28 April 2015

Wash away your sins with Heidi Swanson

Faithful readers of this blog know that I have a bit of a food crush on Heidi Swanson, author of Super Natural Everyday, among others, and curator of fabulous recipes and food photography at 101 Cookbooks.   Her food often falls into what we affectionately call "California hippie food" around here.  She utilizes lots of whole grains, various exotic beans and spices, and avocado makes regular appearances in her recipes.  I find myself referring to her when the weather turns warm and I feel inspired to be healthier (pity that doesn't happen all the time), and especially when the grumbling in my belly is partly from hunger and partly from the dehydration that comes with drinking too much gin the night before.  I don't have the willpower--or the desire--to starve myself on a "cleanse", so this is it for me: cutting out the meat and grease and just eating pure, unprocessed foods that are delicious and fill me up.  Here's one of my current favorites from her blog, and if you keep some cooked grains and beans in the freezer for these times, it's a cinch to make on a groggy Saturday morning.  I have made some substantial modifications, so if you want to compare this to the original, go here.

Heidi Swanson's Mung Yoga Bowl Recipe 2.0

Serves 4-6

For the sauce:
1 cup Greek yogurt
1/2 tablespoon minced ginger
1/2 small serrano chile, seeded
1/2 cup cilantro, plus more for serving
1/4 cup green onions
1/2 cup spinach
1 teaspoon olive oil
1 teaspoon salt

5-6 cups cooked mung (or other) beans (black beans or lentils work very well, too)
1 cup cooked grains (quinoa, farro, barley, or brown rice are my favorites)
1/3 cup toasted almonds and/or pepitas
3 tablespoons warmed olive oil
1 1/2 teaspoons smoked paprika
lots of freshly squeezed lime juice

In a medium frying pan, warm 1 teaspoon of oil. Add the serrano, spinach, 1/2 cup cilantro, and green onion and cook, stirring constantly, until spinach is completely wilted, about 3 minutes. Place this mixture along with the ginger, yogurt, ans salt, in a blender.Blend until smooth, taste and adjust, if needed.

Just before serving, combine the beans and grains in a large bowl, and sprinkle with the nuts. Dollop generously with the yogurt sauce, and then whisk together the olive oil and paprika. Drizzle this across the bowl. Finish with a good amount of lime juice, and more salt, if needed.