I am always seeking out new ways to blend my greens into tasty smoothies to make for breakfast or snacks. While putting this one together, I was hoping for something that would be sweet and creamy like a lime pie. The result was absolutely nothing like what I was hoping for, but terrific nonetheless. It is refreshing, tangy, and loaded with nutritional benefits. Hope you enjoy it.
I am very pleased to join forces with some of my favorite bloggers including, but not limited to My New Roots and Earthsprout for Fabulous Fermentation Week. A complete list of the participant’s links are at the end of this post. Fermented foods are good for us and with my fellow bloggers, we will show you some of the reasons why making and eating them are a good idea. Consuming fermented foods is beneficial to our digestion and the rich enzymes in these foods provide balance to the bacteria in our gut. I could go on and on about the nuances of beneficial bacteria, but want to get started with the recipes.
Olive tapenade is a popular food in the South of France, and on the breakfast table in my house. The word tapenade comes from the Provencal word for capers; tapenas. This savory spread is traditionally made from olives, capers, and anchovies in the form of a loose paste, and served as an hor d’oeuvre on bread, crackers, or toasts. Made by me or bought from elsewhere, our refrigerator is rarely without it.
Flageolet beans are among my favorites. Their firm yet creamy texture and subtle flavor has that just right quality that suits my taste buds. With such subtle flavor, flageolet beans are an excellent choice to introduce when composing dishes and salads. This particular dish, like so many that I make, came from working with what I had in my refrigerator. It’s a nutrient packed and winner that tastes too good to be this good for you.
Southern tradition in the United States dictates that the first thing you should eat just after midnight on New Year’s Eve or on New Year’s Day be black eyed peas for a luck and prosperity in the year ahead. Modern lore has evolved to include additional ingredients such as greens, tomatoes, and cornbread. The black eyed peas which swell as they are cooked represent prosperity. Superstitious Southerners eat 365 black eyed peas for each day of the year. The greens, traditionally collards, mustard, turnip, or cabbage, represent money, and the cornbread represents gold. The combination of the black eyed peas with stewed tomatoes is supposed to bring wealth and health.
Tamales are among the traditional foods found on the Latin American holiday table. Made sweet, savory, or stuffed, no Christmas celebration in this culture would be complete without them. This version of tamales is inspired and by those that were made by Michael Roberts from the former Trumps restaurant in Los Angeles, California. If you decide to make tamales part of your holidays or not, they are delicious and worth making. Serve them with a quick and easy to make black bean chili, sweet pea guacamole, and cashew sour cream.
Feliz Navidad.
This gingerbread is rich, dense, and loaded with flavor. Although the presentation of this gorgeous cake will make a stunning addition to your holiday table, you certainly do not need to go through the efforts of making poached pears to make an upside-down cake. The gingerbread on its own with a dusting of confectioner’s sugar will be just as delicious…almost. Try serving the plain gingerbread with an orange scented glaze or with roasted applesauce and cashew cream in place of making the upside-down cake.
With all of the heavy meals that are served during the winter months, I am always seeking out desserts that are on the lighter side. Poached Pears make a perfect light dessert or snack. When pears are in season, I make them on a regular basis to have around. They hold for several days in the refrigerator, I love them and so do my children.
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