Posts tagged ‘farmers market’
I went to the Farmer’s Market yesterday…a perfect Fall day.
Unfortunately, friends, it’s the end of Mother Earth’s summer bounty: raspberries, strawberries, blueberries, blackberries, nectarines, peaches…ooooh, I’m drooling. I can almost taste them…
Yeah, well, sorry to disappoint but they’re out of season.
Now we’ve got apples, pears, squashes (hello pumpkin!) and lots of greens. LOTS of them.
Me? I love vegetables, especially dark leafy greens like kale, swiss chard, and collards (my fave). But for someone who isn’t used to working with them, those bushy monsters can be downright scary. What the heck do you do with them when you get home? How do you actually cook a kale?
So glad you asked! I too was once like you. But then I got this amazeballs book, Greens Glorious Greens! More than 140 Ways to Prepare All Those Great-tasting, Super-Healthy, Beautiful Leafy Greens by Johnna Albi & Catherine Walthers.
Man, this book delivers. Let’s take kale, for example. The authors tell you how to shop for it, cook it, and store it. The kale chapter had 13 different recipes (all VERY easy) from basic kale, lemon-basil kale to potato kale soup. Seriously, all so easy to make.
This is a MUST-HAVE for any healthy kitchen. Sorry to say, now you no longer have an excuse not to buy your leafy greens. Which, buy the way, are super nutritious. Calorie for calorie, they pack in the most nutrition of any other vegetable. They are a goldmine of minerals (ha ha ha, get it, gold mine….oh, forget it!) like iron, potassium and magnesium. Don’t forget vitamins like K, C, E, and the B vitamins. One cup of cooked greens provides 9 times the recommended intake of vitamin K (which is super important for blood clotting, bone health, diabetes, and inflammation). So basically, eat your greens.
To get you started, here’s one of my favorite recipes from the book which I made last night. All of my ingredients came straight from the farmer’s market…delish.
Collard Greens and Caramelized Onions (servies 2-3)
3/4 pound collard greens (6 or 7 cups, chopped)
1 Tablespoon extra virgin olive oil (although this would taste great with coconut oil, too!)
3 onions, sliced into thin crescents
3 cloves garlic, minced
Salt to taste
1. Wash collards, remove stalks, and stack 4-5 leaves. Slice into strips, approx 1/4″ wide
2. In a large skillet, heat oil over medium heat. Add onions and saute for 15-20 minutes, until golden and sweet. Take care not to burn (LOL, i always do!). Add garlic and saute for another 2-3 minutes until golden.
3. While the onions are cooking, bring 2-3 cups of water to boil in a 10-12″ skillet with a lid. Add collards, cover, and cook over high heat for 8-10 minutes, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside. (As an aside, you can save this water and when it cools, water your plants with it. They’ll get all the water-soluble vitamins from the collards that leached out into the water!)
4. Add greens to onion and garlic. Season with salt to taste and cook for another 1-2 minutes to heat through. Serve hot, drizzled with additional olive oil if you dare.
**Add 2 tablespoons raisins for the last 3 minutes of cooking if you wish!**
Today we’re rapping ’bout…you guessed it…avocados in your smoothies.
I’m a huge fan of smoothies for breakfast, especially when it’s 80 degrees at 7am. I had a bunch of extra avocados on hand from making guacamole this weekend, and I thought I’d toss a little bit into my morning smoothie (instead of the almond butter).
The result: Heavenly. But I knew it would be because ANYTHING with avocados is God’s gift to us.
I added about 1/4 avocado and the result was a delicious, creamy, and satisfying meal. And you can’t taste the avocado, btw. Since I also added a bunch of kale, the drink was an olivey green color.
ground flaxseed (I dont measure, I just dump in..about 3T)
1T flax/borage oil
bunch of kale
1/2 cup frozen blue berries (frozen from my farmer’s market)
1/2 cup frozen strawberries (Cascadian Farm’s organic)
2 scoops rice protein (I use Metagenics)
drop of vanilla extract, dash of cinnamon
1 cup organic unsweetened almond milk
Throw it into my Vitamix and blend. I usually top off with raw cacao but I ran out today.
Drank it up at 8am and was full until 1:30! Now THAT’S a satisfying, healthy breakfast!
I just HAD to post pictures of my new pet….carrot, that is. In the spirit of cake & CARROTS, here’s a pic of what I picked up at the farmer’s market this morning. Isn’t nature amazing? Anyone have a good name? Matt is fondly calling it the creepy carrot.
Once again, here are some of my favorite articles and posts I’ve read this week.
This weekend I am graduating from the Institute of Integrative Nutrition. What a wonderful, life-changing experience its been. I’m sad for it to end and to not see my amazing group of IIN girls every month anymore. But it’s time to take all that I’ve learned and get to making people healthier and happier!
And just an update from Monday: I haven’t had one single cracker this week! AND–I have officially been sugar-free (regular sugar and artificial sweeteners) for over 3 weeks now. I have NOT had even one instance of binging or nighttime foraging (picture a squirrel going through the pantry-that was me). Binging was a weekly (or often multiple times a week) event for me, and it’s amazing that it seemed to be directly correlated to my sugar intake. I feel alert, clear headed, and stable, although Matt might think otherwise. It’s seriously a miracle. Hooray for me!
Without further ado, the news:
Here are questions you should ask your farmer when at the farmer’s market. Don’t be afraid to chat them up–everyone loves talking about themselves!
The 10 best foods to boost your mood–we need all the help we can get!
Listing calorie counts on menus: Good. The fact that they are wrong: Bad.
Now this is a superhero comic book that I can get into!
Who doesn’t want to be a Hot Chick? (or Hot Dude?) Here’s how to eat like one
And lastly: The latest viral sensation making waves on Facebook. I thought Matt and I had a great choreographed dance. This one is better. Way better.