This simple and delicious Honey Tarragon Roast Radish Salad recipe will bring a touch of flavor and whimsy to any spring menu! Serve this delightfully colorful salad with lunch, brunch, or your favorite casual supper. Find my recipe on Sofab Food.
This simple and delicious Honey Tarragon Roast Radish Salad recipe will bring a touch of flavor and whimsy to any spring menu! Serve this delightfully colorful salad with lunch, brunch, or your favorite casual supper. Find my recipe on Sofab Food.
I shared a tasty recipe for slow cooked apple butter on Sofab Foods. This super simple recipe infuses classic apple pie spices into one of my very favorite homemade preserves. Visit Sofab Food for the recipe!
If you're looking to kick sugary or gluten-heavy breakfasts to the curb I encourage you to consider the sweet potato bowl. Slightly starchy root veggies provide a deeply satisfying base for a morning meal that is both hearty and delicious - especially with the help of few flavorful accoutrements.
For me, breakfast has long been a challenging meal. I grew up reaching for bagels or bowls of cereal, and even after spending my adulthood surrounded by brilliant food people I still struggle with finding ways to get away from that morning carb habit. It wasn't until I started leaning on sweet potatoes that I really got into a healthier breakfast groove.
It isn't always easy to set aside the time to make (or even eat!) a hot breakfast, but I almost always feel better when I do. I've managed to streamline the process a bit by cheating with frozen veggies, but you can make this even better by throwing some fresh kale into the steamer or roasting your own sweet potatoes ahead of time. Try swapping out kale for any other green vegetable. Chard, spinach, or asparagus would be great.
The sweet potatoes could also be replaced with another root veggie. Beets, turnips, or red potatoes would all be delicious ways to mix this recipe up. If frying an egg in the morning turns out to be too big a hassle, try using hard-boiled eggs instead or swapping the egg for a quicker pre-cooked protein like tofu, black beans, or grilled chicken.
Sweet Potato Breakfast Bowl
Makes one big serving
- 1 cup sweet potato, peeled, diced, and roasted (recipe here)
- 1/2 cup spinach, steamed
- 1/2 cup avocado, diced
- 1 egg, fried
- Optional garnish: lime juice, sriracha sauce, soy sauce, or Japanese mayo
- Prepare the sweet potato and spinach ahead of time in large batches. You can roast your own sweet potatoes at 350F for about an hour and steam your own spinach over simmering water for about 2 minutes. If available, you can use frozen pre-cooked sweet potato and spinach instead.
- When you are ready to eat, quickly heat the sweet potato and spinach in a microwave or toaster oven.
- Meanwhile, fry up a fresh egg (directions here) and dice up half an avocado.
- Throw it all together in a bowl and top with whatever garnishes you like. My personal favorite combination is lime, soy sauce, and a splash of hot sauce.
This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #NewWayToSparkle #CollectiveBias
There is something special about kicking up one's heals with a glass full of something sweet and bubbly. For those who choose to forego the typical fizzy libations the holiday season can present somewhat of a challenge. Creative soft drinks, like the recipe I'm sharing today, are a great way to include guests of all ages and all beverage preferences to participate in the revelry of holiday parties, social gatherings, and simple celebrations.
It's a new way to sparkle.
This recipe combines Lime flavored DASANI® Sparkling with a sweet and tart homemade cranberry lime sorbetto. DASANI® Sparkling has a mild natural flavor, plenty of peppy carbonation, and most importantly for this recipe, no added sugar. That gives you the ability to modify the drink to your own taste as far as sweetness goes. Add as much or as little sorbetto as you please to craft a quick custom mocktail that is light, refreshing, and completely party-worthy.
I've included a recipe for handmade sorbetto but store bought sorbetto or sorbet will work nicely too. Try making this recipe your own by using a different flavor of sorbetto or another flavor of DASANI® Sparkling.
