Kale Archives - Coconut and Berries

Greens 24/7 Review, Recipe & Giveaway

Hi folks, long time no speak! I started a new job this month with pretty crazy hours and unfortunately blogging has had to go on the backburner…

I’ve been trying to be ultra organised and do a lot of food prep at the weekends as I get home after 8pm most evenings during the week and am usually too tired and hungry to cook a meal entirely from scratch, let alone come up with creative recipes to share with my readers.

I’m making good use of my cookbook collection though and have been making a few new recipes a week.

Greens 24/7 is one of the latest additions to my collection and has been proving perfect for healthy, satisfying meals during these busy times. We all know that greens are incredibly good for us but despite knowing that it can still be hard to eat them as much as we should.

Luckily I love green vegetables so chowing down on a ginormous leafy salad isn’t a hardship for me but I know not everyone feels the same way. Author, Jessica Nadel of Cupcakes and Kale makes it easy for everyone to eat (and enjoy!) more greens and shows us how to incorporate them into all our meals – breakfast, lunch & dinner, as well as snacks and special occasion treats.

Hello Sunshine Smoothie

Though I eat a good quantity of green vegetables, what I struggle with is reaching for my old green favourites over and over again – broccoli (my no.1!), kale, avocado, etc. But variety is key when it comes to a healthy diet and Greens 24/7 has been pushing me to go beyond the familiar and cook with vegetables I don’t use often enough.

The “Green fact files” give us the lowdown on the most frequently used greens in the book, including what makes them so good for us, as well as top tips for preparation. You’ll also find a brief introduction to “The other greens” and “The other ingredients”, and a few “Typical day greens meal plans” in the front pages before the 100 recipes.

Chard, Coriander and Cashew “Cheese” Pizza

The recipes themselves are fantastic. I love that they manage to be fairly simple and not too time-consuming while still being creative and tasty. I’ve made quite a few already but have many more near the top of my “must try “list. The Chocolate Superfood Shake and Hello Sunshine Smoothie are both delicious. They’re supposed to serve 2 but I like a bigger breakfast so I drink both servings or have them as a snack or dessert. Next recipe to try from the Breakfast chapter is the Cinnamon-Courgette Waffles!

Shredded Rainbow Salad with Lemony Avocado Dressing

From the Soups and Salads chapter I made the Shredded Rainbow Salad which is filled with some of my favourite things – red cabbage, kale, edamame, avocado and carrots but the dressing fell a little short for me. I’ve got my eye on the White Bean and Three Green Soup and the Beetroot Greens, Pear and Maple Walnut Salad.

Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus

The Green Main Meals chapter is probably my favourite – I want to make every single one of the recipes! These stuffed potatoes were a super filling and tasty meal. Broccoli & Swiss chard get a zingy gingery makeover which works wonderfully with the sweet potato and creamy homemade hummus – don’t forget the hot sauce!

My favourite recipe so far has been the Chard, Coriander and Cashew “Cheese” Pizza. I love making my own pizza at home and pesto-topped ones are a really nice change from the usual tomato-based versions. There are a few components here – the pesto, cashew cheese and vegetable toppings so it’s better for a weekend, especially if you like to make your own pizza dough like me. Definitely worth the effort.

Next to try from this chapter are the Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu and the Spinach and Mushroom Galette.

I’m yet to delve into the Green Sides and Small Bites and Green Cakes and Desserts chapters but it’s only a matter of time. Pesto Polenta Fries and Vanilla-Mint Cheesecake are calling to me.

The publishers have generously allowed me to share a recipe from the book with you all and give one copy away! Enter via the Rafflecopter widget below.

Hello Sunshine Smoothie

Ingredients

1 sweet apple (e.g. Gala, Fuji)
1 kiwi
½ English cucumber
½ banana
1 cup (35 g) Swiss chard leaves
1 cup (250 ml) coconut water
3–4 ice cubes

Instructions

1. Peel, core, and quarter the apple. Peel the kiwi.
2. Place all the ingredients in a blender and blend until smooth. Pour into glasses and serve immediately with a slice of kiwi to garnish.

Notes

Calories (per serving ) 103 Protein 1.1 g Total fat 0.4 g Saturated fat 0 g Carbohydrates 21.6 g Dietary fiber 4.1 g Sugars 17.6 g Vitamins A, B6, C

Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press.

http://www.coconutandberries.com/2015/01/31/greens-247-review-recipe-giveaway/

Other things to note:

- All recipes are vegan, many gluten-free and most with an easy gluten-free option.

- There are 2 versions of the book – UK and US. The UK version helpfully includes gram and millilitre measurements for those who aren’t used to cup measurements.

- Nutritional information is included for each recipe.

- In most recipes greens can be mixed and matched to adapt for availability and seasonality.

