Farm-fresh food lovers, start your engines (salad-spinners, blenders, stovetops, VitaMixes, ice-cream makers, juicers, dehydrators). CSA season is upon us!

Okay, so we’re a little behind out here in Colorado. It’s that pesky snow thing. But, we’re a hardy bunch. We don’t let cold weather ruin our fun or our growing season. Last weekend was Grant Family Farm’s spring farm tour and CSA kick-off celebration. It was cold, rainy, dreary and muddy, but in true Woodstock tradition, spirits were high, the beer was flowing and the farm-fresh food abundant.

As I did last year, I’ll be posting recipes according to what I receive in my share box each week. Please join me in eating our way through the season.

spinach pesto
what you need
2 cups fresh spinach, washed, stemmed and coarsely chopped
1/3 cup walnuts
1/4 cup grated Parmesan cheese
3 cloves garlic
2 – 3 tablespoons parsley, washed and stemmed
1 – 2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

what you do
Place all ingredient in a food processor and pulse. Salt and pepper to taste. Serving ideas: drizzle over roasted chicken, serve with crackers, use on pizza, substitute as a condiment in wraps or sandwiches, use as a pasta sauce. The possibilities are endless. Enjoy!

Photos courtesy of Kirsten Akens, Food & Drink writer for the Colorado Springs Independent. Please follow this link to Kirsten’s article about Grant Farms Spring Farm Tour (more photos included). Thank you, Kirsten!

Peace, love and farm-fresh food.
Melissa

This was my lunch today and trust me, it was delicious. Actually, it was more like dinner masquerading as lunch. I have a weekend yoga workshop with Matthew Sanford that starts tonight, so I thought I’d reverse things and eat my big meal this afternoon. I just ate these tacos while watching Nadal make his way into the finals of the French Open.

I think I’m evolving into a vegetarian. While I haven’t made it a definitive, 100% choice yet, I’m moving in that direction. I’ve never been much of a meat eater, so this all-veggie drift is natural for me. I don’t find it difficult to make up vegetarian versions of typical mainstream meals. In fact, it’s fun and entertaining. Plus, my Grant Farms CSA deliveries start soon, so farm-fresh, organic veggies will be abundant. Might as well start experimenting now.

farm-fresh gluten-free roasted veggie tacos
what you need for the tacos
1 medium/large sweet potato, peeled and chopped into small squares
1 cup broccoli, chopped into bite sized florets
1 medium zucchini, chopped
1 can (15 oz) pinto beans, rinsed (I like Eden Organics because the cans are BPA-free)
olive oil
veggie broth *
sea salt
red pepper flakes
shredded cheese
taco shells

* I keep some homemade veggie broth or a container of Imagine vegetable broth in the fridge for oil-free sautéing and for adding moisture to mixtures like this.

what you need for the pico de gallo
1 avocado, chopped
1 tomato, chopped with juice
1 jalapeno pepper, seeded and minced
3 green onions (scallions), thinly sliced well into the green section
2 – 4 tablespoons cilantro, finely chopped
1 – 2 cloves garlic, minced
1 green lettuce leaf, finely chopped
juice of 1/2 lime
sea salt to taste

what you do
Place all the ingredients for the pico de gallo into a medium bowl. Mix well and let sit while making the tacos.

Heat oven to 400 degrees. Place chopped sweet potato in a medium sized bowl. Drizzle with a small amount of olive oil (maybe 1 tablespoon at the most). Mix it up with your hands so the potato pieces are covered. Place on a lightly oiled cookie sheet, sprinkle with sea salt and place on middle shelf of the oven. Set timer for 15 minutes. Watch as they can burn quickly.

Place chopped zucchini and broccoli in the bowl you used for the sweet potatoes. Add a touch of olive oil and toss to coat.

After about 15 minutes or so (the potatoes should be half-done), shove the potatoes aside and add the broccoli and zucchini mix to the cookie sheet. Sprinkle with sea salt and return to oven for 10 to 15 more minutes. Keep an eye on it as the broccoli florets burn easily. Using a spatula, turn the veggies if needed. Remove from oven once they’re finished roasting.