Cranberry Lime Sorbetto
Makes about 3 cups
- 1 10-oz (284g) bag frozen whole cranberries
- 4 cups water, divided
- 2 tablespoons lime juice
- 1 cup sugar
- Combine cranberries with 3 cups water in a small saucepan. Bring to a boil, then reduce to a simmer and cook, uncovered, for 45 minutes. Remove cranberries and cooking liquid from saucepan and set aside to cool.
- Add remaining 1 cup water and sugar to saucepan and bring to boil. Reduce to simmer, stir, and cook for 5 minutes.
- Let ingredients cool for about 15 minutes. Place cranberries with cooking liquid in blender and puree for 2 minutes, or until smooth.
- Push pureed cranberries through fine mesh strainer to remove seeds and solid portions. Discard solids and combine liquid with water and sugar mixture (simple syrup).
- Chill mixture in refrigerator for at least one hour before pouring into ice cream maker. Churn 45 minutes, or according to machine directions.
- Freeze churned sorbetto for at least 4 hours before using/serving.
Cranberry Lime Sorbetto Fizz
Makes two small servings
- 2-4 scoops cranberry lime sorbetto
- 1 12-ounce can DASANI® Sparkling Lime
- 2 slices lime, for garnish (optional)
- 6 fresh cranberries, for garnish (optional)
- Scoop 1 or 2 scoops cranberry lime sorbetto into highball glasses. 1 scoop will lend mild sweetness. Add 2 for a sweeter drink.
- Pour 6 ounces DASANI® Sparkling Lime into each glass.
- Garnish with lime and cranberries. Serve immediately.
I purchased the ingredients for this recipe at my local Target. You can find plenty of flavors of DASANI® Sparkling in their soft drink section. Dasani recently added a 20-ounce can of DASANI® Sparkling to their line which you'll find over near the checkout. That's the perfect size for grabbing on your way out the door.
C and I spend quite a lot of time at Target these days. Being able to make one stop to pick up groceries, go clothes shopping, or even scope out art supplies is pretty key to our existence right now. It helps that C loves exploring the store too - so it isn't a battle to get him to come with me.
Getting him to leave the toy section? That's another story.
Have fun with your mocktails! I hope this recipe will help make your celebrations a little sweeter! You can find even more fun recipes using DASANI® Sparkling here.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
People, it's really happening. Fall is here!
I am so ready. I've long been a summer person, but this year I spent most of the dog days here in Texas hunkered down inside my house with the air conditioning on. Maybe I was depressed - or just burnt out on sunshine or 100+ degree temperatures. Either way, I feel the fog lifting with every dropping degree and I couldn't be happier. There is nothing like that first cool, crispy breath of autumn. Every year in Texas it seems to look the same - painted with a bright blue sky and enjoyed by rolling down the car windows for the first time in forever.
Speaking of cool crispy things, how about apples? They are pretty much the quintessential autumn food as far as I'm concerned. I've been going a little crazy with them lately and I'm not even close to letting it go. This afternoon I put together a little something savory by pairing sweet apples with earthy mushrooms and savory miso. I don't want to make any promises, but these pork chops might just blow your mind.
They are moist and juicy, dripping with pan sauce, and stuffed with a blend of tasty autumn ingredients that couldn't be more seasonally appropriate.
This is one of those recipes that may sound a little more complicated than it actually is. The marinade, which is made simply by whisking together some key ingredients, doubles as a pan sauce when cooked along with the pork chops. Finishing the pork chops in the oven helps to keep the meat tender and juicy. Try serving this delicious main dish with hearty brown rice and a roasted vegetable like acorn squash or sweet potato.
