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Body Nourishing Wraps

I was little when I heard my first poem, but it wasn’t until the third grade that I really remember learning about poetry. I was in a third/forth split class and our teacher made us memorize and present a poem to the class each week. Sometimes we could choose partners, which made memorizing and standing in front of a classroom a little easier. I would take my time going through my Shel Silverstein books to find the perfect one and practice during recess. I took note on how the words played together and seemed to dance on the page. The white space all around was inviting, nothing like the rectangular black and white columns I was use to in other books.

Fast forward to last Thursday when I went to an all poetry show and my mind was exploding! In a matter of several hours my heart was filled with laughter, sadness, and a profound outlook; sometimes all at once. The headliner was Anis Mojgani, who has won multiple National/International Poetry Slam Championships, been an HBO Def poet, and a TEDx speaker. Alongside him was Mike McGee, Jeremy Radin and Karen Finneyfrock. The night was amazing, to say the least. If you have never heard of these people, look them up now! No seriously, their work is online and you can view videos of them performing. I was filled with emotion and energy. The way they can shape their thoughts into words and speak them back to you is incredible and something I really just had to share.

If you think you’re not into poetry or spoken word, I challenge you to reconsider your outlook. The words they speak have so much truth, meaning and creativity; it’s the kind of thing I hope will someday sell out large arena’s vs. the mainstream pop music, who’s lyrics lack any sort of substance these days. Besides it’s National Poetry Month, so get into it. I’d also love to know if you have any favorite poets?

That night was quite nourishing for my mind, but these wraps were nourishing for my body. I made them for a friend who just had a baby and needed a dose of veggies and protein for the sleepless nights ahead, but ended up doubling the recipe for myself as well. They’re are adapted from the Sprouted Kitchen cookbook. I really can’t say enough about my love for the recipes in this book. I’ve made a few changes, including the name of the recipe here, but they really do feel like a whole body nourishing meal that suits the spring time transition nicely.

Body Nourishing Wraps / makes 4 wraps
Adapted from the Sprouted Kitchen Cookbook
The collards were from my garden, so they were on the smallish side, but I’d suggest using the biggest ones you can find. And make a double batch of the carrot spread for sure, it’s delicious.

miso-carrot spread
1 cup roughly chopped carrots
1 tablespoon fresh ginger
1 garlic clove
1 tablespoon white miso
1 teaspoon honey
3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1/4 teaspoon sea salt

8 large collard green leaves
2 cups cooked quinoa
1 tablespoon tahini
fresh squeezed lemon juice as needed
about 1/3 of a cucumber, peeled and julienned
about 1 cup daikon radish, peeled and julienned
1 avocado

Place the carrots, ginger, garlic clove, miso, honey, and vinegar in the bowl of a food processor or blender and process until fairly smooth, 1-2 minutes. With the motor running, drizzle in the sesame oil and salt and process until thoroughly combined. Set aside.

Cut the stalk from the end of the collards and use a knife to shave down the rest of the stalk, making it level with the rest of the leaf. Bring a pot of water to a gently boil, turn off, and dip each leaf in the water for just a few seconds to lightly cook them and make them more pliable to roll, they’ll turn a darker, more vibrant shade of green.

In a bowl combine the quinoa and tahini, adding a bit of lemon juice to taste and stir to combine.

Set out a work space with all your wrap ingredients and arrange two of the collard leaves so they overlap each other with the tops facing opposite each other. Spread a generous amount of the miso-carrot spread down the middle, then layer a quarter each of the quinoa, cucumber, daikon radish, and avocado onto the leaves. Fold over each end, tuck one side under, and roll like a burrito. Serve or wrap in plastic wrap and store in the fridge for several days.

Gluten-Free, Grains, Proteins, Sides, Spring, Vegan, Vegetables

Collards & Quinoa with Sorrel Sauce

Never heard of sorrel? Neither had I, until last May when we moved into our house. Our new neighbors were enthusiastic about our garden plans as much as their own. They quickly introduced us to a friend of theirs who lived just around the corner and who happens to work at this wonderful place. One afternoon Scott found himself going over to this friend of a friends house to help him pick up something.

An hour or so later Scott comes home arms full of what looked like some spent grassy weeds and a few cuttings of mint. Scott had the biggest smile on his face because he knew how excited I’d be about these new plants, but then he couldn’t remember the name of the said plant and we played a quick round of me asking “what did it start with?” or “what did it sound like?”. Somehow we finally came up with sorrel. I had nowhere to put it at that moment so I threw the whole plant into a large bucket filled with dirt and called it good.

