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Hi everyone!
Power Hungry has moved to it's new home at powerhungry.com!
Don't worry, nothing has been lost! You will find all of the posts and comments from enlightened cooking at the new name and address.
If you follow enlightened cooking, I would be thrilled if you would consider following at Power Hungry, whether by feed or facebook.
Cheers! Camilla
Hello, all!
Well, I've done the math, and it turns out that I can get everything accomplished on my to-do list before heading to California for Christmas so long as I send a few items to the cutting floor. Like sleeping and showering.
Hmm, perhaps it's time to revisit New Math...
Either way, I need to make sure I have plenty of yummy food on hand for quick energy boosts in the coming days and weeks. I have the very thing, as well as the extremely short list of ingredients required: stuffed dates.
Here's what you need:
(1) whole pitted dates (preferably gooey-soft, unctuous ones, like Medjool).
(2) natural almond butter (or other nut or seed butter, like peanut, cashew, sunflower or hemp).
(3) 5 minutes (you can multitask by taking a phone call as you stuff, but avoid wrapping packages; it gets ugly).
Here's what you do:
(1) Open one date (I use fingers, but if you are a precision person, use a knife)
(2) Use fingers to open out date (creating a pocket for your stuffing)
(3) Scoop a generous teaspoon of nut/seed butter inside date.
(4) Close date.
(5) Eat, and/or continue process with as many dates as you like.
Delicious immediately, the dates are even better if you chill them)in an airtight container) for at least 1-2 hours until the nut butter is firm (the beauty of natural nut and seeds butters is they firm up when cold).
I know what you're thinking: nut butter? dates? Big deal! But trust me--the sum is far greater than the parts (especially if you are patient enough to give them a chill). It is essentially, a deconstructed cookie dough LaraBar. The petite, candy-like quality is perfect for countering holiday sweets cravings (not that I am giving up holiday sweets, but having some of these power bites on hand helps me keep a reasonable balance).
Make! Eat! Enjoy!
You can use whole nuts--raw or toasted--instead of the nut butter!
These give "save the date!" delicious new meaning :)
Yellow split peas. I like them. A lot. Cheap, easy to prepare, creamy, versatile, naturally gluten-free and vegan, and loaded with protein to fuel me through long days and long runs alike, my affection runs deep.
The color is key; it's yellow or bust. Despite green being my favorite color, I am no fan of the green split pea. The green variety looks so pretty when dry, but cook them and they take on a gray-brown cast akin to a muddy army jeep. Green split peas have a sharper pea flavor, too, which would be wonderful if I liked sharp pea flavor, but I don't.
By contrast, their golden cousins are mellow, creamy, and play beautifully with other flavors both mild and strong.
This humble soup is one I have been making since my graduate school days--a perfect post-Thanksgiving repast that is soothing, satisfying and energizing (10K run after work, anyone?) in one fell swoop. It looks like a bowl of sunshine to boot, so go ahead and spoon up some cheer.
For more yellow split pea love, check out these easy, delicious recipes:
Lemony Yellow Split Pea Side Dish with Garlic and Ginger
@ Kalyn's Kitchen (SOOO good!)
Greek Yellow Split Pea Puree @ Girl CooksWorld (Fabulous! Like Hummus)
Yellow Split Pea Dal @ Phoebe Bites (easily makes a meal with some veg and bread)
Superfood Spotlight: Split Peas
Dried split peas, like other legumes, are rich in soluble fiber.
They also contain an isoflavone called daidzein, which acts like weak estrogen in the body. The consumption of daidzein has been linked to a reduced risk of certain health conditions, including breast and prostate cancer. Split peas are particularly rich in potassium, a mineral that can help lower blood pressure and control fluid retention, and may help limit the growth of potentially damaging plaques in the blood vessels.
Swedish Yellow Split Pea Soup
Yellow pea soup is traditionally served every Thursday night in Sweden. If you’ve ever wondered why bags of yellow split peas are sold at IKEA, that’s why!
