Tag Archives: cilantro

Middle Eastern feel

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Summer is almost here. As I signed up for long evening classes this year, I need to come up with practical food ideas for recess so that I don’t resort to buying next door junk. Here is a good idea for a cold salad with Middle Eastern feel. Garbanzo beans, carrots, tahini and cilantro fit well together and make a great curry salad. Soak and cook some more garbanzos to make hummus afterwards. Salad recipe here…

Oh, my Godess…

GreenDSC_4354For Shakespeare, ‘Salad Days’  were not a diet. Likewise with ‘Green days’ he described a youthful inexperience. Sounds good to stay young and green, and eat that salad too!
When making salad dressings, I tend to settle with the tried and true. But it is great to look over the fence sometimes. With summer herbs in abundance, try a creamy herb based ‘Green Godess’ variety, such as the Mexican Creamy Cilantro dressing. If prepared and bottled ahead of time, you have a quick alternative. This vegan version of the dressing goes well with green salads and mexican salads with bean or corn, also works if you have anything but cilantro… See recipe.

Indian Rice

CurryDSC_3171.1Wild Rice is native in North America and China. The long grain has a dark, chewy outer skin with a delicate inner core and a nutty vegetal taste. It is a cousin to white rice, but is higher in protein than other grains and has recently gained popularity as local gluten free speciality in the US.

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Anti-Inflammation foods

VeggiebuDSC_3136Wintertime is body stress. Muscles hurt, (…or was it from snow shoveling?), the skin feels dry and food allergies tax our system more than usual, which manifests as inflammation in different areas of the body. Some foods such as sugar for example, can directly cause inflammation. Continue reading

Orange vegetables

Cauliflower comes in many colors. I am a bit weary when I see bright purple varieties on our farmer’s market. However colors are common and the orange variety is supposed to be canadian form with increased levels of vitamin A. The list of cauliflower benefits includes cell repair and cancer protection and is more potent, when the vegetable is stir fried instead of boiled. I love sauces, so Aloo Gobi, the Indian curry with lots of spices and one of the red hot chilli pepper is just right when it is getting nippy outside. Use white or orange cauliflower, as the colors won’t fight the red sauce. I tried a recipe from a German book, but had to adjust it to what I had available here and I always slip some chickpeas in the recipe… See recipe

Fall Fare

Fall salads need to be more creative. The season for good tomatoes and cucumbers is gone, as are light greens. Everything moves to more durable salad greens, root vegetables cabbages and exotic fruits. This week marks the last CSA and market day. Trying to extend my measly greens, I was surprised how well radishes and cabbage go with oranges and avocado. This is a very satisfying blend. See recipe.

Raw blends

Now testing my new high speed blender… One big advantage of blender food is, that it is quick and good for some raw recipes. A great thing if you do not want to cook twice a day. While flipping through the ‘Forks over Knives’ cookbook, I tried this soup. I added some ‘zing’ but the base is a cold avocado soup. See recipe

Throat soothers and scrubbers

Out of the blue, I caught a summer flu. Magazines are now big on light summer soups. The pastel colored and easy to make, often pureed soups, are a great starter for dinner and perfect for lunch and use the abundance of squash and corn. cilantro, hot peppers and lime add Southern flavor. My corn soup also worked great to soothe my sore throat, hot chillies added a scrubbing and beat the flu – forget chicken soup. Another variety I tried today was a summer squash soup with several kinds of squash, zucchini and corn. See recipe

Salsa Roja

Fresh Salsa is short lived. The popular thick Latin American red sauce (salsa roja), sells meanwhile better in the US than ketchup and comes in many different colors and recipes. Unlike Salsa Cruda, which is a cooked version of the hot tomato dip, the fresh Salsa is made from raw ingredients. Use the molcajete (mortar & pestle) or an ordinary blender. Important is, that the garlic and lime juice have to be fresh, they prevent the growth of bacteria and therefore should never be replaced by dried powder mixes. On a hot day, with too many tomatoes at hand, Salsa even makes a light dinner with a side salad. Cut a tortilla sheet into chips and toast them on a frying pan and you will have fresh warm chips. Easy and nice effect. Recipe

Shades of green

Nordic wisdom has it that only witches can grow parsley. To get through the winter, my new year’s resolution is to plant more herbs this spring! Will my parsley survive the frost this time? Parsley from the freezer can be used for a great winter pesto. If you want a quick and creamy, but light killer version, try this one with avocado. A good reason to challenge your food processor. Whole wheat pasta with pesto gets the taste from avocado, frozen herbs, garlic of course, and is topped with freshly, wilted arugula. Try Me!

Barley Soup for the Soul

Barley as one of the first domesticated grains, was of such high importance, that it was even used as a currency, Probably the first drink developed by Neolithic humans was barley beer. Today, still good for brewing, barley is known as health food, while wheat rules as general purposes grain. When the weather turns, and noses start running, barley soup is my ‘Vegan choice for the soul’ and perfect for the pressure cooker. Here’s the recipe

Fennel shavings

The last days have been around freezing temperatures. After the unexpected snowstorm at the end of October, we lost power twice. Now nature seems back to its rhythm, trees still show colorful leaves, but temperatures have dropped. After warming up for dinner with a nice hot soup, a winter salad made with oranges and shaved aromatic fennel offers an interesting change. Continue reading

Raw Colors at Sunset

The turning leaves let crowds flock to the Rivertowns and upstate NY in the last weekends of October and early November. Our long Sunday hike on trails around Lake Minnewaska gave us many scenic pictures. Lively fall colors were always among my favorites. For a ‘turning leaf party‘ this weekend, I made a colorful sweet root salad, Continue reading

Bringing back summer

Grains are the basis of the food pyramid. Although we manage eating beans, grains don’t seem to fit in with anything I grew up with. As if we were to be reminded to: “eat more grains”.
Quinoa in a summer salad, a combination of sweet and savory ingredients makes a lighthearted dish. It’s bright colors feel like a southern party theme, margaritas or an outside occasion for grilling with friends. Although we are used to bold gazpachos and salsas, this salad feels different. You can add some zing with a jalapeno pepper or keep it mild. I will save the recipe for such an event. Today, it was just a nice addition to a warm day in fall.  Get the recipe