We are a few weeks into 2016 and I know that many of you are still clinging tight to healthy New Year’s resolutions – even if the thought of eating one more salad is making you want to run for the hills. But no worries, the simple secret is that delicious and nutritious variety will help jump start your meal planning game and keep you inspired for months to come.
We recently discovered the newly released book by Sue Quinn “Super Foods Every Day” and are really impressed with her easy-to-follow recipes. She showcases super foods–ingredients from kale and seaweed to chia seeds and avocado that are packed with vitamins, minerals, and disease-fighting nutrients. In addition, look for her helpful super foods 101 infographic and illustrated glossary pictorial of each food’s key nutrients and potential health benefits.
Photography by Victoria Wall Harris
If you like experimenting with new super foods and are looking for inspiration to keep your New Year's health-kick rolling full speed ahead, this book is for you. Fresh fruits and vegetables are paired with things like tofu, tahini, chia seeds, quinoa and all sorts of unique ingredients. It’s a great way to try new foods and dishes.
We're so happy to have a copy of this awesome book to give away to one of you!
Here's How To Enter -
To win a copy of Super Foods Every Day, simply leave a comment below answering this question by Wednesday, January 27, 2016 (one entry per person please).
What is your favorite super food? Why?
No purchase required. Limit one entry per person, please. Entries will close on Wednesday, January 27, 2016 at 1:00 pm. Winner is chosen by Random Number Generator and announced on our blog on Wednesday, January 27, 2016.
Reprinted from Super Foods Every Day, by Sue Quinn, copyright 2015 by Hachette Livre (Marabout), published in the U.S. by Ten Speed Press, an imprint of Penguin Random House LLC. Photography by Victoria Wall Harris
Thank you all for participating!
The winner chosen at random is Tami who said:
Tami: The versatile avocado! For so long it got a bad rap of being high in fat, but who knew, it turns out to be good fat! From the obvious guacamole, adding to a BLT, to now using it in baking as a replacement for other bad fats, it's an all around go to superfood!
Photography by Victoria Wall Harris
Superslaw
Serves 4 as a side
INGREDIENTS:
2 tablespoons plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice, plus more
½ clove garlic, minced
Sea salt flakes and fresh ground black pepper
½ medium turnip (about 4 ounces), peeled and sliced into matchsticks
½ medium rutabaga (about 6 ounces), peeled and sliced into matchsticks
1 medium carrot, peeled and sliced into matchsticks
1 red apple, peeled and sliced into matchsticks
1 small handful of cilantro, chopped
DIRECTIONS:
For the dressing, place the yogurt, tahini, lemon juice, and garlic in a screw-top jar. Season with salt and pepper, add 2 tablespoons of water, and shake vigorously to combine. Set aside.
For the salad, place the vegetables and apple in a salad bowl and add the cilantro. Pour over the dressing and toss to coat. Add more lemon juice, salt, and pepper to taste. Set aside for up to 20 minutes before serving to let the flavors infuse.
Photography by Victoria Wall Harris
Goodness Bowl
Serves 1 person
INGREDIENTS:
Scant ½ cup of red quinoa, rinsed and drained
A large mixed handful of kale, mustard leaves, and beet greens, finely sliced
1 green onion, finely sliced
½ jalapeno, seeded and finely chopped
1 tablespoon of chopped cilantro 2 tablespoons of extra virgin olive oil
2 tablespoons lime juice
½ clove garlic, crushed
Sea salt flakes and freshly ground pepper
2 tablespoons lime juice
1 hard-boiled egg, halved
2 tablespoons toasted peanuts, coarsely chopped
DIRECTIONS:
Cook the quinoa according to the package instructions. Drain (if necessary) and set aside.
Steam the mixed greens until just tender. Place all the remaining ingredients except the peanuts and egg in a screw-top jar and shake to combine.
To serve, place the quinoa in a bowl and top with the steamed vegetables and egg. Spoon over the dressing, scatter with the peanuts, and serve immediately.
Photography by Victoria Wall Harris
Serves 1 person
INGREDIENTS:
3 ½ ounces fusilli pasta
2 tablespoons extra-virgin olive oil, plus more
¾ ounce kale, tough stalks removed, chopped
½ clove garlic
½ cup basil leaves
1/3 cup unsalted roasted peanuts, coarsely chopped, plus more for sprinkling
½ ounce Parmesan cheese, grated, plus more for sprinkling
lemon juice
sea salt flakes
freshly ground black pepper
DIRECTIONS:
Cook the pasta according to the package instructions. Drain and toss with a little olive oil.
Meanwhile, scrunch the kale with your hands to soften it, place in a food processor and pulse to a coarse paste. Add the garlic, the 2 tablespoons of olive oil, the basil, peanuts, and Parmesan. Process to the desired consistency, adding more oil if necessary. Add lemon juice, salt, and pepper to taste, then toss with the hot pasta. Serve sprinkled with Parmesan and chopped peanuts.
How To Add Super Foods, Pasta & More To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
