Tag Archives: Food

Cherry Almond Salad

Posted on by
Reply
Use several kinds of cherries for flavor, color and texture contrast; a slightly bitter frisée or escarole and wedge of cheese nicely sets off summer’s first stone fruit. ½ head escarole or 2 heads frisée (kinds of lettuce) ½ cup almonds, toasted and coarsely chopped 1 ½ cups (about ½ pound) mixed cherries, such as Bing, Rainier, Brooks, Garnets, and sour Montmorency cherries if you can find them, pitted and halved ¼ cup dried cherries 1 Eureka lemon 2 Tbl grapeseed or almond oil Kosher or sea salt Freshly ground black pepper 4 oz blue cheese or aged goat cheese, such as Redwood Hill Crottin or Boucheret If using escarole, cut the leaves crosswise into thin ribbons. You’ll have 3 to 4 cups. If using frisée, use the tender, light-colored hearts and tear them into bite-size pieces. Toss together the cherries, almonds, and escarole or frisée in a salad bowl. Use a zester to peel the yellow skin of the lemon directly onto the salad. Add the oil, a squeeze of lemon, and salt and pepper to taste. Divide salad among 4 plates. Cut cheese into 4 wedges or slices and place a slice on each salad. Makes 4 servings Adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. Courtesy of Emily Duval at http://emilytrains.wordpress.com/

Pasta-free Eggplant Lasagna

Posted on by
2
2 large eggplants, cut into ¼ in. slices and steamed until tender but not too soft (about 5 min) 16-oz. pkge pre-cooked spicy Italian chicken or veggie sausage (try Trader Joe’s/Wild Oats), cut into ¼ in. pieces 16-oz. frozen spinach, thawed (be sure to squeeze all the water out) 1 ½ jars organic pasta sauce (I prefer Trader Joe’s roasted red pepper marinara) 6 cloves garlic, minced 7 ½-oz. fresh ricotta 2 Tbl. grated/shredded parmesan cheese Preheat the oven to 375°. Line a 9x12” baking dish with half the eggplant slices (cool them slightly after steaming so they can be handled), overlapping them to avoid gaps. Evenly layer half the sausage slices, then all of the spinach, then all the garlic. Add the ricotta, spreading thinly over the previous layers. Pour half the sauce over the layers, spreading evenly with a knife. Add the rest of the eggplant slices, sausage, and sauce (in that order). Sprinkle the parmesan cheese on top and bake for approx 30 minutes, or until bubbly. Allow 5 minutes to cool a few minutes before serving. Serves 8. Note: Feel free to replace the marinara sauce in this recipe with another organic, preservative-free sauce, or your own homemade sauce, and try a sprinkle of red pepper flakes for an added kick. You can also replace the spinach with your favorite veggies. Nutrition info per serving: 245cal, 10.4g fat (3.3g sat, 0g trans), 49mg cholesterol, 868mg sodium, 19g carbs (8g fiber, 7g sugar), 18.3g protein. From the healthy kitchens of Gina Hicks and Emily Duval. Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Spinach, Crunchy Chickpea, And Hazelnut Ragout

Posted on by
Reply
This tasty dish is inspired by a tradition Spanish dish of spinach with raisins and pine nuts, and the baked chickpeas add a meaty crunch and lots of protein. 15-oz can chickpeas, rinsed and drained ¼ c. whole hazelnuts 2 Tbl. raisins 1 Tbl. extra-virgin olive oil 2 garlic cloves, minced 1 bunch spinach, rinsed and stemmed 3 plum tomatoes, cut into ½ in. cubes (optional) 2 Tbl. capers, with a bit of the brine A squeeze or two of fresh lemon juice Sea salt and freshly ground pepper to taste couscous or steamed brown rice (½ c. per person) Step 1: Preheat the oven to 350 degrees. Spread the chickpeas in a single layer on a rimmed baking sheet and roast until crunchy, about 30 minutes. Transfer to a plate and set aside. Meanwhile, spread the hazelnuts on a second rimmed baking sheet and roast for 10 to 15 minutes, until golden in the center (you’ll have to cut into one to see). While the nuts are still hot, pour them into a clean dishtowel, form a sack, then rub the nuts in the towel to remove the skins. Don’t worry about removing every last bit of skin. Open the towel and transfer the nuts only to a cutting board, coarsely chop them, and set aside. Step 2: In a small bowl, pour ½ c. boiling water over the raisins. Let stand for at least 10 minutes, or until plump. Set aside. Step 3: In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for one minute; do not let it brown. Increase the heat to medium-high and stir in the spinach, tomatoes, and capers with their brine, and raisins with about 1 Tbl. of their soaking liquid. Cook, stirring frequently, until the spinach is completely wilted, about 3 minutes. Stir in the roasted chickpeas and hazelnuts and heat through. Season to taste with the lemon juice, salt and pepper. Serve immediately over the couscous or rice. Serves 2-3. From Entertaining for a Veggie Planet by Didi Emmons Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Curried Sweet Potatoes

Posted on by
Reply
Sweet potatoes are a MEGA-food, and with dried apricots, raisins and curry powder, this unusual recipe is irresistible! 4 ½ pounds sweet potatoes (8 or 9 medium), peeled and cut into 1-inch pieces 1 tsp salt, plus more to taste 1 cup dried apricots (3 ounces), cut into 1/4-inch slivers ½ cup raisins 1 cup boiling water 1 Tbl canola oil 1 onion, finely chopped 2 tsp curry powder Freshly ground pepper to taste Place sweet potatoes in a large pot and add enough cold water to cover by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, until tender but not mushy, 8 to 12 minutes. Drain well. Meanwhile, combine apricots, raisins and boiling water in a small bowl; let sit until plumped, about 10 minutes. Heat oil in a large wide pot over medium-high heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant, about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit-soaking liquid. Season with salt and pepper. Stir gently over medium-low heat until warmed through. Nutrition info per serving: 287 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 65 g carbohydrate; 4 g protein; 8 g fiber; 262 mg sodium. Nutrition bonus: Vitamin A (840% daily value), Vitamin C (80% dv), Potassium (34% dv), Fiber (31% dv). TIP: The sweet potatoes will keep, covered, in the refrigerator for up to 2 days if you want to make them ahead. Reheat on the stovetop or in the microwave. Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Roasted Broccoli With Garlic & Ginger

