Spicy Bean Cacao Chili

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Now, this is what I call ‘Delicioso’.. talk about a sweet n’ savory winter meal. This hearty chili packs in powerful antioxidants from the raw honey and cacao nibs and a dose of protein from the  beans and pumpkin seeds.  Try this tasty chili tonight for a cozy way to warm up your weekend.

Ingredients

  • 3 Dried chili peppers
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Smoked sea salt
  • 1 Tbsp. Raw honey
  • 1 ounce Cacao nibs
  • ½ tsp. Fresh Ground white pepper
  • 1 Tbsp. Olive Oil
  • 1 c(15.5 ounce) an Kidney beans, drained and rinsed
  • 1 (15.5 ounce) can Chick peas, drained and rinsed
  • 1 (15.5 ounce) can Navy beans, drained and rinsed
  • ¼ cup Fresh basil, finely chopped
  • ¼ cup Pumpkin seeds
  • ½ cup Water
  • 1 (28 ounce) can Crushed tomatoes
  • ¼ cup Strong coffee
  • 1 Yellow onion, chopped
  • 1 Carrot, shredded
  • 2 Cloves garlic, minced

Directions

  • In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
  • Stir in raw honey, paprika, cumin, oregano, salt, and pepper. Add tomatoes, chili peppers, and cacao nibs, and stir until well blended.
  • Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick.
  • Sprinkle with pumpkin seeds and fresh basil before serving.
  • Enjoy!

Do you recall a few weeks ago, when I had the pleasure of dining at Rouge Tomate and interviewed their Culinary Nutritionist as well as visited the Back To Basis Farm Market last month?  Well, next Thursday, November the 19th marks the one year anniversary of Rouge Tomate and they are celebrating with a Basis Farm To Chef event…and you’re invited!  I had the pleasure of

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Rouge Tomate, one of the greenest restaurants in Manhattan, is proud to celebrate its New York one-year anniversary with a special event co-sponsored by Basis Farm to Chef.On Thursday, November 19th from 12:00 pm – 4:00 pm, Rouge Tomate will host a Farmer’s Market Forum featuring produce and representatives from 10 local farms and a 3-course $29 price-fixed Farmer’s Market Lunch prepared with ingredients procured from four of the farms being showcased.  This celebration comes on the heels of Rouge Tomate receiving its first star from the Michelin Guide, a true honor for a health-conscious restaurant in its first year of operation.

A member of the Green Restaurant Association, Rouge Tomate exhibits its commitment to sustainable, environmentally conscious practices in everything from the architectural design to the development of the menu. Under the direction of Executive Chef Jeremy Bearman, the Modern American restaurant features delicious cuisine with seasonal ingredients sourced from local farmers such as those involved in Basis Farm to Chef.  Basis Farm to Chef is a service provider that helps bring together small and mid-size farmers with chefs and consumers who want to buy locally produced food.  At the upstairs market, the farms will offer food samples, describe their operations and discuss the benefits of eating seasonal and local foods. Downstairs, Chef Bearman will be preparing a delicious menu that locavores will not want to miss.

In the year since Rouge Tomate opened its doors at 10 East 60th Street, the restaurant has had a huge impact on the community, partnering with a number of eco-conscious organizations and health charities including Go Green, The Green Market, New York Restoration Project, Operation B.L.U.E and Action Against Hunger among others.

“As Rouge Tomate prides itself on seasonal and local cuisine, a farmer’s market is the perfect opportunity for us to celebrate our year of success and showcase our sustainable and delicious menu,” said Emmanuel Verstraeten, Founder and CEO of Rouge Tomate. “When I began Rouge Tomate in Brussels eight years ago, I never thought that that one day we would open in New York.  It has been a truly special year, from our first reservation to our first Michelin star. We are proud to celebrate our anniversary with a great organization like Basis Farm to Chef.  We hope to see you all on November 19th.”

To make reservations for Rouge Tomate, please call 646.237.8977 or visit www.rougetomatenyc.com

dining rougetomate 3

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Verstraeten opened the flagship location in New York City in 2008.  Rouge Tomate’s commitment to health, balance and well-being is evident in every aspect of the restaurant – from sustainable, eco-friendly design and practices to the constant collaboration between the executive chef and the staff culinary nutritionist.

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday.

basis

Founded in 2008 in New York City, Basis is a mission-driven company committed to good food for all. We are passionate about good food that is traditional, localized and 100% traceable. We partner with farmers and local communities to sell good food at affordable prices. Basis is launching a new chain of small-format retail food stores, starting in New York City, that will only sell good food. No toilet paper. No Twinkies. Just good food from good producers. Basis also offers delivery, storage, and marketing services for farmers interested in selling their products directly to wholesale customers, including the 20,000+ restaurants in New York City.

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And Just in Time for The Weekend, Here’s A Few Articles In The News This Week:

Fast Eating Limits Gut Hormones that Induce Fullness

Kellogg Removing Antioxidant Claims on Some Cereal Boxes

A White House Chef Who Wears Two Hats

New Couples At Risk For Packing On The Pounds

Perishables Sales Booming at Retail

Kids Menus? O Grow Up!

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What’s for Breakfast?

