My New Roots’ Chakra Fruit Salad with Enlightened Tahini Sauce #SaladFest2013

The chakras are the major energy centers in the body, of which there are seven. sarahBeginning at the very base of the spine and moving upward to the crown of the head, chakras are said to be moving wheels of light, colour and sound that regulate all energy entering and exiting the body. The energy that flows through the chakras regulates the healing abilities of our physical, emotional, mental and spiritual selves.

Something that particularly caught my attention with studying the chakra system was noticing colours more than usual. As each colour corresponds to a specific chakra in the body, I realized that colours really do play an important role in our lives, and the ones we choose to surround ourselves with say a lot about us.

So yes, I had to make something using all the colours of the rainbow and what a pleasurable job indeed. The summer market called to me, and what I created was a rainbow fruit salad with a bright, light and spiced tahini sauce to bring it all together.

The fruits I chose were just what I found and had on hand, but you can of course use any fruits you like and that are in season near you.

The Enlightened Tahini Sauce tastes delicious on any sweet fruits. Even just slicing up an apple to dip in the lusciousness would be welcomed. Experiment and rejoice! Anything goes.

Although I can’t claim that eating this fruit salad will bring your spirit closer to enlightenment, I can tell you that your tummy will be.

What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you.

My new roots_fruit saladChakra Fruit Salad with Enlightened Tahini Sauce
Servings: 4
Time: 15 minutes

  • currants – red / root chakra
  • oranges – orange / sacral chakra
  • plums – yellow/ solar plexus chakra
  • kiwi – green / heart chakra
  • blueberries – blue / throat chakra
  • blackberries – indigo / third eye chakra
  • grapes – violet / crown chakra

Enlightened Tahini Sauce
Makes about 1 cup

  • ¼ cup tahini
  • 1 Tbsp. raw honey (or maple syrup)
  • 2 Tbsp. freshly squeezed lemon or orange juice
  • ¼ tsp. cinnamon
  • Pinch dried ground ginger
  • Pinch of sea salt (unless you are using salted tahini)
  • 4-6 Tbsp. water
  • Hemp seeds for garnish (optional)

Directions

Choose fruits representing every colour of the rainbow.

Wash and prepare with love and gratitude.

Place all ingredients for the tahini sauce in a jar with a tightly fitting lid and shake well to combine. Add more water to thin if desired. Store leftovers in the fridge for up to a week.

Drizzle the fruit with tahini sauce and sprinkle with hemp seeds. Share and enjoy.

________

Sarah Britton started the website My New Roots in October 2007, this blog has been the place for her to share the edible inspirations from her playtime in the kitchen, and deep love for whole foods. The recipes and ideas you’ll find here revolve around her plant-based way of eating.  She hopes that through the simple and delicious dishes she creates, you too will discover a whole new world of flavour and nourishment.

Like My New Roots on Facebook and follow Sarah for more whole food recipes on Twitter.

 

 

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Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

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Sarah Kagan’s Kohlrabi, Carrot & Apple Slaw #SaladFest2013

You know those times when you just want to sit down and eat the whole bowl img_58662of something. It’s that bottomless pit syndrome, that little nagging in your jaw that begs you ‘up down up down’… a case of the ‘noshes’ as I like to call it.

It also comes as no surprise that the desire to eat forever usually strikes when something sweet [dark chocolate, chips, popcorn, and swedish fish to name a few] hits your lips. And while those little red fishes taste oh so good going down, they don’t usually leave you feeling great at the bottom of the bag.

This slaw is my new go-to eat-the-whole-bowl food. You most likely already have all the ingredients in your fridge, and it comes together in minutes leaving you with little time to be distracted by other things [like the bag of Snap Pea chips you bought yesterday].

