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National Cook a Sweet Potato Day!

Just when you’ve forgotten about sweet potatoes . . . National Cook a Sweet Potato Day is a great reminder of these tasty, nutrient-packed tubers! Thanks to Foodimentary.com, Everyday Chef is excited to share some interesting sweet potato stats that you can sprinkle into conversations today to impress your friends.  Then, check out Everday Chef’s latest recipe, Sweet Potato Veggie Burgers, for the perfect celebratory meal!

Five Food Facts about Sweet Potatoes

1. Sweet potatoes are the 6th most important food crop in the world.

2. Asia accounts for 90% of the world consumption of sweet potatoes.

3. George Washington Carver helped to develop the primary adhesive used for postage stamps from the mucilage(sticky film) of  sweet potatoes.

4. Sweet potatoes are actually tuberous roots which are considered one of the worlds most nutritious foods in the vegetable kingdom.

5. Despite the physical similarities of yams and sweet potatoes, they actually are not even closely related. Yams are actually closely related to grasses and lilies.

Read more from Foodimentary here.

Sweet Potato Veggie Burgers

I am super excited to share this recipe with you.  It is bound to be a hit with any age and is very kid-friendly and easy to make.  I made these for dinner tonight and shared them with picky eaters and veggie-lovers alike.

This recipe made me about six patties, depending on how large or small you form them.  I used a base recipe from this blog and then added/subtracted some things.

Main Ingredients
1 large sweet potato
2 cans cannellini white beans, drained
2 Tbsp tahini
2 tsp maple or agave syrup
Cilantro to taste (I probably used about a 1/2 cup but I am a cilantro lover;] )
1/4 cup wheat flour
+ Any seasoning you want.  I used a generous amount of black pepper, salt, a few dashes cayenne, 2 tablespoons of nutritional yeast, and turmeric.

Cooking Ingredients
Panko bread crumbs
Vegetable oil for pan frying

Fresh
Once the burgers are ready, add fresh avocado, red onion, sprouts or romaine lettuce (or both!), tomatoes, and any other burger topics you might normally enjoy.  Eat with or without a whole wheat burger bun.

Directions:1. Peel the potato beforehand.  Then you can boil or bake the sweet potato and mash it up – I boiled to save some time.
2. Place the mashed potatoes and drained beans in a large mixing bowl. Mash everything together.
3. Add in the rest of the main ingredients. The mixture will be soft but you should be able to form a patty. Feel free to add more flour if your mixture is soupy.
4. Pour a thing layer of vegetable oil over your frying pan and let it heat under a medium-high setting.  Feel free to add a little bit more oil while cooking so the patties don’t dry out and burn.
5. Form a patty from your mixture and coat it in the Panko bread crumbs. Make the coating fairly thick.  Finally, place the patty in the pan and repeat the process until the pan is filled with patties.  Cook them until browned on both sides.  If you want, you can bake the patties instead but use only a thin layer of bread crumbs.
6. As the patties brown, place them on a plate to cool.
7. Serve on a toasted bun (or without!) with your favorite toppings.

The patty will probably fall apart if you’re eating it on a bun – but it is extremely tasty so don’t get discouraged!  Just eat the rogue pieces with a fork and some avocado. ;)

 

Happy cooking !

ROOTS! At home or in the classroom.

You have probably noticed the weird weather we’ve been having in the north east.  It’s certainly quite warm out for mid-February.  And although your ski season may be cut short this year, it is best to try to think of things on a more positive note.  You can get your home garden started a little earlier this season!

Let’s talk roots.  Roots are great to grow in cooler weather and can be started when the outside temperature is about 50-65 degrees.  Radishes are ready to be picked as little as three weeks from when they are planted and although beets and turnips may take up to two months, they are deliciously worth the wait.  Gardening with children can be a great way to get the family together, or maybe the classroom.  When your veggies are ready to cultivate set up a fun taste test for the kids.  Roots are an interesting item to eat raw, especially beets and turnips that are usually eaten cooked.

