The Starving Fox

Fall Beef Vegetable Soup

2011-09-07T11:16:00.000-07:00

Sorry, no pic on this one yet...
The idea behind this soup is a very simple, light vegetable soup, with the ingredients cooked very gently until they are just tender. Cooking the beef separately by broiling or grilling allows the flavors of the soup to remain clear. I make this soup, or some variation on it, all the time without the beef (see my post on Easiest Bestest Veg Soup). You can pretty much add whatever floats your boat.

Fall Beef Vegetable Soup
Serves 3 to 4
Beef Sirloin - 3 to 4 portions (Top Sirloin or Tenderloin)
1 bunch Carrots, peeled and diced
5 small Red Potatoes, diced
3 large Red Chard leaves, dice stems and julienne leaves
pinch Herbs de Provence
1 lemon, juiced

As usual, this recipe works best if you use top notch organic ingredients.
Grill or broil Beef Sirloin until cooked to medium. Let rest for 15 minutes. Dice into 1/2 inch cubes. Set aside. While Beef is cooking, prepare other ingredients. Add Carrots, Potatoes, Chard stems, Herbs de Provence to soup pot. Add water to just cover ingredients. Bring to gentle boil over medium-high heat and then reduce to simmer at medium-low. Cook for about 15 minutes, or until vegetables are just tender. Add Chard leaves and when wilted, remove pot from heat. Place reserved diced beef into the bottom of wide shallow bowls and use a ladle to gently add soup to the bowls. Serve with slices of lemon and sea salt.

A New Fence

2011-09-06T14:10:00.000-07:00

What do you do when something happens that you cannot control, even though you've tried and tried and tried to prevent the something from happening? How about a smoothie and a poem?

A New Fence

A white cup
filled with
blood colored berries
fall apples
honeybee honey
almonds, golden, crushed
While the fence outside
is pulled down
to make way for
the fence, a new fence
to obstruct our view
of the golden fields
where I could sit and watch kestrels dive
and coyotes hunt
and drink from
a white cup

Watermelon Mint Basil Agua Fresca

2011-07-08T09:50:00.000-07:00

Goodness I have been slacking on this blog. Oh well. Now that it's summer, I'm more inspired. First post of this summer: Watermelon Mint Basil Agua Fresca. So simple, it's barely a recipe.

Watermelon Mint Basil Agua Fresca

Watermelon, cut into large chunks

A few Mint leaves

A few Basil leaves

Raw Agave

A little Water

Blend well. Chill and drink when it's roasty toasty outside. You can mix with Vodka and pour over ice for a great cocktail.

Carrot Coconut Soup with a side of Greens and Beans

2011-04-24T16:29:00.000-07:00

For me, the best meals are unplanned. If I try to plan things out too much, I often choke (sometimes literally). Tonight I made an impromptu dinner and it turned out so great, I had to post.

Carrot Coconut Soup
Carrots, about 8-10 medium, washed with tops cut off
1 can Coconut Milk

pinch each Cumin, Paprika, Coriander
Sea Salt
1/4 cup toasted Amaranth*
Tomatoes, chopped (I used yellow Heirloom here)
Lime juice, fresh

Place Carrots in food processor and process finely. Add Coconut Milk (create the soup consistency you would like- using less or more as needed- the texture will still be a little chunky). Add Spices and Sea Salt and process again for a minute. Pour into pot and heat gently over medium low heat. Serve in bowls, topped with toasted Amaranth, Tomatoes and Lime Juice.

Greens & Beans
Rainbow Chard
Toasted Sesame Oil
Sea Salt
Pinto Beans, canned or cooked fresh

Pour Sesame Oil into pan, heat to medium. Julienne Chard and add to pan. Add Pinto Beans (drain and rinse if canned). Let greens wilt slightly and toss with Sea Salt. Place in bowl and squeeze Lemon juice over top.

*Toasted Amaranth
This is a new food for me, and I am really loving it. It's cheap, full of protein, iron and calcium, and delicious when toasted. Take a cast iron pan, pour in enough Amaranth to cover bottom of pan, heat to medium high and toast until golden brown. Shake pan often.

Douglas Fir Spring Tips Tea

2011-03-08T17:47:00.000-08:00

When I go for a hike in the summer, one of my favorite things to do is break off a small sage leaf and chew it while I'm walking through the forest. I also love to break open juniper berries and wear the juice like perfume. And the intoxicating scent of crushed pine needles...don't get me started. It's part of the reason I insisted on getting married in a mountain top forest of Ponderosa, Douglas Fir, Juniper and Spruce. While house sitting, I came across this tin of tea by Juniper Ridge. It's really incredible...it's simply crushed tips of the Douglas Fir that are wild harvested from the coastal mountains of Northern California and the Pacific Northwest. They also have a White Sage + Mint, which I just ordered. Maybe this Spring, I'll experiment and make some tea of my own...

Easiest Bestest Veg Soup

2011-03-06T16:35:00.000-08:00

This soup is so easy and fresh, you'll want to have it all the time. When it's too cold outside for a salad, this is my dish!

Ingredients:

Rainbow Chard, stems chopped, leaves julienned

Carrots, cut to 1/4" half-rounds

Fennel, sliced into thin slivers and chopped up a bit. Save stems for later use.

New or Red Potatoes, peeled and cut into 1/4" cubes
Herbs de Provence
Bay Leaf, small or 1/2

Lemon

Sea Salt

Grapeseed Oil

For 1 serving, I use about 2 Chard leaves, 2 small Carrots, 1/4 Fennel bulb, 1/2 Potato, and 1/2 Lemon. The other ingredients, to taste.

First, prep all your veggies. Add all veggies to pot with the exception of the julienned Chard leaves. Add a pinch or two of Herbs de Provence, depending on how many servings you are making. Add Bay Leaf. Cover with filtered water, bring to boil, then reduce to a gentle simmer for about 20 minutes, until everything is just tender. Add the Chard leaves and continue to simmer until they have wilted. Ladle into wide bowls and juice 1/2 Lemon over each bowl (this is a VERY important step...don't leave it out or it won't be the bestest soup). Sprinkle with Sea Salt and drizzle with Grapeseed Oil.

**Extra secret ingredient** For a really wonderful flavor and a more deeply nourishing soup, add some Burdock Root- either fresh or dried. I keep a small bag the dried root in my fridge and add about a 1/2 tbs. per serving to the soup.

The Essence of the Starving Fox

2011-03-01T11:32:00.000-08:00

This really captures it. Thanks to Megan from Local Table Tours for the beautiful card.

Inner Eco Probiotic Kefir

2011-02-16T15:18:00.000-08:00

What fun is it to eat healthy, yummy food, only to be left with a tummy ache or poor nutritional absorption? That's been my dilemma for years. And when I say years, I mean since kindergarten. Now that the gluten is out of the way, I am working on healing and nourishing my inner digestive beauty! I've used other probiotics, and they have been really helpful, but Inner-Eco is by far the best I've tried by leaps and bounds.

