Nourishing Green Juice

Thanksgiving has come and gone and as we gear up for the next round of Holidays I say let's lighten up and Nourish our cells with a mini Juice Feast. Weather you chose one day, two days or snack on your glass of Green Goodness, enjoy it and feel your body coming alive as you cleanse with this vitamin and chlorophyll rich elixir.

There are three  main reasons why you will want to consider incorporating vegetable juicing into your health program:

1.Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body's ability to absorb all the nutrients from the vegetables. Juicing will help to "pre-digest" them for you, so you will receive most of the nutrition.

2.Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.

3.You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.

Ingredients:  Kale~Parsley~Celery~Cucumber~Granny Smith Apple~Lemon~Ginger 

Breville Juice Fountain Elite

My Juicer of choice is the Breville Juice Fountain Elite. I love it! So easy to clean and powerful. I run all of my pre-washed veggies and fruits through, give it a quick scrub and I'm good to go!

Try experimenting with different ingredients and make your own "just right for you" Juice. Just remember to include some greens.

Enjoy!

Nourishing Stuffed Squash

Even with the weather feeling like late September we cannot stop the Calendar. Thanksgiving is just a few days away! I have created a Menu which I hope will be the Muse for your Holiday fare. The Star of the show is, Acorn Squash with a Wild Rice Stuffing. For me nothing brings Thanksgiving to mind more then roasted squash, wild rice, toasted pecans, and cranberries. Come deliziosi! 

Acorn squash is totally satisfying when roasted and topped with a drizzle of Olive Oil and s sprinkle of Sea Salt. If filled with a hearty stuffing of Lundberg's Wild Rice blend, Pecans, and Cranberries, it is a meal in itself. Loaded with comforting flavors it is bound to be hit at your Holiday Table!

The Menu:
Corn Chowder, 03 August 2011
Stuffed Squash with Wild Rice Stuffing
Daikon Nishime, 19 November 2011
Swiss Chard and Shallot Saute, 04 September 2011
Blanched Salad, 24 August 2011 
Ginger Pear Crisp, 23 September 2011
"Kukicha" Twig Tea

Acorn & Delicata Squash

Ingredients:

3 Acorn  Squash  Cut in Half

1 Yellow Onion Small Dice2 Medium Shallots Minced

4 Celery Stalks Small Dice

2 tsp of Fresh Sage Finely Minced

2 tsp of Fresh Thyme Finley Minced  

2 Cups of Cooked Wild Rice Mix 

2/3 Cup Pecans Toasted and Chopped

1/4 Cup Apple Juice Sweetened Dried Cranberries 

1/2 tsp Fresh Ground Black Pepper

3/4 tsp Sea Salt 

4 Tbl Olive Oil to Brush on Squash and for Sauteing  

Lundberg's Wild Rice Blend

Method:

1.Place squash cut side up on a baking sheet, brush 1 teaspoon of the Olive Oil over the tops and insides of the Squash halves, season with Sea Salt and freshly ground Black Pepper

2.Roast in the oven until just fork tender, about 25 to 30 minutes

3.Meanwhile, place 1 tablespoon of Olive Oil in a large saute pan over medium heat

4.Add the Onion, Shallots, and Celery, season with Sea Salt and freshly ground Black Pepper, stirring occasionally, cook until just softened, about 6 minutes

5.Stir in the Thyme and Sage cook about 1 minute

6.Remove from heat and stir in the rice, pecans, cranberries, and measured salt, pepper and the last Tablespoon of Olive Oil

7.Divide the rice filling among the roasted Squash halves, about 1/2 cup for each

8.Continue roasting until the Squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes

9.ENJOY!

Wishing you all a very Happy Thanksgiving!

Nourishing and Cleansing Daikon Nishime

As the North Wind comes blowing through the Valleys of Vermont, the Mountains are awash with shades of brown and speckled with Evergreens. The sky is overcast shades of dove grey and mauve. This inspires me to pull out my heaviest pot and make one of my favorite nourishing and cleansing dishes.

In honor of our upcoming Thanksgiving Holiday. I have decided to go back to my "Root's" in appreciation for the Kushi Institute in Becket, Massachusetts. I learned so much while studying and working there as a Head Chef. 
This is a simple method of preparing Vegetables which is helpful in restoring strength and vitality to someone who has become physically weak. Consider adding this dish to your meal plan two to four times per week.

