Wednesday, June 29, 2011

Nourishing Slaw

While hiking today I had an urge for something crunchy. I could have reached for crackers, chips or a cookie but I chose my Raw Slaw instead! 
This is a great accompaniment to any meal and a wonderful way to get some raw energizing vegetables on everyone's plate! I have been known to have this tossed with, or on the side of, Grains, Pasta, Tempeh or Beans. "Have it your way" and enjoy.

Raw Slaw

serves 6 to 8

1 Large Head of Green Cabbage sliced finely
2 Large Carrots Sliced on a diagonal and cut into fine Matchsticks
Place these ingredients into a large glass bowl with 1Tbl. of Sea Salt
Massage the salt into the vegetables, you will see that they begin to sweat
Cover with a plate and a weight leave for 20 minutes, then drain
You may rinse with water to remove salty flavor

Matchstick Cutting Technique

  In a separate bowl place:
1/2 Med.Head of Red Cabbage sliced finely, massage and marinated with 3 Tbl. of Umeboshi Vinegar, let it sit for 15 minutes then lightly rinse and drain

In one additional bowl place:
1 Med.Red Onion sliced finely, massage  and marinate with 1Tbl. of Umeboshi Vinegar, let sit for 15 minutes then lightly rinse and drain

I like to squeeze all the excess liquid from the vegetables in an impeccably clean tea towel
Toss all ingredients together in a large bowl with 3Tbl. of Olive Oil, 2Tbl. of Apple Cider Vinegar, 2tsp. of Agave Nectar and 2Tbl. of finely minced Italian Parsley
Garnish with Black Sesame Seeds


Friday, June 24, 2011

Nourishing Tempeh

This past Monday my Partner and I packed up the Car, our dog Jack and headed for Castine, Maine! We are staying in an adorable Cottage with a view of the Bay, balmy breezes, vibrant meals and RELAXATION! Brisk walks on the Beach and leisurely strolls into Town. Maine is known for its Seafood, and all along the Coast are these Lobster Bars, if you will. Well, after driving past about nine of them in one day, I said, that's it! I have to make some Tempeh of the Sea, ASAP! 

Living in Vermont I have gotten very spoiled by the most delicious Tempeh I have ever tasted and a texture which cannot be matched. This is Rhapsody Tempeh and it is produced by the Welters a family originally from Holland and living in Cabot, Vt. It is made with local Soybeans, by hand, in small batches and sold all over Vermont and Nationally on their website:
I have created many dishes using this Tempeh and I swear it makes the simplest meal special! One of my Favorites is a Salad I call "Tempeh of the Sea" It is really Yummy and Nourishing! 

Tempeh is made from Soybeans and has a high protein content. It is considered to be one of the best way to consume Soy because the fermenting process aids in digestion. I steam the Tempeh for an additional fifteen to twenty minute as well to assist in its digestibility and so the warm Tempeh will absorb more flavor when tossed with your other ingredients. 

Ingredient List:
8 oz. of Rhapsody Tempeh cubed and steamed
2 Tbl Diced Red Onion
1/2 Cup Diced  Celery
2 Tbl Fresh Dill (fresh is important here)                     
2 Tbl Maine Coast Dulse Flakes,         
2 tsp Fresh or Dried Thyme
1/2 tsp Fresh Ground Black Pepper
1 Tbl Fresh Lemon Juice
1/4 Cup of Organic Vegenaise by Follow your Heart found refrigerated at your Natural Food store

Toss all ingredients together in a bowl and chill

I love serving this on Butter or Boston Lettuce Leaves like a wrap, a scoop served on a Bed of Baby Greens and Sprouts, great on Endive for an Appetizer or Hor d' oeuvre, and Sour Dough Bread, Pita Pocket or Wrapped in a Tortilla with lots of your favorite Veggies. 
No matter which way you serve it, I promise you will begin collecting Fans!

Next Time: From her new book A Life in Balance, author Meg Wolff shares Nourishing  recipes to live for!                                                  

Monday, June 13, 2011

Nourishing your Sweet Tooth

The weather seems to have made an abrupt change here in Vermont. It is 50 degrees outside, feeling a bit like Autumn and I have a hankering for a Morning Muffin. 
As I rummage through my pantry I find a jar of Shredded Coconut, some frozen Organic Mango in the freezer and a container of So Delicious Coconut Milk in the fridge. Yay! Coconut Mango Muffins it is!
So I dig for my Muffin Tin which has made its way to the back of my cupboard. Search for my Muffin Liners which I swore  would not be used till next Fall, and begin the process.