It's sold at Vitamin Cottage for about $10. - (it's more expensive at Whole Foods, buyer beware!). I've been drinking 2 Tbsp a day, and getting really good results. I'm going to start giving some to Francis, my dog- it's pet and kid friendly too!

A little bit of info from their site:

"...dairy-free, gluten-free, soy-free and certified vegan beverage. ...hand crafted and made in small batches using freshly harvested coconut water from young green (less than six months old) coconuts at the peak of their nutritional life..this kefir is a living food created to build and nourish the inner ecology of your body...employs the process of fermentation to create its Coconut Water Probiotic Kefir. Fermentation is the biological process that occurs when specific (probiotic) bacteria cultures are introduced to the water of the young green coconuts under controlled processing conditions. Coconut water makes the perfect fermentation medium because its naturally occurring carbohydrates, including sugars and fiber, provide food for the bacteria and stimulate their growth. Under these optimum conditions, the health-promoting bacteria are able to grow or culture, leading to exceptionally high culture counts of up to trillions of probiotic bacteria per serving."

Warming Ginger Tea

2011-02-09T09:58:00.000-08:00

This tea is a warming concoction that is great for bringing the digestive system back into balance. My Mom, who is a teacher and practicioner of Acupuncture and Chinese medicine, recommended I try some ginger tea in the morning when I was complaining to her last week about stomach upsets. I got a little fancy and added some other ingredients; lemon- highly cleansing and alkalinizing, turmeric- wonder spice (see my previous post), cardamom- a yummy, fragrant, tummy-taming Indian spice that is part of the ginger family, and a small amount of honey for balance.

Warming Ginger Tea
1-inch Ginger, peeled and sliced
1/4-inch Turmeric root, peeled and sliced
pinch Cardamom seeds
small piece of Lemon, peel and all

Boil water in tea pot. Place ingredients in mug or tea pot (use a separate one for steeping). Pour water over ingredients and let steep at least 5-10 minutes. Strain tea, serve with a small dollop of honey. If you cannot find, or do not have the Turmeric and Cardamom, the Ginger and Lemon alone are great!

Terrariums Rock

2011-01-03T17:33:00.001-08:00

Top 10 from Sara Kate at The Kitchn

2010-12-30T10:36:00.000-08:00

Sara Kate from The Kitchn she has some great articles in her Top 10 list that are worth checking out. I haven't read all of them yet...Selmilier Mark Bitterman: 5 Simple Truths about Salt by Leela Cyd Ross looks awesome (photo from article above).

Feel Better Broth

2010-11-30T15:56:00.001-08:00

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.

Josh Keyes

2010-11-17T11:27:00.000-08:00

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!

Beautiful Fennel Seeds

2010-11-08T08:31:00.001-08:00

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.

Spinach Salad for Fall

2010-11-02T18:58:00.001-07:00

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.

Fall harvest

2010-10-23T16:01:00.001-07:00

It's going to be frosting quite soon, so I headed out to the garden to pick and pull. Will add these to a pot of broth for a simple veg soup tonight.

Ippudo NY

2010-10-22T08:58:00.000-07:00

Check it out...Ippudo NY. I came across their site through a fellow blogger's mention in a post. Lately I've been cooking a lot of Japanese style foods thanks to Kentaro Kobayashi's Veggie Haven...simple Spinach blanched, shocked in ice water, and served with Tamari and Bonito flakes...Garlic Chives in shallow bowls with savory Noodle Sauce and Poached Eggs...and Noodles simmered with Green Onions. If Jet Blue ever offers their All You Can Jet Pass again, a foodie city-to-city tour of hot eating spots might be in order. Until then, I will be gazing at my computer screen with hungry eyes.

Pimm's No.1 Cup

2010-10-21T14:47:00.000-07:00

Last night, at The Empire, Ryan and I discovered Pimm's- an English gin-based liqueur infused with herbs and spices. How it slipped my attention for so many years, I will never know. We had it served with Gosling's Ginger Beer (which, btw, is also fantastic on its own) and Lime, over ice in a highball glass. After doing a little reading, I discovered the proper way to serve Pimms is as follows: Combine 1 part Pimm’s No.1 Cup with 2 parts Lemonade (lemon-lime soda), then garnish with slices of orange, cucumber, strawberry and a mint sprig. Better add those ingredients to my shopping list.

Cooking by the Garden Calendar

2010-10-15T13:09:00.001-07:00

By Ruth A. Matson, 1955.
One day...sigh...

Ready-Made's Coconut Daal

2010-10-14T12:17:00.000-07:00

I love Indian Food. After French, it's my favorite. Last night I made this awesome Coconut Daal and it was so easy and turned out so deliciously. I don't like spicy, so I omitted the Chile Peppers. I didn't have any Curry Leaves, so I left those out and instead used fresh Lime Juice over the top after it was plated. Alongside, we had Yellow Squash (fresh from the garden) sauteed in Roasted Red Chile Paste and an Endive salad. Thanks Ready Made!

How-To Sprout : Alfalfa

2010-10-13T12:34:00.000-07:00

As promised...a post on sprouting. If I addressed all sorts of sprouts, this post would go on forever. So, let's begin with Alfalfa Sprouts. Simple, easy, inexpensive and delicious.

You will need:

Sprouting Jar (see above- Now makes the one I use. Available at Vitamin Cottage or online)

Alfalfa seeds for sprouting

Water - filtered if possible

Sunlight

5-6 days

(**It's important to allow Alfalfa Sprouts to grow into a mature 2-leafed sprout before consuming them**)

Put enough seeds into the jar to just cover the bottom of the jar. Fill halfway with filtered water and allow seeds to soak for 4-6 hours. Drain. Set jar in a tilted position with the lid lower than the bottom, to allow for drainage and for air to enter the jar. I put my jar in a rectangular pyrex container that fits it nicely, keeping one end of the jar elevated, and the other draining into the pyrex. You can also set it on top of a towel with something to elevate the bottom end.

For the first couple days, I put my jar on the kitchen counter where it doesn't get a lot of light. For the last 2-3 days, I place it near a windowsill to allow the sprouts to become green and grow leaves. During the sprouting, you must rinse twice daily to keep them moist; be careful to do this gently so the little plants are not damaged.

When the sprouts are ready (after 5-6 days they should look like the previous post), rinse them in a large bowl, allowing the hulls to rise to the top of the water to be discarded. Drain them and keep in the refrigerator. They will last for up to one week if they are rinsed every three days or if you don't scarf them up in 2 days like I do!

Alfalfa Sprouts

2010-10-09T11:49:00.001-07:00

Sprouting is way fun and sprouts are living food at its finest. Kids will love it and will love to eat what they grow! I'll make a how-to post soon...

