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This brussels sprout salad was inspired by Nancy Silverton and is served chef at Osteria Mozza. I love this salad and while I have blatantly stolen it and modified it, I also promise to always give her full credit for creating this salad. I would be hard pressed to name a chef that takes salads as seriously as chef Nancy and her loving attention shows. Roasting nuts in their own oil is another thing that I learned from Nancy and these almonds are truly spectacular. Give this salad a go at your next meal and trust that even the most die hard Brussels sprout hater may be brought over to the other side.
1 C fresh raw Brussels sprouts
3 T chopped fresh mint
2 T chopped tarragon
2 T chopped chives
1/3 C chopped almonds
1T walnut oil
1 T olive oil
2 T lemon juice
¼ T lemon zest
1/4 tsp sea salt
Toast almonds for 12-15 minutes at 400 degrees, then toss your almonds in the almond oil and sea salt and, allow to cool then roughly chop. Very very carefully shred the Brussels sprouts on a mandoline. If you do not have a mandolin, cut them in half from top to stem then slice thinly into shreds. You could also use the slicing blade on a food processor if you have one. Juice your lemon, finely chop your mint, tarragon, & chives. Then add all ingredients, except the almonds, to a large bowl. Toss together and pile the salad on a platter, topping it with the chopped toasted almonds.
Forget green bean casserole. Simple is king in the Revivalist Kitchen and our favorite way of serving green beans is blanched until crisp and green then finished in brown butter with shallots. Delicious and pretty, these beans are a worthy co-star to even the fanciest of dinners. Including our amazing Harvest Dinner! Read all about that lovely meal here!
Green Beans with Shallot
2 lbs fresh green beans
Large pot of boiling water, seasoned with enough sea salt so it tastes like the ocean around 1/4 cup
1 stick of butter
1 shallot, diced
Wedge of lemon
Bring water up to a boil in a large pot and add salt. If your pot is on the smaller side blanch in batches, if too many beans are added all at once the temperature of the water will be brought down so low that by the time the water begins to re-boil the beans will over cook and lose their color.
The salt is important as it is absorbed into the vegetables and really brings up their natural flavor in a way salt added after cooking can never do. Add green beans and allow water to come up to a boil again and after two minutes you will see the beans become very bright green. Remove the beans from the water and shock them in a large bowl of ice water to set their green color. Drain the beans once cool and reserve.
Before serving, warm a large pan over medium high heat. Add the butter and cook until the butter smells nutty and the milk solids begin to turn brown. Do not let the butter blacken; we are looking for a dark nut brown here. Add the shallots, the beans and a big squeeze of lemon. Add your salt and cook until the beans are warmed though but still retain some crunch.
Celery root is one ugly vegetable that hides its true beauty in a creepy, hairy skin. I learned about the joys of celery root during my time working in a French restaurant that featured the root, also know as celeriac in creamy soups, in a raw aioli dressed salad they called celery root remoulade and also in a buttery rich celery root puree.
We served this yummy celery root puree at our Revivalist Kitchen Harvest Dinner. Read all about that beautiful meal here!
When purchasing celery roots select firm roots that are heavy for their size, when past their prime celery roots can get spongy on the inside and that is not very nice. I usually don’t mess around with the bumpy skin on the bottom of the root and slice the bottom of the root off and then peel the rest with a vegetable peeler. Like an apple, once peeled celery roots begin to oxidize so to prevent browning hold peeled celery root in acidulated water (a bowl of water with a large squeeze of lemon or splash of vinegar).
Adding celery root to a pot of mashed potato is a great intro but this creamy smooth puree is a wonderful introduction to this under appreciated vegetable.
2 celery roots, peeled and cut into even pieces.
1 Tp white pepper (I love white pepper but it can be spicy, use caution)
1 Tp salt
1 stick of butter
Up to 1/4 C cream, as desired to texture.
Cook celery root in salted water until soft. Drain and add to blender with butter, salt and white pepper and blend. If the mixture needs some additional liquid to start the blending process add a splash of cream. Taste for seasoning and if you like a thinner puree add the rest of the cream. A puree of just the vegetables will be sturdier but I like it creamy and light, yet still thick enough to hold together on the plate. Serve warm.
