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04 Jul Sweet Summer Salad…

I received one of the nicest compliments yesterday. I took this salad to a bbq at my brother-in-law‘s parents’ house. I knew it would look a little different from the other food, the pretty traditional pasta salads, slaws, etc. Frankly, I didn’t really think anyone would try it – kale, quinoa, garbanzo beans, avocado, red onion, plums, barely dressed and on the sweet side for a super hot July day. I was happily surprised to see it gobbled up, but more than anything it was the compliment from his mother (whom I admire greatly) that made my day: she said she really liked the salad, even though there was nothing in it she actually enjoys eating. Well, except the tomatoes, she likes tomatoes.

I have to give credit where it’s due: the plums were a surprise gift from a friend Saturday night and as soon as I saw what was in the bag, I knew they had to go into the salad I had planned for the bbq. Thanks, Meghan! Okay, here you go, a sweet summer salad that will delight anyone brave enough to taste it.

Sweet Kale, Roasted Chickpea and Plum Summer Salad

1/2 C quinoa (dry)
1 T+ coconut oil
1 can garbanzo beans, rinsed and drained
1 large bunch dino kale
1 small red onion, diced
1 pint grape tomatoes, sliced in half
1-2 avocados, diced
2-3 small plums, diced
1 t cumin (more, to taste)
generous pinches of sea salt
white balsamic vinegar (to taste)
1 1/2 limes (or 1 lime and 1/2 lemon)

1. Cook quinoa according to package instructions. Remember to let rest, covered in pot (heat off) when done. Much fluffier this way. Set aside to cool while you do everything else (or make ahead the day before).

2. Heat a large pan over medium high, add cumin. Toast spice until you can just start to smell it, then add coconut oil. As soon as oil has melted add garbanzo beans (pan should be big enough for them to lay in a single layer). Sprinkle with a generous pinch of salt. I liked to cook them (stirring once in a while) until they start to brown and crisp up a little. When done to your liking. Turn off heat and set aside.

3. Clean kale (removing toughest part of the ribs) and tear into bite-sized pieces – place in a large bowl. Sprinkle with a generous pinch of salt, two or three glugs of white balsamic vinegar (~1 T) and massage with hands for 5 mins until leaves are soft and an even darker green.

4. Add to the kale: cooled quinoa, garbanzo beans, onion, tomatoes, avocado (I used 1 1/2 avocados because that’s what I had on hand – use 1 to 2, to your liking) and plums (I used three smallish and it was super plummy, so use two if you just want a hint of the plum), tossing thoroughly after each new ingredient. Note on the plums, the easiest way I found to add these was to slice each into thin longitudinal sections (still attached to the pit), then slice the other way (latitudinally, I guess), carving around the pit. Like this:

And the plum pieces will look like this:

5. Squeeze juice of one lime and half a lemon (or two limes or one lime and one lemon – whatever you’ve got around). Toss thoroughly, taste and adjust seasoning – more cumin, salt or vinegar, etc.

6. Serve it up!

By the way, leftovers make a great protein-packed post-run breakfast, especially when topped with a froached egg (half fried, half poached – my favorite) and a little sprinkle of salt and nutritional yeast. Sweet and savory delight.

11 Feb Smelly Pee is Sexy… Wait, What?

Love is in the air… and if you don’t know that Valentine’s Day is coming, you clearly stopped going outside and disconnected all electronic devices after January 2nd.

In honor of the season of love, I’ve been doing a little research on aphrodisiacs. (What? You mean not every nutritionist is looking into nature’s love potions? How else will we keep you entertained and excited to play with whole foods?) Well, maybe it’s more fair to write “alleged” aphrodisiac foods. Some are obvious, we’ve associated them with feeling sexy forever – artichokes, oysters, figs, champaign, etc.. But some were surprising, as were some foods I didn’t find on anyone’s list (how can salted caramel not be officially sexy???). Frankly? The whole mini-project has been a hoot. It’s also given me a cheap thrill when I find that I’m using something from the list in my breakfast, lunch or dinner. So, I thought it’d be fun to talk about just a few – a very, very small few – of the many, many foods that will supposedly fire up your engine. Maybe this will give you some inspiration as you make your Valentine’s plans.

Most Nonsensical

Asparagus. Yes, I suppose it’s phallic. But it also makes your pee smell, for some within 15 minutes of eating it. Not all of us can smell asparagus pee, but those of us who can (hand raised)… well, frankly, that knowledge undercuts the vegetable’s suggestive shape.

Avocado. Its breast-like, egg-like shape is supposed to provide some naughty inspiration. I would think the velvety, luscious fatty goodness would be the more titillating quality. (Suddenly I’m thinking of all the Super Bowl parties that probably demolished tubs of guacamole….) Just don’t expect to get hit on while wearing it as a mask for your stay at home spa day. Although, afterward your skin may take on the avo’s velvety, lusciousness….

Garlic. The spiciness is supposed to get you hot and bothered … if you can get over the overpowering breath it brings, too.

Most Hilarious

Turkey. The tryptophan in turkey is a feel good amino acid, which could help put you in the mood, or help you relax enough to feel in the mood. Just don’t over indulge, I mean, have you ever felt like getting it on after Thanksgiving dinner when you’re stuffed to the gills?

Blowfish. I suppose if you eat it and don’t die, you’re so relieved you immediately want to go get it on? Nothing like living life on the edge to put you in the mood?

Oats. Yep, nothing says sexy like a big bowl of oatmeal. Interestingly enough, also good for home spa facials. Maybe someone should investigate the cross over between aphrodisiac foods and home spa treatment foods….

