It's a Jolly Holiday

July 9, 2011 Miranda

Glorious white sand beaches, jagged cliff filled coastlines, ancient ruins, fresh, abundant seafood, eerie yet beautiful grottos, and a great travel buddy made this trip truly spectacular.

Miranda Hammer,

MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

Cold food for hot days. Sesame marinaded tofu with quick pickled cucumbers, brown rice noodles, peanuts, cilantro, sesame seeds, and lots of lime. Delicious, refreshing, and super easy to make. See it happen in “sesame tofu” highlight. For my take on soy head, over to crunchyradish.com. Full recipe below!

cold sesame tofu with rice noodles
serves 4

1 pound organic extra-firm tofu, sliced 3/4 inch thick
2 tablespoons avocado oil
3 tablespoons low sodium tamari or coconut aminos
2 tablespoons brown rice vinegar
1 tablespoon mirin
3 tablespoons sesame oil
2 tablespoons grated ginger
1 small clove garlic, grated
1 teaspoon red pepper flakes (optional)
2 medium sized cucumbers, peeled, cut lengthwise, and thinly sliced
1 tablespoon apple cider vinegar
1 package of brown rice noodles or buckwheat soba
1/4 cup salted roasted peanuts, roughly chopped
2 tablespoons sesame seeds
1 cup cilantro, roughly chopped
2 scallions, thinly sliced
2 limes, cut into quarters
Arrange tofu slices in a single layer on a paper towel–lined plate. Cover with a few more paper towels and press down firmly removing excess liquid.
In a large cast iron skillet, warm the avocado oil over medium heat . Cook the tofu, turning once, until browned and slightly crispy, about 8 to 10 minutes. Transfer to a plate and let cool.
While the tofu cools, make the marinade. Whisk together the tamari, brown rice vinegar, mirin, sesame oil, grated ginger, grated garlic, and red pepper flakes in a large bowl. Crumble in the tofu and chill for at least an hour.
Place the cucumber, a pinch of salt, and apple cider vinegar into a bowl and let marinate for 30 minutes.
As the tofu chills and cucumber marinates, cook the brown rice noodles according to package directions. Once cooked, run under cold water to prevent sticking.
To serve, arrange noodles into bowls, spoon the tofu and sauce over the noddles. Top with cucumber, peanuts, sesame seeds, cilantro, scallions, and a good squeeze of lime juice.

Beet overload this week in my CSA. Are you struggling with the same problem? I love a good roasted beet but sometimes that can get a little boring - consider za’atar beet hummus! Loaded with plant based protein, Vitamin C, and powerful antioxidants. Super easy to make, delicious to eat, and you can’t “beat” that color 😬

Za’atar Beet Hummus
4-5 beets, cleaned, tops removed and reserved for other use
1 15-oz. can or 1 1/2 cups cooked chickpeas, rinsed
2 cloves garlic, chopped
2 heaping tablespoons tahini
2 tsps organic lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 tsp salt
A few grinds black pepper
1/4 cup extra virgin olive oil
1 tablespoon za’atar
⅛ teaspoon aleppo pepper
2 scallions or chives, thinly sliced

Preheat oven to 350 degrees F. Place the beets in a small roasting pan and pour in ¼ cup water. Cover pan with foil and bake for an hour or until a fork can be easily inserted into the beets. Let cool.
Peel and quarter the beets and place them into a food processor. Add the chickpeas, garlic, tahini, lemon zest and juice, salt, pepper, za’atar, and aleppo pepper and gently pulse until blended. With the motor running add in the olive and process until smooth.
Transfer to a serving bowl and garnish with additional za’atar and a scattering of scallions or chives. Serve with crudités and your favorite whole grain crackers. #farmersmarketchallenge