Green breakfast smoothie

2010-10-09T08:36:00.001-07:00

I have been drinking some variation on this smoothie for the past six months. It's portable...good for morning dog walks and hearty enough before a vigorous mid-morning yoga practice.
This week, I added hemp seeds. Did you know that 2tbs of shelled hemp seeds contain 11 grams of protein and are a superfood source of Omegas and Amino Acids? I used Manitoba Harvest brand.
Green Breakfast Smoothie
1/2 avocado
1 pear, cored
Handful parsley
1 cup raw almond milk
1 ice cube
Raw honey, to taste
2 tbs shelled hemp seeds
Blend, drink, breathe and be happy.

Indian Summer Squash Soup

2010-10-06T14:00:00.000-07:00

The Nasturtiums are taking over the garden as everything else is dying back.

Ok, I know it's Fall already, but I can't help it. I have all these beautiful vegetables that continue to emerge from the earth. Today I went out there and found more yellow crookneck squash, carrots, tomatoes, little onions, tons of kale, chard, and giant fennel seed flowers.

I remember reading a few of the Redwall series books a little while ago and the parts where the animals all got together to dine were my favorite. I loved the idea of all these beautiful plants and how tasty they sounded for dinner.

An excerpt from Mossflower by Brian Jacques
Obviously the moles liked a good solid start to the day. There was a variety of cooked roots and tubers, most of which Columbine had never seen before. All of them tasted delicious, whether salted, sugared or dipped in honey and milk. The bread was wafer thin and tasted of almonds, small cakes patterned with buttercups were served warm. There were fluffy napkins and bowls of steaming rosewater to cleanse sticky paws. As Columbine nibbled at a rye biscuit and sipped fragrant mint tea, she could not help asking Foremole where all the huge deeper'n'ever pies and solid trencherfood the moles seemed to favor were.

End of Summer Squash Soup

2 medium Yellow Crookneck Squash
1/2 small Onion
1 cup raw Almond Milk (add 1/2 and then add more if needed)
1/2 Lemon, juiced
3 pinches Tarragon
4 pinches Cumin
Sea Salt to taste
2 tbs. Grapeseed Oil

Add all ingredients except Grapeseed Oil to blender and blend on high speed. With blender running, drizzle a few tablespoons of Grapeseed oil into blender.

Tomatoe Carrot Puree
2 Roma Tomatoes
1 small Carrot
1/4 cup Water
Pinch Red Pepper Flakes
Sea Salt to taste
1/2 Lime, juiced
Grapeseed Oil

Do the same method as above, blending all ingredients with the exception of the GO which is added at the end.

To Serve
The soup can be stored in jars if serving it later. Ladle the soup into bowls, drizzle copiously with the Tomatoe Puree, add a few squeezes of Lime Juice, chopped fresh Chives and Basil. I served this with toasted GF bread topped with refried Black Beans to make a hearty lunch.

Munson Farm Stand

2010-10-05T09:11:00.000-07:00

The woman running the stand offered to take our photo. Ryan is very proud of the giant pumpkin he picked out...

Autumn is officially here. Ryan and I visited the Munson Farm Stand near Valmont and 75th Street to pick out a pumpkin and check out the produce. If you get a chance to visit, they will be open every day until Halloween. All sorts of squash, bird house gourds, vegetables, peaches, popcorn and freshly picked corn. You can even cut your own Zinnias. Happy Jack-o-Lantern carving everyone!

The Root Sellers

2010-09-29T10:03:00.000-07:00

So sad I missed this event by The Root Sellers! But, I joined their mailing list in the hopes that they will hold another Taste of Place event soon. Check them out...local underground foodies showcasing their artisan goodies and supporting deliciousness. Thanks for the heads up on this one to my pal Megan from A Bolder Table.

Wild Idea Buffalo

2010-09-28T12:58:00.000-07:00

There was a time when as many as 50 to 60 million buffalo roamed the great plains from Alaska to Mexico.

I haven't been eating a lot of meat lately, but every week I cook up a ton (ok, it's really just 3lbs) of grass-fed beef or buffalo for Francis.

I read this article in the weekly Natural Grocers mailer about the Wild Idea Buffalo Company. The ranch is run by Dan O'Brien who is doing what I wish all ranchers would have the courage and insight to do. Here's an excerpt from the article by Lindsay Wilson.

"Buffalo may look a little like cattle, but they act very differently," O'Brien explains. Take grazing, for instance.

"The grasses out here evolved to be grazed by buffalo; the way the buffalo graze for a bit and then move on, this movement is what allows the grass to thrive, and when the grass is thriving, the birds are thriving, the bugs are thriving, the mammals are thriving, the microbes in the soil are thriving," O'Brien says. "It's all connected. But now the grasses are being grazed by cattle and that's putting stress on the plant life, and in turn, the entire ecosystem."

In addition to their beneficial grazing patterns, O'Brien explains that buffalo easily endure what he calls the "animal-stress triumvirate" of the northern Great Plains–heat, cold, and wind. For example, a cow will start to lose weight at about zero degrees Fahrenheit, but a buffalo can stand temperatures up to minus 30 degrees, about as cold as it ever gets in South Dakota; the extreme temperatures just don't affect them. "The cattle can hardly survive in the cold, and the calves certainly can't," he says. "When you raise cattle–and I've done it–you're forcing a species into an environment that they just aren't suited to." But the buffalo, they belong on this land

O'Brien describes some of the changes he noticed in the environment once buffalo replaced cattle on his pastures in Buffalo for the Broken Heart:

"Unlike cattle, which dwell under trees for the shade in summer and wind protection in winter, we never found buffalo spending time in the wooded draws. As a result, the ground was not compacted and barren under the trees. The rare wooded plants of the prairie were not stressed the way they were when the pastures were grazed by cattle. In just one summer of buffalo grazing the bushes grew more lush than I'd ever seen and our grouse and songbird populations seemed to soar. The buffalo also refused to stand around water holes like cattle insist upon doing. The grass around the ponds was thick and unsullied. The water was not fouled by animal waste. The ponds became better places for other animals to live."

Best Coleslaw Ever

2010-09-24T11:12:00.001-07:00

I wish the photo did this dish justice. I was at my friend Sheryl's yesterday and we made some slaw together. It was yummy and inspired me to pick up a little purple cabbage at the market. I embellished it with my ginger mayo and shazam! Best coleslaw ever.

Shredded or thinly sliced cabbage
Toasted sesame oil
Lemon juice
Black and white sesame seeds
Salt
Chopped Green onions
Ginger mayo

Combine and devour. Make enough to share!

Gingerly now...

2010-09-22T12:58:00.001-07:00

I love ginger. And it loves me.

Sweet Potatoes Fries with Ginger mayo
Sweet potatoes
EVOO
Sea salt
Mayo
Pickled ginger
Fresh ginger

Wash and slice sweet potatoes into thin fry shapes. Place in bowl and drizzle with olive oil. Sprinkle generously with sea salt. Place on baking sheets and bake at 425 for 15 to 20 minutes. Meanwhile, dice pickled ginger slices finely and grate fresh ginger, add to mayo (I use grapeseed). Serve with this yummy Asian pear and ginger Kombucha Wonder Drink.