Mushrooms and I have enjoyed a whirlwind love affair that has simmered down into a warm fuzzy appreciation. As a kid I would not touch a mushroom for money and the idea of consuming a fungus on purpose completely grossed me out. Times have changed and it was a creamy mushroom pasta that first helped me leave my childhood mushroom hating foolishness in the past, mushroom pizza’s inspired the first flickers of a crush and it was perfectly sautéed mushrooms over a steak that finally ignited my obsession.
Now I eat mushrooms pretty much every day, mainly the humble brown cremini. I like them all different ways in soups, as side dishes and in sauces. You will never see me pass up an opportunity up to peruse the mushroom stand at the farmers market. Foraging for my own mushrooms is a dream that I hope to pursue as soon as I find a willing guide, but for now I must be content just to enjoy cooking, eating and sharing the shroomy love.
I eat mushrooms because, they taste awesome, but they are also super nutritious! Not only are mushrooms powerful antioxidants they are loaded with selenium, folate and vitamin D. Mushrooms are the perfect assistant to our bodies way of repairing itself: nourishing our cells, DNA and liver. Depending on the variety, certain mushrooms are recognized for powerful medicinal properties, but like anything with the power to heal, mushrooms also have the power to hurt: so never eat a mushroom you are not sure is safe. That said, fall is a great time to dive into the land of cultivated and wild mushrooms and this easy recipe will be an elegant side dish for your holiday meal. We served these delicious sautéed mushrooms with our Revivalist Kitchen Harvest Dinner. Read all about that lovely meal here!
2 pounds assorted mushrooms of your choice: I used 1.5 lbs of cremini, bunashimeji also know as brown beech and king oyster mushrooms
6 Tablespoons butter
1 tsp sea salt
Chopped parsley or chives for garnish
Wipe the cremini mushrooms off with a damp towel and trim the stems. Cut the base off the bunch of bunashimejis to free them from the clump they are usually sold in and trim the bottom cut end of the king oysters. Cut the cremini’s into even sized wedges, depending on the size quarters or sixths usually works for me. Rough chop the bunashimejis and slice the king oysters.
Warm a large saute pan over medium high heat. When hot, add the cremini mushrooms first, then the butter & salt and allow to cook, stirring occasionally. To get a nice brown crust on the mushrooms they need to be cooked in one layer in a pan large enough so they are not over crowded. Mushrooms contain a lot of moisture and you want to let the moisture be released and evaporate. Once the creminis have began to color add the other mushrooms and sauté until brown, about 5-8 minutes. Top with herbs to serve.
My husband loves very few things more than an avocado and I must admit the man has excellent taste. Avocado Popsicles is a great way to use up avocados that are on their way out (rarely happens around here as they just don’t last) but more importantly, these frozen pops keep perfectly well in in the freezer (I’d use within a month for maximum taste). Other than this, I just don’t know many other ways to store avocados for more than a few days.
This recipe was created after I catered a graduation party with a menu inspired by Mexico and I was left with nearly half a case of very ripe avocados and a quart of fresh squeezed lime juice. Guacamole is not the kind of dish that improves (or gets any prettier) with time and while I have read countless recipes for avocado soup I remain firmly unconvinced. Probably for the best as these avocado-pops are a nutritious way to cool down on a hot day and no matter the weather, these treats are not gonna knock you off your wagon or program if you happen to be on one.
Stevia is my zero glycemic load sugar replacement of choice: it’s from a plant not made in one and I find the taste satisfying as long as it’s used with a light hand. I prefer natural sweetners on the regular for flavor reasons and I do not mind the extra energy in the form of calories in the least, most of the time. However, sometimes I want to trim up a bit and when on the first stage of the BFF Diet, theses popcicles will taste like tasty cool squares of bright green heaven.
3 Ripe Avocados, medium size
1/2 Cup Coconut Oil
3/4 Cup Lime Juice
1/2 Cup Pure Clean Water
1 1/2 Tbs. Stevia
1/4 C Chopped Mint
Pinch of Sea Salt
Blend all ingredients together until smooth. Taste for sweetness, the pops will taste less sweet when frozen, so you may want to add up to 1/2 teaspoon more stevia. This nutrient dense mixture will be thick and result in a hard pop when frozen. If you prefer a lighter texture (it will also make the molds easier to fill) you can thin the mixture with more water or even coconut water for added electrolytes.
Freeze mixture in popsicle molds if you have them, if not paper cups and plastic spoons frozen in as the stick, work just fine. A quick dunk under running hot water will make the avocado-pops easier to unmold. These are best enjoyed anytime you are looking for a little something something to make your day just a little bit brighter.
