please, please don’t be fooled by those folks that are representing supplements and calling them food. When have you ever pulled a leafy plant out of nutrient dense soil and seen a bunch of pills hanging off the roots?

Mila

How did I come across it? My mom has Multiple Sclerosis and it was her nurse practitioner, Megan, at her neurologist that sent me a sample – she loves to treat disease through whole foods instead of pills. After a few questions and some research, I became so impressed with the nutrition of this food that I agreed to try it out and fell in love. My mom is now eating Mila daily and the difference has been phenomenal. She can go for walks when she used to have to lay down and her energy lasts much longer throughout the day. This is the BIGGEST reason I’m now personally backing it and have even started a business that revolves around it. As for me – the first things I noticed were increased energy, even better digestion and, after three months, I was able to get off my antidepressants. Little did I know that the high dosages of these pharmaceuticals was causing my hair to fall out, so it is now growing back in crazy amounts.

Ok great, so what is Mila?

It’s a special blend of raw seeds that are cleaned and sliced to make them super easy for your body to suck up all the nutrients.

Gram per gram comparison.

This seed blend has 2x the potassium of bananas
6x more calcium than milk
More antioxidants then blueberries
2x the fiber of bran flakes
15x more magnesium than broccoli
4x more selenium than flax seed
6x more protein than kidney beans
9x more phosphorous than whole milk
8x more omega 3s than salmon
3x more iron than spinach

The FIBER in Mila is what helps with weight loss. AND, it absorbs tons of water to help you feel full and regulate blood sugar. As for the other ailments – it has 3000 mg of plant based Omega3′s and that is the key!

Talk about a PERFECT food to get tons of nutrition into our kids. Especially for busy moms like myself.

It is the best fuel for workouts. Do me a favor, next time you go to eat a protein bar, mix up a shake, eat something with a name like “goo”, read the ingredients. How many ingredients are there? Do you know what each ingredient is? No? Then why are you putting that in your body?!

Ask my fellow yogi, ultra-runner and friend Jen Vogel who just finished a 508 mile bike race a few weekends ago! No that is not a typo. Yes 508 miles. She rocks. You go Jen!

Mila is also amazing for pets!

According to Dr Guy Arad, Veterinarian “I am a passionate Veterinary Practitioner with special interest in orthopedic surgery, critical care and cardiology who nurtures the human-pet bond. I love using Mila in my patients, as I see a dramatic improvement in cases of arthritis, recovery from orthopedic surgery, weight loss, skin diseases, diabetes, GI diseases and more. Mila is the healthiest whole raw food and best vehicle of Omega 3s. It is easy to introduce to our companions’ diets, as it has no taste or odor.”

It’s got lots of backing from the medical world.

Dr. Bob Arnot, Dr. Gutierrez, Dr. Clement, Dr. Ford, Dr. Lamm are all behind this little seed.

In comparison to standard organic bulk bin chia, Mila wins out, hands down, every time. See this new research showing that this open blend is better than whole seed. I did a bunch of research to convince me of this but the reason I’m so confident is that I used myself as the guinea pig. In fact, I had been eating both flax and bulk bin chia daily and never noticed a difference until I began eating this seed blend.

Want to try some for yourself? Click here.

Supporting the small farmer is what it’s all about. REAL FOOD is what it’s all about. As you may already know, I’m all about promoting health and nutrition – hence all the CSA/farm share events I do. I volunteer to do that because I LOVE it and I want to make not only my family, but your family healthier too. This company gives back to the farmers that grow this seed along the equator. “The long-term World Vision consists of a program, called Farmer In A Box™, that will educate families and villages to sustain themselves by teaching them to grow the healthiest whole, raw food for themselves. Our access to this extraordinary seed gives us the opportunity to affect the well-being of those all around the world. Our goal is to not only change their health but also create an economical infrastructure for the benefit of their future generations.”

Find out even more reasons I have fallen in LOVE <3 with the company. Click here to watch a short movie.

