For March our foodie focus has been on cleaner, greener eating. In general, we do try for a healthy diet and way of living. So this has mostly been about tweaking some things, cutting back/out some things... like carbohydrates and refined sugar. I feel better, brighter for less carbs, less sugar, eating more vegetarian.
Above is a SUPER Green Salad with mixed greens, chopped parsley, julienned sugar snap pea pods, green peas, spring onions, thinly sliced radishes, avocado and soft goat cheese, and sprinkled with a super mix of pumpkin, sunflower, flax and sesame seeds. Homemade pickled red onions and pickled beets make nice extras on the salad.
Some inspiration sources for meals this month have been these two books, which I borrowed from the library. Midtlivs dietten... I read this in the Norwegian translation, but in English this is The Midlife Kitchen: health-boosting recipes for midlife and beyond by Mimi Spencer and Sam Rice.
The other book Grønne måltider by Therese Elgquist has a reference to an English title as The New Green Salad, but I think this is actually a Swedish book with an English title. :/
Reading the Midlife Kitchen got me to thinking about how my way of eating hasn't changed much since I was 25. I'm 45 now. And I feel my body is telling me I need a different way of eating from now on and forward. While my weight hasn't changed a lot, yet, how the weight is sitting on my body is. As we grow older, for us women, it is common for us to carry a bit more around the waist/hip/thigh area. I'm beginning to discover this for myself, and it's a bit frustrating at times. Some days I wonder where my metabolism went!? We neither of us are getting younger, and with family health histories, we're trying to implement some healthier patterns now that we can carry ahead as we age. It's quite a lot to think about! :/
So on to some dishes inspired by recent reading in the books above, and elsewhere...
Spicy Black Bean Burgers with Rice and Hijuki Salad... the salad is made of julienned cucumber, carrots, spring onions, sugar snap pea pods and sprinkled with slivers of sushi nori and cashews, served with a Thai-style peanut sauce.
Mexican/Cuban-inspired Black Beans with Fried Eggs, Corn Tortillas, Smoky Chipotle Salsa and Chili-spiked sour cream...
Crisp Vegetable Rosti made with carrots, courgette/zuchinni and potato alongside a fresh and fragrant raw fennel carpaccio, drizzled with lemon and olive oil, and sprinkled with dried mint from last summer's garden, with some fresh field greens... You'll have to imagine the thin slices of smoked salmon, which didn't make it in the photo because I forgot it! Whoops...
Falafel with Hummus in toasted Pita Bread (I didn't make the bread, sadly... still working on learning to bake good flatbreads) served with cucumbers and and colorful coleslaw of shredded cabbage, carrots, sugar snap peas and red beets in a light vinegar & oil-based dressing.
Raw-ish Pad Thai Salad... all the good elements of a vegetarian Pad Thai--juilenned carrots, sugar snap pea pods, red beets, radishes, spring onions--in the raw, served over cooked rice noodles, cashews, and dressed with a wonderful peanut dressing.
Baked Trout Packets with Fennel and Cherry tomatoes--a splash of white wine over the fennel before closing up the packets and whacking in the oven. Served with Herb-Lemon Couscous and salad greens.
A Moroccan-inspired spicy Chickpea Tagine--with lots of chickpeas, carrots, red peppers, courgette/zucchini, dried apricots, lemon and orange-- sprinkled with dried lemon-mint from our garden last year, and served with Herb Bulgur Wheat.
What food or cuisine to cook during March, then??... Italian... or maybe French?!
So what's been cooking in your kitchen?!