Apple Miso Pork Chops with Mushroom Stuffing A sweet and savory stuffed pork chop recipe made with fresh apples and mushrooms. Serves 2 Ingredients:
- 2 4-ounce thick cut boneless pork loin chops,
- 2 tablespoons white miso
- 1 teaspoon onion powder
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon mirin (or white wine)
- 1 tablespoon roasted almond oil (or toasted sesame oil)
- 1/4 cup apple cider
- 1/3 cup sliced shallots
- 1/2 cup sliced mushrooms
- 1/2 cup sliced apples
- 1/3 cup sliced scallions
- salt & pepper to taste
- cooking oil, as needed
- Whisk together miso paste, onion powder, soy sauce, vinegar, and mirin until smooth. Add the almond oil and whisk until well-blended. Add the apple cider last, and mix once more. This is the marinade.
- Place the pork chops flat on a cutting board and slice them parralel to the board to butterfly the meat. Cut into the meat all the way to the far edge, stopping just before cutting through. This will make a sort of pocket in the pork chop. Repeat with the second chop, then pound both pork chops with a mallet to tenderize them.
- Coat each pork chop in marinade, then pack them into a close-fitting container or plastic bag along with the remaining marinade. Let the chops sit, refrigerated, for at least one hour.
- Prep the stuffing by slicing your ingredients as thinly as possible, and setting each aside in its own separate bowl. When you pork chop has finished marinating, preheat the oven to 350F, and set a large skillet over the stove. Turn the burner on to medium-high heat. When the pan is sizzling hot, add a few teaspoons of cooking oil to coat the pan.
- Fry the shallots first, cooking them for 3-5 minutes, or until the soften and clear just a little. Remove them from the pan, add a little more oil, if needed, and begin frying the mushrooms. It's important not to crowd the mushrooms during this step, so if you are working with a smaller pan, try frying just half of the mushrooms at a time. Cook the mushrooms for about 2-3 minutes, just long enough to brown them a little.
- When all of the mushrooms are cooked, add them back to the pan along with the shallots and the apples. Cook everything for about 1 minute, just long enough to warm the apples. Turn the heat off, then add the scallions and season with a dash of salt and pepper. Toss everything together, then transfer to a bowl and wipe out the skillet.
- Remove the pork chops from the refrigerator. Pull them from the marinade, letting the excess drip off, and reserve the remainder of marinade for later. Stuff each pork chop with prepared stuffing as full as possible. You may have more stuffing than you need. the remainder can be served as a side. Just be careful not to cross-contaminate the stuffing while filling the raw chops. That means don't use any utensil to touch the stuffing that you also use to fill the pork chops. In other words, no double dipping!
- Turn the skillet back on to medium heat. When hot, add a few more teaspoons of oil to coat the skillet, then carefully place the stuffed chops into the pan. Cook on each side for about 2-3 minutes, then pour the remaining marinade over the top of the chops, flooding the pan with sauce.
- Turn off the stove burner and cover the skillet with a lid or with aluminum foil. Place the covered skillet into the oven and roast for 8 - 10 minutes, or until a thermometer shows the internal temperature of the stuffed chops as 165F.
- Transfer the pork chops to plates and spoon the cooked marinade from the bottom of the pan over the top of each pork chop. Serve immediately.
I shopped for the main ingredients for my recipe at Sam's Club. The shelves were bursting with fresh ingredients like crispy salad fixings and seasonal fruits and veggies. I was especially impressed with their prices on apples and pumpkins. I may have to make another trip soon to work on more autumn goodies.
Sam's Club can be a wonderful resource for whole ingredients and natural cooking. The food selection includes a great range of produce, meats, and even seafood. Buying main ingredients like these in bulk is actually a really practical way to make cooking at home easier.
I like to stock my freezer with bulk ingredients so that I always have the basics I need to throw together an easy dinner. Not having to run to the store for ingredients before every meal can help save you time, money, and precious mental energy.
Sam's Club has its own online lifestyle magazine called Healthy Living Made Simple. The magazine offers insight on everyday health questions, fitness tips, and recipes for healthy seasonal eating. This month's featured seasonal ingredient is the mushroom! You can find out what makes these delicious earthy little nuggets a health hero in Healthy Living Made Simple's latest Superfood Spotlight.