I’ll admit, at first I was skeptical, but from what I’ve learned since I started this business in May, never have I met a more genuine and supportive leadership group and corporate support/customer service group. This movie was actually filmed to be part of another video and the emotional parts were to be edited out – but when the owners watched all the footage they changed their mind. The stories are what it’s all about, so they decided to bear their hearts and just let it all hang out.
My own experience. I have had to call in to customer service several times – once for an event I had WAY overpaid on accidentally. A real person answered the phone and they refunded my money on the spot – no questions asked. Why can’t all companies be like that?

For so many years I have wanted to start my own business so I can eventually work for myself. Should I open a food truck? Have a farmers market store front? You name it, I thought of it. When I found this food and the business behind it, I jumped at the chance. It may not be for you, but it could be huge. Do you want the next three years to look like the last three?

I am 1000% passionate about this food and the company. Questions? Contact me at chefdawn@hotmail.com

Garlicky Black Bean Mila Dip and How Omega 3s Can Help Multiple Sclerosis

Appetizer, Dairy Free, Egg Free, Gluten Free, Low Cal, Quick and Easy, Side Dish, Snack, Soy Free, Vegan, Vegetarian No Responses »

Sep 272012

My mom is an amazing woman. We talk every morning and she is my coach, friend and therapist all rolled into one. Never have I met a more positive, loving and gentle soul. She devotes herself to helping others and listening to their problems, at the same time battling a degenerative disease - Multiple Sclerosis.

MS is a disease that degrades the myelin sheaths around the nerves in the brain and spinal cord. When this sheathing is lost the nerves have trouble conducting signals. This means that mom gets tired….VERY tired. She tells me it is sort of like a cup of energy and when you use it all up, that is it for the day. There is no pushing through it or ignoring it and moving on. During times of change or extreme stress she sometimes has an exacerbation where the MS flares up and she is complete incapacitated for a period of time. The last time was when my daughter was born. She is her only granddaughter, but she could barely get to the hospital or hold my daughter – it was horrible and I know my mom was so sad to not be present every minute in the beginning.

My mom’s affliction is one of the main reasons I am so passionate about Mila. It came into my life through her visits to the neurologist where she would return and tell me about her amazing neurology nurse practitioner, Megan. Of course, my mom, being her friendly self, started telling Megan all about what I’m up to and how I write a food blog. Little did I know that Megan is also very interested in treating disease and illness with whole foods as much as possible. She contacted me to see if I had heard of Mila – I said no and asked her a few questions; she sent me a sample and the rest is history! After several weeks of eating it I was so impressed with the nutrition of the food that I decided to start up my own business helping people with this amazing food.

I asked Megan to share a little information about MS and her findings on Mila and this is what she said….

“Mila is a whole, raw, plant-based superfood source of omega 3 fatty acids…and this superfood may be helpful for many health conditions, including Multiple Sclerosis. While studies using omega 3 fish oil in MS have had conflicting results about benefit to modifying disease progression and decreasing fatigue, anecdotally, many people find Mila to be helpful in managing symptoms of MS. Some of the more common symptoms of MS that may be helped by Mila include fatigue, pain, and depression. Suggested diets for MS, like the Swank Diet and the Gold Coast Cure, are heavily plant-based, and recommend omega 3 supplementation. I support Mila because the addition of this superfood to the Standard American Diet (appropriately nicknamed SAD) will add health benefits to anyone living with (or without) a chronic disease! People with MS are more prone to other medical conditions like high blood pressure, high cholesterol, obesity, etc. because of the potential for a sedentary lifestyle. By adding Mila into your diet, you are using food to increase your health! It’s kind of a no-brainer…food IS medicine! It is important to understand that Mila should not take the place of a disease modifying therapy, and that it’s use should be discussed with your health care provider, just like any supplement. The National MS Society has a nice overview about omega 3 supplementation in MS, but this review is based on fish oil. The benefits of Mila in the form of protein, fiber, and other minerals, are profoundly different than those of fish oil. The link for the MS Society review is as follows:

http://www.nationalmssociety.org/living-with-multiple-sclerosis/healthy-living/nutirtion-and-diet/the-omega-3-factor/index.aspx“

Many thanks to Megan for taking time out of her busy day in Neurology to share some information with us!

Do you know anyone in your life that suffers from a neurological disorder? Mila may be able to help them just like it helped my mom!

