celery root, turnip & black bean salad over kale


Some know it as celeriac, others call it celery root, and some have no idea what it is or what to do with it. Whether it’s seen as funny looking, ugly, or intimidating, it’s a delicious vitamin packed tuber. Some claim it was cultivated in Italy during the 1600’s, and it’s common in Europe today if not in all parts of the USA. It’s high in fiber and vitamins B, C, and K. It’s also a good source of phosphorus and potassium. Best of all, it’s a crunchy and tasty winter vegetable available in the Pacific Northwest that can be paired with many yummy companion flavors.

I wanted to make a winter salad with lightly steamed winter white celery root and turnip paired with black beans and black Forbidden Rice to serve over fresh Italian kale. My celery root was good sized so I made quite a bit– and it disappeared fast! so I’ll make it again before the season for it passes.

fullsizeoutput_1f5e

In case you’re uncertain about how to best cut into a large celery root: chop off the bottom and then the top to make flat edges. Then with the celery root placed securely on its flat base, using a sharp knife cut/pare away the rough and knoty outer surface working at an angle from the top, cutting downwards several inches each time as you work your way around and down the root. When you get about half way to the bottom, flip it so the bottom becomes the top, and keep cutting downwards several inches each time as you work your way around and down. It cuts easily. Once you’ve cut away the outer surface, slice it into 1/4 inch or so rounds, then chop to your desired shape and size.

ingredients:

  • 1 medium celery root, chopped
  • 1 medium turnip, chopped
  • 4 or so good sized shallots, diced
  • 1 T fresh lemon juice
  • 1/8 t sea salt and fresh ground black pepper to taste
  • 1/2 c dry Forbidden Black rice
  • 1 can organic black beans, well rinsed
  • 1 bunch Italian kale

instructions:

Bring scant 1 cup water to a boil with a pinch of salt, add well-rinsed black rice, then simmer covered for 25-30 minutes until water absorbed and rice has nice texture. Remove from heat, fluff with fork, set aside.

Saute diced shallots in 1 T olive oil until translucent and just beginning to turn brown. Set aside in large casserole dish with airtight lid. Using same skillet and a little more olive oil if necessary, saute chopped celery root and turnip over medium heat for 2-3 minutes, then add 1/8 c fresh water, cover and simmer for 3-4 minutes until celery root and turnip are fragrant and softened a bit, but not mushy. Drain off any residual water, then add shallots and well rinsed black beans, stir all together well. Transfer to your large casserole dish with airtight lid, and dress with 1 T fresh lemon juice. When ready to serve, rip kale into bite sized pieces (discard the thick center spine), then place some cooked black rice and celery root mixture on top. This microwaves nicely for leftovers, or for the first serving if you like the texture of lightly cooked kale, as I do.

 

Advertisements

carrot & ginger sauce dressing


Spring is coming on soon, evidenced now by the budding of the willow tree I see from my kitchen window. I know that means many people will soon be sniffling. Meanwhile I’ve been reading about the Low Histamine diet for those who suffer from histamine intolerance. I wanted to make a healthy, fragrant and colorful sauce to dress my cauliflower, daikon radish and black beans over mixed greens salad, something that excluded balsamic and rice vinegar but still has a nice kick to it. Here’s what I came up with:

ingredients:

  • 1-2 carrots, coarsely grated (about 2 cups)
  • 1/2 yellow onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 1-2 t fresh ginger root, minced
  • 1 T tahini
  • 1 T lemon juice
  • 1 T olive oil + 1-3 T olive oil
  • 1/8 t sea salt and black pepper to taste

instructions:

Saute chopped onions in 1 T olive oil in a small skillet with lid. As onions begin to turn translucent, add garlic, ginger root and grated carrot. Continue to stir for a minute or two until onions begin to brown and the spices are fragrant; add 1/4 cup fresh water then cover and simmer on low for 3-4 minutes or so until carrots are bright in color and softened. Add salt and black pepper. Transfer to blender, add tahini, lemon juice, and 1/4 c fresh water. Blend. Add 1-3 t of olive oil if desired and another 1/4 cup water or so to achieve desired consistency. Store in glass container with lid in refrigerator for 3-4 days.

fava beans with artichokes, bulgur, lemon and basil


It’s January again, and the gym is rocking full as so many earnestly begin their New Year resolutions to lose weight and live more healthfully. Days are shorter and work seems harder after leisurely time off over Christmas. So friends ask me more often at this time of year, “How do you eat a good fast lunch at work?” and “How do you get a good dinner on the table fast after work and the kid’s team practices?”, as well as the standard  “How do you manage to get enough protein not eating meat?” My answers are simple– cook ahead larger batches of simple whole foods with their own natural bright flavors. Keep basic staples in your cupboards and fridge. Include legumes, seeds and nuts in your diet daily. Try new ingredients, in new combos. Eat mostly local foods, in season, but allow yourself to enjoy too the occasional ingredient that may be from afar- or a season afar- if that makes your recipe pop. Enjoy!

After many days of winter root based soups, and potatoes or yams with dark greens combos, now that the sun is out and it’s clear and cold, I wanted something savory and bright…so decided to go to the Mediterranean for a sunny and heart healthy fava bean salad…

IMG_5246

ingredients:

  • 16 oz frozen fava beans
  • 1 small yellow onion, diced
  • 1-2 cloves garlic, minced
  • 1 large yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 2 stalks celery, chopped
  • 1 jar artichoke hearts
  • 1/2 cup fresh basil, chopped
  • 1/2 lemon
  • 3/4 cup bulgur
  • black pepper
  • olive oil and balsamic vinegar
  • feta cheese

instructions:
Place bulgur in large casserole dish with lid. Bring 1 1/2 cups water to a boil, then stir into bulgur, cover and let rest for 15 minutes. Drain off any residual water, fluff with fork. Place frozen fava beans into saucepan, cover with water, bring to a boil then turn down heat and simmer for about 5 minutes, until beans feel soft and you can readily peel away the inner skin. Drain, rinse in cold water, then enjoy popping each bean out of its inner skin. Place a couple tablespoons olive oil into a large skillet, then saute the chopped onion until it starts to become translucent. Add garlic, chopped celery and peppers, also peeled fava beans and artichokes (first drain the artichokes, then rinse and drain again); stir all together as the peppers cook just enough to turn bright and begin to soften. Remove from heat. Add finely chopped fresh basil, bulgur, and juice of 1/2 squeezed lemon. Stir all together well, add black pepper to taste, also dress with a little olive oil and balsamic vinegar. Serve warm or room temp for lunch at work, topped with feta cheese. Stores well in refrigerator in a casserole dish with airtight lid for several days.