She waited for me with a bowl of soup, creamy, warm, wonderful soup. Just the right thing that I was [...]]]> A few days ago I went to visit my dear friend Jenna, who lives 10 minutes away. I have not seen her in more than a month… how does that happen? It always amazes me.

She waited for me with a bowl of soup, creamy, warm, wonderful soup. Just the right thing that I was looking for my belly. She knows me so well. It felt so good that I have been thinking about that soup for a few days now and I decided to recreate it for you.

It came out to be a different texture because I wanted something playful, or maybe it was late at night and couldn’t wait for the soup to cool down so I can blend it. In any case I like the texture, and the surprising flavor of the last minute ingredients.

When I make soup, I almost always make them up. It starts with me realizing I want something warm, then looking around to see what I have in my hanging pantry (cute wire basket… and it works because it never fails to inspire me as long as I keep it full) and start with the star of the dish… in this case, butternut.

Then I think of the “what else”, what other vegetables, or legumes to add, do I want beans, do I want protein… you get it.

I almost always have the basics, onion (or leeks), garlic, carrot, maybe some celery and parsnip, some potato of some kind, and some sort of greens… sometimes no greens, whatever you have.

Once I have that part figure out, I pull it all out on my counter-top, heat up my pan and start cooking.

I start the onion and garlic, then I think aroma… should I go mild, or spicy, Thai, or Indian, sweet or sour. When it comes to spices, I don’t always know how it will go with the dish, even though I have some idea, so I do the smell test (it works for my nose). I smell the soup, holding the jar of the spice close to my nose and if they smell good together, I add it. I know, it might sound weird, but it really works for me.

So thinking of Jenna’s soup, this is what I came up with the other night:

1 tbsp olive oil

1 half of yellow onion coarsely chopped

3 cloves of garlic finely chopped

1 tbsp ground cumin

1 tsp ground coriander

1 tbsp powdered turmeric

1 tsp powdered ginger

1/8 tsp powdered cayenne

1 carrot sliced (I used some fancy pre-sliced carrots, about a handful)

1 celery stick chopped up

2 hand-cupfuls cubed butternut squash (about one inch thick)

salt and pepper to taste

1 large bunch of kale leaves

1 cup fresh coriander leaves

Start by sauteing the onion for a bit until it gets soft, then throw in the garlic for a couple of minutes to get it going. As that is happening, add the spices, a pinch of salt and pepper, and toss them around so they will release their aromas. Then in go the carrots, celery and squash for a few minutes, mixing a bit to get some of those wonderful flavors on them.

Once everything is well coated and before they start to stick to the pan too much, add plain water (you can do vegetable broth or chicken broth if you want) to cover the squash about 3 inches, depending on how thick you like your soups. It’s all about personal preference, I think. That gives you permission to be playful with cooking.

Turn the heat on high to bring everything to a boil, and then turn it on low and let it simmer covered, about 10 minutes.

If you haven’t done it already, now is a good time to strip the kale off its stems and cut it into pieces and set it aside. Again, make it just the way you like it. I like it chunkier.

After 10 minutes, check and see… you are looking for is some resistance when you poke the squash with your fork, when they are just about done. At that point add the kale and simmer it 5 more minutes. Keep an eye on it, you don’t want things to get too mushy on you.

Once the kale has softened up, and so has the pumpkin, you can turn the heat off, adjust the spices and salt and let is cool down a bit. You want to do this before you add your coriander leaves, or they will wilt and loose their flavor… and this last touch gives it such a great balance. The heat, and earthiness from the spices, the sweetness from the pumpkin, the subtle bitterness from the kale and the fresh, floral and woodsy coriander… mm..mmmmm.

Hope you like it!

I want to share with you a burger variation I had for [...]]]> I love my dear garden. I watched it grow from little plants, some from seeds, to vibrant crop and I am so grateful for all that it’s given me… kale, green onions, spring garlic, dill, lettuce, cilantro, edible flowers, and more to come.

I want to share with you a burger variation I had for dinner tonight, if you are looking for something light, fresh and equally delicious.

2 large portabella mushrooms

1 large green kale leaf

2 green leaves of a spring onion

1 small avocado

1 large basil leaf

1 clove of garlic

2 thick slices of tomato

extra virgin olive oil

raw coconut aminos (or soy sauce)

coconut vinegar (or balsamic vinegar)

fresh ground pepper

Take the stem off the portabellas, clean them with a damp paper towel and set them belly up on your working area.