The best defense of your diet is to be prepared for snack attacks to strike. Using will power to resist cravings can be exhausting and after a while, too much resistance can wear a girl down. Enter the very easy and simply satisfying energy bar that won’t ruin your life (or if we are being a tad less extreme, ruin your diet.)
However, most energy bars are loaded with crap. Not all, mind you, but most. Weird stuff like processed salts, chemical sugar substitutes and fiber fillers lurk under those vision blocking wrappers. Low calorie they may claim to be, they often lack quality fat and are super high glycemic food substitutes that stress out your digestive system and in the long run, do more harm than good. And rarely do they taste delicious.
The energy bars that do taste good and are worth the time they take to eat & digest start with real food. This energy bar is almost savory due to zero added sweetener, but on a low sugar diet, the addition of dried mango complemented by the spices, will feel almost as naughty as taking a bath in dulce de leche.
Warning: The melted coconut butter & coconut oil has hardened to hold this energy bar together. These substances will melt again, given half the chance. On a hot day, pop these energy bars in a cooler or lunchbox for your later enjoyment, in bar versus puddle form.
Revivalist Energy Bars
1 C Coconut Oil 1 C Coconut Butter 1/2 C Toasted Coconut 1/2 C Toasted Sunflower Seeds 1 C Chopped Dried Mango 1 T Ground Vanilla Bean 1 T Ground Cardamom 1 T Ground Ginger
Gently heat coconut butter & coconut oil in dehydrator or very low oven until melted. I usually pop them in my dehydrator for a few hours and they can be held until I’m ready to make the bars. The coconut butter is dense, so the trick is to get it as soft as possible without overheating it to the point of cooking the coconut. Toast the sunflower seeds and dried coconut in a 350 degree oven for around 10 minutes, then stirring once or twice, until coconut just begins to turn golden brown. Chop the dried mango. Measure out the softened coconut butter and thin it out with the melted coconut oil for ease as you mix in all the other ingredients.
Line a pyrex dish or square to-go box with waxed paper and press mixture down evenly. The size of the pan will dictate how thick your energy bars will be, so choose accordingly. Put the pan in the fridge and allow the bars to harden for around an hour before turning them out onto a cutting board, peeling off the wax paper and cutting into bars.
How did the recipe turn out? Got any questions? Leave a comment below!
Keep on cooking!…Click through below for more real food recipes!
http://revivalistkitchen.com/wp-content/uploads/2015/09/2015_RK-1112.jpg10001000Erin Vaughan. Photography by Octavia Kleinhttp://revivalistkitchen.com/wp-content/uploads/2015/07/RKweblogo.pngErin Vaughan. Photography by Octavia Klein2015-09-01 23:06:142016-08-22 16:24:38Revivalist Energy Bars
Kimchi, Kimchee, good for you and good for me. Both spellings are right, depending on who you ask and no matter the name they take, fermented foods like kimchi are the perfect addition to every meal.This recipe is more kimchi inspired due to lack of the Korean chili paste used in many traditional recipes. I use chili flakes and tomato paste and it tastes pretty awesome to me. The fish sauce adds depth, while the ginger gives it a nice brightness. After assembling the ingredients and with the addition of fermentation time, you are left with the kind of kimchee you may just scarf directly out of the jar.
Outfit your food processor, if you have one, with the slicing blade and cut the cabbage lengthwise into wedges that fit in the chute. If cutting the cabbage by hand, a larger chop is totally fine and will taste equally good, just be mindful of large chunks of the core and slice them thinner or discard. Trim, peel and cut the diakon, slice the onions and spring onions and combine all ingredients into a bowl.
Either with a kraut pounder or with your hands like in the picture, squeeze and press the vegetables until enough liquid is released to cover the vegetables. If there is not enough liquid released and you are not lightly sweating you should probably keep pounding for a little longer. If you are in a full sports sweat and you still don’t have a lot of liquid for your kimchi, you can add some filtered water to top it up but add the very minimum you need to keep vegetables submerged.