Pizza with Homegrown cherry tomatoes and Broccoli + Other boring store bought ingredients

2010-09-21T17:53:00.001-07:00

This was made using...
Udis GF pizza crust
Goat cheese
Homegrown tomatoes + broccoli
Onion
Capers
Grapeseed oil
Red Pepper Flakes

Papaya, Banana, Coconut water and Honey smoothie

2010-09-21T17:48:00.001-07:00

You would think I live on a tropical island, but no...blend it up and pretend!

Breakfast with Ryan, Part II

2010-09-20T19:30:00.001-07:00

Ryan with a giant croissant, egg, cheese, ham breakfast sandwich

A connoisseur of breakfast sandwiches, Mr. Batch never fails to impress me with his ability to devour large quantities at top speed.

Cacao & Honey with Almond Milk

2010-09-20T19:23:00.001-07:00

Although it was 95 and sunny today, it's windy and a bit chilly this evening. The fall equinox is this Thursday, the 23rd and in honor of that, I am busting out a hot cocoa recipe. Granted, this may not be what you think of when you envision a mug filled with sweet chocolate milk.

Raw cacao powder, 1 tbs per mug
Raw honey, to taste
Raw almond milk (so easy and delicious- leave a comment if you need instructions)

Gently, gently warm milk until just above room temp. Spoon cacao and honey into mug. Pour a small amt milk into mug and stir to incorporate. Pour in remaining milk and stir.

Good food. Good cause.

2010-09-10T08:21:00.001-07:00

Comida, Common Threads & StrEat Chefs combine super powers!

Comida / StrEat Chefs / Common Threads collaborated last night to support victims of the Four Mile Fire. Lots of good food and good friends! If you haven't had the pleasure yet, check em out- these local businesses rock!

Turmeric Experiment #1

2010-09-09T10:18:00.000-07:00

Turmeric juice with the Boulder Front Range in the background. The skies are looking a little clearer after the rainstorm doused the Fourmile Canyon fire. Love and light to all who lost their homes.

As promised, I was able to get turmeric at my local Vitamin Cottage. They were nice enough to order some in for me, so it was really fresh.

Using Tumeric-'s ingredients as inspiration along with the addition of some of my own, I created a lovely bright yellow orange juice. It was a little on the bitter side. But, I really love bitter things; we often don't get enough of that element in our diets. I read an interview with Daniel Sullivan, the creator of this lovely looking beverage, and now I want to try their elixir even more! He's right about how it makes you feel- energized and radiant.

Next time, I am thinking of adding more pineapple and some coconut meat to create a blended smoothie. The only issue is that it would use both my blender and juicer, which ends up being a lot of dishes to wash for one recipe. I wonder if this would keep in the fridge for a day or two? I know that when you juice veggies, it's recommended to drink them right away before they oxidize. Maybe a glass container, filled to the top with an airtight lid in the fridge? Hmmm...

Turmeric Experiment #1

3 inches Fresh Turmeric root (this smells so lovely and fragrant, I want to wear it from my neck!)
3 inches Fresh Ginger root
1 cup fresh Pineapple
juice of 1 Lemon
juice of 1/2 Orange

1/2 cup Filtered Water
small handful Fresh Mint leaves
Cardamom seeds
Local Raw Honey
Sea Salt
Cayenne

Using Filtered Water that has barely come to a boil, infuse the Cardamom Seeds and Mint for 10 minutes. After the water infusion has cooled to room temperature, juice the Turmeric, Ginger, and Pineapple. Strain the water into a large glass or ball jar. Add the juices (tumeric mixture and lemon/orange). Whisk in a couple tbs. Honey, a pinch of Sea Salt, and a pinch of Cayenne to your taste.

If you make this, let me know what you think! And, if you're in the Boulder area and want to try it out, come on over and I'll make one for you.

Genetically Modified Salmon. Is that really necessary?

2010-09-07T18:21:00.000-07:00

In Alaska, Chinook salmon are the state fish

Ok, maybe I am a bit out of touch, but since when did GMO Salmon become a real thing? And, why in the world would the FDA approve it? AND there is speculation that the Frankensalmon will not be labeled as such. I had to post this up in order to remind myself that in a world such as this, the idea of being vegetarian/vegan (which is what you are if you live the raw lifestyle) is becoming more and more appealing.

The company that has created these salmon is called Aqua Bounty. After a quick search, I haven't found much information about them, but there is a bit in this Wikipedia article about aquaculture (scroll down to the Genetic Modification paragraph).

Today (before listening to the gross newscast), I was feeling a bit hungrier than normal. Usually I have a ravenous appetite. What comes after ravenous? Crazed? Well, anyway, I was thinking that a hamburger sounded kind of delicious and then I turned on the radio and heard this report about the salmon. Ok Universe, I am listening, and I can hear you loud and clear. I made bean tacos and a nice salad with some papaya and sesame seeds. Appetite quelled for now.

Turmeric is beautiful

2010-09-06T12:56:00.000-07:00

Turmeric Root

My friend posted a photo on Facebook the other day about this magnificent turmeric concoction she had made. I asked for the recipe and she said it was based on a drink made by Tumeric- from NYC. I wish I could ride my bike over and try it, but alas, that's a little far for a day trip. So, this week, I'm going to see if I can find some Turmeric Root (I'm sure WF has it) and the other ingredients and create my own version.

A woman's hands covered in turmeric paste during a Hindu ritual.

Turmeric Drink Ingredient List:
Turmeric Root (they use Hawaiian)
Ginger Root
Lemon
Cardamom (LOVE!!)
Mint Leaves
Local Raw Honey
Sea Salt
Cayenne

In the meantime, more info about Turmeric (from Turmeric-'s site):

Curcumin, the active ingredient in turmeric, is effective in combating literally all known inflammatory agents. Because chronic inflammation is the first stage of many serious health problems, curcumin may reduce the risk of arthritis, asthma, Alzheimer's Disease, and chronic fatigue.

The active curcumins chelate, or draw, heavy metals from blood and tissue while rejuvenating the skin, improving memory and lowering high blood pressure and bad cholesterol. The curcumin in Turmeric- not only aids digestion but protects and stimulates your most important digestive organs, including the liver, the pancreas, and the small and large intestines. Curcumin triggers the release of saliva, gastric juices, and bile flow, increasing the efficiency of fat metabolism.

Studies show that curcumin can strengthen weakened cells, empower immune response and increase serotonin and dopamine levels in the brain. Medicinally, turmeric has been said to be the "Queen" of all herbs, and is recognized as one of the Earth’s most transformative, healing, and versatile plants.

Mango guacamole extraordinare

2010-09-05T12:19:00.001-07:00

Fresh cracked coriader replaces cilantro in this chunky version of guacamole.

