farmers market

Golden Goddess Juice

So the story goes, my father-in-law, at one point, was juicing so much that his skin turned orange from all the carrots he was consuming. Carrots get their orange color from beta-carotene, which our bodies turn into Vitamin A. Vitamin A is an essential nutrient and supports healthy skin, the immune system, vision and more. If my father-in-law's skin turned orange due to carrots, it would be safe to assume he was full of Vitamin A (however all of this seems like a tall tale).

This is the first year I've really started to get into juicing. We've had a juicer sitting in a closet since my husband and I first moved in together a few years ago. I've always been more of a smoothie person in part for the added fiber, and part because clean up was easier. But lately, with this new year underway, I've found myself taking the few more extra minutes for cleanup to try juicing more. In fact, I think I've juiced more this month than I did all last year. Refocusing on my health and nutrition I've started adding juicing into my routine. I've found I really enjoy it and has been especially beneficial when I caught a cold and needed to boost my immune system. This January I challenged myself to avoid alcohol for #DryJanuary, so juicing has also been a great way to enjoy something other than water. 

Earlier this week I cut into a golden carrot I picked up from Winter Moon Roots. I bit into one of the spears, and I swear, it was the best carrot I've ever had. I've tried different colored carrots before and they always pretty much taste like any other carrot, but these golden carrots were just slightly sweeter than your standard orange carrot. It instantly got me thinking how great this carrot would be in a juice. 

Now, every time I think if juicing, particularly carrots, I think about my father-in-law's story about turning orange (I always picture that oompa-loompa shade of orange and laugh to myself). I wonder what color golden carrots would turn your skin. Gold, like King Midas' daughter? Then all of a sudden the recipe for this Golden Goddess juice came to me.

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With a blend of golden carrots, golden beets, golden apples and a medley of citrus and ginger I can't say that this delicious juice will turn your skin gold, but packed with vitamins and nutrients this juice will give you a burst of energy and certainly make you radiate and glow from the inside out. 

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With the perfect recipe in mind I couldn't wait to get to the Wayland Winter Farmers' Market this Saturday. Even snow wasn't going to stop me (my husband tried to advise against it, but you shouldn't get in the way of a woman a mission). This girl needed her roots!

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As usual, Winter Moon Roots delivered on some amazing produce. In addition to the golden carrots and beets for this recipe, I also grabbed some regular red beets and a watermelon radish to use in some other dishes this week. Michael, the owner, is super nice and hooked me up with some extras too. He saw one of my earlier blog posts this month and when I told him I was doing a special juicing recipe this week he gave me a few extra carrot bits (not pictured). My dog, Killian, was also really appreciative of the gesture; carrots are his favorite and of course he was begging me for snack when he saw what I was unpacking from the market.

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After the market, I stopped at the regular grocery store to pick up a few more things. I lucked out because they had organic golden delicious apples in stock, which is exactly what I wanted for this juice. When I returned home and finished unpacking, I got right to juicing (I've been waiting to try this for days)!

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The golden carrots produced a bright yellow juice that looked so refreshing, while the golden beets had a more orange/gold tint. Things were coming together just as I had imagined. An apple, half an orange, slice of lemon and inch of ginger and I was ready to down this concoction. It was the perfect contrast to the snowy weather outside. Bright and vibrant while the world outside was covered in a sheet of white.

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Ingredients

  • 1 jumbo sized or 3 normal sized golden carrots
  • 1 medium golden beet
  • 1 golden delicious apple
  • 1-2 inches fresh ginger root
  • Half of an orange, peeled
  • 1 slice of lemon, with rind

Instructions

  • Chop ingredients enough to make sure they fit through your juicer's chute (don't give yourself any more work than you need to).
  • Following the manufacturer's instructions, get your juicer ready with a glass large enough to collect all the juice.
  • Start juicing and drink immediately.

Notes

Use a mason jar as your glass. When you are done juicing, screw on a cap and give the juice a quick shake to mix up all the ingredients. Alternatively, give your juice a quick stir to blend the flavors.

Mushroom "Crab" Cakes

I am super excited to share this recipe with you! I'll admit I'm not someone who particular loves mushrooms. In most dishes if I had the option to have the meal with or without mushrooms it would be without. Then again, most of my memories of mushrooms were that of the slimy, rubbery type my father used to get on his pizza everyone and awhile. Lately, I have grown to like them more, and have appreciation for them if I'm out to dinner and they are served in a dish I order. But I've been secretly wanting to do more with them. Then I found Mycoterro Farm at the Winter Farmers' Market last week. I had just grabbed myself some coffee from my new favorite roasters, a local placed called Karma Coffee Roasters, and was heading to line up from my produce when I saw a sea of funky looking mushrooms set up and just had to learn more... 

