I just returned from my trip to see my family in the Czech Republic; as always it was nice to see everybody. The spring has definitely sprung over there... all the plants are just eager to grow and bloom; regularly watered by spring showers ... and of course the bees have very busy time as well...

If I say that everything is eager to grow I really mean it... everything is sooo bright green. Weeds such as nettles and dandelions mix with knee high grass. Sandy sides of trails are hemmed by blooms of wild strawberry plants, small flowers such as coltsfoot. Also the blueberry bushes already have little green berries... oh yes, these will  provide the irresistible dark blue berries at the end of June.
Speaking of wild plants... I was really pleased to see wild leek, also called ramp in the local Whole Foods Market today. Ramp has a strong onion-garlic taste. It may resemble green onion but with much stronger flavor. Use it to spice things up!! Fold into spreads, eggs or use in pesto or in salads. I love to use use wild plants... they have much more aroma and "inner strength"  than their cultivated counterparts. As I was on my wild things hunt today I also discovered a new plant... sea beans, also called glasswort. These look like little leafless skinny green branches or like little mexican cactus without the thorns. You would never guess the flavor though... I was very surprised by their salty flavor!! I will add them to a salad or try to steam them just slightly... isn't spring just a beautiful time of year!!

As I was hoping for snow to come in January... well appropriate time for snow on the northern hemisphere... it just doesn't want to leave now. I have to admit I had the best day snowboarding yesterday in Vail in 13" of fresh powder.... and sunshine. Really can't believe it was the last day of the season...but I am sort of ready for some mountain biking; at least here in Denver. As the winter and the cold weather still lingers around I decided to make a nice colorful stew; in colors of spring and summer... I also incorporated a new-for-me vegetable; yucca root.

Yucca root does not even look like a vegetable; it resembles more of a tree branch and you may wonder what to do with it. The outer skin is brown thick, waxy looking while the inside flesh is white and starchy. It is a staple food in the tropics where it is eaten boiled, steamed or ground into flour. It is very high in carbohydrates and it is an excellent source of minerals and vitamins.
When selecting yucca in the store look for a very firm root with no signs of mold, cracks or sticky patches. Yucca root does not store well, keep it in a very cool and dry area for a day or two; do not refrigerate.
The hardest part is to peel this little monster. Use a knife or a very sharp peeler. The central core is quite fibrous and hard so it is a good thing to remove it. Cut the root half and half again and then cut out the hard inner edge.
So what does it taste like when cooked? The texture is dense, sweetish and buttery.
And the interesting thing... the popular Christmas ornamental poinsettia is botanically a close relative to this tuber....


Yucca Bean Stew

1 yucca root, peeled, woody core removed and diced
1 Tbs ghee or other medium/high heat oil
1 onion, diced
3 cloves garlic, minced
1/2 tsp chilli powder
1/2 tsp smoked sweet paprika
3 carrots, diced
3 celery stalks, diced
2 cups diced jarred tomatoes
2 cups cooked black beans * (use canned - all liquid drained - if you have no homemade beans on hand)
1-2 cups vegetable broth

Method:
In a medium pot bring water to boil and add yucca. Cook until fork tender, about 5 - 7 minutes. Be sure not to overcook it as it will get mushy; we want to achieve the nice buttery texture. Drain and set aside.
In a large pot heat ghee and saute onions for about 5 minutes until translucent, add garlic and spices and saute for another minute until fragrant. Add jarred tomatoes with all the juices, carrots and celery. Lower heat to simmer until vegetables are almost done, 10 - 15 minutes.
Add black beans and yucca root and vegetable broth. Bring to boil and simmer for another 5 minutes to allow flavors to blend.

*Tip: Since it takes a while to boil beans from scratch I usually make a big batch and keep leftover cooked beans in the freezer for a convenience.

Kale ... the vegetable that is neglected by many... the vegetable that has a bad reputation... kind of a Cinderella among leafy vegetables.... maybe because of their slightly bitter and more intense, earthy flavor than most greens?... maybe because of a hesitation of not knowing what to do with these "monster" leaves?
Well, I suggest you give kale a chance in your kitchen; you may be surprised and your body will be thankful!
Kale is literally a "nutritional powerhouse". Its dark color is a sign of high chlorophyll content and carotenes. Kale is an excellent source of vitamins K, C, B6 and minerals such as calcium, copper and manganese along with  compounds called glucosinolates that have been linked with cancer preventive benefits. These beautiful and sturdy leaves have also strong detoxifying powers.
Ok, enough of the "health talk". The kale chip recipe that I would like to share with you today is all about flavor, crunch and a convenient snack... everybody loves chips... so why not try kale chips?
You may find two kinds (or more) of kale in your local grocery store. Pick the one with the curly leaves for this recipe. Lacinato - flat leaf kale- is better for salads or smoothies.

