tag:blogger.com,1999:blog-58640642143606391222024-03-13T14:26:48.457-07:00The Yogic KitchenCandice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-5864064214360639122.post-87538725938953210022015-01-31T16:22:00.001-08:002015-01-31T17:28:55.597-08:00Citrus Kale Salad with Peanuts, Pear and CambozolaI haven't posted anything in a really long time! So how did my Whole30 turn out? I lost 20 lbs! Not in the first month, but after about 4 months of cutting out soy, dairy and processed foods like bread and crackers. Yes, I do have before and after photos. No, I'm not going to share them, because <i>the internet is forever</i> ya'll. Almost a year has passed since that first Whole30, and we did another one this month. We celebrated by going out for beer and pizza. Of course. Duh.<br />
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That being said, we recently went out for a (rare!) date night, and here I've re-created the kale salad we couldn't stop talking about. I know. Kale. Right? How exciting is kale. (It's pretty delicious, actually). But hipsters aside, give it a chance. <br />
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This salad is freaking awesome. It has pears, kale, a yummy and light blue cheese (my husband hates blue cheese, but loves this one) and a citrusy dressing. Plus, it's easy and fast. </div>
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Cambozola is like a light and creamy brie with flecks of mild blue in it. It's really great, if you can find it. We got it at Trader Joes. </div>
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Ingredients: </div>
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1 bag of baby kale</div>
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1 apple pear, chopped</div>
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1/2 cup peanuts</div>
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two slices of cambozola cheese, cubed (Trader Joes!)</div>
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1 orange</div>
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1 Tbsp olive oil</div>
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pepper to taste</div>
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Combine kale, pear, peanuts and cheese in a bowl. Squeeze the juice of the orange over the top of the salad. Top with olive oil and pepper. Then sing the glorious praises of kale. </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com3tag:blogger.com,1999:blog-5864064214360639122.post-69543644882774647002014-05-03T10:13:00.001-07:002014-05-03T13:11:10.319-07:00Whole30 Vegetarian: Day 11. Spaghetti Squash Puttanesca. (Vegan, Paleo).<div class="separator" style="clear: both; text-align: center;">
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Today marks day 11 of the Whole30 Vegetarian experiment. I haven't posted in a few days, so here's the update:<br />
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I'm feeling great. Energy levels are good, sleep is excellent, although PMS-ing on this diet is a bitch. Lunch-time hunger grumps are likely to lead to rage and even crying. Eating well, and often, is a must. It can be time consuming and all of my schedule has to account for when we are going to eat.<br />
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Breakfast usually looks like this:<br />
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Lunch is typically a salad or leftovers. Food is getting boring, I'll admit, but the diet isn't hard. I still don't miss anything that we've cut out, but I have to tell you that I've been having dreams about eating carbs. For reals. Like dreams about stuffing an entire package of rice cakes into my face and eating them like a crazy person. Which is weird, because awake, I don't want rice cakes. Hm. <br />
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Okay, so the good news. I know we aren't supposed to weigh ourselves during the program, but I totally did. And I'm down 6 lbs. I've been about 140 lbs for the last five years, and NOTHING I've done has gotten me below 140. Today I'm at 139. Booya! That feels pretty fucking amazing. (I curse when I'm excited. Or when I'm mad. Or just in general). <br />
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So today's recipe is spaghetti squash. It's not the first time this veg has appeared on my blog, and I'm forever a fan of nature's spaghetti. The recipe takes 40 minutes, but really that's just "sit back and let it cook time." The prep will take about 10 minutes or so. <br />
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Ingredients:<br />
1 spaghetti squash, halved<br />
1 jar of crushed organic tomatoes<br />
1 bell pepper, chopped<br />
3 cloves of garlic, minced<br />
1 onion, chopped<br />
2 Tbsp sundried tomatoes<br />
olive oil<br />
1/2 tsp of basil<br />
1/2 tsp of thyme<br />
1/2 tsp each marjoram and oregano<br />
1/2 cup of water<br />
salt and pepper to taste<br />
olives of your choice, chopped (I used salty green olives, but you can use black or kalamata olives).<br />
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Preheat your oven to 375. Place your squash halves on a cookie sheet, but don't put them in yet. Meanwhile, saute your onion, garlic and bell pepper in olive oil until soft, about 5 minutes. Then add in your spices and sundried tomatoes and cook another 1-2 minutes, until fragrant. Add in your tomatoes and water and set your heat to low, maintaining a gentle simmer. <br />
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Now place your squash in the oven and set the timer to 40 minutes. Your squash and sauce will each cook for the next 40 minutes, stir your sauce occasionally. <br />
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When finished, pull the squash out of the oven and cool slightly so you can handle it. Then with a fork, shred the insides into spaghetti, top with sauce and olives and enjoy! Makes great leftovers too! <br />
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com2tag:blogger.com,1999:blog-5864064214360639122.post-72882724697354441372014-04-28T11:52:00.000-07:002014-04-28T11:52:00.399-07:00Whole30 Vegetarian Day 6: Warm Beet Salad with Kale, Citrus and Pistachio (Vegan, Paleo).<div class="separator" style="clear: both; text-align: center;">
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Day 6! That's 1/5th of the way through the Whole30 program! That's math ya'll!</div>
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This morning brought another banana + coffee for breakfast. On days when my husband is at work I prefer a lighter breakfast. My husband, on the other hand, wakes up ravenously hungry, and we end up eating heavier fare on those days, so expect some more breakfast recipes as we go through the next few days. </div>
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Dinner tonight will be leftover soup from Day 1, and some steamed mixed vegetables. Nothing fancy there. </div>
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So today's recipe is lunch (although you could make it for dinner, or even breakfast if you wanted to). </div>
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The warm, earthiness of the beets is brightened by chunks of sweet orange, and salty, crunchy pistachios, then drizzled with fresh grapefruit juice and olive oil. It's a quick, tasty and satisfying meal, especially if you prepare your beets ahead of time, like I did. Make the beets the night before, then simply slice and heat in a skillet for a few minutes before topping your salad. Or just eat the beets cold. It will be great either way. </div>
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Ingredients:</div>
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2 cups of chopped kale</div>
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1 orange, peeled and sliced</div>
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2 beets</div>
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1/4 cup of pistachios</div>
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juice of 1/2 fresh grapefruit </div>
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1 Tbsp. olive oil</div>
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pepper to taste</div>
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You can roast the beets if you like, but the quickest way is to steam or boil them. Wash beets and remove leaves and stem. Steam for about 30-45 minutes, or until soft but not mushy. Cool slightly and remove skins (they should slide right off). Slice your beets into thin disks. </div>
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Meanwhile, place your kale into a large salad bowl and top with orange slices, pistachios, beets, grapefruit, pepper and olive oil. Due to the heartiness of kale, you can enjoy this right away or make ahead and it will keep for a day or so without becoming a soggy mess. Enjoy! </div>
Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-4358550884735699872014-04-27T18:24:00.000-07:002014-04-27T18:53:42.941-07:00Whole30 Vegetarian Day 5: Pan Seared Brussel Sprouts with Apple, Onion and Dates.<div class="separator" style="clear: both; text-align: center;">
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Yesterday had me a little down in the dumps after dinner. I developed symptoms of "detox" like a sore throat and headache. I could post a 99 page rant about how much I hate the word <em>detox, </em>but that might be for another day. <br />
