The Working Girl's Lunch: Kale Quinoa Salad with Pesto Vinaigrette

I'm not quite sure where I live anymore. Let's see... there are Starbuck's on every corner (first clue!), lots of Hunter rain boots (getting warmer!) and tons of rain showers to go with them (Great Scott, I've got it!). I'm gonna guess Seattle?!?

Nope! Still New York! 

Apparently, this fair city of mine has angered the weather gods.

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It's been a rainy mess of a June. This poses problems for my lunch break, which I prefer to enjoy outside in Central Park. See, when it's nice, I can bring my own lunch and enjoy it on the lawn. But when it's pouring sheets outside, I'm forced to either (1) eat my homemade lunch at my desk, (2) try to sneak my homemade lunch into a sit-down restaurant and hope that the management doesn't realize my food doesn't match theirs, or (3) give up altogether and buy an overpriced $12 lunch just so I can sit indoors like a respectable paying customer.

Today, in a desperate attempt to channel sunny summer days, I am going to risk it and make a homemade lunch! Don't fail me now, Mother Nature!

I don't know about you, but salads are my jam in the summer. I body craves them, and they're SO easy to make at home and transport on the subway to work. But we all know salads aren't the most filling dish on the planet. But there's a solution! Quinoa! 

Adding quinoa to your salad gives it an amazing dose of plant-based protein, and the fiber content of quinoa will keep you feeling full longer! Problem solved! 

Now if I could only solve the problem of Seattle-esque weather in New York City!

Ready for The Working Girl's Lunch? A beautiful combination of kale, quinoa and pesto vinaigrette? Let's get started!

Cook 1/4 cup of quinoa according to package directions.

Slice a handful of cherry tomatoes in half (I used somewhere between 12-15).

Chop 1 bunch of scallions.

Wash and remove the stems from 1 head of lacinto kale (or whatever type of kale you have!)...

...then slice the leaves into slender slivers (the smaller the better! I should have made them thinner... whoops!).

Put the kale in a large mixing bowl, squeeze in the juice of half a lemon and drizzle with a few tablespoons of extra-virgin olive oil - just enough to coat the leaves.

Now for the messy part! Massage the kale for 2-3 minutes until the leaves become a dark, green color.

Add the tomatoes, scallions and cooked quinoa in...

...along with 1 can of organic garbanzo beans (aka. chickpeas). If you're not a chickpea fan, use less. This is YOUR salad!

Now grab the dressing ingredients - pesto, apple cider vinegar and olive oil.

This is the tricky part because it's hard to say exact measurements! I used about 4 Tbs. pesto, enough olive oil to make my dressing into the consistency I liked and a splash of apple cider vinegar. Then I sprinkled in sea salt, pepper and red pepper flakes. 

Now add as much dressing as you desire, mix well to coat and sprinkle with sunflower seeds. If you're eating your salad the next day, I recommend pouring the dressing on it right before you eat it so it's more fresh!

Pack that lunch up and haul it proudly to work with you!

And now that you've made your lunch, here's to hoping the weather cooperates!

Umbrellas be damned!!

Friends Who Cook: Simply Delicious Mediterranean Grain Salad

You remember my guest contributor Sarah Kagan, the Costa Rican jungle cook and blogger behind Beyond the Batter? Well, today I'd like to sing her praises... toot her horn, if you will. Sarah and I were on a conference call after work on Wednesday and while we were on the call, she whipped up the most fabulous, healthy dinner for me right before my eyes. I held the phone, and she made the dinner. 

Clearly I lucked out on this deal.

When a recipe is simple, part of me assumes that it must not be that good. To me, the complication factor of a recipe lends the dish distinct flavors and textures, whereas simple recipes oftentimes fall short.

But boy was I wrong. I literally had seconds... then thirds of this dish. It was a healthy indulgence, as opposed to my utter gluttony at Farmstead last week.

So, because this dish literally took her 20 minutes to make and was deemed 'oh so delicious' by yours truly, she's allowing me to share the secret recipe. I told you she's a doll.

