Tag Archives: healthy

Creamed Kale and Sweet Onions: Try this (slightly) healthier twist on classic creamed spinach

Creamed Kale and Sweet Onions: Try this (slightly) healthier twist on classic creamed spinach

Creamed Kale text

For my next autumn fare installment, I decided to take a classic comfort dish, creamed spinach, and give it a more modern makeover by using the very popular cruciferous vegetable kale in place of the spinach. Kale has such a great reputation for being so healthy and nutritious, so I figured it could handle being slathered with a butter-laden cream sauce. The vitamins and minerals in kale negate some of the calories in the sauce, right?

I’ve seen creamed spinach done every which way — simmered with cream, mixed with cream cheese, etc. — but I’m a fan of using the old school, classic Bechamel sauce for this application. It’s quick, easy, and it’s a good basic sauce-making skill to have in your culinary repertoire (if you don’t already). Bechamel is one of the five basic “Mother Sauces” in classic French cuisine made up of a roux and milk. A roux is a thickening agent for liquids that is equal parts fat (butter, oil, animal fat, etc.) and flour cooked together before adding the liquid.

Try this out on your table this season for a (somewhat) healthier take on the standard creamed spinach. It’s a side that’s sure to please even the pickiest eater or green veggie hater.
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Paleo Thai Coconut Red Pork Curry with Zucchini “Noodles”

Paleo Thai Coconut Red Pork Curry with Zucchini “Noodles”
Paleo Curry 1 text

A tasty Paleo diet makeover of a popular Thai curry dish.

The Paleo diet. It’s something you’ve probably been hearing a lot about lately — as I like to say (purposely trying to sound like Paris Hilton) “It’s so hot right now.” But what is it anyway? As the name suggests, it is based on the diet that mimics what the cavemen of the Paleolithic era might have grazed upon, wild plants and animals. It includes fruit, vegetables, roots, fungi, nuts, seeds, eggs, and pasture-raised, grass-fed animal protein. Followers of this way of eating subscribe to it because they believe it to aid in healthy digestion and weight loss, and prevent blood sugar spikes, systemic inflammation, autoimmune-related diseases — among a slew of other health benefits. Many people who previously followed strict gluten- and/or dairy-free diets have taken to this diet because it nixes the foods that they cannot eat.

So what’s on the ‘NO’ list? Grains, legumes, dairy, soy, added sugars, booze, white potatoes, vegetable oils, and processed foods. Though there are quite a few dietary restrictions, it doesn’t mean that the Paleo plate must simply consist of a hunk of meat and some bland, boring vegetables. Many Paleo cooking enthusiasts have made it their mission to come up with creative and tasty ways to incorporate the Paleo rules into their (and others’) diet. My friend Melissa Joulwan, author of Well Fed, the upcoming Well Fed 2 (on store shelves later this month) and TheClothesMakeTheGirl.com, is one of those cheerleaders of creative Paleo cooking. She’s been my mentor and inspiration when dabbling in, as she calls it, “dino-chow.”

I do not strictly follow the Paleo lifestyle, but I do love the culinary challenge that it gives me to come up with dishes that are appetizing to Paleo folks and enticing to those (open-minded) non-Paleo people. That’s why I came up with the following recipe for Thai red curry with pork over “noodles.” It’s a Paleo-friendly spin on the classic Thai peanut and coconut milk sauce with red curry paste. I used roasted cashew butter in place of peanut butter (because peanuts are a legume) and substituted coconut aminos for the soy sauce and zucchini peels for the rice noodles. They were easy swapouts and, in my opinion, this dish tastes as good as the original.

In closing, this is only a brief description of the Paleo diet and just the tip of the iceberg. There are also many versions of Paleo out there and, if interested, I encourage you to read up on them and find the one that suits your lifestyle best.
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Casablanca in a bowl: Moroccan spiced carrot soup

Casablanca in a bowl: Moroccan spiced carrot soup

Here’s looking at you, carrots.

In keeping with my culinary exploration of flavors from around the globe, I decided that my next sojourn would be to the fabled land of Morocco. But being that I can’t afford the airfare, this trip would have to take place in my kitchen.

Moroccan food has always appealed to me because of its use of vibrantly colored and flavorful spices. The cuisine reflects Moorish, Mediterranean, Arab and Berber influences, its dishes even more heavily spiced than those of the aforementioned locales.

Cinnamon, coriander, cumin, turmeric, paprika, ginger and saffron are just a few of the many spices often used in Morocco’s signature tagines, couscous dishes, pastillas, soups and sides.

Besides the meat- and lamb- heavy main dishes, Moroccans use a wide range of fruit and vegetables in their cookery. That’s why I’ve chosen this flavorful carrot soup as the vehicle for my “spicy” fix.

