Fill your belly, fill your heart.

You can’t possibly imagine how excited I am to bring you the very first cooking video!

(!!!!!!! This needs more exclamation points!!!!!!!)

I have a Valentine’s Day themed show, and today you’ll learn to make Moroccan (heart)Beet Salad and Sauteed Purple Kale.



(Disclaimer: As the first video, it was also a lesson in lighting, angle, and amount of spoken information. I’m learning and am looking forward to improving for the next video! Please bear with me as I get the hang of this – I’m doing everything by myself!)

Part 1

Part 2

Part 3 (not part 2…. as it says in the beginning… I was too excited to count!)

Moroccan (heart)Beet Salad

DRESSING:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp agave nectar (as a substitute for honey)
  • 1 Tbsp dijon (spicy brown) mustard
  • 1 Tbsp cumin
  • 1 tsp corriander
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice

SALAD:

  • 1 cup quinoa
  • 2 cups water
  • 2 bunches beets, with greens intact (if you choose to use them)
  • 1 cup cherry tomatoes, cut in half
  • 1 cup red beans (or lentils; chick peas)
  • 1 red pear, diced


Put quinoa in a pot with the water. Bring to a boil, cover with lid, and turn heat to medium-low. Cook until all water is evaporated, about 15-20 minutes. Cut green stems off beets. Put whole beets into a pot so they are covered in water. Bring to a boil, cover with lid, and turn heat to medium-low. Cook until beets are soft and can be easily pierced with a knife, about 30 minutes. Remove the stalk from the beet greens so you have only the leafy green part. Run your knife through the stems to make smaller slices. Steam the greens until done, about 4-5 minutes.

Add tomato, beans and pear to a large mixing bowl. In a small bowl, whisk together the Dressing ingredients. When beets are done cooking, cut off stems and tails and peel the skins. Slice into 1/2-inch thick discs. Use a heart-shaped cookie cutter on the beets to make the heart shape. Add quinoa to the mixing bowl with half the dressing and stir. Add greens and beets to the bowl with the remaining dressing, and stir.

***OOPS! I shot the entire video only to realize afterwards I had been saying the incorrect ingredient the entire time – woopsies! So anytime you hear me say “cous cous”, please substitute that for QUINOA¬†(pronounced “keen-wa”). Quinoa is the grainy ingredient used in this recipe!***

Sauteed Purple Kale

  • 1 bunch purple kale
  • 2 Tbsp olive oil
  • 1 small red onion, cut in half and sliced lengthwise
  • 3 cloves garlic (or less to taste) minced
  • pinch hot red pepper flakes
  • 1 Tbsp red wine vinegar

Cut stems off kale, roughly chop the leaves. Steam until done, about 3-5 minutes. Heat oil in a skillet. Add onion and sautee for about 8 minutes, until onions are soft and translucent. Add garlic, vinegar, and red pepper flakes and stir about 1-2 minutes. Add steamed kale and toss with ingredients for 2-3 minutes.

Thanks for watching! Your support has meant the world to me!