Roasted Seaweed And Turmeric Popcorn

turmeric popcorn

turmeric popcorn

 

 

 

I’ve been getting inspiration for this salty snack all over the place lately. Food & Wine Magazine, 101 Cookbooks and The Poke Cookbook all have awesome versions of this wether it be seaweed or turmeric popcorn.

What makes mine different I guess is the hodgepodge of ingredients I have going on here. Popcorn, as we know, was first domesticated in Mexico, turmeric originates from India and seaweed can be found being consumed anywhere near a coastline. I also threw in some cashews, which are originally native to Brazil.

So why the con-fusion? Because it tastes good!

This tasty snack packs a nutrient punch and is an excellent substitution for chips or crackers.

Health bennies:

  • High in calcium
  • Good source of iron
  • Good source of omega-3s
  • High fiber
  • Antioxidant
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Print Recipe
Roasted Seaweed And Turmeric Popcorn
I like to use SeaSnax (link posted below recipe) for this mix because I find it to be crunchier and easier to crumble than most roasted nori seaweed I find. *Use organic ingredients whenever possible.
turmeric popcorn
Cuisine Gluten free
Servings
gallon
Ingredients
Cuisine Gluten free
Servings
gallon
Ingredients
turmeric popcorn
Instructions
  1. Pop the popcorn in an air popper or stove top.
  2. Melt the butter and stir in the shichimi togarashi, turmeric, sea salt and furikake.
  3. In a large bowl toss together the popcorn, cashews and butter-spice mixture.
  4. Crumble the SeaSnax finely into the popcorn mixture and toss to combine.
  5. This snack mix will stay fresh for 2-3 days. After that the popcorn starts to become stale.
Recipe Notes

Need SeaSnax? Buy them here.

Need Shichimi togarashi? Buy it here.

Need Furikake? Buy it here.

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Delicata Squash Roasted With Turmeric and Shichimi Togarashi

Delicata Squash Roasted with Turmeric

Delicata Squash Roasted with Turmeric

Delicata squash is the easiest squash to prep. Not to mention, Delicata squash roasted, is really quite tasty.

What makes this variety stand out from the rest is it’s delicate skin. Hence the name! You can chop it up, cook it and eat it without ever pulling out your peeler. The skin is totally edible.

And although all it really needs is salt and pepper to do the trick I like to spice it up with some turmeric and Shichimi Togarashi – a japanese spice blend made up of red chili pepper, sesame seeds, orange zest, ginger and seaweed to add a little zest to it. It goes really well with some steamed rice in my opinion.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Delicata Squash Roasted With Turmeric and Shichimi Togarashi
Shichimi togarashi is spicy. If you don't care for spicy food omit it and try this recipe with sweet paprika instead.
Delicata Squash Roasted with Turmeric
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Delicata Squash Roasted with Turmeric
Instructions
  1. Pre-heat oven 350 degrees.
  2. Slice squash in half lengthwise and remove the seeds.
    squash sliced in half lengthwise
  3. Slice each half in 1/2 inch moons.
    sliced squash
  4. Line a sheet pan with parchment paper. Toss the squash with grapeseed oil, turmeric, Shichimi Togarashi, sea salt and black pepper.
    squash prep
  5. Roast the squash in the oven for about 20-25 minutes or until you can insert a knife easily into the squash. You are looking for tender, not mushy.
  6. Finish the squash with chopped cilantro and a squeeze of lime.
Recipe Notes

Need Grapeseed oil? - buy it here

Need Shichimi Togarashi? - buy it here

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Roasted Cauliflower With Radicchio And Wheat Berries

This roasted cauliflower dish not only tastes delicious but is vibrant and beautiful as well. There are many different colors of cauliflower available these days. Purple, green, orange (also called cheddar) and of course white. Mix them up for fun if you like, they all taste the same!

