Broccoli Saag

Apologies for not posting in a while. We have been buying a home and have been quite occupied with all that loan, inspection, appraisal and packing stuff lately.

In the cuisine of India, Saag is often made from spinach but other greens or vegetables can also be used. Often homemade cheese (Paneer) is added for its protein but this dish is so flavorful, it stands well on its own merit. This recipe is Vegan, heart healthy, gluten-free and diabetic friendly.

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Broccoli Saag

Yield: 6 generous servings

4 cups chopped broccoli
4 cups chopped zucchini
2 cups vegetable stock
1 ½ cups Silk™ coconut milk
1 medium yellow onion chopped
3 tablespoons coconut or extra virgin olive oil
2 tablespoons garlic powder
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon curry powder
2 teaspoons celery seed
1 teaspoon turmeric
Optional: sambal chili paste to taste if you like it spicy

Sauté onions and spices, add stock and veggies and reduce to a simmer till veggies are cooked. Puree with an immersion or conventional blender and serve.

© 2013 Valerie and Aron Bradley

Juice Recipe: Blissfully Brown

Remember when you just had a primary color basic crayon set when you first began your school experience? You learned that since you didn’t have a brown crayon for tree trunks or dirt or a bear, you had to combine green (or blue+yellow) and orange or (red+yellow). Juicing is just the same, combine green stuff with orange stuff and voila…you have brown. This is another of Val’s creations and tends to be sweeter than mine and also a good breakfast juice. This recipe is vegan, paleo, raw, fat-free and gluten-free. Here is a tip: If you want to add protein, just add a cup of almond milk or coconut milk.

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Juice Recipe: Blissfully Brown

Yield: 2 servings

10 leaves of kale stems removed
12 strawberries
1 English cucumber
4 kiwi fruits
1 Granny Smith apple
4 pineapple spears
1 yam
4 carrots
1/2 lime peel on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Val Bradley

Juice Recipe: Not for Gringos Green

This third juice recipe is not for the timid but very tasty and with a wonderful south -of-the-boarder kick to it. We still have 2 kinds of kale which wintered very nicely in our garden and the young leaves are great for salads or juicing. This recipe is vegan, paleo, raw, fat-free and gluten-free.

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Juice Recipe: Not for Gringos Green

Yield: 2 servings

10 leaves of kale stems removed
1 large tomato
1 English cucumber
4 stalks celery
1 carrot
1 bunch cilantro
1 -2 jalapeños (2 if you really like spicy foods)
1 Granny Smith Apple
1 lime peel on
⅓ teaspoon salt or to taste

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley

Juice Recipe: Sunrise Citrus

My wife Val came up with this breakfast juice. Val likes a sweeter juice and this one fills the bill. A friend asked what kind of juicer we use. We use an old Champion juicer. The Champion masticates or “chews” the fruits and vegetables to extract the juice. It uses an auger with blades (teeth) to grind and then squeeze the juice. It has more versatility than the centrifugal juicers. The Champion homogenizes, makes nut butters, baby foods and fruit desserts. It also works well with leafy greens like kale and spinach. This recipe is vegan, raw food, gluten-free, fat-free.

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Sunrise Citrus Juice Recipe

Yield 2 servings

2 gala apples
1 pear
1 English cucumber
4 carrots
2 oranges with half the peel left on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Valerie Bradley

Jammin’ Juice: ‘Beet me up Scottie’

Val and I, and some of our close friends have been juicing lately and we are loving the results. Besides being a great way to lose weight, you are packing a ton of nutritious fruits and veg into your body with all the health benefits such a regime will provide and the juices can also be quite tasty indeed! I am going to post some of our favorites here for you to try. Don’t worry about ratios or accuracy…it’ s all good. Vegan, Diabetic friendly, fat-free, gluten-free.

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Beet Me Up Scottie Juice Recipe

Yield: 2 servings

3 beets
½ small red cabbage
3 florets of broccoli with stems
4 carrots
3 spears pineapple
3 stalks celery
1 toe sized piece of ginger

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley

General Tso Eggplant

It appears that the popular dish general Tso Chicken was not a general’s favorite or even originated in China. It’s origin can be traced to one of two Chinese restaurants in New York in the early 70’s as a dish to introduce Hunan style cuisine to the masses although real Hunan dishes are seldom as sweet and way spicier. So General Tso is an Americanized dish with some Hunan notes. My healthy twist is that nothing is deep fried and is not as sweet as some recipes. This is a  pungent, piquant and gingery way to cook eggplant and is gluten-free and vegan.

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General Tso Eggplant

Yield: 2 generous servings

1 eggplant cut into 1 ½ inch strips
½ red onion julienne
6 large Crimini mushrooms sliced
4 tablespoons gluten-free tamari sauce
1 tablespoon coconut or olive oil
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon water
1 tablespoon seasoned rice vinegar
1 tablespoon garlic chopped
2 teaspoons ginger minced
1 teaspoon chili flakes

Dust eggplant, onions and mushrooms with cornstarch. Mix tamari, vinegar, honey, garlic, water, chili flakes and ginger and set aside. Heat a wok or sauté pan with oil. Stir fry eggplant, onion and mushrooms till they start to brown add seasoning mixture and cook another 1-2 minutes. Serve with rice.