Coriander seeds, cracked in morter/pestle (these are from my garden)
Avocado, cubed
Mango, cubed
Green bell pepper, diced (from my friend's garden - thanks Kate!)
Parsley, chopped
Lime juice
Salt

Combine gently. Serve with corn chips or crackers.

Roasted Hatch Chiles

2010-09-04T20:27:00.000-07:00

Recipe via guest blogger Roz Lynn Dorf


These chiles are from Hatch, NM

Is it getting a bit chilly? Chile? Either way, the end of summer approaches...walking through the Farmer's Markets, you can smell the fragrant spiciness of chiles being roasted. It's easy to make them at home too!

Roast the chiles under the broiler, turning until the skin is well charred. Place the chiles in a bowl and cover with a clean dishcloth to steam. When the chiles
are cool, they are ready to remove the skin and eat.

To freeze, I wrap them individually, with the skins intact, in plastic wrap and place in freezer bags. This way the chiles do not freeze in a large mass. The skins are easy to remove after they defrost.

Spinach Soup with Heaven on Top

2010-09-02T11:40:00.000-07:00

Why is there no photo? Well, I wrote this post while eating the recipe because I created it quite by accident. I made the soup yesterday and had some leftovers that I decided to have for lunch today. The toppings part is a salad I had planned to eat on the side. Halfway through the salad, I decided it would be perfect atop the soup. Presto! A meal worth blogging about. But, alas, no photo. If I recreate this dish, I will post it up.

Raw Spinach Soup
(2 or 3 servings)

4 cups Spinach
1 Avocado, peeled and pitted
1 3/4 cups Water
2 tbs Tahini
handful Parsley or Basil
juice of 1 or 2 lemons
1 tbs EVOO
Sea Salt

Heaven (the toppings of course)
Sprouted Lentils (I will make another post about this soon, here's a link for now if you want to know how to make them- I found this sprouting jar at Vitamin Cottage and it works really great)
Cherry Tomatoes, cut into smallish pieces
Kalamata Olives, pitted and roughly chopped
Nori, crumbled and torn into pretty bits
juice of 1 Lemon
GF Tamari or Nama Shoyu, to taste
handful Pine Nuts

To make Soup:
Combine all ingredients except Water and EVOO in food processor or blender. Blend a bit and then with processor/blender running (careful, this part can get messy!), add Water. Then, add EVOO. Add Salt to taste.

To make Heaven:
Combine all ingredients and toss. Easier than you thought it would be, huh?

When you're ready, (get ready! it's really SO good), pour soup into pretty bowls. Add toppings. Devour and soar into the sky because your mouth is full of yummy wonderfulness.

Ocean Love Soup via Sunfood/Veggie Vibes

2010-08-30T17:17:00.000-07:00

I came across this recipe for Ocean Love Soup while browsing all the wonderful things that Sunfood.com has to offer. Today, I tried a slight variation of it based on what I had available in my kitchen. It was SO delicious. I had just gotten off a phone call with my Mom- I was telling her that I wasn't sure I could enjoy a raw lifestyle because I would miss the complex flavors that come from cooking foods. Well, the universe has certainly answered my longing with this delicious, nutty, sweet/sour/salty/spicy soup.

My recipe substitutions are as follows:
I didn't have Walnuts, so I used Cashews. I don't like spicy, so I left out the Peppers. No Celery in the fridge, so I used Cucumber. And, I added Red Pepper Flakes. For the topping, I didn't have Dulse seaweed, so I used Arame and left out the Bell Pepper as well.

One day, after I become a bit more skilled and informed, I'll be able to create my own delicious raw concoctions, but until then, I will share what I continue to discover!

This recipe is from Chef Perkunas www.VeggieVibes.net

Charentais melons

2010-08-30T14:11:00.000-07:00

If you are in Boulder, I am giving you an assignment. Go buy and eat one of these Charentais melons from Full Circle Farms of Longmont (aka Rocky Mountain Pumpkin Patch). I found my first one at Vitamin Cottage, and today spied one outside at Whole Foods.
Take your time and really taste the fruit. Toasted honey in harmony with citrus and vanilla. If you find one, let me know what you think.

I'm saving the seeds, hoping to grow some of my own next season.

Rudi's vs. Udi's Gluten Free Breads

2010-08-26T10:45:00.000-07:00

Last night, I was invited by fellow blogger, Megan from A Boulder Table to a lovely dinner at Root Down in Denver sponsored by and featuring Rudi's new Gluten Free Bakery breads. It was fabulous- see her post reviewing the dinner here. I will definitely be going back there- I see they have a Raw Food Night every Tuesday throughout the Summer. Lots of fellow bloggers attended and it was nice to connect and chat with everybody!

For a few months now, I have been eating Udi's Gluten Free Whole Grain Bread. It's the closest to a regular sandwich bread that I have found since going GF. Now, with their fun, new branding and yummy new line of Gluten Free breads, Rudi's Organic Bakery has topped it.

The menu at the Root Down dinner featured their breads deliciously. But, what about just plain toast (with Justin's Chocolate Peanut Butter of course- who eats just plain toast??!!)? How does it hold up? I put it to the test this morning and was not disappointed.

The slices are larger than Udi's (they are pretty much standard size), and the bread is softer and sweeter. Rudi's is an 18oz. loaf while Udi's is 12oz. The ingredient list is similar for the first ten or so ingredients, but Rudi's leaves out the Calcium Sulfate, Cultured Dextrose, etc...and they feature Organic Honey and Molasses. The nutrition facts are harder to compare, but overall Rudi's seems to win in that category as well. You can really taste the difference.

I wonder how Rudi's will hold up on the counter for a few days? Udi's gets a bit stale. Both Udi's and Rudi's (when the latter starts to appear- should be any day now) are sold in the freezer section of stores like Whole Foods and Vitamin Cottage as well as King Soopers chains. They should also retail for the same amount according to Rudi's press release at $5.99.

Happy sandwich making!

A raw confession

2010-08-25T12:37:00.000-07:00

I have a confession to make. Last night I made a dish so horrible I had to throw it away. My heart wasn't in it. I was hungry and rushing and should have eaten a couple crackers before I started cooking so that my ravenous appetite would allow me to think clearly and cook with clear intention. Luckily, Ryan came to the rescue with grilled cheeses.

This afternoon, I was really hungry again, but instead of reaching for my wok, I recalled the video of Brigitte's raw cooking lesson I watched yesterday and gave it a go. I had some kale, carrots and beets from the garden as well as cherry tomatoes and basil.

If you check out my previous post called Seven Minutes to Raw, you'll see the recipe for the Raw Kale Salad, pictured here. I added some sesame Gomaiso to the top as well. It's the easiest thing I have ever had the pleasure of making. And, I have to say it was really good. I don't usually eat a lot of Kale, but this renewed my interest in such a nutritious leafy green. Did I mention there's no pan to clean afterward? I was always sad seeing all that lovely green water from the steamed kale go down the drain. Now it's in my tummy!