You can make this recipe gluten free by omitting the wheat berries.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Print Recipe
Roasted Cauliflower With Radicchio And Wheat Berries
You can substitute farro or barley for the wheat berries if you can't find them. They all cook up just about the same.
Cuisine Dairy free
Servings
servings
Ingredients
Cauliflower
Wheat Berries
Salad
Cuisine Dairy free
Servings
servings
Ingredients
Cauliflower
Wheat Berries
Salad
Instructions
  1. Pre-heat oven 400 degrees.
  2. Toss together cauliflower, garlic, grapeseed oil and thyme and season with S&P. Spread on to a sheet pan and roast for 20 minutes or until tender. Place into a large mixing bowl.
  3. While cauliflower is roasting place the wheat berries in a pot, cover with water, add a pinch of salt and bring to a boil. Reduce to a simmer, cover and cook about 20 minutes until tender. Drain and add to the mixing bowl with the roasted cauliflower.
  4. Add to the bowl the radicchio, scallion, parsley, mint, and lemon juice, season with S&P to taste and toss everything to combine. Serve warm.
Recipe Notes

Need grapeseed oil? - buy it here

Need wheat berries? - buy it here

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Wild Rice And Kale Salad

This wild rice and kale salad studded with roasted beets and goat cheese makes a beautiful side dish or completely satisfying main course.

Make a big batch at the beginning of the week. This salad holds up great and is just as good cold as it is warm.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Print Recipe
Wild Rice And Kale Salad
Cuisine Gluten free
Servings
cups
Ingredients
Roasted beets
Wild rice
Kale
Cuisine Gluten free
Servings
cups
Ingredients
Roasted beets
Wild rice
Kale
Instructions
  1. Pre-heat oven 350 degrees.
  2. Toss the beets in 2 tablespoons grapeseed oil and wrap tightly in aluminum foil. Place package on a sheet pan and roast in the oven until tender, about 1 hour - 1 hour, 15 minutes.
  3. When a toothpick can be inserted easily the beets are ready. Let the beets cool slightly, peel them by rubbing them with a paper towel and slice them in half.
  4. While the beets are roasting make the wild rice. Place the remaining grapeseed oil, diced onion, carrot and celery in a small pot and place over medium heat. Season with salt and pepper and saute until tender.
  5. Add the garlic and thyme and cook one minute more.
  6. Add the wild rice and water and bring to a boil, reduce to a simmer, cover and cook 45 minutes to an hour or until tender.
  7. Fluff rice with a fork and set aside.
  8. In a large bowl add the kale, lemon juice and a pinch of salt. Massage the leaves with your hands breaking down the fibers until they are soft.
  9. Add the halved beets, wild rice, extra-virgin olive oil and pine nuts to the bowl. Adjust seasoning as needed with salt and pepper. Toss to combine and crumble the goat cheese over the top.
Recipe Notes

Need Grapeseed oil? - Buy it here

Need Wild Rice? - Buy it here

Need Pine nuts? - Buy it here

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Eat your sea vegetables

IMG_1206
Seaweed salad

Last week I took the dive into furthering my education and started my one year course with The Institute for Integrative Nutrition.

Something really hit home for me the other day while watching one of my online classes. It wasn’t so much the statement that was said  but the impact I thought that the information would have on people in our society. They said very simply, “a portion of seaweed and sesame seeds contain more calcium than a glass of milk”.

Now, if you are from the U.S. you grew up being told that you need to drink milk to get calcium and build strong bones. And honestly back in the 50’s when people were milking their own cows and drinking raw milk it probably was one of the best ways to get your calcium. These days we are finally starting to learn (because we are finally starting to ask questions and care) that the ultra processed cows milk we drink has probably been stripped of most of it’s nutrients leaving a sugary beverage produced from animals raised on GMO grains. Is it time to start looking for our calcium elsewhere?

Their are many other foods that are high in calcium:

  • Fish
  • Beans
  • Almonds
  • Citrus
  • Sesame seeds
  • Leafy green vegetables

But lets get back to Seaweed. Seaweed is a great source of calcium and what’s even better  is how sustainable of a crop it is. It has no carbon footprint, relies on sunlight as energy to produce food and reproduces at rapid speed. This is great news for the environment. Next is their nutrients….

Health bennies:

Seaweed – High in chlorophyll and antioxidants. Contains calcium, magnesium, trace minerals, vitamin A & C ,cancer fighting omega-3 fatty acids, lignans and are a great source of iodine (which is important for maintaining a healthy thyroid).

