February 2010 – Page 3

Super Bowls V

Posted on February 5, 2010 by Lia Huber — 2 Comments ↓

Yes, I’m turning to the Super Bowl as a theme today which probably comes as a shock to those of you who know me (“Super Bowl . . . that’s baseball, right?”). But it struck me as a good opportunity to highlight some of the bowls we have here on NOURISH Evolution and talk about what makes them so, well, super. Here are five for a winning Super Bowl Sunday (warning . . . there are cheesy sports puns throughout this post: be forewarned).

Warm Up

Pumpkin Spice Oatmeal with Toasted Pecans – Oats are a wonder food. The beta glucans (which are a subset of carbohydrates . . . see, carbs are good) in them help lower total and LDL cholesterol, increase immune function and suppress tumor formation. But you don’t really need to be thinking about all that as you’re enjoying this ridiculously decadent bowl of oatmeal (I swear, it tastes like pumpkin pie). You can just feel good about what you’re eating and know, too, that it’s a great way to kick off the day.

Pre-Game

Noemi’s Remixed Party Mix – Most often, we here at NOURISH Evolution don’t look to make traditional junk food more healthy; instead we’ll look for ways to make inherently healthy foods taste sublime. But there are exceptions, and this staple of Mack family get-togethers, Chex Mix, was one of them. Make our remixed version for an addictive nibble that’s preservative-free and not entirely full of empty calories.

Kick-Off

Guatemalan Guacamole – Let’s face it; games are more about munching than about actual mindful eating. Even I know that. So if you’re going to graze, this guacamole—based on a Guatemalan recipe—will fill you up with good things: good fats, good protein. It’ll also literally fill you up . . . there’s an amazing amount of fiber in those little green guys.

Half Time

Orrechiette with Broccoli Rabe and Sausage – OK. Half time. The Who (could my husband be happier?). At this point you’re probably over the noshing. So let’s turn to a bowl of a different sort. I’ve doubled up the vegetables in this dish and halved the pasta, but trust me, you’ll never miss it. Pungent bitter greens, nose-tingling garlic, just a crumble of spicy sausage. And easy-to-maneuver forkfuls. All-in-all, a bowl you want in hand as you watch the half-time show.

Fourth Quarter

Cherry-Almond Crumble – Now this is a bowl to wrap it all up with. As satisfying as this dessert is, you’ll be hard-pressed to find anything to wag your finger at. Whole oats, whole wheat, a whole lot of whole fruit and a touch of butter and sugar come together for a super-simple, sweet-tart, rich and crunchy treat.

Now dare I say it . . . go Saints! 😉

Guatemalan Guacamole Avocado Salad

Posted on February 5, 2010 by Lia Huber — 1 Comment ↓

This take on guacamole comes from a Guatemalan recipe for avocado salad. There’s nothing quite like the buttery flesh of an avocado, made even better by the fact that it’s loaded with healthy fats. Do be aware, though, that those same fats make this a calorically dense dish . . . so just be conscious of your bites.

2 large, ripe avocados
1 hard-boiled egg, peeled and coarsely mashed
1/4 cup jicama, peeled and cut into a 1/4-inch dice
1/4 cup lime juice, divided
2 tablespoons finely diced red onion
1/2 teaspoon oregano
1/2 teaspoon minced fresh hot chiles
Sea salt and freshly ground black pepper, to taste

Scrape the flesh from the avocados into a bowl and roughly mash them with the egg. Mix in the jicama, 2 tablespoons lime juice, onion, oregano, chile and salt and pepper to taste. Mix enough to blend the ingredients, not so much so that it becomes smooth. This should be a chunky guacamole.

Serves 8

Prep Time: 10 minutes

Count Your Blessings

Posted on February 1, 2010 by Lia Huber — No Comments ↓

Just about every culture spanning the globe partakes in some sort of thanksgiving benediction before consuming their food. The Japanese say, “itadakimasu,” which is a humble thanks for the food they are about to receive. Muslims quote from the Koran, saying, “Eat of your Lord’s provision, and give thanks to Him.” Before a banquet, the Chinese declare, “Duo xie, duo xie” or, a thousand thanks, a thousand thanks, and Jews and Christians alike open the meal with a blessing to God for the food before them. The world over, people count their blessings.

Regardless of the culture, all thanksgiving traditions have to do with one or more of three components: giving thanks for bounty of the meal, for the sustenance it gives our bodies, and for the communion it provides between those with whom we share it.

You don’t have to be religious to benefit from giving thanks before a meal. Saying grace can be as simple as a momentary pause to focus your attention, either silently or shared openly with others, to create a more mindful mindset. Thornton Wilder once said, “We can only be said to be alive in those moments when our hearts are conscious of our treasures.” And in that way, the act of pausing to give thanks for a meal is a blessing in and of itself.

This week, whether you borrow from convention or invent your own approach, say a blessing for the food you eat and observe how it subtly transforms your meal.

Cherry Almond Crumble

Posted on February 1, 2010 by Lia Huber — 3 Comments ↓

This cherry dessert is great to make when you’re stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert. Don’t let the number of ingredients fool you–this crumble comes together in a snap.

4 cups fresh (pitted) or frozen (thawed) sweet cherries
2 cups fresh or frozen (thawed) cranberries
1/2 cup sugar
1/4 cup dried cranberries, chopped
1/4 cup dried cherries, chopped
1 tablespoon whole wheat flour
1 1/2 teaspoons cornstarch
1/4 cup slivered almonds, toasted
1/4 cup rolled oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
3 tablespoons chilled butter, cut into small pieces

Preheat oven to 375 degrees F.

Combine first 7 ingredients in a bowl, tossing gently to coat fruit. Spoon mixture into an 8-inch square baking dish.

Combine almonds and the next 7 ingredients (through extract) in another bowl. “Rub” in butter with your fingertips until the mixture resembles coarse sand. Sprinkle oat mixture evenly over cherry mixture.

Bake for 45 minutes or until filling is bubbly and topping is golden.

Serves 8