LOCALadk Magazine

LOCALadk | Eat Local ~ Drink Global Spring Greens by: Wynde Kate Reece & Tammy Loewy W hat comes to mind when you think of spring? Is it the chirp of the birds that suddenly wakes you up again each morning, or the gentle babble of the brook now flowing through the woods behind your house? For many of us, the color green is most strongly associated with spring. Where for months we've seen nothing but grey skies, white lawns, and brown tree branches, our vision is now enhanced with a verdancy not matched at any other time of the year. For us Locavores, spring also marks the time of year when we start seeing leafy green vegetables re-enter our diets with early harvest plants such as baby arugula, field greens, and pea shoots. Our bodies are craving this blast of chlorophyll, which we haven't experienced since last October. In addition to the aesthetic, there is also a biological reason why we are so enchanted with the green that surrounds us at this time of year. Leafy greens help cleanse our bodies and provide an opportunity for rebirth within us. By consuming local greens in springtime, we help to eliminate the stagnation and accumulation brought on by winter as we prepare our bodies for the transition into the heat of summer yet to come. We invite you to indulge in our springtime favorite below. The combination of the liver-cleansing benefits of fresh spring greens and the blood-cleansing benefits of winter storage beets provides full-body rejuvenation. The Carrot & Ginger dressing adds sweet & sour warmth to the dish while bringing in a flavor combination that's sure to whet your palate. We've garnished the salad with freshly roasted, curried cashews. Although not a local nut, cashews are rich in protein, magnesium, phosphorus, and potassium and provide a healthy source of fats. The curry spices are yet another way to cleanse our livers, reduce inflammation, and harmonize our digestion. Rounding off the dish is some fresh feta from local goat milk, which is closer to human milk in composition than other milk. It is, therefore, easier for our bodies to digest. This recipe can be made as a meal, or any one of the components can be made separately and added to a dish of your choice. Join us in welcoming in the spring with Health and Vitality! u Curried Beet and Feta Salad with Roasted Cashews Curry Mix (Makes enough for mixing with beets, cashews, and a little for garnish) 3 tsp curry powder 1 tsp salt 1 tsp cumin seeds 1 tsp brown mustard seeds Curried Beets: 6 beets 1/4 cup canola oil 2 tsp. curry mix Directions: Preheat oven to 375 degrees Curry Mix: In a small bowl, mix all curry spices - set aside. Beets: Scrub the beets well and cut off the tops and bottoms. If organic, there is no need to peel. Cut beets in thin rounds - ¼ " thick In a medium bowl, toss the cut beets with canola oil. Add 2 tsp. curry mix and toss 52 LOCALadk Magazine Spring 2013 Maple-curry roasted cashews 1/2 cup raw cashew pieces 2 tbsp canola oil 1 tbsp maple 1 tsp curry mix The salad 1/2 lb fresh greens of your choice 1/2 cup feta, cubed 1/2 red onion – thinly sliced Carrot-orange-ginger dressing Juice of 1 orange 3 carrots - peeled and chopped 1/4 " piece of ginger - minced 1/2 tsp turmeric 1/8 cup maple syrup 1/4 teaspoon cumin seeds 1/4 cup brown rice vinegar 1/2 cup canola oil Salt to taste again. On a sheet pan spread the beets out in a single layer – bake for 25 to 30 minutes until tender. Cashews: In a small bowl mix 1 tsp. curry spices, canola oil, and maple syrup. Toss in the cashew pieces. Spread out on a pan and roast in your oven for 8 minutes, or until cashews are lightly browned. You can put these in the oven for the last 8 minutes that your beets are roasting. Dressing: Combine all the ingredients for your dressing in a blender and mix on high until smooth. Add salt to taste. Salad: Spread greens on a plate. Drizzle with dressing. Top with the beets, then onions, feta, and finally the cashews. Drizzle with a little more dressing, sprinkle with extra curry mix, and enjoy!

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