Lemony Gluten Free Granola with Goji Berries and Hempseed for Spring

by ayazdian on March 23, 2012

Click the photo for a slideshow of our granola!

Meet my amazing friend Lauren- she is beautiful, smart, hilarious, speaks 3 languages fluently: english, spanish and y’all-bonics, and is, in my professional opinion, a wordsmith, a naturally talented baker, oh and did I mention… absolutely hilarious? I’ve known Lauren since the very moment I made an appearance in this world and she’s practically a member of the family. We share a love of: all things food, Aziz Ansari…. and, well that’s pretty much all you need to create a lifelong friendship. So in short, Lauren is awesome and she loves to cook and spending a Sunday afternoon cooking up a storm was a blast. When we were deciding what to make we had to keep in mind that Lauren has Celiac’s Disease aka full gluten intolerance, but she craves those gluten-filled foods on a daily basis. However, we wanted to make something everyone would love- not only those with restrictions. We also had to satisfy my recent hempseed obsession, which is perfect because its a protein packed grain that can be used almost anywhere. We settled on one of my favorite things to make and something Lauren had never attempted before, granola!

Lauren is far left and I'm the confused chubster second from the right in the heart bathing suit circa summer '91

Before diving in, two wild cards in this granola are hempseed and goji berries. Here’s why we used them…

Hempseed: The edible form of Hemp is widely available (just check your local Whole Foods, or as Lauren would say… Whole Paycheck) and is commonly referred to as “hemp hearts”. Hemp is vegan, gluten-free, sugar-free, trans fat-free, cholesterol free and THC-free (I know what you were thinking, but I swear). It is a complete protein (aka contains all 20 amino acids, even the essential ones aka the ones you can’t make on your own), that is easily absorbed and easily digestible; in particular it is a good source for post-workout protein because of its branch-chained amino acids which are essential is repair and growth of lean body tissues. But that’s not all folks, it contains the essential fatty acid’s omega-3 and omega-6, and in the most idyllic of ratios [3:1], and gamma linolenic acid. It is also, of course, full of fiber, both insoluble and soluble, and has a crazy list of vitamins and minerals. Not that we’re name dropping here but it has: vitamin A, B1, B3, B5, D, E, and iron and magnesium. So not only is it a complete protein but it’s fatty acids may help inflammation and improve circulation, the fiber keeps you full and stabilizes blood sugar and gives you the vitamins you need daily. Wow- that’s pretty impressive!

Goji berries: “(or wolfberries) are small, red, dried fruits that are super-charged with antioxidants. Scoring high on the ORAC scale (Oxygen Radical Absorbance Capacity) means that Goji berries will more effectively neutralize free radicals, slow the oxidative process and prevent the free radical damage caused by sun exposure.”**

So without further adieu here is the recipe… And while oats are naturally gluten free, be sure to buy the ones labeled so just in case- you dont know what else is being produced in that factory of theirs!

Makes 8+ cups

Ingredients:

- 4 cups rolled oats, gluten free

- ¾ cup raw, unsalted chopped cashews

- ¼ cup raw, unsalted chopped almonds

- 1 ½ cup flaked coconut

- 4 tablespoons canola oil

- 1/3 cup agave

- 1-2 stevia in the raw packets

- 1 vanilla bean

- 1 teaspoon pure vanilla extract

- 2 teaspoons masala chai spice

- 2 teaspoons cinnamon

- zest of 1 lemon

- 2/3 cup goji berries

- ½ cup craisins

- ½ cup hempseed

 

What you’ll need…

- 1 large mixing bowl

- 2 baking sheets

 

Recipe Instructions:

- Preheat the oven 350F.

- In a large bowl combine: oats, cashews, almonds, coconut, canola oil, agave, stevia, vanilla bean, vanilla extract, masala chai spice and cinnamon. Mix until evenly coated.

- Spread evenly on the 2 parchment (or silpat) lined baking sheets.

- Bake for 30-40 minutes, removing every 10 minutes to stir, until the oats are golden brown.

- Once the oat mixture is done, sprinkle the lemon zest, goji berries, craisins and hempseed and mix around

Click the photo for a slideshow of our granola!

 

**Goji Berries quote from Sarah Britton, referenced by ORAC.

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I’m In The Kitchen is Live!

by ayazdian on March 22, 2012

Hey everyone- so sorry for my hiatus from The Crunchy Carrot! I have definitely missed posting my recipes and thoughts!

