Soup's On

November 29, 2011 Miranda

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.

For your #meatlessmonday pleasure I bring you the Napa cabbage chop featuring the humble underrated cabbage. Cabbage has antioxidant and anti-inflammatory properties and is a good source of Vitamin C. This cabbage chop leans on the crunchy, tender, and refreshing Napa cabbage, a longer, leaner relative of the traditional round cabbage. This salad is an interpretation of one that I enjoyed at west~bourne, an “all-day” cafe in NYC. It’s crunchy, creamy, layered, and light - all of the things I typically look for in a crunch fest. It has depth from the charred scallions and sheep milk feta, crunch factor from the cabbage and sunflower seeds, and zippiness, thanks to the limey dressing. You can certainly add other veggies or a protein on top, but I think that it is delicious just the way it is.
See it happen in my “Napa chop” highlight.
napa cabbage chop
makes 2 entree size salads
1 head Napa cabbage, core removed, leaves thinly sliced
1 bunch scallions, chopped
3 tablespoons extra virgin olive oil, divided
1/4 cup pumpkin seeds
1/2 cup sheep milk feta, crumbled
1/4 cup mint leaves
1 avocado, chopped
Zest of 1 lime
1/4 cup lime juice
1 teaspoon sesame oil
2 tablespoons white balsamic vinegar
Salt
Pepper

Heat oven to 350 degrees. Line a sheet tray with parchment paper. Spread out pumpkin seeds and toast in oven for 15 minutes or until browned and crispy. Finish with salt and set aside.
In a cast iron skillet over medium heat, warm 1 tablespoon olive oil. Add scallions and a pinch of salt and cook until scallions are slightly charred, about 10 minutes. Remove from pan and set aside.
In a large bowl, whisk together the lime zest and juice, sesame oil, white balsamic vinegar, 2 tablespoons olive oil, and a pinch salt and pepper. Dip a cabbage leaf in dressing to taste and adjust acid/oil ratio, if needed. Toss in cabbage and gently massage dressing into the the leaves. Fold in most of the mint, scallions, avocado, and sunflower seeds. Transfer to plates or a serving platter, garnish with a scattering of remaining sunflower seeds, feta, mint, and avocado. Enjoy right away.

Big day for the art advisor

Nothing like the smell of fresh banana muffins hot out of the oven to start your day. Followed @cookieandkate healthy banana muffin recipe but did a blend of almond meal, oat flour, and whole wheat pastry flour. Pretty tasty. Will get final approval from Jack soon.

A day late for St. Patrick’s Day but very ready for spring! @jj__mc kale sauce from the @nytcooking for dinner tonight with @sfoglini hemp rigatoni. Next round will use a lighter pasta and add in extra veggies such as zucchini, asparagus, peas, charred corn, or roasted tomatoes (clearly I’m ready for spring and summer produce). This sauce would also be great with salmon or another protein. So easy and tasty. Bonus Jack approved! See it happen it my “kale sauce” highlight. #meatlessmonday

Roasted sweet potatoes are in heavy rotation in our household. They are simple to make, loaded with Vitamins A and C, and are usually a favorite of Jack’s - albeit that is a moving target these days. To amp up the nutritional mileage and add some protein into the mix, I made a cool and zippy yogurt sauce with @siggisdairy that compliments the sweetness of the potatoes and creates a more balanced side dish or snack. Head to crunchyradish.com for full post + recipe or see below!

sweet potatoes with cilantro lime yogurt
serves 4
2 medium sized sweet potatoes, scrubbed and cut into wedges
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Aleppo pepper
1 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup @siggisdairy plain yogurt
1/2 teaspoon cumin
1/2 cup cilantro chopped + additional for garnish
1 clove garlic, minced or grated
1 teaspoon white balsamic vinegar
1/4 teaspoon lime zest
1 teaspoon lime juice
2 tablespoons toasted slivered almonds

Preheat oven to 350 degrees. Line a sheet tray with parchment paper. Toss the sweet potato wedges with olive oil, honey, Aleppo, cinnamon, salt and pepper. Cook for 30 to 40 minutes until potatoes are slightly caramelized and tender.
Mix together the yogurt, cumin, cilantro, garlic, vinegar, lime zest and juice, and a pinch of salt in a bowl. Taste and adjust seasoning, if needed.
To serve, place yogurt in a shallow bowl, arrange potatoes on top, and scatter with cilantro and almonds. Alternatively serve yogurt on the side. Enjoy.
#dailysiggis #partner

Apt smells like the Waffle House and we’re not mad about it. Currently playing around with different waffle recipes - this one is a combination of almond flour, oat, and brown rice flour with yogurt and blueberries. Jack enjoyed these with some plain yogurt, pb, and fresh fruit. Recipe still in development but will hopefully be sharing something soon!

