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This recipe for Roasted Curry Cauliflower with Quinoa & Cashews is part of a plan to wake myself up from a "bad habit" coma. Somewhere around September or October the health conscious part of me went into a deep dark sleep. When I woke up, I was standing in a poorly lit dressing room in Macy's, struggling to get a pair of new jeans over my wide ass. 
The trendy denims were a size I was convinced would be my new "fat" pants and yet they wouldn't even zip. As I sat down on the tiny bench and let the tears pour down my face (while cursing myself for being so shallow), I tried to put my proverbial positive spin on things.
1- This is a wake-up call (wish I could hit the snooze button, now.)
2- I should feel thankful. (I've got legs and arms...and eyes...and hair...and at least I HAVE an ass, right?)
3- I didn't need to spend money on new jeans anyway. I have a closet full of clothes that I'm not wearing (oh yeah, cause they don't fit anymore.)
4- I think designers are changing the size numbers on clothes these days (oh, but wouldn't they make them go the other way?)
5- Maybe this is just my best, and I should accept myself (except I'm also tired, not focused, and by the way, I'm crying in a friggin' department store dressing room. That is not a sign of a healthy body and healthy mind.)
I told the weepy mess of me (three of me, thanks to those stupid "see all of you" mirrors) that I had two choices. They're the same two choices I always have for everything. I can give-up, give-in and not give-a-crap or I can do something about it.
I've never believed in diets that cut out food groups, and I think our food industry is killing us with chemically enhanced, high sugared "low-fat, not real" foods. I believe in the science of burning more fuel than you take in, and balance in all things.
I love all foods. I love creating recipes, baking, cooking, and challenging myself to create specialty treats. I will not stop cooking and serving those things that make me happy (and some other folks around me, too.) I need balance, more conscious eating, and a return to my exercising/dancing/moving and energetic lifestyle.
One exciting way to get more greens into my day is by blending some of the top nutrient greens into a fruity smoothie for the morning. A local blogger friend, Erika, is working on her own plan for a healthier life and she posted about this recipe: The Green Smoothie.
Both my husband and I have been drinking these several times a week along with taking 4 mile walks, going to bed earlier (instead of 3am) and drinking more water. 
Another way to add balance is by making sure I have good foods in the fridge to choose. I grew up thinking I didn't like Cauliflower (maybe you're the same) until I roasted it. The flavor mellows out, becomes naturally sweeter with a toasty base. When you add a little Curry, a few crunchy cashews, the ancient and perfect grain of Quinoa (Keen-Wha) and a tangy spritz of lemon juice you end up with a full flavored lunch/dinner/snack that keeps well when chilled.
The next thing I make will probably be some kind of chocolate treat, or a cheesy casserole, but you can bet I'll be eating a regular portion and balance it with a heart pumping workout. I'm awake from the coma, and I'm going back into that dressing room in a few weeks and face those mirrors head-on.
Balance. It's always about balance, for me.
Thanks for stopping by. I hope your health is at its best and the mirror is always grinning back at you. :D
Recipe: Roasted Curry Cauliflower with Quinoa & Cashews
1 Medium Cauliflower (cut into bite-size florets)
2 Tbls. Olive Oil
1/2 cup unsalted Cashews
1 teaspoon Curry Powder
pinch of salt/pepper
1 cup Quinoa (I used Red Quinoa)
1 1/2 cup Vegetable Stock (or you could use water)
1/4 cup Scallions (chopped including some green)
1 small Lemon zest and juice
Preheat Oven 350F
1) Spread the Cauliflower florets onto a parchment lined baking sheet, drizzle with oil and roast in oven for 15 minutes.
2) Add the cashews to the baking sheet and sprinkle the curry powder over all of it. Toss to coat with a spatula and return the pan to the oven for another 10 minutes. Hold for later.
3) While the Cauliflower is cooking, add the vegetable stock to a sauce pan and pour in the Quinoa and a good pinch of salt. Heat on Med/High to boiling. Reduce heat to low, cover and allow to cook until all the liquid has been used and the Quinoa has sprouted (about 20 minutes.)
4) Fluff the Quinoa with a fork, and allow it to cool for a few minutes.
5) Add the Quinoa and the Cauliflower with cashews together and toss to combine.
6) Add the chopped scallions, salt and pepper to taste. Then lightly toss in the lemon zest and squeeze the juice over the whole dish. Toss and serve or refrigerate for later. The flavors combine and are even better the next day. 
I can't remember the last time I bought a bottle of Salad Dressing. It's so easy to whip up a tangy/sweet vinaigrette with everyday ingredients - I can't see paying those prices, and especially considering the processed junk some of them contain. Here's what I use for Salad Dressings or Vinaigrette: T.O.S.S.