Heat a small amount of veggie broth (maybe 1/4th cup) in a large skillet. Add beans, roasted veggies, red pepper flakes and sea salt. Stir until well heated. You might need to add a touch more broth. You want it moist, but not drippy.

While the mixture is heating, place the taco shells in the oven. It will only take a couple of minutes to heat them up. Watch carefully, they’ll burn quickly.

Fill taco shells with veggie/bean mixture, sprinkle with shredded cheese, top with pico de gallo. Yum! Who says tacos have to be made with pork or beef? You might also like my kale taco recipe. Check here for details.

Peace, love and veggie tacos!
Melissa

Having a jar of homemade stock available is at the top of my list of “essentials” when it comes to healthy cooking. I use stock for everything from sautéing greens and making rice to adding moisture to my veggie burger mix. It’s also a great way to use up bits and pieces of veggies that probably wouldn’t have a life of their own if not mixed together for stock. These are the stragglers that are one step ahead of the compost pile. Rather than using them to make dirt, use them to make stock.

Here’s how.

what you need (this is a launching pad, use whatever you have on hand)
Place random veggie parts and pieces in a large, deep stock pot. Full the pot half-full with chopped veggies. Add some garlic, fresh or dried herbs (parsley, thyme, rosemary, cilantro, bay leaves), salt, 2 to 4 whole peppercorns and some dried mushrooms. The mushrooms are optional, but they do add a nice earthy flavor and substance to the stock. You can also add chopped jalapeno or red pepper flakes if you want stock with a kick. Cover with cold, filtered water, bring to a boil, turn heat down, put a lid on it and simmer for about 1 to 2 hours. Cool and strain. I often pick through the strained veggies and purée a few favorites to add a touch of thickness to the stock.

Veggie stock will keep in the fridge for about 4 or 5 days and in the freezer for 2 to 3 months. I freeze it in small batches, so I can pull out a container and use it for a couple of days to sauté vegetables or heat up already cooked rice or quinoa. I’m a fan of olive oil or coconut oil for sautéing, but using broth is low fat and low calorie. Plus it adds a nice, rich flavor to whatever you’re cooking.

* I keep a glass jar in the fridge for non-compostable (the elite stuff) veggie remnants during CSA season. I go through veggies so quickly that saving the better cast-aside pieces for making stock works well. Slightly past their prime is fine, bordering on old age is not good.

Peace, love and veggie remnants!
Melissa

Okay, I admit it right off. Crappy photo.

Since my photography skills (and cheap camera) often leave a lot to be desired, I’m going to ask you to use your imagination on this one. Imagine the above pre-baked quinoa burgers to be fully cooked, nicely browned, a touch crispy and served on a beautiful bed of lightly steamed baby spinach. Now imagine they are topped with a sprinkling of shredded Parmesan cheese, slowly melting over the burgers. Accompanied by a glass of smooth and light-bodied Pinot Noir, slightly chilled.

Much better.

I took the photo seen above right before putting them in the oven. But once they were finished, all I wanted to do was eat and not fuss with food styling (I use that term loosely) or snapping pictures. They were delicious! Seriously delicious. And perfect served over a bed of spinach. I’ve been working on a gluten-free, veggie burger for some time now with several failures along the way, but this one is the clear winner. No doubt about it. I’ve made them 3 times since I took this photo and I’ve been over-the-top thrilled each time. These are keepers.

Melissa’s gluten-free sweet potato quinoa veggie burgers
what you need
1 cup cooked quinoa (I used organic red quinoa)
1 medium sweet potato, baked with flesh scooped out (about 1 cup)
1/2 cup raw shredded orange beets
1/2 cup onion, finely chopped
1/2 cup white beans (I used canned Eden Organic Navy Beans*)
25 Mary’s Gone Crackers (I used the organic black pepper crackers)
1 celery stalk, finely chopped
2 tablespoons chopped fresh cilantro
3 tablespoons chopped black olives
3 cloves garlic, finely minced
1 teaspoon caraway seeds
1/2 teaspoon sea salt
olive oil for sautéing
what you do
1. Place crackers in a food processor and pulse until coarsely ground (not a powder, but not chunky). Set aside.
2. Heat olive oil in a saucepan over medium heat. Saute onions, garlic and celery. Add beans to saucepan, stir and cook for a couple more minutes. Lightly mash beans with a fork until they’re semi-crushed. Remove from heat.
3. Place all ingredients in a large bowl and mix well. If the mixture is too moist, add some more ground crackers. If too dry, add some more smashed beans.
4. Form into “burger” patties and place on greased cookie sheet. Bake in preheated 375 degree oven for about 20-25 minutes. Check after about 15 minutes and rotate pan to insure even browning.
5. Serve on a bed of lightly steamed spinach or use as a burger with a gluten-free bun.

