Maca Mocha Cocoa Mix

My pantry is never without a stash of this homemade DIY dark cocoa mix. Warm, cozy drinks are an important staple for this Florida Girl adapting to life in northern Washington, you know? I mix it up in bulk, and I’ve been known to pack it up into jars for a simple handmade-with-love holiday gift. This year, I wanted to share the recipe with you in time to give you a chance to do the same!

My not-so-secret ingredient is maca – Lepidium meyenii – a plant in the brassica family (cousin to broccoli and all its cruciferous brethren) native to high altitudes of Peru. In the Andes, it’s long been eaten as a staple food and regarded for traditional medicinal uses. The dried root is thought to enhance endurance, and is known to contain glucosinolates and other compounds that can contribute to antioxidant and anticarcinogenic effects. It has a nutty flavor and aroma reminiscent of butterscotch that I really adore in my cocoa mix.

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[Instant Pot] Roasted Tomato Soup

Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.

Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…

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[Instant Pot] Pumpkin Spice Steel-Cut Oats

Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.

A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).

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[Instant Pot] Insta-Greens!

In my last post on Food Prep Strategy, I mentioned the latest positive influence that Instant Pot‘s glorious set-it-and-forget-it convenience has graced upon my cooking routines… something I like to call INSTA-GREENS. Really, it’s nothing more than batch-cooking my leafy greens, but in my eyes it’s become an anchor of my weekly self care routine. A simple task that makes me feel like I am treating myself right.

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Mary’s Famous Vegan Banana Pudding

As I scramble through my last month living in San Diego, I was lucky enough to take part in one last Healthy Dining Office Potluck. When you work with a team of Culinary Dietitians and other foodie health professionals, potluck celebrations are serious business. Looking back on the 2.5 years that I’ve worked with this team, I’m pleasantly surprised that I had a chance to document several of my contributions online here: there have been polenta-crusted quiches, gluten-free peach cobbler scones, worksgiving goat cheese mashed potatoes, and platters of avocado toast slathered with chimichurri sauce. But to date, my crowning achievement was at a banana-themed bash we held last October, so this week I had go out with a bang and recreate my biggest hit.

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Avocado Fudge Brigadeiros {Brazilian-style dark chocolate truffles, for your Olympic viewing pleasure}

This may be the most festive snack you can enjoy while watching the 2016 summer Olympics in Rio. Not only is the brigadeiro the hosting country’s most beloved dessert… there’s also something delightfully ironic about admiring world-class athletic prowess, while eating bonbons on the couch.

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Sweet Corn, Peach & Basil Salad

Today, let’s practice a summertime exercise in keeping it simple. It’s what the universe beckons us to do in this season of plenty, when the sun’s peak puts nature on overdrive, and the plants we cultivate positively vibrate with vital energy. It’s a magical time to love fruits and vegetables.

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Golden Greens

With exotic Indian flavors and a wealth of nutritious benefits, I’ve really struck gold with these dark leafy greens. In this deceptively simple recipe, fresh kale is gently wilted in a savory base of onions, garlic, and garam masala, brightened with a golden turmeric-ginger broth, and studded with plump golden raisins.

I’ve mentioned before that I like my greens a little sweet and sour; so when my food brain started cooking up the idea for an Indian-inspired recipe, I immediately craved chutney. I understand that in India, “chutney” can refer to any number of different condiments in different regions, but what I had in mind was the anglo-influenced variety: a flavorful preserve contrasting savory onions and spices with sweet fruit, made tart with vinegar. This recipe doesn’t require you to have a jar on hand, but echoes the same flavors with a combination of fresh ingredients and pantry staples.

So, what makes these simple greens such a nutritional goldmine? Not only is this dish full of vitamins and minerals, fiber and phytonutrients like any old bowl of kale; it’s also enhanced with a powerful arsenal of culinary herbal medicine. Garlic, ginger, and turmeric don’t just bring bold flavors to the dish – they’re also rich in a wide range of anti-oxidant, anti-inflammatory, immune-boosting and cancer-fighting compounds.

The photo above features green curly kale, but any of your favorite hearty greens can be substituted: collards, Swiss chard, even beet greens.

Eat it over brown rice or quinoa for a light meal, or complement it with a protein like tandoori chicken or tofu. This dish is also a good accompaniment for fans of the frozen Indian food section at Trader Joe’s! Their frozen curries and naan can make a decent meal on a busy night, but you can really upgrade your dinner with just a touch of home cooking – adding a quick fresh vegetable like this will bring the plate to life.

Golden Greens

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 4 as a side, or 2 as a main dish

Golden Greens

1 tsp. coconut or olive oil
1/2 onion, chopped
1-2 cloves garlic, minced
1/4 cup golden raisins
1/4 tsp. garam masala
1/2 cup vegetable or chicken broth
1/2 inch fresh ginger, grated (about 1/2 tsp)
1/4 tsp. ground turmeric
1 bunch of leafy greens (kale, chard, collards, etc.); tough stems removed and roughly chopped
1 pinch salt
1 tsp. apple cider vinegar

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, for about 3-4 minutes until it begins to soften and turn translucent. Stir in the garlic, golden raisins and garam masala, and cook for another minute until fragrant. Mix the ginger and turmeric into the broth, and add it to the pan along with the greens. Toss to combine, and allow to cook until the greens are wilted. Season with salt and apple cider vinegar before serving.

https://flavorrd.com/2016/02/golden-greens/