Makes 6 servings
Food processor or blender
1 tbsp extra virgin olive oil
2 cups chopped onions
1-1/2 cups chopped carrots
1/4 tsp fine sea salt
1/4 tsp freshly cracked black pepper
1-1/3 cups dried yellow split peas, rinsed
6 cups reduced-sodium ready-to-use vegetable or chicken broth
3/4 cup water
1/4 cup chopped fresh flat-leaf (Italian) parsley or dill, divided
1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsleyy or dill.
Tip
* An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
Storage Tip
* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
This is a selfish smoothie. At a time of the year when food and cooking is all about hospitality, I've made something entirely for me, a concoction I knew from the start--with 100% certainty--that no one else in my house would desire except me.
But it's ok for several reasons. First, because I need a burst of energy for the next few days, and this revitalizing drink provides plenty. Second, because I am least "sharing" my drink with you, fair reader. Third, because balance is a good thing--i.e., it's fine to take 10 minutes out of my day to do nothing save for savoring a smoothie...I think...still working on that one...and finally, because this simple drink thrills me to my toes, and that's always fine justification for a food blog.
I should also mention that this is the inaugural smoothie from spanking brand new, first-ever Vitamix 750 Blender! I entered a
Food Network Contest many months back that asked contestants to come devise a single recipe that makes use of a blender and combines (1) shrimp, (2) watermelon, (3) dill pickles, and (4) soy sauce. Seriously.
I entered the dessert category. Seriously.
Lucky me, I won a mixer! I promise to put it to good blog use in the days, months and years to come. I will, however, spare you my shrimp-watermelon-pickle-soy sauce assemblage.
Enjoy the days ahead, safe travels, and Happy Thanksgiving!
Raw Beet and Apple Detox Smoothie
Makes 1 large or 2 medium servings
1 medium red beet, scrubbed, peeled and finely grated (about 2/3 cup grated)
1/2 of 1 small zucchini, grated (about 1/3 cup grated)
2 medium sweet-tart apples, grated (e.g., Braeburn or Gala)
1/4 cup finely chopped celery
1/4 of a medium English cucumber, grated (about 3 to 4 tbsp)
2 tbsp fresh lemon juice
2 tsp minced fresh ginger
2-1/2 cups ice water
Combine all of the ingredients in a blender. Process until smooth.
I wish I could say that I am an organized traveler, but in practice I am an erratic traveler, hyper-organized in some respects, and a complete disaster in others.
For example, I'll : (1) agonize for days over what clothes to bring, then throw everything into the suitcase in an unceremonious heap; (2) meticulously gather all the family power cords needed for the trip (phones, ipad, laptop, cameras, DS), then stuff them in random tangle in a soon-forgotten hidden pocket of my carry-on bag; and (3) ensure everyone has the precise comforts required for a relaxed ride (i.e., sleep mask, travel pillows, ear plugs, sound machine, lovies) and omit any such options for myself.
Worst of all, I never seem to learn.
Except when it comes to travel food.
I'm proud to say I'ved honed my healthy, non-perishable snack-packing skills to a science, a skill-set that goes a long way in keeping grumpies at bay (mostly my own, but husband and son, too), my stomach at ease, and my mind at rest. In addition, I have that much more money left over for Christmas gifts by avoiding five dollar bags of pretzels and trail mix at the airport.
If you would similarly like to save your sanity, waistline and moola in the travel days and weeks to come, check out
my list of non-perishable healthy snacks--there's something for everybody who's hitting the road this week! Or try my latest creation, Energy Munch Mix. You can eat it straight up, spoon it into yogurt, or sprinkle it atop instant oatmeal. And if you are looking for a super-easy, early present for a fitness-conscious friend, mix up a batch, pour into a pretty mason jar, adorn with a bow, and you've got a great gift in minutes!
Happy travels, everyone!
