The following recipe is courtesy of award-winning YA author K.L. Going
1 cup milk
1/2 cup vegetable oil
1 cup brown sugar
2 tsp baking powder
1 tsp salt
3 cups oatmeal
Bake in 8 x 12 greased baking dish at 350 degrees for 25 minutes.
This is a favorite breakfast dish from my days with Mennonite Voluntary Service. My whole family loves it!
A new delicious, earthy, and healthy recipe, courtesy of an extraordinary poet, Annie Finch
Roasted Kale with Olive Oil, Garlic, and Lemon
I first ate Roasted Kale at a restaurant called Miranda’s in Rockland, Maine, where they roast it in a brick oven. I couldn’t rest until I figured out how to make it myself. The combination of crunchiness and greenness makes me so grateful; I can feel the edge between life and death as the kale offers itself. -A.F.
Tear leaves of kale (or any green) into a few very large pieces, toss with olive oil and sliced garlic, and pile on cookie sheet. Bake in convection oven or regular oven at 375 for 15 min or until crisp. Squeeze on a little fresh lemon, sprinkle with sea salt if you like, and serve.
Blueberries for You
Remember the children’s book Blueberries for Sal? I used to read it to my boys as they ate wild blueberries that we found during our summers in Canada. My oldest son’s name is Cal so I’d substitute his name into the story and he’d smile his blue-toothed smile. Now my boys each walk around in a man’s body (poke them in the center and they’ve still got some years left to bake, though) and we don’t sit down with storybooks anymore. Boo Hoo.
Because I’m feeling nostalgic, and because I recently vacuum-sealed and froze 20 LBS of organic blueberries from a local farm, I’ve been making and loving this E.A.S.Y. smoothie as a hydrating, antioxidant-rich, and yummy morning delight…I make enough for 4 people so cut the recipe in half if there are just 1 or 2 of you. I’m calling it Blueberries for You.
4 cups Organic frozen blueberries
1 whole orange, peel removed, but leave the pith
Juice of 1/2 lemon (optional, I’m crazy for lemon)
4 TBS Chia Seeds soaked for 5 minutes in 1 cup of water
1/2 to 1 cup addl water depending on how thick you like your smoothie
2 tsps Stevia for sweetness
Put all ingredients in your blender (I use a Vitamix high-powered blender), blend, pour into mason jars, garnish with a sprig of mint and enjoy.
Today I’m sharing a healthy, delicious, and family friendly kale & quinoa salad recipe. One cup of chopped raw kale provides more than 100 % of the daily value of vitamins A, C, and K. Quinoa (a seed, not a grain) contains all eight essential amino acids (great for vegetarians.)
The recipe involves some massaging, but there’s something very relaxing about making this dish. It’s great for all you sensual people who like to get your hands deeply involved in your creations!
Put Your Hands on Me Kale & Quinoa Salad
large bunch Kale leaves torn in bite size pieces
1 cup quinoa
4 tbsp Extra Virgin Olive Oil
1 tbsp Tamari
zest and Juice of 1 large lemon
2 cloves garlic finely chopped
2-3 tsp honey
salt & pepper to taste
1/2 cup chopped almonds, cashews, or walnuts
toasted Sesame Seeds
Rinse your quinoa. Bring 2 cups water to boil. Add quinoa and lemon zest and simmer covered for approximately 15 minutes. Fluff with a fork. Let it cool (try pouring it into a large mixing bowl or baking dish to cool so it won’t become sticky.) This is the only “cooking” you’ll have to do.
In another large mixing bowl combine tamari, garlic, lemon juice, & a pinch of salt.
Add the torn kale to the bowl.
Wash your hands. Roll up your sleeves. Turn on some music. Light a candle. Now get your hands in the bowl and toss the kale to coat with the oil and lemon mixture and then begin massaging the kale between your hands. In lieu of cooking, your hands and the lemon together are breaking down the fibers and making the kale tender and easier to digest. I usually spend at least 5 minutes doing this, sometimes more. The size of the kale in the bowl should reduce quite a bit and the leaves should feel tender.
Add the honey to the kale and again give the mixture a toss with your hands to distribute.
Add 1 1/2 cups of your cooked quinoa to the mixture and stir with a spoon or spatula. Add your chopped nuts. Sprinkle the top with sesame seeds and pepper. Taste and add a pinch more salt if necessary.
I serve this salad with extra quinoa on the side. And a smile, of course.
