Oct 102013
 

For anyone looking to cut gluten naturally this holiday season try this Apple & Mushroom Stuffing Hash! It has all the flavors of Thanksgiving but with all natural veggies and no bread.

Apple and Mushroom Stuffing Hash

Apple and Mushroom Stuffing Hash

There are so many of us that want to eat healthier but over the holidays it almost seems impossible – we love our traditional comfort foods and going without seems unimaginable.

I can tell you from personal experience that the first time you make a change from those once-a-year foods is a bit weird.  I made a walnut-tofu loaf and I remember eyeing the turkey thinking I really wasn’t sure I wanted to give it up so I took a little taste.  (Shh…don’t tell anyone.) Since I had already been eating a plant based diet for a while I was surprised that the taste of turkey was not as satisfying as I had remembered it in my head.  The only way I can explain it is that the thought that came to my head was…..muscle fibers.  I was biting into muscle and it is a firm texture that is unique and tough to duplicate in the plant world. Frankly it wasn’t as pleasant as I remembered.  Then I took a taste of my walnut loaf. It was moist and had a delicate crust on the outside with a nutty, semi-firm texture on the inside and had all the flavors of thanksgiving – sage, thyme, rosemary. When this was paired with some tart-sweet cranberry sauce and roasted veggies just like in this recipe I was in absolute heaven.  Even the leftovers made awesome sandwiches.  All it took was opening my mind that not only would a plant based food be an ok substitute, but that  I could like it even better and not have that stuffed, heavy feeling at the end of the meal!

Apple and Mushroom Stuffing Hash

Apple and Mushroom Stuffing Hash

This dish is the perfect cool-weather accompaniment for both every day dinners and Thanksgiving feasts.  Many stuffings traditionally have mushrooms, aromatic herbs and apples – so with this dish you will get all the flavors without any of the bread.  You can even throw some nuts in there to add an element of crunch – or, if you can’t go without any bread, make a panzanella out of this and throw a few toasted bread cubes in there so that the bulk of the recipe is veggie but you have the toasty bread you love.

Apple and Mushroom Stuffing Hash

Apple and Mushroom Stuffing Hash

Apple & Mushroom “Stuffing” Hash

with Roasted Root Veggies

Serves 6 (about 1-cup each)
Vegan, Gluten Free
Printable Recipe

**Ingredients on sale now at Native Sun Oct 7-Nov 6, 2013

Ingredients

1 Tbsp avocado oil (or other high-heat stable oil)
1 onion, chopped
1 sweet potato, chopped
2 apples, cored and chopped**
1 10oz pkg button mushrooms, sliced
6 fingerling potatoes, chopped**
1 Tbsp salt free poultry seasoning mix
1/2 tsp sea salt
1/8 tsp fresh ground pepper
1 beet, greens removed and chopped**

Directions

1. Preheat oven to 400F. Mix oil through fresh ground pepper in a large baking dish; top evenly with beets without stirring too much. (This will prevent the vegetables from turning pink.) Roast for 1 hour, gently turning half way through.

Nutrition Facts
6 Servings
Amount Per Serving 

Calories 129.0
Total Fat 2.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 217.4 mg
Potassium 514.8 mg
Total Carbohydrate 25.4 g
Dietary Fiber 4.1 g
Sugars 9.0 g
Protein 3.3 g

Vitamin A 87.1 %
Vitamin B-12 0.3 %
Vitamin B-6 9.8 %
Vitamin C 25.1 %
Vitamin D 9.0 %
Vitamin E 1.0 %
Calcium 1.9 %
Copper 11.8 %
Folate 11.2 %
Iron 4.8 %
Magnesium 4.9 %
Manganese 9.9 %
Niacin 12.3 %
Pantothenic Acid 8.9 %
Phosphorus 7.6 %
Riboflavin 14.7 %
Selenium 6.6 %
Thiamin 6.8 %
Zinc 3.3 %

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

May 012013
 

The moment one learns the joy of cooking is the moment things get interesting.

A whole world opens up. Recipes, cookbooks, classes, TV shows and food blogs.

