Browsing Tag

gluten-free

Grilled White Asparagus with Currant Jelly

April 16, 2013
grilled-white-asparagus-with-currant-jelly

How is it only now I’ve been introduced to white asparagus? I remember seeing it in the States, but for some reason I never gave it a try until moving to Europe. In Cork, white asparagus is coming into season and it can be found in every market.

I’m really beginning to love asparagus because it’s one of the few vegetables that can stand on their own – artichokes and leeks are the others -and can be served warm or cold. But white asparagus, with its ivory color, is also elegant. It has a special delicacy and less herbaceousness than the green and is less likely to be bitter. It is nutty, succulent and satisfying, which is why just three or four thick spears makes a substantial side dish. Since it’s season is short, I grab the white while I can.

White asparagus is grown completely underground, a process called etiolation. The spears are deprived of light which prevents the plant from producing chlorophyll, thus there is no green color to the stalks. Asparagus is a great source of many nutrients, including fiber, folic acid, calcium and iron. But one thing that may surprise you is that asparagus is loaded with the lesser-known vitamin K. Some vitamin K in our bodies is actually produced by the friendly bacteria in our gut, but the majority we get from the plants that we eat.

I chose to dress this veggie with a tart, juicy currant jelly which compliments the asparagus’ delicate flavor. It may sound crazy mixing veggies with berries, but it really works. Simply delicious.

healthy-red-currants

red-currants-lemon

Grilled White Asparagus with Currant Jelly & Lemon Zest

Serves 2

Ingredients:

  • 6-8 spears white asparagus
  • melted coconut oil
  • pinch of sea salt
  • handful of fresh red currants
  • spinach
  • lemon zest

Directions:

Preparing the asparagus

  1. Rinse the asparagus. Using a knife, remove the bottom 1/2 inch of each spear. Remove the tough peel from each spear using a vegetable peeler.
  2. Brush each spear with coconut oil. Sprinkle with salt.
  3. Place the spears on a grill rack over medium-low heat, taking care not to break any of the spears. Turn frequently, every minute or so, using tongs to prevent burning. Grilling uncovered is best due to the constant attention needed during cooking. Spears are ready to serve when there are light brown grill marks on each side. Cooking time will vary according to the specific temperature of the grill being used and the level of doneness desired.

Preparing the currant jelly

  1. Place currants in a bowl and mash with a spoon.

Assembly

  1. Place grilled asparagus on top of a fresh bed of spinach and top with currant jelly and lemon zest. Enjoy.

Photo Credit: my sister, Jenny Norris – jjnorris.com

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Celery, Cucumber & Mint Juice

April 7, 2013
celery-cucumber-and-mint-juice

As the seasons make their transition outside, it feels so right to make one inside. This year I have made it a personal goal of mine to sip on more green juices. Enjoying green juices daily is the best way to alkalize the body with extremely vital nutrients that nature provides for us, in turn supporting a healthy immune system that will protect us from disease. Juicing these greens allows for the vital nutrients to be assimilated easily and immediately, giving you an immediate energy boost.

I drink this juice almost daily, and with good reason. The base is cucumber, which is a little known nutritional powerhouse. Its loaded with potassium, magnesium, vitamin C and folate while being very low in calories. It is a perfect choice for before or after exercise since its loaded with electrolytes. After adding cucumber, I throw in celery, apple, spinach and mint -creating an extremely potent, detoxifying cocktail.

Freshly squeezed juice is a wonderful drink all year round. You can easily vary it and use all sorts of vegetables and fruits. A rule of thumb is to use 80% vegetables and 20% fruit in order to get a perfectly balanced sweetness and avoid too much fructose (natural sugar from the fruit). Lemon, lime, ginger and fennel are some of the taste boosters you can add to any juice.

An important tip: always buy organic fruits and vegetables to use for your juice making. This way you can avoid peeling your fruit and vegetables and instead use all of their tasty parts and get all those lovely vitamins and nutrients.

Grab your organic wonders and follow me…

cucumber-celery-mint-juice

Celery, Cucumber & Mint Juice

Serves 1

Ingredients:

  • 1 medium cucumber
  • 1 celery stalk
  • 1 apple
  • 1 handful spinach (or other greens)
  • 2-3 sprigs mint

Directions:

  1. Rinse all ingredients.
  2. Add ingredients through juicer.
  3. Serve and enjoy!

How are you enjoying spring? Would any of you be interested in joining me for a juice cleanse or raw food detox the first week of May? This is a good time of year to do a cleanse or detox because the weather is warming up so our bodies can take more raw foods plus more fruits and veggies are coming into season. Let me know your thoughts below!

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Baked Aubergine with Tomato & Pesto

March 30, 2013
baked-aubergine-with-tomato-and-pesto

I just returned from a lovely holiday in France. Every cell of my body is now officially made of baguette. There seems to be many stereotypes attached to the French people, but so many of them are true. They can be seen carrying bread around, they drink wine at lunch and they are fiercely passionate about their food. Although breakfast consisted of little else than bread and some fruit, there were nice cafe lunches followed by fancy dinner feasts that would satisfy our tummies for the rest of the night. Not a sustainable way to live for this girl, but I was happy all the same.

aubergine-eggplant-recipe

Thankfully we would take daily trips to the market to buy fresh produce to replenish our vitamin stores. The markets were busting at the seams with the freshest, most beautiful produce. Upon returning home to Ireland, I felt inspired to make use of the aubergines I had seen in our local markets. Of all the unappealing things to call such a delightful vegetable, eggplant has to be the worst. I think we could all stand to get a tad pretentious and call them aubergines from now on. Same vegetable, now far more appealing. Aubergine is low in calories (only 35 calories per cup), but high in fiber – making it a delight for anyone watching their weight.

As mentioned above, aubergine is an excellent source of digestion-supportive dietary fiber. This fiber can bind to cholesterol in the digestive tract so that fat is not absorbed into the bloodstream. Aubergine contains bone-building manganese and vitamin K. They also are high in a chlorogenic acid, a powerful antioxidant offering antimicrobial and antiviral activities along with the ability to help lower bad cholesterol levels.

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If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto. Or just pop it the oven and come back later to silky soft goodness. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. This dish is great to make ahead and reheat when you’re ready to eat – also a fantastic option for vegetarian entertaining.

I have plenty more to say about my unbelievable trip, but for now I’ll leave you with a delicious recipe and the promise of more gorgeous, Parisian-inspired recipes to come!

 Baked Aubergine with Tomato & Pesto

Vegan & Gluten-free

Serves 2

Ingredients:

  • 2 medium aubergine (eggplant)
  • 1 clove garlic, peeled & very finely sliced
  • drizzle olive oil
  • tomato sauce, to serve
  • pesto, to serve

Directions:

  1. Preheat oven to 425°F (220°C)
  2. Slice aubergine into 1/2 inch slices and spread slices onto a baking sheet lined with parchment paper. Mix the oil and garlic and brush it on both sides of the aubergine slices. Bake for 10 minutes, flip slices and bake for another 10 minutes.
  3. Create your stacks by starting with one piece of aubergine, top with tomato sauce, and then another piece of aubergine. Top with pesto and fresh basil. Drizzle plate with more oil to get extra fancy. Enjoy!
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Soba Noodles with Spicy Lemongrass Broth

March 15, 2013
soba-noodles-spicy-lemongrass-broth

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…

soba-noodles-with-spicy-lemongrass-broth

Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3

Ingredients:

  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds

Directions:

  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.
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