This dip is a fabulous way to get Mila into your diet – especially if you love garlic! For those that aren’t as fond, feel free to cut back to one clove. The hearty black beans and Mila soak up all those delicious spices and make for a satisfying appetizer. Try it as a sandwich spread or as a snack with dip fresh veggies or pita chips.

Garlicky Black Bean Mila Dip

Serves 10
Vegan, Gluten Free
Printable Recipe

Ingredients

2 Tbsp Mila
1 (14.5oz/411 grams) can black beans, drained and rinsed
3 cloves garlic
2 Tbsp EVOO
3/4 tsp coarse sea salt
Fresh ground pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground paprika
1/4 tsp dried thyme
Pinch of cayenne
1/2 cup water

Directions

1. Blend all ingredients well in a food processor, blender or magic bullet.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 84.0
Total Fat 7.9 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 147.1 mg
Potassium 48.3 mg
Total Carbohydrate 2.4 g
Dietary Fiber 1.6 g
Sugars 0.1 g
Protein 1.0 g

Vitamin A 1.7 %
Vitamin B-12 0.0 %
Vitamin B-6 1.8 %
Vitamin C 1.6 %
Vitamin D 0.0 %
Vitamin E 4.2 %
Calcium 3.4 %
Copper 2.0 %
Folate 0.3 %
Iron 5.4 %
Magnesium 2.4 %
Manganese 6.6 %
Niacin 1.0 %
Pantothenic Acid 0.2 %
Phosphorus 3.5 %
Riboflavin 0.5 %
Selenium 1.2 %
Thiamin 1.9 %
Zinc 0.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Steamed English Peas – Edamame Style

Appetizer, CSA Event, Dairy Free, Egg Free, Farm Workshop, Gluten Free, Low Cal, Quick and Easy, Six Ingredients or Less, Soy Free, Vegan, Vegetarian No Responses »

May 092012

Don’t miss out on the giveaway – there is still time! On May 12^th I will be giving away some of my favorite things – a 3 pack of Justin’s Chocolate Almond Nut Butter, Red Star Nutritional Yeast, Bag of Bob’s Red Mill Rolled Oats and a Coconut Water.

Today I did a super informal mini lunch-n-learn for a small CSA group I set up at my company. I went over how to store, clean and prep some of the veggies they might get from their farm share with KYV Farm.

We had a great time! Thanks so much to the group that attended!

So let’s talk about peas…..

for English peas, or any nice fresh peas you just don’t feel like shelling, I’ve got your solution! Simply steam them, season and then suck the peas right out of the shell. Easy peasy!

Steamed Edamame Style English Peas

Serves 4, Serving size – about 1 cup

Vegan, Gluten Free

Printable Recipe

Ingredients

4 cups fresh English Peas – in Pods
1 Tbsp extra virgin olive oil
1 tsp coarse sea salt

Directions

1. Steam English peas 10 to 15 minutes or until just softened to your taste. Try them at 10 minutes and if they still seem too hard to you, try them again in 2 minutes.

2. Top with olive oil and sea salt.

3. Mix and serve.

Sorry all, nutrition info not available

Wine Down Wednesday – Fresh Avocado Spring Rolls and Dipping Sauces Two Ways

Appetizer, Dairy Free, Egg Free, Gluten Free, Kid Friendly, Lighter Fare, Soy Free, Tips, Vegetarian 1 Response »

Mar 282012

Welcome back to Wine Down Wednesday where I will review a vegan dish paired with two different wines.

To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.

For the spring rolls we look for a wine that would pair well with the following ingredients -

Fresh mint leaves, fresh cilantro, fish sauce, fresh lime juice and garlic.

The wines chosen to pair – LOUIS Dry Riesling 2010, ( Rheinhessen, Germany) and ARESTI Estate Carmenere 2010, ( Curico, Chile)

So far my favorite part about doing these wine pairings is learning more about the wines. I tend to find a few and stick with them, but this exercise is getting me to branch out and learn more about the wine makers, varietals and background of each winery, which gives each wine more depth in my mind.

LOUIS Dry Riesling

Louis Guntrum Winery was originally established in 1648 and was taken over by Louis Konstantin Guntrum – the 11th generation of wine makers.

