Huevos Con Nopalitos

Leave a comment

Whatever
you call it, that ubiquitous cactus that is probably hanging out in more back
yards than many of us realize, is packed with superfood nutrition. The leaf
or “pad” of the
nopale is believed to
support many aspects of health and well being such as weight loss, blood
purification, maintaining blood sugar balance, and more. My personal
philosophy is that nature designed the nopale to provide good, somewhat
complete nutrition in climates where growing and cultivating food, and
finding an abundant water source may be a challenge. In any case, I feel
extremely lucky to have two nopale trees in my food garden. They are going
crazy right now producing more nopales than we can keep up with. In the
spirit of water conservation, food sustainability, and good health, why not
explore how many accessible nopales are growing in your world? Here is a
simple, very traditional egg recipe for enjoying fresh nopales from
your garden. Be sure to cut the nopale when the leaf is still young and the
thorns are still soft to the touch. Once the thorns have become wooody and
hard, the nopale leaf is too mature for culinary enjoyment. You can cut
nopales, clean, and cut into “nopalitos,” basically cleaned and cut
up nopales, and store them in an air tight bag or container for up to a week
or two. Read More

Corn, Black Bean, & Pepita Chiles Rellenos

Leave a comment

Sometimes I crave the
distinctive qualities of a good old fashioned chile relleno…you know- the
one stuffed with cheese, battered, and fried. Well, I do indulge from time to
time, but just to make a point, you can create an entirely healthy, and just
as satisfying chile relleno experience, that might even resemble some
real Mexican authenticity. And, you’ll get a bonus of added clean
nutrition! Use a ceramic or safe clay baking dish with a lid if possible, for
a great even bake, and a magnificent smell from the oven during preparation.
If enjoyed with an open mind and a sense of adventure, this dish should stave
off the unhealthy chile relleno craving for quite some time.
Read More

Basted Duck Egg with Savory Tomato Basil Oatmeal

1 Comment

Do you ever wonder how “local” and
“natural” your locally grown food really is? Yesterday I attended a
street event in my neighborhood called El
Mercado. It was planned around the opening of
a new neighborhood city park, and it consisted of local community groups, and
a lot of local vendors, craftspeople, food artisans, and other creative
folks. I was delighted to come across a booth promoting a new store in the
neighborhood called Arroyo General,
a boutique-ish general store no larger than a shoe repair
shop.

They sell really cool stuff
sourced from the local Northeast Los Angeles area, including locally-grown
produce and eggs. I couldn’t get my wallet out fast enough when I saw that
they had duck eggs from a small urban farm about two miles from my house. So
I ceased the opportunity to enjoy some animal based nutrition the way nature
intended. This surprise encounter with local duck eggs, combined
with the rainy weather outside, led to a morning fire in the fireplace and
this yummy, healthy brunch dish.

Read More

“Basic” Quinoa & Black Bean Burgers

Leave a comment

I am not a burger purist.
The more different kinds of burgers the world can invent the better!
This  point of view comes in particularly handy when it comes to
creating healthier, maybe even meatless, burger recipes. Having said this, no
matter what, a burger should pass some basic requirements in order to be
considered feasible- not that I am some burger expert, but let’s just be
practical about it! First and foremost, the burger must hold together in a
two-bun sandwich or lettuce wrap scenario. If it crumbles, it isn’t exactly a
burger. Next, the burger should satiate. You want to feel full and happy and
be nourished after you have eaten one. And third, it should be
quick and easy to make. If you have to run to seven specialty food stores and
spend two hours in the kitchen before you even get to the part where you make
it into patties, well, it kind of loses its “burger experience,” in
my opinion. Here is a super easy quinoa and black bean burger that holds up to
the basics and tastes great! Enjoy this between any kind of bread or bun, or
make a falafel patty and enjoy with flatbread or a lettuce wrap. Seriously,
the total active prep time for this is less than 30 minutes!
Read More

When Blini Meets Korean Pancake… But Healthier

Leave a comment

Ah!
The classic blini! That delicious, plump, buttery vessel for caviar, smoked
salmon, and other nostalgic cocktail party fare. And then there is the Korean
pancake, slightly crisp with tender Asian veggies and flavors on the inside!
I was recently craving a Korean pancake, so I took a quinoa breakfast pancake
recipe I knew and did some adaptations…and voila! Your new go-to
east-meets-west hors d’oeuvre base that will keep them coming
back!

asian quinoa blini

makes 8-10 blini
3/4 cup cooked quinoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup toasted nori flakes, strips, or small broken up pieces of
nori
1 scallion, sliced on the bias
1/3 cups julienned bok choy, Chinese broccoli or other green
vegetable
NOTE: diced red bell pepper, sliced asparagus, and other vegetables can be
substituted or incorporated
Coconut oil for cooking

Preheat a griddle to medium high heat. Mix all the ingredients but
the coconut oil in a mixing bowl. Lubricate the griddle with a generous coat
of coconut oil and cook the blini immediately by using a teaspoon to spoon
mini pancakes onto the griddle. Cook as you would a pancake, flipping after
one side is cooked enough to flip it over without breaking it. The mixture
will want to separate a little bit so you might need to mix it a little
before each spoonful on the griddle. Serve topped with smoked salmon or
trout, sautéed mushroom, caramelized onion, kimchi, roasted pepper compote,
tuna sashimi, or other detox friendly topping. It is pictured here with a
slice of avocado and a caramelized shiitake mushroom…yum!

when blini meets
korean pancake…but healthier

  • 3/4 cup cooked quinoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 each eggs
  • 1/2 cup toasted nori flakes (strips, or small broken up pieces of
    nori)
  • 1 each scallion (sliced on the bias)
  • 1/3 cups julienned bok choy (or other green leafy vegetable like
    Chinese broccoli or Napa cabbage)
  1. Preheat a griddle to medium high heat. Mix all the ingredients
    but the coconut oil in a mixing bowl.
  2. Lubricate the griddle with a generous coat of coconut oil and
    cook the blini immediately by using a teaspoon to spoon mini pancakes onto
    the griddle. Cook as you would a pancake, flipping after one side is cooked
    enough to flip it over without breaking it. The mixture will want to separate
    a little bit so you might need to mix it a little before each spoonful on the
    griddle.
  3. Serve topped with smoked salmon or trout, sautéed mushroom,
    caramelized onion, kimchi, roasted pepper compote, tuna sashimi, or other
    detox friendly topping. It is pictured here with a slice of avocado and a
    caramelized shiitake mushroom…yum!