Golden Quinoa & Pickled Beets Salad

Running around taking care of things such as work, kids, and chores can make it challenging to eat well every day. Here is a protein rich quinoa salad that can be made anytime and refrigerated, making it easy to just grab-n-go. The best part is that this colorful dish can be eaten hot or cold, and the ingredients are simple, and nourishing.

Our ozuké pickled beets, dulse, & kale is the SUPERFOOD ingredient adding brilliant color and intense nutrients to this meal. In addition to being a great source of iron, beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Dulse, a mineral rich sea vegetable, contains trace elements and is a protein source. Kale, a member of the mustard family, is high in calcium and vitamins A,C, and K. And, of course, ozuké pickled beets, dulse, & kale, like all of our fermented foods, is raw, organic, and probiotic.inthejarWhat makes puts the ‘gold’ in golden quinoa? Turmeric! Dubbed by some as the ‘world’s healthiest food’, turmeric comes from the roots or rhizomes of the plant species Curcuma longa (Ginger family).  Perhaps best known as an ingredient in curry, turmeric is what gives mustard its bright yellow color.  It is rich in manganese, iron, vitamin B6, fiber, and potassium. Turmeric’s color and flavor make it a great spice to incorporate in so many recipes.
ingredientsIngredients: 
1 cup of quinoa
½ teaspoon of turmeric
1 TBSP Extra Virgin Coconut Oil or Olive oil
½ small onion, chopped
1.5 cups of water
1 cup edamame, frozen
1 clove garlic, peeled & smashed
½ cup each of fresh cilantro, and mint, and parsley, lightly chopped
½ cup carrots, shredded
½ cup cashews, toasted

1 TBSP or more of lemon juice & zest
Salt & pepper to taste
½ cup or more ozuké beets, dulse, & kaleinthepanDirections:
In a medium saute pan with lid or sauce pan, heat oil. On medium/high heat saute onion and quinoa for about 5 minutes or until lightly toasted. Add water, edamame, garlic clove, and stir. After bringing to a simmer, cover and let cook about 15 minutes. If possible, let cool, then fluff. While quinoa is cooling toast cashews in a pan on medium heat. Add remaining ingredients, stir and top with ozuké beets, dulse, & kale.

peasgarliccooked and fluffed

Serve Golden Quinoa as a meal or a side dish, hot or cold. As an alternative to shredded carrots, consider using this Cranberry Carrot Salad recipe.

Cranberry Carrot Salad:
4 cups shredded carrots     
½ cup or more dried cranberries     
3 tablespoons fresh lemon juice     
1 teaspoon fresh lemon zest     
2 tablespoons honey
Salt to taste
Fresh dill leavescarrots

Salsa Roja en Molcajete (or blender)

A good homemade salsa will liven up any dish. It’s a quick way to add a ton of flavor in a single spoonful. At home, we like to put salsa on eggs, grilled vegetables, and meats. Although right now our favorite way to eat salsa roja is along with citrus & ginger pickled things on corn chips. Luckily, zuké pickled things travels well!

20130710-114921.jpg Here, in Mexico, it’s common to spread a dollop (or several) of salsa roja on a handmade corn tortilla and devour at least 5 with a bowl of caldo (a flavorful broth) or menudo (tripe soup). Perhaps more popular and pervasive, is using it as a condiment on tacos. It’s available at every corner road side stand.

Of course, you can use a blender to make this salsa in just a few minutes, but this morning, my aunt Juana prepared salsa roja for our breakfast using one of the oldest kitchen tools in Mesoamerica, the molcajete. Molcajetes are available at most Mexican mercados (stores) and are made from different materials such as volcanic stone or plastic. They are used to make salsas, moles, guacamole, and more.20130710-115949.jpg20130710-120250.jpgSalsa Roja Ingredients:
5-6 medium tomatillos, roasted
7-10 chile de arbol (spicy=more chiles/mild=less chiles), roasted
1 clove garlic, roasted
~ 1/2 tsp water
Salt to taste

Directions:
Roast tomatillos (see note below), chile de arbol (approx. 1 minute each side), and garlic (approx 2 minutes each side) on stove top or grill using flat cooking surface such as a cast iron skillet or griddle. Use aluminum foil to wrap the tomatillos as they roast over the heat. Foil acts as a steamer and receptacle for tomatillo juices, ensuring that all liquid will be reserved for salsa. Roast tomatillos until they become charred and are lighter in color, approximately 10 minutes. Be sure to turn every few minutes for even roasting.

