Curried Kabocha Squash- Eat Local Challenge

2. Next add the kabocha, carrots, tomatoes, bell peppers, chili pepper, ginger, garlic, turmeric and a little bit of real salt. Mix well, then add the veggie stock and goat yogurt. Bring to a boil then turn down to a simmer until tender, about 30-45 min.

3. When the squash if fork tender pull your pot off the heat and mix in cilantro and garnish with scallions. EAT!

To Serve: If you are staying true to the Eat Local Challenge serve the Curried Kabocha over sautéed greens. If not, serve over grain of choice, I like millet. Top with a dollop of yogurt!

Nutrition:

Squash- Winter squash provides carotenoids and vitamin C plus potassium and fiber, it is also higher nutritionally than summer squash. Winter squash and other deep orange veggies are especially effective in preventing lung cancer. American Indians valued the seeds of both squash and pumpkins for various aliments, but the pulp also has pharmacological properties, notably anticancer carotenoids. (Nourishing Traditions)

Love:

Kabocha squash is by far my favorite winter squash, I love their bright orange flesh and creamy texture not to mention it is so versatile. Every year at this time I stock up on them at the farmers market, if you store them in a dry cool place they will last all winter. This was the perfect one pot dish for dinner all week during the Eat Local Challenge Week if you are staying true to the challenge omit the turmeric. It is warm, comforting and easy to reheat after a long day at work and gets better over time. ENJOY!

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Side dish

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Tags

apples, butter, gluten free, honey, local, seasonal, tart dried cherries

Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

Raw Oatmeal with Roasted Pumpkin

27 Friday Sep 2013

Posted by cosmohippiechef in breakfast, gluten-free, seasonal, vegan

≈ 2 Comments

Tags

bee pollen, gluten free, nuts, oats, pumpkin, seasonal, vegan, walnuts

Food:

Raw Oatmeal with Roasted Pumpkin

Start with the directions for the Raw Oatmeal here

Roasting pumpkin:

1. Pre heat oven to 400 degrees. Cut a pie pumpkin (find at farmers market) in half, scoop out the seeds and membranes. Place the pumpkin halves cut side down on a parchment lined baking sheet. Bake for 30-45 minutes, until flesh is tender. Let the pumpkin cool, then scoop the flesh out into a food processor and puree until smooth. (You may need to add just a bit of water to get things moving). Store puree in an airtight container in the fridge.

Putting the two together: this is for 2 servings

1. After you have drained and rinse two containers of your buckwheat and sunflower seeds place them in a food processor.

2. Add 1/4 c. milk (I used homemade cashew milk), add 1/2 c. pumpkin puree, 1 tsp. cinnamon, 2 T. pure maple syrup and a pinch of real salt. Puree until you get the consistency of oatmeal.

Toppings:

Each bowl gets…

1/2 c. goat yogurt (Drake Family Farms, find at farmers market, Liberty Heights Fresh, Whole Foods)

Divide the pumpkin oatmeal puree between the two bowls

1 T. chopped walnuts

2 tsp. bee pollen (local, find at Whole Foods)

1 T. chia seeds (I grind mine)

1 T. coconut butter (find at most health food stores, worthy purchase)

EAT!!!

Nutrition:

Pumpkin: Pumpkins are among the most versatile members of the entire gourd- squash-melon food family. Pumpkins aid in antioxidants support, regulates blood sugar and have anti- inflammatory benefits.

Bee pollen: Bee pollen is a raw living food that contains amino acids our bodies don’t produce. It is an immune booster, treats allergies, aids in digestion, energy booster and good for the skin. Bee pollen is great for everyone but especially vegans and vegetarians.

