Get your balanced eating mojo back before New Year's feast with this very sensible lunch recipe from Organic Avenue (William Morrow, April 2014) by Denise Mari.
Thai Wrap with Thai Almond Cream and Sweet and Spicy Prune Dipping Sauce
This wrap, at once sweet, spicy, and tangy, is also a good protein source, thanks to the almond butter and cashews. Collard leaves do make a neat little wrapper—sturdy enough to support a substantial filling but tender enough to be enjoyed out of hand, a clever way of getting in your greens, and they are great for folks who are counting their carbs or calories.
The filling and dipping sauce will keep in the refrigerator for up to 5 days, so they can be made ahead and kept ready for rolling your wraps as you’re ready for them.
Makes 4 wraps
Sweet and Spicy Prune Dipping Sauce (Makes about ¾ cup/180 milliliters)
5 pitted prunes, soaked in water to cover for 2 to 3 hours and drained 2 tablespoons fresh lime juice 2 tablespoons coconut sugar 1½ teaspoons tamari 2 teaspoons sesame oil ½ cup (120 milliliters) water Pinch of salt 4 pinches of red chile flakes
Thai Almond Cream
½ cup (4 ounces/110 grams) almond butter 2 tablespoons coconut sugar 1½ teaspoons fresh ginger juice 2 tablespoons fresh lime juice 1 tablespoon tamari ½ garlic clove, cut in half 2 tablespoons water
4 large collard green leaves 1 cup (100 grams) shredded cabbage 1 mango, cut in half, pitted, peeled and flesh cut into long, thin strips 2 medium carrots, shredded 1 tablespoon chopped mint leaves 1 tablespoon chopped basil leaves 1 tablespoon chopped cilantro leaves ½ cup (50 grams) chopped cashews
Make the Sweet and Spicy Prune Dipping Sauce:
Combine all the ingredients except the chile flakes in a blender and blend until smooth. Divide the sauce among 4 dipping bowls, add a pinch of chile flakes to each, and set aside.
Make the Thai Almond Cream:
Rinse the blender, then combine all the ingredients in the blender and blend until smooth. Transfer to a bowl.
Assemble the wraps:
Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the almond cream over the leaf, leaving a ½-inch (1.25-centimeter) border on all sides. Make a line of one quarter of the cabbage over the bottom third of the collard leaf; above the cabbage, make a line of one quarter of the mango; finish with a line of one quarter of the carrot. Sprinkle with one quarter of the mint, basil, and cilantro. Top with one quarter of the cashews. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Place a bowl of dipping sauce on each plate and serve
(* Recipe from Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)
"I started to think that the concept of a “secret hideout” was interesting when I used to work for a publishing company and was involved in putting together a book on how outdoor festivals are made. I thought it was interesting to create a book explaining the know-how of a socially undefined job or way of living. I also edited a book by Takahiro Nogata about how to build a secret hideout and so then I had the idea of making my own book about secret hideouts for grown-ups. And yes, the 2011 northeast Japan disaster was a big turning point for secret hideouts. Due to the kind of times we are living in surely more and more people are now creating their own spaces where they can be satisfied."
One 10-ounce bag prewashed arugula 3 dried figs, finely chopped 2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese 1 to 2 tablespoons (or 1 ounce) chopped almonds
Fig-Balsamic Dressing (recipe follows) or another dressing of your choice
1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.
Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.
For the Fig-Balsamic Dressing:
¼ cup fig-infused balsamic vinegar or regular balsamic vinegar 1 teaspoon stoneground or Dijon mustard 2 dried figs, minced ¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water. Blend for about 30 seconds or until the ingredients are well incorporated.
2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season to taste with salt and pepper.
3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks. Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.
(* Recipe reproduced with permission from The Greek Diet by Maria Loi with Sarah Tolland -published by William Morrow, October 2014)
With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'
Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.
Summer’s Bounty, A SALAD BUFFET FOR A HOT DAY
Menu by P. K. Newby
From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)
CUCUMBER BASIL SPARKLER APERITIF
Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a flavorful, pretty drink. For an alcoholic version, substitute gin.
WARM SCALLOP SALAD WITH GRILLED PEACHES AND BABY CHARD STARTER
Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.
CORN SALAD WITH SUN GOLD CHERRY TOMATOES
CORN SALAD Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.
HERBED QUINOA SALAD WITH BLUEBERRIES AND PIGNOLIS
GRAIN SALAD Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple with oil and vinegar .
POACHED RHUBARB AND BLACKBERRIES WITH MASCARPONE
DESSERT I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.
(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)
Give your Kale a Coconut Massage and you will be surprised how good this recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) byTerry Hope Romero, will be.
Grilled Kale Salad with Spicy Lentils
TIME: 30 minutes, not including cooking the lentils
Grilled kale marinated with coconut milk pairs wonderfully with lentils: the kale grills in a flash, so it’s easy to fi re up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.
1 pound lacinato (Tuscan) kale 1 bunch (about 6) scallions, root ends trimmed 1 cup coconut milk (full fat or reduced fat) 2 tablespoons freshly squeezed lime juice Pinch of salt 1 tablespoon red wine vinegar 2 tablespoons Sriracha 1 ½ cups Lentils for Salads (page 49) or cooked canned lentils, drained and rinsed 1 red onion, diced 1 pint cherry or grape tomatoes, sliced in half 1⁄4 cup toasted, chopped almonds Lime wedges, for garnish
1. Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.
2. Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.
3. In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.
(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books)