Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans

Happy National Spinach Day!

Who knew? I certainly wouldn't have, were it not for an email alert from one of the Health websites to which I subscribe (I love that I was alerted about spinach). Almost every day is a spinach day on my menu--I stuff it into blueberry smoothies, layer it in sandwiches and wraps, scramble it into eggs and tofu, stir it in to ready-made soups (my own, or purchased--an easy way to up the nutrition with virtually no effort), and, much to Kevin & Nick's horror, munch on it--plain-- as a snack.

But today it took starring role in my lunch, an easy salad made with toasted pecans, slivered red onion, and strawberries two ways--sliced and also pureed into a quick salad dressing.

This was an impromptu salad, and both ingredients and instructions are minimal. But the flavors belie the simplicity of the prep and ingredients. It sings spring, and heralds fresh spinach with flair. Enjoy!

Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans

I added a healthy dose of pecans here, as this was my entire lunch, and I wanted some protein. You may want to add fewer if you are making this as a side salad--it's up to you!

3/4 cup sliced strawberries, divided
1-1/2 tsp fresh lemon juice
1 tablespoon olive oil
Fresh black pepper and sea salt
2-1/2 cups pre-washed baby spinach
1/4 cup pecan halves, toasted
Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained)

1. Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with black pepper and sea salt to taste.
2. Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat.

Eat Smart Precision Digital Scale: Giveaway!

Apologies for posting this a day late, but I think you will find it is worth the wait.

I have a wonderful giveaway, courtesy of the people at Eat Smart Scales: specifically, the Eat Smart Precision Digital Scale.

This is a great scale. I already have a digital scale (a wedding present); it took me more than a year to read through the manual to figure out the mechanics (I hate reading directions for gizmos and gadgets in general--and me with my Ph.D.--especially for items I believe should be easy-to-use). It certainly does the job, but it has at least 40 functions I have never used, nor plan to use, is clunky, eats batteries, and costs more than $100.

Enter in the Eat Smart scale. $25, ultra-light, and (according to the manual), easy-to-use. Would it really work?

Instead of one year, it took me one minute to glean the answer. Perfect. Kevin has a series of small weights in his workshop, so in addition to measuring this that and the other in the kitchen for accuracy, I also tested the scale using the standard weights. Exact, every time. It matched up to the fancy scale on every single item.

Here are the specs:

1. 11 pound (5 kg) capacity (excellent for bread-making!)

2. Precision to 1 gram.

3. Stable, flat platform (my other scale has the platform on a pedestal; heavy, unusually shaped objects are precarious. Not so with the Eat Smart scale.

4. Uses good old AAA batteries. I don't know who decided that toddler toys and kitchen gadgets are best powered by hard-to-find, expensive button batteries, but it drives me crazy. The Eat Smart Scale has the added advantage of preserving a modicum of my sanity :).

5. As mentioned before--affordable! I am all for a bargain so long as it is quality. Check!

6. Easy to use: Does anyone need calculus features on a digital food scale? I don't. This one has what is needed, nothing more, making it super-easy to use: tare a bowl, zero the scale, read negative numbers, and switch between metric and English weights.

7. Easy to read: A big display that makes it easy to scan and proceed with your baking/eating/etc.

The scale is available for order on amazon.com, but you can enter to win one right here!

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GIVEAWAY!
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One (1) lucky winner will receive an EatSmart Digital Precision Scale.

It's easy to enter:

Starting from the time of this post until next Thursday (April 1), post a comment to this post that answers the following question. I'll randomly select the winner and announce on the blog next Friday (April 2):

What is your best portion control tip?Mine is specific to lunch and breakfast, when I am typically by myself, working from home: rather than scarf my food computer-side (which I did for years), I stop what I'm doing, put my meal on a pretty plate, and spend a minimum of 10 minutes eating and enjoying.

Nature's Path Giveaway Winner!

Thank you everyone for the great ideas for portable snacks! Some of your comments were hysterical as well as informative; I'm glad I am not the only one with smashed snacks in the bottom of my bag. I have also been checking out your blogs--what a talented bunch of snackers! I am excited about adding them to my list of blogs that I follow! :)

And the randomly selected winner of the giveaway is.....Miranda Rommel!!!! Congratulations Miranda! I'll send you a separate email, Miranda--you can email me your shipping address. BTW, check out her wonderful blog, An Austin Homestead; I know you'll want to bookmark it as soon as you peruse her posts.