Drizzle them both with olive oil, aminos (or soy sauce) and vinegar, about one tablespoon of oil and half of tablespoon of vinegar and aminos per mushroom. Add some ground pepper to taste.

Choose one of the mushrooms to be the weight bearer. It could be tough (tip: choose the not so pretty one)

Cut the garlic in thin slices , roughly chop the green onion and the basil and sprinkle them on top.

You can cut the kale as you see in the picture or tear it in large pieces, if you like. Add the kale, tomato slices and the avocado sliced up (or mashed up).

Cap it with the other shroom and you have a delicious, summer, vegetarian burger.

Best enjoyed in the sun with a mint limeade… or red wine.

It all started at the farmers market downtown Portland, last Saturday. I have not been there in two years and I was blown away by how big it got, how many incredible choices there are, and how many new things these amazing farmers are growing (thank you, thank you, thank you).

Back home in Transylvania I grew up buying everything from farmers market, all year round. I’ve secretly been looking all these years for familiar things and I have yet to find some, but last Saturday I got lucky and some of the few of my favorite spring greens were buried under this big tent, ignored and alone.

I nearly screamed… oh well, I think I did, and probably scared a few customers when I bought 4 bags of each, smiling and saying out loud “I can’t believe it, they are here, YAY”

Nettles are an amazing green if you can find it in the spring. They grow wild (a very invasive weed if kept in the garden) and they have a great texture to it once cooked. Loaded with minerals and nutrients (lots of iron), they are wonderful to use to revitalise your body after a long winter. You can enjoy then freshly cooked or as a tea from dried leaves – easily available like that. When boiling they act just like spinach, not a fan of hot water and just a few minutes are plenty to soften them a bit. The leaves are the only part that is good when cooked, as the stems are pretty woodsy (unless picked very young), and to tear them apart, I always use gloves ~ they mean it when they say stinging. Once cooked though they are very safe to handle. The whole experience really makes you feel like you are eating wild things.

Wild sorrel you can find in two varieties, one that looks like spinach, and one that looks like a bigger shamrock. It is a lemony flavor, a little sour (think kiwi fruit skin), but very refreshing.

Green garlic is another one of my liking of spring. It is mild, but fragrant. You can use it cooked and it gives a buttery garlic flavor to the dish or fresh for an amazing clean tolerable garlic flavor. You can see it mostly in the “garlic tips” state, which are the garlic plant before going into full flower bloom, but my favorite is the one that looks just like green onions. The leaves are flat (more like a little leek) and so so tasty. I grew up eating it just like that, with a slice of fresh bread, some feta and other cheeses I never see here, and some crisp red radishes. So so good for your belly.

1 cup long grain rice ( I use basmati most of the times)

1 pound stinging nettles

1 big handful of sorrel

1 1/2 cups feta ( I used sheep)

1 cup green garlic (stem and leaves) finely chopped

3 eggs

1 tbsp sour cream

freshly ground pepper

2 tbsp all purpose flour

1/4 stick of butter softened

To boil the rice I use the classic “one part rice, two parts water” method, and in the case of basmati I like to rinse it well first. I mix the water and the rice in a small pot, place it on high flame, and once boiling I turn the heat way way down and let it simmer covered until all the water is evaporated (you will hear is sizzling when you take the lid off… hopefully catching it before it starts burning. The idea is to keep an eye on it.) Once boiled, add the butter and give it a stir, then set it aside, still covered and get on with the nettles. Or you can do the nettles ahead of time. However you prefer.

Gloves on and eyes wide open I take each leaf away from the stem and place them all in a colander. The tips (about one inch tall) I leave hole since they are really tender. Give them a rinse and place them in boiling water for 3-5 minutes until tender, then drain them and place them to cool a little to make them easier to handle. I SAVE THE BROTH always. It is great for a heartier soup or for green smoothie base next morning. Once cooled, chop them finely and set them aside in a bowl.

To the nettles, add the stemless sorrel, washed and roughly chopped, and the garlic.

In a separate bowl, soften the sour cream by stirring it for a bit, then add the eggs, the flour, one cup of the crumbled feta cheese and the pepper and mix well. Poor this mixture over the greens, add the rice, and fold everything in until well incorporated.We’re getting close.