Now, what about those sesame seeds?

Sesame seeds – High in calcium, also contain trace minerals, magnesium, iron, vitamin B1, dietary fiber and lignans.

Point is you can get all the nutrients you need in a variety of foods. Perfect example, calcium doesn’t just come from milk.  It is time to start questioning the mass marketed ingredients and look outside the box. What you were told as a kid might not be the case anymore. As you may notice nutritional guideline change every year, more information and studies come out each year and it’s always evolving. The only way to learn is through exposure. So turn of your TV and start digging deeper.

Seaweed salad

**Use organic ingredients whenever possible.

Yield – 2 cups

2 cups Mixed seaweed (red dulse, wakame & sea palm fronds are all great options)

3 Tablespoons Brown rice vinegar

1 teaspoon Toasted sesame oil

1 Tablespoon Tamari

1/4 teaspoon Sea salt

1/2 inch piece Ginger, minced

1 ea. Scallion, sliced thin

1 Tablespoon Sesame seeds

Directions:

  • Soak the seaweed in cold water for 5 minutes. Drain and squeeze out excess water.
  • Add the remaining ingredients, stir well and refrigerate 1 hour-overnight before eating.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Fall farmers market salads

“Life is really simple, but we insist on making it complicated.” – Confucius

Last month a couple of friends and I hosted a pig roast to celebrate fall and have a feast. Although the pig came out terrific and was definitely the focal point of the party I got complimented most about the salads that accompanied it.

I didn’t spend hours coming up with these salads and I didn’t use any recipes. Instead I walked the farmers market the day before the party and got inspired.

Most times in cooking  you do not need a recipe to have an incredible dish. The ingredients that are laid out for you in your local farmers markets tell you all you need to know. That and a little adventurous and ambitious spirit on your part.

Here are a few of the salads from the party. No recipes, just ingredients. And they can all be altered to suit your taste.

 

Shaved root vegetables
Shaved root vegetables

– Baby carrots, sliced thin

– Fennel, sliced thin + chopped fennel fronds

– Cioggia beets, sliced thin (raw)

– Arugula

– Red wine vinegar

– EVOO

– S&P

Marinated squashes
Marinated winter squashes with prosciutto

– Raw acorn & delicata squashes, peeled with a peeler to make ribbons

– Prosciutto, sliced thin

– Pomegranate seeds

– Sunflower sprouts

– Parsley, chopped

– Mint, chopped

– Red onion, sliced thin

– Apple cider vinegar

– EVOO

– S&P

Persimmon and chicories
Persimmon & chicories

– Persimmons, peeled & sliced thin

– A variety of chicories

– Roasted & salted mixed nuts

– Shaved Parmigiano Reggiano

– Parsley, chopped

– Dill, chopped

– Lemon juice

– EVOO

– Raw honey

– S&P

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Mexican style steak salad

mexican steak salad

Hola! This is one of my favorite salads to make for dinner on a warm night. All you have to do is grill or sear up a steak, wack up some veggies and toss it all together and you have a quick, delicious and healthy meal. Muy rica! I like mine a little spicy so I add thinly sliced jalapeños, you can omit those if you don’t want the heat. I also usually cook up some dried beans for this too but if you don’t have the time canned beans work perfect. Just make sure you rinse them well first.

Mexican style steak salad

**Use organic ingredients whenever possible.

Yield – 2 entree salads

1 each 12 oz. Grassfed Ribeye steak, seasoned with S&P, dried oregano & granulated garlic

1 Tablespoon Grapeseed oil (or other high heat oil)

1 large handful of Romaine lettuce, chopped

1 large handful of Green cabbage, sliced thin

1 each Scallion, sliced thin

2 each Radishes, sliced thin

6 Black Cerignola olives (or any other type of black olive you can find)

4 Tablespoons Queso Fresco, crumbled (Feta works really well here too)

1/2 each Jalapeño, sliced thin

1/2 cup Canned Black beans, rinsed (or 1/4 cup dried beans, soaked overnight and then simmered about an hour until tender)

1 large handful Cherry tomatoes, halved

1/4 bunch Cilantro, chopped

1 each Avocado, sliced

1 each Lime, juiced

a good drizzle of EVOO

TT S&P

TT Granulated garlic & dried oregano

Directions:

– Get a grill or saute pan hot over high heat and add about a tablespoon of grapeseed oil.

