Recipe: Mexican Rice and Beans

I'm no Mexican mama, but I am quite proud of my version of this classic dish. And if you have leftover rice around it can be made in just 15 minutes!

Rice and beans is a standby of mine and can be prepared using common ingredients I keep in the house (e.g. canned beans, onions, cumin). My version uses brown rice, but everything else is about the same. I love to enjoy this with avocado, cilantro and lime. Gives it a great color and real authentic taste.

And if you're going out tonight, I suggest eating it before hitting the streets. The protein from this dish will help you stand up to the inevitable sugar crash that often follows this festive holiday.

Serves 2-3

1/2 red onion, diced
1/2 green pepper, diced
1 can (15 oz) pinto beans, drained
1 cup leftover brown rice
2 tbsp tomato paste
1/2 tsp cumin
1/4 tsp chili pepper
cilantro, chopped
wedge of lime
sea salt to taste

Saute onion in large skillet for a couple minutes until golden brown. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavors meld. Then fold in leftover rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional).

A halloween without Hershey's?

Chin up, fellow health nut. It's unlikely you'll find many of any Dancing Stars Chunks of Energy being given out this Halloween. Despite all the gains we've made, Oct 31, still belongs to our sugar-craving, pagan-loving children.

I'll admit, I use to be one of them. If someone tried pulling an apple, raisins, or anything remotely healthy on me, it would probably find its way to the wastebasket. Even a cookie or other homemade treat would likely be tossed. After all, didn't we need to worry about some scary mom putting razor blades in her food? I put my faith in the US confectionery industry. My favorites: Reeses peanut butter cups, Snickers, and Almond Joy. Special kindness was given to families that gave me more than one piece.

Now a halloween veteran, I must admit my tastes have changed. I find these conventional, mass produced sweets to be too sweet. I find the good stuff to be that which doesn't come in a wrapper. My Dancing Star chunks, for example, can be found in the bulk bin section at most natural foods stores. My favorites at the Park Slope Food Co-op are the Chocolate Almond Chip flavor and the Raw Goji Berry Cacao ones. The later is sweetened by dates, so you won't miss the sugar.

It might not be green Kool Aid, but I imagine your kids will love them too.

Reminder: Go for a walk, it's nice outside

It is a beautiful day in New York - 63 degrees and sunny. The air is cool and crisp. Jacket optional. It is a day like this I long for - especially in the blazing month of August and the frigid days of February.

So why then do I find myself in front of the computer? Why am I not outside enjoying the weather?

The quick answer: "I've got stuff to do." You know classes to schedule, a blog to update, articles to write. Not to mention keeping up with my Facebook life and the presidential election. It is easy to get sucked in.

Around noon though, I noticed I was becoming overwhelmed with it all. So I decided to humor the thought of going outside. I left my home office and trusted my feet to take me where I needed to go. They headed east, towards Prospect Park.

When in the park I instantly felt a sense of calm. Instead of my to-do list, I began to focus on the colorful autumn leaves. I also noticed myself smiling and sharing a moment with other Brooklynites who were enjoying the weather. I had slowed down. I had become present.

In our busy lives it is easy to think we don't have time for a simple walk. Yet, I have always found these walks to 'add time.' They've given me much needed perspective, often hard to find when you are staring in front of a computer screen. They've also given me a strong grounding and faith that I am exactly where I need to be and that everything is okay.

Come to think of it, I can't think of another 30 or 40 minutes better spent.

Recipe: Celery Root Soup

It's getting cold here in Brooklyn - and nothing stands up to the chilly weather, than a bowl of warm soup. And given the big ole celery root I received in my CSA share last week, I was inspired to create this 'intuitive' recipe.

In the past, I've enjoyed this soup in restaurants, loaded with cream. Seeing as I don't keep cream in the house, I thought to try making this without the added dairy. So I used a potato instead, which when blended gives it the same creamy consistency.

Feel free to add more or less of any of the vegetables listed. You'll find you can't really go wrong with soup. One of the many reasons I like to make it! It also stores well and can be enjoyed days later.

Serves 4-5

1 leek, diced (white and light green parts only)
1 carrot, diced
1 potato, diced
1 celery root, peeled and diced
2 tbsp butter
water
2 tsps or more sea salt

In a large soup pot, melt the butter over medium heat. Saute the leek for a couple minutes, adding remaining ingredients. Cook for another 10 minutes. Fill up pot with water, a couple inches above the vegetables and bring to a boil. Reduce heat to simmer and partially cover. Continue cooking for 25 minutes or longer until potatoes and celery root are soft. Add salt to taste. Remove from heat. Use immersion blender (or transfer to food processor) for a smooth, creamy consistency.

Optional: Serve with chopped scallions (pictured)

Feeling spacey? Eat your root veggies

Have you ever desired more focus or concentration? Or the ability to be more decisive and hold your ground? Before you convince yourself you have ADD, try eating some more beets. I'm confident these root vegetables will bring you down to earth.

This ancient remedy has been on my mind ever since a session with my client Sejal yesterday. She was in high spirits, but had a hard time staying focused during our call. As a result we ended up jumping from one topic to the other. It was clear she needed some support to 'get grounded.'

