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Harvest Chard

harvest chardA little bit sweet, sour, and spicy. Rainbow Chard is one of my favorite vegetables because of it’s dual nature with the crunchy stems and leafy greens. One vegetable seems to take on the life a full salad. Chard is dressed up with fortifying fall flavors in this quick-fix warm salad. Because the chard leaves cook down so much, this recipe should be doubled if serving more than one. This recipe makes enough for a main dish salad with a little leftover for later.

Ingredients

  • 1 Tb. oil – I’m using Walnut Oil for this recipe but anything will do
  • 1 small Shallot – small dice
  • 1 bunch of Rainbow (or other variety) Chard  – strip leaves from stems, chop stems and leaves separately
  • 1 small Apple diced – reserve a few Tb. of chopped apple to top salad
  • a handful of Golden Raisins
  • Mix together — 1 Tb. Apple Cider Vinegar, 1 Tb. Water, 1 tsp. Dijion Mustard, pinch of salt, pinch of Chili Powder
  • Handful of chopped Walnuts

Preparation

  1. Saute shallot in oil, and when softened a bit, add the Chard Stems, 3/4 of the Apple bits, and Raisins over med/high heat
  2. Cook for about 8 – 10 minutes until Chard Stems and Raisins have softened slightly
  3. Add Chard Leaves and Cider cooking water to steam the leaves – cook just until tender – only a couple of minutes
  4. Top warm salad with remaining apple pieces and chopped walnuts

Enjoy and Namaste ~Kate

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Craving! Bok Choy

basic bok choyMy bok choy cravings began when I was pregnant with my second child. I also craved chicken wings! Chicken wings of all things! I’ve been an off & on again vegetarian my entire life. The only time I have ever enjoyed a chicken wing is when I was pregnant with my little carnivore. I haven’t had a chicken wing since but the bok choy cravings, they stuck around….

I love this recipe! It’s fast, easy, and feels so healthy going down the chute. 

In a saute pan, over med-high heat, add:

  • a drizzle of toasted sesame oil
  • a handful of mushrooms, cut into bite size pieces

Let the mushrooms get warm and cozy. While they sauté, chop the stems of at least two heads of bok choy. This recipe reduces so much – you need to start with a lot. I never make enough. From now on it’s going to be one head of bok choy for each person. 

To the mushrooms, add:

  • the chopped stems and cook down a bit before adding the leaves
  • 1-2 cloves of minced garlic
  • 2 – 3 Tb. soy sauce
  • a small dash of red chili flake

That’s it! Fast, easy, delicious, and super healthy. Enjoy!

I like the recipe as is, but of course, would work well over a bed of toasty brown rice. I also serve a similar bok choy recipe with rice noodles and ginger peanut sauce.

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KateeO’s Basic Green Juice

basic green juiceOne of the best things I did for myself was purchase “that” juicer. It took me about a year and a half to get over the price before I decided to fork it out. But… when I’m feeling down, energy-wise, there is nothing better than this pick me-up. If you don’t have a juicer, but have a blender strong enough for the apples, just blend it up into a smoothie – or strain to remove the pulp if you are looking for a true juice. For this juice – only organic will do for me. It feels like it goes right into my blood stream and I certainly don’t want to be injecting pesticides into my veins.

Into the juicer we go:

  • 1 english cucumber with the skin on and scrubbed very well
  • a half of a head of romaine – or similar “water dense” lettuce
  • several large kale leaves*
  • 2 stalks of celery
  • 1 cored granny smith apple
  • In winter, I may add a knuckle of ginger but skip this in summer for Ayurvedic reasons as it’s a fire spice
  • I may also squeeze some lemon in to the juice after it’s been processed

*If you wrap your kale leaves around your cucumber or celery stalks and really pack it into the chute, you may get a little more juice.