Tag Archive for kale

Maple Miso Delicata Squash with Chickpeas and Kale

I can’t tell you how many times I’ve sliced my hand open working with butternut squash. And don’t even get me started on the kabocha. I’ve since found a U-shaped peeler that makes these endeavors quicker, easier, and a whole lot less bloody, but before I made that discovery, there was the: (angels singing) Delicata squash.

I love this squash because you can bake the skin and eat it. Plus the edges come out like scalloped moons, lacy little things that look fancy. I suppose you’ve gathered by now that I really go for low-investment, high-yield kitchen work. I want a lot of flavor, pretty plates, and solid nutrition without breaking my back about it. Unless I’m throwing a party. Then I love to fuss. But just for the day-in, day-out kind of cooking, I like it fast and easy. I won’t make jokes about myself in college, but it’s tempting.

ANYHOW!!! Roasting a delicata squash is so easy. It’s delicious. It’s good looking. It’s cheap as hell, and it’s good for you. Great. Let’s cook some. I got this idea originally from this recipe over at Sprouted Kitchen. The original recipe is QUITE different from this and you can try that one next!

1c cooked chickpeas
1/2 bunch dino kale
1 delicata squash
1t chickpea miso
2t pure maple syrup
3T olive oil, separated
juice of 1 lemon, separated
1t toasted sesame oil
1T pumpkin seeds
1T crushed walnuts
crushed black peppercorns

Preheat your over to 400 degrees. Slice the squash open the long way and run a spoon along the inside to get rid of the seeds. Make 1/4 inch moons from both halves and toss them into a small mixing bowl. In another bowl, whisk together the miso, the syrup 2T olive oil and half the lemon juice. When the miso smoothes out, and the sauce to the squash and toss with your hands until covered. Turn out onto a baking sheet and sprinkle with black pepper. Cook at 400 for about 30 minutes. Toss it around once at about 20.

Meanwhile, slice your kale up into ribbons and put in a mixing bowl with the chickpeas, a dash of sea salt, a teaspoon of the olive oil that’s left and the rest of the lemon juice. Mix everything until it’s all covered with the liquid. Let it sit and the kale will soften.

In a skillet, use the rest of the olive oil and the toasted sesame oil to warm the seeds and the walnuts. Use a low heat and just until the sesame oil is fragrant. If you begin to hear sizzling, turn it down.

As soon as your squash is ready, add it to the kale and chickpeas and mix it all up. Then toss the warm seeds and walnuts in and mix again. Enjoy!!!

Kale Chips: Cheap and easy, yo.

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It was pretty much love at first bite for me. Kale chips had so much more to offer than potato chips. Healthy oil and not too much, protein from the nutritional yeast (and you know how I love the hippie dust) and of course, everybody loves kale. What I didn’t love was the heart palpitation I experienced when I turned over the feather-light bag to find that my new true love cost like 10 bucks a bag! WTF?!?! And entire head of organic kale is only like $2.99 to $3.50. I really hoped this wasn’t another case of my belief that only unicorns and Cabbage Patch Kids could make such magical healthy snacks. But I figured if I could learn to make almond milk, I could learn to make this snack from heaven.

Now I don’t have a ton of gizmos in my kitchen, and the ones I do have were mostly given to me or scored at estate sales. One thing is that I live in a city where the rent per square foot is pretty much like living inside a turquoise Tiffany box, so that means my counter space real estate rivals that of a maxi pad. Not to brag. Because of this, I need my gadgets to do more than one thing, and so, alas, I have no room to store a dehydrator or counter space to just leave the thing hanging out. Plus, they are kind of ugly and I’m kind of shallow, so there’s that.

But guess what? They are easy as hell to make. And once you do it with basic ingredients, there’s nothing that can hold back the variations of possibility. So if you choose to continue reading, get ready to have kale chips all the friggin’ time. Since my first try I have had about 6 different versions. This one features purple kale because I could not resist the color plus onion and celery. Also I make mine vegan but you can make them with parmesan as well.

 

Kale Chips

1 head kale, de-ribbed
1/2 onion, thinly sliced
1 stalk celery
1/4c nutritional yeast
*1/2 t gomasio
1 T olive oil
sprinkle of sea salt

For any version, preheat your oven to it’s lowest setting, which is usually between 180-200. If you are making plain chips WITHOUT the onions and celery, just pull the ribs out of the kale and put the puffy leaves into a big ass mixing bowl. Pull them into what seem like good sized chip pieces. Sprinkle on the hippie dust and the gomasio. Now drizzle the olive oil onto it and mix up thoroughly. You want all that goodness to get on every leaf. Spread the kale out evenly on a baking sheet, just one layer deep and pop in the oven. Bake it until it’s dry. I toss mine  about every 30 minutes to make sure that the moisture all takes its turn being exposed to the heat source. Takes like 2 hours. You can cook it faster at a higher heat, but they never come out as good.

