Friday, August 20, 2010

For the love of chard!

Chard and White Bean Saute

I will admit, I fly the kale-loving flag far more often than the Swiss chard-loving one. As beautiful as it is in a bunch, I've been challenged over the years to find ways to prepare and enjoy it (its natural bitter saltiness always seems to shine too much for me). And as it's no longer so good looking once it's been sitting untouched - avoided, really - in the bottom of my fridge, I usually don't even bother to put it in my bag at the farmers' market to begin with. As a nutritionist though, I cannot scoff at the fact that this leafy green is an impressive source of vitamins K, A & C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Giving it another go last week, it turns out that some flavourful garlic and fennel, and some creemy white beans was just what was needed to give my chard story a happy ending!

5-6 large leaves Swiss chard, leaves separated from stalks - both chopped
1-2 tbsp olive oil
2 large cloves garlic, chopped or sliced
1/2- 1 cup diced fennel bulb
1 1/2 cups cooked cannelini beans
1 tbsp unpasteurized mellow miso paste dissolved in 1/4 cup filtered water
1/2 tsp sea salt, or to taste
generous fresh grinding of black pepper
a squeeze fresh lemon juice (optional)
2-3 tbsp pine nuts, lightly toasted

Steam the chard stalks for 2 minutes until al dente.
Heat the oil in a large skillet or saucepan (for which you have a lid), add the garlic and fennel and saute over medium-high heat for about 4 minutes, until the fennel begins to get tender. Throw in the beans, chard leaves and miso mixture and stir. Cover and allow to cook through for 2-3 minutes.
Remove from the heat, stir in the salt, pepper and lemon juice (if desired). Garnish with the pine nuts.

Makes 2 meal-sized servings, or 3-4 sides. GF, NF

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Friday, August 06, 2010

Local bell peppers - Ole!

Okay, so this recipe is actually from Ripe from around Here, but in case you needed another reason to go get yourself a copy (maybe you want to sample some of the goods so to speak), or you have a copy but you haven't completely oriented yourself in there, here you go.

Raw Mexican Stuffed Bell Peppers

Lovely on a summer evening (or for a packed lunch), especially when fresh organic sweet corn is in season.

2 cups chopped green cabbage (from about 1/3 head)
1 cup fresh corn (from 1 cob) or fresh peas
1 small or ½ medium tomato, diced
¼ cup minced cilantro
2 green onions, sliced
1 medium clove garlic, crushed and pressed
1 tbsp flaxseed or olive oil
½ tsp chili powder
½ tsp minced fresh oregano (Mexican oregano preferred) or ¼ tsp dried
½ tsp sea salt
¼ tsp cumin
1/8 to ¼ tsp cayenne pepper (optional)
2 medium-large or 3 smaller bell peppers, any colour

Place the shredded cabbage in your food processor, and give it a whirl until it reaches a size/texture where it looks like rice (stop before it begins to get liquidy).
Scrape into a large bowl with a silicone spatula, and add the corn (or peas), tomato, cilantro, green onions, garlic, oil, chili, oregano, salt, cumin and cayenne. Slice the peppers length-wise. Remove the core and veins (I just use my fingers). Distribute the "rice" and veg mixture among them. Serve.

Makes 4-6 servings (depending on the size of your peppers and how hungry you are).

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Wednesday, August 04, 2010

Watch me in my kitchen (for the first time in 2 years)!

Marta and Brock came to visit me in my kitchen on Monday. Watch what we got up to with a beet, a bit of citrus fruit and a spiralizer:

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"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.


about the blog:

about the cookbooks:

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!



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