Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Cinnamon Sugar Body Scrub

October 17, 2014

Cinnamon is one of my favorite spices because it is the perfect balance of earthy, fiery, and sweet. This time of year cinnamon can really shine when paired with apples and cinnamon, making it that much more enjoyable.

Another great way to enjoy this spice is with my cinnamon sugar body scrub, especially during the changing season when our skin needs a little extra TLC. The anti-inflammatory proprieties of cinnamon soothe while the sugar removes dead skin and the oil hydrates. Plus, it makes your bathroom all cinnamony, like baked goods fresh from the oven!

Ingredients:

1 cup sugar
1 tsp cinnamon
1 cup olive or coconut oil
10 drops of cinnamon essential oils

Combine dry ingredients in a bowl until combined. Then add oils and stir until fully incorporated. Store in a mason jar. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Apple Crisp Overnight Oats

October 7, 2014

Cinnamon and apples are pretty much right up there with pumpkins for evoking autumnal goodness. This time of year I can't get enough of apples and cinnamon--I find a way to use them for everything from cocktails to my breakfast, to a quick snack and even dinner!

The best part about this recipe here is that while it may conjure up the flavors of an apple pie--apples cooked in sugar and ghee, topped with nutty oats and spices--it is healthier for you. I sometimes use homemade granola to finish off this meal and give it the additional crunch that a crisp offers.

Ingredients:

1 cup multi-grain oats

2 tablespoons chia seeds

2 tablespoons almond meal

2 tablespoons flax seed meal

3 teaspoons cinnamon

1/2 teaspoon ginger

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

2 cups milk

4 apples, chopped

1 tablespoon brown sugar

1 tablespoon ghee

1/2 cup granola (optional)

In a saucepan, heat ghee until melted and then throw in chopped apples. Allow to cook on low until softened and lightly browned, about ten minutes. Then add 1 teaspoon of the cinnamon and all of the brown sugar and cook for another 5 minutes, until sugar has coated apples. Set aside to cool.

Mix all dry ingredients (including remaining cinnamon) except the granola together in a bowl and set aside. In a separate bowl, mix together all the wet ingredients until combined. Then begin to add wet ingredients to the dry ingredients slowly, until thoroughly mixed. Finally, stir in cooked apples. Divide mixture evenly between 4 mason jars and let sit overnight in fridge. Top each mason jar meal with 1/8 cup of granola before serving (optional). Makes 4 servings. Enjoy!

Pumpkin Overnight Oats

October 5, 2014

Who doesn't love pumpkin everything this time of year? Okay, I actually know a (very) few people who don't, but that means there is more of this delectable squash for the rest of us! Now that the days are cooler, I relish waking up in the morning to these tasty pumpkin overnight oats. They chase away the chill of autumn and leave me feeling full and indulgent at the same time.

Ingredients:

1 cup multi-grain oats

2 tablespoons chia seeds

2 tablespoons almond meal

2 tablespoons flax seed meal

1 teaspoon cinnamon

1/2 teaspoon ginger

1/8 teaspoon ground clove

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 cup milk

1 can pumpkin puree

Mix all dry ingredients together in a bowl and set aside. In a separate bowl, mix together all the wet ingredients until combined. Then begin to add wet ingredients to the dry ingredients slowly, until thoroughly mixed. Divide mixture evenly between 4 mason jars and let sit overnight in fridge. You can top with Greek yogurt and a dusting of cinnamon if desired. Makes 4 servings. Enjoy!

Apple Cider Margarita

October 3, 2014

Oh yes, I went there. And I went one step further and published this with just enough time for you to get the ingredients for your weekend cocktail! This margarita came about last Friday when I found myself in need of one, but with not enough limes to do the job; I only had 1/2 oz of freshly squeezed lime juice, to be exact.

Cut to me eyeing my newly purchased jug of local apple cider. A plot was hatched. Why couldn't I take the autumnal bliss that is cider and marry it with my traditional Friday night margarita? I did just that and was rewarded with a wonderfully smokey (from the tequila), tangy (from the lime and cider) sweet (from the apples and triple sec) concoction. I'm addicted. But there's only one way to see if you will be too--try it out!

Ingredients:

1.5 oz tequila

1/2 oz triple sec (optional)

3 oz fresh apple cider

1/2 oz lime juice

ice

Combine all ingredients in a glass and stir until combined. Serves one. Drink immediately. Better yet, double the recipe and invite a friend over to enjoy this blissful fall cocktail on your porch!

