RECIPES TO JUMP-START YOUR CLEAN FOOD JOURNEY

Recipes

COLLARD GREEN SUKIYAKI
with BUCKWHEAT NOODLES

Download PDFEAT CLEAN LIVE WELL | Fall | Page 194

THE FIRST TIME I MADE THIS SUKIYAKI, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

Collard Green Sukiyaki

INGREDIENTS

2-1/2 cups water
2 dried shiitake mushrooms, broken into pieces
2 strips kombu
1/4 cup tamari
1/4 cup mirin
1 tablespoon maple syrup
8 ounces 100% buckwheat noodles (soba)
2 tablespoons sesame seeds
1/4 teaspoon sea salt
8 whole collard leaves
1 tablespoon extra virgin olive oil
1/2 cup red onion wedges
1/2 cup julienned carrot
1/2 cup julienned daikon
1/4 pound maitake mushroom (or variety of choice), broken up
1/4 cup water

Preparation

In small pot, combine water, shiitake mushrooms and kombu. Bring to boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in tamari, mirin and maple syrup. Simmer 5 minutes longer, remove from heat and set aside.

Cook noodles according to directions on package. Drain and set aside.

In small skillet, toast sesame seeds until lightly browned and fragrant. Remove from heat, transfer to mortar and add sea salt. Grind with pestle until seeds are half broken and mixture is well blended. Set aside.

Cut stems out of collard greens and stack leaves so they’re all facing the same direction. Roll from one side to the other to form a log and cut crosswise into 1⁄4-inch ribbons.

Heat large cast iron skillet over medium-high heat and add olive oil. Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms. Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.

Reheat shiitake-kombu stock and pour over noodles and vegetables. Sprinkle with sesame blend and serve.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

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COLLARD GREEN MAKI
with SESAME DIPPING SAUCE

Download PDFEAT CLEAN LIVE WELL | Winter | Page 245

SOMETIMES COLLARD GREENS ARE SO BIG and beautiful that it’s a shame to chop them up. In this recipe, the collards serve as the wrap and make this handroll especially nutritious and delicious.

Collard Greens Maki

DIPPING SAUCE

3 tablespoons tamari
1 tablespoon grated fresh ginger
1 teaspoon toasted or hot pepper sesame oil
1 teaspoon brown rice vinegar
1 teaspoon toasted sesame seeds

HANDROLL

1 cup uncooked short-grain brown rice
2 cups water
1 thumb-size piece kombu
6 large collard greens
1 large leek, halved lengthwise and
cut crosswise into 1/2-inch pieces
2 cups thinly sliced shiitake mushroom caps
1 tablespoon extra virgin olive oil
1 tablespoon tamari
1 cup julienned carrots
1 cup julienned daikon
1 avocado, peeled, pitted and sliced

Preparation

In small bowl, whisk together all dipping sauce ingredients and set aside.Place rice, water and kombu in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat and set aside. When cool, remove and discard kombu.

In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in water for 3–5 seconds each (or until just bright green). Repeat until all greens are lightly blanched and set aside.

In large cast iron skillet over medium heat, sauté leek and shiitakes in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.

Place one collard green on cutting board, spread a heaping tablespoon of brown rice crosswise across the widest part of the leaf leaving 1 inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Fold insides of collard leaf and roll, starting at the end with the rice and vegetables to form a log. Continue with remaining ingredients until everything is used up.

Cut rolls in half and serve with dipping sauce.

MAKES 6 rolls

© 2014 Terry Walters | Photography by Julie Bidwell

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CRUNCHY QUINOA and CABBAGE SALAD

Download PDFEAT CLEAN LIVE WELL | Summer | Page 124

BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and crunchier texture as I do for their beauty. If food is meant to nourish all of our senses, multicolored quinoas definitely deliver.

Crunchy Quinoa and Cabbage Salad

INGREDIENTS

1 cup tricolor quinoa
2 cups water
1⁄4 teaspoon sea salt, plus more for cooking quinoa
4 cups thinly sliced green cabbage
1 carrot, sliced into thin rounds
5 radishes, thinly sliced
3 scallions, chopped
2 tablespoons mustard seeds
1⁄4 cup extra virgin olive oil
1 tablespoon plus 1 teaspoon ume plum vinegar
1 teaspoon coconut palm sugar
Zest and juice of 1/2 lemon
Freshly ground black pepper
1-1⁄2 cups halved cherry tomatoes
1⁄4 cup sunflower seeds, toasted
1⁄4 cup chopped fresh flat-leaf parsley or cilantro

Preparation

Place quinoa pot or rice cooker with water and pinch of salt. Bring to boil, reduce heat and simmer covered until quinoa is tender and water is absorbed. Remove from heat and cool before fluffing.

Place cabbage in large bowl and sprinkle evenly with 1/4 teaspoon salt. Firmly massage cabbage until it breaks down and softens (will reduce to about half original volume). Add carrot, radishes and scallions and toss. Fold in quinoa and set aside.

In small skillet over medium heat, dry-roast mustard seeds until lightly browned and just starting to pop. Remove from heat and whisk in olive oil, ume plum vinegar, coconut sugar, lemon zest and lemon juice. Season to taste with freshly ground pepper.

Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and parsley and serve.

SERVES 6

© 2014 Terry Walters | Photography by Julie Bidwell

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