Cilantro Stem Dressing…say what?

Sometimes my own nerdiness takes me by surprise. I’ve never claimed to be cool but I never thought myself to be someone who would dance around the kitchen after tasting a salad dressing. Eli cocked his head to one side perplexed as he watched the scene take place.

I just couldn’t help it. After years of project managing creatives and allowing myself to believe that I personally was not “creative” it still amazes me that I can concept and actualize ideas of my own. It’s a lovely feeling that the swirling and pondering of a thought can become a tangible recipe I get to share with others. Another benefit the world of blogging has allowed me.

Anyway, on to the recipe.

Being in New York last weekend and not having a chance to get to the grocery store this week we’ve been eating what we have. We, of course, have more than enough food to pick from but our veggie supply is getting low. Our vegetable drawer currently consists of brussels sprouts, a 5lb bag of carrots, spinach and the ends of a bunch of cilantro.Cilantro

I eat a lot of cilantro, usually a bunch a week. I will greedily eat up all the leaves, pushing the stems to the back of the crisper to wither and die until I buy the next bunch.

A few days ago I had what is now annoying referred to as an Aha moment. I ran across this Veggie Belly post that used the cilantro stems in a soup and it suddenly hit me that I was wasting a flavorful part of the cilantro.

I quickly dug out those stems and got to work on a what I hoped would be a delicious salad dressing. It was honestly better than I could have imagined and avoids wasted food and money. Win win.

Cilantro Stem Salad Dressing (vegan, gluten-free)

1 bunch of cilantro stems, chopped finely

2 tbsp hulled hemp seeds

Juice of 1 lime

1 tbsp white balsamic vinegar

1 tbsp garlic infused olive oil

1/2 tsp cayenne pepper

1 tbsp maple syrup

1/4 tsp salt

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Wash cilantro stems thoroughly, the stems tend to hold a lot of dirt, don’t skip this step.

Chop stems finely and place in a food processor with remaining ingredients.

Blend until well combined. I ran my processor for over a minute.

Adjust seasonings to taste.

cilantro salad dressing

Makes 1-2 serving depending on salad size.

I massaged the dressing into 3 cups of spinach and topped with slivered almonds. I think it would be wonderful with avocado and baby tomatoes as well.

spinach salad with cilantro dressingspinach salad with cilantro dressingspinach salad with cilantro dressing

Happy Friday.

Enjoy and Exhale!

Seeing Red

All anyone can talk about in these parts is the big storm headed our way tomorrow. It could bring up to 24″ of snow and everyone is acting like it’s the first time New England has ever seen snow. I’ve never actually experienced a blizzard myself so I don’t totally understand what the fuss is about but I’m sort of excited to see. Famous last words I’m sure.

Just in case we’re covered in white all weekend, let’s talk red today.

This recipe wasn’t intended as a Valentine’s Day recipe, I’m not really one to celebrate the holiday anyway, but as luck would have it I made this dish in February and I think it would make a great addition to a love themed dinner. It has quinoa in it after all. What’s not to love?

This was an impulse purchase. I don’t usually buy red quinoa, mostly because white quinoa is always cheaper, but I was standing in a ridiculously long Trader Joe’s line last Sunday that wrapped around the aisles and grabbed it on a whim.

When I got home I noticed an unused pomegranate and thought the two together might make a good combo. Turns out they not only look pretty together but taste wonderful.

red quinoa pomegranate salad

Red Quinoa Pomegranate Salad (vegan, gluten-free)

For the salad:

1 cup red quinoa

2 cups water

pinch of salt

3/4 cup pomegranate seeds

1 cup black beans, drained and rinsed

1 tbsp lemon zest

For the dressing:

2 tbsp olive oil

3 tbsp white wine vinegar

1/2 tsp garlic salt

1.5 tsp maple syrup

1 tsp chopped garlic

1/8 cayenne pepper

Juice of 1 lemon

————

Rinse quinoa then place in a pot with water and salt. Bring to a boil. Reduce to medium low heat for 20 minutes or until water has evaporated. Stir to fluff.