If you don’t have time to grow vegetables and then taste them, try finding local carrots, beets, or other roots that have been stored through winter.  These can be found at your local health food store, co-op, or farmer’s market.

After you’ve picked or retrieved your local veggies for taste testing, think about including traditional, store-bought vegetables to mix things up so that the kids can try to figure out which ones are garden-grown.  Start by asking the children what they would expect garden produce will taste like.  See if they have any preconceptions about taste and quality from either source and note it on a chart on the board or on paper.

If you are going to taste test in a classroom, split children into pairs and blindfold one of each twosome.  The one who is not blindfolded will hand the other child the food and listen to them guess what they are eating.  After a few minutes, the two can switch places.  When both children in the pairs have gone, ask them which vegetables they thought were from the garden and (if they guessed correctly) ask them why they can taste the difference.  Finally, ask the group what their favorites were and have them describe the experience in a journal (why they liked their favorite or other thoughts about the experience).  * You can also get a little creative and have the children engage in an art activity, where they can create and color their favorite root vegetable out of paper and other art supplies.  Their journal response can be written on the front of back of this!

Happy tasting !

This garden activity was adapted by the SLUG website.

 

Pink Cauliflower and Potato Soup

I happened to come across another delicious Valentine’s Day dish from the “Healthy.Happy.Life.” Blog and thought I’d share.  All of the recipe and photo credits goes to this wonderful site!

This beautiful dish is Pink Cauliflower and Potato Soup.  It’s OK if you can’t find purple cauliflower – you can blend in 1-2 small beets for the same color effect.

Ingredients:
1 head purple cauliflower, remove tough stem/leaves, break into pieces
1 medium russet potato, peeled and chopped
1 cup water from boiling veggies
1 cup plain soy creamer
1-2 tsp maple syrup (optional)
1 medium shallot, sliced
2 tsp olive oil for sauté
2-3 Tbsp apple cider vinegar

Spices:
3 dashes cayenne (If you’re making this for someone who is sensitive to spice, feel free to leave this one out and add a dash to your own later!)
pinch paprika
1/4 tsp lemon pepper spice
1/2 tsp pink salt (to taste)

1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.
2. Boil a pot of salted water. Add the cauliflower in pieces – and add the peeled/chopped potato. Cook until tender. Do not over cook! Drain water – reserve at least 1 cup. (Yes, the water will be blue)
3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.
4. Add in the vinegar. You will watch the color intensify to a pinkish tone. Blend on low. Do a taste test and add in more pink salt if needed.
5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.

It is so important to eat a variety of colorful fruits and vegetables in order to get all of the vitamins, anti-oxidents, fiber and other nutrients your body needs.  Try to regularly add in different colored foods into your recipes to get the healthiest and nutritious meals.  Don’t be afraid to try something new – You may be surprised to find out that potatoes come in blue and carrots in white and purple!  There is way more variety out there than you might think.  A Farmer’s Market is a great place to start your journey for intriguing new color-veggie combinations.  Have fun with it!

 

Valentine’s Day Smoothie

There are only a few more days left until Valentines Day!  Valentines Day is a wonderful “excuse” to really take some time away from working and hectic schedules to sit down as a family and spend time together.  But wait – isn’t Valentines Day famous for its emphasis on sugary sweets and chocolate, chocolate, and um… more chocolate ?  How about straying away from those high-calorie and nutrition-deficient temptations and trying something just as yummy but a lot better for you?

Fruit smoothies are a great addition to anyone’s day.  No, it’s not easy to get local fruit this time of year in the Northeast – but nothing satisfies the urge for sweets more than some fresh berries, local beets, and local maple syrup.  For a delicious “Red” Valentines Day Smoothie just add these ingredients into a blender and enjoy (perfect for any time of the day, too!).

