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We live in a world where our food selection is growing everyday; new grocers and markets are popping up all over and we are able to experience a variety of cuisines and cooking methods. However, as humans most of us are creatures of habit and we fall victim to shopping at the same market, purchasing the same foods and preparing the same way. 

  • Rediscover. Is there a food you haven’t eaten since childhood that still makes your turn your nose up? As we grow older our plates change and develop and we are able to adapt to new flavors and textures. Challenge your yourself to rediscover this food; try a new method of preparation. 
  • Get Healthy.  It seems these days that  everyone wants to improve their health; getting healthy pushes us to try new things and to break old habits.  Why not start by trying a new food such as kale, squash, quinoa, goji berries or hemp seeds?
  • Reevaluate. Start to eat, shop, cook and think differently about food. Pick up something new to try each week; Shop at a new market; try a new method of preparation; take time to think about how you eat and what you are eating.

With these three easy tips you can be on you way to trying new foods, challenging your palate and becoming more informed about the food you eat. As you enter the new year take charge of your health, challenge your senses and try something new each week. This week I challenge you try a new food, a new market and a new way to prepare your favorite foods; to get you started here are a few of my favorite easy to prepare recipes.

 

Massaged Kale Salad

Serves 2 as a meal, 4 as sides

Ingredients:

  • 1 bunch of kale, washed and ripped into large pieces
  • 1 avocado
  • 1 lemon, juiced
  • 1/2t garlic powder
  • 1t salt
  • 1/2 pepper
  • dash of cayenne
  • 1T nutritional yeast

Directions:

Place everything into a bowl and then take your (clean) fingers and massage everything into the kale for 2-3 minutes; until evenly coated. Let sit for 5 minutes. Taste for seasonings and serve!

 

Quinoa Stuffed Squash

Serves 4

Ingredients:

  • 4 small squash, Carnival or Acorn would work well
  • 1T olive oil, divided
  • 1 cup quinoa
  • 1.5 cups water
  • 1T olive oil
  • 1 Red Bell Pepper, small dice
  • 1 Small onion, small dice
  • 2 garlic cloves, minced
  • 1 can of black eyed peas, rinsed and drained
  • 1t Italian Seasoning
  • 1t Salt
  • 1/2t pepper
  • 1/2t garlic powder
  • 1/2 cup vegetable broth +2T AP flour, whisked together

Directions:

Preheat oven to 350F.

Cut the tops off the squash about 1 inch down. Scoop the seeds out of the squash and drizzle each with 1/4T of olive oil and salt and pepper.  Reserve the tops to the side. Place on a baking sheet and bake for 35 minutes.

While the squash is baking- in a large skillet heat the tablespoon of olive oil over medium high heat.  Toss in the onions and peppers in the oil for 3-5 minutes until soft.  Stir in the garlic and black eyed peas for a minute. Add in the spices, salt, pepper and vegetable broth mixture.  Heat until the sauce has thickened.

Remove the squash from the oven and stuff until just slightly overfilled.  Place the tops back on and bake for an additional 30-40 minutes until the squash is soft, test with a tip of a knife.

 

Coconut Goji Berry Cookies

Makes 1 Dozen

Ingredients:

  • 1/3 cup canola oil
  • 2/3 cup light brown sugar
  • 3 tablespoons nondairy milk
  • 2 teaspoons ground flax seeds
  • 1 1/2 teaspoon vanilla extract
  • 1 cup self rising flour
  • 1/4 teaspoon salt
  • 3/4 cup vegan chocolate chips
  • 1/4 cup goji berries
  • 1/2 cup unsweetened shredded coconut

Directions:

  1. Preheat oven to 350F.  Line a large baking sheet with parchment paper.
  2. In a large bowl, mix oil, sugar, nondairy milk, flax seeds and vanilla.  Stir in the flour and salt and mix together.  Once combined mix in the chocolate chips, goji berries and coconut until thoroughly combined.
  3. Drop heaping tablespoons of cookie batter onto the lined baking sheets about 2 inches apart.  Bake for 12-15 minutes, until the edges begin to brown.  Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool. 
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