CHILLED ASPARAGUS AND CARROTS

CHILLED ASPARAGUS AND CARROTS

WITH WALNUT MISO VINAIGRETTE

This is a very fresh and yummy but rich salad that will make won­der­ful spring lunches … the recipe requires quite a bit of ingre­di­ents that can be found in Japan­ese markets.

Ingre­di­ents
  • 10 thin aspara­gus with tough ends removed
  • 4 ounces (120g) of car­rots, peeled and thinly chopped into 1-inch match­sticks
  • 2 tbsp of lemon juice

For the Vinaigrette

  • 2 ounces (60g) walnuts
  • 1 tsp of red miso (or 2 tsp white miso)
  • 2 tbsp mirin
  • 2 tsp soy sauce
  • 2 tbsp olive oil
  • 2 tbsp white wine
  • 2 tbsp rice vine­gar (or any white vinegar)
Con­fec­tion

Boil the aspara­gus for about 2 min­utes in salted water, then diag­o­nally cut into 1-inch lengths. Boil the (match­sticks) car­rots for 2 min­utes as well and drain. Sprin­kle the veg­etable with the lemon juice while still hot

Dress­ing: blend all the vinai­grette ingre­di­ents together using a food proces­sor or sim­ply grind the wal­nuts using a mor­tar then stir in all the other stuff

Mix the car­rots and the aspara­gus with the vinai­grette and enjoy!

Posted by: Maud on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS

MIXED HERBS & SALAD

MIXED HERBS & SALAD

Here’s a very refresh­ing piece of  south of France, not just a salad, its THE salad, tak­ing salad mak­ing to an art. Very sim­ply done too.

Ingre­di­ents:
  • 3 let­tuce hearts
  • 1/4 lb aragula
  • 1/4 lb purslane (if you won­der what it is here is an inter­est­ing arti­cle on this edi­ble weed)
  • 1 red endive (chicory)
  • 1/2 bou­quet of chevril
  • 8 strands of flat parsley
  • 20 small basil leaves
  • 8 mint leaves
  • 10 strands of chives
  • 2 tea­spoon aged bal­samic vine­gar (Acetaia Dodi is pure lux­ury but a cou­ple drops can bring a dish to heaven)
  • 4 tbsp fruity olive oil (Sicil­ian is a favorite, try Fran­toia)
  • optional but fan­tas­tic: shaved truf­fles, or shaved parme­san, or a poached egg… depend­ing on the salad’s bud­get I guess.

Details »

Posted by: Alex on March 11, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, MEATLESS, VEGETERIAN

PICO DE GALLO / SALSA FRESCA

PICO DE GALLO / SALSA FRESCA

This is my lat­est chem­istry project in the kitchen, espe­cially as I love the fla­vor of fresh salsa and cilantro with my tofu tacos.  Although this is a sim­ple recipe where all you have to do is throw it into a bowl and mix, truly excel­lent pico de gallo salsa is all about the scale and pro­por­tion of ingre­di­ents.  After a few iter­a­tions of adjust­ing the tomato count and the size of the chopped ingre­di­ents, this fresh salsa recipe should get you off to a good start where you can alter it  to suit your taste.

Ingre­di­ents
(Yields approx. 5–6 cups)

  • 6 medium-sized roma toma­toes (stems and seeds removed), finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 ser­ano chili pep­per (stems, ribs, seeds removed), finely diced
  • 1 lime
  • 1/2 cup chopped cilantro herbs (wash and de-stem leaf from stalk)
  • Salt (1 tsp or to taste)
  • Fresh ground pep­per (1 tsp or to taste)
  • Oregano (2 tsp or to taste)
  • Cumin (1 tsp or to taste)

Details »

Posted by: MozzaMatt on February 2, 2010.
Category: HEALTHY N' LIGHT, MEXICAN, QUICK n EASY

WILD SALMON CAKES

WILD SALMON CAKES

Makes 6 small cakes

  • 1 wild Alaskan salmon fil­let (cooked). Alter­na­tively, you can use canned salmon …
  • 2 medium-size eggs
  • 1 car­rot, 1 cel­ery branch, 1 cilantro (or pars­ley) bunch, 1 green onion.  All those finely chopped
  • 1/2 to 1 cup of bread crumbs
  • spices: dash of cayenne pep­per, cumin, tumeric and ground mus­tard …  salt and pep­per to taste

Details »

Posted by: Maud on January 28, 2010.
Category: HEALTHY N' LIGHT, QUICK n EASY, SEAFOOD

GREEN BLISS

GREEN BLISS

Bal­anc­ing all this crazy french food is easy. I like to drink a green bliss once in a while in the morn­ings or when­ever I feel I mis­treated my stom­ach guts intestines and all.

Of course if you have a juicer handy that’s best…like that Bre­ville that’s worth every penny. Or you can run to your local juice joint and ask for a custom.

Juic­ing the all time favorite:

  • 2 cucum­bers
  • 1 whole bunch of kale
  • 2 apples (granny smith or fuji for a sweeter taste)

Process in this order so you get all the juice from the kale flow­ing with the apples.

Another win­ner is:

  • 2 cucum­bers
  • bunch of spinach
  • bunch of parsey
  • 1 lemon
  • 1 to 2 apples

These juice will make your skin glow and clean up last night’s crazy mess you made! Heavenly!

Posted by: Liz on January 25, 2010.
Category: GO(o)DNESS, GREEN, HEALTHY N' LIGHT, JUICE, MORNING BLISS, RAW