Tag: eat local

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Spring Clean your Diet with this Asparagus Detox Soup

Spring is a time for renewal. Let’s face it, we’d all like to be able to hit the reset button on our lifestyle in one fell swoop but positive change takes hard work. As a nutrition coach, I work with clients one on one to determine how we can make their desired healthy living goals attainable. One way to jumpstart a positive dietary shift is to undergo a detox. It just might be the closest thing to a reset button there is.

While developing my seasonal detoxes, I let the foods that are at the peak of freshness and availability speak to me and inform my culinary creations. Since it’s spring, asparagus is certainly abundant and there are countless ways to use it in healthy, cleansing recipes.

Below is one of my absolute favorite recipes. This soup (which can be served warm or chilled) is refreshing and light. It’s perfect as temperatures start to rise here in the District!

Broccoli Asparagus Miso Spring Detox Soup

[makes 2 meal sized portions or 4 appetizer size]

Ingredients:
− 1 bunch of asparagus
− 1 broccoli crown
− 4 -6 cups of chicken broth
− 1 Tbs white miso paste
− 1 Tbs sherry vinegar
− Juice of half a lemon
− 1 Tbs ghee (or organic unsalted butter)
− 1/2 tsp chili powder
− Sea salt and pepper to taste
− Optional: stir in 1/4 cup nutritional yeast for a more “cheesy” flavor

Directions:
1. Trim woody ends off asparagus and cut broccoli into florets (use the stalks!).
2. Bring a large pot of salted water to a boil. Blanch trimmed asparagus and broccoli florets for 1-2 minutes. Drain and immediately submerge in an ice bath.
3. Cut off the tips of the asparagus and reserve for future use (I like to scramble mine into a couple eggs).
4. In a blender, blend the blanched asparagus stocks and broccoli with broth, miso, vinegar, lemon, ghee/butter, chili, salt and pepper to taste. Add more stock as needed to achieve the desired consistency.
5. Heat over a medium-low flame (or setting) for 10-15 minutes when you’re ready to eat.

 

Serve warm or chilled. If you like a more creamy or cheesy flavor to your soups (I loved broccoli and cheese soup growing up) add 1/4 cup of nutritional yeast to the entire pot and stir well before dishing it out into bowls. You can also add a drizzle of nice olive oil and a hit of freshly ground black pepper for a little flavor enhancement. Bon apetit!

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MOARfit’s Spring Guide to Seasonal Eating in the DC Area

Seasonal eating is something we should all strive for no matter where we live, how much time we have, or the resources we have at our disposal. We will not always succeed in sourcing all of our food from our own back yard or local farmers’ markets—certainly not in the winter months in most places!—but we can commit to trying.

Why is this important? Well, I’m glad you asked.

Seasonal foods are picked at the peak of freshness and offer greater nutrient-density than most out-of-season fruits and vegetables. The less distance a food has to travel the more those nutrients stay intact. When you eat with the seasons, you will naturally enjoy a broader diversity of foods, providing your body with a wider variety of important vitamins and minerals needed to maintain a healthy body and mind.

From the planet’s perspective, eating with the seasons reduces the number of miles your food has to travel before it hits your plate. This helps cut back on its carbon footprint thereby reducing pollution and contributing less to climate change. A lot of local food is also produced under organic conditions (whether certified or not)—i.e. no toxic pesticides or fertilizers—which is better for your health and that of the soil in which foods are grown.

Finally, when you buy locally grown foods in season, you help provide financial support to the farmers in your area—which helps to grow your local economy! Also, your wallet will thank you since seasonal foods are often priced lower than out of season foods, which have to compensate for transport costs.

So, what’s in season here in the DMV? Ask and ye shall receive:

 

MOARfit by Amy Rizzotto Spring Guide to Seasonal Eating in DC

(Um, how gorgeous are these local watermelon radishes??)

——————————

DMV SPRING EATS

Asparagus . Beets . Collard Greens . Spinach . Swiss Chard .

Kale . Mushrooms . Onions . Radishes . Turnips . Squash

 

—————————-

For a complete list, see FreshFarm Market’s PDF.