The plant looked totally dead and I may have neglected it a little, but it still managed to grow last year and the next thing I knew the whole plant was going to seed before I had a chance to use it. Luckily it’s a perennial and a hearty one around here at that; the light green, sour lemony leaves came back this month so I could finally give them a try. They look a bit like spinach, but a little lighter and yellower in color. They’re great tossed into salads or soups to add a fresh brightness.

I pureed the sorrel leaves with yogurt for a tasty cooling sauce to top off the slightly spicy collard and quinoa mixture. It’s not totally necessary and if you can’t find sorrel leaves you could possibly use fresh lemon juice instead. However, I made extra to so I could spread it on top of sandwiches and tuck it inside some scrambled eggs.

Collards & Quinoa with Sorrel Sauce / serves 4

1 bunch collard greens
1 tablespoon olive oil
1 garlic clove, minced
2 leeks, white and light green parts only, cut into half circles
pinch red pepper flakes
3 cups cooked quinoa (about 1 cup dry)
1/3 cup Asiago cheese
salt and pepper
1/3 cup toasted almonds, roughly chopped
sorrel sauce to serve, recipe below

De-stem the collards and thinly slice the leaves into 1/4-inch wide strips. Then finely chop up the stems, this is optional, but I try to avoid wasting perfectly edible food when I can.

Heat olive oil over medium heat in a large pan. Add the leeks, garlic, collard stems (if using), red pepper flakes and a pinch of salt, and cook until softened, about 3-4 minutes. Add in the finely sliced leaves and cook down until they turn dark green and soften up.

Place the cooked quinoa in a large serving bowl and toss with the collard mixture. Stir in the cheese and season to taste with salt and pepper. Just before serving top with the toasted almonds and serve with the sorrel sauce on the side.

Sorrel Sauce
Adapted from Plenty
3 cups sorrel leaves, washed
1/2 cup plain whole milk yogurt or Greek yogurt
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon Dijon mustard
salt to taste

Place everything into a food processor or blender with a pinch of salt and blitz into a light green sauce. Taste then add more salt if desired. Keeps, covered, in the fridge for a couple days.

Gluten-Free, Proteins, Salads, Sides, Spring, Vegetables

Cauliflower & Lentil Salad with Crispy Lemon Zest & Carrots

I (again) have grand ideas about gardening this year. Seed catalogues, detailed spread sheets, and gardening books have been strewn about our dining table for the last two weeks. One evening, I looked up from my barricade, laughing and told Scott, “it feels like I’m in school again”. Although, lets be real, I probably never studied with this much enthusiasm when I was in school.

Growing at least some of our food is something I’ve been doing for the past 4–5 years now, but it’s still something I’m learning; possibly something I’ll forever be learning. When we moved last May, I realized that the idea of a Spring garden was out of the question. That still didn’t stop me from telling Scott we must put in four garden beds, 2 weeks after moving in, because I didn’t want to miss out on the Summer and Fall season. Our new neighbors watched as we built them out of some scrap wood we had and filled them, shovel full by shovel full of dirt. It was quite a lot of work, but it paid off when the lettuces, zucchini, cucumbers, greens and tomatoes shot their green leaves and vines up and set fruit.

Towards the end of Summer, we put in a low picket fence, ripped out our small front lawn and mulched the top with cardboard, leaves, and other composted materials. It’s ugly now, but the plan is to turn it into an edible and ornamental garden. The walkway will be lined with lavender, rosemary, and thyme, spreading into various other herbs, blueberry bushes, edible flowers, a rainbow of quinoa, and various other vegetables that need more room to spread than the garden beds in back will allow.

This brings me to cauliflower. I have no idea why, but this is the one vegetable I’m scared to grow on my own. It’s large milky white, green, or orange heads seems like something best left to the pros. I think it mostly stems from when I once grew broccoli and as soon as the green heads started forming they were infested with hundreds of aphids. I know this was something that maybe could have been prevented, but I’m not so sure I eat enough cauliflower to take the risk in my small garden space for it.

