Lemon Cucumber Tofu Salad

One thing I really love about having a garden is that I can grow all sorts of cool heirloom plants that I can't find at the grocery store or many farmers markets.  One of my favorite veggies in my garden is lemon cucumbers.  They are these precious little cucumbers that have the coloring of a lemon and are shaped kind of like a small apple.  They taste a bit different than regular cucumbers, but aren't lemony at all as you would imagine. 

Look how cute they are!

I didn't have to look much further than one of my favorite cooking blogs, 101 Cookbooks, to find a great recipe for my lemon cucumbers.  This recipe caught my eye, and has been a hit in my house all summer (I have had a ton of lemon cucumbers!).  You could easily substitute regular cucumbers if you would like.  Definitely give a lemon cucumber a taste if you can find them!

• 2 (or more) lemon cucumbers, quartered then sliced into 1/4 inch thick slices
• 1 handful of fresh dill (about 2/3 cup loosely packed)
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 big pinches of salt
• 8 ounces extra firm tofu
• 1/4 cup toasted pine nuts or slivered almonds
• 1/2 of a large, ripe avocado

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1.  Toss the cucumbers, dill, olive oil, lemon juice and salt together in a medium bowl. Let sit for at least 20 minutes tossing gently once or twice along the way.

2.  In the meantime, cook the tofu. Cook the tofu and a pinch of salt in well-seasoned skillet until the tofu is firm, golden, and bouncy. Set aside.

3.  Just before serving cut the avocado into cubes.

4.  Spoon the cucumbers out of the lemon-olive oil mixture into a large salad bowl. Add half of the remaining dressing, the tofu, and half of the nuts. Gently toss. Taste. Add more dressing or salt if you like. Sprinkle the avocado across the top of the salad and gently toss once or twice to distribute it throughout the salad. Serve topped with the remaining pine nuts.

Vegetable Tian

I'm sure some of you have seen this recipe on Pinterest.  I do a lot of pinning, but I don't usually get around to making/doing anything I pin.  But for once, I actually did make something so I was really excited when it turned out so well!  It looked like it might be somewhat complicated because of how pretty it looked, but it was actually relatively simple to make and put together.

The original recipe called for parmesean cheese, but my husband was the one that went to the grocery store and he came home with mozzarella and pecorino romano because he says he likes that better.  Of course, you can substitute the type of cheese, but the pecorino romano gave it a very interesting taste.  The original recipe also calls for dried thyme, but I love the way the fresh rosemary and thyme tasted in this dish.  I think I may give basil a try when I make it next time (husband really enjoyed it, will be making it again for sure!).

• 2 tbsp grapeseed oil (divided)
• 1 large sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1-2 potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes (or one regular tomato creatively sliced)
• Salt, freshly cracked black pepper, to taste
• Fresh thyme & rosemary, to taste
• 1/2 cup of grated mozzarella & pecorino romano cheese

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1.  Preheat the oven to 375 degrees.

2.  Heat 1 tbsp of grapeseed oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the baking dish.

3.  Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions and garlic, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper, thyme and rosemary. Drizzle the last tablespoon of oil over the top.

4. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the cheese on top and bake for another 25-30 minutes or until browned. Enjoy. 

It looked so pretty!

Tomato, Basil and Sweet Corn Soup

This soup tastes like summer and made me really happy because I love summer and all the fruits and vegetables that come along with it!  Plain and simple....summer is the best time of the year.  It makes me sad that soon tomatoes and corn will be out of season because I think I could make this soup every week.  It was that good.  

At first I was skeptical at how it would turn out, because I decided not to use vegetable consomme like the original recipe calls for.  Sticking with my not eating food from a package rule, I just added plenty of salt and pepper to my broth and it was fine.  This is a super easy and healthy soup that is sure to please just about anyone!

• 1 tbsp grapeseed oil
• 1 large sweet onion, diced
• 4 gloves garlic, diced
• 4 tomatoes
• 2 ears corn, husked and shucked
• 2 tbsp fresh basil (or more)
• 3 cups water
• plenty of salt and pepper to taste

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1  Heat oil in a large pot over medium flame. Add onions and cook 6-8 minutes or until translucent.

2.  Meanwhile, bring a second pot full of water to boil. Drop tomatoes in and cook for 90 seconds or until the skins begin to peel off the tomatoes. Immediately plunge into a bowl of ice water. The skins should peel right off. Discard skins. Chop tomatoes.