Great for any time of the year, this brightly colored, puréed Moroccan-spiced carrot soup is creamy, bursting with flavor, easy to prepare and also quite healthy. The featured ingredient is chock full of dietary fiber, antioxidants and vitamins — namely, beta carotene and vitamin A, which is great for eye health.

(Though unfortunately the urban legend that eating lots of carrots will allow one to see in the dark isn’t true.)

Feel free to play around with the spices in this soup, adding more or less of whatever pleases your palate, or throw in a different combination of flavors typical of Moroccan cooking. And instead of orange carrots, why not grab some purple, red or yellow carrots to give it a colorful makeover?

My last piece of advice on this recipe: If you have a food processor, use it. It will surely save your hands from all of the chopping required and will cut your prep time in half.

Bil hana wish shifa’!
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Anything But Rabbit Food: Refreshing, lettuce-less summer salads

Anything But Rabbit Food: Refreshing, lettuce-less summer salads

No lettuce required: Summer Vegetable Salad with Green Goddess Dressing

Salads are a staple of summer and they come in many forms. What pops into most folks’ heads when the word “salad” is uttered is most likely a plate full of leafy greens. While lettuce based salads are well and good, there are other forms of “salad” to consider this time of year, like ones consisting entirely of veggies and/or fruit. They’re a great way to utilize the best produce that this season has to offer and can be a great way to boost the nutritional content of your meal (barring they’re not swimming in mayo or sour cream because that kind of negates the “healthy” aspect).

This first recipe utilizes fresh, raw veggies that are tossed in (my take on) creamy Green Goddess dressing and it makes for a great side for a summer gathering. Instead of smothering this dish in a mayo and/or sour cream based dressing, it gets its creaminess from avocados and buttermilk — the latter being much healthier than you might think (one cup contains less than 100 calories and only 2.2 grams of fat). Make the dressing a few hours before serving to allow the flavors to marry and feel free to toss the veggies together with the dressing up to an hour before serving.

Summer Vegetable Salad with Green Goddess Dressing
Makes 4 servings

2 ears of sweet corn (raw)
1 medium-sized zucchini, diced
1 bell red or orange pepper, diced
1/2 medium red onion, diced

1 medium ripe avocado, pitted and diced
1/2 cup buttermilk
2 tablespoons fresh cilantro, chopped, plus extra for garnish
2 tablespoons fresh flat leaf parsley, chopped, plus extra for garnish
2 tablespoons sliced fresh chives, chopped
2 cloves garlic, minced
1 jalapeno or serrano pepper, ribs and seeds removed and minced
2 tablespoons white wine vinegar
Salt and pepper, to taste
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Raw Ambition: Fudgy Raw Brownie Bites

Raw Ambition: Fudgy Raw Brownie Bites

What would you say if I told you that these fudgy gems (see photo) were not only utterly delicious but also incredibly good for you? They’re also quick and easy to prepare, plus there’s no heat involved in their creation — they’re raw!

These brownie bites are chock-full of chocolatey goodness, and bonus: they’re gluten-free, vegan and filled with beneficial vitamins, minerals, healthy fats and protein — thanks to superfoods like nuts, dates, raw cacao and coconut.

I know some of you might be wondering how can I give you a dish swimming in cream and cheese one week and then turn around and offer a recipe for what some would consider “earthy, crunchy hippie food” the next. It’s because life is about balance. And just because you have to get healthy foods into your diet doesn’t mean you have to sacrifice flavor.

To further sell you on these, let’s break down the health benefits in the ingredients: Medjool dates have a rich flavor and act as both a natural sweetener and a binder for these brownies. They’re used in many raw desserts and are a great replacement for sugar or honey, plus they have high levels of potassium, magnesium, copper and manganese, and are a great source of fiber. Nuts — in this case pecans — are ground up and serve as the “flour” for the brownies. Nuts contain both protein and contain healthy unsaturated fats and omega-6 fatty acids (particularly pecans and walnuts), which aid in the prevention of vascular diseases.

Powdered raw cacao is the pure, ground form of the “meat” of the cacao bean, also known as the “nib.” This is the raw form of chocolate before it has been mashed into a paste and melted down. Not only does cacao contain a natural chemical which acts as an aphrodisiac (aka: theobromine), it also has more antioxidant flavonoids (cancer and cardiovascular disease fighters) than any other food, and has up to four times more antioxidants than green tea. As for the coconut, it is rich in fiber, vitamins, minerals and healthy fats.

If I’ve sold you on these brownies’ salubrious benefits (or haven’t scared you off with all this healthy talk), be sure to give them a try. You’ll wonder why you ever wasted the empty calories on those standard baked ones.
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Shades of green: Green garbanzo beans are a fresher, tastier chickpea

Shades of green: Green garbanzo beans are a fresher, tastier chickpea

I’m sure most of you have eaten — or at least seen — garbanzo beans (aka chickpeas) in your lifetime. The small, beige, dried legumes are soaked and boiled (and are often packaged in a can) and used in a variety of dishes from all over the globe — most notably hummus and falafel — or tossed in vegetable salads and pasta dishes.