The ingredients can be changed according to your preferences. Skip the olives and add chopped mushrooms. Use shredded carrots instead of beets, black beans instead of white. Be creative.

* Eden Organic beans are packed in cans that are BPA free.

Peace, love and gluten-free quinoa burgers!
Melissa

This time last year, I was a make your own pumpkin puree from scratch virgin. Aaah, but I was seduced by a Grant Farms sugar pumpkin and have never looked back.

Canned pumpkin? No way.

Well, maybe, but only in out-of-season desperation.

I received two small sugar pumpkins in last Monday’s CSA box and I’m guessing I’ll probably get more in today’s delivery, so I decided to make a batch of puréed pumpkin last night and see what I could come up with. Oh my gosh, this maple pumpkin coconut custard was so good that I ate a whole ramekin of it at 6:45 AM this morning after my early morning yoga class.

Yes! I love breakfast custard. Okay, as a nutritionist, I’m not suggesting you eat dessert for breakfast, but I must admit, it was a rather nice way to start the week.

gluten-free maple pumpkin coconut custard
(adapted from a maple pumpkin recipe from Eating Well)
what you need
1-1/3 cup light coconut milk
1 cup puréed pumpkin, no sugar or spices added *
3/4 cup maple syrup (I used organic, grade B)
3 extra-large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash salt
whipped cream (if you want, but not necesary)
crystallized ginger and chopped pecans for topping
6 small ramekin or custard cups

what you do
1. Either make your puréed pumpkin from scratch or use canned (no sugar, no seasoning). Cut and clean out the pumpkin seeds and messy pulp, leaving the meat. Put the pumpkin in a roasting pan (I use glass) skin side down, fill with about an inch of water and cover with foil. Place in a preheated 400 degree oven for about 40-50 minutes or until the meat of the pumpkin is tender when pierced with a fork. Remove from oven being very careful not to spill the hot water on yourself. Cool and purée in a blender.

2. To make the custard, preheat the oven to 325 degrees. Place a kettle of water on the stove and heat it up for the water bath. Line a roasting pan (I use a 9 x 13 inch glass pan) with a folded kitchen towel to prevent the ramekins from clanking around on the glass pan while cooking.

3. Heat the coconut milk over low heat in a small saucepan until barely steaming, but not boiling.

4. Whisk the syrup, eggs and vanilla in a large bowl until smooth. Slowly blend in the warm coconut milk, a little at a time so the eggs don’t cook.

5. In a separate bowl, whisk together the pumpkin purée, cinnamon, nutmeg and salt. Blend well.

6. Add the pumpkin purée to the liquid mixture and whisk until blended.

7. Spoon the mixture into 6 small ramekin cups (about 3/4 cup each). Skim the foam from the top and place ramekins in the prepared roasting pan. Pour the boiling water into the pan about halfway up the sides of the ramekins. Avoid splashing any water into the ramekins. Carefully place the pan in the oven and bake for 45 to 50 minutes until custard is just set, but still a touch jiggly in the center when shaken. Do not cover while baking.

8. Transfer ramekins to a wire rack and let cool for about 45 minutes. Cover and refrigerate until fully chilled (at least an hour).

9. To serve, top with a dollop of real whipped cream if desired. Sprinkle with crystallized ginger and chopped pecans. These steps are optional, but they sure do add to the custard. I love the crystallized ginger!

You might also like . . .
Nutrition tips and roasted pumpkin chunks
Gluten-free buckwheat pumpkin pancakes

Go forth and let yourself be seduced by a sugar pumpkin!
Melissa

It’s apple harvest time in Colorado.

