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New Cooking Class: Asian

This month's class at IMX=Pilates in Parkville was simply "Asian".  That was the request.  I never know what that really means to people.  It's like saying something is "healthy".  Everyone has their own idea of what is "healthy" just like everyone has their own idea of what Asian cuisine is.  I grew up near Springfield, MO, and lived there while in college.  Springfield happens to hold the Guinness Book of World Record for the most Chinese take-out restaurants per capita (or at least it did in 2007) and is home to the world famous Springfield Style Cashew Chicken.  Haven't heard of it?  Hmmm....well, it's a real treat, but it would be a stretch to call it "Asian".  Fried pieces of chicken over rice and topped with brown gravy, cashews, and green onions.  There was a time I thought that is what Chinese people really ate.  And Japanese people ate this really yummy "white sauce" that was served as a dipping sauce at Japanese steak houses.  Between P.F. Changs and fortune cookies, you can start to imagine my struggle with the simple request of "Asian".

We decided it was an opportunity to show people what our idea of Asian cuisine is - fresh, clean, light, and seasonal.  This menu would make a fun dinner party.  Start out with Shrimp Spring Rolls and a cocktail (we made a cantalope and sake cocktail from Living Raw Food, aka our new favorite cookbook).  Move onto Soba Noodle Bowls and finish with Adzuki Bean Ice Cream.  I guarantee that everyone will be talking about the food at your party and will want all of the recipes.  That is when you can tell them about this blog! 

Hope you enjoy the recipes.  I forgot (again) to bring my camera to class, so no pictures.  There's a good chance I will be making some variation of these recipes again at home, so I will update this post with pictures sometime.

Finally and for the record:  The best Springfield Style Cashew Chicken in the world is at Canton Inn in Springfield, MO. I actually ate there last weekend for the first time in years and I still like it, but I can't believe I thought that was what Chinese people eat!

Shrimp Spring Rolls
These are very easy as long as you have everything prepared and organized. 

18 rice paper wraps
1 lb. peeled and cooked shrimp
1/4 cup chopped cilantro, divided
2 tablespoons chopped basil, plus 18 whole leaves
2 tablespoons chopped mint, plus 18 whole leaves
2 tablespoons Nama Shoyu (unpasteurized soy sauce)
3 carrots, cut into matchsticks
1 medium zucchini, cut into matchsticks (soft center removed)
1 cup water
2 tablespoons brown rice vinegar
2 tablespoons agave nectar
2 teaspoons sea salt

Shrimp:
Chop shrimp into small pieces.  Toss with the soy sauce and 2 tablespoons each of cilantro, basil, and mint.  Marinate for at least one hour.

Pickled Vegetables:
In a medium sized bowl, stir together the water, brown rice vinegar, and salt.  Toss in the carrots and zucchini.  Marinate at least one hour (the longer, the better).

Assembly:
Get organized.  You will need a large bowl with very hot water (as hot as your hands can stand), the marinated shrimp, pickled vegetables, remaining cilantro, basil leaves, and mint leaves.  I find working on plastic cutting board is easiest.  You just want something that is damp, so the wet rice papers won't stick.  Now it's time to roll.  Take one rice paper and submerge into the water for 5 seconds.  Set it on a damp surface.  Spoon a heaping tablespoon of shrimp onto the paper 1 inch away from the edge closest to you (centered).  Add a pinch (maybe 1/4 of a cup - probably a little less, though) of the pickled vegetables on top of the shrimp.  Top with a basil leaf, mint leaf, and a little cilantro.  Starting with the edge closest to you, roll the rice paper over the filling.  Fold each side in over the filling (like a burrito) and continue rolling tightly until you have a roll.  Set the roll on in a dish lined with a wet paper towel until ready to serve.  Repeat with each roll.  Serve with Peanut Sauce.

Soba Noodle Bowl
I used tofu, but you could poach shrimp, chicken, fish, or thinly sliced beef right in the broth. 

1 package organic soba noodles
2 tablespoons organic toasted sesame seed oil
6 cups vegetable, chicken, or kombu stock (recipe below)
12 ounces firm organic tofu, diced
1 bunch fresh greens (kale, spinach, swiss chard, etc.)
1 bunch chopped scallions for garnish

Cook soba noodles according to the package instructions.  Strain and toss with the sesame seed oil.  If making ahead, place noodles in a large zip lock back and refrigerate.

