FoodFash

Adventure Begins in the Kitchen

#ACLFest Recovery Juice

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Beet Carrot Lemon Ginger Juice

I’m totally beginning this Austin City Limits adventure keeping the end in mind. Not in a negative way, but in a positive preparation sort of way.  In a start your day with the good stuff before consuming junk all day kind of way.  And my new Breville juicer arrived just in time.

Beet Carrot Lemon Ginger

And since I’ve been picking up Juiceland’s Moderator juice whenever possible, I figured my first good stuff would contain beets, lemon, and ginger.  I only swapped apples for carrots because my memory failed me.  But it ended up being a wonderful mistake.

Juicing

I juiced everything separately so I could mix to taste.  This was my first solo juicing adventure, after all.

Beet Carrot Lemon Ginger Juice (yields (4) 8 ounce servings)

2 large beets, washed and trimmed

1 pound carrots, washed and trimmed

1 – 4-inch (approximate) hunk of ginger, washed

juice of two lemons

Cut beets, carrots, and ginger into manageable sizes and add to juicer.  Use a handheld citrus juicer for the lemon and add the lemon juice to the vegetable juice. Pour in a fancy carafe, refrigerate until chilled, and drink!

Interested in listening to some ACL sounds?  Check out this post!

Hipper, Hotter Artichoke

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I’ve been off the blogging rocker for the past couple days.  Yesterday I showed up at Cassis in St. Pete to meet up with Greg & Grant of SippitySup and Gina of Zest Foodie and her husband with a dead camera.  So you are correct in assuming that I have zero documentation of meeting one of my very first blog crushes.  I’m still kicking myself in the toosh.

And tonight as I sat down to eat a whole choke, I realized that I didn’t have any pictures to document this meal either.  I was so focused on footage for the next FoodFash Mash…

Luckily you can take screen captures of videos in Picasa.

Fuzzy, non-DSLR screen captures.

FoodFash’s Hipper, Hotter Artichokes

1 Large Artichoke, Trimmed

2 TBSP Earth Balance

3 Cloves Garlic, Crushed

2 TBSP Lemon Juice

1/2 TBSP Red Pepper Flakes

Salt To Taste

Boil the artichoke for 30 minutes or until you can easily pull a leaf from the stem. While the artichoke is cooling, simmer Earth Balance and garlic until the garlic is slightly browned.  Mix in the lemon juice, red pepper flakes, and salt.  Peel the leaves from the stem, toss the leaves in the Earth Balance mix, and enjoy!

Spicy? Kale Yeah!

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Kale and I have been pals for quite some time.  Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!

Tonight was my first kale in the kitchen sans recipe experience.

I’m pleased to report this recipe kicks some serious tail!

FoodFash’s Spicy Kale Pasta

1 Serving of Brown Rice Pasta

2 Tablespoons Olive Oil

3 Cloves Garlic, Crushed

Juice of 1/2 to 1 Whole Lemon

1/2-3/4 Teaspoons Red Pepper Flakes

1 Huge Handful Kale Leaves, Chopped

Salt & Pepper to Taste

Warm olive oil over medium heat and add garlic.  When the garlic is brown, add lemon juice, red pepper flakes, and kale.  I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.

When the kale is wilted and a tad crispy, add the brown rice pasta.

Stir until pasta is coated and serve.

Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again.  I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…

Have a favorite kale recipe?  Do share!