MORE GIVEAWAYS!!!!

Don't despair if you did not win this time around. I have *TWO* more great giveaways coming up. I'll post the first of the two today, so check back this afternoon!

Wheat Berry Salad with Kohlrabi, Apples, & Sunflower Seeds

The sun is out, and it feels like spring! We had another bizarre day of snow on Sunday, so sunny warmth is all the more invigorating. I made beef burgundy on Sunday as a last hurrah of the season, but as soon as the sun peaked out yesterday morning, I knew I was going to make a salad.

I have a bevy of grains, purchased in bulk form various trips to the local health food stores here in town, as well as Central Market, and Whole Foods, so opting for a grain salad was a natural. I've been tossing grains into soups and stews all winter; I was long overdue for grain salad.

I had been reading the March issue of Martha Stewart Living, and while the recipes as a whole in the issue were a bit "meh," a wheat berry salad caught my eye. I love the chewy texture of whole wheat berries, and the slightly sweet, earthy flavor. Martha (i.e., Martha's staff) studded the salad with dates, celery, and walnuts; while that sounded delicious, I opted for what I had on hand.

In particular, I had some gorgeous purple baby kohlrabi from Central Market.




If you are new to kohlrabi, snap some up next time you spy some at the grocery store or farmers market for a first try. It's easy to spot: the bulbs look like Soviet-era satellites. Kohlrabi is related to brussels sprouts (the brassica family of vegetables), but is far more mild--think apple-radish and tender raw broccoli stems all in one. Wait, that sounds weird. But have faith, it's really good! I like it best raw, chopped or in matchsticks for salads, or grated into slaw. You can also lightly steam it.


Wheat Berry Salad with Kohlrabi, Apples, & Sunflower Seeds

You can use almost any grain in this salad based on what you have on hand, or what you prefer. Think bulgur, pearl barley, spelt, oat groats, and millet. For gluten free diets, use kasha (toasted buckwheat groats) or brown rice or millet. If kohlrabi is unavailable, try jicama or celery for a similar slightly-weet, fresh crunch.

1 cup wheat berries (soaked at least 4 hours or overnight, drained)
grated zest of 1 orange
juice of 1 orange
2 tbsp extra virgin olive oil
1-1/2 tbsp fresh lemon juice
1 tbsp agave nectar or honey (use the agave for vegan diets)
1 tsp fine sea salt
1 cup chopped or matchstick cut kohlrabi (see other options in my headnotes)
1 medium tart-sweet apple (e.g. Braeburn, Gala)
1/2 cup dried cranberries, chopped
1/3 cup toasted, lightly salted sunflower seeds
2 tbsp chopped fresh flat-leaf parsley

Place wheat berries in a saucepan, cover with water and bring to a boil. Reduce heat and allow to simmer for 35-40 minutes until plumped and tender. Drain.

Whisk the orange zest orange juice, olive oil, lemon juice, honey (or agave), and salt in a large bowl. Add the wheat berries, kohlrabi, apple, cranberries, sunflower seeds, and parsely. Toss to combine and season with salt & pepper to taste. Makes 6 servings.

Note: Wheatberries--whole, unprocessed wheat kernels--are available at any health-food store or in the health food or bulk sections of many grocery stores. They need tobe soaked for a few hours or overnight before cooking. They contain oils that turn rancid quickly. Be sure to refrigerate them in an airtight container.

Chickpea-Potato Masala with Cumin Rava Dosas (Rice Flour Crêpes)

It's not every day that my husband specifically requests a vegan dinner.

Let me clarify: it's not any day that my husband requests a vegan dinner, given his spurning of "vegan" from his otherwise extensive lexicon. He is a man of words by both profession and desire (Ph.D. in comparative literature, fluent in several languages), but he refuses to make way for a word that he finds irritating for reasons he will not explain (but are inarguably linked to (a) his Arkansas upbringing; (2) his love of a great steak; and (3) his irrational (my evaluation) dislike of what he views as "extreme" diets).

