We all have our own favorite carrot cake recipe, but now you’ll have a new one:)  I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit.  Super moist and rich, yet light.  The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally“ which has an abundance of healthful sweets that are not only delicious, but also vegan.

Carrots are in season year-round and a staple at farmers’ markets.  They are quite versatile in everything from soups and salads, to stir-fries and curries.  And of course one of their most popular uses is in the form of juice which packs a nutritional punch right to the bloodstream.

In addition to the obvious vitamin A/vision benefits, carrots offer a range of other health properties. They are said to cleanse the intestines and to be diuretic, while remineralizing as an overall tonic. Carrots are rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body. Raw grated carrot can be applied as a compress to burns for a soothing effect. Its highly energizing juice has a particularly beneficial effect on the liver which is why is is often used as a cleansing food. Carrots also help regulate blood pressure and reduce cholesterol through its high fiber content.

So many easy ways to incorporate carrots into the diet mean more bennies for the body.  And what better way to ‘treat’ ourselves to health than through dessert.  That’s my justification, anyway:)

“24 Karat” Cake – Makes one 9×13 sheet or two 8″ rounds/8-10 servings

Fran’s recipe makes the 2 rounds but I like to have more cake than frosting.  I used my own favorite cashew cream frosting, but she has other frosting recipes in her book, plus cookies and pies and… just see for yourselves!

½ cup organic raisins
1/3 cup fresh orange juice
2 cups whole wheat or your favorite gluten-free flour blend
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
½ tsp. ground cloves
¼ cup grapeseed oil
¾ cup maple syrup
½ cup almond or rice milk
2 tsp. apple cider vinegar
1 tsp. vanilla
½ tsp. orange extract
2 cups shredded carrots or carrot pulp from juice extractor, firmly packed (see other uses for carrot pulp)

Cashew Frosting
2 cups raw cashews
4-5 TB maple syrup
2 tsp. vanilla
Pinch of salt

Directions:
Cake
Preheat oven to 350 and oil a 9×13 baking dish.
Soak raisins in orange juice for 10 minutes, or until plump.  Drain, reserve juice.
Mix dry ingredients in medium bowl.
In another bowl, whisk oil, syrup, milk, vinegar, extracts and 2 TB of orange juice until well blended.
Pour wet into dry mixture and stir until batter is smooth.   Add carrots and raisins with rubber spatula.
Spread batter into prepared dish and bake for 30 minutes.  Check with toothpick to make sure it comes out clean.
Cool on wire rack for 10 minutes.  Take butter knife around edges to loosen cake and invert onto rack for further cooling.  Make sure it is completely cool before frosting.

Frosting
Cover cashews in medium bowl with 4 cups water.  Soak for at least 20 minutes.  Drain and put cashews into high-speed blender.  Add syrup, vanilla and salt and blend until creamy (at least 2 minutes.)  You might need to add about ¼-1/2 cup water to get the right consistency (it will thicken in fridge.)

It’s still very much soup season…of course, depending on what’s in it, I guess you could say that all year long.  Onions have made it into just about every dish here lately, with the exception of muffins;-)  I bought a few pounds of yellow onions at the farmers’ market and thought I’d create a pot of soup with other warming spices. Curry powder is comprised of many aromatic seasonings, such as cumin, cardamom, turmeric and coriander.  All of them enhance digestion and reduce inflammation.  Recently I picked up a book on Ayurvedic cooking which uses many of these spices.  Ayurveda is India’s traditional, natural system of medicine that has been practiced for more than 5,000 years.  Ayurveda is a Sanskrit word that literally translated means “science of life” or “practices of longevity.”

Another ingredient which is commonly used in Indian cuisine is ghee, clarified butter that has the milk solids removed. Long a favorite of yoga practitioners, ghee lubricates the connective tissues and promotes flexibility. Traditionally, the preparation has been used to promote memory, intelligence, and also to enhance digestion. Ghee also contains antioxidants which bolster the immune system and has been used to reduce inflammation, especially on the skin (burns and wounds.)

