Tuesday, November 30, 2010

Feel Better Broth

This winter, when you get the sniffles or a sore throat, or feel run down, make yourself and your loved ones some homemade broth. 

Feel Better Broth
(serves one, simply add more veggies and water for additional servings)
1 clove Garlic, smashed
1/2 Beet, sliced into half rounds
2 inches Burdock Root, roughly chopped
1 Carrot, roughly chopped
Bay Leaf
pinch Rosemary
a couple pieces of Lemon Peel
White Miso

Cover with water and bring to boil. Reduce heat to low and simmer, partially covered for 20 min. Add a tbs. of Miso to bottom of bowl or cup and pour a small amount of broth over Miso. Stir to combine, then add remaining broth, feel free to eat the veggies or discard.

Wednesday, November 17, 2010

Josh Keyes

Ok, so this isn't about food. Unless you are a hyena. But I went to see the Josh Keyes show at the David B. Smith gallery last Saturday and it was spectacular. From a personal standpoint, this piece- Assemble- is especially powerful to me; the fragility and resourcefulness and magic of it all. It's up until Dec 11, so don't miss it!

Monday, November 8, 2010

Beautiful Fennel Seeds

These grow as tall flowering plants that then go to seed if the fennel is not harvested. Bees love the bright yellow flowers. The seeds are delicious raw or in breads, soups, sauces...fennel seeds are one of my favorite things.
Upset tummy Tea

Tbs. Fennel Seed + Boiling water

Let steep, covered for 10 min.

Tuesday, November 2, 2010

Spinach Salad for Fall


Today was one of those beautiful Fall days in Colorado...bright blue sunny sky, the smell of leaves, warm enough to go outside without a jacket, and no wind! While perusing a cookbook, I came across a recipe for Sauteed Squash- Kabocha, actually, and it inspired me to make this hearty heart-warming salad. My dog Francis was very excited because she loves eggs and was happy to sit at my feet for a few bites along the way.
Spinach Salad for Fall
Handful Spinach leaves, chopped roughly
Hard-boiled Egg (Simmer on low for 15 minutes and then immerse in ice water to cool)
julienned Carrots
Pine Nuts
1/2 Avocado, chopped
Acorn Squash, sliced very thinly- 1/4" if possible
Red Onion, sliced thinly
Annie's Organics Thousand Island dressing
Goat Cheese, crumbled
Grapeseed Oil

In cast iron pan on medium heat, drizzle a bit of Oil. Add Squash and Onions and cook until golden brown- it will take about 10-15 minutes. If the Squash doesn't soften, you can cover with a lid for a bit. In the meantime, cook the Hard-boiled Egg and peel. Prepare the other ingredients. Beginning with the Spinach, layer in large bowl to your liking. Top with dressing or Lemon Juice if you prefer.