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According to the Whole30 program, symptoms of detox are normal and expected. (I can't help but wonder though, why when I switched from meat-eater to vegetarian, or when I jumped, at one point, into Ayurveda, why I didn't develop any adverse reactions or <em>detox </em>symptoms, only felt amazing immediately?) Anyway, I slept almost 11 hours last night (!!!!) And woke up feeling amazing. No adverse symptoms today, and my energy levels are great. <br />
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For breakfast I wasn't feeling particularly hungry, so I had a cup of coffee and a banana. Meh. <br />
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For lunch I had a salad with avocado, strawberries, grapefruit, tomato, cucumber and broccoli, over romaine, in a balsamic vinaigrette. <br />
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Dinner was the main take-away today and is adapted from a recipe I found at Herbivoracious.com. Their recipe uses honey (not allowed in my program) so I used dates instead, and ghee instead of butter (ghee allowed, butter not). This recipe isn't vegan, but you could easily make it vegan by subbing coconut oil for ghee. <br />
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The dish came out AMAZING. Better than expected. The dates give it a sort of brown-sugar quality that is delicious. I'm loving trying new recipes, and the challenge to make them fit with in the program. So far I've found quite a few that will stick around after this month is up. <br />
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Oh. And some notes about what I'm noticing: We aren't allowed to weigh ourselves during the program. But my pants feel looser and more comfortable, my waistline is visibly slimmer (probably from dumping some bloat and water weight) and my skin looks great. I am missing wine tonight. A glass of wine would be great. <br />
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Ingredients:</div>
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1/2 of a medium onion, chopped</div>
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1 apple, cored and chopped (I left the skins on)</div>
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2 dates, pitted and chopped</div>
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1/2 lb of fresh brussel sprouts, stems chopped and outer leaves removed, then sliced into 1/4 inch pieces</div>
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1/4 tsp fresh rosemary<br />
1 tsp apple cider vinegar</div>
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salt to taste</div>
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2 tbsp oil of your choice (ghee or coconut)</div>
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In a large skillet melt your oil, then saute the onion until soft, about 4 minutes. Add in the apple and dates, and cook another 2 minutes. Then add in vinegar, the rosemary and brussel sprouts. Cook until desired tenderness (about 5 minutes for crisp sprouts, longer for more tenderness). Enjoy the savory, sweetness of it all! </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-28983343577337979372014-04-26T17:34:00.001-07:002014-04-26T17:34:12.228-07:00Whole30 Vegetarian Day 4: Sweet Potato Tacos (Vegan, Paleo).<br />
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Today marks day 4 of the Whole30 Vegetarian experiment. </div>
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I'm feeling pretty good, overall. I've been sleeping fantastically, and no sign of my usual insomnia. I am a bit more tired than usual, and a tad cranky here and there. But hungry? Not really.</div>
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For breakfast my husband whipped up a quick veggie scramble that I shoved half of down my throat on my way to teach yoga this morning. </div>
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Lunch was a salad with strawberries, tomatoes and romaine in a tahini dressing. I forgot to photograph it as it was consumed while cheering on my eldest son at water polo this morning. That's him: #5. </div>
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Waterpolo and yoga took up most of our day and dinner wasn't planned ahead. I <i>was </i>just going to steam up some veggies, roast a sweet potato and have some soup, but as I was cleaning out our veggie box from the local market, I realized that romaine leaves make perfect little boats. For tacos. I freaking love tacos. If you know me at all, you know this thing about me. </div>
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So I chopped up some sweet potatoes, roasted them with some onion in taco spices, and served them in romaine boats with avocado, alongside asparagus drizzled with balsamic vinegar and a bowl of garden vegetable soup. Perfect, impromptu dinner that even got thumbs up from the 5 year old (the hardest critic in the house!) </div>
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Ingredients:</div>
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3 medium sweet potatoes, peeled and chopped into bite size pieces</div>
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2 tbsp olive oil</div>
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1 onion, sliced into rings</div>
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1 tsp each chili and cumin</div>
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dash of red pepper flakes (optional)</div>
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salt and pepper to taste</div>
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2 large romaine leaves per person</div>
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Preheat your oven to 375 degrees. </div>
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Meanwhile, toss your potatoes, onion, oil and spices in a large bowl. Spread on a cookie sheet and bake until soft and slightly crispy, about 20-30 minutes. Stir occasionally. </div>
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Remove the potatoes from the oven, cool slightly, and serve in romaine leaves with your favorite sides. </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-56964905474773369892014-04-25T20:31:00.000-07:002014-04-25T22:44:56.254-07:00Whole30 Vegetarian Days 2-3: Coconut Curry with Zucchini Noodles (Vegan, Paleo).<br />
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Day two of the <a href="http://whole30.com/" target="_blank">Whole30</a> diet (with me trying it as a vegetarian) and things are still looking good. So far I'm not feeling restricted at all, if anything, I am eating more food than usual (which, honestly, kind of freaks me out). For breakfast we had sweet potato hash, poached eggs and avocado. My usual fare: toast. I'm not usually hungry in the morning and eating within 30 minutes of waking has been challenging. Yummy, but challenging. </div>
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Lunches have consisted of totally delightful, and HUGE salads topped with whatever we can get our hands on, from tomatoes, to fruit and nuts. It's been really nice actually. I'm a fan. And so far I'm not having any food cravings. I don't eat much in the way of sugar, and can do without grain for a while, at least. I can see missing beans in the long run, and haven't ruled out allowing myself a portion here and there.</div>
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The first night we had a TOTALLY scrumptious variety of veggies and fruit, including a baked sweet potato, roasted cauliflower with tahini sauce, apple,walnut and kale salad in a grapefruit vinaigrette, and fresh pineapple. All Whole30 approved foods. Doesn't feel like deprivation to me! </div>
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A few insights about Whole30 so far. First: I am not going to be paleo forever. I am sure of that. But I can see eating this way a majority of the time. Second: so far it's not that hard. It's not that far off of how we usually eat, and I'm enjoying eating so much fresh fruit and veg. Plus, it's been great to see my husband consume so much of it himself. I can imagine that if your normal diet consisted of a lot of processed food, that this transition would be exponentially difficult. Like today I brought 40 cupcakes to my son's school for his 5th birthday, but wasn't tempted to eat one. But then again, I'm not normally tempted by sweets, particularly baked goods, so no real shocker there. </div>
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So far the transition has been pretty easy, if not a little exciting, because I have even more reason to try new things. Like the "Vegetti." </div>
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Last night I made coconut curry with this new-found gadget. It's a contraption that turns veg into noodles. Well, kind of. It just spiral slices them. I'm up for anything, especially if it will get us through the next 30 days without eating each other's faces off. </div>
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The sauce I made came out top-notch and really made the whole dish. We would eat this again, and definitely the sauce is going to make a comeback!</div>
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Ingredients:</div>
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1-2 cups mixed vegetables of your choice. I used broccolini and carrots</div>
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3 large zucchini, spiralized</div>