Posted on by
Reply
1 ½ pounds broccoli, cut into long spears 2 Tbl extra-virgin olive oil 1 Tbl minced garlic 1 tsp finely chopped fresh ginger ½ tsp kosher salt ½ tsp crushed red pepper Lemon wedges, for serving Preheat the oven to 450°. In a large bowl, toss the broccoli with the olive oil, garlic, ginger, salt and crushed red pepper. Spread the broccoli on a rimmed baking sheet and roast in the upper third of the oven for about 20 minutes, stirring occasionally, until crisp-tender and browned in spots. Serve with lemon wedges. Serves 4. Nutritional Info per serving: 109 calories, 7.6 g total fat (1.1 g saturated), 9 g carb. From the healthy kitchen of Joanna Caywood. Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Gina’s Super-charged Cereal

Posted on by
3
This recipe comes from her mother, who got it from Dr. J. Andrew Rife, Naturopathic Physician. There’s no better way to start your day! 4 cups rolled organic grains such as oats, barley, rye, etc. 2 cups oat bran 1 cup chopped dried fruit (cranberries or your favorite) 1 cup raw unsalted sunflower seeds 1 cup raw unsalted nuts, chopped (your choice) 1 cup lecithin granules 1 cup ground flaxseeds (grind them yourselves for freshness) ½ cup ground milk thistle seeds (grind them yourselves for freshness) Seeds can be ground in a coffee grinder or blender. Mix all the ingredients well and store in an airtight container in the refrigerator. For each serving, soak ½ cup dry mixture in non-fat milk, soy milk, rice milk, nut milk, diluted fruit juice or water at least 30 minutes (overnight is okay). To increase the protein value, eat with yogurt or tofu. In the winter months, try heating your soaking liquid first for a warm cereal. This will decrease the soaking time to about 20 minutes. Cover the bowl after you’ve added the liquid to keep the heat in. From the healthy kitchen of Gina Caywood. Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

Oatmeal Pancakes

Posted on by
Reply
Best served with fresh fruit and pure maple syrup, these pancakes will wow them at the breakfast table, and keep you running all morning… 2 cups rolled oats (NOT quick/instant oats) 1 ¾ milk (non-fat, low-fat, almond, rice or soy) ¼ cup orange juice (freshly-squeezed if you’ve got it) 2 eggs, lightly beaten 4 Tbl. butter or soy margarine (soy margarine can be found at Trader Joe’s) ½ cup unbleached or whole-wheat flour 1 Tbl. sugar 2 tsp. freshly grated orange zest 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon pinch nutmeg pinch salt 1 cup finely diced fresh peaches, apples, pears, strawberries or blueberries walnut oil for brushing the griddle In a large bowl, combine the oats, milk, and orange juice. Set aside for 15 minutes. Add the eggs and melted butter or margarine and beat about 30 seconds to combine well. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, nutmeg, and salt; stir to mix well. Gently fold in the fruit. Heat a nonstick griddle or skillet over medium heat. Brush lightly with walnut oil. Pour the batter in 1/a cupfuls onto the heated grill, leaving space in between for turning. Cook until golden brown (air holes will start to form), about 2 minutes, then flip gently and cook the other side until golden brown, about 2 minutes. From Claire’s, the best vegetarian restaurant in New Haven, CT (and quite possibly all of New England) Courtesy of Emily DuVal at http://emilytrains.wordpress.com/
From Donate Your Weight

What Are Your Influences?

Posted on by
Reply
Every musical act has influences. The Beastie Boys and A Tribe Called Quest influenced each other. Punk bands from the U.K. influenced garage bands in Southern California and vice versa. Reggae and dub influenced each other. What are your influences? That's what we talked about in Helping and Listening Skills this week. We came up with a great list and I liked it so much I took a picture of it. I asked the students to tell me about the things that influence them. What do they value? Why do they do what they do; love what they love? This is the list they came up with: Parents Environment -Friends -Neighborhood -Peers -Religion Culture Schools Food/Nutrition Media Mental Illness Life Experience -Observation Socio-Economic Status ($$$) Books Music Relationships Friendships Family -Uncles -Aunts -Brothers -Sisters -etc. Role Model -Coach -Minister -Teacher Law Government Health Medication/Drugs Language Sleep Fashion Freedom Travel Pets Sex Arts -Pictures -Painting -Dance Entertainment Perception The point I want to make in this class is that you cannot know any of these things about yourself or anyone else unless you first learn how to listen. A great Master Mind group is one that's committed to honoring and respecting each other and that includes listening unconditionally and without judgment. It is honoring a person to trust that they know what's best for their own life. --------------- Start a Master Mind Group.comWhen you think about it, every musical act you know of is using the Master Mind principle whether they realize it or not. They are joining together as a team with a combined vision. You can use the same principle and make some truly rockin' things happen in your life. Do you have a creative project you want to complete? Do you want to find a purpose for your life? If so, I invite you to come over to my brand new page called Start a Master Mind Group.com. I'm offering 4 freebies to get you started so you can get a sense of what the Master Mind is all about. There's nothing cool about holding back.