Archive for the ‘Recipes’ Category

Sprouted Bean and Turmeric Puree

Tuesday, November 9th, 2010

I like to keep some sprouted grains and legumes on hand for my spontaneous meal creations.

Sprouted beans!

This week I sprouted chickpeas, kidney beans, and white beans with things in mind like hummus, purée, and broth soups.

Tonight, I had purée on the mind, and I was imagining the taste of what I wanted – but I couldn’t put my finger on it. Google didn’t seem to have the magic answer, so I decided to start the purée by faith and see what would happen.

I cooked the sprouted beans in water until soft, then put them in the blender with some kefir. As I puréed the beans, I noticed something very important missing from my edible creation – color.

And then, the inspiration – turmeric!

Turmeric is tasty in small amounts, great for adding color, and boasts iron, vitamin C, and manganese. Just a half a teaspoon was the ticket to sweet victory.

I’m imagining this purée alongside beef, chicken, or tempeh…  or topped with prosciutto.

And if you’ve only been inviting parsley to the party for its good looks, you should know that its flavor brings balance to this dish, even in small amounts. ;)

That’s my inspiration, what’s yours?
I would be glad to hear your ideas and experiences with this or any other bean purée.

But, whatever you do…

Enjoy what you eat today!

Sprouted Bean and Turmeric Puree

Sprouted Bean and Turmeric Puree

(Remember, I am not a measurer! This recipe can be adjusted to your liking.)

Ingredients:

  • Sprouted Beans – About 2 cups (I used chickpeas, white beans, and kidney beans)
  • Kefir – about 1/2 cup
  • Olive oil – 1 tsp
  • Honey – about 1 tsp
  • Salt – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Water – about 3/4 cup or enough to get your desired consistency.

Directions:

Place sprouted beans in a pot, add just enough water to cover the beans, then bring to a boil.
Turn heat down and simmer until beans are softened.
Rinse beans and put into blender.
Add all other ingredients (kefir, water, salt, olive oil, honey, and turmeric).
Purée, adding water until desired consistency.
(Blending time will vary depending on your blender/food processor…)
Taste and see!

BTW…
We enjoyed this purée tonight with a medium-rare lamb shoulder seared in the cast iron skillet… flavor fireworks!

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Nutrition tips from superchick fitness

Friday, October 15th, 2010

Eating nutritious food is fun, simple, and essential!

Here are three ways to care for your beautiful body through nutrition today…

Frozen spinach rocks!

Spinach adapts to flavors well, so it can be added to meals you already like to make, like rice and pasta dishes. It is great as a side with sweet or savory spices. It is convenient, quick and affordable! It even tastes great in a smoothie!

Check out the three spinach recipes later in this post.

Fresh fruits and veggies are the original fast food!

Many of these nutrient packed foods come individually sized and are ready to eat with just a rinse of water.

Some quick nutrition choices that require no preparation are: apples, bananas, snap peas, berries, oranges, grapes, kiwi, peaches, and baby carrots.

Nutrition in your purse!

Nuts, seeds, dried fruit, granola bars, crackers, and cereals are other great choices that you can take on the go.

When choosing a pre-packaged snack like a granola bar, there are two important nutrients to keep in mind for a balanced and satisfying snack: PROTEIN and FIBER.

Look for at least 5g protein and 3g fiber per 200 calorie serving.

Spinach recipes!

Here are some of my favorite spinach recipes.  Experiment with adding spinach to your favorite dishes!

Sweet Side of Spinach

1 bag (16oz.) frozen cut leaf spinach
2 tsp oil
1/2 cup sliced almonds
1/2 cup raisins
1 tsp cinnamon
1 tsp sugar or honey
Salt and pepper to taste
Dash of curry powder
Dash of cayenne pepper

Cook spinach and oil in saucepan over medium heat for about 3 minutes or until fully thawed.
Add everything else, cook 1 more minute, and serve.

Makes about 5 servings.

Berry Green Smoothie

1 cup frozen spinach
1 cup frozen strawberries
1 cup frozen blueberries
½ frozen banana
1 cup of milk
1 cup of water
1 tsp sweetener of choice

Add all ingredients in blender.
Pulse at first and work up to blending on high for about a minute or until desired smoothness.
Depending on your blender, you may have to add more liquid or shake it a little to encourage mixing.

Makes 1 large serving or 2 small servings.

Spinach Marinara

1 jar (25 oz) pasta sauce
1 package (10 oz) frozen chopped spinach

Combine in a saucepan and cook uncovered over medium heat until spinach is evenly mixed in and sauce is slightly thickened.