 

Ingredients:
1 cup vanilla soy milk
1 raw beet peeled and grated
1/2 cup strawberry soy yogurt
1 ripe banana
1 1/4 cups of frozen mixed berries
3-4 fresh strawberries
2 tbsp maple syrup

Blend all of the ingredients together until smooth.  Make sure you’re using a heavy-duty blender like Vitamix, Magic Bullet, or even a food processor (beets are hard!).  Add in the fresh strawberries last and pulse the blender.  Feel free to add more milk if you like a thinner smoothie.  If you prefer dairy products you can go that route, too!  But don’t be afraid to try something new.  The non-dairy versions are delicious!

Fun strawberry Facts~
Strawberries are packed with Vitamin C and are low in calories.
There are over 600 varieties of strawberries, varying in shape, size and color!
Strawberries are the only fruits with seeds on the outside.

What could be better to share with your little valentines?

In the Mood for Salad?

I am. It’s been a long, pretend winter this year, and Everyday Chefs all over may want to break up the soup schedule with some interesting new flavors.

And, it’s great timing. Word around town is that greens have resurfaced at the weekly farmers’ market. Check out Sustainable Rutland’s latest Market Watch column (authored by RAFFL’s Kris Smith) to learn more.

This healthy winter salad is the perfect way to marry basement butternut squash with these lovely green gems from the market.

Butternut Squash and Smoky Black Bean Salad
Adapted from Cooking Light

Ingredients

  • 4 cups (1/2-inch) cubed peeled butternut squash
  • 7 teaspoons extra-virgin olive oil, divided
  • 1/2 cup walnuts, chopped
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon black pepper
  • 2 cups cooked black beans
  • 1 bag of winter greens
  • 1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 425°.

2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on baking sheet. Bake at 425° for 25 minutes or until tender.

3. Arrange walnuts on a baking sheet.  Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425° for 10 minutes or until toasted, stirring a couple of times.  Watch them carefully–toasted becomes burnt rather quickly.

4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, paprika and oregano in a bowl; stir with a whisk.

5. Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons dressing; toss to coat.

6. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.

Mindful Eating

Just last night I was discussing eating habits with a good friend of mine.  We talked about unhealthy diets and the over-eating epidemic that’s going on in the States right now.  (Although she is generally very healthy) she confessed to me, “I’m proud of myself.  I just learned to stop eating my meals before I got to the point of being overly full.  You know, when you feel like your stomach is so big you just want to lay down and take a nap for a while.”

I think everyone can relate to this- even kids.  One out of every there kids are overweight or obese.  It is pretty obvious that young people need to start eating better.  But, kids as well as adults need to start being more mindful and appreciative of their food.

Coincidentally, I just came across an interesting article that I thought would be perfect to share on this blog.  As a yoga teacher who has taught the young and older, I have repeatedly expressed the important philosophy of “mindfulness.”  The instructions to being more mindful are quite simple but to truly practice mindfulness all of the time is challenging and takes effort.  Nevertheless, it is critical to utilize while eating, which is what this particular article touched on.  Mindfulness is purely being where you are in the present moment.  It is being aware of your surroundings – soaking up every piece of life you are privileged enough to enjoy.  It is noticing the shapes of the clouds, the eyes of the passerby, the way your body moves so uniquely to anyone else as you walk and run.

As a child, we are given the blessing of automatically thinking and feeling in this way when we play.  Being present and conscious of our feelings and of our world is so important to creating a positive and fruitful life.  It is key to experiencing true appreciation for the way things exist and from personal experience, I believe this kind of practice offers great emotional and physical health.  It is so important because it is how we can tap in and listen to our higher selves to understand what we really need and desire in life to live fully. But how can one practice this mindfulness while eating?

Mindful eating is as this New York Times article describes: ” … not a diet, or about giving up anything at all. It’s about experiencing food more intensely — especially the pleasure of it. You can eat a cheeseburger mindfully, if you wish. You might enjoy it a lot more. Or you might decide, halfway through, that your body has had enough. Or that it really needs some salad.”

