Tuesday, January 31, 2012

Lentil Walnut Burger

 yum yum served on a poppyseed bun with onion, local greenhouse tomato and homegrown sprouts
 Onion, garlic and carrot prior to adding all the dry ingredients
 Mixing up the dry ingredients, everything is in the pan besides the lentils

 Lentil Walnut Burgers
1 c red lentils
1 3/4 c water
1 small onion, diced
8 cloves garlic, minced
1 carrot, shredded
3/4 c walnuts, chopped
1.5 t coriander
2 t cumin
1 t tumeric
2 t mustard powder
1.5 t oregano
salt and pepper
2 T ground flax
water/milk product if needed
1/2 c almond flour/meal
1/2 c bread crumb

This recipe makes about 4 or 5 med- large burgers

Wash the lentils thoroughly. Bring water to a boil, then add the lentils. Cook until all the water disappears.. about 20-25 min.

Meanwhile, heat a small amount of olive oil in a pan. Add the onion, cook until soft, then add the garlic and carrot.. cook an additional minute then add all the ingredients except the lentils. Turn off the heat, this mixture should be quite dry. Once the lentils are cooked, combine them with the spice mixture. If it is too wet, add a bit of flour, a little at a time until you reach the consistency you desire. Don't add too much... because then they'll taste like flour. If your burgers are too dry and they wont form.. add water/broth/milk until you can form patties.
Once you form a patty, you and heat a little oil in a pan and brown each side, or you could bake it in the over. I usually crisp mine in a pan with a little sesame oil.

I like to keep this mixture in a tupperware container and shape the patties to order. Or you could pre-form the patties and freeze them.

You won't need condiments with this burger (except maybe some creamy mayo) bc it is so flavorful on its own! The burgers don't last long.. I usually eat mine with fresh sprouts, tomato and onion. Enjoy!

Monday, January 23, 2012

PBJ Banana Bread Pudding a la Mode


PB choco Sauce
1/3 c Peanut butter
1.5 T cocoa powder
1/3 c milk product
pinch salt
honey, to taste

Heat the milk in a skillet. Once it is warmed, whisk in the peanut butter, then cocoa, honey and salt.

1/2 lb Strawberries, chopped
6 oz blueberries, smashed
1 orange, juiced
splash balsamic vinegar
pinch salt

Heat the orange juice in a small pot. Add the berries, balsamic and salt then and bring to a simmerand cook until the sauce thickens and reduces.

half loaf 10grain bread
milk product
arrowroot powder
maple syrup

Serve with a baked banana and ice cream!

Orange Blossom Porridge

In this recipe I used Creamy Brown Rice Farina by Bob's Red Mill. Once you boil the water, or milk, the farina cooks in 5minutes. Farina is a milled cereal grain, like polenta or cream of wheat. You can actually make your own by toasting rice (or almost any grain) then milling it in a good blender or spice grinder.

1/4 c brown rice farina
3/4 c milk product, or water
pinch salt
1 tangerine, I used Neopolitan which I think is the best of the season!
1/2 t orange blossom water, or to taste
1 T orange blossom honey
toasted pistachios, chopped
heaping teaspoon of Cashew creme or Marscapone

Bring your liquid to a boil. Stir in the farina, salt and orange blossom water then cook for 5-8 minutes. Top with the pistachios, tangerine, honey and creme.

Monday, January 16, 2012

Growing Wheat Grass Is Easy

This Wheatgrass is ready to harvest. A small pot like this is plenty for one person for a couple weeks. Once you trim off the first growth, it all grows back one more time. Then you replant.

This is some trimmed grass that is ready to juice. If you don't have a wheat grass juicer, you can add it to your blender with a small amount of water. This is quick and easy. Also, I chew it like gum! I know it may sound crazy to some of you, and I wasn't sure that I'd even like it, but its delicious and the wheat grass fibers surprisingly mimic the texture of chewing gum

Good Morning! I've noticed that on mornings I drink my wheat grass I have much more energy throughout the afternoon and am in a far happier mood at work :)

Instructions for growing your own!

1. Buy Wheatberries and soak them over night. You can find them in a bulk department at your local health food store. Wheatberries are a whole grain and the seed for the wheat plant. They can be used in pilafs, salads, and any number or entrees that you can imagine.
2. Spread the seeds thickly over soil so that they are all touching. Then sprinkle a small amount of soil on top of the seeds so that you can barley see them. You can use a medium sized pot or almost any type of container that you have on hand. It doesnt even need a drain.. you could even use a lunch tray or a cookie sheet, with a very small amount of soil.
3. Water them every day! Water immediately after you plant , then again every morning. Keep them in a sunny window. They should be ready in 5-7 days. If you want you can trim them and keep the grass in a produce bag in the fridge.

