Triple Sesame Bowl

Hey y’all.  I know it’s been a long time.  I’m not going to apologize because knowing me, this long hiatus might happen again, but just know that I was thinking of you.  Every time I baked cookies (not that it happens too often as of late), picked some lovely vegetables from the garden (I’ve been trying to keep up with the cucumbers), or finished a completely satisfying meal at home, I’d tell myself to write about it.  And then I wouldn’t.

mutant cucumber

I’ve been feeling pretty scattered with all the stuff going on in life recently, so I’m working on eating more grounding foods: brown rice, sweet potatoes, seaweed, nut and seed butters, etc.  Here’s a bowl I made last night after getting home from work.

Note: For some reason it’s taken me this long to realize how awesome it is to cook a lot of rice at once so I have some for the next few days.  It makes it super easy to throw together bowls on those nights you need some nourishment, but don’t have the energy to make a big production out of dinner.  Just mix up the veggies and spices you use in the sauce  

cooked brown basmati rice
cooked adzuki beans
broccoli florets
1 head of baby bok choy

sauce:
1/2 tsp. miso (I use brown rice miso, but feel free to experiment)
1 tbsp. tahini (add more to taste if you like)
1/2 tsp. apple cider vinegar
ground ginger
cardamom

drizzle of toasted sesame oil
sprinkle of toasted sesame seeds
dusting of chinese 5 spice blend

Steam broccoli until just tender, then throw in the baby bok choy and steam for another minute or so.  While waiting for the broccoli to steam, make the sauce.   Mash together the miso, tahini, and apple cider vinegar in a bowl to make a paste.  Sprinkle in the spices to taste.  You can also mix up the spices, using whatever you have on hand or whatever sounds good.  I like to use warming spices (yes I know it’s August) because they’re good for digestion.  Add whatever spices you choose to taste, then slowly add room temperature water until you reach the desired consistency; mine is usually about the consistency of melted ice cream.

Once the veggies are lightly steamed, add the rice, beans, and veggies to the bowl with the sauce.  Top with the toasted sesame oil, seeds, and Chinese 5 Spice blend.  Take care not to add too much of the oil because it can be over powering.

Makes 1 bowl.

Tags: Bowl, Ginger, Grains, Vegan

Farmers Market Salad

I’m not trying to make you jealous when I tell you that it’s 82 degrees right now in Southern California.  I’m just trying to put this glorious day into context Every Saturday morning, my mom and I go to our local farmers market.  We meet for coffee at 8:30, then stop to talk to the lady who makes the really cool jewelry that we never actually buy, then proceed through our usual route, stopping to sample all the flavors at the hummus stand (which we try every week because you never know, they switch things up), talk with the goat cheese guy, say hello to the fruit lady, the kids at the Cal Poly Pomona stand, and the fabulously flamboyant lettuce guy, who sometimes gives us free basil.  Then I rush off to teach my two yoga classes.  We have our routine pretty much down to a science.

Today when I got home from teaching I threw together a salad with my newly purchased produce and thought I’d share it with you.  I didn’t measure anything so use as much or as little of everything as you like.  Also feel free to add beans for extra protein; adzuki or black beans would go nicely.

Farmers Market Salad

Arame
A few leaves of kale, de-stemmed and chopped
Squeeze of lemon
Handful of watercress, spinach, or whatever other baby greens you have on hand,
Small carrot, chopped
1/2 beet, grated
Cilantro, chopped
1/4 of an avocado
1 Tbsp. pumpkin seeds
balsamic vinaigrette
olive oil
salt and pepper to taste

Soak the arame for 5 min.  Put the kale in a bowl, squeeze the lemon juice over it, and let it sit while you prep the other veggies.

Throw everything in a big bowl and enjoy!

Tags: Avocado, Kale, Salad

An apology…and a cookie

Wow, thanks for sticking around!  Let me tell you what I’ve been up to the last few months.  It’s been a doozy (is that how you spell doozy?).  First of all, I’m just about to finish my first 15o hours of Shiatsu massage.  It’s been amazing, exhausting, humbling, and totally worth every minute.  Now starts the intern clinic that I’m super stoked for and hopefully more workshops full of anatomy and chinese medicine fun!