During World War II, the family winery and mansion was occupied by US General Patton as he was crossing the Rhein river right in front of their estate.

The winery is located in Rheinhessen, Germany where the grapes reside in a cool climate that gets approximately 1800 hours of sunshine a year and has been certified as a sustainable winery by the German Agricultural Society. The wine itself is actually called Niersteiner Oelberg Riesling Spatlese Trocken but they figured it was an easier sell as LOUIS Dry Riesling. I would agree with that.

ARESTI Estate Carmenere 2010, ( Curico, Chile)
Aresti wine is a family owned business that was founded in 1951 and is run by three generations of the Aresti family – they grow over 1000 acres of vineyards. The award winning labels feature a panting called “Harvest at the Bellavista Hacienda” that depict part of the Aresti winery history.

The grapes are grown in Curaco, the second largest wine producing valley in Chile. It has a Mediterranean climate with a dry season that lasts about five months. Chilean Carmenere grapes were initially thought to be merlot as the leaves are very similar; however, they are actually a later ripening variety of Bordeaux.Fresh Spring Rolls

When my husband and I were first married and built our first house I had lots of wine and cheese parties. Almost one Friday night a month I would turn on the white lights lining the patio, put Michael Bublé on the CD player turned just a hair too loud, pop open a few varieties of interesting wine from the Wine Warehouse and make an appetizer. Fresh spring rolls were one of my first ever “gourmet” appetizers – I was very proud of myself. It was a Cooking Light recipe and I followed every ingredient to the letter. They were delicious, but I’m glad that now I’m much more comfortable producing my own creations, many times even more delicious than the original.

I hadn’t made fresh spring rolls in a while and I was inspired by all the spring rolls on my friend’s blog, Amanda at the Grains of Paradise. I decided create some simple ones with some creamy avocado and add the super fresh factor from cilantro and mint. I did sauces two ways, one with a fish sauce and the other with a simple mixture of sriracha and agave. I tried adding several different ingredients to the sriracha sauce but the simple two ingredient mixture was sweet and spicy perfection. I’ve been putting it on everything – salads, in soups and on sandwiches.

Sauces Two Ways

Rice Wrapper Tip: Wrapping the rolls can be daunting but once you get a few under your belt you’ll be an old pro. If you have never done this before, take a plate with raised edges and add a bit of water. Take the rice paper sheet, soak it for a few moments in warm water until it just becomes pliable and place it on the plate. The water will make it so the paper doesn’t stick and rip. Gently place your fillings, not in the center, but just a bit towards you. Fold the edges over and then roll.

Categories
Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.

Rating Scale
Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.

Category #1 – The Dish
Rating of Damn That’s Good. I’m all about the bright flavors of lime, cilantro and mint and the buttery texture of the avocado. I couldn’t decide which sauce was better. I love the spicy sweetness of the sriracha-agave mixture, but the fish sauce and peanuts with that hint of saltiness gave the rolls a whole new dimension of flavor. These are perfect for the start of summer.

Category #2 – The Wines

Louis Dry Riesling

Riesling -Rating of Damn that’s Good
On first taste I thought melon. I liked the smooth, silky texture and, though this is a dry wine, it had that hint of sweetness from a bit of residual sugar. Once it opened up I tasted pineapple and apricot.

ARESTI Estate Carmenere 2010

Carmenere – Rating of Damn that’s Good
This wine has a slightly woody flavor; I thought of cedar. I enjoyed this a bit cooler out of my wine fridge - very drinkable with light body.

Category #3 – The Pairing
Rating of DTG for both. Since I tend to lean towards white wines lately I was surprised how much I liked the Carmenere with this dish. It really intensified the taste of cilantro. The Riesling added to the sweetness of the agave in the sriracha sauce and brought down the heat.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing and anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

Fresh Avocado Spring Rolls and Dipping Sauces Two Ways

Serves 8

Vegan, Gluten Free, Dairy Free

(**Asian Dipping Sauce is not Vegan)

Printable Recipe

Ingredients

Rice Wrappers
8 Rice wrappers
Handful each, fresh cilantro and mint
3 carrots, cut into matchsticks
2 seedless cucumbers, cut into matchsticks
3 green onions, sliced thinly lengthwise
1 avocado, sliced
2 limes, quartered

