Archive for the ‘beets’ Category

Beet and Carrot Slaw: Recipe

A friend of mine just sent an email requesting my Beet and Carrot Slaw recipe. I immediately went to the blog to send her a link. After searching for about ten minutes, I realized that I talk about this all the time, but I had yet to choke up the recipe.

This recipe is so easy and so delicious. And even my husband, who has never been much of a beet eater, goes through periods where he eats this everyday. It’s also gorgeous and would be a welcome, uh, cleansing addition to any Thanksgiving meal. Next time I make it – which will probably be in a couple of days since I just added it to my own Thanksgiving menu – I’ll be sure to take a picture!

Beet and Carrot Slaw

Ingredients

Equal numbers of beets and carrots, peeled and grated finely (or run through a processor); I usually do about 4 medium to large or 6 small. It depends on how much you want to make.

1/2 bunch of parsley, cleaned and minced.

2 tablespoons (more or less) of extra virgin olive oil

juice of 1 lemon AND 1 lime

1 tablespoon cinnamon

1 tablespoon turmeric

1 tablespoon of cumin

Directions

1) Add all of the ingredients except the spice in a large metal bowl and toss well.

2) Then sprinkle the spices while continuing to toss (to avoid clumping).

3) Adjust seasoning and oil to taste.

4) Enjoy!

A Dinner That Hit All My Buttons

Every once and a while, I surprise even myself. This was so good that I am immortalizing it here…as I will most certainly want to make this again.

Rainbow Salad with Spinach, Kale and Chard (I made a big salad for 1 as my main course):
Baby spinach (2 cups)
Red chard (2 small leaves, finely chopped)
Lacinta Kale (2 small leaves, finely chopped)
Green cabbage (about a 1/2 cup, finely chopped) – adds crunchiness without the carbs!
1 small carrot, finely shredded
1 small beet, finely shredded
1 Tbs shelled hemp seeds
2 Tbs of sunflower seeds
2 Tbs dulse

Dressing:
1 Tb olive oil
1 Tb Braggs amino acid

That was the first course and would have been fine, but I was feeling particularly decadent.

So, onto dessert!

Roasted Delicata Squash and Tahini
2 Delicata Squash (this way there’s plenty left over), seeded and cubed, unpeeled.
1 Tb Coconut Oil
Cumin to taste

Mix all three ingredients in a roasting pan and roast at 375 degrees. I took it out after 30 minutes or so, but it probably depends on the size of the cubes.

Optional: Serve with 1 Tb tahini to slow the absorption of the sugar in the squash and to add protein.

This was stellar. And gorgeous. Next time I’ll be sure to take a picture.

P.S. When I’m just having the salad, I’ll sometimes add in 1/2 cup of canned organic garbanzo beans.

Light and “lively” entertaining: simple dinner party ideas

MJ and I love to throw dinner parties. Typically, we end up cooking Indian food or something else that’s equally complicated or heavy.

Last night we had people over and I decided to go simple.

1) I didn’t have all day to prepare (it was sort of last minute on everyone’s part)
2) Our guests, while foodies, tend to be more snackers than big meal type of people
3) I’ve been working really hard to get my body back from it’s unnatural post-vacation state and I didn’t feel like having a big meat-, carb-, or sauce-heavy meal was going to get me there any sooner.

I really wish I had taken a picture to show you how gorgeous this ended up being. And, more importantly, I can’t even explain how easy it was to put together.

Essentially, we had a local food party. It consisted of freshly picked spinach and arugula, mushrooms, yellow bell peppers, cherry tomatoes, baby carrots, tabbouleh (made with fresh mint and parsley), roasted golden beets, heirloom tomatoes, raw organic almonds (okay, not so local), locally baked bread, locally made cheese (one goat and one made from raw cow’s milk) organic extra virgin olive oil, baba ganoushe and hummus from the local Coop, corn on the cob, and some Quinoa Peruvian Stew that I happened to have in the fridge.

Instead of making a salad, I put out everything in multicolored mix-matched bowls that facilitated not only custom meals, but also easy snacking.

I served the snacky stuff on a wooden tray table out on the deck (before it got chilly and we were forced to move indoors for the main course, which was comprised of the tabbouleh, the stew (served in tiny little bowls) and the corn.

I also served the wine, which meant that I controlled the pours. Since MJ and I are in the process of tasting some of the wine we bought in Mendocino, I did have a single glass of each of the bottles; however, I split the difference between MJ and our guests. Everyone was happy. And because there were so many vegetables (all of which tasted great with the wine), it was easy to munch without feeling bad about it or (God forbid) feeling deprived!

It was really delicious and really easy. Normally when I invite people over, I always think that you have to really do something hard or impressive. Though, in all fairness, that’s probably because I’m a bit shy and would rather be in the kitchen instead of in the conversation.

This time. with a few exceptions, we ate what we normally eat: salad, soup, corn, and sometimes (though not often) bread. Granted, we normally don’t have goat cheese or wine with dinner, but we were having guests. Although I enjoy the big dinner party, there was something nice about just having someone over for a meal. In some ways, it’s way more intimate, as you’re inviting someone for the company, not necessarily the food. It was also easier for me to just enjoy the evening.

So next time you invite someone over, keep it simple. Put your energy into the conversation and put the preparation on the back burner. And if you have other simple entertaining strategies, please pass them on!

heirloom-tomatoes

Photo Credit: Rock Walker

What’s for lunch?

Today, I had my normal spinach salad, topped with two roasted red beets. I paired this with a toasted Lavash slathered in hummus. It was heavenly, filling, teeming with antioxidants, and under 300 calories! What’s not to like?