Smoky Cumin Kale Chips

Soft and chewy or crisp and crunchy? Sweet and juicy or salty and savory? We all have our vices, right? I’ve never been much of a chip eater myself. I typically lean towards sweets or fruity flavors. However, the other day as I made my way through my neighborhood food coop I couldn’t take my mind off of a healthy, crunchy snack. Yes, I could have chosen carrot sticks or celery but that is so basic and normal. I wanted something a little less ordinary - kale chips!

Kale chips are so easy to make and are absolutely delicious and nutritious! Find the amazing benefits of Kale here. By adding different spices you can completely change the flavor of your “chips.” I really enjoy a smoky flavor so I chose cumin. You could also choose chili powder, curry powder, garam masala, or a drizzle of vinegar and sea salt. Pick your flavor and go for it!

Ingredients:

1 bunch of kale (I used Red Russian kale)

1 tablespoon of EVOO

Sea salt

Spice/flavor of you choice

Directions:

Preheat the oven to 350 degrees. Remove the kale leaves from the thick spine and rinse and dry them thoroughly. A salad spinner works great if you have one! 

Add the leaves to a large bowl, drizzle with EVOO, and use your hands to make sure each leaf is coated. Transfer them to two large baking sheets and sprinkle with sea salt and cumin (or spice of liking). Place both pans in the oven and bake the chips for 10-15 minutes, or until the edges turn light brown and start to curl. Remove from oven, let cool, and enjoy!

Roasted Eggplant and Feta Spread

Life can be crazy, right? We rush through our day, from one task to the next, and often times fail to pause and appreciate the beauty that surrounds us. We eat in our cars, at our desks, or skip meals all together. We live in a world that has not found the balance between work and life. We dedicate ourselves to our jobs and families and if there is time – we may squeeze in exercise. But what about community outreach, social activism, volunteerism? Where do these areas fit into our life?

Like many of you, I have spent my days in this this crazy, chaotic, not-so-perfect culture that is called life. Through my yoga practice I have found the ability to “be present” and to “just be.” I have realized the importance of channeling my positive energy into everyday life and dedicating time to a cause that I feel passionately about. I highly encourage you to do the same.

I joined the Slow Food Urban San Diego Food Justice Committee and focus my attention on educating teenage mothers in the areas of cooking, nutrition, and gardening. Each month we meet for a few hours to discuss the projects we are planning and of course we each bring a dish to pass. I had this gorgeous eggplant sitting on my counter and immediately decided I would whip up something that used this beauty. I began perusing my favorite online sites for inspiration and landed on EatingWell. I went back and forth debating between Baba Ghanoush and Roasted Eggplant and Feta Dip – feta won! I paired the dip with some Ezekiel pita bread and it was a hit! Everyone raved about this savory spread.

Eggplant is known for its beautiful deep-purple hue, glossy skin, and unique flavor and texture. In addition to its good looks, eggplant also boasts many wonderful nutritional benefits. High in dietary fiber and bone-building vitamin K and manganese, eggplant is also a good source of heart-healthy copper, vitamin c, B6, folate, and niacin.

Ingredients:

1 medium eggplant, (about 1 pound)

2 tablespoons lemon juice

1/4 cup extra-virgin olive oil

1/2 cup organic crumbled feta cheese

1/2 cup finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeño, seeded and minced (I used a poblano pepper)

2 tablespoons chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Pinch of agave (or sweetener of your choice)

Directions:

Preheat the broiler. Place the eggplant on a pan lined with aluminum foil and poke small holes all over it for steam to vent. Broil the eggplant for 15-20 minutes, turning it every five minutes with a tongs. Remove from the oven and transfer the eggplant to a cutting board to cool.

Squeeze the lemon juice into a medium bowl. Cut the eggplant in half, length-wise, and scoop the flesh out into the bowl, leaving behind the skin. Mix with the lemon juice to prevent discoloring. Add the EVOO and stir until well mixed. Should be slightly chunky but feel free to mix up in a food processor if you’d like a creamier texture. Add all other ingredients, stir, and serve with your choice of pita chips, bread, crackers, etc. Enjoy!

Toasted Green Beans with Orange Spiced Tempeh

 

Last Sunday I ran my third half-marathon! Running a distance that great requires some “carb loading” and I definitely enjoyed my fair share. There was brown rice pasta, yellow curry, plenty of oats and green smoothies, and of course a chocolate chip cookie. Typically I feel great after running 13.1 miles! I mean…maybe a little stiff but otherwise I feel fine. This go-around was not the case. Sure, the stiffness set-in but it was my stomach that didn’t feel right. My body felt a little beat up. I thought about what I did differently, or what I didn’t do, and then realized that I nourished my body with one measly sip of water during the ENTIRE run! That’ll do it!

Anyway, I’m trying to make friends with my body again by re-fueling the right now - back to green smoothies, veggies, and whole grains. Last nights dinner was so yummy and exactly what my bod needed.

I decided to experiment with Tempeh. Tempeh is a fermented soy product unlike it’s unfermented brother, Tofu. To make tempeh, soybeans are slightly cooked and then formed into a patty. Many times other things grains will added. In this case, the tempeh was combined with millet and barley. Tempeh, like tofu, takes on the flavor of whatever it is cooked in but is textured and has a nutty flavor. It is high in both protein and calcium and contains magnesium, beneficial in cardiovascular health, and also riboflavin, important for detoxification of the liver.

* Please note that this recipe serves 4 people. I served this dish over the top of some coconut brown rice but it would be equally delicious served over any of your other favorite whole-grains.

Ingredients:

1 8oz. package of tempeh, cut into bite-sized cubes

1 pint of green beans

1 cup of cherry tomatoes

½ onion, chopped

2 tablespoons of EVOO

1 teaspoon of crushed red pepper flakes

Sauce Ingredients:

Juice from 2-3 large oranges

Zest from 1 large orange

1 tablespoon of fresh grated ginger

2 teaspoons of tamari (or soy sauce)

2 teaspoons of honey (agave, maple syrup, or sweetener of your choice)

½ teaspoon of ground coriander

2 cloves garlic, minced or crushed

Directions:

Heat the EVOO in a large skillet. Add the chopped onion and sauté for approximately five minutes, or until the onions are translucent.

Add the crushed red pepper flakes and tempeh to the skillet, and lightly fry until the tempeh turns golden-brown. Flip the tempeh cubes over and repeat on the other side.

While the tempeh is cooking, combine all sauce ingredients in a small bowl and set aside.

Once you are finished cooking the tempeh, add the orange juice mixture to the skillet and simmer for approximately five minutes. Add the green beans and tomatoes and continue to simmer for an additional five minutes. Beans should be bright green with a slight crunch and sauce should be a nice thick glaze.

Spoon this tempeh dish over your favorite grain to make a complete meal. Enjoy!