3. Add garlic to onions and stir for 1 minutes. Stir in tomatoes, corn, and basil. Add water and bring to a boil.  Add plenty of salt and pepper, reduce to a simmer and cover. Cook for 30 minutes.

4.  Using an immersion blender, puree soup leaving small bits of corn whole for texture.  Taste and adjust seasoning as needed.

Charred Corn Salad with Basil & Tomatoes

I just want to start by saying how much I love summer and the wonderful veggies that are available during this time of the year.  I wish it could be summer all of the time!  I've spent the better part of the past week canning/freezing so that I have some of this wonderful produce to enjoy in the winter months when I'm longing for summer.  I saw this recipe in Bon Appetit magazine and thought it looked super tasty and incorporated lots of veggies that are in their prime season.  Boy was it tasty! 

The first onions that I have ever harvested from my garden! 

The thing I loved the most about making this dish is that everything in it came from less than five miles from my home (except I realized later that the lime wasn't local, boo).  The corn and basil from the CSA, and the onion, tomato and thyme came from my garden.  Something about being local makes it taste even better to me (and not to mention feel good about what I'm eating!).

I halved this recipe and it still made quite a lot.  This is the original recipe, but any variation of this would still be fine. 

• 12 ears of corn, husked
• 6 tablespoons olive oil, divided
• 1 cup thinly sliced red onion
• 2 large tomatoes, chopped
• 1 cup (loosely packed) fresh basil leaves, large leaves torn
• 1/3 cup (or more) fresh lime juice
• 2 tablespoons chopped fresh thyme
• Kosher salt, freshly ground pepper

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Corn from the CSA on the grill

1.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 Tbsp. oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. 

 

All of the ingredients except for the corn

2.  Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. 

 

3.  Mix onion, remaining 5 Tbsp. oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired.

Roasted Veggie, Quinoa, Millet & Arugula Salad

This recipe is adapted from a recipe I found on Good Things Grow, another great blog I've discovered!  I substituted many of the vegetables the recipe suggests for whatever I had in the fridge from the CSA.  I replaced the sweet potato with a regular potato (which I thought would be bland, but my husband said the potatoes were his favorite part of the whole dish).  I used beets to add some sweetness, and then awesome purple and orange carrots I had gotten from the CSA a few weeks ago.  They were so pretty :)

I realize millet may be hard to find for a lot of you, so this would be fine if you use all quinoa.  For those of you close to a Whole Foods, they have millet in the bulk section (quinoa too).

for the salad

• 1 bunch carrots, sliced
• 2 potatoes, washed and sliced
• 3 beets, roasted and chopped
• 2 tablespoons grapeseed oil (or olive oil)
• salt and pepper
• 1/4 cup millet
• 1/4 cup quinoa
• 1 cup water
• 1 bunch arugula, washed and trimmed

for the dressing

• juice of a lime
• 2 tablespoons balsamic vinegar
• 4 cloves of garlic, finely chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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1.  Heat oven to 425F.

2.  Wash beets (and cut tops off if necessary).  Wrap the beets in foil, sprinkle with grapeseed oil and roast until fork tender (45-60 minutes).

3.  Chop the carrots and potatoes and place on a large rimmed baking sheet lined with parchment paper. Drizzle with the 2 tablespoons grapeseed oil, season with salt and pepper. Toss with your hands until everything is well coated, then place in the oven for 30-35 minutes or until just tender, stirring half way through.

Awesome carrots before they were chopped

I'm obsessed with these purple and orange Clemson carrots I got from the CSA (ok, they aren't really called Clemson carrots, but I have decided that is the best name for them).

Ready for baking!

4.  In the meantime, rinse and drain the millet and quinoa. Place in a small sauce pan and add the water. Bring everything to a boil, then cover and reduce to a simmer for about 15 minutes. Use a fork to fluff up and check for doneness. Set aside to cool slightly.

5.  In a small bowl whisk together the lime juice, balsamic vinegar, and garlic. Slowly drizzle in the olive oil, whisking as you go. Stir in the salt and pepper.

6.  When the beets are finished roasting, remove the skins and chop.

7.  Place all the veggies and the millet/quinoa mix into a large serving bowl and toss together. Pour in the dressing and toss so everything gets well coated. Serve over arugula with extra lime wedges if you wish.

Health Benefits

Millet - Many of you may not have heard of millet before, but it is an awesome gluten-free grain!  It protects your heart, lowers diabetes risk and helps to prevent gallstones.  Read more here.