A few updates/what I’ve been up to:

My new culinary community and food news website, I’m In The Kitchen is up and running! We have some incredible chefs using our site as well as new ones adding daily! We would love for you to visit our homepage and feed for the latest in food news across the nation, we have incredible contributors adding new articles constantly, as well as the posts from our chefs!

Check in tomorrow on The Crunchy Carrot for my post with special guest, Lauren Moskovitz, winner of the best vegetarian/vegan dish from Blissful Bites cookbook giveaway. 

Spring has arrived in New York which means the greenmarkets are in full bloom and I’ve finally mastered cooking with my cast iron so get ready for some really simple fresh spring recipes that you make in no time.

Pictures from my De Gustibus class! For a holiday present, I was lucky enough to receive a gift certificate to a De Gustibus class and we cashed in with the Chef Paul Liebrandt (chef at Corton) and author Andrew Friedman. Needless to say, it was incredible and pictures and recipes will be up soon!

Thanks for tuning in everyone!

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Discussing the D word with Sam Talbot and his Sweet Life

by ayazdian on February 23, 2012

Who hasn’t drooled over the Top Chef season 2 finalist, or at least his food? When you reach stardom, as Sam has been fortunate and gifted enough to achieve, I feel as though he probably made a list that looks similar to this…

Funnily enough, what differs Sam’s objective from that of most other Top Chef finalists is that whole “good rather than evil” thing [and that is not to say that making delicious food that makes people happy is evil, it’s more of a using-your-popularity-for-a-good-cause thing]. As you are probably aware, Sam has Type I Diabetes; the type of Diabetes that is an autoimmune problem where your antibodies actually act against the beta cells in your pancreas resulting in absolute insulin deficiency, opposed to the more popular Type II Diabetes that results in insulin resistance primarily caused by obesity. So, through a cousin’s friend I scored an incredible opportunity to meet the Chef and talk about everything from Diabetes and nutrition, his amazingly delicious cookbook The Sweet Life (find out how you can get a free copy below!), healthy cooking, future plans and much more. Our conversation continues here…

 

[Me]: I will never forget my first lecture on diabetes at Columbia, the guest lecturer walks in and says “I have a zero tolerance policy for the D word.” The entire group of intellectual master’s students racked their brains for every bad word in their vocabulary and, frustatedly felt stumped, she continued… “If someone has Cancer, do you say that person is Canceric? No; if someone is suffering from diabetes, they are not solely defined by that characteristic making them a Diabetic, they have diabetes. So no D word.” How do you feel about the stigma associated with being someone who suffers from diabetes? And what were your biggest hurdles?

[ST]: That’s great. No D word! I found out that I had diabetes as a young kid growing up in Charlotte, NC and I remember having to tell my friends and their parents when I went over to their homes about my dietary limitations. I was in my kitchen from an early age and I think that helped me get a better grasp on diabetes- healthful eating and cooking at a  young age is crucial not only for individuals with nutrition related diseases but also for longevity and general good health, I mean we are what we eat [Yes I got excited when he threw the crunchy carrot’s tagline]. Education and availability are at the root of it all.

 

[Me]: Absolutely, I know that you work with Chef Bill Telepan and the amazing initiative WITS, Wellness in the Schools. What’s that like?

[ST]: It’s amazing. Teaching kids about the power of good food is great and there is nothing like seeing children of all ages get excited about food and then having them implement what they learn into their every day lives. And you know what, it not only affects them but it affects their parents, siblings, friends, aunts, uncles, grandparents- everyone. 

 

[Me]: And really it doesn’t stop there. I think the hardest demographic to reach is the single individual between the ages of 22-32 in NYC. Right now there are more singles in that age group than couples, and they don’t know how to cook for themselves so they order in or go out every night. Then once they do couple off- they have no idea how to cook not only for themselves but then for their spouses and children as well; they’re intimidated and it’s a vicious cycle. How do you think we can stop this?

[ST]: I have this discussion with my friends all the time. In New York people can spend $200 on food in 4 days without blinking. I tell my friends: take that $200, choose 6 recipes from The Sweet Life and you will eat like a king for a week and it’ll be delicious, good for you and you’ll realize how easy it is to use your kitchen for something other than the place you store recyclable take out containers and sriracha. And I hate when people say they are bored. You can never be bored in New York City- go to a market, take a cooking class, cook with your girlfriend or roommate, just get in the kitchen.  

 

[Me]: So which six recipes in The Sweet Life would you recommend? And pick ones that even the self-proclaimed kitchen-illiterate can handle.

