Posts Tagged kohlrabi

Beet Hummus, Lots of Veggies, and Pancakes for One

I’ve been pretty busy lately, and I realized tonight that I’m going to be even more busy for the next two or three weeks, so I wanted to make sure to get a post in before I go haywire!

Here’s a CSA delivery I got way back at the beginning of June.

broccolini, rosemary, lettuce & bok choy

blueberries, peaches, beets, potatoes, cantaloupe & cauliflower

With the beets and lettuce, I decided to make beet hummus lettuce wraps, even though I had never had beet hummus before.  It just sounded good.

I topped the wraps with shredded carrot and daikon radish, which was a great idea.  Right around this time, I started counting calories and making an effort to lower the fat content of my meals and include more veggies, so you’ll see a lot of meals like this from me for a while.  That’s why this hummus is low-fat, with no tahini or oil.  I went back and forth trying to decide if I should include at least a little tahini, but in the end the beets made the texture and flavor so nice that it didn’t need any added fat.  I meant to include a clove of garlic but forgot, so that would be a nice addition.

Low-Fat Beet Hummus

1 bunch beets, about three large
1 15.5-oz can chickpeas, or 1 1/2 cups cooked
2 Tbs lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1 dash cayenne
1/4 tsp sea salt
2 tsp minced fresh dill
3 Tbs water

1. Trim the beets, but do not peel.  Bring a medium pot of water to boil.  Add beets to water, cover, and simmer for 50 minutes to 1 hour, until beets are easily pierced with a fork.  Drain and let cool.  Once cool, peel the beets with the side of a spoon and chop.

2. Place beets and all remaining ingredients, except water, in a food processor.  Blend until smooth, stopping to scrape down sides as necessary.  Add water, 1 Tbs at a time, to reach desired consistency.

Servings: 6

Amount Per Serving
Calories 102.58
Calories From Fat (7%) 7.04
% Daily Value
Total Fat 0.84g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 311.27mg 13%
Potassium 334.15mg 10%
Total Carbohydrates 20.61g 7%
Fiber 4.61g 18%
Sugar 4.72g
Protein 4.11g 8%

Lunch the next day, with leftover risotto and dried pears.

This is kidney bean and broccoli stem ragout.  I meant to use the broccolini in whole for this dish, but by the time I got around to cooking it, the poor broccolini was looking pretty bad, so I just used the thin stems.

With the ragout, I served rosemary-potato-cauliflower mash.  Adding the cauliflower was a nice way to still have potatoes but cut the calories a little.

Lunch the next day, with persian cucumbers and blackberries.

Next CSA delivery:  lettuce, carrots, zucchini, chard & cauliflower.

Tomatoes, strawberries, plums, cantaloupe, blueberries and nectarines.

With the return of summer and fresh zucchini, I returned to my spiralizer.  This is soba and zucchini noodles with carrot-ginger sauce, mung beans, long beans, cilantro and green onion.  I adapted the carrot-ginger sauce from this recipe, but to be honest I didn’t like it very much.  I think I just don’t like fresh carrot juice though, so if it sounds good to you, give it a try!  One great tip I did learn from this meal is that when you mix cooked soba noodles and raw zucchini noodles, you can barely tell the difference texture-wise.  It’s a fantastic way to extend the volume of soba noodles without adding a ton of calories.

Along with the noodles, I sauteed some purple kohlrabi.  I wasn’t going to have a side dish, but when I saw the kohlrabi at the farmer’s market that morning, I had to have it.  I love kohlrabi.

I had leftover carrot-ginger sauce and mung beans, so I combined them with short grain brown rice, arame and steamed broccoli for another meal.

One pot meals rule my world!  This is tempeh with leeks, carrots, swiss chard, mushrooms, capers, tomatoes, white wine and quinoa.  Delish.

To use up the last of the CSA veggies, I turned to Vegan Fire & Spice.  This is the Kashmiri Vegetable Soup.  Simple yet tasty, I really enjoyed the emphasis on cardamom in the spice mix.  You could add protein and greens to this soup and call it a complete meal.  And, because the veggies are cut into chunks, the prep was really fast.