I’ve also been teaching two new yoga classes every Saturday, which has been awesome because my students are bad ass and continue to show up every week Anyway, between work, school, and teaching I haven’t had much time for cooking and other fun things, so it’s good to be back.  As a way of an apology, I’m leaving you with an awesome new recipe for cookies that I adapted from Joy the Baker.  They’re chocolate-y.  They’re delicious.  They’re vegan.  You should definitely make them.  And sneak lots of bites of cookie dough in the process.  *Bonus: Since they’re vegan you don’t need to worry about salmonella! (not that I do anyway)

Vegan Chocolate Chocolate Chip Cookies

2 1/2 c. whole wheat pastry flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 tsp. ground cinnamon (optional, but you should really add it)
1 c. vegan sugar
2 Tbsp. flax seed meal
1/2 c. apple sauce
1/4 c. coconut oil
1 tsp. vanilla extract
1/2 c. vegan chocolate chips

Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.

In a small bowl, mix the sugar, flax meal, apple sauce, oil, and vanilla.  Pour the wet ingredients into the dry ingredients, add the chocolate chips, and mix with a wooden spoon (or spatula) until all the dry ingredients are moist.  I kneaded the dough a bit with my hands, but be careful not to over-mix.  Dump the dough onto a sheet of parchment paper or plastic wrap, form into a disc, wrap, and refrigerate for an hour (or overnight).

Once the dough is chilled, preheat the oven to 350 degrees and place the racks in the center and upper third of the oven.  Form tablespoon-size balls, roll them in granulated sugar, and place on the prepared sheets.  Press each one down slightly with the heel of your hand because they won’t spread much.

Bake for 9-10 minutes.  They’ll be slightly soft in the middle.  Let the cookies cool for 5 minutes on the baking sheet before removing them to wire racks to cool completely.

Yields about 28 cookies.

Tags: Chocolate, Cookies, Vegan

Greens and Ginger Soup

Have you ever had a cold that keeps coming back, each time a little stronger?  If not, consider yourself lucky and keep doing whatever you’re doing.  If so, you should make this soup.  It has just enough heat from the ginger to help clear your head, sinuses, and lungs.  Also, foods like onion, garlic, cumin, and cinnamon may strengthen the immune system as well as help your body to rid itself of the virus.

More importantly, when I’m sick soup is the only thing that sounds good to eat.  Since it is cold-flu season, I figured I’d share the recipe with you all, especially those of you living back east with 10 feet of snow piled up outside your door.  Okay, that may be a slight exaggeration.

Photo courtesy of Rob Phillips

The best part about this soup is that you can totally improvise depending on what veggies you happen to have.  Switch up the spices (cardamom would be a welcome addition), substitute the greens (watercress or chard might be nice), throw in some carrots, you get the idea.

Greens and Ginger Soup
Loosely adapted from 101 Cookbooks

1 yellow onion, chopped
2 Tbsp. olive oil
1 sweet potato
2 Tbsp. fresh ginger, grated
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 c. veggie broth
1/2 bunch of kale, de-stemmed and chopped
greens from one beet, chopped
salt and pepper to taste

Cook the onion and olive oil in a saute pan on low heat, stirring occasionally for about half an hour until the onions are tender and golden.

While the onions cook, peel and dice the sweet potato and put it in a large soup pot with 4 cups of water, the grated ginger, cumin, cinnamon, and a dash of sea salt.  Bring to a boil, then cover and lower to simmer until the sweet potatoes are soft.  When the onions are finished, add them along with the veggie broth to your sweet potatoes, then throw in the greens.  Bring back to a simmer for just a few minutes until the greens are softened but not mushy.

I served the soup over adzuki beans for some added protein, but it’s great on its own, or you can serve it over a grain of your choice.

Serves 5-6.

