Jan 8, 2016

"superfoods 24/7" + giveaway



What better time to review a cookbook about superfoods than now, at the beginning of the year when all good resolutions come about? “There is a real superfood buzz in the air right now,” Jessica Nadel observes in Superfoods 24/7 (Amazon, B&N), and she is quite the expert at this new trend. However, eating foods that are high in minerals, vitamins, antioxidants and dietary fiber, should not be a bandwagon we jump on, but at the forefront of our everyday eating habits.

That is why Jessica, of the Cupcakes and Kale site and the author of Greens 24/7 (Amazon, B&N), wrote this inspiring book. Superfoods can range from the new upstarts, like chia seeds, matcha, lucuma, to superfoods that you are already eating, but perhaps not in enough quantities, such as broccoli, kale, apples and mangos.

And here comes Jessica, providing us with recipes that are easy to prepare and are whole-foods, not to mention delicious. The recipes range from breakfasts, soups and salads, to small bites, sides, entrees and desserts – it’s all here, for every meal of every day. Once you see how easy it is to incorporate wonderful nutrition into your diet - very deliciously, to boot - you will find yourself feeling and being in a state of better-ness.

I decided to check out Jessica’s book by preparing a few recipes for myself, and I found everything pretty simple to prepare and very tasty.

First I made the Raw Brownie Truffles because who can really beat chocolate as a snack – and it was a component of the breakfast I wanted to make. The truffles were quite delicious and truly easy to make.




Then I went on to top her quick and simple Quinoa Porridge with the Brownie Crumbles and it was so yummy.




After that I tried the Spicy Spinach Coconut Noodles. I loved this dish; it was spicy and coconut-y and very flavorful. Hard to believe it has more than just a few superfoods in it! On top of that, I think the entire dish was ready in about 20 minutes at the most.



Overall, the book is very nice. It has full-color photography via Jackie Sobon and is printed on high-quality paper. The index even includes recipes searchable by a particular superfoood.

This book makes a fantastic New Year addition to your cookbook shelf but, you will find yourself actually using it throughout the year, long after other resolutions have faded and have been forgotten. This is like giving a gift of health to yourself!


Let’s sweeten the superfoods pot – I’m hosting a giveaway for the book! Check out the recipe below for Sunflower Seed and Sprout Pad Thai from Superfoods 24/7, and the enter to win the book, courtesy of The Experiment

To enter to win, just leave a comment about your thoughts regarding superfoods or what superfood you'd like to try the most. For a second chance to win, follow me on Facebook, Twitter or via RSS Feed (via a Reader) and leave a SECOND comment. All the cute buttons for following are available on the top right of this blog, just below the photos of my books. Contest is open to US and Canada addresses and will end January 18 at midnight. Good luck!

Photo by Jackie Sobon






SUNFLOWER SEED AND SPROUT PAD THAI

A duo of sunflower seeds and sprouts provides bursts of linoleic acid (an essential fatty acid) and amino acids, including tryptophan—most commonly associate with turkey and post-holiday feast relaxation. This option is certainly more exciting, fresh, and flavorful.

Serves 4, gluten-free 

Prep: 15 mins | Cook: 15 mins

14 oz (400 g) flat rice noodles 
1 tablespoon coconut oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 large carrot, julienned
1 cup (100 g) snow peas
½ cup (70 g) toasted sunflower seeds
3 green onions, thinly sliced
2 cups (170 g) sunflower sprouts
½ cup (10 g) fresh cilantro, chopped, to serve
lime wedges, to serve

For the Sauce:
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) gluten-free tamari
1/4 (60 ml) water
1 tablespoon brown sugar
1-2 teaspoons chili sauce, such as Sriracha


1. Prepare the noodles according to the package directions and set aside. 

2. Heat the oil in a large skillet over high heat. Add the ginger, garlic, carrots, and snow peas, and cook, stirring continuously, for 2 minutes. Transfer to a bowl.

3. Return the skillet to medium-high heat and add the sauce ingredients, whisking to combine. Return the vegetables to the pan, with the noodles, sunflower seeds, and green onions, and stir to mix together and coat in the sauce. Cook for another 1 to 2 minutes. Remove from the heat, fold in the sunflower sprouts, and serve topped with cilantro and lime wedges. 

VARIATION: If sunflower sprouts aren’t available, try using mung bean sprouts instead. Broccoli florets are another nice vegetable option instead of—or in addition to—the snow peas. 

