For this week’s Care 2 recipe post, I’d like to share two recipes from The HeartMath Kitchen’s head chef, Lena Goelitz. These are two of her favorites to serve during the holiday season, full of texture and flavor.
Lena says, “Texture is important to me in my cooking. I really love the texture of chanterelles and this carrot salad is loaded with texture too. Cooking with care for friends and family during the holidays is a wonderful way to bring people together and to share your love with those around you. Plus love and care really make food taste good.” The HeartMath Kitchen, Deborah,and I wish you a holiday season filled with delicious wonder and joy!
Chanterelle mushrooms are delicious and a special treat for the holidays. But you can make this recipe with any mushrooms – chanterelles just have an added creamy texture inside that is wonderful. Serve with toothpicks or on chips or crackers. It’s a simple recipe but the flavors really come out when mushrooms are lightly caramelized, with balsamic vinegar added.
1 lb. 1Chanterelle mushrooms, or mushrooms of choice
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon granulated onion
¼ teaspoon granulated garlic
¼ teaspoon balsamic vinegar
1. Cut mushrooms in two-inch pieces, with stems attached.
2. Sautee mushrooms in olive oil in frying pan on medium high heat. Cook for 10 minutes, stirring occasionally.
3. Add seasonings and continue to cook another 3-5 minutes on medium heat, stir occasionally, allowing mushrooms to caramelize.
4. Turn off heat and add balsamic vinegar to pan and mix well.
Cooking time: 20 minutes
(Next — Jeweled Carrot Salad)
1. Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight), very high in potassium (about 0.5%, dry weight), and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2)…..Wikipedia
Jeweled Carrot Salad with Cranberries and Walnuts
A festive and yummy recipe, loaded with flavor and texture. This carrot salad adds a beautiful color to your meal. It’s has a little apple juice, touch of cinnamon and crunchy walnuts, a healthy holiday treat!
2 lbs. carrots, peeled and shredded
¼ cup dried cranberries
2/3 cup walnuts, toasted and roughly chopped
3/4 cup Vegenaise*or mayonnaise of choice
3 Tablespoons palm sugar**or sweetener of choice
½ teaspoon sea salt
2 Tablespoons apple juice or apple cider
¼ teaspoon lemon juice
1. Mix dressing ingredients and let sit while sugar and salt melt. Add Vegenaise and whisk well.
2. In mixing bowl, toss shredded carrots with cranberries and walnuts.
3. Add dressing to carrot mixture. Mix well and allow to sit so the flavors will blend together.
Cooking time: 15 minutes
Tips from HeartMath Kitchen:
* Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I have both palm and coconut sugar in my kitchen. It came in bags and looks like brown sugar.
** Vegenaise is a vegan mayonnaise made by the Follow Your Heart Company. It tastes almost exactly like mayonnaise, especially in salads like above. We use it in all our “mayo” type dressings and just love it. There are a variety of types of Vegenaise, we use the one made with Grapeseed oil. Not only is it eggless, but it also doesn’t have the over-refined sweeteners, fillers, gums or colorings that may be found in regular mayonnaise.