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.
Apr 082011
 
The first step in my journey to mindful eating was realizing it is OK to be hungry every now and then. This is a daily struggle for me. The weekends have proved to be extremely hard when it comes to not eating when I’m not hungry. I was going to blame my social engagements last weekend but I know it’s all me.
I drink wine. I eat. Especially chocolate.
During this second week though, I found it much easier to be mindful after having practiced the previous week and realizing I won’t actually die if I’m a little hungry. I will be interested to see how this weekend goes.
This leads me to step number two in this journey.
Step number two is learning even more about my body and what it is trying to tell me. In order to do this I need to eliminate common allergens such as dairy, wheat and tough-to-digest foods like meats for a period. Then, after the detoxification period, as I slowly add the foods back I will know what the effects of each type of food are on my body.
I’ll admit, when my friend Michelle mentioned her detox program starting May 1st, I initially decided not to participate because I didn’t want to give up wine for 21 days. Don’t judge, I know it’s bad.
What changed my mind was waking up at 3AM last Friday night (or technically that is Saturday) not sleeping after a work happy hour. I still got to bed by 9:30 mind you, but after a few glasses of wine I don’t ever sleep well. Add the stress of the week on top of the alcohol I was wide awake with a headache knowing I would have to be up bright and early with a very active 2 year old. Warm milk didn’t even help. It was at that time that I emailed Michelle that I would like to join. I’ve never done a detox and I like trying new things so why not?
The gist of it will be simply clean and whole foods. Fruits, veggies, whole grains, nuts and seeds, maybe a few eggs and fish, healthy fats. Sounds like something we have heard of right? A Mediterranean diet!
And this is most definitely NOT a fast because I wouldn’t last two hours on a fast.
Luckily I follow this sort of thing pretty closely so the main changes I will make over three weeks will only be cutting sugar, dairy, meats, alcohol and caffeine. (I found an amazing organic herbal, low acid and caffeine free coffee that I will do a product review on soon!)
I’m now so excited about the detox that I have already started thinking of clean recipe ideas like this Kale and Kohlrabi Salad with Miso Tahini Dressing.

Kale and Kohlrabi Salad with Miso-Tahini Dressing

Estimated 6 (1 1/2 cup) servings
***2 WW Pts Plus
Ingredients
Dressing
(Note: If you like lots of dressing you might want to double this.)
2 Tbsp tahini
2 tsp miso (I used light)
1 Tbsp agave
1 Tbsp rough chopped ginger
1 clove garlic
2 Tbsp water
Garlic powder, to taste
1 bunch kale
1 orange bell pepper, seeded and sliced
1 bunch green onions, chopped
1 cup chopped, cubed kohlrabi
Directions
1. Mix tahini through water in a small blender and blend until smooth.  Pour mixture over kale and massage.

 

2. Add bell pepper, kohlrabi and green onion.  Season with garlic powder.

 

 

3. Mix well by hand.

 

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

Calories 86.8
Total Fat 3.2 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.0 g
Cholesterol 0.0 mg
Sodium 96.1 mg
Potassium 342.7 mg
Total Carbohydrate 13.3 g
Dietary Fiber 3.8 g
Sugars 3.8 g
Protein 3.6 g


Vitamin A 296.4 %
Vitamin C 169.1 %
Copper 14.3 %
Manganese 28.2 %

Mar 022011
 
Thanks to Cooking in College for awarding me the 7-Facts Award.  I am so flattered!

1. I go through almost two tubs of plain Greek yogurt each week.  My favorite brand is Chobani.
2. I have gone tenting in the Arizona desert for two weeks at a time, three times.
3. I have always wanted a Toyota Supra and think they should bring it back.
4. I love to steal the occasional ”me” time where I can lay around and read a book or do my nails. (At this point this only happens when I’m sick, haha.)
5.  I have to work on being more self-accepting every day, not only for me but for my daughter.
6. Sometimes I want to give up and cook like Paula Deen and just roll in the butter and sugar. (But then I think about how I would actually feel.)
7. Someday I would love a career in food research or something to do with farming and sustainability and fighting childhood obesity.  That’s not too much to ask right?  

I’m going to pass the 7-Facts award to……
Anecdotes and Applecores
Squash Blossom Babies
Where’s the Beach
WWRecipe Diva
Linden Tea
Find your Balance
Dawn Dishes it Out
The Rules:
-Link to the person who awarded you
-List 7 random facts about yourself
-Pass the award on to 7 other bloggers

Asian Peanut and Cabbage Salad

Every time I get cabbage from the farm I think I’m going to do stuffed cabbage and then for some reason I never get around to it.  Maybe my perception of it is that it’s labor intensive for something I’m not sure my hubby would help me eat so I was delighted to find several cabbage recipes at Kalyn’s Kitchen.  She happened to have one that I only had to buy fresh ginger for and I could add my kohlrabi in.  The result is a spicy-sweet and nutty salad that is a great mix of flavors.  If you like something a bit saltier add in a touch of tamari or soy sauce and I highly suggest adding some of the optional garnish.  I like extra lime and extra peanuts.