I looked up the following Nutritional Information on the MyWheatgrass website.

Wheatgrass Nutrition Facts

Wheatgrass contains high amounts of vitamins A, E and B. It also contains many minerals and trace elements: Calcium, Phosphorus, Sodium, Potassium, Magnesium, Iron and Zinc.

Amino Acids
Wheatgrass also contains twelve amino acids including the eight essential amino acids: phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, and lysine. Essential amino acids are those that the body cannot create, they must be obtained through one's diet.

Predigested Food
Wheatgrass juice is considered a predigested food. It does not require enzymes for breaking down proteins. Wheatgrass juice contains both amino acids and glucose therefore it is readily assimilated in the body.

Wheatgrass juice is rich in Chlorophyll. Chlorophyll has a molecular structure almost identical to the hemoglobin molecule of human blood. Chlorophyll in the wheatgrass juice helps the blood carry Oxygen to all the cells.

Chlorophyll cleanses the liver, tissues and cells and purifies the blood. Wheatgrass juice helps remove toxic heavy metals such as lead, mercury, aluminum, that have become stored in the tissues of the body.Wheatgrass juice aids in detoxification by breaking up impacted matter in the colon. It also helps fight infection therefore aiding the body’s natural self healing process.

Sprout Master

My new Sproutmaster and set of sprouting seeds.. Merry Christmas!

I have a few blends, plus seed packets of Clover, Alfalfa, Buckwheat, Broccoli, Radish, Mung Bean and Green Lentils. You don't have to buy packets like these to start sprouting. You can find lentils, grains, beans, nuts and some seeds in your local health food store's bulk department.

My first Broccoli Sprouts! They're strong and beautiful.. and they taste quite a bit like broccoli! These are about a week old. On day 5 I set the tray in the sun to develop Chlorophyll.

I found this Nutritional Info on Sprout People's website:

Broccoli Sprout Nutritional info:
Vitamins A, B, C, E and K
Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc
Carotene, Chlorophyll
Amino Acids
Trace Elements
Protein: 35%

Stay tuned for directions on how to grow your own tasty & healthy sprouts!

Friday, January 13, 2012

Potato Cannellini & Cabbage in a Mustard Dill Stew

I'm crazy about Mustard & Dill. I am constantly trying to use my favorite flavor combinations in new ways. I was so happy with how this turned out.

3 small Russets, diced small
1 yellow onion, diced
2 garlic cloves, minced
1 1/2 c cooked Cannellini beans, reserve cooking liquid *
1/2 small head green cabbage, thinly sliced
6 large crimini mushrooms, quarter
1 very large roasted tomato or 1 can roasted toms
1 1/2 c veg broth**
1/2 c veg milk***
2 T mustard (to taste)
1 T dry dill or 2 T fresh

Feel free to omit the tomato as it is out of season.. we have some gorgeous local greenhouse tomatoes so I could not resist.

Start by small dicing the potatoes and cooking them over med-high heat in a bit of oil and salt until crisp and brown. Set aside

If you are going to roast your tomatoes yourself, set your oven to 325, slice the tomato into sixths toss in oil and salt and place in oven on cooking sheet. After a half hour or so, the tomato will start to deflate, the flavor will intensify, and you can easily peel the skin off. Set aside.

In the same pan you cooked the potato.. saute the diced onion with garlic and salt. Cook for a few minutes, then add the cabbage, bean cooking liquid, milk and veg broth. Bring to a simmer, add the tomato, mushrooms, dill and mustard. Season to taste.

*soak 1/2 c beans in water over night. Drain & rinse the beans. Cook the beans in a 3-1 water-bean ratio. (I always toss a bit of kombu in the pot to add mineral content and aid digestion)

** Keep onions, carrots and celery on hand for making broths quickly. If you arent making broths often, you can always juice any excess carrots & celery. To make a delicious quick broth heat a bit of oil, dice the onion, carrot celery and add them to the pot. Cook for several minutes with a bay leaf, salt & a couple of peppercorns. Once the vegetables are good and soft add water to cover. Cook for at least 30min. You have broth!

***I stopped buying milks at the store several months ago. Instead I buy cashews. Soak the nuts for an hour, then blend 1part cashew with 3 parts water, strain, and voila you have 3 cups of creamy, healthy, delicious milk!