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The man running the mushroom stand was exactly how you'd might imagine... I was taken back to my trip to Bonnaroo in 2006 and had to laugh. The first thing that caught my eye was a bizarre looking mushroom that resembled a sea urchin and I had to learn more. It's called a Lion's Mane mushroom. The guy (super nice and helpful but I didn't get his name) tells me that the mushroom has a taste similar to lobster, with a texture like crab.

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I had to have one and he provided me with some extra information on the mushroom, including a recipe for a "crab" cake. I took the recipe and tweaked it a bit and have to admit he was 100% right. I could fool anyone with these little bites; no one would know I was serving mushroom! For the most part I remained true to the recipe that came from Mycoterra Farms with the exception of adjusting some of the measurements of ingredients and using Greek yogurt in lieu of mayonnaise as I preferred to use the Greek yogurt as a healthy, fat-free (unprocessed) substitute.

An important note I learned was that raw, or undercooked, this variety of mushroom will taste quite bitter, and is best cooked slowly in a skillet or roasted. This recipe called for roasting the mushroom, so I followed suit. I chopped up the mushroom, perpendicular to the spines, as noted to retain the stringy seafood texture, tossed in some organic extra virgin olive oil and threw in my oven along with a large clove of garlic to roast at 350 degrees for 30-40 mins, turning part way.

Mushrooms retain a lot of water, so they shrink quite a bit when cooked. I was so concerned about overcooking these that I pulled them out on the early side. I could tell they could use some more cooking so after I started sweating some diced onion on the stove top, I added the lion's mane to cook another minute. I put the mushroom, garlic and onion mixture in a food processor and pulsed 3-4 times just to break up the chunks. In a separate bowl I started adding the rest of the ingredients for the "crab" cake: 2 tbs Greek yogurt, 1 tsp soy sauce, 1 cup of bread crumbs, 1 egg, a generous amount of fresh chopped parsley, a splash of vinegar, splash of lemon and 1 tsp of paprika (and salt and pepper to taste). I gently folded in the the mushroom mixture with the other mixture to create the cake mix. All they needed was to be cooked!

I'd imagine that you could bake these in the oven, but to really get the true texture of a crab cake they need to be pan fried. My go-to cooking oils are grapeseed oil and coconut oil - both have a high smoking point, meaning they can withstand high heat, without breaking down/burning (and becoming a carcinogen). I was out of grapeseed oil, so I used coconut oil and it worked perfectly. If you've never cooked with coconut oil, I'd highly recommend it. While the oil itself smells like coconut oil, I don't find in imparts a coconut flavor to what you are cooking. (pic) Look at these beauties! Out of the pan, I simply blotted off the excess oil and sprinkled a touch of sea salt on top.

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For dipping (because every good grab cake needs a sauce) I whipped up a quick 4 ingredient remoulade-like sauce and served my creation with a Purple Kale salad with avocado and chickpeas (I'll add a like to that recipe once I post it).

Lion's Mane mushrooms are a vary rare variety, so the fact that I have access to them now this winter through the market means I'll be making and enjoying this recipe a few more times. I don't know about you, but I think this would make perfect game day grub for the big game a few Sundays from now! If you don't have access to lion's mane can you make this recipe? Absolutely! The unique qualities of the lion's mane do add that texture and slight taste you'd expect from a crab cake, but that's not to say you couldn't use this cooking method with a more common variety, like oyster mushrooms (which have a more mild flavor) and replicate something in the same vain. Go ahead! Be adventurous! As the "mushroom guy" said last week, "can you imagine the first person that decided it would be a good idea to try to eat one of these things?!" Curiosity can pay off. I'm very pleased I got over my aversion of mushrooms and discovered something so delicious to add to my cooking repertoire!  

INGREDIENTS

  • 1/2 pound (2 pints) Lion's Mane Mushroom
  • 2 tbs Extra Virgin Olive Oil
  • 2 cloves garlic
  • 2 tbs Greek yogurt (organic mayonnaise can be used as a substitute)
  • 1 tsp soy sauce
  • 1 cup organic bread crumbs
  • 1/4 cup diced onion
  • 1 egg (you can easily make this recipe vegan by replacing this with a "flaxseed" egg)
  • splash of white or red wine vinegar
  • 2-3 tbs fresh chopped parsley
  • 1 tsp smoked paprika
  • lemon juice from 1/4 lemon
  • 3-4 tbs coconut oil (or alternative) for cooking the cakes
  • Salt and Pepper to taste

For remoulade:

  • 1/4 cup non or low-fat organic Greek yogurt
  • 2 tbs Dijon mustard (I used Trader Joe's Garlic Aioli Mustard)
  • 1 tsp smoked paprika
  • juice of 1/4 lemon

DIRECTIONS

  • Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
  • When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
  • In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.
  • *If you choose, you can saute the onions instead of using raw onions (this is optional). To do so, cook in a saute pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).
  • Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
  • Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
  • Finish with a touch of sea salt
  • For remoulade: Using a whisk, mix yogurt, mustard, parika, lemon juice and salt and pepper.