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1 small onion, chopped</div>
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For the sauce:</div>
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1/2 can coconut cream</div>
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1 cup water</div>
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1 tsp each curry and turmeric</div>
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salt to taste</div>
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1/2 to 1 tsp red pepper flakes</div>
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1/4-1/2 tsp cayenne</div>
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1 inch of ginger, peeled and chopped</div>
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3 cloves of garlic, minced</div>
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Bring a large pot of water to a boil and blanche your vegetables for a few minutes, until bright and to desired softness. Drain, set aside. </div>
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Then "spiralize" or shred your zucchini.</div>
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In a sauce pan, saute the onion until soft, about 5 minutes or so. Then add in the spices, ginger and garlic, and cook 1-2 minutes more. Stir in the salt and coconut cream. Bring to a simmer and cook about 5 minutes.</div>
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Meanwhile, blanche your zucchini for 2-3 minutes. Drain. Top with your blanched vegetables and curry sauce. Enjoy!</div>
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Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-8671184286725151112014-04-24T16:22:00.002-07:002014-04-25T22:40:29.840-07:00Whole30 Vegetarian: 20 Minute Garden Vegetable Soup (Vegan, Paleo)My husband recently started following the <a href="http://whole30.com/" target="_blank">Whole30</a> plan. Long story short, it's a a diet that emphasizes whole foods and cuts out sugar, dairy, processed and refined foods, and grains. In an effort to support him, I've been modifying my cooking to avoid these ingredients. Which, it turns out, is pretty simple (for me at least). A diet that focuses on eating tons of veggies? I can handle that!<br />
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A lot of the complaints about the program is boredom or lack of ideas with cooking. I can imagine if you're coming out of a diet coke/hamburger/cheetos kind of diet that this change would be hard. But instead I see it as a challenge, and have come down with some really great ideas and recipes. Already we have had a ton of baked sweet potato, roasted cauliflower (huge hit with the kids), super yummy salads topped with nuts and strawberries, and a kale salad with apples that I MUST POST SOON. </div>
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One of the things we decided would be nice is to add some soups to the menu, and I have some good ones lined up like cauliflower pesto that I'll be sure to post. </div>
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Today I made a pot of soup to last the week, either to accompany meals or as a quick snack. This one took 20 minutes, fits into the Whole30 diet and smells amazing. My husband keeps creeping around the kitchen asking what I put in it, and I'll tell you: not a lot. It's brothy and light, perfect for spring, and all done in 20 minutes! </div>
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1 small onion, diced</div>
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2 carrots, diced</div>
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3 stalks of celery, chopped</div>
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3 cloves of garlic, minced</div>
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1 large zucchini, sliced into half moons</div>
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1/2 cup of roasted red peppers, peeled and chopped (I used jarred from the grocery)</div>
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4 cups of broth or water</div>
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1 can organic diced tomatoes (or about 1 cup fresh chopped)</div>
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1 large bay leaf</div>
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In a skillet heat 2 Tbsp olive oil. Add in the onion, celery, carrot and saute until soft, about 5 minutes. Add in the garlic, red pepper and spices, bay leaf, and cook 1-2 minutes more, stirring frequently. Stir in the broth and tomatoes, salt and pepper to taste. Bring to a simmer and cook for 5 minutes. Add in the zucchini and cook 5 minutes more. Store for the week and enjoy with your favorite salad or serve immediately.<br />
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All packed up and ready to go in the fridge! </div>
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Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-3124292141911282014-03-23T11:35:00.002-07:002014-03-23T11:35:50.620-07:00Roasted Chickpea Salad with Lemon, Mint and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
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I spent the last week in Portland with my sister and her sweet new baby. I was so grateful to be able to help, and it doesn't hurt that I got my baby fix in!</div>
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But after traveling and being a houseguest, and all of the eating that goes with it, I came home craving veggies in a major way. So dinner tonight was packed full of veggie goodness, beginning with this salad.</div>
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I roasted the chickpeas with garlic and olive oil, then stirred in some mint, crumbled goat cheese and lemon. Seriously delicious hot or cold. </div>
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Alongside I served a green salad with tomatoes, oranges, cranberries and sunflower seeds in a balsamic vinegar and some simple steamed green beans. Delicious and just what I needed to get my body back on track. </div>
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Ingredients:</div>
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2 cups (or two drained cans) of chickpeas</div>
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2-3Tbsp. olive oil</div>
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salt and pepper to taste</div>
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2 cloves of garlic, minced</div>
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1 cup of chopped mint</div>
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juice of 1/2 a lemon</div>
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1/2 cup of crumbled feta or goat cheese</div>
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In a baking dish combine the beans, oil, garlic, salt and pepper. Toss to coat evenly. </div>
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Bake for 15 minutes at 375. Remove from oven and let cool for about 10 minutes.</div>
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Stir in the lemon juice, mint and cheese. Serve.</div>
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Finally, I leave you with a sweet picture of my new nephew Sabin, sleeping in my arms. </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-68448321868728766932014-02-14T18:11:00.000-08:002014-02-14T19:42:44.310-08:00Veggie Fajitas and the Politics of Feeding Children Vegetables.<div class="separator" style="clear: both; text-align: left;">
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I'm not a believer in hiding veggies from your children. True, there are many celebrities with best-selling cookbooks that tout the benefits of pureeing veggies into things like brownies and spaghetti sauce. I think that's a neat idea. But as a way of life, I believe in presenting children with food that looks as much in it's natural state as possible. If they never know that they are eating a vegetable, how will they ever choose to eat one voluntarily? <br />
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Hear me out. </div>
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It's useful to add nutrients to a picky eater's meals. But overall, the real value is teaching kids that veggies are delicious, and an important part of their diet. Give a kid a zucchini and he's probably going to turn his nose up at it a few times. But be persistant. Eventually it will take. How do I know? Because we've lived this ideology again and again.</div>
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Tonight I made veggie fajitas for my family. No tofu. No seitan. Just carmelized veggies in a tortilla. Even I was skeptical that it would take with my kids, particularly my youngest. But all three of my kids ate, and ate well. </div>
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We have a philosophy in this house that what's for dinner is what's for dinner. There will be nothing else. I am not going to cater to you. It's a hard line to draw. But if you don't eat, you go hungry. ( A big, BIG part of this is preventing too much snacking before dinner. Hungry kids EAT).</div>
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Let's just say it's a power struggle. And I win, almost every time. </div>
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Don't get me wrong. It didn't happen overnight. It took a long, LONG time. All I ask is that they try. Try the veggies. </div>
