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Saturday, January 21, 2012

Cilantro-Ginger Vinaigrette - featured recipe

Here is another recipe from Nick Massie, I love the tang in this dressing, it would be awesome on a lot of stuff. But he pairs it with a simple slaw...I'll include that recipe below

Cilantro - Ginger Vinaigrette

¼ cup shallot, peeled and rough chopped
¼ cup fresh ginger, peeled and rough chopped
3 cloves garlic, peeled
2 limes, juiced
1 bunch cilantro, washed
½ cup rice wine vinegar
3 tbs. tamari (wheat-free soy sauce)
1 ½ cups olive oil
1 tbs. sambal (red chili paste)
2 tbs. sesame oil


1. Combine shallot, ginger, garlic, vinegar and tamari in
blender and blend until a pulp has formed.
2. Add olive oil, lime juice and sambal and continue to blend.
3. Add cilantro and blend until a bright green color and a fine
puree are achieved.
4. Thin with water to desired consistency and flavor with
tamari, sambal, and additional lime juice to desired taste.

Tokyo Slaw
1 head        Napa Cabbage
1 head        Green Cabbage
1 of each    Red, Orange & Yellow Peppers
bunch         Green Onion Tops
6                small Carrots

Thinly slice all veggies. Salt and Pepper to taste. Dress with Cilantro-Ginger Dressing. Chill and serve.

Made this for my clan, I loved it. I found that I actually liked it more as I ate it more. The second and third time I had it, I got more and more into the tangy sweetness of the dressing....but...I think I went a tad heavy on the ginger..and I only used about a fourth of the green cabbage, I also subbed out Braggs for the Tamari (you know me)...... will absolutely make this one again!

Wednesday, January 18, 2012

Sweeteners - how I love/hate thee

There are so many sweeteners out there, it is hard to decide which one (if any) you want for your family. Raw Honey, Maple syrup, Coconut Syrup & Coconut Nectar, Stevia , Date Syrup, Agave Syrup or Yacon Syrup ( Yacon ) etc...etc....etc....

Some of these sweeteners were still so unpublicized that finding info on them was difficult at best. So as much as I would prefer a scientific link for them, it just wasn't out there. But I think if you're interested in one, I've given you enough to get you started on the road to learning more. Please come back and let us know what sweeteners you have tried and liked.

Ok, here's a quick and dirty for the ones I could find. If there is no number, it is because The Glycemic Index people have not yet added it to their list. It should be somewhere around where it is written according to the info I could find. The  glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Pertinent to a discussion on sweeteners, I'd say, No?

If you've ever actually read the blog, I clearly favor raw honey and I'll tell you why. It's natural, a super food, pure and simple. The same stuff they had back when the cave men would get stung trying to get it from a tree hive. That being said it is still sugar, and until recent developments we couldn't get it in ready supply with the exception of fruits and sweet veggies in season; so it goes without saying we too should be eating it rarely, just like we had to fight off the bees to get it .. *wink. But I'm still a total sweet tooth fiend, so I need something to get me into healthy land...sooo we use honey to help ease us all into a world where sugar is rare and raw... But let's not pretend for even a second that I am some wise guru on the subject (or any subject for that matter) I am just learning as I go - you guys just get to tag along you lucky ducks :o)

-more info to peruse...just a sample there are sooooo many online, I guess the debate continues.
Modern Sweeteners, what are they and what do they do?
Sugar the Bitter Truth (video)
Is Sugar Toxic?

Tuesday, January 17, 2012

Sweet potato Pucks - featured recipe

ok ladies, found me a new food crush. His name is Nick Massie. He's a chef, super cute (personality...geeze I'm married) and a crossfitter like us. So check out one of his simple fun recipes...looking forward to trying this guy out this know I'll give ya a heads up when I have :)

So the video kinda cuts off on the end, but so simple. The full recipe is in the Link above...not that you really need one with this simple snack...but if you'd like to print it out - go for it. I likes me some sweet potato and some bacon...but together? hmmm we'll just have to see.

UPDATE****Tried it out - it tastes exactly as you would sweet potatos wraped in bacon *wink.  I liked it, the sweetness of the yam and the salty of the bacon were pretty tasty. But be warned, if you think someone will suddenly like sweet potatos now that they have bacon jacketed around them, it's a no deal. You can still taste both very distinctly. So it's a fun new snack, but only if you're a fan of both ingredients :)

Monday, January 16, 2012

Cauliflower Puree`

Made a super simple side dish this week, that I think you guys would like.

Cauliflower Puree`

1 head Cauliflower (chopped small)
1         Vidalia onion (chopped)
4         Cloves Garlic (minced)
1/4 c.  Coconut Milk
           Butter/canola oil/salt and pepper
3 c.     Chicken Stock/Broth

1. Warm oil with pad of butter in a saute pan. just coat the bottom of the pan.
2. Saute Onions until caramelized...this mean low and will take a while - be patient.
@ the same time - boil your cauliflower in chicken stock and pad melted butter (salt/pepper)

3. When Cauliflower is fork tender, remove from pot and toss with onions. Add garlic and bloom. Heat all ingredients together to meld flavors just a couple minutes.

4. Blend the saute pan full of veggies in your blender with coconut milk and the chicken stock in your pot (as needed). Note..use a little stock to de-glase the pan of all the yummy onion bits for your puree. Add stock as you go until desired consistency. Once creamy smooth, salt/pepper to taste. Stir in a sprinkle of marjoram if you have it..otherwise enjoy.

We ate it as a bed for some Roasted Veggies that I seasoned with fresh Rosemary and was delightful!