It can be a bit overwhelming to the point that there are so many recipes you would like to create you ask, what will I create next? How do I choose?

And then someone makes a suggestion that sounds so amazing you just have to make that next.

Thank you Vivian.

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

My friend Vivian from KyV farm created this deliciously simple recipe to use up any radishes, root veggies, fresh herbs and any hearty greens that can stand up to hanging out in some marinade.

I officially dubbed it Vivian’s Rockin’ Raw Root Veggie Salad.

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

Make this basic marinated salad up once and eat 1000 different variations all week!

Add cooked beans and grains, raw nuts, dried fruit, fresh fruit, roasted tofu….

Stuff tacos with it or eat it as a side!

Vivian's Rockin Root Veggie Salad

Vivian’s Rockin’ Root Veggie Salad

Once you try it I think you will agree – it’s an awesome way to eat raw root veggies!

Vivian's Rockin Raw Root Veggie Salad

Vivian’s Rockin Raw Root Veggie Salad

 Vivian’s Rockin’ Raw Root Veggie Salad

Vegan, Gluten Free
Printable Recipe
Vegetables from KyV Farm

Ingredients

1 watermelon radish
1 golden beet (or any beet but it will color everything red)
4 large carrots (or about 3 cups)
1 small head red cabbage
1 green onion top
2 small green garlic (or 1 clove fresh garlic)
3 broccoli stems
Handful cilantro
Coarse sea salt and fresh ground pepper, to taste

Dressing
1/4 cup olive oil
3 Tbsp red wine vinegar (or balsamic vinegar)
2 tsp mustard
2 tsp agave (or honey)

Directions

1. Chop all ingredients or place in food processor to chop.

2. Whisk dressing ingredients and pour over salad mixture.

**No nutrition info since serving size may vary widely.

Mar 102013
 

  PicMonkey Collage

I’ve finally discovered the secrets to making great tasting great veggie or bean burgers when they used to fall apart, turning into mush.

The first secret is some flour – any kind will do; add it a tablespoon at a time until the mixture is firmer but only just stays together.  (This does take some practice because if you add too much, it is firm before you cook it. but after it’s cooked it is too dry.)

Second, add some mila.  It acts as an egg replacer but is a whole, raw food instead of that powdered stuff you buy at the store. (More on mila below.)

Third, put avocado on top. Everything is better with avocado.

Savory Veggie Burger with Vegan Cheese

Savory Veggie Burger with Vegan Cheese

These burgers were actually a round two recipe for me – I used the leftovers from the Quinoa and Black Bean Stew and, using fresh beets from KyV Farm, I re-created the veggie burgers I had recently eaten at Manatee Cafe in St Augustine.  I don’t know what they put in those things but I could eat them every day. Maybe twice a day. Make that three times. They are GOOD.

These burgers are really flavorful with the Bragg Liquid Aminos (tastes like soy sauce), sweet raisins and fresh salsa in the mix.   Put them on a burger bun with some vegan cheese and avocado and I bet you won’t miss the beef!

For my mila lovers out there – this is a great use for it!  In this recipe it acts as an egg replacer and also happens to be a whole, raw food with 3000 mg of Omega 3′s.  This powerful little seed has TONS of benefits and has been all over the news in the past few weeks.  Mila  was recently featured on Good Morning America as a great aid for weight loss! (You can see my friends Greg and Rachel in the clip – SO proud of you guys!). How awesome to finally have a way to help lose weight that isn’t some fake powder shake, pill or pharmaceutical.  It is the seed used in Dr Bob Arnot’s new book the Aztec Diet and was also featured on Fox News. If you are wondering what the heck mila is – you can check it out here.

Veggie Burger

Veggie Burger

Savory Veggie Burger

Inspired by Manatee Cafe Veggie Burger

Serves 6
Vegan, Gluten Free
Printable Recipe
**Veggies from KyV Farm

Ingredients

2 beets**
2 cups finely chopped purple cabbage**
2 red onions with tops, chopped finely (or 1/2 cup chopped onion)**
1/4 cup cooked quinoa (or cooked rice or any grain)
1/3 cup cooked black beans (or beans of choice)
1/2 cup nutritional yeast
2 Tbsp flour of choice
1/4 cup raisins

Flavor punch!