Love:

This raw oatmeal with roasted pumpkin is so good and the perfect breakfast to transition into the fall. The great thing about this recipe is that you can make it anytime of year using seasonal ingredients. I was reminded of this recipe last week when I taught a grains class for the U of U LifeLong Learning program. I expressed to my students that grains sometimes get a bad wrap, but they contain vitamin B which give your body the building blocks to produce serotonin to help keep moods stable as well as helping you stay fuller longer and they don’t spike your blood sugar because they are WHOLE GRAINS. This grain is also gluten-free which means it won’t cause inflammation in the body, when mixed with the pumpkin it is a double dose of anti-inflammatory benefits. I love having a breakfast that is good for me and tastes even better, I also love that which each changing season we get a new bounty of food to experiment with. ENJOY!

Peach Date Smoothie

13 Friday Sep 2013

Posted by cosmohippiechef in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

≈ 3 Comments

Tags

dates, fruit, gluten free, hemp seeds, honey, local, nuts, peaches, seasonal, vegan

Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

Directions:

1. Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again. Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

EASY End of Summer Salsa

11 Wednesday Sep 2013

Posted by cosmohippiechef in appetizer, dips, DIY, gluten-free, seasonal, Side dish, Snack, vegan

≈ 1 Comment

Tags

cilantro, garlic, gluten free, lime, onions, seasonal, tomatoes, vegan

Food:

Easy Summer Salsa

(measurements are adjustable and not exact, trust yourself!)

1 large pint of your favorite local cherry tomatoes (I used purple cherry tomatoes from Kenyon Organics)

1/2 large onion (Farmers Market)

1 small green pepper, you could also use a jalapeno or your favorite chile (Farmers Market)

garlic (Farmers Market)

handful of cilantro (Farmers Market)

lime

Celtic salt

Directions:

1. You will need your food processor or blender. Cut the onion in half, peel it and chop into large pieces, add to the processor. Save the other half of the onion for another recipe. Cut the pepper or chile in half, remove seeds and cut into pieces, add to the processor. Smash and peel the garlic and add it to the processor with a large pinch of gray/Celtic salt. Pulse to break down the pieces.

2. Next cut the cherry tomatoes in half and add then to the food processor, add the cilantro and squeeze in the lime juice. Pulse everything together until you get the desired consistency. I like mine chopped pretty fine but not completely liquid. Use your judgement and no need to worry about messing this recipe up. Taste it, does it need more salt? lime? you decide. If it is to spicy add a teaspoon of honey. Feel free to add any spices you may like.

3. You can spoon the salsa into your favorite class container and refrigerate or grab a bag of chips and start ENJOYING!

Love:

If you give me a choice between a cookie or chips and salsa, guess which one wins? CHIPS and SALSA of course! I love salty spicy treats.

This salsa has saved my behind more than once when I have been invited to a last-minute get together and all I have to do is walk out to the garden or use what is hanging around from the farmers market. It is ridiculously easy to throw together!

I hate to call this “End of Summer Salsa” but it’s been so hot here in Salt Lake that the tomatoes are just about done in my garden. This change of season is so bitter-sweet, we suffered through an outrageously snowy winter, a short spring and a sweltering hot summer. I will miss the long nights, backyard hangouts, rained out summer weddings, early mornings at the farmers market and swinging in my hammock. Most of all I will miss the fresh local produce overflowing on my kitchen counter. I am doing everything I can to soak up the last of those summer flavors before I move on to new ones, this salsa is pure summer in a jar. Oh I’ll make salsa in the winter with my canned tomatoes but it just isn’t the same, so hurry up and whip a batch of this “End of Summer Salsa” and don’t forget the close your eyes and play back all your summer adventures with each bite. Long live summer.

