No-More-Flaming Stir Fry

No More Flaming Stir FrySo you’ve probably noticed that I haven’t been putting up a lot of recipe posts these days. And you’re probably getting sick of hearing about weight loss and bootcamp and self-discovery and health trends and blah blah – where’s the FOOD? The truth is that being in such a goal-focused state, I’m eating a lot of the same things on a daily basis. You’ve read about my juice, you’ve seen my purple smoothie, and you’ve hopefully by now tried my curried roasted veggie and coconut soup. For me, routine is a way of keeping me on track: I find good things that I love to eat and I stick with them. It works for me. Once I reach my goals and summer arrives, no doubt things here at the starving artist will shift. But for now, we’re sticking with good clean eats.

Today, finally, I have a new recipe for you. This stir fry was inspired my new quest to fight inflammation. You heard me mention this yesterday, but some of you may be wondering what the hell I’m talking about. Chronic inflammation is a condition that has been identified as the root of many serious medical problems including heart disease, Alzheimer’s, Parkinson’s, and autoimmune diseases like rheumatoid arthritis. It is also directly linked to smaller ailments like, oh I don’t know, POOR DIGESTION, asthma, and can even be the source of persistant sinus infections – all of which I suffer from. What causes inflammation? Poor diet. GASP!! Shocking? No. Specifically: wheat, gluten, dairy products, meat, white sugar, processed/packaged/prepared foods, and alcohol to name a few. It’s serious business, kids.

Click the link below for the recipe:

No More Flaming Stir Fry (Recipe PDF)

And here are the main things to notice:

  • Soy Sauce Replacement. We all love putting soy sauce in stir fry. I have a gallon jug of Kikkoman in my fridge. But guess what? Soy sauce is not gluten free. It’s true! Look at the bottle. There are gluten free and raw brands you can find at Whole Foods, but personally I love Bragg’s Liquid Aminos – it’s pure, packed with protein, not fermented, not heated, gluten free, alcohol free, and preservative free. Give it a try. You’ll love it.
  • Turmeric. Did you know turmeric is a superfood? Neither did I, until I started researching and came across this fantastic article. A member of the ginger family, not only is turmeric widely known for its anti-inflammatory properties, it is now being discovered that its chief active nutrient, curcumin, can actually fight cancer, not to mention dozens of everyday ailments. The point: use it!!
  • Brown Rice. I know many people are not fans of brown rice, but that’s usually because they are not buying the right kind, nor are they cooking it properly. Go for short grain brown rice (find it in bulk at Whole Foods) and bake it, don’t cook it on the stovetop. For more detail and the recipe, check out this blog post of mine. Brown rice is gluten free and definitely on the anti-inflammatory list. Just be sure to use modest quantities. Notice there is just a sprinkling in the picture.
  • Coconut Oil. I’ve been looking for an excuse to buy this at Trader Joe’s for a while now. Not only does it have great flavor, it is heart-healthy and has many health benefits. You should avoid vegetable oil at all costs and stick to cold pressed extra virgin olive oil or other organic unrefined nut oils like coconut, walnut, and even avocado (though they are all really expensive).  TJ’s has very affordable cold pressed olive oil.
  • Garlic, ginger, shitake mushrooms, broccoli, onion, Sriracha (chili peppers). All are super anti-inflammatory foods! Yes!
  • Eggs are yummy, but beware you should only eat them 2 times per week, lest they could become a source of inflammation. Pay attention to your body and how you feel when you eat them. I really wanted egg in my stir fry, so that’s what happened. :-)

Hope you enjoy as much as I do. What do you think about all this anti-flammatory talk? Share your thoughts. And let me know how you like the recipe!!

Here are more resources to check out:

Seven Spices/Foods that Could Save Your Life
Anti-Inflammatory Pyramid and Diet
Know Your Cruciferous Vegetables!

Curried Coconut Roasted Vegetable Soup

Curried Coconut Roasted Vegetable SoupI’ve said it before and I’ll say it again: if the starving artist has one best friend, it is soup. Bang for your buck, hearty, delicious, and (usually) really healthy. This week I’ve been racking my brain as to what I could cook for dinner that won’t completely destroy all my healthy efforts but is also not a salad or scrambled eggs…. yes, this is what my life has come to.

Vegetables are of course the go to when trying to maintain or improve one’s figure, but come on, how many salads can one consume before having a psychotic breakdown? Now ROASTING vegetables is something I can get behind. The depth of flavor one gets is amazing, but aside from tossing them with brown rice, you can’t really  make a meal of a plate of vegetables…. and then it hit me. There’s a restaurant near me, Tender Greens, that makes soup out of their seasoned grilled veggies. Why not do the same thing here, except up the flavor quotient by using curry powder and some coconut cream. Well, let me tell you, the outcome is one tasty friggin’ soup that is completely vegan and completely amazing.

It’s super easy – all it entails is roasted a few pans of your favorite vegetables, then bringing them to a simmer in a broth made of Trader Joe’s vegetable stock, Trader Joe’s coconut cream, and a few spices. Then you puree and voila, a hearty meal to keep you energized and full without the guilt. Check out the recipe below.

Curried Coconut Roasted Vegetable Soup (Recipe PDF)

For the record, I wish I took the photo before I pureed the soup just so you could see all the colors and big chunks of vegetables. Trust me, it’s good stuff.