Simmer stock (I used 5 cups vegetable stock and 1 cup kombu) in a large stock pot.  While the that is coming to simmer, saute tofu in oil of choice (I used macadamia nut oil).  Add tofu to the simmering stock along with the greens.  Cover and cook for 3 minutes.

Divide the noodles among bowl.  Ladle the stock over the noodles with the tofu and greens.  Top with scallions, soy sauce, and drizzle with toasted sesame seed oil.

Kombu Stock:
This is so easy.  Soak 2 ounces of dried kombu in 6 cups of warm water for 6 - 8 hours.  Strain the kombu out and keep the water. 

Adzuki Bean Ice Cream
This is actually a little different than what I made in class.  I made it again the day after class and added a few drops of Sweet Leaf Chocolate Raspberry Stevia Extract.  It was so good that I had to write up the recipe with it in there.  It makes it less authentic, but at least I am not frying it and topping it with gravy!

First make the red bean paste:
1 cup dried adzuki beans, rinsed
1/4 cup agave nectar
juice of one lemon
3 1/2 cups water
pinch of sea salt

Combine all ingredients in a large stock pot.  Simmer for 2 - 3 hours or until very soft.  Strain beans in a fine mesh strainer and discard cooking liquid.  Suspend the strainer (filled with beans) over a large bowl.  With a large wooden spoon mash the beans to separate the skins.  The bowl should be filled with a sweet bean paste with the skins left in the strainer.  Chill the paste until cold.

Now make the coconut milk*:
2 cups unsweetened shredded coconut
4 cups water

Combine the coconut and water in a medium sized bowl.  Soak for at least 30 minutes.  Add the coconut and water to a blender (does not have to be a high powered) and blend on high for 2 minutes.  Strain the milk using a nut milk bag (or paint strainer bag like I use) into a bowl or pitcher.  Squeeze all of the liquid out of the pulp. 

Make the ice cream:
Add the milk (should be about 3 1/2 cups) back into the blender.  Add the bean paste, 1 tablespoon vanilla, 1/2 cup agave nectar, 3 drops Sweet Leaf Chocolate Raspberry Stevia Extract, and a pinch of sea salt.  Blend until combined.  Ideally this mixture is cold, so refrigerate if time allows.  Pour into ice cream maker and follow manufacturer's instructions.

*Use this method to make coconut milk for any use instead of canned.  I like to add some vanilla and stevia.

How I prepare for my next Door to Door Organics box

Several people have mentioned lately that their weekend meals can become quite interesting.  I thought it was just me.  Monday is the day our weekly Door to Door Organics boxes are delivered up north, so the days leading up to Monday means that you have to make room for what's coming.  It's kind of fun.  I've heard about salads and stocks and soups all made from random ingredients left lingering from the past week's box. 

This week I thought I would share one of those such recipes, which I made last weekend.  Grated beets, carrots, and apples are tossed in a sesame oil dressing with fresh herbs. I added feta cheese, but I think I would have liked it better without.  It's your call, though.  I'm certain the feta cheese contributed to my 2 year old eating bowls of this stuff, as did the beautiful red color.  I just love beets and I usually roast them.  Since I never got around to it last week, this was a nice way to change it up.  Plus the vegetables are raw, so they are a lot better for you (for the "what it's worth" department).

This Thursday is our monthly class with the IMX=Pilates group and we will be doing Asian food.  If you have wanted to try out a class to see how much fun it is, please join us!  Cost is only $20 and you will not walk away hungry.  Contact me for details. 

Lastly, we are holding a screening of Fresh at Living Water Christian Church in Parkville, MO, on June 3 from 7 p.m. - 9 p.m. to help raise funds for our missions trip this summer to Koinonia Farm. This is a movie that everyone should see and a panel of experts comprised of local organic farmers will even be there to help facilitate discussion.  More details can be found here.  I hope to have a big crowd!

Enjoy the recipe!

Grated Beet and Carrot Salad

3-4 medium sized carrots
3 beets, peeled
1 apple, cored
2 cloves minced garlic
1 tablespoon raw apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon organic sesame seed oil
1/4 cup finely chopped herbs (parsley, basil, thyme, dill, anything)
juice of one lemon
1/2 cup crumbled feta cheese, optional
sea salt and pepper

With a box grater (or mandoline), grate the carrots, beets, and apple into a medium sized bowl.  In a separate small bowl, whisk together the minced garlic, vinegar, mustard, lemon juice and sesame seed oil.  Toss the dressing, herbs and feta with the grated vegetables.  Salt and pepper to taste.