But you might want to forgo the dried and canned mature garbanzos for their younger, tastier counterparts: the green garbanzos. Green, or “fresh” garbanzos are little legumes that have been picked earlier than their older sibings, blanched and flash-frozen instead of being matured on the vine and then dried.

Green garbanzos are fairly new to the American food scene, having been introduced to consumers in 2010 by Clearwater Country Foods, and can now be found in some grocery stores in the frozen aisle for a few bucks a bag. I recently discovered these verdant beans and am in foodie heaven, as they have a wonderful flavor and a number of culinary applications.

The flavor of these little green beauties has been compared to that of fresh peas; the taste is nutty and more buttery than that of their dried counterparts. The green garbanzos are also higher in protein, folate and fiber, and they’re chock full of antioxidant vitamins A and C, phytonutrients, iron and minerals.

“It’s just an immature garbanzo bean that is picked in its fresh state, and consequently its nutritional values are higher and it’s much more flavorful,” Doug Moser, founder of Clearwater Country Foods told the Spokane Spokesman-Review. “The simple reason is that the natural sugars haven’t turned to starch.”

Green garbanzos can be used in place of standard garbanzos, peas and edamame (soy beans) in a variety of dishes, like the green garbanzo hummus recipe I’ve shared below. They’re fine being heated up on the stove top or in the microwave — just make sure not to overcook them, as they’ll lose some of their wonderful color and texture — or simply thaw them and throw them into a dish as is.

My prediction is that green garbanzos will make their way into home kitchens and onto restaurant menus in a big way this year because of their uniqueness, flavor and nutritional benefits.

Here’s my recipe for green garbanzo hummus with Asian flavorings. It’s a quick, easy and incredibly tasty addition to any party spread, or great as a simple snack with some crudite and crackers. If you’re feeling really ambitious, whip up some fried or baked wonton chips to accompany it.
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Bet you can’t eat just one: Kale chips are crispy, crunchy and highly addictive

Bet you can’t eat just one: Kale chips are crispy, crunchy and highly addictive

Kale is an amazing super-vegetable. A cousin to collards and cauliflower, kale is low in calories and highly nutritious; high in beta carotene, vitamins C and K, lutein, rich in calcium, with powerful antioxidant properties.

On many menus, kale is only seen in its steamed or stir-fried form. But kale is very versatile and can be cooked using a variety of methods. Did you know you can bake it? The result: a crispy, flavor-packed, nutritious snack that’s so addictive, I’ll bet you can’t eat just one chip.
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“Mockamole”- Not quite guacamole, but just as good

“Mockamole”- Not quite guacamole, but just as good

 mockamole1I am a big fan of guacamole, and avocados in general. So when I found this recipe for guacamole that didn’t use avocados in my Meatless Monday cookbook, I was a bit skeptical. But, as the saying goes, don’t knock it ’til you’ve tried it.

The great thing about this recipe is that it contains items you probably already have in your refrigerator. Otherwise, the ingredients are dirt cheap to buy at the grocery store. Just throw in anything you would add to normal guacamole — onions, jalapenos, spices, etc. Frozen peas are about a dollar, and the recipe calls for only one-third of a bag. What will probably end up happening, though, is you’ll try this faux guacamole recipe and then use the rest of that bag of frozen peas to make some more. Bonus: frozen peas are always in season.

Unless you have an aversion to peas, this replacement guacamole rivals the original — it’s slightly sweet, smooth, super tasty, and keeps its bright verdant color (as opposed to the old fashioned kind that turns brown because of oxidation). Not to mention, using peas in place of avocado reduces the calories in this dip by almost three quarters and fat by 34 grams, so you won’t have to feel guilty when snacking on this addictive appetizer.

So go ahead, try this flavorful new twist on classic guacamole and become a convert to the delicious copycat that is mockamole.

Mockamole
(makes about one cup; recipe courtesy of Meatless Monday cookbook)

1 cup frozen green peas, thawed and drained
1 teaspoon ground cumin
3 tablespoons chopped onion
1 large clove garlic, chopped
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes, or to taste (or one fresh jalapeno pepper, minced)
salt and ground black pepper to taste
(I also used chopped fresh cilantro)

1. Combine the peas, cumin, onion, and garlic in the container of a food processor or blender. Process until smooth.

2. Add lemon juice and olive oil, and process just to blend.

3. Taste and season with red pepper flakes, salt and pepper.

4. Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.

Check out the Meatless Monday site for recipes and tips to kickstart healthier living! And be sure to check out my blog, Culinary Pirate, and follow me on Twitter!