1/2 cup salsa mixed with 2 Tbsp mila as binder (Mila is optional but I suggest trying an additional Tbsp flour without it; however, this has not been tested.)
1/4 cup Bragg Liquid Aminos (or tamari or soy sauce)
2 tsp garlic powder
2 tsp onion powder

Optional toppings

2 avocados
3 red onion slices, chopped
Vegan cheese slices

Directions

**This is a great place to use left over quinoa and black bean stew in place of the precooked grains and beans.   Another option is to use canned beans and quickly cook the quinoa.  Feel free to also precook the beets, cabbage and onion in step one the day before.

1. Preheat oven to 350F. Cut tops off beets and reserve for another use; wrap beets in foil and bake for 1 hour or until soft enough to be easily pierced by a fork; unwrap and cool enough to handle; peel and chop finely. Meanwhile heat a medium pot sprayed with nonstick cooking spray; add cabbage and onion and cook until softened, about five ingredients.

2. Mix the beets through the raisins, stir in flavor punch! Preheat broiler to high; spray a sheet pan with non-stick spray form veggie burgers into six patties; broil about 3 to 5 minutes but watch closely as broilers vary. Flip when firm enough to flip; broil an additional 3 to 5 minutes or until firm. Top each burger with a slice of cheese, and/or 1/3 avocado and a sprinkling of red onion.

Nutrition Facts (Without optional toppings.)
6 Servings
Amount Per Serving 

Calories 119.3
Total Fat 1.3 g
Saturated Fat 0.1 g
P
olyunsaturated Fat 0.6 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
S
odium 124.2 mg
Potassium 323.7 mg
Total Carbohydrate 21.6 g
Dietary Fiber 4.1 g
Sugars 7.9 g
P
rotein 6.8 g

Vitamin A 3.6 %
Vitamin B-12 44.4 %
V
itamin B-6 51.5 %
Vitamin C 25.5 %
Vitamin D 0.0 %
Vitamin E 1.6 %
Calcium 3.3 %
C
opper 7.2 %
Folate 15.2 %
Iron 8.3 %
Magnesium 8.4 %
Manganese 17.9 %
Niacin 36.7 %
Pantothenic Acid 68.6 %
Phosphorus 10.8 %
R
iboflavin 42.4 %
Selenium 1.3 %
Thiamin 42.6 %
Zinc 2.8 %

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

Jan 162012
 
There is something about the Indian spice blend, garam masala that is so warm and inviting.  Cloves, nutmeg, star anise and cumin are a few of the sweet aromatics that make up this medley
When I thought of what I wanted to do with the golden beets I got from my farm, roasting came to mind.  Pairing the earthy sweetness of the beets with garam masala sounded like a match made in heaven.
These make a perfect side dish for some curried tofu or any simple protein of choice.  I chose to top the fries with some fresh cilantro as a compliment to the spicy sweetness but it can be left off if you prefer.
Keep an eye on them towards the last twenty minutes as they may cook faster, depending on how thinly the beets are sliced.
Indian Spiced Beet and Carrot “Fries”
Serves 4 to 6
Vegan, Gluten Free, Dairy Free

Ingredients

2 large golden beets, peeled and sliced into a fry shape
1 cup carrots, sliced into a similar shape
1 tsp garam masala (Indian spice blend)**
1 1/2 Tbsp melted coconut oil
1/4 tsp salt
1 Tbsp agave (or honey for non-vegan option)
Pinch of Cayenne pepper
Fresh cilantro to garnish, optional

Directions

1. Preheat oven to 400F.

2. Mix garam masala, coconut oil, salt, honey and cayenne.  Pour over sliced beets and carrots.  Bake 60 minutes; stirring every 20 minutes.  Top with chopped fresh cilantro if desired.