A Tasty Snack With Ancient Roots!
2 cups butternut squash roasted
1 can chickpeas
1/3 cup tahini
2-3 cloves garlic roasted (or raw, it’s up to you)
2 tsp curry powder
3 TBS extra virgin olive oil + 2 TBS to add at the end
salt and pepper
juice from 1/2 a lemon
Cut the squash in half, scoop out the seeds, brush each half with olive oil, sprinkle each with 1/2 tsp curry powder and place face down in a roasting dish or pan.
Roast at 400 for approx. 40 minutes or until the meat is tender.
If you’re roasting the garlic, take an entire head of garlic, cut off the very top, brush with olive oil, wrap in foil, and place in oven with the squash.
You can use the extra roasted cloves to make garlic bread or to enjoy on their own.
Once the squash and garlic are roasted, remove from oven, scoop the meat of the squash and the garlic into a food processor.
Add all the other ingredients and blend until smooth.
Spread the hummus into a serving dish and draw a circle or pattern into the hummus with your finger and pour the extra couple of tablespoons of olive oil into this shallow moat.
Serve with fresh veggies and warm pita bread.
For a yummy sandwich, use ciabatta, tortillas, or pita pockets: Spread a layer of the hummus, add a layer of raw or sauteed spinach, add a layer of black beans, and your favorite cheese.
Fig-in Good Smoothie
4 fresh organic figs
1 cup frozen organic blueberries
large handful organic escarole (or your favorite leafy green)
1 TBS chia seeds
1 TBS maca powder (optional)
1 TBS dried goji berries (optional)
- Figs are great for your blood pressure and your vision. They’re high in fiber and potassium.
- Dark leafy greens are the most nutrient dense foods available. Eat your greens!
- Blueberries are a brain food and a great anti-inflammatory.
- Chia seeds are good for your heart; they’re anti-inflammatory and bring strength into the body. They improve endurance.
- Maca is a superfood, high in many minerals and very good for strengthening the immune system.
- Goji Berries are a super berry, very high in vitamin C.
On smoothies and purple . . .
One of these days, my green smoothies will be green! But right now I’m loving jewel tones, and the vibrancy of the changing season (and I always love purple). In my fridge today you’ll find foods like blueberries, pomegranates, raspberries, red leaf lettuce, rainbow chard, rainbow carrots from our local farmer’s market (beautiful!), honey crisp apples, and 1/2 a ruby red grapefruit
If you tend not to make smoothies because you think you need a recipe or because you think you don’t know how, be reassured. I never use a recipe. I just use what I have. I always include one large handful or two of a leafy green, chia seeds or hemp seeds, at least one fruit, and a liquid (water, coconut water, or almond milk). It’s really that basic.
If I have them on hand, sometimes I add “super-foods” (like maca powder, raw cacao powder or cacao nibs, goji berries, etc . . .). But for all the hype the “super-foods” get, remember this, the smoothie is primarily a vehicle for the fresh greens which contain living water, the sun’s energy, and an incredible variety of necessary micro and macro nutrients. The fruits add a bonus punch of nutrients, living water, and energy, but remember that smoothies that contain mostly fruit, high sugar fruits especially, are not necessarily the best way to start the day.
A couple of tips:
The best fruits to include are berries because they have a low glycemic index and because they are loaded with anti-oxidants. Citrus like lemon, lime, orange, and grapefruit make good and nutritious complements.
Always rotate your greens. I see a lot of people making a kale or spinach smoothie day after day. Yes these dark leafy greens are powerful, but they also contain oxalic acid and this isn’t a good thing to have build up in your system. If I make a spinach smoothie one day, the next day I use red leaf lettuce. Kale on Wednesday, Parsley on Thursday, and so on. (You don’t have to rotate your fruits.)
And some days, it’s okay to just have a bowl of oatmeal
Purple-Like-My-Running-Shoes Smoothie (with nasturtiums)
- 1 1/2 cup water (I soaked 1 TBS chia seeds in the water while I prepared the rest)
- 1/2 organic grapefruit (peel and seeds removed)
- 1 cup organic blueberries
- 1/2 small pomegranate
- 1 whole small organic head red leaf lettuce
- 1 TBS dried goji berries (optional)
- Nasturtiums to decorate-and they’re edible!
Put everything but the flowers into a high-powered blender, blend for 30 seconds, and enjoy!
More Coming Soon!