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2-3 bites at least. Then you can eat your beans and rice and tortillas. </div>
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And over time, those 2-3 bites turn into 5-6. And then a whole meal. It works. Try it. And let me know how it works out for you. What challenges do you face in the kitchen? Do you think my rules are too strict?</div>
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Veggie Fajitas</div>
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Ingredients:</div>
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1 onion, sliced</div>
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1 bell pepper, sliced</div>
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6 oz. mushrooms, sliced</div>
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2 small zucchini, speared</div>
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In a large skillet saute the onions and mushrooms until soft. Add the zucchini and red bell pepper. Cook until the onions and mushrooms are caramelized. Salt and pepper to taste. Serve in warm tortillas with rice and beans on the side. </div>
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Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-33067281407804207182014-02-10T17:18:00.001-08:002014-02-10T17:18:21.728-08:00Strawberry Rhubarb Pie<div class="separator" style="clear: both; text-align: center;">
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My last pregnancy was spent in the kitchen, learning to make pie. I had such a happy time, and learned to make all kinds of delicious desserts, even though I'm not particularly a fan of sweets. Maybe that's why rhubarb pie is my favorite. It's easy to make, sweet but not overly so, and has a nice tartness.<br />
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I have made so many failures in the process of learning: burnt pie, runny pie, pie that is too sweet, pie that is too bland. <br />
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Now that I'm over the learning curve, I find that pie making can be much quicker than expected. So there are a few key steps to make sure that your dessert comes out perfect:<br />
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1. Buy or make a good quality pie crust. I always make my own and the flavor really does make a difference. I opt to make a crust with about 1/2 the butter of a traditional pie, and the result is a chewier, more rustic crust. You can try all sorts of varieties, and I hear coconut oil is a great vegan substitute for butter. I haven't tried that yet.<br />
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2. After you sugar your fruit, let it sit for 20 minutes and then DRAIN before continuing on with the recipe. This will ensure your pie is not runny.<br />
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3. Let your pie set for a few hours after cooking, so that it has the chance to thicken. You can always reheat it if you want it warm. <br />
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Now let's get cooking!<br />
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<u>Pie Crust Ingredients:</u><br />
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2 1/2 cups of flour<br />
1 stick of butter, cut into small chunks<br />
1 tsp each salt and sugar<br />
8 Tbsp of ice water<br />
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Mix the salt and sugar into the flour. Cut the butter into the flour with a pastry cutter or two knives. Add the water in, little by little, until your dough just sticks together. Divide in half, wrap each ball in plastic wrap and refrigerate at least 30 minutes. When ready to fill the pie, roll each ball out to form flat disks (the top and bottom of your pie). <br />
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<u>Pie Filling</u><br />
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3 cups rhubarb, chopped<br />
1 lb of strawberries, green parts removed, quartered<br />
1/4 and 1/2 cup of sugar, divided<br />
3 tbsp corn starch<br />
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Place the rhubarb and strawberries into a large bowl and stir in 1/4 cup of sugar. Let sit 20 minutes. Drain the liquid from the fruit. Next, stir the cornstarch and reserved 1/2 cup of sugar into the fruit. <br />
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Pour the fruit mixture into the pie pan/crust and top with the second crust, using a fork to crimp the edges together. Brush the top of the pie with a little milk or egg wash if you want that shiny effect (below).<br />
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<strong>**Bake at 450 for 15 minutes then reduce heat to 350 and cook another 40 minutes. </strong><br />
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Cool for 3 hours or so, then serve! <br />
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Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-1343316570105674212014-02-09T08:41:00.002-08:002014-02-14T19:40:25.215-08:00White Bean and Kale Soup (Vegan)<div class="separator" style="clear: both; text-align: center;">
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The rain has finally arrived, albeit a bit late in the year. This has been the driest year in California history, and while I can't say I've been hating all the sunshine, the drought is a real concern. And I really do love the rain. It's the perfect time to stay all day in jammies, eat soup, make tea and listen to the earth be renewed.<br />
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We also spent the week celebrating my middle son's 10th birthday and I'm feeling a little sick of party food, pizza and cupcakes. This was a nice dinner to bring my family back to their senses.My kids enjoyed this one, the 12 year old had 3 servings!<br />
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This bean and kale soup is very simple and quick to make. The bell pepper added towards the end adds a bright and peppery flavor to the soup. <br />
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Ingredients:<br />
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2 tbsp Better than Boullion (veggie flavor)<br />
6 cups of water<br />
1 onion, diced<br />
3 stalks of celery, chopped<br />
2 cloves of garlic, minced<br />
1 bay leaf<br />
1 sprig of fresh rosemary<br />
1 red bell pepper, chopped<br />
1 bag of frozen peas and carrots<br />
1 cup of cooked white beans<br />
2 cups of kale<br />
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Saute the onion and celery in a large saucepan until translucent. Add in the garlic and bay leaf and cook another 1-2 minutes. Add in the boullion, rosemary and water and bring to a boil. Simmer for 10 minutes. Then add in the rest of the ingredients, bring back to a boil. Simmer until peas and carrots are soft, about 5 minutes. Remove the rosemary stem and bay leaf prior to serving. Enjoy with a crusty loaf of bread, for dipping.Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-33206304317575155832014-02-03T18:50:00.000-08:002014-02-03T20:19:55.856-08:00Macaroni and Cheese with Crunchy Kale Topping<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">My husband's childhood friend recently cooked dinner for us and his family ( He also happens to be a chef, so we usually let him do the cooking when he comes over). He likes to do it, and we reap the benefits of a delicious meal with good friends. </span></div>
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<span style="font-family: inherit;">Though he made a different pasta dish, I watched him top it with kale and breadcrumbs and I was, I admit, skeptical. I would have stirred the kale into the whole mix, and I was picturing the kale turning into a soggy, sloppy mess. </span></div>
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Well. Don't question the chef! He pulled it out and the kale was crunchy and salty and delicious. Just like the kale chips we all know and love. He made kale chip casserole. This dish is inspired by his. </div>
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Ingredients:</div>
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1 package of pasta, cooked and drained</div>
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1 onion, diced</div>
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2 cups of cheese</div>
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1.5-2 cups of kale, torn into bite sized pieces</div>
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2 cups of milk</div>
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1 tbsp oil or butter</div>
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1 tbsp flour</div>
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salt and pepper to taste</div>
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breadcrumbs</div>
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Place your cooked pasta in a large casserole dish. Meanwhile, saute the onion until soft, and stir into the pasta.</div>
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In a small sauce pan, heat the oil. Stir the flour into the oil quickly and brown slightly, but do not burn. Add the milk and whisk continuously until hot. Whisk in the cheese and stir until melted. Pour the cheese sauce over the pasta and salt and pepper to taste. </div>