MOLCAJETE: Begin by slowly crushing roasted chile de arbol in the molcajete with salt. Add a bit of water to prevent chile from ‘jumping’ out of the molcajete. Then add the roasted garlic, continue to crush. Add tomatillos, one at a time until all ingredients are blended together well (see photo).

BLENDER: Place all ingredients in blender, puree for approx. 1 minute or until consistency is as desired. Transfer to bowl for serving or jar for storing in refrigerator.

When all ingredients are blended well, taste first, then add more salt if needed.
20130710-120759.jpg20130710-121349.jpg20130710-121425.jpg20130710-121448.jpg20130710-121508.jpgLet me know how your salsa roja turns out, and as always, tell me how you use it. Andale!20130710-122832.jpg20130710-122929.jpg

Longer days, warmer weather- potatoes, bratwurst, and Ozuke Recipe

As the sun begins to shine longer each day, and our clocks spring forward, the energy changes at my house. My boys want to spend every minute outside in shorts, even when it’s blustery. Well, this past weekend, we tried to let them fulfill  that desire.  And although they were not in shorts the whole time, their celebratory attitudes were not hampered one bit. We all had a great time soaking up the sun and enjoying the warmer weather. Seems like with spring just around the corner, parties are happening everywhere.

Ozuké pickled things is participating in the Party Against Poverty at the Belmar Whole Foods Market, Saturday, March 30th. The festivities are from 12-4pm and include, beer, brats, kraut, and music! Whole Foods is partnering with The Friendship Bridge to support the Whole Planet Foundation, a nonprofit dedicated to alleviating poverty through microcredit in communities throughout the United States and around the world. Local brewery, Avery Brewing Company will be pouring beers. Come and eat delicious foods to support a great cause.

In anticipation of this festive event, I fired up my grill (well, Joe did, but I used it), and prepared a savory sausage dish. There is something so perfect about grilled meats with GREAT kraut. This simple recipe epitomizes that hearty combination. The best part is that is takes less than 30 minutes to prepare.

Fingerling potatoes, bratwurst, & Just Juniper
Ingredients:

  • 4 pounds small fingerling type potatoes (RED WAGON ORGANIC FARM) or tender red potatoes
  • Sea Salt to taste
  • 3/4 pound beer brats, cut into 1/2″ angular slices
  • 6 tablespoons (3/4 stick) unsalted butter, small cubes
  • 2 tablespoons whole grain mustard
  • Freshly ground black pepper
  • 3 tablespoons coarsely chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • ozuké pickled things Just Juniper (use as much as you like–for me that’s lots)
Directions:
Fire up grill.

Place potatoes in a large pot. Add water to cover by at least 1″; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer until potatoes are tender, about 18 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.
Meanwhile, boil beer brats for approx. 8 minutes, and then transfer to hot grill until lightly charred on both sides, about 2 minutes (each side). Let sausage cool (or not if you are in a hurry).
Cut sausage into 1/2″ diagonal slices. Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper. Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add sausage, 3 Tbsp. dill, and chives. Serve with a few tablespoons of ozuké the best pickled things Just Juniper for a crisp topping.

To go with the potatoes, brats & kraut, I prepared a broccoli salad. This salad can be made ahead of time, and stored in the refrigerator for up to 2 days.

Broccoli, Red cabbage, & Carrot Salad
Ingredients:

  • 1 bunch fresh Broccoli, chopped into bite sized pieces
  • 1 large Carrot, peeled, peeled & shredded
  • 1 cup ozuké Ruby Calendula Kraut or Red Cabbage, sliced thin
  • zest of lemon, 1 lemon
  • 1/4 tsp. salt, plus more, if needed
  • 1 tsp dried dill or 2 Tbsp fresh dill
  • 1 to 2 Tbs. freshly squeezed lemon juice
  • 1/4 – 1/2 cup olive oil

Directions:
Toss all ingredients together and serve. Can make ahead and store in refrigerator.

What types of grilled foods do you enjoy with ozuké pickled things? Share your combination ideas with us or send us your recipes. We’d love to try them.