Want more liquid autumn? Try my Cinnamon Apple Cocktail.

Sexy Tiger Mama Stretch Mark Cream Recipe

September 30, 2014

Stretch marks. Those beautiful tiger stripes that tell everyone you brought life into this world. I think there is nothing more beautiful than these stripes of honor. That said, a little stretch mark cream on rubbed onto a mama-to-be's belly as the baby grows nourishes the skin and fades stretch marks. Rubbing your belly with this also, according to my pregnant sister, becomes enjoyable mother-baby time (and yes, sometimes mother-baby-father time).

I adapted my recipe from Wellness Mama, swapping out some oils with vitamin E oil and adding beeswax to help lock in the healing moisture as you rub that perfect baby belly. This is also great for skin in general, especially if you have scars. I tested this concoction on myself before whipping up a batch for my sister and found that one of my scars (from a run-in with a jellyfish--another story, for another time) actually began to fade under the repeated application of this cream.

Ingredients:

1/4 cup Shea butter

1/3 cup coconut butter

1 tablespoon vitamin E oil

1 tablespoon beeswax

Place the saucepan on low heat and fill halfway with water. Then place the clean tin can in the center of the saucepan. Put the beeswax in the tin can and let melt on low, about 5-7 minutes.

Slowly add other oils one at a time into tin can with beeswax and melt on low until fully combined. The new oils may cause the contents of the tin to solidify for a little bit, but just keep itti on low heat and it will eventually mix and melt. Remove from heat and pour into mason jar. Store in a cool, dry place for up to 6 months.

Cinnamon-Apple Cocktail

September 28, 2014

Fall is officially here! What better way to celebrate than to whip up an autumnal cocktail? You'll get to learn about my Apple Cider Margarita later this week, but perhaps you are looking for something a little more sophisticated for Saturday or Sunday night...sophisticated or bourbon-y. This cocktail tastes like autumn in a glass: spicy cinnamon, tart apples, caramel-like bourbon. Bliss!

The surprise ingredient in this drink is apple cider vinegar. I tiny splash of it adds brightness and contrast to the drink, preventing it from being overly sweet. But be careful: more than a hint of the vinegar and your drink will be too tart.

If you want to give it a little extra sparkle, you can garnish it with a cinnamon-sugar rim and a dried apple piece as pictured here. Simply mix together equal parts cinnamon and sugar (about 1/8 cup total) in a shallow bowl or plate; next dip the rim of your cup in water and then place it in the cinnamon-sugar mixture. Finally, slice a dried apple piece almost halfway through and perch on the side of your glass.

The drink, of course, tastes equally delicious without this fancy wrapping!

Ingredients:

dash of cinnamon

1.5 oz bourbon (I used Maker's Mark)

3 oz fresh apple cider

1/4 teaspoon apple cider vinegar

ice

Prepare garnish on glass, if you want to make your cocktail hour an event. Then place a dash of cinnamon at the bottom of your empty glass. Combine the remaining ingredients in a shaker and shake until combined. Strain shaker over cocktail glass until empty. Enjoy! Serves one--so double the batch and drink it with a special friend while enjoying the fading autumn light for the evening.

Dried Apples

September 23, 2014

I am sitting at my writing desk, crafting my next blog post, and enjoying the autumnal scent wafting from my kitchen: apples baking in my oven. Apple slices dusted with cinnamon drying in my oven, to be exact. I wish this scent could be bottled because if it was, I would wear it as perfume; it has the tangy sweetness of apple cider and rich earth, with the spicy heat of cinnamon. My mouth is watering with the knowledge that in just a few short hours, I will be able to pull these apples from my oven and enjoy these dried morsels resembling fruit chips as a mid-afternoon snack (naturally with a cup of autumn harvest tea).

When I was younger, my family had a dehydrator that we would use to make beef jerky and these dried apple slices. This time of year, I find myself longing for those dried apples; they are a perfect grab-n-go snack or an ingredient that can enhance everything from a tea blend to cocktails to salads. They are also a good way to preserve apples when you find yourself with more than you can eat. But alas, I have no dehydrator. This lack makes me get creative, and I've found I can get these same dried apples by using my oven. The crisper you want your apple slices, the longer you keep them in the oven.