Sam's Club also offers in-club health screenings for members on the second Saturday of EVERY month. The next screening will take place on October 8. (Check with your local Sam's Club for more details on this program.) Sam's Club offers hearing and vision services, a pharmacy, over the counter medications, and a great selection of basic ingredients for healthy cooking - all great resources for your healthy lifestyle.
Do you shop in bulk for fresh foods or natural pantry ingredients? Do you have any tricks to share for using up fresh produce quickly or keeping large purchases fresh longer? Shower us with your wisdom in the comments below.
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FarFromOrdinaryMilk #CollectiveBias
At least that's what my 2-year old tells me. At first I thought my little one invented his own holiday, but after a little investigation I found out that Apples Day is a real thing! Or, to be more exact, Johnny Appleseed Day is a real thing. September 26 is celebrated as Johnny Appleseed's birthday and his preschool class has been learning about apples all month.
CC has demanded an Apples Day party to honor the occasion. Being the overly-indulgent parent that I am, I quickly agreed and have had apples on my mind ever since. We're planning to host a family potluck for Apples Day later this month. I can't wait to see what apple-themed recipes our friends and family bring to the table.
To tell you the truth, I haven't thought about Johnny Appleseed much since I was a kid. He was a famous pioneer during the early 1800's and was known for his generosity, dedication to conservation, and of course, his love of apples.
I love apples too, so old Mr. Appleseed and I have that in common. Apple-flavored dairy products were something I fell in love with while living in Beijing. Apple yogurt, smoothies, and ice creams had an unexpected, but extraordinary taste that I quickly fell in love with. I've been meaning to work on an apple ice cream ever since. Our Apples Day celebration inspired me to finally make it happen!
Apple Cinnamon Ice Cream is sort of like taking the best flavors from pie ala mode and concentrating them into one rich and creamy dessert. This ice cream has a dense texture that works wonderfully with crispy cones, crunchy granola, and salty caramel sauce. Don't forget to include a nice dollop of whipped cream too. That's an Apples Day sundae you won't forget.
I used homemade apple butter in this recipe but you can save some time by using store-bought apple butter instead. Look for something with a little cinnamon to give your ice cream plenty of warm spicy flavor.
The other key ingredient in this ice cream is, of course, the milk! I used Promised Land Dairy's Homogenized Milk to make my Apple Cinnamon Ice Cream. This unique brand of milk gets it's extra rich and creamy flavor from Jersey cows, a breed that hails from the British Isle of Jersey. (Not the state of New Jersey!) According to Promised Land, extraordinary flavor comes from extraordinary cows. I couldn't agree more!
These special brown cows only make up about 10% of the milk produced in the United States. The majority of our milk comes from the classic black and white Holstein breed. I was surprised to discover a noticeable difference in the texture and flavor of Promised Land's milk. Not only does it have an exceptional flavor, it is actually higher in protein and calcium than other varieties of milk.
When it comes to making ice cream, the flavor of the milk used can make a huge difference in the final product. Promised Land has turned out to be an excellent choice. I noticed a thicker and creamier ice cream custard as soon as I started experimenting with it.
Try using Promised Land milk in creamy cheese sauces, chowders, bisques, and custards to showcase it's extraordinary flavor. I've also found it to be an ideal drinking milk - if you should find yourself with some cookies to nibble. My hubby, Scott Bobleo, who is pretty much a chocolate milk expert is a huge fan of Promised Land's Midnight Chocolate flavored milk.
Apple Cinnamon Ice Cream
Makes about 2 pints
This dense and creamy ice cream tastes delicious over granola, graham crackers, or coffee cake. Serve with fresh whipped cream and caramel sauce to make a delicious apple cinnamon sundae!
- 1 3/4 cups whole milk
- 1 1/4 cups heavy cream
- 2 tablespoons cornstarch
- 2/3 cups sugar
- 2 tablespoons light corn syrup
- 1 cinnamon stick
- 3/4 cup apple butter, divided (recipe here)
- 4 tablespoons (2 ounces) cream cheese
- 1/8 teaspoon salt
- In a small bowl, mix 3 tablespoons of milk with cornstarch and set aside.