In my view, Sejal was operating 'in her head.' A condition I see often with academics, like her, and those in highly analytical professions. While this mentality has helped her formulate brilliant thoughts, it has also left her disconnected from her physical body.

Beets can help us get back in touch with ourselves - a traditional remedy that like many things has gotten lost in this time of industrial agriculture and modern nutrition-speak.

And to understand you may have to suspend your beliefs on what is possible through food. When we consume a plant or an animal we take on more than just its nutrients and vitamins - we also take on its energy! This can mean the swiftness of a wild deer or, yes, the groundedness of a root vegetable.

I first learned of this theory from Steve Gagne, author of the book The Energetics of Food. In regards a plant, the energy comes from how it is grown. Beets and other root vegetables collect nutrients from the soil around it and grow downward. When we consume them we bring energy to the lower parts of our bodies - contributing to the sense of firm footing, and enhancing other bodily functions. (Yes, beets are also great for constipation!) Consequently, food that grows upwards, like fruit and sugar, bring energy to the head.

This simple theory might seem out of place in the world of genome mapping and genetically modified crops. Yet there is something about its simple straightforward nature that appeals to me. A sign that mother nature had a plan. Perhaps the question of what to eat, does not require a PhD after all!

I enjoy beets roasted in olive oil and on a simple bed of arugula with lemon juice. Find them at your local farmers market.

*Photo courtesy of huumbug on flickr

Recipe: Sweet Potato Black Bean Enchiladas

As a soon-to-be husband, I can't help but question the roots of my partner. Her ancestry traces to India. Her place of birth, Central Pennsylvania. But judging purely from her kitchen skills, you'd want to place her somewhere South of the border. To her making dahl or paneer is a chore. Yet, the possibility of making quesadillas or tacos gets her all excited. You could say it's her thing.

Yesterday she was in classic form as she ventured into new territory - putting together a sweet potato edition of her 'famous' enchiladas. As the benefactor of this effort I must say it came out a huge success. I could not stop dreaming about this dish all day long. Now my friends, it is your turn.

Note: If you can't find shallots, you can always substitute with small onions. Enjoy!

Serves 3-4

2 teaspoons oil
1 large shallot, diced
1 small poblano pepper, seeded and diced
2 sweet potatoes, diced (about 2 1/2 cups)
1 15 oz can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
fresh juice from 1/2 lime
sea salt and pepper to taste
3 1/2 cups Enchilada Sauce (recipes follows)
10 to 12 corn tortillas
4 oz white cheddar cheese, grated

Preheat oven to 375ºF. Heat oil in large skillet. Add shallot and sauté 5 to 10 minutes or until soft. Add sweet potatoes and peppers. Cover and cook about 10 minutes or until potatoes are tender. Stir in beans. Continue to cook and add a little water if necessary to prevent scorching. Add cumin, chili powder, lime juice, sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Heat tortillas briefly on skillet. Spoon sweet potato mixture, cheese into center of a warm tortilla. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce, and sprinkle cheese generously over top. Cover pan and bake 20-30 minutes.

Enchilada Sauce

1 large shallot, minced
1 small poblano pepper, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
28oz can Muir Glen tomato sauce
1/2 teaspoon sea salt

Heat oil in medium pan over medium-low heat. Add shallot and peppers and sauté 5 to 7 minutes, or until shallot is golden brown. Stir in chili powder, cumin and oregano. Sauté 1 minute. Add tomato sauce and sea salt. Bring to a boil and simmer 15 to 20 minutes.

One bibimbap too soon: weird diet continues

Two weeks ago I heartily accepted the challenge of a priest somewhere in India. His requirement - Swati and I eat no meat, onions or garlic as part of a religious ceremony to bless my future marriage. I wrote about it in an earlier post.

However, the past two weeks have been tough. Especially since reading the New York Times Salmon Bibimbap recipe earlier in the week. We could hold out no longer. And on Wednesday evening we declared an end by enjoying this tasty dish, even though we were technically early. "It was Thursday in India," Swati countered (the official end of the fast).

It seems though we may have jumped the gun. The next day I received a call from my mom apologizing for her earlier miscommunication. Apparently, "the diet is suppose to last one month, not the two weeks," she said matter-of-factly.

I was outraged. My immediate reaction was anger, "You don't realize how hard this is to be gluten-free and also not eat fish!" Then negotiation, "Okay, well technically fish is not meat."

Now I've come to accept it. The way I figure, you don't want to anger the universe, especially when the happiness of your marriage is on the line. Although it bugs me that no explanation was ever given. Or any warning.

But in terms of the diet. The no meat part is relatively easy as its straight-forward. The real challenge to the diet is avoiding the 'sneaky' stuff, garlic and onions, especially when eating out. I've just accepted the fact that I can't be perfect on this one.

The good news - I have been cooking more and finding inspiration in unexpected places. Like the website Manjula's Kitchen, featuring an Indian 'auntie' that shares how to prepare delicious vegetarian dishes according to her Jain diet (yes no onions and garlic). Her spicy okra recipe was a personal favorite.

If only Manjula could setup shop in Brooklyn. That would be nice.