Breakfast Doesn’t Always Have to be “The Traditional Meal”

  –Branch out and incorporate last nights left-overs into your morning dish!

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Many of my clients come to me complaining of “No energy” or exhaustion and they cannot figure out why.  The first thing I ask is, “What do you usually eat for breakfast?” Unfortunately, this question is usually followed by a simple, “Umm, breakfast? I don’t have time for breakfast…I grab a coffee on my way to work and maybe a bagel if I have time.

Well, first off this is a huge problem.  Not only do many Americans wake up without eating breakfast, they wouldn’t have the first idea as to where to start in preparing this easy meal.  What many people do not know is that breakfast is the easiest meal to prepare…you don’t have to make yourself a huge omelet with fresh herbs and veggies, toast, and freshly sliced fruit…(Who really has time for that when you are running out the door for work?) There are numerous foods that can be quickly prepared and keep you satisfied until your mid morning snack or lunch time.  Who said breakfast has to consist of breakfast foods?  For instance, use left over items such as beans and grains from dinner the night before.  Easy to prepare items such as oatmeal, wheat berries, pilaf, brown rice, grits, cream of wheat, risotto, barley, polenta, Chinese rice porridge (Congee), the opportunities are endless.  You can top these simple dishes with a sweet or savory mixture.  For instance, some may prefer beans (chickpeas are my favorite), cheese, nuts, coconut, all natural peanut butter,  fresh fruit, cinnamon, canned pumpkin, sweet potato, dried fruits, all natural honey and seeds.  These dishes can simply be prepared overnight and placed in your refrigerator until the morning where you can add a touch of your choice of water, raw milk, soy milk, hemp milk, silken tofu or rice milk.  These will ensure a perfect consistency.  You can also use your slow-cooker to prepare these grains in large quantities and store in your fridge for every morning of the week ahead.

Take advantage of these unique breakfast ideas…branch out and don’t be scared to try sweet on Monday and savory on Tuesday…let yourself get creative and most importantly have fun.  Try to plan the week’s dinners on Sunday night and make sure to cook a large batch of your grains at night so you can be sure to have left-overs for your morning breakfast.  You can even combine left over grains in the morning with some freshly made rolled oats to get a unique consistency in your dish.  Moreover, these breakfast grains are incredibly easy to transport  to work in a Tupperware with all of your fixings added on top…when you get to work mix in your favorite nuts  and fruit for an added sweet burst of flavor and crunch!

As noted in my previous post on Whole Grains (see Whole Grain post), benefits of whole grains include reduced risk of stroke, type 2 diabetes, heart disease, better weight maintenance, reduced risk of asthma, healthier carotid arteries, healthier blood pressure levels, lower risk of colorectal cancer, reduction of inflammatory disease risk, and less gum disease and tooth loss.  Whew…if that list doesn’t make you want to include whole grains into your first meal of the day, then I don’t know what will….Give it a try…be adventurous!!!

Here are a few ideas to get you started.  Mix and Match the following toppings with the following grains.

Grains

  • Steel Cut Oats
  • Porridge
  • Brown Rice
  • Millet
  • Buckwheat
  • Wheat Berries
  • Amaranth
  • Hulled Barley
  • Cornmeal
  • Quinoa
  • Rye
  • Sorghum (Also known as Milo)
  • Teff
  • Triticale
  • Wheat: Spelt, Emmer, Farro, Einkorn, Kamut, durum and forms such as bulgur, cracked wheat and wheat berries
  • Wild Rice

Toppings of Choice

  • All Natural Peanut Butter or Nut Butter of choice (Almond, Cashew, etc.)
  • Egg Whites
  • Raw Nuts
  • Coconut
  • Miso
  • Nutritional Yeast
  • Bee Pollen
  • Lemon/Lime Zest or Fresh Juice
  • Wheat Germ
  • Granola
  • Beans: Chickpeas
  • Fresh Herbs
  • Oat Bran
  • Ground Flax Seed
  • Cheese
  • Vegetables: (Cooked or Left-overs from Stir-Fry)  tomatoes, spinach, onions, peppers, etc.
  • Raw Honey
  • Canned Pumpkin or Sweet Potato or Squash
  • Cinnamon/Nutmeg/Coriander
  • Dried Fruits
  • Fresh Fruit
  • Raw Milk, Almond Milk, Soy Milk, Rice Milk, Silken Tofu, Oat Milk, or Hemp Milk
  • Greek Yogurt

Here are a few recipes to use to get you started…

Overnight Oats

1 1/2 cups whole grain (use a mixture from the below list or one). Use gluten-free if necessary.

1 tsp. salt (if desired)

4 cups water

Place in a saucepan and bring to a boil.  Turn crock pot on HIGH.When crock pot is hot, pour grain, salt, and water inside.Cover immediately and reduce heat to low.  Cook overnight.

Note 1: If making your meal in the morning, you can simply use a rice cooker, or  your stove top sauce pan.

Oven Surprise

2 1/3 cups cooked rice

Add in any of the above toppings of your choice and bake at 350 degrees for 30 minutes.   This is delicious with granola and fresh cut fruit.

Any takers? Share your thoughts and the concoctions that you have created for your morning breaking of the fast from the night before…believe me, your left overs will never have tasted better!  Enjoy!