Daikon Nishime
Nishime style cooking is a very comforting, relaxing way to cook. It's basically a Japanese slow braising technique that uses very little water, and increases the nutritional value by adding the sea vegetable kombu.

Daikon Radish

Ingredients:
1 Large Daikon Radish
1 Three inch Piece of Kombu Seaweed 
1/2 Cup Spring Water

Kombu Seaweed

Method: 
Use a heavy pot with a heavy lid or cookware specifically designed for waterless cooking
Soak a 2 to 3 inch piece of kombu until soft and cut into one-inch-square pieces
Place kombu in bottom of pot and cover with water
Add daikon which should be sliced into 1-inch Rounds
Sprinkle a few drops of Wheat Free Tamari over the Daikon Radish
Cover and set flame to high until a high steam is generated
Lower flame and cook peacefully for 15–20 minutes
If water should evaporate during cooking, add more water to the bottom of the pot
When the Daikon is cooked through, add a few more drops of tamari soy sauce
Replace cover and cook over a low flame for 2–5 minutes more
Remove cover, turn off flame, and let the Daikon sit for about two minutes 
You may serve the cooking juices along with the dish, as it is very delicious
Garnish with finely sliced Scallions, Parsley or my choice Lemon Zest 

You may also like to try one of the following combinations:
Carrot, Cabbage, Burdock, Kombu
Carrot, Lotus, Burdock, Kombu
Daikon, Shitake Mushroom, Kombu
Turnip, Shitake Mushroom, Kombu
Onion, Cabbage, Winter Squash, Kombu
Onion, Kombu

Note: It is not advisable to cook only carrot and daikon or carrot and turnip together, except when using additional vegetables.


Daikon cleanses the blood, promotes energy circulation and increases metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in many home remedies.


Enjoy!

Nourishing Carrot Cupcakes

Everyone seems to be riding the latest Cupcake Craze! My Carrot Cake has always been a favorite at our house so I decided to transform this delectable root vegetable rich dessert into, yes, you guessed it Cupcakes. The Maple Syrup and Coconut Milk in this recipe adds another dimension to the flavor and texture and the Tofu Whipped Frosting is Divinity!

Carrot Cupcakes

Preheat oven to 350 degrees

Dry Ingredients:

1½  Cups Organic Unbleached White Flour

1½ Cup Organic Whole Wheat Pastry Flour

1 Tbl Baking Powder

2 tsp Baking Soda

1 tsp Sea Salt

2 tsp Cinnamon
½ tsp Nutmeg

⅔  Cup of Raisins

⅔ Cup of oven roasted Walnuts or Pecans chopped 

Wet Ingredients:

1 Cup "So Delicious" Vanilla Coconut Milk

1 Cup Maple Syrup

2 tsp Apple Cider Vinegar 

2 tsp Vanilla Extract

½ Cup Sunflower Oil

2 Cups of Grated Carrots

Method:

In one bowl whisk together dry ingredients to be sure they are thoroughly blended

In a Second bowl add all wet ingredients including the Grated Carrot and Raisins 

Whisk together to ensure blending

Spray Muffin Tin with Oil Spray

Place individual Paper Cupcake Liners in Pan 

Then pour wet ingredients into dry ingredients using a stir/fold movement to mix 

DO NOT over mix, this will create a tough texture

Spoon into Cupcake Tin

Place in the oven on middle rack

Bake for 30 minutes 

Test with skewer for doneness or tap with fingers and they should feel firm.

Remove and cool thoroughly

Frosting

Ingredients:
2 12 ounce packages of silken extra-firm Mori-Nu tofu, drained

⅔ cup of melted Coconut Oil

⅔ Cup of Rice Syrup
1 Tbl of Vanilla Extract
Pinch of Sea Salt

Method:

Place Tofu in a food processor and blend till creamy
Add Rice Syrup, Vanilla Extract, Sea Salt and blend thoroughly
Drizzle the melted Coconut Oil into the Tofu mixture while the food processor is running 
Chill and Pipe on Cupcakes to create a swirl or simply spread in top   

Garnish
Ingredients:
Carrots strips made with a vegetable peeler
1 Cup of Rice Syrup

Method:
Warm Rice Syrup in a Double Boiler 
Add Carrot strips and let sit in the warmed Rice Syrup for 20 Minutes
Drain in a strainer 
Create Curls on a plate and chill in the Fridge 
Place a Carrot Curl or two in the Center of each Cupcake

You could use the rice syrup in place of some of the Maple syrup in your recipe.This would save waste and create a dessert that would support more balanced blood sugar levels.