My favorite brand is made by a local company which uses the finest organic cow’s milk to produce ghee – Ancient Organics. You will find great detail on their website about its many uses and therapies, as well as preparation. Ghee has a higher smoke point than many oils and is therefore most desirable for sauteing and cooking at hot temperatures.

Curried Onion Bisque
Serves 4

1 tablespoon ghee, or butter
1 tablespoon chopped fresh thyme, or 1 tsp. dried
2 teaspoons curry powder
2 large onions, chopped
1/2 cup dry white wine
5 cups vegetable stock
1 cup coconut milk
Salt and freshly ground black pepper

1. Melt butter in large saucepan. Stir in thyme and curry powder. Cook for 2¬3 minutes to release flavors.
2. Add onions and stir. Cover and cook over low heat for 30 minutes.
3. Add wine and stock; bring to boil. Lower heat, cover and simmer 30 minutes.
4. Purée mixture in blender. Whisk in milk and serve hot.

]]> http://www.cook4seasons.com/archives/curried-onion-bisque-with-ghee/feed/ 5 http://www.cook4seasons.com/archives/healthy-hollandaise/ http://www.cook4seasons.com/archives/healthy-hollandaise/#comments Tue, 11 Jan 2011 00:03:16 +0000 Karen http://www.cook4seasons.com/?p=2524

Less is more.  That’s my mantra for 2011.  No resolutions, just trying to simplify.  And I think you know, that isn’t always as easy as it sounds.

One week into the new year and I find I am looking for more ways to reduce clutter – from my closet to the kitchen.  So I’m playing my favorite culinary game: “Use It Up,” and creating some mighty delectable dishes in the process.

The key to success here is to make sure you have the ingredients on hand.  Just last night I was lamenting to my husband that every meal could essentially be a blog post because we eat what’s in season, and it tastes great (ok, most of the time;-)  On Sunday we were craving Eggs Benedict with a healthy bent.  So I went to the fridge and pulled out farm fresh eggs, radish greens, pancetta and yogurt.  I squeezed a lemon and sliced homemade whole grain bread from my friend, Wendy. I’d recently seen a recipe in Sunset Magazine for a lighter version of Hollandaise, and I had all the items it called for.  Plus I found a way to incorporate my daily greens which I lightly sauteed and placed on top of the bacon.

The idea of this post is to be mindful at the market and purchase fresh, sustainable foods.  When you need inspiration…you can always come here for recipes, or the millions of other food blogs online. Then you are sure to maximize flavor and health benefits which will nourish you all year long.

Light(er) Eggs Benedict – Serves 2 (adapted from Sunset Magazine)

4  thin slices pancetta or bacon
5  large eggs
1  tablespoon organic butter
3/4 cup organic plain Greek yogurt*
1  tablespoon  mayonnaise (I used one with wasabi for a little kick)
1  teaspoon  lemon juice
1/2  teaspoon  kosher salt
Handful of leafy greens (Swiss chard, radish, spinach), chopped
1 TB olive oil
Pepper
Paprika
Whole grain toast or English muffins

Warm oven to 250. Brown bacon in a small skillet over medium heat, turning once, about 4 minutes total. Put 1 slice on each muffin half and return to oven. Poach 4 eggs according to desired consistency. (I use 1 TB apple cider vinegar in water to keep whites intact, and for extra health bennies!)

Melt butter over low heat in a small saucepan. Meanwhile, whisk together yogurt, remaining egg, mayonnaise, lemon juice, and salt in a small bowl. Gradually whisk yogurt mixture into butter and heat until just warmed, whisking often, about 25 seconds (be careful not to overcook the sauce, as it will curdle).

In a separate pan, saute leafy greens in olive oil for about 2-3 minutes.

Top muffins/bacon with greens, poached eggs, pour some sauce over them, and serve any extra sauce on the side. Sprinkle with pepper and paprika.

*If you don’t have Greek yogurt, use whole milk yogurt and add one TB of arrowroot or cornstarch to the liquid.

