Three Turmeric Recipes

I may be a little bit obsessed with the Spring so I have been thinking a lot about sunshine and feeling good inside. Here are three recipes that are beautiful, delicious and inflammation reducing. I like to buy my turmeric from Kalustyan's.

This beverage recipe from Sense-Serendipidy.com breaks down why turmeric is so good for you as well as talking in depth about the other ingredients. Simple and delicious!

This elixir recipe from iFood.tv is a little bit more involved because it requires a juicer. Not to worry, there is a video detailing how to make the juice. AND it uses coconut water! YUM.

And this recipe from Ascensionkitchen.com is a raw mango turmeric tart. Need I say more?

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Swiss Chard Rolls

What's for lunch?! We have had our eat-clean, eat-healthy bug kicked back into gear at the same time as we needed a new go to for lunches. This week Swiss Chard Rolls have us satisfied, healthy and gluten free. Plus Chard is beautiful! 

When you are picking your chard, try to find the biggest leaves possible. Rinse before you set up to roll. If you have a smaller leaf and the center steam seems flexible you can use the whole leaf. Ideally if you find HUGE, gorgeous rainbow chard you can use half of a leaf per roll. Tear the larger leafs in two vertically working your way down either side of the stem. No matter what, put your fillings on the back of the leaf so it naturally curls around them.

This week we layered in a bit of tahini, cubed tofu and sliced avocado. Last week we used left over burrito fillings from a dinner party to stuff our swiss. Possibilities are endless. Make sure you don't over stuff as the leaves will tear if they are too plump when you roll. Snuggle your rolls in a tupperware and eat them with some turmeric tea and fruit. 

Now tell us what your favorite filling is!

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Quinoa Tomatillo Chicken Bake

This delicious bake is spicy, makes for great leftovers and is gluten free. The dairy makes it not paleo friendly, but for veggies you can easily sub cubed tofu for the chicken. Prep time is about 20 minutes.

Ingredients:

1 cup of dry quinoa

1 cup of bone broth or veggie stock

1/2 cup of canned black beans, drained and rinsed.

2 cups of Kale chopped

1-2 cups of pulled chicken

1 10-12oz jar of tomatillo salsa

1 4.5 oz can of mild chopped green chilies

1/2 teaspoon of cumin and 1/2 teaspoon of chili powder

3/4 cup shredded mozzarella and 3/4 cup of shredded cheddar

2 tbsp of chopped fresh cilantro

1. Preheat the oven to 375 degree. Cook the quinoa as directed in 1 cup of water and the broth. 

2. In a large bowl combine the beans, salsa, chilies, cilantro, cumin, chili powder and kale. 

3. We used a small rotisserie chicken to cut down on our prep time and make sure it was tender enough to pull. Carve off all the meat and remove the skin. Pull and tear the chicken into small bite size shreds. You can prep your own chicken as well, but it might be good to do this beforehand. Put the chicken in the large bowl and stir. 

4. Combine the cooked quinoa in with the rest of your ingredients. Then add 1/2 cup of mozz and 1/2 cup of cheddar. Stir well. 

5. Grease a 3qt casserole dish or baking pan. Pour the mixture into the pan and spread evenly. Top with the rest of the cheese. 

6. Bake for 30 minutes. 

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Sunshine Soup from The Fat Radish

Making this soup today.  It is so beautiful and anti inflammatory.  YUM, my joints will thank you. (thanks Well + Good)

Black Bean, Butternut Squash and Hot Sauce CHILI

This veggie filled chili from Baker by Nature is beyond satisfying and a little sweet with out any added sweeteners. We made a few tiny adjustments to the recipe to suit our Swan fancy. One, we used the whole bunch of kale- cause why not? Two, we subbed in chicken bone broth and veggie stock instead of the veggie broth. Three, we bought the pre cut butternut squash as we weren't in a Sunday mood to work on our grip strength while chopping. Four, we are all about Red Clay and subbed it in for the Sriracha. (get yours here!)

Image from bakerbynature.com

Crepe Cake!

Some really good friends of The Swan are having a baby ANY DAY NOW. So for their baby shower a couple weeks ago, I embarked on a very involved adventure in crepe cake making. It was a three day long process involving two dozen eggs, pounds of butter and more milk than I have seen ever go into a bowl. I based the recipe on this one.

I made dulce de leche pastry cream the first night. Have you ever done that? EEK. You basically make a really fancy vanilla not-quite-scrambled eggs concoction with cornstarch and then painstakingly put it through a very fine sieve.  