Homemade Nut Milk

If you can turn on your blender then you can make homemade nut milk.  I learned this several months ago when I finally decided to try it for myself.  Right off the bat I will say that a high powered blender makes better nut milk (i.e. Vita-Mix or BlendTec); however, I made it for a long time with my regular blender and it was good, too.  Let me back up, though, because I am getting ahead of myself.  I need to answer the obvious question of why in the world would I want to make nut milk.

Where do I start?  The effects of dairy on the body are so complex and confusing that it's one of those things that you just need to do your own research on and make a decision based on your body.  We have been brainwashed to believe that we must eat dairy to build stronger bones and most people do not question the authority of the "grand" Food Pyramid.  And why would we?  Dairy tastes so good, so it works out perfectly!  Believe it or not, though, a good portion of the world's population was not born with an enzyme called lactase, which is required to digest milk's sugar, lactose.  Those people are classified as lactose intolerant and dairy causes them a great deal of pain when they consume it.  The rest of the population still suffers from the ill-effects of dairy without knowing it due to natural hormones found in cow's milk, as well as, the body's reaction to create excess mucus.  Excess mucus leads to chronic sinus, ear, and upper respiratory infections, as well as, inadequate absorption of nutrients by the intestines.  Typically, these things are treated with antibiotics or other drugs, maybe washed down with a big glass of milk, and the problems are only compounded.  The long term effects can be devastating, even deadly.  In fact, the major killers in America (heart disease, cancer, diabetes), as well as, other common issues (depression, headaches, allergies, infertility) can all be linked back to nutrient deficiencies.  What a bummer!  Really.  It's very troublesome to me.  That just scratches the surface, too, and does not even begin to address the mass production of dairy loaded up with synthetic hormones. 

To sum it up, if you must consume dairy it's best for you when unpasteurized or raw.  All of the beneficial enzymes that will actually help your body digest it (and therefore take a load off of your pancreas) are still in tact.  Read more here and just know that it will take more effort to get raw milk products.  If you are like me and want to find alternatives to dairy then nut milk is the way to go (soy is whole 'nother story).  There is no question that we benefit from all that nuts have to offer, except for the poor people who are allergic to nuts.  Most commonly people make almond and cashew milk, but brazil, macadamia, and pecan nuts all make wonderful milk, as well.  Each one brings it's own health benefits to the table.   The process to make milk is pretty much the same no matter what kind of nut you use, the only difference being whether or not you have to strain it at the end.  And, if you are wondering where are going to get your calcium from, there are other sources, such as dark leafy greens, you can turn to.

For the record, my family still consumes dairy products; although, I will be eliminating it soon from mine and my 2 year olds diet.  At least for awhile.  It's a pretty heavy topic, I know, and it isn't going to be easy.  Luckily, I can come up with plenty of alternatives to satisfy.  It's not like coffee.  That is something I straight up admit to having an addiction to and nothing will ever take it's place.  To each is his own...

Homemade Nut Milk

1 cup raw, organic nuts (almonds, cashews, macadamias, etc.)
4 cups water, plus more for soaking
1/4 teaspoons sea salt
1 teaspoon vanilla extract
1 tablespoon raw honey or 2-3 tiny scoops of powdered stevia (using the scoop that comes with it)

Cover the nuts in water and allow them to soak for 8 hours or overnight.  When finished, drain and rinse the nuts very well.  Discard the soaking water.

Add the nuts to a blender along with 4 cups of water.  Blend on high for 2 minutes or until smooth and creamy.  Add the salt, sweetener, and vanilla and continue to blend for another 20 seconds.  Strain the pulp (if any) using a nut milk bag or a paint strainer works well, too. Chill the milk and enjoy!

Note:  Almond milk always needs to be strained.  Others will depend how good of a blender you have.  If you are using a Vita-Mix or a BlendTec then you should not have to strain cashew or macadamia nut milk.  If you are using a regular blender then you might.  It depends on how you are using the milk, too.  Over cereal or in smoothies, don't bother.  In coffee or drinking it straight, yeah, nut grit isn't good.  Also, do not discard the pulp.  You can add it to smoothies, oatmeal, or dehydrate it and pulverize it and you can use it as faux bread crumbs, in cookies, all kinds of things.