Dry Ingredients:
3 Cups Organic Unbleached White Flour
1Tbl of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Sea Salt
3/4 Cup of  Organic Unsweetened  Shredded Coconut

Wet Ingredients:
1 Cup of So Delicious Vanilla Coconut  Milk
1 Cup of Maple Syrup
1/2 Cup Sunflower Oil 
1Tbl of Apple Cider Vinegar
2 tsp of Vanilla Extract
1 1/2 Cups of diced Mango (frozen or fresh)

Blend all the Dry ingredients in a Large Bowl with the exception of the Shredded Coconut.
In another Bowl Mix all the Wet ingredients and then add the Coconut. Let the Coconut rehydrate in the Wet ingredients for about fifteen minutes. 
Meanwhile Preheat your oven to 350 degrees and prepare your Muffin Tin, oiling the top and placing the Muffin Liners in all twelve cups. 
Once the Coconut has rehydrated, mix the Wet Ingredients into the Dry Ingredients in a Folding Motion. Do not over mix as this creates a tough Muffin. 
Fill Muffin tin and bake for 25 to 30 minutes. Halfway through the Baking Process I turn my pan to insure more even Baking.
Remove from oven and let cool, if you can wait!
Serve with your favorite Tea (Tazo Earl Grey was my choice) but a Cafe Soy Latte would be Divine!
Savor your Sweet Treat while relaxing with your favorite Book, Newspaper, or with that special someone. Indulge!

Wednesday, June 8, 2011

Nourishing and Cooling

With our days getting longer as we approach Summer Solstice one questions on my mind is: What shall I eat to beat the heat?

Some of my favorite cooling ingredients are: 
Refreshing Herbs and Spices, like Coriander, Mint, Cumin and Fennel. Grains are turned into Salads. Whole Barley, Brown Basmati Rice and Quinoa being my staples. Greens of all kinds prepared in an abundance of ways!  Kanten (Agar-Agar)  prepared Savory as an  Aspic or Sweet for a Dessert. Chilled Roasted Barley Tea becomes my Beverage of Choice, or a Tea made with Umeboshi Plum which is chilled as well! 

I usually begin a Summer day by preparing most of my cooked ingredients first thing in the morning. Cooking  Beans and Grains while the Kitchen is still cool from a refreshing evening breeze is so much more comfortable. Later in the day I turn these ingredients into a quick salad, or saute.
Never eat any thing too cold as this will slow the  digestive process . Beverages are chilled, never Iced.

Here are three recipes to help you "Keep Your Cool"

Quick Grain Salad:
4 Cups of Cooked and Chilled Whole Barley
3/4 Cup of Fresh or Frozen Corn
1/2  Small Red Onion or  1/2 Cup of finely sliced Scallion
1/2 Cup of finely diced Celery
1/2 Cup of  Red Bell Pepper diced small
1/4 Cup of Fresh Dill and Italian Parsley mixed
1/8 cup of Extra virgin Olive Oil (add more or less or skip the Oil if you like)
1Tbl Umeboshi Vinegar
Zest of 1 Lemon (organic)
Toss all ingredients in a Bowl and serve on individual leaves of Butter Lettuce or Radicchio!

Refreshing Cucumber, Wakame and Kim-Chi Salad
2Tbl of Dry Wakame Flakes Soaked and Drained
2 Cucumbers thinly sliced into rounds or half moons
1/2 Cup of your favorite Kim-Chi or Sauerkraut Drained Well
1Tbl of Rice or Apple Cider Vinegar
Zest of 1 Organic Orange (organic)
Place all ingredients into a bowl and Gently Toss, garnish with fine diagonal cut Scallion slices

Coconut Rose Kanten (inspired by aTurkish dessert)
4 Cups of So Delicious Vanilla Coconut Milk
3Tbl. of Agar Flakes (usually found in the Asian Food section or with other Seaweed)
Place together in a Sauce pan and bring to a Gentle Boil on Medium Heat
Simmer on Low till the Agar has Melted (for approximately10 minutes) 
1Tbl of Agave Nectar or Two Tablespoons of Rice Syrup.
1Tbl Rose Water
2Tbl of UNSWEETENED Shredded  Coconut 
2 level Tbl of Kuzu or Arrowroot Powder diluted 2Tbl COOL Water
Whisk together continuously while cooking for 3 minutes
Pour into Dessert Dishes, I like using a Wine Goblet or clear  or colored glasses
Garnish with Organic Rose Petals and Chopped Pistachios

I hope you can try one or all of these recipes and enjoy this bountiful Season!