The second night was relatively easy. I browned some butter and made crepe batter.

Day three I woke up sweating at 7am (on a Saturday) because I needed to make 40 crepes, cool them, layer them and assemble the whole shebang. I was a nervous wreck and may-or-may-not have yelled at my husband a few times. I brûléed the top and dusted the cakes with shimmering pink dust I found at NY Cake.

Results: AMAZING

Bison Chili in an Acorn Squash OMG

Um. This might be the most delicious sounding healthy comfort food recipe we've seen in a while. Place one of these babies on top of a bed of garlicky kale? I'm out the door, running to the farmers market and I'll see ya later, skater.

The Year in Review -- #yums

Any blog post labeled with #yums is exactly what you think it is, a post that contains a swan-approved recipe sure to brighten up your cooking life. We have a passion for food that is both healthy and delicious, and we love to share our recipe finds with you. See a few of our favorites below and keep checking out the #yums section of the blog for all things yummy! 

Masala Vegetable Stew

This delicious, Swan tested recipe utilizes great fall veggies and was adapted from a stew found in the Nava Atlas Vegetarian Soups for All Seasons cookbook. We think it's a great way to nurture yourself with nutrition as we nestle into Fall. See the recipe here! 

Deviled Eggs 3 Ways from an anonymous southern expert

My life motto is "if there aren't deviled eggs, you really shouldn't call this a party." In that vein, here are three variations on a cook-out/get-together classic. Those recipes and more warm weather deliciousness here! 

Baked Lemon Tofu

There are two staples I count on to keep my lunch life exciting. They are soups and salads! Both can suit practically any palate, are infinitely customizable and are relatively easy to make. Soups contain a certain advantage of ease and of heartiness, but I have discovered a delectable way to prepare tofu that has significantly upped my salad-for-lunch game. See the recipe here!

Healthy Sides for Your Thanksgiving

The internet is peppered with lists of Thanksgiving recipe ideas. From the most difficult and decadent, to simpler fare, there is no shortage of suggestions to make your Thanksgiving Day feast one for the history books. With a mind towards having a happy and healthy holiday, here are a few of our favorite recipes from around the internet realm, as well as a few recipe roundups we love!

Image from Spoon Fork Bacon

Creamed Kale from Spoon Fork Bacon

This has to be one the best "healthy versions" of a decadent classic out there! Using almond milk instead of cream (or, heaven forbid, cream cheese) gives the richness you want without the guilty feelings. An absolute must have on your Thanksgiving table, and easy enough to whip up for a weekday meal as well!  

Image from Delicious Everyday

Mushroom, Lemon and Lentil Salad from Delicious Everyday

If creamy is not what you are looking for (as so many Thanksgiving sides are), we suggest this delectable salad. Filling, but with with the flavor of lemon to lighten it up, it might become part of your weekly menu! 

Gourds!

Nothing says fall like a side dish featuring a member of the gourd family. What are we constantly thankful for? The fact that the taste profiles of these family members are different enough to include on the table all at once. Some of our most favorite recipes include Stuffed Acorn Squash from Deliciously Organic, Smoked Maple Butternut Squash from Cook Eat Paleo, and Balsamic Glazed Pumpkin with Walnuts from ECurry. Need some assistance with decorating? The irreverently wonderful people at McSweeny's have some suggestions for you! 

Image from Deliciously Organic

Image from Cook Eat Paleo

Image from ECurry

Vanilla Roasted Pears from Smitten Kitchen

Image from Smitten Kitchen

Searching for an alternative to pie on your dessert table? These pears are it! They will satisfy your sweet tooth without making you feel like you will explode. A delicious and light, end of meal treat. Although eating the whole tray (it has happened before) will undoubtably leave you feeling more stuffed than intended! 

Even more recipes for your viewing pleasure!

Although traditional protein staples of the season, such as turkey and ham, can sneak there way into many a side dish, vegetarian side dish recipes also abound. Check out some great ones from 101 Cookbooks!

Just for fun, you should really check out the NY Times "The United States of Thanksgiving" with one recipe for each state (and DC and Puerto Rico). Recipes such as California's Sour Dough Stuffing with Kale, Dates and Turkey Sausage, or Tennessee's Roasted Brussel Sprouts with Peanut Vinaigrette look pretty amazing!

Using your stove as an extra closet? Check out these 6 ideas for healthy no-cook Thanksgiving meals in NYC.

