Hi folks. One of the great suggestions that a member gave me at the Registration Day event was to put up a page where members can post recipes for the vegetables we’ll be receiving as part of our share. So now please check out the site’s new page, the Recipe Exchange. If you’ve got a recipe you’d like to post, please reply there. And if you’re trying to figure out what the heck to do with that squashlike thing you’ve never seen before, check there for ideas!
The Crown Heights CSA
Serving Crown Heights, Prospect Heights, and Prospect Lefferts Gardens
These are a few archived “Recipes of The Week” that I’d like to share.
California Rolls
Ingredients
1 carrot, cut into long strips
1/2 cucumber, cut into long strips
1/2 yellow squash, cut into long strips
1/2 red pepper, cut into long strips
1/2 cup sliced mushrooms
1/2 cup seasoned rice vinegar
1 1/2 cups cooked jasmine rice
2 tablespoons plain rice vinegar
1/4 teaspoon sea salt
1 tablespoon evaporated cane juice
2 sheets Nori (dried seaweed sheets)
Instructions
1. Place vegetables to a shallow square pan, and cover with
seasoned rice vinegar. Marinate for at least 2 hours, mixing a few
times to disperse vinegar.
2. Spread warm rice in a shallow bowl to about a 1-inch layer. Mix
together rice vinegar and salt. Sprinkle rice with evaporated cane juice, then
distribute vinegar mixture evenly over rice mixture. Lightly toss.
3. Place Nori sheet on top of bamboo roller. Distribute 3/4 cup of
cooked rice (still warm) over Nori to within 1-inch of edges. Lay
1/2 of each vegetable across rice lengthwise.
4. Roll tightly, away from you, using the bamboo roller to grip the
Nori. Place roll seam down onto tray and let rest. Repeat process
with second roll.
5. Cut each roll into 6 pieces. Serve 2 slices.
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Seasoned Kale Chips
(a super-delicious replacement for those store-brought chips)
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings
Ingredients:
1-2 bunches of kale
olive oil
Directions:
1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large pieces.
3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
4. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye
on the kale, it can burn quickly. Turn the kale over and bake with the other side up.
5. Remove and serve.
Variations:
Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.
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This week’s recipe is so wonderful for those looking to have beautiful skin, courtesy of Brenda Cobb of http://www.livingfoodsinstitute.com. This is a great tasty light salad that is perfect for a lunch dish and so appropriate for this Spring Season that seems to be struggling to shine through.
Seaweed Salad
Ingredients
1 cup of dried seaweed
1 cucumber
1 stalk celery
3 tablespoons fresh lemon juice
pinch of Celtic sea salt
2 tablespoons flax seed oil
1 tablespoon green onion
2 tablespoons red bell pepper
1 small clove garlic
2 cups mixed baby greens
Instructions
Choose any seaweed that you like or mix up several (dulse, kelp, wakame, or any of your choice). Soak the seaweed in filtered water 15 minutes, drain the water off and chop the seaweed into small pieces).
Peel the cucumber and slice very thin. Chop the celery, green onion, red bell pepper into small pieces. Mince the garlic as fine as you can get it. Mix the lemon juice, sea salt and flax seed oil together and then combine the rest of the ingredients together. Toss with the dressing and serve.
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This week’s recipe is an original mix from Saleem Hasan. Saleem is a fabulous Life Coach & Holistic Health Practitioner out of Severn, Maryland. He has some fantastic recipes that he selflessly shares with me quite often! Visit Saleem at Naturally Yours to learn more about him.
Enjoy!
ALKALIZING MARGARITA
You are probably staring at the title and saying, “What can be better than the real thing?” But I am going to tell you, I tried this recipe last night and this mama jama got some kick to it and is much healthier than alcohol. I think one of my BFF’s, who calls herself a ‘mixologist’, would love to try this.
Celebrate this year’s Spring Equinox by introducing your guests to this refreshing alkalizing beverage at your next social gathering. Their will love you all the more for it!
