I have nothing but great things to say about Marcie Goldman, local nutritionist and her Mojo Mastery program. She guides a dozen adults two or three times a year through an adventure in mindful eating. She looks at the source of many post modern ailments such as food or stress, she does a toxin cleanse and really zeros in on causes of our malaise she spends valuable time coaching her Mojo Masters in simple life skills to make sure that we all get the nutrition we need out of our daily routine and she teaches the priceless skill of listening to our bodies, tuning in so we can truly know what doesn’t always serve us.
I guest cheffed for the last three Mojos and I wanted to share with you some of the no nonsense downright good for you recipes that we covered. I should preface my recipes with the assurance that my amounts are guides. As always I urge you to feel your way to a delicious dinner… if you have a certain amount of something maybe that is how much you should use. Freewheeling is always more fun besides you can dance a little when you don’t have your face stuck in a book.
3cups stinging nettles, 3 tbs Lemon Juice, 1cup roasted carrots (or other veg), 1clove fresh garlic or more if there are vampires afoot, 2 tsp honey (optional I just have a sweet tooth), 1/2 cup Extra Virgin Olive Oil, Salt to taste.
Blend. Note: always good to start with denser and wetter ingredients and add leafier and drier ingredients as you go. Get ready to enjoy a tingly tongue 🙂
In Hawaii they say “food so nice you gotta say it twice” Gado Gado is from Indonesia and this recipe is kind of a take on it. We make the dressing from zuké and leave some things out and put some things in. Hows about I just list all the things you COULD put in this dish, list the dressing and leave the rest up to you.
Boiled cabbage, blanched cauliflower (same as boiled really but went to a posh school on the east coast), fresh bean sprouts, fresh dark leafy greens, sliced carrot and cucumber, sliced tempeh, twice cooked tofu, nuts like peanuts or sliced almonds, shrimp chips (not for me unless I want to keel over), boiled chicken, (take big ole chicken breast… boil in “surprise” boiling water for 10 minutes or until the internal temperature reaches 170 degrees… rest for 3-5 minutes then chop it into your salad.) and other stuffs (plural because I know that your creativity knows no bounds).
THE DRESSING so good it will wave it’s finger, shake it’s head and belt sass at your greens.
Blend zuké kimchi with nuts and olive oil. I used hand ground cashews but you could use peanut butter, almond butter, a handful of soaked brazil nuts, planter’s mixed nuts… you get the idea, go nuts, use what’s around, wear a monocle, embarrass your kids.
Rhubarb is so NOT a one trick pony. I love to see this spring vegetable in savory applications.
There’s only one way to cook a very sexy piece of meat. The fancy work has already been done, pasture fed, played to sleep every night by silver fox cowboys on banjos, butchered lovingly by a katana wielding poet. It would be a disservice to put too much clothing on such a nubile steak and so mostly naked it _must_ be. Seared in good oil (or animal fat) with salt and pepper, then topped with lemon and extra virgin olive oil to serve. Think of this rhubarb topping as the neglige, serving the same purpose as some sauteed mushrooms or shavings of very expensive cheese they accentuate, leaving a little bit of space for you to discover and uncover, but unobtrusively.
2 Stalks of Rhubarb, 1/2 onion, Balsamic Vinegar, Lemon Juice, White Wine (optional), s+p, Olive Oil. Saute onion first on medium heat. If you insist on using the beef pan I won’t fault you. When onions start to brown add rhubarb, season with salt and pepper. When rhubarb starts to soften you can deglaise the pan with white wine, or just add the balsamic vinegar and lemon juice. Remove from heat, finish with good olive oil. Dress your pretty steak. Blow kisses at it. Devour.
Mojo Graduates… If there are any other dishes that I didn’t cover that really inspired you let me know. I would love to continue this foodie discourse with you. <3 mara