**If you don’t have Garam Masala on hand, curry powder will work just as well.

Nutrition Facts

4 Servings
Amount Per Serving


Calories 131.8
Total Fat 5.4 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 0.0 mg
Sodium 273.7 mg
Potassium 548.7 mg
Total Carbohydrate 20.4 g
Dietary Fiber 4.7 g
Sugars 15.0 g
Protein 2.5 g


Vitamin A 78.5 %
Vitamin B-12 0.0 %
Vitamin B-6 6.9 %
Vitamin C 14.4 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 3.3 %
Copper 5.9 %
Folate 38.6 %
Iron 6.8 %
Magnesium 8.8 %
Manganese 25.0 %
Niacin 3.9 %
Pantothenic Acid 3.0 %
Phosphorus 6.6 %
Riboflavin 4.4 %
Selenium 1.5 %
Thiamin 4.2 %
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.

Dec 202011
 
First we brought to you the tale of Old McFrancisco had a Farm.


And now my three year old and I bring to you….the Twelve Veggies of Christmas.

Happy Holidays from FCC!

On the first day of Christmas, right from KYV,

A Wonderful Kohlrabi. 

The second day of Christmas, right from KYV,
Two Yum Yums and a Wonderful Kohlrabi.

The third day of Christmas, right from KYV,
Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.
On the fourth day of Christmas, right from KYV,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.
  
On the fifth day of Christmas, right from KYV,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the sixth day of Christmas, right from KYV,
Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the seventh day of Christmas, right from KYV,
Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the eighth day of Christmas, right from KYV,
Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi. 

On the ninth day of Christmas, right from KYV,
Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the tenth day of Christmas, right from KYV,
Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the eleventh day of Christmas, right from KYV,
Eleven Tender Lettuce, Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums and a Wonderful Kohlrabi.

On the twelfth day of Christmas, right from KYV,
twelve Fresh Root Veggies, Eleven Tender Lettuce, Ten Beans-a-Pickling, Nine (water)Melon Radish, Eight Kale-a-Cooking, Seven Chinese Broccoli, Six Long Green Onions,
Five Broccoliiiiiii,
Four Collard Greens, Three Red Beets, Two Yum Yums
and a Wonderful Kohlrabiiiiiiii.
Feb 282011
 
I returned from my camping trip to Savannah around noon yesterday and had just enough time to unload and clean the camper, get some laundry done, make a big salad and get ready for the next day so no camping and culinary adventure photos yet…I hope to have them up tonight or tomorrow.  In the mean time here is a simple and super tasty salad.

Today’s Eat. Live. Be. is about portion sizes and how we control them. Here is what I do when it comes to trying to stick with the correct portion of meats, grains or dairy. I don’t limit fresh vegetables or fruits.

1. Use smaller plates. I eat all meals off app size plates.
2. I measure all foods until I am able to estimate by sight.
3. Chopsticks are my best friend because they help me eat slower and I have come to actually prefer it.
4. I bought an electronic food scale for when I happen to bake or need to measure any ingredient out very accurately.
5. When dining out I try to leave half the meal to take home.

What are your tips and tricks for controlling portion sizes?

Kale Salad with Beets, Beet Greens and Apple Cider Vinaigrette
At this point you either love me or are not very happy with me, not one bit.   I tend to find people feel about beets like they do about cilantro. They either love them or hate them.

The good news is that I think I’ve converted my mom to the dark side.  Or should I say, the dark red side.  Waaaahhahahaa.

Ahem.  For those of you that are beet haters just put on your earmuffs and I promise the next recipe won’t have beets.  Maybe.  Or if you like kale just omit the beets and make a bit pot o’ kale.  Hey I love kale just as much so I’m not saying a word if you want to go this route.

So here was my deal though. I got some gorgeous kale from my farm and then had just bought some gigantic beets too and then I came across this recipe at Linden Tea; one of my favs.  Megi made a winter salad that I had most of the ingredients for so I told her I was definitely going to make it.


This was the recipe that converted my mom.