Elephant Journal- DIY Fermentation

on May 11, 2012

Create Your Own Culture. ~ Willow King

 

The Power of Fermented Foods.

About a year ago my partner Mara and I started a company that makes cultured vegetables. No, not beets and carrots that regularly attend the opera, but live, raw, probiotic, naturally fermented veggies.

We started out just making these goodies for our families and friends and nobody could get enough. It turns out that many people crave the zingy buzz of live food and that lacto-fermented foods, that used to be staple in many places in the world, are making a comeback.

Fermenting is an age-old way to preserve food.

It was a way to use all the access produce from the summer and keep eating it all year round. This in itself is a great process to connect to us to seasonality and keep the strength of the food intact.

Fermentation also makes food easier to digest, and creates new nutrients such as B vitamins—folic acid, niacin, riboflavin, thiamin and biotin.

Some ferments have antioxidants principles and also create omega-3 fatty acids- which we know are key to a healthy immune system.

Basically, fermented foods help supply your digestive tract with cultures that are necessary to break down and assimilate nutrients. These cultures, lactobacilli chief among them, are like little invisible friends that help us stay healthy and happy through the ups and downs of the year.

If you are interested in experimenting we recommend starting with simple sauerkraut and then expand from there.

This is great activity to do with kids (or your dog) as it is a bit of funky food science experiment.

To begin you will need a ball jar, one medium cabbage, sea salt, and a starter like whey, or for a vegan option you can use kombucha.Each starter produces different results and flavors, so you can try a few and find the one you like best.Core and shred the cabbage and then spread on a tray or work surface. Add the sea salt—a good ratio is generally one or two  tablespoons salt to one three lb cabbage. Then pound the cabbage and salt with a wooden hammer (or a rolling pin can work) until the juices start to release and the cabbage softens. You can add a bit of starter at this point, or you can just do the cabbage juice and salt, which usually makes a fine ferment.Place the cabbage shreds into a wide mouth ball jar and press down with a fist (you can use a cabbage leaf as a top and the press on that) until the vegetable is submerged in liquid.

Cover this combination and leave it in a cool but not cold space (ideally 65 to 70 degrees) for about 3 days. You may like it stronger, in which case you could let it go for a few more days.

When you are satisfied with the taste, transfer to cold storage, where it will last for up to 6 months.

Now you can enjoy the benefits of your own homemade culture—monocle and all.

 

“Red” Rice- Easy Way to Get Kids to Enjoy Beets!

There is a Bhutanese red rice.  This recipe starts with plain white rice and stains it red with beets. My Daughter Kailee would never let a beet near her lips in any other way.  Red Rice is all the rage at my house these days.  Start with butter melting in a pan.  Add a full jar (you heard me!) of our Beets. Sizzle for a bit then add cooked rice. Stir over medium heat until it is all incorporated.  Add finely minced garlic and drizzle with toasted sesame oil.  We love to serve this rice with an egg on top and some sprouts or baby kales on the side.  You’ll definitely enjoy the bright red pearly grains juxstaposed with a vivid white of eggs and the greens.  It’s such an attractive plate and you can always snazz this up with another kind of protein and call it dinner.  Make this one time and I promise your family will start harassing you for more and more beets.  Enjoy 🙂

Good Medicine and Digestion

Often in the depths of winter I get hit with a serious humdinger of a flu and this year was no exception. I returned home from a lovely holiday with my family and after a few days I had the distinct feeling of being pulled down by a heavy weight that has kept me in bed for three days now. Being sick is not all bad. It seems to be part of a ritual of renewal  that happens for me at this time of year, usually around the Celtic festival of Imbolc.  Having some time to rest and think about ones life and ones health can create an odd sort of inspiration- just the thought of walking around and feeling good seems a true blessing and it makes you want to continue to realize that blessing and take good care of the carriage. I have (along with a stack of long neglected New Yorkers, Harpers, and Atlantics) been re-reading Green for Life, Nourishing Traditions and some other oldies but goodies that encourage balanced, sustainable good health. I also cut out a page from an old NYTimes Magazine by Mark Bittman about going mostly vegan as a way Ozuke Shirtto boost your energy and improve the state of the planet. I have been reading about pH balance in the body and as it turns out food protein, which is vital for maintaining your health, can also create an acidic condition in your body’s pH balance.  An acidic body pH condition facilitates accelerated aging, system degeneration and increased susceptibility to sickness and disease.

