Used with permission Countryman Press / W.W. Norton & Co / Photograph by Leda Meredith
Preserving Everything
There’s no better time to pickle and preserve that farm-fresh bounty
One of my great unfulfilled goals in the kitchen is to master what used to be called “canning”: the art of preserving peak-season produce in mason jars, creating pickles, relishes and chutneys.
Preserving Everything (countrymanpress.com), by Leda Meredith, is a great friend to have, just in time for fall, when you will be especially inspired to create beautiful side dishes and condiments like Moroccan-Style Preserved Lemons (pictured here) that are so much easier than you think.
“In the 21st century, food preservation is more than a way to stock up for the winter, save on the grocery bill or make some cute food gifts for the holidays,” says Meredith, who learned to preserve food at her great-grandmother’s side. “Although it can certainly be all of those things, contemporary food preservation is also a way to reduce your carbon footprint by having locally grown or raised foods on hand year round.” Bon appétit!
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Moroccan-Style Preserved Lemons
(from Preserving Everything, by Leda Meredith)
Preserved lemons are an essential ingredient in Moroccan tagines and other North African dishes. They make a lovely gift, especially if paired with a recipe.
Ingredients
¼ cup kosher or sea salt
1 tablespoon sugar or 2 teaspoons light honey
4-5 organically grown lemons, quartered lengthwise
2 whole cloves
1 cinnamon stick
Juice of 3-4 additional lemons
1. Combine the salt with the sugar.
2. Pack the quartered lemon pieces into a clean glass pint jar, pressing down on each layer as you add them. Sprinkle the lemon pieces with the salt and sugar mixture as you add them. Press the two cloves down in between the lemon pieces. Slide the cinnamon stick in between the lemons and the side of the jar.
3. Add the additional lemon juice, pressing down gently on the lemon pieces to remove any air bubbles, until the pieces are completely submerged in liquid. Screw on the lid.
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The Vegan Family
Actress Mayim Bialik, a star of the The Big Bang Theory, is a vegan, mother of two, and a neuroscientist in real life. Her new cookbook, Mayim’s Vegan Table (dacapopress.com), with Dr. Jay Gordon, serves up more than 100 healthy, family-friendly vegan recipes that are also delicious. Here is an easy recipe for Fruity Oatmeal Muffins to tuck into the lunch box.
Fruity Oatmeal Muffins
From Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Preprinted courtesy of Da Capo Lifelong Books.
Makes 12 muffins
Kids love a snack they can hold in their hands, and these nutritious and hearty muffins are not only kid-friendly, but easy to prepare. Add dried fruit or get creative with chocolate chips or nuts.
1¼ cup rolled oats
¾ cup oat flour (run rolled oats through the blender until finely ground)
2 tablespoons potato starch
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup packed prunes or raisins, chopped
½ cup packed light brown sugar
½ cup vegetable oil
egg replacer equivalent of one egg
1 cup unsweetened applesauce
1. Preheat the oven to 400 degrees F. Place muffin-cup liners in 12 muffin cups.
2. Combine the oats, oat flour, potato starch, baking powder, cinnamon, salt, nutmeg, prunes or raisins, and brown sugar in large bowl.
3. In a small bowl, beat the oil and egg replacer until blended. Add the applesauce and stir until blended. Pour into the dry ingredients and stir until just blended.
4. Divide the batter among the prepared muffin cups and bake for 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for five minutes in a pan set on a wire rack.
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A New Protein Powder on the Block
If you are looking for a healthy meal replacement, or simply want to supplement your meal with a complete protein, try Aloha’s new Signature Protein Cacao, a tasty organic, vegan, gluten-free drink with 20 grams of protein and less than 150 calories. The protein is sourced from brown rice and sachainchi, a South American super seed, and the drink aids in digestion, brain function and heart health, and soothes inflammation. aloha.com