Quinoa - This is also another gluten free grain that is very healthy for you!  It is full of nutrients and is a complete protein source (unlike most grains).  It also has more calcium than most grains.  More on quinoa here.

Spicy Summer Squash Soup

I apologize for being so slack on posting recently!  I've been so inundated with food, it's been hard to keep up with everything.  I've often been cooking three or four dishes at a time and when I get to the end, I realize that I totally forgot to take pictures along the way.  The photography is still lacking...but hopefully I'll get better one day!

This recipe is adapted from one that I found in this month's edition of Whole Living magazine.  The original recipe does not call for jalapenos, but I have a bunch of peppers in my garden right now, and this was a perfect opportunity use one!  I actually used a type of pepper called Biker Billy, which is supposedly hotter than a jalapeno.  I also left the seeds in, so that made it hotter.  So if you like hot stuff, add one or two jalapenos (or other type of pepper).  If you're looking for something more bland, skip the pepper entirely and it should be fine.

• 1 tablespoon grapeseed oil (or olive oil)
• 1 yellow onion
• 5 cloves garlic
• 1/2 cup cilantro stems + cilantro for garnish
• 3 teaspoons coriander
• 1 jalapeno (optional if you don't like spicy food, or feel free to add more if you like spicy!)
• 5 summer squash
• 3 cups water
• Juice of 1 1/2 limes
• Salt and pepper to taste

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1.  Heat oil and cook chopped onion for about 5 minutes.  Add garlic, cilantro stems and coriander and cook about two minutes longer. 

2.  Add chopped squash and chopped jalapeno and cook for a minute or two.  Add water and a few pinches of salt.  Depending on the size of your squash, you may need to add more or less water (make sure it is just over the top of the squash).  Bring to a boil and simmer for about 15 minutes or until squash is tender.

3.  Remove from heat.  Add juice from one and a half limes, and salt and pepper to taste. 

4.  Blend (Note: If you don't have a hand blender, make sure that's next on your list to purchase.  They are awesome and will make this recipe a lot easier!  If you have a regular blender, make sure the soup has cooled a bit and don't fill it all the way when you blend.  But really, get a hand blender!  The Cuisinart ones double as a mini food processor and are so handy!).

5.  Garnish with cilantro.  Soup can be served hot or cold.

Zucchini Noodles with Tofu and Tangy Peanut Sauce

I got this great recipe suggestion from my pal Christine.  It turned out really well!  We've been getting a ton of squash and zucchini from the CSA, so I'm always looking for creative ways to use it.  I used tofu instead of chicken, but if you eat meat, I'm sure this would be good with chicken too.

Recently, my friend Wendi reminded me that olive oil becomes toxic when you heat it.  It's really intended for dressings and things of that nature, so I  have made the switch to grape seed oil.  I actually like it a lot better and I like the idea of avoiding toxins whenever I can.  So feel free to use olive oil or another kind of oil in place of the grape seed oil if toxins don't bother you.

• 1 package of extra firm tofu
• 1 tablespoon of grape seed oil
• 4-6 medium-sized zucchini and summer squash
• 2 large carrots
• About 1/4 cup chopped cilantro 
• About 1-2 tbsp sesame seeds

Peanut Sauce:

• 1/2 cup peanut butter 
• 1 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp minced garlic (or more)
• 1/2-1 tsp granulated sugar (depending on taste) 
• At least 1/4 cup water (add 1-2 more tablespoons depending on texture)

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1.  Cut your tofu into small pieces and begin to cook (Note: I've always struggled with cooking tofu.  I added a small amount of grape seed oil to a pan over very low heat.  I kept the tofu cooking the entire time I was making the rest of the dish, flipping it every few minutes to prevent the tofu from sticking.  It turned out very crispy and good!)

Tofu

2. Next, make the peanut sauce by whisking all the ingredients together in a medium bowl. Start by adding 1/4 cup water as the recipe suggests, and if the sauce is too thick for your taste, add additional tablespoons water to reach desired consistency.

3. Lastly, prepare the zucchini, squash, and carrot ribbons by using a mandoline or by using a peeler designed to julienne vegetables. If using the peeler, hold the stem end of the squash in one hand and drag the peeler from the top to the bottom to create the ribbons. Julienne all the vegetables, keeping the carrots separate from the squash and zucchini. 

Carrots from the CSA

Squash and zucchini from the CSA too!