Wash leaves thoroughly as bugs like to hide in the curls of the leaf.
Remove woody stems by holding the end of the stem in one hand and pulling the leafy part off. You can also use a knife to separate the stem.

Almond Butter Glazed Kale Chips

1 bunch curly kale, stems removed
1 lime, juiced
4 Tbs olive oil
4 Tbs almond butter
2 Tbs maple syrup
1 tsp salt

Method:

1. Preheat oven to 250 degrees and line a large baking sheet with a parchment paper.
2. Cut kale into large pieces and place into a large bowl.
3. In a small bowl combine all ingredients. Taste and adjust seasoning.
4. Pour mixture over the kale and using your hands gently massage the mixture into the kale. Every leaf should have a thin coating of the almond mixture.
5. Spread the kale in one layer on the prepared baking sheet. Bake for about 30 minutes or  until crisp. Keep a close eye on the chips during the second half of baking as they burn very easily (then they taste very bitter). Allow to cool before serving.

Easter is around the corner.. and it wouldn't be complete without nicely decorated eggs. The technique I would like to share with you today not only gives the eggs a gorgeous "marble" look but it also infuses the egg with a unique aroma and flavor. This recipe is actually based on a traditional Chinese dish; tea eggs or marbled eggs. They are commonly sold by street vendors in Asia as a snack.As you will notice these eggs cook for a long time... this long cooking time changes the consistency; the eggs become denser and the yolk has a grayish tan on the edges.
With their special flavor these eggs would also be a great addition to other meals... miso soup, deviled eggs with a little bit of twist or rice dishes.
Ok, how do we make these marbles, then?

Tea Marbled Eggs

6 eggs
1/2 cup soy sauce
2 tablespoons black tea
1 cinnamon stick
1 teaspoon black peppercorns
2 anise stars
1 tsp fennel seed
1 tsp licorice root
few pieces dried orange peel (optional)

Place the eggs in a medium size pot and fill with water; cover the eggs by 1-inch. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs and run under cold water. When they are cooled enough to handle carefully crack the eggshell with the back of a teaspoon. The more you crack, the more intricate the design. Make sure to crack the egg all over but be careful not to crack the peel completely off.
Return the cracked eggs to the pot, cover with water and add the remaining ingredients. Bring to boil, lower the heat and simmer for 40 minutes. Periodically, check on the eggs, turn them over, and add more water if necessary so that the eggs are always partially submerged. Once they are done simmering, cover the pot with a lid and let eggs steep for a few hours to overnight. Place the pot to the refrigerator once cooled completely. The longer they steep, the more flavorful and deeply marbled the tea eggs will be.
Can't wait to peel the shell off? I can't blame you! It is the most exciting part... as there are never two eggs of the same pattern; even the colored and cracked eggshells look like a piece of art.
Have fun and enjoy!

Spring is almost here!! The first season of the year; kind of a "youthful season" full of growth, change and rising energy; filled with light green colors and tender young plants.. the nature is slowly waking up after a long winter sleep.  March is the beginning of this exciting time... time of the new life cycle...
Also our bodies are tuned to these changes in nature as well... In spring we naturally seek lighter cleansing fare with shorter cooking times. Young plants, fresh greens and sprouts have the revitalizing and cleansing powers; mainly to the liver.
Actually have you thought of a sprout little closer? Sprouting is an amazing thing...  from a tiny seed a new plant is born... new sprout with an exceptional nutritional value.
The recipe that I would like to share with you today uses sprouted buckwheat as the main ingredient. Sprouting buckwheat is really easy; all you need is a bowl and a fine mesh strainer. I need to point out that I am talking about raw buckwheat!! Roasted, dark buckwheat, also called kasha will not sprout...
Let's get started:
 Pour the buckwheat groats to a bowl. Add cold or room temperature water and allow to soak for 15 - 30 minutes. Do not soak buckwheat groats overnight!! You would drown the seeds in the mucilaginous substance they release. After 30 minutes strain the liquid and rinse the seeds REALLY well... REALLY well. You need to wash away all the mucilaginous stuff... shake all the access water so that the seeds are not too wet. Then just let the seeds sit in the strainer on your counter above the bowl. Rinse about once a day. In about two days you will see little tails come off the seed.... hurray, here's your sprout!! Ready to eat. If you keep repeating rinsing process the sprouts will just keep growing. I stop the growing process after 2 - 3 days by stopping rinsing for a day. Then I place the dry sprouted seeds to an airtight container and place to the refrigerator.
How to make the granola? Mix about 1 cup of sprouted buckwheat groats with a tablespoon or two of soft coconut oil and honey, some raisins or other dried fruit and nuts (I like walnuts) and cinnamon. For super crunchy granola mix the granola the night before and leave in the refrigerator... surprise!! The oil has solidified and created a nice crunch. Enjoy!!

