Tag Archives: Healthy

Freestyle Friday: Cleaning Out The Fridge


Roasted Roots with Carrot Top Pesto

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Admittedly I made this simple dish because I desperately needed a healthy meal and my carrots have been sitting in my fridge for too long. I also wanted to practice my plating technique with something I threw together. I found that it does a great job showcasing my carrot top pesto. So yeah, enjoy!

Roasted Roots with Carrot Top Pesto

Ingredients

 Directions

  1. Wash your carrots and potato
  2. Pre heat the oven to 400 degrees F 
  3. Peel and grate the ginger into a paste and rub over the carrots generously (if I could do it again I’d try picking the carrots in a ginger mixture but I feel that it added enough to it to make this step worth it)
  4. Cut the sweet potato into bite sized bits 
  5. Lightly coat the sweet potato in olive oil and place into a roasting pan lined with foil
  6. Place the carrots on a rack and put them into the middle shelf of your preheated oven (no oil needed for the carrots)
  7. Take your pan of sweet potatoes and put them there as well
  8. Cook for about 45 minutes and remove
  9. Halve the carrots to reveal the gorgeous orange flesh
  10. Plate the potatoes and carrots and drizzle on the carrot top pesto

Currently Listening To: Icarus – Bastille 

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Another Kale Salad Recipe


Tangy Tuscan Kale Salad with Fragrant Orange Quinoa and Red Onions

So normally I make my kale salads with tahini for a thick and creamy dressing but sometimes I want to nix the fat content as much as possible so here one with apple cider vinegar instead for a salad that is soft but still raw. 

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Ingredients

  • 1 Bunch of tuscan kale, center stem removed
  • 1/4 cup of apple cider vinegar 
  • 1/2 a small red onion, sliced
  • 1 cup of Cooked and cooled Quinoa
  • Optional: 1/8th tsp of orange extract
  • Sugar to taste

Directions

  1. Cook the quinoa (2 parts water, 1 part quinoa) and allow to cool, you can cook the quinoa using the extract for a more aromatic dish
  2. In a mixing bowl, combine the vinegar and just enough sugar to take most of the bite out of the vinegar 
  3. Add the red onion and allow to sit for 5 minutes
  4. In the meantime, chop the kale into a mouth manageable size
  5. Then massage the kale into the vinegar and allow to sit for 10 minutes, mixing periodically, allowing the acids to break down the green
  6. Finally, add the cooled quinoa and mix it all in

When I cook for myself I tend to stray to the healthier side so I add very little sugar to mine. Others might need anywhere from 1/4 tsp to a tbsp depending on how much you enjoy acidity. Either way, it’s a quick and simple dish you can make rather quickly and it has the potential to be ridiculously healthy.

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It’s Good For You: Curried Lentil Stew with Ramps and Quinoa


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I just got back from a particularly intense workout session with Kimo at Truebody Fitness and I was starving. I try to keep fast and processed foods to a minimum in the house so I always have to quickly whip something up if I want to eat. I also needed it to be healthy and productive to recovery after some rather intense strength training (intense for me anyway, Kimo is a beast). I knew I needed a source or protein to build muscle, some electrolytes to replace what I sweat out, vitamins, minerals, fiber, and some healthy fats to help me absorb all this. I also needed a good source of antioxidants and anti-infammitories to help my body recover from the work out.

Here’s what I came up with using the leftovers in my fridge and some crap from my pantry.

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Beans + Music – Fart Jokes = This Post.


(Am I making up for the weeks of gratuitous unposting… maybe. Is it driven by guilt? Probably)

I’m not only about food, you know. My three other passions happen to be Music, Men’s Fashion and Fitness/Health. I’ll be showing you guys that side of me a little more. Right now, here’s a recipe for a healthy bean and quinoa salad and here’s the song you should listen to while you make it. These are two similar salad recipes that I threw together because I’ve been hitting the gym a lot and could use a protein source that a) doesn’t come in a bottle and b) isn’t going to eventually give me stomach cancer. Let me be clear, I’m not anti-meat. Obviously you’ve seen plenty of it on the blog, but I am all about having things in moderation, and in this country we don’t eat enough food that is actually all out beneficial for you. So this one is for all the people who want to take care of themselves and those who know swimsuit season is fast approaching… this ain’t no Game of Thrones bullcrap folks…

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Kale Salad with Tabbouleh


Well the pop-up kitchen was a success and I had tones of fun doing it. Detroit Gypsy Kitchen’s Stephanie Selvaggio is, as always, a beacon of positive energy and I’m so excited to be able to work with her at the MOCAD on a monthly basis! 

One of the things we made was a stacked Kale Salad topped with Tabbouleh. We used my recipe for the tahini dressing plus her own recipe for tabbouleh. This recipe both use my variations of each. While tabbouleh normally uses a lot of parsley to make up the leafy portion, I based mine on coarse builder to give out more of a dish that’s akin to rice. The tabbouleh flavor and brightness is still there, but this works with the kale salad dressing quite well.

 

You will Need

For the Kale Salad

  • 2 Bunches of kale (I prefer italian or dinosaur kale because the leaves hold the dressing so well
  • ¾ cup of Tahini
  • 3 Tbsp of Bragg’s Amino Acids (or a mild soy sauce and DEFINITELY not ponzu) 
  • Juice from 2-3 lemons
  • 3 tbsp dark Agave Syrup 
  • 3/4 cup of nutritious yeast
  • 1 ½ tbsp of white miso paste
  • black pepper

Directions

  1. Wash the kale, remove the rough middle part (spine) and then costly chop up, set aside so it can dry
  2. mix everything but the agave into a bowl, whisk until it becomes thick. If it is too paste-like than you can add a tiny bit of water to it so it loosens, but the mixture itself should be thick and creamy. 
  3. Taste it, it should be rather sour, whisk in 1 tbsp of agave at a time, it will cut the sourness, keep adding agave syrup to taste add a dash of pepper to the finished dressing for some depth 
  4. Now take your chopped kale and toss it in the bowl of dressing, massage it with a good amount of force. Kale is touch and the point of massaging it is to break down the cellulose of the kale so it becomes soft. The lemon in the dressing also serves to break it down further. 
  5. Let the salad sit for an hour or so before serving. 

 

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For the Tabbouleh 

  • 2 cups of coarse bulgur 
  • 2 cups of water
  • 2 tomatos 
  • 1 bunch of parsley, stemmed
  • 1 bunch of mint, stemmed
  • 1 bunch of scallions
  • ⅓ cup of a good quality olive oil
  • kosher salt

Directions

  1. Boil the water and pour over the bulgur, allow the bulgur to absorb the water, about an hour or two 
  2. Finely chop the tomatoes, parsley, scallions and mint and add to the cooked bulgur
  3. Mix gently
  4. Drizzle with olive oil and sprinkle with salt to taste and then gently mix some more

Normally tabbouleh would call for lemon juice, since there is plenty of that in the kale salad I figure there’s no need to add it here. If you’re making just the tabbouleh, I’d add juice from one lemon and another bunch of parsley and mint to this salad.

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Salad, Assemble!

Take some of the tabbouleh and put it on the bottom of the bowl, the add the kale on to and then sprinkle with a little more tabbouleh, serve.

This stuff keeps, separately for a while, maybe half a week in the fridge. Which is crazy for a salad but, like I said, kale is a strong plant but that’s expected from the healthiest green you can eat.

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