Kale Chips! Recipe!


Classic Kale Chips

1/2 bunch kale leaves, removed from stalks and torn into bite sized pieces

extra virgin olive oil – about 1 tbs

sea salt – about 1 tsp (or to taste)

Cuttyhunk Kale Chips 

BBQ: 1/2 bunch kale leaves, removed from stalks and torn into bite sized pieces

extra virgin olive oil – about 1 tbs

Cuttyhunk Island Market Mesquite BBQ Seasoning blend – about 1 tbs (or to taste)

CURRY:

1/2 bunch kale leaves, removed from stalks and torn into bite sized pieces

extra virgin olive oil – about 1 tbs

1 tsp curry powder, 1/8 tsp cinnamon, 1/8 tsp cardamom powder

*Heat oven to 350 degrees, drizzle kale with olive oil and toss until evenly coated. Add spices and toss again until evenly distributed. Lay out flat on a baking sheet and bake for 10 minutes or until crispy but not browned. Serve immediately. Enjoy!

FREESTYLE: Add whatever seasonings you’d like! The possibilities are endless! Just remember to not over season as some spices can get bitter. (Case-in-point, my curry recipe when I made it again was very bitter because I thought more spices would make them more flavorful and therefore more delicious… I was wrong. But try whatever you’d like and as much as you’d like and see what happens! And tell me about it!)

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Green grapefruit juice

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Starting this beautiful day off right with some delicious and vibrant juice!

GREEN GRAPEFRUIT JUICE
1 grapefruit – peeled
2 pears
1/4 lime (rind on)
1/2 inch piece of ginger
6 kale leaves

Juice lime, ginger, kale, pear, grapefruit (in this order) in your favorite juicer and enjoy!!!

Dark Leafy Green…. Juice.


In my work with clients, and in social conversation, I encounter many people who have trouble eating enough greens.  One solution that I’ve discussed is cooking your greens with a variety of seasonings to suit your tastes.  (Check out my post Spice Up Your Life)

With the arrival of my new juicer, I’ve found a new option that is tasty, quick, and effective! Greens are easily sweetened with the addition of apple and citrus fruits.  I’ve been using lacinato kale which produces a beautiful dark green color.  When using additional fruits and vegetables, sticking to green and yellow foods will produce the brightest green juice.  Any orange or red foods will turn the juice a visually muddy brown.  Of course, it will still be delicious. 🙂

SUPER GREEN JUICE

3 leaves lacinato kale

1/3 cucumber

1 large lemon wedge

1 large lime wedge

1/2 inch piece of ginger root

2-3 large green apples, cored

1-2 pineapple rings, or 1 large spear fresh pineapple

(1/2 kiwi, skin removed – optional)

*juice starting with softests fruits/veggies and graduating to more firm fruits/veggies, stir and enjoy!*

This recipe is also delicious if you leave out the cucumber and pineapple and add extra lemon, lime, and a pear or two.

You will notice a sustained energy boost and gentle cleansing effects.  Hello vitality!

Autumn Entertaining Menu


This past Monday, I found myself cuddled around a wood stove, watching scary movies with friends for Halloween.  As it turned out, we had an impromptu dinner party.  I amended my original menu for the addition of a few guests.  We were all extremely pleased with how it turned out!  Seasonal, nutritious, hearty and gluten free, one guest commented that it hits your soul! (In a good way!) Enjoy!

 

POTATO LEEK SOUP

Heat extra virgin olive oil over medium heat and add 1 onion, chopped, 1 large leek, sliced, and 2 cloves of garlic, minced.  Cook, stirring frequently about 10 minutes.  Add in small cubes of potatoes (I used 2 red skinned, 2 yukon, and 1 large sweet) and cook for 5-10 minutes.  Add in 2 cups vegetable broth, and seasonings (I used 2 tbl thyme, 1 tbl oregano, 1tsp black pepper, 1 tsp chipotle powder, 1 tsp sea salt, and 1 tsp cumin powder) and stir. Cover, and cook at a low boil/high simmer for about 30 minutes.  Add in 1 cup half and half, stir to incorporate, and blend about 3/4 of the soup in a blender until smooth.  Return soup to pot and add in small torn up pieces of 3 kale leafs.  Cook for about 5-10 more minutes and season to taste.