[ST]: (1) Egg Whites for One with Blueberry and Cinnamon, (2) Chicken Noodle Soup with Collards and Soul, (3) Provencal Salad, (4) Spaghetti Squash with Marinara Parmesan and Basil, (5) Steamed little Neck Clams with Mustard Sauce and (6) Peanut Butter and Oatmeal Cookies.

 

[Me]: That was easy. Let’s back up for a second though, cookies? Isn’t the most important ingredient in cookies… sugar?

[ST]: Yes! I use alternative sweeteners, like Truvia, which is stevia extract made from the leaves of the stevia plant. People are skeptical of stevia extract because it has a bitter taste, but that’s actually because it is 200 – 300 times sweeter than sugar and they generally use too much. Also, a big part of my eating mantra is being not only aware of the glycemic index* of a food, but more importantly, glycemic load**. This is important for every single person because refined sugar and simple carbohydrates have negative impacts on our health and eating habits.

 

[Me]: Exactly. What’s it like in your kitchen when you cook and where do you draw inspiration? Do you usually prepare delicious 3-course feasts every night?

[ST]: No way. I love quick-easy dishes for myself like the eggs and kale dish, shirataki noodles and I usually start my morning with a probiotic yogurt. When I’m cooking for family and friends, or in the restaurant, I go all out. And I’m usually rocking out with Van Morrison, Billie Holiday, and even recently, house and techno. Most of my dishes are inspired by my travels all over the world.

 

[Me]: Who is the one person you wish you could cook for tonight?

[ST]: My grandfather.

 

[Me]: So, what’s on the menu for dinner tonight?

[ST]: Shirataki noodles and I make that for dinner more often than you think. I actually have some straining in my apartment right now…

 

Want a free copy of The Sweet Life? Email amy@thecrunchycarrot.com with a delicious recipe using stevia extract instead of sugar for a chance to win!

To purchase a copy of the sweet life click here!

*Glycemic Index: The blood glucose response of a given food compared to the standard (typically a piece of white bread).

**Glycemic Load: Takes into account the total amount of carbohydrates in the food as well, which is a better assessment of a foods impact on blood glucose.  (glycemic load = (# g of carbohydrates * GI )/ 100

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True Life: I’m Just Here for the Food

by ayazdian on February 3, 2012

Superbowl Sunday- the only Sunday on my calendar where dinner is a bigger deal than brunch. With the big event being 2 days and some change away, I’m sure everyone is finalizing their menus and, while I hate being the one who points out all of those fun facts that everyone detests hearing, I think you’d rather have the Giants win than be a giant yourself… bad joke? Listen, I’m not going to even pretend like I know what I’m talking about when it comes to football- that’s what the Chris Collinsworths, Jim Nantzs, and Shannon Sharpes of the world are for (impressed yet?), but in the end it comes down to the numbers… and I’m not just talking about the scoreboard.

True Life: I’m Just Here for the Food

Superbowl XLVI may be the second time the Patriots meet the Giants where they will pour blood, sweat and tears into becoming the reigning football champions of the 2011 NFL season, but its also the second largest food consumption day in the US, waddling just behind Thanksgiving.

The National Chicken Council (NCC, yes it really exists) is predicting that 1.25 billion wing portions will be consumed on Sunday alone, that translates to 100 million pounds of wings, or 500 million individual wings or 250 million chickens. That bodes in comparison to the 1.4 million individuals who have considered calling in sick monday… what? are you planning on getting a doctors note with an official medical diagnosis of wingoverdositis?

Add to that the 80 million pounds of avocado, 15,000 tons of chips, over 4,000 tons of popcorn and estimated 50 million cases of beer that are poised to be consumed on the holiest of American holiday’s and I think we’re getting close to the 300 million dollars  in revenue that NBC is predicted to make on this day from commercials alone.

No wonder there’s a 20 percent jump in antacid sales this weekend…

So, will you be one of the 171 million viewers, 40 percent of which aren’t actually football fans, who will consume, on average, over 1200 calories just in snacks? Or are you one of the lucky individuals who spend an average of $3,982.00 on one ticket, therefore becoming broke and unable to afford food?

Let’s get real- there’s nothing Patriotic about the Giant amount of food eaten in a 4 hour time frame… that’s something only a Titan can be proud of!

Check out these Crispy Baked Chicken Wings from Bon Appetit!