Also, I have not forgotten about valentine’s day. Look for a v-day post from me on here tomorrow – and don’t worry, there will be nothing heart-shaped coming out of this kitchen! In the meantime check out my facebook and twitter for fun v-day recipes I’ve been finding, like better-than-sex Chex mix. Any excuse for chocolate is ok in my book.

The Green Secret

Green Juice ArrayHave you ever had one of those mornings where you wake up and just feel thinner? That sensation that your body is shrinking from the inside out and you know when you get on that scale the numbers are going to be down. This has happened to me two days in a row… and it feels beyond fantastic. After battling with my body for weeks I feel that I finally have it under control and I am finally reaping the benefits of all my hard work. Alleluia!

Now is the perfect time to talk about one of my “secrets” (though it really isn’t a secret) and that is juicing. Green juice to be exact. I know many people cringe at the thought of drinking juiced kale or spinach. And rightfully so – by itself that sh*t is nasty. But when you combine greens with the right blend of fruits and other veggies, it becomes a refreshing, healing elixir that you’ll never want to live without. I have juice for my breakfast pretty much every day – I find I get the most out of it in the morning on an empty stomach. When I’m really feeling ambitious I will also juice for either lunch or dinner. The philosophy behind juicing this is that you’re getting all the vitamins and nutrients of an entire bushel of fruits and vegetables – an amount you could never eat in one sitting – condensed into a beverage that you can drink down in no time and will be easily absorbed into your body.

If you’re a long time follower of my blog, you may recall a post from many months ago where I spoke of my recipe for the magic green elixir. I have since changed my recipe and I think it’s a winner:

  • 1/2 bunch of kale
  • 2 or 3 leaves of beet greens (see below)
  • 1 cucumber
  • 1 beet
  • 2-3 small apples
  • a 1-inch chunk of ginger
  • 1 lemon

When I buy beets they come with huge beautiful greens attached to them. Instead of throwing them away, I juice a few stalks along with the kale. It’s delicious. Also when blueberries are in season I will juice them in here as well for an antioxidant boost – it’s phenomenal. I also have been adding an aloe solution to my juice for an extra cleansing kick. I use Herbalife’s aloe, but I am sure you can find a good one at Whole Foods. It may seem crazy, but I promise this will not only help you lose weight, but it will do wondrous things for your overall health.

If you’re in need of a juicer, I highly recommend this Breville on amazon for $150. Its feed tube is extra wide so you can put in whole apples and cucumbers and carrots without having to cut anything up in advance. Considering it’s a product I use every single day, the price is a super deal.

If you’re still in need of convincing, you can read about some of the benefits here. I also highly recommend checking out a documentary called Fat, Sick, and Nearly Dead. This film is what turned me on to juicing in the first place and presents a very compelling real-life case for making juicing a part of your life.

Acorn Goodness

Roasted Acorn SquashThis time of year I’m seeing bins of acorn squash at all my local grocery stores. It’s perhaps a little off putting to see a vegetable in the shape of a giant hard acorn. I mean what the hell are you supposed to do with it, crack it? Plant it and see if a tree grows? But the truth is that when roasted properly, acorn squash makes a delicious and satisfying winter time dinner that will fill you up without deviating at all from your healthy regimen. Definitely Bootcamp friendly. ;-)

So here is what you do. Very easy. Preheat your oven to 425 degrees. Cut your acorn squash in half against the grain. Scoop out the seeds and guts from the crevices and then trim the outer ends so that the squash will sit straight up with the crevices facing up. Coat the outside skin with a very thin layer of olive oil, then place them on a foil lined quarter sheet pan. Now for some flavor. In a small bowl combine the following:

  • 2 tbsp pure maple syrup
  • 2 tsp maple sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • pinch of fresh grated nutmeg
  • pinch of clove
  • pince of cayenne pepper (or to taste)

Mix thoroughly and spread evenly between the two halves. Rub mixture thoroughly over the flesh of the squash and drain any excess that pools into the bottom of the cavity back into the bowl and set aside. Season liberally with salt and fresh ground pepper. Then place a small pat of butter in each half of the squash. Put tray into the bottom half of the oven and roast for 30 minutes or until the flesh is soft and the edges are crispy.

Eat directly from the squash, drizzling the remaining maple syrup mixture over each half and adding some extra butter as desired. Or, scoop out all the squash, place into a bowl and lightly mash together with the left over syrup, some extra butter, and an extra sprinkle of maple sugar. As I always tell you, do not run out to buy spices you don’t already have. Make up your own seasoning. Brown sugar can easily be substituted for maple sugar, but maple sugar is really great stuff.

Have a fantastic weekend!

Monday Lunch

Mondays are my favorite day to have lunch. Why? Because Monday is the day after I visit the farmers’ market, which means I have a plethora of fresh produce to choose from. More often than not, my Monday lunch consists of slices tomatoes with kosher salt and (if I have it) some ribbons of fresh basil. I do this partially because tomatoes bought from vendors like this have a very short shelf life. And partially because I just friggin love fresh tomatoes. Sure, there’s lots to be done with them, from panzonella to tomato sauce… but I don’t know, when they’re this good and this fresh, I find it so satisfying just to eat them as they are. No cooking, no fuss, just pure natural goodness. I think next week I will devise something creative to do with them…. a pie, perhaps… but for now, simplicity wins.

Speaking of the farmers’ market, I came home with quite a bounty yesterday. What’s my item of the week? Fava beans. Mmm. Two-pound bag of dried favas for $6. More posts on this in the coming days. Hope everyone is enjoying fall so far!

Farmers’ Market Bounty