Reverb10: Make

December 6 Prompt: Make
What was the last thing you made? What materials did you use? Is there something you want to make, but you need to clear some time for it?

I've always found cooking to be an incredibly creative, therapeutic process.  The act of planning a menu, choosing and gathering the best ingredients, the meditative chopping and dicing, and the way you can create something completely new each time...it's a deeply satisfying, full-sensory experience that nourishes my spirit and feeds my soul.  As part of my quest to live healthily and with intention, I try to cook a homemade meal almost every day, and the last thing I made was last night's dinner.  Inspired by Jamie Oliver's recipe for Spaghetti con Gamberetti e Rucola (Spaghetti with Prawns and Arugula, pictured above), my husband and I created our own healthy version using brown rice penne in place of regular spaghetti.  (We also omitted the shrimp in favor of extra arugula.)

Jason puréed about 10 sun-dried tomatoes with olive oil in our food processor, while I cooked 1 lb. of brown rice penné.  We heated more olive oil (Jamie calls for "three good glugs") in a medium-sized pan, and tossed in 2 finely chopped garlic cloves and 1 tbsp. red chili pepper flakes.  As the garlic began to brown, we added the sun-dried tomato purée to the mix, along with about a half cup of white wine.  The mixture was naturally salty from the sun-dried tomatoes, so to season, I simply added a little bit of freshly ground black pepper.  When the penné was ready, we drained it in a colander, and tossed it with the sauce, along with the juice of one lemon, and 4 cups of organic baby arugula.  (It will seem like a lot of arugula at first, but it wilts down quite a bit.)  We ate the pasta with a little bit of lemon zest grated on top, along with plenty of fresh chopped basil (Jamie's recipe doesn't call for the basil, but I find it to be a refreshingly sweet counterpoint to the savory flavor of the sun-dried tomatoes.)

Interestingly, the cooking theme carries over into the second part of the question: something I want to make, but need to clear some time for.  I know for certain that I want to launch a holistic health coaching business and my studies at IIN will provide me with a foundation for doing so, however, I also know I need to create a specific vision for my business, along with actionable steps for achieving my goals.  It's an ongoing process, and not necessarily something I can just sit down and do in a single afternoon, but I have had a big revelation: I've realized that I want to incorporate a healthy cooking aspect into my health coaching practice.  Cooking is so much a part of who I am that I almost take it for granted, forgetting that there are so many people hungry (literally!) for knowledge about preparing healthy, delicious food.  So, my vision for myself as a health coach is evolving to emphasize this culinary aspect, but I still need to cultivate a specific plan and brand identity for the business itself.

One day at a time, right?

This post is part of Reverb10.  Learn more here.


Image via Jamie Oliver.

Healthy DIY Pumpkin Spice Latte

Each September, I look forward to the Pumpkin Spice Latte's annual appearance on Starbucks' menu.  Spying the popular beverage pop up on Starbucks' seasonal chalkboard last week brought a smile to my face.  However, like any coffee shop drink these days, the cost of a daily (or even weekly) Pumpkin Spice Latte can add up quickly.  And, in the past year, as I've made significant changes to the way I eat, I find that I can no longer muster as much enthusiasm for the chain's ultra-sugary pre-made flavor mixes.  Furthermore, since I no longer consume much dairy (and prefer almond milk to soy), I'm usually limited to ordering green or herbal tea in a typical chain coffee shop these days.

All that being said, I'll be darned if I didn't get a serious craving for a Pumpkin Spice Latte while writing this post the other day.  The craving was so serious, in fact, that I simply had to have one that very day.  What's a dairy-free, health-conscious, natural-ingredient-lovin' Pumpkin Spice Latte addict to do?

Some internet research and a trip to Whole Foods later, I was ready to satisfy my yearning and chart a brave new course for Pumpkin Spice Latte fans everywhere.  Overly dramatic?  Maybe.  Insanely delicious?  Definitely.