For the Apple/Beet Slaw, simply...

Grate some Beet

Grate some Carrot

Add Toasted Sesame Oil (raw? not raw? not sure yet.)

Salt and lemon juice to taste

The part of my meal that wasn't raw was the Toasted Goat Cheese on Udi's Whole Grain Bread topped with Cherry Tomatoes and Basil. But, I'm not all raw and I love Goat Cheese. I wonder what equates to Goat Cheese in the raw food world? Guessing it's a nut cheese. Time to read up!

Garden pals

2010-08-25T09:45:00.001-07:00

These two were hanging out on my summer squash plant yesterday. I think the spider was eyeing the grasshopper with hungry fondness.

Seven Minutes to Raw

2010-08-24T14:36:00.000-07:00

Seven Minutes to Raw

A fantastic introduction to raw cuisine. Check out this video via Brigitte Mars. After eating Michigan food for a week, and then road food on the way home, I feel even more compelled to explore and try out the raw lifestyle.

Bortells Fisheries in Pentwater, MI

2010-08-18T21:25:00.001-07:00

The Best smoked chubs in the world. Only they didn't have them as it seems something is amiss and the fish are scarce these days. Rats. I settled for smoked white fish (a gift for grandpa). Going back tomorrow for lunch after a day at the beach. Laying on the sand is hard work...I build up quite an appetite!

Melon from aunt Kathy's garden

2010-08-18T07:03:00.001-07:00

Breakfast!

The Cottage

2010-08-18T06:48:00.001-07:00

This week Ryan and I are staying at a cottage built in 1867 that belonged to my Great Grandmother.

The backyard is a perfect setting for lazy summer meals. Here's a sandwich idea that I created for lunch inspired by what we had randomly gathered at the local grocery and farmers market.

The Cottage

GF bread
Coleslaw
Turkey
Onion
Basil
Tomato

Make open-faces sandwiches. Serve w Chardonnay, sprouts drizzled in EVOO and lemon juice, slices of good smoked cheddar, and dine the afternoon away.

Pentwater farmers market

2010-08-16T19:34:00.001-07:00

So beautiful...down at the harbour in the park. An Australian smoked cheddar from The Cheese Lady, local grass fed beef, and sprouts from a very cute guy named Andy.

Milk prayer

2010-08-16T19:22:00.001-07:00

Only in Michigan can you read a prayer from the milk container as you pour it over breakfast cereal.

Spinach Salad with Cherries & Walnuts

2010-08-10T21:09:00.000-07:00

I feel guilty because I haven't posted much in the past week, so here is a bonus post for the day.

Spinach Salad with Cherries & Walnuts

Spinach, torn
Bing Cherries, pitted and sliced in half
Walnuts, toasted slightly
Baby onion, sliced thin
Annie's Organics Sesame Ginger dressing

Toss. Eat. LOVE!!

Date Me!

2010-08-10T21:02:00.000-07:00

Date Tree

I am in love with dates. Always have been, always will be. I especially like the Medjool Dates from Vitamin Cottage- they keep them in the fridge and I find them fresher than the ones in the bulk section at Whole Foods.

Bisr Dates at Market

A little history from our pal, Wikipedia...
Dates have been a staple food of the Middle East for thousands of years. They are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE. The Ancient Egyptians used the fruits to be made into date wine, and ate them at harvest. There is archaeological evidence of date cultivation in eastern Arabia in 6000 BCE. (Alvarez-Mon 2006). In later times, Arabs spread dates around South and South West Asia, northern Africa, and Spain and Italy. Dates were introduced into Mexico and California by the Spaniards by 1765, around Mission San Ignacio.

Well then, time to make something delicious with these ancient dried fruits.

Spinach Salad with Dates, Walnuts & Raw Summer Squash

By looking at the photo, you can probably figure out how to make this salad.

Spinach leaves, torn up a bit

Dates, pitted and sliced

Summer Squash, sliced/chopped

Green Onion, sliced

Annie's Organics Sesame Ginger dressing

Walnuts, slightly toasted

Combine all ingredients and toss together. Eat outside if at all possible.

Chow for my Chow Chow

2010-08-06T09:15:00.000-07:00

Our dog Francis is the best! But, she's had a tough time with food allergies. After following endless veterinarian recommendations and bouts with antibiotics and enduring hot spot hell, my friend Mandi gave me her dog food recipe. I played with it for a while and ended up with this version. You can certainly change out the protein source and adjust it for your dog's needs. We also use some Chinese supplements and nutritional powders that I will save for another post.

This diet has drastically changed they way her coat looks- it is so much healthier- and all of her itchy hot spots have disappeared. I found that Francis is most likely allergic or sensitive to Rice which is the ingredient you will find in lots of dog foods and recipes. If your dog is having problems, try removing all grain from her diet. Replacements can come in the form of starches like Potatoes and Sweet Potatoes. I have served her Quinoa too and that seems like a wonderful alternative.

I find it so interesting that at this time we are experiencing food allergies at such a high level in the human as well as the pet population. What does that say about the way that we are eating? I just started Brigitte Mars' Rawsome today. Thinking that it will change even further the way I cook (or not cook) and eat (and what I serve to my pets and family)!

Easy Homemade Dog Food

I make this recipe once a week. Or Ryan does, which is nice because although the recipe is easy, the pots you are left with to wash are lots of work.

3 lbs. Ground Buffalo
2 lbs. Carrots
5lbs. Potatoes
1 lb Frozen Spinach
1lb Frozen Broccoli
Olive Oil

Wash Carrots and Potatoes. I usually fill up the sink and let them soak a bit, followed by a scrub. Using a food processor fitted with the grater attachment, shred the Carrots. Add to large pot. Using a slicer attachment, slice the Potatoes. Add to pot. Fill pot with water and bring to boil on stove. Reduce to simmer and cook for about 15 minutes or until Potatoes are just tender. Strain. Cook Buffalo in large skillet. Return Potatoes and Carrots to large pot, add Frozen Spinach and Broccoli, and cooked Buffalo. Stir gently but thoroughly. Place half mixture into a large container in the fridge and the other half in the freezer. This should last a 50-60lb dog about 7 days. Yum yum! You can eat it too! I like to drizzle the food with Olive Oil before serving to add a little fat because Buffalo is so lean. Happy dog!!

Lillabee Lemon Poppyseed Cupcakes

2010-08-05T16:17:00.000-07:00

I absolutely had to make something with those poppyseeds I harvested and roasted last week. And, I wanted to try out the Lillabee baking mix. The most reasonable conclusion was to whip up some cupcakes- and even covered in cake and frosting, those poppyseeds were the most delicious part of this dessert.

As I've mentioned before, I don't bake. I come from a family of fruit farmers, and my Grandmother is the queen of fruit pies and cookies. You would think it would be in my blood, but for some reason I don't seem to have the patience most of the time. That said, I really enjoyed making these, and frosting them was the best part.