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Top the pasta with a sprinkle of cheese, the kale and breadcrumbs and a dash more salt. Cover with foil and bake at 375 for 20 minutes. Then remove the foil and bake another 8 minutes. </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-21795961815174178892014-01-12T12:08:00.005-08:002014-01-12T12:27:20.592-08:00Vegan Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
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Smoky and sweet, this lentil variation of the classic sloppy joe is a hit with the whole family, even the meat eaters. I love to make it in the slow-cooker (I love to make anything in the slow cooker!) but you can make it on the stove-top as well. <br />
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This recipe is very versatile, as the secret ingredient is the homemade bbq sauce. So feel free to try different beans or vegan "meats" or omit them altogether. For extra-deliciousness, serve with thick dill slices.<br />
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And between you and me? I put an entire package of mushrooms into this recipe. My kids HATE mushrooms and they had no idea that their burgers were packed full of mushrooms. The key is to chop the mushrooms very small. <br />
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Now go on, drag out your slow cooker before work tomorrow and have dinner ready by the time you get home. <br />
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Ingredients:<br />
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1 cup brown lentils, rinsed<br />
16 oz vegan soy crumbles (or tempeh, seitan, etc)<br />
16 oz mushroom of your choice, minced<br />
1 large onion, minced<br />
1 red bell pepper, minced<br />
2 cloves of garlic, minced<br />
1 can of organic crushed tomatoes<br />
2 cups water<br />
1 tsp. chili powder<br />
salt and pepper to taste<br />
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for the sauce:<br />
1/3 cup of ketchup<br />
1/3 cup brown mustard<br />
4 Tbsp. brown sugar<br />
2 Tbsp. soy sauce<br />
1 tsp liquid smoke<br />
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In a skillet saute the onion, bell pepper and garlic until soft. Add the chili powder and cook 30 seconds. <br />
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In the slow cooker combine the onion mixture with the soy crumbles, mushrooms, tomatoes and water. Salt and pepper to taste.<br />
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For the sauce, combine all ingredients and whisk until smooth. Stir into slow-cooker and cook on low for 6 hours. <br />
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Alternatively, you can cook this on the stove top, simmering on low until the lentils are soft. Serve on toasted buns with coleslaw and/or pickles.Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-46131821014386257842013-12-10T09:08:00.001-08:002013-12-10T09:08:58.523-08:00Fresh and Easy Flat Bread Pizza<div class="separator" style="clear: both; text-align: center;">
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California is an agricultural hub and particulary here on the Central Coast, we are really lucky to have access to fresh, local produce. For me, a short drive down to Moss Landing once a week takes us through fields of fresh brussels sprouts and artichokes, along the foggy coastline and ends at one of my favorite produce markets.</div>
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Here you can also view the marina, go kayaking, shop for shells or visit excellent restaurants. </div>
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But my purpose in making the trip each week is to get amazing, seasonal, local produce at an unbelievable bargain. </div>
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This week, I picked up peppers, onions, mushrooms and squash. I admit, it's been a challenge to switch to buying seasonal vegetables, as I have to then find a recipe to use them in, rather than shopping to complete my planned recipe. But I'm adapting. </div>
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This week's culinary creation came via inspiration from a recipe I saw in Sunset magazine. I'm blogging from memory of something I saw while sitting in the dentist's office (probably trying to distract myself from the impending procedure. I hate dental work, don't you?)</div>
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Fresh, thinly sliced veggies are layered on to a large lavash bread, then baked at high heat for a short amount of time. I admit I was skeptical at first that the lavash would hold up, instead expecting a soggy mess. But it did hold up. I recommend slicing your veggies very thinly to avoid too much liquid escaping and ruining your meal. </div>
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The result is a very fresh pizza, with vegetables that are barely cooked but very delicious. The crust is very crisp and would make an excellent appetizer, although we ate them as a meal. If you are adverse to nearly-raw onion, I would omit them. </div>
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Ingredients:</div>
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1 lavash or other flat bread per person</div>
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1 yellow squash or green zucchini, thinly sliced</div>
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1 bell pepper, sliced</div>
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1/2 onion, sliced into half moons</div>
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1 clove garlic, chopped</div>
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2 tbsp olive oil</div>
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3 mushrooms, sliced</div>
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1/4 cup of herbed goat cheese, crumbled</div>
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1/4 cup good-quality grated parmesan cheese</div>
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salt and pepper to taste.</div>
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chopped tomatoes and arugula for garnish</div>
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Preheat oven to 425 degrees. Place your lavash bread on an inverted cookie sheet and brush with oil. Sprinkle garlic over the top and layer the squash, pepper, mushrooms and onion over it. Crumble the goat cheese evenly, and top with parmesan. Bake for 5 minutes. Remove from the oven, slide onto a cutting board and top with chopped tomatoes and arugula. Salt and pepper to taste. </div>
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I hope you enjoy them, we have made them three days in a row because they are that delicious and easy! </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-85971510238216103122013-10-01T17:36:00.000-07:002013-10-02T06:38:47.787-07:00Cherry Tomato and Zucchini Galettes.<div class="separator" style="clear: both; text-align: center;">
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It seems sometime after June, I fell off of posting regular recipes here. It sometimes goes like that. We didn't stop eating, I just either lacked the incentive to post it, or we scarfed it up too quickly to photograph it. Or more often then not, I was in a mode of recycling tried and true recipes and not coming up with anything new. </div>
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Maybe I was kidnapped by ravenous vegetarian ninjas. But if I was, I'll never tell. They've sworn me to secrecy. </div>
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So hi again, and welcome back. Or maybe you never went anywhere at all, and waiting patiently for me to post something new, and so I'll say it's good to be back. </div>
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This recipe was so delightful, and <em>screamingly easy</em> to make. I cheated a little bit here and used pre-made pie dough (which I almost never do, but I was short on time, so there you have it.) If you have the time to make your own pie crust, I recommend it. </div>
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Each pie will serve about 3 people.</div>
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<strong>Zucchini and Cherry Tomato Galletes.</strong></div>
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Ingredients:</div>
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1 cup ricotta</div>
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1/2 cup good-quality parmesan cheese</div>
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1 pie crust</div>
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olive oil</div>
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about 2 cups halved cherry tomatoes or zucchini</div>
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2 Tbsp basil, chopped, for garnish</div>
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1. Mix the ricotta and parmesan together in a bowl and spread evenly on the pie crust(s). Leave about an inch wide border, this will be turned up and over to form the frame of the galette. </div>
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2. Arrange your veggies on top of the ricotta/parmesan mixture.</div>
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3. Fold up the edges of the pie crust around your veggies.</div>
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4. Sprinkle a small amount of olive oil over the top.</div>
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5. (Optional) brush pie crust with milk or egg wash. </div>