Tags: Ginger, Kale, Soup, Sweet Potatoes

Coconut-Ginger Arame Rice

I’ve been really into making bowls for my lunches recently.  Grain + protein + veggies + some kind of sauce that I throw together.  It’s great because there are so many combinations and flavors to play with.  This recipe is what I made for lunch today and since it got such a big response on FB, I figured I’d post it.  Actually, Anna specifically requested that I post it.  I wasn’t trying to hold out on you.  I promise.  It was just something I threw together out of things in my pantry that needed to be used and it just happened to be delicious.  I’m also going through a MAJOR coconut phase.  And a pretty major seaweed phase.  And avocados…you’ll probably see those popping up here quite a bit in the next few weeks.

This recipe is all about improv, so adjust the arame and ginger to your liking.  Just remember that the arame expands when it soaks.

Coconut-Ginger Arame Rice
Note: For those of you unfamiliar with arame, it’s a type of seaweed and can be found in the ethnic food section of your health food store.

1 c. jasmine rice (can also use any combination of brown, white, red, black, or purple rice, whatever strikes your fancy)
3/4 c. water
1 c. coconut milk (not lite)

1/2 tsp. ground ginger
spoonful of coconut butter (like I said, I’m going through a phase…)

arame (I honestly didn’t measure…use as much or as little as you want)
pinch of sea salt
pinch of sesame seeds

2 heads baby bok choy, chopped

Rinse your rice three times (yes it has to be three) in a medium saucepan, and then add the water and coconut milk.  Bring to a boil, then lower to a simmer, cover, and cook for 15-20 minutes.  Remove it from the heat, keeping it covered, and let it steam for another 15 minutes or so.

While your rice is cooking, soak your arame in cold water for about 20 minutes.  Then drain and rinse.  Sprinkle some sea salt and sesame seeds over it and set aside.

Also while the rice is cooking, steam the bok choy.

Once the rice is done, mix in the ginger and coconut butter, then add the arame mixture and enjoy!

Serves 2-3.

Tags: Bowl, Coconut, Ginger

the yang within the yin

Welcome to the first Saffron Zen post of 2011!  I know it’s about time.  As winter progressed and we approached the New Year, I could sense myself contracting, like I was going into hibernation mode.  According to Chinese Medicine, that’s what is supposed to happen during the winter season.  Winter corresponds to the element of water and the kidneys, bladder and adrenal glands.  Winter is the time to store our energy, nourish our bodies, minds, and souls.

The kidneys are where our chi, our energy, is stored to be used in times of stress, illness, and as we age.  They can be thought of like a seed which stores so much potential energy for the life that will one day spring forth from it.  Stress is the main source of kidney chi deficiency.  As our chi is depleted, our adrenals get burnt out trying to keep up with us in the non-stop pace we set for ourselves, especially during the holidays.  In times of stress, it’s important to take time out to also relax, restore, and rejuvenate.  Most importantly, winter is the time of year when we need to sleep!  Remember that thing we’re supposed to get 8 hours of per night?  Shoot for 9 hours instead.

However, TCM theory also says that in the dead of winter appears yang, the sun energy, light.  Since the New Year, I’ve noticed a pretty major, though subtle, energetic shift.  I’ve been wanting to go out more, socialize, see and be seen.  It almost feels like a blossoming, an opening of my spirit.  It’s the yang within the yin.

 

So although we’re oh-so-gradually heading into the yang time of year, and even though it was 70 degrees and sunny today in So Cal (sorry for those of you in New England where it just snowed 2 feet in a day),  it’s still January, and we still need to be nourishing our kidney chi by resting, relaxing, and enjoying warm soups, hearty whole grains, and lots of ginger tea.  That was a really long sentence.  At any rate, here’s a recipe for miso soup that should not only warm you up in no time, but also is an amazing cure for the cold that everyone seems to be catching right now.

Miso Soup
adapted from 101 cookbooks

3 oz. dried soba noodles
4 c. water
2-4 Tbsp. miso paste (I used white, but experiment with other kinds)
Handful of spinach, or other leafy greens
2 green onions, tops removed, thinly sliced
Pinch of red pepper flakes

Cook the noodles and set aside.