Place cooked quinoa in a big bowl with black beans and pomegranate seeds.

Mix dressing ingredients together in a small bowl.

Toss dressing with quinoa, beans and seeds.

Top with lemon zest.

red quinoa pomegranate saladred quinoa pomegranate black bean salad

I ended up eating this salad for breakfast after shooting the photos. 🙂 Yum!

As a total aside, I went to my first power class in many months at Baptiste Yoga yesterday. It was so hot in the room I felt months of cold melt from my body. It reminded me how much I love hot yoga and that as a naturally cold-blooded person it’s important that I feel hot from time to time. I can’t believe I waited so long to go. I have an unlimited month’s worth of classes. If you can’t find me in all the snow I’ll be sweating it out in the studio.

Lastly, teaching 12:15pm at Sangha, 4:30pm at All One and 7pm back at Sangha today. If you’re in Boston come do some yoga!

Enjoy and Exhale!

Everyday Eats 2

It’s been a while since I’ve done an Everyday Eats post. I take photos for it almost everyday so it’s never far from my mind. But, I need enough time between posts or else you’d be seeing 15 pictures of taco salads. I’m not going to lie, I eat a lot of taco salads. I also eat a lot of tortilla chips. I don’t want to lead you to think I only eat veggies and quinoa all the time. I love chips. Michael loves chips. Together we can easily eat a huge bag of tortilla chips in a day or two if we aren’t careful.

Anyway, I digress.

If you missed Everyday Eats 1 you can find it here.

And now, Everyday Eats 2:

I’ll start with what else? A taco salad with lentils, cilantro, salsa and veggies. This Whole Foods salsa is the best salsa I’ve ever had. On Sunday we ate an entire container! We usually buy two at a time.

Taco Salad

If eating a whole bowl of coleslaw on its own wasn’t weird enough let me add that I ate this at 8 in the morning for breakfast one day. It had wasabi vegan mayo in it and was so strong that I haven’t had wasabi since.

vegan coleslaw

The portions on this look pathetic but I took the picture about half way through eating the broccoli. Simple sweet potato fries, broccoli and roasted tomatoes.

roasted vegetables

Curry chickpea salad with celery, tomatoes and what else…chips.

curry chickpea salad

Really simple vegetable, tofu, noodle soup that I make all the time when it’s cold.

veggie noodle soup

Leftover Chickpea, Curry, Coconut, Quinoa Soup with a bowl of lentils and veggies.

curry coconut chickpea quinoa soup

Trader Joe’s Veggie Gyozas with steamed cabbage, wasabi vegan mayo (pre-coleslaw) and tamari.

veggie potstickers with cabbage

Roasted potatoes, rutabaga and brussel sprouts.

roasted potatoes

Corn tortilla tacos filled with quinoa and sweet potatoes.

quinoa corn tacos

Another chickpea salad. I make this at least once a week for lunch. Always with lots of avocado.

chickpea salad with avocado

Do you remember Totino’s Party Pizzas? My brother used to love them as a kid. These taste like that but way better and they happen to be gluten-free. Glutino’s Brown Rice Personal Pizzas (not vegan) with a side of peas. I ate this the week I was sick, hence the big bowl of frozen peas as the only green you see.

gluten-free pizza

Taco salad number 1000 with chickpeas and leftover Tahini Cashew Dressing…so so so good! Of all these Everyday Eats I recommend making this one the most.

IMG_3506

Healthy black bean dinner bowl with sautéed peppers, onions, corn and avocado.

healthy black bean dinner bowl

As you can see these aren’t very creative. They supplement all the other new and exciting recipes that I share with you all as feature recipes. These photos tend to be of lunches or quick dinners that I pull together before or after teaching. None of these meals takes more than 20 minutes to make and use the normal, everyday foods we already have in the house. If you want a specific step by step on anything in particular let me know.

