Loving Cabbage (Juice) Is Normal, Right?

I am totally hooked on juicing cabbage! It has been the perfect replacement for cucumber since the stopped producing late summer. The cabbage really contributes to the bulk of the juice, something I cherish in green juice… I want a lot, as in 32 ounces at a crack. It sounds like it would reek havoc on your digestion but I really haven’t had any ill effects. I admit my system is accustomed to eating cabbage nearly everyday now, so it may just be I have a high tolerance. But like I’ve shared before, don’t knock it until you try it! If anything it is doing your body a whole lot of good! Think loads of vitamins, minerals, enzymes, and antioxidants.

As my juices change frequently due to what is available here at the farm, I have adapted my first go at cabbage juice a wee bit:

All Hail Cabbage:

1/2 napa cabbage (sometimes 3/4)
1 bunch red russian or dinosaur kale (12-15 leaves)
7-8 parsley stalks
3/4 lemon, with rind*
2 1/2 honeycrisp apples
2″ piece ginger

*Leaving the rind on really accentuates the lemon flavor (essential oils are concentrated in the rind). Lemon peel however is high in oxalates, so note of caution for those with kidney or gallbladder problems.

If you have a high power blender, save the parsley for blending. Juice all other ingredients, add to blender with parsley & blend on high until parsley is liquified. Otherwise, toss parsley right into your juicer. Depending on the style/quality of your juicer, it may not truly be juicing any of the parsley.

This juice is amazing. So, so delicious.

Cabbage isn’t just lovely juiced… but in its much loved fermented form: sauerkraut!

Look at all that cabbage!!

We recently made enough sauerkraut to last a lifetime. This picture probably only captures 10% of how much we went through. Cabbage is certainly in no shortage here! I’ll never complain when fresh veggies are in ample supply. Bring. it. on.

So even if loving cabbage juice isn’t considered “normal“, it’s much adored in my books ;)

Question: What is your favorite way to enjoy cabbage?  

Fall Flavors

Something that can’t be said enough about fresh, organic food is how amazingly delicious it is as is. A simple addition of some oil, fresh pepper, lemon juice or spices is all I ever need to take any meal to the next level. I am eating the best food – and it is all minimally prepared right here in my own kitchen. I’m not biased, I swear.

There are two new vegetables in season right now that have quickly become my new favorite juice staples… sweet potato & cabbage. Yep, taters & cabbage! Even though I absolutely love eating these two foods, I never thought I would enjoy them juiced. In fact, I still think the sound of it is slightly off-putting. However, like I say in so many other situations – don’t knock it ’til ya try it. So I did just that and no longer knock it. I strongly believe you should try these too!

Trial Uno:

Trial Dos (unpictured… drank too fast while video chatting with the folks):

Green Fall Tonic

1/2 napa cabbage
3 bartlett pears
1/2 lemon
1″ piece of ginger

The cabbage & pear combo is surprisingly smooth & light. Enjoy!

Both these juice recipes are well-representative of fall. Southern Ontario has had such a lovely fall – I have been enjoying the intoxicating spreads of color…

crisp temperatures, warm fires, new perspectives…

the sound of crunching leaves beneath my feet…

and reflections of  all the hard work we have put in this season as we slow down (relatively speaking).

Aside from juicing, there are three other simple recipes I am here to share that are sure to please your palate, while nurturing your god pod.

Steamed Kale & Garlic

1 bunch dino kale
1-2 cloves garlic
1 tsp olive oil, coconut oil, or coconut butter

It takes me more time to walk out to the cooler or garden to harvest the kale than it does to prep this dish. This is an excellent option for someone who doesn’t have much time, or is simply feeling lazy, to eat healthy in a flash.

Bring 2-3 cups of water to boil on the stovetop or in a tea kettle. Gather a handful of dinosaur kale and roughly chop or rip into large chunks (read: I’m lazy = less cleanup). Place kale in a colander & pour enough boiling water over for kale to lightly wilt. Allow kale to drain. Transfer kale into a bowl, press garlic onto kale, toss lightly with oil and voila!

This kale dish pairs well with my favorite beet hummus too. It adds a nice touch to the bowl and produces a lovely sea of green & purple. In effort to save on prep time,cleanup, & to continue to incorporate more raw foods – I made a raw version of this beet dip. Yum, yum, and yum!

Raw Beet Dip
3-4 medium red or golden beets
1 tbsp whole cumin (1/2 tbsp ground cumin)
1/2 lemon, juice of
2 cloves garlic
1 tbsp olive oil
pepper to taste

Wash, peel, and roughly chop beets. Add beets and remaining ingredients into food processor and process away until smooth. That is it! Enjoy on salads, in wraps, smeared on sandwiches, as a dip with veggies, or by itself straight out of the bowl…

Coconut Infused Roasted Sweet Potato
Oh.my.gosh.

So simple, so delicious, so healthy!