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6. Place on an oiled cookie sheet and bake at 375 degrees for 45 minutes, or until the pie crust is golden. Let cool slightly and garnish with basil. Can be served hot or at room temperature.</div>
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Goes well with a fresh green salad. Enjoy! </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com1tag:blogger.com,1999:blog-5864064214360639122.post-41294048032452055702013-06-15T19:53:00.000-07:002013-06-15T20:01:56.140-07:00Tofu Street Tacos (Vegan).<div class="separator" style="clear: both; text-align: center;">
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I love tacos. It's my answer for everything: <br />
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What time is it? Taco time.<br />
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What's for dinner? Tacos<br />
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What could make this dinner better? Put it in a taco.<br />
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Seriously, it's become a joke around my house, and even in yoga. After one particularly grueling class, and after a delightfully blissful savasana, I went to the local taqueria.<br />
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I should insert here, that maybe I shouldn't be allowed to drive after savasana. <br />
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I approached the counter and asked the nice young lady for "taco."<br />
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Did I ask what kind? No. I just walked away, content that my taco endeavor was complete. She thought I was nuts. <br />
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Better, then, is when I make my own, complete with functioning brain. But it's hard to get vegetarian tacos, street style. So here is my version (hint: it's all about the toppings). <br />
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Ingredients:<br />
1 block extra firm tofu, crumbled<br />
1 tsp each chili powder and cumin<br />
1 onion, chopped<br />
2 cloves garlic, minced<br />
salt and pepper to taste<br />
6 tortillas<br />
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for garnish:<br />
chopped green onion<br />
sliced radishes<br />
olives<br />
tomatoes<br />
salsa<br />
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Heat some oil in a large skillet and fry the tofu until slightly browned. Add the onion and continue to cook until the tofu is brown and the onion is soft. Add the garlic and spices and cook 1-2 more minutes. <br />
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Serve on warm tortillas with all the fixin's. <br />
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-58241601637502349032013-05-09T17:34:00.001-07:002013-05-09T17:34:27.789-07:00Chickpea Wraps with Tahini (Vegan)<div class="separator" style="clear: both; text-align: center;">
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I picked up a jar of dukkah the other day at Trader Joe's because I've never tried it before. That's pretty much how I discover new things; when something looks interesting, I buy it. Then I have to figure out what to do with it. <br />
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This was kind of an impromptu lunch I threw together that is sure to become a regular favorite. Most of my meal planning is centered around dinner, which can leave me high and dry for lunch, when I hit the house just after yoga, ready to devour anything in sight. But this recipe so screamingly easy and you can make it the day before for extra ease. <br />
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Ingredients:<br />
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Filling:<br />
1.5 cups of cooked garbanzo beans<br />
1/2 cup of chopped celery<br />
1/4 of a red onion, minced<br />
1 green onion, sliced thinly<br />
salt and pepper to taste<br />
2 tablespoons of pre-made Dukkah (or feel free to substitue another spice blend)<br />
1 tsp apple cider vinegar (you can substitue lemon juice if you prefer)<br />
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Sandwich:<br />
flat bread of your choice, 1 per wrap<br />
spinach and tomato for garnish<br />
tahini <br />
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Combine all of the ingredients for the filling in a medium bowl and toss to combine. <br />
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Layer onto your flatbread some spinach, the filling, and top with tomatoes. Drizzle tahini all over and enjoy! <br />
Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-31116323203909305442013-03-13T19:02:00.001-07:002013-04-09T09:50:54.488-07:00Chickpea and Rice Soup (Vegan). <div class="separator" style="clear: both; text-align: center;">
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This flu season has hit my family hard, ya'll. It seems like one of us has been sick since December. This week, we have yet another bug that is taking its time to make its rounds through our house. <br />
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I haven't left the house in five days except to teach a yoga class. I think I may have forgotten what <em>actual human interaction</em> really feels like. <br />
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No one has been eating anything substantial, despite my best efforts. There's been lots of crying, more coughing, and a ton of sleeping going on, except not, you know, <em>at night. </em><br />
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And all hail the wrath of an angry, sick 4 year old. There's nothing quite like it. <br />
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When I was little, I remember eating chicken and rice soup when I was sick. Comforting, hearty, it was always the perfect just-getting-over sickness soup.<br />
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This is my best version of it to date. I've made it in the past, but like yoga , cooking is a <em>practice. </em>And I think I finally perfected this baby. Every one ate, sickness or not, and loved it. Finally, some good nutrition into these sicky little bodies. <br />
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Cole, my soup-lovin' middle son, actually gave it two thumbs up and told me "It's awesome! Write that!" (So there you go).<br />
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Ingredients: <br />
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Olive oil<br />
1 yellow onion, chopped<br />
2 cloves of garlic, minced<br />
1 sprig of fresh rosemary (or about 1/2 tsp dried)<br />
1 sprig of fresh thyme (or about 1/4 tsp dried)<br />
3/4 cup of rice<br />
2 stalks of celery, sliced<br />
1 medium zucchini, sliced into half moons<br />
3 carrots, diced<br />
4-5 cups of vegetable broth (chik'n flavored veggie broth would be best if you can find it)<br />
2 14 oz. cans of garbanzo beans, drained<br />
2 cups of de-veined and chopped rainbow chard<br />
salt and pepper to taste<br />
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Saute the onion, garlic and celery until soft. Add in the rosemary and thyme, cook 1 minute. Add in the broth, rice, carrots, zucchini and bring to a boil. Lower heat and simmer about 10-15 minutes. Add in the chard, garbanzo beans, salt and pepper to taste, and cook another 5 minutes. <br />
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Serve warm with a fresh baguette. <br />
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com2tag:blogger.com,1999:blog-5864064214360639122.post-60757087325263889462013-03-13T10:39:00.001-07:002013-03-13T10:39:33.339-07:00Kourkouto (Greek Zucchini Cake)<div class="separator" style="clear: both; text-align: center;">
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This dish is savory and comforting, and was a big hit with the whole family. We paired it with a large salad.<br />
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A little like a quiche, but decidedly different, this zucchini cake simply divine. It uses only a handful of ingredients, and would be great as a breakfast, dinner or appetizer. I suggest serving it warm, or at room temperature. <br />
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Serves at least 5 for a meal (more as an appetizer).<br />
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Ingredients:<br />
1/4 cup of olive oil<br />
1 large yellow onion, chopped<br />
2 large zucchini, diced<br />
1 zucchini, sliced into disks<br />
5 eggs<br />
1 cup of sour cream<br />
1 cup flour<br />
3 tsp baking powder<br />
1 cup of shredded cheddar cheese<br />
salt and pepper to taste<br />
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Preheat your oven to 350 degrees. <br />
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In a large skillet, combine zucchini and onion. Saute until soft. This helps to release the liquid from the zucchini, so cook down until there is very little liquid left, but the zucchini shouldn't be mooshy. <br />
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Meanwhile, in a mixer, combine the 5 eggs, beaten, add in the sour cream, then the flour and baking powder. <br />
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With a rubber spatula, fold in the cheese and zucchini/onion mixture. Salt and pepper to taste.<br />
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Oil a large glass pan (about 14x10) and pour your mix into it. Spread it out evenly over the top with your rubber spatula and top with sliced zucchini. <br />
