Sweet Broccoli Juice

Do you end up with a pile of broccoli stalks in your kitchen? I eat a lot of broccoli so I always manage to have a growing pile of broccoli stalks in my fridge. For years I made the mistake of composting them. Of course, that was until I realized how absolutely delicious they are. If you're not eating your broccoli stalks, let me tell you right now that you are missing out.

Once you peel the outer skin of the broccoli stalk away, the inside is crisp and sweet and they make a wonderful snack by themselves. I also love using shredded broccoli stalks raw in salads and slaws or sauteing them in a quick stir-fry. 

This week I've been experimenting with adding them to juices and I am loving this spicy and sweet combo with apple, mint, and ginger. If you are one of those people who dislike the taste of broccoli, let me just warn you now that this probably isn't for you. However, if you are a broccoli fan and are looking for a new way to  use up the stalks, this is one tasty treat!

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Kohlrabi Chickpea Salad

What is kohl-rabi? Kohl...rabi? Is that how you say it?

What does kohl-rabi taste like? Can you eat the leaves?

That's a funny looking vegetable! 

I've seen kohlrabi at the store, but I don't know what to do with it. How do you prepare it?


In my life away from this computer, I spend a lot of time talking to people about vegetables and encouraging kids and adults to eat outside of their comfort zones. Fall and winter brings us many vegetables that we are already familiar with and love, including: winter squashes, a variety of greens, and beautiful root vegetables. I've found that kohlrabi is one of the most unfamiliar veggies this season and most people have questions about how to prepare it and what to do with it.

Today I have a special treat for you... Check out the video below to learn how easy it is to prepare kohlrabi and see the cooking demo for this delicious recipe!

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Daikon Carrot Salad with Almonds

Do you know how hard it is to get a cat to make a cute paw print on a card?  No, of course you don't... because why would you?  Why on earth would you do something weird and wacky like that?  Things like this are best left up to me; then I can come back and tell you how crazy they are.

I got this idea to make a card "from our cats" for my partner for Valentine's Day.  Naturally my first concern was what medium to use that would be safe on their paws. Anything possibly toxic like ink and paint were most definitely out so I opted for fresh beet juice.

You should know that beet juice stains. Bad. Especially when there are tiny paws covered in beet juice that are running very quickly away from you. In the end, I didn't even get a cute paw print on the card. All I got was a couple of red, ill-shaped blobs. I think the card ended up looking more like a threat than a gesture of one's love and admiration.  

So, the lesson here is simple: don't be like me when it comes to cats... or probably life in general. But, if you like good food, you are more than welcome to be like me when it comes to this salad.
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Creamy Fennel & Broccoli Soup

I can usually tell when life starts to feel a bit hectic and unpredictable because I start craving soup.  Soup was the first thing I ever learned how to cook and it has been a longtime standby in my kitchen.  It doesn't matter if it is the middle of summer... soup can be an incredible comfort food any time of the year.  

This soup is decadently creamy, which comes from blending raw cashews.  With the healthy fats and protein from the nuts, it doesn't take much to make this a full meal.  Just add your favorite summer salad (of course, I highly recommend this one) and maybe a good loaf of bread.  And if you don't share my warm soup craving in the middle of July, just know this can be served cold instead of warm.  

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Tahini Broccoli Salad with Cashews

Do you have a special video gamer in your life?  I do.  And because of this relationship, I am always the first one to know about new video games, new video game accessories, and what's happening with Angry Birds. This kind of information isn't my cup of tea.  I couldn't tell you the difference between a PlayStation or an Xbox to save my life.  (And please, whatever you do, don't explain it to me... again.)

I recently learned that they are now making iPhone games with zombies chasing you to encourage people to run.  The funny thing is that they are hoping it will specifically encourage video gamers to be more active. Wouldn't it be easier just to go for a jog... without the app?  Don't get me wrong, I'm all for helping anyone to be more active and have a healthier lifestyle.  I just have to shake my head at the fact that zombies are the new fitness motivation.  I mean, if we have to make an app, wouldn't it be scarier for you to have to outrun Richard Simmons?  That guy is fast.

To be completely honest, I'm a little scared of what they will think of next.  I have a feeling it will be a game where you have to eat your broccoli before the zombies eat you.  But, don't worry.  I've got you covered.  Just make this salad, offer them a bite, and the undead will realize that between you and the broccoli, they'd rather take the broccoli.  (I hope.)

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Simple Garlic Broccolini

Pinterest is going to be the death of me.  As much as I try to resist social media... it somehow finds me anyway.  I was originally persuaded to get on Twitter to keep in touch with blog readers and then soon enough, I discovered how amazing it is to keep up on super important news.  I mean, how else would I know what everyone is eating for lunch or when Breaking Dawn Part 1 came out on DVD? These things are now clearly vital to my life.