I’ve got a big jug of Ela Farms organic, sugar-free apple cider in the fridge and I’ve been busy making apple sauce, dehydrated apples, apple porridge, apple bars and apple muffins. Not that I’m complaining. But, after picking up my CSA box yesterday and finding another zillion honey-crisp apples in the fruit basket, I had no choice but to expand on my healthy options and make a full-on, traditional, sugar-laden, butter-filled apple crumble.

Seriously, I had no choice. None.

There are a handful of desserts that insist on being made with the real thing. This is one of them.

Melissa’s GF apple crumble
what you need for the apple filling
6 to 8 apples, depending on size
1/2 cup organic sugar
2 tablespoons GF flour * (I used Pamela’s GF Baking Mix, but any GF mix or regular flour will work)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt

what you need for the crumble topping
3/4 cup GF flour * (I used Pamela’s GF Baking Mix, but any GF mix or regular flour will work)
1/3 cup organic sugar
1/2 teaspoon cinnamon
1/3 cup butter *
1 cup chopped pecans (or less – I love pecans in this, so I use a lot)

1. Wash, core and slice apples in thin sections and place in a large bowl. Depending on your preference and time, you can either peel them or not. I’ve done it both ways, but it does change the texture a bit if they are unpeeled (the photo below shows them peeled, but unpeeled is more-often my choice).

2. Using a whisk and a medium sized bowl, mix the remaining ingredients on the apple filling list.

3. Pour mixed dry ingredients over the apples and gently stir to cover all the pieces with filling ingredients. Place in greased pie plate and arrange to fit. If you feel as though there’s not enough coverage, mix up a small amount of extra filling mix and add that. I have a fairly large-sized pie plate so depending on my apple sizes, sometimes I end up making a touch extra. I’ve also increased all the measurements and made a big apple crumble during special occasions. Adjust as you see fit.

4. Whisk together flour, sugar and cinnamon from the crumble ingredient list. Add butter as indicated below (*) and mix well. Add the pecans, stir and cover pie with crumble mixture. Press down to cover all the area. The photo below is an example of the pre-baked crumble, but in a much larger baking dish. This version was half-again bigger than the recipe calls for (I wanted to show you some options).

5. Place in pre-heated 400 degree oven for about 45-50 minutes. Check after about 30 minutes and cover loosely with foil if it starts to burn (it may, so watch it closely). Quick clean-up tip: you might also want to put a piece of foil on the floor of your oven in case the filling boils over and makes a mess of your oven.

6. Remove from oven, serve with vanilla ice cream and swoon over your creation. No one (NO ONE) will care that this is gluten-free. Don’t even tell them. On second thought, tell them and then don’t give them the recipe. Just explain that this is what is served in our wheat-free parallel universe that they aren’t part of. Be totally snooty about it. So there, you wheat-eaters!

Of course, I’m kidding.

Sort of.

* Butter, here’s the deal – if I’m going to use butter, I’m going to use the best available source. My choice is Organic Valley Pastured Butter for a variety of reasons. The real thing is much healthier for you than all those nasty “I thought it was real, but it’s really a bunch of icky fake crap” butters. Plus, how the animals are treated makes a big difference in my food choices. This is a good, healthy option for me.

* Butter-using tip: I buy the big chunk of butter and store it in the freezer. Then when I need butter for pie crusts and crumbles, I take it out of the freezer and shred it with a cheese grater. That is much easier than doing that double-knife-ninja-crossover-thing to mix up butter. Then I put the butter back in the freezer for next time. Very easy and there’s less chance of a serious, pastry-mixing injury. Are you listening, GDave?

Go forth and enjoy the apple harvest!
Melissa

I know, it’s fall and there’s a distinct chill in the air. If you live in the high country, you might even have a skiff of snow on the ground. Not exactly smoothie weather, but my detox buddy and I have been doing a fall cleanse for the past three weeks and smoothies have been a major part of our diet. Although I didn’t have the time this fall to document our progress like I did last spring, the results have been the same. I’ve lost a few pounds and feel light, healthy, energetic and rejuvenated. In fact, even though I do this every spring and fall, I’m always struck by how good I can feel. It’s a twice-yearly reminder to reset my health goals and pay attention to how I treat myself. Everything we eat, drink, breathe and absorb through our skin must be dealt with by the body. We’re exposed to a long list of icky environmental toxins on a daily basis. Periodic cleansing gives the body a chance to sort through the muck and unload some of that toxic burden that has accumulated over time. Every system and organ in the body is impacted by what we eat, but the liver is the workhorse. Periodic cleansing gives it a chance to catch up on its workload and regenerate, which is vital to overall wellness.