If you want to use the onions and celery, put those in first because they have more moisture to dehydrate. After 30 minutes, join it all together.

Other ingredients I have added: Indian flavors of cumin, coriander, and turmeric. I’ve done a harissa version, a chipotle adobo version, sour version with red wine vinegar and garlic powder, and a white pepper and ginger version.

*The gomasio in the recipe above is special. It came from the genius herbalists at Portland Apothecary. Kristen and Ellie put it in their Community Supported Herbalism Share. They do one every season and you can order yours for Spring right now. I’m excited and honored to write the recipes for this upcoming share!

Now, go make your snacks.

Cleanse Preview: Hearty Greens with Ginger and Sugar Snap Peas Over Soba

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I heard people using the word “juice”, as a VERB, for the first time many years ago:

Do you have any books on juicing?
Do you carry produce wash, because I am SERIOUSLY juicing this month. 
Juicing has really changed EVERYTHING for me. I love it!
Ever since I started juicing, my skin has cleared up and I have so much energy! 

Juicing, as an activity, is serious business in a food co-op. As I acclimated to this culture and language, other sorts of new things seeped in between my languid cigarette breaks on the loading dock where the pallets of hippie heaven arrived. Aside from juicing, a girl might find shoppers dangling crystal pendulums over the beets, using the citrine or amethyst to guide them to the deep red root of the perfect energy. I also found people pouring over alcohol extracted flower essences seeking a mellow support for everything from stress reduction to studied focus. And dodging and weaving between support animals and a new baby boom on my way back to my aisle to stock recycled toilet paper, sugar cane toilet paper, and unbleached toilet paper, I’d wind through the supplements section where workers and shoppers exchanged all manner of incredible knowledge about vitamins and herbs. The food co-op is part grocery, part hospital, part coven. And as time moved on, each one seemed a little more inviting to me. Mostly, the food as medicine part.

Just as juicing became a normal, if not still a little bit irritating, verb, so too, did the constant discussion of different cleanses: The Master Cleanse, The Quantum Wellness Cleanse, and The Colorado Cleanse. You could go Miami with The South Beach Cleanse, Vegan with The Crazy Sexy Cleanse, or follow various celebrity cleanses. There were Clean Starts and Reboots, and Fresh Seasons. I smoked through most of the talk for a long time.

Years.
40 years.
Seemed as good a time as any to finally sweep up the temple.

So I’ve done my cleansing, my research, and enjoyed several fresh starts of my own. I’ve made a good crop of mistakes to draw from, gathered an enormous amount of rejuvenation and health from the experiences and I’ve incorporated some things that feel important to me into the Spring Fling Cleanse. And while most cleanses are entirely about food, this one takes a big hunk from creativity, another from clarity, and still more from the quiet impulse. It’s Spring. There’s so much great stuff to be quiet about and honor. It’s better than the cigarettes were. And I loved cigarettes. The thing is, I was SO GOOD at smoking. I hate giving up something I’m good at. But, there it is. Gone.

Still, the kitchen is the core of the cleanse and the transformation. So I thought I’d share a recipe you can look forward to on our three week Spring Fling. I’ve mapped out a mellow cleanse with a calm pacing and amazing food.

Here, Look:

 

This recipe came from being out of everything and using only what I had on hand. This is where a stocked pantry and a garden in the yard really tend to work out. Plus I was really hungry so I wanted something filling and picked soba to lead my thought process. It’s made of buckwheat, gluten-free, and a satiating, warming base for a meal.

1/4 lb buckwheat soba
1 in knuckle grated ginger
1T brown mustard seed
1T cumin seed.
1T coconut oil
3 stalks dino kale
3 stalks red russian kale
3 stalks rainbow chard
Big handful of spicy mustard greens

Prepare your soba in water or vegetable broth. Careful not to over cook it. When it’s ready, drizzle it with a little sesame oil for great flavor and to keep it from getting sticky.

Toss the grated ginger, mustard seed and cumin seeds into a skillet with the coconut oil and sautee until the mustard seeds begin popping.

Grab all your greens and shred them cro-magnon style or cut them into thick ribbons with a knife. They go into the sautee and cook until they are brightly colored and slightly wilted.

Dice up some sugar snap peas and add them on top.

Variations: Add sesame seeds to the sprinkle on top. Add in some shiitake mushrooms. Add garlic into the sautee. You can season your soba with a 1/2 t rice vinegar. Sea vegetables would also be a great addition. Let your imagination in on this recipe. It’s so simple and satisfying and has lots of room for your signature and what your body might be asking for at lunch.