Oh... and did I mention Sarah just completed another half marathon last weekend in DC?!? She runs AND she cooks! Some people just have it all!

Cook 1 cup of dry grains according to package directions. We used freekeh because we had a free sample from the Vegetarian Food Festival, but you could use brown rice, quinoa, barley, millet... anything really! Quick Tip: When you place a clean dish towel under the lid for the last few minutes, it helps the grains fluff up better!

While the grains are cooking, dice 2 yellow, orange or red bell peppers and finely chop a large handful of fresh basil (there is no exact measurement here, the more the merrier). Combine the peppers and basil in a large mixing bowl.

Add a large handful of pistachios. Any nut will work here... be creative!

 Once the grains are cooked, add them to the bowl and mix well. Dress it with a mixture of 4 Tbs olive oil, 2 Tbs balsamic vinegar, 1-2 Tbs. lemon juice, 1/2 tsp red pepper flakes and salt and pepper to taste. If you need more dressing, just work based off these proportions.

We served our grains with roasted asparagus (easy recipe here) and an avocado, grapefruit and radish salad. Oh... and a glass of red wine. What's dinner without that?

Have a lovely weekend!!

Jammin' in the Kitchen: A Beet So Sweet!

Image courtesy of sunwarrior.com

Now don't think for a second that I didn't want to title this post 'Just Beet It' (I do love my Michael Jackson). But today's title was a bit more appropriate because beets are indeed sweet - satisfying any sweet tooth AND simultaneously providing you with amazing health benefits. They're quite the package deal! 

Beets originated along the Mediterranean and quickly spread throughout the world. This root vegetable, which comes in many lovely varieties (red, yellow, white... even red with white swirls), was used by the ancient Romans for its natural healing properties, in addition to its aphrodisiac properties. Like I said... quite the two-fer! 

In his book Food Rules, Michael Pollan says to 'Eat Your Colors'. What better way to do this than by adding the beautiful beet to your diet? Here's why you should just 'beet it'! (Ok, ok! I couldn't help myself!)...

Nature's Anti-Depressant - The tryptophan in beets helps to relax the mind and improve mental well-being. Plus beets are full of betaine, which is already used as a treatment for depression! I'll take my happy pill in the form of a beet, please!

Nature's Viagra - I'll cut right to the chase on this one. Beets have a high amount of boron, a trace mineral which aids in the production of human sex hormones. But that's not all, folks! The nitrate in beets helps to increase blood flow to the genital areas. Really, who wants to pay for Viagra (or therapy) when the answer can easily be found in the grocery aisle?!

Nature's Medicine - Beets are packed with vitamins and minerals - potassium, magnesium, fiber, phosphorus, iron, vitamin A, vitamin B, vitamin C, and beta-carotene, just to name a few. Plus the antioxidants in beets help fight chronic inflammation that could possibly lead to major health issues down the road, including cancer. Beets provide the perfect nutrient cocktail - one you don't have to feel guilty about throwing back with your friends!

Nature's 'Mama Bear' - As I've said before, natural folate is much preferable to taking a folic acid supplement, and beets are full of folate! Folate helps to protect the body's DNA, while also ensuring that your unborn baby arrives on the scene with no neural tube defects! That's a win-win, my friends!

Nature's Red Bull - Step away from the energy drinks! I have your answer right here! The nitrates in beets, which are converted to nitric oxide in the body, work to expand the walls of your blood vessels, allowing you more oxygen and more energy! Plus, beets are 'smart carbs', meaning that though they are high in sugar, they are low in calories. The sugar in a beet provides you with long-lasting energy without spiking your blood sugar levels, thanks to the fiber content that goes along with it. Eat a beet with your lunch and you'll be in business all afternoon (without even touching a Red Bull)!

So you see? Nature has a funny way of providing you with all the things you need to feel well! I like my beets in juice form or on a salad. Here's a simple recipe for a Massaged Kale and Beet Green Salad...

Grab your ingredients. One beet will be enough for a few servings, and the smaller the beet, the faster it cooks.