                                                    

• Cut parchment paper big enough for your meal ( 12X 12 inch square will do) or  you can use these convenient parchment bags  Don't use wax paper or aluminum foil.

• Fold the parchment paper half and place food to be cooked in the center of the bottom half. Top with your favorite seasoning. Fold other half over the food to make a pouch.

• Seal the pouch by folding the edges tightly; secure with a paper clip. If you are using parchment paper bags, lie paper bag on a flat counter top, place food inside and fold the top tightly; secure it with a paper clip.

• Place your "food envelope" to the oven and steam until soft; generally 30 minutes.

• Remove from the oven, let sit for another 5-10 minutes. Using sharp knife or scissors carefully cut the paper ( watch out for any remaining steam!), pull the edges of the paper and serve or carefully transfer your dish on a plate.

One inspirational recipe at the end... as I very rarely measure the ingredients I use, please, consider the amounts below only as a rough guideline...

1 bunch young carrots, scrubbed and green parts removed
1 Tbs butter or ghee, sliced into thin shavings
2 Tbs thyme, rosemary or combination
1/4 c dry sherry
sprinkle of salt

Preheat oven to 400 degrees.
Place carrots on a square of parchment paper, top with butter, herbs and salt. Make the pouch and pour the wine inside. Seal the pouch, transfer on a baking sheet and steam for about 30 minutes. Allow to cool slightly, open the pouch and .... dig in. Not sure if these carrots will make it to your plate. (Mine didn't).

Cooking "en papillote" is a simple way to preserve nutrients, blend and enhance flavors in your dish.

I love to spend time outdoors. I am lucky enough to have the Rockies practically in the back yard... it is like an enormous playground for me with a network of trails that ascent far above treeline and far into the wilderness. There is truly some special energy out there... exciting, freeing, relaxing as well as challenging. I consider Mountains that kind of friend that needs to be treated with respect and awe.
I always try to be prepared as best as I can  for the unexpected. As far as food goes I look for food that is convenient to carry and that will provide me with the energy  I need. Energy bars are a good way to go. I am not a fan of the commercial bars as they often contain added sugar, preservatives or artificial flavors.
These bars really keep me going...are pure, wholefood energy bars that are born in my kitchen. They are very easy to make (no baking required), easy to digest, gluten free, provide good energy, are nutritious ... and delicious. They will melt slightly in the heat of Colorado summers but just enough to pleasantly melt on your tongue. They will never fully freeze (great food for winter camping !).
The recipe below is one of my favorite combinations but the variations of dried fruits and nuts are limitless... use the dates as a base and add other dried fruits such as sour cherries, apricots or blueberries...  almond butter can be substituted with cashew butter or peanut butter. Experiment ...and remember to report back what fruit bar pleases your taste buds the most.

Ingredients

¾ c pitted dates
¾ c dried figs
1 c unsweetened shredded coconut
½ c pumpkin seeds
½ c almonds
½ c freshly ground almond butter                         
1/3 c ground flax seed
½ tsp cinnamon
¼ tsp ground nutmeg
Honey to taste (optional)

Method

1. Line a medium size baking dish (8X8 inch square or 9 inch round baking pan) with a parchment paper.
2. Place dates and figs into a food processor and pulse until rice-like consistency is reached.
3. Add all other ingredients and pulse until mixture sticks together. If fruit is too dry and mixture does not want to stick together, add a tablespoon of water.  Taste, adjust seasoning, and add honey, if desired.
4. Press firmly into the baking pan, cover with a plastic wrap and refrigerate for 30 minutes.
5. Cut into squares and store in an airtight container on a cool pantry shelf or in a refrigerator.