However, this salad may have changed my mind. Roasted cauliflower, like pretty much all roasted veggies, takes on a whole new vibe from raw or steamed, and roasting is pretty much my go–to when faced with the question of what’s for dinner tonight. But I don’t often take it further than a little salt and pepper, maybe an herb or two as well. The combination of fresh parsley leaves, lentils, capers and crispy lemon and carrots take it from routine to something I’d serve to friends. It now has me questioning if cauliflower has finally earned its right in a section of my garden. If you’ve had success in the NW with cauliflower, please let me know! Otherwise I’m still fine with picking it up, with new enthusiasm, at my local co-op or the markets once they start up again.

Cauliflower & Lentil Salad with Crispy Lemon Zest & Carrots / serves 4
This is basically vegan, but I was out of a neutral cooking oil and didn’t want to heat the olive oil over high heat without adding butter. If you are vegan, this is an easy change. I’ve also added an extra carrot to the list of ingredients, as the single one I used was not nearly enough.

1 cup cooked French lentils (or 1/2 cup dried)
1 large head cauliflower, cut into medium-small florets
olive oil
2 carrots
1 small lemon
knob of butter
large handful parsley, about 1/2 cup packed
3 tablespoons capers
salt and pepper

Preheat the oven to 425F. If you don’t already have some leftover French lentils, cook them now and let them cool slightly while the cauliflower roasts.

Toss the cauliflower florets in about a tablespoon olive oil and spread out on a large baking sheet. Sprinkle on a pinch of salt and roast in the oven for 25-30 minutes or until the cauliflower gets golden brown around the edges.

Meanwhile, use a vegetable peeler (or a zester that makes long strips) to thinly shave the peel off the lemon and use a knife to slice them into small strips. Using the peeler again, thinly shave the carrots into long strips.

Heat the butter and another splash of olive oil in a small frying pan over medium-high heat. Once hot, add the lemon peel and let fry until it begins to turn golden, about 30 seconds to 1 minute. Use tongs to remove lemon peel and set aside. Bring the butter/oil back up to med-high heat and add in the carrot strips. These will take a little longer and, depending on pan size, you may need to do in 2 batches so they can lay evenly on the bottom. Remove and set aside with the lemon peel.

In a large serving bowl, toss the cauliflower, lentils, parsley, and capers with the oil remaining in the frying pan. Squeeze over juice from half the lemon and sprinkle with salt and pepper to taste. Top with the crispy lemon zest and carrots and serve warm or room temperature.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Broccoli & Black Bean Salad

One of the walls in our dining area is painted with chalkboard paint. It’s been a fun way to write little notes and make semi-permanent wall art, but the other day I noticed Scott had drawn up this message: 2013, The Year To:

I’ve often said here that I’m not one for New Year’s resolutions, but I’d be a liar if I told you the thought of them still doesn’t cross my mind. How can it not, especially with blogs these days posting the things they accomplished in the previous year and what they are aspiring to do more of in the year to come. And I think that’s great. Maybe I’m just a little more introverted in my goals then some and feel no pressure to exclaim the next big thing I want to come into my life.

So when I saw the first thing Scott had written, it got me thinking. He wrote “eat pancakes with a fork and knife.” And coincidentally he did that that very morning. I thought about small changes. Changes that may seem minor, but without them the whole picture can sometimes be lost.

In the days that followed, I wrote down a few silly things in the same general category, but then I read about the Peace Pilgram. A lady named Mildred Norman, who in 1953 set her New Year’s goal of walking across the entire country for peace. She left everything behind, except the clothes she wore and called herself Peace Pilgrim. But get this, she walked for 28 years. Twenty eight years people! And not once did she ever use money, she got by on the generosity of strangers. She was quoted saying the following:

“I own only what I wear and carry. I just walk until given shelter, fast until given food,” she said at the time. “I don’t even ask; it’s given without asking. I tell you, people are good. There’s a spark of good in everybody.”

I just love that. She has to be one of the most beautiful and inspiring people I’ve read about in awhile. She also said:

“The world is like a mirror: If you smile at it, it smiles at you.”

This is something I’ve always strongly felt in myself, but never could describe in words, but it’s so true! I feel everyday my strengths and weaknesses, but looking at the world positively and truthfully and genuinely being excited for each new day and opportunity is something I value in myself and others greatly. And I do believe that because I have this outlook I am surrounded by, and meet, so many amazing people.

