1 For the final class, I showed how to make super-easy, delicious chili by heating together canned black beans, frozen corn, and prepared salsa -- then serving it over baked sweet potatoes. This was a new taste combination for many, and the class loved it. To make the chili flavors really stand out, cilantro and fresh squeezed lime juice were added just before serving. I'm holding up a citrus reamer used for squeezing juice right into the skillet.
2 Next I made a Green Smoothie with kale -- a great way to get a quick, healthy dose of nutrient-dense dark leafy greens. Apple adds sweetness and adding banana neutralizes the greens' intense chlorophyl smell and taste. A few pieces of fresh ginger gives a pleasant kick -- and can help calm joint inflammations.
3 Collard Greens with Almonds came next. After removing the thick spines by holding onto the stem end and pulling the leaf off with the other hand, stack several leaves on top of each other, roll like a cigar, and slice crosswise into thin strips. This is called a chiffonade cut. Using an inch of water, braise in a covered skillet until tender, drain, and toss with a pressed clove of garlic stirred into a tablespoon of brown rice vinegar. Sprinkle with pan-toasted sliced almonds and serve!
4 The salad was a big hit: baby spinach, fresh pink grapefruit, red grapes, and raw sunflower seeds and chopped Brazil nuts tossed together with Annie's Lite Raspberry Vinaigrette. Because we use low- or non-fat salad dressings, adding a small amount of high-fat foods like nuts, seeds, olives, or avocado helps the body absorb the vitamins and minerals in raw salads.
Art and Photography work in this entry by Carol Irvin.
All text by Rebecca Dingle.
All text by Rebecca Dingle.
No comments:
Post a Comment