Florida Coastal Cooking

Kale with Walnut Pesto, Raisins, Pepitas and Pine Nuts

2012-01-27T11:30:00.000-08:00

Browsing through my favorite Forks Over Knives companion book, I came across an awesome kale recipe for kale with a walnut sauce. Super simple and I had everything on hand. I added some raisins, pine nuts and raw pepitas to add a sweet side to the salty tamari. Oooo baby…this is yum!

If you haven’t bought your FOK companion recipe…you’ve gotta go get it. So far every recipe I’ve tried has been amazing. You won’t miss the meat or dairy. I promise!

p.s. Check out the vitamins A and C on this recipe.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 133.0
Total Fat 8.1 g
Saturated Fat 0.7 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 366.0 mg
Potassium 408.4 mg
Total Carbohydrate 14.0 g
Dietary Fiber 3.5 g
Sugars 5.5 g
Protein 5.0 g

Vitamin A 354.2 %
Vitamin B-12 0.0 %
Vitamin B-6 12.7 %
Vitamin C 89.4 %
Vitamin D 0.0 %
Vitamin E 7.4 %
Calcium 10.6 %
Copper 20.0 %
Folate 6.8 %
Iron 10.2 %
Magnesium 12.0 %
Manganese 56.3 %
Niacin 6.1 %
Pantothenic Acid 1.5 %
Phosphorus 9.5 %
Riboflavin 7.3 %
Selenium 2.4 %
Thiamin 8.0 %
Zinc 5.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Kale with Walnut Pesto, Raisins, Pepitas and Pine Nuts

Serves about 6 1-cup servings

Printable Recipe

Vegan, Gluten Free, Dairy Free

Ingredients

1 bunch curly kale, washed, de-stemmed and cut into bite size pieces

½ cup water

½ cup walnuts

2 Tbsp Tamari or Liquid Aminos

2 Tbsp raisins

2 Tbsp raw pepitas (pumpkin seeds)

2 Tbsp pine nuts

Directions

1. Blend water, walnuts and Tamari or Liquid Aminos in a blender or Magic Bullet until well blended. Pour over kale and top with raisins, pepitas and pine nuts. Mix well.

Super Sexy Sweet Potato, Butternut and Cabbage Soup

2012-01-25T17:15:00.000-08:00

Can I just ask whose idea was it to take a perfectly good foot and decide that the heel of it needed to be four inches taller? In fact, the toes are too wide. Let’s stuff them into a pointy shape like a gnome hat and call it fashion.

Furthermore, why is it that we continue to subject ourselves to such torture day in and day out at the office and out on the town in the name of fashion? Well I say no more for me!

Bring on the slouchy opaque stockings and orthopedic shoes. I’m now all about comfort.

Does anyone know of any hot orthopedic shoes? Cause I like to wear them from day to night.

And then there is the skinny jean, surely invented by some sadistic Victoria's Secret model as derision at all us 5'3 gals. Nevertheless, we buy them in our current size and bring them home only to find the seamstress misread the size. She must have mislabeled these pants that should have been a size smaller.

Screw it we say, these darn things will be worn because the label says they are the right size, ignoring Stacy and Clinton's admonishment that the fact it is made in our size, doesn't mean we should wear it. What the heck do they know anyway?

No, no, no my friends. We prefer to cut off all circulation to our feet by stuffing ourselves into shape-wear that will enable us to actually be our correct size. Luckily loosing feeling in our feet has a dual role. We can’t feel the pain from the gnome-hat shoes.

Why do we put ourselves through this?! Again I say no more!

Enter the cabbage soup diet. You've heard of the cabbage soup diet right? Where you boil a bunch of cabbage and choke it down? Well the suffering ends here. Try my very sexy cabbage soup.

Oh yes, cabbage soup can be veeery sexy.

Sweet little bits of sweet potato, luscious butternut squash, steamy broth...I will make fitting into those skinny jeans comfortable and delicious. Especially for 40ish calories, almost no fat and a good dose of vitamins A and C.

As for the sexy orthopedic shoes...I haven't figured a recipe out for that yet, but I'll let you know when I do.

Sweet Potato, Butternut and Cabbage Soup

14 1-cup servings

Inspired by Taste Space's Braised Cabbage with Chorizo Setian Sausage

Vegan, Gluten Free, Dairy Free

Printable Recipe

Ingredients

1 large onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 sweet potato, chopped
1/2 head cabbage, I used Nappa cabbage
1 quart vegetable broth
6 cups water
2 tsps dried thyme
1/8 to 1/4 tsp crushed red pepper flakes
1/2 tsp cumin
1/4 tsp Cajun seasoning (optional, taste for saltiness prior to adding)

Directions

1. Spray a Dutch oven with cooking spray and heat over medium high heat. Add onion and sauté until translucent, about 7 minutes. Add garlic and cook 1 minute. Add butternut squash, sweet potato and cabbage; stir well.