Ingredients:
1 lemon
1 lime
1 bunch celery
1 cucumber
3-6 TB fresh ginger
Juice the lemon and lime by hand. Run the rest through a juicer. Shake it all up in a jar. Dilute with pure water as desired. Rim glasses with lime and Real Salt. Then you can either blend the juice with ice or just pour it straight “on the rocks.”
It tastes great (better than the real thing we think!) and is a beautiful green color.
If anyone is interested in submitting their recipes to be featured in Recipe of The Week, please shoot me an email at simone@fibroidhealthcoach.com or simone@holistictransformations.net
Happy Health!
By: The Fibroid Health Coach on April 21, 2009
at 11:37 am
Simone’s Morning Power Energy Drink
Ingredients:
* carrots
* kale (stems and all)
* celery
* fresh cilantro
* purified or distilled water
* young living peppermint oil (optional)
Directions:
Juice half the carrots with all the kale. Then add the cilantro and celery. Lastly, juice the remaining carrots. Dilute with 1/2 cup of water.
Optional: Add 2-3 drops of Young Living’s Peppermint Essential Oil for a real nice kick!!
Quick Note: You can use a blender, but using a juicer is less work making this a quick and easy recipe!
The Health Benefits of…
Celery -is naturally cooling which makes it is great to have in the spring/summer months! It’s also great for controlling the appetite and useful in the treatment of gout.
Carrots -are always a fabulous way to satisfy anyone who struggles with the sweet tooth! Carrots possess a neutral thermal nature which is great for alkalizing the body. And did fiber in carrots make them useful for constipating conditions. When cooked and pureed or made into a soup, they benefit infants with weak digestive issues.
Kale -There is never too much you can say about Kale! This is my favorite green out of all the greens because it is so versatile! Kale has a warming thermal nature which really makes it best to eat during the colder months. I’ve used it in this Recipe of The Week issue because I was felt like incorporating some greens at the time. Kale has an exceptional source of chlorophyll, calcium, iron, and vitamin A. All of these sources are great for providing the body with natural sustainable energy. It also has an abundant amount of sulfur which helps when treating stomach conditions such as duodenal ulcers.
Cilantro -There are no definitive studies on cilantro but many believe that it and the seeds (often called coriander), have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals. There is further speculations that cilantro may also have antimicrobial properties. There is also considerable literature speculating that cilantro may be an effective chellation therapy for people who have excess mercury in their systems.
Peppermint Essential Oil -Peppermint (Mentha piperita) has a strong, clean, fresh, minty aroma. One of the oldest and most highly regarded herbs for soothing digestion, it may also restore digestive efficiency.* Jean Valnet MD studied peppermint’s supportive effect on the liver and respiratory systems. Other scientists have also researched peppermint’s role in improving taste and smell when inhaled. Dr. William N. Dember of the University of Cincinnati studied peppermint’s ability to improve concentration and mental sharpness. Alan Hirsch MD studied peppermint’s ability to directly affect the brain’s satiety center, which triggers a sensation of fullness after meals. This powerful essential oil is often diluted before topical application. Peppermint may also be used to enhance the flavor of food and water.
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Disclaimer: All information provided in this electronic message are for educational purposes only. They are not to be regarded or relied upon as medical advice and is not intended to diagnose, cure, treat, mitigate, or prevent a disease or illness. Results may vary per person. This information has not been evaluated by the FDA. Consult your health practitioner if you have health problems.
By: The Fibroid Health Coach on April 21, 2009
at 11:08 am
Hi FHC — I’m going to move these to the actual Recipe Exchange page, so that they’ll remain visible even when this blog post goes offscreen. =)
Nora (webchick)
By: nkjemisin on April 21, 2009
at 11:49 am
For those of you who are on Facebook, I have created a Group for the CSA. Just another place to gather online and spread the word. Here’s the link.
http://www.new.facebook.com/group.php?gid=85794086678
By: Robert Rubin on April 18, 2009
at 9:16 am