I find this irritating for reasons I am more than happy to expound upon, but I am willing to accept him as he is.

Especially when he requests a vegan dinner, which he did a short time ago, albeit sans "vegan". He had been to party co-hosted by our friends Eralda and Bryan, and Eralda had made (among many delicious offerings) a chickpea curry that Kevin thought found utterly delicious. Unfortunately, he had already eaten dinner before attending the party, so he was only able to sample a smidgen. Hence, a request for a chickpea curry for a weeknight meal.


I knew precisely which recipe to try: Rava Dosas with Potato-Chickpea Masala from the the second-to-last issue of Gourmet (November 2009; sniff sniff). I earmarked almost every page in the issue, but this masala, and the accompanying lacy crepes (rava dosas), had been haunting me ever since I read through the the recipe. Its time had come!

I made a number of substitutions and edits to the recipe (you can compare mine with the original). It's fantastic. It's vegan. It's easy. It's cheap. It's healthy. And it's ready and waiting to be added to your recipe to-make list.

Viva la vegan!

Chickpea Potato Masala with Cumin Rava Dosas
Makes 4-6 servings

For masala filling:
1 and 1/2 pounds Yukon Gold potatoes
1/3 cup unsweetened flake coconut
2 teaspoons cumin seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon mild curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon gram masala
2 tablespoons vegetable oil
2 cups water, divided
1 large onion, chopped
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup packed fresh cilantro leaves, chopped

For rava dosas:
1 cup white whole wheat flour (or all-purpose flour)
1/2 cup rice flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water

Make Masala filling:
Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée ginger and garlic in a blender with curry powder, cinnamon, garam masala, oil, 1/2 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:
Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Giveaway!!! Nature's Path All-Natural (& Amazing!) Granola Bars

Yes, it's more energy bars here at Enlightened Cooking, but this time it's courtesy of Nature's Path. I rarely write about particular brands, but I have written about Nature's Path, because I love their organic, all-natural products. Flax Plus continues to be my very favorite cereal, and now the Nickster munches on it, too (I mix it into my homemade trail mix blends).

When they asked me to review their new granola bars, I did not hesitate.

I'm pretty picky about pre-made granola bars. Most of the options made by major manufacturer taste far too sweet to me, more like particle board bars disguised in sugar and corn syrup that are neither satisfying nor nutritious. The one exception is Nature Valley original granola bars (the crunchy one), but I've been waiting for a good soft and chewy bar to come along.

My search is over. The newly revamped Nature's Path bars are terrific. It all starts with the basics, and for Nature's Path, that means wholesome, natural, organic ingredients. No high fructose corn syrup, not multi-syllabic mystery additives, just good, clean food. The also boast the following:

*No synthetic pesticides
*No synthetic herbicides
*No artificial preservatives or additives
*No genetically engineered seeds or ingredients &
*No irradiation

Now, the flavor: that's just it, they have flavor, great flavor! The fruit bars were my favorite, especially the apricot-almond, which is loaded with big chunks of moist apricots and crunchy almonds. Second for me (and first for Nick) is the strawberry bar. It's rare to find a packaged product that tastes like real strawberries; these raise the bar. Delicious! Nick couldn't stop saying "umm umm umm!"

Kevin surprised me by announcing that he was going to try the Sunny Hemp bar; I thought he was joking, but apparently he's been reading about the health benefits of eating hemp in one's of his men's fitness magazines. Equally surprising, he loved the bar, saying it was not too sweet, really filling, and unique ("in a good way"). I bought a box so I could try, too, and agree wholeheartedly.

My one gentle criticism is that I still think the bars could be less sweet (and I have a big sweet tooth). Most of the bars have a drizzle of icing, and I think they could further revamp and leave that off altogether. They are plenty sweet as is! But they are still excellent, and I give the bars high marks.

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THE GIVEAWAY!!!!
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Now you have the chance to taste how good Nature's Path Granola Bars are, too.

One (1) lucky winner will receive a month's supply of Nature's Path Granola Bars, courtesy of the folks at Nature's Path.