Healthy DIY Pumpkin Spice Latte
Makes 2 servings.  Oh, who am I kidding?  I drank the whole thing.  
2 cups low-fat plain or vanilla-flavored almond milk 
2 tablespoons canned organic pumpkin (pumpkin should be the only ingredient listed...avoid canned "pumpkin pie filling" which usually contains added sugar among other things)
2 tablespoons agave nectar
2 tablespoons organic vanilla extract
1/2 teaspoon no-sugar-added pumpkin pie spice (typically a mix of cinnamon, ginger, nutmeg, and cloves)
1-2 shots of espresso or 1/2 cup pumpkin-flavored coffee (you can use decaf if you avoid caffeine)

Combine almond milk, pumpkin, and agave in a large saucepan, and cook over medium heat until steaming, stirring as needed.  Remove from heat, add vanilla extract and pumpkin pie spice, then whisk energetically until frothy.  Pour into a large mug, and add espresso or coffee on top.  Sprinkle a bit more pumpkin spice on top.  Best savored on a crisp autumn morning, newspaper in hand.  Enjoy!

Thoughts on autumn + slow cooker vegan chili

The past couple mornings I've awoken to weather that one might justifiably call crisp.  While it's not technically fall just yet, I revel in this transitional time of year: when the mornings turn cooler, the leaves begin to take on lovely golden hues, and the idea of autumn seems to linger in the air.  Although the air turns brisk and the days shorten in length, there is something so undeniably warm about these months.

Fragrant pumpkin pies fresh out of the oven

Warming chilly hands on steaming mugs of chai

Perusing the bountiful harvest at local farmers' markets

Cozy cable-knit blankets, slippers, sweaters, and scarves 

Baked sweet potatoes and butternut squash, flavored with pinches of of cinnamon and tiny pools of maple syrup Apple-picking, pumpkin patches, corn mazes, and local fall festivals

Cool nights on the balcony, laughing with friends over hot mulled cider

I've bookmarked Caiti's tips for savoring the season, and have found myself particularly inspired by her suggestion to "add some cozy meals to your dinner repertoire."  As Caiti notes, cooler weather signals that it's time to break out the slow cooker, and yesterday, I happily found myself in possession of the ingredients for a slow cooker vegan chili.

Slow Cooker Vegan Chili

28-oz can fire-roasted diced tomatoes (I use the organic Muir Glen brand)

14.5-oz can fire-roasted diced tomatoes with green chiles (again, I use Muir Glen) 

15-oz can navy beans (for beans, I like the Eden brand)

15-oz can kidney beans

1/2 cup water or organic veggie broth (the addition of water or broth will allow some liquid to evaporate during the cooking process without drying out your chili)

1 large green pepper, diced

1 large white or yellow onion, diced

1 clove garlic, minced

1 tbsp. chili powder

1/2 tbsp. cumin

1 tsp. oregano

1/2 tbsp. garlic powder

1/2 tsp. red pepper flakes

1/2 tsp. cinnamon

Olive oil, to sautée garlic, onion, and green pepper

Handful of fresh cilantro, for garnish

Sautée garlic, onion, and green pepper in olive oil until just translucent.  Combine garlic, onion, and green pepper with all other ingredients in slow cooker and stir.  (I should note that this recipe fits easily into our 6-quart slow cooker, but you may need to modify if you're using a much smaller one.)  Cook on high for at least 4 hours; your house will smell absolutely divine.  Serve with a garnish of fresh cilantro, plus chopped scallion and avocado if you so desire.  

Soba noodles with spicy peanut lime sauce

I discovered soba noodles a few years ago, soon after I began dating my now-husband.  Jason's a fanatic for Japanese food and culture, and in the past three years, he's introduced me to all kinds of great Japanese ingredients, including these amazingly versatile buckwheat noodles.

Despite its name, buckwheat is not actually a wheat.  It's a whole grain derived from a fruit seed, and it's packed with fiber, antioxidants, and essential nutrients.  In addition to their awesome health properties, soba noodles have a deliciously mild, slightly nutty taste and satisfying texture.  And because buckwheat is naturally wheat-free, soba noodles made from 100% buckwheat are a great choice for those with wheat or gluten sensitivities.