In a medium sauce pan, bring the water to a boil, then reduce to a simmer.  Pour some of the hot water into a bowl and whisk in the miso paste to thin it out.  Add the thinned miso paste back into the sauce pan.  Taste, and then add more if you like, using the same method as before.

Keep the noodles separate until just before you serve the soup, otherwise they can get mushy.  Just before serving, divide the noodles between two or three bowls, add the greens, onions, and red pepper flakes, and pour the broth over them.

Makes 2-3 servings.

Note: You can also add mushrooms (I like shiitake mushrooms, plus they’re great for the adrenal glands), tofu, cilantro, ginger, etc.  It’s fun to play around with miso soups, trying all kinds of variations depending on your mood.

Tags: Chinese Medicine, Soup

Ginger Persimmon Bread

I took a day off yesterday.  A “mental health day” as my dad used to call it.  So I woke up slowly, staying cozy in bed with a huge mug of tea for as long as I could justify it, went to yoga, and visited my favorite coffee shop for a matcha almond milk latte and to catch up on some reading.  Then I baked.  For a day off, I’d say it was pretty productive.  I even cleaned the bathroom.

Joy had posted this recipe a few weeks ago and it sounded like the perfect combination of fall flavors.  I had never tried baking with persimmons and I just happened to have two from the farmers market.

For this recipe, I use Hachiya persimmons, which are for baking, as opposed to Fuyu persimmons, which are for eating raw, on salads, with nut butter, or any other creative uses you can come up with.  The Hachiyas are taller and are ripe when they’re super soft.  Fuyus are squat and firmer even when they fully ripen.

Ginger Persimmon Bread
adapted from Joy the Baker

Note: I made the persimmon pulp by peeling two Hachiya persimmons, slicing the flesh off the core, and throwing it in the blender, pulsing until it was still a little chunky.

1 1/2 c. whole wheat pastry flour (or all-purpose flour)
3/4 tsp. salt
1/2 c. persimmon pulp
1 tsp. baking soda (I used baking powder because I couldn’t find my baking soda and it worked fine)
1 c. natural cane sugar
2 eggs
1/2 coconut oil (can substitute vegetable oil)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1 tsp. grated fresh ginger (if you don’t have fresh ginger or can’t be bothered to grate some, just use 1 tsp. of ground ginger)
Dash of ground cloves (optional)

Place a rack in the top third of your oven and preheat the to 350 degrees.  Grease a 9x4x3 inch loaf pan.

In a large bowl, combine the flour and salt.

In a small bowl, combine the persimmon pulp and baking soda/powder.

In a medium bowl, whisk the sugar, oil, eggs, and spices together.  Add the persimmon mixture.  Then fold the wet ingredients to the flour mixture until all the flour is combined.  Pour it into the loaf pan and bake for 55-60 minutes, until a toothpick inserted into the loaf comes out clean.

Allow the loaf to cool for at least 15 minutes in the pan before inverting onto a cooling rack to cool to room temperature.

Tags: Bread, Persimmon

Tricolor Quinoa

I’ll skip the part where I apologize for not writing in forever and tell you all how busy I’ve been the last month or so.  This fall has been going by way too fast and I had planned on posting all kinds of pumpkin, apple, squash, and other fall recipes (don’t worry there will still be some in the next few weeks), but it just didn’t happen.  I’ve also been experiencing some kind of food/cooking slump in the last few weeks for some reason, which I’m sure we’ve all gone through.  The kind of thing where you just don’t feel inspired, nothing grabs your attention.  But with Thanksgiving tomorrow and volunteering to make desserts for the family dinner, I’ve forced myself out and it feels good to be back in the kitchen.

This recipe is one that’s pretty easy to throw together after getting home from work, knowing you have to make something for dinner, and trying to use up produce from last weekend’s farmers market.  I adapted a recipe from The Urban Vegan, a book from which I’ll definitely be using and adapting many recipes.  Most of you know by now that quinoa is high in protein, but it’s also packed with fiber, iron, and calcium, making it a true superfood!  However, for added protein I mixed in adzuki beans at the end.  Feel free to substitute whatever vegetables you like/have on hand and need to use up.