 

MOARfit by Amy Rizzotto Spring Guide to Seasonal Eating in DC

And I can’t leave you without a handy list of DMV Farmers’ Markets:

 

WASHINGTON, DC

Bloomingdale Farmers’ Market

102 R St NW (b/t N 1st St & N Florida Ave NW)

Sunday 10am-2pm, May – November

 

Eastern Market Farmers’ Market

225 7th St SE

Tuesdays 3 – 7pm, year round

 

Dupont Circle Freshfarm Market

Dupont Circle 1500 20th St NW

Sundays 9am – 2pm, year round

 

H Street Farmers’ Market

625 H Street NE

Saturdays 9am – 12pm, April – November

 

USDA Farmers’ Market

12th St & Independence Ave SW

Fridays 10am – 2pm, June – November

 

White House FreshFarm Market

810 Vermont Ave NW

Thursdays 11am – 2:30pm April – October

 

Glover Park-Burleith Farmers Market

Hardy Middle School parking lot, 1819 35th Street NW

Saturdays 9am – 1pm May – November

 

Mount Pleasant Farmers’ Market

Saturdays 9-1, April 6-December 21

Special Note: As of right now, the Mount Pleasant Farmers’ Market is set to remain closed due to lack of permits. Let local DC government know if you want this market to re-open!

 

Columbia Heights Farmers’ Market

Civic Plaza 14th St & Park Rd NW

Saturdays 9am – 1pm, May – December

 

14th and U Street Farmers’ Market

Saturdays 9am – 1pm, May – November

 

Penn Quarter Farmers’ Market

8th St NW

Thursdays 3 – 7pm, March – December

 

Broad Branch Farmers’ Market

Lafayette Elementary School parking lot, Broad Branch Rd & Northampton NW

Saturday 9am – 1pm, year round

 

DOT Farmers’ Market

301 M St, SE

Tuesday 11am – 2pm, May – November

 

Capital Harvest on the Plaza

Friday 11am – 3pm, opening date TBA

 

Palisades Farmers’ Market

48th Pl NW MacArthur Blvd

Sunday 9am – 1pm, year round

 

Adams Morgan Farmers’ Market

Columbia Rd and 18th St NW

June – December

 

Foggy Bottom FreshFarm Market

I Street Mall walkway between 23rd and 24th streets NW (Foggy Bottom Metro)

Wednesdays 3 – 7 pm, April – November

 

DC MEETMarket

15th St NW and P St NW

First Saturday of the month 11am – 5pm, April – November

 

MARYLAND

Silver Spring Farmers Market

Ellsworth Dr. b/t Fenton St & Georgia Ave

Saturdays 10am – 1pm January – March, 9am – 1pm April – December

 

Takoma Park Farmers Market

Laurel Ave, Takoma Park

Sundays 10am – 2pm, year round

 

Olney Farmers and Artist Market

Rt 108 & Prince Phillip Dr, MedStar Hospital Thrift Shop Grounds

Sundays 9am – 1pm, May – November

 

Annapolis Farmers Market

Donner Parking Lot, Compromise St

Sundays 8:30am – 12pm, Opens in May

 

Potomac Village Farmers Market

Parking lot of the Potomac United Methodist Church, 9808 S Glen Rd

Thursdays 2 – 6:30pm, May-October (and sometimes November)

 

Bethesda Central Farm Market

7600 Arlington Blvd

Sundays 9am – 1pm, year round

 

Rockville Farmers Market

Corner of Route 28 and Monroe Street

Saturdays 9am – 1pm, May – November

 

VIRGINIA 

City of Falls Church Farmers Market

30 Park Ave

Saturdays 8am – 12pm, April-December; 9am – 12pm January – March

 

Arlington Farmers Market

Intersection of N Courthouse Rd & N 14th St

Saturdays 8am – 12pm, April – December; 9am – 12pm January – March

 

Ballston Farmers Market

901 N Taylor St

Thursdays time TBD, May – October

 

Old Town Alexandria Farmers Market

Market Square, 301 King St

Saturdays 7am – 12pm, year round

 

Frying Pan Farmers Market

2709 W Ox Rd, Herndon, Va, 20171

Wednesdays May-October

 

Crystal City Farmers Market

Crystal Dr b/t 18th St and 20th St in Crystal City

Tuesdays 3 – 7pm, April – November

 

Reston Farmers Market

1609 Washington Plaza, N Lake Anne Village Center

Saturdays 8am – 12pm, May – November

 

Vienna Farmers Market

Faith Baptist Church Parking Lot, 301 Center St South

Saturdays 8am – 12pm, May – October

 

McLean Farmers Market

1659 Chain Bridge Rd

Fridays 8am -12pm, May – November

 

McCutcheon/Mount Vernon Farmers Market

Wednesdays 8am -12 pm, May – Dec

 

 [Source: Bright Young Things]
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Curried Kabocha Squash and Celeriac Soup

March started out on an arctic foot. Freezing temperatures, icy sidewalks, and a wintry mix welcomed us to this transitory month where winter and spring face off creating job security for meteorologists and sidewalk umbrella vendors alike.