In search of a refreshing meal that is the perfect antidote to a hot day? This cold cucumber and yogurt soup is your fix when all you need is cold, veggies, and lunch simultaneously.
This isn’t your run of the mill country club cucumber soup. This soup is infused with spinach, herbs, lime juice, sherry vinegar, and creamy skyr, creating a vibrant balance of color, texture, and flavor. I used @siggisdairy plain skyr, which is thicker and creamier and has higher amounts of protein than other greek-style yogurts on the market. @siggisdairy also contains no added sugar and is made with simple ingredients with lots of flavor.
Whiz this soup together for an instant lunch or light dinner, and you have yourself the perfect reward to all the glorious summer produce. The soup is filling on its own, but if you crave a little more sustenance, consider an open faced tomato sandwich or a simple niçoise with good quality canned tuna or wild salmon.

cold cucumber and yogurt soup
serves 4
2 large cucumbers, peeled, halved lengthwise, and seeded
1 cup 4% whole milk @siggisdairy
1/4 cup chives, roughly chopped
1/4 cup dill, roughly chopped
2 cups baby spinach
1 cup loosely packed basil
1/4 cup freshly squeezed lime juice
1 tablespoon sherry vinegar
1 small garlic clove
1 teaspoon salt
Garnish: olive oil for drizzling, halved cherry tomatoes, dill
Place cucumbers, @siggisdairy, chives, dill, spinach, basil, lime juice, vinegar, garlic, and salt into a high speed blender. Blend until very smooth. Taste and adjust seasoning, if needed. If soup is too thick for your liking, add a little ice water and continue to blend. Refrigerate for at least an hour. Transfer to chilled glasses or bowls and garnish with a touch of olive oil, cherry tomatoes, and dill.
Keeps in the fridge for 2 days.
#partner

All my favorite things in one place. Peach, corn, chickpea, and arugula salad. Perfect for your August meatless Monday crunching pleasure.
peach, corn, and arugula salad with crispy chickpeas
serves 4
4 cups baby arugula
2 ears of corn
2 cups cooked chickpeas
1/8 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1 tablespoon avocado or olive oil
1/2 cup almonds
2 peaches or nectarines, thinly sliced
1 cup sun gold or cherry tomatoes, halved or quartered depending on size
3/4 cup sheep milk feta, crumbled
1 avocado, diced
dressing
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon white balsamic vinegar
1/4 cup extra virgin olive oil
pinch of salt and pepper

Preheat oven to 375 degrees F. Line two sheet trays with parchment paper. In a large bowl toss together the chickpeas with 1 tablespoon avocado oil, paprika, cumin, coriander, garlic powder, salt and pepper and spread out evenly on one sheet tray. Scatter the almonds on the other sheet tray. Place both trays in the oven. Cook almonds for 8 to 10 minutes until lightly toasted and fragrant. Let cool and coarsely chop. Roast the chickpeas for 45 minutes or until crispy, tossing halfway through cooking.

If you prefer your corn raw, remove kernels from the cob and set aside. If you want them cooked, place the cobs whole, husks on, in the oven along side the sheet trays and roast for 45 minutes, rotating halfway through. Remove cobs, let cool, and cut off kernels. You can also blanch the corn in boiling water for 2 to 4 minutes.
While the chickpeas cook, whisk together all the ingredients for the dressing in a large serving bowl. Dip a piece of arugula into the dressing to taste. Adjust dressing, if needed.
Once you are ready to eat, add the arugula, corn, peaches, tomatoes, feta, and avocado to the bowl. Gently toss to combine. Top with chickpeas and toasted almonds and enjoy!

Made “the gazpacho”. Happy to report it’s delicious and no spoon required. Just the way I like it.

It’s tomato season! For some that may immediately ring BLT. If you opt to skip on “actual” bacon - consider swapping in coconut bacon. Think maple cured bacon, and this is a perfect sub. Sweet and slightly salty with a little chewy texture, coconut bacon is the perfect addition to your new favorite sandwich.

coconut bacon sandwich aka the new blt

makes 2 sandwiches
ingredients
2 cups unsweetened coconut flakes
1 1/2 tbsps coconut aminos
1/2 tbsp maple syrup
4 slices of your favorite whole grain or gluten-free bread
1 tomato, sliced
1 avocado, sliced
6 to 8 butterhead lettuce leaves
2 tbsps homemade or good quality mayonnaise or vegan alternative

Preheat oven to 350 F. In a bowl, toss coconut flakes with coconut aminos and maple syrup. Spread out evenly on a parchment paper-lined sheet tray. Bake for 10-15 minutes, tossing halfway through. Keep a very close eye on the coconut flakes as they can go from golden to burnt quickly. The coconut is done when it is golden brown and crisp.
To assemble, toast bread and arrange the four slices on a cutting board. Spread each slice with a light layer of mayo. On two slices of bread, layer the lettuce, avocado, tomato, and coconut bacon. Top with remaining bread and enjoy immediately.

