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Kale with Sweet Potato and Quinoa

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My friend actually told me about this recipe for kale with sweet potato and quinoa, and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a one cup serving is plenty during a cleanse. It’s a great side for Juice January or anytime.

I usually make enough for a few dinners and pair it with a different protein each night. It’s also great to mix in other types of kale or spinach.

Kale with Sweet Potato and Quinoa
serves 4
You will need:
– 1 cup quinoa
– 2 tablespoons grapeseed oil
– 2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
– 1/2 cup sliced button mushrooms
– 2 garlic cloves, minced
– 1/2 cup vegetable stock
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red chile flakes
– 1 bunch kale, stems removed and leaves cut into 1-inch pieces

 

To prepare:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes; I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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Juice January- My Favorite Soup

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Sometimes with juicing, I crave some really bold flavors, and this Asian inspired sweet and sour soup hits the mark. I posted this soup last year, and it was a favorite. So here it is again. Let me know how you like it in the comments below.

Chinese Hot Sour Soup
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chili flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce *adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chili flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

Soup recipe and photo from here.

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Cretan Eggs with Wild Greens

When I saw this recipe, I thought it would be a perfect addition to Juice January. Let’s face it: I am a sucker for anything with runny eggs!
I think it’s the perfect addition to your January dinner menu. Let me know how you like it.
I did amend the ingredients just a little; I added kale making it the perfect balance of protein and greens.
Cretan Eggs with Wild Greens
You will need:
– 1 cup of any or all of these, mixed: nettles, curly endives, chicory, dandelion greens, round radicchio, beetroot (beet) leaves, wild rocket (but not witlof)
– 3 spring onions (scallions)
– 1 onion
– 80 ml (2½ fl oz / ⅓ cup) olive oil
– 1 tsp salt
– 1 tsp freshly ground black pepper
– 1 tsp hot paprika
– 4 eggs
To prepare:
Clean and finely chop the endives and the chicory, discarding the woody stems. Wash the spring onions, then remove the roots and green outer layer. Finely chop the onion. You can use kale as well as a great option.
Heat the olive oil in a non-stick frying pan over medium heat, then add the onion and brown for 5 minutes. Add the spring onions and cook for another 3 minutes, then add the wild leaves in this order (from toughest to softest): endives, chicory, radicchio, nettle, dandelion, beetroot leaves, and wild rocket. Lightly fry for about 5 minutes to let any excess water evaporate. Add the spices and stir.
Make four wells in the mixture and break an egg into each well. Continue to cook until the whites are set, but the yolks are still runny.

 

Serve in the pan for people to help themselves. If the yolks spread into the mixture, so much the better. Serve with bread.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

 

Photo Credit: Bree Hutchins

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Black Rice with Pumpkin Seed Crunch

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This recipe is so up my alley, mainly because it has squash and a crunch.

I was so excited to run across it.

Hello! How perfect is this for Juice January?

Try it and let me know how you like it!

Black Rice with Pumpkin Seed Crunch
serves 2-4

You will need:
– 1 cup of black rice
– 1 small butternut, acorn, or any type of squash, peeled, seeds removed, and diced (about 2 cups)
– extra virgin olive oil
– salt + pepper
– 2 large handfuls of spinach
– 1 small red onion, sliced
– grapeseed (or other neutral high heat oil)
– salt
– 2 tablespoons of sesames seeds
– 1/4 cup of pumpkin seeds

For the sesame ginger dressing:
– 1/2 inch piece of ginger, peeled
– 1 small shallot
– 1 garlic clove, peeled
– 1 teaspoon of honey
– 1 tablespoon of lime juice
– 2 tablespoons of toasted sesame oil
– 1 teaspoon of tamari (OR 1/2 teaspoon of salt)
– 3-4 tablespoons of grapeseed or sunflower oil

To prepare:

*Pre-heat the oven to 350º

Cook the rice:

Place the rice into a medium sauce pan with 1 3/4 cup of water, bring to a boil, cover, reduce to a simmer, and cook for 30 minutes. Remove from the heat and allow to sit covered for at least 10 minutes, or until you’re ready to assemble the salad.

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Toast and grind the seeds + roast the squash:

Place the sesame seeds and pumpkin seeds onto a baking sheet and bake for 7-8 minutes (until light brown). Remove and turn the oven temp up to 425º (for the squash).

Then, using a mortar and pestle, grind the seeds until you have a fine crumble.

Place the squash onto a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until soft and golden brown. Set aside, covered if you like, until you’re ready to assemble.

While the rice and squash are cooking, make your dressing (you can also do this a few hours or days in advance):

Place all of the ingredients for the dressing, except for the grapeseed oil, into a food processor. Pulse a few times to chop and incorporate, and then run the food processor continuously while you add the oil a tablespoon at a time until you have a creamy and pourable, consistency. Taste and adjust any seasoning necessary (sometimes I feel it might need a slight lime or salt adjustment).

Sauté the spinach and onions:

Heat the about 2 tablespoons of oil in a cast iron over medium heat. Add the onion, and cook for several minutes until very soft. Then add the spinach and cook for about 2 minutes until just wilted. Remove from the heat and season with a pinch or two of salt.

Assemble:

Place the rice, squash, and sautéed spinach into a large bowl with about half of the dressing and half of the pumpkin seed crumble and toss to combine. Plate the salad onto individual plates, and spoon some additional dressing on top and finish with an additional sprinkle of the pumpkin seed crumble.

Resource:  What’s cooking Good Looking

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#italianrivieraworkshop recipe – Almond biscuits from Prato

IMG_0977 The day after wandering my town on the Italian Riviera, and visiting a basil farm (more on that next time), we got down to the business of styling and photographing in earnest at my workshop.

We had lectures in the morning by myself, Deborah, and of course the super interesting Anne Sage on blogging and social media.

After our intensive lectures in the morning, we enjoyed an alfresco lunch at our B&B Borgata Cantone Country House.  After lunch, I planned a great activity for our Italian Riviera Workshop attendees: a cooking lesson from my sweet and talented friend Tuscan chef Guilia Scarpaleggia. She made dessert.

Of course it made perfect sense to photograph our chef in residence in action while making her own biscotti recipe.

Giulia told us she likes a little chew to her biscotti, and loves to dip it into Vin Santo. When she was a child, she was not allowed to dip into this very strong digestivo, so she used water instead, to this day she enjoys it this way as well. It brings back childhood memories. So Italian. We all had a great time shooting the process as well as the finished product.

I styled up the last shot and then of course we all ate them up. They were delicious. I wanted to share her recipe here. Thanks to Giulia and to all our enthusiastic students who participated in my first Italian Riviera Workshop. More to come…in the meantime make these and enjoy! xx

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Biscotti di Prato, i cantuccini – Almond biscuits from Prato

You will need:
– 2 eggs, whites and yolks separated
– 230 g sugar
– 20 g orange honey
– 250 g flour
– ½ teaspoon baking ammonia
– Grated peel of 1 orange
– 125 g unpeeled almonds
– 1 bottle of vinsanto

To prepare:

Preheat oven to 180°C, fan assisted.

Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue. 

Fold in thoroughly the honey and the egg yolks, then fold gently in the flour sifted with the baking ammonia and the grated orange peel. Mix in the almonds.

Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 5 cm wide and 30 cm long.

Bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2 cm thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 – 10 minutes, until toasted.

You can store them in a tin for several days.

Photo by : Anne Sage

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