- About 50% of the recipes are accompanied by pictures.

a Rafflecopter giveaway

What’s your favourite green vegetable and way to prepare it?

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Autumn Kale Salad (with Roast Pumpkin & Walnuts)

This autumn is only my second writing Coconut and Berries but I did read blogs for a few years before that so I’m fairly used to the pumpkin fever that takes over the blogosphere come October time.

Before that, pumpkins to me were simply Halloween decorations and it didn’t even cross my mind that you could eat the stuff, let alone in desserts! I finally took the plunge last year and was introduced to the deliciousness that is pumpkin pie and also discovered how well pumpkin works in baking- it keeps my Chocolate Pumpkin & Cranberry Muffins really rich and moist.

Canned pumpkin still isn’t the easiest thing to get hold of in England (though it is becoming more common) but I spied some whole pumpkins on my usual Sunday morning farmers’ market visit and thought I’d pick one up and join in the pumpkin fun.

FYI, you can definitely make your own pumpkin purée to use in desserts and baking. It’s hardly more difficult than opening up a can, probably cheaper, and some say it’s actually tastier.

But pumpkin is also delicious prepared as you would your favourite squash. Just dice it, drizzle with olive oil, sprinkle over a little seasoning and roast until sweet and tender.

The chunky cubes of pumpkin are lovely in this autumn kale salad, and with beans, toasted nuts and a simple dressing, you’ve got a substantial meal.

You can either briefly steam the kale or just massage it well with the dressing to soften it up before tossing with the other ingredients.

Autumn Kale Salad (with Roast Pumpkin & Walnuts)

Yield: 2-4 Servings

Autumn Kale Salad (with Roast Pumpkin & Walnuts)

Ingredients

500g/18oz Peeled, diced pumpkin OR squash
1 Tbsp Oil
1/2 Bunch of kale, washed, tough stems removed and chopped into bite-size pieces (approx 125g/4oz when prepared)
1 C Cooked white beans
1/4 C (heaping) Toasted walnuts

Dressing:

2 Tbsp Olive oil
1 Tbsp Maple syrup
1 tsp Dijon mustard
2 Tbsp Lemon juice
Salt & Pepper

Instructions

Preheat oven to 200C/400F. Toss diced pumpkin with 1 Tbsp oil, salt and pepper, spread on a baking sheet and roast for approx 25 minutes, stirring half-way through.
Meanwhile, whisk together all the ingredients for the dressing and either steam the kale for a few minutes, just until it turns vibrant green, or massage with half the dressing (use your hands and be aggressive!) until it softens.
When the pumpkin is ready, add to the kale along with half the dressing (if not yet added), beans, and the walnuts. Add remaining dressing to taste.

http://www.coconutandberries.com/2014/10/03/autumn-kale-salad-roast-pumpkin-walnuts/

Don’t forget to enter my giveaway for a chance to win a copy of “The Vegan Cookie Fairy’s Little Book of Chocolate”!

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Creamy Lentil Stuffed Butternut Squash

It’s unfortunate that you can’t be in my kitchen to taste or smell what’s cooking since sometimes delicious meals just aren’t attractive. Describing how food tastes isn’t always the easiest either but perhaps you can relate to the word- “umami”?

The concept of “umami” has become more known in recent years and is sometimes referred to as “the fifth taste” (after the four basic flavours: sweet, salty, sour and bitter). The literal translation of the Japanese word is “pleasant, savoury taste” or “deliciousness”…hmmm, not terribly helpful.

I find it easier to think about those foods which are rich in umami flavour- vegan options include fermented soy (soy sauce/tamari, miso, tempeh), tomatoes, mushrooms, nuts, avocado, olives and seaweed. Although umami is not a particularly desirable flavour on its own, it really balances and rounds out the flavours in a dish.

[Check out this article if you want to know the science behind it all]

All that to say that this dish packs a serious umami punch! Sweet roasted squash is a winner in itself of course, but the cavity you find when you split open a butternut is just crying out to be filled with something rich and savoury.

I go on and on about how much I love lentils but they do need plenty of seasoning to bring them to life. Here I’ve used umami-packed miso and tamari, along with a couple of spoonfuls of nut butter to create a beautifully creamy and rich filling.