 4. Briefly blanch the vegetables in a pot of boiling water by adding the carrots first for about 2-3 minutes, and then adding the zucchini and squash for another 1-2 minutes (it gets tender very quickly). Drain the hot water, immediately add cold water to stop the cooking, and once the vegetables have cooled, drain the water again.  (It is really important to make sure all the water is drained out or your dish will be a soggy mess)

5. Assemble the dish by putting some of the vegetable ribbons on a plate and topping them with the tofu, then the peanut sauce, and chopped cilantro and sesame seeds. Serve at room temperature, but can also be served cool (if you would like to refrigerate ingredients before serving).

Topped with cilantro from the CSA as well

Toasted Kale Salad with Coconut

I LOVE kale and eat it all the time.  My husband jokes that he has eaten more kale in the past year then he thought he would eat in his lifetime.  But it is so tasty and so healthy!

This is by far one of my favorite recipes.  Not only is it super easy to prepare, but the mix of salty and sweet is so yummy.  This recipe is from Heidi Swanson's book "Super Natural Every Day."  If you don't own it, I definitely recommend it!  Some of my favorite recipes are from this book.  I sometimes adjust the amount of sesame oil and tamari, usually adding more than the recipe calls for. 

• 1/3 cup extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons tamari (shoyu or soy sauce can be substituted but contain gluten)
• 3 1/2 lightly packed cups of kale, stems trimmed, large ribs removed (any kind of kale will work but dino/lacinato kale is my favorite)
• 1 1/2 cups unsweetened large-flake coconut
• 2 cups cooked quinoa (or other whole grain like farro if gluten isn't an issue)

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1. Preheat the oven to 350 with two racks in the top third of the oven.

2. In a small bowl, whisk or shake together the olive oil, sesame oil and tamari.  Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. 

3. Spread the kale evenly across two baking sheets.  Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way.  If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

3. Remove from the oven and transfer the kale mixture to a medium bowl.  Taste.  If you feel it needs a bit more dressing, add some and toss.  Place the quinoa mixture on a platter and top with the kale.  Serve warm. 

Health Benefits

Kale - I don't even know where to start with the health benefits of kale!  It is one of the most nutrient dense foods you can eat and is so good for you.  Kale is full of nutrients with antioxidant and anti-inflammatory benefits that help your body stay vibrant and youthful. Kale is also packed with chlorophyll. Chlorophyll removes heavy metals and chemical toxins from your body.   Check out this article on why kale is the new beef to learn more about the awesome health benefits of this dark, leafy green.

This is also a great kale resource!  Learn some helpful hints and how to cook it.

Beet Green Chopped Salad

Finally a recipe with beets!  I feel obligated by the name of my blog to at least have a few beet recipes on here every once and a while.  I don't have a particular love for beets or anything...I just couldn't think of a better name and it seemed to fit with the vision I have for this blog.  Anyway, I got a bunch of beets in the CSA share this week and thought this recipe sounded good.  I always feel guilty throwing the beet greens away because I know they are so good for you, but I never know what to do with them.  

This recipe was really good!  While the amount of dressing was adequate, it might have been nice to have a little more.  If you enjoy dressings/condiments like I do, I would suggest increasing the amount of each ingredient in the dressing.  It was super tasty and I would have liked to have had more!

As a side note, I'm still getting the hang of taking pictures while I'm cooking.  It's quite inconvenient and I hate having to stop what I'm doing, wash my hands and try to take a lovely picture of something that may or may not look lovely.  A big reason I got a fancy new camera was to take pictures for my blog, but I'm still learning how to use it.  I hope the photography will improve with time!  Anyhow, on to the recipe:  

• 1 bunch of beets, including fresh looking greens
• olive oil and sea salt for roasting beets
• 4 scallions, white and light green parts
• 1 cup cooked and cooled quinoa
• 1 small avocado, diced
• 1/4 cup toasted sunflower seeds

Tahini dressing

• 2 Tbsp. tahini
• Juice of 1 lemon
• 2 Tbsp. apple cider vinegar
• 1-2 tsp. honey (or agave nectar), depending on desired sweetness
• 3 Tbsp. water, or as needed
• hefty pinch of salt and pepper
• 2 cloves of garlic finely minced
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. finely chopped chives (I didn't have chives and it was just fine without them)

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1.  Preheat the oven to 450'.