If you’re on the east coast, especially in Boston today, stay warm. It’s 10 degrees out there right now! Cold enough that I walked through the mall to get to Starbucks from the studio today. Now I get why they made an indoor mall that stretches 5 city blocks.

Have a great Wednesday.

Enjoy and Exhale!

Kale Salad with Tahini Cashew Dressing

When I’m sick I can’t muster up the will to eat my normal plethora of vegetables. I want nothing to do with dinner bowls or sweet potatoes or broccoli. The best I could do over the past few days was my morning smoothie and a bowl of frozen peas. So I knew things were looking up when I was craving a salad this afternoon.

I’ve mentioned before but I’m not a huge fan of raw kale. I much rather prefer it lightly steamed but everyone keeps raving about it raw so I thought I’d give it one more shot. This time I used Tuscan kale instead of curly as it’s said to have a milder flavor and wilts a little better when massaged with dressing.

Verdict, the dressing was delicious but I still prefer my kale steamed. Oh well, next time and of course, there’s always a next time with kale!

Massaged Kale Salad with Tahini Cashew Dressing (vegan, gluten-free)

1/2 cup soaked cashews with 2 tablespoons reserved soaking water

2 tablespoons tahini

1 teaspoon garlic infused olive oil

1.5 tablespoons apple cider vinegar

1/2 teaspoon minced garlic

1/2 teaspoon salt

juice of 1 lime

Juice of 1/2 a lemon

1 teaspoon maple syrup

1/4 teaspoon cayenne pepper

8 cups Tuscan kale

1/2 bell pepper, thinly sliced

1/2 avocado, thinly sliced

1/2 apple, thinly sliced

2 tablespoon sesame seeds

————

Place cashews in a bowl and cover with water. Let soak for at least 4 hours, preferably overnight.

Drain most of the water but reserve a few tablespoons. Place cashews and reserved liquid into a food processor. Add all ingredients through cayenne pepper.

Processes for 2-3 minutes until smooth.

Tahini Cashew Dressing

Adjust flavoring to taste.

Put kale in a large bowl and massage dressing into kale until it begins to wilt. Use your hands to really work it in.

Massaged Kale

Slice pepper, avocado and apple. Add to kale. Top with sesame seeds.

The dressing has a little heat from the cayenne that I loved with the kale and the mix of crunch from the pepper and apple with the smooth avocado was perfect.

This salad is also calcium rich. I ate 3 cups of the salad with about a 1/4 of a cup of dressing and 1 tablespoon of sesame seeds which offered up about 45% of my daily intake. Not bad for a little salad.

Kale Salad with Tahini Cashew DressingKale Salad with Tahini Cashew Dressing

Enjoy and Exhale!

Grapefruit, Pomegranate Salad with Brown Sugar Sauce

My aunt lives in Arizona with a very productive grapefruit tree. For Christmas she sent me two boxes filled with grapefruit. I’m very fond of the grapefruit but having 20 staring at you every time you walk into the kitchen is a little daunting.

I took six of them to my sister last weekend but that still left a lot to use up! I’ve been juicing some of them but it feels like a cop-out. I needed a recipe that showcases them in all their winter glory. This simple salad is just the recipe. Pairing the grapefruit with another winter fruit star, pomegranate, made this dish really shine.

Grapefruit Pomegranate Salad

Grapefruit, Pomegranate Salad (gluten-free)

1 grapefruit, sectioned

1/2 pomegranate, seeded

2 tablespoons brown sugar or feel free to sub maple syrup if you’re looking to vegan-ise

1 tablespoon white balsamic vinegar

3 tablespoons grapefruit juice

Pinch of salt

————

Section your grapefruit. I tried this two ways. If you cut the grapefruit in half and then work a knife around each section you can get the sections out but they won’t look particularly pretty. You can also peel your fruit and then take off the white casing by hand. This was a total pain but the slices looked so nice. If you aren’t worried about how it looks I’d go with the first option.