There are times when you just NAIL it in the kitchen.  This is one of those times!  I dare say this dessert is by far one of my favorites to date, and if you like egg nog, you will LOVE this creamy creation.  Plus, it’s super simple to make!  So be sure to plan just one more trip to the market and get the goods for Egg Nog Panna Cotta.

One of the additional benefits of this dessert is that it contains plain yogurt, which is loaded with probiotics…or good bacteria.  Excellent this time of year as a preventative measure against any of those viruses floating around.  The yogurt also adds a slight tang which I enjoy, since we know that our beloved egg nog can be a tad rich.  And I told you about the benefits of nutmeg – lowers blood sugar and enhances the sex life – woo hoo!  Let’s get cooking…

Egg Nog Panna Cotta – Serves 6

1 1/4 tsp. unflavored gelatin
2 TB water
1 1/4 cups organic egg nog
1 cup plain organic yogurt
1 tsp. pure vanilla extract
Small pinch of sea salt or kosher salt
3 TB raw agave nectar
2 tsp. nutmeg

2 TB pomegranate seeds

1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.

2. Whisk together 1/2 cup of the egg nog, the yogurt, the vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup egg nog with the agave in a small saucepan over medium-low heat, stirring until well blended and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.

3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then whisk for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture and add the nutmeg.

4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. (I prefer it the next day to let the nutmeg sink in.) To avoid condensation, cover tightly with plastic film only after completely cold.

5. To serve, take a bread knife around edge of each custard and with a dessert plate on top, turn ramekin over and shake it slightly to release.  Sprinkle with pomegranate seeds, or cranberry compote.

This is part of Nourishing Gourmet’s Pennywise Platter

Summer is finally arriving here on the west coast (apologies to Easterners!) and the tomatoes are now showing color.  I’ve been busy with cooking demos at farmers’ markets and one of my most popular dishes is tabbouleh made with quinoa.  It’s a crowd pleaser and great to make in advance for backyard parties…

Quinoa (pronounced keen-wa) is an ancient gluten-free grain which originated in South America.  The Aztecs and Incas used to call it a sacred food, often referring to it as the ‘mother seed.’ Quinoa is super high in protein and iron, and has more calcium than milk!  (Pitchford,  2002.)  It is light, fluffy and super easy to cook.  It’s widely available (even Trader Joe’s carries it) and is an excellent substitute for rice in half the time. Before quinoa is cooked, it must be rinsed to remove the resin that coats the seed and imparts a bitter taste.  And to maximize digestive and nutritional benefits, its a good idea to pre-soak it a few hours before preparation.

Quinoa Tabbouleh – Serves 4-6

Tabbouleh is a Middle Eastern salad usually made with bulgur (cracked wheat.)  The quinoa makes it a little lighter with the same exotic flavors.

2 cups water
1 cup quinoa, rinsed
1 pinch sea salt
¼ cup olive oil
½ tsp sea salt
¼ cup lemon juice
3 tomatoes, diced (or, as in picture, use small cherry toms)
1 cucumber, diced
½ bunch green onions, diced
2 carrots, grated
½ cup fresh parsley, chopped
½ cup fresh mint, chopped, plus 2 sprigs for garnish
½ cup feta, crumbled
Fresh salad greens

INSTRUCTIONS
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, parsley, mint and feta. Stir in cooled quinoa. Serve on a bed of fresh greens.  Garnish with mint.

Photos featured by Napa Valley photographer Carol Troy. For more information, you can find Carol on Facebook.

Kale chips will make a convert of any green vegetable skeptic, and that includes kids.  There are a multitude of flavors you can make, all of which are incredibly easy.  The only catch is to make sure you keep your eye on the baking time, as their fragile nature tends to burn quickly.

Talk about a healthy snack! Kale is loaded with calcium (94mg. per 1C), making it great for healthy bones; preventing arthritis and osteoporosis. Its an excellent source of vitamins A and C (one cup =70% of RDA, great for immune system,) iron, magnesium and potassium.