Creamy Lentil Stuffed Butternut Squash

Yield: 2-4 Servings

Creamy Lentil Stuffed Butternut Squash

Ingredients

1 Medium Butternut Squash
1/2 Tbsp Olive oil
1 Onion, chopped
1 Clove of Garlic, minced
3/4 tsp Dried thyme
1/2 C Green or Puy lentils*
1 C + 3/4 C Water, divided
1 Tbsp White miso
1 Tbsp Tamari
2 Tbsp Almond OR Cashew butter
1 C Chopped kale
Pepper, to taste

Instructions

Preheat oven to 180C/350F. Cut butternut squash in half lengthwise and scoop out seeds and any stringy bits. Place, cut side down, on a baking sheet and bake for approx 45 minutes, or until tender. Remove from oven and, with a spoon, remove a little of the squash flesh to create a hollow to fill**.
Meanwhile, in a pan over medium heat, cook the onion in the olive oil for 5-8 minutes. Add the garlic and thyme and cook, stirring, for a further minute.
Add the lentils, miso, tamari and 1 C water. Bring to a boil then reduce to a simmer, cover and cook for 15-25 minutes (depending on type of lentils used), or until lentils are cooked but not mushy.
Add the kale, nut butter and remaining water, 1/4 C at a time. Stir and simmer for a few minutes until the kale is cooked. Add enough water so you have a thick, saucy mixture. Season with pepper, to taste.
Spoon the lentil mixture into the hollowed-out squash, return to the oven and bake for 10 minutes.

Notes

*You can also use 1-1/2 C cooked lentils in place of the dry lentils and first cup of water to save time.

**Save this squash and use in pancakes (in place of pumpkin or sweet potato) or simply season with salt, pepper and a little olive oil and serve as a simple side-dish to any meal.

http://www.coconutandberries.com/2014/09/28/creamy-lentil-stuffed-butternut-squash/

What are your favourite ways to add umami to your meals (vegan only please)?

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Review: Rawlicious (The BEST Raw Crackers & Snacks)

I love talking about some of my favourite products over here and hopefully it’s nice for you to find some new things to try too! “Rawlicious” is actually a company whose products I’ve been enjoying for quite a while. I first found them way back at the end of last year when I was following the anti-candida eating plan (no fruit, no yeast, limited grains and legumes, etc.) and they were a staple in my rather restricted diet.

That’s all over (thank goodness!) but the obsession with Rawlicious crackers has very much stuck!

They’re made from nuts, seeds and spices (2 of the flavours are nut-free though, if that’s a concern for you), and, as you can tell from their name, they’re completely raw. Instead of being baked they’re dehydrated at low temperatures to keep all the goodness, nutrients and flavour intact as well as make them super crispy!

They come in 4 flavours, yes I know there are only 3 boxes pictured above but the first box vanished so quickly I didn’t manage to get a picture!

- Raw Artisan Bread Crackers- probably the most neutral in flavour. Go with anything. (nut-free)

- Raw Italian Herb Crackers-flavoured with classic Italian herbs. A tasty side-dish to raw courgete noodles & marinara! (nut-free)

- Raw Brazil Nut & Thyme Crackers- These are so unique and probably my favourites. I like them plain.

- Raw Pizza Crackers- These seriously taste like pizza! Maybe my 2nd favourite but it’s hard to pick.

They’re all flavourful enough to eat just on their own but are also great as part of a snacky lunch plate with some hummus & crudités…

Crumbled up on top of a salad….

And of course spread thickly with mashed avocado (+ lemon + sea salt).

Rawlicious don’t just do crackers. I also tried some of their tasty Cashew & Date “Snackaroons” which are just as perfectly crisp as the crackers. They’re coconutty with little chewy pieces of dried fruit and a hint of ginger. I loved how big the bag was- the snackaroons themselves are only little but you get a whole load of them!

The kale chips are fantastic too and come in some unique flavours- Thai Chilli Twist, Indian Spice Twist, Oh So Cheesey and Double Pepper Twist. They’re quite light and delicate compared to other kale chips I’ve tried but still have plenty of flavour. Again, they stay crisp even after opening the bag (just sealing with a clip) though the bags are the ideal size for one person anyway.

Thanks to the kind folks of Inside Organics for sending me the selection of goodies to try. They’re the manufacturer of Rawlicious but also stock a whole range of other products I’m exited to try, including lots of US ones which are usually hard to find in Europe. You’ll find 22 days Nutrition bars, Vega and Plant Fusion vegan protein powders, high-quality superfoods and raw & organic nuts and seeds, among plenty more.

Rawlicious products are also available in health food stores Europe-wide.

Have you tried them yet?

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest,Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

[Disclosure: Inside Organics provided me with these products for review purposes, but, as always, all opinions are my own]

Review: Salad Samurai by Terry Hope Romero

None of my own recipes today but I am sharing one from the sensational new cookbook, Salad Samurai! Authored by Terry Hope Romero, vegan chef extraordinaire, probably best known as co-author of the vegan bible, Veganomicon, but also as the brains behind Viva Vegan, Vegan Eats World and more.

[Vanessa. K. Rees is the talented photographer behind the show-stopping pictures accompanying the recipes in the book. All photos in this review are my own but you can check out some of those in the book here (N.b. The name of the book was later changed).]

If you’ve ever thought salad was boring, unsatisfying, not a real meal, rabbit food…this book will definitely make you think again. My first impressions were that it was a small volume, but I opened it up and was overwhelmed by how much is packed in, and all creative and unique ideas.

