The Art of Food Preparation
Learning to shop for and prepare our own foods is one of the most basic yet vital elements of reclaiming a sense of well-being.
The art and practice of food preparation enhances the quality of your life and the lives of those around you. The outcome of a meal is determined by the quality of its most basic elements. The basic elements necessary for creating a nourishing meal are the highest quality seasonal produce and staples available to you, and, perhaps most importantly, the quality of mind and heart you approach the preparation of the food with. Good cooking arises from one’s ability to be patient, listen and observe the seasons, the individual ingredients, and your heart. It is a way of approaching food that will change your life.
CONSCIOUSLY COOKED
Moroccan Carrot Salad
1-1/2 lb.carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
1/4 cup raisins
3 T lemon juice
2 garlic cloves, mashed to a paste
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
2 T extra-virgin olive oil
1/4 cup shelled pistachios or sprouted almonds, coarsely chopped
Coarse salt and ground pepper
1/4c fresh cilantro leaves
Bring a pot of water to boil. When the water has boiled pour over the carrots and allow them to “steam” until crisp-tender, about 5 minutes. Add the raisins during last minute of steaming then drain and set aside to cool.
In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
Combine the carrots and pistachios with the dressing and garnish with cilantro leaves.
Serve with Sprouted Quinoa and Herb Salad
Sprouted Quinoa and Summer Herb Salad
Serves 4
1 cup quinoa
1 qt water for initial soaking
additional 3 cups water if choosing to cook
1/2 teaspoon fine grain sea salt
1 c mixed summer herbs such as, cilantro, parsley, tarragon, chives, and chervil
1/2c spring onions or scallions, thinly sliced
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan bring a quart of water to boil and pour the boiling water over the quinoa. To sprout, set the quinoa aside, covered with a tea towel and rinse twice a day, for 24-48 hours. You can either use the quinoa as is it is after 48 hours or choose to lightly cook it for about 10-15 minutes in about 3 cups of lightly simmering (not boiling) water. Drain any extra water, set aside and prepare the dressing.
Simple Citrus Dressing
Zest and juice of 2 lemons, oranges or tangerines
2 tablespoons chopped shallots
1/3 cup extra-virgin olive oil
sea salt & pepper to taste
In a medium bowl combine citrus zest and juice, and the shallots. Whisk in the olive oil and finish by seasoning with salt and pepper.
To serve combine the quinoa, summer herbs, and scallions with the dressing. Taste and adjust seasoning if necessary.
RAW EXPLORATIONS-
Spicy Romesco
1c sun-dried tomatoes, soaked in 2 cups water
½ c almonds, soaked 6-8 hours
1 red pepper, seeded and chopped
1 chipotle pepper, soaked and seeded
1 ripe tomato, coarsley chopped
1 small red onion, peeled and coarsely chopped
1-2 cloves of garlic
1/2 t sea salt
1/4-1/3 c Olive oil
Drain sundried tomatoes and almonds. Place all ingredients, except olive oil in a food processor. Process till a coarse puree is formed. Then drizzle in olive oil till well combined.
HERBAL ADVENTURES
NOURISHMENT
ART OF MOVEMENT
ART OF LIVING
KNOW US
ART OF NOURISHMENT