T- is for Tang ( acidic ingredients like cider vinegar, lemon juice, grapefruit, flavored vinegars, wine, balsamic, even buttermilk.)
O - is for Oil (it goes in last and can be flavorful Olive, Grapeseed, Regular oil with a touch of flavored oil or even butter/oil.)
S- is for Sweet (it can be honey, brown sugar, molasses, home-made jams or jellies, organic juices.) The "sweet" rounds out the "tang" and can bring the fruity taste alive, or accent a peppery flavor or balance the salt. 
S- is for seasoning (it can be fresh like garlic or scallion and it can be a paste like Harissa or Dijon mustard. It can also be dry, like spices and ground nuts, pepper flakes or flavored salts.) The combination is all up to you, or you can keep it to one major flavor note.
The order of combining ingredients is not hard, it's simply: Whisk in everything one at a time, saving the oil to last. 
Always whisk while drizzling in the oil, so an emulsion is formed and the individual flavors become thick while creating and forming one unified tasty sauce.
Now that you have your very own unique and fresh vinaigrette or salad dressing, don't forget it can be used for a marinade or a heated glaze for meats and vegetables, too.
Look at you - developing your own recipes. You may discover something worth bottling and gifting to friends (so, don't forget to write it down before you forget what you used.)
Of course, keep any unused vinaigrette or salad dressing in the refrigerator and expect them to last for a few days. Because the oils were freshly whisked and you didn't use any processed stabilizers or chemicals, the oil may separate or harden when chilled. Just leave it out for a few minutes and then shake in the container or whisk back into drizzle worthy shape.
RECIPE GUIDELINES: Salad Dressing and Vinaigrette
(portions given make enough to serve salad for 4-6)
2 Tbls. Tang (Balsamic, Vinegars, Citrus, Wine)
6 Tbls. (1/4 cup) Oil (remember to add this last)
1 Tsp Sweet
1/2-1 Tsp Seasoning (s)
(add salt/pepper as needed)
This is definitely a "Put-n-Taste" recipe. Use the seasonings and the sweet according to your own taste and a tiny bit of common sense. If you use Chipotle Chili powder as a seasoning, maybe start small and whisk in more according to how much water you want to drink to squelch that fire.
An easy example of one of my husband's favorites at home:
Cherry Chipotle Vinaigrette
2 Tbls Balsamic Vinegar with Cherry
1/2 teaspoon Chipotle Powder
1 tsp. homemade cherry jam
6 Tbls. Olive Oil
This makes 1/3 cup of dressing and easily covers an Arugula Salad with Fuyu Persimmon for 4-6, finished with Pecorino = giant smiles and empty salad bowls.
An easy Buttermilk Green Onion Dressing uses:
1 Tbls. White Wine Vinegar
1 Tbls. Buttermilk
1 tsp. chopped green onion
1 tsp. honey
6 Tbls. Olive Oil
This makes a creamy tang dressing that balances the bite of an endive salad and the richness of a fried egg on top with crispy bacon garnish. Now, that makes a great salad, or a whole meal.
I'd love to hear about your creations. Whisk on!
Kale is the green I thought I didn't like. It's the one I have to convince more people to try than any other green. And, without fail, this salad turns them around. It turned me into a Kale lover, too. 
"I Love Kale Salad"
One of the best things about this Kale Salad, is how well it holds. It just doesn't get soggy. It makes a fantastic salad for catering or bringing over to a friend's house, or being able to prep the salad early for a meal. 
You can also make the vinaigrette the night before, toast the panko crumbs the night before, and strip the leaves into bite-size pieces the night before and be ready to just toss and taste the next day.
Even after tossing together, the flavors actually blend better with time which makes it a great lunch-box salad, too. Wow, I can go on about Kale, right? I can't help it. This salad is one of those foods that make you feel like you did something right. Kale - it's a keeper!
Recipe: I Love Kale Salad
(adapted from Cavalo Nero Salad)
serves 4 side salads
1 head/bunch of Lacinato or Black Kale (about 4 cups of pieces)
1 Lemon (zest and juice, separate)
1/4 Cup Olive Oil
2 Cloves garlic, minced
1 tsp. Red pepper flakes
pinch of salt
1/4 cup. Parmigiano Reggiano Cheese grated
1/4 cup Panko bread crumbs
1) Spread the Panko crumbs out on a parchment lined baking pan and toast in a preheated 375F oven for about 3-4 minutes until lightly browned. Watch them carefully. Remove from the oven and allow to cool.
2) In a blender, mix together the lemon juice, minced garlic, pepper flakes, salt and olive oil.
3) Wash/ dry and remove the ribs from the Kale leaves, then chop or tear into bite-size pieces.