Lillabee Lemon Poppyseed Cupcakes
1. Follow directions on baking mix. How's that for direction?! :) I used Rice Milk and good old fashioned Organic Unsalted Butter. You can use any Milk you like and even substitute butter with a non-dairy kind.

2. Pour batter into cupcake thingys. Bake at 325 for 30 minutes.

3. Make frosting while baking- I didn't really follow a recipe- it's more fun that way! Using my Kitchen Aid mixer, I added a bunch of room temperature butter and blended it until nice and fluffy, then I added powdered sugar, Rice Milk and vanilla until it reached the consistency and taste that I wanted.

4. When cupcakes are done baking, let them cool.

5. Frost. Add decorations! Cherries like these are so pretty and in season this time of year!

Gelatti from Paulie's

2010-08-02T21:31:00.000-07:00

This photo does the real thing no justice whatsoever. Paulie's Italian Ice & Gelato in Louisville is the place to go to try it. You can choose two flavors; I love Strawberry and Chocolate- whatever you choose, it comes with Vanilla Custard in the middle. Make sure you bring someone armed with another spoon. Gotta LOVE summer.

Prickly Pear Cactus

2010-08-02T21:26:00.000-07:00

Prickly Pear Cactus, Mamillaria, is an unmistakable plant that grows throughout the Rocky Mountain region. We saw some flowering on our hike the other day. Pin Cushion cactus are supposed to be the better tasting of these two common cacti. I wonder how difficult they are to cultivate?

In Terry Willard's Edible and Medicinal Plants of the Rocky Mountain Region and Neighbouring Territories, he explains, "The pulp of the cacti can be eaten if you overcome the problem of the spines. One solution is to remove the spines by burning them off. The other is to split them in two, eating the insides." Of course, he also reminds us to make sure the cacti you we about to consume are not protected or rare. They're almost too pretty to eat if you ask me!

Vegetable Coconut Green Curry

2010-07-30T19:03:00.000-07:00

I use the generic term "vegetable" here, because this is what I usually make when I have extra veg sitting around that needs to be eaten. Or, like today, when there isn't a lot except random produce in the fridge. I like it with mushrooms, eggplant, zucchini, broccoli, sweet potatoe, etc...you get the idea. This is adapted from a recipe by Mollie Katzen's The Vegetable Dishes I Can't Live Without. I highly recommend this cookbook as well! Serves 2 to 3.

2 teaspoons Green Curry Paste
1 can Coconut Milk
1 1/2 C Vegetable Broth
Ginger, chopped
Fish Sauce, to taste (I like 2 tbs.)
2 Yellow Squash, chopped (from the garden!)
2 Carrots, chopped (also from garden)
Beet greens, chopped (yep, also garden)
3 Stems Broccoli, peeled and chopped (leftover from another recipe)
Zest of 1 Lime
Basil
Cashews, toasted and chopped coarsely
Fresh squeezed Lime juice
Basmati Rice - about 1.5 cups cooked

1. Using large saucepan or a wok, add Green Curry paste to pan, mix with a small amount of Coconut Milk until well blended. Add Ginger and Lime zest, remaining Coconut Milk and Vegetable Broth. Heat to just barely boiling, cover and reduce heat to simmer for 5 minutes.
2. Add Vegetables. Bring back to a simmer and let cook, partially covered for about 25 minutes, or until veg are nice and tender but not mushy.
3. Serve over Basmati rice, garnish with Toasted Cashews, Basil and Lime Juice.

Roasted Cherry Tomatoes

2010-07-29T17:33:00.000-07:00

Recipe via guest blogger Roz Lynn Dorf

Now that the tomatoes are coming in, it's time to get creative. You can only eat so many insalata caprese before becoming bored. This recipe is especially nice because you can freeze portions of it to use when winter has you hankering for the taste of a fresh tomatoe.

Roasted Cherry Tomatoes
Cherry Tomatoes
Garlic in skins
Rosemary or Italian herb mix
Salt & Pepper to taste

Preheat oven to 325 degrees.

Cut tomatoes in half. Place cut side down on baking pan covered with
foil. Place garlic cloves on baking sheet with the tomatoes. Drizzle
with olive oil. Sprinkle herbs, salt and pepper.

Slow roast until tomatoes have no liquid left, 1-2 hours.

Can be frozen in small containers. Delicious on toast, over pasta and in sauces or spreads.

Hungarian Bread Seed Poppyseeds

2010-07-28T22:35:00.000-07:00

On Monday afternoon I went for a hike in South Boulder. It was spectacular. Blue sky, sunshine, golden grasses, yellow flowers on prickly pear cactus, the smell of sage and pine. There were so many grasshoppers jumping around - all sorts of colors - and, I got to sit in the forest and have lunch with a chipmunk. He had the yummy-looking red berries growing on a nearby plant and I had some almonds. Afterward, I went to our community garden plot and much to my delight, the Hungarian Breadseed Poppies were ready to be harvested. And harvest time is my favorite!

How to Harvest Poppyseeds...It's pretty simple.
1. Use seeds that will grow plants that have a high yield of seeds.
2. Admire their beauty as they bloom.
3. Let them wilt away and then leave the seed pods until brown and hard. You'll know they're ready to harvest when the pods rattle if shaken gently.
4. Cut off the pods, leaving about 6 inches of stem attached.
5. Open the pods into a bowl over a mesh strainer of some sort.
6. Then, heat a cast iron skillet to medium high heat and roast seeds until they smell toasty. The roasting is very important as the raw seeds may give you a tummy ache. Plus, they are so delicious when roasted.
7. Let cool and store in glass jar.

Lillabee is Oh So Yummy!

2010-07-26T19:19:00.000-07:00

I was at the Boulder Farmer's Market a few weekends ago, and had the good fortune to sample some cupcakes from the Lillabee stand. My tastebuds are not the sugar-craving kind. I don't usually like baked goods. Maybe that has something to do with being gluten-free and telling myself I really don't want that cupcake or brownie. Or maybe I'm just a bitter girl. BUT...one bite of a Lillabee blueberry cupcake, and I was smitten. It was dense, not too sweet, and had no grainy icky-ness that comes with a lot of those mixes. As they say on a promotional postcard, the cupcake has "classic taste and texture." And, I guess Centro uses their pancake mix for brunch because they prefer it, not just because it's GF. But it must be seasonal, as I don't see pancakes on the menu at the moment. Darn, for a minute there, I was craving pancakes!

Broccoli, Walnuts & Dates with Fig Balsamic

2010-07-25T22:07:00.000-07:00

This recipe can come in many variations. It's a perfect example of my favorite style of cooking. Very few ingredients, all superb, easy and fast. The main ingredient is the Broccoli, so make sure it's fresh- organic if possible. We harvested some from the garden this year, but by now it's all going to seed. The dressing is one I discovered earlier this year at Vitamin Cottage; I make sure to keep a supply on hand at all times...it's that good! I took this to a barbecue over the weekend and everybody loved it. At least that's what they said...

