Happy Fall Y’all! I spent my last blog post lamenting over the fact that it was still hot, HOT here. I will try not to bore you with the hum drum descriptions of my current weather situation, but….I think San Diego may have finally gotten the memo about the change in season. Nineties in October is ridiculous I tell you, RIDICULOUS! I woke up yesterday to an overcast sky, a nice cool breeze and weekly temperatures in the mid 70s. That’s what I am talking about San Diego, thanks for catching up! Now I may need to start reading up on the art of rain dancing to enact some much needed California condensation and precipitation. Or I could just droll on and on about the dire drought status in this state and hope this blog post brings on rain like last week’s post did for fall. Yes I just took credit for fall San Diego, you’re welcome!
I spent this cool, cozy weekend recipe testing, meal prepping and making bone broth. Most of you know that making bone broth entails throwing things in a crock pot or pressure cooker and pressing a button, so I don’t get much street cred with that action. However, I deserve a pat on the back for the recipe testing and meal prepping! Pat, pat. I made and photographed five recipes yesterday, which is basically unheard of in my world. I am the type of food blogger that sees a picture or video of food and wants to make it with ingredients that I can eat. I play around once or twice then I make, photograph and post the recipe. There is not a lot of thought and organization except, LAY OFF IM STARVING! Name that clip, actor, show!
Needless to say, having five recipes made, and photographed in one day is pretty epic for me. Plus when it was all said and done, the kitchen didn’t look like Tornado Natalie had touched down. I actually managed to keep things clean while busily preparing some great eats for you all. Two of the recipes are older ones I had created a few months back, then got lazy and never photographed them. Sometimes my brilliance strikes me when the lighting is awful so a tasty meal is had, but there is no proof. Basically it never happened. Or that is just an excuse for my inability to follow through on things! Are you beginning to see a trend here? Sometimes I can be the world’s most organized, cough OCD cough, type-A person. Other times, I say fuck it and just see what happens. I should probably figure out how to hone in these two oppositional forces inside me for good, but instead I write a blog bitching about it and sometimes post great food!
This Asian Inspired Swiss Chard is one of those five recipes I whipped up this weekend. It was quick, simple and tasty, which makes it perfect because I like to eat meals that are not complicated. The flavors in this dish came together so well. The crispy rainbow chard stems add a unique texture while a very mild sweetness appears then ends with a light, salty spice. Basically this shit is amazing! I want to eat it everyday and in fact am eating the leftovers as I type. I may have dropped sauce on the keyboard, and quite frankly it tasted just as good on my keyboard as it did on the chard. Don’t tell me you have never licked your keyboard! Unfortunately, because it is cooked greens, it isn’t pretty! This was also the fifth recipe I worked on yesterday, so there is a huge amount of “awe screw it” when it comes to these pictures. Hopefully my next CSA box will contain some more swiss chard and I can give this recipe and these pictures another go. For now, I’ll just continue to devour these tasty greens!
- 1 bunch of Swiss chard (8-10 leaves)
- 1 Tbsp toasted sesame seed oil
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp sunflower seed spread
- ½ tsp Himalayan sea salt
- ¼ tsp black pepper
- 3 Tbsp Coconut Aminos
- 1 tsp coconut sugar (optional)
- 1 tsp red pepper flakes
- ½ Tbsp sesame seeds for garnish
- Cut off the swiss chard stems and chop them into pieces. Chop leaves, keeping stems and leaves separate
- Heat sesame seed oil in cast iron pan.
- Add garlic and ginger, stir until fragrant
- Add chard stems, cook and stir until they start to soften
- Add coconut aminos, sunflower seed spread, and coconut sugar. Stir to combine
- Add leaves, cook for 2-3 minutes till leaves wilt.
- Remove from heat and garnish with sesame seeds.
To a nourished life,