- Combine the remaining milk, heavy cream, sugar, corn syrup, and cinnamon stick in a saucepan. Bring to a boil, then reduce to simmer and cook for 5 minutes.
- Remove the pan from heat, then whisk in the cornstarch and milk slurry. Return the pan to burner. Bring to a boil, then reduce to simmer and cook for 3 minutes.
- In a large heat-proof mixing bowl, combine the cream cheese and salt. Remove the cinnamon stick from the hot milk and cream mixture, then pour over the cream cheese. Whisk gently to combine the melted cheese with the hot custard. Add 1/2 cup apple butter and whisk to combine thoroughly.
- Pour the custard into a large ziplock bag, then submerge the sealed bag in a bowl filled with ice and water. Cool the custard completely.
- Churn the custard in your ice cream machine for 30-40 minutes, or until the ice cream thickens enough to pull away from the sides of the barrel.
- Scoop the soft ice cream into pint-sized containers, adding a spoonful of the reserved apple butter between every few scoops of soft ice cream.
- Freeze the ice cream for at least 2 hours before serving.
I purchased my Promised Land milk at my local Target. Right now you can save an extra $0.75 on your purchase of Promised Land products using Ibotta. Click here to learn how you can earn rebates on Promised Land products and many other everyday purchased using Ibotta.
Great idea, right? I mean, it's hard to be a sushi lover in a world where everyone seems to be avoiding carbs and grains. Sashimi is lovely and all but it just doesn't feel like a MEAL to me.
I need crunch. I need volume. I need a big pile of food to inhale when I'm feeling like a starving Ladyzilla. I need Salmon Poke Salad.
So let's give this a shot.
I loaded up my sushi-inspired salad with crispy veggies, creamy avocado, and aromatic scallions. You can absolutely make this recipe your own by playing with the main ingredients. Swap something out, or just add more more more.
Other things that would be delicious in this salad include: cashews, almonds, wasabi peas, sprouts of any kind, micro-greens, baby kale, snow peas, bell peppers, sweet pickles... you get the idea.
Oh, and don't be afraid to squirt a little sriracha on this either. Hot sauce on a salad is a thing. Or, if it's not. It should be.
A note on the fish: Be sure to use sushi-grade fish with this salad. It's the right thing to do. It is more pricey than regular salmon but the splurge is well worth it as buying sushi-grade fish protects you from some pretty terrifying stuff.
I used salmon in this recipe because it happened to be less expensive than the other types of sushi fish my grocery store offered. However, this salad would be 100% amazing with tuna, yellowtail, or even grilled unagi.
If you aren't into raw fish, try this with steamed shrimp or fish instead. Or, if you are vegetarian, go ahead and pile this up with tasty tofu.
Salmon Poke Salad
Makes one enormous serving
A sweet and salty salad inspired by my ever-present sushi craving.
For the Dressing
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) ginger syrup* (recipe here)
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) furikake or toasted sesame seeds (recipe here)
*If making or buying ginger syrup is too much of a pain, try using 2 tablespoons of maple syrup with 1 tablespoon fresh grated ginger instead.
For the Salad
- 4 ounces sushi-grade salmon
- 1 cup chopped lettuce
- 1/4 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup sliced cucumber
- 1/4 cup diced avocado (about 1/2 medium-large avocado)
- 1 tablespoons (30 ml) sliced scallion
- Combine the dressing ingredients in small mason jar fitted with tight lid. Shake vigorously.
- Combine salad ingredients in large bowl. Add dressing to taste.
It's really true what they say about not knowing what you've got till it's gone. This isn't always a bad thing, of course. Sometimes something you think you enjoy as-is can become even better when it loses something.