The kohlrabi satisfies the need for something to crunch on, and the apples and raisins add a natural sweetness. Not a drop of oil in site, this quick slaw is perfect for cravings, hot summer days, lazy afternoons, and any time in between.

sarah kagan slaw

Kohlrabi + Carrot + Apple Slaw
Servings: 4 [unless I’m there.. in which case maybe 1.5]
Time: 15 minutes

  • 3 carrots, peeled and grated
  • 1 apple, cored and grated
  • ½ kohlrabi, skin removed and sliced thinly
  • ¼ c. raisins
  • juice of ½ a lemon
  • 1 t. honey [add more or less depending on the sweetness of your apple]

Directions

Grate the carrots and apple.

Slice the kohlrabi into thin matchsticks, and then cut into little pieces.

Add a handful of raisins. Add lemon juice + drizzle with honey.

Toss well to combine.

—–

Sarah moved to Brooklyn last fall and currently serves as the Director of Wellness Food Education for Butter Beans Kitchen, where she teaches tiny tots the joys of getting messy in the kitchen. You can follow Sarah’s kitchen chronicles on her blog, www.beyondthebatter.org, or spend some one on one time with the girl behind the batter at a private cooking class or party. From pancakes to tier cakes, Sarah loves all things food related, and she loves sharing her passion with others.

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Rosemary Pear Compote

Pears are often thought of as the red headed step child of the uber-adored apple.

But not in our kitchen!  We celebrate that funky shaped fruit and make it the main event in this sexy, sophisticated compote.  Yup, we just called a compote “sexy”.

Rosemary Pear Compote
Servings: 6-8
Time: 20 minutes

  • 3 pears, peeled, cored and finely chopped
  • 1 sprig of rosemary
  • 1 tablespoon finely grated ginger
  • 1 orange, zested
  • 2 tablespoons dried cranberries
  • 1-2 tablespoons honey
  • ½ teaspoon vanilla extract
  • Ground black pepper, to taste

Directions

Prep your pears by peeling, coring and chopping them into very small chunks (the smaller you chop them the more quickly they will break down/ cook, and the easier it will be for the flavors to marry)

Put the pears in sauce pan on medium-high heat and mix with a wooden spoon.  As juices begin to release use a potato masher to mash the pears down.  Once they start to break down (5-7 minutes), add in the rest of your ingredients.  If the mixture seems like it is really dry or burning you can add some of the juice from the orange.

Mix again to combine everything.  Turn the heat down to medium-low and allow the flavors to mingle for another 10 minutes or so.

Fish out the rosemary sprig and put the compote in jars.  Allow them to cool to room temp before putting them in the fridge.  This is excellent with crackers and cheese.  Also great with turkey or lamb.

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Recipe: {Healthy} Honey Mustard Chicken Fingers

Simple, savory and satisfying these chicken fingers are perfect for feeding the whole family.  You can make the marinade in the morning and let your chicken soak up all the flavorful goodness, then slice it up and throw it in a grill pan.  It’s just that simple.  Have left overs?  Makeover this meal by throwing the extra chicken on your salad!

What other finger foods would you like to see made in a healthy way? Let us know in the comments below…

{Healthy} Honey Mustard Chicken Fingers 

Servings: 4
Prep Time: 5 minutes
Cook time: 15 minutes
  • 4 pieces of boneless, skinless chicken breasts.
  • Juice of 1 lemon (2 tablespoons)
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons honey
  • 2 Tablespoons dijon mustard

Directions

Create your Honey Mustard marinade by combining the lemon juice, olive oil, honey and mustard in a bowl and mixing well.

Reserve about 1/4 cup of the sauce for later.

Wash your chicken breasts and arrange them in a tray or ziplock bag and pour the Honey Mustard sauce over top.

Allow the chicken to marinate for at least 30 minutes or up to 12 hours.

Slice the chicken length-wise into 1/2″ wide pieces.  Drizzle some olive oil over your grill pan and bring it to a medium-high heat.  Cook chicken for about 3-4 minutes on each side or until done.

Pour extra Honey Mustard into small cups and dunk the chicken for an extra boost of flavor.

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