Tag Archives: vegetables

Spanish Cauliflower Rice

One of the staples of a delicious Whole30 experience! I love cauliflower rice and if it is cooked with the correct pan it has little crispy bites in it. I use a flat griddle pan to cook mine. When you put the rice on the pan you spread it into a thin layer and the result will be crispy perfection.

I like to use colored cauliflower instead of white. The green or the orange make the prettiest faux rice blend.

You will need:

tools:

food processor, griddle pan

ingredients:

1 head cauliflower

2 TBSP. Ghee or olive oil

2 c. fresh Pico de Gallo , homemade or store-bought

1 tsp. ground cumin

1 tsp. red pepper flakes

Using a food processor fitted with the S blade:

Pull the cauliflower apart, breaking the florets from the stem.

Place the florets in the processor bowl but do not crowd them.

It is better to pulse a few batches then to accidentally make a puree!

Pulse the florets until they are coarsely chopped. It takes about 4-5 pulses. Be careful not to puree the pieces.

The florets will resemble grains of rice. Do this with all of the florets until all is riced!

Place the griddle pan over two burners and turn on medium -high heat.

Put in the oil or the ghee and let it melt all the way.

Make sure the bottom of the pan is coated with the oil or ghee.

Spread the pico de gallo over the bottom and let it cook for about three minutes.

Spread the cauliflower over the pico in a thin ,even layer .

Let it cook for about 4 minutes until it starts to brown turn it over in small batches and continue to let it cook, lifting and browning for about 5 minutes. it should still be slightly undercooked so it does not get mushy!

a delicious side dish to use again and again!

Grandson in the Garden

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My grandson Jack loves the garden. 19 Months old and he picks herbs and veggies with me. Green juice is something he gulps down with a smile♥

It is never too early to nurture their love for all things yummy that come out of the garden!

Jack and I picked Japanese eggplant, zucchini, tarragon, basil, lemon basil, chives, Italian parsley and fennel flowers that were dripping with pollen. We had to interrupt the very busy bees that were harvesting all of the pollen. I wish I could find their honey hive….

 

Anyway the following recipe is for the fresh multi -herb pesto we made to marinate and grill the veggies with.

1/2 cup fresh basil leaves

1/2 cup  fresh lemon basil leaves

1/2 cup fresh tarragon leaves

2 Tsp. fresh Thyme leaves

1/2 c. Italian parsley

1/4 cup chopped chives

4 fennel flowers( if you have them)

4 cloves garlic, peeled

1 c. EVOO

1/2 tsp. coarse salt

1/2 c. toasted pine nuts

fresh seasonal vegetables

In the bowl of your food processor place the loosely packed herbs, garlic cloves and salt. Process with the pulse speed for 30 seconds, on and off. Add the toasted pine nuts and pulse for an additional 30 seconds, on and off to mix them together. The mixture should be pretty smooth by this time. Add the EVVO and mix for 45 seconds until blended together and no big pieces remain in the bowl. Add more olive oil to taste if you like a smoother consistency.

 

Cut your fresh eggplant and zucchini lengthwise and brush with the pesto mixture. Reserve the extra pesto.

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let this marinate for up to two hours. Place on the hot grill skin side down for 3 minutes, flip and char the other side. Total cooking time is about 7 minutes but watch the vegetables carefully. If you have a veggie basket for your grill then use that. It makes it really easy.

I like to toss up whole wheat pasta with the leftover pesto and grate some Asiago over it, maybe add some chopped garden fresh tomatoes. Delish!

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Weekend Garden Project

There is not a lot of things better than growing your own food. Going to the backyard and picking fresh produce to have for your meal. I love having my green juice ingredients right in my backyard!

My hubby and I have had a garden in our back yard for about 5 years. Scott has a green thumb to say the least! He was a horticulture major at U.C. Davis when we met and had a landscape design company for the first ten years we were married. We have had a few good years and a couple bad so this year we decided to build raised redwood planter boxes. We figured out that the increased space and better soil would give us double the vegetables we had been getting and  they would also better quality. I found the planter box idea in a Sunset Gardening magazine ” Small -Space Edible Gardening”.

