Cauliflower soup, homemade, no cream or milk, in 10 minutes.
Plus, cauliflower puree "hidden" in semi-homemade pasta sauce fools the kids. Not only was it hidden, but they thought it was really good. I said it was a cream sauce, like a la vodka.
salad dressings
roasted garbanzo bean snacks
what's up with wheat berries? Easier than pie.
Thursday, November 3, 2011
Monday, October 3, 2011
How we got so fat- Little changes we can make
How America Got So Fat20%: How much refrigerators have expanded in size over the last 35 years
75%: Proportion of all trips under 1 mile that Americans make by car
111 cal: Energy we don't burn in a typical day thanks to labor-saving devices (like tractor lawn mowers)
35 tsp: Amount of added sugar that Americans consume per day
63%: Proportion of us who skimp on sleep, in part because we can't unplug at night
158 hrs: Average time Americans spend in front of the TV a month--up 22 minutes from last year
52%: Proportion of Americans who sometimes cook frozen dinners rather than fresh, whole food
How America Can Get Fit and Healthy Again329 cal: Number you won't eat per day if you get a good night's sleep (versus just 4 hours)
3 bites: Number of mouthfuls of a decadent dessert that can satisfy you
4.5 lb: Weight lost in a year by drinking water before meals
50%: The increase in the amount of energy you burn digesting whole foods versus processed
90%: Proportion of people who've lost weight long-term who exercise 1 hour every day
34%: How much more likely dog owners are to get 2.5 hours of exercise a week
Adapted from The South Beach Wake-Up Call: Why America Is Still Getting Fatter and Sicker ...Plus 7 Simple Strategies for Reversing Our Toxic Lifestyle, by Arthur Agatston, MD (Rodale)
Wednesday, September 28, 2011
Roasted Tomato Soup
To be written up shortly...
OK, ready to share now. Between cooking and blogging, I needed to carve some time out for an insane workout. After all, that's really what drives my passion to eat really good food.
Having a beyond-my-wildest-expectations yield of tomatoes in my debut garden, I wanted to indulge in the act of roasting perfectly succulent and ripe tomatoes.
Ingredients:
2-3 pounds of fresh tomatoes, cut in half
1/2 red onion, sliced
6 whole garlic cloves, peeled
sprinkle of balsamic vinegar
sprinkle of olive oil or grapeseed oil
freshly ground sea salt, to taste
freshly ground black pepper, to taste
Procedure:
Place the tomatoes skin-side up on baking pan (I used my stone bar pan, like a jelly roll pan).
Surround with onion and garlic.
Sprinkle the vinegar and oil, pepper and salt.
Roast at 400 degrees for 30 minutes.
Let cool for about 10 minutes.
Pour mixture into Blendtec and process until smooth, about 30 seconds on power level 10.
Leftover note:
When it came time to eat the other half, I decided to add cooked cauliflower. I took my immersion hand-held blender and blended the remaining soup with the steamed cauliflower. It added a nice touch or enhanced creaminess. Both version were, nutritious and delicious.
OK, ready to share now. Between cooking and blogging, I needed to carve some time out for an insane workout. After all, that's really what drives my passion to eat really good food.
Having a beyond-my-wildest-expectations yield of tomatoes in my debut garden, I wanted to indulge in the act of roasting perfectly succulent and ripe tomatoes.
Ingredients:
2-3 pounds of fresh tomatoes, cut in half
1/2 red onion, sliced
6 whole garlic cloves, peeled
sprinkle of balsamic vinegar
sprinkle of olive oil or grapeseed oil
freshly ground sea salt, to taste
freshly ground black pepper, to taste
Procedure:
Place the tomatoes skin-side up on baking pan (I used my stone bar pan, like a jelly roll pan).
Surround with onion and garlic.
Sprinkle the vinegar and oil, pepper and salt.
Roast at 400 degrees for 30 minutes.
Let cool for about 10 minutes.
Pour mixture into Blendtec and process until smooth, about 30 seconds on power level 10.
Leftover note:
When it came time to eat the other half, I decided to add cooked cauliflower. I took my immersion hand-held blender and blended the remaining soup with the steamed cauliflower. It added a nice touch or enhanced creaminess. Both version were, nutritious and delicious.
