vegetables

  • Sweet-and-Sour Asian Cabbage and Kale

    Weekly Recipe: 
    NonWeekly
    SERVES 4

    1 tablespoon plus 2 teaspoons tamari

    1 tablespoon freshly squeezed lime juice

    1 tablespoon Grade B maple syrup

    1 teaspoon toasted sesame oil

    1 teaspoon grated fresh ginger

    2 tablespoons extra-virgin olive oil

    4 cups stemmed and chopped lacinato kale, in bite-size pieces

    Sea salt

    2 cups shredded red cabbage

    1 tablespoon sesame seeds, toasted

    Put the tamari, lime juice, maple syrup, toasted sesame oil, and ginger in small bowl and stir to combine. Heat the olive oil in a large, deep skillet over medium-high heat. Add the kale and a pinch of salt and sauté for four minutes. Add the cabbage and another pinch of salt and sauté for two minutes. Add the tamari mixture and cook until tender, about two minutes. Sprinkle with the sesame seeds and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson.

  • Buttered Spinach

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    2 large bunches young spinach (about 1 ¼ pounds)

    1 tablespoon unsalted butter

    ½ teaspoon finely ground unrefined sea salt

    ¼ teaspoon ground white pepper

    2 hard-cooked eggs, minced

    Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves. Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until wilted. Drain the wilted spinach in a colander, and press it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • Indian Greens

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    8 cups stemmed and chopped Swiss chard, in bite-size pieces

    2 tablespoons extra-virgin olive oil

    ¼ teaspoon cumin seeds

    ¼ teaspoon black or brown mustard seeds

    1 teaspoon grated fresh ginger

    ½ teaspoon turmeric

    ¼ teaspoon curry powder

    1/8 teaspoon freshly ground black pepper

    Sea salt

    1 cup canned diced tomatoes, juices reserved

    1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of sea salt

    ¼ cup coconut milk

    ¼ teaspoon Grade B maple syrup

    Put the chard in a large bowl, add cold water to cover, and set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Add the cumin seeds and mustard seeds and sauté until they begin to pop. Immediately stir in the ginger. Add the chard, turmeric, curry powder, pepper, a pinch of salt, and 2 tablespoons of the juice from the tomatoes. Sauté for two minutes. Add the chickpeas and tomatoes and sauté for three minutes. Stir in the coconut milk and maple syrup and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson; Photo Credit: Leo Gong.

  • The Green Guide

    I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island.

    How to buy, prepare, store, and cook with leafy greens
    By Dreena Burton
  • Tomayto, Tomahto

    etasto's picture

    When I was a kid, I absolutely loved spaghetti. I ate it the messy way, of course: twirling the pasta around my fork until a giant noodle ball formed, then shoving said noodle ball into my mouth and leaving crusty remnants of red sauce in the corners of my lips. Kids love messy foods—or, they somehow manage to make non-messy foods into messy foods—and I was no exception.

  • Best-Selling Produce

    Which ones were really tearing up the produce section in 2013? The numbers are in from Meijer Foods.

    >> Power Greens. Kale showed particularly strong growth along with Brussels sprouts, organic salads, and bagged greens.

    >> Fresh Herbs. Fresh herbs like basil and cilantro were a way to bring out flavor without adding salt.

  • What’s in Your Food?

    I picked up my son from school recently to have lunch with him. We went to the park with our sack lunches. As I watched him pull out his carrot sticks and orange slices, I asked him if anyone in the lunch room had a lunch like him with fruits and vegetables. He said his best friend sometimes had celery in his lunch sack but no one else did.

    Whole foods emphasize what’s in your food, not what isn’t
    By Linda Kopec, ND, MHNE, CNC
  • In Season: Arugula

    Whether you know it as garden rocket, salad rocket, roquette, or arugula, this spicy little leafy green veggie botanists call Eruca sativa has many names. Arugula resembles a small-leaved open lettuce and is in the same family as kale, mustard greens, and cauliflower.

  • Tofu Kale Lasagna

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 – 7 sun-dried tomatoes

    12 lasagna noodles

    6 tablespoons extra virgin olive oil

    4 garlic cloves, minced

    1 large onion, chopped

    8 – 10 ounces cremini mushrooms, sliced

    2 pounds fresh firm tofu

    2 tablespoons mirin

    2 teaspoons dried basil

    2 teaspoons dried parsley

    2 bunches kale, finely chopped

    Sea salt and freshly ground pepper

    4 cups tomato sauce

    1 1/2 cups grated soy or rice mozzarella

    Preheat oven to 375 degrees. In a small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside. Cook lasagna noodles until just soft. Drain and set aside. In a large pot over medium heat, sauté garlic and onions in oil until soft. Add mushrooms and sauté three minutes. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, sun-dried tomatoes, basil, and parsley and sauté five minutes. Fold in kale, cover, and cook three minutes. Season to taste with salt and pepper and remove from heat. Spread 1/2 cup tomato sauce over bottom of 9x12-inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Sprinkle with 1/2 cup soy mozzarella. Cover with another layer of noodles and remaining kale mixture. Add 1 1/2 cups sauce, 1/2 cup soy mozzarella, and final layer of noodles, then 1/2 cup sauce and remaining soy mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Mock Mashed Potatoes

    Weekly Recipe: 
    NonWeekly
    Serves: 8 – 10

    1 tablespoon olive oil

    2 cloves garlic, sliced

    1 head cauliflower, roughly chopped

    3 cups cooked cannellini beans

    1/2 cup vegetable broth

    2 tablespoons fresh parsley, sliced (chives would also work well)

    Salt and pepper to taste

    Heat oil in a small frying pan over medium heat. Add sliced garlic, and cook until slightly browned. Meanwhile, place one to two inches of water in a large pot and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and place in pot. Cover and steam until fork tender, about 10 minutes. Remove and set aside. In a food processor, combine garlic-infused oil, cauliflower, cannellini beans, vegetable broth, and parsley, and purée until smooth. Scrape down the sides as needed, and season with salt and pepper. Serve warm and enjoy! Source: Recipe by Amanda Maguire, picklesnhoney.com