And…nutritional yeast is a salty, almost ‘cheesy’ inactive yeast  in the form of flakes.  It is very high in vitamin B12, which makes it popular with vegetarians.  It helps control blood sugar, protects against liver cancer, and reduces triglycerides – which benefits healthy cholesterol.  You can find it at most health food stores, including Whole Foods.

Kale Chips

Make sure to thoroughly dry the leaves before seasoning.  I use a salad spinner.

1 bunch kale, de-stemmed and cut into 3-4″ pieces
2 tablespoons nutritional yeast
1/2 tablespoon apple cider vinegar
1/2 tablespoon organic tamari (wheat-free soy sauce)
1 tablespoon sesame oil

Photo

Mix the oil, apple cider vinegar, and tamari together until creamy. Add kale to the bowl and coat evenly. It may seem like you don’t have enough coating, but you don’t want the leaves to be soggy.

Place on a parchment lined baking sheet and cook at 350 degrees for about twenty minutes. Check on them halfway and move around to evenly bake, preventing the outer leaves from burning.

Do you have a favorite kale chip recipe?  Do share!

**And now, the envelope please…

This is part of our “Gluten Free OSCARS Progressive Dinner Party.”  We bring you recipes each day this week to inspire entertaining ideas during the big show!  Here’s the schedule:

Monday February 22 –  Shirley from gluten free easily sharing Veronica’s Pumpkin Soup

Tuesday February 23 – SEA from Book of Yum with appetizers inspired from the movie Avatar

Wednesday February 24 – Karen from Cook4Seasons and Diane from The WH.O.L.E. Gang using inspiration from Julie and Julia

Thursday February 25 -  A salmon spread by Alison from Sure Foods Living

Friday February 26 – And more appetizers with Ellen from I Am Gluten Free

>>Get ready for your OSCAR party by printing a ballot to share with your guests or for just your family!

This  post is part of Pennywise Platter Thursday and Friday Foodie Fix.

In my CSA box this week was a beautiful bunch of broccoli.  Add that to the beautiful bunch I got at the farmers’ market, and another soup was in the making.  I love blender soups – you steam the veggies, saute some onions, measure the stock, pull out the Vitamix and voila!  Dinner is served…and lunch the next day.

Broccoli is one of the best foods you could eat.  It has more vitamin C than orange juice by volume – one cup provides 204% of our daily value!  It is high in vitamin A, folate and fiber.  Broccoli is also known to help with ulcers, skin damage, cataracts and the immune system.  But one of the most impressive benefits to broccoli is the high levels of vitamin K.  Vitamin K helps the body absorb the beneficial mineral calcium. Recent studies have suggested that vitamin K can help prevent or treat osteoporosis and the loss of bone density. If you have a family history of osteoporosis, it is important to make sure you maintain healthy levels of vitamin K.  Recent studies suggested that vitamin K also has preventive and treatment benefits for cancer – specifically prostate and ovarian; and it prevents the hardening of the arteries, which aids in fighting heart disease.

Broccoli Soup – Makes 6 cups

I use miso as my ‘buttery salt’ in soups.  It is another ‘booster food’ which aids digestion.  See more details below.

1 bunch organic broccoli
2 leeks, cleaned and sliced
2 TB butter
3 cups vegetable stock
2 TB organic miso*
1 TB lemon juice
Fresh ground pepper

Directions
Rinse broccoli and cut into florets.  Steam until soft, approximately 15 minutes.
In separate skillet, saute leeks in butter until slightly browned, about 15 minutes.
Put broccoli and leeks into blender.  Add remaining ingredients and mix on high until smooth.  Adjust seasoning to taste.
Reheat and serve with green salad and fresh whole grain bread.

*Miso: Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as “koji”) and other ingredients that are allowed to ferment.  Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter. Miso’s minerals support immune function, energy production, bones and blood vessels.  It is also high in vitamin B12, which is low in most vegetarian diets.

This post is part of Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free and Pennywise Platter from the Nourishing Gourmet.

