November 14th, 2014
When creating recipes, I keep in mind a few key points for what my dishes should be: flavorful, healthful, new, accessible. I don’t always hit all of these points – sometimes it’s easier to make a meal that feels very unique and fresh, but doesn’t score high on the accessibility scale, or often a dish won’t feel very new if it contains common ingredients and is simple in preparation.
But from time to time, I manage to come up with a recipe that can be described by all those adjectives, and this Warm Cauliflower, Grape and Black Rice Salad is one of them.
With the exception of Concord and Muscadine grapes, which have a relatively short season in the late summer and early fall, I rarely use table grapes in my cooking due to their overwhelming sweetness. This salad is the best home for very sweet grapes – they will provide a delicious contrast to the subtle spiciness of the dressing, the earthy roasted cauliflower and textural black rice. I’ve probably made this dish five times in the past two weeks, yet it disappears so quickly that I can never catch a good portion for myself.
Besides the very tasty combination of flavors and textures, this salad is strikingly beautiful and could make an excellent addition to your holiday table. To make it even more festive, sprinkle with some fresh pomegranate seeds.
Lastly, thank you for all of your expressed interest in the Abruzzo retreats.
Warm Salad of Roasted Cauliflower, Grapes and Black Rice
for the salad
1 cup black forbidden rice
1 cauliflower head – cut into florets
2 tablespoons olive oil
1 garlic clove – minced
1 teaspoon cumin – preferably freshly ground
2 cups seedless grapes – cut into quarters (optionally, use a variety of grapes)
1 small chili pepper – seeded and minced (optional)
bunch cilantro leaves
for the dressing
1 tablespoon sesame tahini
1 tablespoon unpasteurized miso paste
4 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1 teaspoon sriracha
to make the dressing
Mix together tahini and miso paste in a small bowl. Add the rest of the ingredients and stir into a smooth dressing.
to cook rice
Bring 1 cup of black rice, 1 3/4 cup of water and salt to a boil in a medium sauce pan. Reduce heat to simmer, cover and cook for 30 minutes.
to roast cauliflower
Preheat oven to 400 F. Drizzle cauliflower florets with olive oil, sprinkle with garlic and cumin and mix to coat using your hands. Arrange in a single layer on a baking tray. Roast for 20 minutes or until soft, rotating the tray half way through and turning florets if you wish.
to make the salad
Combine rice, cauliflower, grapes, chili and cilantro leaves in a large mixing bowl. Pour the dressing over and toss to coat. Serve immediately, so that the cauliflower and rice are still warm.
It tastes great cold as well and keeps well covered and refrigerated for at least 3 days.
November 6th, 2014
It’s been a long time since we’ve done the last Travel Notes! This one is very special and close to my heart.
Recently, I was invited to TBDI 2014, a travel and blogging related conference in Italy. I’m not normally the conference type, but couldn’t refuse this opportunity to visit one of the most beautiful places on earth. I left Paloma and her papa at home, promising to send photos of my every step. I had no idea what to expect, but luckily it turned out to be an amazing experience, and I am very grateful to the hosts for the invitation.
The conference hosts put us up in a beautiful historic hotel in Cesenatico, an Adriatic sea side town in the Emilia-Romagna region, right next to a charming port canal surveyed and drawn by Leonardo da Vinci. The organization of the conference was great, I met many interesting people and the energy of the whole event (which was gigantic) was truly contagious. We were very well fed – I was generally amazed at the consistent freshness of the food anywhere we visited. It seemed as if I was the only attendee who wasn’t fluent in Italian, even the Americans I met were completely Italianised.
My lack of language skills didn’t prevent me from enjoying every minute of the time spent there. The conference presented many business and personal opportunities, but best of all, I met the wonderful ladies who introduced me to the region of Abruzzo. Anna and our food and wine cluster leader Emiliana both live in Abruzzo and promote local food and traditions. I was so taken by their stories that I decided to spend a few days in the mountains of Abruzzo after the conference. After much strategizing, a friend of mine and I worked out quite an extensive travel plan, which involved several train rides, renting a car and hiking in the mountains. I decided to leave my camera in the safety of home and let my phone do all the work.
We had a brief visit to Venice first, where we stayed in a great airbnb, right off campo San Polo, in a very green and quiet cul-de-sac. We followed Valentina’s recommendation and had the most amazing lunch at Paradiso Perduto in Cannaregio.
From Venice, we took a train down south to Pescara and then drove our rental Fiat to the town of Sulmona in the region of Abruzzo. It was love at first sight. Sulmona didn’t resemble any other place that I’ve been to before – it was all like a dream. It combines the charm of a small, historic town with an innate kind of sophistication. It felt very homey and relaxed, but being there was very exciting at the same time – there is definitely an energy running through the streets. I felt like a very dear guest to all of its hospitable inhabitants – there were no other tourists in sight. It was surprising to see that this true gem of a town, as well as the whole region of Abruzzo, is still completely off the beaten path and hugely undiscovered. It’s the place to see the true Italy, unencumbered, in all its glory.
