It’s snowing again in Denver. Apparently nobody told Mother Nature that it is almost summer. But mothers are notoriously busy people, so maybe she missed the message?
Weather like this screams for comfort food, but the calendar doesn’t lie and summer is creeping in fast. So while a gigantic pot of spaghetti and meatballs accompanied by a loaf of buttery garlic bread and two huge glasses of Cabernet sounds delicious, the aftermath wouldn’t be worth it. Yes, yes, we know the Epicurean meatballs are amazing. We ate them ALL WINTER with abandon. They are now on the FBI’s most wanted list. They are that good.
Instead, how about a decadent little soup today? This soup was published in the recent issue of Whole Living magazine and it is phenomenal for a variety of reasons. It is delicious. It is easy to make. It is super-duper healthy. It doesn’t require changing into loose-fitting clothing prior to eating. Bonus! Whip up a batch of this today (we double it) and banish those blues with this green soup.
Prep time: 15 minutes | Cook time: 1 hour | Makes: approximately 4 servings
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 4 cups Cleansing Broth (Whole Living suggests making your own broth but we substituted with an organic vegetable broth)
- 1 head broccoli, trimmed and chopped (6 cups)
- 3 cups baby spinach
- 1 avocado, chopped, plus more for garnish
- Coarse salt and freshly ground black pepper
- Heat oil in a medium pot over medium heat.
- Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes.
- Add broth and bring to a boil.
- Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Season with salt and pepper.
- Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado.
- Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
You are what you eat, or so they say. Does that mean incorporating the “superfoods” into your diet guarantees a cool name, a shiny suit and some sort of fantastic power? Like making whiny children, trying clients or persistent phone solicitors (“No I do not have time for a survey because I am busy being a SUPERHERO for God’s sake!”) disappear with a blink of an eye. Imagine!
Sadly, what’s happening in the food industry is not so super. Word on the street is that manufacturers are actually creating items that are truly addictive. And you thought it was just lack of will power. Milk producers are lobbying the FDA to allow fake sugars as an ingredient in their product. And the kicker is they don’t want us to know about it.
Obviously, the best bet is to eat more fruits and vegetables and less processed – um – stuff. Epicurean has been doing this since day one. We’ve always felt that real food tastes so much better than manipulated food. Mother Nature doesn’t make mistakes. Our newest fave is a kale salad. Larry and Jill DiPasquale love this salad so much, they’ve added it to the specials menu at Mangia Bevi Café. They must be on to something – they’ve been married and in business for over 30 years and are still smiling. Talk about super. Here’s one take on this recipe – but get creative. And get some of your powers back.
Epicurean’s Super Foods Salad
Prep time: 15 minutes | Makes: 4 servings
- 1 bunch kale
- 2 apples
- 1 cup cabbage, sliced thin
- 1 cup radicchio, sliced thin
- 1 avocado, cut into small cubes
- 1 cup cherry tomatoes
- 1/2 cup of pumpkin seeds
- 1/2 cup of dried cranberries
- Wash and dry the kale.
- Cut out and discard the tough stems, cut into strips and add to bowl
- Core and cut apples into strips, add to bowl
- Slice the radishes, cabbage, and radicchio, add to bowl
- Wash and slice baby tomatoes, add to blow
- Dice avocado, add to bowl
- Add pumpkin seeds and cranberries
- Toss, dress and devour
Ingredients for the dressing:
- 1/4 cup cider vinegar
- 2 to 3 tablespoons agave
- 1 teaspoon Dijon mustard
- 2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt, or more to taste
- Freshly ground black pepper to taste
- 1/2 cup of olive or grapeseed oil
- 1/3 cup diced red onion
- Place the vinegar, agave, mustard, poppy seeds, salt and pepper in a large bowl
- Whisk to combine
- While whisking add the oil slowly until all of it is incorporated