Monday, March 22, 2010

Fennel Salad with Asparagus and Pine Nuts

Whenever I see a fennel bulb in the produce isle, this salad I once had several years ago in Melbourne comes to mind. Simple ingredients, fennel, cabbage, asparagus and pine nuts. Crunchy, flavorful, great texture and summery light!

Ingredients (makes 2-3 large servings):
1 fennel bulb, greens cut off
1/3 of a small head of white cabbage
salt, pepper
1/2 bundle of green asparagus
2-3 TB toasted pine nuts

Using a mandoline, shred the fennel into paper-thin slices; do the same with the cabbage. Mix both shredded vegetables gently with your hands in a bowl; also fold in some salt and pepper. Cover the bowl, and let marinate in the fridge overnight (the salt will flavor the salad and also draw some of the liquid from the vegetables making it moist).  Before serving, blanche the asparagus in hot water for 3-4 min, and cut into 1/2 - 1 inch long pieces. Add into the salad, and mix well and gently. Serve with freshly toasted pine nuts, and a drizzle of fruity olive oil.

Tuesday, March 9, 2010

Mango Pineapple Smoothie

Bright as the early spring this year: a smoothie made with fresh mango, fresh pineapple, lemon juice and some Yoplait Banana cream cake yogurt.

Wednesday, March 3, 2010

Radicchio with Spicy Peanut Dressing and Baked Tofu

Lucy from theactorsdiet blog recently posted this video link about the kale salad with spicy peanut dressing served by Cafe M. on her blog. It looked like a versatile, tasty dressing and dipping sauce. I made some changes to the original recipe (like adding Sriracha sauce for more heat and red miso for more depth), and it tastes fantastic.

Spicy Peanut Dressing:
1 TB chopped garlic
1 TB minced fresh ginger
3 TB mirin
2 TB agave nectar
1/2 cup low-sodium soy sauce
1 TB chili powder
1 TB Sriracha sauce
1/2 small jar of chunky peanut butter (I like JIF)
1 TB red miso (potentially low-salt)
1 cup water

Place all ingredients in a blender, and blend until smooth. Fill into a mason jar, and store in the fridge.

1 small head radicchio, cut into stripes
1/3 cup garlic lupine beans
1 slice home-made or store-bought baked tofu

Cut the radicchio into stripes, and serve with lupine beans and baked tofu. Drizzle with spicy peanut sauce.

Tuesday, March 2, 2010

Variations on Smoothies

Lately, I have been making quite a few smoothies. It rapidly became clear which ones are my favorites, and I started to vary from there, based on veggies and fruits in my fridge and freezer. So, here is my TOP SMOOTHIE List.

Green Goddess Smoothie
2 handfuls of fresh spinach or baby spinach
1 cup nonfat yoghurt
1/2 banana

optional: add a handful of fresh arugula salad -- great taste

Green Goodess Smoothie II
2 handfuls of fresh spinach or baby spinach
1 cup nonfat yoghurt
1/2 tart apple (like granny smith, unpeeled, but washed)

Sunrise Mango Smoothie
1 fresh mango, peeled and cut into chunks
1 orange, peeled
juice of 1 lemon and 1 lime
1 apple

Raspberry Greek Yogurt Smoothie
1/2 cup of non-fat greek yogurt
1/2 cup frozen raspberries
1/2 banana 
agave nectar.