PS: Rob, note the usage of kale and quinoa…I thought you’d appreciate it

Tricolor Quinoa

1 T. olive oil
1/2 onion
2 cloves garlic
2 c. water or veggie broth
1 carrot
1 bell pepper
1 c. kale
1 c. quinoa, uncooked
1 strip kombu broken up into pieces, optional (good source of iodine)

Season to taste with fresh herbs including but not limited to: sage, rosemary, or thyme (especially lemon thyme…yum!)

In a medium saucepan, heat the olive oil, add the onion and garlic, cook for about 5 minutes.  Pour in the water or broth, carrot, pepper, and kale and bring to a boil.  Once boiling, add the quinoa and kombu, stir, and turn heat to low.  Simmer, covered, for about 25 minutes or until the liquid is absorbed and the veggies are soft.  When you have about 5 minutes left, add the fresh herbs so the flavors can all combine.

Yields 4-6 servings.

Tags: Grains, Kale, Quinoa, Vegan

Roasted Root Salad

I really really want it to be Fall.  But even though I’m ready for cool crisp air, butternut squash, scarves, chunky sweaters, soup, hot cider, and baked apples, it’s still in the 80′s here in Southern California.  So instead of being upset that it’s still hot, I’m just going into denial mode and getting ahead of myself because I really can’t resist posting this recipe for you all so that when Autumn finally does show up, you’ll be ready.

Now let me just start out saying that I’m really not a potato person.  I could do with or without them.  I’d rather cook up a pot of quinoa, farro, buckwheat or some exciting grain.  That all changed last weekend when my mom and I found some purple potatoes at our local farmers market.

Along with the potassium contained in your typical potato, these purple potatoes are also a rich source of the phytonutrients called Anthocyanins, pigments found in blue and purple fruits and vegetables (blueberries, blackberries, and acai for example).  Anthocyanins are powerful antioxidants that help fight free radicals caused by the body’s normal metabolic processes, as well as radiation, environmental toxins, cigarette smoke, pollution, and herbicides.  Purple potatoes are the most common, but look for any color especially as heirloom varieties become more popular and readily available.

Roasted Root Salad:
adapted from 101cookbooks

1 1/2 lbs small, waxy potatoes, scrubbed and quartered (I used purple, but you could use any color you want)
1/2 lb carrots, scrubbed and cut into the same size as your potatoes
1/2 lb parsnips, scrubbed and cut
6 shallots, peeled and cut into halves lengthwise
1/4 c. extra virgin olive oil
2 pinches of sea salt
2 bunches of green onions, green tops cut off and sliced in half lengthwise

vinaigrette:
2 Tbsp. red wine vinegar
1 small or 1/2 medium shallot, minced
2 tsp. whole grain mustard
1/4 tsp. fine grain sea salt
1/3 c. olive oil
1 Tbsp. greek yogurt or creme fraiche (optional)

2 c. cooked wild or brown rice (the wild rice looks prettier)

Preheat the oven to 375F.

In a large bowl, toss the potatoes, carrots, parsnips, and shallots with 1/4 c. olive oil and sea salt until well-coated.  Turn them out onto one or two baking sheets (I had to use two) in a single layer.  Throw the green onions into the bowl and coat them with the residual olive oil, then add them to the baking sheets.  Keep in mind the green onions will take about 20 minutes while the rest of the veggies should stay in there for 40-60 minutes.

While the vegetables are roasting, pour the red wine vinegar into a small bowl along with the chopped shallot.  If you have time, allow them to soak for about 20 minutes.  Whisk in the mustard and salt, then drizzle in the olive oil, still whisking.  Then stir in the yogurt or creme fraiche, adjust vinegar, mustard, salt, etc. to taste.

