The past few months I have been hearing about Kalettes that are brand new vegetable — a hybrid between kale and Brussels Sprouts. There is some discussion on whether this should be called BrusselKale, Kale Sprouts (that is what Trader Joes is calling them), or Kalletes. But Kalette seems apt, since the florets look like mini kale bunches. Kalettes are rich in Vitamin C, K and B6.
This recipe is adapted from here. There are more recipes posted there if you want to experiment with kalettes.
1 bag (8 oz) Kalettes
1/2 golden beet sliced
1/2 red beet sliced
1/2 cup cranberries
1/3 cup walnuts
2 tbsp olive oil
2-3 garlic cloves minced
salt and pepper to taste
a little Balsamic vinegar
Pre-heat oven to 425 degrees.
Toss kalettes, beets, walnuts and garlic with some olive oil. Season with salt and pepper. Can also add a few red pepper flakes. Lay out on a rimmed baking sheet and bake for 10-15 minutes.
Add cranberries and bake for an additional 4-5 minutes.
Remove from oven and transfer to a serving bowl. Drizzle a little Balsamic vinegar and top with blue cheese and serve warm.
2 cups mixed spring greens
1/4 sliced cucumber
1/4 cup shelled edamame
6-8 cherry tomatoes
1-2 scallions sliced
1/2 tsp toasted sesame seeds
3 carrots chopped
1/4 cup fresh ginger
1/4 cup rice wine vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1/3 cup canola oil
1/3 cup water
Combine all dressing ingredients in a food processor and process until emulsified.
Toss all the salad ingredients in a bowl and drizzle about 2 tbsp of dressing.
Healthy and filling salad recipe (part of the body reset diet) taken from the Prevention Magazine
The grain of the month is wheat berry! I had picked up some last time I was in Whole Foods.
Occasionally I end up with a raw green mango that has started to ripen and hence is more sweet than tart. In which case it is best to eat it as fruit or toss in salads. I have been wanting to experiment with mango and pomegranate in a recipe for some time now.
So this seemed like a perfect time to cook up a recipe combining mango, pomegranate and wheat berry!
1 cup wheat berry
1 mango chopped
1/2 cup pomegranate seeds
1/4 cup chopped red onion or green onion
1/2 cup assorted red or yellow bell peppers chopped
1/2 cup chopped cucumber
4-6 sliced cherry tomatoes
1/4 cup whole or chopped pistachio
1 tbsp hemp hearts (optional)
1/8 cup oil
1/8 cup lemon juice
salt and fresh ground pepper
some finely chopped cilantro
Bring two cups of water to boil. Add wheat berry seeds, lower flame and cook until the wheat berry is cooked. Add more water if necessary.
Combine all chopped vegetables in a salad bowl. Add cooked wheat berries, pistachio and hemp hearts and mix. Drizzle dressing and mix.
Can also add some feta cheese and serve on bed of salad greens.
Celebrate End of Summer with Mango
This recipe is adapted from the White Jacket Required book by Jenna Weber of Eat Live Run.
1/2 cucumber peeled and chopped
1/4 red onion sliced
6-8 kalamata olives
4-6 artichoke hearts
cherry tomatoes sliced
2-3 basil leaves
1 tbsp olive oil
1 tbsp red wine vinegar
fresh ground black pepper
salt to taste
1-2 cups spinach (optional)
Mix all ingredients except the spinach. Set aside in the refrigerator for an hour to chill and marinate.
Serve on a bed of spinach. Refreshing!
I have never used fresh figs in my cooking other than eating them as fruit. Seeing fresh figs in the produce aisle at Whole Foods I brought some home. As I scoured the web for easy, fun recipes, this one was perfect since I had all the ingredients. Best of all it used spinach greens (remember my 1lb spinach box?)
2 cups baby spinach
6-8 figs sliced into wedges
sliced red onion
sliced red bell pepper
pecans and sliced almonds
minced garlic or I used some garlic oil
fresh ground pepper
Mix all salad ingredients in a bowl. Whisk equal parts of lemon juice and olive oil with garlic and a tsp of honey. Top salad with pecans, feta cheese and drizzle dressing over salad before serving.
Note to self: I think next time I will skip the honey in the dressing. Figs are inherently very sweet so a tangy flavor to the dressing will provide better taste to the palate.
Can’t believe that it is already September! Summer is almost over. With fall barely a week away it was time for drastic measures. My fitness goals for the year remained adamantly frozen where they had been at the start of the New Year. With just 3 1/2 months left of 2012 it was time to take action.
With that in mind, I bought a 1lb box of fresh, organic baby spinach at the start of the week and enjoyed a new salad each day (see end of post for a link to the recipes I tried).
Today’s special for lunch was Greek spinach salad, mango Greek yogurt and fresh lichi and mango for snack.
This weeks spinach salad menu:
Fresh Greens Salad
Mango Spinach Salad
Mediterranean Spinach Farro Salad
Greek Spinach Salad
2 cups baby spinach leaves
red and green bell pepper sliced
cucumber peeled, cut and sliced into half moons
sliced red onion
pickled banana peppers
sunflower seeds (optional)
fresh ground pepper
Toss together all the salad ingredients in a large bowl. Whisk together the dressing ingredients. Top with feta cheese and drizzle dressing before serving. If you like a nutty crunch to your salads toss some sunflower seeds and enjoy!