Grapefruit

While you’re sectioning the grapefruit work over a small bowl. Mine was very juicy and I was able to gather a few tablespoons of liquid while working, which I then used in the sauce.

Deseed your pomegranate. The easiest way I know how to do this is to fill a large bowl with water. Cut the pomegranate in fourths, then turn the sections inside out under the water. The seeds will fall to the bottom of the bowl, any white rind will float. Remove the rind and strain the seeds. The water keeps the juice from going everywhere and staining your clothes and kitchen.

Add brown sugar, white balsamic vinegar, grapefruit juice and salt to a small saucepan. Bring to a boil and then reduce to medium heat. Cook for 5 minutes.

Brown Sugar Sauce

Remove from heat and let cool.

Place grapefruit and pomegranate seeds in a bowl, top with sauce.

The sauce is slightly sweet which cuts the acidity of the fruit. I love how pretty this looks. It would be a great first or last course for a dinner party. Adding some avocado and some macadamia nuts to the top would also be nice.

Grapefruit Pomegranate Salad

Have a great weekend.

Enjoy and Exhale!

Shredded Brussel Sprout and Kale Salad

When I was planning our holiday meals I knew I wanted to include lots and lots of greens. As I was searching epicurious I came across this salad and it sounded simple and delicious. My family loves brussel sprouts and I adore kale (duh!) so this seemed like the perfect marriage. It ended up being a big hit around our table not only from the veggie inclined but from the omnivores as well.

Always wanting to give credit to the original source, here is the link but be warned, my version deviates so much that it almost doesn’t seem like the same salad. I simplified my recipe a lot, not so much because I didn’t like the idea of cheese and nuts but because it was the last thing I made that night and I simply forgot to add them. My mom and Michael both said they liked how simple it was without, points for forgetfulness.

Shredded brussel sprout and kale salad (vegan, gluten-free)

1 lb brussel sprouts, shredded

1 bag of torn kale

1 shallot, finely chopped

2 tbsp garlic, minced

1/4 cup olive oil

4 tbsp Dijon mustard

2 tbsp rice wine vinegar

Juice of 1 lemon

pinch of salt

1-2 tbsp water

————-

Bring a pot of water to boil.

Shred brussel sprouts. I did this with a knife and it took forever but I imagine a food processor would work well and be much faster. Wash and tear kale. I used a prepackaged bag of kale from Trader Joe’s for simplicity sake.

Shredded brussel sprouts

shredded brussel sprouts and kale

Once water is boiling, dump in brussel sprouts and kale for 30-45 seconds. Drain and rinse veggies with cold water.

Saute shallot and garlic in olive oil until shallot is soft, about 2 minutes.

Add shallots/garlic to a bowl. Mix in remaining ingredients. Taste and adjust accordingly. You can replace the water with olive oil, lemon juice or vinegar if you feel like something is lacking. You want the dressing to be fairly thin so it coats the salad evenly.

Place vegetables in a big salad bowl. Mix with dressing.

shredded brussel sprout and kale salad

The salad was great the day of but was equally as tasty the 2 days after, by the third day it was pretty soggy.

I again apologize for my horrible pictures. My new years resolution is to get a better camera and learn how to take better photos.

Enjoy and Exhale!

Christmas in Pictures

We had a great holiday. Hope you did too.

My mom is still here so I won’t spend my short time with her writing a long post but here are a few highlights in pictures.

Eli and Michael

Eli waiting patiently for a little scrap of daddy’s sandwich.

Eli

Eli’s holiday necklace.

Me

Cooking in my father’s daughter apron. A gift from my mom last Christmas.

Sarah and Me

Pearls in the kitchen.

Holiday veggies

Root veggie hash, roasted brussel sprouts with grapes and chocolate soufflè cake in the back.

Christmas Eve Dinner

The Christmas Eve spread.

Christmas Eve Dinner

Close up of my plate.

Mom

My mom by the tree.

Christmas Day Lunch

Christmas day lunch: leftover salad with Field Roast loaf.