Feel free to dry as many or as few apples as you would like for this recipe. As a general rule of thumb, I don't work with less than two apples at a time, but you can dry as many as six in the oven at a time. I don't skin or core my apples; the skin provides healthy nutrients and not coring the apples leaves a pretty star shaped center. It's best to make this recipe when you can spend several hours at home. The prep is under ten minutes but then you need to let the apples slow bake in the oven for a couple hours to dry out. The cinnamon here is optional, but a great addition if you want the full flavors of fall.

Ingredients:

2 large apples (at least)

cinnamon for dusting (optional)

Preheat over 200 degrees. Slice apples about 1/8 inch thick. Lay slices on a baking pan lined with parchment paper. Dust with cinnamon if desired. Place pans in oven and let cook for at least two hours (the longer they are in the over, the crispier they get). Remove from heat and let cool completely before storing in an airtight container. Stores for one week on the kitchen counter or up to a month if in the fridge. Makes approximately one cup of dried apples. Enjoy!

Teacher's Survival Tea Kit

September 16, 2014

I love my tea--brewing it, drinking it, blending my own healing mix--all of it! Of course, this should come as no surprise, considering how much I write about it; for those of you who see me beyond the writer's desk, you know I am never without a good cup or thermos of this magical elixir. And I love teaching, too---the lesson plans, the classes, yes, even the grading. But most of all, I love the way tea helps me stay refreshed and nourished while tackling those important teacher duties, especially this time of year when the first term papers beginning to rolling in.

I look to my herbal tea to revive me in (healthier) ways that caffeine or sugar just can't, to sooth me to sleep at night, or to keep me from getting that bug going around the office...the list goes on and on. Tea is my personal toolkit for self-care during a busy workday. So here I offer you three of my favorite teas every tea-lovin' teacher should have in her stash to help her plow through those first round of papers or take a breather between classes.

1. Warrior Tea Blend: Teachers are warriors of the mind, right? Whatever your answer to that, this warrior blend is chock-full off nutrient dense herbs to keep your body nourished between meals while you go from class to class.

2. Winter Wellness Tea: This tea is the miracle cold and allergy prevention blend to drink the very second you think you might be coming down with something. The elderberries, especially, ease congestion while the tulsi helps your body adapt to stress.

3. Sleepy Time Tea: A teacher needs her shut-eye if she's going to be a grading wizard and look good doing it, so this tea helps you unplug from your day and wind down for an evening of sweet dreams.

What teas do you drink to keep going through the day? What else is in your Teacher Survival Kit?

DIY Ironing Spray Starch

September 15, 2014

I will be the first to admit that ironing is not always on my list of priorities. As much as I love cleaning my house (and yes, I really *do* love it!), ironing is one of those things I always put off...so much so that I think I've only ever used my ironing board and iron maybe a dozen times in the past few years and only in dire need.

Cut to me with a pile of dresses--absolutely adorable dresses, mind you--that I wanted to wear but hadn't because (you guessed it) they need to be ironed. My default excuse was that I didn't have any starch to iron out all the wrinkles and smooth out the pleats of my clothes. Then one day I bit the bullet and commit to an afternoon of ironing so that I could finally wear those dresses. I even learned how to make my own spray starch so I wouldn't be tempted to put off my chore with my go-to excuse.

Now here I am with a closet full of well-ironed clothes and a new addiction blooming: ironing! Yes, it's true, I've fallen in love with the soothing routine and all because of making my own starch. It is a simple mixture of cornstarch and water, but there is something about mixing up a batch (way cheaper and eco-friendlier than anything you'll get in the store) and spraying it across my wrinkled dresses feels so right. Now I can't stop myself.

And you should try it too. All you need is a clean empty spray bottle and cornstarch, and you've got yourself a household miracle. If you want a heavier starch, use more cornstarch--less, use less. Use cold water here to keep cornstarch from clumping.

Ingredients:

Heaping tablespoon cornstarch

1 pint cold water

Add ingredients to an empty spray bottle and shake well until cornstarch dissolves. Store in fridge. Shake well before each use. Enjoy wrinkle free clothes!