Sweet Sriracha Sauce

3 Tbsp Sriracha (hot chili sauce)

1/2 Tbsp agave

Asian Dipping Sauce
1/4 chopped peanuts
1 to 11/2 Tbsp fish sauce
Juice 1 lime
1 clove garlic, minced
2 Tbsp agave
1 tsp sriracha
1/4 cup water

Directions

1. Pour hot water into a large bowl – large enough to fit a rice wrapper laid flat. Soak the first rice wrapper in hot water and place on a large dish with a bit of water in the bottom (this will keep the rice wrapper from sticking and ripping). Spread out the edges of the rice wrapper if they have folded. Top with a small amount of cilantro, mint, carrots, cucumber, green onion, a slice of avocado and a squeeze of lime. Fold the edges in and then roll tightly into a tube. Slice in half. Repeat 7 more times.

2. Mix the ingredients of each sauce in two different bowls. Serve each roll with two sauce cups for a taste of each sauce.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 155.2
Total Fat 6.3 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.2 g
Cholesterol 0.0 mg
Sodium 304.6 mg
Potassium 429.7 mg
Total Carbohydrate 37.4 g
Dietary Fiber 4.7 g
Sugars 5.1 g
Protein 5.9 g

Vitamin A 54.4 %
Vitamin B-12 0.2 %
Vitamin B-6 8.3 %
Vitamin C 25.3 %
Vitamin D 0.0 %
Vitamin E 3.0 %
Calcium 4.4 %
Copper 11.2 %
Folate 12.1 %
Iron 6.9 %
Magnesium 9.8 %
Manganese 17.3 %
Niacin 7.0 %
Pantothenic Acid 6.7 %
Phosphorus 7.0 %
Riboflavin 4.4 %
Selenium 1.2 %
Thiamin 5.4 %
Zinc 4.4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chinese Five Spice Miso Soup with Shitakes and Edamame

Appetizer, Dairy Free, Egg Free, Favorites, Gluten Free, Lighter Fare, Quick and Easy, Soy Free, Vegan, Vegetarian No Responses »

Oct 092011

I’m still working on cutting back after my recent trip to San Francisco and wine country. With the weather getting a bit cooler I thought a nice warm but light soup would be nice.

I simply sauteed onions and garlic, added in shitakes and edamame. The flavor balance of almost sweet Chinese five spice powder is really nice with the salty miso.

This brothy little number fit the bill perfectly and I plan on having a cup with my lunches this week.

Chinese Five Spice Miso Soup with Shitakes and Edamame

Serves 5 1-cup servings

Vegan, Gluten Free
Printable Recipe

Ingredients

1 tsp olive oil
3/4 cup, 5 oz (142g) shitake mushrooms (I used frozen organic)
1 onion, peeled and chopped
3 cloves garlic, pressed
1 tsp Chinese five spice powder
1/2 cup shelled edamame (I also used frozen here too)
5 cups water
4 Tbsp light miso paste

Directions

1. Heat olive oil over medium high heat, cook onion until translucent, about 5 minutes; add Chinese five spice, mushrooms, edamame and garlic and cook an additional 5.

2. Pour water into pot; bring to a boil; remove from heat and stir in miso paste.

Nutrition Facts
5 1-cup Servings
Amount Per Serving

Calories 49.5
Total Fat 1.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 52.4 mg
Potassium 130.9 mg
Total Carbohydrate 5.8 g
Dietary Fiber 1.0 g
Sugars 1.1 g
Protein 3.4 g

Vitamin A 2.2 %
Vitamin B-12 0.4 %
Vitamin B-6 5.4 %
Vitamin C 4.4 %
Vitamin D 5.4 %
Vitamin E 0.9 %
Calcium 3.7 %
Copper 9.2 %
Folate 2.8 %
Iron 4.8 %
Magnesium 3.5 %
Manganese 9.6 %
Niacin 6.3 %
Pantothenic Acid 5.1 %
Phosphorus 5.6 %
Riboflavin 9.2 %
Selenium 5.5 %
Thiamin 3.5 %
Zinc 3.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pickled Radishes Two Ways (Daikon and Watermelon Radish)

