Easy-to-Make, Brain-Boosting Chopped Kale Salad @Yoga_Journal

Yoga Journal
@Yoga_Journal

Work-from-home lunches just got better with this nutrient-dense, delicious dish.

Easy-to-Make, Brain-Boosting Chopped Kale Salad

 

 

Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.

  • 4Servings

Ingredients

  • ¼ cup tahini
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 1 small shallot, minced
  • 1 medium fennel bulb
  • juice of ½ lemon
  • 1 large bunch curly kale, stemmed and coarsely chopped
  • 1 medium carrot, shredded
  • 1 medium sweet crisp apple (such as Gala), cored and cut into ¼-inch dice
  • sea salt and ground black pepper

Preparation

1. In a bowl, whisk together tahini, vinegar, olive oil, and tamari. Once smooth, stir in shallot. Let sit at room temperature for at least 10 minutes, allowing flavors to meld.

2. Meanwhile, trim fennel (if there are fronds attached to the bulb, keep a few on hand for garnish). Cut the bulb in half and use a mandoline to make very thin shavings. (Alternatively, use a knife to slice as thinly as possible.) Place shavings in a sieve, dunk them into a bowl of ice water, and add lemon juice. Let fennel chill for several minutes until it becomes very crisp, then drain it.

3. Place kale, carrot, apple, and fennel into a bowl. Add as much dressing as desired. (The quantity will vary, depending on the size of your bunch of kale, so a good place to start is with about half of the dressing). Toss salad by hand, gently massaging kale to tenderize. Add more dressing if needed. Season with salt and pepper to taste. Garnish with a few fennel fronds…because you’re fancy like that.

Add a brain boost: Mix a tablespoon of lion’s mane powder into the dressing with tahini, vinegar, olive oil, and tamari.

Parsnip And Vanilla Soup..

womens running vanilla soup

Women’s Running
@WomensRunning

Here’s a different option to kick off soup season. “The vanilla works so well with the earthy creaminess of the parsnip.”
This Vanilla Soup Proves You Don’t Have To Sacrifice Taste For Health

This soup from the Vegan Christmas cookbook is sure to be a holiday party hit, as “the vanilla works so well with the earthy creaminess of the parsnip.”

Recipe and photo excerpted with permission from Vegan Christmas by Gaz Oakley, published by Quadrille Publishing, October 2018.

“A daring combination of parsnip and vanilla that I came up with during my time at Le Gallois restaurant,” says Gaz Oakley in his new cookbook Vegan Christmas. This soup is sure to be a hit at holiday get-togethers, as “the vanilla works so well with the earthy creaminess of the parsnip.”

Parsnip And Vanilla Soup

Serves 6

Ingredients

  • 2 Tbsp rapeseed oil or water
  • 4 banana shallots, finely chopped
  • 1 clove garlic
  • 8 parsnips, peeled and chopped into ¾-inch pieces
  • 2 sprigs fresh thyme
  • Scant 2 cups vegetable stock
  • Scant 2 cups almond milk
  • 1 vanilla pod
  • 3 Tbsp lemon juice
  • Sea salt and pepper

To serve:

  • ½ cup hazelnuts
  • ½ cup dried cranberries
  • A few sprigs fresh thyme or rosemary

Preparation

Heat the oil or water in a saucepan over medium heat, then sweat the shallots and garlic until translucent. Add some seasoning, the parsnips and thyme sprigs. Turn the heat down very low and cover the saucepan. Sweat the parsnips until they’re almost soft, stirring often, for about 15 minutes. Add the stock and milk, and stir to combine. Split the vanilla pod down the middle lengthwise and scrape out the seeds using the back of your knife. Add the seeds and the pod to the saucepan, bring the soup to the boil, then take it off the heat and scoop out the vanilla pod. Carefully pour the soup into a blender and blend until smooth. Pour the soup back into your saucepan and check the seasoning, adding salt, pepper and lemon juice to bring out the flavors. Serve in warmed bowls or mugs, sprinkled with the hazelnuts and cranberries, a sprig or two of herbs and a drizzle of good-quality olive oil.

Easy-to-Make, Brain-Boosting Chopped Kale Salad @Yoga_Journal

Yoga Journal
@Yoga_Journal

Work-from-home lunches just got better with this nutrient-dense, delicious dish.

Easy-to-Make, Brain-Boosting Chopped Kale Salad

 

 

Reprinted with permission from Smart Plants © 2019 by Julie Morris, published by Sterling Epicure.