Makes about 5 servings.

Health is not a destination, but a constant adjustment to the changes that happen to our bodies.
Enjoy the journey!

“Beloved, I wish above all things that you may prosper and
be in health, even as your soul prospers .” 3 John 1:2

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An African Kale Tale

Tuesday, October 5th, 2010

Today for lunch, I knew I wanted to make something with a tortilla, the last egg, and some kale.

If you have not added kale to your pantry or palate yet, this may be a fun introduction.
Kale was a mystery food to me a few months ago. Then I found this recipe for Kale Chips. I was intrigued. Then I was hooked. That was the beginning of a friendship. We now meet every week or so to enjoy each others’ bright, yet earthy qualities. ;)

Injera at FlamingoI recently had the pleasure of enjoying East African food, particularly dishes served on a really yummy bread called injera. Injera is a spongy, stretchy, sourdough-y ‘bread’ that is flat like a tortilla but much larger. It needs a special plate!

If you have never had injera, I encourage you to find the closest Ethiopian restaurant and schedule a date with someone. We have a dear church friend who owns Flamingo, an Ethiopian/Eritrean restaurant in Saint Paul – if you make it there your belly will be glad you did.  :)

I look forward to making this bread at home someday. We did some research, and it seems to be an art which requires special equipment… so it’s on our someday hobby list.

The fun part about eating with injera is that it serves as the eating utensil as well.
An edible spoon?! Of course that’s a great idea. And it really is lots of fun, too!
You tear off a piece and grab or scoop up some food and bring it to your mouth for wonderful mix of textures and tastes.

With my kale, my tortilla, and my egg I used inspiration from the African culture, combined with my craving for B vitamins – I mean an egg, and created a joyful and satisfying lunch I will not soon forget. I may have to have this again tomorrow – it was that good.

Recipe: Kale and Egg on Mock Injera

To Buy:

  • Kale – 1 bunch
  • Egg – 1 or 2 per serving
  • Tortilla – 1
  • Cheese – 1 tablespoon or so
  • Oil
  • Salt and pepper

To Do:

  • Pull kale off of stems and tear into pieces. Discard stems.
  • Wash and dry kale (I love my lettuce spinner)
  • Heat oil (I like olive, grape seed or sunflower) in a large pot or skillet on medium high with salt and pepper.
  • Add kale with a couple tablespoons of water and cover for a minute.
  • During this minute you can cook the egg(s) over easy and heat the tortilla.
  • Keep stirring kale until all is cooked. Will be slightly wilted and bright green.
  • Add more salt and pepper if desired.
  • Take the kale you will use and chop it into pieces.
  • Place a tortilla on a plate, add chopped kale to the middle, place egg(s) on top of kale, sprinkle cheese over egg(s). I like a little more salt and pepper over everything.

Enjoy breaking the egg yolk over the kale and biting into this crunchy and creamy treat.
But even if this isn’t on your menu…

…Enjoy whatever you eat today…

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A Mini Adventure

Tuesday, October 5th, 2010

I purchased too many ‘breads’ last week and now have these goodies to play with:

  • whole wheat tortillas
  • mini pita pockets (so cute)
  • sprouted bread
  • and ak-mak crackers

… on top of our very well stocked whole grain and legume pantry (which will serve us well for the next several ‘cool’ months. I mean freezing!)

So this morning I scan the fridge and my brain for fun resourceful ideas. Those mini pita pockets just haven’t displayed their full potential yet, so I’m kinda set on them. They usually break apart in any attempt to cut open and fill them-but toasting did the trick! I was able to get a clean cut and fill them with a scrambled egg delight. They held up nicely. :)

I whisked together one egg, red pepper and tomato pieces, dried herbs de provincial, and salt and pepper. I scrambled the egg mixture lightly, then melted shredded Toscana Parmesan cheese (it’s a creamier and sweeter version) over top as I toasted and cut the mini pitas.

Here you go!

I really enjoyed this warm breakfast.  I call them Toasted and Filled Mini Pita Pockets.
As always, the possibilities are endless! I can imagine:

  • a more filling version made with salmon and eggs.
  • a green meal of the day by adding frozen spinach or seaweed.
  • a healthy alternative to the egg McMuffin – add bacon or sausage topped with maple syrup! (Use vegan sausage if you want…  ;) )

You could double up the pitas by placing one open mouth over the other and create a breakfast calzone of a different sort!
I really do get excited about the endless possibilities of food!
Create your own mini pita adventure!

…Enjoy what you eat today…

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