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Meatless Mondays: Sweet Roasted Carrots with Savory Chickpeas

by ayazdian on January 30, 2012

Chickpeas aren’t knew to this blog– in fact you can find them here, here and here; actually their frequency on my plate may be the reason why I haven’t been in the mood for them. But then things happen as they do and chickpeas re-entered my life in the most unexpected of ways…

It was your average Monday afternoon- the stair master was beating me in our usual uphill battle when the trainer of the woman on the stair master to my left, inquired about her diet and exercise regime over the past few days. Mind you, I’m probably red as a tomato, sweating (and not in the “glistening” kind of way), hunched over and breathing as quietly as a saint bernard when I decide that the only way I’m getting through this workout is if I use this conversation as a distraction. As I’m panting up the revolving stairs that lead no where, I begin to eavesdrop in the most unsubtly of ways and I learn a few things about this woman that are completely irrelevant to this post. But then she mentions last nights dinner: “a salad, some steamed vegetables, chickpeas and rice.”  The trainer lady responds with something similar to this: “Just chickpeas? Don’t you think you need more lean protein if we’re working out this hard? Like let’s try adding almonds next time.”

I nearly tripped over my own feet when I heard this. 1. Chickpeas are lean protein trainer lady! Just because its not animal protein doesn’t mean it’s inferior! 2. Almonds? As a protein source? You have got to be kidding me. Almonds are a great source of healthy fat but by no means should she swap almonds for chickpeas. I think the trainer lady caught on to me because a few shocked giggles emitted from my mouth and my facial expression read like an open book of disbelief. Angered as they walked away before I could say much more, I channeled my anger into the workout- I guess the eavesdropping did a better job than expected. Once I was done I circled the gym 3 times before giving up hope on finding the lady to tell her it’s really ok to eat chickpeas but she must have left before me. Since then, I’ve been craving chickpeas. So in honor of the lady on the stair-master on my left, I make these roasted chickpeas and carrots… and as expected- they were filling, healthy, and a great source of protein and fiber!

And a happy happy birthday to my chopping lovin’ cousin Nelly, whom has brought veggie tales into my life forever, this recipe goes out to you!

Sweet Roasted Carrots with Savory Chickpeas [click for pdf]

Serves 6

Ingredients:

- 2 15-oz cans low sodium chickpeas

- 4 large carrots

- 1 tablespoon Canola Oil, divided

- ½ cup warmed vegetable stock [low sodium]

- Salt

- Pepper

- ½ medium onion, diced

- 2 teaspoons turmeric

- large pinch of saffron

- pinch of cayenne

- 2 teaspoons ground cumin

- 1 teaspoon ground cinnamon

- 1 teaspoon smoked paprika

- 2 tablespoons tomato paste

- 1-2 teaspoons dark brown [depending on desired sweetness]

 

What you’ll need…

- Oven-proof medium skillet


Recipe Instructions:

- Preheat the oven to 400F degrees.

- Rinse the chickpeas thoroughly and drain. Set aside so they can continue to drain and dry.

- Peel the carrots, slice in half length wise and then cut on the diagonal to make 2 inch long pieces.

- Heat the skillet over medium-high heat with 1 teaspoon of canola oil. Add carrots and sauté for about 2 minutes. Then add the stock, a pinch of salt and pepper; reduce the heat to medium low, cover and let simmer for 10 minutes.

- Uncover the skillet, raise the heat back to medium-high and allow the stock to evaporate. Once the stock has evaporated, add the rest of the canola oil and allow to warm.

- Sauté the onions until translucent [5 min].

- Add the drained chickpeas, turmeric, saffron, cayenne, cumin, cinnamon, paprika and tomato paste. Mix to coat evenly.

- Sauté for about 3-5 minutes until the chickpeas begin to sizzle.

- Transfer oven proof skillet directly to the oven to roast for 15 minutes. Mix in 1-2 teaspoons of dark brown sugar and place back in the oven for another 10 minutes.

- Remove carefully [handle will be extremely hot!] and serve warm!

Nutrition Info: Each serving is 230 calories, 5 g of fat, 12 g of protein, 17 g of carbohydrates and 9 g of fiber.

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Love at first Bite

by ayazdian on January 25, 2012

French fries… it’s never a debate whether you love them or not, but rather which “fry persona” you particularly relate to the most. Are you a chill waffle fry lover? Perhaps a curly fry freak? Do you like them extra crispy giving you that added crunch or do you long for the comfort of a soft and potato-y fry? Have you explored the indulgent wonders of the truffle fries at Prime One Twelve, partied all the way to CA just for animal style fries at In-n-Out, or are you a plain jane kinda fry kid? Regardless of how delicious any fry variety may be, the name in itself gives way to its true colors… fried. Even if you’re at the most organic, healthful restaurant on the block you can bet those organic yucca fries on the menu are deep fried in some seriously organic oil.

