Below is a compilation of some of my favorite REAL food recipes. If you like these, you'll love my new ebook, The Honest Cookbook, coming soon!
Week of 6/27/2011
MISO OATS
1 cup organic whole oats
2 cups water
2 tablespoons sweet yellow miso (or light variety)
Cook oats until water is absorbed. Allow to cool and mix in miso. Cover and leave at room temperature overnight. This acts to help breakdown the phytic acid in the oats. In the morning, gently reheat and enjoy. As a snack, I enjoy mine cold from the fridge.
Week of 6/20/2011
Roasted Carrot Spears with Scallion-Ginger Glaze
I've been feeling my veggies lately, and with that comes new and fun ways to spice them up. I absolutely love carrots and ginger so this was a hit around my house. Feel free to tweak it yourself and send in your comments.
1 lb. carrots (you can slice your own, or use baby carrots)
4 tablespoons oil (I like the expeller-pressed coconut oil that we carry at the ROOTS co-op)
2 tablespoons minced ginger
1/4 cup chopped scallions (also called green onion)
1 tablespoon minced garlic
1/2 teaspoon sea salt
Heat oven to 400F. Toss carrots with 2 tablespoons of oil and roast in pan stirring occasionally until brown and tender, about 30 minutes.
While the carrots are cooking mix the ginger, scallions, garlic and salt together in a heatproof bowl. Put 2 remaining tablespoons oil in a pan and heat. Pour hot oil over ginger-scallion mixture and mix well.
Remove carrots from the over and toss with mixture.
Serves 4-6
Adapted from Food Matters by Mark Bittman
Enjoy
Week of 6/13/2011
Fresh Summer Salad
1 cucumber, quarter and chopped
10 cherry tomatoes, whole or cut in half
10 olives (of your choice), whole or cut in half
¼ red onion, thinly sliced
¼ cup feta cheese, or to taste
¼ cup extra virgin olive oil
2 teaspoons red wine vinegar
sea salt
pepper
Cut everything up and toss together. Mix vinaigrette in a separate bowl and adjust to taste. Combine and toss. Enjoy
Serves
2-4
