Archive for June, 2009

ASPARAGUS AND BROCCOLINI SALAD WITH GINGER & SPROUTS

This is an adapted recipe version of the asparagus salad recipe from 101 cookbooks.   I love asparagus!  It’s one of my favorite vegetables for its taste and texture.  It’s also a great natural dieuretic.  I’ve been in a recent unconventional salad kick.  I love spinach salads with mixed vegetables of different textures mixed up, but this salad is a fresh recipe perfect for summer.  I mainly modified the recipe by blanching the vegetables, instead of sauteing the asparagus and brocolini.  Blanching is a great way to bring the taste quality out of vegetables without ruining it’s crisp texture.  In addition, I changed the dressing a little and used part olive oil and part ginger oil with a squeezed lime.  This was all topped with some fresh sprouts.


Ingredients for salad dressing:

1/2 lime squeezed
1 tablespoon of ginger oil
2 tablespoon extra virgin olive oil
1 tablespoon rice vinegar
pinch of salt

The asparagus and broccolini were blanched together.   Sliced radishes were mixed in with the dressing and into the vegetable mix.  Next, sliced almonds (original recipe called for pine nuts) were mixed in.  Lastly, sprouts were placed ontop of the salad.  I found my ginger oil at Whole Foods, but this could be substituted with 3 tbsp of olive oil (instead of 2 tbsp of olive oil) with fresh, minced ginger.

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June 19, 2009 at 3:15 pm Leave a comment

CHIA SEEDS

I’ve found a better substitute for my daily flaxseed meal intake.  Chia seeds are an ancient Aztec source for health!  There are so many health benefits of this seed such as containing 7x more iron than spinach, packed with omega’s, protein, and fiber.  In comparison to the flaxseed, it is superior (refer to this link for more information).  Flaxseeds need to be milled in order to reap its benefits, however chia seeds can be eaten in whole! I normally just throw a tbsp into my oatmeal or into a smoothie.   In water, chia seeds expand in its size dramatically.  Its soluble fiber aids in digestion and slows down glucose absorption.  Chia seeds are also great for diabetics.  There are alot of interesting health beenfits of this seed, just refer to the links below for more info!  Since consuming chia seeds, I’ve noticed a large increase in energy.  I purchase mine from Whole Foods, but online is probably cheapest in bulk.

Additional sources of information:

http://www.healthcentral.com/diabetes/c/17/17801/chia-seeds

http://www.greensmoothiegirl.com/blog/?p=479

June 19, 2009 at 2:58 pm 2 comments

KABOCHA

This is not really a recipe, but more of a tribute to one of my favorite produce items.  Kabocha is a japanese winter squash that kind of reminds me an asian version of the pumpkin!  It is a mildly-sweet  and similar to the texture of a mix of the sweet potato and pumpkin.  Kabocha is commonly found in asian markets, but can also be found at some local grocery stores such as Whole Foods.  It is a great addition to a macrobiotic diet and is a good source of beta carotene, vitamin C, B1, and B2.

My favorite way to eat this is just by simply steaming 🙂 I like to steam the pieces and sometimes throw them into some butternut squash soup with some japanese sweet potato… so good.  You can also treat it as butternut squash for preparation.  And leave the skin on!

June 4, 2009 at 1:51 pm Leave a comment

ALMOND MEAL PANCAKES

Pancakes were and are still my favorite childhood breakfast.  Unfortunately, traditional pancakes are not the most nutritional breakfast (or diet healthy) thing to eat.  Using almond meal (also called almond flour) is a great way to turn make this yummy breakfast into a healthy, yummy breakfast.  In addition, this recipe is low on the glycemic index!

Ingredients:

1 1/2 cup almond flour

1/4 cup agave nectar

2 eggs

1/2 cup water

1/2 teaspoon

1/2 tsp baking soda

oil for sauteing

cinnamon,  vanilla extract ( all optional)

Mix ingredients together and cook as you would other pancakes. I spray the pan with a little olive oil to keep the pancakes from sticking.  Just pour batter onto a medium-heated pan and flip on each side.  This makes about 6 small or 3 large pancakes.  Refer to this link for information on agave nectar/syrup.

Optional- you can substitute 1/2 cup of the almond meal for 1/2 cup of flaxseed meal if you’re interested in adding some fiber.  Other ideas include mixing in pumpkin butter or carob or chocolate chips for added flavor.

Some favorite toppings I use:

– pumpkin butter

– almond butter

– carob chips

– fresh fruit (bananas, strawberries, berries)

– blueberry topping (take frozen blueberries and microwave with 1 tsp of cornstarch and 1 tsp of water for about 1 minute on high)

June 1, 2009 at 1:17 pm Leave a comment


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