Fries are the kind of food where it’s love at first bite; no matter how young or old you are, after you have your first french fry- whether it be at my arc-ed nemesis McDonalds, a friends birthday party, defrosted in your oven or made from scratch- you’re a goner. We all know that they’re unhealthy, but as of late I cannot stop ordering them wherever I go. Since I wouldn’t dare make them myself I had to come up with something because my fry fondness was starting to get out of hand.

So I made these roasted rosemary root fries; they are a combination of 3 delicious root vegetables- celeriac (celery root), parsley root, and parsnips. Since it’s winter, root vegetables are overflowing in the grocery stores, making this a widely available option. These root vegetables are particularly high in vitamins A, E, C, calcium, iron, potassium and fiber; they have also been used to ease digestion and detoxify your body. Parsley root (which looks similar to parsnips) actually has an essential oil, apiole, which may be associated with uterine contractions so if you are pregnant it is best to stick to other root vegetables. Another note about parsley root, which is easily the rarest of the bunch to come across, while it may have the most potato-like taste, it does have the highest water content so it wont get extra crispy in the oven. (For all of those lucky ones who have gardens over flowing with parsley, this is the perfect recipe for you because you don’t have to toss the roots, just dig them up and start peeling!)

I’m sure you’re thinking, but do they really taste like fries? The findings of a somewhat-blind unintentional experiment indicates yes! I made these yesterday afternoon and later that night while we were finishing up dinner,  I began telling Rach about the root fries and how I really do think they taste like french fried potatoes. All the while, Sarah had been in her room getting ready for dinner. She comes out, and immediately starts in on the fries. “Amy, why did you make french fries? We are trying to be healthy!!”  Scientific proof, right?  
Roasted Rosemary Root “Fries”

Serves 4

Ingredients:

5 large roots (about 2.5 lbs total)—I used celery root (celeriac), parsnips and parsley root

1-1 ½ tablespoons canola oil

Coarse Sea Salt (fleur de sel)

Freshly ground pepper

Scant 2 tablespoons fresh rosemary, finely chopped

Celery or Truffle Salt (optional)

What you’ll need… a peeler, a large bowl and 2 baking sheet

Instructions:

Preheat the oven to 400F degrees.

Peel roots and cut them into French-fry sized sticks (note* the thinner you make them the crispier they will be). Place them in a bowl and toss with canola oil.

Lay them out evenly on a parchment or foil lined baking sheet (use two if need be so you don’t over crowd), and sprinkle with salt, pepper and fresh rosemary.

Roast for 20 minutes, toss and place back in the oven for 10 minutes until golden on the edges and crispy on the ends! Sprinkle with a little celery salt or truffle salt at the end to really put it over the edge.

Serve immediately with this Rustic Homemade Tomato Ketchup.

Nutrition info: Each serving of the fries will vary depending on the roots you used. On average, a serving should be about 75 calories, 14 g of carbohydrates, 2 g of protein, and 2 g of fat.

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What Chef’s Feed Their Kids

January 18, 2012

Thanks to my Aunt K, this past November I was wandering around what seemed like a big kids food version of the all-stars science fair, more commonly known as the NYTimes: Taste of T event. My primary goal was to get in contact with these prominent chefs for my latest entrepreneurial endeavor, I’m In The Kitchen[dot]com (coming soon!), [...]

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The Age of Aquarius

January 6, 2012

Twenty Twelve will undoubtably be chatty- between the election, the summer olympics in london, the mayan predicted apocalypse, and, of course, lady gaga’s never-before-so-flawlessly executed fashion choices, if you ever find yourself at a loss for words, hear crickets or in an awkward silence, one simple question can turn  even the quietest person into a [...]

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A Winter Salad

December 8, 2011

The temperature is dropping and slowly we see the sleeping-bag jackets come out of the woodworks and grace the streets of New York City. This is the time of year when we gradually begin to swap the starter salads for the starter soup not only for its delicious flavors but also for the warmth that [...]

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Beat the Winter Breakfast Blues

December 6, 2011

The winter breakfast blues have officially set in, the reliable yogurt and fiber one has been temporarily placed on the back-burner and oatmeal, adassi, and eggs have frequented my breakfast plate more often. But who has time to make delicious over-easy eggs every day or sit behind a pot for 45 minutes while steel-cut oatmeal [...]

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