Ash be Nibble, Ash be Quick

It is quite ugly, but..

It’s what’s on the inside that counts, right??

I love using my Vitamix to make smoothies/juices (since it purees just about anything with more than 2 oz. of water in it to a complete juiced state).

I also love making very ugly but tasty drinks… you know, so I can sort of have compassion on the ugly little thing, while I smile inside (and out) that, despite it’s sad aesthetic state, it tastes so darn good.

And even after all of my mischievousness, the smoothie maintains it’s healthy and refreshing qualities, from my lips to my hips tum.  I don’t deserve such love, I tell you, it’s like blender highway robbery!

Compassion Smoothie

                  

                       -1 1/2 cups spinach

                                                                    

                                                             -1 handful fresh mint

                      

                                    -2-3 cups watermelon

                                                                      

                                                                                -juice of 1 lemon

             

                      -5-6 ice cubes

(I suppose you could use some from the freezer)

Method:

       1. Simply layer spinach, mint, lemon juice and watermelon in your blender

                       

       2. Blend until smooth.

       3. Add ice and just blend until it is integrated (if you put it in sooner, it may melt     quickly and make your smoothie a watery sadness in a glass).

       4. Pour and sip, having compassion, of course, with every refreshing sip of the ugly little bugger.

                                             

—Enjoy!

Okay, since this is the second consecutive post about eggplant, you can guess that it is one of my favorites.  Actually I can’t think of a single vegetable I don’t like, but I would say that the ol’ purple monster is ranking up there with the best of them.

I’m sure many peoples’ minds go directly to this cute little bugger when I mention Ratatouille:

                           (source)

…as does mine. 

Although, as lovable is little Remy is, I have a near and dear place in my heart for this dish because it was one that my MaaMaa (grandma) used to make often.  I have loved ratatouille for as long as I can remember, and am certain that I will think of my dear MaaMaa every time I make it until the days I am passing the recipe onto generations to come. (sigh)

Reminiscent Ratatouille

Ingredients

                          

                                  

-2 med/lrg eggplants

-3-4 zucchinis

-1/2 lrg red onion

-1 cup sliced mushrooms (optional)

-5-6 cloves garlic

-2-3 sweet peppers (red work great, I used yellow I picked up from the market)

-1 28oz. can peeled tomatoes (I used no salt added)

-1 Tbs thyme

-1 Tbs oregano

-2-3 bay leaves

-1 tsp paprika

-salt/black pepper to taste

-olive oil

-1 handful of each: basil and flat-leaf parsley

-Optional Ingredients: sundried tomatoes (6-8), kalamata olives (10-12), fig balsamic vinegar (or other thick balsamic).   I used all of the optional ingredients—YUM!

Preparation

1. Dice and sauté onion and garlic in a skillet drizzled with olive oil, stirring occasionally so they don’t burn.

                                   

2. After about 10 minutes (good time to cut other veggies), add thyme, oregano, salt and black pepper

                                 

3. Then add (no need to wait), cubed eggplant, peppers, zucchini and mushrooms.  Stir to distribute evenly.

          

                                                

4. Prepare can of tomatoes (I buy the whole tomatoes and use kitchen shears to chop them in the can— much less messy— just pour some juice out before you begin chopping).  Pour tomatoes over the top of the other veggies.

                                             

5. Then add parsley, basil, olives and sundried tomatoes, roughly chopped, as well as the bay leaves.

                                                                                      

6. Drizzle optional fig balsamic (DO THIS), about 2-3 Tbs., stir to combine and cover.  Turn head down to medium and let simmer for about 25 minutes more.

                    

7.  Uncover and make sure veggies are all tender.  If not, stir and re-cover for another  5 minutes or so.

8.  Dish out into big bowls, garnish with hot sauce, extra olives, basil, feta or whatever else sounds yummy.  This is wonderful alone with big crusty bread, or even over pasta. 

               

Enjoy!

Well, at least that is what I said when I tasted my latest creation (two days ago, and I’m already halfway through with my second batch).

Eggplant is a vegetable that many people don’t really know what to do with.

Some people think it is just a good vegetarian substitute for an Italian Parmigiana dish (which it is).

But you would be amiss to not try the spongy-when-dry/slimy-when-wet in the form of this Mediterranean classic. Baba Ganoush is one of my FAVORITE FOODS EVER. I’ve been known to eat amounts nearing my own body weight, to be frank (well, maybe half my weight, but you get the idea). I. Love. It.

Having said that, consider yourself loved that I am sharing this recipe that I consider to be as good as purple gold!

