With friends at SMAC, learning the best acupuncture techniques!
I didn't cook last week. I was in San Diego, CA, for another seminar in Sports Medicine Acupuncture, an advanced training program for orthopedic assessment and acupuncture techniques. In addition to feeding my brain, every day I ate lunch at the Ocean Beach People's Co-op, a vegetarian, organic food market and deli. Here, they serve an ever-changing assortment of salads and hot dishes, and I knew I could always get a nice dose of fresh vegetables for my day.
This recipe is only slightly adapted from People's "Red Kale Salad," one of a few recipes they graciously shared with me. Because I don't know exactly what vegetables will be in harvest and available this week at the Saturday Morning Farmer's Market, I gave some options for substitutions. Feel free to mix in other similar vegetables - I don't think you can go wrong with this lovely Miso-Ginger salad dressing.
Kale Salad with Miso-Ginger Dressing
2 bunches kale, shredded
3 carrots, shredded
1 beet or daikon radish, shredded
1/4 - 1/2 red cabbage or bok choy, shredded
1 med crown broccoli or cauliflower, cut into small florets
1/4 cup agave
1/4 cup apple cider vinegar
1/4 cup toasted sesame oil
Juice of 1 lemon
1/2 cup miso
1/2 cup ginger, peeled and minced or grated
Directions: Blend all of the ingredients for the dressing. Pour over the vegetables and toss!
Many thanks to Ocean Beach People's Co-op for sharing this wonderful recipe!
People's Co-op Red Kale Salad
Summer may be over in most of the country, but here in Florida it's just like the first harvests of July up North.. and that means lots of beautiful basil and summer squash. Whenever I see a bounty of basil at the farmer's market, the first thing I think of is pesto.
Grab a couple of bunches of basil (or more) and blend up a batch of pesto that you can freeze and use throughout the season (Tip: freeze in an ice cube tray for easy portioning).
Pesto is a wonderful addition to many dishes including roasted vegetables, scrambled tofu (or eggs), pizza and sandwiches. For this week's Taste Cart at the Saturday Morning Market, I'm making gluten-free Pesto Pasta with Sauteed Summer Squash.
I used a combination of Tuscan and Italian basil, with walnuts, for my pesto this week. The Italian basil is what most people are familiar with, but the curly Tuscan basil is just as good. Feel free to experiment with these types, and your choice of nuts. Traditionally pesto is made with pine nuts, but walnuts work just as well.
Pesto Pasta with Sauteed Summer Squash
2 bunches of basil, Italian or Tuscan (or one of each), washed, thick stems removed
2 cups of walnuts
2-3 cloves garlic, peeled
1 t salt
1/2 t pepper
1/2 cup extra virgin olive oil
In a food processor, grind the walnuts, garlic and salt. Then add basil, olive oil, pepper and blend again. Taste and add more salt, pepper or olive oil as needed. Portion in containers or ice cube tray, cover and freeze. Keep some fresh if using right away.
4 pattypan, yellow squash or zucchini, sliced thin
1/2 pint cherry tomatoes
1/2 bunch kale, collard greens, tatsoi or other leafy green, washed and chopped (hard stem removed)
3-4 cloves of garlic, minced
juice from 1 lemon
1/4 cup white wine or mirin
salt and pepper
1 package gluten-free brown rice & quinoa pasta (fusilli), or pasta of your choice, cooked
Directions: Toss cooked pasta with 1/2 cup pesto, season with more olive oil, salt and pepper to taste.
Heat 2 T olive oil in a large saucepan over medium heat, add lemon juice and half the wine or mirin, garlic, some salt and pepper. Allow this to bubble up, and cook garlic 2 minutes. Add the squash, cook 3-4 minutes, stirring frequently. Add the cherry tomatoes and kale, season with more salt and pepper, and add the rest of the wine. Cook for another 4-5 minutes until squash is tender. Pour mixture over pesto pasta, toss and serve.
Today is the first day of my new gig at the St. Pete Saturday Morning Market, where I will be cooking vegan meals highlighting fresh produce from local farmers, and giving samples to people for FREE!
I firmly believe that going to the farmer's market and buying and cooking fresh, locally grown vegetables, is one of the best things we can do for our health and wellbeing. Here's why:
1. Eating more vegetables is the healthiest thing you can do for any diet. Regardless of whether you eat meat or are vegan or vegetarian, all diet experts agree that adding more vegetables to your meals is the best way to get the most nutrition and maintain a healthy weight.
2. Locally grown produce is better for you. Buying and cooking vegetables that are grown ethically close to home ensures that the produce retains more of its nutritional value. And, you are eating what's in season and climate-approved. In our busy world, this brings us a little bit closer to the Earth, and nature.
3. You are supporting your community. These farmers and vendors work hard all year round to bring us the highest quality produce and products every week, and often at much better prices than the supermarket. Vote with your dollars for your community!
4. Making time to cook is a great way to de-stress. Giving some dedicated attention to meal preparation allows us to slow down and connect more to what we put in our bodies. This allows our nervous system to relax, which is also the best way to improve digestion.
Greens and Almond Quinoa Salad
1 bunch kale or collard greens, stems removed, chopped
1/4 red cabbage or 1 cup of bok choy, thinly sliced
1 carrot, grated
1 handful of cilantro, chopped
4 scallions, sliced
1/4 cup tamari-almonds, chopped
1 cup of quinoa, cooked
1/2 cup almond butter
1/4 cup tamari
1/4 cup rice vinegar
1/2 cup water
1 T sesame oil
3 inch piece of ginger, peeled and grated or chopped
1 clove of garlic
1/4 t pepper
1/4 t salt
1/8 t cayenne
1 & 1/2 limes, juiced
Directions: Blend the dressing ingredients and toss with everything else!
This recipe was modified from Megan Marlow's Kale & Quinoa Salad with Thai Peanut-Ginger Dressing, graciously passed to me from my friend Suzanne :)