Asian Peanut and Cabbage Salad

Slightly altered from Kalyn’s Kitchen
**2 WW Pts Plus
Serves 12 heaping 1 cup servings

Ingredients

2 small cabbage, quartered
3 bell pepper (I used a red, yellow and green)
2 kohlrabi, peeled (if you can’t find these, simply omit)
1 green large green onion, diced
1 bunch cilantro, de-stemmed and diced
1/3 cup peanuts, chopped

Dressing:
1 Tbsp agave
¼ cup rice vinegar
1 Tbsp dark sesame oil
1 Tbsp canola
2 Tbsp coarse ground mustard
2 Tbsp minced fresh ginger
1 tsp sriracha (optional for an added kick, omit if you don’t want it spicy).
¼ tsp sea salt
Fresh ground pepper

Optional garnish:
Lime, chopped peanuts and roasted sesame seeds

Directions

1. Rough chop cabbage, kohlrabi and bell pepper; add to a food processor; pulse to desired texture. Pour into large bowl and add green onion and cilantro
*Note: I did mine in several batches; even with a large food processor this is a huge amount of veggies.

2. Whisk dressing in small bowl and pour evenly over salad mixture. Toss to coat.

Nutrition Facts (without garnish)
**2 ww Pts Plus
12 Servings

Amount Per Serving


Calories 93.1
Total Fat 2.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 325.1 mg
Potassium 458.0 mg
Total Carbohydrate 15.8 g
Dietary Fiber 5.3 g
Sugars 3.9 g
Protein 3.1 g


Vitamin A 16.9 %
Vitamin B-6 11.6 %
Vitamin C 174.9 %
Vitamin E 3.1 %
Calcium 7.7 %
Copper 3.7 %
Folate 18.7 %
Iron 6.1 %
Magnesium 6.9 %
Manganese 14.8 %
Niacin 3.6 %
Pantothenic Acid 2.7 %
Phosphorus 4.5 %
Riboflavin 4.4 %
Selenium 2.2 %
Thiamin 6.4 %
Zinc 2.3 %

Jan 312011
 
What a wonderful weekend I had.  Friday night my hubby and I had a surprise date night that included dinner and a few drinks and then we were home early and Saturday we had dinner at one of our couple-friend’s houses and our little ones played together.  I must compliment the dinner we had there….beer battered shrimp and fish tacos with corn tortillas, avocado salsa, cabbage and yogurt dipping sauce.  Each and every bite was more delicious than the last.  Sunday is usually my grocery and cooking day but I woke up feeling very un-inspired trying to think of recipe ideas to use what I already had on hand….when kohlrabi popped into my head. 
A while back I was browsing around Epicurious and had run across a curry dish with kohlrabi and couscous and thought it sounded delicious, but never got around to making it.  I had two kohlrabi, green onion and lots of cilantro on hand so I decided to revisit the idea but tailor it to the ingredients I had.  I was greatly rewarded the results.  Crunchy kohlrabi and aromatic curry and cilantro are a great counterbalance to the soft lentils and quinoa and sweet/tart dressing.  The satly, nutty sunflower seeds rounded out the whole thing.  I hope you enjoy!
Quinoa is a great source of fiber, protein, iron and calcium to name a few and kohlrabi has lots of vitamin C and potassium.  Overall this dish will    
Indian Spiced Kohlrabi and Quinoa Salad
6 1-cup servings

Ingredients

1/2 cup lentils
1/2 cup quinoa
3 3/4 cups water, divided
2 kohlrabi, tops removed, stems discarded and leaves chopped
2 green onions
1 cup chopped fresh cilantro
Coarse sea salt and fresh ground pepper, to taste
Sunflower seeds (optional)

Dressing
2 cloves garlic, minced
1/4 apple cider vinegar
1/8 cup extra virgin olive oil
1 Tbsp curry powder
1 to 2 Tbsp agave nectar
1/4 tsp ground ginger
1/4 tsp ground dry mustard

Directions

1. Bring 3 cups water to a boil in a small pot of salted boiling water; add lentils, cover and reduce heat to simmer, about 20 minutes.  Remove from heat and stir in kohlrabi tops until wilted, about 1 minute.  Drain lentils and tops and pour into a medium bowl to cool. Meanwhile, rinse quinoa in fresh water several times and drain through a fine mesh sieve.

2. Add 3/4 cup water to original pot and bring to a boil.  Add quinoa, reduce heat and cover; cooking to package directions (about 15 minutes).  Meanwhile, dice kohlrabi and onions and add to bowl with cooled lentil mixture.  Once quinoa is finished cooking, uncover and set aside to cool.

3. Whisk dressing ingredients together.  Add cooled quinoa to lentil and kohlrabi mixture, season with salt and pepper and gently stir in cilantro and dressing. 

