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Francisco Raya
Why Green is Gold
Leafy greens are among the most nutrient-dense foods on the planet. The greener they are, the more nutritious and healing they are. Loaded with vitamin A and C, calcium, iron, magnesium, potassium and folic acid (the name derived from the word foliage), greens are also extremely low in calories for the nourishing punch they pack.
With all these glorious fresh greens ready to enjoy from my garden now, I thought I better come up with a killer way to eat them day after day. I have been craving something with big taste, something with ka-pow! And my totally boss mix of flavours fits the bill for sure.
The cool thing about this meal is the customizing aspect to it, one I would imagine would greatly appeal to children, or anyone unenthused by leafy greens. Once the intoxicatingly vibrant dressing of lime juice, garlic, ginger, chili, tamari and honey wraps itself around each ribbon of green, these once humble leaves become shockingly addictive. Then each person is free to liberally add in their favorites: toasted sesame, cashew, and coconut, more chili, and spring onion, cilantro and mint. Please inform everyone at the table that more is better! Pile on the toppings because they are all super healthy, and along with massive flavour, they bring on major nutritional bonus points.
Directions:
1. In a small dish whisk dressing ingredients together, reserving a few slices of spring onion and chili for garnish. Season to taste. Set aside.
2. Boil a pot of salted water, add noodles and cook according to package directions. Drain and rinse with cool water to halt cooking. Place noodles in a large bowl, pour half of the dressing over and toss well to coat. Add some mint and cilantro and toss.
3. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with cashews and coconut.
4. Wash and greens and spin them dry. Remove any tough stalks, stack leaves, roll up and slice into thin ribbons. Add to a large bowl pour remaining dressing over, throw in some mint and cilantro (reserve some for garnish) and toss well to coat. Add dressed greens to dressed noodles.
5. To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish and be generous! The more herbs, nuts, seeds, and coconut the better this will taste. Go wild!
I want to end this post with a huge thank-you to all of you who wrote a comment in the last post, on Facebook or sent an email. I have been so overwhelmed with your unbelievable outpouring of love and excitement for my pregnancy, and it means more than you know. I feel as if I have this giant extended family out there, made up of gorgeous people whom I have never even met, but wow, how I can feel you. And undoubtedly, so can this little sprout.
A light comes on automatically when you start vacuuming so you can see
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Even though they had a five year warranty, I figured I
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The dressing (tamari, ginger..etc) definitely should keep for a while in fridge. I have used the dressing on Quinoa dishes days after and its awesome! In general, tamari and the sesami oil, ginger, garlic, should stay for over a week or so.. nothing in the dressing will go bad for awhile. Enjoy!!
Made this for lunch today and it was such a hit! Fresh kale, crunchy nuts and seeds and a delish thai inspired sauce. So yum! I topped it with wild salmon we had left over from dinner the night before. I will definitely be saving this as a go-to in the future.
Wow! Wow! I just got back from a week in Vegas where I consumed way to much meat and food in general. I wanted to come back and do a week of vegetarian food. This is my first meal and it is fantastic! I have an organic smoothie/healthy Asian influenced food restaurant near home that sells something very similar for $10/bowl. This is better and probably cost $4/bowl. It is so good, so healthy, so easy to make and PERFECT to beat the summer heat!
I have been using beet greens in place of lettuce or other salad greens. They have a wonderful flavor all their own. Thanks for all the great recipes and many congratulations for all of your pregnancy!
Hi Sarah!
This recipe sounds so yummy! i think i will make it for a dinner with friends this week,
however, when i go to print the recipe, it prints the image instead of the recipe ? can you please fix that? i really want to print it!
thank you so much, Or.
Hi Sarah; So proud of you for how far you have come since I first stumbled onto your site. Congratulations with your bun in the oven. Please do listen to your body (and tell us about it). I was sick for seven months with my first bun. It stopped when I quit working. I was just going to fast for myself (and my baby). It is an unforgettable never ending adventure, a child/ childeren.
Swiss chard is one of my favourite vegetables. I buy it every week when in season at our farmers market. Very interested to see what comes out of your plot. We had Borlotti beans on ours and they did surprisingly well.
Have a wonderful day!!!
It looks delicious Sarah, thanks for sharing even though it is rather late for you overseas! I often make a similar version of your recipe with baby bok-choy, red bell pepper, jicama, avocado, snap peas or whatever is in season with buckwheat, millet or black rice asian noodle at home and everyone love it.
PS: your swiss chard look beautiful!
There are twelve Flavour Blaster cocktail aromatics, each in a 10ml bottle. These range from sweet and fruity to herbal and oaky. They are designed to complement the flavours of your drinks recipes perfectly. There is a neutral option too, for pure, scent-free smoke clouds.
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SALT enhances flavour.
We tend to think of salt in terms of 'saltiness' and less as a flavour magician. Yet, most chefs will tell you that the most frequent kitchen crime is under-salting food.
So let's repeat that: salt enhances flavour. It makes flavour - any flavour - more intense. This is why, for example, salted caramel works, not because salty tasting caramel is nice, but because salted caramel tastes more caramelly.
Samin recommends to salt 'from within' - to let salt infuse the food rather than sit on the outside of it. One of the simplest yet game-changing pieces of advice in her book is to use 'water as salty as the sea' when boiling food, e.g. pasta, or potatoes, or veggies. If this sounds like a lot of salt to you, keep in mind that the cooking water (with most of the salt) will be thrown out after it's done it's magic.
Fat also facilitates browning (which in itself transforms flavour through the Maillard reaction) and crisping and makes emulsions (the temporary bond of fat and water, e.g. vinaigrette, mayonnaise) thick and creamy.
A squeeze of lemon juice, a dash of vinegar, a dab of mustard, or some sauerkraut on the side can do wonders for livening up a dish that would be otherwise dull or cloying, say stir-fired greens, bowl of soup, mac and cheese - or even, a tray of roast potatoes (adding lemon is very common when roasting potatoes in Greece). Often it makes all the difference between a taste experience of 'meh' and 'wow'.
When you apply heat, you can watch onions and garlic transform from pungent to sweet and succulent, greens turn brighter first, and then dull, dense hard root veg emerge soft and mellow and even the blandest tomato gains concentrated flavour when roasted.
The new 007 Flavour Aladin, is the flavouring gun that generates aromatic vapour instantly to fill containers (bells) or create bubbles to serve in glasses and dishes and transfer the wow!!! effect to the customer.
The bubbles are made with the BUBLER solution , suitable for feeding. Bubbler is an extremely stable solution, which, with just a couple of drops can generate a bubble in your drink or dish filled with white, extremely aromatic vapour. . You can choose from 11 standard flavours or use your refillable VAP and refill with solutions for non-nicotine vapers.
The long-standing approach to wine flavour chemistry is to take what amounts to a chemical fishing expedition. Individual chemicals are identified one by one from the wine, separated out, and then examined to see whether they smell of anything. This has been a useful approach, especially for flavour chemicals that are present at higher concentrations. Where it has struggled is with those chemicals that are present at very low concentrations and thus are hard to isolate, but which have a significant aromatic influence.
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