We are gearing up for a series of storms on the west coast this week…so to me, that begs for soup.  Soup is the best way to get mega-doses of vegetables all in one serving, with so many variables on combinations.  And as part of our monthly Gluten Free Progressive Dinner Party, I thought it was fitting to offer this recipe as the first course.  Let the flood gates open (so to speak…) as we savor soups in the season of the storm…

I have been getting quite a bit of potatoes and leeks in  my veggie box for the past two weeks.  Potatoes not only offer high amounts of vitamin C, they are also a great source for vitamin B6.  Vitamin B6 is good for our brain (helps with depression and sleep), our heart (reduces blood pressure), and rivals broccoli in phytonutrients, especially when eaten with the skin.  Make sure to buy organic potatoes, as conventional ones are on the “Dirty Dozen” list – super high in pesticides.

“Creamy” Potato Leek Soup – Makes about 8 cups

Potatoes are also great for providing a creamy texture to soups without adding dairy. If you are vegetarian, omit bacon and use olive oil for sauteing onions.

4 slices bacon
4 small to medium leeks, cleaned and sliced thin
1 large shallot. minced
2 organic Russet potatoes, peeled and cut into 2″ pieces
3-4 cups chicken or veggie stock
1/2 cup white wine
Sea salt and black pepper
1/4 cup chopped chives

Directions

Cook bacon in medium skillet until crispy.  Remove from pan and set aside on paper towel.
Add leeks and shallots to skillet and saute 5 minutes, or until tender and slight brown.
Add potatoes, 3 cups stock and wine.  Cook for 45 minutes.
Cool slightly, and puree in batches in blender or food processor until creamy.  Add extra stock if needed.  Season with salt and pepper to taste.
Garnish with bacon bits and chives.

>>And now for more additions to our delicious “Light Winter Warmers” Progressive Dinner menu this week:

Monday January 18th Karen from Cook4Seasons made Creamy Potato Leek Soup and Roasted Cauliflower Soup with Gluten Free Croutons by Alison from Sure Foods Living.

Tuesday January 19th - Winter Fire Roasted Tomato Soup w/ Prosciutto Topping from Diane- The W.H.O.L.E. Gang.

Wednesday January 20th -Mexican Seafood Soup from  Diane- The W.H.O.L.E. Gang and SeaMaiden from Book of Yum with a Vegan Un-Chicken Roasted Vegetable Soup.

Thursday January 21st – Amy from Simply Sugar and Gluten Free served Black Bean Chili with Butternut Squash & Swiss Chard and Shirley from gluten free easily shared Wassail.

Friday January 22nd -Ali from The Whole Life Nutrition Kitchen.

This post is also part of The Nourishing Gourmet’s Pennywise Platter Thursday.

Pinch me. I think I was dreaming. This past week I was in the most beautiful place on Earth.  I had the good fortune of assisting with a cooking class at Esalen in Big Sur, CA, for five days.  I had fully intended to write from my perch, but there was no internet service so, alas, I was ‘forced’ to kick back and become a sponge.

The course, “Improvisational Cooking for Health and Vitality,” emphasized using vegetables harvested fresh daily from 4 acres of organic gardens overlooking the ocean.

If I were kale there, I would grow, too!  It was a culmination of organic and sustainable produce, ancient grains and heirloom beans, nutrient dense, bursting with vibrant flavors.  It is the true definition of local and seasonal, and all that I embrace and promote in my teachings and in my kitchen.

As you know, dark, leafy greens are a staple in my diet and I hope in yours, too.  They are high in fiber and anti-oxidants, loaded with minerals like iron and calcium (one cup can contain up to 400mg and is more bio-available than dairy), and are effective in the prevention of many diseases such as cancer.

Most ‘green leafies’ take on whatever seasoning you play with and can be so versatile – appearing in everything from soup to eggs, or simply on their own.

We sauteed bunches of kale, Swiss chard, bok choy and spinach.  We created many ethnic combinations.  One of my favorites was the most simple.  It’s an Asian dressing using ginger and orange, perfect for an autumn lunch or side dish at dinner.