Take cold-brew coffee, for example. I've always been a coffee lover, but it wasn't until I started drinking cold brew that I realized how burnt and bitter the coffee from my electric coffee maker tasted. When my coffee lost that particular layer of flavor my eyes opened to a whole new world of deliciousness.
Cold brew coffee is incredibly smooth and mellow. It has the rich flavor of coffee that I love but it's missing a certain quality that I have since come to loathe. Some might call it "toasty", but personally I have come to love my coffee tasting less acidic and less, well, overheated. The smooth flavor of cold brew also makes skipping the sugar and sweeteners a little easier.
All I need is a splash of milk to fall in love with my hot morning cup of java or my afternoon treat over ice. It's a far cry from my previous Italian syrup habit which was definitely racking up my daily sugar intake.
Oh, and did I mention that cold brew typically has about 3x the caffeine of conventionally brewed coffee? Yowza. It's a good idea to treat your cold brew as concentrate and to dilute it accordingly but the truth is that I indulge in the occasional full-power cup.
It makes me feel alive.
So, if you have never tried cold brew coffee I would highly recommend checking it out. It's been my "new" favorite thing for a couple of years now. The only big drawback is that a cold brew habit can get a little expensive - that is if you buy your concentrate online or at the grocery store.
Luckily, making your own cold brew at home is really easy - like stupid easy.
The best part? Cold brew makes coffee taste so good that you can even use the cheapest, most generic, store-brandiest coffee and STILL have it taste good. Thrifty people rejoice!
All you need to get going is a quart-sized mason jar with a re-usable lid and something called a nut milk bag. This same method will work just fine with cheesecloth or another type of strainer - just make sure the mesh is very, very fine or you will wind up with cloudy (possibly even gritty) coffee. I've actually used this kind of metal mesh strainer with great results.
Tip: If you are grinding your own beans go with a coarse grind to help make the cold brew even easier to strain.
I hope you give this recipe a try! Trust me when I tell you that you won't miss the expense of fancy store-bought cold brew OR the burnt acidic flavor from your electric coffeemaker once those things are gone. For once, parting won't be such sweet sorrow.
Cold Brew Coffee Concentrate
Makes almost 1 quart
- 1/2 cup ground coffee (or 3/4 cup beans)
- 1 quart water
- Fill a nut milk bag with ground coffee and tuck it inside of a quart-sized mason jar. Fold the top edges over the rim of the bottle so that they remain dry.
- Add water to the jar until it is completely saturating the ground coffee and filling the jar.
- Screw a re-usable cap onto the jar - right over the edges of the nut milk bag. You should be able to see the very edges of the bag peeking out from beneath the tightened cap.
- Place the jar in your refrigerator for about 48 hours.
- Strain the coffee from the jar by pulling out the nut milk bag and squeezing the contents gently.*
- When you are ready to enjoy your concentrated cold brew make sure and dilute at a 1:3 ratio. That means 2/3 cup water for every 1/3 cup of cold brew. The remaining concentrate should last for at least one week in the refrigerator.
*Alternatively, you could add the grounds directly to the water (sans bag) and then strain the whole jar through the bag after the grounds have finished soaking. It doesn't really make much difference which order you do this in. It's a personal preference thing and if you try it both ways you will quickly discover which method you find less messy or troublesome.
Once upon a time my husband and I went on a juice cleanse. Being the types of people who enjoy taking things past the point of reason, we decided that a 30-day cleanse would be a great way to start off our relationship with vegetable juice. If you're going to do something a little crazy, why not go all the way, right?
The first week was awful. My head hurt. My stomach ached. I saw stars, used curse words a lot, and spent most of my time sleeping. Then, after six or seven days without solid food a fire lit beneath me. Suddenly I felt full of life. I was light on my feet and totally energized - a total juice convert. That energy kept up for a while, and as I became more and more inventive with my juice recipes I started to wonder if I'd ever go back to eating solid food again!
