Moroccan Raw Carrot Salad

August 15, 2011 By Laura

Feast Noir.

You have heard of a flash mob, right? Feast Noir is similar, except instead of breaking out into song and dance the mob of people break out into dinner.

Literally. We all dressed in black and lined up in the parking area of a mixed-use development in town.

At 7 pm, we all filed to the center of the area, set up dinner in pre-assigned groups of 8, and dined.

My friend and I were concerned that it wouldn’t go off as smoothly as one would hope. It was surprisingly well-organized.

People got really into it – so going so far as to bring black foods, candles, and even sparklers! ~~Overachievers.~~

Our table of 8 had been good about coordinating but our table head didn’t show up, which meant we didn’t have plates or a TABLE. The 5 of us who did show made the best of it and set up on an outdoor stage area.

There was certainly no shortage of food!

As long as we have a cheese plate, we will survive.

Hummus courtesy of a “table”-mate

My appetizer plate, complete with homemade bread from another diner.

I volunteered to bring a veggie side and dessert. (Desserts – yes, plural – coming tomorrow!)

A vegan Moroccan raw carrot salad had caught my eye on Epicurious months ago. Feast Noir seemed to be the perfect time to try out my own interpretation of the recipe. Naturally, I added a little more garlic, heat, and Mexican-influence.

One of the changes I made was to use orange in the recipe. It was an excellent decision because I think that bit of sweet citrus brought out all of the other flavors and made this dish something special.

I love when something I make turns out better than expected! Corinne even admitted she was surprised… ~~I’m not sure how to take that~~.

Moroccan Carrot Salad

10 oz carrots, coarsely grated (I cheated with store-bought)
3 T grapeseed oil
Juice + zest from 1/2 fresh lime
Juice + zest from 1/2 small orange
1/4 C cilantro
1 clove garlic, mashed
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cardamom
1 tsp garlic sriracha
S+P, to taste

Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).

Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.

Serves 4 as a side.

***

We were successful in getting the skeleton of the Italia trip planned! I’m beyond excited. 🙂

How was your weekend?

Did you try/do anything interesting?

Apple-Fennel Salad + WIAW

August 10, 2011 By Laura

Cheers to another WIAW!

This one is more of a “what I ate in preparation for and while on the road this week.” One day life will slow down… right?!

~~Who am I kidding – I totally thrive on running around with my hair on fire.~~

Anywho… it’s a quickie because 7am meeting are a bad idea for night owls. That does NOT mean that you should discount my Apple-Fennel Salad. I actually surprised myself with this one.

Breakfast

Like warm… err… cool apple pie

Post-Run Apple Pie Smoothie

1/4 Gala apple
1 C spinach
1 C unsweetened vanilla almond milk
1 scoop vanilla whey protein powder
1 tsp Maca powder
10 drops vanilla NuNaurals Stevia
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Sprinkle guar gum
Ice + Water, to taste

Lunch

An exercise in using what’s left in my fridge before jumping on a plane turned out pretty damn good! Loved the licorice crunch of the fennel with the sweet apple and the punch from the chili pepper. (Scroll to bottom for the recipe.)

Insert power walk through the Atlanta airport.

We have a lot of African sculptures in the ATL airport. I don’t know why…

Snacks

Biscoff Cookie Dough Ball

Not pictured: Think Thin bar, peanuts, and a kombucha.

Insert arrival in Charlotte and pleasantly brief wait in taxi line.

The gym was nice in my hotel – they provide foam rollers (I won’t think about how many sweaty, hairy legs rolled on that thing before me) and post workouts on the walls to inspire!

Dinner

Dinner out with family in Charlotte. I didn’t want to take pics and the lighting was terrible… but I did take a pic of the guy rocking a ‘hawk in the kitchen.

Good Food (creative name, right?!) in Charlotte, NC is worth a stop!

Small plates not-to-miss:

Sauteed Mushrooms with herb and garlic
Steamed Bun with five spice rubbed pork belly, hoisin & pickled vegetables
Braised Duck Fettuccini pancetta, peas & sweet onion cream
Macademia Nut Pie with banana ice cream

Apple-Fennel Salad

1/2 medium Gala apple, diced
1/2 medium fennel bulb, thinly sliced
1/2 small shallot, minced (~1/2 tsp)
1/4 C celery, thinly sliced
1/4 fresh cayenne pepper, minced (~1/4 tsp)
1 tsp lime juice
1 tsp extra virgin olive oil
1 tsp apple cider vinegar
1/2 tsp tarragon
S+P, to taste

Mix all of the veggies together to combine.

Whisk together the remaining 5 ingredients. Toss with veggies until just coated.

Enjoy!

Serves 1 main or 2 as sides.

***

I’m off to Chicago tonight! Look forward to a thought-provoking guest post by another of my favs tomorrow!

Do you travel for business?

What are some of your favorite “use everything in the fridge” dishes?

Winter Fruit Salsa

November 23, 2010 By Laura

Happy Thanksgiving Week! Also referred to as the beginning of the holiday shopping madness extravaganza.

In other news, Mom and I are almost done with the Cleanse!

Wednesday morning we break the cleanse. What will I eat first… OATMEAL for breakfast!

I miss oatmeal, peanut butter, and red wine. (I think I’ve written about these items 21 times during this 21 day cleanse.)

We are supposed to introduce foods back into our diets one at a time in order to see how our bodies react. I’m going with gluten-free carbs first. However… I don’t want Thanksgiving to totally suck. Sooooo… a small glass of wine and a bite of the chocolate cake I’m baking are just what the doctor ordered.

It really has been fun. I’m almost sad to see it end. Almost.

Check out some of the great, healthy food I’ve been eating (click pics for recipes):

Lentil Stuffed Acorn Squash

Spaghetti Squash Spaghetti

Many awesome salads

TONS of creative smoothie-love

Enough about food. Let’s talk about food (and cameras!).

Remember the butternut squash I had next to yesterday’s Asian stir-fry pics?

It was used for more of my new soup addiction: Butternut Squash Apple.

I may or may not have licked this pot

I also made more of my super-good-for-you Flax Crackers.

Healthiest Crackers Ever Made

And the new camera!!!

I had to begin my holiday shopping like everyone else.

It is a Panasonic Lumix. I think I’m in love… and I don’t even know how to use it.

I had to test it with a colorful winter fruit salsa.

Winter Fruit Salsa

1/2 butternut squash, chopped into ~1/2 in cubes
1/4 yellow onion, diced
1 apple, diced
1/2 green pepper, diced
1/2 jalapeno, seeded and chopped
1/4 C pomegranate arils
2 T lemon thyme
2 T fresh lime juice
1 T apple cider vinegar
1/4 tsp nutmeg
1/8 tsp red pepper flakes
Salt and pepper to taste

Preheat oven to 400 degrees.

Spread chopped squash out on baking sheet. Toss with nutmeg, salt and pepper. Roast for 15 mins, flipping once. Check to be sure it is still fairly firm – it needs to hold together in the salsa. Remove and let cool.

Meanwhile, combines all other ingredients in medium bowl and mix. Add squash (once cooled), season to taste, toss to mix, and serve.