Broccoli, chopped (keep the florets intact if possible)
Dried Dates, pitted and chopped
Walnuts, slightly chopped
Lucini's Fig Balsamic Vinaigrette www.lucini.com

Steam the Broccoli until bright green and still crisp, but not crunchy. Strain and rinse with cold water. Add Dates, Walnuts and Vinaigrette. Toss to combine.

Variations...
Goat cheese (add after Broccoli has cooled)
Pine Nuts instead of Walnuts
Add chopped Radishes
Try a different dried fruit like Cranberries or Cherries

Zoe Ma Ma

2010-07-25T21:30:00.000-07:00

Boulder has some really fantastic restaurants. Some of my favorites are Brasserie Ten Ten's happy hour, Amu's sake selection, and the indulgence and atmosphere of Frasca. But if I am craving a quicker bite (which happens most often), nothing beats Zoe Ma Ma. Just off Pearl/10th Street, Edwin Zoe and his Ma Ma serve Chinese street food and home cooking.

Sweet Goji Berry Rice Cake

Some of the highlights...Handmade organic noodles, Vegan potstickers, Pearl Meatballs, and my new favorite, Sweet Goji Berry Rice Cakes. I am determined to figure out the secret ingredient in those Rice Cakes! And, you must try the Homemade Chicken Noodle Soup. It is by far the best I have ever had...flavorful, gingery, hearty (I can only eat 1/2 at a time), and FRESH!

Check out their website for the daily special. Most noodle dishes can be made with rice noodles for us GF-ers and lots of the dishes don't have gluten at all.

Gotta love it. www.zoemama.com

Gluten Free Match Made in Heaven

2010-07-23T17:13:00.001-07:00

Like many people these days, I've gone gluten-free. It's made a huge difference in my health, but I miss wheat pasta and baguettes. And unfortunately, I strongly dislike baking. So until I break down and find a good recipe for bread, it's Udi's to the rescue! I've tried many different GF breads (too many to list here) and this one is by far the best. It's perfect for sandwiches, grilled cheese, and my favorite, toast with Justin's Chocolate Peanut Butter.

Wowza!

Marscapone & Macadamia Stuffed Figs

2010-07-22T16:51:00.000-07:00

This recipe is courtesy Roz Lynn Dorf who was my neighbor for 8 years. Now we live 30 minutes away, and so we don't see each other as often. The thing I miss the most is when I used to get a knock on the door and there would be Roz standing on the doorstep with a handful of cherry tomatoes or a bowl of fruit cobbler made with fresh berries. What a treat!

Marscapone & Macadamia Stuffed Figs

4 oz. Mascarpone at room temperature
1 Tbs. powdered sugar
1 Tbs. Macadamia nut pieces

Blend Marscapone, Sugar and Macadamia nuts together. Slice Figs as seen above. Stuff with cheese mixture. Take some to your neighbor!

Royal Burgundy Bush Bean

2010-07-21T20:15:00.000-07:00

I purchased these seeds from Abbodanza Organic Seeds this Spring. Wow, I had no idea they were going to be so delicious and gigantic! You don't need to mess around with building any trellis or support for them either, and they seem to be pest proof (of course, I could go out there tomorrow and find an infestation, knock on wood).

They are wonderful raw of course, but if you end up with a surplus, you can make a yummy Coconut Curry dish.

Coconut Basil Vegetable Curry

1 can Coconut milk
Ginger
handful of Basil
Veggies, chopped (I like whatever is in season from Eggplant to Squash, Carrots, Beans, Kale, Mushrooms, etc.)
Fish Sauce
Curry of some sort (I like Green, but you can use dried powder, or make your own)
Sweetener such as Agave or Brown Sugar
Basmati Rice, cooked

Saute ginger in oil for a bit. Add Veggies and saute until almost tender. Add Fish Sauce and Curry, coating well. Add Coconut Milk, simmer until done. Season to taste with sweetener or more Salt. Serve with Rice.

There are endless ways to improvise on this recipe!

I Am Love

2010-07-20T11:28:00.001-07:00

This is one of the only films I have seen in the theatre this year. We lost our independent movie house in Boulder a while ago, so I drove down to the Landmark Cinema in Denver on Saturday afternoon. Starring Tilda Swinton, I Am Love is an epic, romantic, beautiful film about passion. I loved the way that the food also played a starring role- the way it may speak loudly or whisper secret messages. The ending is fabulous and breathtaking as the score bursts forth like a summer storm and then retreats just as quickly. Lovely.

Tilapia with Cabbage Salad & Corn

2010-07-19T19:49:00.000-07:00

We harvested a head of cabbage from the garden this weekend and I have to say it's the most delicious cabbage I have ever tasted! This meal is a celebration of summer that packs an amazing amount of flavor.

Summer Corn
Simply boil shucked ears of corn for about 10 minutes and then slather with butter and salt. Himilayan Sea Salt is my favorite.

Cabbage and Black Bean Salad
Grapeseed Oil (or whichever oil you prefer)
Chopped Ginger
Chopped Cabbage
Black Beans (I used 365 Organic canned)
Mustard Seeds
Lime juice
Grapeseed Mayonnaise (optional)

Saute Ginger for a few minutes until translucent and fragrant. Add Cabbage and Mustard Seeds. Saute until wilted and tender, but not too soft. Transfer to a bowl, add strained Black Beans, Lime Juice and Salt to taste. You can mix in some Mayonnaise if you like.

Pan Fried Tilapia
Tilapia fillets
Grapeseed Oil
Red Pepper flakes
Mexican Spices (from Vitamin Cottage in the packaged bulk section)
Salt

Heat Oil to medium/medium high. Coat fillets with spices, place in pan and brown on both sides until flaky and delicious looking.

Coconut Pudding with Strawberries & Poppyseeds

2010-07-18T14:42:00.000-07:00

Who wants to cook when it's hot? I made this last night after it cooled off a bit and served it as an afternoon snack today for Ryan and I.

Organic Coconut Pudding, chilled (follow directions on package)
Strawberries, chopped
Poppyseeds

Serve with Lemon Fizzy Soda over ice and lounge about, trying not to move unless absolutely necessary.

Saturday Morning Falafel & Gyros

2010-07-17T12:00:00.000-07:00

My husband Ryan's Saturday morning tradition is to get up early, take the bus into town, and get to the Boulder Farmer's Market just as it is opening. He arrives promptly at 8am in front of the Falafel and Gyros stand to purchase both his breakfast and lunch. It's always the same thing...Eggs with Gyro Lamb meat atop a Pita with Cucumber for breakfast and a Falafel Sandwich for lunch. Then, it's off to the studio to educate Boulder about modern design. (Ryan doesn't like being in my blog, but he's the one that gave me the idea to create this, so in his honor, he gets the first post.)