Baked Ratatouille

30 Friday Aug 2013

Posted by cosmohippiechef in breakfast, gluten-free, seasonal, Side dish, vegan

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Tags

chilies, eggplant, garlic, gluten free, local, onions, parsley, potatoes, seasonal, tomatoes, vegan, vegetables, zucchini

Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

This is how we enjoyed our Baked Ratatouille…

The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

Birthday Plum Peach Tart w/ Lemon Honey Glaze

12 Monday Aug 2013

Posted by cosmohippiechef in dessert, gluten-free, seasonal, vegan

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Tags

almond meal, dates, fruit, gluten free, lemon, local, nuts, peaches, plums, seasonal, vegan

Love:

Every year around my birthday I pick a day in the kitchen that is totally for me. You are probably thinking “isn’t that everyday?” I wish, most of the time I’m working on recipes for a class, getting our meals prepped for the week, planning for a get together or like this week, getting us ready for our annual friend camping trip to Blue Lake.

Yesterday was that day, what I wanted to eat, what sounded good to me. I follow the Sprouted Kitchen on Instagram and last week she posted a Peach Tart and I thought “that looks so fresh and healthy, note to self- make this!” Lucky for me I was gifted plums this weekend at our Downtown Farmers Market and remembered my note to self, “make the tart!”, so that’s just what I did on my special day in the kitchen. I kept some things the same but added a bit of my own, I love the way it turned out.

My birthday wish to all of you is that you have your own special day in the kitchen to make what ever you want, maybe this tart will be on your list. If you want to see what I made all day follow me on Instagram @cosmohippiechef.

Here’s what I did on my special day last year.

Food:

Birthday Plum Peach Tart w/Lemon Honey Glaze– serves 8

(politely borrowed and inspired by Sprouted Kitchen)

Crust:

9 pitted dates

1 c. toasted pecans

1 cup almond meal

2 tsp. coconut oil

1 tsp. cinnamon

pinch of salt

1. Mix all the ingredients in the food processor until well mixed and when pressed together between your fingers it sticks, if not add 1 T. water at a time until desired consistency is reached. Press this mixture into the bottom of a 9 inch spring form pan. Place the crust in the fridge while you work on the rest.

Filling:

1 c. cashews, soaked overnight, drained and rinsed

2 T. pure maple syrup

3 T. water

1/4 tsp. orange blossom water-TOTALLY OPTIONAL

1 T. vanilla

pinch salt

1. Place all of the ingredients into the food processor, process until really smooth. Spread this mixture over the crust.

Fruit:

4-5 plums (Farmers Market), sliced

2-3 peaches (Farmers Market), sliced

2. I laid the peaches on the outer ring of the tart and then filled in the rest of the tart with the plums.

Glaze:

2 T. fresh lemon juice

2 T. honey (Farmers Market)

3. Lightly heat the lemon and honey in a small sauce pan until well combined, with a pastry brush distribute the glaze over the tart (you may not use all of it). Place in the fridge for a few hours and then EAT! I served mine with some crunchy candied almonds I had in the pantry (the added crunch is a welcome surprise, a tip from Sprouted Kitchen).

Beans & Greens

26 Friday Jul 2013

Posted by cosmohippiechef in appetizer, beans, gluten-free, salad, seasonal

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Tags

beans, cilantro, garlic, gluten free, kale, local, parsley, seasonal, vegan

Food:

Beans & Greens– serves 6-8

2 c. dry beans (I used Adzuki beans I get at the farmers market, Borski Farms)

1 large cucumber, peeled, seeds remove and diced (farmers market)

1/2 c. parsley, chopped (my garden)

1/4- 1/2 c. cilantro, chopped (farmers market)

1 purple onion, chopped (farmers market)

3 lemons, zest and juice

a couple of garlic cloves, chopped (farmers market, Borski Farms)

lots of greens, kale and swiss chard, chopped (farmers market, Borski Farms)

olive oil

Celtic salt and pepper

Directions:

For the beans:

1. Place the dry beans in a large bowl and cover with water, soak overnight. Drain, rinse and place beans in a larger pot. Cover with water again, maybe one inch above the beans. Turn stove to high, when the beans come to a boil let them boil for five minutes skimming off the foam. Add a piece of kombu (Kombu is a sea vegetable that adds minerals and helps tenderize the beans and reduces their gas effect!), place the lid on the pot and turn the temperature to medium-low and simmer until done. Check at 45 minutes, and then every 10 minutes till they are tender but not mushy.