When the vegetables are done, remove them from the oven.  Toss your rice with some of the vinaigrette.  Then either add the vegetables to the bowl and toss with the rest of the dressing, or turn the rice out onto a serving platter and use it as a bed for your vegetables.  Top with the roasted green onions.

Serves 6.

Tags: Carrots, Parsnips, Potatoes, Salad, Vegetarian

Ascendance of the Earth

The first apples have appeared in the local farmers market, and even though the days are still warm, the nights have become cool and crisp.  Fall is fast approaching, but as summer wanes, time seems to hang suspended in the air, the pause just before Autumn serves up her harvest.  Indian summer.  It’s a time of peace in which we can appreciate the fruits of our labor and that of the Earth.

In Chinese medicine, the time between Summer and Fall is the season of the Earth element.  According to the book Between Heaven and Earth, ”Earth’s density and mass sustain our momentum, keeping us aligned in the direction of our desired goal.”  It is during this time that we can use this energy to generate change without losing our balance.  Earth and its energy represents our center of gravity, the place we always come back to when we need grounding.

Late summer, the time when Earth emerges, is associated with transformation.  Makes sense, right?  Days are getting shorter, weather is getting colder (in most places within the northern hemisphere), school is starting again, summer’s time of fresh fruit and vegetable abundance is at it’s climax, and soon we’ll be heading into the wintery decay.  It’s all part of our earthly cycle.

The organs related to Earth are the spleen (yin) and stomach (yang).  The spleen is one of the main organs of digestion, it helps to recycle red blood cells, and is where white blood cells trap organisms that cause infection.  Energetically, it incorporates whatever we take in, food, experience, etc. into the substance which makes us who we are.  According to Sarah Powers, it is the source of life for other organs because it takes the pure essences of ingested food and converts it into blood and chi.

We all know the stomach is primarily responsible for digestion, assimilation, and distribution.  From the stomach, immediately usable nutrients are sent to the spleen and things that need to be further broken down are sent  to the small intestine for more filtration.  Consider this: the stomach is the first thing to receive our food, other than our sense organs (mouth, nose, eyes, etc.).  It is responsible for nourishing our energy on all levels, physical, mental or emotional, which is why it is so important to take in unpolluted food and food that will nourish our individual constitutions.

Remember when I said our Earth energy is what grounds us?  So what happens when this energy, our spleen chi, is out of balance?  Our whole system can fall into a state of disharmony.  We end up feeling disjointed, uncertain, stressed out, and mentally and physically drained.  Our sleeping, thinking, eating, even breathing patterns can be thrown off.  We feel “ungrounded.”  We may experience feelings of anxiety, worry, pensiveness, or off-centeredness.

This obsessive, anxious thinking depletes your spleen energy.  You may begin to feel mentally tired and dull.  Soon you might start to notice some digestive issues you’ve recently developed (or maybe you’ve always had them since you’ve always been an overthinker) ranging from indigestion, gas, and bloating to IBS.  When you deplete your spleen energy, it affects your stomach since they have an energetic relationship.

Likewise, it’s possible to deplete your spleen energy.  Irregular eating habits, lots of cold or greasy food, and eating close to bedtime can all contribute to a decline in spleen energy.  When your stomach and spleen have to work harder to assimilate and digest the food you take in, it can lead to physical depletion of spleen chi, which eventually can cause mental weakness.  The mind affects the body just as the body affects the mind.  What you feed yourself contributes to your overall well-being on all levels, physically, mentally, and emotionally.

I read a quote the other day that said “Don’t think.  If you do think, act.”  The next time you start to overanalyze or obsess over something, ask yourself if you can do anything about the situation.  If you can, take that first step.  If you can’t, try to let it go.  This ability to “let go” in our lives is an important skill for our health as well as our sanity.

So in this time of Earthly abundance, take a moment to enjoy this brief pause between birth and death, growth and decay, and cultivate a sense of groundedness, of being at home inside yourself, at ease wherever you are, while still being able to connect with the world around you.  You’ll notice if you take a moment to ground yourself in this time and place, you’ll be able to think more clearly as well as be more adaptable when the unexpected arises.