April 15, 2012

Sorrel oat soup

Oats (avena sativa)
You will need:
2 tablespoons olive oil
2 large shallots, chopped
1 pound sorrel leaves, washed and trimmed of stems

1/2 cup rolled oats
6 cups water or vegetable stock
coarse sea salt to taste
freshly ground black pepper

Heat oil in a stock pot. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time and cook until leaves have wilted, about 10 minutes. 


Add oats. Add broth, bring to a boil, and simmer about 15 minutes.

Using a hand-held blender, purée the soup in the pot. Season with salt and pepper. Simmer for about 5 minutes and enjoy!


Warm kale apple salad with leek walnut vinaigrette


You will need:
1 bunch kale
1 granny smith apple
1 leek
1 handful walnuts (choose organic if possible)
salt to taste
4 Tablespoons olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons water

Bring 1/2 cup water to a boil in a sauce pot.
Meanwhile, rinse and chop kale. Add to boiling water.
Cover, reduce the heat to low, and cook for 5 minutes.

Core and slice apple into thin crescents. Add to sauce pot, turn off the heat, and let these sit, covered.

Slice the leek in half length-wise. Rinse out any dirt. Slice each half into thin crescents. Heat olive oil in a skillet. Add leeks and sauté on medium heat for 5 minutes.

Add walnuts and salt. Sauté for 2 more minutes, stirring so that walnuts do not burn.
Place walnuts and leeks in a food processor with olive oil, vinegar and water. Blend well and taste for salt.

Drain and remaining water from kale and apple slices. Place these in a serving bowl, top with blended vinaigrette, and dig in!

Hard-boiled egg salad with artichoke hearts and lemony chard


You will need:
6 eggs (antibiotic-free and local if possible)
1 bunch swiss chard
1 lemon
1 glass jar artichoke hearts (in water)
1 teaspoon thyme
salt and black pepper to taste
4 Tablespoons olive oil


Place 6 eggs in a stock pot. Cover with water, bring to a boil, and cook for 5 to 7 minutes.
Remove from heat, drain, and rinse under cold water. Set aside.

Chop and rinse 1 bunch swiss chard. Heat oil in a skillet. Add chard, cover, and sauté on medium heat for 5 minutes.  
Open artichoke hearts, drain, and add to skillet. Season with thyme, salt and pepper. Using a straight-edged spatula, split artichoke hearts in half. 
Turn off the heat and place vegetables in a serving bowl.


Peel eggs and cut each one length-wise into thirds or bite-sized pieces. Add to vegetables. Cut lemon in half and juice it over the bowl by sticking a fork into each half and squeezing. Toss with olive oil.

Serve and savor the simple, delicious results!

 



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