Also consider making this recipe with Barley flour if you have a Wheat allergy. They will be more dense in texture but they will still have amazing flavor.  

I hope you have fun with this recipe and sharing these Cupcakes with your Family and Friends.

Enjoy! 

Nourishing Scrambled Tofu

It appears the leaves have reached their peak here in Vermont. What a spectrum of colors our eyes feasted on. From yellow to orange, gold and crimson, it was amazing! So with the landscape fading I have decided to do a Post Peak Brunch this coming weekend. I am planning to serve, Polenta with kernels of Corn and Leeks, Sautéed Greens, Apple Cinnamon Muffins and the star of the show, my savory Scrambled Tofu!

To make things simple, upon rising I will measure out and dry roast the Polenta, setting it aside to cook later. Wash and cut all of the vegetables, measure out the ingredients for the Muffins and crumble the Tofu. Then it's off to the Park with our dog Jack, returning home for a shower and begin to orchestrate my symphony of aromas and flavors!

Scrambled Tofu

Serves Six
Ingredients:
2 lb of Nasoya Extra Firm Tofu or any good quality non GMO Organic Tofu that you favor
1 Red Pepper small dice
1/2 Cup of Carrot matchsticks
1 Small Red or Yellow Onion small dice
2 Clove of Garlic crushed and minced fine
2 Handfuls of Baby Spinach
2Tbl Toasted Sesame Oil
2Tbl Wheat Free Low SodiumTamari
1Tbl Nutritional Yeast
1 tsp Turmeric Powder
1Tbl Ginger peeled and grated
1 Tbl Kuzu or Arrowroot diluted in 3 Tbl of cold water
                                       

Carrot Matchsticks

Method:
Heat a Large Skillet, add Sesame Oil when hot, toss in Red Pepper, Onion and Garlic
Saute for 2 minutes and add the Carrot Matchsticks sauteing for an additional 2 minutes 
Add Crumbled Tofu, Turmeric and Tamari mixing together to create a golden color
Add in Nutritional Yeast  and Ginger,  mix in
Add Baby Spinach to your Skillet stir and Saute for an additional minute
Add Diluted Arrowroot or Kuzu and stir and cook for 2 minutes

Baby Spinach

I am so looking forward to sitting down with friends this weekend and relaxing into heady conversation, catching up on any missed Summer adventures and laughing up a storm over countless cups of Japanese Twig Tea.
I wish you a lovely Weekend! 









  

Nourishing Apple Cinnamon Muffins

Ah... Autumn in Vermont and an abundence of Apples right off our trees! As I stand here in my Kitchen amazed by these baskets of Apples my mind begins to spin a web of Apple Pies, Apple Scones, Apple Bread Pudding, Apple Sauce and Baked Apples. But one of my favorites needs to be made tout de suite! Apple Cinnamon Muffins laced with Vermont Maple Syrup! 
    

Apple Cinnamon Muffins

Preheat oven to 350 degrees

Dry Ingredients:

2 cups Organic Unbleached White Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Sea Salt

1½ tsp Cinnamon

Local Apples

Wet Ingredients:

1/2 cup Soy, Rice , Almond or Coconut Milk.

1/2 cup Rice, Maple, or Agave Syrup

1 tsp Apple Cider Vinegar 

1 tsp Vanilla Extract

1/4 Cup Sunflower, Safflower, or Coconut Oil

1½  Cup Diced Apple

Diced Apples

Method:
In one bowl whisk together dry ingredients to be sure they are thoroughly blended
In a Second bowl add all wet ingredients including the diced Apple and whisk together to ensure blending
Spray Muffin Tin or Spring Form Pan with Oil Spray
I love to using Muffin Liners and always line my Cake Pans with Parchment to ensure easy removal
Then pour wet ingredients into dry ingredients using a stir/fold type movement mix 
DO NOT over mix, a few little lumps will give the muffins character
Spoon into Muffin Tin or a seven or eight inch Spring Form Pan (this will make a lovely Breakfast Cake)
Then dot with a few Chunks of Apples these will add texture too the Muffins or Cake
Place in the oven on middle rack
Bake muffins for 30 minutes and cake for 40 to 45 
Test with skewer for doneness or tap with fingers and they should feel firm.