This smoothie is filled with antioxidant goodness, high-quality protein, vitamins, minerals and essential fatty acids to boost health and combat free-radical damage. Hemp is one of nature’s best plant-based protein sources, containing all the essential amino acids the body needs. And no, you won’t flunk a drug test if you’ve had a hemp smoothie for breakfast. I’m a product of the sixties, a hippie-girl at heart, so the word “hemp” brings to mind marijuana, peace, love and tie-dyes. Having said that, I never inhaled.

Marijuana and hemp both come from the same species of plant, Cannabis sativa L., but from different varieties. There are different breeds of dogs in the Canis familiari group – think Chihuahuas and my guy, Fairbanks. This is no different. Hemp protein powder and marijuana are not the same, so don’t worry that you’ll start wearing bell bottoms and sporting flowers in your hair. Or singing old Janis Joplin or Jefferson Airplane songs. Not that that’s a bad thing. “Go ask Alice, I think she’ll know.”

Quick, what’s that song?

hemp protein smoothie
what you need
2 ripe pears *
2 cups Romaine lettuce or spinach
1 ripe banana *
1 cup goat kefir or goat yogurt
1 cup coconut water
1/4 cup shredded raw zucchini
1/4 cup berries (any kind, organic preferred, frozen is fine)
3 tablespoons hemp protein powder
2 tablespoons pumpkin seeds
1 teaspoon cinnamon

what you do
Wash and cut fruit, throw it in the blender with the rest of the ingredients and blend well. Makes 2 BIG servings or 4 small ones. If you don’t have this mix of ingredients, make up your own. Color outside the lines! Some of these ingredients were from my weekly CSA share. This is a great way to use fruit that is on the far-side of mid-life.

* Overly-ripe fruit is actually better in some ways, especially in smoothies. Ripe bananas are more alkalizing, green bananas are more acidic. Which foods give you the best chance for a healthy pH balance is for another post, but this is a good way to add alkalizing foods to the diet (that’s a good thing), so don’t toss overly ripe bananas. Use them in smoothies.

A sampling of nutritional highlights
Pears are in season now and full of vitamin C and copper, both of these nutrients help protect cells from free-radical damage. High in fiber and considered a “hypoallergenic” fruit, pears are not only healthy, but creamy and delicious as well.
Romaine lettuce is packed with nutrient goodness and contain only 7 or 8 calories per cup. You get a lot of bang for your buck with Romaine, but make it organic as the Environmental Working Group lists lettuce as one of the “dirty dozen” on their shopper’s guide to pesticides.
Pumpkin seeds are rich in anti-inflammatory properties, which may be protective against arthritis and joint inflammation. Guys – pumpkin seeds contain a rich blend of health-promoting minerals, including zinc which helps protect your “boy” parts and your bones. An American Journal of Clinical Nutrition study found a connection between low zinc levels and osteoporosis of the hip and spine. We always think of osteoporosis as a female condition, but it can be a problem for older men as well.
Cinnamon contains unique essential oils that are anti-microbial and help balance yeast and bacteria in the intestinal tract. In addition, cinnamon helps balance blood sugar levels and is rich in fiber, iron, manganese and even calcium. Plus, cinnamon is sweet and tasty. I add it to everything I can think of.

For more cleansing information, check these posts from last spring; cleanse introduction, part 2, part 3, part 4, part 5, part 6, part 7, and a cleanse wrap-up.

Go forth and power up your smoothies! Singing songs from the sixties is optional.
Melissa

I’d like to say it’s a lazy, hot summer day in Golden, Colorado, perfect for ripe, juicy seasonal watermelon. But no, it’s cold, windy and the low last night was 28 degrees. Not exactly picnic weather. More like hot chocolate, flannel jammies and furry slippers weather.