In a buttered baking dish (a 6×9 would do, but keep it about 2 inches tall) pour in the rice goodness. You can level it or leave it messy for a good home-baked look. Sprinkle the remaining 1/2 cup of feta over it and bake it for about 30-35 minutes in a preheated oven at 350F (medium high heat). The cheese melts, the top gets crusty and the taste is to salivate for.

Enjoy and let me know how you like it.

What do these substances do to your body?

By working synergistically they [...]]]> Very simple really… green smoothies are made from fruits and vegetables, they are notably calorie-poor, but rich in minerals, vitamins and antioxidants, in addition to being loaded with tummy-filling fiber.

What do these substances do to your body?

By working synergistically they slow aging and protect against degenerative diseases, they promote healthy digestion by providing enzymes to our bodies, they prevent cardiovascular diseases and certain cancers, healthier liver and kidney, balance blood sugar levels, clear vision and skin and maintain a stronger immune system. Green smoothies are also rich in chlorophyll, a substance which closely resembles human blood. It is a simple sneaky way of introducing more vegetables in your diet, takes almost no time to make, therefore it is excellent method for healthy, effortless weightloss.,

A green smoothie in the mornings will fill you up with energy for all day, balance deficiencies, and power you up!

The idea is not to guzzle it down in one breath. Take your time to drink it, enjoy it. Even if the ingredients have been broken down and liquefied (steps usually done by chewing) and are very easily assimilated, you still want to awaken those taste buds.

You can drink a smoothie every day, replacing one meal (morning is a great choice), so please try to get the best ingredients for it. By that I mean ORGANIC, and RAW.

Here is what you would usually need to make a smoothie…

1) a blender.

2) the liquid base: either young coconut water (you can get this at your local health food store), or nut milk (almond, walnut, cashew, etc) ~ I try to stay away from soy milk since it has highly processed stuff in it (see soy protein isolate) – and if you feel adventurous and like to know where your food comes from, make your own nut milk. It is soooo easy (more recipes to follow).
You can also use plain filtered water, or room temperature herbal tea. Let’s start you up with what you have easily accessible. Then you can move you on to other good stuff.

NO MILK OR DAIRY IN THESE SMOOTHIES.

3) the fat: you can use ORGANIC coconut meat, RAW cashews (if you are not using home-made nut milk already), RAW cacao butter or avocado.

4) green leafy greens (stemmed kale, spinach, chard or lettuce leaves)

5) fruit (use common sense cleaning them, but keep the skin if it can be eaten): bananas, berries, peaches, mangoes, pineapple, apples pears and such, fresh or frozen.

6) superfoods (that have A LOT of nutritious power): maca powder (an adaptogen and hormone balancing Incan root), raw cacao powder (very high in magnesium), or cacao nibs, spirulina (high in protein and iodine), wheatgrass powder, goji berries, royal jelly, bee pollen (bee careful if you are allergic).

7) sweetener (IF NEEDED ~ taste the smoothie first, if you added fruit): pitted dates or, for the people watching their glycemic index, use whole stevia leaf powder.

SO… let’s get into the recipes (start with the fruit and add the rest):

2-3 handfuls of any greens of your choice,

2 cups papaya,

one peeled lemon,

3 dates

half of peeled and seeded lemon

1 handful lettuce leaves,

1 handful mint,

2 ripe bananas,

1/2 cup water

- Winter Smoothie -

• 1 cup organic frozen berries (any kind),
• 2 cups fresh spinach,
• 1/4 inch fresh ginger,

- Spring Smoothie -

• 2 ripe bananas,
• 2 pealed and cubed mangoes,
• several large leaves of kale

• 1/2 bunch romaine lettuce,
• 1 cup strawberries,
• 2 bananas,
• water

• 4-5 kale leaves,
• 4 apples,
• 1/2 lemon juiced,
• water to your desired consistency

-Mint Chocolate -

• 2 cups spinach,
• 10 mint leaves,
• 3 bananas,
• 2 Tbs. raw cacao powder,
• one Tbs. maca powder,
• 1 cup water

• 1 handful parsley,
• 3 cups of peeled papaya,
• water

You get the idea?

Do this for a week and let me know what you experience. I’d love to hear from you.

Until then, enjoy and keep playful.