Remove cool and enjoy!

Now a few ideas on Ingredients:

I like Eden Brand Soy/Rice Beverage. Should you choose Coconut Milk I would not use canned, instead try So Delicious Brand. Vanilla flavored is divine and usually found in the Dairy Case at most Natural Food Stores. It's only drawback is that it contains Cane Sugar and not everyone wants that in their diet.

I use Rice Syrup for a mild sweetening experience. Rice Syrup will also enters the  bloodstream much slower then simple sugars so you will not have a blood sugar level crash thirty minutes after eating. Rice Syrup along with the addition of Cinnamon will keep your blood sugar levels balanced.

When considering Maple Syrup as an ingredient in any recipe remember it does add another dimension to the flavor. This can be favorable depending on the other ingredients. 
Try Toasted Walnuts, Apple and MapleSyrup, or Maple, Pecan and Peach! Oh! Raspberry, Coconut with Coconut Milk and Coconut Oil is a great combo as well! The beauty of this recipe is that you can have fun being creative. 
I hope you enjoy this recipe and please post comments and questions. I look forward to hearing from you!

Red Kuri Squash Risotto

Whenever Autumn arrives I feel a wave of sentimentality envelope me. My life in Italy so many years ago pulls at my heart strings. One of the first dishes my then, Fidanzato (boyfriend) taught me to make was his superb Risotto. We would make Risotto con Funghi (mushroom), Risotto con Bietole (swiss chard) and Risotto con Zucca (pumpkin). He would go through the steps with the same care he gave to his Son and all that he loved, so precious in his attentiveness. I dedicate this recipe to you Tino and to all you taught me!         

I have an abundance of Red Kuri Squash in my Garden. So this week I have decided to conjure up a Risotto using my Squash and fresh Sage from the Garden! I have made some adjustments omitting the Dairy and using South River Chickpea Miso for a golden cheesy flavor. I hope you enjoy this recipe, it comes from my Heart!

  

Ingredients:

2 Cups of Carnaroli, Arborio or Short Grain Brown Rice

1 Large Yellow Onion small dice 

2 Garlic Cloves crushed and minced

3 Cups of  Red Kuri Squash cut in ½ inch cubes

1 Cup White Wine, choose a Wine you would serve with the meal

4 Cups of Homemade Vegetable Stock

3 Tbl Organic First Cold Pressed Extra Virgin Olive Oil 

8 Fresh Sage Leaves finely minced

¼ tsp Red Chili Pepper Flakes

¼ tsp Fresh Grated Nutmeg

2 Tbl of South River Chickpea Miso

Instructions for Vegetable Stock:

To make the stock add 5 Cups Spring Water into a stock pot with 1 inch of Kombu Sea Vegetable and 1 Bay Leaf

Add diced Sweet Vegetables like Cabbage, Carrots, Onions, Squash and 2 stalks of Celery

Bring to a boil and simmer covered for 15 minutes

Remove from heat and strain

Place back in a pot and keep on a low simmer

Preparation:

Saute Onion and Garlic in a Large Skillet with 2 Tbl of Olive Oil until the Onion is translucent

Now add the Rice and saute for a few minutes with the Onion so the rice is coated in Oil

Now add the White Wine and gently stir till the Wine is absorbed

Next using a Ladle add 2 Ladles of Vegetable Stock to pan and stir

As Broth is absorbed add a Ladle at a time and continue 

When only ¼  of the stock is remaining add the cubed Squash, Chili Flakes and ½ of the minced Sage

Taste the Rice as it is cooking it should be rice is firm not crunchy

If you need to add more Vegetable Stock or Hot Water

Reduce heat to low and add the last Tbl of Olive Oil and Miso

Remove from heat, the Risotto should be Rich, Creamy and Fragrant

Serve immediately with a sprinkle of the remaining minced Sage 

So in Italy we would serve this with a great bottle of Barbera direct from the local Farmer and finish with a Salad of Wild Greens usually collected by a family member, dressed with Olive oil and Lemon and Crusty Bread from the local Panificio! Mi manca l'Italia e la mia dolce vita lì! (I miss Italy and my sweet life there!)