The Twelve Veggies of Christmas

 Kid Friendly  No Responses »
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.

Kale and Kohlrabi Salad with Miso-Tahini Dressing and Step Number Two in Mindful Eating

 Dairy Free, Dressing, Egg Free, Gluten Free, Lighter Fare, Low Cal, Raw, Salad, Soy Free, Vegan, Vegetarian  15 Responses »
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 %

Asian Peanut and Cabbage Salad and 7 Facts Award

 Dairy Free, Dressing, Egg Free, Gluten Free, Lighter Fare, Salad, Soy Free, Vegan, Vegetarian  17 Responses »
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 %