What else affects pH and causes it to become unbalanced? A mild acidosis condition (an overabundance of acid in the blood) can be caused by improper diet, but also by poor lifestyle habits or toxic emotional states. The amount of acid in the body can increase through ingestion of acid-forming foods, but it can also be affected by an abnormal metabolism or kidney malfunction. As we age, our body’s systematic removal of excess acid has begun to slow down which is why you sometimes feel like you need a new carburetor.
Although it seems a bit illogical, our bodies metabolize acid foods as alkaline and metabolize alkaline foods as acid. Acid foods (citrus fruits, vegetables, vinegar and other fermented foods- zuké!) all become alkaline when consumed and metabolized and so are called “Alkaline-forming foods”.On the other hand, alkaline foods (meats, flour, sugar, soft drinks, alcohol, aspirin and various medications) are metabolized by the body into “acid-forming foods.” That’s why the average American diet of hamburgers and processed food can and usually does contribute to a condition called “mild acidosis.” Although eating some acid-forming foods is okay, it is best if we consume 60-80% alkaline-forming foods for optimum health.

So, there you have it- along with a new found addiction to Downton Abbey  and a pile of used handkerchiefs I have a renewed resolve for revitalizing with more simple pH balanced foods, plenty of deep breaths and a healthy dose of gratitude.

Clarifying Butter

In honor of simplicity I chose to make my own Ghee this week. I’ve often bought ghee from the store before and even though I have a middling tolerance for dairy products I seem to have no problem digesting butter or ghee.  The smell of ghee on the frying pan is simply delightful and I’ve recently enjoyed using rendered fats in my cooking, saving chicken fat from the last roast that we did inspired a round of excellent chopped liver (onions cooking in chicken fat illicit an awe inspiring drool worthy smell), and saving lard from a recent pork roast made some of the most beautifully textured oven roast potatoes.  One of these days I want to do some lard and flour baking.  That is what they would use when I was a kid to make Dan Tarts (chinese style puff pastry with egg custard), the smell of warm lard is a sure fire flashback to my youth, I am quite sure that pork fat is one of the cornerstones of traditional Cantonese cooking. There’s been much written recently on the undue vilification of saturated animal fats. All I can really add to that conversation is that I was extremely relieved to hear that fat free milk is bad for you.  I have always been drawn to fats, seared fish sends happy shivers down my spine, avocados make me smile and along with strawberries they were a very rare childhood treat (berries and avocados were very hard to find in Hong Kong in the eighties). As long as I can remember I had a deep love affair with fat.  I’m the weirdo that will cut a slab of fat off my steak and eat it first before diving into the lean meat and one time age ten when I got in trouble for fighting with my mom I went to the store and I bought her a gorgeous rib eye steak to express my deep remorse and future good will.  As far as minimally processed foods, fats and rendered fats are perfect…  butter is made of the following emulsion:  the two dissimilar substances are butterfat (roughly 80%) and water (roughly 17%) along with about 3% milk solids. The emulsion breaks on being heated and the components separate. Clarified butter is nothing more than pure butterfat. Fats will keep you full for longer, they help to balance moods, provide essential fatty acids for cell development and body processes and we cannot generate these fatty acids ourselves, they must be received from an external source.

So now that I have prayed for a sufficient amount of time at the temple of tummy I’ll post that recipe 🙂 Clarified butter is so simple to make and a superior tool to cook with as it resists high heat sauteeing and has a mellow and comforting flavour.

Ingredients

1lb Unsalted Butter

Method:

Melt butter on medium heat until it comes to a boil.  Skim off the first foam that forms on the butter’s surface.  Reduce heat and continue to let butter simmer.  You will see the liquids separate from the butterfat as the butter boils.  Its quite pretty – roiling and rolling globules of golden emulsified liquid. After the butter has bubbled away for about seven to ten minutes a second foam will form.  Take butter off heat and let it cool for fifteen minutes.  Strain through a fine mesh strainer with cheese cloth.  Make sure to stop before straining liquids at the bottom of the pan. Note, you will see those three distinct parts in separation: milk solids you skim off the top, butterfat in the middle and water settles to the bottom.

Store in a sealed glass jar.  You can keep it at room temperature for up to a month.