Kale Salad with Beets, Beet Greens and Apple Cider Vinaigrette
Slightly altered from Linden Tea
**3 WW Pts Plus
6 Servings

Ingredients
3 large beets, greens reserved and chopped
1 bunch kale, de-stemmed and chopped
Coarse sea salt and fresh ground pepper, to taste

Dressing
1 Tbsp agave (or honey)
1/4 apple cider vinegar, I used BRAGG
1 Tbsp whole grain mustard
2 Tbsp extra virgin olive oil

Optional Topping: Pine Nuts

Directions

1. Preheat oven to 400F.  Clean and wrap beets in foil. Bake directly on rack for 1 hour (be sure to wrap them well with the opening of the foil to the top as they tend to leak); peel, cool and rough chop then add to large bowl.  Add beet greens and kale. Season with salt and pepper.

2. Whisk dressing ingredients in a small bowl and pour over kale mixture.  Mix well.  Add pine nuts if desired.

Nutrition Facts
6 Servings
***3 WW Pts Plus
Amount Per Serving


Calories 105.4
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 133.8 mg
Potassium 535.6 mg
Total Carbohydrate 14.6 g
Dietary Fiber 4.1 g
Sugars 8.3 g
Protein 3.1 g

Vitamin A 260.6 %
Vitamin B-6 8.9 %
Vitamin C 73.3 %
Vitamin E 8.9 %
Calcium 9.6 %
Copper 11.1 %
Folate 18.5 %
Iron 10.2 %
Magnesium 11.2 %
Manganese 32.4 %
Niacin 3.5 %
Pantothenic Acid 1.9 %
Phosphorus 5.7 %
Riboflavin 7.4 %
Selenium 3.2 %
Thiamin 5.5 %
Zinc 3.3 %


Feb 172011
 

My grandfather on my mom’s side (Papa) had ALS or Lou Gehrig’s disease; a neurodegenerative disease that affects the nerve cells in the spinal cord and brain. After diagnosis the life expectancy is typically 2 to 5 years and I believe he was in his 50′s when they discovered this.


When he was diagnosed, my grandmother (Nana) looked to more holistic ways to keep him healthy for as long as possible and she did a pretty great job as he lived into his 70’s. Nana and Papa followed a Macrobiotic diet; they would eat small amounts whole and natural foods such as organic veggies, beans and whole grains. (This brings to mind the Michael Pollan quotes; “Eat food. Not too much. Mostly plants”. Additionally she would chop everything up really fine (salads were like cole slaw) to aid digestion, use all sorts of plants and honey to treat infection and sores and drink cayenne pepper. Two heaping teaspoons in a glass of water. Every day.


I checked out what the health benefits of cayenne pepper are said to be, weight loss/increased metabolism was a main one, but interestingly, the first name I came across was Dr. Christopher. I had to laugh because Nana was constantly talking about Dr. Christopher and I hadn’t thought about him in many years.


According to www.cayennepepperinfo.com; “Dr. John Christopher, the famed natural herbalist, was persecuted relentlessly by the government for his practice of herbal medicine all the while assisting patients in curing heart disease, cancer, tuberculosis, infertility, rheumatism, leukemia, and every other incurable under the sun.”


“One of his greatest stories in his long career was how he could instantly stop a heart attack if he could get the patient to drink a glass of warm cayenne water. He said, “A teaspoon of cayenne should bring the patient out of the heart attack.”


“The cayenne pepper drink, when taken faithfully, will dramatically improve your heart health as well as your venous structure. Drink it with warm distilled water but if that is unavailable, purified water will substitute nicely. Start by mixing about a quarter of a teaspoon in a glass of warm water. Then, down the hatch. Don’t worry, you’ll get used to it.”


I guess that would be why Papa drank it every day. Even I did when I would stay with them!


What spurred all this research was beets.  Ok and also the article I came across that I posted on Monday, 11 foods for faster weight loss; hot pepper was listed as one of the foods.  As for the beets I wanted to remake the roasted beet salad with oranges and apples and add a BAM! of cayenne.