Beets ready for roasting 

2.  Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

3.  While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl.  Also begin cooking the quinoa.  Rinse it well, bring it to a boil and cook for about 15 minutes and then let it sit with the top on for about 10 minutes before allowing it to cool off.

4.  To prepare the dressing, whisk together the tahini, lemon juice, vinegar, honey and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.   

5.  Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

Health Benefits

Beets-  These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.  More info here. 

Quinoa (pronounced keen-wah) -  Many of you may have heard of quinoa because recently it's been talked about a lot as being a superfood.  Quinoa is not a grain and is actually a seed related to the spinach family.   It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest (and it's gluten free!).  Quinoa is full of phytonutrients, antioxidants AND can even help balance your blood sugar.  Quinoa is a complete protein.  It contains all 9 essential amino acids that are required by the body as building blocks for muscles.  It also contains high levels of magnesium, which helps relax your muscles and blood vessels and effects blood pressure.  This also helps with migraine headaches.  Visit here or here for more info on this great food!

Tatsoi with Mushrooms and Indian Spices

I know many of you are wondering what tatsoi is....it's not something you regularly see in the grocery store or even farmers markets.  But I got a bunch of it from the CSA this week and was not sure how I was going to cook it.  After a lengthy search, I found this recipe.  I used a combination of tatsoi and mustard greens, but wasn't impressed at first with the original recipe.  I made some modifications and I think it turned out pretty well, but I will probably make some changes the next time I make it (suggestions are welcome!).  It definitely has a different taste, but it was a good change of pace.

Tatsoi and mustard greens ready to be cooked!

• 2 Tbsp. peanut oil
• 6 cloves garlic, minced
• 1 onion, sliced thinly
• 2 1/2 tsp. turmeric
• 2 tsp. cumin
• 2. tsp garlic powder
• 1 tsp. coriander seeds (optional)
• 2 big bunches tatsoi, bok choy or other mustardy/cabbagey greens, chopped, stalks even more finely chopped so they cook evenly
• 1 (10 oz.) pkg. mushrooms, cleaned and quartered
• 1/4 cup water
• 2 tsp, tamari (or soy sauce)
• 1 handful of large flake coconut
• sea salt to taste
• 1 1/2 cups rice

1. Heat oil in wok or large frying pan. Add garlic and stir, one minute. Add onions and spices and cook, stirring, another 1-2 minutes. 

2.  Add mushrooms, tatsoi, water and tamari and stir well to wilt, then cover and cook until soft, about 5 minutes.  Serve over rice.

 

Health Benefits

Tumeric - I can't say tumeric is my favorite spice, but I try to eat it as much as I can because it is so good for you.  I've read it is one of the best spices you can eat and has a lot of great anti-inflammatory properties.  Dr. Oz calls it "the spice that keeps you smart" as it helps clear up brain-clogging proteins.  It has many other beneficial properties and applications including: treatment of gallbladder problems, indigestion and infections; used for Alzheimer’s disease, arthritis, asthma, athlete’s foot, boils, colic, dermatitis, diarrhea, gas, high cholesterol, inflammation, intestinal pain, irritable bowel syndrome, psoriasis and yeast infections.  Click here to see 20 health benefits of or here to learn even more!

This is what tatsoi looks like in case you were wondering!

Tatsoi & Mustard Greens - Mustard greens aid in digestion because of their ability to bind bile in the digestive tract, making it easier for bile acids to be excreted, which naturally lowers cholesterol. Cooked greens have a stronger binding ability. Two glucosinolates in mustard greens have well-documented cancer preventive and anti-inflammatory properties. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency, anemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers. Click here for lots more info on mustard greens.

Gingery Chinese Soup with Turnips and Turnip Greens

I have to admit, when I got my share from the CSA this week I was most challenged by the  turnips and what to do with them.  Turnips aren't something that I eat regularly or that catch my eye when I'm in the grocery store.  I haven't gotten to the point where I can create my own recipes yet (one day I hope!), but I have found some amazing food blogs and usually look to the internet for ideas, especially when it is something relatively unfamiliar like turnips. 

I originally found this recipe here, and made a few minor changes to it.  The main difference is that I omitted the bouillon cubes.  I avoid eating anything that has come from a package, and in this case I didn't miss the bouillon at all.  I just added additional Himalayan pink sea salt and tamari and it was just as good!

This soup is meant to be gingery, so reduce the amount of ginger if you think the ginger in this recipe might be too much. For authentic Chinese flavor, I use a dark, toasted sesame oil. It’s well worth buying and keeping on hand. Dark sesame oil delivers more flavor per teaspoon than any oil I’ve encountered.  This recipe serves six generously, so give some away, invite friends or keep it safely in the fridge!

