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, and Fitness Enthusiast with a Passion for Healthy Cooking and Balanced Living.

Some moody cauliflower for your hump day pleasure. Whole roasted cauliflower with turmeric tahini sauce, fresh herbs, and pickled red onion. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you. Bonus! cauliflower is a member of the brassica family, which means it contains fiber and cancer-fighting nutrients.
4 servings

Cauliflower
1 whole medium-size, cauliflower, florets tightly packed and covered in bright green leaves
water
sea salt
3 tbsp. olive oil
1/2 cup parsley, chopped

Pickled Red Onions
1 medium red onion, sliced into 1/4 -inch half moons
1/2 teaspoon coconut sugar
1/2 teaspoon salt
3/4 cup white vinegar
4 black peppercorns

Turmeric Tahini Sauce
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
⅛ tsp salt
Freshly ground black pepper

To make the pickled onions:
Bring 3 cups of water to a boil.
Place the sugar, salt, vinegar, and peppercorns in a large bowl or mason jar. Whisk to dissolve.
Place red onions in a sieve and pour hot water over them. Drain. Transfer onions to the bowl or mason jar and let sit for at least 30 minutes

To make the cauliflower:
Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a metal pot and fill until 3/4 full with water. Add 1 tbsp of salt for every 4 cups water. Cover with a lid, bring to a boil, lower to a medium low boil and cook for 10-15 minutes until fork tender. Drain. Transfer cauliflower to a parchment paper lined baking dish. Brush the cauliflower with olive oil and sprinkle with a little salt. Put the dish in the center of the oven, and bake until the top turns golden brown. Another 15 to 20 minutes. The outside of the cauliflower should be crisp and inside very soft and tender.

To make the turmeric tahini sauce:
While the cauliflower cooks make the sauce. Whisk together tahini, lemon juice, olive oil, turmeric, and ¼ cup water until smooth. Add salt and pepper to taste.

To Serve:
Once the cauliflower is done, serve in baking dish or platter topped with turmeric tahini sauce, parsley, & onions.

Jack’s first wedding! Congrats Sarah and Eric #jackseason

I’ll miss you ‘mingo. Great week with lots of Jack Jack and @a_shear, family, friends, and great eats. #jackseason

Not exactly tomato season but we made do. Heirloom tomatoes, local mozzarella, red onion, and basil pesto. ✔️

Crowd pleasing and super simple eggplant bruschetta inspired by @domenicacooks. Roasted eggplant slices topped with local mozzarella, basil and tomato red onion salad. Eggplant was coated with olive oil, salt, and pepper and roasted until crispy (we used a salamander thanks @williamshear for your expertise), topped with torn basil, fresh mozzarella and a salad made of chopped cherry tomatoes, red onion, olive oil, white balsamic vinegar, salt and pepper. Thanks @a_shear for all your help too 😘😘#summereats

Early birds get the salty soured pickled rye @carissas_breads 😯

Blistered shishitos and hammock time. Must be summer.

Looking for a #meatlessmonday crunch fest? How about this Mexican-style chop with black beans, avocado, zucchini, pickled onions, and a cashew lime cilantro dressing?! 💃
mexican-style chopped salad
serves 4

pickled red onion
1 red onion, thinly sliced
1 cup hot water
1/2 cup apple cider vinegar
1 teaspoon salt
8 peppercorns
1 tablespoon coconut sugar

cashew lime cilantro dressing
1/4 cup raw cashews soaked for at least an hour or up to six hours
1/2 cup olive oil
1/4 cup lime juice
1/4 cup cilantro leaves and stems
1/4 cup sherry vinegar
1/2 teaspoon ground cumin
2 scallions, chopped
pinch of salt and white pepper
3 tablespoons filtered water

salad
1 small zucchini, chopped
1 cup cooked black beans
1/4 cup cilantro leaves and stems, chopped
1 bell pepper (orange, yellow, or red), chopped
5 radishes, thinly sliced
1 small cucumber, chopped
1 head of romaine, chopped
2 avocado, chopped
2 scallions, chopped

To make the pickled red onions, place the red onions into a large mason jar or large bowl. In a separate bowl, whisk together the warm water, vinegar, salt, sugar, and peppercorns. Pour the liquid over the onions and let sit for at least 10 minutes.
For the dressing, drain the cashews. Combine cashews, olive oil, lime juice, cilantro, sherry vinegar, cumin, scallions, salt, pepper, and water in a blender or a food processor. Blend until smooth. Add more water if needed to thin. Taste and adjust lime juice or sherry vinegar, if desired.
Combine all the salad ingredients in a large bowl, add desired amount of pickled red onions, and toss with dressing and enjoy.