In a moment of curiosity, I recently joined Pinterest.  I thought Pinterest would be a useful way to organize recipes that I want to try.  Of course, it went into a full-blown obsession from there: DIY jewelry projects, cute animals, home organization... At one point I had a board dedicated specifically for cute plaid shirts. Trouble, just trouble.  19 20 boards later and now I'm hooked.  And doing way too much online shopping for my comfort zone.

Why, Pinterest, why?! Why must you make me want to spend my money on cute, useless things?  Don't you know that I have to feed a daily juice habit and cruciferous vegetable addiction?

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Creamy Broccoli & Kale Soup

Our bodies are really good at telling us when we need to slow down.  It seems to me that our minds that are the problem... always thinking about what's next, planning our to-do list, or scheming about some big project.  

This week my body has been telling me that it's time to slooow down.  I've definitely been pushing myself hard the last six weeks and after waking up with the beginning of a cold, I am finally listening to what my body needs.  My body wants more sleep, more time for relaxing, and a really good dinner.  What does your body want?

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Raw Broccoli Crunch Salad

I can successfully say that I will never again wonder what it's like to ride 50 miles on a bicycle in one day.  This summer it's been great to get back on my bike and I've been pushing myself to do more long rides out of my comfort zone.  Yesterday some friends and I rode the Lake Washington loop and my legs still feel like jelly.

I've decided to sign up for the Cycle the WAVE (Women Against Violence Everywhere) ride in September.  It's a non-competitive women's ride meant to inspire awareness and hope for domestic violence victims.  This year's proceeds will support the Eastside Domestic Violence Program, DAWN, and New Beginnings.  Before I discovered my passions for food and food justice, I used to do anti-violence awareness and recovery work with women.  This ride feels like a great way to support a cause I feel deeply about and keep myself motived on my bike.

When I was on the trail yesterday and began feeling defeated by a big hill I would picture myself in my apartment sitting on the couch and eating this salad.  That's been the majority of my day today and I'm not ashamed to admit it.  You certainly don't have to go on a long bike ride to enjoy this salad.  It's super healthy, quick and easy to make, and the leftovers make a wonderful lunch.  In fact, I think this tastes even better the next day after the vinegar has had a chance to soften the broccoli a bit.

If broccoli isn't a favorite vegetable of yours, this salad might just change your mind.  I love using broccoli stems because they have a milder flavor than the head, but you could also use broccoli heads if you wish.  This salad is crunchy, tangy, and sweet and is the perfect reward after a long hard day on the trail.

Raw Broccoli Crunch Salad
4 servings

Dressing:

1/4 cup extra virgin olive oil

1 Tablespoon raw agave syrup

2 Tablespoons apple cider vinegar

3 cups broccoli stems, shredded

1.5 cups carrots, shredded

3 green onions, chopped
1/3 cup dried cranberries
1/4 cup cashews
Freshly-ground black pepper to taste

Mix the olive oil, agave, and apple cider vinegar together in a small bowl and set aside.  Toss the broccoli and carrots together in a medium bowl and top with the dressing.  Work the dressing in with your hands.  Mix in the green onions, cranberries, and cashews and serve.  Top with some freshly-ground black pepper to taste.

If this salad will not be eaten right away, leave the cashews out until just before serving to keep them from getting mushy. 

Roasted Broccoli with Sesame Miso Dressing

Sometime soon I plan to stop talking about this. But until then you'll just have to hear about it.  I mean, I have to tell somebody and everyone else in my life is sick of hearing it.  Guess who got to meet Brandi Carlile this week.

Yep, that would be me.

If you don't know who Brandi Carlile is that has to change right now.  She's an amazing singer/songwriter originally from the Seattle area.  If you haven't heard her music before you need to.  Seriously.  Like right now.  Her new album will also be released on May 3rd and she's performing at a bunch of places around Seattle to celebrate.  Check out her website for more details.    

So here's where I'm going to geek out about this again.  I've been a huge fan of hers for years and have always told people that one day I planned to meet her.  I didn't know how, but I knew it would happen.

The nonprofit organization I used to work for had their annual fundraising event this week and through some of their connections they were able to get Brandi Carlile to perform at their auction.  Their event manager, quite aware of my obsession, texted me as soon as Brandi was confirmed.  Apparently I was the first person to be notified.  I'm just that cool.

And the rest is history.  They had an amazing event and raised over $345,000 to benefit women and girls in the Seattle area.  Brandi gave an awesome performance.  And, at the end of the night, I got to meet her.  And she hugged me.  Twice.  Just sayin.

So, how does roasted broccoli relate to Brandi Carlile?  Quite frankly, it doesn't.  But I figured I had to move on from gushing about her eventually so I might as well follow it with something that you're interested in.

Do you like broccoli?  No?  Hmm, then maybe I should just keep talking about Brandi.

Even if you're not a big broccoli fan, I have a feeling you might like this recipe.  The salty and sweet combination from the miso and agave bring out the best of broccoli's qualities.  Roasting it adds a nice flavor as well, but you could easily steam it instead.  If you wanted, you could even eat the broccoli raw and use the sauce for dipping.

