Beet It

Chilled Golden Beet Soup

Stewed golden beets with garlic, onion, hot curry and vegetable stock. Pureed and finished with fat free plain yogurt and scallions.

Farro salad with organic garlic and herb goat cheese, rainbow chard, zucchini and mustard vinaigrette.

Farro is a nutty, slightly chewy grain that originates from Italy. It is a whole grain, meaning that it retains the complete properties of the wheat including protein, fiber and iron. When cooked, farro becomes slightly creamy and its versatility ranges from salads, soups and risotto-like dishes. To add an even more creamy consistency to the farro, I mixed in a little goat cheese, while the grain was hot so it melted and encased the grain with flavor. For a contrast in color and increased nutrient content, I added steamed rainbow chard, sautéed zucchini and finished the dish with homemade mustard vinaigrette.

Rainbow chard is the colorful version of swiss chard. It has slightly more nutrients since it possess more carotenoids, which are the colorful pigments found in plants and animals. Carotenoids act as antioxidants and may reduce the risk of certain cancers and heart disease. Rainbow chard is also a high oxalate green, meaning it contains calcium in an unabsorbable form and has binders that prevent calcium absorption. Boiling the chard can help reduce the levels of oxalate. Rainbow chard also contains high levels of vitamins A, K and C and can act as a lovely addition to a main dish or stand alone as a substantial side. 

The Sunday Roast

Whole roasted wild red snapper stuffed with fennel, lemon, parsley, and garlic.

Roasting a whole fish might seem intimidating, but it is one of the most simple and healthful dishes to make. Filling the cavity of the fish permeates the meat with flavor and moisture. The exterior of the fish was also infused with flavor by slitting the skin of the snapper and stuffing it with garlic parsley “butter” (earth balance spread). This dish was light and satisfying and extremely simple to make. The fennel that could not fit inside the fish was roasted along side and provided a lovely caramelized side dish.

Garlic is a component that is used in practically everything I cook. Besides from imparting flavor, garlic is also beneficial for your health. Garlic helps lower cholesterol and blood pressure, improves circulation, and helps prevent atherosclerosis, which is the build up of plaque in the arteries. Garlic may prevent the tendency of blood to clot since it possesses blood thinning properties, therefore it can be hazardous for those taking certain medications. Garlic may also cause heartburn and lead to gas and mouth odors, which might also lead to the avoidance of others talking, kissing, or being within a close proximity.

Roasted cauliflower with ramps.

To continue the theme of the roast, I roasted cauliflower with olive oil and ramps (a seasonal vegetable that is a cross between garlic and onion) and finished it with parsley. 

Little Baby Lettuce Head

Chickpea vindaloo dusted Rainbow Trout over sauteed spinach and blistered cherry tomatoes with fresh tarragon

Chickpea flour, which is stone ground chickpeas, is a great alternative to regular flour especially for someone who is gluten intolerant. The flour added a nice rich and nutty quality which created a lovely crusty layer when dusted over the trout. It also added fiber and protein to this simple fish. 

"Look Ma, I baked!"

                    Whole wheat carrot cake muffins with raisins, walnuts, spices and raw brown sugar.

I have never been a fan of baking. Mainly because to make a baked good truly taste delicious, you need all those “goodies” that I try and avoid or find alternatives for. To make these muffins I followed a recipe from the New York Times and augmented a few things. These muffins did not contain much sugar, nor did they contain white flour or butter. They did have low fat buttermilk (which has no butter, is low in fat and is a good source or probiotics), canola oil and two eggs. Needless to say, the outcome was a little disappointing and could have used the addition of all-natural pineapple juice plus chunks of pineapple for added moistness and sweetness. The muffins did taste good toasted and dressed up with some laughing cow light spread, which emulated cream cheese frosting! 

Most people are aware of the benefits of carrots and associate the benefits of beta-carotene with eye health. Beta-carotene, which is an orange pigment, is a precursor to Vitamin A and is made by plants. Because it gets stored in fat just beneath the skin, eating excessive amounts of carrots, sweet potatoes, pumpkins or cantaloupe can impart a lovely sallow yellow color to your skin. Vitamin A plays a critical role in optimal health. Its versatility ranges from its role in vision, immunity, protein synthesis, cell growth and reproduction. A common symptom of vitamin A deficiency is night blindness, which is the lag in time it takes your vision to recover after being exposed to a bright light in a dark setting.

Beta-carotene is an antioxidant and may protect you from certain cancers and heart disease. This crunchy root vegetable can impart external benefits as well, and supports healthy skin, hair and nails.

And that’s what’s up doc. 

Morning Stories

Multigrain flax waffle, freshly ground raw almond butter, banana, touch of grade A dark amber pure maple syrup and ginger kombucha. 

Did Someone Say Larb Gai?

An interpretation of a traditional Thai dish

DiPaola free-range, antibiotic free, 96% fat free, casing free turkey sausage (the turkey wasn't free), lemongrass, scallion, red pepper, cilantro, jalapeno with a ginger garlic sesame soy sauce.  Accompaniments: Boston lettuce, mint, jalapeno and lime.

Larb gai is an extremely simple and extraordinarily flavorful lean dish. This satisfying meal is crunchy, spicy and satiating. I have always been partial to the addition of spice to my food and capsaicin, which is the component in peppers which contains the heat, may also be beneficial to ones health. Capsaicin has anti-inflammatory benefits and is a phytochemical. A phytochemical is the active compound of a plant, which is thought to give the consumer protection from free radicals (harmful molecules). The fiery power of capsaicin helps control blood clotting and acts as a blood thinner which may aid in the reduction in risk of blood clots and artery disease. Capsaicin is also beneficial for digestion and can help fight bacteria in the stomach and prevent “poo stew”.

Hot peppers have the highest amount of capsaicin but sweet, green, yellow and red bell peppers all contain this powerful component. So if your food needs a pick me up, put some peppers in the pot! 

Morning Stories

Egg white scramble with jarlsberg lite and chili flakes. Toasted Amy's peasant bread with "williamsburg mayo". 

Earth Babies

On a recent trip to the farmers market, I picked up a few items that made delicious and satisfying sides. Mushrooms are hearty, meaty and earthy and can serve as a fulfilling addition to a meal.  For this side dish I sautéed oyster, hen of the woods, crimini and king oyster mushrooms with garlic and canola spread. A simple sauté brings life to these woody morsels. Fungi are one of the few food sources that naturally contain vitamin D, aside from fatty fish, liver, eggs and fish liver oil. Vitamin D is essential for the maintenance of calcium and phosphorus in the body, which aids in bone and teeth health. Vitamin D is also required for cell growth and boosts the immune system. Inadequate consumption and absorption of vitamin D can lead to the softening of bones, bone loss and the development of osteopenia and osteoporosis.

As an additional side, I made legumes! Heirloom pinto beans with roasted garlic, roasted poblano pepper and finished it with scallions. If your prone to a gassy aftermath, replace the soaking water with fresh water when cooking. Beans are a great source of dietary fiber and are an economical protein. 

Feeling Crabby?

Southwest Style Crab Cake. Jumbo lump crabmeat with corn, red bell pepper, onion, garlic, chickpea flour over a roasted red pepper chipotle sauce.  

Sashimi grade Ahi tuna ceviche

Diced tuna with avocado, mango, cucumber, serrano chilies and a cilantro, lemon, lime, orange, ginger mojo. Multigrain flax chip.