Chocolate Almond Torte (sprouted- I'll explain later)
I was inspired to try this as soon as I got home from school this afternoon. Now, it's chilling in the freezer and I had to post this right away while my tea is brewing. It was so good warm but meant to be frozen...we'll see.
Ingredients:
You should know: this recipe is extremely flexible but I'll explain how I made this one and add the flexible part at the end.
1 cup 'sprouted' raw almonds (not roasted, soaked overnight or several hours and drained)
1/4 c cocoa powder
8 dates, pitted
1/3 c peanut butter and almond butter combined
1/2 tsp pure vanilla extract
1 T wheat germ
OPTIONAL toppings: toasted walnuts and ground flax meal
Directions:
Into a powerful food processor (or a Blendtec blender), add everything. Process until smooth, right after a soft ball is formed.
Roll in the palm of your very-clean hands to form small balls, about 1/2 inch in size.
Roll in desired topping, such as coconut, toasted coconut, chopped toasted walnuts, chopped fruit, etc
Place in freezer.
The flexible part includes replacing the dates with any other sweetener such as maple syrup, honey, rice syrup, agave nectar, etc.
Omitting the nut butter, but that gives is a rich texture and "mouth-feel" we so enjoy.
Adding wheat germ is an option, if you'd prefer gluten-free, it can be omitted.
Instead of vanilla extract, you can use rum or almond extract. But do stick to pure extract.
If you like it velvety smooth, process like I described. Stop sooner if you'd like nut bits.
The "sprouted" part comes from the actual "soaking" of the almonds. They won't actually sprout, but they will plump up with the soaking water. They are commonly calls "soaks" instead of sprouts because of this. Once any dry (dormant) seed soaks up water it comes to life and the action of the enzymes makes is a super food.
There is no butter, added fat, or sugar, but lots of sucrose if you opt for the liquid sweeteners instead of dates. All the fat comes from, you guessed it, delicious, nutritious nuts.
Ingredients:
You should know: this recipe is extremely flexible but I'll explain how I made this one and add the flexible part at the end.
1 cup 'sprouted' raw almonds (not roasted, soaked overnight or several hours and drained)
1/4 c cocoa powder
8 dates, pitted
1/3 c peanut butter and almond butter combined
1/2 tsp pure vanilla extract
1 T wheat germ
OPTIONAL toppings: toasted walnuts and ground flax meal
Directions:
Into a powerful food processor (or a Blendtec blender), add everything. Process until smooth, right after a soft ball is formed.
Roll in the palm of your very-clean hands to form small balls, about 1/2 inch in size.
Roll in desired topping, such as coconut, toasted coconut, chopped toasted walnuts, chopped fruit, etc
Place in freezer.
The flexible part includes replacing the dates with any other sweetener such as maple syrup, honey, rice syrup, agave nectar, etc.
Omitting the nut butter, but that gives is a rich texture and "mouth-feel" we so enjoy.
Adding wheat germ is an option, if you'd prefer gluten-free, it can be omitted.
Instead of vanilla extract, you can use rum or almond extract. But do stick to pure extract.
If you like it velvety smooth, process like I described. Stop sooner if you'd like nut bits.
The "sprouted" part comes from the actual "soaking" of the almonds. They won't actually sprout, but they will plump up with the soaking water. They are commonly calls "soaks" instead of sprouts because of this. Once any dry (dormant) seed soaks up water it comes to life and the action of the enzymes makes is a super food.
There is no butter, added fat, or sugar, but lots of sucrose if you opt for the liquid sweeteners instead of dates. All the fat comes from, you guessed it, delicious, nutritious nuts.
Sunday, September 25, 2011
Cashew cream
Not sure I like calling this "cream" but it's a sought-after item in my house.
Ingredients
1 cup raw cashews that have been soaked overnight
4 large pitted dates
1 tsp pure vanilla extract
1-2 T water, to desired consistency
Directions
Drain cashews and discard water.
Add nuts, dates, vanilla and 1 T water to Blendtec, or high-speed blender. Blend until creamy and smooth, adding water as desired.
Chilling it will make it thicker so spread warm or chilled, depending on your preference.
Serve with fruit as a dip or spread on your favorite desserts.
Delicious Nutritious
Ingredients
1 cup raw cashews that have been soaked overnight
4 large pitted dates
1 tsp pure vanilla extract
1-2 T water, to desired consistency
Directions
Drain cashews and discard water.