We couldn’t pick a better season to visit and enjoyed perfect weather and delicious fall mountain air even in the most narrow old streets of town. The locals, all of them unbelievably elegant, gave us the feeling of home when so far away from home. All that combined with the architecture and food, made me never want to leave.
Every morning, we woke up to the cathedral bells ringing right across the street from our charming b&b and delicious cappuccino made by Oscar, our host.
We were eager to visit the big farmers market which is held every Wednesday on Piazza Garibaldi. All the produce photos in this post are from that market. The local produce was breathtaking, it was peak season for local persimmons, apples, figs, citrus and grapes. It felt so incredibly romantic to stroll through the colorful market stalls in the middle of the most poetic Piazza Garibaldi surrounded by the mountains, in the gentle October sun. We didn’t see anyone but the locals, and the vendors were a great pleasure to converse with. I don’t think I’ve ever bought or eaten as many persimmons in such a short period of time. We also sampled a variety of pastries, and I even snuck some leftover potato focaccia on the plane ride home.
If you’re ever in Sulmona, make sure to have lunch at La Locanda di Gino at Piazza Plebiscito for the best fresh, local food.
From Sulmona, we drove higher up the mountains to visit several medieval villages – Pacentro and Santo Stefano di Sessanio are the most well known of them. The overlook of Pacentro in the soft afternoon sun put us into a sort of trance. The air was still and sweet, and there was a feeling of complete happiness radiating from the village. We climbed its ancient streets up and down, witnessing signs of everyday life of the locals who seemed perfectly content. Among the others, we saw a lady who must have been in her 60s, in shape and dressed up elegantly, sitting in a tiny rocking chair right by her front door. The street was quite narrow, so her view was pretty much limited to the neighbor’s wall. “Buon giorno!” – she greeted us with the most welcoming smile, leaving us to wonder why she didn’t feel the need to rush anywhere and whom she was dressed up for. Of course, we realized that we got a glimpse at a slice of her daily life just as it is, no special occasions.
Our next destination is located on the territory of one of the three national parks in Abruzzo. The narrow road to Santo Stefano di Sessanio kept climbing higher and higher between olive groves, and we were glad that we didn’t come across any cars on the entire stretch. We stopped often for the most picturesque views or for foraging wild flowers and rosehips, which were everywhere. Santo Stefano has been named one of Italy’s most beautiful villages and impressed us as a little heaven on Earth. We wandered through the never-changing streets, lively with beautiful dogs and well fed cats. A memorable meal there was homemade fettuccine with zafferano (saffron) from the nearby fields of Navelli, local olive oil and zucchini from the host’s back yard. The area is most famous for their lenticchie (lentils), of course we tried them too. We both noticed that after enjoying homemade pasta, we never felt too full, sometimes not even full enough, nothing like after eating pasta back home. I actually lost quite a few pounds after eating that food and running around in the fresh air.
From there we made our way to Rocca Calascio, the highest fortress in the Apennines, then to Campo Imperatore, an alpine meadow that lies next to the Apennines’ highest peak, Corno Grande. By the time we reached the vast pastures of Campo Imperatore, we realized that our car navigator had died, and we only had about an hour of daylight left. We were in for an adventure, facing a very realistic possibility of spending the night in the mountains, right in our tiny rental Fiat. If you’ve ever driven in that area, you know what I mean. On top of being pitch dark at night, the road signs are rare and not very clear for newbies like us, the roads are narrow and winding. To make things even more interesting, it’s the season for thick night mountain fogs, and cattle often wander onto the roads. Throw in the lack of any cellular or internet connection, cold temperatures and all kinds of wild animals residing in the national parks and you’ll get the picture. We had no choice but try to find our way back to Sulmona on our own. Miraculously, by the time our eyes caught the view of the village of Santa Lucia, our GPS decided to come back to us. It directed us down a serpentine road between olive trees – we would have never guessed to take that road on our own! The sunset we saw then was especially memorable, with soft silhouettes of cypress tress down in the valley and shady layers of the mountains surrounding us. We got back in Sulmona safely, right in time for dinner.
Our last destination was Bologna – sadly I did not get to spend much time there, as it was time to go home to my family.
As I learned from the locals in Abruzzo, I only got a very brief glimpse of the area in the few days I was there, and it may very well take years to explore all of it. From what I saw, Abruzzo is incredibly diverse – from beach resorts on the Adriatic coast to green pastures, lakes and breathtaking mountain views, from lively towns to remote, medieval villages. There is no question as to why Abruzzo holds the title of “Greenest Region in Europe,” with one third of its territory being set aside as national parks.