2. When done, drain and set aside until ready to use.

For the greens:

1. In a large bowl, add the lemon juice and lemon zest and six turns of olive oil. Next add the cucumber, onion, and herbs. Toss. Add greens, toss again. Then add the beans, toss one more time and adjust seasoning. EAT!

A few ways to EAT:

1. Spoon some into your favorite wrap with some good quality cheese, tomatoes and avocado.

2. Pair with your favorite rice, preferably wild or brown rice and season with tamari (soy sauce), sesame oil and a squeeze of lime.

3. Top with a poached egg, drizzle with olive oil and your favorite seasoning.

Love:

There is a saying in Italian that goes “Quanta Basta!”, “a little of this, a little of that!”. Beans & Greens is just that, you can make this dish to suit your taste buds, it is just a blue print, a road map to other meals. I packaged mine all up in lunch containers, topped it with tomatoes, avocado and extra drizzle of olive oil and a slice of lemon. It would also be great left in a big bowl in the fridge and then eaten each night for dinner the ways I have listed above. It is hearty but light and is perfect in this hot weather, whip up a batch and add “Quanta Basta”. Happy Summer y’all.

Strawberry Rhubarb Cobbler (Gluten-Free)

10 Wednesday Jul 2013

Posted by cosmohippiechef in dessert, gluten-free, seasonal

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Tags

gluten free, lemon, oats, rhubarb, seasonal, strawberries

Food:

Strawberry Rhubarb Cobbler– makes a lot!

Crust-

4 c. oat flour

8 oz. organic ghee, chilled (if vegan use coconut oil)

2 T. baking powder

2 t. real salt

1/2 c. sucant (or sugar of choice)

2 c. organic buttermilk (if vegan use non dairy milk of course)

cinnamon

Filling- (can be cut in half, but don’t cut the crust ingredients in half)

10 c. organic strawberries, hulled and cut in half

5 c. rhubarb, outer skin peeled and chopped

2 lemons, juice and zest

2 T. cornstarch

1 c. local honey

Directions:

1. Pre heat oven to 400 degrees. In a large baking dish (mine is 10x12x3) place the prepared fruit in the baking dish, add the juice and zest of two lemons, cornstarch and the honey. Mix well to combine.

2. In a large mixing bowl combine the oat flour, salt, baking powder, sucant and whisk to combine. Next add the cold ghee to the dry ingredients and mix well with your hands (can be done in the food processor as well, make sure not to over mix) until it resembles coarse meal. Next add the buttermilk and fold together.

3. Spoon the crust mixture over the prepared fruit in big spoonfuls. Sprinkle the top with cinnamon. Place the baking dish on a parchment lined baking sheet before placing it in the oven. Bake for 45-60 minutes, you want the top to be golden brown and the fruit bubbling.

Love:

Do you ever get a craving for something and you just have to have it? Well lately this has been happening to me a lot, I know what you are thinking and NO I am not eating for two! But seriously my cravings have been off the charts, insert Strawberry Rhubarb Cobbler. I called the two best bakers I know for help on this one, Gwen Crist the President of Slow Food Utah and my friend and fellow slow foodie Amber Billingsley head pastry chef at Vinto. Originally I was going to make pie but who can bother with crust so Gwen talked me into a cobbler and Amber recently brought a cobbler to our Slow Food Utah book club that almost brought me to tears it was so good! Of course I had to put my own spin on it making it gluten-free, using ghee in place of butter and subbing in my opinion “healthier” sugar. The result was stupendous, the crust was perfect and the honey added a natural sweetness that didn’t over power the fruit. I served it room temp with a dollop of Tahitian vanilla ice cream. This was so fun to make and even more fun to eat, I think my friends at our July 4th get together would concur. Even my picky spoiled husband who doesn’t eat cooked fruit was pleased. If you get a craving for strawberries and rhubarb like me, make this, you won’t be sorry! ENJOY.