If you’re still in hibernation mode like me you’re going to love this warming soup recipe. It’s simple to make but layered with complex flavors that take it beyond your average creamy vegetable soup. It’s light enough to be an appetizer but works just as well as a main when paired with a hefty hunk of good sourdough bread and a side salad.

 MOARfit Kabocha and Celeriac Soup

Much of the subtle complexity of this soup comes from the star ingredient: kabocha squash. Kabocha squash is a type of Japanese squash with a sweet flavor akin to butternut squash, though it looks more like a small, green pumpkin. It has only 2/3 the calories of butternut squash per serving and is packed with beta-carotene which our bodies convert into Vitamin A and is essential for healthy white blood cells, a strong immune system, and good vision. Combined with antioxidant-rich curry leaves, which also deliver a rich, savory meets spicy meats sweet flavor, kabocha squash will help warm your body and keep seasonal sickness at bay.

MOARfit Kabocha Squash and Celeriac Root

Curried Kabocha Squash and Celeriac Soup

Ingredients:

  • 2 Tbs Olive Oil
  • 1 Yellow Onion, chopped
  • 2 Cloves of Garlic, thin slices
  • 2-3 Tbs Sherry Cooking Wine
  • 1/2 Celeriac Root (~1 1/2 cups), peeled and chopped
  • 1 Kabocha Squash (~2 1/2 cups), peeled and chopped
  • 1 1/2 – 2 Tbs Muchi Curry Powder
  • 1 Tbs Dried Oregano
  • Sea Salt and Pepper to taste
  • 4 Cups Chicken Stock
  • 1 Tbs Ghee (or Butter)
  • 1 Cup Low-Fat Milk

Directions:

  1. Heat a large saucepan over medium high heat. Add olive oil, turn down to medium and sauté onions and garlic until onions are translucent and garlic is fragrant but not burnt (approximately 5-7 minutes).
  2. Deglaze bottom of pan with sherry.
  3. Add chopped celeriac root and kabocha squash, curry, oregano, salt and pepper. Toss in onion garlic until evenly combined.
  4. Add chicken stock. Cover and bring to a boil. Reduce to a simmer until a fork easily pierces the squash and celeriac but they aren’t falling apart (approximately 15 minutes).
  5. Remove from heat. Add ghee and milk. Stir until combined.
  6. Using an emersion blender while still hot (or standing blender once slightly cooled) puree soup mixture until smooth.
  7. Taste for salt, spice, and acid balance. Add a little more salt and pepper, a hit of your favorite spice, or a touch more sherry if need be.
  8. Enjoy!

Note: If you want to make this vegan, simply exchange butter for coconut oil and cow’s milk for coconut milk.

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Plum, Kale and Feta Salad

To me, a grilled or sautéed fruit salad with fresh, dark leafy greens and local, melt-in-your mouth cheese is a birthday gift all in itself–hopefully my friend Jeanine agreed because that’s what she got for her big day this year.

Technically I flambéed the fruit instead of sautéeing, but that was a fun, scary and somewhat over-my-head cooking technique that I might not recommend to my broader audience.

It all started when I received some gorgeous prune plums in my from the farmer basket last week…

And then, I saw my butter sitting, bored, out on the counter (where it should be, in my opinion, much of the time) and my vermouth coyly eyeing me up from across the bar. Just like that, an idea was born – (cooked) Plum, Kale and Feta Salad! I love how culinary creativity works. You look around at what you have and you see if maybe, just maybe, those ingredients could be combined to form something truly delicious.

