hot peppers by IAN RANSLEY DESIGN + ILLUSTRATION

Chili Peppers

hot peppers by IAN RANSLEY DESIGN + ILLUSTRATIONFair warning readers, your fearless author felt compelled to eat more than a few hot peppers in preparation for this article. Chili, chile, or chilli peppers, spelling dependent on region, have become a staple in kitchens worldwide. All are of the genus Capsicum and members of the nightshade family. In this article we will take a very brief trip through the history and physiological effects of this native of the Americas that has since conquered the international palette.

Microgreens by ilovemypit

Microgreens

Microgreens by ilovemypitAt LifeSource, we love our farmers. They are one of the major reasons our produce department is so amazing. These farmers are dedicated, hard working, talented and continue to amaze me. Ronnie is one of these people. He runs Spectrum Light Organic Farms and provides us with all of our wheatgrass and microgreens. What is a microgreen? Simply put, microgreens are greens that are larger than sprouts and smaller than “baby” salad greens. They are delicious, varied in flavor, and pack a powerful nutritional punch.

Juice by jamjar

Newsletter Article: Juicing 101

Juice by jamjar

 

In this busy world it can sometimes be a struggle to eat the recommended servings of fruits and vegetables. Juicing offers a highly efficient way to consume large amounts of produce and will leave you feeling incredible. While “juice fasts” do have their pros and cons, there is no arguing that incorporating a freshly made glass of organic juice into your daily routine is beneficial for everyone.

Recipe: Juice Pulp Crackers

Here’s the recipe for Juice Pulp Crackers included in the article Juicing 101 in the March ’13 Newsletter.

Juice Pulp Crackers

  • 2 ½ cups juice pulp
  • ½ cup ground flaxseed
  • ½ tsp. coriander
  • ½ tsp. curry
  • 1 Tbsp. tamari
  • 1 Tbsp. lemon juice

Mix all ingredients by hand. Add water if needed. It should be malleable but still hold together. Spread the mixture on a dehydrator tray lined with a Paraflex sheet. Spread to about 1/6-1/4 inch thickness. Score the sheet of dough lightly into cracker-sized squares, and put it in the dehydrator at 115 degrees. Dehydrate for about two hours, then gently break the crackers apart and flip. Dehydrate another two hours or so. At this point, check the consistency. If you spread the mixture thin, they might be ready. Keep an eye on them, flipping occasionally until crunchy. When they’re done, let them stand in the air for 15 minutes or so, then put them in an airtight container. They should stay nice and crispy for a week to 10 days. If you don’t have a dehydrator, bake at 150-175 degrees.

Adapted from: ChoosingRaw.com

lingcod_tomato_herbs

Ling Cod in Tomato Sauce with Fresh Herbs

lingcod_tomato_herbs
Ling Cod in Tomato Sauce with Fresh Herbs

  • 1 to 1 1/2 lb Ling Cod or True Cod steaks
  • Sea salt
  • Gluten-free flour for dusting
  • 16 oz can of crushed tomatoes
  • 1 chopped medium onion
  • 3 T. olive oil
  • 1 finely chopped garlic clove
  • 1 T. ground cumin
  • 2 T. fresh chopped dill, or basil
  • 3 T. olive oil, for sauteing the fish

Make the Sauce:

  1. Add three tablespoons of olive oil to a pan and heat it over high heat for a minute or two. Add the chopped onion and saute over medium-high heat until translucent, about 3 minutes.
  2. Add the garlic clove and saute for another minute or two. Add the tomatoes and cumin and stir to combine. Test for salt, and add some if needed.
  3. Bring the sauce to a simmer and let it boil down for 10-15 minutes; you want a thick sauce and you’ll need to evaporate a lot of water.
  4. Once the sauce is done, turn off the heat and set aside.
  5. In another pan, heat 3 more tablespoons of olive oil over high heat.

Prepare the Fish:   

  1. Dust your Ling Cod steaks in flour and tap off excess.
  2. Turn the heat down to medium and saute your fish, skin side down if there is skin on them. Cook this way for 5-10 minutes, or until you see the cooked portion of the fish reach about halfway up the sides. Don’t let it cook too fast or you will burn the surface. Take your time.
  3. Flip the fish and cook the other side until lightly browned, about 4-5 minutes.
  4. To serve, spread some tomato sauce on the plate and top with the fish. Sprinkle fresh dill on top as a garnish.