– Sear the steak 2-3 minutes on each side (turn heat down to med-high if pan starts to get to hot and steak starts to burn) until medium-rare.

– Remove steak from the pan and let rest on a cutting board for 5 minutes.

– Toss the rest of the ingredients together in a large bowl and then separate the salad on to two plates.

– Thinly slice the steak and put half on each salad.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Roasted beets with seeds, farro and spiced yogurt

roasted beets with farro

This dish takes a little bit of time to make but if you do some prep ahead of time it makes it a lot more manageable. The farro and beets can be cooked and the yogurt sauce can be made the morning of or the day before. Then when it come time to eat all you have to do is dress the ingredients and plate them up!

Health bennies:

Beets – Great source of fiber, vitamin A & C, healthy carbs, and many important minerals.

Whole Grain Farro – High in fiber, contains vitamin B3 and zinc, good source of protein and iron. *Favorite brand – Bob’s Red Mill organic farro Note, buying pearled farro will greatly reduce your cooking time but in the case of pearled farro the bran has been removed therefore removing many of it’s nutritional properties.

Greek Yogurt – High in probiotics which is great for healthy digestion, high in calcium, a good source of essential fatty acids and protein.*Favorite brand – Straus Organic Plain Greek Yogurt

Roasted beets with seeds, farro and spiced yogurt

Yield – 4-6 servings

**Use organic ingredients whenever possible

Farro:

1 cup Farro

2 Tablespoons Extra-virgin olive oil

TT S&P

Beets:

5 each Beets, medium size, washed, greens removed

2 Tablespoons Grapeseed oil

2 Tablespoons Extra-virgin olive oil

TT S&P

1 Tablespoon + 1 teaspoon Apple cider vinegar

1 Tablespoon Parsley, chopped

1 Tablespoon Dill, chopped

Yogurt sauce:

1/2 cup Greek yogurt, plain

1/4 teaspoon Coriander, ground

1/8 teaspoon Cumin, ground

TT S&P

1 clove Garlic, minced

1/2 lemon, juiced

Garnishes:

Chia seeds

Hemp seeds

Sesame seeds

Pea sprouts (or sunflower sprouts), tossed in lemon juice, S&P

Directions:

For the farro:

– Rinse the farro under cold water, place in a pot with a hefty pinch of salt and cover with cold water by 1 inch. Bring to a boil, turn down to a simmer and cook covered about 30 minutes. (Cooking time will vary according to what kind of farro you have, read the package for their suggested cooking time.)

– When the farro is tender, strain off the water, toss with 2 Tablespoons EVOO, season with S&P and lay out on a plate to cool.

For the beets:

– Toss beets in 2 Tablespoons grapeseed oil (or other high heat oil), wrap them tightly in foil and roast in a 350 degree oven for 1 1/2-2 hours until tender. (Cooking time will depend on the size of your beets.)

– Once the beets are cool enough to handle peel off the skin, cut them into quarters and toss them with the EVOO, apple cider vinegar, S&P, parsley and dill.

For the yogurt sauce:

– Whisk together the greek yogurt, coriander, cumin, S&P, garlic and lemon juice from half a lemon.

To Plate:

– Start with a swipe of the yogurt sauce along the bottom of a large platter (or serve the sauce on the side).

– Spoon the farro over the top and then arrange the beets on top of the farro. Garnish with pea shoots and a sprinkling of chia, hemp and sesame seeds.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Cauliflower couscous

cauliflower couscous

Everyone’s calling is cauliflower rice these days but my boyfriend and I were discussing over dinner the other night (white eating it) that it actually is more reminiscent of couscous than rice so I’m changing the name!

This is a great side dish to make or if you bulk it up with other vegetables and serve it cold, a great salad.

Health bennies:

Cauliflower – Anti-inflammatory, detoxifying, high in cancer fighting properties sulforaphane and indole-3-carbinol, high in fiber and vitamin C and great for digestion.