Spicy Roasted Beet Salad with Green Apples and Honey Vinaigrette
**4 WW Pts Plus
About 6 1-cup Servings (Amount will vary by size of veggies)

Ingredients


3 golden beets, leaves reserved and sliced
3 red beets, leaves reserved and sliced
1 large orange
2 green apples
1 small sweet onion
 
Vinaigrette
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp honey
1 packet Stevia (optional for sweeter recipe)
2 garlic clove, minced
1 teaspoon orange zest (from above)
1/2 tsp cayenne pepper (start at 1/4 tsp if you don’t want to go too spicy at first)
Coarse sea salt and fresh ground pepper, to taste


Directions


1. Preheat oven to 400°F.  Wrap each beet in foil, place directly on oven rack and bake 45- 60 minutes; remove from oven, cool, peel and slice into wedges. Add beets to a medium bowl.


2. Heat a medium stock pot filled about 2/3 the way with water to a boil. Blanch beet greens for 1 to 2 minutes, rinse greens with cold water and squeeze to remove excess water. Add to bowl with beets.


3. Slice off outer peel of orange and cut each section away from the membrane, reserving membrane to squeeze into dressing. Add orange sections to bowl with beets. Core and slice apple into wedges, add to bowl; slice onion lengthwise in half, the slice thinly lengthwise and add to bowl.


4. Squeeze juice from reserved orange membrane into small bowl, whisk in remaining vinaigrette ingredients. Pour over beet mixture.

Nutrition Facts
**4 WW Pts Plus
6 Servings
Amount Per Serving

Calories 148.7
Total Fat 5.0 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 205.3 mg
Potassium 808.6 mg
Total Carbohydrate 26.1 g
Dietary Fiber 6.5 g
Sugars 12.2 g
Protein 3.1 g

Vitamin A 67.6 %
Vitamin B-12 0.0 %
Vitamin B-6 9.4 %
Vitamin C 66.3 %
Vitamin E 9.0 %
Calcium 9.4 %
Copper 10.6 %
Folate 27.8 %
Iron 12.4 %
Magnesium 16.1 %
Manganese 28.4 %
Niacin 3.2 %
Pantothenic Acid 3.9 %
Phosphorus 7.0 %
Riboflavin 10.0 %
Selenium 2.3 %
Thiamin 8.1 %
Zinc 3.9 %

Feb 112011
 
Why is there a photo of a chocolate covered strawberry at the start of a sautéed spinach and roasted beet post?
 
 
Just to say thanks to my hubby who stopped at Peterbrooke and got it for me for an early Valentines Day present.  Love you babe!
 
Now for the beets.
 
 
This was the very easy dinner I whipped up last night.  I had already roasted some beets by simply wrapping them in foil and putting the packets directly on the rack at 350F for about an hour Thursday night.  On the way in to work I was already thinking about what I should do with those roasted beets.  This fresh CSA spinach was so sweet and tender it seemed like a perfect match!
 
Sautéed Spinach with Roasted Beets, Sundried Tomato, Walnuts and Goat Cheese
Serves 2
**5 WW Pts Plus
Ingredients
 
4 cups fresh spinach, sliced
1 tsp olive oil
4 sun dried tomatoes (I used an organic brand not packed in oil)
1 clove garlic, minced
2 roasted beets, sliced
1 oz herbed goat cheese
6 walnuts
1 Tbsp balsamic vinegar
 
Directions
 
1. Heat a large skillet over medium high heat.  When hot add oil, when hot, add spinach, garlic and sun dried tomatoes.  Sauté until just wilted.  Reduce heat and stir in sliced beets and walnuts and toss for 30 seconds or so; remove from heat and stir in balsamic vinegar.
 