I knew right away what I would do with the plums – a little butter and sweet alcohol go a long way with these guys – but I new I’d have to balance out the sweetness with some bitter, creamy and salty notes. In comes the dino kale, which I find a bit more tasty but still as nutritious as curly kale; domestic feta, which I got from my favorite online grocery store Relay Foods that is ideal for when convenience takes precedence (and where you can save $30 on your first order of $50 or more); and some toasted pine nuts and mint for some texture and brightness.

 

Plum, Kale and Feta Salad with Fresh Mint and Pine Nuts

What You’ll Need:

  • 1 pint of prune plums (or 3 medium purple plums), pitted and quartered
  • 4 cups of dino kale, washed and roughly chopped
  • 1 cup fresh feta cubes
  • 1 Tbs unsalted, organic butter
  • 2-3 Tbs (a “splash”) sweet vermouth
  • Juice of 1 small lemon
  • 1-2 Tbs olive oil
  • Salt & pepper to taste
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup toasted pine nuts

 

How to Make It:

  1. Melt butter is a sauté pan over medium heat until it starts to brown but not burn. Add cut plums to your pan and turn the heat up to medium-high for 1-2 minutes. Add a splash of sweet vermouth (any sweet wine or aperitif would work in a pinch). Cook about another minute, or until the liquid is pretty close to completely evaporated. Remove prunes from pan and let cool.
  2. In a large bowl, mix together kale, lemon, olive oil and salt and pepper. Massage the kale for a minute to work the dressing into the leaves.
  3. Combine the kale and plums together, cover, and set it in the fridge until ready to serve.
  4. Once it’s party time, add your toasted pine nuts, shredded mint leaves and feta cubes (I like this and all cheese at room temperature). Give it a good mix and enjoy!

If you want to look forward to getting gorgeous baskets of fresh produce each week and want to save 20% off your first 4 deliveries, sign up for From the Farmer and use code “MOARfit” at checkout.

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Christmas Came Early to the MOARfit Kitchen!

For years I’ve wanted to get on board with a CSA (Community Supported Agriculture) program but have always found an excuse–I travel too much, the food will go to waste, I only cook for one, etc. I love the farm-to-table movement and I fully understand the importance of supporting locally grown, healthy fresh produce. By doing so you reduce your carbon footprint, support small farmers and, if you haven’t tried food fresh from the soil that hasn’t had to travel by land, air and sea to reach your plate, it also tastes better.

This May, my excuses ran out and a golden opportunity to dive into the farm-to-front-door movement arose that I couldn’t resist. As you may know, MOARfit is now partnered with Yoga Heights, the yoga studio and wellness center I co-own here in Washington, DC. I’m offering my health coaching services to our awesome community with one-on-one nutrition consultations, seasonal group detoxes and educational workshops (details on our website). This partnership has recently turned into a triple threat as we’ve partnered with the stellar people over at From the Farmer. Their approach, passion and product hooked me instantaneously. The proof’s in the picture. Check out my amazing first bounty of goodies below.

From the Farmer Basket

If you live in DC, you should give it a try. Here’s why:

  • Each week From the Farmer hand selects what’s local, most delicious and in-season and deliver it right to your door, stoop or apartment complex;
  • Even better, you can customize your basket each week so you receive what you want and decrease the likelihood you’ll waste any beautiful food;
  • AND you can even suspend your baskets on a week-by-week basis if you know you’ll be out of town one weekend or have a bunch of social events lined up that will keep you from your kitchen.

They’ve made it so easy. With all our busy schedules it should be a no brainer when ease and health go hand-in-hand. Not yet sold? Use code MOARfit at checkout and you’ll save 20% on your first 4 deliveries. I go with a half bushel and it’s easily enough fresh fruits and veggies for two busy working professionals for the week.

Strawberries

Their philosophy is simple: be local, passionate, sustainable, and connected. And when they say local, they mean local. All of their farm partners and artisanal producers reside within 150 miles of DC. I can’t wait to go and see where the food comes from first-hand one of these days!

Kale

The weekly produce has been inspiring me to be more creative with my cooking and to keep it simple so as to showcase these fresh ingredients in all their flavorful glory. From baked tomatoes drizzled with olive oil and stuffed with fresh herbs to a gluten-free strawberry balsamic tart with mint (recipe coming soon!), these farm fresh goodies are bringing out my culinary A-game!

Tomatoes in a Bowl

Get on board and celebrate summer with tasty, real food all the while doing your part to support family-owned businesses and locally grown produce!