One of my favourite things to do is to sit down with a new cookbook, a pen and some sticky notes and bookmark everything I want to make. I soon realized that it was a slightly pointless job with this one though as I’d be filling the whole book!

It’s divided into chapters according to season- proving that salad isn’t just for summer! There are also chapters on Salad Toppers and Salad Dressings as well as a Sweet & Savory chapter featuring the “salad-like” creations Terry enjoys for breakfast.

I dove straight into that section as I didn’t even need to buy anything to make the Overnight Oats with Mexican Chocolate Crème. I’m sure many of you, like me, have got into the overnight oats thing by now. But this simple meal gets kicked up a notch with a cinnamon chile chocolate crème. Just slightly spicy, this will put a bit of pep in your step. Oh, and it might sound and taste decadent, but I promise it’s healthy.

One craze I hadn’t yet tried was coconut bacon, though I’ve wanted to for a while now. Terry’s recipe for Coconut Bacon Bits certainly didn’t disappoint. These are really easy to make and perfect on anything. The suggestion to sprinkle them on granola is genius!

They’re listed as an optional ingredient in one of the summer recipes, The BKT (Bacon, Kale, Tomato) Bowl. I’m always drawn to tempeh dishes and, fortunately for me, the book has quite a few. This is a seriously hearty salad. The tempeh bacon (yes, more “bacon”!) was big on flavour and I don’t think you can go wrong with kale, cherry tomatoes and avocado.

Luckily for you all, you don’t have to wait for your own copy to arrive to get stuck in, as the publisher, Da Capo Press, have kindly allowed me to share this recipe with my readers.

The BKT (Bacon.Kale.Tomato) Bowl

Total Time: 30 minutes

Yield: 2 Servings

The BKT (Bacon.Kale.Tomato) Bowl

Ingredients

Salad
1 Recipe Tempeh Bacon Bites or 8oz store-bought tempeh bacon
1 pound Curly kale
1 Red onion, sliced into half moons
1 pint Red cherry tomatoes, sliced in half
1 ripe avocado, diced
Coconut Bacony Bites (see page 48) (optional)
Dressing
2 Tbsp minced shallots
4 tsp Apple cider vinegar
1 Tbsp Olive oil
1 Tbsp Maple syrup
1 Tbsp Smooth Dijon mustard
Pinch of salt
Freshly ground black pepper
Tempeh Bacon Bites
8oz Tempeh
2 Tbsp Maple syrup
2 Tbsp Tamari
1 Tbsp All-natural Ketchup
1 Tbsp Vegetable oil
3/4 tsp Liquid smoke

Instructions

Tempeh Bacon Bites
Slice the tempeh into 1/4" thin strips. Then stack a few strips at a time and slice the tempeh into bite-size pieces, about 1" long.
In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth. Add the tempeh bits and gently toss to completely coat with marinade. Let stand for 10 minutes or cover and chill overnight.
Use a fork to transfer the tempeh pieces (leaving any marinade behind) to a lightly oiled cast-iron skillet preheated over medium heat. Lay the pieces in a single layer, and if desired spritz with a little cooking spray. Cook until well browned on one side, flip, and cook the other side until browned, about 2 to 3 minutes per side. After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed. Serve hot, warm, or at room temperature. Store chilled and consume within 2 days for best flavour.
For the salad
Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage for a minute.
Add the tempeh bacon, red onion, tomato, avocado and remaining dressing to the kale. Use tongs to combine and coat everything with the dressing. Serve immediately and pass around the Coconut Bacony Bits if using!

http://www.coconutandberries.com/2014/06/20/review-salad-samurai-terry-hope-romero/

The latest dish from the book to grace my tastebuds was the Pesto Cauliflower & Potato Salad. This is my favourite so far. Grilled cauliflower is simply irresistible! And just a few simple easy ingredients dress it up and turn it into a lovely light dinner.

A few people have expressed concerns that the recipes in the book might be complex and require a long list of hard-to-find ingredients. Just to allay your fears, that’s not the case at all. There may be a few less familiar ingredients but they’re few and far between. Most of the recipes specify that they take 30 minutes or 45 minutes to prepare, certainly doable for weeknights. I found the timings to be accurate, even slightly overestimated perhaps.

So, what’s next? I’m sticking to the Summer chapter for now to help me narrow down the options. But even within the chapter, the Green Curry Lentil Quinoa Salad, Mexican Roasted Corn Salad with Avocado and Plums Love Arugula Salad are just a few of the recipes calling to me.

If you haven’t got a copy of Salad Samurai yet, I hope I’ve convinced you! Let me know what you’re making and enjoying.

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Follow Coconut and Berries with Bloglovin or Feedly.

[Disclosure: I was sent a free copy of this cookbook for review purposes, but, as always, all opinions are my own]