Page 32 gave us detailed instructions to make one 8×4 box. It was not quite as easy as the directions said( Go Figure) but we managed to get four boxes built on Saturday( and we did not have to use one as a coffin to bury the other who did not survive building together!) The bliss of partner projects!! Any way I have attached pictures of the finished boxes and I planted my tomatoes Sunday. I will share the rest as we go along and also all of the beautiful recipes I will make from our produce. I will be planting Japaneses eggplant, cucumbers, watermelon radishes, peppers( hot and sweet), leeks, kale, lettuce, arugula. squash, cilantro, chives,and baby carrots. All of my seeds come from Seeds Of Change. They are heirloom seeds and are No GMO! We filled the planters with and organic vegetable soil mix from a large soil supplier in the area.

As long as you have two drills, one for pre drilling the screw holes and then one ready to put in the screw, you will be fine. Also our neighbor Todd gave us a great tip for drilling in wood screws” rub the screw with wax first, they went in like butter! happy gardening ♥

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It’s a great day for Yogi Soup

This is one of my favorite cleansing soups that I created with the help of my Ashtanga teacher, Diana Christianson. You will find information about her Shala at http://www.pacificashtangayoga.com.

There is nothing like the smell of soup bubbling on  your stove top and this one is so good for you & tastes so great that you will crave it all the time. This soup is meant to move gently through the digestive tract so the vegetables are cooked until very soft.

All vegetables Organic if possible.

4 medium leeks, white and pale green parts only

4 large carrots, peeled

4 stalks celery

4 small zucchini squash, cut into 1/2″ chunks

1 stalk lemongrass, cut lengthwise.

Juice of one lemon

2 quarts Pacific Organic vegetable  broth

2 cups Bob’s Red Mill red lentils

2 TBSP. EVOO (extra virgin olive oil)

In a large stock pot heat the olive oil on medium heat. Cut the leeks in half lengthwise and rinse for sand. Once they are rinsed cut into thin slices. Peel the carrots and cut into 1/2 pieces. Chop the celery into 1/2  pieces also. Add the leeks, carrots and celery and zucchini to the pot and stir to coat with the EVOO, let cook on medium for five minutes. Cut the lemongrass in half  and put the pieces into the vegetable mix. Add the two quarts stock and stir together. Bring this to a small boil and then turn to simmer and let it simmer for 30 minutes, covered. Uncover the soup occasionally to check the liquid level and stir.

After thirty minutes add the 2 cups red lentils and stir well. Add more water to the pot in order to cook the lentils if you have to. The water should be about two inches above the veggies once you have put in the lentils. Cook uncovered on simmer for about 45 minutes or until the vegetables and lentils turn soft.

Cool and enjoy. I like to add lemon juice at the end to give a slight citrus burst to the soup. This soup stores in a covered container in the refrigerator for five days. Stir in a little water to reheat if it is too thick. This makes about 4 quarts of soup but it goes really fast!

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ORGANIC RAW CITRUS VINAIGRETTE

This vinaigrette will add zesty flavor to any salad or it may be used as a dip for raw vegetables  This is the house dressing at What A Dish cafe and catering. http://www.whatadishoc.com

I founded the catering company in the early 1990’s and sold it to the currant owners in 2006 but for the past three years I was the Executive chef there..it’s a long story I will tell another time!

I use all organic produce and freshly squeezed orange juice for my mix. You will need:

1 cup raw honey

1 cup Bragg’s  organic, raw ,apple cider vinegar

1 cup fresh squeezed orange juice

2 cloves garlic,peeled

1 medium shallot, peeled

1 red bell pepper, cored and seeded.

3 oz. peeled fresh ginger root

1/2 tsp. sea salt

1/2 tsp coarse ground black pepper

2 cups cold pressed Extra Virgin Olive Oil ( EVOO)

Put all ingredients except for the oil in the blender and pulse for one minute to chop them. Continue to puree all of the ingredients until liquefied, there may be some small pieces in the mix. Add the oil slowly at medium speed until it is all incorporated in to the dressing.

store in a 32. oz. glass Mason jar with a tight fitting seal. This will keep up to five days in the refrigerator.