Archive for the ‘high water-content food’ Category

Sweet and Sour Savory Cabbage

I can’t believe that this is my new favorite recipe.

I was lamenting the ooh-gobs and ooh-gobs of cabbage that had come in the CSA, when I happened upon my Body Ecology eRecipe Cookbook.

Page 23 out of 36: Sweet and Sour Savory Cabbage.

I figured it was that or culture it and for some reason the culturing – at least for the moment – holds no appeal.

I made this last week and I had several meals of just cabbage. Not nutritiously complete, granted, but it was literally all I wanted. I found myself at work day dreaming about cabbage – how wrong is that?!

Last week I used two heads of red, though this week I stuck with the recipe. Here it goes.

Sweet and Sour Savor Cabbage

Ingredients:

1 head of cabbage, julienne

1 head of red cabbage, julienne

1 large vidalia onion, julienne

1 Tbs salted butter (or grass fed ghee with a pinch of salt)

1/2 tsp (or more to taste) coriander

1/2 tsp (or more to taste) cardamon

1/2 cup apple cider vinegar

1/4 tsp white stevia powder (or between 8 and 10 drops liquid stevia)

Directions:

  1. Peel off outer leaves from cabbage, cut in half and remove – core and julienne in 1/4″ slices. Prepare the onion in the same way.
  2. Heat stock pit over medium heat. Sauté onion in butter until translucent and lightly caramelized. Add cabbage and mix well.
  3. Mix stevia with apple cider vinegar and dissolve thoroughly.
  4. Add stevia and apple cider vinegar to vegetables. Season with dry spices.
  5. Cover and simmer over medium-low heat. Stir frequently until cabbage is soft and fragrant.

The book says it’s a great dish to add to salads or as a side dish to a meal. I ate it hot. I ate it cold. I ate is as a side and as the meal. LOVE IT.  And I am assuming – hoping – that it’s really good for you!

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Recipe: Black Bean and Corn Salad (Gluten-Free)

The other day I realized that I still had 36 cans of organic black beans left over from the case-lot sale last October – that is, before I decided to go mostly raw.

I also realized I had a ton of fresh corn in the fridge, thanks to the local CSA.

Given that black beans are really good for you and I hate to waste food, I found myself dusting off my cookbooks – you know, the ones where you actually cook – and pouring over the pages until I found something that I thought might do the trick.

The winner: Anne Lindsay’s Black Bean and Corn Salad (slightly modified, of course)!

1 can organic black beans, drained and rinsed
1 sweet red bell pepper
2 cups raw corn kernels
1/2 cup chopped celery
1/4 cup chopped green onions
4 tbs chopped fresh coriander (cilantro)

Dressing:

3 Tbs rice or cider vinegar
1 1/2 tsp organic brown mustard (or Dijon)
1/4 tsp each of agave nectar, sea salt, freshly ground pepper
1 tsp each of water and vegetable oil (I actually forgot this part and didn’t notice until I was typing it up, so that leads me to believe that it’s optional!)

1. In a bowl, combine beans, red pepper, corn, celery, onions, and coriander.
2. Dressing. In a small bowl, whisk together vinegar, mustard, agave, sea salt, and pepper; whisk in water and oil. Pour over salad and stir to mix.

Makes 8 servings

calories: 117
protein: 6 grams
total fat: 2 grams (unless, of course, you forget the oil, like I did!)
saturated fat: trace
carbohydrates: 21 grams
fiber: 4 grams
sodium: 204 milligrams

This was quite tasty and I’m sure that I’ll make it again. I mean, after all, I still have 34 cans of beans in the basement!

Regardless, I served it with fresh tomato and cucumber slices. Water-based. Easy. Beautiful. and Tasty! An all around win.

Enjoy!

The Sunburst Salad

Happy Easter to those who celebrate it and Happy Spring to those who don’t.

Today, which happens to be the last day of my 21Day Sugar Detox Cleanse, I am heading to MJ’s parents for holiday brunch.

Though their menu sounds absolutely scrumptious, there is not a single thing on the menu that wouldn’t put me into toxic shock having had nothing sweet in my system for a full three weeks!

Thank goodness they don’t care if you bring your own so to speak as long as you show up! It is after all – or at least should be – all about the people as opposed to all about the food.

So I am bringing some Black Sesame Seed Bread and Black Pepper Cashew Cheeze (courtesy of Ani Phyo) and my new favorite dinner option now that it’s warmed up: what I call “The Sunburst Salad.”

Recipe:

Several cups of spinach, mescalin, etc.

1 shredded golden beet
1 shredded zucchini
1 shredded red beet
1 shredded carrot (make sure to limit to 1/2 cup per serving if you’re on a sugar cleanse)
1 cup bean sprouts
1 cup sliced mushrooms (optional)

And anything else you might have on hand as long as it’s suitably gorgeous!

Dress with juice of 1 lemon, 2 limes, extra virgin olive oil, and Braggs Liquid Aminos.

It’s seriously delicious!

Something tells me that I am going to love being raw in the spring and summer months and may be looking for work in warmer climates from here on out!

Nice Introduction to Living Raw

This article was forwarded to me by my sister who has also recently gone raw and is loving it! It’s a great introduction to the lifestyle and just plain commonsense for those that aren’t.

“The biggest problem with the average American diet is not just how much we eat, it’s the percentage of our diet that’s made up of cooked and over-processed foods. Find out how eating “live” can help you live healthier, happier and longer.” – Steven Lang

Thanks for the recommendation; keep them coming!

