The idea of this blog is to educate and share our experiences about nutrition and living a healthy lifestyle. This adventure begins in our kitchen! Just like what we do in the gym, this information is for all culinary levels. I want to encourage you to ask any questions you have, whether its about cookware, substituting ingredients, step by step instructions. The site is barren at the moment, but it will grow to include links to recipe sites, have multiple guest authors and hopefully lots of mouth watering pictures of delicious food!
A focal point of this blog will be the Puhlayo Market delivery. We can share our recipe ideas and strategies each week on how to best use the items. Here are our items this week:
Apples
Cara Caras (hybrid of navel oranges and grapefruit)
Pears
Brussel Sprouts
Spaghetti Squash
Coconut Milk
Braising Mix (radish tops, dandelion tops, etc.)
Rainbow Carrots
Cucumbers
Watercress
Eggs
Celery Root
3 comments:
Lets see if this works! Who has some good ideas for the Celery Root?
I know its great for making soup stocks, but I've never made a stock! I know you peel it, but do you chop it up small or toss it in larger quarter sections? Hmm, so many questions...
To mixed reviews I hear that it can be shredded and made into a form of hash browns. Lets hope its true. I'm off to find a recipe to post...
So I found this great recipe that uses a bunch of our food items. For you beginners, there are a few things while cooking you need to have on hand at all times. For me, a few of these items include: olive oil, garlic and onions.
That being said, you should have most of this stuff already and I haven't tried this because my pears are gone, but still looks delicious:
Directions
Peel and chop celery root. Peel, halve and core 1 Bosc pear. Combine the celery root and pears in a saucepan with 1 smashed garlic clove and just enough water to cover; simmer for 15 minutes, add can of coconut milk and simmer for additional 10-15 minutes or until tender. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper.
This is good to refrigerate and reheat. Depending on how strict you are, here is a delicious serving option: brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Drizzle on top before serving.
Great recipe, Diso! In the same vein, you can slice the celery root thin, layer it in a casserole. Heat up some coconut milk with garlic/shallots, then pour over the sliced celery root. Bake in over for 40 mins, until tender and bubbly. IN the meantime, thinly slice shallots and fry in a shallot amount of coconut oil until crispy. Top celery root with crispy shallots.
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