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At this point I find it helpful to brush a little olive oil onto the zucchini slices, as it helps them to brown instead of just wither. <br />
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Cook for about 40 minutes, or until set and lightly browned on top. <br />
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-53557700393951457822013-02-23T18:26:00.001-08:002013-02-24T15:36:41.849-08:00Orange Glazed Tofu with Cashews (Vegan)<div class="separator" style="clear: both; text-align: center;">
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A few years ago, I was in Colorado for a Yoga Journal conference. While there, I had the opportunity to hear a woman named Sally Kempton speak on the Hindu goddess Kali. I was so moved by her. Not only for the quality of her knowledge and lecture, but for the depth of her own warmth and enthusiasm on the topic. <br />
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For that reason, I picked up her new book recently. <br />
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Not my usual kind of read, if I'm being honest. I usually gravitate toward the ancient texts or toward asana (poses) and therapeutics. But I so clearly remember how I felt when hearing Sally Kempton speak, that I knew this would be a good one. <br />
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And it is. In only the first two chapters I already have a clearer understanding of how to more fully appreciate and incorporate these devis into my life. Maybe the most inspiring for me is how she draws parallels between the stories of the goddesses, their qualities, and how we can use them in our lives. For example, the quality of being a good mother, or devoted wife, or how to use our anger only when appropriate.<br />
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It hits home for me, as so much of my practice is not on the mat, but in service to my family. There are, truly, times when I feel a little bogged down by it all. It helps to shift perspective from one of "heavy load" to one of "service." And I do need reminders to communicate more clearly and less from the emotional state, from time to time. <br />
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This week's recipe was like that. I really, really didn't want to cook that night, my husband was at work, and it would have been easy to just grab something for the kids. But with a few centering breaths, some letting go of the "work" of it all, something really nice evolved. I hope you like it. <br />
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As for the recipe, I love that it has little sugar compared to the commercial or restaurant version, no breading of the tofu, and no corn syrup. <br />
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<strong>Orange Glazed Tofu with Cashews.</strong> <br />
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For the glaze:<br />
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1/4 cup each water and rice wine vinegar<br />
3 mandarin oranges, peeled and separated (also known as "Cuties")<br />
1 inch of ginger, peeled<br />
1/4 cup of raw sugar<br />
1 tbsp corn starch<br />
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In a small pan combine the water, vinegar, oranges, ginger and sugar. (the cornstarch will be added later). Use the bottom of a cup or jar to smoosh the oranges a bit, so they can release their flavor. Simmer for about 15 minutes, or until the vinegar smell becomes less prominent. Remove and discard the ginger. Remove the pan from heat, set aside. <br />
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For the tofu: <br />
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1 block of extra firm tofu, cubed<br />
3 green onions, chopped<br />
1/2 cup of unsalted cashew pieces<br />
soy sauce<br />
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Heat a few Tbsp. of oil in a wok or large frying pan. Cook the tofu over medium-high heat until lightly browned. Add in the cashews and a few light dashes of soy sauce, and continue to cook about 1 minute. Stir in the green onions. <br />
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At this point, stir the cornstarch (I usually dissolve it into a bit of water first) into the orange glaze, and add the glaze into the tofu. Heat until shiny and thick, about 1-2 minutes. Serve over rice (the first time we had this, it was over brown rice, and we all agreed it was better than over white rice). Enjoy! Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-31567850262438863562013-02-09T12:07:00.003-08:002013-02-09T12:29:48.452-08:00 Pozole Verde (Vegan)<div class="separator" style="clear: both; text-align: center;">
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I've been hearing about pozole for as many years as I've been married to my husband. The problem is, it's usually made with chicken or pork. And honestly, I've never thought about making a vegetarian option. <br />
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But when my sister started outlining her recipe for chicken pozole verde, I knew I had to try one out, vegetarian style. <br />
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The way it's served kind of reminds me of Vietnamese pho. The broth is really simply made, and the key is all the delicious stir-ins. <br />
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Soup Base: <br />
2 Tbsp olive oil<br />
1 onion, chopped<br />
4 cups of clear vegetable stock<br />
3 cups of water<br />
1 Tbsp cumin<br />
3 tsp. Mexican oregano (or more, to taste) <br />
1 small can of salsa verde (about 7 oz.)<br />
1 large can of hominy<br />
salt and pepper to taste<br />
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Heat the olive oil in a large stock pot. Add the onion and saute until soft. Stir in the cumin and oregano, stir until fragrant, about 1 minute. Pour in the stock, water and salsa verde. Bring to a boil, reduce heat to simmer for about 20 minutes. Stir in the hominy and heat through. <br />
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Serve with: </div>
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chopped cabbage</div>
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lime wedges</div>
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sliced radishes</div>
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cilantro</div>
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avocado</div>
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sliced jalapeno </div>
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and fried tortilla strips</div>
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Stir in what you like and enjoy! </div>
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-57117857154332368232013-01-21T17:28:00.003-08:002013-01-21T18:23:34.962-08:00Vegan Lentil Burgers<br />
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This recipe is a little more time consuming than I normally would put in, but when you serve it up to three kids under 12 and not only do they eat it, but they <em>love it, </em>(and when you know that burger is made up of healthy lentils and vegetables) it's well worth the effort.<br />
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I often think that the reason so many people eat the food they do is because they've not been exposed to other ideas. For instance, parents always comment on all the kinds of different foods my kids will eat, from Thai food to Japanese food, to vegan and vegetarian food.<br />
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Sure, they love "kid" food too. But the trick is to keep offering and tweaking and offering again. Over time, something that seemed "weird" will become normal, and maybe even loved. <br />
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I also think it's best if you tell your children what they are eating. Lentil burgers are never going to pass for <em>meat. </em>It's never going to be the same consistency or flavor. Instead you're taking a classic meal and offering a different version that is equally as tasty but healthier. <br />
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<strong>Vegan Lentil Burgers:</strong> <br />
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2/3 cup dried brown lentils<br />
2 cups water<br />
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3/4 cup of large pearl couscous (you can substitute prepared rice or dry oats)<br />
1 tbsp olive oil<br />
1 cup water<br />
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1 onion, chopped<br />
1 carrot, chopped finely<br />
2 ribs of celery, chopped finely<br />
2 green onions, chopped<br />
1 small handful of parsley, chopped<br />
1 tsp chili powder<br />
1 tsp cumin<br />
4 heaping Tbsp. masa flour <br />
Braggs Liquid Aminos or soysauce<br />
olive oil<br />
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In a small pan, combine the lentils and 2 cups of water. Bring to a boil, then simmer covered until the lentils are soft and the water is absorbed, about 30 minutes. Set aside to cool.<br />
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(A note here: I usually find I need to add more water at some point. If the water is gone, but the lentils are still hard, add more water)<br />
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At the same time, toast the couscous in 1 Tbsp olive oil until browned. <br />
