The Layers Campaign

January 27, 2014 Miranda Hammer

I recently had the opportunity to participate in The Layers Campaign, a cross platform approach connecting women who have a deep appreciation for the stories behind a product with the fashion industry. The fashion designer, Chloe Zola, asked for my take on layers, how it has affected who I am, and what I hope to achieve. Check out what layers I am made of here .

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.

Quick and easy burrito style bowl for dinner tonight. Chili-ish style black beans cooked with onion, garlic, bell peppers, oven roasted tomatoes (which I already had in my fridge) cumin, oregano, and chili powder simmered for 20 minutes. I used my rice cooker for the brown rice and bpa-free canned black beans which helped make this dinner come together super quickly. Topped everything with lime crema (yogurt mixed with lime juice), quick pickled red onion (red onion marinated in lime juice), cilantro, avocado, and of course, extra lime. Weeknight success story.

Hearty grain salads are the ideal way to slowly + steadily tiptoe into fall. This salad uses the last of the season's farmers' market tomatoes tossed with broccoli rabe, roasted lemons, nutty bulgur wheat + a roasted garlic dressing. The perfect way to transition into fall
warm bulgur wheat salad w/ broccoli rabe, roasted lemons, za'atar tomatoes, + roasted garlic dressing
Serves 3-4

1 bunch of broccoli rabe, ends trimmed
1 cup bulgur wheat
2 organic lemons, sliced into 1/2 inch rounds
2 tbsps olive oil
1 pint cherry tomatoes
1 tbsp za'atar spice blend
salt + pepper
Dressing
1 head of garlic
grated zest of 1/2 an organic lemon
juice of 1 lemon
1 tbsp white balsamic vinegar
1/4 cup extra virgin olive oil + 2 tsps

Preheat oven to 375 degrees.
To roast the garlic-cut 1/4 inch off the top. Drizzle 2 tsps of olive oil over the surface of the garlic. Wrap in foil + bake. Check after 40 minutes. It is ready when the cloves are completely soft + a knife can easily pierce the flesh. Allow to cool + squeeze garlic from the skin.
On two separate sheet pans lined w/ parchment paper, arrange the lemon slices on one tray + the cherry tomatoes on another. Toss lemons w/ 1 tbsp olive oil + a pinch of salt + pepper. Toss tomatoes w/ 1 tbsp olive oil + 1 tbsp za'atar. Roast lemons for 15 mins + tomatoes for 30 mins or until slightly shriveled but still juicy. Toss half way through.
Blanch the broccoli rabe for 2 mins in a pot of boiling salted water. Transfer to an ice bath, squeeze dry, coarsely chop + set aside.
Place 2 cups of water + 1 cup bulgur wheat into a small pot. Bring to a boil. Cover, simmer for 12 minutes. Drain any excess water, place bulgur wheat into a large bowl. For the dressing, combine the roasted garlic cloves, lemon zest, lemon juice, balsamic vinegar, a pinch of salt and pepper in a blender. Drizzle in 1/4 cup olive oil w/ the motor running, and blend for 30 seconds or until emulsified.

Pour 1 tbsp of dressing into bulgur, fluff. Toss in broccoli rabe, most of the tomatoes + lemons. Add the rest of the dressing + gently toss together. Garnish w/ reserved tomatoes, lemons, + enjoy!

Hot out of the oven another batch of @pamelasalzman spinach muffins. Big big hit with Jack. So easy to make and full of spinach, bananas, whole wheat flour, and an egg. Perfect for those busy back to school mornings. Also this @mysilpat is pure gold. Bye bye muffin wrappers.

*WORKSHOP ALERT* I’m hosting two more workshops this fall on Introducing your baby to solids and onward!
Are you overwhelmed by the prospect of introducing food to your tiny human? Maybe you are conflicted by which feeding methodology you want to try? Are you a baby led-feeding family or puree? Join us for a workshop all about introducing solids to your baby @pureyoganyc West (204 west 77th street) Friday September 27th 4pm-5:15pm and @pureyoganyc East (203 East 86th Street) Saturday October 5th at 2pm - 3:15pm. Babies welcome. Goodies provided by @yumi. The workshop will cover:
The difference between baby-led feeding and purees
When to introduce solids
What gear do you need
How to let your baby safely self-fed
What to serve/ menu ideas
Appropriate food sizes, textures, and portions
Choking hazards and how to keep baby safe
How to excite taste buds and encourage open-minded eaters
Optimizing Nutritional intake
Introducing potentially allergenic foods
Scheduling milk feeds with solids
How to develop a positive mealtime environment

Workshop is $25. Sign up on pureyoga.com under Events or click the link in my “events” highlight. Please share with your newish mom friends and family members. Hope to see you there!

city mice go to a farm. series by @maggiemarguerite

Delicious pizza, great company, in a beautiful baby and dog friendly setting. @westwindorchard is a win win.

How to use the rest of your summer tomatoes & add more veggies into your life: broccoli pesto + oven roasted tomatoes.
Broccoli pesto is the perfect way to add more greens into your diet or sneak them in for someone who may not be such a die hard veghead. Making a pesto from blanched broccoli & toasted walnuts gives this pasta mega nutritional mileage. Add various herbs or switch up the nuts, toss with your favorite pasta or spiralized veg for a simple summer or anytime meal.

pasta w/ broccoli pesto + oven roasted tomatoes
Serves 6

16oz of your favorite whole grain or gluten-free pasta, shells recommended
1 pint cherry tomatoes, sliced in half or left whole
1 tablespoon olive oil or avocado oil
Salt and pepper to taste
½ cup basil

1 head broccoli
½ cup walnuts, toasted
1 clove garlic
1 teaspoon lemon zest + 2 tablespoons lemon juice
½ teaspoon chili flakes + additional for finishing
⅓ cup olive oil
Sea salt and pepper to taste

1. Preheat oven to 300 degrees F. On a parchment paper-lined sheet tray, toss tomatoes w/ olive oil, salt, & pepper. Roast for 1 hour or until soft & beginning to wrinkle.

2. Bring a large pot of salted water to a boil. To prep the broccoli, cut off the florets and set aside. Trim the end of the broccoli stalk. Using a peeler, peel off the outer layer of stalk & roughly chop. Prepare an ice bath. Toss stems & florets into the water & let cook for four minutes or until bright green & tender. Using a slotted spoon, transfer broccoli to the ice bath. Drain & set aside. Leave pot of water on stove to cook pasta.
3. In a food processor, add garlic & pulse. Add broccoli, walnuts, chili flakes, lemon zest & juice, + a pinch of salt and pepper. Pulse a few more times until all of the ingredients are chopped. With the motor running, stream in the olive oil & puree until the mixture is smooth. Taste, adjust seasonings, if needed.

4. Cook the pasta al dente in the same water that was used to blanch the broccoli. Remove ½ cup pasta water & drain.

5. In a large serving bowl, add 1 cup pesto, ¼ cup pasta water, whisk to combine. Pour in hot pasta, toss well, add more pesto or water if needed. Finish with roasted tomatoes, chili flakes & basil

Nectarines peaches 😳

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.

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