Tonight I chopped up leftover roasted sweet potato wedges and tossed them with some coconut butter in a small pot over low heat. Once the coconut butter was warmed, I removed it from the heat, gave it a good stir and topped a bowl of arugula with this buttery, sweet concoction. With a dollop of raw beet dip… total satisfaction!

Fall Is Upon Us!

Hello cooler temperatures! I welcome you with wide, very wide, loving & embracing arms. One thing this summer taught me is very hot temperatures + working outdoors + Kristen do not mix well. Thanks, but no thanks.

Of course I’ll miss the summer. The cucumbers, peaches, melons, berries…

…super addicting sun sugar cherry tomatoes

…brilliantly colorful bins of fresh vegetables & gorgeous flower bouquets.

But with fall comes winter squash!, apples!!, hot apple cider, pumpkins, warm fires, sweaters, changing colors, falling leaves, this list is endless…

So yes, I am ready, mentally & physically, ready for the slowing down of the season. As the sun sets earlier and rises later, I have noticed a striking shift in my energy. I went from barely being able to settle down and sleep just a few weeks ago, to now crashing before 10 (and as early as 8:30, woah!). I sleep now like it’s my job – I woke myself up Wednesday evening at acupuncture/reiki with a sudden snore. She said it was cute, I thought “oh gosh I’m passing out at 8”. Mentally I am ready to slow it down some too. Process & digest everything that I have experienced as of late…

which reminds me…

Since my last post I decided to officially withdraw from my graduate program and continue to farm full time as it is clearly what I need to be doing right now. Words really cannot convey what this farm brings to me, how it has nourished me in a way I feel people spend their whole lives yearning to find. I am blessed and forever grateful for my time here and for all the lessons I have learned that I will carry with me wherever I go after another season at Whole Circle in 2013.

Another farm update: we had a calf born two weeks ago! Miss Igne is the cutest little babe ever, especially as she curls up next to her momma during the morning milking.

 

And just for fun some things I’m really, really digging on right now include:

Watermelon! I can eat half one in an one sitting. No joke.

Concord grapes. Wow, what an explosion of flavor. I love them eaten and juiced. It is pure heaven.

Garlicky buttered popcorn. Fresh pressed garlic, stirred with melted raw butter, drizzled over freshly popped corn. Oh my. Our bowls disappear as quickly as they are made.

Raw sweet corn.

Chocolate milk. Fresh milk, raw honey, and pure cacao powder. Tossing back 1 liter at breakfast? no problem.

Raw Peanut Butter Chocolate Fudge (Another one that disappears in the blink of an eye). And this has nothing to do with the season. Chocolate is delicious anytime of the year.

3/4 cup melted coconut oil
3/4 cup raw honey
1 cup pure cacao powder
4 tbsp peanut butter

Combine melted coconut oil, honey, and cacao powder in a food processor and blend until well combined. Drizzle in peanut butter (or any nut butter of preference) and pulse. If you wish to have more pronounced sections of peanut butter, transfer fudge from food processor before adding it and simply stir in by hand. Transfer into a glass dish and freeze for at least one hour to allow for it to reach a fudge consistency.

Summer Squash Pasta

This one is super easy as long as you have yourself a viable vegetable peeler. I love the idea of eating a noodle-like dish but without the effects of eating dense pasta.Ideal squash for this are anyones with length – think zucchini, yellow squash, crookneck, etc.

Cut the top off the squash and peel lengthwise. I discard the first layer, even though the skin is very much edible, I prefer the more tender strips from the flesh. Continue peeling strips of squash until you reach the seedy middle. Set the middle aside to add to a stir fry, frittata, or sauteed veggie medley.

Collect as many noodles as you like and there you have it! Toss in your favorite marinara, pesto, or a lemony tahini dressing.

Enjoy!

Beet Hummus!

The rain gods have blessed us yet again! We’ve actually had a few straight days of rain and it has been incredible. The cooler temperatures, clouds, and rain have brought on a subtle sense of fall. I am slightly eager for cool, brisk fall days and of course, fall harvest! Pumpkins, apples, winter squashes, brussels sprouts, cider, and the return of arugula! Can’t get too excited quite yet as it is still mid August. Tomatoes, sweet corn, beets, and carrots will have to do ;)

In the past week Lola Jean has made her beet hummus three times and it is quite possibly one of the best hummus’ I have ever had (aside from Mark’s from Everdale and Prasino’s). It is a delightful switch up from the typical chickpea hummus and the beets give it a subtle sweetness which is always a way to please my palate.

Beet Hummus

Ingredients:
1/2 lb. beets* – washed, peeled, and cooked until tender
2 tbsp tahini
5 tbsp lemon juice
1-2 clove garlic
1 tbsp. cumin
1 tbsp lemon zest*
Salt & pepper to taste

Blend all ingredients together in food processor and pulse until smooth. Adjust to taste.

*Red or golden work well. Golden beets make it a bit sweeter than red
**Original recipe called for zest but was not included (lemons are really prominent in these parts)

Enjoy with fresh cut veggies, pita, on burgers or sandwiches.

Bon appetit!