© 2013 Aron David Bradley

Honey Glazed Root Veg with Walnuts

Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

© 2012 Aron David Bradley

Curried Cauliflower Pilaf

Val and I wanted to do something special with the cauliflower in our CSA box and decided a curried pilaf would be divine. This is a sumptuous side dish as is but could become a vegan main with the addition of either peas, chickpeas, edamame, or lentils to combine the amino acids and form a complete protein. This recipe is vegan and gluten-free.

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Curried Cauliflower Pilaf

Yield: 6 generous servings

2 cups brown basmati rice cooked (in a rice steamer: 2 cups rice, 5 cups water, salt)
1 cauliflower, sliced thin and chopped
1 bunch chopped fresh cilantro chopped
1 white or yellow onion diced
½ cup matchstick carrots
1 red bell pepper diced
2 jalapeno peppers diced
3 tablespoons olive oil
6 cloves chopped garlic
2 teaspoons ground cumin
1 -1/2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon cardamom
½ teaspoon black mustard seed (optional)
1/8 teaspoon ground cloves

Sauté onion, garlic and spices till onions are semi opaque. Mix in cauliflower, carrots and peppers. Cover and reduce heat till cauliflower is tender. Stir mixture into cooked basmati rice and add chopped cilantro. Serve.

© 2012 Valerie Bradley

Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

When I picked up my CSA box Saturday at the Independence farmer’s market I met another CSA grower from Fall City,  Matthew McDaniel. He is is helping to raise awareness and raise funds to help the plight of the oppressed Akha peoples of Laos, Myanmar, China, Thailand and Vietnam. Matthew and his family also grow some amazing produce and I got some of his bok choy which inspired the recipe you see here. His daughter, who assisted at the booth, was dressed in traditional Akha clothing and headdress which was very beautiful and quite ornate and colorful. This recipe is vegan, diabetic friendly  and may also be gluten-free depending on the plum sauce you use.

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Bok Choy, Broccoli and Oyster Mushrooms with Asian Stone Fruit Sauce

Yield: 2 generous servings
½ lb. oyster mushrooms
½ lb. baby bok choy
½ lb. young broccoli or gai lan
2 teaspoons sesame oil
Pinch salt

Asian Stone Fruit Sauce:
2 white or yellow nectarines diced
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
1 tablespoon red wine or sherry
5 garlic cloves chopped
1 teaspoon paprika (for color)
½ teaspoon salt
1 star anise
½ teaspoon red chili flakes or to taste

Place all of the the above sauce ingredients in a saucepan at medium high heat and cook till reduced by a third in volume stirring frequently. Remove anise before serving.

Wash veggies and dry. Slice oyster mushrooms. (You can use fresh shiitaki mushrooms if you prefer) Heat wok, add sesame oil mushrooms and a pinch of salt. Sauté 1 minute then add veggies and ¼ cup water. Cover and steam till for 30-60 seconds. You want your veg to brighten in color but remain semi crisp. Ladle sauce across the plated veg and mushrooms and serve.

© 2012 Aron David Bradley

Fava Leaves Chow Mein

When I picked up my CSA box from Jeannie Berg, our local farmer, she asked that I taste the fava bean leaves that she included. I said they remind me of eating fresh sugar snap peas. A fairly delicate but yummy treat to work with. I pondered a few days of what could showcase this veggie without overpowering it. The first and easiest thing that comes to mind is in a salad. And I know this works well because I tried it but I always want to think outside the’ BOX’ with something you may not have tried yourself. So I decided to make a chow mein incorporating the fava leaves as well as some spinach and cabbage from our latest CSA veggies du jour. The result is a delight. This recipe can be made gluten-free by using rice noodles instead of wheat.

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Fava Leaves Chow Mein

Yield: 3-4 servings

17 ¾ oz. fresh yaki soba noodles (3 packages)
(for gluten-free use hydrated rice noodles)
12 oz. mung bean sprouts
1 cup fava leaves chiffonade
1 cup kale chiffonade
1 cup spinach chiffonade
1 cup cabbage chiffonade
1 cup matchstick carrots
5 cloves of garlic chopped
2 teaspoons grape seed oil
1 tablespoon gluten-free tamari sauce
1 tablespoon granulated stevia
1 teaspoon salt

Wash and de-vein all produce. Chiffonade all leaves; Chiffonade is a cutting technique where you roll the leaves and slice thin into (1/8 inch) ribbons.
Temper the noodles by running them under hot water if fresh or bring to a boil then rinse and drain them to loosen them up if dry rice noodles are used. Heat wok with oil and add garlic, all veggies, and noodles. Stir fry for a minute then add seasonings and bean sprouts. Cook another minute using tongs to incorporate and distribute all the ingredients.
© 2012 Aron David Bradley