• 10 cups boiling water
• 2 teaspoons toasted sesame oil
• 1 medium onion, peeled and thinly sliced
• 5-6 medium shiitake mushrooms (stems removed), sliced
• 3 medium carrots, cut lengthwise, then into thin diagonal slices
• 3 tablespoons ginger, peeled (if necessary) and julienned (about a 3-inch piece of ginger)
• 1 tablespoon of freshly grated ginger (optional)
• 6-8 small turnips, trimmed and quartered or cut into six, depending on size
• Fresh greens from one or two bunches of small turnips, trimmed and cut into 1/2-inch strips
• 1/4 cup mirin
• sea salt (Himalayan pink sea salt is my favorite!), freshly ground black pepper, tamari (or soy sauce if gluten isn't an issue), to taste
• green onions, thinly sliced for the garnish (optional)

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1. Bring the water to a boil in a large pot.

2. Heat the oil in a large dutch oven, or similar pot. Add the mushrooms and onions and sauté on medium high heat 3-4 minutes. Add the carrots, ginger and turnips and sauté 3-4 minutes more. Add a pinch of salt, and two teaspoons of soy sauce.

3. Add 10 cups of the hot water and the mirin.  Bring to a boil, then turn down the heat so everything simmers gently for about 25 minutes or until all the vegetables are very tender. Skim off any foam which may have collected on the surface.

4. Add the turnip greens and continue simmering for 5 minutes or until the greens are cooked to your liking.  Taste and adjust by adding sea salt, tamari, and freshly ground black pepper. Simmer a minute or two more.  Turn off  heat and add a few drops of the sesame oil.

5. Ladle into bowls and garnish with the green onion (optional)

Health Benefits

Part of my journey into healthy, whole eating has been learning more about what I'm putting into my body and what benefits it provides.  When I have time, I plan to share with you some of the health benefits of some of the ingredients in the recipes.  Today I'll highlight the ginger, turnips and shiitake mushrooms.

Ginger - I haven't always cared for ginger, but it has recently become a staple of my diet.  I put a few slices in my juicer every day, and it not only adds good flavor but has lots of health benefits as well!  The best benefit of ginger for me is that it relieves gastrointestinal distress.  It helps with nausea (specifically for pregnancy and chemotherapy), motion sickness and has a lot of anti-inflammatory properties.  Research has shown that it may also protect again colorectal cancer and induces cell death in ovarian cancer cells.  Ginger also promotes sweating, which can be helpful when you are sick or wanting to do a detox.  I definitely recommend adding it to your diet whenever possible!  More on the benefits of ginger can be found here.

Turnips from the Clemson Organic Farm

Turnips - What's great about turnips is that they are a starchy vegetable but provide only one third the amount of calories as an equal amount of potatoes - making for a great diet alternative. Turnips provide an excellent source of vitamin C, a powerful antioxidant that can help prevent asthma symptoms, forms of cancer, skin problem and eye disorders and heart disorders due to their high lutein content, as well as insoluble fiber that can protect against atherosclerosis.  The vitamin C content of turnips can also help to fight against free radicals and destructive reactions taking place in the body. Turnip greens are even more nutritious than the root, rich in beta-carotene that can relieve rheumatoid arthritis and other degenerative diseases among other health benefits.  They're also chock full of vitamins A, B6, C, E, folic acid, calcium, copper, fiber and manganese (Source - Organic Authority)

Shitake mushrooms - My favorite mushrooms, I use them whenver possible!  Shiitake, maitake, and reishi mushrooms are widely referred to as "medicinal mushrooms" and have been used in Chinese medicine for 6,000 years. 

“Shitake mushrooms are a great addition to anyone’s diet and are mainly known for their immune system support,” says dietitian Kait Fortunato. They contain lentinan, which makes our immune system strong, helping to fight off disease and infection. The American Cancer Society says lentinan is believed to stop or slow tumor growth, too, though it notes that more clinical trials are needed to understand the mushrooms’ effectiveness.  Shitake mushrooms also contain a compound called D-Eritadenine (DEA).  DEA helps lower cholesterol and supports cardiovascular health.  Finally, shiitakes are a good source of iron and antioxidants. The iron is key for vegetarians, whose diets may be lacking in it, while antioxidants help reduce free radicals.