KJ’s Favorite Green Smoothie (a/k/a Slime-ade)

For the last two weeks, I have been drinking green smoothies. That is, RAW green smoothies.

For the most part, green smoothies are very forgiving – some of them aren’t even green! In fact, my first one literally looked like a vat of figgie pudding. Well, I assume that that’s what it looked like. Too many blueberries.

Essentially, you put in a lot of leafy greens (spinach, cilantro, kale, romaine lettuce, etc) and whatever else strikes your fancy.

Some people put in a lot of fruit, because they like them sweeter.

I started there, but quickly moved to the less sweet variety.

My favorite to date, is sort of Mexican-y and smells a little bit like a summer garden. Check out the details here.

Over the holidays, I made one every day and split it with my sister. She, who has recently gone gluten-free, actually got a little zing of energy with her first slug. Talk about an instant convert. In fact, before the holidays were over, she had ordered her own high speed blender and packed a smoothie to go for her long drive ahead.

Not everyone in the house, however, was a convert. My parents were not sold – at all. And every time my father saw me with one, he’d just laugh and shake his head (not necessarily in that order).

My father’s snarky asides eventually got so bad that I eventually made him an offer he couldn’t refuse: you stop ragging on me because of my slime-ade and I’ll stop bitching at you about your Vienna Sausages (otherwise known as Viennie Weinies).

Personally, I think he got a pretty good deal. Because there’s a lot more that I could say about the wonders of potted meat than he could about the hazards or fresh, organic spinach.

KJ’s Slime-ade Recipe

Delicious and refreshing. And, according to my sister, gives you an energetic little pick-me-up!

4 cups raw baby spinach
1 medium tomato, quartered
1 yellow (or red) bell pepper, quartered
1 pear (seeds and all), quartered
1/2 bunch cilantro
1/2 tsp cumin
1 cup of water, to blend
freshly ground black pepper, to taste
Green Tabasco Sauce, to taste

Freshly squeezed lemon (optional)

Using a high-speed blender, add the high-water foods in first: the tomato, the pepper, the pear, and the water.

Blend until relatively smooth.

Add the rest of the ingredients: the spinach, the cilantro, the cumin, the pepper, and the Tabasco.

If you’re feeling particularly adventurous, add some lemon – or better yet, some lime!

Blend until smooth.

This may require that you stop the blender and push things down and start again.

This makes about a quart of yummy green nutrition. Bottoms up!

Snack Tip of the Day: Frozen Grapes

I think I must have picked this one up from my Weight Watchers days, but I had certainly forgotten about it: Frozen Grapes!

I broke of a bunch of 25 white seedless grapes, washed them, then stuck them in the freezer overnight. Delicious.

Now, why would you want to freeze a grape?

Well, actually, there are a couple of reasons.

1) Freezing seems to enhance the natural sweetness of the grape, which if you have a sweet tooth, as I do, that’s always a plus.

2) Freezing, if you live in a warm environment, is very cooling.

2) But, perhaps even more importantly, freezing slows you down. I don’t know about you, but I can eat 25 grapes in about two minutes and with a maximum chews of about 2 per grape. When they’re frozen it doesn’t work that way. Let’s be honest, when’s the last time it took you fifteen minutes to eat 25 grapes? When’s the last time you chewed a single grape 20 times before swallowing?

Anyway, give it a try. If you don’t like them, they’ll always thaw!

A Salad a Day….

One of my favorite classic movies is Sidney Poitier’s, “To Sir with Love.” Ironically, the one scene that has remained most poignant for me is not Lulu’s delightful rendering of the title in dulcet tones, but rather when “Sir” teaches his students about making salads. He says something along the lines of, if you’re like most Brits, your idea of a salad is a little lettuce (he throws a wilted head of lettuce into a large bowl), a little tomato (which he tosses in carelessly), and a little mayonnaise. He then mixes it all up with wooden spoons. Yuck!

Once his class stops laughing, he then shows them how to make a real salad–one with greens, fruits, vegetables, nuts, etc.

Growing up, I did not like to eat salads at home. Although they were several steps above Sir’s rendition, they weren’t particularly inspiring. But more to the point, I just didn’t like making them before every meal. Essentially, I was lazy.

Since then, however, I have developed a great fondness for salads–eating them and making them. In fact, I tend to eat salad–that I make myself–at least once a day.

So what happened? One day one of my colleagues asks, “Would anyone like a salad spinner? I realized the other day that I have two.” Bingo. If you don’t have salad spinner and you like salads, get one! You don’t know what you’re missing.

Salad spinners are revolutionary, because if you use it correctly (that is, you repeat two or three times, making sure that you empty the water out of the bowl between spins!), you can get nearly all of the moisture out of your ingredients. When you get the water out, the salad stays good! Now, instead of making a salad before every meal, I only have to make one big salad on the weekend and another on Wednesday. It’s wonderful. Typically, I start with a spinach base and add whole grape tomatoes, yellow bell pepper, quartered baby carrots, and broccoli. I also keep mushrooms in the refrigerator to be added to my individual salads (Michael can’t stand them), as well as sliced cucumber or sprouts.

The reason you don’t put the cucumber and the sprouts in the salad is because the water content is too high and it makes your spinach (which lasts longer and has more nutrients than lettuce) get all gooey. That’s also why you use whole grape tomatoes instead of tomatoes that have been chopped.

Neither one of us use salad dressing; instead, we spritz on the juice of a fresh lemon! Yum. It’s easy, fast, delicious, and good for you. What more could you want?