Energy Munch Mix
Makes about 3-2/3 cups
1 cup whole almonds (raw or roasted), coarsely chopped
1 cup walnuts (raw or toasted), coarsely chopped
3/4 cup (packed) whole pitted dates (preferably Medjool), chopped
1/2 cup pepitas (green pumpkin seeds--raw or roasted)
1/4 cup sesame seeds (raw or toasted)
(optional) 3 tbsp cacao nibs or miniature semisweet chocolate chips
Combine all of the ingredients in a large bowl; store in jar(s), zipper-top bag or other airtight container.
I know, dear readers, that you likely have a cozy relationship with quinoa, but what's your status with it's itty bitty cousin, amaranth?
Like quinoa, amaranth is technically a seed, not a grain (specifically classified as a "pseudocerreal"), and is a nutritional superstar. Though it is not a complete protein, as quinoa is, it comes very close, and what it does have to offer is pretty amazing: higher protein and about three times the protein of most other grains (even though, and high levels of iron, magnesium, phosphorus, and potassium. As if that weren't enough, it’s also the only grain documented to contain Vitamin C.
I love it's delicate, sesame-like flavor, but I was less than enthused about it's texture and appearance in my first cooking attempts. Admittedly, my expectations were high: I was already smitten with quinoa, and given their similarities, as well as it's appealing tiny-ness, I felt confident that I would love it and prepared it in it's simplest form, as a breakfast porridge.
Oy.
Once swollen with water, the grains resemble pale pearls of gluey caviar, which, I suppose, is not terrible if you happen to love caviar (at 7 a.m., no less); I do not happen to be such a person.
But I summoned inner strength, used a liberal hand with the brown sugar, milk and raisins, and dug in. And liked it. A lot.
The affection continues to grow as I experiment with it in recipes, including muffins, breads, and both soups and stews (it is a terrific multipurpose thickener). But I find I'm downright giddy when I press the cooked, cooled grains into crispy, oven-baked patties. Nutritious, delicious, and easy on the eyes, too (i.e., fish-egg free!), I know you'll love them, too.
(oh..and I'll explain about "power hungry" in my next post...let's just say enlightened cooking is migrating soon... :)
Crispy Baked Amaranth Patties
If you are not a curry fan, swap out the spice blend for your favorite herbs and spices; or keep them plain and simple with salt and pepper (perfect for little ones--6-year-old Nick-approved!)
Makes about 10 patties
2 cups cooked, cooled amaranth (simply follow package directions; about 1 cup dry)
1/3 cup very finely chopped green onions
1 tbsp coconut oil, warmed, or vegetable oil
2 tsp curry powder (Use the heat level you prefer--I used medium heat)
1 tsp ground cumin
3/4 tsp fine sea salt
1 teaspoon baking powder
1/3 cup quick-cooking rolled oats (gluten-free, if needed)
1. In a large bowl, combine the amaranth, green onions, coconut oil, curry powder, cumin, salt and baking powder until well-blended; stir in oats.
2. Chill mixture while preheating oven to 400F (about 15 minutes).
3. Scoop about 1/4-cup amaranth mixture onto a large parchment- or nonstick foil-lined baking sheet; gently flatten with palm.
4. Bake the patties for 18 to 22 minutes or until tops are golden-brown; using a pancake turner, gently flip the patties over and bake for 10 to 12 minutes longer or until they’re golden and crisp. Serve warm with favorite sauce or salsa (or pile into a pita with vegetables, yogurt, and other such yumminess).
Winners, I've got winners to announce!
Thanks, everyone, for your great comments. I wish I could give everyone a book...but I did decide to double the number of books to give away, so I have *SIX* winners to announce:
(1) Jackie!
(2) Melissa!
(3) Kasia!
(4) Rainy Day!
(5) Kallah Rachel!
and
(6) Laina!
Congrats, all! Please send me an email at camillacooks AT gmail DOT com at your soonest convenience so I can get your book to you. Please include your full name and mailing address and I will get your book sent off asap!
Have a wonderful week, everyone!