This Lady Needs Some Pampering Spa Kit

September 12, 2014

Oh yes, you know it sounds so right to be thinking of some lovely spa time right around Friday afternoon. Sometimes a lady--or let's be honest, a gent--needs a little TLC and time to be pampered. When you have the energy, it can be fun to have a home spa day, but sometimes even that feels like too much work and all you want is a gentle routine to help you transition from work to play. So if you're looking for a way to kick off your weekend with a relaxing start, or just get some ideas for how to include a little more self-care during the week, check out my favorite end-of-the-week spa kit. (And yes, I look exactly like the woman pictured to the right when I take a bubble bath, jewels and perfect hair and all.)

1. Weekend Head Start Bubble Bath

2. Honey Face Mask

3. Hydrating Hair Mask

4. Lavender Foot Scrub

5. Women's Soothing Mint Tea

These recipes are made from simple ingredients found in your kitchen and pair well together for a total self-care experience. The hair mask and face mask are perfect to try while you linger in a hot bath--which you should do since my Weekend Head Start Bubble Bath actually detoxes your system. After time spent drinking tea in the bath while letting these potions and lotions do their work, you will feel radiant and rejuvenated. What bliss!

Tuna-less Mason Jar Nicoise Salad Recipe

September 10, 2014

One of my favorite all time lunches is a well prepared Nicoise salad; it is elegant and well balanced, full of good-for-you fats, proteins, and veggies that leave you feeling light and energized. Naturally, I set about figuring out how to transfer this dish into a quick mason jar meal for when I'm on the go.

I made my version tuna-less because I often prefer vegetarian lunches. You can, however, feel free to add tuna if you so wish. After trial and error, I found that cherry tomatoes work best in this salad because they hold up better if you like to make your mason jar meals ahead of time like I do. But if you are making your salad the morning of, chopped tomatoes, pictured here, work just as well.

Ingredients:

2 cups boiled small potatoes, halved

2 cups chopped green beans

1 cup chopped radishes (about 8 big radishes)

1 cup kalamata olives

2 tomatoes, cut into chunks or 1 cup cherry tomatoes, left whole

4 hard-boiled eggs, cut into quarters

1/2 cup apple cider vinegar

1/2 cup extra virgin olive oil

1 heaping tablespoon Dijon mustard

Combine vinegar, oil, and mustard in a mason jar and shake until combined. Then divide this dressing between 4 mason jars. Starting with the potatoes, evenly layer ingredients into each jar in the order they appear on the ingredient list. Store in the fridge. To serve, simply shake the jar until dressing coats all layers and enjoy! Makes 4 servings.

A Celebration of Kitchen Magic in 5 Flash Essays!

September 8, 2014

There is something almost ephemeral about the magic that is conjured over a simmering pot of beans or a shallow pan slowly melting butter for ghee. Somewhere between rinsing and sifting the beans and the hours they spend cooking on a hot stove--or the brief moments it takes for your melted butter to separate its contents--magic occurs. It is in the way tinkering in the kitchen can sooth us and in how we nourish ourselves not just by the food we make but how we make it. A pinch of this. A dash of that. Food is intention, a pure embodiment of how we chose to live, heal, nourish, love.

In many ways, the kitchen is also the most intimate space in our home; it reveals everything about us, from what we consider essential to our everyday life to how we connect with family and those we love. In honor of this kitchen magic that keeps pulling me back to my stove, a new recipe, or a fresh kettle of hot water, I present to you five musing on the wonder and healing energy of the kitchen:

1. Under the Influence of M.F. K. Fisher

2. On Baking

3. On Grocery Lists

4. On Cooking and Onion

5. On Cooking Dinner

What do you love most about the kitchen?

Peaches & Cream Overnight Porridge

September 7, 2014

Right now I'm trying to make the most of peaches as their season is slowly winding towards its end. Especially come September, much of the peaches you can find at the markets are ripe and juicy--in some cases, verging on overripe. Not to fear! These almost overripe jewels are perfect for this Peaches & Cream Overnight Porridge because their juices mingle with the yogurt and milk creating a decadent treat for your breakfast. The chia seeds and almond meal add an extra vitamin boost. Like my Tropical Breakfast Quinoa or my Tulsi-rose Breakfast Quinoa, this dish translates well into a breakfast mason jar meal. In fact, I often prepare this porridge by serving it up in my mason jars straight from the fridge.

