Mushrooms with wilted spinach
Makes 2 servings
Xinalani’s chef serves juicy roasted
mushrooms and wilted and wilted spinach over coarsely mash potatoes for a
satisfying entrée with a variety of flavors and textures. You can also it with
quinoa.
2 Tablespoons olive oil
21/2 Tablespoons
balsamic vinegar
2 Portobello mushroom caps
(31/2 to 4 inches
across)
Salt
Pepper
3 Cloves garlic. Peeled and thinly sliced
10 Ounces fresh, washed spinach leaves
2 Teaspoons lemon juice
2 Tablespoons chopped toasted almonds
·
Preheat the oven to 400oF. Mix 1
tablespoon oil with the balsamic vinegar in a small bowl and brush both sides
of the mushroom caps. Sprinkle lightly with salt and pepper. Place on a baking
sheet and roast until tender, 12 to 15 minutes.
·
Meanwhile, heat the remaining tablespoon of oil
in a large frying pan over medium-high heat. Add garlic and cook just until
fragrant. About 30 second. Add spinach and turn to coat. Cook, stirring
frequently, until spinach is wilted but still bright green, 2 to 4 minutes.
Remove from heat, stir in lemon juice, and sprinkle lightly with salt.
·
Mound spinach on two plates. Slice each mushroom
on the diagonal and place over spinach. Sprinkle with almonds and serve
immediately.
Black bean soup
Makes 12 servings
At Haramara, soup like this one are the
basis for light but nutritious midday meals. This soup freezes well, so it’s
worth making a big batch and reserving the leftovers for lunch throughout the
week.
2 Tablespoons olive oil
1 Onion, diced
2 Garlic cloves, peeled and minced
1 red or green bell pepper, diced
2 Teaspoons ground cumin
6 Cups cooked black beans (about 1 pound
dried or 414.5-ounce cans)
5-6 cups water
1 Tablespoon tomato paste
Salt and pepper to taste
·
Heat the oil in a large pot over medium heat.
Add the onion and stir frequently until wilted, about 5 minutes. Add garlic and
bell pepper and cook until bell pepper softens 2 to 3 more minutes. Stir in
cumin.
·
Add beans, water, and tomato paste and bring to
a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally,
about 20 minutes. Add more water of mixture becomes too thick.
·
Remove about 2 cups of soup and blend in a
blender until smooth; return blended portion to pot. Season with salt and
pepper to taste.
Watermelon and lime agua fresca
Watermelon
and lime agua fresca
Makes 2 to 21/2 cups
On hot summer days, Eva Inglizian of
Sagrada Wellness in San Luis Obispo, California, blends this sweet, refreshing
drink and freezes it until it’s slightly slushy. You can substitute other ripe
fruit, such as strawberries or other kinds of melon, for the watermelon.
·
1 Cups cubed, seeded ripe watermelon
·
¾ Cup water
·
Juice of half a lime, plus more to taste
·
Agave syrup (optional)
Place the watermelon in a blender and puree
until smooth. Add the water and lime juice and taste, adding agave and more
lime juice if desired.
Carrot bread
Carrot
bread
Makes 10 servings
At Xinalani, the day begins with a
breakfast buffet of fresh fruit and baked goods, including this moist carrot
bread.
21/2 Cups all-purpose
flour
1 Tablespoon backing powder
2 Teaspoons cinnamon
1 Teaspoon baking soda
Pinch saltCups chredded carrots
1 Large eggs
3/4
Cup raw or light brown sugar
3/4
Cup canola oil
1 Tablespoon vanilla
1 Cup chopped pecans
1/2
Cup milk or soy milk
·
Preheat the oven to 325oF. Lightly
oil or butter a 9-inch loaf pan.
·
In a bowl, stir together the flour, baking
powder, cinnamon, baking soda, and salt and set aside.
·
In a large bowl, mix carrots, eggs, sugar, oil,
and vanilla until well blended. Fold the flour mixture into the carrot mixture
until just combined.
·
Gently stir in the pecans and milk and pour the
batter into the prepared pan.
·
Bake until the top is golden brown and a tester
inserted in the center of the bread comes out with moist crumbs attached, 50 to
55 minutes.