2. Add remaining ingredients; bring to a boil, reduce heat and cover. Simmer for 20 minutes or until potatoes are soft

Nutrition Facts
14 Servings
Amount Per Serving

Calories 47.3
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 289.8 mg
Potassium 289.2 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.2 g
Sugars 0.8 g
Protein 1.5 g

Vitamin A 24.8 %
Vitamin B-12 0.0 %
Vitamin B-6 7.5 %
Vitamin C 32.7 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 3.9 %
Copper 2.8 %
Folate 7.6 %
Iron 5.9 %
Magnesium 4.8 %
Manganese 9.4 %
Niacin 3.1 %
Pantothenic Acid 2.1 %
Phosphorus 3.5 %
Riboflavin 2.0 %
Selenium 1.0 %
Thiamin 3.6 %
Zinc 1.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Florida Winter Potato Salad

2012-01-22T16:28:00.000-08:00

Growing up in the Northeast was tough. Especially since my dad kept the heat just high enough to keep the pipes from freezing.

At night I slept with five blankets-when I first got in bed it was like diving into an 30 degree mountain stream. Finally by morning the bed was warm from body heat, but I couldn't feel my feet due to lack of circulation from the heavy blankets.

When the alarm went off the next morning, I would open one eye and stare at the clothes hanging on my door.

They had icicles on them.

I bolted out of bed, grabbed the clothes and ran to the shower. I turned it on full blast and threw my clothes outside the curtain to warm from the steam, then ran back to the warmth of my bed. Ten minutes later, when the shower finally had some heat and my clothes were lukewarm, I would run back to the shower to break the Olympic record for speed-showering before the hot water heater spilled all it's contents.

When that happened I was in big trouble.

Mid lather, I suddenly found myself with the ability to cut glass (if you get my drift).

At this point I was usually running late, so I headed out to the bus stop with wet hair-at which point my hair would freeze straight.

And you wonder why I decided to go to FSU. I vowed never to leave Florida.

I'm so thankful to live here. Every day. Very thankful. In fact, just this past Friday I rode home with the windows down, the 74 degree breeze blowing in.

Another plus? My CSA runs over the winter. Last Thursday I even got potatoes!

Gorgeous, tender and sweet, new potatoes.

After yoga on Saturday we hit Native Sun to do some food shopping. At the deli case I sampled several of the pre-made salads, including a lovely potato salad with peppers and green onions. Great idea!

I went home and made some up. I added a citrusy splash with lemon-Meyer lemons are in season and they add the perfect brightness to this satisfying side dish. Enjoy!

Florida Winter Potato Salad

About 10 1/2 cup servings

Inspired by Native Sun's pre-made potato salad I tasted yesterday

Vegan, Gluten Free, Dairy Free

Printable Recipe

Ingredients

2 lbs of new potatoes (or any potato you have on hand), cut into bite size pieces
Water for boiling, enough to cover
1 tsp salt

1 bell pepper, seeded and chopped
2 green onions, chopped
1 clove garlic, pressed
1/4 c reduced fat Vegenaise (or mayo for non-vegan)
1/8 tsp fresh ground pepper
1/4 tsp sea salt
1 Tbsp fresh lemon juice

Directions

1. Boil water and 1 tsp salt; add potatoes and boil 15 minutes or until tender but not mushy. Drain and rinse with cool water. Let cool.

2. Mix remaining ingredients together.

Nutrition Facts

10 Servings
Amount Per Serving

Calories 104.1
Total Fat 2.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 100.8 mg
Potassium 472.3 mg
Total Carbohydrate 20.0 g
Dietary Fiber 2.6 g
Sugars 0.9 g
Protein 2.3 g

Vitamin A 12.8 %
Vitamin B-12 0.0 %
Vitamin B-6 17.3 %
Vitamin C 72.3 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 1.5 %
Copper 6.2 %
Folate 5.0 %
Iron 4.9 %
Magnesium 6.5 %
Manganese 9.1 %
Niacin 5.9 %
Pantothenic Acid 3.3 %
Phosphorus 6.3 %
Riboflavin 2.2 %
Selenium 0.6 %
Thiamin 6.3 %
Zinc 2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.