Needless to say, I've fallen in love with soba noodles.  They make a pretty regular appearance in our weekly meal rotation, so I'm always looking for new ways to dress them up.  Yesterday, remembering the jar of organic chunky peanut butter tucked away in the back of our pantry, I was inspired to improvise a little spicy peanut lime sauce for the soba noodles we had planned for cook up for dinner. 

Spicy Peanut Lime Sauce 
(This may make more than you'll probably need for one meal, but it stores well in the fridge and  can be re-used as a yummy salad dressing or sauce for all kinds of leftovers.)
5 tbsp. chunky peanut butter (I like Maranatha's organic, no-sugar-added peanut butters) 
2 tbsp. tamari
2 tbsp. fresh lime juice, plus lime wedges for garnish
1 tbsp. agave nectar
1 tbsp. brown rice vinegar
1 tbsp. toasted sesame oil
1 clove garlic, minced
1/2 tsp. hot red pepper flakes and/or drizzle of chili oil (if you use the latter, you can decrease the amount of toasted sesame oil you use)

(Note: you can tweak the proportions of agave, tamari, lime juice, and other ingredients to make the sauce sweeter, saltier, more tangy, etc.)

Combine ingredients in a food processor, and use right away or store in the refrigerator.

After cooking up a batch of soba noodles, I topped them with sliced organic cherry tomatoes, scallions, and fresh cilantro before drizzling the peanut lime sauce on top.  The result was simple, healthy, and ridiculously good.

Have you tried soba noodles?  How do you dress them up?

Clean, green (vegan) quesadillas

After a weekend filled with fun and festivities, I was feeling the need to re-center myself with lots of simple, clean, green fare.  And I mean "green" in the most literal sense of the word.  Upon arriving home on Monday afternoon, I dropped my suitcase inside the front door, and then made a beeline for Whole Foods, where I filled my cart with copious amounts of fruits and veggies, including several kinds of leafy green vegetable.

Leafy green vegetables (think spinach, kale, chard, arugula, watercress, etc.) have become my go-to ingredients for quick, detoxifying meals.  Not only are these veggies nutritional powerhouses loaded with vitamins, minerals, and phytonutrients, they're simple to prepare and taste delicious with a minimal amount of seasoning.

To make these clean, green quesadillas, I sautéed minced garlic, spinach, green pepper slices, and zucchini slices in a small amount of coconut oil (my new cooking oil of choice...more on that soon), with a touch of Mexican seasoning (cumin + oregano + chile powder + garlic powder + onion powder + cloves + cinnamon) and a sprinkle of sea salt.  Look at all that lovely green-ness!

Next, I spread the sautéed greens atop a sprouted grain tortilla, and added some cilantro, chopped scallions, and a thin layer of Daiya.

After topping the whole thing with another sprouted grain tortilla, I placed it under the oven's broiler for about 5 minutes (just long enough for the Daiya to melt and the top of the quesadilla to get a little crispy).  

With a side of black beans, salsa, and 1/2 avocado, this was a delicious, nutritionally balanced, and vegan meal!  

Vegan stuffed tomatoes

If, like me, you haven't tired of this season's glorious farmers' market tomatoes (and how could such a thing be possible?), here's another tomato-centric recipe that makes prime use of this brilliant little fruit.  You might call this particular recipe an exercise in culinary improvisation; its incredibly inspired origins went something like "What do we have in the fridge that's about to go bad if unused?"  (Glamorous, huh?)  The answer?  Zucchini, carrots, scallions, cilantro and a batch of leftover brown rice begging to be used for something other than one of my default rice bowl variations.

When one finds oneself, fortuitously, in possession of fresh tomatoes, rice, and a medley of fragrant vegetables, the only logical conclusion is and will always be: stuffed tomatoes.  (Mendel's Law of Stuffed Tomatoes, 1866.*)  Seriously though, this is a delicious and healthy way to use the odds and ends hanging out in your kitchen.  And, like any good summer recipe, it's super easy to boot.
 
