Recipe: Summer Abudance Bowl (From My New Roots)

I’ve recently developed a pretty strong obsession with the My New Roots blog. Sarah B has a collection of absolutely mouth watering whole-food recipes that are mostly vegetarian, vegan, and gluten free. I want to make and eat everything on there.

In particular, I’ve gotten hooked on her “Spring Abundance Bowl” and have been having it pretty often for lunch recently. The great thing about this recipe is that although the dill yogurt sauce, quinoa, and pickled radishes are staples, you can pretty much throw in any side vegetables that you want and end up with an incredible meal. It’s great with fresh tomatoes, fresh greens, beets and carrots, lentils or beans etc.

Below, I’ve provided a recipe for two people. It’s a very rough guide – mix and match your favorite summer vegetables into the bowl.

Jon’s One-Line Review: It’s like eating a farmers’ market!

Spring Abundance Bowl

  • 1/2 cup of dry quinoa
  • water
  • Fresh vegetables to be eaten raw or cooked, for example:
  1. chard or beet greens sauteed with fresh spring onions or scallions
  2. carrots sauteed with mint and parsley and black beans
  3. sliced avocado
  4. fresh chopped tomato
  • coconut oil (for cooking)

Pickled Radishes

  • handful of fresh farmer’s market radishes, sliced into half moons
  • cider vinegar (about 1 cup)
  • About 1 tsp honey
  • water (about 2 tablespoons)
  • black peppercorns (about 20)
  • roughly 1 teaspoon of salt
  • 5 whole garlic cloves

Dill Lemon Yogurt Sauce

  • Nonfat unsweetened greek yogurt (about 1/2 cup)
  • fresh dill (finally chopped, about 1 tablespoon)
  • 1 lemon
  • 1 clove of garlic (diced)
  • olive oil (about 1 tablespoon)
  • water (to thin)
  • pink Himalayan salt and black pepper.

First, make the pickled radishes. Throw the chopped radishes in a pickling container with the whole garlic cloves, vinegar, honey, whole peppercorns, water and salt. Close the lid and shake. Put aside for about 20 minutes. (After you eat up the radishes, the liquid can be reused to re-pickle radishes in the next few days).

Then, make the quinoa. Put 1/2 cup quinoa and 1 cup water into a pan with a dash of coconut oil. Bring to a boil, then reduce heat and cook for about 15 minutes until all the water is absorbed.

While the quinoa is cooking prepare your vegetables – chop fresh tomatoes or avocado up, cook fresh beat greens or chard with fresh onion and coconut oil, cook some carrots with beans, tofu scramble or lentils – the possibilities are endless! I usually make about 2-3 veggie sides to go on the bowl.

After you’ve finished preparing the vegetables, make the lemony yogurt dill dressing- mix the finely chopped dill, yogurt, lemon, garlic, and olive oil. Season with ground salt and pepper. Add water to thin to desired consistency.

To serve, place quinoa in bowls as a base. Load on the fresh or cooked veggies on the side. Garnish with the pickled radishes. Drizzle the yogurt dressing over everything.

Enjoy!

Recipe: Basil Almond Pesto

We had some leftover basil in our fridge from a caprese salad we made for a barbeque, so I decide to whip up some fresh pesto. This is a really simple pesto recipe that can really dress up pasta, gluten-free bread or fresh veggies. Enjoy!

Ingredients:

  • Approximately 2 cups of basil leaves
  • 1/2 cup of almonds
  • 2 cloves of garlic
  • 1/4-1/2 cup of grated Parmesan
  • roughly 1/2 cup of olive oil
  • dash of walnut oil (optional)

Place the almonds in a plastic bag, and pound them with a hammer until crushed (this will save your blender or food processor)

Process the nuts in a food processor with 2 cloves of chopped garlic.

Add the basil, olive oil, and Parmesan, and process until chunky but smooth.

Finish with a dash of walnut oil

Recipe: Gazpacho

I’m on a serious, serious health kick. I’ve recently left my job as a pollster – I feel fortunate to have seen an inside look into the development of competitive political campaigns, but political consulting wasn’t the path that I saw myself on in the long term.

While I’m figuring out the next step – and finally settling the long-term debate I have with myself between pursuing public interest law or academia, I’m taking time to rejuvenate in every possible sense. I’ve really pumped up my fitness routine. I’ve been attending the LA Public Library’s incredible free lectures, and the Colburn School of Music’s free recitals and concerts. I’m finally learning Spanish, spending several hours a day studying intensively.

Foodwise, I’m finally have time to cook nutritious meals again, and it feels amazing. Last weekend, we went to the Hollywood Farmer’s market and got an incredible spread of beautiful fresh California produce – carrots, beets, chard, lettuce, fresh onions, strawberries. I couldn’t wait to get cooking.

One recipe I’ve really been craving is gazpacho. I made some for lunch today and it was amazing. Jon was also a big fan.

Jon’s One Line Review: The soup may be cold but Greer’s on a hot streak with this one.

Ingredients:

  • about 5 juicy fresh tomatoes, quartered
  • 1 cucumber
  • 1 red pepper
  • 2 small or 1 large shallots
  • 2 cloves of garlic
  • about 1/4 cup vinegar (sherry or cider)
  • about 1/4 cup olive oil
  • salt
  • pepper

Directions

  1. In a blender or food processor, blend the tomatoes. Add 1/2 the cucumber (quarter before adding), 1/2 the red pepper, the shallots, and the garlic. Blend until smooth.
  2. Add the vinegar, and olive oil. Taste, and adjust proportions as desired.
  3. Add salt and pepper to taste.
  4. Chill (gazpacho is best after 1-2 days, but I was very impatient and ate mine immediately)
  5. Serve with a sprinkling of diced red pepper and cucumber, a drizzle of olive oil and cracked grated pepper.
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