Add nuts, dates, vanilla and 1 T water to Blendtec, or high-speed blender. Blend until creamy and smooth, adding water as desired.
Chilling it will make it thicker so spread warm or chilled, depending on your preference.
Serve with fruit as a dip or spread on your favorite desserts.
Delicious Nutritious
Fudge-like Brownies
The only things I changed on Dr. Oz's Black Bean Brownie Recipe are the amount of agave, from 3/4 cup to 1/2 cup and whole eggs (3-4) instead of egg substitute. AND, I topped mine with cashew cream and mint leaves. Oh yeah, I started with dry black beans and cooked up my own rather than using the canned beans. I opted out of the espresso powder and used Pero instead.
Ingredients
1 1/4 cup black beans
1/4 cup unsweetened cocoa powder
1 tsp Pero
4 eggs
3 T whole wheat pastry flour
1/2 c agave nectar
1 T melted butter
1 tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking dish with non-stick spray or line with parchment paper.
Place black beans, cocoa powder, eggs, Pero and flour into a Blentec or high speed blender.
Blend until the mixture is smooth.
Add vanilla, agave and butter.
Blend again to fully incorporate everything.
Pour mixture into the prepared pan and bake for 20 minutes, turning pan halfway though cooking.
Reduce heat to 300 degrees and bake for another 5-8 minutes or until toothpick comes out clean.
Cool on cooling rack for 10 minutes, then remove brownies from pan. Let them cool to room temperature.
Top with a layer of Cashew Cream and garnish with a few mint leaves and cashews.
Cover and refrigerate any leftovers.
This will be like a fudge brownie, dense with a full-cocoa rich flavor.
Delicious Nutritious.
Ingredients
1 1/4 cup black beans
1/4 cup unsweetened cocoa powder
1 tsp Pero
4 eggs
3 T whole wheat pastry flour
1/2 c agave nectar
1 T melted butter
1 tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking dish with non-stick spray or line with parchment paper.
Place black beans, cocoa powder, eggs, Pero and flour into a Blentec or high speed blender.
Blend until the mixture is smooth.
Add vanilla, agave and butter.
Blend again to fully incorporate everything.
Pour mixture into the prepared pan and bake for 20 minutes, turning pan halfway though cooking.
Reduce heat to 300 degrees and bake for another 5-8 minutes or until toothpick comes out clean.
Cool on cooling rack for 10 minutes, then remove brownies from pan. Let them cool to room temperature.
Top with a layer of Cashew Cream and garnish with a few mint leaves and cashews.
Cover and refrigerate any leftovers.
This will be like a fudge brownie, dense with a full-cocoa rich flavor.
Delicious Nutritious.
I-Can't -Believe-It's-Cake Cake
Don't be intimidated by the lack of added fat or sugar in this cake. Rather, bask in delight that it has neither. Adapted from the folks at Whole Foods.
Ingredients
1/2 cup cocoa powder
1 1/4 cup old-fashioned oatmeal, ground to yield 1 cup oat flour
1 cup whole wheat pastry flour
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
4 ripe bananas
8 large dates, pitted
1/2 cup light coconut milk
2 T water
2 tsp pure vanilla extract
1/4 cup shredded unsweetened coconut
Directions
Preheat oven to 375. Prepare an 8-inch square baking pan with parchment paper, or coat lightly with cooking spray.
In a large bowl, combine cocoa, both flours, salt, baking powder and baking soda. Eliminate any lumps and set aside.
To a Blentec or powerful blender, add bananas, dates, coconut milk, water and vanilla. Blend until dates are chopped very small and the mixture is smooth.
Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry until just combined. Do not overwork the batter. Pour the batter into the prepared pan and smooth the top evenly. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment off the cake and cut into squares. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Nutrition notes
1/12 cake: 170 calories; 3.5 g fat, 34 g total carbs, (5 g fiber, 13 g sugar) 3 g protein.
Ingredients
1/2 cup cocoa powder
1 1/4 cup old-fashioned oatmeal, ground to yield 1 cup oat flour
1 cup whole wheat pastry flour
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
4 ripe bananas
8 large dates, pitted
1/2 cup light coconut milk
2 T water
2 tsp pure vanilla extract
1/4 cup shredded unsweetened coconut
Directions
Preheat oven to 375. Prepare an 8-inch square baking pan with parchment paper, or coat lightly with cooking spray.