I veganized this recipe by using Vegenaise and Daiya cheddar-style cheese alternative.  (A quick note on Daiya. I try to avoid dairy "replacement" products because, when you get down to it, they're not whole or natural foods and oftentimes aren't yummy enough to bother with anyway.  However, I've found Daiya to be a vast improvement over most of the the tastes-like-a-cheese-flavored-dirty-sock alternatives I've tried.  Plus, it actually melts.) 

Vegan Stuffed Tomatoes
4 ripe tomatoes (any medium to large variety will do)
2 cups brown rice, cooked (it's ok if you have more rice mixture than can fit inside the tomatoes...you can eat the leftover rice mixture atop mixed greens for tomorrow's lunch.)
1 cup carrot, grated
1 cup zucchini, grated
Garlic, minced
1 scallion, diced
2 tbsp. cilantro, diced (you could use almost any herb here...basil, for example, would work just as well)
1-2 tbsp. Vegenaise (or mayonnaise for non-vegans of course)
1/2 cup cheddar-style Daiya (again, non-vegans can sub any kind of real cheese here) plus a bit more to sprinkle on top
Sea salt and freshly cracked black pepper to taste

Turn on the broiler or preheat oven to 400 degrees.  Use a small paring knife to hollow out your tomatoes.  The easiest way to do this is to cut a circle in the top of the tomato, angling your knife toward the center of the fruit.  From there, you'll be able to scrape out the innards pretty easily.  (Pretty violent imagery for a vegan recipe, isn't it?)  Set tomatoes upright on an oven-safe pan.  If you have trouble getting them to stay upright, try using a muffin tin to hold them in place.  In a large bowl, combine the rest of your ingredients and stir well.  Spoon rice mixture into the tomatoes, pressing it down into the tomato with your spoon as needed.  Sprinkle a bit of Daiya on top of each tomato, and pop into the oven for about 8 minutes.  These cook quickly, so keep an eye on them.  It could be more or less than 8 minutes depending on the particulars of your oven.

Et voila, you've got a healthy and clean summer feast in minutes.  I ate mine with a side of organic black beans (topped with a little more Daiya) and some fresh watercress.

Question for you: Do you have a favorite "stuffed" recipe?  Stuffed peppers, stuffed mushrooms, etc.?  


*This is a complete fabrication on my part.  But it should be true, shouldn't it?

Farmers' market tomatoes + bruschetta recipe

This past weekend, we braved the scorching heat to visit the Anne Arundel County Farmers' Market.  Ever since we returned from Italy, I've been searching for tomatoes as flavorful as the ones we enjoyed during our trip.  Fortunately, the local farmers' markets abound with these savory fruits, particularly during the summer months.  I picked up a couple dozen of the largest cherry tomatoes I've ever seen, along with several heirloom varieties.
  
Is there anything better than biting into a juicy ripe tomato on a hot day?  Personally, I can't think of a thing.

But fresh bruschetta made with aforementioned tomatoes runs a close second.  Tomatoes, with their delicate savory-sweet flavor, are perfect for casual summertime recipes.  And with their boost of lycopene (an antioxidant) and their high water content (helping to keep you hydrated!), they're as good for your body as they are delicious.  Make this bruschetta with the best-looking farmers' market tomatoes you can find.  Almost any kind of tomatoes will work, provided they're more sweet than tart.  (And some heirloom varieties can be rather tart, so ask your tomato vendor if you're unsure.)

Bruschetta with Farmers' Market Tomatoes
About 1.5 lbs ripe organic tomatoes (again, almost any kind will work, but I personally like super sweet cherry tomatoes)
2 cloves garlic, minced
2 tbsp extra virgin olive oil
6-8 fresh basil leaves, chopped (you will usually find fresh basil at the farmers' market during the summer months)
Coarse sea salt and freshly ground black pepper to taste

Mix ingredients together in a bowl.  It doesn't get much simpler than that, does it?  Some recipes will have you remove the tomato skins and seeds first, but I don't mind the added texture, so I usually don't bother with that.