2. Top with goat cheese and enjoy your meal!
 
Nutrition Facts
***5 WW Pts Plus
2 Servings

Amount Per Serving


Calories 192.7
Total Fat 10.8 g
Saturated Fat 3.7 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 3.2 g
Cholesterol 11.2 mg
Sodium 380.5 mg
Potassium 925.7 mg
Total Carbohydrate 18.8 g
Dietary Fiber 5.7 g
Sugars 10.6 g
Protein 8.3 g


Vitamin A 118.2 %
Vitamin B-6 13.5 %
Vitamin C 41.7 %
Vitamin E 10.2 %
Calcium 13.4 %
Copper 20.1 %
Folate 64.8 %
Iron 19.0 %
Magnesium 24.2 %
Manganese 62.6 %
Niacin 7.5 %
Pantothenic Acid 3.8 %
Phosphorus 16.8 %
Riboflavin 17.0 %
Selenium 3.9 %
Thiamin 9.2 %
Zinc 7.4 %

 Posted by at 4:41 pm  Tagged with:
Feb 042011
 
Today my friend Suzanne, who also happens to be a co-worker AND belongs to my CSA, brought me in a sample of a roasted beet salad.   A little while later I got an email that she was dipping her green apple in the left over dressing of the salad she had brought for herself and that the color was really interesting.  I took a look, and to my surprise, it was almost hypercolor!
It only took the one taste and I knew exactly what I’d be making when I got home.  I took my farm share veggie photographs, and began roasting my beets and delicata.  While they roasted I chopped and blanched the greens, chopped the onion, and fruit and whisked the dressing.  It sounds like a lot of prep work but it is well worth it.
Just look at this!
If color = nutrition then this has to be one of the tastiest healthy salads I’ve ever had.  I had to stop myself from eating half of it before I measured out the servings and took the salad photo.
(Recipe to follow below.)
Delicata Squash
Beets 
A variety of spinach 
Spring mix 
Cabbage 
  
 Bok choy, Daikon, Green Onion
Cilantro and Broccoli 
  And the grand finale!
Roasted Beet Salad with Oranges, Apple and Delicata

5 Servings
**4 WW Pts Plus
Altered slightly from Epicurious

Ingredients

4 small beets with beet greens attached
1 small delicata squash
3 large oranges
1 green apple
1 small sweet onion, cut through root end into thin wedges
1/4 cup red wine vinegar
1/8 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon grated orange peel
Coarse sea salt and fresh ground pepper, to taste


Directions

1. Preheat oven to 400°F.   Cut beet tops off, chop leaves and discard stems.  Wrap each beet in foil and slice delicata squash into rings.  Spray a small baking sheet with cooking spray and place squash rings and wrapped beets on baking sheet.  Bake beets and squash for 45 minutes, remove squash and bake beets an additional 15 minutes, remove from oven, cool, peel and slice into wedges.  Cut squash into cubes and remove seeds.  Add both beets and squash into a medium bowl.

2. Heat a medium stock pot filled about 2/3 the way with water to a boil.  Blanch beet greens for 1 to 2 minutes, rinse greens with cold water and squeeze to remove excess water. Add to bowl with beets and squash.

3. Slice off outer peel of orange and cut each section away from the membrane.  Add orange sections to bowl with beets.  Slice apple into wedges, add to bowl; slice onion lengthwise in half, the slice thinly lengthwise and add to bowl.

4. Mix orange peel, vinegar, garlic, olive oil, salt and pepper, to taste.  Pour over beet mixture.



Nutrition Facts
About 5 1-cup Servings
***4 WW Pts Plus
Amount Per Serving

Calories 156.2
Total Fat 5.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 4.0 g

Cholesterol 0.0 mg
Sodium 122.1 mg
Potassium 596.5 mg
Total Carbohydrate 26.3 g
Dietary Fiber 6.6 g
Sugars 13.6 g
Protein 2.9 g


Vitamin A 43.9 %
Vitamin B-12 0.0 %
Vitamin B-6 8.5 %
Vitamin C 105.7 %
Vitamin D 0.0 %
Vitamin E 7.5 %
Calcium 13.5 %
Copper 8.0 %
Folate 22.9 %
Iron 7.3 %
Magnesium 11.0 %
Manganese 18.5 %
Niacin 2.9 %
Pantothenic Acid 4.2 %
Phosphorus 5.6 %
Riboflavin 6.9 %
Selenium 2.0 %
Thiamin 9.2 %
Zinc 2.7 %

 Posted by at 2:59 am  Tagged with:
Jan 252011
 

I am officially shocked.  As a self proclaimed beet hater, I have now fallen in love with beets.  When I knew I was getting them with my CSA last Thursday I figured I’d better browse around for some ideas.  I found a simple recipe at Blue Egg Kitchen that would be a great base and an interesting beet chutney recipe on several blogs that originally came from Bon Appetit.  