Most Yes! I Was Looking For An Excuse to Eat That

Chocolate. There’s a reason why people like chocolate, turn to it when sad and crave it. To quote from Natural Aphrodisiac Foods: ”Pure chocolate contains anandamide which is a chemical that gives the consumer a natural psychoactive good feeling. Perhaps more importantly it contains phenylethylamine which is the love chemical that releases dopamine in the brain’s pleasure centres and this can peak during orgasm, in addition it induces excitable feelings and stimulates both attraction and euphoria.” So, there.

Oysters. Slimy grossness to some, little slurps of love to others, oysters have long been credited with ardor-boosting powers. Some claim it’s the high level of zinc (which supposedly increases sperm production and testosterone in both men and women – an important ingredient in sexual chemistry) and others credit the mollusk’s scent (which is allegedly reminiscent of female pheromones that excite male arousal). Whatever. They’re yummy, healthy and a good source of protein, and I say any excuse is a good excuse to indulge.

Red Wine. Antioxidants – blah, blah, blah. Red wine, like most alcohol, is warming and loosens inhibitions. Just remember there’s a difference between warming up a little and falling down drunk. One is sexy; one is really, really not. (Please drink responsibly.)

Here are some recipes I’ve been seeing online lately – with aphrodisiac foods listed and not listed above – that I’m excited to make this week:

Daily Garnish’s Healthy Vegan Spinach Artichoke Dip – artichokes are another nonsensical but happy for an excuse to eat them aphro.
Elana’s Pantry’s gluten-free, chocolate heavy Valentine’s Day Heart Cake Pops
The Tomato Tart’s Warm Squid Salad with Roasted Cauliflower and Potatoes has garlic and arugula – both spicy aphros – and squiggly squid have got to be as sexy as oysters, right?
Green Kitchen Stories’ Chocolate and Blackberry Cake – with avocado and chocolate in the mix… winner!

However and with whoever you’re celebrating love this weekend and next week – family, friends, lovers, partners, etc – enjoy the opportunity to recognize and be thankful for all of the wonderful people in your life who fill your heart with joy. I know I am.

What foods turn you on, make you feel luscious and alive?

15 Oct Roasted Tomato Soup, The Other Way…

Remember these?

Before I dive into another great way to enjoy tomatoes, I thought maybe a reminder about their nutritional bang would be nice. According to Michael Murray (The Encyclopedia of Healing Foods) tomatoes are an excellent source of Vitamins C, K, B6, pantothenic acid, niacin, folic acid, biotin, dietary fiber and, last but not least, carotenes, especially lycopene, which has been shown to prevent disease — e.g. heart disease, cataracts, macular degeneration, and breast, colon, lung, skin and prostate cancers. The redder, the more nutritionally-packed. Processing tomatoes — e.g. juicing, cooking — actually releases more of the beneficial lycopene from the plant cells. Also, eating tomatoes with a little bit of healthy fat (e.g. olive oil) can improve nutrient absorption.

As promised, here is soup number two – which is probably the easiest thing I’ve ever cooked. In fact, I pretty much made it up as I went along while in the middle of a private cooking class (thanks for being such a wonderful taste tester, Sandy!) – took me a little farther into the transition to fall by adding some roasted butternut squash. I also topped it with an avocado “salsa” which gave it an extra bit of brightness.

Roasted Tomato and Butternut Squash Soup

1 butternut squash butt (peeled, cut in halve and de-seeded)

1 huge – no, I mean HUGE – heirloom tomato, variety of choice

olive oil

1-3 C vegetable broth or water

salt and pepper to taste

1/2 avocado, diced

1 small tomato (something hearty, like a Roma)

1/4-1/2 small onion (more or less depending on how much spice you want in your topping)

Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Very lightly oil squash and tomato slices, sprinkle with a little salt and pepper (obviously, you don’t really need a huge tomato – a couple of simply larger tomatoes will do – but it’s a great excuse to buy a really gigantic beauty). Bake for ~40 minutes, checking every 20 minutes just to see what’s what. They’re ready when thickest part of squash is easily pierced with a fork (some caramelized browning on the rim of the butt halves is a good sign too) and the tomato slices are broken down and caramelized (but not tooooo much, ’cause you’ll never get the tomato off the parchment paper if you let it burn to a crisp). Clearly, remove tomato if it’s done way before your squash (especially if you’re using a couple of smaller tomatoes vs. one giant one). When squash and tomatoes are roasted to perfection, or close enough, remove from oven, let cool slightly, unless you have silicon fingers, then give the squash a rough chop. Put squash and tomato in blender and blend. Add vegetable broth as needed to get desired consistency. I used the left over water from boiling corn – it was lighter than vegetable broth but more interesting than just water. Add salt and pepper to taste.

You could conceivably do this with raw tomatoes and roasted butternut squash, but I love the depth that roasting gives the tomatoes. Okay, set blended soup aside.

For the “salsa” (I really don’t know what to call it – salsa? relish? garnish? topping?), dice onion, tomato and avocado (since the soup was pretty orange with the squash and the type of tomato I used, I chose a Roma for the garnish to give maximum contrast – plus it was tasty) and combine in a bowl. Sprinkle with lime juice (half a lime should do) and a little salt, if you’re that kind of person.

Pour or ladle soup into a bowl and add a generous spoonful of salsa to the top. Be delighted by how gorgeous it is. I really can’t describe how deee-lish-ous this was. Sweet and creamy, with a little crunch from the raw onion in the garnish/salsa/topping thing.