MESCLUN SALAD WITH PLUM AND PEPITAS

Toss about 3/4 mesclun mix and 1/4 arugula in a large salad bowl.  Add 1-2 plums chopped into small cubes and cherry tomatoes cut in quarters.  Toss with a few handfuls of pepitas (pumkin seeds) and a drizzle of Killer Maple Mustard Cider Vinaigrette.

HONEY MAPLE ROASTED PEARS

4-5 bosq pears cored and quartered

1 cup local honey

1/2 cup maple syrup

2 cups pineapple juice

1 tsp fresh grated ginger, 1 tsp cinnamon, 1/4 tsp nutmeg

splash of balsamic vinegar

Preheat oven to 400 degrees.  Place pears skin up in a pyrex or ceramic baking dish.  Mix liquids and spices together and pour evenly over the pears.  Cover and cook for 30 minutes.  Uncover and cook for 10 more minutes.  Carefully pour off the liquid into a small pot and cook over med/high heat for about 5 minutes, or until the liquid is reduced by half and caramelized slightly.

Serve pears with a drizzle of the reduced liquid and vanilla ice cream, whipped cream or brie/goat cheese/other creamy mild cheese. YUM!

 

Spice up your life!


Many people shy away from healthy foods because they have had bad experiences with flavorless cuisine.

I can’t count the number of times someone has told me that they don’t like tofu or kale, when really they just haven’t had a properly seasoned tofu or kale dish.  Many foods have naturally subdued tastes, taking on the flavor qualities of whatever herbs and spices you add to them.  Having your pantry well stocked with fresh seasonings can make healthy cooking a snap.

In addition to being delicious, many culinary herbs have anti-inflammatory properties, aid in increasing circulation and promoting detoxification, are packed with anti-oxidants, and even have anti-cancer properties.  With the exception of salt, you can spice and season to your heart’s content!

Salt – The best kinds of salt for your body are mineral rich sea salts.  These have been minimally processed and retain the natural coloration from the mineral content of their particular region of the world.  There are many types on the market, ranging from simple and inexpensive to extraordinarily gourmet.  Two of my favorites are Himalayan pink sea salt (which can add gorgeous color to spice blends and rubs) and smoked sea salt, which adds a delectable smoky flavor to food.  Sodium intake should be limited, so add your other seasonings first, taste your food, and then lightly salt as necessary.

Dried herbs – To get the most flavor out of your dried herbs, it can be beneficial to find a store that sells herbs in bulk jars.  Generally at these stores there is good product turnaround to assure you get the freshest herbs.  You can often see and smell the difference.  More recently dried herbs will have more vibrant color and more fragrant oils than old, stale herbs, and therefore, more flavor.  A second perk to buying from a bulk jar is that you may purchase just a little bit, if you are looking to experiment with a new spice.  If you like the results, you can always come back and buy a full jar.  Sometimes seasonings are available in powdered form or a larger, less processed form.  If you find you have the time and drive, you can powder your own seasonings at home with a mortar and pestle or coffee grinder.  This gives you even more flavor in your powdered seasonings.

Fresh herbs – The most flavorful herbs are fresh herbs.  This is because of the volatile essential oils that are present in the highest quantity in a fresh herb.  These oils are what give the plant its characteristic scent and taste.  You can buy many fresh herbs at the supermarket, or your local farmers market, or grow your own.  In the early fall, the harvest is particularly great for rosemary, sage and thyme.  Fresh herbs can be diced and added to food, or made into a delicious pesto.  You can freeze fresh herbs or pestos for use throughout the year.  You can also dry your fresh herbs at home.

Pepper – Fresh cracked black peppercorns are infinitely more flavorful than store bought ground black pepper.  Investing in a pepper mill will up your flavor potential significantly.  Beyond black pepper, there are many types of hot peppers available whole and dried or already ground into a powder.  I will frequently use cayenne powder, red chili flakes, and chipotle powder in my cooking.  Chipotle powder gives spicy, smoky flavor to whatever you add it to.  Try it with beans, meats, or on popcorn.

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