But then, a little less than a week from my thirty-day goal my juice cleanse was foiled. One might expect that I would have fallen victim to the usual troublemakers - like ice cream, cheeseburgers, or PIZZA! The truth was far less sexy. Of the many temptations I had encountered during my fast, the siren that finally slayed me was a simple one - a plain old steamed head of broccoli.
I was prepping the broccoli from our CSA delivery to be frozen when hunger struck. Glistening with steam and fresh from the pot, that luscious green vegetable just looked so good to me. I figured that just one bite couldn't hurt. Then I though, well, maybe even two would be OK. It wouldn't kill me to add a little salt and lemon, would it? Maybe a squirt of olive oil?
Ten minutes later the entire head of broccoli had disappeared and I didn't even want to think the word juice ever again. Since that day I've had a much more sincere appreciation for the delicious simplicity of cruciferous vegetables. While they are unforgettable steamed with salt and lemon, roasting these hearty veggies on a sheet pan is my very favorite way to enjoy them. In fact, they are so good this way that I could probably devour an entire sheet pan even without being on the hungry end of a juice cleanse.
Roasted Broccoli & Cauliflower
Makes around six 1-cup servings
This simple method for preparing broccoli and cauliflower can easily be dressed up or customized by adjusting the seasoning. For example, you might try adding garlic, ginger and red pepper to give the veggies and Asian flavor. A sprinkle of thyme, oregano, basil, and crushed red pepper is a great way to give it an Italian flair.
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 lemon (optional)
- Preheat oven to 400 F.
- Toss the broccoli and cauliflower florets in a large mixing bowl with the olive oil, salt, and pepper.
- Spread the veggies over a sheet pan, then roast until tender (about 10 - 15 minutes)
- Remove from oven and squirt with lemon.
A simple Japanese rice seasoning using healthy ingredients like flax seed meal, sesame seeds, and kelp powder.
I know some of you might be thinking "Furi-what now?". I'll admit, furikake is not the most mainstream condiment out there. It is, however, one of my personal favorites, and something that I've loved the heck out of since my Japanese restaurant days.
Furikake is basically a topping for rice (and also sometimes noodles or other dishes). It's often made from sesame seeds and seaweed but there are lots of different varieties and flavors using everything from garlic to dried egg to spice things up.
Depending on the selection of Japanese foods at your grocery store you may be able to find a jar during a normal grocery trip. Or, if your city has an Asian market (we have some GREAT ones in Austin) than you could even find several types of furikake to try out.
I've been meaning to make my own furikake for some time now, and was finally inspired to take the plunge while brainstorming ways to sneak more omega into my diet. Ground flaxseed blends into furikake quite well - giving the seasoning a mild nutty flavor that works really well with sesame and seaweed.
You can shake this lovely stuff all over rice, quinoa, noodles, or roasted vegetables to add a dash of salty, umami flavor.
My personal favorite way to enjoy furikake is simple. I start with a small bowl of freshly steamed rice, squirt a little soy sauce or liquid amino on top, then sprinkle the bowl liberally with furikake. This makes an amazing side or a wholesome snack - the perfect comfort food for anyone who loves rice as much as I do.
Flax Seed Furikake
Makes about 1/2 cup
- 1/4 cup white sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon kelp granules
- 1 tablespoon ground flax seeds
- Combine the sesame seeds and flax seeds in a small skillet and toast over medium heat. Make sure to continuously move the ingredients in the skillet by gently shaking the pan as they toast. When you start to smell the sesame they are finished. Immediately remove the seeds from the pan into a small mixing bowl.
- Add the kelp granules and mix well.
- Allow the mixture to cool completely before transferring it to a small jar or shaker with an airtight lid.
I'm not one of those people who obsessively makes every ingredient in their pantry from scratch.
Don't get me wrong. I'd LIKE to be one of those people. I've even tried to be. Unfortunately, that kind of 100% total from-scratch lifestyle just isn't in the cards during this particular stage of my life. At this point, if I can cook a meal at home instead of driving through some god-forsaken window somewhere I call that a win.