Baked Lemon Tofu

Cooking at home is a sure fire way to consume healthy, natural and satisfying food. Personally, I find meal planning for dinner so much easier than coming up with things to pack for lunch. Relying on leftovers never works out the way I want it to and makes my eating life feel monotonous and just plain sad. All of a sudden, I find myself standing in line for 10 minutes to buy a mediocre, $15 salad -- or worse, a $2 slice of pizza -- even though I packed a lunch. 

There are two staples I count on to keep my lunch life exciting. They are soups and salads! Both can suit practically any palate, are infinitely customizable and are relatively easy to make. Soups contain a certain advantage of ease and of heartiness, but I have discovered a delectable way to prepare tofu that has significantly upped my salad-for-lunch game. 

The secret is in the sauce, as they say, and this marinade can be used on chicken, pork, and flaky white fish as well. For lunches, I prefer this simple marinade on my baked tofu because it is even better cold!

Marinade (enough for one package of tofu: double for each addition package. I like to cook 2 packages at once because this tofu goes fast!)

1 tablespoon soy sauce

1 tablespoon dijion mustard

1/2 tablespoon honey (give or take)

2 to 4 tablespoons of lemon juice (taste marinade after 2 tablespoons and add from there based on how much lemon flavor you prefer)

This marinade is made very much to taste, these measurements are an approximation! Whisk together and pour over your desired protein!

Tofu preparation

Make sure to press your tofu for at least 30 minutes before baking. This insures the right consistency and allows your tofu to soak up the delicious marinade flavors. You can cut your tofu into whatever sized pieces you prefer. I like to cut my tofu block in half long ways and then make 1/2 slices. Pour a small amount of the marinade onto your baking sheet or casserole dish. Place tofu slices down so that no slices are overlapping. Pour the rest of the marinade over the top and place in a 375 degree oven.

Baking time depends on preference, but I always flip my tofu pieces after 20 to 25 minutes. I bake my tofu until all the marinade has been absorbed and  the tofu has gotten slightly brown around the edges, about 40 to 50 minutes. As the tofu cools, the consistency will change and become more firm. 

Prepare your salad with whatever toppings you love. The flavors of this tofu are light, acidic and go great with just about everything (although I have found that cheese isn't my favorite topping for a salad with this tofu). I love to use a light vinaigrette as my dressing!

Tips for packing lunch salads:

- always pack dressing separately from the lettuce, so as not to open a soggy mess come lunch time

- place heavier salad items such as veggies, cheeses etc, at the bottom of the container and put your lettuce at the top

- I tend to pack this tofu separate and add it to the salad at lunch time

Black Bean Soup with Yogurt Topping

Black Bean Soup is a great transition from Summer eats to fall yums!

Ingredients

1lb of dry black beans or two cans

2 quarts of water

1 cup of veggie broth 

1 diced yellow onion

1 chopped bunch of green onions

4 diced celery stalks

1 chopped zuccini

1 chopped leek

1/2 teaspoon salt or to taste

1/2 teaspoon cumin

3 cloves of diced garlic

1/2 cup chopped parsley

1 cup chopped basil

1/4 cup chopped tarragon

Scallions to top!

If you are using dry beans then soak them over night in water. Rinse them and then bring to a boil in 3 quarts of water. Then discard the water and add veggie broth. If you are using canned rinse them well!

In a soup pot sauté the celery, leeks, onions and garlic in a little bit of ghee or olive oil. Add the zucchini after about 3 minutes and continue to sauté until they are are all browning. Stir often. Then, add your tarragon, parsley, basil, salt and cumin. Stir to combine. Add in your beans and broth. Cover and allow this to cook down for about 15-20 minutes until the beans are tender. Use an immersion blender to create a creamy consistency, without blending the whole soup! Top with scallions or the tofu yogurt dip below instead of sour cream!

Tofu Yogurt Dip

1 cup of tofu, mashed

1 cup of plain yogurt, goat or grassfed

1 tablespoon of olive oil

juice of 1 lemon and some zest if you like!

2 tablespoons chopped chives or scallions

garlic and salt to taste- we like a lot!

Combine the tofu, yogurt, olive oil and lemon juice in a blender or with your immersion blender. Blend until smooth. Stir in chives and seasoning. Refrigerate before serving! Eat on veggies or put two tablespoons on your soup!

This is a slight variation on a recipe found in the Eat Right for Your Blood Type Diet. For those who are familiar with this manor of shaping what you eat this recipe was specifically beneficial for Blood Type A, but is neutral or beneficial for other blood types as well!