  • 4Servings

Ingredients

  • ¼ cup tahini
  • ¼ cup red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 1 small shallot, minced
  • 1 medium fennel bulb
  • juice of ½ lemon
  • 1 large bunch curly kale, stemmed and coarsely chopped
  • 1 medium carrot, shredded
  • 1 medium sweet crisp apple (such as Gala), cored and cut into ¼-inch dice
  • sea salt and ground black pepper

Preparation

1. In a bowl, whisk together tahini, vinegar, olive oil, and tamari. Once smooth, stir in shallot. Let sit at room temperature for at least 10 minutes, allowing flavors to meld.

2. Meanwhile, trim fennel (if there are fronds attached to the bulb, keep a few on hand for garnish). Cut the bulb in half and use a mandoline to make very thin shavings. (Alternatively, use a knife to slice as thinly as possible.) Place shavings in a sieve, dunk them into a bowl of ice water, and add lemon juice. Let fennel chill for several minutes until it becomes very crisp, then drain it.

3. Place kale, carrot, apple, and fennel into a bowl. Add as much dressing as desired. (The quantity will vary, depending on the size of your bunch of kale, so a good place to start is with about half of the dressing). Toss salad by hand, gently massaging kale to tenderize. Add more dressing if needed. Season with salt and pepper to taste. Garnish with a few fennel fronds…because you’re fancy like that.

Add a brain boost: Mix a tablespoon of lion’s mane powder into the dressing with tahini, vinegar, olive oil, and tamari.

Anti-Inflammatory Golden Goji Latte @Yoga_Journal

This Anti-Inflammatory Golden Goji Latte is the Perfect Self-Care Sunday Elixir@Yoga_Journal

Red Bean and Coconut Rice.@Yoga_Journal

red bean & cocnut rice

Red Bean and Coconut Rice

This colorful rice plate is a great stand-alone dish or the perfect base layer for another protein.

The sweetness of the onion and the coconut milk complements the saltiness of the rice, so ensure you season this dish well. You can use red onion if you want a sweeter flavor and add a couple of finely diced fresh green chilies along with the onion, if you’d like more heat. The rice gets a beautiful pink color from the red kidney beans that looks pretty served with a mixed green salad, such as lettuce and sliced avocado.

See also Tias and Surya Little’s Elemental Bowl Has Everything You Need for Optimal Vitality

  • Duration
  • 4Servings

Ingredients

  • 1 large onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 1/4 cups basmati rice, washed and drained
  • 1/2 x 14 oz. can red kidney beans, drained and rinsed
  • a big handful of fresh cilantro, finely chopped (stems and all)
  • scant 1 cup coconut milk mixed with the same amount of cold water

Preparation

Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion and garlic on high heat for 3–4 minutes, then reduce the heat to medium and fry for a further 2 minutes, or until soft.

Add the rice and fry for 30 seconds, without stirring too much, then add the kidney beans, cilantro, and some salt and black pepper to taste.

Pour in the coconut milk and water mixture. Bring to a boil, then stir the rice once and cover. Reduce the heat to the lowest setting and simmer for 12 minutes without lifting the lid.

Remove from the heat and leave the pan, covered, for a further 5 minutes to allow the rice to finish cooking in the steam.

Remove the lid, fluff up the rice with a fork, and serve hot.

Cover-India7

Excerpted from Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj, Kyle Books 2019. Reprinted with permission.

Red Bean and Coconut Rice.@Yoga_Journal

red bean & cocnut rice

Red Bean and Coconut Rice

This colorful rice plate is a great stand-alone dish or the perfect base layer for another protein.

The sweetness of the onion and the coconut milk complements the saltiness of the rice, so ensure you season this dish well. You can use red onion if you want a sweeter flavor and add a couple of finely diced fresh green chilies along with the onion, if you’d like more heat. The rice gets a beautiful pink color from the red kidney beans that looks pretty served with a mixed green salad, such as lettuce and sliced avocado.

See also Tias and Surya Little’s Elemental Bowl Has Everything You Need for Optimal Vitality

  • Duration
  • 4Servings

Ingredients

  • 1 large onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 1 1/4 cups basmati rice, washed and drained
  • 1/2 x 14 oz. can red kidney beans, drained and rinsed
  • a big handful of fresh cilantro, finely chopped (stems and all)
  • scant 1 cup coconut milk mixed with the same amount of cold water

Preparation

Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion and garlic on high heat for 3–4 minutes, then reduce the heat to medium and fry for a further 2 minutes, or until soft.

Add the rice and fry for 30 seconds, without stirring too much, then add the kidney beans, cilantro, and some salt and black pepper to taste.

Pour in the coconut milk and water mixture. Bring to a boil, then stir the rice once and cover. Reduce the heat to the lowest setting and simmer for 12 minutes without lifting the lid.

Remove from the heat and leave the pan, covered, for a further 5 minutes to allow the rice to finish cooking in the steam.

Remove the lid, fluff up the rice with a fork, and serve hot.

Cover-India7

Excerpted from Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj, Kyle Books 2019. Reprinted with permission.