But, when you eat local and seasonal food, you go with the plant flow and it’s watermelon time, so put on a down parka and dig in!

I have been eating watermelon daily for the past three weeks. I’m really not complaining as you all know how much I love my weekly CSA share from Grant Family Farms. Yes, I’ll admit it – I love my farmers up the road in Wellington. Head over heels, stalkingly in love. But in a good veggie-fruit kind of way. Yes, Andy Grant is my version of Sting, a total rock star. Or rather a dirt star.

This smoothie was created using fruits and veggies from my recent share box. Mix and match according to what you have on hand, but this made for a perfect breakfast shake. While sitting by the fire, wrapped in a wool blankie, wearing mittens. Hey, nobody promised that eating seasonal in Colorado would always make sense.

watermelon chia seed smoothie (this is a winner)
2 cups watermelon chunks, seeds removed
2 cups mixed lettuce greens (the good stuff, not iceberg lettuce)
1 small apple, unpeeled and chopped
1/2 cup diced cucumber
1/2 cup Redwood Hill Farms vanilla goat yogurt
1/2 to 1 scoop Chia Seeds (this is what I use)
1 tablespoon sunflower seeds
1 teaspoon cinnamon

Place all ingredients in the blender and mix well. If your watermelon is juicy enough, you’ll have a perfect smoothie without adding any liquid. This was absolutely delicious and something even picky kids will love (or you green-food-avoiding grownups – you know who you are). The green, leafy stuff is practically unnoticeable.

Chia (chee-ah) is an edible seed from a desert plant that is a member of the mint family. Like quinoa was to the Inca Indians, chia was warrior food for the Aztecs and Mayans.

Total Zena, Warrior Princess food.

Chia is rich in omega-3 fatty acids, antioxidants, calcium, phosphorus, magnesium, manganese, niacin, zinc and blah, blah, blah. These little nutty-tasting seeds truly are power-packed. The high fiber content makes them perfect for slowing down the process by which carbs are converted to sugar, so energy levels are more balanced. Chia is great mixed into trail bars, granola, muffins and hot cereal.

Go forth and thrive!
Zena, Warrior Princess

These were so good that I’m just going to skip the prelude and get right to the point.

I went for a 4 mile power walk/hike early this morning and was starving when I got home. My 5 AM apple with almond butter lasted long enough to finish my hike, but that was it. Okay, so I’m not getting to the point, but I’ll be there soon.

This week’s Grant Farms CSA bounty was a bit overwhelming. Actually, seriously overwhelming, so now I’m refusing to go anywhere near a market. I can’t spend money on store-bought food when I have all these fresh, local veggies laying claim to every square inch of my refrigerator.

So, what’s for lunch (10 AM lunch)?

Kale tacos!
What you need
squash, chopped in small chunks (I used half of a large zucchini-type squash)
1 medium tomato, diced
4-6 large kale leaves, stems removed, leaves chopped into 2 inch chunks
1/2 green bell pepper, seeded and chopped in small chunks
1 medium onion, diced
1/2 teaspoon red chile pepper flakes
1-2 tablespoons olive oil
1 can pinto beans, drained and rinsed
corn taco shells
cheese
sea salt

what you do
Preheat oven to 400 and place taco shells on a cookie sheet, set aside for now. It only takes a few minutes to heat the shells, so plan to put them in the oven when you’re almost finished making the taco fixings.
Heat oil in large skillet over medium heat. Add onions, squash and green pepper, stir-fry for 3 to 5 minutes until veggies are semi-tender. Add kale and continue stirring so it has a chance to get covered with the olive oil and cook down a bit (another 3 minutes or so). Place taco shells in the oven and set timer for 4 minutes. Next add the tomatoes, beans and crushed red pepper to the taco mixture; continue stirring until all ingredients are hot. Season with salt. Serve in heated taco shells, top with small amount of grated cheese (optional). Makes 4 to 6 tacos depending on how big the shells are and how packed you cram them.

This was a surprise hit. Gourmet Magazine, here I come. I might even serve them for dinner tonight.

Go forth and play with your food!
Melissa