Soup close up!

To go with the soup, I made Many Bean Salad, also from Vegan Fire & Spice.  This certainly lived up to the cookbook title – it was spicy!  I really liked the combination of beans and the addition of peas, which gave the salad a lovely texture.

A few Sundays ago, Dave left the house ridiculously early to attend a Nascar race up in Sonoma, and when I finally got out of bed I had a mad craving for pancakes.  Seeing as I’m doing this calorie counting thing, I wanted to make filling, relatively low-cal pancakes without having any leftovers.  I googled pancakes for one and came across this Buckwheat Pancakes for One recipe, which turned out fabulously.

I didn’t have any buckwheat flour though, so I used half whole wheat pastry and half quinoa flour.  They were a little gummy in the middle, but I actually like my pancakes that way.  Because I only had to cook one batch, these pancakes were much more quick to make than my usual recipe.  And, my entire breakfast was less than 350 calories, including the 2 tsp of blueberry agave nectar on top.  I will definitely be adding this to my weekend repertoire!

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March Cleanse: Days 1-3

So far, so good.  I didn’t take any pictures of juices or smoothies, cause the juices are generally green, and the smoothies brown.  Perhaps I’ll make a prettier smoothie soon.

Day 1:

water with lemon and chia seeds
breakfast juice:  fennel, carrot, celery, collars, ginger and a green apple, green tea.  Fennel juice is surprisingly good, as long as it’s mixed with other stuff.
snack smoothie:  banana, strawberries, kiwi, hemp protein, almond milk, udo’s oil and amazing grass
lunch salad:  spinach, red leaf lettuce, black beans, radishes, green onions, mandarin orange, liquid gold dressing from Raw Revolution Diet, cranberry apple tea

snack:  cranberry trail mix

dinner:  sweet dumpling squash with tamari-glazed tempeh and bok choy, hijiki and miso-coconut sauce, roasted purple kohlrabi, detox tea.  Kohlrabi is my new favorite vegetable!

Day 2:  I was on a little bit of a different schedule due to our very last day of class.  We went out for dinner afterward and it was surprisingly easy to not order a beer, even while everyone else was.

water with lemon and chia seeds
breakfast juice:  golden beet, orange and collards*, raspberry black tea
snack smoothie:  banana, raspberries, almond milk, hemp protein, udo’s oil, amazing grass
lunch salad:  same as day 1
snack:  cranberry trail mix
second snack at school:  mashed avocado, hummus, carrot sticks, a few flax crackers and half a small, sugar-free and gluten-free chocolate pie
dinner:  salad – romaine, cucumber, roasted red peppers, olives and balsamic vinaigrette, detox tea

*This was the day I learned that not everyone can drink beet juice.  About 15 minutes after I started drinking my juice I felt very nauseous, and the juice came back up, to put it nicely.  No more beet juice for me, I guess!

Day 3:  My schedule was weird today too, so things got moved around a bit.  I’m still a bit weirded out about the juice incident yesterday, so I skipped the juice this morning and just had a big smoothie.

water with lemon and chia seeds
breakfast smoothie:  two bananas, peanut butter, almond milk and amazing grass, green tea
lunch salad:  same as day 1, but with no mandarins and added buckwheat sprouts
snack:  apple, cranberry tea
dinner:  same as day 1
I had dinner earlier than normal and was feeling snacky when I got home, so I had two dill pickles and tangerine tea.

So yeah…so far, so good.  Except, despite my resolve not to “cheat”, my plan is going to be derailed this weekend by a semi-impromtu trip to Reno with Dave and some friends.  I considered staying true to my vow to not have alcohol, but really, it wouldn’t be nearly as much fun.  So, my compromise is to have some alcohol this weekend, not too much, and stick to the food plan as much as possible.  And, I’ll extend the cleanse for three days longer than planned to make up for it.  So, I don’t feel too bad about it, as I do get to spend two nights in Reno!

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