Baba Ganoush

Ingredients

-2 large (I used 1 large and 3 small) eggplants

-8-10 cloves of garlic

-juice of 1 large lemon

-1-1.5 Tbs tahini (sesame seed paste)

Sesame seeds are a very good source of the minerals copper and manganese. They are also a good source of magnesium, calcium, iron, phosphorus, vitamin B1 and zinc. In addition, sesame seeds are a good source of both dietary fiber and monounsaturated fats. (source)

-1/2 tsp cumin

-1/2 tsp coriander

-1/2 tsp salt

-1/4 tsp paprika

Preparation

1. Peel and cube eggplant (a vegetable peeler works great for this, as long as it’s sharp).

2. Add eggplant, garlic and spices to a pan on med-high heat with about 3-4 Tbs of water and cover to steam it out. Cook until the eggplant is soft (about 15 minutes), stirring occasionally to ensure even cooking.

3. Once the eggplant is soft, turn off the heat and allow it to cool for about 5 minutes, then add all ingredients to a blender/food processor.

4. Squeeze lemon juice onto the rest of the ingredients and add your generous Tbs of tahini.

**Note, if you don’t want to buy a tub of tahini, most health food stores now sell single serve (2 Tbs) packets of tahini, peanut, cashew and almond butter (Artisana brand). If you can find them, pick up two, because you will be repeating this recipe again tomorrow soon!

5. Pulse ingredients until smooth, but not quite as smooth as hummus.

My yield was >2cups

6. Scrape all baba into a dish and chill for at least an hour for the best flavor (Of course you must first unabashedly eat a few heaping spoonfuls taste it to make sure the spices are just right).

7. Use as a dip, pair with a salad, or top sautéed tofu. Enjoy!

Oh, yes it is.

One of the easiest and tastiest Mediterranean foods to make in your own kitchen is hummus.  Thankfully, it is also somewhat of a blank canvas- you can truly make it your own in so many ways!

Spicy?  Mild?

Smooth?  Chunky?

Oil?  No oil?

More garlicky?  Less garlicky?

Add ins?  Straight up?

…you get it, the bottom of the bowl sky is the limit!

This particular batch is sans oil, with jalapeños and sun-dried tomatoes.  YUM(mus)

Tangy and Spicy Hummus

Ingredients

-1 (15 oz.) garbanzo beans, drained and rinsed

-juice of 1 lemon

-8-10 sun-dried tomatoes

-1-2 Tbs tahini

-2 jalapeños (seeded, and membrane removed- which is actually where the heat comes from)- leave some membrane if you want more of a kick

                                                   

-3-4 Tbs olive oil (optional, I left it out)

-1/2 tsp cumin

-1/4 tsp salt

-4-5 cloves of garlic

                                         

Preparation

1. Toss all ingredients into a blender or food processor and blend to desired consistency! 

2. Enjoy!  I like it on salads, veggies, crackers, tofu or a spoon!

       

So, I may not really be getting licensed to work in a salon and grease people up for a post-run relaxation…

BUT I have entered the world of massaging kale into a beautiful, tasty and (oddly) disappearing salad.

One might wonder what the difference between a Stirred and a Massaged kale salad is, and to tell you the truth, I don’t have a perfect answer.  I just look at it as the difference between a quick at-home shampoo and an oh-my-goodness-where-have-you-been-all-of-my-life deep shampoo at the salon.  Ladies understand.  You know, you just feel like your hair is so much softer, suppler and thoroughly loved.

The same goes with this Massaged Kale Salad. 

Do you have to massage it for it to be good? No.  Just like you can wash your hair at home any day.

Does massaging the kale make it oh-so-much better? Absolutely.  Just as you’d like for that little basin sink and assistant to be waiting to lather your noggin each and every day. 

So, if you have a choice in the matter, JUST MASSAGE IT,  I tell you- you will not regret it (and you don’t have to tip for the service). ;)

Massaged Kale Salad

           

        

Ingredients

2 bunches of kale (I used one curly and one Lacinato/”dinosaur”)

3-4 cloves fresh garlic

juice of 2-3 lemons

1/4-1/3 cup of sharp, dry cheese (I used a mixture of fresh Parmigiano Reggiano and Pecorino Sardo- not quite as salty as Romano, but creamier and nuttier)

1 Tablespoon honey (my fave is raw blackberry honey- um, DE-licious!)

1-2 Tablespoons olive oil

sea salt and black pepper to taste

Preparation

1. Wash, dry and slice kale thinly and put into a large bowl.

2. Top with freshly grated cheese.

                             

3. In a separate bowl, whisk lemon juice, olive oil, honey, minced garlic, salt and pepper.

                                             

4. Pour dressing over the kale and cheese, then (wash before you) GET YOUR MASSEUSE ON!

5. Try to practice self restraint by not eating the entire bowl with your hands.  Difficult, but possible (I think, tell me how that worked out for you).

                                

*Enjoy!