Holiday Presents

His and hers gifts. Can you guess which is mine?

Christmas Cards

Our mantle with my sister’s holiday card for Michael.

Christmas Day Dinner

Christmas day meal. Pumpkin mashed potatoes with spinach, brussel sprout and kale salad and a lentil loaf peeking out from the back. I changed up the lentil loaf recipe a little which made it much easier and faster to make. I’ll update the recipe in the next few days.

Sarah and Teddy

Sarah and my brother Teddy.

Sibs

Horvath kids.

Michael and Teddy

Michael and Teddy.

Sarah

My sister’s boyfriend made a custom puzzle from a picture he took during their last visit to Boston. Nice work Will!

Family

Dinner shot.

Now time to get back to work. Teaching at Crossfit at 12:15 and 7, All One Yoga at 4:30. If you’re in Boston come by.

Enjoy and Exhale!

Christmas Colored Quinoa

It’s been a lot of sweets around here lately and although I love me some sugar, it’s time for something savory.

tomato basil quinoa

This quinoa salad seems a little summery for late December but let’s use red and green to our advantage and say this is a Christmas themed quinoa salad shall we? Even if it’s really just a product of the leftovers from my paninis earlier this week.

This basil has been taunting me, slowly turning brown with each passing day, and yet I didn’t know what to do with it. And these grape tomatoes, although completely out of season, taste surprisingly sweet and shouldn’t be wasted. So I decided to keep with the panini theme in quinoa form. I mixed the grape tomatoes and basil with sun-dried tomatoes, balsamic vinegar and a big squeeze of lemon for a dish that makes it feel like August in December.

Just a little something healthy in between all the Christmas cookies.

Tomato, Basil Quinoa Salad (vegan, gluten-free)

2 cups dry quinoa

4 cups water

pinch of salt

1/2 cup balsamic vinegar, reduced to 1/4 cup

2 tablespoons olive oil

salt to taste

1/2 cup sun-dried tomatoes

1/2 cup grape tomatoes

2 tablespoons of lemon juice

1/4 cup basil, cut into ribbons

————

Cook quinoa according to these directions.

While quinoa is cooking, heat the balsamic vinegar in a saucepan on medium low. Reduce to about half, approximately 7-8 minutes. The vinegar should still be liquid-y, don’t let it get too thick.

Chop tomatoes into bite size pieces and chiffonade the basil (i.e. French for cut into little ribbons).  grape tomatoes

sundried tomatoes and basil

Place quinoa in a bowl with the tomatoes and basil. Mix in balsamic reduction, olive oil, lemon and salt.

quinoa salad

I mixed the basil in when I took these photos but you can also just top with basil at the very end if you prefer.

tomato basil quinoa

I also only used 1 cup dry quinoa in my recipe and found it a little heavy on the vinegar. Hence the quinoa in my photos will seem a bit darker than yours will, use 2 cups quinoa as the recipe states and I think it will be just right.

Enjoy and Exhale!

Fire Trucks and Blueberry, Orange Salad Dressing

I admit that yesterday’s post was a bit of a downer. So much so that Michael’s mom called me just to say hello. Too sweet.

We had a little bit of drama after I posted last night. Around 10 I was watching the 49ers/Pats game and started to smell a little bit of smoke. This isn’t unusual, it was very faint. We have a fireplace and sometimes the wind will blow back down the chimney and make it smell a little smokey. But, then I started to hear sirens at the front of the house. When I looked outside there were four fire trucks and a bunch of cop cars. Not wanting to be the stupid girl who stayed in a burning house I put on my parka, leashed up Eli and headed out in the rain.

Turns out it was next door. Not sure if it was a small fire or just a false alarm but after 15 minutes the firemen started to roll their hoses back up so I headed inside. I did take a few pics of what drama there was though.

fire ladder fire trucks

Also not wanting to let another rainy, gray day dampen my spirits I made something bright and full of citrus. I bookmarked this salad dressing before Thanksgiving. A fellow blogger (whom I cannot locate now to link to her blog) suggested using blueberries instead of cranberries like the original recipe suggests, which I did.