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It has been really cold here in Colorado these days and very little snow in the mountains to go snowboarding, skiing or snowshoeing... so far very sad winter indeed... really missing the winter of 2010 when we had tons of snow.
As I was thinking of the cold lingering snowless winter days my mind strayed to memories of the tropics. I decided to warm my soul with some exotic fruit. Lucky for me, my local Whole Foods had young coconuts on sale. You can imagine my excitement... I got two!!
It is really fun to open young coconuts! Whack the top with a big sharp knife until drops of the coconut water inside start splashing out. I got almost two cups from each... they ended up in a refreshing smoothie. It may not be the classic winter warmer but energize the mind and soul and the body will follow.

Green Coconut Smoothie

2 cups coconut water
1 grapefruit, peeled and without the white pith
1 cup baby arugula leaves
1/4 c mint leaves

Blend all ingredients in a blender until smooth. Pour into your favorite glass and enjoy!

Happy New Year everyone!! January is a month  filled with intentions, resolutions and new energy. Honestly, I am not much of a “resolution” person. I like to think of the upcoming year as continuing journey to explore and try new things. I surely did not wait too long for a new culinary adventure.... kimchi IT IS. I got excited for fermented foods after reading a book by Donna Gates: The Body Ecology Diet. This book is a great guide if you are fighting candida problems or just looking for ways to improve digestion and overall health of the intestinal tract.
Kimchi is Korean version of sauerkraut; fermented food that is very beneficial to the digestive tract.  I followed a recipe from the great book by Sally Fallon Nourishing Traditions.

Kimchi
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated
1 Tbs freshly grated ginger
3 cloves garlic, peeled and minced
1/2 tsp dried chile flakes
2 Tbs sea salt

Place all ingredients in a bowl and pound with a wooden mallet to release juices. Press pounded vegetables including the juices in a quart-sized mason jar. Press firmly enough so that the juices come to the top of the cabbage. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

 .... and the result? I was quite pleased with the result of my first fermentation attempt. I have to say that it is quite spicy. At first it did not seem like it but as the jar sat in the refrigerator (about a week) the mixture became more spicy.  I am very pleased with the overall flavor, though and excited to explore the world of fermentation some more.
If you are ready to experiment some more it may be worth it to check out Wild Fermentation a book by Sandor Ellix Katz.
As Sally Fallon notes in her book: "Fermentation is an artisanal craft that does not lend itself to industrialization. Results are not always predictable. For this reason, when the pickling process became industrialized, many changes were made that rendered the final product more uniform and more saleable but not necessarily more nutritious. Chief among these was the use of vinegar for the brine, resulting in a product that is more acidic and not necessarily beneficial when eaten in large quantities; and of subjecting the final product to pasteurization, thereby effectively killing all the lactic-acid-producing bacteria and robbing consumers of their beneficial effect on the digestion."

I hope this post was inspiring enough to try some "alchemy" in your kitchen. Have fun and by all means post back here to report your own results.

Gabi

Czech Christmas season would not be complete without traditional markets filled with lights, the ring of jingle bells, smell of freshly baked gingerbread cookies and hot (mulled) wine.  Hot wine is the perfect "keep me warm" drink on a cold day when layers of clothes are simply not enough.
It fills your home with sweet and spicy smell and adds "the something special" to your Christmas.
Remember that this beverage does its magic after a cold day on the slopes as well.... get your fuzzy blanket, slippers and your favorite book ready... Enjoy!!!

Traditional Hot Wine Recipe

1 bottle red wine
1 cup freshly squeezed orange juice
1 cinnamon stick
3 cloves
2 star anise
4 black peppercorns
4 2 inch strips orange zest
2 Tbs honey (more to taste if desired)

Combine wine with all other ingredients except for honey and slowly bring to light simmer; just enough to infuse the wine with flavors from the spices. Simmer for about 15 - 20 minutes. Strain wine and sweeten with honey. I don't boil honey with the wine to preserve its enzymes and other precious healing properties.
For its nice amber color serve hot in thick wall glass cups.