Another hot day calls for another refreshing and easy meal. carrot noodles + spicy peanut sauce. Choose your own adventure and top with grilled shrimp, shredded chicken, roasted tofu, edamame, or pickled veg. Make a double batch of this creamy, dreamy, spicy peanut sauce and use for marinade or dip.
carrot noodles + spicy peanut sauce
Serves 2

4 cups carrot noodles, spiralized or peeled using a julienne peeler
1 1-inch piece ginger, peeled and chopped
1 small garlic clove
1/2 cup salt-free + sugar-free smooth peanut butter
2 tablespoons reduced sodium tamari or coconut aminos
2 tablespoons lime juice
1/2 teaspoon red pepper flakes
1/3 cup warm water
1/4 cup cilantro, chopped
4 tablespoons hemp seeds
2 tablespoons salted peanuts, chopped
If you prefer the carrot noodles cooked, give them a quick blanch. If not, keep them raw. In a food processor, combine the ginger and garlic and pulse. Add the peanut butter, tamari, lime juice, red pepper flakes, and water, and blend until smooth. Add more water, a tablespoon at a time, if needed to thin. Taste, and adjust lime juice, peanut butter, or tamari, if needed. Toss carrot noodles with desired amount of peanut sauce, top with cilantro, hemp seeds, peanuts, and your choice of additional protein and enjoy.

Please Join Me for an incredible evening of wellness, nutrition, and beauty with @davinesnorthamerica @havenskitchen on Wednesday, July 19th at 6:30pm. I will be leading a holistic cooking class, sharing easy to apply nutrition information, and providing guests with empowering tools that will help you inside and outside the kitchen. Together we will cook up 5 plant-based gluten-free dishes that are health supportive, easy to replicate at home, and delicious. Guests will leave with a gift bag full of @davinesnorthamerica goodies, happy bellies, and an enlightened and empowered outlook! Tickets are selling fast! Link in bio to purchase tickets or swipe up in my "events" highlight. Looking forward to seeing you there!
https://bit.ly/2HYVYSH #davineslife

It’s a hot one! Keep cool with this simple Greek grain salad. Great to make in bulk and repurpose for a few meals throughout the week. You can even get fancy and add some roasted salmon, grilled shrimp, or chicken. Vegans omit the cheese you can still get protein from the chickpeas and farro. Gluten-free peeps swap in quinoa, wild rice, or millet. The options are endless.
greek grain salad
serves 4

ingredients
1 cup farro
1 cup cooked chickpeas
1 head romaine, washed and chopped into bite-sized pieces
1 lb Persian cucumbers, coarsely chopped
2 roasted red bell peppers, seeded and coarsely chopped
1/2 cup pitted kalamata olives, chopped
1 pt cherry tomatoes, quartered
1/2 cup dill, coarsely chopped
1 bunch of radishes, thinly sliced.
1 avocado, cubed
4 scallions, chopped
4 ounces of feta, crumbled
1/2 cup red onion, thinly sliced
1 tbsp za'atar
3 tbsps olive oil
1/4 cup red wine vinegar
method
Rinse and drain farro. Place in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Taste farro for doneness. Farro should be slightly chewy, similar to al dente pasta. Drain off any excess water and set aside.
Whisk oil, za'atar, and red wine vinegar in a bowl or place into a mason jar and shake.
In a large bowl, combine the romaine, chickpeas, farro, cucumbers, red bell peppers, olives, tomatoes, red onion, radish, scallions, and half of the feta, avocado, and dill. Pour dressing over salad, toss to coat. Scatter the remaining feta, dill, and avocado over the top and serve.

Happy First Dad’s Day from one cool little cat. We are beyond lucky to have you @a_shear.

Look ma! I baked. Sort of 🙃Special delivery from @hearthrestaurant hearth for home kit. A bimonthly kit of ingredients for quick and healthy meals at home with products all made in the @hearthrestaurant kitchen (including hand milled grains used in their flour and pasta). Great for those who have limited time to cook - but still enjoy and want to cook at home. This weeks kit included sunflower seed hummus, hearths soffritto, whole grain blueberry corn muffin batter (pictured above), salsa verde, raw honey vinaigrette, whole grain fusilli, puttanesca sauce, and pickled ramps. Can’t wait to start cooking with the help of these fabulous ingredients. #radishapproved

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Miranda Hammer MS RD

Not exactly tomato season but we made do. Heirloom tomatoes, local mozzarella, red onion, and basil pesto. ✔️ @ Sag… https://t.co/609asLXKJy
about 2 weeks ago