The soup turned out creamy and flavorful and was simple to prepare.  The only seasoning I used (and it needed) was a bit of salt.  The relish added a tangy/sweet flavor from the vinegar and raisins.  

Make them both together or they are great alone.  The relish would also be excellent with pork and if you make the soup I encourage you to experiment with different seasonings to change up the taste and make it your own.  Then report back, of course, so I can try it out!

Carrot-Beet Soup and Beet Relish with Raisins and Fresh Ginger

Carrot-Beet Soup and Beet Relish with Raisins and Fresh Ginger

4 Servings
Carrot-Beet Soup slightly altered Blue Egg Kitchen 
Beet Relish with Raisins and Fresh Ginger slightly altered from Bon Appetit
Ingredients
 
1 Tbsp Earth Balance buttery spread
1 Tbsp extra virgin olive oil
1 medium yellow onion
4 carrots
3 clove of garlic
1 large sweet potato
2 beets
4 cups vegetable broth
Coarse sea salt, to taste
Directions
 

1. Roughly chop onion, carrot and garlic.  Place into food processor and pulse a few times to create a finer chop; pour into medium bowl.  Follow the same process with the sweet potato and beets but leave those in the food processor as they will be added later.

2. Melt the Earth Balance and olive oil in a saucepan over medium heat, then add the onion, carrot, garlic, and a splash of broth, and cover. Cook about 8 to 10 minutes. Add the potatoes and beets and broth; simmer, mostly covered, until all vegetables are soft, about 30 minutes.

3. Remove pot from heat and blend using an immersion blender or in small batches in a standard blender.  Season with coarse sea salt, to taste.

Nutrition Facts
4 Servings
***4 WW Pts Plus
Amount Per Serving
Calories 150.1
Total Fat 7.0 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.5 g
Cholesterol 12.8 mg
Sodium 994.8 mg
Potassium 714.3 mg
Total Carbohydrate 20.5 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 2.9 g


Vitamin A 234.6 %  (WOW!)
Vitamin B-12 8.5 %
Vitamin B-6 14.2 %
Vitamin C 27.1 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 4.7 %
Copper 19.3 %
Folate 12.5 %
Iron 9.3 %
Magnesium 5.3 %
Manganese 42.8 %
Niacin 31.1 %
Pantothenic Acid 5.2 %
Phosphorus 19.6 %
Riboflavin 12.7 %
Selenium 9.7 %
Thiamin 5.7 %
Zinc 5.6 %

Beet Relish with Sweet Raisins and Fresh Ginger
6 Servings

Ingredients

1 Tbsp olive oil
1 3/4 cups chopped red onion
1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup champagne vinegar (or sub any vinegar you like)
3 tablespoon raisins
3 tablespoons agave 
2 teaspoons chopped peeled fresh ginger
1 Tbsp whole grain mustard  
Pinch of whole cumin seeds

Directions

1. Heat olive oil in a pot over medium heat. Add chopped red onion, a bit of water and the beet cubes until onion is softened; stirring frequently, about 8 minutes. Add 1/2 cup water and bring mixture of a boil until thickened, about 5 minutes.

2. Add vinegar, raisins, agave, ginger, mustard, and pinch of whole cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and relish is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. 

Nutrition Facts
6 Servings
***3 WW Pts Plus
Amount Per Serving
Calories 93.0
Total Fat 2.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 64.4 mg
Potassium 183.1 mg
Total Carbohydrate 18.9 g
Dietary Fiber 1.4 g
Sugars 13.4 g
Protein 1.0 g