All you have to do is take your time.  If you can, cook and prepare meals yourself or with family (stay away from take-out).  This helps build a greater bond with your food.  Take the time to appreciate what you have in front of you. When you’ve sat down to eat, focus on your meal without talking, watching TV, or reading.  Look at your food, take a small bite and taste it.  Let it sit in your mouth and really absorb all of the flavor.  Maybe you could even put your fork down as you chew and swallow.  Just go slowly.  Feel a connection to your food.  Touch it, smell it, and bask in the pure beauty and color of your senses.  Mindful eating will help everyone better understand the absolute vitality of healthy eating – how your body responds to what you put into your mouth and stomach and if you are in fact, really hungry or just indulging!

Next time you eat (or are eating with your child), encourage yourself or others to take time.  Nothing is more important than what goes inside of your body; what fuels your heart to pump your blood and keeps your lungs soaking up oxygen.  Unconscious binge eating of sugary and refined foods is at the center of America’s eating, health, and even environmental issues.  Let’s begin our journey to a healthy relationship with food starting at the family dinner table, through eating habits that really pay attention.

Apple Cartwheels

Apple recipes are great for making sweet dishes also nutritious.

Apple Cartwheels (by www.tasteofhome.com) combine an alluring mixture of apples, creamy peanut butter, honey, raisins, and chocolate chips.

Ingredients:
¼ cu of peanut butter
1 tsp of honey
½ cup of semi-sweet chocolate chips
2 tbsp of raisins
4 medium-size unpeeled Red Delicious apples, cored

All you have to do is combine the peanut butter and honey in a mixing bowl, then the chocolate chips and raisins. Fill the centers of the apples with the mixture and refrigerate for about an hour. Finally, cut the apples into ¼ inch rings and enjoy!  This recipe is moderately low in calories (50 per apple ring) but will fill you up quickly!


Need a few good reasons should you eat more apples?

1. Eating apples (the biting and chewing) keeps cavities away.

2. Apples can reduce your risk of many cancers.

3. They are high in soluble fiber, which decreases the risk of diabetes.

4. Apples decrease cholesterol and keep your heart healthy.

5. Eating more apples will also keep disease away by increasing immune system function and are helpful inmaintaining a healthy liver!

 

Eat up :]

Spice Up Your February with Shakshuka!

During our fine Februaries, it is easy to tire of winter . . . and winter squash, potatoes, carrots, beets, and turnips–those once-exciting storage crops that have been sustaining us since November.

If you’re finding yourself positively bored with your usual winter flavors–with no sign of spring in sight–try this remarkably tasty and wonderfully easy recipe for dinner one night.  You won’t be disappointed.

Shakshuka
adapted from Epicurious.com

This dish comes out great with jalepeños, but I’ve made it without in a pinch, and it’s tasty that way too.  Good quality local eggs and feta will really make a difference here. 

Ingredients

  • 1/4 cup olive oil
  • 1 medium or large onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded, finely chopped
  • 1 cup dried chickpeas, soaked and cooked until tender, or 1 15 oz can
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 quart canned tomatoes, or a 28 or 32 oz can, crushed or whole and crushed during cooking
  • salt and freshly ground black pepper
  • 1 cup coarsely crumbled feta
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • Warm pita bread
Preparation

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat*. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley. Serve with pita for dipping.

*Since acidic tomato juices can damage the finish on your cast iron, try using an enameled cast iron pot or other ovenproof skillet for this dish.

Turnip and Apple Salad

Raw Food?

Raw fruits and vegetables are not just tasty – they also contain all of the natural enzymes and nutrients that are partially taken out when they are cooked.  Eating more raw foods in your diet will increase your energy levels, let you sleep better, and increase mental clarity.  - And  the best thing about eating a lot of raw foods? You can eat as much of them as you want!

Preparing raw food is also usually much quicker and easier than cooking something else.
Next time you’re looking for a snack or something light and yummy to add to your meal, try this raw turnip and apple salad.  Yes, root veggies are great raw, too!

Ingredients
1/2 raw turnip grated
2 large green apples grated
Fresh parsley chopped
Juice of 1/2 lemon
Salt & pepper to taste

Chop/grate it all up, mix it in a bowl, and you’re ready to eat!

Feel free to experiment with chopped apples and turnips versus grated.  Texture can often determine your favorite and least favorite dishes.