Hey guys. Thanks for all the well-wishes yesterday. Garlic, orange juice, sleep, and miso usually get the job done and I'm feeling a lot better. Despite that, I still didn't get out of the house today, most of my time being taken up by writing for the zine.
But I did celebrate the 80 degree temperatures with another almost raw-recipe, this one coming from Nikki at Fresh Young Coconut. She is making some delicious looking fall-themed raw food for MoFo, but today was a recipe I'd had bookmarked for a while, Rosemary Beet Pate.
I am a big fan of beets and we have them on hand here a lot, maybe even more than usual lately in the spirit of fall. However, almost a week went by without us making our usual salad, so the beets in the crisper got a little soft. They were salvagable by steaming them and following Nikki's recipe.
A steam, a bit of measuring out soaked sunflower seeds (I pre-soaked mine for maybe two hours?) and hemp seeds, a quick chop of rosemary, and a whirl in the food processor, et voila:
Gorgeous, no? I wanted to make collard wraps, like Nikki, but only had smaller interior romaine - so I just chopped it all up and went with a small salad of romaine, baby spinach, cucumber, and tomato.
Rosemary is an herb I like a lot but I am really bad about knowing how to use it (and almost all other herbs and spices.) Beet and rosemary is a combination I would never have paired but it works really nicely. It's also cool that this uses fresh rosemary and not dried, which lightens the flavor of usually dark and earthy beets. I added a few squeezes of lemon juice and a little extra rosemary.
Served with a side of carrots, cauliflower, and red pepper with hummus this was a great, quick lunch and pretty filling as well, due to the hemp and sunflower seeds.
Thanks, Nikki, I can't wait to use the rest of it up!
Any other favorite ways to use rosemary?