Appetizer, Side Dish, Six Ingredients or Less 11 Responses »

Apr 202011

Watermelon Radish

Recently we made a salad with shrimp on the grill and I whipped up some balsamic vinaigrette. I had sliced up some of my fresh watermelon radish I got from my csa but I have never been never a hugeradish fan so I was trying to figure out something creative to do with them rather than use them raw on a salad. On a whim I placed them in the left over dressing and when I took them out the next day to taste them they were delicious, tasting mostly like the dressing and still had a nice firmness. I checked Epicurious for a pickled radish recipe to get general ideas on the measurements and sure enough there it was! A pickled daikon with ginger; so my recipe is inspired by that and the watermelon radish recipe is my own creation. Apple cider vinegar is so very good for you that I thought why not use it to make a bit sweeter recipe.

This is another project to have your kids help with. I sliced the radish on a mandolin and my daughter layered them in jars, poured each ingredient into the bowl for the vinegar mixture, mixed it up and then helped me pour it over the radish. She really loved the cider vinegar with honey and salt so I made a little cup for her of it with a bit of water, sans salt. Never would have pictured a two year old liking cider vinegar that much but I guess she takes after her mama.

I think next time I will use more vinegar just because I like my pickled veggies REALLY vinegar-y but overall they taste great on salads and I have been wrapping them up in rolled turkey slices as a snack for work.

Pickled Watermelon Radish in Apple Cider Vinegar and Sweet Honey

Printable Recipe

Ingredients

Thinly sliced watermelon radish to fill a medium jar

1/3 cup apple cider vinegar, I used Bragg

1 cup water

2 Tbsp honey or agave nectar

1 tsp salt

1 tsp dry mustard

Directions

1. Place the radish in a medium air tight jar; mix vinegar through mustard in a small bowl; pour over radishes. Refrigerate and use on sandwiches, salads or whatever!

Ginger Spiced Pickled Daikon Radish

Printable Recipe

Ingredients

Thinly sliced daikon radish to fill a medium jar

1/3 cup rice vinegar

1 cup water

1 tsp salt

1 tsp red pepper flakes

1 Tbsp agave

Thinly sliced fresh ginger, to taste

Directions

1. Place the radish in a medium air tight jar; mix vinegar through agave in a small bowl; pour over radishes. Top with fresh ginger. Refrigerate and use on sandwiches, salads or whatever!

Moroccan Chickpea Barley Salad

Appetizer, Dairy Free, Egg Free, Favorites, Lighter Fare, Soy Free, Vegan, Vegetarian 10 Responses »

Sep 072010

I hope everyone had a wonderful Labor Day weekend. Ours was busy but really nice. The highlights included Rombauer Chardonnay, a pedicure in “Chick Flick Cherry” and a family boat ride (just the three of us which is rare) to Whitey’s Fish Camp for the boiled seafood platter. My little one was charming the pants of everyone shakin’ her booty to the band.

Can’t say I’m glad to be back at work so we will focus on more positive things.

Like this salad.

If I could dive into this salad I would. It’s spicy, sweet, crunchy, has that meaty texture from the barley and a finish of crisp lemon.

I stayed pretty true to this recipe, only making a few minor changes.

Moroccan Chickpea Barley Salad

Serves 6-8

From Simply Recipes

Ingredients

1 1/2 cups pearled barley
3 cups veggie broth or water
1 teaspoon salt
Olive oil
1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled pistachio nuts
1 cup diced dried apricots
4 chopped green onions or scallions
1 cup chopped flat leaf parsley
Zest and juice of a lemon
Spice Mixture or 1 Tbsp Vindaloo seasoning
Coarse ground salt to taste

Spice Mix:
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric

Directions

1. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, about 45 minutes. Remove from heat, drizzle olive oil and set aside to cool.

2 Add the chickpeas, pistachios, apricots, green onions and parsley to a large bowl and mix well. Add the zest and juice of the lemon and mix again. Add the barley and mix. Sprinkle the spice mixture over the barley and mix well. Taste, and add salt if needed.

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