Took my favorite jersey girl for a classic uws breakfast. If anyone needs an antipasto tree or cake or watermelon shaped as an animal - holler @jeanettedonnarumma she’s your girl. 🥰😘

Just two guys sharing a toasted whole wheat everything flatz with a view. #citykids

Since dining out sans child happens maybe twice a year - I had to document it.
Good to back with fabulous company.

Hot days call for cold and easy meals. I love this minimal prep chickpea salad. It’s a great make ahead dish that gets better as it marinates. Great for picnics, poolside, or relaxing with the ac.
chickpea salad
Makes 4 cups

3 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion, finely chopped
1 small red bell pepper, finely chopped
2 ribs celery, chopped
1 small Persian cucumber, chopped
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 cup parsley, chopped
2 tablespoons red wine vinegar
1 tablespoon apple cider vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Combine all the ingredients in a large bowl. Cover and marinate in the fridge for at least an hour. Enjoy and stay cool.

Peaches are a quintessential sign of summer. They are the “eat over the sink” kind of fruit with the sweet juices dribbling down your chin. If you happen to be overloaded with peaches - especially ones that are on the firm side, consider grilling them up and make a healthy stone fruit-centered dessert or even breakfast. Sure you can serve these peaches with ice cream, but for a healthier take, consider creamy honey cinnamon yogurt. I used @siggisdairy plain skyr and drizzled in a touch of honey and mixed in some cinnamon. I lean on @siggisdairy for my recipes because it is thicker, creamier, and has higher amounts of protein than greek-style yogurts on the market. @siggisdairy also contains no added sugar and is made with simple ingredients with lots of flavor. For the ultimate contrast of texture, serve the yogurt and grilled peaches with super clumpy nutty granola. Get the complete recipe on crunchyradish.com #dailysiggis #partner

Such a big fan of @amychaplin and this whole wheat udon noodle salad with sautéd peppers, sweet corn, arame, and sesame marinade from her book #athomeinthewholefoodkitchen. Was going to add tofu but then forgot to buy it 🤷‍♀️. Good thing it didn’t need it anyway. Perfect summer meal.

Was planning on making a simple Greek salad but a beautiful bowl of blanched and shucked local white corn was asking to be included. Say hello to Greek corn salad!
4 servings
2 ears of corn
4 Persian cucumbers, diced
1 cup of grape tomatoes, halved or quartered
1/4 cup red onion, chopped or chives, minced
1/2 cup pitted kalamata olives, thinly sliced
1/4 cup sheep’s milk feta, crumbled
2 tablespoons red wine vinegar
2 teaspoons oregano
1 tablespoon olive oil
Freshly ground pepper

Bring a large pot of salted water to a boil. Blanch corn for 2 to 3 minutes. Remove corn from pot and rinse with cold water. Once cool, cut kernels from cob and place into a large bowl. Add cucumbers, tomatoes, red onion or chives, feta, olives, oil, vinegar, oregano, and a pinch of pepper and mix well. Enjoy! Perfect for lunch poolside, picnic in the park, or relaxing with some strong AC.

Came back from “vacation” more tired than before we left but always worth the exhaustion with this crew. Grateful for morning beach walks, farm stand eats, seafood feasts, and being able to finish GOT. Thanks @a_shear for being the best teammate.

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All rights reserved. © 2019 Crunchy Radish. The information presented here on Crunchy Radish is not intended to diagnose or treat a disease or medical condition. Please be mindful and take a personalized approach.

Miranda Hammer MS RD

summertime eats + 4th of July menu ideas - https://t.co/1jGtgGwAzb
Jun 28, 2019, 8:04 AM