In a large bowl, combine cocoa, both flours, salt, baking powder and baking soda. Eliminate any lumps and set aside.
To a Blentec or powerful blender, add bananas, dates, coconut milk, water and vanilla. Blend until dates are chopped very small and the mixture is smooth.
Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry until just combined. Do not overwork the batter. Pour the batter into the prepared pan and smooth the top evenly. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment off the cake and cut into squares. Wrap any remaining cake tightly and store at room temperature or in the refrigerator.
Nutrition notes
1/12 cake: 170 calories; 3.5 g fat, 34 g total carbs, (5 g fiber, 13 g sugar) 3 g protein.
Wednesday, September 7, 2011
Sprouts
Where to begin talking about sprouts...let's start with how easy they are to grow.
The easiest, and probably the greenest, way to grow them is to
get a mason jar or recycle a mayonnaise jar, put your seeds in there, and soak for about 8 hours. Take a small sieve, one that looks like a window screen (you can even use a piece of clean window screen) and strain. Rinse your seeds and strain. Do this morning and night and watch them grow! Keep them out of direct sunlight the first few days then give them a few hours of indirect sunlight after 3-4 days. That's it!!! You can now call yourself a "sprouter". I started with alfalfa sprouts, then added lentils and mung beans and adzuki beans. Broccoli seeds too. They are all super easy to start with…
HOW IT WORKS
Seeds are dormant until you wake them up by soaking. The enzymes are now activated and the nutrients undergo a chemical transformation, converting into an organic food that is higher in protein and phytonutrients that aren't awake in the dry seed state.
USES
Mix in salads, use on a sandwich instead of lettuce, chop and add to soup, chop fine and add to meatloaf, meatballs or vegetable burgers. I love sprouts on whole grain bread with hummus or almond butter.
Delicious Nutritious!
The easiest, and probably the greenest, way to grow them is to
get a mason jar or recycle a mayonnaise jar, put your seeds in there, and soak for about 8 hours. Take a small sieve, one that looks like a window screen (you can even use a piece of clean window screen) and strain. Rinse your seeds and strain. Do this morning and night and watch them grow! Keep them out of direct sunlight the first few days then give them a few hours of indirect sunlight after 3-4 days. That's it!!! You can now call yourself a "sprouter". I started with alfalfa sprouts, then added lentils and mung beans and adzuki beans. Broccoli seeds too. They are all super easy to start with…
HOW IT WORKS
Seeds are dormant until you wake them up by soaking. The enzymes are now activated and the nutrients undergo a chemical transformation, converting into an organic food that is higher in protein and phytonutrients that aren't awake in the dry seed state.
USES
Mix in salads, use on a sandwich instead of lettuce, chop and add to soup, chop fine and add to meatloaf, meatballs or vegetable burgers. I love sprouts on whole grain bread with hummus or almond butter.
Delicious Nutritious!
Where have I been???
I know it has been a while and I have some very good reasons. While the updating may have been slacking, the cooking, creating and chopping definitely were not. Much to catch up on, but one post at a time. I also had the pleasure of sampling some exceptional craft brews from a local brewery. I'm not talking about a basement-type craft beer brewery but the high quality variety, aka Blue Point Brewery. Blueberry Ale is their top-selling fruit beer. I'm particularly pleased that we are able to patronize yet another local business b/c it's awesome, not just b/c it's local.
And I spent quality time growing our first vegetable garden, well, harvesting our garden really, as mother nature gets the credit for growing good food.
And I went back to my college-era hobby of sprouting. What a rewarding and enriching practice this continues to be.
Fast forward to this afternoon's cucina creation. The Baked Coconut Lentils recipe came my way and I could just about taste it. Here's how it goes:
Per serving: 280 calories (30 from fat), 3.5g total fat, 3g saturated fat, 0mg cholesterol, 65mg sodium, 49g total carbohydrate (9g dietary fiber, 16g sugar), 16g protein.
Ummmmmm, delicious nutritious.
And I spent quality time growing our first vegetable garden, well, harvesting our garden really, as mother nature gets the credit for growing good food.
And I went back to my college-era hobby of sprouting. What a rewarding and enriching practice this continues to be.
Fast forward to this afternoon's cucina creation. The Baked Coconut Lentils recipe came my way and I could just about taste it. Here's how it goes:
Serves 8
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.