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Add in the 1 cup of water, cover and simmer for 12 minutes, or until the water is absorbed. Set aside to cool. <br />
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Meanwhile, saute the onion, celery, carrot and spices in a large skillet until soft. This step also helps to release any moisture in the vegetables. Let cool. <br />
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Once everything is cool enough that you can handle it with, well, your hands, combine the cooked vegetables with the green onion and parsley, lentils and couscous. Mix thoroughly with a rubber spatula. Sprinkle your masa flour over the top of it, and give a few good shakes of Braggs over everything. <br />
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Mash with your hands until everything resembles thick refried beans. Form patties with your hands. You should get about 8 of them. <br />
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Oil an large baking sheet and cook for 10 minutes on each side in a 375 degree oven. Serve with your favorite fixin's and enjoy! </div>
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Kelly certainly did! </div>
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Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-20328114713011668502013-01-17T09:54:00.000-08:002013-01-17T12:34:18.141-08:00Broccoli and Brie Calzones<div class="separator" style="clear: both; text-align: center;">
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Much like my yoga practice, I have a core set of recipes that I keep coming back to again and again. For yoga, my go-to practice consists of standing poses, some inversions and forward bends. <br />
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For dinners, I tend to rotate around stir fry and soups. But I've been in a major rut lately with dinners, making the same things <a href="http://theyogickitchen.blogspot.com/2011/09/1-2-3-teriyaki-tofu-and-broccoli.html" target="_blank">over</a> and <a href="http://theyogickitchen.blogspot.com/2011/06/red-lentil-soup.html" target="_blank">over</a> again and haven't had much inspiration lately. While it's not terrible to enjoy the tried-and true favorites, it does get a little un-exciting. Although I will never, ever get tired of eating<a href="http://theyogickitchen.blogspot.com/2012/03/asparagus-and-goat-cheese-pizza.html" target="_blank"> this.</a> <br />
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Which is why we had some leftover pizza fixin's this week and <em>finally </em>some inspiration hit! I used to make calzones all the time and how I've gone without making them for <em>two whole years</em> is really beyond me. <br />
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Now don't be intimidated by making your own dough, it's really easy, I promise. This dough is hands-down the best recipe I've ever used for pizza or calzones. Try it, you won't be disappointed!<br />
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<strong>For the dough: </strong><br />
<strong></strong><br />
<strong>1 package dry yeast</strong><br />
<strong>1 cup water</strong><br />
<strong>1 Tbsp. olive oil</strong><br />
<strong>1 tsp. sugar</strong><br />
<strong>2.5 cups flour</strong><br />
<strong>1 tsp salt</strong><br />
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Mix the yeast and sugar with the water and let sit to "proof" for about 5 minutes, or until it's frothy. Then mix in the oil and salt, and gradually add in the flour, mixing until smooth. Knead the dough on a floured surface until stretchy and soft. <br />
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Place the dough in a lightly oiled bowl, cover and let sit in a warm place for about 40 minutes, or until doubled in size. Then punch down, and you're ready to go! <br />
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Pull off a round of dough about the size of a lemon, and roll out until very thin. It should be about the size of a corn tortilla, and you will have enough dough to make 8 calzones. <br />
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<strong>For the filling:</strong><br />
<strong></strong><br />
<strong>1 cup of baby broccoli, chopped</strong><br />
<strong>1/2 of an onion, chopped</strong><br />
<strong>brie, sliced</strong><br />
<strong>salt and pepper</strong><br />
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Saute the onion and broccoli until soft. Salt and pepper to taste. Let cool enough to handle without burning yo'self. <br />
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Lay two brie slices on the dough round, and top with the filling . Fold the dough over on top and crimp the edges with your hands or with a fork. <br />
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Place on an oiled cookie sheet and bake at 375 for 30 minutes.</div>
Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-29471905299278577922013-01-08T14:06:00.000-08:002013-01-21T14:49:29.053-08:00Red Quinoa Salad with Feta and Cucumber.<div class="separator" style="clear: both; text-align: center;">
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Quinoa (pronounced keen-wah) is a super-trendy, super-food. Almost as popular as kale. And rightfully so:<br />
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Did you know it's actually a <em>seed </em>, not a grain, and is more closely related to beets? Plus it's full of protein, calcium and fiber and is as easy to cook as any other grain. <br />
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As my kids head back to school today after their long winter vacation, I'm once again treated to the pleasure of tea with friends and lunches that consist of something other than peanut butter and jelly sandwiches. It's nice to have this time to myself for a small portion of each day, to find a moment to practice, to cook and to clean, or simply take a 10 minute savasana. <br />
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Ingredients:<br />
(Serves 8)<br />
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1 cup red (or white) quinoa<br />
2 cups water<br />
1 English cucumber, diced<br />
1 yellow bell pepper, diced<br />
1/2 cup of halved cherry tomatoes<br />
1/2 cup of chopped kalamata olives<br />
2 green onions, sliced thinly<br />
1/2 cup of crumbled feta<br />
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For the sauce:<br />
scant 1/3 cup of olive oil<br />
1/4 cup of red vinegar<br />
juice of one lemon<br />
salt and pepper to taste<br />
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Combine the quinoa and the water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed. Remove from heat, transfer to a bowl and place in fridge for at least 20 minutes to cool. <br />
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Meanwhile, for the sauce, combine all of the ingredients and whisk together until well blended. Set aside. <br />
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Once your quinoa is cooled, combine the rest of the veggies and feta, stirring to combine. Toss with the sauce. Serve chilled or at room temperature. <br />
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<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0tag:blogger.com,1999:blog-5864064214360639122.post-1498068868605214702013-01-07T17:25:00.001-08:002013-01-21T14:48:16.070-08:00Grilled Brie and Tomato Sandwiches<div class="separator" style="clear: both; text-align: center;">
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What could make a food blogger not <em>cook</em> for, oh, about 2 months you ask? Well a 3 hour commute (each way) to San Francisco, not once but <em>twice</em> a week, for 7 weeks. (My work with UCSF has finally wrapped up and we're in the data-collection stage. Fingers crossed that we all continue to find out how amazing yoga is!)<br />
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And just when I thought it was over, I was hit by 3 long weeks of illness.<br />
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Hi. I'm Candice and I've been living on god-knows-what while I crawl out of the deep dark pit that is influenza. But now that particular baddy has made its way through all five members of my family, we're all happy and healthy again, and I finally, finally, got back in my kitchen. <br />
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For the kids, I dished up brie and apple grilled sandwiches, but for us, we got the good stuff. It's not particularly fancy, but like yoga, when you've been out of practice for a while, the simpler things are the best things.<br />
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You'll need: <br />
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I loaf of ciabatta bread, halved lengthwise<br />
1 tomato, sliced<br />
spinach <br />
sliced double-cream brie<br />
spicy mustard <br />
salt and pepper to taste<br />
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Spray a cast-iron skillet with oil, and get it nice and hot. Then reduce heat to medium.<br />
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Meanwhile, assemble your sammies by spreading on the mustard, then topping with tomato, brie and spinach. Sprinkle salt and pepper to taste. Grill on each side until the cheese is melty and enjoy with a nice fresh salad! <br />
<br />Candice Garretthttp://www.blogger.com/profile/11971228113790044315noreply@blogger.com0