What makes this dish so simple--easier even than my quinoa recipes--is that you simply stir all the ingredients together and let them sit overnight in your fridge. Then the next morning, you have a perfect jar of oats ready and waiting for you. I especially love this meal when I find myself strapped for time come Sunday and can't linger in the kitchen as I prepare my weekly breakfast and lunch.

Ingredients:

1 cup multi-grain oats

2 tablespoons chia seeds

2 tablespoons almond meal

2 tablespoons flax seed meal

1 teaspoon cinnamon

1/2 teaspoon ginger

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 cup milk

1 cup Greek yogurt

4 peaches, chopped

Mix all dry ingredients together in a bowl and set aside. In a separate bowl, mix together all the wet ingredients until combined. Then begin to add wet ingredients to the dry ingredients slowly, until thoroughly mixed. Finally, stir in peach chunks. Divide mixture evenly between 4 mason jars and let sit overnight in fridge. Makes 4 servings. Enjoy!

On Peeling Chile

September 6, 2014

It is a yearly ritual, one that closes out summer and ushers in fall; it's as synonymous with your beloved New Mexico as red chile ristras and open turquoises skies: chile peeling. That art of gathering, roasting and then peeling giant sackfuls of your native fruit to store for the rest of the year. Every family has their own way; every family knows that their way is the best.

For you, chile peeling is always done on a series of Fridays, when you can devote a few hours to talking, drinking beer or tea--or tequila, and peeling, always peeling the hot, charred skin off the flesh of the roasted chiles and separating them into two bowls: the broken chiles for stews and salsas, and the unblemished whole peppers for rellenos (that dish perfect in the way it stuffs your chiles with cheese, smothers them in blue corn batter, and fries them up). The waiting-to-be-peeled chile sits in sacks, cooling on your kitchen counter.

Chile peeling. Your hands tingle from the heat of the peppers long after you've stored your last bag in the freezer. The pot of beans cooks on the stove top as you work, the promise of celebratory homemade tortillas and rellenos to feast on afterward. The cool splash of a micro-brew on your tongue, the taste of your homeland. It is a mediation and an art, flooding you with memories of working with your mother in this very kitchen peeling, planning, preparing a year's worth of chile, a year's worth of countless family dinners, a year's worth of new history laid into the grooves of your lives.

Mason Jar Spinach Salad

September 5, 2014

Spinach is one of those leafy greens that I crave deep in my bones. More than kale or chard, I simply cannot have enough spinach! This mason jar salad is an ode to that and stuffed with other good-for you veggies and nuts. I added a little Dijon mustard to the dressing and its tang ties all the ingredients together--from the sweet, smokey tomatoes to the sugary peas to the peppery radishes. Don't worry if you feel like you are stuffing the spinach leaves into the jar at the end--they'll be fine; you just want to make sure to pack that jar with as many yummy veggies as you can.

Ingredients:

1 cup extra firm tofu, chopped

2 cups sundried tomatoes, diced

1 cup radishes, sliced

1 cup sugar snap peas, diced

4 cups spinach

1 cup pepitas

1/4 cup apple cider vinegar

1/3 cup extra virgin voile oil

1 tablespoon Dijon mustard

salt to taste (optional)

Combine apple cider vinegar, olive oil, mustard, and salt if desired in a small mason jar and shake until combined. Divide dressing between four mason jars evenly. Then proceed to layer each ingredient evenly between 4 mason jars, starting with the tofu and ending with the spinach. Store in the fridge. When you're ready for your mason jar meal, simply shake the jar to spread the dressing around. You can eat straight from the jar or pour it on a plate. Makes 4 servings. Enjoy!

Tropical Breakfast Quinoa

September 2, 2014

The last time I talked about quinoa for breakfast was when I introduced you to my Rose-Tulsi Breakfast Quinoa in the spring. I love quinoa because it is so healthy for you and so versatile; I can apply any flavor to it and it works beautifully. Take, for instance, my new breakfast love, the tropical breakfast quinoa that features coconut milk and almond meal to give this grain extra richness and pineapple for a pop of color and sweetness. I finish it off with a dusting of coconut flakes. Best of all, this meal is easy to turn into a mason jar meal simply by layering the quinoa and the pineapple in a mason jar.