Ingredients
1 tablespoon or so Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon ground Turmeric
1 pound Lentils (about 2 1/4 cups)
1/2 cup to 1 cup pitted dates, chopped (I used fewer dates b/c I added about 1/8 c chopped raisins)
splash of Brigg's liquid amino acids, or substitute tamari sauce
1/2 cup shredded coconut
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon ground Turmeric
1 pound Lentils (about 2 1/4 cups)
1/2 cup to 1 cup pitted dates, chopped (I used fewer dates b/c I added about 1/8 c chopped raisins)
splash of Brigg's liquid amino acids, or substitute tamari sauce
1/2 cup shredded coconut
Method
In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates/raisins and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in Briggs liquid or tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.
Nutrition
Ummmmmm, delicious nutritious.
Tuesday, July 12, 2011
Easy oatmeal mueseli
Simplicity. That's not what motivates this recipe, but it doesn't hurt it either.
Watermelon juice makes it special, and stand out from any other breakfast. If that's not possible, I suggest any juice, preferably a red one, or almond, soy or coconut milk.
1/4 cup oatmeal (never instant)
1/3 c - 1/2 c watermelon juice (pour the juice that settles in a bowl of fresh, cut watermelon)
1. Pour the juice over the oatmeal. Let soak for 10 minutes or overnight.
OPTIONAL: add fresh blueberries, bananas, chopped walnuts or almonds.
Delicious Nutritious.
Watermelon juice makes it special, and stand out from any other breakfast. If that's not possible, I suggest any juice, preferably a red one, or almond, soy or coconut milk.
1/4 cup oatmeal (never instant)
1/3 c - 1/2 c watermelon juice (pour the juice that settles in a bowl of fresh, cut watermelon)
1. Pour the juice over the oatmeal. Let soak for 10 minutes or overnight.
OPTIONAL: add fresh blueberries, bananas, chopped walnuts or almonds.
Delicious Nutritious.
OMG banana walnut ice cream
I hesitate to call it ice cream, because that assumes it's good to pretend to be ice cream. No pretense here. It's a heavenly frozen dessert that reminds me of the Breyer's maple walnut ice cream I used to eat when I was a kid. This is a simple recipe, adapted from the Eat to Live collection.
2 frozen bananas (peel ripened bananas and freeze individually, separated with plastic or freezer wrap so they don't stick together)
1/2 c soymilk (or almond milk, or coconut milk)
1/4 c walnuts
1. Pour milk into Blentec or powerful blender.
2. Add frozen bananas, broken into pieces.
3. Add walnuts.
4. Set blender to ice cream setting or blend on high speed until creamy.
Serves 2, or freeze what's left and cover with freezer paper or plastic wrap.
Ummm. Delicious Nutritious.
2 frozen bananas (peel ripened bananas and freeze individually, separated with plastic or freezer wrap so they don't stick together)
1/2 c soymilk (or almond milk, or coconut milk)
1/4 c walnuts
1. Pour milk into Blentec or powerful blender.
2. Add frozen bananas, broken into pieces.
3. Add walnuts.
4. Set blender to ice cream setting or blend on high speed until creamy.
Serves 2, or freeze what's left and cover with freezer paper or plastic wrap.
Ummm. Delicious Nutritious.
Beet and Mango salad
2 steamed beets, cubed
1 mango, cubed
1/4 c chopped red onion
1 T balsamic vinegar
Gently combine the beets, mango and onion. Pour the vinegar over and stir. Add sea salt and black pepper to taste. Serve over a plate of fresh greens.
Delicious nutritious.
1 mango, cubed
1/4 c chopped red onion
1 T balsamic vinegar
Gently combine the beets, mango and onion. Pour the vinegar over and stir. Add sea salt and black pepper to taste. Serve over a plate of fresh greens.
Delicious nutritious.
Beet juice ice cubes
My neighbor stopped at the end of his driveway as I ended my morning bike ride, winding down onto our shared cul-de-sac and up my driveway. I promptly unclipped my shoes and turned his way with a quick wave, eager to dip in the pool. He stood there and made reference to Mario Andretti whizzing by, asking where I get my energy from. My daughter was getting into her car and added "And next she's going to swim laps." Sal repeated, "Where do you get your energy from?" My first thought was the only answer, the truth, the honest, root-of-it-all answer- "I eat really well."