Of course, the traditional bruschetta preparation is to spoon this tomato mixture atop slices of baguette that have been brushed with olive oil and rubbed with garlic before being toasted or grilled.  But, just as often, I'll use it to top off a big mixed greens salad or a as a substitute for marinara sauce on a plate of whole grain pasta, sometimes adding artichoke hearts or Greek olives to the mix. 

What's your favorite summertime recipe? 

xo,

A weeknight meal

We picked up some kabob skewers at Crate & Barrel over the weekend (I had a gift certificate from my bridal shower) and we've been itching to try them out.  So, tonight we made a delicious and healthy dinner of veggie and shrimp kabobs.  These are incredibly easy to make and they taste like they took way more effort than they actually do.  

I chopped up some green pepper and red onion, and skewered them alongside some shrimp, local cherry tomatoes, and sliced baby portobellas (apparently when they are babies, they're called portobellas, not portobellos...I just learned that today).  I then brushed the skewers with some tangy Newman's Own dressing and seasoned with a touch of freshly ground black pepper and garlic powder.  I placed the skewers atop a large Pyrex pan and slid the whole thing under the broiler (set on High), for about 15 minutes, turning the skewers once about halfway through.

The shrimp cooked perfectly and the veggies took on a complex and pleasantly charred flavor.  After letting them cool for a couple minutes, we slid the whole mess onto some organic mixed greens, topped with a bit more dressing, and shared a whole wheat pita between the two of us.  YUM.  It was a perfect weeknight meal: easy, satisfying, and requiring little prep or clean-up.

I'm looking forward to using our skewers again, perhaps with a different combination of veggies.  I'm thinking eggplant, zucchini, crimini mushrooms, and artichoke, dressed simply with olive oil, sea salt, and a garnish of fresh basil. Wouldn't that be yummy?

I ran five miles at the gym this afternoon (yay!), and I still need to do yoga and take a bath before my embarrassingly early bedtime, so that's all I've got for now.

Hope your week is off to a lovely start!

xo,

Crazy sexy veggie wrap (and my Food Story, part 3)

This is a continuation of a series of posts about my evolving relationship with food.  You can read parts 1 and 2 here and here.

For the first week or two after I changed my way of eating, I experienced serious cravings for the foods I'd given up.  I'm not talking about fleeting pangs, either.  I couldn't pass the cheese section at Whole Foods without running my fingertips wistfully across the fat wheels of Camembert and hunks of nutty Gouda.  I gazed longingly at loaves of freshly baked baguettes, flanked by tidy arrangements of Nutella jars, mocking me with their creamy hazelnut deliciousness.  Every chocolate bar called my name.  And once, I caught myself literally daydreaming about Spaghetti alla Carbonara.  The cravings were physical (partially, anyway), but the real battle was being waged in my mind.  For those ten or so miserable days, I felt constantly uneasy and on edge, surrounded by temptation at every turn and only one weak moment away from a cupcake-fueled meltdown.

Around Day 14, something interesting happened.  That morning, for the first time in maybe years, I woke up feeling bright-eyed, clear-headed, and totally refreshed.  Gone was the usual fogginess that had, for as long as I could remember, clouded each waking moment before 10 a.m.  Gone, too, was the dull thudding ache that used to stake its claim in my coffee-addicted brain as soon as the alarm went off each morning and stick around until I could get my morning fix.  Similarly absent?  The tingly sugar hangovers that had begun setting in on a too-regular basis, and the weird congested sensation that followed a rich or dairy-heavy dinner, and the...well, I could go on, but it isn't very pretty and I think you get the point.