Avocado oil – Provides omega-9, 6 & 3 fats and vitamin E (an antioxidant and fighter against free radicals), lowers cholesterol, high in monounsaturated (good) fat, great for your skin. **Look for cold pressed avocado oil and if its not packaged in a dark container store your bottle in a dark cupboard to prevent oxidation (which it is prone to). Avocado oil has a high smoking point making it an excellent healthy cooking oil option for baking and sautéing.

Garlic – Often called nature’s antibiotic (awesome for treating colds), antibacterial, good for lowering cholesterol, helps lower high blood pressure.

Lemon – High in fiber and vitamin C, contains potassium & iron, good for your immune system and your skin, antioxidant (protects against free radicals). ***On a side note… Drinking a large glass of warm lemon water every morning when you first wake up will do wonders. It stimulates the digestive tract and keeps the urinary tract healthy so that toxins can be flushed out quickly. This is especially important in the morning since while sleeping your organs slow way down and aren’t performing their jobs of filtering out toxins as efficiently.

Cayenne – Can help burn calories, good for your cardiovascular system, good for digestion, contains vitamin C & E & magnesium.

Cauliflower couscous

yield – 4 servings

1 head Organic cauliflower, cut into florets

1/2 each Organic yellow onion, small diced

3 Tablespoons Avocado oil

TT Salt & black pepper

pinch Organic cayenne pepper

2 cloves Organic Garlic, minced

1/2 each Organic lemon

1 each Organic Scallion, chopped (green & white parts)

1/4 cup Organic parsley, chopped

Directions:

– In three batches, place the cauliflower in a food processor and pulse until it is broken up into tiny couscous size pieces

– Place the onion in a large frying pan, season it with salt & pepper and cook over medium heat until soft.

– Add the cauliflower and garlic, season with salt, pepper and cayenne continue cooking until tender (but not mushy).

– Add the parsley & scallion and squeeze the half of lemon over the top. Toss well and serve.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Turmeric Roasted Cauliflower And Potatoes

Turmeric roasted cauliflower and potatoes

turmeric roasted cauliflower and potatoes

Bust open your spice cabinet and try out this turmeric roasted cauliflower and potato recipe. It is my jam right now!

Ok, so there is a lot of spices to work with here and you may have to take a trip to the grocery store to load up. But it’s worth it because once you make this tasty dish you will want to make it every week.

Swap out broccoli, root vegetables or mushrooms to keep things interesting. And don’t skimp on the lemon.

Health bennies:

Turmeric, black pepper, ginger, cardamom & fennel seed – Reduces inflammation, eases arthritic pain and upset stomach, is an antioxidant, aids in digestion and boosts the immune system.

Cayenne – Helps your body assimilate nutrients.

Cauliflower – Anti-inflammatory, detoxifying, high in the cancer fighting properties sulforaphane and indole-3-carbinol, high in fiber and vitamin C and great for digestion.

Turmeric Roasted Cauliflower And Potatoes

yield – 6 servings

1 head Cauliflower, cut into florets

5 each Very small yukon gold potatoes, cut in quarters

3 cloves Garlic, smashed

5 sprigs Thyme, chopped

2 Tablespoons Avocado oil (or another high heat oil, save your olive oil for salad dressings)

3/4 teaspoon Turmeric powder

1/8 teaspoon Cardamom seeds, ground

1/2 teaspoon Fennel seeds, ground

1/4 teaspoon Dried ginger

pinch of cayenne

TT Sea salt and black pepper

2 Tablespoons Parsley, chopped

1/2 each Lemon

Directions:

– Pre-heat your oven 400 degrees. In a large bowl toss the cauliflower, potatoes, garlic, thyme, oil, spices, salt and pepper together and spread on to a sheet pan lined with parchment paper, roast 10 min.

– Increase your oven temperature to 425 degrees, give the vegetables a stir and continue roasting another 20 minutes or until they are tender and golden brown.

– Remove from the oven, squeeze a half a lemon over the top, sprinkle with fresh chopped parsley, give it another stir and serve.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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