It's easy to enter:

Starting from the time of this post until next Tuesday (March 23), post a comment to this post that answers the following question. I'll randomly select the winner and announce on the blog next Wednesday (March 24):

What is your favorite portable, high-energy snack, and where do you stow it on the go?
(Mine is--surprise surprise--my homemade LARA-style bars, and I have been known to tie them--well-wrapped--into the laces of my running shoes for long runs)

All-Natural Chocolate Brownie Power Bars (Raw, Vegan, No Added Sugar)

I know, I know, another energy bar recipe? Yes, it's true, but it is one that I am so proud to share, I could not wait a moment longer. We go through a lot of power bars/granola bars/ energy bars in this house, and I'm at the point where I no longer want to buy another, especially when homemade ones are profoundly more delicious, nutritious, and cost-effective.

Granola bars and energy bars are a breeze: an amalgamation of whole grain cereals, dried fruits, nuts, seeds, and some "glue" (nut butter, natural syrup such as honey or maple syrup, etc.), a quick press into a cake pan, and you've got tasty bars. Even the flops that don't stick together make delicious trail mix.

But what about a deeply chocolate, brownie-like bar? I had several requirements: (1) must taste like chocolate, not chalk-let; (2) must be all-natural; (3) must have no refined sugar (I am hyper enough as it is); (4) must have a significant amount of protein (i.e., more than the 3 to 5 grams in most homemade bars).

Mission accomplished.

Better still, the bars require no baking, can be enjoyed by meat-eaters, vegans, and raw foodists alike, and, the most important requirement for anything and everything I make and share here at Enlightened Cooking, they are undeniably delicious.

A few notes before you give these a try. If you're new to the world of raw food, the step for soaking the almonds may sound odd and/or unnecessary. But it has a specific function: soaking nuts makes them easier to digest and allows for greater absorption of the nutrients within. Click here to read more. From a cook's perspective (that would be me :)), soaking the nuts makes these bars more "brownie-like"--much like the consistency of raw chocolate cookie dough.

These bear the toddler (Nick), weight-lifting husband (Kevin), and pilates/yoga/running/aerobics-instructor/chef (moi), seal of approval. Enjoy!

All-Natural Chocolate Brownie Power Bars (raw, vegan, no added sugar)

ADDING MORE NATURAL PROTEIN: (1) Soy powder (e.g., Bob's Red Mill All Natural Soy Powder: Add up to 1/2 cup to the recipe. It adds 3.3 extra grams protein per bar, no added fat or carbohydrates; (2) Nonfat dry milk powder: The bars are still vegetarian, but not vegan, with this addition. Add up to 2/3 cup to the recipe. It adds 1.3 extra grams of protein per bar, not to mention added calcium and vitamin D (for a mere 13.3 calories, 0 g fat, and 2 g carbohydrate per bar).

2 cups raw almonds (skins on)
1 pound pitted soft dates (I used 2 8-ounce bags Sunsweet Pitted Dates)
2 tablespoons cocoa powder (not Dutch process) OR raw cacao powder (for strictly raw eaters)
1/4 cup raw wheat germ (toasted is fine if you are not strictly raw)
2 tablespoons ground flaxseeds (flaxseed meal)

Place almonds in a medium bowl. Fill bowl with cold water (preferably filtered, but tap is fine) to cover the almonds. Let the almonds soak for 3 to 4 hours. Drain the almonds and pat dry with a clean dish cloth.

Pulse almonds in food processor until finely ground. Add the dates and pulse until finely chopped and the mixture begins to resemble a thick "dough". Add the cocoa powder, wheat germ, and flaxseed meal. Process until blended.

Line an 8×8-inch baking dish with foil (trust me, it makes it so much easier to remove the bars). With wet hands, press the bar mixture into the pan. Place in the freezer for at least an hour. Cut into 12 bars. Wrap each in plastic wrap and store in the refrigerator (they need no refrigeration when packed in a lunch or gym bag).

Note: If you are wondering about the weird watermark in the right-hand corner of my nutrition facts image (I used NutritionData.com): in order to convert the image from pdf to jpg to share here on the blog, I used Universal Document Converter, which is great, but leaves the watermark.