Looking in the mirror that morning, I had the uncanny experience of simultaneously recognizing and not recognizing myself.  I mean, of course it was still me, with my usual crazy sleep-matted hair and blue polka dot pajama pants.  But what I mean is that I felt somehow transformed, and I say that without hyperbole.  I had become so used to waking up and feeling somewhere between mediocre and crappy that I had forgotten what it felt like to wake up feeling, well, pretty great.  That's when it hit me that, along with all the other nasty symptoms, the cravings, too, were gone.

Three months later, I'm still feeling great.  Better every day, in fact.  What a revelation it is to feel in control of my appetite (and mood), instead of victimized by its every whim.  After struggling to find balance with my physical self for so long, achieving this non-antagonistic relationship with food is a huge deal.  It's a huge deal that I can look at a plate of brownies and think, I could take it or leave it.  And you know what?  Sometimes I take a bite or two or three.  Part of finding this balance has been learning to indulge (usually with a glass of wine, a bit of chocolate, or a teeny piece of good cheese) without overindulging or feeling wracked by guilt.    

This détente between food and I is hard-won though, and I can count on it lasting only as long as I keep up my end of the agreement.  So, about 98% of the time, I stick to whole, healthy (and mostly organic) ingredients and completely avoid animal products (including dairy), sugar, alcohol, and simple carbs.  I base most of my  meals around whole grains, LOTS of fresh veggies, and beans or some other form of plant-based protein like tofu.

I've found that it's easier to maintain this commitment to healthy eating when I make it easy on myself.  Thus, one of my favorite healthy meals is also a cinch to assemble.  Start with a large tortilla of your choosing (I like Food for Life's sprouted whole grain tortillas) and add about a half cup of brown rice and a half cup of black beans or chickpeas.  Now - this is the "crazy sexy" part: go wild with the vegetables.  Seriously...go bonkers.  One of my favorite combinations is a mix of baby greens, sprouts, avocado, shredded carrot, and scallion (shown above), but you could use almost any vegetable here: cubed butternut squash, radish, cucumber, artichoke hearts, red onion, broccoli, watercress...the permutations are endless.  Next, add a fresh herb or two.  I used cilantro, but basil or parsley would also add some nice herb-y flavor.  Top with fresh salsa or a dressing of equal parts tamari, toasted sesame oil, and brown rice vinegar and a teeny sprinkle of garlic powder or sea salt.  Wrap it all up, and YUM!  This dish always leaves me with so much calm, happy energy. 

If any of you have made similar changes to your diet, what effects (mood, cravings, etc.) have you noticed?  How do you maintain your resolve?  How do you make it easier for yourself?  I'd love to hear your experiences...so spill! 

xo,

My food story (part 2)

Yesterday I promised I would share what a typical day's worth of meals looks like since changing my eating habits (cutting out meat and dairy and cutting way back on sugar, processed foods, etc.).  I don't view this as a diet, but rather a way of life that makes me feel great and is gentle on the earth.  Here's what I eat in a typical day.

Upon waking
Large glass of warm water with slice of organic unwaxed lemon (this acts as a natural cleanser to your system)

Breakfast

I usually drink a mug of either green tea or almond milk mixed with Chai concentrate. Food-wise, I try to make sure that I combine a grain with a protein for sustained energy throughout the day. For example:

Multi-grain toast (I like Vermont Bread Company's organic multi-grain) with organic raw almond butter and organic no-sugar-added apricot fruit preserves

A bowl of Nature’s Path oatmeal, topped with walnuts or almonds and chopped dates or berries

Mid-morning Snack

An apple OR bunch of grapes OR bowl of blueberries

Lunch

Lunch is usually leftovers from the previous day's dinner and almost always includes some type of whole grain, veggie, and protein. For example:

Cold buckwheat noodles topp ed with cubed tofu, cucumber, scallion, and cilantro tossed with ginger-soy dressing

Risotto-style barley (chopped onion + minced garlic + pearled barley cooked in veggie broth and white wine) with artichoke hearts, mushrooms, and arugula

