Shout-out to Patty – Recipes for a Special Person, and Anyone Who Loves Perfectly Healthy Foods

Ok, transitioning from the prospect of making Christmas Sugarplum Syllabubby Mess (referenced in my earlier post today) to this can be highly suspect, but here goes:  I came upon these two recipes the other day and immediately thought of my sister-in-law Patty and her husband John, who are on a macro-biotic diet.  I am not sure if these technically qualify as macrobiotic, but I am sure she can tweak them to get there.  Hope you like these, Patty.  And for everyone else, these are just, plain wonderfully healthy – so enjoy!

BROWN RICE BOWL – courtesy Little Flower – Recipes from the Cafe

1 1/2 cups cooked brown rice

10 blanched french green beans

1/4 cup cooked black-eyed peas

1/4 cup sauteed mushrooms

4 1/4″ slices baked tofu

1/4 red bell pepper, sliced into matchsticks

1/4 cup shredded carrot

1/3 cup Carrot Ginger dressing – see below

1 tblsp black and white sesame seeds, mixed

1 tblsp nori, cut into 1/4″ strips, using scissors

1 tblsp microgreens

Reheat rice by placing in a baking dish or heatproof bowl, sprinkling with water, covering with foil and warming in a 300F oven until steamy warm, about 10 minutes.  (Or, cook a fresh batch)

Scoop warm brown rice into a serving bowl.  Arrange the green beans, black-eyed peas, mushrooms, tofu, red bell pepper and carrot on top of the rice in distinct sections.  Drizzle with dressing.  Sprinkle sesame seeds, nori and microgreens in successive layers over the middle of the bowl and serve.

GINGER-CARROT DRESSING:  (also courtesy of Little Flower)

1 shallot, peeled

2 cloves garlic, peeled

3 tblsp fresh ginger, peeled (about a 3″ knob)

1/2 cup carrot, grated (1 medium carrot)

1/2 tsp ground mustard

2 tsp soy sauce

1/2 cup seasoned rice wine vinegar

1 tsp toasted sesame oil

3/4 cup canola oil (or of your choice)

1/4 cup extra virgin olive oil

salt to taste

Roughly chop the shallot, garlic, and ginger and toss into a wide glass or small bowl.  Add the carrot, mustard, soy, vinegar and oils.  Puree with an immersion blender until smooth.  Add salt to taste.  Store in an airtight container in the refrigerator for up to 1 week.

 

And, also:

GREEN SOUP – courtesy Little Flower – Recipes from the Cafe

1 bunch Kale

1 tblsp olive oil

2 onions, chopped

5 cloves garlic, peeled and minced

1 bunch asparagus, trimmed and cut into 1″ lengths

1 quart organic vegetable stock

3 cups water

1 1/2 cups fresh spinach leaves

1 cup arugula

1 package frozen organic peas (1 lb)

Salt and freshly ground pepper to taste

Remove and discard the tough center stalks of the kale.  Tear the leaves by hand into large pieces and wash in cold water.

In a large pot, heat the olive oil and saute the onion and garlic over medium heat until softened.  Add the kale, asparagus, stock and water and bring to a boil over medium-high heat.  Turn the heat down to a simmer and cook until vegetables are tender, about 5 minutes.  Remove from heat and add spinach, arugula and frozen peas.  Blend to a smooth puree with an immersion blender or food processor.  Add salt and white pepper to taste.  Serve at once.

Hope you all will try these.  I have added them to my bucket list.