Local Trout and Chickpea Salad

01 Monday Jul 2013

Posted by cosmohippiechef in appetizer, beans, Fish, gluten-free, seasonal, Side dish

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Tags

beans, fish, gluten free, lemon, local, parsley, salad, seasonal

Food:

Local Trout and Chickpea Salad serves 6

1- 1 1/2 lb local Koosharem Trout (Farmers Market)

1 c. dry chickpeas (soaked overnight, drain, cook and drain again= 3 c. cooked, you can use canned if you don’t want to start with dry beans) (Click here and scroll down for a basic bean cooking recipe)

1 c. Yee Haw No Frill Dill Pickles, chopped (local,Farmers Market, Whole Foods)

2 c. celery, chopped (Farmers Market)

1/4-1/2 of a whole purple onion, chopped (Farmers Market)

1/2 c. parsley, chopped (I got to use some from my garden!)

1 T. fresh dill, chopped plus a few sprig for the fish (Farmers Market)

2 lemons, plus 1 more for garnish

1 T. dry lavender (Farmers Market)

2 T. pickle juice

2 T. Dijon mustard (they have a new mustard booth at the Farmers Market but they are only there every other week, I haven’t been able to try them yet.)

1/4 c. olive oil, more for garnish

salt and pepper

Sunbridge Sunflower Sprouts (local, Whole Foods or Good Earth)

Directions:

For the fish-

1. Pre heat the oven to 350 degrees. Line a baking sheet with parchment or foil. Place a cooling rack over the lined baking sheet, place the fish on top of the cooling rack and season with salt and pepper, sprinkle on the lavender (this trick came right from the Koosharem fisherman themselves!) and lay the sprigs of dill over the fish. Last, slice one of the lemons into rounds and lay this over the seasoned fish. Place the fish in the oven, before you close the door, pour some water into the bottom of the baking sheet. This will keep the fish moist while cooking. Cook for 20 minutes or until an instant read thermometer reads 125.

When the fish is cooked pull out of the oven and let is cool while you get the other ingredients ready.

For the salad-

1. In a large mixing bowl whisk the pickle juice, olive oil and Dijon mustard together. Add the juice and zest of the other lemon and whisk again. Season with salt and pepper.

2. Next add the celery, pickles, purple onion, parsley, dill and the chickpeas. Fold all the ingredients together with the dressing until well mixed. Next break up the cooked trout gently and add it to the other ingredients, fold together gently.

3. Place the salad in the fridge to let the flavors develop, check for seasoning and add more salt and pepper if necessary. When ready to serve, scoop some of the salad into your favorite bowls or plates, drizzle with olive oil and top with a handful of sunflowers sprouts, garnish with a wedge of lemon. EAT! (Or do what I did and serve this in individual lunch containers and have it for lunch all week!)

Love:

This recipe is for my sweetie (wait, aren’t they all?!), he loves tuna salad but I don’t like buying canned tuna. It would take too long to explain and then you would think I’m crazier than I appear, just trust me fresh is where it is at. So imagine my excitement the first week of the downtown farmer’s market when I saw the Koosharem Steelhead booth! I was first attracted to the booth because I spotted two red heads, I kind of have a thing for red heads, red headed cat, red-headed friends, I digress. Any who, I went over and checked out what they had to offer, they were so friendly and their fish looked beautiful and no trace of fishy smells, this equals fresh. We chatted for a while about their practices, read more about that here, and I bought some with this recipe in mind. I couldn’t be happier with this recipe turned out and it made my sweetie very happy (as usual!), I can’t wait to make it again for our next Red Butte Concert with our friends. The Koosharem boys are located at the north-east corner of the farmers market, and they are only there every other week. Look for them this weekend July 6, but you’ll have to push me out of line to get some! Enjoy!