Thursday, February 9, 2012

Chili-Garlic "Mac" and Cheese

1 spaghetti squash 
2/3 c. cream, preferably raw
3 Tbs. butter, preferably raw
1 3/4 c. raw cheddar cheese
1 garlic clove
1/2 tsp. chili powder
1/2 tsp. fine sea salt, plus more to taste
freshly cracked black pepper to taste

Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds and pulp.  Place squash halves hollow side down in large baking pan.  Fill baking pan with water about halfway to the top and cover with foil.    Bake for approximately 45 minutes, or until squash can be easily pierced with a fork through its skin.

Once squash is cooked, carefully scoop out its insides and place in large skillet.  Add cream, butter, and cheese and gently heat over medium-low heat until butter and cheese is melted and everything is well combined.  Turn off heat and add the last four ingredients, mix well, spoon into bowls, and enjoy! 

Monday, February 6, 2012

Fava Beans

These sprouted fava beans are going in my dinner tonight (soup). They're so pretty! I love knowing that the beans are now alive.

Sunday, February 5, 2012

Sardine Salad

I love sardines.  They're small, strong-tasting little fish that pack a super nutritional punch.  Being that they're small, they're also naturally lower in mercury than larger fish like tuna, who've had mercury and other toxins biomagnified in their bodies. Here's a little sardine salad recipe that is sure to please any sardine lover in your family.

Sardine Salad 
yield:  2 servings

Ingredients for salad:
3 c. organic mixed greens, packed
12 heads organic Brussels sprouts
1/2 c. broccoli sprouts (alfalfa, clover, radish, or other type of sprout would work well here, too)
1 4.375 oz tin sustainably caught sardines
Thinly sliced red onion to taste
Sea salt

Ingredients for dressing:
2 Tbsp extra virgin olive oil
1 Tbsp pastured butter
2 Tbsp capers
juice of half of a lemon

Directions:  Steam Brussels sprouts.  While Brussels sprouts are steaming, melt butter in pan.  Once melted, add capers and lemon juice.  Whisk until well incorporated.  Arrange mixed greens over two plates, add steamed Brussels sprouts and broccoli sprouts.  Flake sardines over top of salads and add the red onion.  Pour dressing over the top of your creation and sprinkle with sea salt.  Enjoy!