Ingredients:

2 cups water

1 cup quinoa

3 tablespoons honey (to taste)

4 tablespoons almond meal

1 can coconut milk

2 cups pineapple chunks, fresh or frozen

1/2 cup coconut flakes

Heat to cups of water in a pot until boiling. Add quinoa and cook on medium heat for approximately 15 minutes or until grains are soft. Remove from heat and stir in almond meal until combined. Then add honey and coconut milk, stirring until combined. Don't worry if the coconut milk doesn't completely absorb into the quinoa right away. You can serve this immediately by dividing it evenly between four bowls and topping it with pineapple chunks and coconut flakes. Or if you want to make a mason jar breakfast out of it, simply allow it to cool completely before dividing it evenly between 4 mason jars and topping it with your fruit and coconut flakes. Serves 4. Enjoy!

Mason Jar Greek Salad

August 28, 2014

What better way to fuel up during the day than with another mason jar salad? It's light, easy to fix, and super portable. One of my favorite salads that I whip up is my riff on the Greek salad, minus the feta, although you can feel free to add some of this salty cheese to it if you want to. The chickpeas give you plenty of protein while the olives have good-for-you fats and the veggies are chock-full of vitamins and minerals. Best of all, this meal isn't heavy so you won't find yourself with a case of the post-lunch sleepies at work!

As with all mason jar meals, it's best to put the dressing on the bottom of the jar and then put the most durable item on top of the dressing, keeping the most fragile items away from the dressing until you shake it up. This prevents mush salads or the need to store your dressing separately from your ingredients.

Ingredients:

2 cups cooked chickpeas

2 cups cherry tomatoes

1 cup calamata olives

1 cup chopped cucumber (about 1 medium cucumber)

1 cup chopped bell peppers

1/4 cup freshly squeezed lemon juice

1/3 cup extra virgin olive oil

salt to taste (optional)

Combine lemon juice, olive oil, and salt if desired in a small mason jar and shake until combined. Divide dressing between four mason jars evenly. Then place 1/4 cup chickpeas in each mason jar, followed by 1/8 cup bell peppers. After that, add approximately 1/8 cup calamata olives and then 1/8 cup cucumbers on top of that. Finally, add 1/4 cup cherry tomatoes. Repeat the layering until ingredients are gone or jar is full. Store in the fridge. When you're ready for your mason jar meal, simply shake the jar to spread the dressing around. You can eat straight from the jar or pour it on a plate. Serves 4. Enjoy!

Mason Jar Farmers' Market Salad

August 26, 2014

It goes without saying that I am addicted to the farmers' market this time of year. I almost feel like it's a sin to get my produce anywhere else; I mean, where would I find tomatoes that taste like sun-kissed heaven or little cucumbers just begging to be pickled? Out of this love, stems my mason jar farmers market salad, perfect only this time of year when the produce speaks for itself and needs no more than a wash and a chop to be a divine meal.

I find it an extra treat during the school year to have this salad for lunch because it reminds me of the lovely time I had gathering the ingredients the Saturday before and the wonderful time I will have the coming weekend gathering more ingredients to play with. The trick to this salad--and most of my mason jar meals--is to get as many different colors as possible into one jar--more colors equal more nutritional value in your meal. You'll notice that I included the beet greens here--you can do the same for the radish leaves as well. Just make sure that your greens are firm and unblemished, not mushy or wilted. This salad is also pretty versatile--just mix together whatever veggies you were able to get from the farmers' market that week. But below is my basic salad, the one I keep going back to rain or shine.

Ingredients:

2 cup chopped green or purple beans

1 cup sliced radishes

2 cup fresh corn

1 cup sliced beets

1 cup sliced beet greens

1/4 cup apple cider vinegar

1/3 cup extra virgin olive oil

salt to taste (optional)

Combine apple cider vinegar, olive oil, and salt if desired in a small mason jar and shake until combined. Divide dressing between four mason jars evenly. Then proceed to layer each ingredient evenly between 4 mason jars. I like to start with the green beans or beets and then layer a different colored veggie and ending with my greens on top. Store in the fridge. When you're ready for your mason jar meal, simply shake the jar to spread the dressing around. You can eat straight from the jar or pour it on a plate. Serves 4. Enjoy!

Grilled Artichokes

August 24, 2014

Artichokes are one of those wondrous garden plants that make both beautiful purple flowers when in bloom and if you are willing to forgo the pleasures of that bright blossom, a delicious appetizer. These vegetables seem finicky to people who have never cooked them but don't be thrown off by their prickly tips and thistled center. They are actually very easy to cook!

