Tag Archives: Super foods

Hummus with Roasted Beets

Hummus is my fallback. When in doubt about what to make or what to bring or what to do, hummus tend to be the answer. Delicious, nutritious, a crowd pleaser, and the recipe has long since been committed to memory. There’s only one, small issue: a blah color. Blend in fresh parsley and the color goes from blah to bad. As of about 2 hours ago, however, I have declared my neutral colored hummus days a thing of the past. The answer was a roasted beet, which not only catapulted the color to off-the-charts cool, it added a fresh, and not particularly beet-like twist to my favorite dip. This recipe is an adaptation from a post that Sarah recently sent to me from www.foodgawker.com. I’m planning to serve it as an appetizer with vegetables at a dinner tomorrow evening and have no doubt that the reviews will be rave.


  • 1 14 oz. can of garbanzo beans
  • 1 Tbsp. tahini
  • 1 small roasted beet
  • 3 Tbsp. fresh squeezed lemon juice
  • Zest from one lemon
  • 2 large cloves of garlic
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. grated ginger


  • Preheat oven to 375. Trim root and top from beet. Brush with olive oil and roast for 30 minutes.
  • In a food processor, combine garbanzo beans, tahini, garlic, cumin, olive oil, lemon juice, and salt.
  • Once beet is roasted and cooled slightly, remove skin, cut into quarters and add to food processor.
  • Blend thoroughly until hummus takes on a raspberry color. Pulse in additional water or lemon juice if the texture is too dry.
  • Empty into a serving bowl and top with ground pepper, along with freshly grated ginger and lemon zest.
  • Serve with fresh vegetables.


Sweet Potato and Kale Hash

This is my absolute favorite kind of dish: a super food extravaganza and a tasty mix of vegetables and spices that I’ve never before seen or even considered.

A wildly satisfying mid-February dinner, Sweet Potato and Kale Hash could absolutely rock the house as a Thanksgiving Brunch. Suddenly, I’m wishing that November would get here quickly.

This is an adaptation from a recipe that Sarah sent to me from sharedappetite.com, and here’s a rousing shout out to the fine folks behind that site.


  • 1/4 cup olive oil
  • 2 medium sweet potatoes, diced
  • 1/4 cup red onion, diced
  • 1 red pepper, diced
  • 2 tsp. cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 3 cups curly kale sliced into ribbons
  • 4 eggs


Heat olive oil in a large skillet. Add chopped sweet potatoes, red onion, red pepper, cumin, salt and pepper. Cook for 15 minutes on medium high heat, stirring frequently.

Stir in sliced kale and cook for 5 more minutes, continuing to stir to prevent burning.

With a spatula or large spoon, smooth cooked vegetables in the skillet to create an even layer. Make 4 small indentations for eggs and crack raw eggs into the hash. Sprinkle kosher salt and pepper on top of the eggs.

Cover the skillet and cook for an additional 4 minutes, allowing the steam to help cook the eggs.

Serve hot, directly from the skillet

Welcome 2013!

Whatever lies ahead this year, one thing is for certain: there will be 365 dinners.

And I’m cooking most of them. Counting in breakfast and lunch, we’re talking 1,095 meals.

Cooking isn’t the problem. I like to cook and I love food. I like to read about food, watch cooking shows, talk about food, and cook for family and friends. Superfoods gained a foothold in our kitchen as soon as the girls decided to became vegetarian, and at this point, there’s no question in any of our minds that a Kale Smoothie is far superior to a Vanilla Malt.

Here’s the problem:  The planning. The shopping. The coordination. The time. Night after night. Many dinners around here arrive to the table as some form of Plan B or C on account of the fact that we’re out of a key ingredient of what was in my head when I was thinking about dinner around four or five.

Of course, I could plan better, and sometimes I actually do, but usually not. More often, I find myself winging it and even though I’ve gotten good at coming up with some tasty combinations on the fly, this year, we are talking big picture.

Here’s the plan: Decide on a fixed number of ingredients—a total of 100, including staples, spices and lots of superfoods—and keep the kitchen stocked with them. Before grocery shopping, just review The List against what’s on the shelves and in the fridge, and replenish as needed.

Knowing that we’re generally stocked with what’s on The List, I’ll always know what I have to work with.

The List allows for endless variations, and somehow, knowledge that the framework is fixed is sparking a lot of ideas. This is the year for thinking inside the box and it’s actually very liberating. No more guilt about the three Japanese eggplant that seemed like a good idea at the time and were later unearthed squishy and slimy from the back of the crisper. No more discoveries that we actually have three blocks of cream cheese or four bags of carrots, and no more pre-heating the oven and unrolling a pie crust for a quiche only to discover that there’s only one egg in the house.

This is the year for getting a grip and getting real about dinner as a night-after-night kind of deal. It’s the year for knowing what to shop for, knowing what’s on hand, and eliminating anxiety about what to cook for dinner. And it’s also the year for sparing land animals from ending up on our plates and enjoying as a result, much better — and tastier —  options.