Do you eat your broccoli stalks?  If you don't, you're missing out.  Broccoli florets are great, but I think the stalks are sweeter and even more delicious.  To use them in this recipe, cut the florets from the stalk then simply peel or chop off the outer tough layer of the stalk.  Chop the peeled stalk into pieces and roast with the florets.  They are also delicious raw so I wouldn't blame you if they never even made it to the oven.

Roasted Broccoli with Sesame Miso Sauce
Serves 6

6 cups broccoli florets and stems, chopped
4 Tablespoons white miso paste
2 Tablespoon agave syrup
2 Tablespoon rice vinegar
4 Tablespoons water
3 Tablespoons sesame seeds for topping

Preheat oven to 425 degrees.  Lay broccoli flat on a sheet pan and roast for 20 minutes, turning at least once.
Mix miso paste, agave, rice vinegar, and water together.  When broccoli has finished roasting, either drizzle or toss dressing with the broccoli.  Top with a sprinkling of sesame seeds.

Broccoli with Garlic Chili Sauce

For my job, I have been doing a lot of research on how parents should deal with children that have picky eating habits.  Apparently it can take 10 - 15 exposures before a child is curious enough to try a new vegetable for the first time.  The best practices are to be patient, engage children in new foods at times other than meals (like shopping at the market or food preparation), don't bribe them, and never force a child to finish their plate.  Instead, ask them to try a bite and leave it at that.  The more familiar a child becomes with a vegetable, the more likely they are to eat it and begin to love it.  Any parents want to weigh in on this one?

Since I don't have children, I immediately thought of how to use this information on the only picky eater in my life:  Ashley.  Ashley hates broccoli (along with most vegetables), but I am patiently working on it.  I figure this recipe will help. 

I don't know about you, but I could live off of broccoli.  Broccoli is my go-to vegetable and it's hard for me to grow tired of eating it.  I understand that not many other people have this kind of love-affair with broccoli.  In fact, I can easily name a handful of people in my life that have been creeped out by my weird broccoli habits... you know, just the usual raw broccoli for breakfast, sneaking broccoli into a Storm basketball game for dinner, and (ok, I will admit this was not very good) drinking a broccoli smoothie.

If you are a broccoli fan I'm sure that you will love it with this garlic chili sauce, which is just the right amount of sweet and spicy.  If you are not a fan, just try a bite.  I promise to be patient. 

Adapted from this Sweet Garlic Sauce recipe
Serves 4.

4 cups broccoli florets (and chopped stems, if desired)
2 cups vegetable broth
3 Tbs soy sauce
3 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 tsp red chili pepper flakes
1-2 Tbs agave syrup (depending on level of sweetness desired)
2 tsps cornstarch

Bring your vegetable broth to a boil.  Add the garlic, ginger, soy sauce, red pepper and agave, stirring well. Add the cornstarch, a little at a time and mix well to avoid making clumps (I found this easiest to do by using a whisk).  Cook for 6 - 8 minutes on low heat until sauce thickens. 

Meanwhile, steam your broccoli florets (and chopped stems, if desired) for 3 minutes until tender.

Serve broccoli and garlic chili sauce with quinoa, brown rice, or some tempeh.

Cream of Asparagus and Broccoli Soup

I'm usually not a "creamy soup" person, but today called for something light yet hearty. I recently fell in love with a new cookbook: Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters. I was intrigued by the Cream of Asparagus soup and decided to give it a try. I didn't have enough asparagus on hand, so I threw in some broccoli too.

The directions recommend putting this back in the fridge and letting it sit for a few hours before serving to let the flavors meld together. The flavors do get stronger the longer it sits, but it's perfectly acceptable to serve right off the stove. If it's warm outside, you can also serve it chilled. If you don't have any miso on hand, you can substitute some veggie broth or a bouillon cube for a little extra flavor. This soup goes great with some toasted whole-wheat naan or any bread of your choice.

Serves 6.
2 bunches asparagus (3 cups chopped)
2 heads broccoli (3 cups chopped)
2 Tbs olive oil
2 garlic cloves, minced
3 leeks, white parts only, chopped
1/2 cup rolled oats
3 cups rice milk
1/2 tsp dried dill
sea salt and pepper
1 tsp mellow white miso per serving

Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside. Wash and chop broccoli and set aside.

In a large pot over medium heat, saute garlic and leeks in olive oil until soft (2-3 minutes). Add asparagus, broccoli, oats, milk, and dill, then add enough water just to cover asparagus and broccoli. Bring to a boil, reduce heat, cover and simmer until asparagus and broccoli are soft (about 10 minutes). Remove from heat and cool slightly.

Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper. Dissolve miso in just enough water to make it a liquid. Stir into each serving. Garnish with dried dill and serve.

Note: Miso is added to individual servings rather than to the full pot so you can reheat leftover soup without destroying miso's living enzymes.