4) Pour the Lemon/Garlic vinaigrette over the Kale in a bowl and toss well. Add about half of the cheese and toss again. Let the salad sit for a few minutes or longer to soak up the flavors.
5) Add the break crumbs and toss again. Just before serving, toss in the rest of the cheese and garnish with the zest.
The recipe is easy to double for making a big bowl of this for sharing the health. :D
I've been known to polish off a coffee cake in one sitting. I will seek out chocolate like a truffle pig. I can hardly start the morning without some kind of bread/muffin/biscuit/scone thingy. Yet, if I had to pick my favorite plate of food it would be a collection of salads made with Quinoa, Couscous, Farro, Mushrooms, Nuts and Vegetables. Does that make me "Bi-Palate"?
Israeli Couscous w/ Fresh Corn,
Heritage Tomatoes and Arugula Pesto
One reason I love entertaining is the challenge of crafting the event and the food around what or whom is being celebrated. My goal is always to Feed-The Fun! This past weekend, it was a Bridal Shower. The gorgeous lady-of-the-day is an actress, a yoga instructor, a baker and very intelligent about food. Her shower was vibrant with laughter and retro-games mixed with original games thought up by her circle of long-time girl friends (including a Newly Wed game that involved an interview with the groom-to-be on screen.) It was stylish and there were a lot of gorgeous people in one place.
The sparkling bride-to-be loves and appreciates baked goods, so I made Lavender Cupcakes w/Lavender Frosting and Lemon Curd Filling. 
She prefers healthy and mostly meatless meals, so I made Quinoa w/dried cherries in Lettuce Cups.
She enjoys eating seasonal, farmer's market foods, so I made Israeli Couscous with Fresh Corn (cut off the cob), and my very own garden Heritage Tomatoes, with home made Arugula Pesto.
The next day, I made it again -- for me. Today, it was lunch -- for me. Send help, I'm Crazy-for-Couscous. 
Every bite of these tiny pasta pearls are dressed with peppery Arugula Pesto. 
Then, they get bejeweled with Heritage Tomatoes.
Every spoonful is dotted with caramelized onions and sweet corn.
The standard Couscous (originally from Northern Africa) that we buy in bulk or box in America is sometimes mistakenly thought of as a grain. Actually, it's pasta. It's made from hard semolina, and anciently from the durum (hard grain of the wheat.) It is a process that includes grinding, rolling, drying, and pre-steaming. A simplified version of it is done when you make Fregola Pasta. Using the boxed versions allows us to skip that part and gives us a filling and healthy dish that only takes a few minutes to cook. Like rice, Couscous easily takes on the seasonings and flavors that you add to the broth or cooked pasta. It can be served hot, warm or chilled and also makes a great thickener for soups and stews.
Israeli Couscous is similar to the standard Couscous, but the pasta rounds are larger. It was created during a time when rice was hard to come by in Israel. The wheat based dish was a great substitute for the daily consumption of rice (for anyone who could eat gluten.)
Regular Couscous is generally cooked by adding 1 part dried couscous to 1.5 parts liquid, bringing it to a boil, covering it and taking the pan off the heat for about 5 minutes.
Israeli Couscous does better, I think, when you stir the dried grains in a bit of oil or butter to coat them, then stir to toast just a bit. Then, you add the liquid, bring to a boil, cover and reduce the heat while it cooks for about 10 minutes.
Either kind of Couscous is so versatile and easy to store that it makes an easy go-to life saver in your pantry.
RECIPE: Israeli Couscous with Fresh Corn, Heritage Tomatoes and Arugula Pesto
1 cup fresh corn (about 2 cobs)
1/2 onion chopped
1 Tbls. butter
1/2 cup plus 2 Tbls. Olive Oil ( + more for drizzling)
Pinch of Garam Masala
3 cups fresh Arugula
1/4 cup pine nuts (toasted)
3 cloves garlic
1/4 cup grated Parmigiano Cheese
3 cups diced Heritage tomatoes
2 cups Israeli Couscous (or standard - just follow pkg. directions)
salt/pepper
1) In a skillet on Med. heat, melt 2 Tbls. butter and 2 Tbls. Olive oil, add the onions and fresh corn. Season and cook for about 10 minutes, stirring a few times. Add a pinch of Garam Masala and stir to heat through and distribute amazing flavor.
2) Scrap the corn/onions into a bowl to cool and hold til later. Using the same pan (with a tiny drizzle of oil if needed) saute the Arugula just until wilted. Remove the pan from the heat and allow to cool.
3) In a blender - add the sauteed Arugula, the toasted pine nuts, 3 cloves garlic, 1/4 cup grated cheese, 1/2 cup Olive Oil, and a pinch of salt. Puree into a smooth pesto. Adjust seasoning to taste.