4. Top with optional sunflower seeds.

Nutrition Facts
***4 WW Pts Plus (not including sunflower seeds)

6 1-cup Servings


Amount Per Serving
Calories 148.1
Total Fat 5.7 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 29.1 mg
Potassium 125.9 mg
Total Carbohydrate 20.2 g
Dietary Fiber 5.7 g
Sugars 4.2 g
Protein 5.2 g

Vitamin A 3.7 %
Vitamin B-12 0.0 %
Vitamin B-6 2.6 %
Vitamin C 74.2 %
Vitamin D 0.0 %
Vitamin E 3.5 %
Calcium 1.9 %
Copper 3.6 %
Folate 10.5 %

Iron 13.2 %
Magnesium 2.8 %
Manganese 8.9 %
Niacin 1.6 %
Pantothenic Acid 1.5 %
Phosphorus 16.8 %
Riboflavin 30.3 %
Selenium 1.1 %
Thiamin 2.7 %
Zinc 2.3 %

Eat. Live. Be. for a better 2011

This week’s Eat. Live. Be. topic is; our favorite healthy change and how it’s helping us to better our lives.


This is a tough one for me because it’s not as if I made a New Years resolution to start working out and eating healthier. So let me think. There are three changes I’ve made that are my favorites.


1. Finding and joining my CSA. I love that I’m getting new veggies I would never have found in my grocery store, that everything is so fresh, that I know who the farmers are and that I can expose my daughter to what farming should be. Wouldn’t it be wonderful if neighborhoods were all centered around a community farm and everyone took part in it? People could help with planting and harvesting, holding farmers markets or donating funds. In return, they would get fresh, organic vegetables and meats and the farmers would be well compensated for all their hard work. The way things are going now I find that the majority of people know so little about where their food comes from they have no idea what they are putting in their bodies. On top of this, most folks don’t seem to like change. They don’t want to LEARN about where their food comes from because they are afraid they might have to change what or how they eat. As a result our population is becoming more and more obese and our children will not live as long as we will. Why are parents not concerned about this???? I have one more thing to say on this topic. I am very disappointed in President Obama right now for approving genetically modified alfalfa. I know human scientists think they have nature figured out and that they can improve on what Mother Nature has already provided but, I’m sorry, they can’t, and we’re going to have to learn it the hard way apparently. Anyway, I digress…..


2. Weight Watcher’s new plan! I love that it promotes us moving to more fresh fruits and veggies, lean meats and whole grain breads. On top of this positive point, it’s actually working for me again. When I was on it previously and lost weight I had time to work out three times a day. Now, with a toddler and working at a job where I sit on my @ss all day, the majority of weight loss has to come from diet and what I was allowed on WW previously (18 points) was not cutting it. I was SO hungry all the time. The fact that I now reach for 0 point fruit over something processed, such as a Fiber One bar that used to have the same number of points as a banana is working. It’s a slow process but I can eat the foods I want, nothing is off limits, and I can really enjoy myself a few times a week with, say, wine and desserts.


3. Adding a little cardio. I confess that I’m not a cardio lover. I love power yoga. I love weights. I do NOT love cardio. BUT, my gym got new machines and one of them happens to be a Precor 100i and it’s actually sort of fun. If you run it almost feels like you are running underwater if you add some tension, you can use your arms, you can step up and down or go backwards. There is a heart monitor so I can make sure I’m in my target heart rate for fat burning and there is a TV so I can watch the Food Network and get recipe ideas.

Nov 282010
 
Last Wednesday was my second CSA pickup and I got some really interesting veggies including a kohlrabi and a daikon radish.  The kohlrabi tastes a lot like broccoli to me and the radish was milder than a standard radish.  For Thanksgiving I decided to roast them and make a salad with some of the gorgeous lettuces I got as well.
 
If you don’t have these particular veggies you can sub any root veggies and they would be delicious in this recipe.

 

Kohlrabi
 
Daikon radish
(The white thing that looks like a carrot in front.)
 
This is what the mixture looked like after roasting,
 

 

This is the final salad.
(A bit blurry as my photography equipment was put away for Thanksgiving).
 
Roasted Kohlrabi and Daikon Radish Salad
Vegan, Gluten Free
Serves about 8
 
 
Ingredients
 
1 kohlrabi, peeled and diced
1 daikon radish, peeled and diced
1 cup chopped onion
2 green apples
2 heads fresh lettuce, torn


Dressing:
1/4 cup extra-virgin olive oil
1/2 Tbsp poultry seasoning
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 Tbsp fresh lemon juice
2 Tbsp agave (or honey)


Directions:


1. Preheat oven to 350F.  In a small bowl mix the dressing ingredients, pouring half in a large bowl to toss the vegetables and reserve half for later to top salad.  Add the kohlrabi, radish and onion to the large bowl with the dressing, toss to coat; pour mixture onto a large baking sheet.  Bake 45 minutes, stirring halfway through.  Turn broiler to high, broil vegetables until golden, about 10 minutes, stirring halfway through; remove from oven and let cool.

2. Chop apples and place in a large salad bowl; add cooled vegetables and lettuce; pour reserved dressing and toss gently to coat.