Eat: Miso Asparagus

Asparagus might just be my favorite vegetable. Asparagus  is a super food that aids in the bodies natural detox process, by reducing inflammation in the body. Asparagus is favored by indigenous people for its eternal beauty, and aphrodisiac properties. I love asparagus, because it is fun to eat and the vegetable always signals that spring is near. While eating at Mizuna Spokane for my grad dinner I was introduced to Miso Asparagus Fries. The dish was incredible! I knew that i had to re-create the dish at home in a less guilty manner. 

Ingredients:

1 bunch asparagus, ends trimmed

1 tsp olive oil

2 tsp miso past plus 1 tsp hot water (mixed together)

1tbsp apple cider vinegar

1 tsp fresh ginger grated

2 cloves garlic minced

1 tsp red pepper flakes

1/2 cup panko bread crumbs, or corn grits

1/2 tsp roasted sesame oil

Preparation:

Preheat the oven to 375 F.

In a large bowl or baking pan place the asparagus and drizzle with the olive oil. Toss the asparagus to coat evenly with oil.

Roast the asparagus for 8-10 minutes or until each spear pierces easily with a fork. The timing will depend on the thickness of the asparagus. 

while the asparagus is roasting, whisk together the miso paste, apple cider vinegar, ginger, garlic, red pepper flakes, and roasted sesame oil. stir until smooth. 

pour the miso/ginger mix over the asparagus, and sprinkle with the bread crumbs/ corn grits. For best results, be sure to cover both sides of the asparagus with the miso ginger paste and grits. 

With oven to broil, and return asparagus to oven for 3-5 minutes on each side. 

Serve warm. 

(This recipe is also great for brocolini, eggplant, sweet potatoes and mushrooms).

-enjoy!

EAT: Artichoke Fries

From #yyc to #mia, is a long a way to go for a three day cruise. We docked in Miami early, and were off the boat by 8 am. Our flight home was scheduled for 6pm so we had a whole day to explore Miami and shop. The cruise was awesome, and somewhat over whelming. I kind of felt like I was stuck in a ridiculous over the top limo with all off the flashing neon lights and 24 hour refreshment stations. 

It was fun to have a holiday with my whole family. In Miami, we had lunch at Canyon Ranch. I have been dying to go to Canyon Ranch since I can remember. It sounds like heaven to me: healthy food, unlimited exercise classes, and spa treatments. 

We shared an order  of Artichoke Fries, and they were incredible. Artichokes are an amazing vegetable with multiple health benefits and a rich unique taste. 

Home Made Artichoke Fries: 

Ingredients: 1/2 pounds artichoke bottoms (fresh, frozen, or canned)

1/2 tsp lemon lest

1.2 tsp lemon juice

1/4 tsp sea salt

1/2 tsp black pepper

1 tbsp nutritional yeast

2 cloves minced garlic

2 tsp olive oil

Preheat the oven to 375. Place the artichoke bottoms in a steamer and steam for 5 minutes or until tender. Remove from heat and let cool enough to touch. Slice the artichoke bottoms into thin fry like strips. 

In a medium sized mixing bowl combine the lemon zest, lemon juice, salt, pepper, nutritional yeast, garlic and olive oil. I've also been adding a tsp of crushed red pepper for an extra little kick. Combine well.

 Place the artichokes into the mixing bowl with the seasoning and toss until the artichoke fries are well coated. Place the seasoned artichokes on a baking tray.

 For a true fry texture use a perforated baking sheet. Bake for 25- 30 minutes. 

* I have had difficulty finding frozen artichoke bottoms, and have used canned artichoke. They taste just as good.

-Enjoy!

Hot Artichoke & White Bean Spread

Merry Christmas, I am enjoying christmas morning coffee with my family as we open up present and chat with friends about the days plans. My dad built a christmas fire,  and has suggested that I do a live video blog of the fire to rival the fire broadcasted on cable TV. Sorry Shaw, and Comcast. 

I'm going skiing today, like I do every Christmas and need an easy appetizer to prep for christmas dinner. And what is better than Warm Artichoke and White Bean Spread. Artichokes are a super food that have long been used to help support liver, gallbladder conditions. Artichokes help clean the blood and detoxify the body. Artichokes are high in fibre, potassium, calcium, iron, and phosphorus. Over the holidays I find myself enjoying a few extra alcoholic beverages and artichokes are great for boosting the liver ability to regenerate cells. And beans, are a great source of protein for vegetarians. 

Hot Artichoke and White Bean Spread:

1 tbsp olive oil

1 medium red onion

3 gloves garlic minced

1 can cannelloni beans (15 oz)

1/2 cup vegan cream cheese

1 can artichoke hearts (15 oz)

2 cups spinach

2 tbsp fresh dill 

1 tsp thyme

1 tsp rosemarry

salt and fresh ground pepper to taste

1/2 cup grated mozzarella style cheese ( I like dayia)

cayanee pepper and paprika for garnish

Preheat the oven to 375 F

Heat the oil in small skillet and add the onion and garlic. Sauté over medium low until the onion begins to caramelize. 

Transfer the onion mix to a food processor and add the beans and cream cheese. Process until smooth. Add the artichokes, spinach, dill, thyme, rosemary, slat/pepper and pulse until the artichokes/spinach are finally chopped, but not pureed. Transfer the mix to a small oven proof container and top with the cheese. Bake for 20-25 minutes. 

Sprinkle with the cayenne and paprika and serve with crackers/ bread/ tortilla chips.

Enjoy!