Diverse topography leads to diverse food traditions, there is lots of variety in the form of fresh seafood, delicious local saffron, truffles and unique kinds of pasta, to only name a few. The local cuisine is centered around sustainable agriculture and seasonality, which always leads to delicious meals.
From this visit arose an opportunity to organize a retreat centered around exploring the culinary beauty of Abruzzo. We’ve been thinking about bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and mushrooms, to hunt for truffles with truffle growers and to harvest saffron. To learn from locals how to make true Abruzzian dishes while incorporating our findings into our own meals. We’ll be photographing our every step and learning how to style beautiful plates of food. And of course we won’t forget to sample the region’s famous wine – Montepulciano d’Abruzzo.
I left my heart in Abruzzo and would like to see if there is any desire for such culinary retreats. Please email me at email@example.com if you would be interested in participating.
October 23rd, 2014
I’m back from a very inspiring trip to Italy.
It seems that back home, autumn has taken over and there is no turning back. Cold season has come hand in hand with fall – everyone around is sneezing and sniffling.
I came up with this healing drink in a hurry, when my husband felt a sickness coming on a day prior to an important meeting. He drank it before bed and woke up feeling no signs of a cold, no joke! I later tried this method on myself, and it worked once again.
It goes without saying that you don’t need to be sick to enjoy this medicinal drink.
The mix of nutritionally dense goji berries, alkalizing lemon, anti-inflammatory turmeric and raw honey is sure to give your immunity a good boost. The flavor of the tea is bright, much like its color, and will have a warming effect.
When Organic Burst sent me a sampling of their pure, ethically traded super-powders, I knew what to do with their Baobab powder right away – it took this Goji Tea from very good to dynamite.
Here is a chance for Golubka readers to try the baobab powder, along with spirulina, wheatgrass, maca and other healing products from Organic Burst. Leave a comment here until November 5th, 2014 for a chance to win their Full Range set of nutritious goodies (we are giving away two).
1/3 cup goji berries
1 1/2 cup boiling water
1 lemon – juice
1 teaspoon honey (preferably raw)
1-2 teaspoons turmeric
1 teaspoon Baobab powder – optional
1/2 teaspoon bee pollen – optional
Place goji berries in a heat-proof dish, bowl or large mug. Pour boiling or near-boiling water over the berries, cover and let sit for 10 minutes. Pour into a blender, add in the rest of the ingredients. Blend until smooth and foamy. Pour into mugs and enjoy hot or warm.
October 14th, 2014
Ciao from Italy! By the time this post goes up, I will be in the mountains of Abruzzo, having already walked down the streets of Rimini and Venice for the first time in my life. I will already have tasted many fresh and amazing dishes, crossing them off my long list of things to try, one by one. As open as I am to all kinds of food while traveling, I always crave very simple fare when I come back home – vegetables and greens, very much like this salad from Gena’s Hamshaw new cookbook Choosing Raw.
I love Gena’s style, represented so well on her site – easy and informative, full of nutrition advice, but always taking flavor into consideration. I gladly accepted Gena’s offer to send me a copy of her cookbook and already made the Avocado Black Bean Breakfast Scramble, Fig Bars, and this Sweet Potato and Kale Salad – all to delicious results.
Gena’s plant-based recipes, not all of them raw, are fuss-free, and offer options that will satisfy both a rookie and a seasoned cook. What sets the book apart are the many educated answers to your questions about nutrition, veganism and raw food. Being a certified nutritionist herself, Gena provides helpful meal plans for beginners, with higher protein and raw meal options.
This salad is great for fall, with sweet potato as the featured guest. It is simple in preparation and very nourishing – well done Gena!
Sweet Potato and Kale Salad
for the dressing
1 cup cashews – soaked for about 4 hours
1/4 cup oil-packed sun-dried tomatoes
1/2 teaspoon paprika
1 teaspoon chipotle powder
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
3/4 cup water
for the salad
2 sweet potatos – peeled and cut into 1-inch cubes
2 tablespoons olive oil
sea salt and pepper
1 bunch kale – cut into bite-size pieces
1 red bell pepper – sliced
1/3 cup slivered almonds
to make the dressing
Combine all ingredients in a high speed blender and blend until smooth. Set aside.
to make the salad
1. Preheat oven to 400F. Toss sweet potatoes with oil, salt and pepper. Roast for 20-25 minutes until soft. Cool for 15 minutes.
2. Massage 1/2 dressing into the kale in a large mixing bowl, until the kale softens. Add in the pepper slices, potatoes and the rest of the dressing. Mix to combine.
3. Serve right away with some slivered almonds sprinkled on top.
Note: Gena uses all of the dressing for this salad, but I used less, as I like my salads dressed lightly. I saved the rest of the dressing for another salad.