Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

If you’re making Corned Beef tonite, try this mustard sauce on top.

Amy offers a great recipe for Irish soda bread, no yeast required.

Get in the spirit with these easy sauteed greens and orange-ginger sauce.

Have greens leftover?  Cook them up with eggs in the morning.

Or send them to your blender for a kick-start to your smoothie.

Do you have a favorite green recipe of your own?  Please share…and enjoy the celebration!

I’m on a quinoa kick right now, which means I also have leftovers.  Quinoa is such a fabulous grain to work with – so versatile, nutritious and easy to cook.  I usually make extra to toss in a salad or cook up as porridge, but this time it went into my new favorite recipe for pancakes!

Quinoa originates from the Andes and has been called ‘the mother grain’ due to its energizing properties and high protein content. It cooks up as fast as couscous and is a staple among vegetarians.  I enjoy both the golden and red varieties for additional sources of iron and calcium alike. Quinoa also helps regulate blood sugar and aids digestion…a great way to start the day!

Quinoa Pancakes – Makes 6-8 medium

This is super simple and I found that with the extra bit of protein I was satiated for hours.

1 1/2 cups whole wheat OR oat flour (gluten free)
2 tsp. baking powder
1/2 tsp. sea salt
1 cup cooked quinoa
1 cup organic milk (I used almond)
1 pastured egg
1 TB agave nectar
2 TB sesame oil, untoasted
Butter or oil for griddle

In medium bowl, whisk together flour, baking powder and salt. In separate bowl, mix quinoa, milk, egg, agave and oil.  Stir wet ingredients into dry and whisk until just combined.

Heat butter onto skillet over medium heat.  Pour about 1/2 cup batter for each pancake and cook
until bubbles form on edges.  Flip and cook about 30 seconds more.

Serve with pure maple syrup and fresh berries or banana.

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.

Do you have any idea what is in this bowl?  I’ll pay the first person who gets it right.  (You will be paid in anti-oxidants:)  One person guessed a type of pepper; others a fruit, and someone thought they resembled “Hot Tamales” from the movie theater.  Still no clue?  Well, I was stumped, too…

Fresh goji berries!   Before last week, I had never seen fresh goji berries – only the dried ones, which I use all the time in my homemade granola.  One of the growers at the farmer’s market shared them with me so I just had to buy some.  Now I know I talk about super foods and anti-oxidants every day…but these truly are the king and queen of the lot.

Goji berries have been used in Chinese medicine for centuries.  Fresh or dried, they sort of taste like a cross between a cranberry and cherry with no seeds or pits. They boast over 33 vitamins and minerals and contain high levels of beta-carotene, protein and fiber!  Plus – goji’s balance blood sugar, help prevent heart disease, and promote healthy digestion.  Oh, and did I mention they help curb the appetite and boost energy?  I am so sold.

You can use goji berries in breakfast grains, smoothies, salads, and muffins.  I am offering this recipe which has become my GF staple, as you can add an assortment of fruit or nuts to taste.

Whole Grain Goji Berry Muffins – Makes 12

2 cups gluten free flour* (I used sorghum)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tablespoon cinnamon
½ tsp. nutmeg
1/3 cup olive oil
2 eggs, beaten
1 cup organic milk (I used almond)
1/3 cup honey
1 cup fresh goji berries
Turbinado sugar (optional)

Preheat oven to 350 degrees and lightly oil muffins pans.

Combine dry ingredients in one bowl, wet in another.  Mix all together gently, then add goji berries. Spoon into muffin pans. Top with turbinado sugar for a sweet and crunchy top.

Bake at 350 for 20 minutes, or until toothpick comes out clean.

*If you don’t need to go gluten free, whole wheat or spelt flour works great.  Just delete the xanthan gum.

Give these little guys a try…they’re only available fresh for a few weeks at farmer’s markets.  Otherwise, Whole Foods carries a nice assortment of dried.

This recipe is part of Nourishing Gourmet’s Pennywise Platter.

With our weather being a little on the cool side these past few weeks months, the one fruit that keeps shining through is the strawberry.  In almost every meal, you can incorporate strawberries (dessert is a meal, right?) and its a great way to start the day. Instead of my usual smoothie, I decided to weave the berries into a batch of fresh made scones…

You know strawberries are loaded with vitamin C, but did you also know they are great for your eyes and help prevent arthritis? They are high in antioxidants and reduce inflammation.  But aside from these great health benefits, they are in their prime at farmer’s markets from now until August.