Trim the stem off 1 beet and rinse lightly under cool water to get any excess dirt off.

Place the beet in a saucepan of water and bring to a boil. Once the water is boiling, reduce the heat to medium and let
the water do its job.  A medium size beet will cook about 45 minutes.

Don't waste the beet greens! Wash and trim them while your beet cooks.

Then slice them into ribbons.

Now wash and pat the kale dry. Separate the leaves from the stems and chop into ribbons.

Check that hot beet out... it truly looks like Love Potion #9 in there!

In a large mixing bowl, combine the kale and beet greens. Drizzle lightly with extra virgin olive oil.

Now squeeze a lemon into the mix. Use just one half of it if you're making 2 servings. Use the whole lemon
if you're feeding a hungry family. At this point you can also sprinkle it with a little sea salt and pepper.

Now massage the mixture for 2-3 minutes until the leaves turn a darker shade of green. The salad will also
shrink a bit in size. Massaging the greens helps to activate more nutrients AND makes the raw greens a little
less bitter and tough.

Your beet is done when you can stick a fork in it easily. Remove it from the saucepan and transfer it to a bowl
of cold water. Gently rub the skin and it will come right off!

Now slice that beautiful beet...

...and add it to your salad. I also added toasted pumpkin seeds but any type of seed would compliment
this salad well (sunflower seeds, pecans, almonds, pine nuts)! Drizzle with your dressing of choice or whisk
the following together for a light yet tasty dressing: 1 shallot finely chopped, 1 1/2 Tbs. olive oil,
1 1/2 Tbs. balsamic vinegar, 1 Tbs. Dijon mustard, 1/2 tsp. garlic powder and sea salt
and black pepper to taste.

Kale: No Longer the 'Jan Brady' of the Cabbage Family

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My brother's name is Cale, dangerously close to the spelling of our vegetable of the day. As a child, this made me giggle. My brother was named after a vegetable. WHAT in the world were my parents thinking? He would clearly be scarred when the little kids at school put two and two together.

If only the little kids had known how cool kale really is!

Kale has been cultivated for over 2,000 years. It was a staple of the Greek and Roman diets. Just recently, it came into the spotlight because of its 'superfood' status. It's also relatively inexpensive and easy to work into your meals.

Here's why you should jump on the 'kale train' ASAP. Kale is...

• A great source of vitamin C (which boosts your immune system), vitamin K (for bone health) and vitamin A (for healthy mucus membranes, skin and eyes).
• High in fiber.
• Full of health promoting phytochemicals that protect against prostate and colon cancers.
• Rich in iron (which helps protect you from anemia).
• Rich in carotenoids (strong antioxidants with anti-inflammatory properties).
• Extremely low in calories and contains no fat.

I'm a huge fan of kale chips. Here's what you do...

Preheat your oven to 300 degrees Fahrenheit. Thoroughly wash the kale and pat dry.

Tear the each leaf in half, discarding the stem. Then tear each half into 'chip size' pieces.

Drizzle the pieces with a light coat of olive oil...

...Then toss to coat evenly.

Place your chips on a non-stick baking pan, making sure they are evenly spaced (this is key!).

Now, bake the chips for 20 minutes total, flipping the chips halfway through so that both sides bake evenly. Allow to cool and enjoy! Oh...and eat as many as you want! They're good for you!

Here are some other great recipes to get you started...

PASTA WITH BLACK KALE, CARAMELIZED ONIONS AND PARSNIPS:

http://www.myrecipes.com/recipe/pasta-with-black-kale-caramelized-onions-parsnips-10000002012801/

Image courtesy of myrecipes.com

KALE WITH ROASTED PEPPERS AND OLIVES:

http://www.realsimple.com/food-recipes/browse-all-recipes/kale-roasted-peppers-olives-10000000524082/index.html

Image courtesy of realsimple.com

KALE, APPLE AND PANCETTA SALAD:

http://www.seriouseats.com/recipes/2012/02/serious-salads-kale-apple-and-pancetta-salad.html

Image courtesy of seriouseats.com