Later that day, I took the beet juice left over from the steamed beets (beet and mango salad) and poured them into an ice cube tray. They would work great in a vegetable blender drink. To be continued...
I eat really well.
Later that day, I took the beet juice left over from the steamed beets (beet and mango salad) and poured them into an ice cube tray. They would work great in a vegetable blender drink. To be continued...
I eat really well.
Black bean, avocado and corn salad
Not guacamole, but similar idea. Love the idea of combining avocado, cilantro, black beans and tomato with corn-off-the cob and finely chopped red onion and garlic. Needs little more than that plus a bit of sea salt, black pepper and lime juice. The next day, I added cooked wheat berries to make it a hearty meal. Ummm.
1 avocado, diced
1 tomato, diced
1/4 c chopped red onion
2 cloves garlic, chopped
1/3 cup fresh cilantro, chopped
1 cup dried black beans, soaked for several hours, then simmered till tender, about 45 minutes
1 cob of corn, cooked, with the corn cut off
1/4 tsp sea salt
1/4 tsp black pepper
2 T lime juice, or to taste
OPTIONAL: 3/4 c wheat berries, soaked for several hours, then simmered till tender, about 60 minutes
1. Combine the tomato, onion, garlic, cilantro, beans, corn and wheat berries, if using.
2. Add the avocado and stir gently.
3. Combine the salt, pepper and lime juice and pour onto salad. Toss gently.
Delicious Nutritious
1 avocado, diced
1 tomato, diced
1/4 c chopped red onion
2 cloves garlic, chopped
1/3 cup fresh cilantro, chopped
1 cup dried black beans, soaked for several hours, then simmered till tender, about 45 minutes
1 cob of corn, cooked, with the corn cut off
1/4 tsp sea salt
1/4 tsp black pepper
2 T lime juice, or to taste
OPTIONAL: 3/4 c wheat berries, soaked for several hours, then simmered till tender, about 60 minutes
1. Combine the tomato, onion, garlic, cilantro, beans, corn and wheat berries, if using.
2. Add the avocado and stir gently.
3. Combine the salt, pepper and lime juice and pour onto salad. Toss gently.
Delicious Nutritious
Monday, July 11, 2011
Ambitious
Today's recipes started easily enough. I took my soaked and cooked wheat berries and added half (about 3/4 c) to yesterday's avocado black bean and corn salad. Delicious and nutritious.
Next I took my soaking garbanzo beans, about 1 cup, and cooked them till tender. Added the drained and rinsed beans to the wheat berries to co-mingle while I percolated my next move, until my hunger finally took over. I went out to the garden and picked some greens- radicchio, beet greens, butter lettuce and Swiss chard. Mixed together with the berries and beans, I was now ready for a dressing.
Not happy with using oil- no matter how healthy it is- or mayo, buttermilk, yogurt - I'm after exotic flavors while being nutritious and delicious, I opted instead for this concoction: 3 peeled clementines in the Blentec, a splash (about 1/8 c) of fresh, homemade soymilk - oh yeah, something else I whipped up this morning- about 1 T apple cider vinegar, and 1/3 c walnuts. That's it. This was thick, like a dip. If I wanted it more like a dressing, I'd increase the soymilk to 1/3 c or may a half. I combined some of this to the wheat berries, beans and greens until it was coated. Poured onto a plate, topped with a few raisins, and I was good to go.
Until next time...
Next I took my soaking garbanzo beans, about 1 cup, and cooked them till tender. Added the drained and rinsed beans to the wheat berries to co-mingle while I percolated my next move, until my hunger finally took over. I went out to the garden and picked some greens- radicchio, beet greens, butter lettuce and Swiss chard. Mixed together with the berries and beans, I was now ready for a dressing.
Not happy with using oil- no matter how healthy it is- or mayo, buttermilk, yogurt - I'm after exotic flavors while being nutritious and delicious, I opted instead for this concoction: 3 peeled clementines in the Blentec, a splash (about 1/8 c) of fresh, homemade soymilk - oh yeah, something else I whipped up this morning- about 1 T apple cider vinegar, and 1/3 c walnuts. That's it. This was thick, like a dip. If I wanted it more like a dressing, I'd increase the soymilk to 1/3 c or may a half. I combined some of this to the wheat berries, beans and greens until it was coated. Poured onto a plate, topped with a few raisins, and I was good to go.
Until next time...
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