Sauteed Greens with Orange-Ginger Sauce – Makes about 2/3 cup

The instructor for this culinary workshop was Leslie Cerier.  Leslie is an accomplished cookbook author, including “Going Wild in the Kitchen” where this recipe originates. Any greens can be used, and the dish can be served cold or hot. The potency of the ginger is pronounced, so do refrigerate what you don’t use.

1/2 cup fresh squeezed orange juice
1 TB fresh grated ginger
2 TB umeboshi vinegar*
1 TB toasted sesame oil

Place all ingredients in medium bowl and mix until well integrated.  Adjust seasonings if desired.
Serve with sauteed greens, veggies, or over salad.

*Umeboshi vinegar is pink brine with a deep cherry aroma and a fruity, sour and salty flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. It is said to aid with digestion and combat fatigue.
If you don’t have umeboshi, you can substitute rice vinegar with a pinch of salt.

Hike in Pagosa Springs, CO

I’m back!  Thanks for sticking around.  We had a glorious trip through Colorado.  Did you know they have 54 mountains with an elevation of 14,000 feet or more?  Quite impressive.  I’d like to say we hiked them, but just tackling 9500 feet was ‘breathtaking.’  We ate very well along the way, even scored a few farmers’ markets.  Let me know if any of you are planning to travel there; I have plenty of suggestions on where to eat – from Boulder and Telluride, to Crested Butte and Aspen.

Speaking of food (that’s why you’re here, right?)…a few weeks ago I mentioned a dish I made for my final presentation at Bauman College. It was a Coconut Chai Panna Cotta with a Nectarine Coulis and Orange Tuile.  As you know, I don’t usually post complicated recipes, but while this one may have one or two more steps, believe me when I tell you it is out.of.this.world.

Coconut Chai Panna Cotta with Nectarine Coulis - Serves 10-12

Notes: The coconut milk offers a creamy alternative to dairy.  Agar agar is an alternative to gelatin, but you could also use it if that’s more available.  Instead of making your own chai blend, take a couple of chai tea bags and steep in the coconut milk; I had to go all out on graduation day:)

It’s best to make the panna cotta a day before serving to make sure it sets up.  The beauty of this dessert – besides being delicious – is that you can prepare it in advance of entertaining.

Ingredients (Panna Cotta)
2 cans coconut milk
1/2 cup palm sugar
1 ½ tsp agar agar powder (can be found in health food stores)
2 tsp rose water

Chai spices
3 Tbsp each

Ginger slices
Peppercorns
Cardamom pod
Cloves whole

2 cinnamon sticks
2 vanilla beans

Directions

1. Combine coconut milk, sugar, agar and spices in a medium saucepan over low heat
2. Wait until steam rises to the surface and small bubbles form on the side of the pan
3. Remove from heat and let steep for minimum two hours
4. Strain (save vanilla beans) and pour into large bowl with spout.  Add rose water.
5. Cut vanilla beans in half and scrape ‘speckles’ into custard mix, then pour into 12-4oz. ramekins (you could also use a muffin tin.)
6. Cover and chill for a minimum of 3 hrs, preferably overnight
7. To serve, run a knife around the outside edges, and place ramekins into a baking dish with 1-½ inches of water for about thirty seconds to loosen up the panna cotta
8. Place about 2 TB of coulis onto dessert plate and gently place inverted panna cotta on top (careful, it will be slippery.)
9. Garnish with nectarine wedges and mint.
10. Serve with orange tuile, if desired.

Nectarine Coulis – Makes 2-3 cups

You can use any type of fruit puree, but I found the nectarines went best with the chai spices.

1 TB orange juice concentrate
5 ripe nectarines, pitted and coarsely chopped (grab a couple extra for garnish)
1 tsp. vanilla
Pinch of sea salt

Directions

1. Mix orange juice concentrate with 3 TB water.
2. Put in blender and add nectarines and vanilla.  Puree until smooth.
3. Add salt to taste.