May 12th, 2015
Sarah B. of My New Roots hardly needs an introduction. Her blog has been a major source of inspiration for a long time now, and I look forward to her new posts, which are always full of interesting culinary ideas and encouraging nutritional facts. Sarah has a talent for explaining the benefits of whole foods in a friendly, approachable, yet very knowledgeable way, which without fail leaves me hungry after reading her posts. Sarah was one of the few people to see an early copy of our cookbook and wrote a very kind review, for which we are thankful.
Sarah’s new, much anticipated cookbook is a beauty, full of inspiring photographs, engaging writing and appetizing recipes. She covers the basics – sprouting, nut milks, ghee and the like – and then goes on to presenting delicious, healthy recipes for all five seasons, dividing Summer into Early and Late Summer (with which I agree with much enthusiasm – those two are quite different in terms of produce).
I chose to make this spring salad with Ghee Poached Radishes, having never tried cooked radishes before. I immediately regretted waiting to try it as long as I did. Sautéing radishes rids them of any bitterness, transforming them into mildly sweet, silky spheres. I even threw them on pizza, which turned out delicious. Smoked sea salt is another interesting ingredient that this recipe calls for. I bought a bottle of it months ago but could never find a dish to incorporate it into. I was happy to finally utilize the beautiful, grey colored salt in this recipe, and it worked perfectly with the buttery radishes.
Among the recipes I plan on trying from the My New Roots cookbook are Caramelized Fennel on Herbed Polenta, Roasted Cauliflower with Lebanese Lentils and Kaniwa, Ginger-Rosemary Roasted Grapefruit, Salt ‘n’ Pepper Chocolate Chip Cookies, and I’m confident that any reader of this blog will benefit from having Sarah’s book on their kitchen bookshelf.
Salad with Ghee Poached Radishes and Smoked Sea Salt
1 bunch radishes – tops removed
2 tablespoons ghee (I’ve also tried unrefined neutral coconut oil here, it works well)
2 garlic cloves – minced
pinch of sea salt
2 teaspoons apple cider vinegar
2 teaspoons raw honey or pure maple syrup
about 3 cups arugula or other salad greens (the original recipe calls for dandelion)
smoked sea salt – for sprinkling over the salad
sunflower sprouts or other microgreens for garnish – optional
1. Slice radishes in half lengthwise or quarters for bigger sized ones.
2. Melt the ghee (or coconut oil) in a large pan over medium low heat. Add garlic and saute for about one minute. Increase the heat to medium and add radishes, cut side down, together with a pinch of salt. Saute for about 10 minutes until they become translucent and tender, but not mushy.
3. Drizzle the vinegar over the radishes and toss to coat. Remove the pan from heat and drizzle honey over, tossing to incorporate.
4. Arrange arugula or your greens of choice on plates, top with radishes and drizzle the juice from the pan over the salad. Garnish with microgreens, if using, and season with smoked sea salt.
Tags: radish, salad, smoked salt
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July 9th, 2013
It is hot, so hot. The air is still and humid, and we are the sun’s own toast. Tiny green dots of fireflies are lighting up the nights. In other words, summer.
All I want to be eating right now is mainly gazpacho, freezing cold smoothies, and, of course, salads. Refreshing and vibrant ones with minimal, light dressing and any of the vitamin-rich produce of the summer bounty. To me, salads are a spontaneous type of dish, usually inspired by whatever fresh produce I bring home from the market.
This particular salad was made with produce from the Union Square greenmarket during my recent trip to NYC. In case you haven’t been, it is the market of all markets, where everything is possible and where you can find all the fruit and vegetables you’ve ever dreamt of. Nettles? Pea shoot flowers? Fava? Chive blossoms? Stone fruit, berries, tomatoes, all colours of eggplants and zucchini, all varieties of greens – it’s all there. In this salad, I combined raw and lightly blanched crunchy vegetables with a creamy miso-mustard dressing to make a bright summer meal. Enjoy and stay cool.
In other news, an interview with me on The Raw Book, a beautiful website full of inspiring interviews.
Summer Market Salad
Note: Feel free to substitute according to what’s available to you at the moment. Sugar snaps, snow peas, corn kernels, young green beans, and shelled edamame are some other great summer alternatives.
for the dressing
3 tablespoons miso paste – I use unpasteurized chickpea miso
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
for the salad
1 bunch asparagus
1 cup shelled fava beans or peas or mixture of both
handful of fiddleheads – optional
2-3 carrorts – shaved with a vegetable peeler
4 radishes – sliced
2 green onions – sliced
handful of pea shoots
2 cups of baby greens
handful of microgreens
to make the dressing
1. Mix the miso paste, honey and mustard to combine thoroughly.
2. Add in the rest of the ingredients, combine and set aside.
to make the salad
1. Remove the tough ends from asparagus. Blanch it, along with the fava beans and/or peas in a large amount of well salted water for 2 minutes. Using a slotted spoon, transfer to an ice water bath to stop the cooking.
2. In the same water, blanch the fiddle heads for 5 minutes and add them into the ice water as well.
3. Once the vegetables are cool, drain them over a colander and pat dry with a paper or dish towel. Gently squeeze each fava bean between your fingers to pop the bean out of its outer skin.
4. Arrange the asparagus on a salad platter and lightly drizzle with the dressing. In a bowl, combine the rest of the ingredients, with the exception of microgreens, and pour the dressing over them. Gently toss to coat. Pile the mixture over the asparagus and garnish with microgreens.
Tags: asparagus, carrots, fava, fiddlehead, greens, miso, peas, radish, recipe, salad, summer
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August 1st, 2012
This post is available in: French
I’ve been wanting to try kohlrabi for a while now, aware of its pretty presence in the produce isle. I finally got around to it this week. No searching required, it was right there in front of me at the store, waiting.
For those who have never tried it, kohlrabi is a mild tasting crunchy vegetable, a sort of cross between a cabbage and turnip in taste. I’ve also been on the lookout for purple kohlrabi, which is amazing in its colour, but no luck so far. It works well raw in salads or roasted/steamed for a side dish. Very low in calories and rich in nutrients, a perfect gift of nature.
Look for smaller kohlrabi, about apple sized – they tend to be the juiciest. Don’t throw away the leaves, utilize them – chopped and quickly roasted with garlic, sauteed, or added raw to your salad, morning juice or green smoothie.
In this salad, the crunch of kohlrabi, apple, and summer root veggies combines nicely with the creaminess of avocado and the sunny taste of citrus dressing. It would work well both as a side dish or a light meal, if adjusted to a bigger portion.
Kohlrabi Avocado Salad
(serves 4)
2 small to medium kohlrabi – peeled
4 radishes
1 small carrot – peeled
1 medium apple
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons walnut oil (optional, can substitute with olive oil)
2 tablespoons olive oil
sea salt and freshly ground black pepper
1- 2 ripe avocados
handful of chopped walnuts
chives or dill for garnishing
Thinly slice the kohlrabi, radishes, carrot, and apple using a mandolin or sharp knife. Alternatively, shred everything and place into a bowl. In a separate bowl, combine lime and orange juices with the oils, salt, and pepper and pour the dressing over vegetables. Let sit for 30 minutes to an hour at room temperature. Serve with avocado slices, sprinkled with walnuts and garnished with herbs.
Tags: avocado, carrots, kohlrabi, radish, raw, recipe, salad, savoury, vegan
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