Norman’s goal was considerably large and life changing the day she made it, but she followed through and spread her important message. I’d love to tell you that my goal is to walk from the west coast to the east in the name of peace, but with a loving husband, family & friends and life I would not want to leave behind, that is not my goal for the year. What I can do, is take away a smaller portion of the whole story; to smile more and see the good in everyone.

Peace and love to you all in 2013.

Broccoli & Black Bean Salad / serves 4
The next day I used the leftovers inside of a couple of warmed corn tortillas and called them broccos; they were delicious. Add in some cheese at the end if you like. I think a nice feta or cotija would work well.

1 bunch broccoli, chopped into bite sized florets
1 cup black beans
1 avocado, cut into small cubes
1 tablespoon white miso
1/8 teaspoon chipotle chile powder
1 teaspoon ground cumin
juice of 1/2 a lemon
salt to taste

Bring a large pot of salted water to boil. Add the broccoli florets and let simmer for about 1 minute or until the broccoli is bright green and slightly tender. Drain and allow to cool slightly under cold water or in an ice bath. Then place the broccoli in a large in a large serving bowl and add the black beans and half the avocado.

In a small food processor or mortar and pestle, combine half the avocado, miso, spices, and lemon juice. Pour over the salad and toss to combine. Season with salt to taste and serve.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

It was June when I started the brussels sprout seeds inside. I carefully filled little pots with seedling mix and made sure to keep them moist. Soon enough there was a push up from the soil and a little green leaf waving it’s head at me. I coddled these things, taking them outside to get a feeling of the breeze and bright sky they were soon going to be under, then bringing them back in before evening. Soon they were stalky little guys starting to outgrow their pots, but I didn’t have a single place to put them because by that time it was July and the whole garden was filled with plants already given there allotted space. I remember during that week I was either giving lettuces away or eating salad almost 3 times a day just so nothing was wasted and the brussels sprouts would soon have a place to occupy.

Once they were in their new home, I could tell they were happy. Large, dark leaves formed and they seemed to grow taller overnight. I was getting worried that I timed everything all wrong that on top of all the tomatoes, green beans, kale, lettuce, carrots, and parsnips, I was going to have a ton of brussels sprouts to eat too. Not that big of a problem I guess, but I really wanted these to make it at least to October. It wasn’t until September though that I started noticing the little sprouts begin to form right up on top of each leaf. As the days got shorter and colder everything began to grow at a much slower pace, and here I am now, with 8 stalks of big green brussles sprout plants. Granted, the aphid infestation I tried so hard to fend off still took over a few of the sprouts, with a good and thorough cleaning, they were perfectly edible.

I offer you up this gem of a salad days before Thanksgiving, not because I want you to change you traditional Thanksgiving meal, but because I think it offers up a nice balance to the days leading up to and after the big meal. But if you do happen to be looking for that one last salad idea, I think this one would be refreshingly welcome next to your mashed potatoes, green beans, and turkey. Enjoy friends and have a lovely holiday weekend!

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing / serves 4-6

1/2 lb. brussels sprouts, washed, dried and leaves separated
4-5 kale leaves (I used lacinato kale)
1 celery stalk
seeds from half a pomegranate *how to remove tip below
large handful of hazelnuts (about 1/3 cup), roasted
juice and zest from one small lemon, about 2-3 tablespoons juice
1 avocado
pinch of sea salt

Remove the kale leaves from the center stalk and cut into bite sized pieces. Roughly chop the brussels sprout leaves the same size, place in a large bowl.

Scoop out 1/2 the avocado and place in a small bowl with the lemon juice, zest, and a pinch of salt. Mash with the back of a fork then pour dressing over the greens. Using your hands, massage the dressing into the leaves and let everything sit while you prepare the rest of the salad.

Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. To serve top the salad with all the last ingredients, plus the pomegranate seeds and give a good toss at the table.

* My favorite way to remove pomegranate seeds without making a mess is to first remove the top where the skin folds up. Then, using a sharp knife, carefully score from one end to the other, making an X through the skin. Just be careful to not go all the way inside where the seeds are. Then grasping each side, give the pomegranate a good twist over a bowl of clean water. The sides should remove without too much trouble, then keeping the pomegranate submerged, use your hands to pull out the seeds and loosen as you go. The white parts will float to the top and the seeds to the bottom, making it easy to separate everything and bonus, nothing gets stained!

Fall, Fruits, Gluten-Free, Salads, Sides, Vegan, Vegetables, Winter

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