For the novice Japanese cook (I'm speaking about myself here) this class was amazing! Many great recipes, new kitchen tools and the techniques to execute them successfully. What could be better? It was also fantastic to see another cook in my space teaching such a beautiful class. Thank you Elizabeth! Scroll through to see all the great photos of the food and participants learning and eating the delicious meal we created.
In the time since the class ended I have practiced the rolled omelette at least five times. My husband loves it. I pair it with the miso soup recipe or miso glazed salmon. Learning to make dashi is essential to these recipes. See some of my practice attempts below.
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Yum it up!!! If you haven't read my previous post about Juicing vs. Blended Smoothies, you should read it for some context when trying this recipe. This is one of my favorite healthy recipes-so simple and delicious, anyone can do it. All you need is a few minutes and a good blender. If you have a high powered blender like a Vitamix, all the better. If not, use what you have and remember, don't strain the juice after your process it. You want to retain as much of the fiber from the fruits and vegetables as possible. Make enough for a few days and sip between meals for a healthy snack to stave of hunger and get vital nutrients your body needs. Enjoy!
2 cups kale with stems (any variety)
1 cup frozen pineapple chunks
3 cups coconut water (I buy in bulk at Costcos)
1 inch fresh unpeeled ginger
1 tablespoon chia seeds
1 whole orange peeled and cut in 1/2
Put all ingredients in the blender and blend on high for 2-3 minutes liquid and no chunks of fruit or vegetables remain. Substitutions are many-try with spinach and chard greens or frozen mango chunks instead of pineapples. I know you will enjoy this one as much as I do.
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I love preparing my own fruit and vegetable smoothies at home. This past weekend, when I was coming down with a bad cold, I juiced a mixture of two inches of ginger, with kale and chard (from my garden), frozen pineapple cubes, an orange and coconut water to help get me back on track. It not only tasted great, but the ginger is so healing and good for you that I automatically got a boost of energy and was feeling better.
I always advocate drinking your vegetables because sometimes it’s difficult to squeeze in the recommended 5-9 servings of fruit and vegetables per day. If you have a traditional juicer or a high-powered blender, they both will do the job well but believe it or not, there's a big difference between the two. A traditional juicer extracts water and juice from fruits and vegetables and leaves you with soluble fiber. The insoluble fiber, like the skin and core of an apple is discarded in this process. This makes the juice easily digestible and easier to to consume. For people with a sensitive digestive system this is a great way to achieve or even exceed the required servings of fruit and vegetables per day. The bad news is, you lose the fibrous materials (insoluble fiber) and your body quickly absorbs the nutrients. The sugars in the juice goes straight into your blood stream and spikes your sugar levels. If you are diabetic, juicing is not right for you, especially high sugar vegetables like beets and carrots.
I taught this recipe in the March cooking class and it was a hit-so fresh and flavorful with hints of cucumber and jalapeño. With spring upon us and summer ahead, this can be a starter or a full meal when you add fresh crab or grilled shrimp to your bowl at the end. This is truly a gazpacho like no other! To be honest, until I tried this version of cold tomato soup, I was never a huge fan. Using fresh heirloom tomatoes, watermelon, cilantro and jalapeño bring this dish alive.
2 ½ pounds ripe yellow or red tomatoes
3 Persian cucumbers or 1 hothouse cucumber
2 cups roughly chopped watermelon
½ jalapeño, seeded and cut in half or 1 tsp. of jalapeño infused olive oil
4 cilantro sprigs, plus 12 cilantro leaves
2 garlic cloves, coarsely chopped
2 tablespoons sherry vinegar
⅓ cup extra-virgin olive oil
3 tablespoons diced red or orange sweet pepper
3 tablespoons diced red onion
18 small cherry tomatoes cut in half
Super-good extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Score the tomatoes by making an “X” mark with a knife at the bottoms. Blanch the tomatoes in boiling water for 30 seconds. Cool the tomatoes in a bowl of ice water for a few minutes. Use your fingers to slip off their skins. Remove the cores and coarsely chop the tomatoes, saving all of the juice. Reserve the ice water.
Seed and dice 3 tablespoons of unpeeled cucumber, as prettily as you can manage, for the garnish. Peel and coarsely chop the remaining cucumbers.
Place the tomatoes, the coarsely chopped cucumber, jalapeño, cilantro sprigs, garlic, vinegar and olive oil in a blender with 1 to 1½ teaspoons of salt and some pepper. Process at the lowest speed until broken down. Turn the speed up to high and puree until the soup is completely smooth.
If the soup is too thick, add a little of the reserved ice water. Strain the soup through a fine-mesh sieve, pressing out as much liquid as possible. Taste for seasoning. Repeat with the rest of the soup ingredients. Chill the soup in the refrigerator until it's very cold.
Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup.
Season the cherry tomatoes with salt and pepper and place cherry tomato halves and cilantro leaves at the center of each bowl. Finish each soup with a drizzle of super-good olive oil. To serve family-style, place the soup in a chilled tureen or pretty pitcher and garnish with the cherry tomato halves and cilantro; pass the diced vegetables (avocados optional) on the side.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.