Brown rice penne topped with slices of avocado, cubed sweet potato, edamame, snow peas, shredded carrot (or whatever veggies we've got on hand), drizzled with tamari and toasted sesame oil

Brown rice pasta topped with marinara sauce (we make our own by sautéing minced garlic and onions in olive oil, then adding crushed organic tomatoes + fresh oregano and basil + crushed red pepper flakes + sea salt) with a side of garlicky kale

Mid-afternoon Snack

Sliced raw veggies OR apple slices OR a Larabar
Glass of unsweetened almond milk

Dinner

We usually make enough dinner to provide leftovers for the next day's lunch, so see lunch options above.  Some other favorite meals are:

Vegetarian tacos (whole wheat tortillas filled with black beans, diced raw onion, sautéed zucchini, cubed butternut squash, spinach, and guacamole)

Big salad with spinach or mixed greens, topped with with chickpeas, broccoli, red onion, sprouts, sun-dried tomatoes and a cumin-spiked dressing (cumin + minced garlic + squeeze of lemon + olive oil + sea salt)

Brown rice linguine with homemade pesto (fresh basil + minced garlic + olive oil + pine nuts + sea salt mixed in the food processor)

Butternut squash soup garnished with a sprinkle of chives, with a side of cold bean salad (cannelini or gigante beans + parsley + cured olives + tomato-lemon vinaigrette)

As I mentioned yesterday, I don't count calories but I am mindful of portion sizes and try to listen to my body to determine when I'm truly hungry, when I'm full, etc.  I also try to drink water throughout the day so that I stay hydrated and don't mistake thirst for hunger.  

I would love to hear about your favorite meals!

xo,

Garlic Sesame Kale

When it comes to leafy greens, kale has always fallen into the "should" category for me. By this I mean, I eat kale because I should eat it, but I never really find myself saying, "Gee, I could sure go for a big bowl of kale tonight."

However, as part of my quest to eat healthier and get into great shape, I've redoubled my efforts to eat a wide array of nutritious veggies and recently I've developed a greater appreciation for this powerhouse green (which is actually a type of wild cabbage). In addition to discovering some great kale recipes in my new cookbooks, I've been experimenting with a few of my own.

My favorite of these recipes came into being the other night, when we realized that we'd forgotten to take some fish out of the freezer to thaw for that night's dinner and were forced to get a little creative. After a bit of rummaging around, it was determined that we were in possession of a large amount of kale and some leftover soba noodles. Thus, Garlic Sesame Kale (sautéed and served over soba noodles) was born.

I really like how kale holds up to heat. Other cooked greens (I'm looking at you spinach) can be a little bit too mushy for my taste, but kale proudly holds its ground and retains a satisfying crunch even when cooked for a long time (in soups or slow cookers, for example).

Happily, this recipe doesn't require a long cooking time. In fact, the whole operation took about ten minutes from prep to service. (Do you like my super official cooking lingo? I learned it from Top Chef.) It's healthy, delicious and super versatile. You could use it in any kind of pasta dish, layer it into a veggie lasagna, or even use it to top off a cheese pizza.

As I mentioned, we put it over soba noodles, along with some cubed tofu. We also had a little extra Otsu sauce on hand, which I drizzled over the top. Check out that garlic action...mmm.

Garlic Sesame Kale (serves 2, with leftovers)

Ingredients

2 bunches kale, trimmed and chopped

3 tsp. toasted sesame oil

3 cloves garlic, chopped

1 tsp. brown rice miso paste (Westbrae makes a good one)

1 tsp. lemon juice

2 tsp. sesame seeds (optional)

Sea salt to taste

Preparation

Heat toasted sesame oil in a skillet over medium heat. Add garlic and cook for a couple minutes. Add kale and cook until just slightly wilted, stirring gently. Reduce heat to low and stir in lemon juice, salt, and miso paste. (You don't want to get miso paste too hot because it will destroy its beneficial enzymes.) Remove from heat and toss with sesame seeds.

How do you eat your kale? I would love if you would share your recipes!

Photos by moi.