Uncategorized

Beets & Barley with Orange Dressing

image

This recipe is perfectly nourishing for a chilly fall night. Both the Barley and Beets take some time to cook but the recipe is not labor intensive. You can certainly multi-talk while making this dish.

Beets:
Scrub well – chop off any greens – wrap them up well in a couple layers of aluminum foil and bake at 425 degrees for about 45 minutes or until fork tender. Once Beets are tender and cool enough to handle, run under cool water and slide the peel off the beet. Chop into bite size pieces.

Barley:
Cook 1 cup of Barley according to package directions. This will take about 25 minutes.

Dressing – Combine ingredients:
1/4 cup Olive (or other mild) Oil
1/4 cup fresh squeezed Orange Juice
2 tsp. Soy Sauce
1 tsp. Vinegar (I’m using Bragg’s Apple Cider Vinegar
Drizzle of Agave or Honey

Toss your warm salad:

  • Add 1 – 2 cups of Chick Peas to the Barley to warm them through.
  • Add dressing and stir to combine.
  • Add Beets and gently fold in. Folding the Beets in will color the rest of    the salad – limit stirring to keep everything from turning pink.
  • Tonight, I topped the dish off with some chopped Walnuts and would have added a bit of Spinach if I had any at home today.

Namaste and Enjoy!

Uncategorized

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

Uncategorized

My (current) Food Manifesto and Go-To Green Salad with Actual Avocado Dressing

This slideshow requires JavaScript.

(Recipe Below)

Recently someone asked me what my food blog slant was. My journey to a healthy relationship with food has been a winding road with many ups and downs. For now, these are my priorities in no particular order: Fast!, Healthy for our Bodies and Healthy for our Environment, Affordable, if it’s got to be fast – there’s also going to be an element of Ease – though I have learned a few tricks along the way to make fast food feel Special, of course Flavor, and Family Friendly. My kids are still in elementary school and though they have been through “taste bud boot camp,” I still like to be considerate of their preferences. We are mostly vegetarian here at home but the family eats meat on occasion, and….. with that being such a hot topic, I will save that conversation starter for another day.

Our relationship with food truly is the most intimate one we have. What we consume literally becomes a part of us and gives us the energy to thrive (or not.) I have a great respect for the power of food beyond it’s capacity to bring sensation to the tongue and belly. I would love to see food acknowledged more and more for what it truly is: a life force energy. In our Yoga practices we acknowledge that all energy including that which we consume through our mouths, eyes, ears, etc. is a form of prana – or life energy. A few years back I was inspired to add more Raw Foods to my warm* weather menus when I read Natalia Rose’s, Raw Food Life Force Energy. This recipe is likely very close to the original because it hits all the marks on my priority list.

Actual Avocado Dressing & Basic Green Salad
(With a high health factor and low energy use to prepare this meal, it’s a perfect recipe to share on this Earth Day – don’t forget to compost – or learn to compost your veggie peelings.)

Makes 2 Servings

In a medium bowl, add the following ingredients and mash them up

  • 1 peeled ripe Avocado
  • Juice of 1 Lemon
  • 1/4 tsp. Salt
  • Drizzle of Honey (no honey for vegans! Stevia is a good alternate)
  • 2 – 4 Tb. of Water – the mixture should end up thin enough to dress your salad greens

Load your salad components on top of the dressing and toss well to coat the salad with this sumptuous sauce. I like to use a mixture of crisp Romaine and oxidant rich field greens with some cucumber for crunch and sunflower seeds to boost the amino acid complex which your body will use to make protein.

Enjoy! …..and feel good about and because of what you choose to eat.

*As I incorporate Ayurvedic principles in my personal diet, I save cold salads only for bright warm days to help keep my constitution in balance.