I also added some cornstarch to thicken this up as I’m not a huge fan of the runny-ness of vinaigrettes but feel free to adjust to your liking.

This was tangy and sweet with a bit of spice from the hot mustard. Family take note, you may be seeing this on the table next week.

Blueberry, Orange Salad Dressing (vegan, gluten-free)

Recipe originally from Oh She Glows

1 cup frozen blueberries

1/4 cup apple cider vinegar

1/4 cup maple syrup

1/2 cup orange juice

1 teaspoon Chinese hot mustard

1 tablespoon olive oil

salt to taste

1 teaspoon corn starch

————

Bring blueberries, apple cider vinegar and maple syrup to a boil in a pot.

frozen blueberries blueberries and maple syrup

Reduce to medium heat for 10 minutes.

Let mixture cool then place in a blender or food processor with orange juice, mustard and olive oil. I made fresh juice from some mandarins I had but you can easily use store-bought juice.

The original recipe also calls for Dijon mustard but I didn’t have any. Chinese hot mustard worked well but feel free to experiment with whatever you have on hand.

IMG_2967

Blend or process mixture until smooth. Add salt.

I used my processor and it never got fully smooth. Although I decided not to strain the mixture, you can if you want silky smooth salad dressing. I personally felt like the original recipe was too thin even without straining so I added a little cornstarch.

Mix cornstarch with a tablespoon of the dressing.

blueberries dressing and a bit of cornstarch

Place remaining dressing in a pot. Bring to a boil and add cornstarch. Boil until thick, about 30 seconds. Remove from heat.

Let salad dressing cool before using.

IMG_2975 IMG_2980

Looks a little like a jar of jam.

I served it over a spinach salad with dried cranberries, diced apples and pecans. The perfect holiday salad.

Enjoy and Exhale!

Squash, Bean and Pepper Salad

Welcome to the weekend or pretty darn close to it.

I am feeling sort of bummed out today. I don’t have a particularly good reason, maybe it’s the cold, gray day or maybe it’s because today I officially retired my San Francisco jacket and bought a heavy Boston parka.

My new Boston winter coat

Whatever the reason, I wanted something bright and colorful for lunch. Something to remind me of sunshine and summer and San Francisco. I didn’t have the fixings for a margarita so this salad was the next best thing.

Squash, Bean and Pepper Salad (vegan, gluten-free)

1/2 kabocha squash, deseeded

1 bell pepper, diced

1 avocado, diced

1 green chili pepper, diced. I honestly can’t remember the name of the pepper I used and couldn’t find it online. I bought it at Whole Foods and it was very mild.

1 can pinto beans, drained

1/2 teaspoon garlic salt

1 teaspoon chili powder

1 teaspoon cumin

1 green onion

juice of one lime

salt to taste

————

Preheat oven to 375.

kabocha squash

Cut kabocha squash in half, deseed and place on an oiled cookie sheet. Kabocha squash can be eaten with the skin on so if you’re substituting butternut or another type of squash you should peel and chop it before baking. Bake for 25 minutes or until you can run a knife through it.

While squash is cooking, dice peppers and avocado and add to a serving bowl.

pepper

Place pinto beans in a pot over medium heat. Add garlic salt, chili powder and cumin. Warm beans on the stove then add to peppers and avocado.

pinto beans

Let squash cool then chop into bite size pieces and add to the bowl.

Chop green onion over the mixture and add lime juice and salt to taste.

Squash, Bean and Pepper Salad

The lime adds a wonderful brightness to the salad and works well with the slightly sweet kabocha and crunchy peppers.

This salad would also be perfect with a margarita…and some warmer weather.

I’m teaching a double header tomorrow. 9am at Crossfit Back Bay and 10:30 at All One Yoga, come see me.

Happy weekend all, enjoy!