So what’s up with these kelp noodles.
I see references and recipes as far back as 2012 on Elana’s Pantry but they didn’t hit my radar till this past year and I still had only tried them a couple of times. I put them on our Star Route Kitchen menu last week and to be honest, when I first pulled them, out I was a little nervous.
AKA “Golden Bliss smoothie” – thought I should just say what it is straight off there in the title but I like Golden Bliss:)
We’ve been drinking this colorful, energy packed smoothie many a winter morning and straight on into spring. It’s packed with protein, immune boosting and anti-inflammatory properties.
I could drink it everyday because it tastes so damn good but we alternate with the berry spinach smoothie. The carrot conversation was happening for me as we (me again at least) have been influenced by media that carrots are high sugar (albeit natural) and carbs and then the Glycemic Index (GI) gets thrown in there and that sounds serious. In the last decade research on not only GI is readily available but also GL- Glycemic Load- which is how the body processes the food. It’s similar with our cholesterol scores. You’ve got to read the fine print- HDL LDL and ratio… Here are a couple links to check out on GI and GL ….. TTYL (just kidding).
Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.
As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.
My poke bowl
It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.
“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”
Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.
I got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?
I love this salad. I’ve been working on some new lunch recipes to cover us through the week. Roasted chicken breast, Chobani plain greek yogurt, pomegranate, walnuts and fresh tarragon. Um hell yes.
I’ve been sitting on this post for a few weeks so if you can’t find the pomegranate I have substituted grapes split in half or even quartered if you have the patience. Just a pop of sweet is what I like.
Print recipe: {Chobani chicken salad, pomegranate & tarragon}
I’ve been making yogurt lately from raw milk we get locally, but if I don’t have it on hand I’m happy to turn to Chobani yogurt. Really. Yes, contact from the company did motivate this post but I was happy to do it. And though I think healthy fats are totally good for us, I wanted to go with the plain yogurt to dress this salad and went with the 0% fat. I used one small container for the recipe.
I had a friend recently ask me about turmeric milk. Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!
A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.
As much as we are enjoying our latest indulgence of cold brewed coffee and vanilla almond milk now… I can only imagine making this by the gallons in summer.
It started with ummmm, let’s see, maybe an article from one of my magazines and/or just a few blog post readings such as Food 52 and The Kitchn. These are for iced coffee. I’m saving the ice for summer and just having it cold.
We did have the opportunity to spend an hour and a half at a talk given by Sandor Katz last Thursday. What a well-informed, dynamic, passionate teacher.
Does anybody know why i’m getting a little arrow on some of these pics???
Celebrating health with more muffins and smoothies…
One of my favorite sounds this time of year rang through the valley as I took these photos. Baby lambs calling for their mama’s and mama saying “for God’s sake I’m right here- Can’t I just go pee for thirty seconds on my own!”
Really though, they are so sweet… just like these muffins I had to make again. Here’s the GF version if you missed it.
I HAD to do it again. … with the all purpose flour, canola oil and white granulated sugar. As much as I love deviation- this is straight up followed. I even let them sit for twenty minutes before I buttered one and inhaled it in all it’s Morning Glory. They were good but not as good as in the bakery. That’s when you realize publishing a cookbook with your secrets won’t necessarily detract from your business.
Next is juicing…
I’m not sure if the New Year juicing, fasting, GF cleansing has been plucked from popularity and you know I’ve had some dips already in the chocolate tin. Since I often get recycled magazines from the library I’m trending a little behind the beat anyway. But if you could see me now I think I might be glowing.
I’ve been reading about the positive impact of fruits and vegetables in the same blended drink. Sounds good except I don’t want to put my strawberries through the champion (old school around here) and my fibrous kale and carrots in the stand up blender (the one with a metal switch).
So until I get something, if ever, a little more updated, then I’ll be pulling both units out. And this morning I had the time. Really it wasn’t so consuming.
I love juicing and I love smoothies and usually will crank both out for a week or two at a time. Because I have the attention span of a goldfish the thrill disperses quickly and I can’t justify a $500 bill on a new machine.
I juiced carrots, celery, kale and an orange. Poured this mixture directly into the blender and added a little spinach, berries, peaches, a frozen banana and my whey protein powder. Throw some flax or chia seeds in there and you will get an A++.
Since I’ll probably do this for a few months , weeks, days, I decided to make up some packets. Two things that I still here my French cooking teachers say- “economy of motion… we must win the time”. This was his direct translation of gagnez le temp!… And “bien assaisoner”. Use the damn salt and pepper already (but that does not apply here).
I only made up three packets and they make about two servings each. Make them accordingly for yourself or family. But trust me the time it takes to pull out the peaches, blackberries, raspberries, strawberries and frozen bananas (the going brown ones you already peeled and put in a baggie), reach a hand into each one, and put them all back… OR you could pull out one little baggie and plop it in the blender. You can always rinse out the baggie and reuse it
You could of course also portion and prep your veggies for several days at a time too. This way when you pull out two machines- it’s not so bad. And if you have one of those Breville’s or Vitamixes, well hell – you’ve got it made.
You will literally start to glow at least on the inside when you see all this goodness your body will be shortly receiving. I’m just finishing my first glass now. Still picking the raspberry seeds from my teeth. The first sip was a little hmmm… I’m confused. A hint of greens and orange… berries. Do I like this? By the third sip. “I think so.” By the last bit. I love it and am on for seconds. Or maybe I should wait a few hours so I don’t go into detox shock.
Here’s the official Macrina Morning Glory recipe:
Ingredients ▪ 1/2 cup seedless raisins ▪ 1/3 cup walnut halves ▪ 2 cups unbleached all-purpose flour ▪ 1/2 cup granulated sugar ▪ 2-1/4 teaspoons cinnamon ▪ 1-1/2 teaspoons baking soda ▪ 1/4 teaspoon salt ▪ 1 medium carrot, grated ▪ 1 Granny Smith apple, peeled and grated ▪ 3/4 cup chopped pineapple ▪ 3 eggs ▪ 1/4 cup canola oil ▪ 6 tablespoons unsalted butter, melted ▪ 1 tablespoon freshly squeezed lemon juice ▪ 1 teaspoon pure vanilla extract ▪ 1/2 cup shredded, unsweetened coconut ▪ 1/3 cup coarse raw sugar
Have a lovely week,
Tschüß xx
Wendy's Place 