Looking for a little weekend “baking” project? Ditch the sweets and consider these nourishing and delicious super seedy crackers. Perfect solo or with avocado, eggs, or your favorite spread.
super seedy crackers
makes 2 baking sheets
1/2 cup pepitas (raw pumpkin seeds)
1/4 cup golden flax seeds
2 tbsps sesame seeds
2 tbsps poppy seeds
1 cup rolled oats
2 tbsps chia seeds
2 tbsps dulse, roughly chopped or dulse flakes (Dulse is a sea vegetable loaded w/minerals. Make sure to purchase organic or sustainably harvested product.)
2 tbsps psyllium seed husks
1 tsp sea salt
2 tbsps roughly chopped rosemary (or dried)
1 tsp freshly ground black pepper
2 tbsps maple syrup
2 tbsps olive oil
3/4 cup water

Preheat oven to 375 degrees. In a large bowl, combine all of the dry ingredients. Stir well. In another bowl, whisk together the maple syrup, olive oil, + water, add to dry ingredients. Stir until well incorporated. Let dough sit for 10 minutes. Stir every few minutes. Dough will bind together. Cut four pieces of parchment paper to the size of your sheet tray. Split the dough in two. Gather one half of the dough into a ball place it between 2 pieces of parchment paper. Using a rolling pin firmly roll out the mixture into a thin sheet, approximately 1/8" thick. If any dough rolls out from under the paper, simply add it back to the flattened mixture + continue to roll until thin. Remove the top piece of parchment paper. Repeat with the remaining dough. Let sit for 10 more minutes. If you have two baking sheets, cook both batches at once. If you only have one, cook one batch at a time. Slide the bottom half of the parchment paper with the dough mixture onto a baking sheet- make sure to remove the top parchment paper. Bake for 20 minutes. Remove baking sheets from the oven. Grasp the parchment paper + crackers together + carefully flip the whole mixture so the former top of the cracker is flush with the sheet tray. Peel parchment paper off, bake for an additional 10 minutes or until dry, crispy, golden. If some pieces are not crisp, break them off + bake some more. Repeat with the second batch.
Let crackers cool, break apart, and store in an airtight container. Enjoy!

Big fan of waterfront dining

Ordering takeout is easy but, the food typically contains not so good for you ingredients like msg, sugar, and lots of oil not to mention it’s a huge waste of plastic. Ditch delivery and make your own cold noodles at home. Recipe below, in my “cold noodles” highlight, or on crunchyradish.com
This version lightens things up with noodles made from brown rice or buckwheat, both gluten-free options. In additional to the noodles, crunchy cabbage, carrots, peppers, + cucumber are tossed in for added nutritional mileage, color, + palate diversity. The sauce is a blend of peanut butter, tahini, tamari, ginger, garlic, + lots of fresh lime juice. Crunchy peanuts, scallions, avocado, and a scattering of gomasio finish this dish with a nice contrast of textures and flavors.

comforting cold noodles
Serves 4

sauce
2 tablespoons organic crunchy peanut butter or almond butter
1 tablespoon tahini
3 1/2 tablespoons reduced sodium tamari or coconut aminos
3 tablespoons sesame oil
3 tablespoons brown rice vinegar
¼ cup freshly squeezed lime juice + additional lime wedges for serving
1 tablespoon ginger, grated
1 garlic clove, grated
1 teaspoon maple syrup (optional)
1 teaspoon or more hot sauce (depending on how hot you like it!) .
noodles
1 package of brown rice noodles or buckwheat soba
1/4 of a medium sized purple cabbage, thinly sliced
1/2 cucumber, thinly sliced
2 large carrots, chopped, thinly sliced, or shredded using a peeler
1 medium red bell pepper, diced or thinly sliced

garnishes
1/2 cup cilantro
3 scallions, thinly sliced
1 avocado, thinly sliced
½ cup roasted lightly salted peanuts, coarsely chopped
1 tablespoon gomaiso

Cook soba or brown rice noodles according to package directions and rinse with cold water to prevent from sticking. If not using right away, toss with a little sesame oil to loosen the noodles up.

To make the sauce, whisk together all the ingredients and at least 1 teaspoon of hot sauce in a large bowl. If sauce is too thick, add 1 tablespoon of water at a time in order to thin. Taste and adjust, if needed.

Transfer noodles, cabbage, carrots, bell pepper to sauce, toss to coat. Transfer to serving bowls and top with garnishes and enjoy!

Made Jack @smittenkitchen weekday banana oat pancakes. Did a blend of almond flour and whole wheat flour and topped with @siggisdairy, organic peanut butter, slivered almonds, and berries. Jack was more into his smoothie than the pancakes but had to switch up the usual toast and eggs this AM. 🤗

A maitake mushroom ruben and great company are the ideal reasons to go “downtown” 😜 @lucymagoosey

Monday morning breakfast power bowl. Cinnamon sautéed apples (in coconut oil) over rolled oats with raisins, topped with sliced almonds, peanut butter, and more cinnamon. Jack used to not be an oat guy but recently he’s come around. Repeat exposure and variety is definitely key. Have a healthy week. ✌️

50/50 breakfast situation. Local @shewolfbakery sesame wheat and greenmarket egg with unseasonal but delicious slow roasted tomatoes, avocado, and @traderjoes everything bagel spice.

Happy Valentine’s Day! Start your day with a Love Yourself Smoothie. You deserve it!
Serves 2
1 1/2 cups frozen dark cherries
1/2 frozen banana
a handful of spinach
1 1/2 cups unsweetened almond milk (I use @malkorganics)
1/2 cup coconut water
1/4 cup plain yogurt (I use @siggisdairy)
1 tsp @navitasorganics goji powder
1 tbsp hemp seeds
1 tbsp chia seeds
Dash of cinnamon
Blend until smooth in a high speed blender. I topped my smoothie with a little @purely_elizabeth chocolate strawberry granola and dehydrated strawberries. Treat yourself to some self love today!!! 😘😘😘

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All rights reserved. © 2018 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

cold noodles, spring cleaning, and meal prep 101 - https://t.co/RlL12uyYlo
about 3 days ago