So you might be surprised to know that I prefer making my almond milk at home, from scratch. There are a few reasons I do this. The most noble would be to avoid drinking all kinds of wacky stabilizers and preservatives added to commercial almond milk. The less virtuous motivation (and possibly the more pressing of the two) is that homemade almond milk tastes AMAZING. It's seriously so much better than anything you can buy at the store.
Is it an extra step? Yes. Is it a little slow and sometimes even a bit annoying? Sure. Is it worth the trouble? You bet your sweet bippy it is.
To make a very basic, non-sweetened, non-flavored almond milk simply omit the vanilla beans and dates from this recipe - then go home to your pristine lair of virtue and judge me. I need some sweetness in my life. I figure dates are not the worst variety. This recipe yields a very mildly sweet milk. If you want it to be extra sweet just add a few extra dates.
By the way, squeezing the milk through a questionably named device - the nut bag (ahem), is the best way to get a really smooth, pulp-free milk. The second best method is to strain through cheese cloth. That's very effective, but it does take a while with all the dripping and waiting involved. I don't know about you, but I haven't got all day to spend milking nuts.
The fastest method is to strain through a fine mesh strainer, but there is a drawback. This method allows much more pulp to get into the milk. Whether or not that bugs you is really up to personal taste. As long as you are using unpasteurized almonds to make your milk (see *note below) it shouldn't result in a big difference in flavor. I've tried it both ways, and you can see the difference in the following photo. The milk made with cheesecloth is on the left and the milk made with a mesh strainer is on the right.
Vanilla Almond Milk
Makes about 3 1/2 cups
- Soak the almonds and vanilla beans in water for 24-48 hours.
- Transfer mixture to a blender and blend on highest setting for 3-5 minutes or until the mixture is fairly smooth and frothy.
- Strain the mixture through a nut bag, cheesecloth, or a fine mesh strainer.
- Refrigerate for up to one week.
*I've seen these available at Whole Foods, Amazon, and occasionally at other hippie-dippie type grocery stores. Thrive Market also carries them. There is actually a huge difference (to my taste anyway) between pasteurized and unpasteurized almonds. The latter being far more bitter than the untouched variety.
Perfect for the holiday by-week, this quick and simple smoothie provides a boost of vitamins A, B5, C, and E, along with a little Zinc. I always find that my body needs a bit of extra love during this awkward stretch of days between Christmas and New Year's.
This time of year has its perks, but the cookies, presents, and general revelry are often accompanied by health busters. Stuff like emotional overload, physical exhaustion, cranky tummies, germs germs germs abound. Between travel and indulgence there is a pretty good chance of getting dehydrated to boot.
Bottom line? Too much fun can be tough on your body so it's good idea to boost your defenses in between feast days. Smoothies to the rescue!
Bells & Berries Smoothie
Makes about 16 ounces
This vitamin-packed smoothie is on the mellow side, sweetness-wise. It has a thick and creamy texture which can be thinned out by adding a little extra coconut water (up to 1/4 cup extra). When measuring the diced peppers and frozen raspberries make sure to include a little extra to make up for the empty space in your measuring cup. Heaping measurements of each usually work out just right.
- 1/2 cup orange juice
- 1/4 cup coconut water
- 1 tablespoon lime juice (can be squeezed from about 1 lime)
- 1/2 cup diced red bell pepper (about 1/2 a pepper)
- 1/2 cup ripe avocado (about 1/2 an avocado, medium soft)
- 1 cup frozen raspberries
Add the orange juice, coconut water, and lime juice to the blender. Next add the bell pepper and avocado. Finally, top it off with the frozen berries. Blend until smooth (about1-2 minutes). Enjoy immediately!
One year ago: Jack Gilmore's Shrimp & Cheesy Grits
Two years ago: Twelve Root Veggie Recipes that Rock
Three years ago: Meyer Lemon & Pomegranate Ceviche
Four years ago: Creamy Chipotle & Quinoa Sweet Potato Casserole