This is such a simple recipe for a nice sweet, salty, savoury snack. I found myself with a surplus of kale (even though I use kale in my smoothies every morning). Probably because it is so available at my local … Continue reading
This is a great dish to make with all the fresh, local asparagus that’s ready for you to enjoy right now. The season goes fast so get to your local farmer’s market before it’s gone! raw asparagus salad 1 bunch … Continue reading
Another fantastic day at the market, working with the kids, making purple slaw with the market’s featured produce, broccoli. As I’ve talked about before, having kids participate in the preparation of their food really encourages them to try it. This … Continue reading
This is a nice salad for lunch or dinner!
I used root vegetable to make ‘hickory’ sticks.
Just julienne your favourite root veggies, saute them in coconut oil in a cast iron pan. I used beets, parsnips, sweet potatoes and parsley root.
Poach some eggs while the veggies are sautéing.
Add the eggs to the top of a mound of fresh greens – I like arugula! I added my maple syrup, mustard, olive oil and apple cider vinegar dressing before adding the eggs. I recommend just a little dressing because the runny yolks of the eggs mixes really nicely with the dressing to make it thick and delicious!
To the top of the eggs, add the sautéed ‘hickory’ sticks. My version of ‘hickory’ sticks uses smoked sea salt that I purchased from Wicklow Way Farm .
If you get a chance, they’re definitely worth a visit. They have a great assortment of tomato seedlings and seeds!
SECRET TIP: I know a lot of cookbooks recommend adding vinegar to the water when making poached eggs, to hold the whites together. I found a way that works for me and doesn’t use vinegar. I just fill a shallow fry pan with water. Let it come to a boil, reduce to a low simmer and stir the water vigorously with a slotted spoon. Then crack the eggs into the water. The gentle swirling of the water works to hold the whites intact. It’s always worked for me.
Do you have any secrets for making your poached eggs that you’d like to share?
I’d love to hear about them.
2 cups of shredded raw beets
2 cups raw beet greens or kale, julienned
2 garlic cloves, minced
3 green onions, minced
1 carrot (I used a yellow one because that’s what I had)
1 yellow pepper
1 hot red pepper
1 tbsp organic, grainy mustard
2 tbsp olive oil
2 tbsp apple cider vinegar
1/8 cup apple cider
pepitas (pumpkin seeds)
In a large bowl add the beets, garlic, green onions and kale.
In your food processor with the grating attachment, grate the carrot, parsnip, yellow and hot pepper.
Add to the large bowl with the other ingredients.
In a glass jar, add the mustard, olive oil vinegar and apple cider.
Put on the lid and give it a good shake.
Add this to the large bowl and mix everything together until well incorporated.
Garnish with pepitas and sesame seeds.