Tag Archives: Lemon

Don’t Judge A Dish By Its Color: Edamame & Pea Hummus

edamame and pea hummus

Consider the cracker. How versatile it is! How much freedom you wield with that (preferably whole wheat, flax, chia, or vegetable) crispy square with which you can scoop up all sorts of delights. Healthy delights. What once was considered the epitome of naughty – chips n’ dip – can now easily be transmuted into the healthiest part of your day. With this recipe, it undoubtedly will be. Full of protein and antioxidants from a surprisingly hearty concoction of edamame, peas, lemon juice, garlic and several healing spices and herbs, you may just find this to be the ideal vehicle for shelving your post-celebratory guilt and repenting upon your most ghastly of holiday gastronomical sins.

Full disclosure – this ain’t pretty to the untrained eye. My little sisters compared it to vomit with great gusto, while my mother swooned for its striking greenery.
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When Curry Powder Met Avocados: Indian Guacamole

Heidi Swanson’s new book has landed. Super Natural Everyday is inspiring in every meaning of the word. Her words make you want to record your own musings, her photographs make you want to pick up a camera, and her recipes make you want to cook with abandon. Super Natural Cooking is well-loved cookbook of mine, but Super Natural Everyday firmly ensconces Heidi as an arbiter of natural cooking. While I loved languorously paging through Super Natural Cooking over and over again, many of its recipes were reserved for special occasions or certain turns of mood, whereas the recipes in Super Natural Everyday are things that I want to cook and eat NOW, with no exception.
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Spicy Moroccan Chickpeas with Quinoa

These spicy chickpeas evoke visions of a languorous evening spent in Marrakesh, lounging about on hand-woven rugs in a smoky den of jeweled resplendence. If you own an actual tagine, gold star for you! Use that. Otherwise, a Dutch Oven or a large heavy-bottomed skillet will do the trick.

I’ve been on a bit of a quinoa kick lately. It’s just so easy. Not to mention that it is widely considered to be one of the healthiest foods on the planet. Older than Peru, the Incas called this gluten-free grain the “mother grain”. Unlike any other non-animal product, quinoa contains all nine amino acids, making it a complete protein. In addition to a sizable amount of protein, quinoa is also an excellent source of fiber, calcium, phosphorus, folate, and many B vitamins. Just rinse those little suckers off for a few minutes, throw em’ in a pot of water, and simmer until they all explode into little curly q’s. When approaching this recipe, instead of running out to buy couscous (this gal’s trying to develop a budget), I cooked up a big pot of quinoa not only as a side to this dish, but enough to last me for the week.
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The Curious Case of the Delicious Raw Kale Salad

An uncommonly good raw kale salad. Cringe-inducing in its intention, but crave-inducing in its execution.

If you’re on a detox kick or simply just want a good, honest salad for lunch that won’t wilt within the hour, consider this option.

Raw Kale, Carrot and Avocado Salad with a Lemon Juice Dressing
Serves 4

1 bunch green kale, thick stems removed and leaves finely chopped
2 cups grated carrots
half of an avocado, peeled, pitted and cut into chunks
half of a medium sized red onion, thinly sliced
juice of 1 large lemon, about 2 tablespoons
3/4 tablespoons low-sodium soy sauce OR Dr. Bragg’s infamous Liquid Amino Acids
2 tablespoons sesame seeds, toasted

1.) Toss all of the ingredients together in a large bowl save for the sesame seeds. Use the back of a large serving spoon to really work the avocado into the vegetables to create a creamy dressing of sorts.

2.) Set aside for at least 30 minutes to allow for the avocado and lemon juice to soften up the kale. Serve garnished with a sprinkling of sesame seeds.

Barley Risotto with Cannellini Beans, Arugula, Kale, and Lemon Zest


Have you ever tried a barley risotto? If not, you are in for a treat. As an eternal devotee to the wonders of Italian cuisine, I don’t think it gets much better than this. This is a wondrous dish – hearty, healthy, vibrant, refreshing, green, and amazingly delicious. Easily one of my favorite things that I’ve made so far this year. Trust me, this is a dish that you will come to crave.

You will also love that you can go for seconds (and thirds!) without feeling too much guilt – barley is packed full of fiber (both soluble and insoluble), protein, copper, antioxidants, and vitamins A, B1, B2, B6, B12, C, D, E and K. Whew! But most importantly, it tastes SO GOOD. As in, I don’t at all prefer regular Arborio rice-style risotto over barley risotto.

If you haven’t cooked with barley before, be forewarned that it is a very thirsty grain, and the copious amounts of liquid and stirring in this recipe are quite necessary for the perfect end result. Do feel free to change up the beans, greens, and herb combination – the possibilities are endless.

Barley Risotto with Cannellini Beans, Arugula, Kale, and Lemon Zest

The Risotto
4 cups low-sodium chicken stock
2 tablespoons olive oil
1 large yellow onion, cut to a 1/4″ dice
1/4 teaspoon dried marjoram
1/2 cup dry white wine
1 cup pearled barley, rinsed
14 oz can cannellini beans
3 packed cups of arugula and kale mix, the argula chopped and the kale cut into 1/4-1/2″ ribbons
1/2 freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
2 tablespoons unsalted butter
juice of half a lemon, or to taste
salt and freshly ground black pepper, to taste

The Garnishes
zest of 1-2 lemons
handful of chopped arugula
freshly grated cheese

1.) In your widest heavy-bottomed skillet (not nonstick), heat the olive oil over medium heat. Add onion, marjoram, and a few pinches of salt, and cook for about 10 minutes; or until onion begins to take on some color and the bottom of the pan is beginning to collect some delicious browned bits. Meanwhile, gently heat your stock in a small saucepan so that it is nice and warm, but not simmering or boiling.

2.) Once the onions are nicely colored, add barley and cook for several minutes more.

2.) Add white wine to deglaze the plan, and scrape all the browned bits from the bottom of the pan with your wooden spoon.

3.) Now we begin the long (yet immensely satisfying) process of adding the liquid. Add 1 cup of stock and stir until fully incorporated.

4.) Continue adding stock and stirring frequently by 1/2 cup at a time, making sure to let the barley absorb each 1/2 cup before you add the next. If you add too much liquid at a time, the risotto will not come out as intended. You will have between 6 to 8 additions. I used 3 1/2 cups of stock, but you may wish to use more if you prefer a “looser” risotto.

5.) Once all of your stock is absorbed and the barley is pleasant to the bite, season with salt and pepper to taste. Stir in the cheese and butter. Then stir in the beans and greens. Cook until greens are wilted; just a few minutes.

6.) Remove from heat, and stir in the lemon juice. To serve, divide between 4 plates (or 2 if you are habitually hungry). Sprinkle each serving with a bit of chopped arugula, and loads of lemon zest and cheese.