4) In a large saucepan, heat a drizzle of Olive Oil and add the Israeli Couscous. Stir to slightly toast the couscous for about 5 minutes, then add enough water to cover double the height of the Couscous. 
Heat to boiling, cover and reduce heat to low. Cook for about 10 minutes til the Couscous is tender. Drain and spread out on a sheet pan to cool.
5) Transfer the Couscous to a large serving bowl. Stir in the Pesto, then fold in the Corn, Tomatoes and garnish with more Arugula and Grated Cheese.
Couscous is an easy base to your imagination. I hope you'll discover some of your own combinations of flavors and additions to this easy and healthy pasta. I'd love to hear about them. Enjoy and thanks for stopping by~
Don't you just love it when a new report comes out that blames one particular food for making us fat? Potatoes (according to Nutrition Data) are Low in fat, Cholesterol and Sodium. They're a good source of Vitamin C, B6 and Potassium, and high in fiber. Recent media chatter would suggest that the humble potato is a fat producing tuber-tiger. 
The farm fresh potato is not the villian, but maybe processed badly-fried and double baked oily cheese and bacon covered bowls of them could add a few extra lardons to our waist line. If that's accompanied by pitchers of beer and a lot of sitting on our rumps, we could probably rack up a few sizes, too. I don't think the potatoes need to take the blame on this one, do you?
With that in mind, (and also as a late dated posting for this month's Daring Cooks) I bring you this Heart Healthy Heritage Potato Salad from potatoes that slept on a farm last week.
Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!
RECIPE: Apple, Jicama, Potato Salad (California Style)
1lb. Farmer's Market Potatoes
1 Apple
1/4 Large Jicama
2 tsps Lemon juice
Fresh Thyme
1/4 cup plus 2 Tbls. Olive Oil
salt/pepper
1 tsp Dijon Mustard
1 Tbls. (minced) Shallot
3 Tbls Balsamic Vinegar
Fresh Tarragon or more thyme
1) Wash, scrub and cut the potatoes into small chunks. Peel and cube the Apple and the Jicama, sprinkle with lemon juice and hold for later.
2) Place the potatoes on a parchment lined baking sheet, drizzle with 2 tbls. olive oil, sprinkle with salt and pepper and scatter fresh thyme over the top.
3) Roast these for about 20 minutes til tender, but not overcooked. You want them to hold up for tossing as a salad later.
4) While the potatoes cool, prepare the Vinaigrette Dressing:
In a small bowl, whisk together the Dijon Mustard, Shallot, Balsamic Vinegar, pinch of salt and pepper, and fresh herbs. Continue to whisk briskly while drizzling in the 1/4 cup Olive oil. Only use as much as you need to create a thick dressing. Adjust seasoning as desired.
5) When the potatoes have cooled, toss them in a bowl with the dressing and the Apple and Jicama cubes.
**The flavors are even more full when allowed to sit in the refrigerator for a few hours or overnight to meld.**
This recipe for Roasted Curry Cauliflower with Quinoa & Cashews is part of a plan to wake myself up from a "bad habit" coma. Somewhere around September or October the health conscious part of me went into a deep dark sleep. When I woke up, I was standing in a poorly lit dressing room in Macy's, struggling to get a pair of new jeans over my wide ass. 
The trendy denims were a size I was convinced would be my new "fat" pants and yet they wouldn't even zip. As I sat down on the tiny bench and let the tears pour down my face (while cursing myself for being so shallow), I tried to put my proverbial positive spin on things.
I told the weepy mess of me (three of me, thanks to those stupid "see all of you" mirrors) that I had two choices. They're the same two choices I always have for everything. I can give-up, give-in and not give-a-crap or I can do something about it. 
One exciting way to get more greens into my day is by blending some of the top nutrient greens into a fruity smoothie for the morning. A local blogger friend, Erika, is working on her own plan for a healthier life and she posted about this recipe: The Green Smoothie.
Another way to add balance is by making sure I have good foods in the fridge to choose. I grew up thinking I didn't like Cauliflower (maybe you're the same) until I roasted it. The flavor mellows out, becomes naturally sweeter with a toasty base. When you add a little Curry, a few crunchy cashews, the ancient and perfect grain of Quinoa (Keen-Wha) and a tangy spritz of lemon juice you end up with a full flavored lunch/dinner/snack that keeps well when chilled.
The next thing I make will probably be some kind of chocolate treat, or a cheesy casserole, but you can bet I'll be eating a regular portion and balance it with a heart pumping workout. I'm awake from the coma, and I'm going back into that dressing room in a few weeks and face those mirrors head-on. 
