7 years ago
January 30, 2009
Recently, I went to a raw foods class at Whole Foods, taught by Chef Mehmet Ak. He taught us how to create four amazing dishes, including this kale salad. I'm not a big fan of raw greens, so I wasn't sure if I'd like this salad. I was pleasantly surprised- it's delicious!
-2 small bunches dinosaur kale (aka lacinato or blue kale), stems removed
-3/4 tsp. sea salt or tamari
-2 T. extra virgin olive oil
-2 T. lemon juice
-3/4 tsp. black pepper
-1/4 cup pine nuts
-1/4 cup golden raisins, soaked 10 min, drained and rinsed
1. Stack two (or more) leaves of kale together and roll tightly. Cut the kale crosswise into very thin strips. Repeat with remaining kale leaves. Add 1/2 tsp. of sea salt and massage the kale well with your hands, in order to soften the kale. (Really rub the kale together. The kale will change color slightly, having the appearance of being blanched). Add the lemon juice, olive oil, remaining sea salt, and black pepper, and toss well with your hands, working the dressing into the greens. Gently toss in pine nuts and raisins.
1. Substitute 1/4 cup sliced kalamata olives for the raisins.
2. Eliminate the raisins and pine nuts. Add diced tomato and avocado.
3. Add agave nectar and curry powder to taste.*
*This is the variation that I prepared. Spicy, slightly sweet, and super healthy!
January 20, 2009
I've always wanted to make homemade hummus, but I've never gotten around to it. I bought tahini for another recipe, so I decide to take the plunge. I made both regular hummus (which had a healthy amount of garlic) and roasted red pepper hummus.
I used two recipes I found here and here. I might try the peanut butter hummus next...although I'm not sure about that. :)
-1 16 oz can of chickpeas or garbanzo beans
-1/4 cup liquid from can of chickpeas
-3-5 tablespoons lemon juice (depending on taste)
-1 1/2 tablespoons tahini
-2 cloves garlic, crushed
-1/2 teaspoon salt
-2 tablespoons olive oil
1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
That's it! Yum!
January 06, 2009
Don't let the name fool you...this dish is similar to a potato omelet. It requires few ingredients, but a little patience.
-5 cups potato, diced
-1 cup onion, diced
-1 t. paprika
-8 large eggs
-1/8 cup milk (can omit)
1. Mix potatoes, onions, paprika, and a dash of salt and pepper.
2. In a large skillet, heat a few tablespoons of oil. Sauté potatoes and onions until well cooked but not mushy. Make sure to stir constantly to prevent the potatoes from sticking.
3. While the potatoes cook, whisk together the eggs and milk in a large mixing bowl. Once the potatoes are done, add them to the eggs and mix well.
4. Add another tablespoon of oil to the skillet, and reheat over a medium high heat. Pour the potato egg mixture in, leveling it out with a spatula. Cook over medium heat, allowing the bottom to set.
5. Once the bottom half of the tortilla has set, use a large dinner plate to either slide the tortilla out of the pan, or invert it completely onto the plate. Your goal is to flip the tortilla over in the pan so the runny side can cook and brown completely.
6. When both sides of the tortilla are fully cooked and browned slightly, you're ready to eat! Allow the tortilla to sit in the pan for a minute or two to firm up completely, and then place on a large plate. Serve the tortilla cut into wedges.
7. Enjoy this dish either hot or cold. It's delicious either way!