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Monthly Archives: August 2012

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My lunch (tuna + tomatoes + avocado + arugula + almonds + olive oil) was elevated to the next level with the addition of these quick pickled onions–easy, delicious, and the perfect addition to your next meal!

Onions have wonderful medicinal benefits given their antioxidant, anti-inflammatory, antibiotic, and antiviral properties. Among other things, they help detoxify and they help treat the common cold, constipation, heart disease, and diabetes. (source)

Quick Pickled Onions

(from My New Roots, via The Sprouted Kitchen cookbook)

3/4 cup apple cider or white vinegar (used rice vinegar)
2 teaspoons sea salt
3 tablespoons natural cane sugar (I used 2 T of sugar and 1T maple syrup)
1 dried bay leaf
4 whole cloves
1 red onion, thinly sliced

Combine the vinegar, salt, sweetener, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar dissolves. Add the onion, stir, and remove the pan from the heat. They will keep for about a week in the fridge. Enjoy!

Resonating with this thought today, concerning protecting our bodies from the inside out:

“We may not have control over everything in our environment, but we can all be proactive each time we grab a fork.” (Alanna Stang, Whole Living Magazine)

(images, clockwise from top left 1 / 2 / 3 / 4 )

Frittatas have become a new staple in our house–I’ve made one once a week for the past month, thanks to the new (but generations old) skillet my dad gave me recently.  They are effortless, requiring little other than chopping whatever you have on hand and whisking eggs.

Rosemary Potato Frittata

1 yukon gold potato, diced (smaller lends to quicker cooking time)

1/2 white onion, chopped finely

1 teaspoon dried rosemary

1 handful chopped mixed greens (I used chard, collards, and spinach)

5 eggs

small handful each of fresh chopped parsley and grated gouda

Heat 1 Tablespoon each of butter and olive oil in a small oven-ready skillet over medium heat (mine is a no.5 cast iron).  Add potato and onion, salt and pepper well, and cook until potatoes are softened, about 15 minutes. Pre heat oven to low broil after potatoes are soft. Add rosemary and stir, then add chopped greens and stir until they have wilted down (you may want to add a little more oil at this point). Whisk eggs and parsley together, and add to skillet along with the grated gouda. Allow the edges to begin to firm up, and then place the skillet in the over under the broiler–about five minutes, or until cooked through and no longer jiggly on top. Bon appetit!

Other yummy combinations:

Sunburst squash + shallots + basil + feta

Garlicky greens + dill

Corn + smoked mozzarella