(If you are using starter or whey– see below–add it now.) Mix it up, jar it up and put the jar on a plate or dish and leave out somewhere of average room temperature (not on the toasty top of your fridge for example, unless you want a really fast, possibly explosive fermentation) and not in direct sunlight. Vegetables should be submerged under liquid and a few slices of vegetables and toothpicks or water in plastic baggies can be used if it needs but I just use screw top jars and stuff the veggies in and fill them pretty close to the top. The overflow, which makes my husband nuts but I just wipe them and rinse the tray. Don’t tighten the lid too tight and open the jars every day to burp them. Within a few days things should be bubbling along nicely. Let it sit for three weeks or so for maximum microbial benefit but taste as you go, the level of softness the vegetables develop can be a matter of personal taste. If any mold appears, something went wrong and it needs to be chucked out–100%–for sure.
2lbs organic Napa Cabbage 6T Salt 2T Tomato Paste 2T Fish Sauce 1/2 C diakon radish, peeled & cut into thin medallions 1 Yellow Onion, sliced 3 Spring Onions, sliced 1/4 C raw milk whey or fermentation starter, If desired*
*I like to use whey or a fermentation starter like Caldwell’s because: the chances of mold are highly reduced; I often have raw milk whey leftover from making kefir; ferments take less time. However I have successfully fermented non-organic but farm-y looking cucumbers in unfiltered tap water left out overnight to allow the chlorine to evaporate with no starter and it worked, so the microbial life on vegetables alone is often sufficient to get an awesome ferment going, no starter needed.
So many delicious smoothies to be made and all you need, besides the ingredients, is a blender. Ninja, Vita-Mix, or whatever you got works. If you’re making the investment in a blender I recommend going with as much firepower as you can afford, like a Vita-Mix, as the texture of foods can vary considerably depending on the quality of the machine.
Like many of the Revivalist Recipes I have some things I consider when making a smoothie: fat, protein, flavor, vitamins/minerals, texture, temperature & supplements/probiotics.
For example: raw whole milk kefir (fat, protein & probiotic), spoonful of coconut oil (fat, texture) blended with some frozen blueberries (flavor, vitamins, temperature), frozen spinach (vitamins, temperature) and a spoonful of maple syrup (flavor, minerals) for an easy breakfast smoothie that is cool, tasty, tangy, probiotic and filled with enough calories to get you through from breakfast to lunch.
When you’re dieting, the sweeter smoothies can satisfy the dark night of your souls cravings that sometimes need to be indulged, but they are a lot more helpful and way less guilty than a pint of Ben & Jerry’s kind of way. Less sweet smoothies are perfect your post workout sources of needed calories and electrolytes. Smoothies are also a great vehicle to get the good stuff in you: be it the client’s whose son enjoyed all the smoothies I made him laced with vitamins he wouldn’t take otherwise, or someone who doesn’t love the taste of fermented beverages or for people like me: who just need to STOP saying “I am too busy to eat”. Next time you feel hungry, bust out that blender and give a smoothie a try.
Blueberry-Spinach with Cashew Milk
2/3 C Spinach
1/2 C Blueberries
3-4 Ice Cubes
1 T Lucuma Powder
1 T Gelatin (Great Lakes
1 C Cashew or Almond Milk
1 T Coconut Oil
Combine all ingredients in blender. Lucoma powder is a low-glycemic vitamin & mineral rich sweeter much prized by the ancient Incas. This smoothie is a cooling fruity treat, perfect to be enjoyed on a mid day break or anytime you need a pick me up!.
Cacao-Avocado with Almond Butter & Aloe
1/2 C 100% Pure Aloe Vera Juice 1 T Almond Butter 1/2 Small Avocado 2 T Raw Honey 1 T Cacao Powder 1 T Maca Powder 3-4 Ice Cubes
Combine all ingredients in a blender. This smoothie packs some serious energy with the nutrient dense avocado & almond butter. Aloe Vera juice is a great aid to elimination, while antioxidant cacao powder provides muscle nourishing magnesium and maca powder (another Peruvian ingredient, but this one is believed to boost your libido.) This smoothie will nourish your zest for life and is a perfect breakfast on the go.
1/2 Ripe Banana 1 C Coconut Water 1/2 Coconut Kefir 1/2 C Coconut Butter 3-4 Ice Cubes
Combine all ingredients in a blender. This is great for your post workout smoothie, filled with electrolytes from the coconut water and with the probiotic boost of coconut kefir. The coconut butter adds fat & calories, along with the banana imparting energy, sweetness, vitamins & minerals. Mild in flavor, this smoothie loves to be jazzed up with spices like cinnamon or powdered vanilla bean.