Typically, when we think of an artichoke appetizer, we think of a veggie that had been boiled until soft and then dipped in butter or another sauce. In the summer, I love to grill these veggies as a nice alternative to this dipping appetizer because, after being marinated and grilled, the need for a sauce is eliminated and grilling gives the artichoke a nice smokey flavor. This is also a great make-ahead recipe. I like to boil and marinate my artichokes, then bring them ready to grill tofamily Sunday dinner. This may seem like a high-maintenance recipe (Trim? Boil? Marinate? THEN grill?), but you only really spend about 20 minutes work time and the rest is in the waiting for the veggie to boil and marinate.

An easy way to trim artichokes is to simply slice 1-2 inches off the top of the artichoke. This will take care of most of the thorny parts. Then, using scissors, clip any of the remaining thorns. You'll notice I used smaller artichokes for this recipe--not quite the super tiny ones, but the size of a tennis ball. You can feel free to adapt this recipe for a larger artichoke or several extra-small ones, just make sure to adjust the boiling time accordingly (the bigger the artichoke, the longer the boiling time). The marinade quantity stays the same.

Ingredients:

4 small artichokes

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 tablespoon rosemary

salt to taste

Trim artichokes and place in a pot of boiling water. Boil for approximately 40 minutes or until the leaves of artichokes pull off easily; I use a pair of tongs to test their readiness. Remove artichokes from water and allow to cool for about 20 minutes. Then slice artichokes in half and remove the inedible inner thistle.

Place halved artichokes in a container and drizzle with olive oil, vinegar, garlic, herbs, and salt. Let sit for at least an hour. For best results, let sit overnight in the fridge and bring to room temperature before grilling.

Heat grill (either indoor or outdoor). Place artichoke halves face down and grill for approximately 5 minutes or until they are a nice golden brown. Flip and cook rounded side for another 5 minutes. Remove from heat and serve immediately. Serves 4-8.

Riceless Veggie Sushi

August 21, 2014

One of the best ways to end the week is with a little something different on your dinner plate. Enter sushi. Homemade sushi. Wait! Before you panic, know that making your own sushi is actually super easy (another reason this makes a great end-of-the-week meal) and doesn't require raw fish or anything fancier than some veggies and seaweed sheets, which you can find at your local health food store.

I like to nix the rice in my sushi rolls, mostly because I think the best part of sushi is the veggies (and fish, if I'm ordering from a restaurant). I also don't like a lot of carbs in my diet, and the rice part of sushi always makes this a heavier meal than I like it to be. So, no rice for me which means easier prep. If I want a little extra protein boost, I throw in extra-firm tofu strips I marinate in soy sauce and chile paste, but they aren't necessary to enjoying this healthy, quick meal.

The only real trick to this light meal is learning how to properly fold your roll so that it doesn't fall apart when you slice it--we all remember how my first attempts went, right? When I tried to make sushi for the first time, I overloaded my roll and didn't make it tight enough. Now, I use less of each ingredient and leave empty space at either end of my seaweed sheet so that I can properly bind it with no mess. It may take you some time to get the hang of it, but know that even if your first attempts end up a little messy, the meal is still tasty!

Ingredients:

2 sushi nori seaweed sheets

1 avocado, thinly sliced

1 carrot, shredded

2 radishes, thinly sliced

4 dandelion or radish leaves

4 green beans (optional)

2 thin slices tofu, cut into strips (optional)

1 teaspoon chile paste (optional, as tofu flavoring)

1 teaspoon low sodium soy sauce (optional, as tofu flavoring)

Wasabi and low sodium soy sauce for dipping

Drizzle tofu slices with soy sauce and chile paste and set aside. Place one seaweed sheet on the bamboo mat. Line it with half of the avocado slices, starting 1/2 inch of the way in and leave at least 2 inches at the opposite end. Then line the avocados with half of the radish slices and then half of the carrot shreds. Place two leaves of the greens in the center of that mix and two green beans across them if you are using them. Finally, add the tofu in strips across the center.

Then, slowly roll the sushi sheet, making sure that it is tight and holding all the veggies together as you go. When you have reached the last 1-inch strip, rub a little water over this lip and press it against the rest of the rolled sushi sheet to bind your roll. Cut into even slices. Repeat, using the last of the ingredients to make a second roll. Serves 2. Enjoy!