Strawberry Scones - Makes 4-6

These scrumptious breakfast treats were inspired by Karina, The Gluten Free Goddess.  She not only creates incredible recipes, she is also an amazing photographer.  As a rule, I don’t like eat chocolate at breakfast, but feel free to add chips as Karina does.  If you want to be vegan, try 100% coconut oil, or a trans-fat free shortening. You can also vary the type of fruit you use…I’m thinking plums would be delicious, too.

15 oz. Pamela’s Gluten Free Bread and Flour Mix (if you use Pamela’s Baking Mix, omit the baking powder and soda)
1 tsp. baking powder
1/2 tsp. baking soda
2 TB organic sugar
pinch of salt
5 TB extra virgin coconut oil
3 TB unsalted organic butter
1/2 cup almond milk (or any type is fine)
1 tsp. lemon juice
1 tsp. vanilla
3/4 cup strawberries, cut into small pieces
Cardamom
Preheat oven to 375 degrees.

Combine dry ingredients in food processor.  Add oil and butter and mix just until blended. Put into bowl and gently stir in milk, juice and vanilla followed by berries. Batter will be lumpy and sticky.
Place dough on floured surface and shape into a 9-10″ round. Using a large knife, cut into 4-6 wedges and round the edges, as I did. Take a thin spatula and scoop pieces onto cookie sheet lined with parchment. Top each scone with a pinch of cardamom. Bake for 15-20 minutes, or until golden brown (all ovens vary.)

Cool scones on wire rack.  You can freeze any leftovers – ha.

This post is part of Pennywise Platter and Gluten Free Wednesdays

Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. I call this recipe a transition dishin’, as it combines one item going out of season, and another one coming in (depending on the green you use.)  Lentils, of course, are available year round and are a super nutritious, high-fiber protein.  Sweet potatoes add a mega-dose of vitamin A, Swiss chard (or spinach or kale) provides everything under the sun, including calcium and antioxidants, and cumin allows for our digestive tract to respond beautifully to it all.  But beyond the health benefits, this dish is the recipe that keeps on giving.  I added it to my eggs the next day, and then on top of lettuce two days later.

Lentils with Sweet Potatoes and Greens – Serves 4

1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
2 tsp. ground cumin
1 teaspoon cumin seeds
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups chopped Swiss chard or other greens (about 3 ounces)
Salt, to taste
1 lime cut into wedges
1 cup plain, whole-milk organic yogurt
1/2 cup chopped raw almonds

1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in greens and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds and lime. Serve immediately.

In the food world, nothing says spring more than greens and eggs. My CSA (farm to porch) box has been overflowing with a bounty of dark, leafy greens – the kind I incorporate into my meal plan at every turn.  I eat greens at least twice, sometimes three times per day…and not to lecture anyone, but you should, too…

From kale and collards, to Swiss chard and spinach, greens are your passport to good health.  Loaded with vitamins and minerals, they are practically their own medicine chest and can be used in so many ways.  In the morning, they go in my protein smoothies, at lunch in my salad (remember the raw slaw with kale?), and for dinner, in stir-fry’s, pasta sauce, and stews…or simply sauteed on their own.

When I’m not drinking my breakfast, I eat eggs!  (Farm fresh, that is.) Eggs are inexpensive, high in nutrients and low in calories. They are a rich source of choline which helps keep our brains sharp and our memory strong.  Choline also keeps cholesterol ‘emulsified,’ raising the ‘healthy’ HDL, while lowering “lousy’ LDL.  There is still so much confusion over cholesterol – an essential hormone that our bodies require  – and eggs still get the bad rap for it.  Only 25% of our cholesterol comes from the foods we eat; we manufacture the rest in our liver.

Now back to the greens.  Eggs and greens make for a beautiful marriage in the skillet.  I always throw a handful into my scramble, with a little butter and garlic.  There did come a time this last week, however, when I decided to ‘mix’ it up a bit (literally) so I put my eggs and greens into the blender and voila!  A green egg omelette was hatched paired with Elana’s incredible “Nutty Bread” toast.  It’s what’s for breakfast.

Green Eggs and Toast

2-4 large pastured eggs
1/2 bunch dark, leafy greens
1-2 chopped green onions
1-2 TB water or milk
1 TB butteror olive oil
Sea salt, black pepper
Cheese of choice – I used goat (optional)
Parsley, chopped

Put eggs, greens and liquid into blender.  Mix for about 1 minute.
Heat butter in skillet and add eggs. Season with salt and pepper.