Calories (per serving): 461
Protein: 10.7 g
Total fat: 10.0 g
Saturated fat: 3.4 g
Carbohydrates: 82.5 g
Dietary fiber: 4.4 g
Sugars: 4.8 g
Vitamins: A


Credit line: Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 




Jan 2, 2016

dinner to bento: caramelized onion and kale sautee

Before I get into today's post, I have to announce the winner of The Taco Cleanse (AmazonB&N)! The winner is: CHARJ! Congratulations! Contact me at zsusveganpantry dot com so I can get your mailing address.






With one of my girls in college and the other with a job and school, I have been finding the need to pack them lunchboxes. That adds another level of work to my day and I've been wondering how best to tackle that. With a potential new book in the works, I really don't have the luxury any more to make lunch in the middle of the day and then dinner at night.

What to do?

How about making dinner and then using some of those ingredients or components to make lunch for the following day (or the day after)? Sounded good to me! If all goes well, this will become regular blog posts that I can share with you.

I'm calling these Dinner To Bento.

My first offering is Caramelized Onion and Kale Saute with Brown Rice and Beans. After you cook the dinner, set aside some of the saute and rice and make them into Chipotle Burgers. The burgers can be served in wraps, on buns or on a bed of greens.

The easiest ways to cook brown rice fast is to use my method or a pressure cooker.


The ingredients are pretty simple: onions, garlic, sage, kale, broth, rice, beans and jalapenos. Slicing the onions as thin as you can (without taking forever) makes the onions cook faster. Get the rice on first and then start slicing the onions.


After cooking the onions about 8 minutes (keeping the pan covered and adding splashes of broth about every 4 minutes), add the sage and garlic. Another 10 more minutes and you will have caramelized onions.


Add the broth, beans and kale and continue to simmer until the kale is tender - about 10 minutes. By now the rice should be cooked and steaming under a kitchen towel (this goes for either method - once cooked, drape a kitchen towel over the pot).


Before you serve the saute with the rice and chile, set aside 1 cup of the saute (drained) and 1 cup of the rice.





Transfer the saute, mustard, chipotle puree (simply blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months) and quick-cooking oatmeal to a food processor and pulse to chop.


Mix the processed mixture with the rice, form into patties and cook in a skillet until browned. Pack in lunchboxes the next day (in a microwave-safe container if you are planning to reheat it) with a bun or tortilla, a container of chipotle mayo and lettuce and tomato.


That's it! Two meals in one, yet different enough to transcend "leftovers."








Caramelized Onion and Kale Saute/Chipotle Burgers
Prep and cook time: 45 minutes  
Serves 3 to 4 

Saute:
2 cups medium or short-grain brown rice
3 medium onions, thinly sliced
2 cups vegetable broth, divided
2 sprigs fresh sage or 1 teaspoon dried sage
6 garlic cloves, sliced
8 ounces kale, tough stems removed and chopped
2 cups cannellini beans
1 jalapeno, thinly sliced
Sea salt and black pepper

Burger:
1 cup drained saute
3/4 cup quick-cooking oats**
1 teaspoon chipotle puree*
1 teaspoon Dijon mustard
1 cup cooked medium or short-grain brown rice
1 teaspoon olive oil

Mayo:
1/3 cup vegan mayonnaise
1 teaspoon chipotle puree*


1. Cook the brown rice. 
2. Heat a large skillet over medium heat and add the onions (use a little oil if you like, but it is not necessary). Cover the skillet and cook for 5 minutes. Stir, add a splash of broth, cover and continue to cook for another 3 minutes. Add 1/2 teaspoon salt, sage, garlic, cover, and cook for 3 minutes. Repeat with a splash of broth, stir and continue to cook until the onions are caramelized, about 10 more minutes. 
3. Add the kale, beans and remaining broth to the skillet. Season with salt and pepper and stir well. Cook until the kale is tender, about 10 more minutes. Mash some of the beans using a potato masher or large spoon and cook for another minute. Before serving, remove 1 cup of the sautee (drained) and 1 cup of the rice. Serve with the brown rice and slivers of jalapeno. 
4. For the burgers: Add the saute, oats, chipotle and mustard to a food processor. Pulse until combined but not pureed. Transfer to a bowl and add the rice. Mix well and adjust seasoning. Divide the mixture into 4 portions and form into patties about 1/2 an inch thick.
5. Heat the oil in a large skillet over medium heat. Add the patties and cook until golden, about 1 to 2 minutes per side. Serve on buns with the chipotle mayo.
6. For the mayo: Mix the mayonnaise and chipotle in a small bowl until well combined. 

** If you don’t have quick-cooking oats, process rolled oats in the food processor before adding the saute, mustard and chipotle. 

* Blend a can of chipotle en adobo until smooth and store in the fridge in a covered container where it will keep for months.

 © 2016 Copyright Zsu Dever. All rights reserved.