Cook open faced until almost dry; add cheese and parsley and fold in half.
Allow cheese to melt and serve.

*Special note: A dear friend and fellow nutritionist, Linda Prout, is offering a teleclass called “Burn Fat, Boost Energy, Be Well” beginning on April 22nd.  Jumpstart your metabolism as you learn more about fats, sugar cravings and overall balance for weight management.

Chia seeds are the new flax. Of course we’ve been ahead of that curve for awhile, but it was fun to see the many applications for them at the Fancy Food Show in SF last week.  Not only a fabulous source of Omega 3s and fiber, another big advantage that chia has over flaxseeds is that they’re shelf stable.  So when you’re rushing out the door in the morning and need a quick fix for breakfast, here is an easy recipe to jump start your day.

Chia Oat Bran – Serves 2

You can substitute rolled oats or a variety of other grains.  And any protein powder works, based on your preference.  I prefer Vital Scoop, a blend of many nutrients – including greens – with a hint of sweetness.  I then served it with almond milk, which I like with my hot cereals.

2 cups water
Pinch sea salt
1 cup oat bran
1 TB chia seeds, plus extra for garnish
1 scoop protein powder
1 apple, grated
Almond or other nut milk, optional

Bring water with salt to boil and add oat bran.  Reduce heat and cook for 10 minutes, stirring frequently.

Remove from heat and add chia seeds.  Allow for them to gel slightly and stir in protein powder. Top with extra seeds and grated apple.  Add milk if desired.

This post is part of Kitchen Kop’s Real Food Wednesday and Pennywise Platter at the Nourishing Gourmet.

So when last we were together, I mentioned power outages and applesauce.  Thankfully, gas and electric are restored, and my applesauce is resting in its new glass enclosures.

Let me start by saying I am not the most patient person on the planet (I hear the LOL’s), so when it comes to things like traditional canning, I usually run for cover.  But recently my friend Ali at Whole Life Nutrition offered tips on how even the most challenged of us (like moi, with mismatched jars and lids) can bottle up some sweet goodness easefully and not far from the tree.  Plus, she has lovely pictures and precious little hands to help her.

Vanilla Bean Applesauce

I make this two ways.  Either one is equally as tasty and they both come out with the same texture. The key – always – is to start with the best fruit available.  These Golden Delicious came from Scully Ranch on Mt. Veeder in the Napa Valley.  They are so incredibly sweet NO sugar is needed. And like tomatoes, I got them for a discount because they were slightly blemished – perfect for applesauce!

Ingredients:

Apples, cored, peeled and cut into chunks (I used about 20 per batch.  Check canning sites for exact proportions.)
1 or 2 vanilla beans cut in half (from the freshest source)

For Ali’s stovetop preparation and canning details
-OR-
Place apples and vanilla beans in roasting pan.

Cover with parchment and seal with foil.  Bake at 350 for about 20 minutes.
Make sure apples are soft and smashable.  When done, remove vanilla beans and cut halves lengthwise.  Open pod and scrape out seedy goodness with knife.  Stir into chunky apples.
Let cool and put into jars – if you haven’t eaten it all.

‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few.  Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals.  Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.

Just as I extol the virtues of eating the greens from root veggies, fig leaves are nutritious, too. (Often times I find them wrapped around a fresh goat cheese.) The leaves have anti-diabetic properties which help regulate blood sugar. And because figs are so delicious on their own, I haven’t made any fancy recipes with them, but sometimes, simple is better.

Honey Braised Figs

This recipe is adapted from our local “Napa Bootcamp,” which offers up some healthy tips while packing a punch.  You can add these to your morning oats, or top them with Greek yogurt and drizzle with aged balsamic vinegar.  If you can’t eat the figs within three days of purchase, toss them in the freezer for use in your Green Smoothie.

1 TB butter or coconut oil
1 TB raw honey
12 figs, sliced in half

Melt butter in large saute pan or cast iron skillet.
Add the honey.
Place the figs, sliced side down in the pan. Cook for 3-5 minutes over medium heat. The figs will become slightly sticky and golden around the edges.
Remove from pan and place sliced side up on a plate. Drizzle with remaining juice from the pan.

Do you have any favorite fig recipes to share?

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